粉茶製造及其多元化利用之研究

阮逸明; 林金池; 蔡永生; 張連發; I-Ming Juan; Jin-Chih Lin; Yung-Sheng Tsai; Lian-Fa Chang

粉茶製造及其多元化利用之研究

Other Title

Manufacture of Tea-Powder and Its Multi - Purposes Utilization

Journal

1997特用作物試驗成果研討會專刊

Part Of

農業試驗所特刊第74號

Pages

123-132

ISBN

957-02-1964-5

Date Issued

1997-08

Date

1997-08

Author(s)

阮逸明

林金池

蔡永生

張連發

I-Ming Juan

Jin-Chih Lin

Yung-Sheng Tsai

Lian-Fa Chang

URI

https://scholars.tari.gov.tw/handle/123456789/2883

Abstract

本研究主要目的為開發茶葉研磨成粉茶的技術及利用粉茶做為食品配料或添加料。茶芽在採摘前以不織布遮蔭十天可提高茶葉中葉綠素總量，夏茶提高30%，秋茶28%，可有效改善綠茶類粉茶之色澤。茶葉用磨粉機研磨後，經篩粉過濾機每網目分層處理3分鐘，80 mesh以下佔76%，可做為食品配料，80 mesh以上可再一次研磨處理。取粉茶利用色差計測定粉茶色澤，結果顯示遮蔭與不遮蔭有明顯差異，以遮蔭處理所製成粉茶色澤較鮮綠粉茶重金屬含量經分析結果顯示，錳含量l,100~1,300ppm，銅含量11~13ppm，鋅含量37~42ppm；硼含量27~31ppm；鐵含量107~180ppm，鋁含量360~605ppm。粉茶添加量以茶葉麵條、蔥油餅3％、饅頭、餃子皮2％、茶米食1~2％、茶餅乾2~5％調配比例最佳。粉茶添加於試製產品中，若添加量低於1%，則製品淺綠無茶味，品質較差。2％顏色鮮綠有茶味，3％顏色綠而茶味佳。 The objective of this study was to develop manufacturing of tea-powder and its application as food additives. Shading with non-textile cloth 10 days before plucking apparently increased the chlorophyll content in tea leaves. As compared to the control, chlorophyll increased about 30% in tea leaves on the summer, and 28% on the autumn. This effectively improved the color of tea-powder. About 76% of tea powder were passed through a sieving of 80 mesh for three minutes, which was suitable for food additives. For those tea-powder coarser than 80 mesh, regrinding was needed to reach quality demand for tea-powder. Color difference meter was used to evaluate tea color of tea-powder produced from shaded and non -shaded treatments. Shading treatment produced tea-powder with a deeper green color and better quality than that of non-shaded control. Chemical analysis showed that the concentrations of some heavy metals in tea- powder were as follows: Mn, 1100-l300ppm; Cu, 11-l3ppm; Zn, 37-42ppm; B, 27-3lppm; Fe, 107-180ppm, and Al, 360-6O5ppm. The best blending fraction of tea powder for making flour foods were 3% for tea noodle and scallion pancake, 2% for dumpling skin and steamed bun, 1-2% for tea rice food, and 2-5% for tea biscuit, respectively. There was nearly no tea flavor and showed a poor quality in light green of 1% tea-powder added to the foods. The foods were deeper green with good tea flavor if 2% tea-powder was added. When 3% tea powder was added, products showed the best flavor and green color.Taiwan Tea Experiment Station, Yangmei, Taoyuan, Taiwan, 324. R.O.C.

Event(s)

1997特用作物試驗成果研討會

Proceedings of A Symposium on the Experimental Results of Special Crops 1997

Subjects

粉茶

利用

Tea-Powder

Utilization

Publisher

農業試驗所

Type

conference paper

File(s)

Name

publication_no74-13.pdf

Size

1.19 MB

Format

Adobe PDF

Checksum

(MD5):98b45b5a006bda24c1dd5e40285ff1af