Tea Research Institute Chinese Academy of Agricultural Sciences.
Tea Research Institute Chinese Academy of Agricultural Sciences;
J Vis Exp. 2024 Jul 26(209). doi: 10.3791/67074.
Matcha, as a healthy food additive, has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several challenges that must be addressed in the quality of matcha-incorporated foods, with the most significant being the prevention of matcha discoloration. In this study, we introduce a novel approach involving the incorporation of matcha with whey protein (0.08 g/mL) and carboxymethyl chitosan (0.04 g/mL), accompanied by microwave treatment at 700 W for 60 s of wheat flour to produce color-stable matcha fresh noodles. All steps involved in the production process of matcha fresh noodles are presented in the article, including matcha embedding treatment, microwave treatment of wheat flour, kneading the dough, leaving to prove, dividing the dough, rolling out the dough and slicing the sheets by noodle press. The findings revealed a 72.13% reduction in discoloration of fresh matcha noodles following embedding and microwave treatment, compared to untreated fresh matcha noodles. Moreover, the combined process did not have any detrimental impact on the sensory attributes of matcha noodles, including their aroma and taste. Therefore, the novel method proposed in this study holds significant potential for enhancing the color stability of fresh matcha noodles during preparation.
抹茶作为一种健康的食品添加剂，已广泛应用于传统食品，如面条、饼干和面包。然而，在抹茶食品的质量方面存在几个挑战，其中最重要的是防止抹茶变色。在这项研究中，我们介绍了一种新方法，涉及将抹茶与乳清蛋白（0.08 g/mL）和羧甲基壳聚糖（0.04 g/mL）混合，并在 700 W 下进行微波处理 60 s，以生产颜色稳定的抹茶鲜面条。本文介绍了抹茶鲜面条生产过程中的所有步骤，包括抹茶嵌入处理、小麦粉微波处理、揉面、醒发、分面团、擀面和面条机压片。结果表明，与未经处理的抹茶鲜面条相比，嵌入和微波处理可使抹茶鲜面条的变色率降低 72.13%。此外，该联合工艺对抹茶面条的感官特性，包括香气和味道，没有任何不利影响。因此，本研究提出的新方法在提高抹茶鲜面条制备过程中的颜色稳定性方面具有很大的潜力。
