Ultra-fine Green Tea Powder Cake Processing Technology And Quality Research

Tea is one of the three drinks in the world, has a long history and culture of drinking in our country, because its superior biological activity has long been paid close attention by scientists in the world, and were found beneficial effects of tea on health. The results show that a number of natural substances in green tea ingredients reserved for anti-aging, anti-cancer, sterilization, anti-inflammatory and other special effects are, better than other teas. Green tea powder can play health functions, expanding new uses of green tea. Because of its special nature, has been applied in cakes, yogurt, ice cream and bread. In this paper, fine green tea powder cake processing technology was studied in order to provide a reference for the application of ultra-fine green tea powder. Summarized as follows:Through different size tea powder, tea powder add a different amount, the effect of different baking time and temperature on the cake baking quality, discuss various factors that affect the quality of ultrafine tea powder cake, the moisture tea powder, amino acid, caffeine, total sugar contents as tea powder particle size increases, and polyphenols, chlorophyll content increased along with the tea powder particle size was weak negative correlation, in tea powder particle size of 500 mesh tea powder added in an amount of 6% of the time, the quality of ultrafine tea powder cake optimal. As the baking temperature and baking time, quality ultrafine tea powder cake parabola, when the baking temperature is face fire 180 ℃/primer 170 ℃, cake, best quality; when baking time is 35min, cake best quality.The single factor test results apply to the next phase of the response surface optimization trial design, select A surface fire baking temperature (℃), B primer baking temperature (℃), C Baking time (min) from three factors of change to sensory evaluation and cake hardness of response were to do three factors and three levels test. Three factors determine the optimal set values of surface fire baking temperature 175 ℃, primer baking temperature 170 ℃, baking time is 37min, and give the corresponding cake texture parameters:hardness 391.844g, elasticity of 0.866, cohesive of 0.762, gumminess 298.756, restorative 0.234, and cake specific volume of 4.4ml/g.While ultrafine tea powder tea powder cake cake inclusion process changes were also studied, in addition to a significant loss of polyphenols in the baking stage, other soluble sugar, crude fiber and crude protein did not change significantly, possible with high temperature and easy decomposition of polyphenols.Ultrafine tea powder cake during storage, by linear model to analyze the correlation between cake hardness, moisture content, water activity and storage of the number of days and found that the hardness of the cake with the store a few days was a positive correlation between moisture content and water activity cake and storage were negative correlation between the number of days, but the rate of decline is far greater than the moisture content of water activity.