摘要
以小麦粉,超微绿茶粉为原料制作生鲜面,通过对面团的粉质特性、面条色泽、蒸煮特性及质构特性的测定评价,确定了超微绿茶粉的最适添加量为2%。并对绿茶粉添加量为2%的绿茶生鲜面的功能特性及抑菌效果进行了研究,结果表明,绿茶生鲜面的总酚含量、还原能力均明显高于未添加绿茶粉的生鲜面,抗氧化性大大增强,且具有较好的抑菌效果,可在一定程度上延长生鲜面的货架期。
In this research,superfine green tea powder and wheat flour were used as raw materials to make fresh noodles.The optimum percent of green tea powder was proved to be 2% based on the dough＇s farinose quality as well as the color,cooking and textural properties of fresh noodles.And then,the functional characteristics and antibacterial effect of the noodles with 2% green tea powder were studied.The results showed that total phenol content and reducing capacity of green tea powder noodles were much better than that of the blank group,meaning better oxidation stability.Meanwhile,the antibacterial effect of green tea noodles was also obvious.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期164-166,共3页
Science and Technology of Food Industry
基金
2010年江南大学大学生创新训练计划项目(1001009)
关键词
超微绿茶粉
生鲜面
抗氧化性
抑菌
superfine green tea powder
fresh noodles
antioxidation
bacteria restraint
