超微红茶粉海绵蛋糕的制作工艺优化
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摘要
本研究以超微红茶粉为原料制作海绵蛋糕,在单因素实验基础上,采用响应面法Box-Behnken中心组合原理对蛋糕工艺进行优化,考察超微红茶粉的粒度、茶粉添加量、烘烤温度、烘烤时间四个因素对蛋糕硬度和感官评分的影响,建立了该工艺的回归模型。结果表明,响应面模型拟合性良好,各因素对蛋糕硬度的影响顺序为:茶粉添加量>烘烤时间>烘烤温度>茶粉粒度,各因素对感官评分的影响顺序为:茶粉添加量>茶粉粒度>烘烤时间>烘烤温度。超微红茶粉海绵蛋糕最优工艺配方为:茶粉粒度4000目,茶粉添加量4.30%、烘烤温度160℃、烘烤时间29 min,此工艺下蛋糕硬度值为731.63 g,感官评分为78.20分,蛋糕组织细密,口感绵软,红茶香气馥郁。
Sponge cake was made with ultramicro black tea powder as material in this research. On the basis of single factor experiments,the response surface method Box-Behnken center combination principle was used to optimize the processing technology of the cake. Regression model was established to investigate the effect of the particle size of ultramicro black tea powder,additive amount of tea powder,baking temperature and baking time on cake hardness and sensory score. The results showed that the response surface model fitted well. Additive amount of tea powder had most significantly influence on the hardness,followed by baking time,baking temperature,and the particle size of tea powder. The order of influence of various factors on cake sensory score was additive amount of tea powder,the particle size,baking time and baking temperature. The process of ultramicro tea powder sponge cake were optimized as follows: Tea powder particle size 4000 mesh,tea powder adding quantity 4.30%,baking temperature of 160 ℃,bake time for 29 min,the hardness and sensory scores were 731.63 g and 78.20,with delicate texture,soft taste and strong aroma of black tea.
Sponge cake was made with ultramicro black tea powder as material in this research. On the basis of single factor experiments,the response surface method Box-Behnken center combination principle was used to optimize the processing technology of the cake. Regression model was established to investigate the effect of the particle size of ultramicro black tea powder,additive amount of tea powder,baking temperature and baking time on cake hardness and sensory score. The results showed that the response surface model fitted well. Additive amount of tea powder had most significantly influence on the hardness,followed by baking time,baking temperature,and the particle size of tea powder. The order of influence of various factors on cake sensory score was additive amount of tea powder,the particle size,baking time and baking temperature. The process of ultramicro tea powder sponge cake were optimized as follows: Tea powder particle size 4000 mesh,tea powder adding quantity 4.30%,baking temperature of 160 ℃,bake time for 29 min,the hardness and sensory scores were 731.63 g and 78.20,with delicate texture,soft taste and strong aroma of black tea.
引文
[1]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2016:319-349.
[2]朱跃进,张海华,张士康.茶与烘焙食品结合的研究进展[J].中国茶叶加工,2011(3):34-36.
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[4]张洁,于颖,徐桂花.超微粉碎在食品工业中的应用[J].农业科学研究,2010,31(1):51-54.
[5]Li M,Zhang J H,Zhu K X,et al.Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour[J].LWT-Food Science and Technology,2012,46(1):23-28.
[6]张家辉,李曼,郭晓娜,等.超微绿茶生鲜面的研制及特性研究[J].食品工业科技,2011(9):164-166.
[7]王镇.超微绿茶粉及在食品工业中的应用[J].食品科技,2007(12):73-75.
[8]李琳,刘天一,李小雨,等.超微茶粉的制备与性能[J].食品研究与开发,2011(32):53-56.
[9]刘明明.红茶面包与绿茶蛋糕组合产品研究[D].安徽:安徽农业大学,2016.
[10]李金金.抹茶蛋糕制作工艺研究[J].食品工程,2015(4):18-21.
[11]黄潇,邱荷婷,王敬涵,等.响应面法优化抹茶蛋糕卷的制作工艺[J].安徽农业大学学报,2017(6):973-979.
