Study On Green Tea In Chestnut Bread Processing

As a kind of baked goods,bread is deeply loved by modern consumers because of its convenience and unique taste.However,as the process of modernization continues to accelerate and the market is expanding,consumers' demand for products is becoming higher.Convenience can no longer meet the needs of consumers.Convenient together with nutritional needs of consumers are becoming a hot spot for market competition.China is one of the big countries producing chestnut and tea.In recent years,the planting area and total output have been increasing.The chestnut market has seen a phenomenon of oversupply.At the same time,due to the low level of deep processing technology and fewer product types in the chestnut industry.Tea has the effects of anti-oxidation,lowering blood sugar and blood lipids,anti-cancer,antibacterial,and preventing cardiovascular and cerebrovascular diseases.It is very popular among Chinese consumers,but about 5%of the tea foam is wasted every year during the process of frying tea.The nutritional value of these tea foams will not decrease with the crushing of tea leaves.Therefore,the deep development of the chestnut and tea industry is the purpose of our research.In this experiment,chestnut powder was added to the bread making process to develop a chestnut bread.In order to extend the shelf life of chestnut bread and improve the taste of the bread,green tea powder was added to the production process of chestnut bread as a natural antioxidant.The main research contents and results are as follows:(1)Studied the added amount of chestnut powder and the production process of chestnut bread.First,by comparing the texture characteristics and taste of bread made with chestnut flour by the added amount as 0-50%,the most suitable addition amount of chestnut flour was determined.Secondly,the influence of yeast content and proofing time in the bread manufacture was studied.Through the experiment,the best addition amount of chestnut bread is 30%.The best production process of chestnut bread was:based on 100g high-gluten flour and chestnut powder,add 13%white sugar,12%butter,and 1.5%salt,Egg and milk mixed solution(1:1)75%,of which chestnut powder was added at 30%,yeast powder was added at 2%,proofing time was 120min,and baked for 10min.(2)Through the texture test and sensory analysis,the results show that when the green tea powder is added at 4%,the chestnut bread had the best taste,light tea aroma,be moderately soft and hard,which can be accepted by the experimenter.The tea power can reduce the greasy feeling of the chestnut bread.Through bread color analysis,when green tea powder is added at 4%,the color of chestnut bread is light greend.Through the color difference analysis of bread,when the added amount of green tea powder was 6%,the bread The color became dull and unsuitable for acceptance,and when the added amount of green tea powder was 4%,the bread color appeared light green,which could be accepted by consumers.Through the change of tea polyphenol content in the bread manufacture,it was concluded that after baking,the loss of tea polyphenol content was reduced by 45%,but still retained its activity.Comprehensive evaluation,added 4%green tea powder could not only improve the taste and flavor of chestnut bread,but also retain the activity of green tea powder.(3)According to the provisions of GB 7099-2015 "National Food Safety Standard Cakes and Breads",the peroxide value of bread(calculated as fat)should be less than or equal to 0.25/100g.The effect of green tea powder on the shelf life of chestnut bread.By measuring the loss of water,acid value,and peroxide value of chestnut bread with green tea powder during storage,it was lower than that of chestnut bread without green tea powder.Chestnut bread without green tea powder had a peroxide value as 0.3g/100g on the fourth day of storage.The value has exceeded the standard,there was obvious rancidity in the chestnut bread without green tea powder after stored 4 days.But after added 4%green tea powder in the chestnut bread,the storage period of chestnut bread was extended to 7 days The measurement of the total phenol content in the green tea bread showed that the total phenol content of the green tea chestnut bread decreased sharply on the third day of storage,but still retained about 47%of the total content,until the 7th day of storage,the total phenol content loss reached more than 90%,which indicated after 7 days,the activity of polyphenols in green tea powder had no effect.By analyzing the changes in the internal structure of the bread during storage,the results showed that chestnut bread without 4%green tea powder on the fifth day of storage,The gluten network structure inside the bread has all collapsed,and the internal porous structure was no longer visible,which indicated the bread has aged and rancidity,and the phenomenon of collapse and residue had appeared.Compared with the internal structure of chestnut bread with 4%green tea powder,after the fifth day of storage,the bread was still a gluten network structure inside,and the porous structure was less than that at the third day of storage,and the rest has no obvious changes,which was consistent with the results of the above rancidity experiment.Experimental results showed that 4%green tea powder extend the shelf life of chestnut bread.