超微茶粉对益生菌慕斯品质及抗氧化活性的影响

研究不同添加量的超微绿茶粉和超微红茶粉对益生菌慕斯的品质、活菌数、茶多酚含量和抗氧化活性的影响,为开发兼具发酵乳香味和茶香的功能性益生菌慕斯提供参考。结果表明,添加超微绿茶粉和超微红茶粉均会对益生菌慕斯的感官品质、质构、pH值、滴定酸度、活菌数、茶多酚含量、抗氧化活性产生一定的影响;随着超微茶粉添加量的增加,益生菌慕斯的硬度、黏附性、弹性、咀嚼性、茶多酚含量以及抗氧化能力都显著上升(P<0.05);且当2种茶粉的添加量为1.1%(质量分数)时,可以提高益生菌慕斯在4℃贮藏14 d期间的活菌数和pH,降低其滴定酸度。说明添加1.1%的超微红茶粉和超微绿茶粉均可以改善慕斯的感官品质,提高慕斯的贮藏稳定性和抗氧化性。     

红茶粉挤压微细化技术在面包制品中的应用

采用福建省福安市出产的坦洋功夫红茶茶叶,将其粉碎添加到面包中研制红茶粉面包,用以提高面包的食用品质。采用双螺杆挤压工艺结合超微粉碎集成技术,获得较细的茶粉粒度,使有效成分溶出量增加,使研制的面包组织细腻,并显著改善面包的食用品质。对红茶粉双螺杆挤压工艺参数和红茶粉超微粉碎工艺参数进行优化。研究了红茶粉粒度、添加方式、稳定时间和添加量对红茶粉面包咖啡碱含量和感官品质的影响,及品质改良剂双乙酰酒石酸单(双)甘油酯对红茶粉面包感官品质的影响,并优化工艺参数。结果表明,将5%红茶粉加入水中搅拌调和成茶浆,茶浆稳定12 min,与面粉混合,调制面团,双乙酰酒石酸单(双)甘油酯添加量1.2%,在此条件下,研制的红茶粉面包感官品质最好,感官评分为91分,面包咖啡碱含量为0.078%,有效成分(主要是指咖啡碱)含量最高,试验结果与传统工艺采用超微粉碎制备的红茶粉及研制的红茶粉面包比较,各项性能指标都有改善。     

红茶粉挤压超微细集成技术在烘焙食品中的应用

研究采用福建省福安市出产的坦洋功夫红茶茶叶,将其粉碎添加到面包中研制红茶粉面包,用以提高面包的食用品质。经研究,茶粉采用双螺杆挤压工艺结合超微粉碎集成技术能获得较细的粒度,使有效成分的溶出量增加,研制的面包组织细腻、显著改善面包的食用品质。试验对红茶粉双螺杆挤压工艺参数进行优化。还研究了红茶粉的粒度、添加方式、稳定时间和添加量对红茶粉面包咖啡碱含量和感官品质的影响,及品质改良剂双乙酰酒石酸单(双)甘油酯对红茶粉面包感官品质的影响,并优化工艺参数。结果表明,将5%红茶粉加入水中搅拌调和成茶浆,茶浆稳定12 min,与面粉混合,调制面团,双乙酰酒石酸单(双)甘油酯添加量为1.2%。在此条件下,研制的红茶粉面包感官品质最好,感官评分为91,面包咖啡碱含量为0.078%,有效成分(主要是指咖啡碱)含量最高,试验与传统工艺采用超微粉碎制备的红茶粉及研制的红茶粉面包比较,各项性能指标都有提高。     

绿茶面包加工工艺优化及贮藏稳定性评价

以超微绿茶粉为原料进行茶面包的制作,采用色彩色差仪辅助感官评定法,通过单因素和正交试验研究超微绿茶粉添加量、发酵时间、烘烤温度、烘烤时间对绿茶面包色泽变化和感官品质的影响,优化得出绿茶面包的最佳加工工艺条件:超微绿茶粉添加量4%,发酵时间90 min,烘烤温度190℃,烘烤时间8 min。在此工艺条件下加工的绿茶面包感官评分达到93分,色差值10.89,具有茶叶独特的口感风味和外观色泽。同时考察绿茶面包加工过程中茶多酚含量的变化,探明茶多酚含量损失主要发生在发酵和烘烤工序中。贮藏稳定性试验表明,超微绿茶粉的添加能延长面包的保质期且对面包的色泽变化差异影响不大。     

超微茶粉面条的研制

实验以300目超微绿茶粉、小麦面粉作为原料研制荼粉面条通过正交实验研究茶粉、海藻酸钠及食盐添加量对茶粉面条的感官品质的影响.结果表明,茶粉添加量3%,海藻酸钠0.3%,食盐为2%为最佳生产工艺,其最终产品具有良好感官品质和一定的营养保健功能.     

