摘要
以川茶微粉、牛奶、蜂蜜、蛋清为研究对象,在单因素试验的基础上筛选出4个主要影响因素,设计四因素三水平L9(34)正交试验,考察4个因素的交互作用及对产品质构特性和色差的差异性。通过分析不同配方对产品胶粘性、硬度、内聚性、弹性、感官弹性和咀嚼性的显著性差异,结合单因素试验的结果选出最优配方,结果表明,胶粘性、硬度、内聚性、弹性、感官弹性、咀嚼性均能客观反映川茶微粉改良蛋黄酱的品质。最终得到产品最优工艺参数为蜂蜜15g、牛奶160mL、川茶微粉20g、蛋清15g。
Taking Sichuan tea powder,milk,honey and egg white as the research objects,four main influencing factors are screened out based on single factor experiment.Four factors and three levels L9(34)orthogonal experiment is designed to investigate the interaction of four factors and the differences of texture characteristics and chromatic aberration of products.By analyzing the significant differences of different formulas on the adhesive,hardness,cohesion,elasticity,sensory elasticity and chewiness of the product,and combining the results of single factor test,the optimum formula is selected.The results show that the adhesive,hardness,cohesion,elasticity,sensory elasticity and chewiness could objectively reflect the improved quality of mayonnaise made from Sichuan tea powder.The optimum technological parameters are obtained as follows:honey is 15 g,milk is 160 mL,Sichuan tea powder is 20 g and egg white is 15 g.
作者
李燮昕
王鑫
高杨红倩
刘世洪
LI Xie-xin;WANG Xin;GAO Yang-hong-qian;LIU Shi-hong(Sichuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期65-68,共4页
China Condiment
基金
川菜发展研究中心课题（CC16Z04）
关键词
川茶微粉
低脂
低糖
质构
Sichuan tea powder
low fat
low sugar
texture
