New producing method of powdered tea to use in processed food by used production line for sencha
2018
Koguma, M. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Shigyo, A. | Yoshioka, T.
To establish a method for the production of food-processing powdered tea with a matcha color, we examined the control techniques using a tea scattering dryer, which is commonly used in the production line of sencha. The throughput of the tea scattering dryer was found to be smaller as the drying time was shorter, but the color score was 50% of the standard amount. The optimal throughput of this study was a standard amount on input. The air volume of the tea scattering dryer increased as the drying time decreased, but the color score and color value were 1.6 times lower than that of the standard. The optimal air volume was 1.4 times that of the standard. The temperature control method of the tea scattering dryer was superior in hot air than tea leaf temperature. Because it caused an immediate rise in the tea leaf temperature and maintained it in the range of 32.5-38.3℃, the color value of this product and the tencha product were approximately the same. We revealed that this novel method of production using a tea steaming machine, tea scattering dryer, and tea dryer was able to produce food-processing powdered tea with a color value equivalent to that of tencha, because of the reduction in moisture content in the leaves with increased air volume using a tea scattering dryer.
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