Research on process optimization and quality of alkali soaking and steam fixing for golden matcha green protection

Authors

Ying LU, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie,Hunan 427000 , China ；Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China
Yong-sheng TAN, XiangxiAutonomous Prefecture Quality Inspection and Metrological Verification Center, Jishou, Hunan 416000 , China
Mao-jun YAO, Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie,Hunan 427000 , China ；Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China
Qian YANG, XiangxiAutonomous Prefecture Quality Inspection and Metrological Verification Center, Jishou, Hunan 416000 , China
Wen SUN, Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China

Abstract

In this study, golden tea was used as the raw material to optimize the green protection technology in the process of preparing golden matcha by the alkali soaking and steam fixing. Three significant influencing factors were obtained by Plackett-Burman design, including the alkali concentration, alkali soaking time and steam fixing time, and the process optimization was studied by the steepest ascent design and Box-Behnken design. The optimal conditions were as follows: The alkali concentration 0.15%, alkali soaking time 20 min, steam fixing time 92 s, solid-liquid ratio 1∶20 (g/mL), and the thickness of leaves 1 cm. Undercontrol of these conditions, the chlorophyll content of gold matcha was 2.25 mg/g. The contents and senses of the gold matcha prepared by traditional steaming, roller dehumidifying and alkali soaking were compared. The results showed that the chlorophyll content of alkaline soaking increased by 25.78% and 40.44% respectively compared with the other two technologies. The retention of polyphenols and free amino acids in steam dehumidification tea was higher than that in roller dehumidification tea, but alkali immersion had little effect on it. The order of the best sensory quality score was: Alkali immersion steaming ＞ traditional steaming ＞ roller dehumidifying. The green protection effect of gold matcha was improved by alkali soaking and steaming.

Publication Date

2-18-2023

First Page

171

Last Page

176,205

DOI

10.13652/j.issn.1003-5788.2020.10.033

Recommended Citation

LU, Ying; TAN, Yong-sheng; YAO, Mao-jun; YANG, Qian; and SUN, Wen (2023) "Research on process optimization and quality of alkali soaking and steam fixing for golden matcha green protection," Food and Machinery: Vol. 36: Iss. 10, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.10.033
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/33

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