The objective of this study was to assess the feasibility of using the plant-source polymer of the matcha powder as a composite admixture for hemihydrate gypsum. Hemihydrate gypsum was mixed with different contents of...The objective of this study was to assess the feasibility of using the plant-source polymer of the matcha powder as a composite admixture for hemihydrate gypsum. Hemihydrate gypsum was mixed with different contents of matcha powder, and then the water requirement for the normal consistency, setting times, density, strength, hydration and microstructure of the hardened mixture were evaluated. The experimental results showed that it increased the water requirement for the normal consistency, and it regulated the setting times and reduced the density. Hemihydrate gypsum with more matcha powder had the higher water requirement, longer setting times and lower density. Less than 1% matcha powder had slight impact on the strength of hardened paste, but more than 1% matcha powder had a remarkable one. Matcha powder changed the hydration process and prolonged the induction and acceleration period. Small needlelike crystals were transformed into longer, larger and thicker ones as more matcha powder was mixed. This case is closely related to the prolongation of the induction and acceleration period. Besides, more and larger pores were observed in the hardened paste with more matcha powder. It is attributed to the appearances of the tea polyphenol in matcha powder and the larger and longer crystal morphology in hardened paste as well as the high water requirement for the normal consistency. These results are important to the application of matcha powder as a composite admixture for the hemihydrate gypsum as well as the prosperity and development of the tea industry.展开更多
In an era increasingly focused on health and wellness,matcha's refreshing,subtly bitter flavor has propelled it to popularity.It's now a sought-after ingredient across diverse sectors,from beverages to baked g...In an era increasingly focused on health and wellness,matcha's refreshing,subtly bitter flavor has propelled it to popularity.It's now a sought-after ingredient across diverse sectors,from beverages to baked goods,ice creams,snacks and restaurant cuisine.A substantial market exists for matcha,which is powdered green tea traditionally consumed across Northeast Asia.This growing market is being tapped by Jiangkou County in Tongren City,Guizhou Province.In 2024,the county’s matcha sales surpassed 1,200 tons,generating a sales revenue of 286 million yuan($40 million).Its products are now exported to overseas markets including Japan,the United States and France.展开更多
为确定抹茶手抓饼的最佳配方,研究了抹茶对手抓饼面团质构和色差的影响。通过单因素试验,初步确定了抹茶粉、混合油和食盐的添加量;通过响应面优化和验证试验,确定了抹茶手抓饼的配方为面粉500 g (低筋面粉250 g+高筋面粉250 g),抹茶粉2...为确定抹茶手抓饼的最佳配方,研究了抹茶对手抓饼面团质构和色差的影响。通过单因素试验,初步确定了抹茶粉、混合油和食盐的添加量;通过响应面优化和验证试验,确定了抹茶手抓饼的配方为面粉500 g (低筋面粉250 g+高筋面粉250 g),抹茶粉2.1%,混合油4.4%,食盐1.8%,白砂糖8 g,味精3 g,水300 m L,在此配方条件下制作的抹茶手抓饼外层酥脆,内层香软,色泽翠绿鲜亮,茶香明显,无油腻感,回味清爽。展开更多
运用CiteSpace软件对2000—2025年中国知网(CNKI)收录的250篇、Web of Science(WOS)收录的154篇抹茶相关文献进行可视化分析,归纳总结抹茶研究现状,并预测该领域未来研究热点与产业发展趋势。结果显示,2000—2025年间,抹茶领域中外文文...运用CiteSpace软件对2000—2025年中国知网(CNKI)收录的250篇、Web of Science(WOS)收录的154篇抹茶相关文献进行可视化分析,归纳总结抹茶研究现状,并预测该领域未来研究热点与产业发展趋势。结果显示,2000—2025年间,抹茶领域中外文文献年度发文量均呈波动上升趋势,其中中文文献研究可分为文化研究、技术研究、产业研究和功能研究4个阶段。研究抹茶的学者及研究机构间合作网络较松散,但中文文献形成了以高校、科研院所和茶企为主的研究机构群体,而外文文献则缺少具备影响力的茶企参与研究。中文文献研究热点集中在抹茶、碾茶、加工工艺、品质等方面,外文文献研究侧重成分分析与健康功效,但中外文文献研究均呈现向功能研究演进的趋势。综上,建议未来研究侧重功能性成分挖掘、健康价值探索及产学研深度融合,以推动抹茶产业创新发展。展开更多
