Effect of Black Tea Powder on the Quality of Fresh Rice Noodles
In order to investigate the effect of black tea powder on the eating quality of fresh rice noodles and its mechanism of action,the effect of different amounts of black tea powder(mass fraction of0％,1％,2％,3％)on the eating quality of fresh rice noodles was investigated,and the mechanism of black tea powder on the quality of fresh rice noodles was analyzed through the pasting characteristics,thermal characteristics,crystallization characteris-tics and microstructure.The results indicated that the moderate addition of black tea powder could improve the elas-ticity and hardness of fresh rice noodles,reduce the adhesion,cooking loss rate and strip breakage rate,of which the cooking quality was improved significantly when the mass fraction of black tea powder was 1％,the strip breakage rate was reduced by 50.58％and the cooking loss rate was reduced by 24.74％,compared with that without the ad-dition of black tea powder.Meanwhile,the color of fresh rice noodles gradually changed to red and yellow with the addition of black tea powder,and the antioxidant capacity was significantly improved.The pasting characteristics in-dicated that the black tea powder could reduce the disintegration and regrowth values of the rice noodles,and en-dowed the rice noodles with better thermal stability and shear resistance.Thermal properties and X-ray diffraction a-nalysis showed that black tea powder could inhibit rice noodle recrystallization and delay aging.Scanning electron mi-croscopy observed that appropriate addition of black tea powder could confer a more stable and dense network struc-ture to rice noodles.
black tea powderfresh rice noodlesquality characteristics
万方数据
维普
