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Study on the Processing Technology of Super Micro-powder of Green Tea

Author: JinShouZhen
Tutor: LuChengYin
School: Chinese Academy of Agricultural Sciences
Course: Gardening
Keywords: Super Micro-powder of Green Tea Processing Technology Research
CLC: TS272
Type: Master's thesis
Year: 2009
Downloads: 273
Quote: 0
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Abstract


Super green tea powder is made of green tea leaves by special processing techniques. It is in the size of super tiny granular and now becomes a new kind of tea product added in foods or other kinds of products.In recent years, green tea products are adjusted according to the market demand. As for this, the annual output of high quality green tea increases greatly, but sales of the mid and low grade tea drops on domestic market and also on international markets because of technical wall. In each year a part of mid and low grade of green tea is overstocked and economic benefit of Chinese tea farmers is decreased. Development of super green tea powder is the way to utilize the mid and low grade tea and increase tea production efficiency. Super green tea powder is used as edible addition in various kinds of tea foods, such as ice cream, caddy, cake, bread, bean curd etc. The addition of super green tea powder can improve the taste and prolong shelf life of the foods. The experimental researches are mainly focus on tea varieties of Lonjing 43, Jiukeng, Yingshuang and on Lonjing colony tea varieties. Chlorophyll content in the tea leaves of the different tea varieties are analyzed and suitable varieties for processing super green tea powder are selected. The experimental research also carried on depressing enzyme activity of fresh tea leaves with drying techniques, on removing of stems and on super grinding tea leaves. Through out the experiments, technique for super tea powder production is put forward and its product has the features of good taste, high aroma, highly preservation of chlorophyll content and in the fine granular size. All the trials based on experimental research plan have been finished and put forward conclusions as followers: 1. The first experimental research of its kind on selecting tea varieties suitable for manufacture of super green tea powder and requirement for the materials; 2.The first research of it kind on development of two types of green protected agents to keep green color of tea powder and their application techniques; 3. Putting forward depressing enzyme activity of fresh tea leaves composed with steam removing and microwave drying technique, which solve the leafy green smell of the tea powder and improve quality tea powder; 4. Putting forward technique to remove stems during processing tea powder; 5. The first utilization of grinding technique, which makes tea powder in tiny granular with low cost and high efficiency in its production; 6. Putting forward a new technique for processing super green tea powder on a production line, and quality of tea powder conforms to experimental index. Physiochemical index: 83.39%(Jiukeng) and 79.86%(Lonjing 43) of chlorophyll content preserved in the powder, and contents of water extract, tea polyphenol and caffeine surpass the same kind of its own made in Japan, tiny size with 300 mesh. Sensory index: Tea powder is in greenish-blue color, high aroma and mellow taste. 7. Putting forward storage requirements. 8. Tea powder now is added in foods such as ice cream and cakes. The reasonable proportion of addition is put forward and foods with tea powder gain remarkable social and economic benefit.The techniques for manufacture of super green tea powder put forward through the experiments including:Processing technique 1 (addition of green protected agent A):Fresh tea leaves→spreading→two hours for keeping green color(addition of green protected agent A)→depressing activity of enzyme by steam→loosing tea lump→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powderProcessing technique 2 (addition of green protected agent D):Fresh tea leaves→spreading→depressing activity of enzyme by steam→loosing tea lump→two hours for keeping green color(addition of green protected agent D)→microwave drying→removing stems→cooling spread→microwave drying→raw material→super grinding→packing→super green tea powder

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Beverage cold manufacturing industry > Tea
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