Study On The Processing Technology Of The Ultrafine Tea Powder And Ultrafine Tea Powder Noodles

Tea is one of the important economic crop and one of the three non-alcoholic beverages in the world. The utilization of tea has been developed to coexistence of drinking and eating today. Ultrafine tea powder is a new direction of tea processing as a specialty product. Noodles is occupying a very important position in people’s diet. Adding ultrafine tea powder in noodles and giving the special flavor and healthy benefits of tea to noodles, so that turning into a new type of tea food, In this study, the fresh leaves processing technology of ultrafine green and black tea powder and ultrafine tea powder grinding technology were researched. And the impacts on the dough rheological properties and the quality of noodles after adding ultrafine green, black, dark tea powder were studied, and the conclusions are as follows:1、Study on fresh leaves processing technology of ultrafine green tea is according to the influence on different tea varieties, rolling and drying methods to the sensory quality of green tea and embedded components, it is concluded that choosing Fuding-dabaicha as raw materials, gently rolling short-term and two-stage drying is better.2、Study on fresh leaves processing technology of ultrafine black tea is according to the influence on different tea varieties, rolling and fermenting methods to the sensory quality of black tea and embedded components, it is concluded that choosing taoyuandaye as raw materials, heavy rolling and heavy fermenting is better.3、The particle size of ultrafine tea powder grinding by QLM collision jet mill is smaller than grinding by mechanical ultrafine grinder. The faster motor frequency of et mill is, the smaller the particle size is; The higher fan frequency is, the smaller the particle size is. And the smaller the particle size is, the brighter, more green, higher column-weight, more dissolution rate of embedded components are.4、Ultrafine tea powder affects the rheological properties of dough. The ultrafine green tea powder, ultrafine black tea powder have the best influence on fariao-graph and extense-graph when addition amount is3%.And the ultrafine black tea is in4%addition amount. And the particle size is300.5、Aiming at the effects of superfine tea powder on noodle quality, studies show that the texture and sensory quality of ultrafine tea powder noodles are better made by adding ultrafine green tea powder and ultrafine dark tea powder in addition amount of2%and particle size of300, and the ultrafine tea powder in addition amount of1.5%and particle size of300.