食品工业科技Issue(9)：164-166,3.
超微绿茶粉生鲜面的研制及特性研究
Study on the preparation and properties of superfine green tea powder fresh noodles
摘要
Abstract
In this research,superfine green tea powder and wheat flour were used as raw materials to make fresh noodles.The optimum percent of green tea powder was proved to be 2% based on the dough＇s farinose quality as well as the color,cooking and textural properties of fresh noodles.And then,the functional characteristics and antibacterial effect of the noodles with 2% green tea powder were studied.The results showed that total phenol content and reducing capacity of green tea powder noodles were much better than that of the blank group,meaning better oxidation stability.Meanwhile,the antibacterial effect of green tea noodles was also obvious.关键词
超微绿茶粉/生鲜面/抗氧化性/抑菌Key words
superfine green tea powder/fresh noodles/antioxidation/bacteria restraint分类
轻工纺织引用本文复制引用
张家辉,李曼,朱科学,郭晓娜,周惠明,王彬,张士康..超微绿茶粉生鲜面的研制及特性研究[J].食品工业科技,2011,(9):164-166,3.基金项目
2010年江南大学大学生创新训练计划项目 （）
