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响应面法优化绿茶荞麦酥配方
杨丽红,刘政权
0
(安徽农业大学茶树生物学与资源利用国家重点实验室,合肥 230036)
摘要:
以苦荞麦为原料,超微绿茶粉为辅料,混匀后与熬制好的糖浆搅拌均匀,经压制、切割、成形等工艺制成绿茶荞麦酥。在单因素试验的基础上,以感官指标为评定指标,采用中心组合试验优化绿茶荞麦酥的配方。结果表明,绿茶荞麦酥的最佳配方是:苦荞麦100%,超微绿茶粉3.3%,麦芽糖浆20%,果葡糖浆29%,小苏打0.6%,食盐0.8%,奶油4.0%,此时的绿茶荞麦酥口感酥脆,而且具有茶香和苦荞麦清香。
关键词:  绿茶荞麦酥  感官评定  响应面  最佳配方
DOI:10.13610/j.cnki.1672-352x.20150626.013
投稿时间:2015-03-13
基金项目:农业科技成果转化资金项目“设施蔬菜现代节水高效优新技术产业化示范”(2013GB2G300494)资助。
Optimization of the buckwheat tea crisp formula with response surface methodology
YANG Lihong,LIU Zhengquan
(State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036)
Abstract:
Using buckwheat as the main raw material and green tea powder as the auxiliary materials, buckwheat tea crisps were developed through the process of mixing (with syrup), pressing, molding, and cutting. On the basis of single-factor test, using sensory indicators as the assessment index, a central composite experiment was conducted to optimize the buckwheat tea crisp formula. The best formula of buckwheat cakes was: buckwheat 100%, green tea powder 3.3%, maltose syrup 20%, fructose syrup 29%, baking soda 0.6%, salt 0.8%, and cream 4.0%. Under such conditions, the product had the best sensory quality such as crisp taste with the fragrances of tea and buckwheat.
Key words:  buckwheat tea crisps  sensory evaluation  response surface  best formula

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