Study On Key Technology Of Boiling-free Grains Noodles Series Production

The project research was belong to the "Eleventh Five-Year" National Science and Technology Support "Program,the characteristics of cereals production and processing technology research and development".Firstly, this essay described of the several representative coarse cereals and beans in detail.At last, analyzed the common problems appeared in the research of coarse cereals and beans products.and predicted their development trend. so people could easyily understand and master the nutritional value and healthcare functions of coarse cereals and beans. It also could provide scientific basis for people to eat coarse cereals and beans products.Sencondly, Detailed analyzed production technology status of the coarse cereals noodles,described the design concept of free cooking coarse cereals noodles According to the nutritional needs and characteristics diet characteristics of two types of people including the children and workers,Optimized the raw materias of formula, used the linear programming method to design the various types of formula.Finally, on the basis of the results in the formula for solving the formulation optimization, with the single factor experiment and response surface design method to study technical conditions of grains free noodles to optimize the formulation of products to their best technical parameters.Study found that a suitable mathematical model directly influences the formulation level, more varieties of raw materials, more nutritional indicators, more refined model, the greater the amount of computation of the software, the greater the likelihood the optimal solution. Now, need to adjust the mathematical model, the replacement of raw materials and constraints in order to achieve the optimal solution. At last, obtained two series of six formulations solver results and response surface optimization results.Finally, optimized process parameter of boiling-free grains noodles series production. Obtained the operating points of production and technical parameters. Then used CCD design of design-expert, optimized two optimal formula of grains free noodles.