摘要
立足于传统饮茶向“吃茶”模式的转变,越来越多的烘焙食品与茶结合,将茶多酚加入烘焙食品中研究其对烘焙食品贮藏品质的影响,具有重要的实际应用意义。文章以添加茶多酚的素饼为对象,采用食品保质期加速测试法,研究其在贮藏过程中水分含量、过氧化值、酸价、多酚含量等理化指标的变化,基于Arrhenius模型对反应速率常数和贮藏温度之间的关系进行拟合,确定较优模型,进而对货架期进行预测。结果表明素饼在贮藏过程中随着时间的延长水分含量、多酚含量和感官评分呈现下降趋势,过氧化值和酸价逐渐升高。添加茶多酚能在一定程度上延缓过氧化值和酸价的增长,抑制油脂氧化,延长素饼的贮藏期,25℃下预测货架期为612.46 d。
Based on the mode transformation of traditional“drinking tea”to“eating tea”,more and more bakery food has made tea a necessary ingredient.It is of practical significance to study the effect of tea polyphenols on storage quality of bakery food by adding them into food.This paper used vegan cookies added with tea polyphenols to test the changes of physicochemical indexes such as moisture content,peroxide value,acid value and polyphenol content during storage by applying the accelerated food shelf life test.Based on the Arrhenius model,the relationship between the reaction rate constant and the storage temperature was fitted to determine the optimal model,and then the shelf life was predicted.The results showed that the water content,polyphenol content and sensory score of vegan cookies decreased with the time of storage,while the peroxide value and acid value increased gradually.The addition of tea polyphenols could delay the increase of peroxide value and acid value to a certain extent,inhibit the oxidation of oil,and prolong the storage life of vegan cookies.The predicted shelf life of tea polyphenols vegan cookies was about 612.46 d at 25℃.
作者
潘俊娴
潘春飞
苗幼珺
吕杨俊
蒋玉兰
叶丽伟
王霈菲
朱跃进
张士康
PAN Jun-xian;PAN Chun-fei;MIAO You-jun;LYU Yang-jun;JIANG Yu-lan;YE Li-wei;WANG Pei-fei;ZHU Yue-jin;ZHANG Shi-kang(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China;Zhejiang Guansutang Food Co.,Ltd.,Zhoushan 316000,China)
出处
《中国茶叶加工》
2023年第1期22-30,35,共10页
China Tea Processing
基金
浙江省茶叶产业技术团队项目
“茶烘焙食品贮藏稳定性研究”项目。
关键词
茶多酚
素饼
贮藏品质
货架期
Tea polyphenols
Vegan cookies
Storage quality
Shelf life
