食品工业科技2025，Vol.46Issue(15)：86-94,9.DOI:10.13386/j.issn1002-0306.2024070313
茶多酚对韧性饼干理化、质构和风味特性的影响及对美拉德反应的调控作用
Effects of Tea Polyphenols on the Physicochemical Properties,Texture,and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction
摘要
Abstract
The effects of tea polyphenols on the physicochemical properties,texture and flavour characteristics of crackers were investigated,and the regulatory effects of tea polyphenols on the Maillard reaction of the simulated crackers system construction were further explored through physicochemical and spectroscopic analyses.The results indicated that with the increase in the addition of tea polyphenols,the spread ratio of crackers rose(from 11.37％to 13.84％),the crude ash content and moisture content increased,the crude fat content declined,and the L*and b*values of crackers color changed significantly.The texture analysis demonstrated that the addition of low-dose(≤0.4％)tea polyphenols could enhance the average hardness of crackers(from 2144.22 g to 3854.27 g)and crispness(from 12 to 29),while the addition of high-dose(＞0.4％)tea polyphenols had the opposite effect.Tea polyphenols could also intensify the bran and nutty flavors of biscuits,thereby enriching their flavor profiles.In the simulation system,the browning of the sample solution weakened with the increase of the concentration of tea polyphenols,the generation and consumption of fructosamines were controlled,the formation of late glycation end products was also inhibited,and the consumption of reducing sugars and proteins as reaction substrates decreased,indicating that tea polyphenols could effectively regulate the Maillard reaction.The study demonstrated that a certain dose of tea polyphenols could enhance and improve the quality of crackers and regulate the Maillard reaction.关键词
茶多酚/韧性饼干/理化/质构/风味/美拉德反应Key words
tea polyphenols/crackers/physicochemical properties/texture/flavor/Maillard reaction分类
轻工纺织引用本文复制引用
梁恒宇,高浩祥,景赞,曾维才..茶多酚对韧性饼干理化、质构和风味特性的影响及对美拉德反应的调控作用[J].食品工业科技,2025,46(15):86-94,9.基金项目
国家自然科学基金项目(31801548) （31801548）
四川省科技计划项目(2021YFH0072) （2021YFH0072）
中央高校创新科技计划项目(2021CDLZ-21). （2021CDLZ-21）
