摘要
为提高中低档绿茶鲜叶的利用率,研究利用挂糊油炸工艺将绿茶鲜叶制成一种有地方特色的风味菜肴。在以面粉、淀粉、水、蛋清为单因素的基础上采用四因素三水平正交试验,确定了蛋清糊的最佳配比为:面粉25 g、淀粉14 g、水38 g、蛋清22 g。此配比制作的蛋清糊析水率为63.84%,凝沉性为13.92%,油炸绿茶鲜叶的硬度为1.105,感官评分为88.5,挂糊油炸绿茶鲜叶的品质达到最佳。挂糊油炸绿茶鲜叶中茶多酚含量为114.93 mg/100 g,同条件下直接炸制的绿茶鲜叶中,茶多酚含量为88.61 mg/100 g。
The present study was to explore a special green tea dish using coating-fried operation for improvement the utilization of fresh green tea leaves with medium and low grade. The addition amounts of wheat flour,starch,water and egg white were investigated,and the the water separation rate and retrogradation percentage of the egg white batter were as evaluation indexes. On the basis of single-factor experiments, the orthogonal optimize experiment with 4 factors and 3 levels were used to explore the optimal formula of the egg white batter.The results showed that the sequence of factors affect the quality of fried fresh green tea leaves was：egg whitewheat flourstarchwater. The optimum formula of the egg white batter was as follows： wheat flour of 25 g,starch of 14 g,water of 38 g,egg white of 22 g. Under these conditions,the quality of fried fresh green tea leaves was reached to the best. The score of sensory evaluation was 88.5 and the hardness was 1.105,while the water separation rate and retrogradation percentage of the egg white batter were 63.84% and 13.92% respectively.The tea polyphenols contents in fried fresh green tea leaves with coating and without coating were 114.93 mg/100 g and 88.61 mg/100 g,respectively. It was concluded that coating-frying had good protection affect on fried fresh leaves,which greatly reduce the loss rate of tea polyphenols during frying.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2016年第4期100-106,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
信阳市科技攻关项目(150016)
关键词
挂糊
析水率
凝沉性
油炸
绿茶鲜叶
茶多酚
coating
water separation rate
retrogradation percentage
fried
fresh green tea leaves
tea polyphenols
