State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Food Chem. 2019 Apr 25;278:333-341. doi: 10.1016/j.foodchem.2018.11.012. Epub 2018 Nov 2.
Different methods used to process green tea powder noodles (GTPN) were compared by analyzing the quality and chemical components of the final products. Significant differences were observed in the discoloration rate, color loss, and lightness of all noodles. Polyphenol oxidase activity was effectively inhibited through the heat treatment, resulting in retardation of the GTPN discoloration rate. However, heat-exposed GTPN showed a higher surface lightness due to a greater loss of chlorophyll. The chlorophyll contents of GTPN prepared with a new method (a combination of water treatment and heat exposure) were prominently higher than those prepared by heat treatment alone, and exhibited less color loss. The heat-exposed noodles had relatively low free polyphenol contents, and their textural properties were not significantly decreased after 28 d. Therefore, combining water treatment and heat exposure in the preparation process has great potential for increasing the stability of GTPN.
不同方法处理的绿茶粉面条（GTPN）通过分析最终产品的质量和化学成分进行了比较。所有面条的变色率、色泽损失和明度都有显著差异。热处理有效地抑制了多酚氧化酶的活性，从而减缓了 GTPN 的变色率。然而，受热的 GTPN 由于叶绿素损失较大，表面明度较高。采用新方法（水热处理与热暴露相结合）制备的 GTPN 叶绿素含量明显高于单纯热处理的，且色泽损失较小。受热面条的游离多酚含量相对较低，经过 28 天贮藏后，其质构特性没有明显下降。因此，在制备过程中结合水热处理和热暴露有很大潜力提高 GTPN 的稳定性。
