荷叶与海藻酸钠复合鲜湿面配方研究

Optimization of formula of fresh and wet noodles with lotus leaves and sodium alginate compound

为充分利用荷叶资源,采用添加荷叶粉、海藻酸钠和减肥茶汤(山楂、陈皮、薏米、荷叶熬制)开发具备荷叶风味的鲜湿面。通过单因素和正交试验相结合的方法,以膨胀率、断条率、感官评价等为评价指标研究荷叶鲜湿面配方。结果表明:影响荷叶鲜湿面制作工艺因素大小依次为荷叶粉>海藻酸钠>减肥茶汤。最佳配方用量荷叶粉用量10 g/kg,海藻酸钠用量2 g/kg,减肥茶汤用量300 mL/kg。海藻酸钠可以弥补荷叶所造成的面条蒸煮品质恶化,所研制鲜湿面色泽翠绿、口感细腻爽滑,具独特荷叶清香。

In order to make full use of lotus leaf resources,a new type of fresh and wet noodles with lotus leaf flavor was developed with lotus leaf powder,sodium alginate and weight-loss tea soup(boiled with hawthorn,dried tangerine peel,coix seed and lotus leaf).Single factor test and orthogonal test were adopted to study formula of fresh and wet noodles with lotus leaf,using swelling rate,broken rate and sensory evaluation as evaluation indexes.The results showed that the order of factors influencing the processing technology of fresh and wet noodles with lotus leaf were as follows:lotus leaf powder>sodium alginate>weight-loss tea soup.The optimal formula was as follows:lotus leaf dosage 10 g/kg,sodium alginate dosage 2 g/kg,and weight-loss tea soup dosage 300 mL/kg.Sodium alginate could make up for the deterioration of noodle textures and cooking characteristics caused by lotus leaves.The noodles appeared green,delicate texture,smooth and flexible,and possessed a unique fragrance.