| 摘要: |
| 研究了抹茶的不同遮阴时间对其内含成分及其加工蛋糕品质的影响.研究发现:遮阴有利于氨基酸、咖啡碱、叶绿素、蛋白质、等含氮化合物的合成,不利于茶多酚和茶多糖等含碳化合物的积累.遮阴时间越长,叶绿素含量越高,抹茶色泽越绿.抹茶蛋糕经烘焙后,绿色程度降低.遮阴时间较长的抹茶受自身色泽的影响,所烘焙出的抹茶蛋糕色泽较绿.因此,可以通过添加不同遮阴时间的抹茶来调整蛋糕的口感、风味和色泽. |
| 关键词: 抹茶 遮阴 蛋糕 色泽 |
| DOI： |
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| 基金项目:上海市农业成果转化重点项目(143919N0500);上海市青浦区科委项目(青产学研2014-20);食品安全与营养创新团队(DXL123);上海植物种质资源开发中心(B-6010-11-001) |
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| Effects of shading time on quality of matcha and matcha cake |
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LI Hui1, LI Chunfang2, REN Jing2, JIANG Haoyu2, ZHOU Peng2, WEI Xinlin2
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1.Shanghai Ganso Dream Fruit Co.,Ltd;2.College of Life and Environmental Sciences,Shanghai Normal University
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| Abstract: |
| Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the length of Shading time has obvious effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time. |
| Key words: matcha shading time cake colors |
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