CN108094893B - Method for slowing down color change rate of green tea noodles - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for slowing down the color change rate of green tea powder, which comprises the following steps of: processing green tea powder, and dividing into tea powder water soluble substance and tea residue; first kneading: mixing the tea powder water-soluble substance with wheat flour to prepare dough; and (3) heat treatment: heating the dough prepared by the first dough kneading; and (3) kneading for the second time: mixing the heat-treated dough with tea residue to obtain dough. The invention realizes the stabilization of the chlorophyll content without adding additives and obviously slows down the color change rate of the green tea noodles.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for slowing down the color change rate of green tea noodles.
Background
The green tea is a healthy beverage with rich nutritional value, the green tea is added into the wheat flour to prepare green tea noodles, so that the variety of foods can be enriched, the nutritional value of the foods is improved, meanwhile, the green tea is green, so that the noodles are more attractive, and the ever-increasing living and aesthetic requirements of people are met. Most of studies on green tea noodles are focused on the influence of tea powder addition on the sensory properties, antioxidant properties and texture properties of products, but few studies are made on the problems of discoloration of green tea during processing and storage and the quality improvement of green tea noodles. The control and the solution of the color change of the green tea noodles are key and difficult problems in the research of the green tea noodles. At present, heat treatment and microwave treatment are the main physical methods for solving the browning problem of common wheat noodles, but in green tea noodles added with tea powder, chlorophyll in green tea is destroyed by heat treatment and microwave treatment, so that the green tea noodles lose the natural color. At present, the solution to the browning problem in green tea noodles mainly adopts chemical additives such as ascorbic acid and citric acid and some hydrophilic colloids such as sodium alginate. The overuse and abuse of food additives become one of the current food safety hazards, and how to keep the color of green tea noodles for a longer time under the condition of not using the additives becomes one of the problems to be solved.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or the problem of discoloration of the existing green tea noodles during processing and storage.
It is therefore an object of the present invention to overcome the deficiencies of the prior art and to provide a method for slowing the rate of color change of green tea noodles.
In order to solve the technical problems, the invention provides the following technical scheme: a method of slowing the rate of green tea face discoloration comprising, pre-treating green tea powder: processing green tea powder, and dividing into tea powder water soluble substance and tea residue; first kneading: mixing the tea powder water-soluble substance with wheat flour to prepare dough; and (3) heat treatment: heating the dough prepared by the first dough kneading; and (3) kneading for the second time: mixing the heat-treated dough with tea residue to obtain dough.
As a preferable mode of the method for slowing down the color change rate of green tea noodles of the present invention, wherein the pretreatment of the green tea powder is carried out by mixing the green tea powder with water or deoxygenated water in a ratio of 1: 10, vortexing for 10min, and centrifuging at 3500r/min for 15 min.
As a preferable mode of the method for reducing the color change rate of green tea noodles according to the present invention, the first dough kneading is performed by adding water or deoxygenated water to the water-soluble tea powder and mixing the mixture with wheat flour to prepare dough.
As a preferable mode of the method for slowing down the color change rate of green tea noodles, the added water or the deoxidized water is 30 to 40 percent by mass.
As a preferable mode of the method for slowing down the color change rate of green tea noodles, the added water amount is 35% by mass.
The preferable scheme of the method for slowing down the color change rate of the green tea noodles is that the heat treatment is carried out at the temperature of 80 ℃ for 10-15 min.
As a preferable embodiment of the method for slowing down the color change rate of green tea noodles, the weight ratio of the tea powder to the wheat flour is 1: 50.
as a preferable scheme of the method for slowing down the color change rate of the green tea noodles, the method further comprises the steps of rolling and shredding, wherein the rolling step comprises the following steps: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm.
As a preferable scheme of the method for slowing down the color change rate of the green tea noodles, the method further comprises drying, wherein the drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity.
As a preferable mode of the method for slowing down the color change rate of green tea noodles, the green tea powder is ultramicro green tea powder.
