Optimization of Processing Technology and Quality Analysis of Sichuan Pepper Leaf Purple Rice Noodles Using Response Surface Methodology
This study used flour as the main raw material,Sichuan pepper leaves and purple rice as the main excipients,and used sensory score,hardness,elasticity,and chewiness as weight analysis indicators.The entropy weight method was used to obtain a comprehensive score.After response surface optimization,the optimal formula was obtained:on the basis of flour of 100g,the addition of Sichuan pepper leaves was 0.6%,purple rice was 6.5%,gluten powder was 3%,edible salt was 1.2%,edible alkali was 0.4%,and water was 44%.The moisture content,acidity,natural breakage rate,cooked breakage rate,and cooking loss rate of Sichuan pepper leaf purple rice noodles all comply with the group standard T/ZZFSA 003-2021 for noodles.In terms of nutritional compo-nents,the protein,total phenols,and flavonoids content of Sichuan pepper leaf purple rice noodles are higher than those of the control group noodles.
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