Bubble green is nutritious,and its introduction into flour products can help improve their value and enrich the variety of noodles.The addition of bubble green powder will have certain effects on the quality of flour and dough.Bubble green wet noodles have high moisture content and rich nutrients,but are prone to browning and spoil-age at room temperature.Therefore,the use of preservatives can slow down the deterioration of bubble green wet noodles during storage,opening up new ideas for the utilization of bubble green resources.This paper mainly uses bubble green as raw material to explore the effects of bubble green powder addition,kneading time,and fermentation time on the quality of bubble green wet noodles,as well as the effects of three preservatives on the storage quality of bubble green wet noodles.The optimal processing conditions for bubble green wet noodles are 2 g/100 g of bubble green powder addition,15 minutes of kneading time,and 30 minutes of fermentation time.The preservatives D-so-dium erythorbate,sodium citrate,and sodium carbonate can reduce the degree of browning of bubble green wet noo-dles at 25 ℃ when sodium carbonate is added,and can slow down the degradation of chlorophyll,and the downtrend of hardness and chewiness.
bubble green flourraw wet noodlespreservativestorage
维普
万方数据
