这项研究得到了 CARS-tea 和中国农业科学院创新项目 （CAAS-ASTIP-TRI） 的支持。

1. 抹茶包埋悬架的生产
<ol><li>将 4 g 羧甲基壳聚糖（参见 材料表）放入 100 mL 蒸馏水中，制备 0.04 g/mL 羧甲基壳聚糖储备液。将羧甲基壳聚糖溶解，在恒温加热磁力搅拌器上加热至 60°C。</li>
	<li>将 4 g 乳清蛋白（参见 材料表）溶于 50 mL 蒸馏水中，制备 0.08 g/mL 乳清蛋白储备液。</li>
	<li>溶液冷却后，将它们存放在冰箱中并冷藏过夜以使聚合物分子完全饱和。</li>
	<li>将 8 克抹茶和 4 克 NaCl（参见 材料表）放入烧杯中，加入 50 mL 无菌开水制备抹茶浆液。使用玻璃搅拌棒协助溶解过程。无菌水是在锅中煮沸 15 分钟的去离子水。</li>
	<li>将抹茶浆液与 50 mL 羧甲基壳聚糖溶液混合，并在室温下以 300 rpm 的速度与磁力搅拌装置混合。</li>
	<li>将 25 mL 乳清蛋白滴入混合物中，并以 300 rpm 的速度搅拌 30 分钟，以形成包埋的悬浮液。（参见 图 1）。悬浮液应与面条生产同时制备，并在同一天在 4 °C 的温度下储存。 注：抹茶包埋的悬浮液的 pH 值未调整，因此仅受抹茶或壁材料的影响。</li>
</ol>2. 小麦粉的微波处理
<ol><li>将 300 克小麦粉装在一个圆形塑料容器中。用保鲜膜盖住容器，然后将其放入 700 W 的微波炉中 60 秒。之后，将装有面粉的容器放在外面，直到感觉凉爽。</li>
</ol>3. 抹茶面的生产
<ol><li>面团混合：将 125 mL 预成型的抹茶包埋悬浮液和 15 mL 水慢慢倒入 300 g 微波处理的小麦粉中。轻轻地将面粉一点一点地拉到中心，直到嵌入的悬浮液加入。<ol><li>对于未经微波处理的小麦粉，使用 125 mL 水代替抹茶包埋的悬浮液来制备面条，面条被标记为空白面条（对照）。将 125 mL 水和 8 g 抹茶加入未经微波处理的小麦粉中，制成面条，并将其命名为抹茶面（M-noodles）。</li>
	</ol></li>
	<li>揉面团：用面团搅拌机揉面团 7 分钟。面团应该是光滑和柔韧的，完成后不要潮湿或粘稠。</li>
	<li>静置：将面团球放回搅拌碗中，用湿茶巾盖住。让它在室温下静置 30 分钟。</li>
	<li>如下所述准备面条。<ol><li>将面团分成 4 等份，然后重新包装 3 块并放在一边。在未包装的那块上轻轻撒上面粉，偶尔提起以确保它不会粘住。</li>
		<li>将压面机的压辊间距调整为 3.5 毫米。将面团放在面团上压成薄片，然后复合。反复按压面团片，直到达到光滑柔韧的稠度。</li>
		<li>将面团片稀释至 1 毫米。从 3.5 mm 开始，将压辊间距调整为 2 mm，然后调整为 1 mm。在每个辊间距中按压板材 3 次。</li>
		<li>用保鲜膜松散地盖住，然后对剩余的面团重复步骤 3.4.1-3.4.3。 注：为保证每批样品的压制过程一致，压辊间距调整一次，每次通过试样后调整下一次间距。</li>
		<li>将面条切成 22 厘米长、1 毫米厚和 3.0 毫米宽的样品（见 图 2）。撒上约 3.75 克粗面粉，确保面条不会粘在一起。</li>
	</ol></li>
</ol>4. 感官评价和物理性能分析
<ol><li>感官评估<ol><li>将 30 克面条放入 600 毫升沸水中，煮 5 分钟。测试前，立即将煮熟的面条浸入冷水中。</li>
		<li>使用 Li 等人 12 中概述的定量描述性分析 （QDA） 对面条样品进行感官评估。确保样本的感官特征由 12 名训练有素的小组成员使用 9 点享乐量表进行评估，其中 9 表示非常喜欢，1 表示非常不喜欢。</li>
	</ol></li>
	<li>颜色测量<ol><li>将煮熟的和新鲜的样品切成约 10 厘米的块，然后将它们放在色度计的仪器孔下。</li>
		<li>按下仪器按钮测量新鲜面条的颜色，并对每个样品重复测试 6 次。</li>
	</ol></li>
	<li>质构分析仪<ol><li>使用质构仪确定熟面条和新鲜面条的质构特性，并根据质构剖面分析 （TPA） 进行计算。</li>
		<li>将五根面条放在测试台上，对每个样品重复测试 6 次。</li>
	</ol></li>
</ol>5. 数据分析
<ol><li>通过方差分析 （ANOVA） 分析数据，并认为当 p < 0.05 时差异显著。</li>
</ol>