The invention has the beneficial effects that:
the tea powder is added into the wheat flour in two steps after being pretreated, so that the possibility of chlorophyll loss and degradation of the prepared noodles after being completely added into the wheat flour is avoided;
the gelatinized starch gel in the dough after the heating treatment has a wrapping effect on the tea residue component, so that the stability of the tea powder component in the green tea flour is obviously improved;
the green color of the green tea noodles can be maintained for a long time without adding additives;
the invention does not need any additive, thus realizing the beneficial effects of saving process, reducing cost and being healthier; meanwhile, the green tea noodles prepared by the method have the color change rate obviously lower than that of green tea noodles prepared by a common method.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing the results of the color change rate of green tea powder after water or deoxygenated water is added to the water-soluble substance of tea powder in different mass percentages.
FIG. 2 is a graph showing the results of the color change rate of green tea noodles.
FIG. 3 is a schematic diagram showing changes of chlorophyll a, chlorophyll b and total chlorophyll in green tea noodles during storage.
Fig. 4 is a sensory evaluation chart of green tea noodles prepared by adding tea powder in different proportions to wheat flour.
FIG. 5 is a schematic diagram of the relationship between protein, starch and tea powder in green tea noodles observed by laser confocal method.
Fig. 6 is a scan of green tea noodles stored at 0d and 90 d.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example one
Mixing 4g ultramicro green tea powder with 200g wheat flour for 1min, adding 70g water, kneading into dough, calendering according to the method of example II, shredding, and oven drying to obtain green tea noodles. The rolling step is as follows: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm. The drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity.
Example two
Adding 40g of deoxygenated water into 4g of tea powder, mixing, vortexing for 10min, and centrifuging at 3500r/min for 15 min. Obtaining about 30g of tea powder water soluble substance and about 14g of tea dregs; adding 30g of deoxygenated water into 30g of the obtained tea powder water-soluble substance, and mixing the tea powder water-soluble substance with 200g of wheat flour to form dough; mixing the obtained dough with 14g of tea leaves to form dough; rolling, shredding and drying; the drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity. The rolling step is as follows: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm.
EXAMPLE III
Adding 40g of deoxygenated water into 4g of tea powder, mixing, vortexing for 10min, and centrifuging at 3500r/min for 15 min. Obtaining about 30g of tea powder water soluble substance and about 14g of tea dregs; adding 30g of water into 30g of the obtained water-soluble tea powder, adding 35% by mass of water into the water-soluble tea powder, mixing with 200g of wheat flour to form dough, and heating the dough in a water bath kettle at 80 ℃ for 15 min; taking out the heated dough, mixing 14g of tea leaves with the heated dough to neutralize the dough, rolling, shredding and drying to prepare green tea noodles; the drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity. The rolling step is as follows: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm.
TABLE 1 texture characteristics of green tea noodles prepared by different methods
As can be seen from the above table, the green tea noodles prepared by the methods of the embodiments have low hardness and viscosity, optimal cohesiveness, optimal elasticity and chewing type, and optimal texture.
Comparing the color change rates of the green tea noodles prepared by the three methods, respectively measuring the color change rates, chlorophyll content changes, sensory evaluation, confocal microscope observation and green tea noodle scanning results of the green tea noodles prepared by the three methods on the 0 th day, the 2 nd day, the 4 th day, the 6 th day, the 8 th day, the 10 th day and the 12 th day, and referring to the accompanying drawings of fig. 2, 3, 5 and 6, the research finds that the color change rate of the green tea noodles prepared by the three methods of the embodiment on the 12d is 0.01106, the color change rate of the green tea noodles prepared by the one method of the embodiment on the 12d is 0.01833, and the color change rate of the green tea noodles prepared by the second method on the example on the fastest basis of 0.02533, so that the color change rate of the green tea noodles prepared by the three methods of the embodiment on; comparison and analysis of chlorophyll content shows that the chlorophyll content of the green tea noodles in the third example is relatively stable along with the prolonging of the storage time under the same storage condition, the chlorophyll content of the green tea noodles in the first example and the second example is remarkably reduced along with the prolonging of the storage time, and gel-coated tea dregs formed by partial gelatinized starch in the green tea noodles prepared in the third example are observed through laser confocal observation, which indicates that the starch in the dough is gelatinized to form gel to protect the chlorophyll by adopting the method in the third example. Meanwhile, the green tea noodle scanning result also shows that the green tea noodle prepared in the third example has the lowest color change rate.
