不同颜色包装膜对抹茶饼干色泽的影响  

Effect of Different Colored Packaging Films on the Color Stability of Matcha Cookies

作　　者：潘俊娴[1,2] 叶丽伟 吕杨俊 蒋玉兰 王霈菲[1,2] 朱跃进 方育敏 王剑[3] 张士康 PAN Junxian;YE Liwei;LYU Yangjun;JIANG Yulan;WANG Peifei;ZHU Yuejin;FANG Yumin;WANG Jian;ZHANG Shikang(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China;Zhejiang Damingtang Biotechnology Co.,Ltd.,Hangzhou 310024,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]浙江大茗堂生物科技有限公司,浙江杭州310024

出　　处：《中国茶叶加工》2025年第1期12-17,共6页China Tea Processing

基　　金：浙江省团队科技特派员项目。

摘　　要：研究探讨了不同颜色包装膜对抹茶饼干色泽的影响,结果表明不同颜色包装膜的透光特性存在差异。随着贮藏时间的延长,抹茶饼干的色差L*和a*逐渐增加,b*逐渐降低。茶色包装膜能较好地延缓抹茶饼干色差L*和a*的增加,b*的降低。针对色差a*值,茶色包装膜包装的抹茶饼干的色泽稳定性较好,其次为蓝色、绿色和深蓝色包装膜包装的饼干。说明抹茶饼干中色差a*值的变化主要与蓝紫区(400~500 nm)和红光区(620~700nm)有关,其中蓝紫区光线对a*值的影响较小,红光区的影响较大。This study examined the effect of different colored packaging films on the color stability of matcha cookies.The results revealed that these films varied in light transmittance properties,which correlated with their respective wavelengths.With the increase of storage time,the color parameters L*and a*of matcha cookies gradually increased,while b*gradually decreased.Brown packaging film could better delay the increase of color L*and a*of matcha cookies,and the decrease of b*.Regarding the a*value,the color stability of matcha cookies in the brown packaging film was better,followed by those in blue,green and dark blue packaging films.These results indicate that the variation in color a*value of matcha cookies was mainly related to the blue-violet region(400~500 nm)and the red region(620~700 nm),in which the blue-violet region had a small effect on the a*value,while the red region had a larger effect.

关 键 词：抹茶饼干 贮藏 色泽 包装 

分 类 号：TS206.4[轻工技术与工程—食品科学] TS213.22[轻工技术与工程—食品科学与工程]