颜色稳定的抹茶新鲜面条生产的进展

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作者没有什么可披露的。

与方便面、细干面和其他类似产品相比，新鲜面条具有更强的保留其原汁原味和风味的能力，使其在市场上极具前景。之前的一项研究表明，绿茶可以在一定程度上提高新鲜面条的整体品质16。因此，将茶叶加入鲜面的面粉产品系统旨在优先考虑高品质和健康益处，符合当代提倡自然和追求绿色健康饮食的趋势。然而，茶中的多酚和色素等化合物在茶叶鲜面条的周围储存环境中?...

面条是中国传统谷物菜肴的主食，亚洲国家约 40% 的小麦产量用于面条加工1。然而，小麦粉的基本营养成分不足以满足消费者日益增长的营养需求。因此，一些研究人员选择用替代天然成分代替面条中的部分小麦粉，例如燕麦麸2、牛奶蛋白3、红薯4 和柑橘大促5，以增强面条的营养和功能品质。抹茶是一种丰富的生物活性化合物，具有抗氧化和抗炎特性，有可能降低患心血管疾病的风险并预防慢性疾病6。因此，人们对研究将抹茶融入传统美食的兴趣日益浓厚，包括中式蒸面包、年糕，尤其是新鲜面条。
然而，鲜面条容易出现随时间而变暗的情况，导致产品的视觉外观发生不利的变化，这对鲜面条的储存构成重大挑战7.人们普遍认为，在新鲜面条的储存过程中观察到的变色主要是由多酚氧化酶 （PPO） 的存在引起的7,8。此外，研究表明可溶性蛋白质组分参与非多酚氧化酶 （non-PPO） 变暗的过程9.近年来，人们投入了大量精力来减轻 PPO 在储存过程中的变黑。先前的研究表明，应用于生面条的酸抑制剂和热处理可以通过使蛋白质变性并因此抑制酶活性来有效实现这一目标10,11。叶绿素容易受到 pH 值、温度和热量变化的影响，绿茶面条充满活力的绿色色调主要归功于叶绿素10。显然，通过直接添加酸抑制剂和热处理来有效控制绿茶面的颜色存在局限性。
除了小麦粉的热加工外，抹茶面条中叶绿素的保存也是一个需要考虑的关键因素。已经提出了几种方法来延长叶绿素的储存时间并保留其色素，包括使用碱化剂、铜络合和低温储存12。不幸的是，大多数过程都需要接近自然的 pH 值，以减少不利化学反应的发生。叶绿素衍生物的铜复合物可能会减轻稳定性问题，叶绿素衍生物表现出让人联想到天然叶绿素的绿色。然而，与人工色素相比，个体表现出对天然叶绿素的偏好。微胶囊化技术已成为解决提高生物活性化合物稳定性挑战的可行解决方案，它通过提供对氧气、pH 值、离子强度和温度等环境条件的屏障 13,14,15。到目前为止，人们一直在研究茶提取物、儿茶素和叶绿素在包埋在不同墙体材料中的稳定性和控释特性14。然而，尚未提出将微胶囊掺入面条中 15。
在这项研究中，我们描述了一种将抹茶与乳清蛋白和羧甲基壳聚糖包埋并微波处理小麦粉以获得颜色稳定的抹茶新鲜面条的方法。在食品中添加微胶囊化生物活性化合物有助于创造新型功能性食品，同时保留固有的定性属性。我们展示了使用该加工方案获得的结果，以研究储存后抹茶面颜色值的变化。该研究的具体目标是确定制备具有独特颜色和风味的抹茶面的最佳方法。

