Study On Processing Technology And Quality Of Superfine Black Tea Cake And Black Tea Sauce

Superfine tea powder is produced by modern Ultra-fine crushing technology,which can fully retain the nutrients and natural properties of tea and be easily digested and absorbed by the stomach.Superfine tea powder containing tea polyphenols,tea polysaccharide,amino acids,dietary fiber,vitamin and so on the many kinds of biological active ingredients,antioxidant,antibacterial sterilization,anti-inflammatory,detoxification,blood pressure,fall blood sugar etc.In this paper,superfine black tea powder was used as raw material and added into cake and milk sauce to study the effect of different size and amount of superfine black tea powder on the quality of sponge cake and milk sauce.On the basis of single factor experiment,response surface analysis was applied to optimize the process of black tea cake and tea sauce by taking the response value of sensory evaluation score and hardness value of qualitative determination parameters as response value.Results show that the superfine tea cake with 4000 mesh superfine tea powder,adding amount of 4.30%,baking temperature of 160 ?,bake for 29 min for the optimal technological formula,the hardness and sensory score were 731.63 g and 78.20,with delicate texture,soft taste and strong aroma of black tea.;Superfine tea sauce powder particle size is 4000 mesh and adding quantity 4.71%,whipping cream adding amount was 65%,sugar content was 30% when the optimal quality,the consistency and sensory score were 1366.76 g and 89.63,optimization of the sauce red brown color and black tea entrance exquisite,very smooth,full-bodied black tea aroma.For superfine tea cake and tea paste composition analysis,the basis of determination of the black tea cake moisture content,crude fat,tea polyphenols,amino acids and dietary fiber content,total results show that the black tea and black tea cake sauce in the tea polyphenols,amino acids,and dietary fiber content were higher than ordinary and traditional cream cake,moisture and crude fat content is lower than ordinary paste cake and milk.The results showed that during the storage period,the water content and peroxide value of black tea cake were lower than that of ordinary cake,the hardness was higher than that of ordinary cake,the peroxide value of black tea sauce was lower than that of ordinary milk sauce,and the water content and consistency were higher than that of ordinary milk sauce.The addition of superfine black tea powder facilitates the storage of cake and tea sauce.Compared with ordinary cakes and cream sauce,black tea cake had a concentration of 0.44 g /L when DPPH free radical scavenging rate reached 50%(EC50),and black tea sauce was 0.39g/L.The results showed that both black tea cake and black tea sauce had good antioxidant capacity.