基金Funded by the National Natural Science Foundation of China(Nos.51678442,51578412,51478348,51508404,51878480,and 51878479)the National High-speed Train Union Fund(U1534207)+1 种基金Key Project of the Shanghai Committee of Science and Technology(No.15DZ1205003)the Fundamental Research Funds for the Central Universities
文摘The objective of this study was to assess the feasibility of using the plant-source polymer of the matcha powder as a composite admixture for hemihydrate gypsum. Hemihydrate gypsum was mixed with different contents of matcha powder, and then the water requirement for the normal consistency, setting times, density, strength, hydration and microstructure of the hardened mixture were evaluated. The experimental results showed that it increased the water requirement for the normal consistency, and it regulated the setting times and reduced the density. Hemihydrate gypsum with more matcha powder had the higher water requirement, longer setting times and lower density. Less than 1% matcha powder had slight impact on the strength of hardened paste, but more than 1% matcha powder had a remarkable one. Matcha powder changed the hydration process and prolonged the induction and acceleration period. Small needlelike crystals were transformed into longer, larger and thicker ones as more matcha powder was mixed. This case is closely related to the prolongation of the induction and acceleration period. Besides, more and larger pores were observed in the hardened paste with more matcha powder. It is attributed to the appearances of the tea polyphenol in matcha powder and the larger and longer crystal morphology in hardened paste as well as the high water requirement for the normal consistency. These results are important to the application of matcha powder as a composite admixture for the hemihydrate gypsum as well as the prosperity and development of the tea industry.
文摘In an era increasingly focused on health and wellness,matcha's refreshing,subtly bitter flavor has propelled it to popularity.It's now a sought-after ingredient across diverse sectors,from beverages to baked goods,ice creams,snacks and restaurant cuisine.A substantial market exists for matcha,which is powdered green tea traditionally consumed across Northeast Asia.This growing market is being tapped by Jiangkou County in Tongren City,Guizhou Province.In 2024,the county’s matcha sales surpassed 1,200 tons,generating a sales revenue of 286 million yuan($40 million).Its products are now exported to overseas markets including Japan,the United States and France.
文摘为确定抹茶手抓饼的最佳配方,研究了抹茶对手抓饼面团质构和色差的影响。通过单因素试验,初步确定了抹茶粉、混合油和食盐的添加量;通过响应面优化和验证试验,确定了抹茶手抓饼的配方为面粉500 g (低筋面粉250 g+高筋面粉250 g),抹茶粉2.1%,混合油4.4%,食盐1.8%,白砂糖8 g,味精3 g,水300 m L,在此配方条件下制作的抹茶手抓饼外层酥脆,内层香软,色泽翠绿鲜亮,茶香明显,无油腻感,回味清爽。
文摘运用CiteSpace软件对2000—2025年中国知网(CNKI)收录的250篇、Web of Science(WOS)收录的154篇抹茶相关文献进行可视化分析,归纳总结抹茶研究现状,并预测该领域未来研究热点与产业发展趋势。结果显示,2000—2025年间,抹茶领域中外文文献年度发文量均呈波动上升趋势,其中中文文献研究可分为文化研究、技术研究、产业研究和功能研究4个阶段。研究抹茶的学者及研究机构间合作网络较松散,但中文文献形成了以高校、科研院所和茶企为主的研究机构群体,而外文文献则缺少具备影响力的茶企参与研究。中文文献研究热点集中在抹茶、碾茶、加工工艺、品质等方面,外文文献研究侧重成分分析与健康功效,但中外文文献研究均呈现向功能研究演进的趋势。综上,建议未来研究侧重功能性成分挖掘、健康价值探索及产学研深度融合,以推动抹茶产业创新发展。
