超微绿茶粉对绿茶面包加工过程中色泽的影响
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摘要
以超微绿茶粉为原料,研究绿茶面包加工过程中和面、发酵、烘烤3个加工工序关键节点处色泽和茶多酚含量的变化。结果表明,在加工过程中,烘烤工序对色泽变化影响较大;当超微绿茶粉的添加量增加时,L~*、a~*值都显著下降,而b~*值却先显著上升而后缓慢下降,在超微绿茶粉添加量(质量分数)为4%时,b~*值最大。茶多酚含量随超微绿茶粉含量的增加而增加,各个加工工序的进行均造成茶多酚含量的减少,其中烘烤工序对茶多酚含量减少影响最显著。绿茶面包颜色感官评分随着超微绿茶粉添加量的增加呈先上升后下降的趋势,当超微绿茶粉添加量(质量分数)为4%时,评分最高。通过不同方法间的相关性分析,发现色差仪测定与化学方法测定茶多酚含量、感官评定法间相关性较好。
In order to study on the changes of color and tea polyphenol content in the processing key points of dough processing,fermentation and baking,ultra-micro green tea powder was as material. The results showed that during the processing,the baking process had a greater impact on the color change. When the content of ultra-micro green tea powder increased,the L*and a*values decreased significantly,while the b*value increased significantly and then slowly decreased. When the ultra-fine green tea powder content was 4%,the b*value was the largest. The content of tea polyphenols increased with the increase of ultra-micro green tea powder content,and each processing step caused the reduction in tea polyphenol content. The baking process had the most significant effect on the reduction of tea polyphenol content. The color sensory score of green tea bread increased first and then decreased with the increase of the amount of ultra-micro green tea powder. When the amount of ultra-micro green tea powder was 4%,the highest score was obtained. Through the correlation analysis between different methods,it was found that the color difference meter and the determination of tea polyphenol content,sensory evaluation method were highly correlated to each other.
In order to study on the changes of color and tea polyphenol content in the processing key points of dough processing,fermentation and baking,ultra-micro green tea powder was as material. The results showed that during the processing,the baking process had a greater impact on the color change. When the content of ultra-micro green tea powder increased,the L*and a*values decreased significantly,while the b*value increased significantly and then slowly decreased. When the ultra-fine green tea powder content was 4%,the b*value was the largest. The content of tea polyphenols increased with the increase of ultra-micro green tea powder content,and each processing step caused the reduction in tea polyphenol content. The baking process had the most significant effect on the reduction of tea polyphenol content. The color sensory score of green tea bread increased first and then decreased with the increase of the amount of ultra-micro green tea powder. When the amount of ultra-micro green tea powder was 4%,the highest score was obtained. Through the correlation analysis between different methods,it was found that the color difference meter and the determination of tea polyphenol content,sensory evaluation method were highly correlated to each other.
引文
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[2]赵天天,曹琦,赵丹,等.响应面法优化低聚合度菊糖面包加工工艺[J].食品与发酵工业,2017,10(43):189-196.
[3]张可欣,蒋慧,汤晓娟,等.复合酶制剂对甜酒酿面包发酵烘焙特性的影响[J].食品科学,2018,39(1):16-21.
[4]LANCET T. Antioxidant and pro-oxidant activities of green tea polyphenols in cancer prevention[J]. Elsevier Inc,2014,234(6056):1 191-1 198.
[5]TENORE G C,CAMPIGLIA P,GIANNETTI D,et al.Simulated gastrointestinal digestion,intestinal permeation and plasma protein interaction of white,green,and black tea polyphenols[J]. Food Chemistry,2015,169(169):320-326.
[6]ZHENG L,YAO L,PAN Y. Extraction,antioxidant activity and bacteriostatic effect of tea polyphenols from tieguanyin tea dust[J]. Journal of Minnan Normal University(Natural Science),2017,10(2):48-57.
[7]李里特,江正强.烘烤食品工艺学[M].北京:中国轻工业出版社,2017:180-183.
[8]邵颖,王宝刚,郑莹莹,等.信阳绿茶主食面包的研制[J].保鲜与加工,2017,17(1):60-64.
[9]王世新.面团冷冻过程中加工性质变化机理及对面包质量的影响研究[D].沈阳:沈阳农业大学,2017:44-48.
[10]王明.面包品质与质构特性的研究[D].成都:西华大学,2013:1-5.
[11]黄赟赟,张海华,张士康,等.色彩色差值结合感官评定优化茶饼干配方[J].中国茶叶加工,2012,2(2):41-44.
[12]仁静.富硒抹茶食品开发研究[D].上海:上海师范大学,2014:36-45.
[13]熊政委,谢跃杰,王存,等.菊糖对面团粉质拉伸特性和面包品质的影响[J].食品工业科技,2018,10(39):35-39.
[14]岳凤丽,井瑞洁,陈宇航,等.绿茶超细粉营养面包的研制[J].保鲜与加工,2014,14(1):37-40.
[15]曹玉华,许西环,曹婷.黑米粉对面团热机械学特性及面包烘焙品质的影响[J].食品与发酵工业,2017,1(43):163-167.
[16]邵颖,刘坤峰,魏宗烽,等.信阳绿茶汤对绿茶面包焙烤品质的影响[J].粮油食品科技,2018,26(2):40-44.
[17]赵天天,赵丹,马小涵,等.菊糖对面团流变学特性及面包品质的影响[J].食品与发酵工业,2017,43(7):115-121.
[18]MOHD M A,HASHIM N,BEJO S K,et al. Determination of the difference on color changes of watermelons by laser light backscattering imaging[J]. Journal of Food Science and Technology,2017,54(11):1-8.
[19]段云龙.茶叶提取物对面包品质影响及其抗氧化能力研究[D].广州:华南理工大学,2016:54-55.
[20]代雅杰,黑雪,邓莉梅,等.橘皮粉对面包烘焙品质及其酚类物质抗氧化能力的影响[J].食品与发酵工业,2018,44(4):154-158.
[21]顾宗珠.焙烤食品加工技术[M].北京:化学工业出版社,2012:96-98.
[22]张月巧,陈龙,卢可可,等.添加不同粉碎香菇粉对面团发酵特性及面包品质的影响[J].现代食品科技,2016,32(2):211-220.
[23]龙门,宋野,杜庆飞,等.鸡蛋松花蛋腌制中蛋白质凝胶特性及颜色变化[J].食品科学,2016,37(3):75-80.
[24]刘春菊,谢晓叶,李大婧,等.叶黄素酯在强化面包制作和贮藏中的稳定性[J].食品科学,2016,37(15):77-82.
[25]唐小林,韦琴红,唐田,等.茶叶保健作用机理[M].北京:中国农业科学技术出版社,2010:1-6.