不同的干燥温度设置对卡的颜色特征的影响
Ya-Lin Mao1,2, Jie-Qiong Wang2, Fang Wang2
1Modern Agricultural institute, Jiaxing Vocational & Technical College, Jiaxing 314036, China.
Food chemistry: X
|November 25, 2024
概括
优化茶的干燥温度可以保存抹茶.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 化学 化学 化学
背景情况:
- 抹茶的商业价值在很大程度上取决于其充满活力的绿色.
- 在茶加工过程中保持最佳的颜色质量对于优质茶生产至关重要.
研究的目的:
- 为了研究各种干燥温度设置对Tencha的颜色特征的影响.
- 为了确定最佳的干燥策略,以保持Tencha的视觉质量.
主要方法:
- 感官评估和颜色差异分析.
- 有针对性的和非有针对性的化学分析.
- 化学测量分析以确定影响颜色的关键化合物.
主要成果:
- 多级干燥工艺,特别是高低温设置,与单级干燥相比,保留了卓越的色.
- 最佳的干燥条件导致了较高的叶绿素含量和较低的黄蛋白和β-胡卜素水平.
- 叶绿素及其衍生物被确定为色的主要决定因素.
结论:
- 建议采用两阶段或多阶段的干燥方法,以提高卡色彩质量.
- 了解叶绿素和胡卜素的作用有助于优化茶叶加工.
- 这些发现为通过更好的茶加工来改善抹茶商业化提供了实际见解.
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