| This article developed a super green tea powder as the main raw material of the new seasoning green tea sauce.In this paper,the optimum compound thickener was selected and optimized by response surface method to analyze the sensory and texture of seasoning green tea paste.The product has the characteristics of high quality,rich flavor,easy to smear and so on.This kind of tea sauce is not only because of the addition of green tea and its nutritional value,but also has the advantages of convenient storage,easy to eat and carry.It opens a new path for the research and development of tea products.Specific research contents are as follows:1.We found that the four kinds of guar gum,xanthan gum,sodium alginate and guar gum are more suitable for the needs of this product and can be further studied.The final concentration range was determined as follows:the best addition amount of konjac flour was 1.8%;the optimum addition amount of xanthan gum was 3.8%;the optimum addition amount of sodium alginate was about 3%;the optimal addition of guar gum was about 2.4%.2.We found that the mixture ratio test of compound thickener,The hardness,consistency,viscosity and cohesiveness of the compound colloid were analyzed and compared.Finally,the mixture of konjac flour and guar gum was determined as the compound gel,and the best mixture ratio was 3:2.3.We found that the study of the optimum formula of the flavored green tea paste,The optimal proportion of raw materials for green tea paste was:the addition of guar gum and konjac flour was 1.6%,the addition amount of super green tea powder was about0.4%,the amount of organic acid was added by 0.15%,and the sugar content was12%.Between the variables Green Tea sauce seasoning and comprehensive score of each factor two element regression equation is:Y=84.20+0.92A-0.17B-1.58C+1.50D-0.25AB-1.25AC-0.25AD+0.75BC-2.00BD-1.25CD-2.60A2-3.97B2-9.60C2-7.48D2.The model was statistically significant?p=0.0001<0.05?,lack of fit is not significant?P=0.0001<0.05?,?P=0.4480>0.05?,R2=0.9876?R2adj=0.9753,showed that the regression equation fitting,was significantly effective,under this condition the optimal formula.4.We found that the sterilization technology of green tea sauce,The sterilization effect at 75?increased significantly with the sterilization time,when the sterilization time was 40min,with GB/T22474-2008 of the total number of colonies<1500CFU/g,regulations,qualified products,sterilization effect under the condition of 80?increased with the sterilization time,20min above are in conformity with the provisions,the sterilization effect under the condition of 85?.5.We found that the study on the rheological properties of green tea paste,the fluid type seasoning sauce Green Tea pseudoplastic fluid in non Newtonian fluid,and the seasoning sauce Green Tea flow characteristic curve and power function in good agreement with?=K·?n.In a certain temperature range,the influence of temperature on viscosity can be used Green Tea seasoning sauce Arrhenius equation?=K0·exp?Ea/RT?to express.The test results show that the rheological curve of the two processes does not coincide with the increase of shear rate,which leads to the formation of the time history curve.When scanning the frequency of the green tea paste,it was found that when thesweep frequency<8Hz,G'>G”,which shows that the elastic deformation is better than the viscous deformation in the green sauce.When the sweep frequency>8Hz,G'<G”shows that the viscous deformation is better than the elastic deformation in the seasoning green tea paste,which mainly shows the characteristics of the fluid.6.Products related to the physical and chemical indicators testing results show that the seasoning sauce seasoning sauce of total sugar content in green tea in the green tea was 12.533±0.208%;The total acid content:0.3726±0.0532 g/kg;Moisture content:86.48±0.475%;Ash content:0.035±0.0017%;Tea polyphenols content:0.0085±0.0013 g;Total polyphenol content:26.69±3.083 mg/g. |
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