红茶粉对鲜湿米粉品质的影响

Effect of Black Tea Powder on the Quality of Fresh Rice Noodles

为探究红茶粉对鲜湿米粉食用品质影响及作用机理,考察不同添加量的红茶粉(质量分数为0%、1%、2%、3%)对鲜湿米粉食用品质的影响,并通过糊化特性、热特性、结晶特性和微观结构分析红茶粉对鲜湿米粉品质影响的作用机理。结果表明:适度添加红茶粉可以提高鲜湿米粉的弹性和硬度,降低黏附性,蒸煮损失率和断条率,其中红茶粉质量分数为1%时,蒸煮品质改善明显,与未添加红茶粉相比,断条率降低50.58%,蒸煮损失率降低24.74%。同时鲜湿米粉的颜色随着红茶粉的加入逐渐向红色和黄色转变,抗氧化能力显著提高。糊化特性表明红茶粉能够降低米粉崩解值和回生值,赋予米粉更好的热稳定性和抗剪切能力。热特性和X射线衍射分析表明红茶粉能够抑制米粉重结晶,延缓老化。扫描电镜观察到,适当添加红茶粉能够赋予米粉更加稳定致密的网络结构。

In order to investigate the effect of black tea powder on the eating quality of fresh rice noodles and its mechanism of action,the effect of different amounts of black tea powder(mass fraction of 0%,1%,2%,3%)on the eating quality of fresh rice noodles was investigated,and the mechanism of black tea powder on the quality of fresh rice noodles was analyzed through the pasting characteristics,thermal characteristics,crystallization characteristics and microstructure.The results indicated that the moderate addition of black tea powder could improve the elasticity and hardness of fresh rice noodles,reduce the adhesion,cooking loss rate and strip breakage rate,of which the cooking quality was improved significantly when the mass fraction of black tea powder was 1%,the strip breakage rate was reduced by 50.58%and the cooking loss rate was reduced by 24.74%,compared with that without the addition of black tea powder.Meanwhile,the color of fresh rice noodles gradually changed to red and yellow with the addition of black tea powder,and the antioxidant capacity was significantly improved.The pasting characteristics indicated that the black tea powder could reduce the disintegration and regrowth values of the rice noodles,and endowed the rice noodles with better thermal stability and shear resistance.Thermal properties and X-ray diffraction analysis showed that black tea powder could inhibit rice noodle recrystallization and delay aging.Scanning electron microscopy observed that appropriate addition of black tea powder could confer a more stable and dense network structure to rice noodles.