Study On Processing And Improving Quality Of Fresh Corn Wet Noodle

This thesis used the corn flour and wheat flour as the main raw materials, and evaluatedthe quality of noodles which of corn flour and wheat flour, not only increased the variety andnutritional value of noodle, but also increased the applications proportion of corn in food. Thepaper studied the production process of the fresh corn wet noodle, analyzed the particle sizeof corn flour, the ratio of corn flour and wheat flour, water, salt, flour mixing time, curingtime, and noodle thickness by single factor and orthogonal experiments. Then by added foodadditives on fresh corn wet noodle for quality improvement, the final studied the qualitychange of fresh corn wet noodle during storage processes.The paper studied the production process of the fresh corn wet noodle by single factorand orthogonal experiments. The experiments based on cooking loss, shear force, hardness,gumminess, sensory score five indicators, to determined the optimum operating parameters toproduce corn fresh wet surface: corn flour particle size was80mesh, the ratio of corn flourand wheat flour was1:9, water was32%，salt was2.0%, flour mixing time was5min, curingtime was15min, and noodle thickness was1.0mm.Dough conditioner can improve the quality of processing and eating quality of corn freshwet noodle. On the base of single factor analysis result, this paper studied the interaction ofeach type additive by single factor and response surface analysis methods. Modifier ofparameters were obtained as follows: xanthan gum0.33%, glycerin monostearate0.14%andgluten3.54%The paper studied the quality changes of the pure flour noodles, without additive cornnoodles and adding the compound additive corn noodles which storage for a period of time.Testing found that the quality of the pure flour noodles, without additive corn noodleschanged significantly, cooking loss and breaking rate increased rapidly; adding the compoundadditive corn noodle has good taste, noodle quality changes slowly.The microscopy structure of pure flour noodles, adding additive and no adding additivecorn noodle is different. The electron microscopy scans showed that the internal structure of microscopy structure of no adding additive corn noodle was quite loose. However, afteradding compound additive, the structure of corn noodle was uniform.