Development and quality evaluation of compound rice noodles based on traditional recipe for strengthening spleen diet

Authors

ZHANG Jin-yao, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China ；Institute of Food and Nutraceutical Science, School of Agricultureand Biology, Shanghai Jiaotong University, Shanghai 200240 , China
TAN Wen-gen, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China ；Institute of Food and Nutraceutical Science, School of Agricultureand Biology, Shanghai Jiaotong University, Shanghai 200240 , China
FAN Yu-bing, Graduate School, Hunan University ofTraditional Chinese Medicine, Changsha, Hunan 410208 , China
ZHENG Tao, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
ZENG Yi-qiong, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
ZHENG Hui, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China
YANG Yong, Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional ChineseMedicine, Changsha, Hunan 410208 , China

Abstract

In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and the sensory quality of the compound rice noodles were selected as quality evaluation indicators. Therefore, the best formula of compound rice noodles with strengthening spleen diet was selected. The research results showed that the best formula for compound rice noodles with strengthening spleen diet wa as follows: indica rice powder 72 g, compound accessories 8 g (poria cocos, yam, lotus seed and euryales semen=1∶1∶1∶1) , xanthan gum 0.08 g and water 165 g. The compound rice noodles prepared with this formula had the best quality. This research also provides new ideas for the research and development of special compound rice noodles.

Publication Date

2-18-2023

First Page

166

Last Page

170, 177

DOI

10.13652/j.issn.1003-5788.2020.08.029

Recommended Citation

Jin-yao, ZHANG; Wen-gen, TAN; Yu-bing, FAN; Tao, ZHENG; Yi-qiong, ZENG; Hui, ZHENG; and Yong, YANG (2023) "Development and quality evaluation of compound rice noodles based on traditional recipe for strengthening spleen diet," Food and Machinery: Vol. 36: Iss. 8, Article 29.
DOI: 10.13652/j.issn.1003-5788.2020.08.029
Available at: https://www.ifoodmm.cn/journal/vol36/iss8/29

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