中国茶叶2024，Vol.46Issue(7)：17-24,8.
白茶枸杞复合凝胶软糖配方优化及特性评价
Formula Optimization and Property Evaluation of White Tea Lycium barbarum Complex Gel Soft Candy
摘要
Abstract
The purpose of this study was to explore the optimal formula of white tea Lycium barbarum complex gel soft candy,and to evaluate its characteristics.Single factor and response surface experiments were carried out to investigate the effects of the additional amounts of compound gel,instant white tea,Lycium barbarum powder and erythritol on the sensory and physical quality of white tea gel fudge and the optimal processing formula by taking sensory score as the index.On this basis,the sensory quality,physical properties and antioxidant activity of the fudge prepared by this optimal processing formula were tested.The best formula of white tea Lycium barbarum complex gel fudge was compound gel(gelatin:carrageenan=7:3),15 g;instant white tea,0.3 g;Lycium barbarum powder,1g;erythritol,13 g;and citric acid,0.1 g.The sensory score of white tea gel fudge prepared by this formula was 85.4.This product had uniform color,harmonious taste,white tea and medlar flavor,while its elasticity was 0.97±0.01,hardness was(1 934.8 1±69.27)g and chewability was 1 623.16±171.8.The scavenging activities of 1,1-diphenyl-2-picrylhydrazyl(DPPH)andT-AOC(Ferric reducing/antioxidant power)were(51.86±1.67)％and(0.014±0.002)mmol/g,respectively.The results show that the optimized soft candy exhibits good sensory performance in terms of color,shape,taste and texture.The physical properties of elasticity,hardness and chewiness are relatively ideal.The formula contains white tea and Lycium barbarum,which give it certain antioxidant capacity,This study provided certain reference for the further development and ap-plication of white tea and Lycium barbarum in tea soft candy foods.关键词
速溶白茶粉/枸杞/软糖/响应曲面法/质构/抗氧化活性Key words
instant white tea powder/Lycium barbarum/soft candy/response surface methodology/textures/antioxidant activity分类
轻工纺织引用本文复制引用
王未名,李佳音,苏淑颖,黄艳,毛宇源,陈水吉,林东艺,苏凯..白茶枸杞复合凝胶软糖配方优化及特性评价[J].中国茶叶,2024,46(7):17-24,8.基金项目
福建农林大学科技创新专项基金项目(CXZX2020127B)、茶产业链科技创新与服务体系(K1520005A07B)、中国白茶研究院项目(KHCZ2104A)、福建农林大学安溪茶学院青年骨干培养基金(ACKY2019001、ACKY2015004) （CXZX2020127B）
