| In this paper,green wheat kernel powder and wheat flour were used as raw materials.The green wheat kernel powder was added to the wheat flour to prepare the green wheat kernel noodle and the formula was optimized.The noodle quality of the green wheat kernel was improved by complex improver,and the flavor and shelf life of the green wheat kernel noodle were explored.The experimental results were as follows:The dietary fiber,chlorophyll,fat and VC nutrients raised with the increase of the addition of green wheat kernel powder.The content of wet gluten,gluten index and quality index of the powder was decreased.In the color and lustre of noodles,the value of L decreased,and the value of a* and the value of b* increased gradually.The best cooking time of noodles reduced,the breaking rate of dry matter increased,water absorption decreased,cooking loss rate and soup turbidity increased.The sensory score gradually reduced,and the total score reduced to 75.3 when the amount of addition was 15%,but it was within the acceptable range of people.The correlation analysis showed that the addition of green wheat kernel powder was significantly related to the above indexes,which could be used as a reference for the selection of the addition of green wheat kernel powder.15% green wheat kernel powder and 85% wheat powder were selected as the main raw materials for the formulation of green wheat kernel noodles.The results showed that the sequence obtained by orthogonal experiment of three factors was the ripening time > water content > the amount of salt,in combination with the K value,less cooking losses was better,the best formula of green wheat kernel noodles process was 15% of green wheat kernel powder content,the amount of water 38%,salt 0.8%,curing time 30 min.Through response surface experiment and sensory score as the response value,the influence of three additives were CMC> xanthan gum > phospholipid.The complex improver formula was CMC 0.2%,xanthan gum 0.3%,phospholipid 0.4%.The complete formula of green wheat kernel noodles was wheat powder 85%,green wheat kernel powder 15%,water volume 38%,salt content 0.8%,CMC 0.2%,xanthan gum 0.3%,phospholipid 0.4%,curing time 30 min.After sensory evaluation,the sensory score was(81.82 + 0.06),and the loss rate of cooking was(8.09 + 0.02)%.Three kinds of internal structure of noodles were determined.For the optimized noodles of green wheat kernels,the content of disulfide bonds(-SS-)increased,the content of sulfhydryl(-SH)decreased.The secondary structure changed.The protein network structure was better and the pores were uniform and the network structure was obvious.The frequency scan showed that the viscosity of the noodles decreased and the elasticity increased.The flour,green wheat kernels powder and raw and cooked noodles were determined and analyzed.It was concluded that the addition of green wheat kernels powder added new flavoring substances to noodles,and the cooking process of noodles will enrich the flavor.Green wheat kernels noodles compared with white noodles had reduced relaxation time,peak area,and increased water holding capacity,which was beneficial to storage.The total number of colonies of green wheat kernels noodles gradually increased during a storage period of 14 days at 4°C.The total number of colonies of noodles had exceeded the standard when the noodles were stored for 5 days.It indicated that the noodles of green wheat kernels had deteriorated and were inedible.The storage time was less than 5 days at 4°C... |
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