In example three, after water treatment of tea powder, the polyphenol oxidase remaining in the tea powder was dissolved in water, while the fat-soluble chlorophyll remained in the tea residue, and the method used water-soluble dough and heat-treated the resulting mixture, whereby the polyphenol oxidase in the tea powder and wheat flour was substantially inactivated without causing destruction of the fat-soluble chlorophyll; secondly, the heating temperature is 80 ℃, Maillard reaction can be caused due to overhigh temperature to generate non-enzymatic browning reaction, polyphenol oxidase cannot be effectively inactivated due to overlow temperature, and the inactivation of the polyphenol oxidase can be realized at 80 ℃, while researches show that tea polyphenol at 82 ℃ can be degraded and isomerized, and the heat treatment condition is selected to be 80 ℃. Thirdly, the heated dough has certain viscosity and is easy to be uniformly mixed with the tea residues, and the gel formed by the gelatinized starch in the dough plays a role in wrapping the tea residues, so that the chlorophyll is protected.
Example four
Adding 40g of deoxygenated water into 4g of tea powder, mixing, vortexing for 10min, and centrifuging at 3500r/min for 15 min. Obtaining about 30g of tea powder water soluble substance and about 14g of tea dregs; adding 30g of deoxygenated water into 30g of the obtained tea powder water-soluble substance, adding 30%, 32%, 35% and 45% of deoxygenated water in mass percent into the tea powder water-soluble substance respectively, mixing with 200g of wheat flour to form dough, and placing the dough into a water bath kettle at 80 ℃ for heating treatment for 15 min; taking out the heated dough, mixing 14g of tea leaves with the heated dough to neutralize the dough, rolling, shredding and drying to prepare green tea noodles; the drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity. The rolling step is as follows: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm.
Referring to fig. 1, the color change rate of green tea noodles prepared by adding 30%, 32%, 35% and 45% by weight of deoxygenated water to the water-soluble tea powder is as follows: the color change rate of the green tea noodles prepared by adding 30% by mass of deoxygenated water is 0.0138, the color change rate of the green tea noodles prepared by adding 32% by mass of deoxygenated water is 0.01293, the color change rate of the green tea noodles prepared by adding 35% by mass of deoxygenated water is 0.01045, and the color change rate of the green tea noodles prepared by adding 45% by mass of deoxygenated water is 0.01205; therefore, the color change rate of green tea powder prepared by respectively adding 35% of deoxygenated water in percentage by mass into the water-soluble substances of tea powder is the lowest, and the addition of deoxygenated water in different percentages by mass can influence the gelatinization effect of starch in dough after heating and enzyme deactivation, and further influence the protection effect of gel package formed by gelatinized starch on chlorophyll.
EXAMPLE five
Adding 40g of deoxygenated water into 4g of tea powder, mixing, vortexing for 10min, and centrifuging at 3500r/min for 15 min. Obtaining about 30g of tea powder water soluble substance and about 14g of tea dregs; adding 30g of water into 30g of the obtained water-soluble tea powder, adding 35% of water by mass into the water-soluble tea powder, adding wheat flour, mixing and kneading into dough, wherein the mass percentages of the tea powder and the wheat flour are respectively adjusted as follows: 0.5%, 0.1%, 1.5%, 2%, and placing the dough in a water bath kettle at 80 deg.C for heating for 15 min; taking out the heated dough, mixing 14g of tea leaves with the heated dough to neutralize the dough, rolling, shredding and drying to prepare green tea noodles; the drying steps are as follows in sequence: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity. The rolling step is as follows: pressing 8 times at 2mm, 5 times at 1.5mm, and twice at 1 mm.
Referring to fig. 4, the mass percentages of the adjusted tea powder and the wheat flour are respectively as follows: as seen from the sensory evaluation results of 0.5%, 0.1%, 1.5%, and 2%, the best sensory evaluation was achieved for the green tea noodles prepared when the mass percentage of the tea powder to the wheat flour was 2%.
