摘要
抹茶是一种由春季采摘的嫩茶叶为原料,对其进行蒸汽杀青并干燥后碾磨成粉等工艺制成的绿色粉末。由于其营养价值高、口感风味佳及其独特的颜色从而作为食品添加剂、营养增强剂及天然色素添加剂广泛用于烘焙甜点业及茶饮业等。抹茶及抹茶产品的发展及研发,是整个茶产业未来重要的发展趋势之一,其将满足不同市场的需求,推动茶产业的经济发展及其可持续发展,本文综述了抹茶的生产技术和健康功效以及其目前在食品领域的应用,归纳了国内外抹茶的研究现状,并对抹茶今后的发展做出了展望。
Matcha is a green powder made from young tea leaves picked in spring,steam-killed and dried,and then ground into powder.Because of its high nutritional value,good flavor and unique color,it is widely used as a food additive,nutritional enhancer and natural coloring additive in the bakery and dessert industry,as well as in the tea beverage industry.The development of matcha and matcha products is one of the important future trends of the tea industry,which will meet the needs of different markets and promote the economic development of the tea industry and its sustainable development.This paper reviews the production technology and health benefits of matcha and its current applications in the food industry,summarizes the current status of research on matcha at home and abroad,and gives an outlook on the future development of matcha.
作者
杨思怡
田芸
孙海燕
聂亮
张洺豪
王译甜
Yang Siyi;Tian Yun;Sun Haiyan;Nie Liang;Zhang Minghao;Wang Yitian(School of Biological Science and Engineering,Shaanxi University of Technology,Shaanxi,723000;National Engineering Research Center for Preservation of Agricultural Products in Qinba Area Preservation Workstation,Shaanxi,723000)
出处
《当代化工研究》
2023年第5期17-19,共3页
Modern Chemical Research
关键词
抹茶
加工工艺
健康功效
研究现状
前景
matcha
machining processes
health effects
research status
prospects
