绿茶面包加工工艺优化及贮藏稳定性评价
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摘要
以超微绿茶粉为原料进行茶面包的制作,采用色彩色差仪辅助感官评定法,通过单因素和正交试验研究超微绿茶粉添加量、发酵时间、烘烤温度、烘烤时间对绿茶面包色泽变化和感官品质的影响,优化得出绿茶面包的最佳加工工艺条件:超微绿茶粉添加量4%,发酵时间90 min,烘烤温度190℃,烘烤时间8 min。在此工艺条件下加工的绿茶面包感官评分达到93分,色差值10.89,具有茶叶独特的口感风味和外观色泽。同时考察绿茶面包加工过程中茶多酚含量的变化,探明茶多酚含量损失主要发生在发酵和烘烤工序中。贮藏稳定性试验表明,超微绿茶粉的添加能延长面包的保质期且对面包的色泽变化差异影响不大。
In this study, ultrafine green tea powder was used in tea flavoured bread making. Colorimeter, sensory evaluation method, single-factor experiments, and orthogonal experiments were used to examine the effects of ultrafine green tea powder dosage, fermentation time, baking temperature, and baking time on the changes in bread color and sensory quality. The optimal processing condition was as follows: 4% ultrafine green tea powder, fermented for 90 min at 190 ℃, and baked for 8 min. Under these optimal conditions, the sensory score of the tea bread reached up to 93 points, the color difference was 10.89, and it had unique taste, flavor, appearance, and color of tea. In addition, changes in polyphenols contents in green tea bread during processing were investigated. It was found that tea polyphenols were mainly lost at fermentation and baking stages. Storage stability experiments showed that compared to ordinary breads, ultrafine green tea powder prolonged the shelf life of the bread and had little effects on color changes of the bread.
In this study, ultrafine green tea powder was used in tea flavoured bread making. Colorimeter, sensory evaluation method, single-factor experiments, and orthogonal experiments were used to examine the effects of ultrafine green tea powder dosage, fermentation time, baking temperature, and baking time on the changes in bread color and sensory quality. The optimal processing condition was as follows: 4% ultrafine green tea powder, fermented for 90 min at 190 ℃, and baked for 8 min. Under these optimal conditions, the sensory score of the tea bread reached up to 93 points, the color difference was 10.89, and it had unique taste, flavor, appearance, and color of tea. In addition, changes in polyphenols contents in green tea bread during processing were investigated. It was found that tea polyphenols were mainly lost at fermentation and baking stages. Storage stability experiments showed that compared to ordinary breads, ultrafine green tea powder prolonged the shelf life of the bread and had little effects on color changes of the bread.
引文
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[2] 崔震昆,毕继才,朱琳,等.不同酵母对无糖面包品质及风味成分的影响[J].食品工业科技,2017,22(38):90-94.
[3] MOHAMED A A,DUARTE P R,SHOGREN R L,et al.Low carbohydrates bread:Formulation,processing and sensory quality[J].Food Chemistry,2006,99(4):686-692.
[4] BARCENAS M E,ROSELL C M.Different approaches for increasing the shelf life of partially baked bread:Low temperatures and hydrocolloid addition[J].Food Chemistry,2007,99(4):1 594-1 601.
[5] 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.
[6] LANCET T.Antioxidant and pro-oxidant activities of green tea polyphenols in cancer prevention[J].Elsevier Inc,2014,234(6056):1 191-1 198.
[7] 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.
[8] 李里特,江正强.烘烤食品工艺学[M].北京:中国轻工业出版社,2017:333-338.
[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] 潘婧,钱建平,刘寿春,等.计算机视觉用于猪肉新鲜度检测的颜色特征优化选取[J].食品与发酵工业,2016,6(42):153-158.
[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] 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.
[13] 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,2017,1(17):60-64.
[14] 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.
[15] 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,2018,2(26):40-44.
[16] 郭萌萌,任玲玲,杜金华,等.木糖添加量对面团流变学特性与面包品质的影响[J].食品与发酵工业,2011,5(37):92-96.
[17] 谢朝敏,温立香,任二芳,等.六堡茶保健面包的研制[J].食品科技,2016,12(41):114-120.
[18] 方靖,陈中,林伟锋.乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响[J].食品与发酵工业,2014,5(40):101-105.
[19] 顾宗珠.焙烤食品加工技术[M].北京:化学工业出版社,2012:96-98.
[20] 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,2017,7(43):115-121.
[21] 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.
[22] 谢晓叶,李大婧,宋江峰,等.叶黄素在面包加工与贮藏中的稳定性[J].食品科学,2014,35(20):271-275.
[23] LIU C J,XIE X Y,LIU C Q,et al.Stability of lutein in fortified steamed bread during processing and storage[J].Modern Food Science and Technology,2016,32(4):194-200.
[24] 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.