In summary, the invention realizes the stabilization of the chlorophyll content without adding additives and obviously slows down the color change rate of the green tea, because in the method of the invention, the polyphenol oxidase remained in the tea powder is dissolved in water after the tea powder is treated by water, while the fat-soluble chlorophyll is remained in the tea residue, after the dough formed by the water soluble substance of the tea powder is heated, the polyphenol oxidase in the tea powder and the wheat flour basically loses activity and can not cause the damage of the fat-soluble chlorophyll, meanwhile, the heated dough has certain viscosity and can be easily and uniformly mixed with the tea residue, and the gel formed by gelatinized starch in the dough has the effect of wrapping the tea residue, thereby further playing a protective role for the chlorophyll.
The invention can keep the green color of the green tea noodles for a longer time without adding additives;
the invention does not need any additive, thus realizing the beneficial effects of saving process, reducing cost and being healthier; meanwhile, the green tea noodles prepared by the method have the color change rate obviously lower than that of green tea noodles prepared by a common method.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (6)
1. A method for slowing down the color change rate of green tea noodles is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
pretreating green tea powder: processing green tea powder, and dividing into tea powder water soluble substance and tea residue;
first kneading: adding water into the water-soluble tea powder, and mixing with wheat flour to prepare dough;
and (3) heat treatment: heating the dough prepared by the first dough kneading;
and (3) kneading for the second time: mixing the dough after heat treatment with the tea leaves to prepare dough again;
the heat treatment is carried out at the temperature of 80 ℃ for 10 ~ 15 min;
in the first time of dough kneading, the amount of water added into the water-soluble tea powder is 30% ~ 40% by mass;
the weight ratio of the green tea powder to the wheat flour is 1: 50.
2. the method of reducing the rate of green tea surface discoloration of claim 1, wherein: the method comprises the following steps of pretreating green tea powder, wherein the green tea powder and water are mixed according to a mass ratio of 1: 10, vortexing for 10min, and centrifuging at 3500r/min for 15 min.
3. The method of reducing the rate of green tea surface discoloration of claim 1, wherein: the amount of water added into the water-soluble tea powder is 35% by mass.
4. The method for slowing the rate of color change of green tea noodles as claimed in claim 1 ~ 3, further comprising the steps of calendering and shredding, wherein the calendering step comprises 2mm pressing for 8 times, 1.5mm pressing for 5 times and 1mm pressing for two times.
5. The method of reducing the rate of green tea surface discoloration of claim 4, wherein: still include the stoving, wherein, the stoving step does in proper order: maintaining at 36 deg.C for 30min and humidity of 80%; maintaining at 40 deg.C for 40min and humidity of 70%; keeping the temperature at 45 ℃ for 180min, and keeping the humidity at 60%; maintaining at 40 deg.C for 30min and humidity of 60%; 30min at 30 ℃ and 60% humidity.
6. The method for slowing the rate of color change of green tea powder of claim 1 ~ 3 wherein the green tea powder is an ultra fine green tea powder.
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| KR20140121674A (en) * | 2013-04-08 | 2014-10-16 | 박영선 | Manufacturing method of greentea chinese noodles for chicken ribs |
| CN106136066A (en) * | 2016-08-25 | 2016-11-23 | 普安县宏鑫茶业开发有限公司 | A kind of green tea noodles and preparation method thereof |
| KR20170128028A (en) * | 2016-05-13 | 2017-11-22 | 박선희 | Method for preparing functional noodle containing hempseed and functional noodle prepared therefrom |
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| JP3663488B2 (en) * | 2002-04-09 | 2005-06-22 | 前田産業株式会社 | Processed green tea product and method for producing the same, flour product using the processed green tea product, and method for producing the same |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140121674A (en) * | 2013-04-08 | 2014-10-16 | 박영선 | Manufacturing method of greentea chinese noodles for chicken ribs |
| KR20170128028A (en) * | 2016-05-13 | 2017-11-22 | 박선희 | Method for preparing functional noodle containing hempseed and functional noodle prepared therefrom |
| CN106136066A (en) * | 2016-08-25 | 2016-11-23 | 普安县宏鑫茶业开发有限公司 | A kind of green tea noodles and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| "绿茶生鲜面的品质调控研究";徐国良;《食品研究与开发》;20140430;第35卷(第8期);第19-22页 * |
| "绿茶面条加工工艺优化及护色技术研究";陈灿等;《食品工业科技》;20121231;第33卷(第17期);第184-189页 * |
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| CN108094893A (en) | 2018-06-01 |
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