辣木叶粉对鲜湿面条 品质特性的影响研究

Study on the Effect of Moringa Leaf Powder on Quality Characteristics of Fresh Wet Noodles

摘要: 本文探究辣木叶粉对鲜湿面条品质特性的影响，研发富含功能性的辣木叶粉鲜湿谷物面条。通过在小麦粉中添加不同比例的辣木叶粉、纯净水、食用碱、食用盐对面条色泽、表现、弹性、光滑度、粘牙性、风味和总体可接受程度等维度，系统研究其对面条品质的影响。采用单因素和响应面相结合的方法，优化辣木叶粉鲜湿面条制作工艺，最终确定最佳工艺参数为辣木叶粉添加量2.0%、食用碱添加量0.4%、水添加量46%、盐添加量1.1%。在此工艺下感官评分最高分为92.2分，且颜色均匀，接受程度高。当加入辣木叶粉后能够赋予鲜湿面条稳定绿色色泽和草本风味，并提升产品营养强化价值。

Abstract: This study aimed to investigate the effects of Moringa oleifera leaf powder on the quality characteristics of fresh wet noodles and develop functional Moringa oleifera leaf fresh wet cereal noodles. Different proportions of Moringa oleifera leaf powder, purified water, edible alkali, and edible salt were added to wheat flour, and their effects on the color, texture properties, elasticity, smoothness, gumminess, flavor, and overall acceptability of the noodles were systematically evaluated. The single-factor experiment combined with the response surface methodology (RSM) was employed to optimize the processing technology of Moringa oleifera leaf fresh wet noodles. The optimal processing parameters were determined as follows: Moringa oleifera leaf powder addition of 2.0%, edible alkali addition of 0.4%, water addition of 46%, and edible salt addition of 1.1%. Under these optimal conditions, the noodles achieved the highest sensory score of 92.2 points, with uniform color and high acceptability. The addition of Moringa oleifera leaf powder could endow the fresh wet noodles with a stable green color and herbaceous flavor, while improving the nutritional value of the product.