摘要
以香榧饼粕粉、糯米粉、姜粉等为主要原料,白砂糖、茶粉、花生碎、黑芝麻、炒米为辅料制作擂茶.以感官评分为指标,通过单因素试验及响应面试验优化擂茶的制作工艺.结果表明,擂茶的最佳工艺配方为香榧饼粕粉 11.3 g、姜粉 0.7 g、白砂糖 7.5 g、茶粉 0.8 g、糯米粉 15 g、花生碎 4.6 g、熟芝麻 3 g、炒米1.6 g.此配方制作的擂茶口感丰富、香味浓郁、冲调性能最佳且营养价值高.
Abstract
Grinding tea was made with Torreya grandis cake,glutinous rice flour,ginger powder as the main raw materials,and white granulated sugar,tea powder,crushed peanuts,black sesame,stir-fried rice as the auxiliary materials.The preparation of grinding tea was optimized by response surface methodology based on the single factor tests,and sensory score as the main indicators.The results indicated that the optimal conditions for the preparation of grinding tea were Torreya grandis cake 11.3 g,ginger powder 0.7 g,white granulated sugar 7.5 g,tea powder 0.8 g,glutinous rice flour 15 g,crushed peanuts 4.6 g,black sesame 3 g,stir-fried rice 1.6 g.The grinding tea made with this formula has a rich taste,aromatic flavor,the best blending performance,and high nutritional value.
维普
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