摘要
为探究石磨、球磨及气流粉碎等粉碎方式对抹茶品质的影响,文章对上述3种粉碎方式加工的抹茶进行感官和理化品质分析。结果表明,随着球磨粉碎时间的延长,抹茶温度不断升高;综合感官品质、生化成分、抹茶色差值、抹茶粒径等分析结果,球磨粉碎16 h的抹茶品质较优。气流粉碎机加工抹茶主要由A塔(主塔)和B塔(副塔)出粉。当分级机频率为40 Hz时,A塔粉碎的抹茶感官品质相对最好,茶汤明亮度高,色相值|b*/a*|较小,粒径小;B塔出粉的抹茶叶绿素含量最高,但其酚氨比最大、微生物数量最多。石磨、球磨和气流粉碎加工的抹茶品质及生产效率差异显著。石磨抹茶感官品质较好,茶氨酸含量高、酚氨比低,但粒径远大于球磨和气流粉碎的抹茶。球磨抹茶颜色绿,微生物含量低。气流粉碎的抹茶感官品质较差、无明显覆盖香。3种抹茶的粒径D60<18μm。气流粉碎机每小时可生产抹茶100 kg左右,约为石磨机粉碎的2500倍,球磨机的300倍,但其设备体积庞大,对使用环境的要求较严格,且造价昂贵。综合考虑粉碎效率和抹茶品质,高端抹茶采用石磨粉碎,工业生产抹茶采用球磨粉碎。
The sensory,physical and chemical qualities of Matcha were analyzed to explore the effects of milling methods such as stone milling,ball milling and jet milling.The results show that the temperature of Matcha continued to increase with the extension of the grinding time.Based on the analysis of sensory quality,biochemical composition,color difference value of Matcha,and particle size of Matcha,the quality of matcha after ball milling for 16 h was the best.The powder of Matcha processed by jet mill was mainly produced by TowerA(main tower)and Tower B(auxiliary tower).The results show that when the frequency was 40 Hz,the Matcha milled by tower Ahad a better sensory quality,with higher brightness,smaller|b*/a*|value and smaller particle size.The content of chlorophyll in Matcha from Tower B was the highest,but it had larger phenol ammonia ratio and larger number of microorganisms.There were significant differences in the quality and productivity value of Matcha processed by stone milling,ball milling and jet milling.The sensory quality of stone milling tea was better,which had higher content of theanine and lower phenol ammonia ratio,but the particle size was much larger than that of ball milling and jet milling.The color of ball milling tea was green and the microbial content was the lowest.Matcha processed by jet milling had poor sensory quality,and there was no obvious seaweed-like odor.The particle sizes of three types of Matcha were D60<18μm.The jet milling could produce about 100 kg of Matcha per hour,which was about 2500 times that of the stone milling and 300 times that of the ball milling.However,the jet milling equipment was very huge,strict in the use environment,and expensive in cost.Considering the milling efficiency and the quality of Matcha,stone milling is recommended for high-grade Matcha and ball milling is recommended for industrial Matcha.
作者
毛雅琳
汪芳
吕品
李勤
尹军峰
许勇泉
MAO Yalin;WANG Fang;LÜPin;LI Qin;YIN Junfeng;XU Yongquan(Tea Research Institute,Chinese Academy of Agricultural Sciences/Key Laboratory of Tea Processing Engineer of Zhejiang Province,Hangzhou 310008,China;Graduate School of Chinese Academy of Agriculture Sciences,Beijing 100081,China;Zhejiang University Tea Research Institute,Hangzhou 310058,China;Hunan Agricultural University/Key Laboratory of Tea Science,Ministry of Education,Changsha 410128,China)
出处
《中国茶叶》
2022年第11期8-17,共10页
China Tea
基金
浙江省农业重大技术协同推广计划(2018XTTGCY02)
中国农业科学院创新工程(CAAS-ASTIP-2017-TRICAAS)
湖南省科技扶贫项目(2019NK3014-02)。
