摘要
为了解决茶叶生产中的废料和研发新口味桃酥,试验以金山翠芽茶粉、薄荷粉等为主要添加成分,利用响应面优化了低糖新型桃酥的配方,延长了其保质期。以感官评分和质构检验为指标,在单因素基础上,利用响应面,确定金山翠芽茶粉用量5 g、薄荷粉用量3 g、糖粉用量85 g为最佳用量。在加入两种成分后,新型桃酥的保质期明显延长,口味更好,其他品质普遍优于普通桃酥。
To make use of crude old tea leaves,a new flavored peach crisp was developed.The formulation of new low sugar peach crisp with extended shelf life was optimized,using response surface with Jinshan Jade Bud tea powder and peppermint powder as the main added ingredients.Using sensory scores and texture tests as indicators,based on single factor analysis followed by response surface,the optimal addition amounts of 5 g of Jinshan Jade Bud tea powder,3 g of mint powder and 85 g of powdered sugar were determined.With the addition of the two ingredients,the shelf life of the new peach crisp was significantly longer,with better taste and qualities,than those of the traditional peach crisp.
作者
洪文龙
张春雨
陆智媛
李树炎
宣文芳
HONG Wenlong;ZHANG Chunyu;LU Zhiyuan;LI Shuyan;XUAN Wenfang(Jiangsu Agriculture and Forestry Vocational and Technical College,Zhenjiang 212400)
出处
《食品工业》
CAS
2022年第8期131-135,共5页
The Food Industry
基金
江苏省大学生创新创业训练计划项目。
关键词
薄荷
金山翠芽
茶粉
桃酥
响应曲面
peppermint
Jinshan Jade Bud tea
tea powder
peach crisp
response surface
