Research And Development Of Matzhu

In today’s society,due to people’s dietary structure imbalance,excessive energy intake and less physical activity,metabolic syndrome has gradually become a global epidemic chronic disease.Matcha is prepared by fresh green tea leaves.It is rich in bioactive components that possessed antioxidative,anti-obesity and hypolipidemic functions,including tea polyphenols,theanine and tea polysaccharides,etc.The development of Matcha not only endows tea with a new edible way,but also be widely used in many food processing fields,thus promote the tendency of green health diet.In this study,according to the processing method of Matcha,the fresh bamboo leaves were used as raw materials to produce a kind of natural healthy superfine powder with green color and exquisite texture----Matzhu.In addition,in order to provide a new idea for the development and utilization of bamboo leaves,and provide a theoretical reference for the application of Matzhu as a functional dietary supplement in food processing,the processing technology,product quality,biological effect and food application of Matzhu were investigated in this research.The main contents and results of this research were as follows:(1)The the suitable conditions for Matzhu processing were explored in two key steps,including color protection and grinding by measuring value of chromatism,particle size and the content of characteristic components of Matzhu.The results showed that optimal process parameters for Matzhu processing were as follows:blanching 30 s with 0.5%ZnSO4 solution for color protection,and the mass ratio of grinding ball to raw material was 10:1(w/w),processing time was 2 h.The final product Matzhu is over 1000 mesh with emerald green color.Matzhu prepared by 5 different kinds of bamboo leaves were compared with each other in multiple index,Pleioblastus-Matzhu and Bashania fangiana-Matzhu were been screen out and investigated in further study.(2)The bamboo leaves of Pleioblastus and Bashania fangiana were selected as the raw material,and two kinds of Matzhu were prepared according to the appropriate processing technic.Plezioblastus-Matzhu and Bashaniawfa-Matzhu were chosen as the research object,and taking Matcha(superfine powder of green tea)as a reference,using laser particle size analyzer,chromometer,microplate reader,electronic tongue,electronic nose and sensory evaluation means and method to test sample thermal stability,light stability,chemical compositions and sensory quality,thereby compare the quality difference between Matzhu and Matcha.By contrast,Matzhu had betterthermal stability and light stability.Under 180 ℃,the green color of Mazhu can be kept for 30 min,while Matcha’s color turned brown in only 15 min.Sensory evaluation results showed that no big difference of fragrance between Matzhu and Matcha were seen.However,in the process of brewing,the powder color and soup color of two kinds of Matzhu got significantly much higher scores than Matcha,and Pleioblastus-Matzhu got the highest comprehensively.In addition,the dietary fiber content of Pleioblastus-Matzhu and Bashania fangiana-Matzhu were 77.0%and 70.0%,and they were both significantly higher than Matcha of 63.9%.(3)The C57 mice model were built by feeding high fat diet(HFD),meanwhile utilizing the Matzhu and Matcha as a dietary intervention.After 12 weeks,the body fat,blood lipid and blood glucose level were measured,inflammatory factors,cytokines and oxidative stress were evaluated,and the gut microbiota was analyzed.The results suggested that 2.5%Pleioblastus-Matzhu had the best effect on body weight control in mice,the average body weight in this group decreased by 10.9%(p<0.001)compared with HFD group,followed by 2.5%Matcha group,its mice weight decreased 7.5%(p<0.001).2.5%Pleioblastus-Matzhu could significantly ameliorate the blood lipid and blood glucose abnormalities induced by HFD,and prevent fatty liver formation,fat cells significantly shrunken.And the level of inflammatory factors decreased significantly,IL-6 decreased 42%,TNF-a decreased by 14.3%compared with HFD group.Leptin and lipopolysaccharide levels were significantly decreased(p<0.01),adiponectin level was significantly increased(p<0.01),the structure and diversity of intestinal flora were significantly improved.(4)Pleioblastus-Matzhu were chosen as the representative applied in three kinds of food processing,i.e cake,yogurt and nougat.Taking Matcha as a reference,explored the suitable amount and application effect of Matzhu in food processing.The appropriate amount of added level of Matzhu in cake is about 4.0%(w/w,according to flour weight),in yogurt is 1.0%(w/w,according to yogurt weight),and in nougat is 5.0%(w/w,according to cotton candy weight)based on sensory evaluation and preference test.The results of comparison between Matzhu and Matcha showed that under the same addition level of 4.0%,the color,appearance and structure of Matzhu cake were all better than Matcha cake.The addition of Matzhu and Matcha in the cakes all played an obvious bacteriostasis effect.The results of sensory evaluation,rheological properties test,whey precipitation rate test and water-holding capacity evaluation of Matzhu yogurt and Matcha yogurt showed that Matzhu yogurt had more stable product performance and was more popular.The results of Matzhu and Matcha application research in nougat showed that both nougats had uniform texture and pleasant flavor,however,Matzhu nougat had better green and bright color.To sum up,using fresh bamboo leaves as raw materials to prepare the green,fragrant and exquisite Matzhu,which had a technological suitability and biological efficacy that was comparable to that of Matcha,but Matzhu had an advantage in color and product stability.As a natural,green and nutritious food functional ingredient or dietary supplement,Matzhu is expected to play an active role in the prevention and treatment of chronic diseases in human society.