白茶馒头的配方优化及品质评价

目的 优化白茶馒头的配方并评价其品质。方法 在传统馒头制作的基础上, 通过单因素试验和正交试验考察酵母、白砂糖和茶叶添加量3个因素对馒头品质的影响。结果 白茶馒头的最佳配方为: 酵母1.5 g、白砂糖16.0 g、白茶18.0 g, 经蒸制得白茶馒头的感官评分为95.7, 颜色鲜艳均匀有光泽、茶味清甜醇爽、表面光滑, 弹性适中、咀嚼时爽口不粘牙, 没有异味和苦味, 外观平滑, 表面色泽均匀, 具有白茶独特的香味; 且该白茶馒头样品中含有氨基酸及其衍生物、糖及醇类、维生素、有机酸、游离脂肪酸、核苷酸及其衍生物、溶血磷脂酰胆碱、溶血磷脂酰乙醇胺、甘油酯等初生代谢物。结论 该白茶馒头的风味独特、营养丰富, 具有极大的开发价值, 可为茶叶馒头和风味食品的研发提供参考。

Formula optimization and quality evaluation of white tea steamed bread

Objective To optimize the formula of white tea steamed bread and evaluate its quality. Methods Based on the traditional steamed bread making, the effects of yeast, sugar and tea addition amount on the quality of steamed bread were investigated by single factor experiment and orthogonal experiment. Results The optimal formula of white tea steamed bread was: 1.5 g yeast, 16.0 g sugar and 18.0 g tea, the sensory score of steamed white tea steamed bread was 95.7, with bright and uniform color, sweet and mellow tea flavor, smooth surface, moderate elasticity, refreshing and non stick teeth when chewing, smooth appearance and even surface color, which had the unique flavor of white tea; and the samples of white tea steamed bread contained primary metabolites such as amino acids and derivatives, saccharides and alcohols, vitamin, organic acids, free fatty acids, nucleotides and derivatives, lysophos phatidyl choline, lysophos phatidyl ethanolamine, glycerol ester and so on. Conclusion The white tea steamed bread has unique flavor, rich nutrition, and has great development value, and it can provide references for the research and development of tea steamed bread and flavor food.