Processing method of matcha product

Abstract

The invention belongs to the technical field of deep processing of tea leaves, and provides a matcha product processing method which comprises the steps of pretreatment, pulping, primary enzymolysis,grinding, secondary enzymolysis and post-treatment. According to the processing method, a combined process of a physical crushing process of pulping and grinding and an enzymolysis process of twice enzymolysis is adopted, the physical crushing process can improve the dissolution rate of nutrient substances and meet the requirement of matcha fragmentation, and the enzymolysis process can improve the flavor of matcha. The pulping, grinding and twice enzymolysis processes are used in a staggered manner, so that a synergistic interaction effect can be achieved, and the processed matcha product isrelatively small in fragmentation, relatively good in solubility and dispersity, nutrient substances are relatively easily absorbed by a human body, the processed matcha product is good in flavor andrelatively good in mouth feel. The processing method is low in processing temperature, and the fragrance and flavor of the tea leaves can be reserved to the maximum extent. The matcha product obtainedby the processing method can be brewed into a matcha beverage, and can also be used as an additive for processing various foods, beverages and cosmetics.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a processing method of matcha products. Background technique [0002] Matcha is a kind of micropowdered tea product made from the fresh leaves of tea trees cultivated under cover cultivation, steamed and dried as raw materials, and processed by grinding process. Covering cultivation can increase the content of chlorophyll, amino acids, and carotenoids in tea by changing environmental factors such as light intensity, light quality, and temperature, and affect the formation of tea aroma quality. Steam fixation can increase the content of oxides such as cis-3-hexenol, cis-3-hexene acetate and linalool, and ionone compounds such as A-ionone and B-ionone in tea , these aroma components constitute the special aroma and taste of matcha. The appearance of matcha products is emerald green and shiny. After brewing, the soup color is dark green, with seaweed aroma, fresh taste...

AI Technical Summary

Problems solved by technology

However, the production efficiency of the traditional stone grinding process is low

[0004] In my country, the pulverization techniques of matcha mainly include ball mill pulverization, airflow pulverization, high frequency vibration mill pulverization and stone mill pulverization, etc. There are many processing methods and more processing models, but due to the limitation of equipment, there are the following problems: capacity Low cost, high processing cost; uneven distribution of product fragmentation, large particles affect the dissolution and absorption of the product; the temperature rises during the crushing process, and the color, flavor and aroma of the raw materials cannot be well maintained

At present, most matcha products on the market are generally yellow-green or gray-green in color. When brewed as a tea drink, the soup color is dark yellow, the fragrance is insufficient and there is no seaweed fragrance, the taste is strong, the particle size distribution is uneven, and some particle sizes Larger, rough spherical shape, easy to precipitate in water, not conducive to human body absorption

When making food products such as matcha ice cream, matcha yoghurt, and matcha cakes as food additives, it is usually necessary to add water to disperse and dissolve before use. However, matcha with large particle size and uneven particle size distribution has poor water dispersibility, which is not conducive to food processing. Doesn't give food a special tea flavor very well

Therefore, most matcha products on the market can only be called tea powder, not real matcha products

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