用超细暗茶粉丰富的饼干的配方优化,质量表征和风味分析
Xiaoping Huang1, Ang Li1, Xiao Zhou1
1College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China.
Foods (Basel, Switzerland)
|March 14, 2026
概括
将超细暗茶粉 (UDTP) 添加到饼干中,增强了质地和风味. 这种茶叶强化剂改善了制品的感官吸引力和香味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 感官科学 感官科学
背景情况:
- 传统的制品往往缺乏复杂的风味特征.
- 结合功能成分可以增强营养和感官质量.
- 暗茶提供了独特的化合物,可能有利于制品.
研究的目的:
- 为了优化包含超细暗茶粉 (UDTP) 的饼干的配方.
- 评估UDTP对饼干纹理,感官接受度和风味的影响.
- 为了研究UDTP丰富引起的挥发性化合物变化.
主要方法:
- 超细暗茶粉 (UDTP) 通过超细磨粉和选制备.
- 单因素实验和正交测试,以获得最佳的饼干配方.
- 使用纹理分析,感官评估,电子鼻子 (E-nose) 和GC-MS进行质量评估.
主要成果:
- 每80克黄油4g UDTP的饼干显示硬度降低,可比的可折断性.
- 在富含UDTP的饼干中观察到纹理,气味和味道的增强感官得分.
- UDTP促进了可取的挥发性化合物 (甲基化物,子,异环),有助于花,水果和焦糖的音调.
结论:
- 超细暗茶粉有效改善饼干质地和感官属性.
- UDTP丰富导致制品中更复杂和可取的风味特征.
- 这项研究提供了一种方法来开发增强的茶强化制品.
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