| 茶桃酥的生产工艺及其品质研究 |
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| 引用本文： | 胡峰,陆宁.茶桃酥的生产工艺及其品质研究[J].农产品加工．学刊,2012(2):72-74. |
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| 作者姓名： | 胡峰 陆宁 |
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| 作者单位： | 安徽农业大学茶与食品科技学院 |
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| 摘 要： | 主要研究桃酥生产过程中加入茶粉的可行性及茶桃酥产品的品质。研究了桃酥生产中加入绿茶粉,并测量了产品中茶多酚的含量。在桃酥储藏过程中,对茶桃酥与普通桃酥进行感官及过氧化值和酸价等理化指标的测定和对比。结果表明,茶多酚对桃酥有较强的保鲜作用。茶粉的最适宜添加量为面粉含量的7%。茶的加入不仅可以改善桃酥的色泽、口味,而且可以延缓桃酥变质。在相同储藏条件下,茶桃酥的保质期可以达到普通桃酥的1.7倍。
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| 关 键 词： | 绿茶 桃酥 品质 |
Research on Producing Process and Quality of the Tea Walnut Cake |
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| HU Feng,LU Ning.Research on Producing Process and Quality of the Tea Walnut Cake[J].Nongchanpin Jlagong.Xuekan,2012(2):72-74. |
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| Authors: | HU Feng LU Ning |
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| Institution: | (College of Tea and Food Science & Technology,Anhui Agricultural University,Hefei,Anhui 230036,China) |
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| Abstract: | The manufacturing process of green tea walnut cake is studied in this paper.Tea is added to walnut cake in the experiment.The sense evaluation,acid value and peroxide value have been determined during storage through single factor experiment.The results show that adding tea can make walnut cake anti-aging and extend the shelf life,and the optimum adding amount of the tea powder is 7%.Tea added is not only can improve the taste and color of the walnut cake,also can delay the walnut cake metamorphic.Under the same storage conditions,the shelf-life of the tea walnut cake is 1.7 times than the normal walnut cake. |
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| Keywords: | green tea walnut cake quality |
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