普洱茶蛋黄酥加工工艺研究

目的研制能保留普洱茶营养价值和风味的蛋黄酥。方法以云南普洱茶为研究对象,在单因素的基础上采用正交实验分析普洱熟茶粉添加量、水油皮油面比、烘烤时间和糖粉添加量对普洱茶蛋黄酥感官分数的影响,筛选出普洱茶蛋黄酥的最佳制作工艺。结果最佳工艺参数为:普洱熟茶粉添加量2.5 g/100 g面粉、水油皮油面比40 g/100 g、烘烤时间25 min、糖粉添加量15 g/100 g面粉。在此条件下,感官评分为88.69。结论此工艺生产的普洱茶蛋黄酥具有茶叶特有的微弱苦味,使得蛋黄酥甜而不腻,增添风味的同时也具有保健作用。

Development of egg-yolk puff made with Pu-erh tea

Objective To develop a kind of egg yolk puff which can keep the nutritional value and flavor of Pu-erh tea. Method Took Yunnan Pu-erh tea as research object, the effect on the sensory scores of Pu-erh tea egg-yolk puff on the dosage of Pu-erh tea powder, the ratio of crusts meringue, baking time and the amount of sugar were analysed by orthogonal test based on single factor analysis. The optimal production process of Pu-erh tea egg puff were selected. Result The optimum formula was: 2.5g Pu-erh tea powder/ 100g flour, 40g oil/ 100g flour for water-oiled crust, 25min of baking time, 15g suger/ 100g flour. Conclusion The egg-yolk puff with Pu-erh tea has a unique faint bitter of tea, which has a taste of crisp sweet and not greasy, flavor is improved and health care function is added.