| Rice noodles,as one of the staple foods for southern residents in China,their consumption in the northern are also being increased now.According to incomplete statistics,more than a half of the residents ate rice noodles as their breakfast.However,rice noodles are relatively simple based on the survey of the market,factory and literature.To develop some new noodles,the powders of Moringa oleifera leaf,corn and red as ingredients were separately added to prepare three kinds of rice noodles.The characters,sensory and simulated proteins digestion of the three rice noodles were detected or evaluated,respectively.Overall,the rice noodles made of Moringa oleifera leaf was the best one among them.Accordingly,its factory production was designed for the future.The methods,results and conclusions presented as follows.(1)It was shown that the shortening rates of the Moringa oleifera leaf rice noodles,corn rice noodles and red rice noodles were12.3%,17.9%,16.1%,respectively;the values of iodine blue were 0.4,0.3 and 0.5,respectively;and rates of enzymatic digestion were 0.4,0.30 and 0.3,repectively;the scores of their sensory evaluation were 67.9、66.2、65.4,respectively.Moreover,the sensory evaluation scores of three kinds rice noodles were analyzed by Pearson correlation method.and,their results were different where the noodle of Moringa oleifera leaf was positive with its tissue morphology and hardness,corn rice noodle was positive with its smoothness,and the red rice noodle was positive with its hardness and its smoothness.(2)To evaluate the gastrointestinal digestive stability of proteins in the three kinds of rice noodles,the simulated stomach and intestinal fluids of infants and adults in vitro were detected by Tricine-SDS-PAGE electrophoresis,respectively.The results showed that the proteins in Moringa oleifera rice noodle could be digested more easily than the other two kinds of rice noodles,and the digestive capacities of the three kinds of rice noodles in adults were better than those in infants.The proteins of Moringa oleifera rice noodle,which being digested for 120 min in infants and adults’ stomach,could both be digested into protein fragments of about 25 kDa and when those gastric digested fragments into the intestines of infants or adults,they could be digested into fragments of 20 kDa in infants,but in adults they were less than in infants.Regargding to the proteins of the rice noodles of corn and red,the protein fragments were both about 25 kDa after being digested in stomach and intestines of infants or adults.(3)The factory with annual production capacity of 2,400 t Moringa oleifera leaf rice noodle was integrated designed,involving the factory design and the selections of key equipments.The planer diagrams were drawn,including the factory layout and the workshop,and the production process chart.Moreover,the economic and social benefits are analyzed also.In a word,the Moringa oleifera leaf rice noodle has good edible quality and is worth industrialization.This work can provide important technical support for the industrial production of the Moringa oleifera leaf rice noodle. |
