超微绿茶粉对面条品质特性的影响及绿茶面条配方优化  

Effects of ultra-fine green tea powder on noodle quality and optimization of green tea noodle formula

作　　者：蔡茜茜[1] 陈旭[1] 陈选 陈梦诗[1] 高学玲[2] 汪少芸[1] CAI Xi-xi;CHEN Xu;CHEN Xuan;CHEN Meng-shi;GAO Xue-ling;WANG Shao-yun(College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei,Anhui 230036,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]安徽农业大学茶叶生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《食品与机械》2021年第9期179-185,共7页Food and Machinery

基　　金：国家重点研发计划项目(编号:2016YFD0400202-7);福建省区域发展重大项目(编号:2014N3005,2016N3016)。

摘　　要：目的:开发一种超微粉化绿茶生鲜面条。方法:综合分析添加超微绿茶粉对面条的质构特性、水分迁移情况、感官风味的影响,并通过响应面设计优化超微绿茶面条配方。结果:添加2%~4%的超微绿茶粉可改善面条的硬度、咀嚼性、拉断力等质构特性和感官特性;超微绿茶粉面条的最佳配方为4.0%超微绿茶粉添加量、1.9%氯化钠添加量、0.2%海藻酸钠添加量和38.0%加水量,该条件下绿茶面条咀嚼性为0.3598 N。结论:利用超微绿茶粉可研制出高端健康的高膳食纤维绿茶面条。Objective:The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles,and develop a kind of noodles rich in superfine powder of green tea.Methods:The effects of ultra-fine green tea powder on the texture characteristics,water migration and sensory flavor of noodles were comprehensively analyzed,and the formula of ultra-fine green tea noodles was optimized by response surface design.Results:The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles.Adding 2%~4%superfine green tea powder could improve the sensory and texture properties of noodles,including hardness,chewability and breaking force.The best formula of green-tea noodles was 4.0%ultra-fine green-tea powder,1.9%sodium chloride,0.2%sodium alginate,and 38.0%water addition.Under the control of these conditions,the chewiness of green-tea noodles is 0.3598 N.Conclusion:The green-tea noodles developed with ultra-fine green-tea powder had excellent texture characteristics and sensory flavor,which could provide a scientific basis for the industrial development of high-end healthy noodles with high dietary fiber.

关 键 词：超微化 绿茶 面条 配方 品质特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]