Process Optimization and Quality Determination of Houttuynia cordata Noodles
Houttuynia cordata and flour were used as main raw materials,Houttuynia cordata powder,salt,water and edible alkali were used as single factors,and sensory evaluation was used as index.The optimal technological parameters of Houttuynia cordata noodles were determined by orthogonal test,and the quality of Houttuynia cordata noodles was tested.At the same time,the effect of Houttuynia cordata powder on the texture of noodles was studied.The results showed that the sensory score of Houttuynia cordata noodles was 84.1 points,the optimal cooking time was 5 min,the breaking rate was 0,and the cooking loss rate was 11.3％,when the wheat flour was supplemented with 1.5％Houttuynia cordata powder,1.1％salt,27.0％water and 1.0％edible alkali.When the content of Houttuynia cordata powder increased in a certain value,the hardness and chewability of noodles gradually increased.The stickiness and elasticity of noodles gradually decreased.
万方数据
维普
