Study on the influence of different preparation conditions on the quality of green tea noodles

doi:10.14088/j.cnki.issn0439-8114.2021.20.028

Abstract

Abstract: Taking the microstructure of green tea noodles, the color difference of the noodle soup and the retention rate of tea polyphenols as indicators, the mesh number and added amount of green tea powder, water addition were optimized through single factor experiment, and their correlation were discussed. The results showed the optimal process conditions for green tea noodles were water addition 42 mL, the mesh number of green tea powder 80, the added amount of green tea powder 2%. Under this condition, no fluidiification was observed in the gluten structure, the network structure of noodles was dense,orderly and well continuous, the color difference of the noodle soup after cooking was the smallest （ΔE=5.89）, and the retention rate of tea polyphenols was the highest （72.73%）. The effect of different preparation conditions on color difference was： The mesh number of green tea powder<water addition<the added amount of green tea powder. The effect of different preparation conditions on the retention rate of tea polyphenols was：The mesh number of green tea powder> the added amount of green tea powder> water addition. By exploring the impact of different preparation conditions on the quality of green tea noodles, in order to provide some theoretical basis for the preparation of green tea noodles and the research of retention rate of effective ingredients in tea.

Key words: green tea noodles, preparation conditions, microstructure, color difference, tea polyphenol retention rate

CLC Number:

TS213.24

WEI Ling-dong, ZHOU Xin-ju, ZOU Xi, PAN Xiao-shan, WU Shu-tong, YANG Ting-ting. Study on the influence of different preparation conditions on the quality of green tea noodles[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(20): 139-144.

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