Processing Technology and Optimization of Mulberry Leaf and Paper Mulberry Leaf Noodle
The processing technology of noodles with mulberry leaf powder,paper mulberry leaf powder and medium gluten flour as the main raw materials was studied.The proportion of mulberry leaf powder and paper mulberry leaf powder,the amount of salt and the cooking time were studied by single factor experiment and orthogonal experiment with sensory evaluation as the standard.The results showed that 200 g of flour,35%of water,2.5 g of mulberry leaf powder,2.5 g of paper mulberry leaf powder,1.1%of salt and 0.6%of sodium carbonate were the best formulas.The noodles produced by the optimal formula were green and shiny in color,fresh and chewy in taste,and had the harmonious flavor of mulberry leaf and paper mulberry leaf.
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