不同亲水胶体对绿茶生鲜面品质影响的研究

本文通过色差测定、感官评价和质构分析等手段,研究了卡拉胶、海藻酸钠、果胶、羧甲基纤维素钠、可得然胶5种亲水胶体对绿茶生鲜面品质的影响.研究结果表明:添加亲水胶体与绿茶粉预混合对生鲜面的品质有显著改善效果.在相同添加量(0.1％)时,可得然胶、海藻酸钠使绿茶生鲜面的褐变明显变缓；感官评定表明添加卡拉胶、海藻酸钠与可得然胶的绿茶生鲜面较受欢迎；质构特性测定显示添加亲水胶体后,绿茶生鲜面的拉断力增大,硬度减小,表明质构品质得以改良,其中添加海藻酸钠与果胶效果较好.

Effect of different hydrocolloids on the quality of green tea fresh noodles

The effects of five different hydrocolloids (carrageenan, sodium alginate, pectin, carboxymethylcellulose sodium and curdlan) on the quality of green tea fresh noodle were studied with color measurement, sensory assessment and texture analysis. The results of this study showed that premixing green tea powder with hydrocolloids would improve the quality of fresh noodle significantly. With the same addition at 0.1%, curdlan or sodium alginate retarded discoloration of green tea fresh noodle effectively; green tea fresh noodle with carrageenan, sodium alginate or curdlan was more popular based on sensory assessment; according to texture analysis, green tea fresh noodle possessed not only stronger tensile strength, but also lower hardness, indicating texture characteristics had been improved, and noodle reinforcing with sodium alginate or pectin got a better overall texture.