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Carboxymethyl chitosan</td>
			<td>Mackin</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Colorimeter</td>
			<td>3nh</td>
			<td>NH-300+</td>
			<td></td>
		</tr>
		<tr>
			<td>Dough mixer</td>
			<td>ACA</td>
			<td>AM-CG108</td>
			<td></td>
		</tr>
		<tr>
			<td>Freezer</td>
			<td>Haier</td>
			<td>BCD-252KS</td>
			<td></td>
		</tr>
		<tr>
			<td>Heating magnetic stirrer</td>
			<td>Yuhua</td>
			<td>DF-101S</td>
			<td></td>
		</tr>
		<tr>
			<td>Magnetic stirrer</td>
			<td>Keezo</td>
			<td>KMS-521D</td>
			<td></td>
		</tr>
		<tr>
			<td>Matcha</td>
			<td>Jinhua Feicui</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Microwave</td>
			<td>Panasonic</td>
			<td>NN-GF351X</td>
			<td></td>
		</tr>
		<tr>
			<td>NaCl</td>
			<td>China National Salt Industry Corporation</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Noodle maker</td>
			<td>Tianxi</td>
			<td>JCD-10</td>
			<td></td>
		</tr>
		<tr>
			<td>Texture analyzer</td>
			<td>Lotun Science</td>
			<td>TA-XT plus</td>
			<td></td>
		</tr>
		<tr>
			<td>Wheat flour</td>
			<td>Queen</td>
			<td></td>
			<td></td>
		</tr>
		<tr>
			<td>Whey protein</td>
			<td>Yuanye</td>
			<td></td>
			<td></td>
		</tr>
	</tbody>
</table>

preparation of matcha fresh noodles with stable color using embedding method and microwave treatment

抹茶作为一种健康的食品添加剂，已广泛应用于面条、饼干和面包等传统食品中。然而，抹茶食品的质量必须解决几个挑战，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） 掺入，同时在 700 W 下微波处理小麦粉 60 秒，以生产颜色稳定的抹茶新鲜面条。文章介绍了抹茶鲜面条生产过程中涉及的所有步骤，包括抹茶包埋处理、小麦粉微波处理、揉面团、发酵、分割面团、擀面团和用压面机将片材切片。研究结果显示，与未处理的新鲜抹茶面相比，包埋和微波处理后新鲜抹茶面的变色减少了 72.13%。此外，组合过程对抹茶面的感官属性（包括其香气和味道）没有任何不利影响。因此，本研究提出的新方法对于增强新鲜抹茶面在制备过程中的颜色稳定性具有重要潜力。

