板栗黄茶冲调粉的配方优化及品质分析

目的优化板栗黄茶冲调粉的配方并进行产品品质分析。方法以板栗、黄茶以及籼米粉混合后经挤压膨化加工并粉碎而获得的膨化粉为主要原料,采用木糖醇、麦芽糊精和食盐添加量为自变量,感官评价为检测指标,通过正交试验对板栗黄茶冲调粉的配方进行优化,同时分析原料粉、膨化粉和冲调粉的基本组分、色差、电子鼻和静态流变特性。结果优化获得冲调粉产品最佳配方为:膨化粉10.0 g,木糖醇3.0 g,麦芽糊精2.0 g,食盐0.09 g。该配方产品具有板栗和黄大茶特有风味,粘稠度适中,结块较少。基本组分检测显示物料经挤压膨化后总淀粉、蛋白质及茶多酚含量变化较小,而脂肪含量显著降低; L*值显著下降, a*值和b*值显著上升。冲调粉经复配后总淀粉、蛋白质及茶多酚含量显著下降; L*值显著上升, b*值下降。电子鼻检测显示3种不同样品间主要差异种类为氮氧化物、硫化物和硫化氢类。同为假塑性流体的3种样品中黏度最大为冲调粉,其次是膨化粉,原料粉的黏度最小。结论优化获得板栗黄茶冲调粉最优配方,该产品风味独特并显示良好的冲调特性。

Formula optimization and quality analysis of the instant powder using chestnut and yellow tea

Objective In order to optimize the formula and analyze its quality of the instant powder using chestnut and yellow tea. Methods With the mixture of chestnut powder, yellow tea powder and indica rice flour was extruded and then pulverized as raw materials, xylitol, maltodextrin and salt as independent variables, sensory evaluation as index, the formula of chestnut yellow tea powder was optimized by orthogonal test. The basic components, color difference, electronic nose and static rheology of raw material powder, expanded powder and instant powder were analyzed. Results The results showed that the optimized formulation of the prepared powder was expanded powder 10.0g, xylitol 3.0g, maltodextrin 2.0g, salt 0.09g. When the product was obtained, it had obvious flavor, moderate viscosity, less caking and easy to be accepted. After extrusion, the contents of total starch, protein and tea polyphenol changed little, but the contents of fat were significantly reduced, L* value was significantly decreased, a * value and b* value were significantly increased. After compounding, the fat content of the powder remained basically unchanged, the total starch, protein and tea polyphenol content decreased significantly, the L* value increased significantly, the a* value did not change significantly, and the b* value decreased. The electronic nose test showed that the main differences between the three different samples were nitrogen oxides, sulfides and hydrogen sulfide. Among the three samples with the same pseudoplastic fluid, the viscosity of the instant powder is the highest, followed by the expanded powder, and the viscosity of the raw powder is the lowest. The optimized compound product has a good taste and flavor, and has a good flavor characteristics. Conclusion The optimum formula of the instant powder using chestnut and yellow tea was obtained. It has unique flavor, healthy nutrition and good soakage characteristics.