绿茶月饼加工工艺研究.PDFVIP

果蔬加工 中国果菜 5 绿茶月饼加工工艺研究 张兴亮 （山西林业职业技术学院，山西太原 030009） 摘 要 在广式月饼生产基础上，进行新式绿茶月饼工艺开发，研究了绿茶添加量、蒸煮温度和酸性稳定剂对茶糖浆质量的影响，并 院 从感官评价、理化指标和卫生指标三方面对绿茶月饼品质进行鉴定。结果表明，茶糖浆最佳制备工艺为：按每 1L蒸馏水添加绿茶 ，蒸煮温度 ，见茶汤呈深黄色后，添加食盐 、甲基纤维 、苹果酸 和 作为稳定剂。绿茶月饼馅料中添加 20g 85益 0.7% 0.2% 1.1% Vc 0.2% 绿茶粉 、熟面粉 、大豆油 、核桃碎 。此时，每 绿茶月饼含茶多酚 ，蛋白质 ，粗纤维 ，维生素 2% 17% 4% 4% 100g 189.6滋g 18.6g 15.5g E 19.2mg，营养物质含量高，风味独特，具有保健功效，货架期长。绿茶月饼加工工艺操作简便，感官、理化和卫生指标优于国家标准， 配方可行。 关键词 茶糖浆；绿茶月饼；加工工艺 院 中图分类号院TS2 文献标志码院A 文章编号院1008-1038(2015)10-0005-06 StudyonProcessing TechnologyofMoon Cakewith GreenTe Flavor ZHANG Xing-liang (ShanxiForestryVocationalTechnical College,Taiyuan030009, China) Abstract: Based on the production of cantonese style moon cake, the author carried on process development of new moon cake with green tea flavor. Green tea additive quantity, cooking temperature and effect of acid stabilizer on tea syrup qualitywas studiedinthe paper.Theresult showed:thebestpreparationtechnologyfor tea syrupwas addgreentea by 20g of distilled water per 1L, keep cooking temperature 85益, see the soup was deep yellow, then add salt 0.7%, methyl cellulose0.2%,malicacid 1.1%andVc 0.2% as stabilizer.Add green tea powder 2%,cookedflour 17%,soybeanoil4%, walnut grain 4% to green tea flavor moon cake stuffing, then each 100g green tea cake containing 189.6g of tea poly- phenols, protein 18.6g, crude fiber 15.5g, vitamin E 19.2mg, and there were high nutrient content, unique flavor, with health effects,long shelf life in the moon cake. The processi