焙烤茶食品色泽与抗氧化性能的关联研究及加工工艺优化

Research on the Relationship between the Color and Antioxidant Properties of Baked Tea Foods and Optimization of Processing Technology

摘要: 文章探讨焙烤茶食品色泽与抗氧化性能的关联，并通过优化加工工艺提升产品的整体品质。通过设计一系列实验，研究了不同烘焙温度、时间和绿茶粉添加量对焙烤茶食品色泽和抗氧化性能的影响。绿茶蛋糕的抗氧化能力随着绿茶粉添加量的增加而增强，当绿茶粉添加量从1%增加到3%时，蛋糕的抗氧化能力提高了约30%。绿茶粉和绿茶液都能为蛋糕提供绿色的色泽，而绿茶渣则可使蛋糕颜色更深，更具特色。

Abstract: This paper discusses the relationship between the color and antioxidant properties of roasted tea products and improves the overall quality of the products by optimizing the processing technology. A series of experiments was designed to study the effects of different roasting temperatures, times, and green tea powder addition on the color and antioxidant properties of roasted tea products. The antioxidant capacity of green tea cake increased with the increase of green tea powder addition, and when the green tea powder addition amount increased from 1% to 3%, the antioxidant capacity of the cake increased by about 30%. Both green tea powder and green tea liquid can give a cake a green hue, while green tea grounds may make the cake darker and more distinctive.