抹茶生鲜面条加工品质特性研究  

Optimization of the Manufacture Processing and Quality Characteristics for Fresh Matcha Noodles

作　　者：张洪涛 张小旺 ZHANG Hong-tao;ZHANG Xiao-wang(Business College,Xinyang Vocational and Technical College,Xinyang 464000,China)

机构地区：[1]信阳职业技术学院商学院,河南信阳464000

出　　处：《中国茶叶加工》2022年第4期55-61,72,共8页China Tea Processing

摘　　要：以抹茶、马铃薯淀粉和海藻酸钠为原料,对抹茶生鲜面条的感官品质和烹煮特性进行研究。以感官品质为参考依据,结合单因素实验进行正交实验,分析抹茶、马铃薯淀粉和海藻酸钠与抹茶生鲜面条品质的相关性。确认抹茶生鲜面条最佳配方为,小麦粉和马铃薯淀粉添加比例80∶20,抹茶添加量2%,海藻酸钠添加量0.15%。对抹茶生鲜面条感官品质和吸水率影响最大的为抹茶添加量,对烹调损失率和熟断条率影响最大的为海藻酸钠添加量。根据正交试验所制得的抹茶生鲜面条口感爽滑、有嚼劲、着色均匀、茶味明显、熟断条率和烹煮损失较低。研究可为抹茶生鲜面条在实际生产中提供理论依据。This study used matcha,potato starch and sodium alginate as raw materials to access the sensory quality and cooking characteristics of fresh matcha noodles.Based on the sensory quality and cooking characteristics,an orthogonal experiment was performed on the basis of the single factor test.The influence of different factors on the quality of fresh matcha noodles was discussed by multiple comparisons with range analysis.The optimum conditions for producing fresh mocha noodles with the highest sensory quality were high-gluten wheat flour:potato starch=80:20,matcha 2%,sodium alginate 0.15%.Matcha powder had the greatest influence on sensory quality and water absorption,sodium alginate had the greatest influence on cooking loss rate and broken bar rate.The fresh matcha noodles obtained under the optimized conditions were smooth,chewy,uniformly colored,obvious tea taste,low breaking rate and cooking loss,which provided a theoretical basis for the actual production of fresh matcha noodles.

关 键 词：抹茶 生鲜面条 感官品质 烹煮特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]