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
目的建立适用于抹茶品质的可见近红外(visible-nearinfrared,Vis-NIR)光谱快速无损检测模型以实现多种品质指标的定量分析。方法通过Vis-NIR获取抹茶样本的光谱数据,使用一阶导数(first derivative,1^(st))光谱预处理方法,最后采用自助...目的建立适用于抹茶品质的可见近红外(visible-nearinfrared,Vis-NIR)光谱快速无损检测模型以实现多种品质指标的定量分析。方法通过Vis-NIR获取抹茶样本的光谱数据,使用一阶导数(first derivative,1^(st))光谱预处理方法,最后采用自助软收缩法(bootstrapping soft shrinkage,BOSS)、迭代变量子集优化法(iterative variable subset optimization,IVSO)和竞争性自适应重加权采样法(competitive adaptive reweighted sampling,CARS)筛选光谱特征变量,构建抹茶品质指标的偏最小二乘(partial least square,PLS)预测模型,探究光谱信息与茶多酚、游离氨基酸、酚氨比、咖啡碱和可溶性糖之间的定量关系。结果构建的Vis-NIR的CARS-PLS预测模型在抹茶品质指标含量预测方面均获得了最佳结果,预测相关系数(correlation coefficient in the prediction set,Rp)分别为0.9227、0.8906、0.9243、0.9381和0.9522;预测均方根误差(root mean square error in the prediction set,RMSEP)分别为0.867、0.337、0.557、0.216和0.440。结论本研究采用的Vis-NIR光谱技术综合了可见光、短波近红外和长波近红外的优势,在快速无损预测多种抹茶品质指标方面具有良好应用潜力,为抹茶品质的快速无损高效检测提供理论依据和技术支撑。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。
文摘目的建立适用于抹茶品质的可见近红外(visible-nearinfrared,Vis-NIR)光谱快速无损检测模型以实现多种品质指标的定量分析。方法通过Vis-NIR获取抹茶样本的光谱数据,使用一阶导数(first derivative,1^(st))光谱预处理方法,最后采用自助软收缩法(bootstrapping soft shrinkage,BOSS)、迭代变量子集优化法(iterative variable subset optimization,IVSO)和竞争性自适应重加权采样法(competitive adaptive reweighted sampling,CARS)筛选光谱特征变量,构建抹茶品质指标的偏最小二乘(partial least square,PLS)预测模型,探究光谱信息与茶多酚、游离氨基酸、酚氨比、咖啡碱和可溶性糖之间的定量关系。结果构建的Vis-NIR的CARS-PLS预测模型在抹茶品质指标含量预测方面均获得了最佳结果,预测相关系数(correlation coefficient in the prediction set,Rp)分别为0.9227、0.8906、0.9243、0.9381和0.9522;预测均方根误差(root mean square error in the prediction set,RMSEP)分别为0.867、0.337、0.557、0.216和0.440。结论本研究采用的Vis-NIR光谱技术综合了可见光、短波近红外和长波近红外的优势,在快速无损预测多种抹茶品质指标方面具有良好应用潜力,为抹茶品质的快速无损高效检测提供理论依据和技术支撑。