响应面分析法优化黑小麦全麦面包工艺配方研究

以面包比容和感官评分为评价指标,采用单因素试验分析了黑小麦全麦粉、水、酵母、蔗糖添加量对面包品质的影响.通过响应面设计对黑小麦全麦面包的工艺配方进行优化,确定其最佳工艺配方,实验结果表明:以混合粉为基重,黑小麦全麦粉添加量为23%,水52%,酵母1.3%,蔗糖21%.采用优化工艺配方制作的全麦面包比容为5.21 cm3/g,综合评分为85.37.与普通面包相比,黑小麦全麦面包风味独特、质地柔软、老化速率明显降低,面包货架期延长,外观性状和内在品质均得到较大程度的改善.     

山楂全麦面包的研制

通过在高筋粉中加入全麦粉和山楂粉,并用酵母二次发酵,研制出山楂全麦面包.以感官评分为指标,通过单因素试验和正交试验确定全麦粉、山楂粉、奶粉和食盐的添加量对面包品质的影响.结果表明,山楂全麦面包最佳配方为：全麦粉20％,山楂粉1.6％,奶粉3.5％,食盐0.8％,酵母0.9％,鸡蛋14.3％,水50％,白砂糖9 5％,黄油8.3％和面包改良剂0.47％.由此制得的山楂全麦面包风味独特,富含膳食纤维,具有山楂的营养保健功能.     

超微茶粉面包的研制

介绍了超微茶粉面包的制作工艺,并探讨其添加量对面包质量的影响,结果表明:添加3%的茶粉对面包的质量无不良影响,并具有一定的保健作用。     

全麦面包的制作及其品质研究

参考美国FDA制定的全谷物食品标准,在小麦粉中添加不同数量的新鲜麦胚和麸皮制作全麦面包,通过对面包的体积、形态、口感等感官品质的评定分析,确定全谷物原料在全麦面包中的最适添加量。制作的全麦面包产品,香气和味道好于普通面包,内部结构和表面形态正常,口感稍有粗糙。     

超微绿茶粉对绿茶面包加工过程中色泽的影响

以超微绿茶粉为原料,研究绿茶面包加工过程中和面、发酵、烘烤3个加工工序关键节点处色泽和茶多酚含量的变化。结果表明,在加工过程中,烘烤工序对色泽变化影响较大;当超微绿茶粉的添加量增加时,L~*、a~*值都显著下降,而b~*值却先显著上升而后缓慢下降,在超微绿茶粉添加量(质量分数)为4%时,b~*值最大。茶多酚含量随超微绿茶粉含量的增加而增加,各个加工工序的进行均造成茶多酚含量的减少,其中烘烤工序对茶多酚含量减少影响最显著。绿茶面包颜色感官评分随着超微绿茶粉添加量的增加呈先上升后下降的趋势,当超微绿茶粉添加量(质量分数)为4%时,评分最高。通过不同方法间的相关性分析,发现色差仪测定与化学方法测定茶多酚含量、感官评定法间相关性较好。     

茶多酚对黑色冲调粉抗氧化及淀粉消化特性的影响

通过DPPH自由基清除率、总抗氧化、总还原力、淀粉水解曲线探讨茶多酚对黑色冲调粉抗氧化和消化特性的影响及其变化。研究结果表明:茶多酚的添加使黑色冲调粉的指标发生显著性变化(P0.05),增强了DPPH自由基清除能力、总还原力、总抗氧化,降低了淀粉水解率。当茶多酚添加量为0.040%时,黑色冲调粉的DPPH自由基清除能力、总还原力的吸光度和总抗氧化能力分别增加了4.6%,0.58,8.83U/g,黑色冲调粉的淀粉水解率下降了24.98%。     

不同粒径超微红茶粉体冷藏特性及降脂功效

为探究不同粒径超微红茶粉体冷藏特性及降脂功效,本实验以粒径26.116?μm(约600目)、9.612?μm(约1600目)和4.338?μm(约3600目)超微红茶粉体为对象,研究其在4℃下冷藏180?d后理化特性和体外对胰脂肪酶活性的抑制能力,以及这3种粒径超微红茶粉体对肥胖大鼠体质量及血脂水平的影响.结果表明,6...     

