[1]王敬涵,赵开飞,黄潇,等.响应面法优化抹茶酱的制作工艺[J].中国调味品,2017,(12):94-97.
　Optimization of the Processing Technology for Matcha Paste with Response Surface Methodology.[J].CHINA CONDIMENT,2017,(12):94-97.
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响应面法优化抹茶酱的制作工艺()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
94-97
栏目:
出版日期:
2017-12-01

文章信息/Info

作者:
王敬涵; 赵开飞; 黄潇; 李晓娅; 刘政权*
(安徽农业大学茶树生物学与资源利用国家重点实验室,合肥 230036 )
Author(s):
Optimization of the Processing Technology for Matcha Paste with Response Surface Methodology
WANG Jing-han,ZHAO Kai-fei,HUANG Xiao,LI Xiao-ya,LIU Zheng-quan* (State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University, Hefei 230036, China)
关键词:
抹茶酱; 感官评定; 响应面; 最佳工艺
Keywords:
Matcha paste; sensory evaluation; response surface; optimal technology
分类号:
TS213.2
文献标志码:
A
摘要:
在单因素试验的基础上，以感官指标为评定指标，采用响应面法优化抹茶酱的制作工艺。研制出抹茶酱的最佳工艺为：牛奶150%、淡奶油100%、白砂糖45.97%、抹茶6.13%，增稠剂0.38%，熬制时间16.87 min生产出的抹茶酱色泽亮绿、茶味浓郁，具有独特的风味。
Abstract:
On the basis of single factor experiment,taking sensory indicators as the assessment index,response surface is conducted to optimize formula for matcha paste.The optimal formulation and technology for the matcha paste are as follows: milk is 150%,whipping cream is 100%, sugar is 45.97%,matcha is 6.13%, thickener is 0.38% and boiling time is 16.87 min.Under such conditions, matcha paste is produced with bright green color and a strong tea flavor,in the meanwhile, it has a unique flavor.

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更新日期/Last Update: 2017-12-05