摘要
本研究聚焦于安化黑茶戚风蛋糕加工工艺,旨在改良戚风蛋糕制作工艺、提升产品质量并延长保质期。通过单因素试验和正交试验,探究黑茶茶粉添加量、烘烤温度及烘烤时间对蛋糕品质的影响,并进行感官评定分析。结果表明,最佳加工工艺为黑茶茶粉添加量6%、烘烤温度160℃、烘烤时间50 min。在贮藏期间,安化黑茶戚风蛋糕的水分含量、水分活度与贮藏天数呈显著负相关,且水分含量降低速率大于水分活度降低速率。相比普通戚风蛋糕,其保质期可适当延长。
This research focuses on the processing technology of Anhua dark tea chiffon cake,aiming to improve the production process of chiffon cake,enhance product quality and extend the shelf life.Through single-factor experiments and orthogonal experiments,the effects of the addition amount of black tea powder,baking temperature and baking time on the quality of cakes were explored,and sensory evaluation analysis was conducted.The results show that the optimal processing technique is a 6%addition of black tea powder,a baking temperature of 160℃,and a baking time of 50 min.During storage,the moisture content and water activity of Anhua dark tea chiffon cake were significantly negatively correlated with the storage days,and the rate of moisture content reduction was greater than that of water activity reduction.Compared with ordinary chiffon cakes,its shelf life can be appropriately extended.
作者
李洒洒
李建楠
冯弘岩
杨佳怡
刘城志
孙婷
LI Sasa;LI Jiannan;FENG Hongyan;YANG Jiayi;LIU Chengzhi;SUN Ting(Shenyang Institute of Technology,Fushun 113122,China)
出处
《现代食品》
2025年第15期79-82,共4页
Modern Food
关键词
安化黑茶
戚风蛋糕
加工工艺
感官评定
贮藏品质
Anhua dark tea
chiffon cake
processing technology
sensory evaluation
storage quality
