Research And Development On The Quality Of Matcha During Processing And Matcha Sauce Product

At present,the production and process of matcha are lack of a unified standard in our country.Matcha products in the market is in a disorder.General consumers cannot exactly distinguish between matcha and green tea powder.The author collected 33 samples of matcha to give the market position of matcha by analyzing the color,particle and so on,which has a guiding significance for matcha national standard development.At the same time,this paper introduces the main production process of matcha(the milling process),and have obtained the best milling process.On the basis of this process,using sauce crafts,the matcha is made into Matcha sauce to lay the foundations for the development of tea foodstuff.The main findings are as follows:1.Comparison of different quality of the matcha33 samples of matcha were tested by sensory evaluation,particle size and color of these samples to draw a conclusion that the average value of chroma l is equal to 62.94 and average of a * is-5.73.The bigger the number is and the color is greener,the higher the quality of the matcha is.This study found that fresh leaves covered with steam sheet have a relatively high quality in the way of separately processing by the milling machine.2.the milling process on the quality of the matchaThe crafts of planetary grinding machine were optimized by the method of single factor test and orthogonal experiment.It was found that the matcha used milling process has improved a lot in the level of chroma and particle size in the way of using the nitrogen to control the temperature.The matcha using milling process has become the mainstream way to produce matcha nowadays,however,due to the friction between the balls would bring enormous heat in the process of milling,the temperature increases with the milling time increases.With the air into the tea,Chlorophyll is easily to be oxidized and powder becomes yellowish,chlorophyll content decreased and the color goes dim,so the device of factory milling has a larger room for improvement.3.the research on process technology of the matcha sauceGiven the process technology of matcha sauce and the main points in the processing operations,the author used white sugar,green tea,thickener,brewing time these four factors as the independent variables,sensory score as the response value to optimize the matcha sauce process technology.The optimal formulation and technology for the matcha sauce were as follows: milk 150%,whipping cream 100%,sugar 45.97%,matcha 6.13%,thickener 0.38% and boiling time is 16.87 minutes by using the Design Expert software,and the box-Behnken center combination design.4.the research on the rheology of the matcha sauceThe shear stress and rate of matcha sauce have a positive relation,but the rate related with shear stress and rate has a negative relation with shear rate.Therefore,the matcha sauce typically belongs to dilution shearing system and Time-varying rheological behavior canbe described by Hahn model.The correlation coefficient R2> 0.99 in the flow characteristic curve of the matcha sauce was found to be consistent with the power function.5.the reseach on ultra high pressure sterilizationUltra-high pressure as one of cold sterilization approaches,can be better used to maintain the flavor,color,texture system before its sterilization.The total number of colonies was affected by factors such as pressure of time and the effect of pressure holding time,but there is little significance between different ways to pressure and the total number of bacterial colony.