| 速溶鹧鸪茶粉真空冷冻干燥工艺及品质分析 |
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| 引用本文： | 郭莹,初众,钱镭,朱红英,贺书珍.速溶鹧鸪茶粉真空冷冻干燥工艺及品质分析[J].中国食品添加剂,2019(7):138-147. |
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| 作者姓名： | 郭莹 初众 钱镭 朱红英 贺书珍 |
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| 作者单位： | 1.黑龙江东方学院食品与环境工程学部;2.中国热带农业科学院香料饮料研究所;3.海南兴科热带作物工程技术有限公司;4.海南省热带香料饮料工程技术研究中心 |
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| 摘 要： | 通过研究3种不同真空冷冻干燥工艺对速溶鹧鸪茶粉含水率、色泽、多酚含量、湿润性、分散性的影响,确定真空冷冻干燥工艺条件;以速溶普洱茶粉为辅料拼配,结合电子感官和人为感官评分筛选最佳配比,采用顶空固相微萃取-气质联用技术比较拼配前后风味差异。结果表明:预冻温度-20±2℃、预冻7h,一次干燥温度80℃,干燥3h,二次干燥温度55℃,干燥6h,速溶粉各理化指标最佳;速溶鹧鸪茶粉与速溶普洱茶粉拼配比为7∶3,风味最佳。拼配后复合茶粉中醛类物质含量增加了0.34%,酸类物质含量减少了0.18%,滋味醇和,口感顺滑。该研究为鹧鸪茶综合利用及产品研发提供理论参考和技术支持。
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| 关 键 词： | 速溶鹧鸪茶 冷冻干燥 感官分析 挥发性成分 |
Optimization of vacuum freeze drying process of instant Mallotus oblongifolius and its effect on product quality |
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| GUO Ying,CHU Zhong,QIAN Lei,ZHU Hong-ying,HE Shu-zhen.Optimization of vacuum freeze drying process of instant Mallotus oblongifolius and its effect on product quality[J].China Food Additives,2019(7):138-147. |
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| Authors: | GUO Ying CHU Zhong QIAN Lei ZHU Hong-ying HE Shu-zhen |
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| Affiliation: | (Department of Food and Environmental East University of Heilongjiang,Harbin 150066;Spice and Beverage Research Institute,CATAS,Wanning 571533;Hainan Xingke Tropical Crop Engineering Technology Co.,Ltd.,Wanning 571533;Hainan Provincial Engineering Research Centerof Tropical Spice and Beverage Crops,Wanning 571533) |
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| Abstract: | GUO Ying;CHU Zhong;QIAN Lei;ZHU Hong-ying;HE Shu-zhen(Department of Food and Environmental East University of Heilongjiang,Harbin 150066;Spice and Beverage Research Institute,CATAS,Wanning 571533;Hainan Xingke Tropical Crop Engineering Technology Co.,Ltd.,Wanning 571533;Hainan Provincial Engineering Research Centerof Tropical Spice and Beverage Crops,Wanning 571533) |
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| Keywords: | instant mallotus oblongifolius freeze-drying sensory analysis volatile components |
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