乌龙茶铜锣烧糕点的风味参数研究

以乌龙茶、鸡蛋、面粉等为原料制作乌龙茶糕点,通过比较制品的形态、色泽、风味确定配方参数。结果表明,鸡蛋、低筋面粉、牛奶、白砂糖和乌龙茶的比例是影响产品风味的主要因素,乌龙茶糕点最佳配方参数为鸡蛋180 g、面粉150 g、牛奶25 mL、白砂糖40 g以及乌龙茶茶粉2 g,按此配方生产的乌龙茶铜锣烧口感柔软、有弹性,甜味适中,茶味明显。

Study on flavor parameters of oolong tea causeway baked cake

In oolong tea, eggs and flour as raw material to make oolong tea cake, by comparing the product shape, color, flavor, formula parameters, the results show that the strong flour, eggs, milk, sugar, and the proportion of oolong tea is the main factor that influence the flavor of the product. The formula optimum parameters of Oolong tea cake is: 180 g eggs, 25 ml milk, 180 g flour, 150 g, granulated sugar, 40 g and 2 g oolong tea powder. The study indicates that in the production of oolong tea causeway burned taste soft, elastic, moderate sweetness and tea according to the formula.