This study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were studied. MWM green tea paste retained smaller particles, better color, higher solubility, and antioxidant properties than the dry milled Matcha paste. Storage temperature and time affected the stability of ascorbic acid and visual green color at 20, 4, −18, and −60 °C for four weeks. Kinetic analysis demonstrated that first-order kinetic models could predict the degradation of ascorbic acid and the reduction in visual green color of green tea pastes during storage. Temperature-dependent rate constants of ascorbic acid and color of green tea pastes obeyed the Arrhenius relationship. The total viable count revealed that green tea paste could be stored for 7 days at 20 °C and 21 days at 4 °C within the permissible limit.

这项研究旨在使用新的微湿磨（MWM）系统开发绿茶糊。研究了研磨条件对抹茶，着色Yabukita，无阴影Yabukita和Hojicha糊的粒度，形态，溶解度和抗氧化性能的影响。MWM绿茶酱比干磨的抹茶酱保留更小的颗粒，更好的颜色，更高的溶解度和抗氧化性能。储存温度和时间会在20、4，-18和-60°C下影响抗坏血酸的稳定性和可见绿色，持续4周。动力学分析表明，一阶动力学模型可以预测抗坏血酸的降解和绿茶糊在存储过程中视觉绿色的降低。抗坏血酸的温度依赖性速率常数和绿茶糊的颜色服从Arrhenius关系。