Study On Powder Preparation And Processing Characteristics Of Pulled Noodles

As the staple food of the Xinjiang region, the pulled noodles are loved by the people of all nationalities, but the related research was sparse relatively, and the content of the research was not comprehensive, in particular, the production of the special powder and the scale production for Xinjiang pulled noodles. Raw materials was from locally grown wheat, found the best complex varieties and each complex rate with wheat for special powder of pulled noodles after detected all compounds and compared by pulverized, and the process of special powder of pulled noodles, and the dough storage condition, and process of the large-scale production, then did research about the key factor of production, analysis its mechanism, thereby provided some theory evidence for the mass production of Xinjiang pulled noodles, there was more practical guiding significance for these enterprises who would want to raise the number of special power for pulled noodles. As follows were the main conclusions:(1) The wheat varieties were Ganchun No. 20(sample A), Ningchun No. 18(sample B), Xinchun 21(sample C), Xindong 17(sample D), Gaotai wheat(sample E). The analysis report showed that the above five wheat existed much difference on quality, then selected the Ningchun No. 18(sample B) and Xindong 17(sample D) as the complex varieties after comprehensive comparison.(2) The results of analysis of the powder characteristics of the flour said that the complex variety decided the quality of the complex power. Meanwhile, the complex rate of wheat variety and collocation were 8?2 for the special powder.(3) Used the four belt three core milling equipment produced the special powder of Xinjiang pulled noodles. Considered all factors, selected the best process technology was that anterior powder by belt were 1 B?2 B?3 B ?4 B; anterior powder by core were 1 M ?2 M ?3 M. At this point the powder rate was 93.5%,which was fit for the production of Xinjiang pulled noodles.(4) With the determination of dough tensile strength, dough texture of TPA and sensory evaluation under the different frozen speed and storage time, combined dough quality and production cost, selected storage temperature was about-18?, the frozen storage time was about 15 day.(5) The final conclusion was obtained: based on the dough tensile strength, discussed the effect of water amount, salt amount, curing process and another critical factors for the dough quality of Xinjiang pulled noodles, determined the corresponding process parameters were that: the amount of water was 50%, the amount of salt was 1%.