| Matcha is an emerald green ultra-fine powder made from high-quality green tea that has been covered and cultivated as raw materials.After fresh leaves are picked,they are fixated,dried,and pulverized.Matcha tea has a great taste and a wide range of use.In recent years,it gradually becomes a research hotspot.Studies find that matcha tea has effects of anti-oxidant,lower blood pressure,and lower blood sugar.However,at present,domestic matcha is mainly some low-end products that cannot meet international standards so that the export of matcha is restricted.In this paper,the commonly used tea tree varieties for matcha in Japan called 'soubei' is used as the research object,and physical and chemical components are used as indicators.The key technologies in the processing technology of matcha fixating,drying,and ultra-fine grinding are researched.The production process of two matcha products is developed and optimized.The specific research results are as follows:1.Research on the fixating technology of matcha.Using steam to fixate greens,the fresh leaves of 'soubei' were treated at different fixating times.The physical and chemical indicators such as chlorophyll,caffeine,tea polyphenols,theanine,phenol-amino ratio,and chroma value were measured,and combined with sensory evaluation and AHP analysis,it was determined that the tea powder with the steaming time of 120 seconds was the best.The content of chlorophyll was 3.55mg/g,the content of caffeine was 2.27%,the content of tea polyphenols was 11.62%,the content of theanine was 2.88%,the ratio of phenol to ammonia was 4.03,the L*of the color value was70.51,a*/b* was-0.52,the sensory score was 87.08,and AHP score was 8.71.2.Research on drying technology of matcha.The vacuum freeze-drying technology was used to study the treatment of fresh leaves of 'soubei' after different fixating times.Physical and chemical indicators such as water content,chlorophyll,caffeine,tea polyphenols,theanine,phenolamino ratio,and color value were measured,and sensory evaluation and AHP analysis were performed.The results showed that the tea powder was freeze-dried for 72 hours had the best quality,the water content was 5.06%,the chlorophyll content was 3.59 mg/g,the caffeine content was 2.39%,the tea polyphenol content was 11.03 %,the theanine content was 2.68 %,the phenol ammonia ratio was 4.02,the L* was 63.41,the a*/b* was-0.51,the sensory score was 92.30,the AHP score was 8.71.3.Research on ultra-fine grinding technology of matcha.Vibration ultra-fine grinding technology was used to study the treatment of different ultra-fine grinding time on fresh 'soubei'fresh leaves after drying.The chlorophyll,theobromine,tea polyphenols,theanine,phenolamine ratio,chromaticity value and grain size of the samples were compared,and the dissolution rate,water holding capacity and oil holding capacity of the samples were measured.The results showed that the tea powder which was ultra-fine grinded for 60 minutes had the best quality,with the content of chlorophyll 3.68 mg/g,theine 3.38%,tea polyphenols 10.32%,theanine 3.29%,phenolamine ratio 3.14,L*64.75,a*/b*-0.51,particle size D60=12.56 ?m,dissolution rate 60.87%,water retention rate 2.94 g/g,oil retention rate 0.68 g/g,sensory score 89.21,AHP score 8.86.4.Research on recipe optimization of Matcha products.Use the sensory score as the response value,the recipe optimization of matcha ice cream and matcha latte was studied.the response surface method was used to optimize the raw material ratio of matcha ice cream and matcha latte on the basis of single factor experiment.The best ratio of matcha ice cream was 45 g light cream,3.9 g matcha powder,252.4 g milk and 15.3 g refined milk.The best ratio of matcha latte was 4.1 g matcha powder,205.1 g milk and 10.2 g refined milk. |
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