Noodles are a staple of traditional grain-based cuisine in China, with approximately 40% of the wheat production in Asian countries being utilized for noodle processing1. Nevertheless, the basic nutritional component of wheat flour is insufficient to satisfy the increasing nutritional needs of consumers. Therefore, several investigators have opted to replace a portion of the wheat flour in noodles with alternative natural ingredients, such as oat bran2, milk protein3, sweet potato4, and citrus maxima5, in order to enhance the nutritional and functional qualities of the noodles. Matcha is an abundant bioactive compound possessing antioxidant and anti-inflammatory properties, which have the potential to mitigate the risk of cardiovascular disease and prevent chronic illnesses6. Consequently, there has been a burgeoning interest in investigating the integration of matcha into traditional culinary fare, including Chinese steamed bread, rice cake, and particularly fresh noodles.
However, fresh noodles are prone to time-dependent darkening, leading to unfavorable changes in the visual appearance of the product, which poses a significant challenge to the storage of fresh noodles7. It is widely agreed that the discoloration observed during the storage of fresh noodles is mainly caused by the presence of polyphenol oxidase (PPO)7,8. Additionally, it was indicated that the soluble protein fraction is involved in the process of non-polyphenol oxidase (non-PPO) darkening9. Extensive efforts have been devoted in recent years to mitigate the darkening of PPO during storage. Previous studies have suggested that acid inhibitors and heat treatment applied to raw noodles could effectively achieve this objective by denaturing proteins and consequently inhibiting enzyme activity10,11. Chlorophyll is susceptible to changes in pH, temperature, and heat, and the vibrant green hue of green tea noodles is primarily attributed to chlorophyll10. It is evident that there are limitations in effectively controlling the color of green tea noodles through the direct addition of acid inhibitors and heat treatment.
In addition to the thermal processing of wheat flour, the preservation of chlorophyll in matcha noodles is a critical factor to consider. Several methods have been proposed to prolong the storage time of chlorophyll and preserve its pigment, including the use of alkalinizing agents, copper complexations, and low-temperature storage12. Unfortunately, the majority of processes necessitate a pH level close to nature in order to reduce the occurrence of unfavorable chemical reactions. The stability concern may be potentially mitigated by the copper complex of chlorophyll derivatives, which exhibit a green color reminiscent of natural chlorophyll. However, individuals exhibit a preference for natural chlorophyll over artificial colors. Microencapsulation techniques have emerged as a viable solution to the challenge of improving bioactive compounds&#39; stability by providing barriers against environmental conditions such as oxygen, pH, ionic strength, and temperature13,14,15. Until now, tea extract, catechins, and chlorophyll have been continuously studied for their stability and controlled release properties when embedded in different wall materials14. However, the incorporation of microcapsules into noodles has not yet been proposed15.
In this study, we described a method that embeds matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles. The addition of microencapsulated bioactive compounds to food facilitates the creation of novel functional food products while preserving the inherent qualitative attributes. We present the results obtained using this processing protocol to investigate alterations in color values of matcha noodles following storage. The specific objective of the study was to determine the optimal approach for preparing matcha noodles that demonstrate both exceptional color and flavor.

作者聚焦：使用抹茶微胶囊增强食物的风味相互作用 

包埋法和微波处理制备色泽稳定的抹茶鲜面

该协议允许对加工抹茶食品和面条进行感官和物理特性分析，从抹茶处理开始，一直到加工的中间阶段到最终产品。该协议与嵌入和微波相结合以生产抹茶面 条（图 3）。将未包埋抹茶、包埋抹茶和微波处理、无抹茶的新鲜面条分别标记为 M-Noodles 、 ME-Noodles 和 control 。在对 3 种面条样品的感官评价方面，观察到微波和添加壁材料对抹茶面的感官属性（包括其香...

该方案描述了一种将抹茶与乳清蛋白和羧甲基壳聚糖包埋并微波处理小麦粉以获得颜色稳定的抹茶新鲜面条的方法。

Matcha, as a healthy food additive, has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several ...

preparation-matcha-fresh-noodles-with-stable-color-using-embedding

Research

JoVE Journal

Chemistry

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

334 次观看.  Tea Research Institute Chinese Academy of Agricultural Sciences. 我对茶和食物的风味相互作用的研究以及茶食品的研究和开发。在面条中添加抹茶微胶囊的想法最初被提出来以防止变色。此外，使用微波和包埋处理可以保留抹茶面的质地或味道。这种技术的主要优点是它使我们能够避免使用复合物，同时仍然保持新鲜抹茶面的天然品质，它还有助于保留抹茶中的活性物质。

视频: 作者聚焦：使用抹茶微胶囊增强食物的风味相互作用 

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&#160;g/mL) and carboxymethyl chitosan (0.04&#160;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.

The protocol describes a method for embedding matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles.