茶香膏的制备及品质分析OA
Preparation and Quality Analysis of Tea Aroma Paste
以茉莉花茶、碰碰香、蜂蜡、定香剂为原料制备茶香膏,通过感官评价、单因素试验,结合响应面法优化茶香膏制备工艺,并采用质构仪对产品的硬度、内聚力、弹性、胶粘性进行物性检测.结果表明,以制备15 g茶香膏为基准,最优配方为碰碰香精油与茶精油混合物9.0 mL(碰碰香精油∶茶精油为4∶5),蜂蜡用量5.0g,定香剂用量9.0mL.此配方下的茶香膏色泽均匀,外观呈绿色,香气清新,无异味,具有明显的茉莉花茶香,涂抹细腻;物理表现为硬度(108.060±1.880)N,内聚力(0.014±0.000)Ratio,胶粘性(2.430±0.670)mJ,弹性(0.182±0.040)mm.
The tea paste was prepared using jasmine tea,bumper incense,beeswax and fixative.Through sensory evaluation,single-factor experiments,and response surface methodology,the preparation process was optimized.The physical properties of the product hardness,cohesion,elasticity and viscosity were detected by texture analyz-er.The results show that for producing 15 g of tea paste,the optimal formulation was a mixture of Bumper essential oil and tea essential oil(4∶5 for Bumper essential oil∶tea essential oil)at 9.0 mL,beeswax at 5.0 g,and fixative agent at 9.0 mL.The resulting tea paste had uniform coloration,a green appearance,a fresh aroma,no off-flavors,and a disinct jasmine tea aroma.The physical manifestations are hardness(108.060±1.880)N,cohesion(0.014±0.000)Ratio,adhesiveness(2.430±0.670)mJ,and elasticity(0.182±0.040)mm.
廖子涵;彭云;陆安霞;李佩洋;江晓玲;李小嫄;练学燕
宜宾学院农林与食品工程学部,四川 宜宾 644000||西南大学食品科学学院,重庆 400715宜宾市茶产业研究院,四川 宜宾 644000宜宾学院农林与食品工程学部,四川 宜宾 644000宜宾学院农林与食品工程学部,四川 宜宾 644000宜宾学院农林与食品工程学部,四川 宜宾 644000宜宾市农业农村局,四川 宜宾 644000四川省川红茶业集团有限公司,四川 宜宾 644000
轻工纺织
茶香膏响应面品质物理特性
tea pasteresponse surfacequalityphysical characteristics
《中国茶叶》 2026 (1)
108-115,8
宜宾学院大学生创新创业项目(202210641046)、宜宾市农业创新能力建设项目(2024NYCX012)
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