Research On Storage Properties Of Fine Green Tea Powder And Its Application To Cake

The fine smashing technology is one kind of new technique with the development of new technology Modern Chemical Industry in recent years, such as electron, biological material, and mineral, as well as tea. By far, fine tea powder is widely used as an additive in more and more kinds of food ,which not only keep its nutritional, pharmic content and natural green color in the large extent, but also makes the food tasted special. This research aims to analyze the influence of each storage factor, and find out an optimal method of fine green tea powder scientifically as an addivtive into cake, in order to supply an academic evidense for industry production.The results as follows:1. The research on storage properties of fine green tea powderUsing L₁₆ (4²Ã—2³) orthogonal experiment systemically analyzed the influence of the size of tea powder, temperature, oxygen, package and illumination condition to the fine green tea powder during storage process for nine months.The result indicated that the size of tea powder has an extremely significant influence for all the indexes. The temperature is the main factor influencing fine green tea powder quality. With temperature increasing, the principal indexes and the sensory organ quality content decreased; the effect of oxygen was unsteady, the function of fresh-keeping agent was not as well as expectation; packing condition kept little influence ; not avoiding luster is better than avoiding luster.In a word, the Storage Properties of fine green tea powder were stable than tea, of which the 800 mesh was the best. Therefore, in order to keep the quality of fine green tea powder in the besy way, wu should select the package condition strictly and store them at the condition of refrigeration.2. The application of fine green tea powder to cakeFirst, chose 7 levels of different size of tea powder, to make sure which size of fine green tea powder can be used in cake. Then chose the factor of A: the amounts of tea powder(%) , B: temperature (℃) and C: time (min) , adopting L₉ (3⁴) orthogonal experiment. Using the method of organoleptic quality judgment and TPA quality structure analysis to analyze the results. At last, found out the effect of restraining microorganisms in cake. The result showed that: the 40 mesh and 80 mesh has worse result in cake; Color score assumed the trend coming down again after rising slowly amounting to one acme, 85.6 is the best mark of 800 mesh score. The result of orthogonal experiment indicated that temperature and time were the main factor, and the amount of tea powder effect was not notable. With the temperature rising and the time extension, the quality of fine green tea powder cake carried out the character such as cracked, dry , hard ,and the amounts of tea powder effect was an upper flavor smell difference mainly , did not affect to the form and organization basic. And it showed that the texture character and cake quality relation assumed the Hrdness and Cewiness were very close, but Springiness, Cohe-siveness and Resilience did not very big change. Add fine green tea powder to cake could restrain microorganisms when stored in the room temperature, and extend the guarantee period. When the amount of tea powder is 4% it is ok to restrain microorganisms; and it was better than restraining bacterium to the mildew.It can be known that, above 200 mesh was ok to accord with need applying to cake , the better chosen was 800 mesh .The orthogonal experiments result indicated that the A₂B₂C₂ was the optimal combination, it was that the amounts of tea powder was 4%, the temperature of baking has been up 160℃/down 150℃, the time was 40 min. When the structure carried out quality on cake with TPA analysis, it was better to choose Hardness and Chewiness. Fine green tea powder in cake could restrain microorganisms when stored in normal temperature.