摘要
以红茶为主要原料,通过正交试验对红茶果冻的加工工艺进行研究。结果表明,红茶果冻的最优配方为红茶茶汤添加量20%,白砂糖添加量12%,柠檬酸添加量0.25%,果冻粉添加量0.8%,在此配方下制作的果冻色泽均匀、茶香适中、酸甜适宜、口感细腻。采用SDE分别提取红茶茶汤和红茶果冻中的香气成分,用气相色谱-质谱(GC-MC)对其进行分析,红茶茶汤和红茶果冻中共检测出38种香气成分,主要包括醇类、醛类、酯类、酮类、酸类和烃类等。相对含量最高的香气成分为醇类,其次为醛类和酯类。香气成分中以芳樟醇及其氧化物、香叶醇、苯乙醛、水杨酸甲酯、橙花叔醇为主体特征,红茶茶汤中的香气成分能很好地保留在红茶果冻中,产品表现出花香果香型香气特征。
Taking black tea as raw material, the formula of black tea jelly is studied by orthogonal experiment. The best product with uniform color, good smell, moderate sweet and sour, delicate taste is by using black tea soup 2 0%, sugar 12% , citric acid 0.25% , jelly powder 0. % . The volatile components of raw black tea and jelly are extracted with SDE analyze with GC-MS. Results show that 38 aroma compounds are identified including alcohol, aldehyde, es ter, ketone, acid and hydrocarbon. The most important compounds is alcohol and aldehyde and ester are next to it. Linalool and linalool oxide, geraniol,phenylacetaldehyde,methl salicylate,nerolidol are most important compounds. The aroma components of black tea tea can well preserved in the black tea jelly, fruity and floral aroma are the major aroma character of the product.
作者
张恒
郑俏然
王韵雯
ZHANG Heng ZHENG Qiaoran WANG Yunwen(Ya＇an Polytechnic College, Ya＇an, Sichuan 625000, China Life Science and Technology Institute, Yangtze Normal Univercity, Chongqing 408100, China College of Food, Sichuan Agricultural University, Ya＇an, Sichuan 625000, China)
出处
《农产品加工》
2017年第4期44-47,50,共5页
Farm Products Processing