莓茶粉对面包品质及其抗氧化特性的影响

为探究莓茶(显齿蛇葡萄)粉对面包品质及抗氧化能力的影响,通过添加莓茶粉部分替代小麦粉(0%～5%)用于制作面包,测定了莓茶面包的感官品质、质构特性、内部结构及抗氧化能力。研究发现与对照组相比,1%添加量的莓茶面包咀嚼性、弹性变化不显著(P>0.05),面包品质较好,随添加量增加,莓茶面包的品质下降明显;扫描电镜(SEM)结果表明,1%添加量时,面包内部结构完整,气孔边缘光滑,但随添加量增加,莓茶面包内部结构遭到破坏,面包品质下降;抗氧化结果表明,随着莓茶粉添加量的增加,面包的多酚、黄酮、二氢杨梅素(DHM)、杨梅苷、杨梅素含量和抗氧化能力显著提高(P<0.05)。总的来说,添加1%莓茶粉可保证面包的品质,同时提高面包的抗氧化能力,为今后莓茶面包的发展提供了理论依据。     

D-最优混料与响应面法优化甜茶无糖抗氧化活性蛋糕配方

为满足市场对新型烘焙功能食品的需求,研制无糖、低热量、富含纤维且具有抗氧化特性的蛋糕。本实验采用D-最优混料设计研究葛根粉、南瓜粉和低筋粉3种主要原料的不同配比对蛋糕感官品质的影响,以甜茶提取液替代砂糖作为甜味剂,采用单因素及响应面试验优化加工工艺,考察甜茶添加量、甜茶提取液体积和泡打粉添加量对蛋糕感官品质及质构特性的影响。结果表明:蛋糕主要混合原材料最优配方为葛根粉43%、南瓜粉 20%、低筋粉37%;甜茶添加量4.3 g、甜茶提取液体积30.0 mL、泡打粉2.5 g。该混料配方及制作工艺生产的蛋糕感官评分为 87.36分,总酚含量为629.1 mg/100 g,总黄酮含量为564.5 mg/100 g,总抗氧化能力为396.7 mg/100 g,为功能性营养蛋糕开发提供了新途径。     

超微红茶粉海绵蛋糕的制作工艺优化

本研究以超微红茶粉为原料制作海绵蛋糕,在单因素实验基础上,采用响应面法Box-Behnken中心组合原理对蛋糕工艺进行优化,考察超微红茶粉的粒度、茶粉添加量、烘烤温度、烘烤时间四个因素对蛋糕硬度和感官评分的影响,建立了该工艺的回归模型。结果表明,响应面模型拟合性良好,各因素对蛋糕硬度的影响顺序为:茶粉添加量 > 烘烤时间 > 烘烤温度 > 茶粉粒度,各因素对感官评分的影响顺序为:茶粉添加量 > 茶粉粒度 > 烘烤时间 > 烘烤温度。超微红茶粉海绵蛋糕最优工艺配方为:茶粉粒度4000目,茶粉添加量4.30%、烘烤温度160 ℃、烘烤时间29 min,此工艺下蛋糕硬度值为731.63 g,感官评分为78.20分,蛋糕组织细密,口感绵软,红茶香气馥郁。     

穇子粉粒径对小麦面包品质、抗氧化能力、体外消化特性的影响

目的:开发功能性穇子面包。方法:以面包的理化性质、抗氧化能力、体外消化特性和感官评价作为指标,探究不同粒径穇子粉对小麦面包的特性品质的影响。结果:与未添加穇子粉面包相比,添加了200目穇子粉的面包其总酚含量提高了225.78%,DPPH自由基清除率提高了42.96%,铁离子还原能力提高了22.97%,粒径越小,抗氧化性越强;另外,穇子粉的添加改变了面包的消化特性,降低了快消化淀粉和慢消化淀粉含量,显著增加了抗性淀粉含量。但面包的比容显著降低,硬度有所增加。结论:添加200目穇子粉的面包其营养品质与功能性明显改善,尤其是粗纤维和钙含量。     