[12]曹盛,胡峰,徐兆琴,等.绿茶蛋糕生产工艺及其抗氧化效应研究[J].食品工业科技,2012,33(11):286-288.
[13]Tan M C,Chin N L,Yusof Y A.Power ultrasound aided batter mixing for sponge cake batter[J].Journal of Food Engineering,2011,104(3):430-437.
[14]杨晓萍,周立亭,崔建国,等.超微绿茶粉蛋糕加工工艺研究[J].食品工业,2006(6):16-18.
[15]曹盛.茶叶蛋糕及茶叶月饼加工工艺及其品质研究[D].安徽:安徽农业大学,2012.
[16]GB 7099-2015.食品安全国家标准糕点、面包[S].北京:中国标准出版社,2015.
[17]GB/T 24303-2009.粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法[S].北京:中国标准出版社,2009.
[18]GB/T 23776-2018.茶叶感官审评方法[S].北京:中国标准出版社,2018.
[19]赵延伟,耿欣,陈海华,等.面包及蛋糕的质构与感官评价的相关性研究[J].中国农学通报,2012,28(21):253-259.
[20]王丽环.超微绿茶粉蛋糕加工工艺及品质研究[D].四川:四川农业大学,2015.
[21]崔玮,张勇,高海宁,等.响应面试验优化果胶酶辅助提取锁阳原花青素工艺[J].食品科学,2016,37(14):18-23.
[2]朱跃进,张海华,张士康.茶与烘焙食品结合的研究进展[J].中国茶叶加工,2011(3):34-36.
[3]严鸿德,汪东风,王泽农,等.茶叶深加工技术[M].北京:中国轻工业出版社,1998:74-75.
[4]张洁,于颖,徐桂花.超微粉碎在食品工业中的应用[J].农业科学研究,2010,31(1):51-54.
[5]Li M,Zhang J H,Zhu K X,et al.Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour[J].LWT-Food Science and Technology,2012,46(1):23-28.
[6]张家辉,李曼,郭晓娜,等.超微绿茶生鲜面的研制及特性研究[J].食品工业科技,2011(9):164-166.
[7]王镇.超微绿茶粉及在食品工业中的应用[J].食品科技,2007(12):73-75.
[8]李琳,刘天一,李小雨,等.超微茶粉的制备与性能[J].食品研究与开发,2011(32):53-56.
[9]刘明明.红茶面包与绿茶蛋糕组合产品研究[D].安徽:安徽农业大学,2016.
[10]李金金.抹茶蛋糕制作工艺研究[J].食品工程,2015(4):18-21.
[11]黄潇,邱荷婷,王敬涵,等.响应面法优化抹茶蛋糕卷的制作工艺[J].安徽农业大学学报,2017(6):973-979.
[12]曹盛,胡峰,徐兆琴,等.绿茶蛋糕生产工艺及其抗氧化效应研究[J].食品工业科技,2012,33(11):286-288.
[13]Tan M C,Chin N L,Yusof Y A.Power ultrasound aided batter mixing for sponge cake batter[J].Journal of Food Engineering,2011,104(3):430-437.
[14]杨晓萍,周立亭,崔建国,等.超微绿茶粉蛋糕加工工艺研究[J].食品工业,2006(6):16-18.
[15]曹盛.茶叶蛋糕及茶叶月饼加工工艺及其品质研究[D].安徽:安徽农业大学,2012.
[16]GB 7099-2015.食品安全国家标准糕点、面包[S].北京:中国标准出版社,2015.
[17]GB/T 24303-2009.粮油检验小麦粉蛋糕烘焙品质试验海绵蛋糕法[S].北京:中国标准出版社,2009.
[18]GB/T 23776-2018.茶叶感官审评方法[S].北京:中国标准出版社,2018.
[19]赵延伟,耿欣,陈海华,等.面包及蛋糕的质构与感官评价的相关性研究[J].中国农学通报,2012,28(21):253-259.
[20]王丽环.超微绿茶粉蛋糕加工工艺及品质研究[D].四川:四川农业大学,2015.
[21]崔玮,张勇,高海宁,等.响应面试验优化果胶酶辅助提取锁阳原花青素工艺[J].食品科学,2016,37(14):18-23.