中国茶叶加工Issue(1)：12-17,6.DOI:10.15905/j.zgcyjg.2095-0306.2025.01.02
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
摘要
Abstract
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Key words
Matcha cookies/Storage/Color stability/Packaging分类
轻工纺织引用本文复制引用
潘俊娴,叶丽伟,吕杨俊,蒋玉兰,王霈菲,朱跃进,方育敏,王剑,张士康..不同颜色包装膜对抹茶饼干色泽的影响[J].中国茶叶加工,2025,(1):12-17,6.基金项目
浙江省团队科技特派员项目 （）
