超微绿茶粉对面条品质特性的影响及绿茶面条配方优化

目的：开发一种超微粉化绿茶生鲜面条。方法：综合分析添加超微绿茶粉对面条的质构特性、水分迁移情况、感官风味的影响，并通过响应面设计优化超微绿茶面条配方。结果：添加2%～4%的超微绿茶粉可改善面条的硬度、咀嚼性、拉断力等质构特性和感官特性；超微绿茶粉面条的最佳配方为4.0%超微绿茶粉添加量、1.9%氯化钠添加量、0.2%海藻酸钠添加量和38.0%加水量，该条件下绿茶面条咀嚼性为0.359 8 N。结论：利用超微绿茶粉可研制出高端健康的高膳食纤维绿茶面条。

Effects of ultra-fine green tea powder on noodle quality and optimization of green tea noodle formula

Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability and breaking force. The best formula of green-tea noodles was 4.0% ultra-fine green-tea powder, 1.9% sodium chloride, 0.2% sodium alginate, and 38.0% water addition. Under the control of these conditions, the chewiness of green-tea noodles is 0.359 8 N. Conclusion: The green-tea noodles developed with ultra-fine green-tea powder had excellent texture characteristics and sensory flavor, which could provide a scientific basis for the industrial development of high-end healthy noodles with high dietary fiber.