Development Of Health-Care Noodles Added With Tuckahoe Powder/Wolfberry Pulp

Bozhou city, located in Anhui Province and known as ‘the capital of Chinesemedicine’, is the ‘doctor’ Hua Tuo’s hometown and one of the birthplaces ofTraditional Chinese Medicine (TCM) culture. Bozhou city is rich in Tuckahoe andWolfberry, and is also the main planting areas of wheat in Anhui province, the noodlesare a kind of major wheat products in Bozhou city. At present, the Tuckahoe andWolfberry are mainly used as TCM, the quality of noodles is very poor. Based on thiscondition, the high quality Chinese health noodles are produced by combinationTuckahoe and Wolfberry with wheat flour, it will further improve the economic valueof the resources.The preparation and analysis of Tuckahoe and Wolfberry fruit were researched. Theprocessing, operating parameters, and volatile flavor compounds of the noodles ofTuckahoe and Wolfberry fruit were also studied in this paper. The main contents wereas follows:（1）Based on the analysis of the basic physical and chemical composition ofTuckahoe powder and Wolfberry pulp, volatile compounds in the two medicinalspecies were also determined by headspace solid-phase microextraction (HS-SPME)and gas chromatography-mass spectrometry (GC-MS). Seventy-five kinds ofchemical compositions were identified in the Tuckahoe powder, accounting for90.98%of total volatile components. The compositions with the relative contents ofgreater than10%of the total volatile flavor compounds were oxygenatedcompounds30.04%, hydrocarbon15.11%, aldehydes15.12%, alcohols11.17%, andthe content of anti-2,3-epoxy octane was as high as27.51%. Eighty kinds ofchemical compositions were observed in the Wolfberry pulp, accounting for82.60%of total volatile components. The compositions with the relative contents of greaterthan10%of the total volatile flavor compounds were aldehydes22.60%, ketones14.66%, acids13.57%, hydro carbons12.43%, alcohols12.22%, and the content ofacetic acid and3-methyl-butyraldehyde were as high as8.04%and6.28%,respectively.（2）Based on the single factor experiment and the response surface design method,the sensory evaluation score and the broke rate of noodles were choosed as mainindex and a mathematical model was further established. Results showed that theoptimal processing parameters were Tuckahoe powder19%, potato starch9.5%, salt2.3%and water40%. The sensory evaluation score and the broke rate of Tuckahoenoodles were82.31and1.76%, respectively.（3）With respect to Wolfberry noodles, the processing parameters were also investigated by single factor experiment and the orthogonal test.Based on the single factor experiment and the orthogonal test design method, theprocessing parameters of Wolfberry noodles were optimized with the sensoryevaluation score of Wolfberry noodles as the main indicator in selecting thesingle-factor parameter range and the natural broke rate of noodles, cooking time,broke rate of cooked noodles, water absorption rate and the turbidity of the noodlesoup as the reference indicator. The optimal processing parameters were Wolfberryfruit pulp17%, potato starch5%, salt1.5%and water24%.（4）Volatile compounds in the common noodles, Tuckahoe noodles and Wolfberrynoodles were determined. Results showed that there were36kinds of volatile flavorcompounds including16hydrocarbons,4alcohols,2aldehydes,4ketones,2acidsand2kinds of other compounds in the Tuckahoe noodles. As far as the compositionsof Wolfberry noodles were concerned, fourty-two volatile flavor compounds wereobserved including22hydrocarbons,4alcohols,4aldehydes,4ketones,1acid,3esters,1phenol and3kinds of other compounds.