Fuzzy comprehensive evaluation on quality of brown rice green tea by sensory analysis and is processing

Authors

LI Jingfang, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
LI Xinxin, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
LIU Junqiao, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
LIU Shiyan, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
LIU Lu, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
TIAN Nan, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
HE Xinyi, The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China

Abstract

Taken brown rice powder and green tea powder as raw materials, brown rice green tea was prepared with application of extrusion recombinant technology. The tea polyphenols, caffeine, amino acid, sugar content and the color value changes in the different ratio of materials and processing conditions were compared. The brown rice green tea formulation and processing conditions were optimized through fuzzy comprehensive evaluation. The results showed that brown rice green tea had a better sensory evaluation value with the ratio of 4∶6 of the green tea powder to rice powder under baking temperature 160 ℃ for 15 minutes. The polyphenols, caffeine, amino acid, sugar content of brown rice green tea were 6.91%, 1.37%, 0.345%, 14.92%, respectively. And the polyphenols, caffeine, amino acid, sugar content in tea beverage were 0.90%, 0.18%, 0045%, 1.94%, respectively.

Publication Date

8-28-2015

First Page

228

Last Page

231

DOI

10.13652/j.issn.1003-5788.2015.04.057

Recommended Citation

Jingfang, LI; Xinxin, LI; Junqiao, LIU; Shiyan, LIU; Lu, LIU; Nan, TIAN; and Xinyi, HE (2015) "Fuzzy comprehensive evaluation on quality of brown rice green tea by sensory analysis and is processing," Food and Machinery: Vol. 31: Iss. 4, Article 57.
DOI: 10.13652/j.issn.1003-5788.2015.04.057
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/57

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