Study On Standard System Of Buckwheat Extruded Noodle

Standardization in food processing is a way to promote food products into market,generate profits, and as a result improve international competitiveness. In terms of buckwheat,facing the modern production trend, which requires the enhancement the level of production,improvement the productive technology and establishment complete standardization system,both at home and abroad, the standardization system becomes the problem must be solved inthe development of buckwheat industry. The productive technology and standard system ofbuckwheat extruded noodle is still in the beginning stage, loads of work needs to do from thebeginning. The study on the standardization of productive technology, production design andproductive process is the basic protection of establishing production order of buckwheatextruded noodle. In order to provide credible guarantee to customers and suppliers ofbuckwheat extruded noodle, reduce unnecessary repeating check, simplify transaction,decrease risk and cost and improve quality and efficiency of market, the research andestablishment of standard system is quite important.In order to ensure the put it into effect, the research on Standard System of BuckwheatExtruded Noodles is the first step and the complete file was accomplished.The results of single factor test in this study shown that water amount, knead doughtemperature and fermentation time had more influence on buckwheat extruded noodle qualitythan fermentation temperature and salt amount. Among the three factors, water amount hadthe most significant influence. Consequently, water amount played a decisive role inbuckwheat extruded noodle quality. Meanwhile, these results provide the standard parametersfor processing technology of buckwheat extruded noodle. On the other hand, the results oforthogonal experiment indicated that common buckwheat and tartary buckwheat extrudednoodle had the same processing technology except for the slight modification on severaltechnological parameters. And the ranges of technological parameters involved were asfollows: approximately65%of water amount,25～30℃of knead dough temperature,30～90min of fermentation time and1%of salt amount. Additionally, the results of the comparisontest of wheat and buckwheat extruded noodle found that all sensory evaluation indexes werehigher than common buckwheat and tartary buckwheat extruded noodle, but the differencewas not significant. These results suggest that buckwheat extruded noodle quality may beimproved by changing the variety, processing technology and improver. Therefore, the mentioned-above parameters were identified as the standard parameters and critical supportdata in the processing technology of buckwheat extruded noodle, which also establishedquantization base of standard system.On the base of research, the draft of Standard System of Buckwheat Extruded Noodleand Product Quality Standard for Buckwheat Extruded Noodle were completed andestablished base of the generation and examine of the standard.In addition, the potential hazard analysis points in the processing technology ofbuckwheat extruded noodle were identified based on the idea and method of HACCP by theanalysis on the underlying problems. Finally, the suggestions were made by combining withquality critical control point to minimize hazard. At the same time, draft of Planning Standardof Standard of Buckwheat Extruded Noodle, Standard System of Buckwheat Extruded Noodleand Product Quality Standard for Buckwheat Extruded Noodle were completed.