Optimization of the manufacture processing and preserving coloration for green tea noodle

Superfine green tea powder and wheat flour were used as raw materials, Zinc Gluconate and Sodium Copper Chlorophyllin were used as color fixation to investigate the manufacture processing and color fixation method of green tea noodle.Orthogonal experiment was performed on the basis of single factor tests, the manufacture processing of green tea noodle was optimized by variance analysis and multiple comparison.The optimum conditions for producing green tea noodle with the highest sensory quality were the amount of Sodium Polymannuronate 0.20%, superfine green tea powder 1.5%, Zinc Gluconate 0.018%, Sodium Copper Chlorophyllin 0.010%, water 26%.The five factors were ranked in the following order:superfine green tea powder addition, Sodium Copper Chlorophyllin addition, water addition, Zinc Gluconate addition, Sodium Polymannuronate addition.The green tea noodle obtained under the optimized conditions exhibited verdure, uniform color, homogeneous texture, more agreeable to the taste, unique flavor and elegant green tea aroma.