黄茶锅巴工艺优化及其风味成分分析

为增加锅巴风味,提高产品的营养价值,本研究以大米和黄茶为原料,研制含茶锅巴,采用响应面法优化工艺配方,对黄茶锅巴品质特性进行分析.试验结果表明,黄茶锅巴最佳工艺配方为:以大米为基重,黄茶粉添加量2.5％,马铃薯淀粉添加量20％,烘烤温度195℃,烘烤时间14 min.在此优化条件下,进行验证试验,黄茶锅巴的综合评分为(...

Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea

In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yellow tea were analyzed. The results showed that the optimum technological formula of rice crust with yellow tea was as follows: Rice as the base weight, yellow tea powder of 2.5%, potato starch of 20%, baking temperature 195 ℃, baking time 14 min. Under the optimized conditions, the comprehensive score of rice crust with yellow tea was 70.07±0.17, close to the theoretical predicted value. Based on electronic nose and gas chromatography ion mobility spectrometry (GC-IMS), 51 volatile flavor compounds including aldehydes, alcohols, ketones, esters, heterooxygenates and sulfur compounds were detected. In addition, the addition of yellow tea would reduce the in vitro digestibility of rice crust and increase the content of resistant starch. The results of this study provide a theoretical reference for the development of rice crust products rich in yellow tea and the analysis of flavor components.