Development Of The Tea Soda Crackers And Prediction Of Shelf-life Of Products

In this study,mixed powder was prepared by mixing ultramicro green tea powder(UG-TP)with wheat flour,used to enrich the composition of raw material,the production and processing properties of the mixed powder was studied by the experiments of mixed powder silty,pasting and fermentation.On this basis,The production process of tea soda crackers was optimized through the fuzzy comprehensive evaluation and response surface.The shelf life prediction model of Arrhenius and Q10 predicting the shelf life of the product was established,which has practical significance to the development and production of tea soda biscuit.The comprehensive utilization of the mixed powder is intended to improve the comprehensive utilization rate of tea.The main research results are as follows:1?In the process of applying UG-TP,the operative temperature should be controlled bellow 170,or the loss rate of tea polypHenols increased rapidly.The operative time should maintain within 10min,longer than 10 minutes,the loss rate of tea polypHenols increased exponentially each additional 5min.Conditions under 170 ?,within 10 min,the loss rate of tea polypHenols can be controlled under 10%,which can provide the theoretical basis for heating baked goods.2?Comparative experiments of silty between ordinary powder and mixed powder with different content of UG-TP showed that:the dough development time of ordinary powder was extremely significant different compared with 1%and 4%mixed powder,significant difference was found in 3%mixed powder,not significant difference with 2%mixed powder;the dough stability time of ordinary powder was extremely significant different compared with 1%,3%and 4%mixed powder,significant differences was found in 2%mixed powder;Weakening degree of ordinary powder was extremely significant different compared with 1%and 4%mixed powder,with 2%and 3%mixed powder the difference was not significant.Therefore,adding 2%UG-TP has a little influence on the processing properties of the dough,can increase the taste of products,rich raw material composition.3?Comparative experiments of gelatinization between ordinary powder and mixed powder with different content of UG-TP showed that:the attenuation value of the ordinary powder were significantly different compared with 2%mixed powder,but this difference is advantageous for baked goods,the higher the attenuation value,the weaker of shear capacity and the more crisp the product were,while the attenuation value 874cp of 2%mixed powder was significantly higher than that of ordinary powder 718cp.The resuscitation value 1221cp of 2%mixed powder is lower than blank flour 1262cp,this decrease reflects the ability of dough into glue was reduced,which is advantageous to the tastes of baked goods.4?The optimum parameters of tea soda crackers are as follows:salt 1.8%,ultramicro green tea powder 2%,fat 15%,the first fermentation time was 165min,quadratic regression equation for fitting Y-439.631+20.458A+64.15B+390.583C+11.33D-0.5AB-4.167AC+3.33BC-0.7BD-0.667CD-2.19A2-14.767B2-106.296C2-0.283D2,R2 = 0.9896,the lack of fit items of equation is not significant,the equation significantly effective,Under the condition the quality of products are the best.5 The Arrhenius prediction equation are as follows:the prediction model is ST=61×1.122307.5-T/10,ST=51×1.138317.5-T/10andST=42×1.126324.5-T/10inthe range of 297.5?307.5K(24 ?-34 ?),307.5?317.5K(34 ?-44 ?)and 317.5?327.5K(44 ?-54 ?)within respectively.The maximum prediction error of Arrhenius model and Q10 model was 10.9%and 4.3%,respectively.Compared to the Arrhenius prediction model,the accuracy of Q10 prediction model was much higher,its prediction error can be controlled within 5 percent,which can be used to predict the shelf life of tea soda crackers.