The Development Of Tea Powder Drinking Jelly And Its Prediction Of Shelf Life

Tea powder which crushed into more than 400 mesh superfine powder is made of tea leaves by a special process.It can maximize the retention of tea in the original color,nutrients and pharmacological ingredients because of its processing technology.So,the products made of it not only has the color of tea itself,but also high nutritional value.It is loved by the vast number of consumers.As a leisure food,the drinking jelly is loved by all ages for its convenience and good taste.At present,tea powder has been applied to many foods,but added to the drinking jelly has not been reported.On the basis of the existing two jellies tea powder was added,which not only enriched the types of tea food and make up the market gap,but also has broad market prospects.The main points of the experiment are the addition of tea powder,the color protection of the product,the selection of sterilization conditions and the forecast of product shelf life.The main research content and results are as follows:1?The choice of tea powderFirst of all,color and particle size of tea powder of different shapes were measured between different forms of tea powder.The results showed that the highest content of tea polyphenols is green tea powder,about 19.9%,the highest content of caffeine is instant tea,about 5.1%.The median particle size d50 was used to evaluate the particle size of the tea powder.The results showed that the grain size of several kinds of tea powder was instant tea powder>instant green tea powder>super green tea powder>super black tea powder>matcha powder,the smallest particle size is matcha power which D50 is 17.687um.It is found by the color of different tea powder.In the series of green tea powder,matcha powder has the highest brightness and the highest degree of green,black tea powder and instant black tea powder has less differences between brightness and the degree of red in the series of black tea powder.Then different forms of tea powder added into the functional drinking jelly which were prepared before and observe the appearance of color jelly,the final choice of green tea for the green tea,black tea for the instant black tea powder.Finally,the choice of the amount of tea powder added,the results showed that when the amount of matcha tea powder added 0.15%,instant black tea powder 0.1%has the higher sensory score.2?The color protected of productAccording to the browning mechanism ZnCl₂and Na₂SO₃ was choosed.At first the formula for the evaluation of the color protected was studied.The result shows that the formula for the evaluation of color protected of the matcha vitamin drinking jelly is?=?a*/L*/b*??a₂+b²?¹/2/2 and the matcha cellulose drinking jelly is?=a*/L*/b*.Then the research on the optimal color protection range of the single color protection agent,the result shows that in matcha vitamin drinking jelly the addition amount of ZnCl₂ was0.3%-0.05%and the addition of Na₂SO₃ was 0.04%-0.06%,and the effect of color protection was good.In matcha cellulose drinking jelly when the addition amount of ZnCl₂ in the range of 0.01%-0.03%and Na₂SO₃ in the range of 0.03%-0.05%has good result.Finally,the effect of coloring agent ZnCl₂ and Na₂SO₃ composite use was studied.The results showed that the color protection effect of compound color protection agent was better than that of single color protection agent.The compound color-protecting agent of matcha vitamin drinking jelly is 0.03%ZnCl₂ and 0.04%Na₂SO₃ has good effect.The compound color-protecting agent of matcha cellulose drinking jelly is 0.01%ZnCl₂ and0.05%Na₂SO₃,the effect of color-protecting is good.3?The choice of sterilization conditionsThe conditions was choiced for the commercial jelly pasteurization line temperature of 80?for sterilization.The color change,sensory evaluation and colony number of the product before and after sterilization were used as the evaluation index.The results showed that the optimal sterilization conditions were 80?and 20min.4?The product shelf life predictionThe product shelf life was predicted by ASLT.The color change,microbiological indicator and sensory evaluation were used as the analysis methods.The results show that the matcha vitamins product,instant red tea vitamins product,maccha cellulose product,instant red tea cellulose product,the shelf life of these four products was 79⁸2d,73⁸9d,74⁸0d,82⁸5d respectively at the commercial storage temperature 20?.