抹竹在食品工业中的应用研究

doi:10.3969/j.issn.1673-1689.2019.08.009

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抹竹在食品工业中的应用研究
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                        10.3969/j.issn.1673-1689.2019.08.009
                    
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Study on Application of Matzhu（Bamboo-Leaf Superfine Powder） in Food Industry

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抹竹是一种以特种竹叶为原料创制的色泽翠绿、质地细腻的超微粉末，本研究将其应用于3类食品的加工中，即蛋糕、酸奶和牛轧糖。通过感官评价和喜好度测试，确定了抹竹在蛋糕中的适宜添加量（质量分数）为4%（以面粉质量计），在酸奶中的适宜添加量（质量分数）为1%（以酸奶质量计），在牛轧糖中的适宜添加量（质量分数）为5%（以棉花糖质量计）。以市售一级抹茶为参照，同为4%的添加量下，抹竹蛋糕的感官品质和结构优于抹茶蛋糕。此外，抹竹和抹茶的添加均延长了蛋糕的货架期。通过感官评价、流变学测试、乳清析出率和持水率的测定，抹竹酸奶表现出比抹茶酸奶更稳定的产品性能，且大众接受度比抹茶酸奶高出41.7%。抹竹和抹茶在牛轧糖中应用的结果表明，二者都具有均匀的质地和清香的风味，但抹竹牛轧糖的色泽更加翠绿诱人。本文研究结果表明，在蛋糕、酸奶和牛轧糖中添加适量的抹竹和抹茶，在赋予产品绿色健康概念的同时，抹竹具有完全可与抹茶媲美的工艺适性、且在产品色泽和清香风味上更具优势，是一种标准意义上的天然、绿色的食品功能配料或膳食补充剂。

Abstract:

Matzhuis a novel superfine powder made from special bamboo leaf，which is of emerald green color and exquisite texture. In this paper，Matzhu was applicated in three kinds of food processing，i.e cake，yogurt and nougat. The appropriate amount of added level of Matzhu in cake is about 4 %（w/w，according to flour weight），in yogurt is 1 %（w/w，according to yogurt weight），and in nougat is 5 %（w/w，according to cotton candy weight） based on sensory evaluation and preference test. Taking Matcha（superfine powder of green tea） as a reference and under the same addition level 4 %，the sensory quality and structure of Matzhu cake was better than Matcha cake. At the same time，both cakes extended the shelf life. Through the sensory evaluation，rheological properties test，whey precipitation rate test and water-holding capacity evaluation，it was revealed that Matzhu yogurt had more stable product performance，and it's acceptance is 41.7 % higher than that of Matcha yogurt. The results of Matzhu and Matcha's application research in nougat showed that both nougats had uniform texture and pleasant flavor，however，Matzhu nougat was of better green and bright color. The results of this study showed that using Matzhu and Matcha in above three food samples can bring the concept of green health to product. Meanwhile，the processing adaptability of Matzhu can be comparable to Matcha and the former it has more advantages in emerald green color and faint scent of final products. Matzhu could be a natural，green food functional ingredient or dietary supplement.

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付诗尧,陈亮,张艳雯,张英.抹竹在食品工业中的应用研究[J].食品与生物技术学报,2019,38(8):60-70.

FU Shiyao, CHEN Liang, ZHANG Yanwen, ZHANG Ying. Study on Application of Matzhu（Bamboo-Leaf Superfine Powder） in Food Industry[J]. Journal of Food Science and Biotechnology,2019,38(8):60-70.

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