Studies On Effect Of Additives On Frozen Noodles Quality And Rheology

Food additives such as edible gum, emulsifier, wheat gluten, modified starch and enzymewere selected to improve the quality of frozen noodles. Through the test of RVA, the viscositytest and the rheological test, the affect of additives to the rheology of frozen noodles wasdiscussed; it provided a theory basis for better use of additives to improve the quality offrozen noodles.By the repeatability experiment，the evaluate indexes of frozen noodles quality is the rateof water absorption and cooking loss, the force and distance of kieffer, firmness, hardness andchewiness of TPA.By the quality improvement experiments of frozen noodles, selected enzyme4,6and5gum emulsifier, the determination of freezing and thawing,4Enzymes,6Emulsifiers,5FoodColloids was picked out, and do the experiment of the freeze-thaw cycle, The results showedthat among the Enzymes, Hexose oxidase S2have the best effects, to effectively improvefirmness, stretch force, hardness and chewiness of TPA, improve the bite power of frozennoodles; among the Emulsifiers, MonoGlycerides DMG6has the best effects, to effectivelyimprove the stretch force, enlarge the stretch distance of the frozen noodles, improve hardnessand chewiness of TPA; while among the food colloids Xanthan shows the best effects whichcould significantly improve firmness and the stretch force, enlarge the stretch distance andimprove the hardness and chewiness of TPA. Hexose oxidase S2, MonoGlycerides DMG6and Xanthan are chosen to make orthogonal test, ultimately get the best ratio:150ppm Hexoseoxidase S2,0.2%MonoGlycerides DMG6and0.3%Xanthan.By RVA test, the results show that the pasting temperature significantly negativecorrelated with the taste of frozen noodles. Adding enzymes, the taste of frozen noodlesuncorrelated with the peak viscosity and the hot paste viscosity, weakly negative correlatedwith the setback; while the taste of frozen noodles positive correlated with other indexesadding emulsifiers and food colloids.By the viscosity test, the results show that Adding enzymes, the taste of frozen noodleslowly positive correlated with the peak viscosity; Adding emulsifiers, the taste of frozennoodles uncorrelated with the peak viscosity; Adding food colloids, the q taste of frozennoodles lowly positive correlated with the peak viscosity. By the rheological test, the results show that the frozen noodles which the StorageModulus influence of the flour paste that adding additives and passed the freeze-thaw cycle istiny following the raise of temperature taste better. The best one is Hexose oxidase S2ofenzymes, MonoGlycerides DMG6of emulsifiers, Xanthan of food colloids.