Development the Fresh, Hot and Dry Noodles Containing A Fermentation Broth of Tremella sanguinea
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Abstract:
In order to improve the quality of fresh, hot and dry noodles for consumption and realize the effective utilization of the fermentation broth of Tremella sanguinea, the sensory score, cooking quality and texture were used as the evaluation indices for the investigations on the effects of the concentration and the amount for addition of the fermentation broth of Tremella sanguinea, amount of added salt, amount of added edible alkali and amount of added wheat gluten on the quality of noodles for consumption. A comprehensive scoring method based on the orthogonal test was used to optimize the formular of fresh, hot and dry noodles containing a fermentation broth of Tremella sanguinea. The results showed that the order of factors influencing the noodles was: edible alkali > salt > wheat gluten > fermentation broth of Tremella sanguinea, with the optimal formula as: 0.3 g of edible alkali, 34 mL of fermentation broth of T. sanguinea, 1 g of salt and 2 g of wheat gluten per 100 g flour. Under such an optimal condition, the quality of the noodle for consumtion was the highest, with a comprehensive score of 81.05, sensory score of 86.67, breaking rate as zero, cooking loss rate as 5.13% and water absorption rate as 68.31%. After optimization, the shelf life of the fresh, hot and dry noodles was doubled. The results obtained from the present study may provide ideas and a basis for the development of functional staple food with edible fungi.
