一种崂山红茶冻凝胶食品的研究与开发

以崂山红茶和褐藻膳食纤维粉为主要原料,采用单因素试验和正交试验,结合质构仪测定指标和感官评价研制一种新型崂山红茶冻凝胶食品。以产品硬度、弹性和感官得分为指标,通过单因素和正交试验优化出崂山红茶冻的最佳配方是褐藻膳食纤维粉1.5%,成型剂添加量0.8%,红茶汤添加量60%(浸提比为1∶60),葡萄糖添加量10%。该条件下制作的产品具有很好的红茶风味,色泽均匀,口感细腻,弹韧性较好,感官评分最高,具有一定的营养价值和保健功能。

Research and development of Laoshan black tea gel

The processing of laoshan black tea gel made of black tea and brown alga dietary fiber powder was developed. Single factor experiment and response surface methodcombined with texture analyzer and sensory evaluation were applied in the study. Taking the hardness, elasticity and sensory score as indexes, the best formula of Laoshan black tea jelly was optimized by single factor and orthogonal test. The best formula is : brown algae dietary fiber powder 1.5%, forming agent 0.8%, tea volume 60%(extraction ratio 1 ∶ 60) and glucose 10%. The results showed that the jelly has a good black tea aroma,uniform color,delicate texture,good elasticity and hardness, higher sensory score. The product also has special nutritional value and health effect.