食品工业科技2012，Vol.33Issue(11)：286-288,3.
绿茶蛋糕生产工艺及其抗氧化效应研究
Study on processing technology of green tea cake and its anti-oxidation effects
曹盛 1胡峰 1徐兆琴 1方丹 1陆宁1
作者信息
- 1. 安徽农业大学茶与食品科技学院,安徽合肥230036
- 折叠
摘要
Abstract
The manufacturing process of green tea cake and the antioxidant effect of green tea powder on the cake were studied. The sensory and physiochemical indexes of the green tea cake with different green tea addition were evaluated. The results showed that the maximum value of cake specific volume and delicate texture were achieved when the egg mixture was whisked for 8min~the sensory score was high when the weight of the green tea powder reached 6% of the wheat flour,and the increment of oil peroxide value was lower than that of the ordinary cake by 0.32g/100g after 30 days storage. In addition,crude fiber content and tea polyphenol were 1.9g/100g and 349.8mg/100g respectively higher than ordinary cake.关键词
绿茶粉蛋糕/工艺/打擦度/抗氧化效应Key words
green tea cake process technology foaming degree anti-oxidation effects分类
轻工纺织引用本文复制引用
曹盛,胡峰,徐兆琴,方丹,陆宁..绿茶蛋糕生产工艺及其抗氧化效应研究[J].食品工业科技,2012,33(11):286-288,3.
