摘要
以粉体粒径为指标,利用球磨机对抹茶粉超微粉碎生产工艺进行优化,并与市售抹茶粉进行比较,探究球磨工艺对抹茶粉品质的影响。结果表明,各因素对抹茶粉粒径的影响程度为:时间>球料比>转速>进料粒度。最佳工艺参数组合为:A_(2)B_(3)C_(3)D_(3),即球磨时间2.5 h、进料粒度200~250目、转速350 r/min、球料比15∶1。在最优参数组合下,抹茶粉的D50达9.11μm,进入超微水平,而市售某品牌抹茶粉的D50仅13.00μm。粉体亮度随着时间、转速的增加先增加后减小,随着球料比的增加而增加,随着进料粒径的减小而增加;随着工艺参数的增加,色相值减小,抹茶粉由鲜绿色变为黄绿色。在不同生产工艺参数下抹茶粉的茶多酚和茶氨酸含量变化不明显。
Taking the particle size of the powder as an indicator,the ball mill was used to optimize the ultrafine pulverization production process of matcha powder,and compared with the commercially available matcha powder to explore the effect of ball milling process on the quality of matcha powder.The results showed that the influence degree of each factor on the particle size of matcha powder was as follows:time>ratio of ball to powder>rotational speed>feed particle size.The optimum combination of process parameters was A_(2)B_(3)C_(3)D_(3),i.e.ball milling time 2.5 h,feed particle size 200~250 mesh,rotational speed 350r/min,ball to material ratio 15∶1.Under the optimal parameters combination,the D50 of matcha powder is up to 9.11μm,while the D50 of a certain brand of matcha powder sold on the market is only 13.00μm.The brightness of powder increases first and then decreases with the increases of time and rotational speed,increases with the increase of ball to material ratio,and increases with the decreases of feed particle size;with the process parameters increase,the hue value decreases,and the matcha powder changes from bright green to yellow green.The changes of tea polyphenols and theanine content of matcha powder under different production process parameters were not obvious.
作者
唐璇
雷雨
童凯
李洁媛
李亚兰
姜斌
李东
TANG Xuan;LEI Yu;TONG Kai;LI Jieyuan;LI Yalan;JIANG Bin;LI Dong(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China)
出处
《茶叶通讯》
2021年第2期266-273,292,共9页
Journal of Tea Communication
基金
四川省科技项目(2017NFP0168、2018NZZF0116)。
关键词
超微抹茶粉
球磨技术
粉碎工艺
理化性质
Ultrafine matcha powder
Ball milling technology
Pulverization technology
Physicochemical property
