Optimization of Green Tea Flavor Paste by Response Surface Methodology
WANG Hui-ling;LIU Xue-jun;DING Fang;ZOU Qing-qing;LU Ning;College of Tea and Food Science and Technology,Anhui Agricultural University;
The recipe of the seasoning green tea was studied and the effects of concentrations of superfine green tea power, soybean gum and Konjac powder, organ acid white sugar on the sensory and texture qualities of the sauce were investigated by single factor experiment. The optimum formula was determined and use of response surface analysis to optimize the proportion of their development parameters, developed with green tea flavor of green tea sauce.The results showed that the best formula is that compound powder of konjak powder and guar gum accounts for 1.6%, with 0.4%Green Tea powder, 0.15% organic acid and 12% sugar. Under this condition, appearance morphology, flavor, color, texture and sense of Green Tea sauce all performed best, as comprehensive score reached up to 84.09 points.
【CateGory Index】： TS264.24