| 超微绿茶粉生鲜面的研制及特性研究 |
| |
| 引用本文： | 张家辉,李曼,朱科学,郭晓娜,周惠明,王彬,张士康.超微绿茶粉生鲜面的研制及特性研究[J].食品工业科技,2011(9):164-166. |
| |
| 作者姓名： | 张家辉 李曼 朱科学 郭晓娜 周惠明 王彬 张士康 |
| |
| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016 |
| |
| 基金项目： | 2010年江南大学大学生创新训练计划项目(1001009) |
| |
| 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。
|
| 关 键 词： | 超微绿茶粉 生鲜面 抗氧化性 抑菌 |
Study on the preparation and properties of superfine green tea powder fresh noodles |
| |
| ZHANG Jia-hui,LI Man,ZHU Ke-xue,GUO Xiao-na,ZHOU Hui-ming,WANG Bin,ZHANG Shi-kang.Study on the preparation and properties of superfine green tea powder fresh noodles[J].Science and Technology of Food Industry,2011(9):164-166. |
| |
| Authors: | ZHANG Jia-hui LI Man ZHU Ke-xue GUO Xiao-na ZHOU Hui-ming WANG Bin ZHANG Shi-kang |
| |
| Affiliation: | ZHANG Jia-hui1,LI Man1,ZHU Ke-xue1,*,GUO Xiao-na1,ZHOU Hui-ming1,WANG Bin2,ZHANG Shi-kang2(1. School of Food Science and Technology,Jiangnan University,Wuxi 214122,China,2. Hangzhou Tea Research Institute of All China Federation of Supply and Marketing Cooperatives,Hangzhou 310016,China) |
| |
| Abstract: | 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 ... |
| |
| Keywords: | superfine green tea powder fresh noodles antioxidation bacteria restraint |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
