Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder
文献类型： 外文期刊
作者： Wang, Zhuochen 1 ; Li, Yuhuan 1 ; Qian, Chao 3 ; Feng, Bin 5 ; Xiong, Guoyuan 3 ; Jiang, Jian 1 ; Chen, Qi 3 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
2.Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230031, Peoples R China
3.Anhui Agr Univ, Sch Tea & Food Sci & Technol, Anhui Engn Lab Agroprod Proc, Hefei 230036, Peoples R China
4.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
5.Bozhou Agr Sci Res Inst, Bozhou 233600, Peoples R China
6.Anhui Agr Univ, Sch Tea & Food Sci & Technol, Hefei 230036, Peoples R China
关键词： Fresh noodles; Tea polyphenols; Antioxidant; Gas chromatography -ion mobility spectrometry; (GC-IMS); Flavor
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 174 卷
页码：
收录情况： SCI
摘要： Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced (P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 +/- 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.
- 相关文献
作者其他论文 更多>>
-
Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics
作者：Yang, Song;Ding, Zhien;Yang, Song;Zhu, Qian;Ye, Xinqi;Guo, Jiagang;Du, Jingjing;Wu, Yuhan;Jiang, Jian;Ding, Zhien;Yang, Song;Zhu, Qian;Ye, Xinqi;Guo, Jiagang;Du, Jingjing;Wu, Yuhan;Jiang, Jian;Ding, Zhien;Jiang, Jian
关键词：Toona sinensis; Metabolic profile; Hypoglycemic; Lactiplantibacillus plantarum
-
A novel multilayer film based on sodium alginate/k-carrageenan-gelatin incorporated with ZnO nanoparticles and oregano essential oil for active food packing
作者：Zhang, Xingguo;Zhang, Baoxue;Mao, Rongrong;Huang, Zulong;Jing, Keyan;Jin, Changchun;Yang, Bin;Qi, Jun;Yu, Manman;Xiong, Guoyuan;Hu, Yong
关键词：Multilayer film; Gelatin; ZnO nanoparticles; Oregano essential oil; Antibacterial ability; K-carrageenan
-
Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea
作者：Huang, Dongzhu;Li, Mengru;Fu, Maoyin;Wan, Xiaochun;Chen, Qi;Wang, Hong;Chen, Qi;Hu, Shaode;Wang, Zhuochen
关键词：Gabaron green tea; Volatile compounds; Anaerobic treatment; Aroma extract dilution analysis
-
Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium
作者：Wang, Zhuochen;Bao, Yuting;Wang, Zhuochen;Bao, Yuting;Li, Mengru;Fan, Jundi;Chen, Qi;Li, Mengru;Fan, Jundi;Chen, Qi
关键词：button mushroom (Agaricus bisporus); cultivation substrate; tea extraction residue; flavor compounds; gas chromatography-mass spectrometry (GC-MS)
-
Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion
作者：Du, Jingjing;Zhu, Qian;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian;Du, Jingjing;Zhu, Qian;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian;Hu, Zhangqing
关键词：Bamboo shoots protein 1; Ultrasonic 2; Steam-cooking 3; Pickering emulsions 4
-
Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism
作者：Yan, Yan;Zhou, Ying-qin;Huang, Jing-jing;Jiang, Jian;Wan, Xin;Li, Wei-wei;Zeng, Mao-mao;Chen, Jie
关键词：Heterocyclic aromatic amines; Soy bean isolates; Roasted pork; Mechanism
-
Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu
作者：Wu, Wei;Xu, Boyang;Cai, Jing;Mu, Dongdong;Wu, Xuefeng;Li, Xingjiang;Wang, Zhuochen;Cheng, Jianghua
关键词：sufu; bacterial community; flavor components; co-occurring network; core microbiota
