Study on Processing Technology of Nutritious Fresh Noodles with Purple Cabbage
Purple cabbage is nutritious,but rarely used in pasta products.this paper draws upon conventional noodle processing technology.To develop vegetable grain composite staple foods,purple cabbage was incorporated into the formulation to produce purple cabbage noodles.Optimal process conditions and raw material ratios for developing nutritionally enhanced purple cabbage noodles were determined through single factor tests and orthogonal experiments.Results revealed that the optimal formulation for purple cabbage nutritional noodles(based on flour quantity)consisted of 12％purple cabbage powder,2％salt incorporation,3％gluten,0.6％citric acid supplementation with a ripening time of 30 min.The best cooking time was found to be 4 min with a cooking loss rate of 8.92％,water absorption rate of 74.68％,breaking rate of 4.44％,hardness of 108.51 g,viscosity of 75.55 g,and chewiness of 58.29 g.After cooking,the nutritional noodles with purple cabbage have a purple red color,a chewy taste,moderate softness and hardness,good elasticity,and a fine and smooth surface.They have a wheat aroma and the unique flavor of purple cabbage.
Purple cabbagefresh noodlesprocess research and development
万方数据
维普
