2025Book or chapterFree to read

Low-Temperature Matcha Powder Grinder Based on Double Grinding Structure

Qi Gao, Hongxia Zhao, Le Sun, Linda Zhou, Yuhan Tao, Ziyang Kang

Advances in transdisciplinary engineering

Abstract

Summer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly pick spring tea in China. However, the matcha powder made by grinding summer and autumn tea can be deeply processed into various products, which can effectively enhance the utilization value of summer and autumn tea. The low-temperature matcha powder grinder manufactured in this paper can release the potential for summer and autumn tea utilization. The tea leaves are coarsely crushed into small particles, then enter the crushing bin, and are hammered into very fine powder by the double crushing grinding structure. The powder passes through the mesh screen and is finally collected. The machine can control the particle size of the powder by adjusting the aperture of the mesh screen, and solve the problem of color change caused by too high temperature in the tea processing by temperature control technology. This meets the standards and requirements of tea factory production and operation, can provide a wider development path for the middle and low-grade green tea industry in China, and can significantly improve the added value of tea deep processing.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality Aroma, flavor and sensory

Matcha is a main subject here (named in the title).

Keywords and subject terms

low-temperature grinding particle size control screen mesh

Cite this study

Qi Gao, Hongxia Zhao, Le Sun, Linda Zhou, Yuhan Tao, Ziyang Kang. (2025). Low-Temperature Matcha Powder Grinder Based on Double Grinding Structure. Advances in transdisciplinary engineering. https://doi.org/10.3233/atde241338

DOI: 10.3233/atde241338

More on processing, milling and quality

2019Journal article

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Md Mehedi Hassan, Huanhuan Li, Waqas Ahmad, et al. — LWT

The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×

2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×

2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×

2023Journal article

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Liu L, Zareef M, Wang Z, et al. — Food chemistry

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…

Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×

Browse the whole library →