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食品研究与开发:2023,44(19):126-132
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青钱柳紫娟复合茶含片制备工艺优化及其品质评价
(1.福建农林大学安溪茶学院(数字经济学院),福建泉州 362400;2.福建省鼎艺科技有限公司,福建泉州 362400;3.湖南文理学院生命与环境科学学院,湖南常德 415006)
Optimization of Preparation Process and Quality Evaluation of Cyclocarya paliurus Leaf-'Zijuan' Compound Tea Buccal Tablets
(1.Anxi College of Tea Science(College of Digital Economy),Fujian Agriculture and Forestry University,Quanzhou 362400,Fujian,China;2.Fujian Dingyi Technology Co.,Ltd.,Quanzhou 362400,Fujian,China;3.College of Life and Environmental Sciences,Hunan University of Arts and Sciences,Changde 415006,Hunan,China)
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投稿时间:2022-12-01    
中文摘要: 为获得一种表面光洁、口感协调、硬脆适中的青钱柳紫娟复合茶含片及其最优制作工艺,以青钱柳、紫鹃茶为原料,以青钱柳添加量、木糖醇添加量及麦芽糊精添加量为变量,以感官评分为响应面考察指标,通过单因素和响应面试验,优化复合茶含片制备工艺,并评价其体外抗氧化活性。试验结果表明,青钱柳紫娟复合茶含片的最优制作配方为青钱柳添加量13 g、木糖醇添加量50 g、麦芽糊精添加量90 g、紫娟茶5 g、薄荷脑2 g、硬脂酸镁0.5%。该条件下制备的复合茶含片感官评分、硬度、崩解度、脆碎度、DPPH 自由基清除率、总抗氧化能力分别为92.17、(15±2)N、(15.67±1.15)min、(12.67±1.53)min、(66.45±1.33)%和(0.014 4±0.000 3)mmol/g prot,青钱柳紫娟复合茶含片硬度适中,有一定脆性,表面光滑,口感协调,兼有青钱柳和紫娟茶的风味,且抗氧化能力佳,可为青钱柳和紫娟茶在功能性食品中的深度开发和应用提供参考。
中文关键词: 青钱柳  紫娟  茶含片  配方工艺  抗氧化活性
Abstract:This study aimed to develop a kind of Cyclocarya paliurus leaf (CPL)-'Zijuan'compound tea buccal tablets with smooth surface,harmonious taste,moderate hardness,and crispness and explore the optimal production process.Specifically,with CPL and'Zijuan'tea as raw materials,the optimal amount of CPL,xylitol,and maltodextrin for the preparation of the tea buccal tablets were investigated by the single-factor and response surface tests with sensory score as the evaluation index.Then,the in vitro antioxidant activity of the yielded tablets was assessed.The result showed that the best formula was 13 g CPL,50 g xylitol,90 g maltodextrin,5 g'Zijuan'tea,2 g menthol,and 0.5% magnesium stearate.The sensory score,hardness,disintegration,friability,DPPH-scavenging rate,and total antioxidant capacity of the yielded tea buccal tablets were 92.17,(15±2)N,(15.67±1.15)min,(12.67±1.53)min,(66.45±1.33)% and(0.014 4±0.000 3)mmol/g prot,respectively.The product had moderate hardness,certain brittleness,smooth surface,harmonious taste,coordinated compound flavor of CPL and'Zijuan'tea,and satisfactory antioxidant capacity.This study could provide a reference for the further development and application of CPL and'Zijuan'tea in functional food.
文章编号:202319018     中图分类号:    文献标志码:
基金项目:福建农林大学科技创新专项基金项目(CXZX2020127B);教育部产学合作协同育人项目(202102366059);福建农林大学安溪茶学院青年骨干培养基金项目(K1518124A);福建农林大学茶产业链科技创新与服务体系项目(K1520011A07)
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