绿茶、洋葱皮水提物对面团粉质特性、面条保鲜效果、蒸煮特性及抗氧化性能的影响

本研究以小麦粉,绿茶、洋葱皮水提物为原料制作生鲜面,对面团的粉质特性、面筋指数、蒸煮特性及生物活性等进行测定。结果表明,与对照组相比,绿茶、洋葱皮的水提物的添加,导致面团稳定时间分别下降了49.5%和60%,面筋指数分别下降7.1%和17.1%。植物水提物的添加致使面条的蒸煮损失和断条率增加了约2%和15%。同时,添加绿茶、洋葱皮水提物面条的总酚含量以及抗氧化能力均明显高于对照组,而且在一定程度上抑制微生物的生长繁殖,延长产品货架期。

Effect of aqueous extract of green tea and onion peel on farinograph properties of dough and preservation,cooking characteristics and antioxidant capacities of noodles

In this study,aqueous extract of green tea and onion peel and wheat flour were used as raw materials to make fresh noodles. The present study was to investigate the farinograph property and gluten index of dough and cooking characteristics and antioxidant capacities of noodles. Compared with the control group,the addition of aqueous extracts of green tea and onion peel resulted in resulted in a decrease of 49.5% and 60% for dough stability time,respectively,and a decrease of 7.1% and 17.1% for gluten index,respectively. While the aqueous extract of the plant was added,resulting in the increase of the cooking loss and broken rate of noodles by about 2% and 15%.While total phenol content and antioxidant capacities of noodles were higher than those of the control group. Meanwhile,the antibacterial effect of green tea and onion peel noodles was also obvious,shelf life of fresh noodle can be expended.