Study On The Production Process And Quality Improvement Of The Microwave Frozen Cooked Noodles

The paper studied the effect of production technology on the qualities of the microwavefrozen cooked noodles, mainly included: the dough-mixing crafts, the cooking crafts, thewashing process and quick-freeze process, and obtained the optimum process conditions:make the microwave frozen cooked noodles at38.6%water content, salt content of0.63%,mixing for13min and the holding for24min,, and cooked the noodles1min, washed at10℃,freed at-30℃for40min, the noodles’ qualities are the best. Found that the cookingparameters of the microwave frozen cooked noodles have a great impact on its qualities bystudy the relationship between the cooking parameters and the microwave frozen cookednoodles, and the qualities are good when the microwave frozen cooked noodles were cooked60s at the microwave power100%(700W).In order to further improve the qualities of the microwave frozen cooked noodles,selected cassava starch、acetylated potato starch、wheat gluten、xanthan gum、sodiumpyrophosphate and sodium carbonate as improvers to improve the qualities of the noodles andfilter out the appropriate modifiers. Studied the effect of the improvers on the qualities of themicrowave frozen cooked noodles by the single factor experiments, the results showed that,the six improvers changed the quality of the microwave frozen cooked noodles obviously, andif the amount added were controlled in a certain range, the quality of the microwave frozencooked noodles showed a significantly improved. Based on the single factor experiments,used the orthogonal experimental design to optimization the improved formula, and the resultsshowed that the microwave frozen cooked noodles’ qualities is best when theirs addedamount respectively at3.81%、2.41%、2.81%、0.50%、0.04%、0.18%. Based on the experiment results and the actual production situation, made the massbalance, equipment selection, plant layout and designed a microwave frozen cooked noodlesproduction line of80,000bales per class, and the design results included; seven drawings andan instruction sheet.