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1、2.TheresearchonproductiontechnologyofgreenteabuckwheatcakesUsingbuckwheatandgreenteapowderasmainrawmaterials,andthenmixingtheminanaveragerate,greenteabuckwheatcakeswasdevelopedbysugaringoff,mixing,pressing,molding,cutting.Onthebasisofsignal-factortest,takingsensoryindicatorsastheassessingin
2、dex,thechosethefactofA:ultrafinegreenteapowderaddition(%),B:maltosesyrupaddition(%),C:fructosesyrupaddition(%),D:bakingsodaaddition(%),andusingthewayofcentralcompositeexperiment,thebestformulaofbuckwheatcakeswasfoundout,whichwas:buckwheat100%,ultrafinegreenteapowder3.3%,maltosesyrup20%,fruc
3、tosesyrup29%,bakingsoda0.6%.Thefourfactsrankedinthefollowingorder:ultrafinegreenteapowderaddition,maltosesyrupaddition,fructosesyrupaddition,bakingsodaaddition,underwhichtheproducthadthebestsensoryqualitysuchascrisptaste,andkeptthefragranceofteaandbuckwheat.KeyWords:Ultrafinegreenteapowder,
4、Processingtechnology,Qualityanalysis,BuckwheatIII万方数据目录摘要.............................................................................................................................IAbstract....................................................................................................
5、.....................II1文献综述.....................................................................................................................11.1茶叶功能性成分研究......................................................................................11.1.1茶多酚......................................
6、..............................................................11.1.2茶多糖....................................................................................................11.1.3茶氨酸....................................................................................................11.1.4色素成分.
7、...............................................................................................11.1.5咖啡碱...................................................................................................11.1.6茶皂苷..........................................
