食品工业科技2024，Vol.45Issue(3)：171-178,8.DOI:10.13386/j.issn1002-0306.2022110296
绿茶米糕研制及其品质分析
Preparation and Quality Analysis of Rice Cake Contained Green Tea
摘要
Abstract
In this study,japonica rice,glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula.By using single factor experiments and orthogonal experiments to optimize the formula,its quality was detected and analyzed.The optimum formula of rice cake contained green tea was obtained by orthogonal test optimization:The additive amount of green tea powder and white granulated sugar was 3%and 7.5%,the ratio of japonica rice flour to glutinous rice flour was 1:2.Under this formula condition,the comprehensive score of green tea rice cake was 85.60 points.The results of electronic nose showed that the difference of volatile compounds of rice cake contained green tea were mainly sulfur compounds and nitrogen oxides compared with the control group without green tea.The antioxidant test results showed that the total phenolic content,DPPH·,and ABTS+·clearance rate of green tea rice cake were all improved compared with the control.The results of in vitro digestion experiments showed that the addition of exogenous green tea could effectively reduce the in vitro digestion rate of rice cakes,while its resistant starch content increased and its rapid digestion starch content decreased.关键词
绿茶/米糕/电子鼻/抗氧化活性/体外消化Key words
green tea/rice cake/electronic nose/antioxidant activity/in vitro digestion分类
轻工纺织引用本文复制引用
李志鑫,徐雪野,张新振,高洋,琚飞龙,孙玥,李雪玲,梁进..绿茶米糕研制及其品质分析[J].食品工业科技,2024,45(3):171-178,8.基金项目
国家重点研发计划项目(2021YFD1601103) （2021YFD1601103）
安徽省自然科学基金项目(2108085MC122) （2108085MC122）
安徽高校自然科学研究项目(KJ2020A0136) （KJ2020A0136）
安徽省研究生教育教学改革研究项目(2022jyjxggyj190). （2022jyjxggyj190）
