摘要
以绿茶、红茶、火腿和面粉为主要原料,研制了既有传统滇味风格,又有浓郁茶香,富含营养的茶叶火腿月饼,从感官和理化检验两方面对其品质进行了鉴评。结果表明:茶叶火腿月饼比无茶的火腿月饼香味更浓,保质期更长,过氧化值和脂肪含量更低;在饼馅中加茶粉比在饼皮中加茶粉以上前三项指标更显著;加绿茶粉比加红茶粉的色泽更好,脂肪含量和过氧化值更低,保质期更长。
The main material of moon cake in the text is green tea, black tea, ham and flour. This moon cake had strong fragrance, nutrition nourishing and special flavor of Yunnan traditional diet. Appraised and evaluated in organoleptil quality and chemical analysis, the results showed that the ham moon cake with tea was better than the without tea in fragrance, fat shelf-life peroxivalue and fat,witch of former three indexes to the moon cakes added tea in filling was more marked than added tea in skin; The kind of adding green tea was better than the kind added black tea, especially color and luster, peroxivalue and shelf -life.
出处
《食品科技》
CAS
北大核心
2004年第1期27-29,38,共4页
Food Science and Technology