滁菊粉对面团特性和面包风味及其抗氧化活性的影响

为探究将滁菊粉应用至面包加工中,对面团特性以及面包风味、抗氧化活性的影响,采用Mixolab 2混合试验仪对面团热机械学特性进行测定,并利用气相色谱-离子迁移谱法检测及分析面包中的挥发性风味物质,同时测定面包对1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二胺盐（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS）阳离子自由基的清除能力以及面包中的总黄酮含量。结果显示,滁菊粉的加入显著增加了面团的吸水率同时降低了淀粉的峰值黏度和回生值,与对照面包相比,滁菊面包的风味物质含量更加丰富,其中d-樟脑为滁菊的特征风味成分,通过主成分分析得到2种样品的挥发性风味成分存在明显差异。在抗氧化活性方面,滁菊面包的总黄酮含量为260.47 mg/100 g,明显高于对照面包,且对DPPH自由基、ABTS阳离子自由基的清除率均大于对照组。综上可知,面包中添加滁菊粉能够丰富面包的风味成分同时提高面包的抗氧化活性,为滁菊在面包类焙烤食品...     

Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder

Dough and bread prepared from wheat flour containing varying amounts of added Gastrodia elata Blume (GEB) rhizome powder [0, 0.5, 1.0, 1.5, and 2.0% (w/w)] were examined by scanning electron microscopy (SEM) during fermentation and baking. The structure of the doughs containing added GEB was found to be related to the protein matrix. Further, it was found that large starch granules and strings of small starch granules play an important role in dough structure. The control dough (no added GEB) had a membrane-like structure, and doughs with 0.5–1.0% added GEB had membrane-like structures that were more developed than those of the control, resulting in increased bread volumes. At 1.5–2.0% GEB levels, however, the doughs tended to have mesh-like structures and result in decreased bread volumes. The dough samples with 0.5 and 1.0% added GEB powder had well-developed gluten matrices with evenly dispersed starch granules. These samples resulted in breads with numerous gas bubble eruptions on their surfaces and consequently in larger loaf volumes than were obtained at other levels of GEB. After the second fermentation, many expanded starch granules were observed and these starch granules were dispersed more evenly than after the first fermentation. In 0.5–1.0% GEB bread, many of the large starch granules had expanded after fermentation, but small starch granules had not. The data obtained in this study suggest that bread baked with 0.5–1.0% GEB exhibits a better loaf volume due to the more complete development of a gluten matrix.     

Valorisation of theanine from decaffeinated tea dust in bakery functional food

Nowadays, consumers appreciate the positive properties of decaffeinated tea for their well‐being. During decaffeination process, a very fine tea dust powder is obtained as by‐product, which contains the same quantity of bioactives as decaffeinated tea: the antioxidant polyphenols and the amino acid theanine. The aim was to add value to theanine gained from black tea powder dust and to develop theanine‐enriched bread. A theanine containing powder was obtained by column separation of decaffeinated tea dust extract and spray‐drying using carrier supports. This powder contains also the very polar compounds from decaffeinated tea such as amino acids, sugars and minerals. Breads with 110, 220 and 330 ppm of theanine, respectively, were prepared with the theanine powder. Physical properties, theanine and total polyphenolic content in bread were analysed. Bread and other bakery food serve as good products to add value to bioactive tea dust ingredients.     

Comparative analysis of techno-functional properties,starch digestion and protein quality of pigmented chickpea flours

The aims of this investigation were to evaluate physicochemical, functional, pasting, and thermal properties, as well as the starch and protein digestibilities of whole flours obtained from ten chickpea cultivars differing in seed coat colour (black, brown, green, red and cream). The coloured chickpeas flours contained higher amounts of bioactive compounds as total phenolics (TPC, 241.25–444.41 μg gallic acid equivalents per g), β-glucans (1.02–2.42 g/100 g), resistant starch (22.68–37.52% of total starch) and higher protein digestibility corrected amino acid scores (PDCAAS, 0.61–0.82) compared with the cream-coloured chickpea Blanco Sinaloa (C.BS). The principal component analysis showed several differences among the chemical compositions, starch digestions and seed protein qualities; in the same sense we found a correlation between TPC and starch content with their thermal properties and starch digestion. Subsequently, pigmented chickpea cultivars have potential as functional ingredients for food product development.