摘要
以超微绿茶粉、特一粉为主要原料,以葡萄糖酸锌和叶绿素铜钠为主要护色剂,对绿茶面条的加工工艺及护色方法进行了研究。在单因素实验基础上,进行正交实验,利用方差分析及多重比较,对绿茶面条加工工艺进行了优化。绿茶面条的优化加工工艺为海藻酸钠添加量0.20%,超微绿茶粉添加量1.5%,葡萄糖酸锌添加量0.018%,叶绿素铜钠添加量0.010%,水添加量26%。以上5个因素在影响绿茶面条品质上的优先次序为超微绿茶粉添加量>叶绿素铜钠添加量>水添加量>葡萄糖酸锌添加量>海藻酸钠添加量。所制得的绿茶面条色泽翠绿、均匀,外形整齐,表面细密光滑,咬劲、软硬、弹性均适口,具有绿茶特有的香味。
Superfine green tea powder and wheat flour were used as raw materials, Zinc Gluconate and Sodium Copper Chlorophyllin were used as color fixation to investigate the manufacture processing and color fixation method of green tea noodle. Orthogonal experiment was performed on the basis of single factor tests, the manufacture processing of green tea noodle was optimized by variance analysis and multiple comparison. The optimum conditions for producing green tea noodle with the highest sensory quality were the amount of Sodium Polymannuronate 0.20%, superfine green tea powder1.5%, Zinc Gluconate 0.018%, Sodium Copper Chlorophyllin 0.010% ,water 26%.The five factors were ranked in the following order., superfine green tea powder addition, Sodium Copper Chlorophyllin addition,water addition, Zinc G luconate addition, Sodium Polymannuronate addition. The green tea noodle obtained under the optimized conditions exhibited verdure, uniform color, homogeneous texture.more aareeable to the taste, uniaue flavor and eleaant areen tea aroma.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期184-189,共6页
Science and Technology of Food Industry
基金
农业部现代农业产业体系项目(农科教发[2008]10)
安徽省现代农业产业技术体系(皖农科[2011]6号)项目
关键词
超微绿茶粉
面条
工艺
优化
护色
superfine green tea powder
noodle
manufacture processing
optimization
preserving coloration
