碎红茶末添加方式对茶香鸭爪品质的影响

以鸭爪为原料,采用3种不同碎红茶末添加方式(冲泡组、直投组、纱包组)制备茶香鸭爪,通过比较成品感官品质、质构特性、过氧化值(POV)、硫代巴比妥酸反应物(TBARs)值和酸价(AV)等指标,筛选最佳制备工艺.结果表明,以纱包方式添加2％碎红茶末时,茶香鸭爪感官品质最好.在质构特性上,随着碎红茶末含量的增加,成品硬度和咀嚼性增加,弹性和凝聚力在各组之间无显著差异,回复性增加显著.不同添加方式的成品POV和TBARs值均低于对照,其中纱包式的POV较低,2％处理组酸价显著低于1％处理组.综合各品质指标得出,采用纱包方式、添加2％碎红茶末的茶香鸭爪品质最好.

Effects of Adding Way of Broken Black Tea Powder on the Quality of Tea Flavored Duck Paw

With duck paw as raw material, three different adding methods of broken black tea powder (brewing group, direct vat set group and gauze bag group) were used to prepare tea flavored duck paw. The optimal duck paw processing technique was determined by comparing sensory quality, texture properties, POV, TBARs and acid value(AV) of the final duck paw products. The results showed that the quality of tea flavored duck paw added 2% broken black tea powder by gauze bag was the best. In terms of texture characteristics, with the increase of broken black tea powder content, the hardness and chewiness of final products increased, and there was no significant difference between the groups in elasticity and cohesion, and the resilience increased significantly. The POV and TBARs values of the products with different addition methods were lower than those of control group, and the POV value of products in gauze bag group was lower, the acid value of duck paw products in 2% tea powder treatment group was significantly lower than that of 1% tea powder treatment group. Which indicated that adding 2% broken black tea powder by gauze wrapping method could endow tea flavored duck paw with best quality.