首页|模糊数学结合响应面法优化蜜桃乌龙茶饼干加工工艺及品质分析

模糊数学结合响应面法优化蜜桃乌龙茶饼干加工工艺及品质分析

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对一种融合了乌龙茶和水蜜桃风味的营养保健茶饼干的加工工艺进行了研究,以感官得分为指标,采用单因素和响应面试验,结合模糊数学评价法,探究低筋面粉、速溶乌龙茶粉、水蜜桃粉、糖粉和鸡蛋的添加量对蜜桃乌龙茶饼干感官品质和物理性质的影响,进而探索最优配方及对应样品的抗氧化活性.试验结果表明,以低筋面粉22g为基准,当添加速溶乌龙茶粉0.25 g、水蜜桃粉8g、糖粉5g、鸡蛋5g时,饼干品质最佳,口感酥脆爽口、软硬适中、咀嚼性佳、色泽均匀、口味丰富;饼干的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率达到了(36.43±2.37)%、总抗氧化能力(T-AOC)为(0.022±0.003)mmol/g.产品的研制丰富了茶饼干市场产品种类,为乌龙茶资源的开发利用提供了新的渠道和理论参考.
Optimization of Processing Technology and Quality Analysis of Peach Oolong Tea Biscuits by Fuzzy Mathematics Combined with Response Surface Method
The formulation technology of a nutritional health tea biscuits combined with Oolong tea and honey peach flavor was studied.Taking the sensory evaluation as the index,univariate and response surface methods combined with fuzzy mathematical evaluation method were used to explore the effects of the addition of low gluten flour,instant Oolong tea powder,peach powder and eggs on the sensory quality and physical properties of peach-flavored Oolong tea biscuits,and then to explore the optimal formula and the antioxidant activity of the corresponding samples.The results show that when the low gluten flour was 22 g,the instant tea powder was 0.25 g,the peach powder was 8 g,sugar powder was 5 g,and egg was 5 g,the biscuit quality was the best,and the product was crisp and refreshing,moderately soft and hard,uniform color,with both tea flavor and peach flavor.The free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)in biscuits reached(36.43±2.37)%and the total antioxidant capacity was(0.022±0.003)mmol/g.The de-velopment of the products enriched the varieties of tea and biscuit products in the market,and provided a new channel and theoretical reference for the development and utilization of Oolong tea resources.

fuzzy mathematicsresponse surfacehoney peach powderinstant Oolong teatea biscuitsanti-oxidant

董绚、段飞跃、王红皓、毛宇源、王未名、黄艳、余婉仪、欧阳洳梦、林东艺

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福建农林大学安溪茶学院,福建 安溪 362400

模糊数学 响应面 水蜜桃粉 速溶乌龙茶 茶饼干 抗氧化活性

福建农林大学科技创新专项基金项目福建省自然科学基金面上项目教育部产学合作协同育人项目福建农林大学安溪茶学院青年骨干培养基金福建农林大学安溪茶学院青年骨干培养基金

CXZX2020127B2019J01413202102366059ACKY2019001ACKY2015004

2024

中国茶叶
中国农业科学院茶叶研究所

中国茶叶

影响因子：0.288
ISSN：1000-3150
年,卷(期)：2024.46(8)
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