Effect Of Ratio Of Raw Materials And Frozen Storage On Quality Of Purple Sweet Potato Whole Noodle

Purple sweet potato is rich in anthocyanins and dietary fiber,which has the functions of anti-aging,lower blood pressure,and promoting gastrointestinal motility.It has gradually been welcomed in recent years.The purple sweet potato powder solves the problem of seasonal harvest of purple sweet potatoes,which is not suitable for long-term storage,and retains the nutrient components of purple sweet potatoes.After rehydration,it can restore the flavor,color and texture of purple sweet potatoes.It is favored by consumers and widely used in foods.Industry.However,traditional purple potato noodles are made by adding a small amount of purple potato puree to wheat flour,or adding a small amount of pure purple sweet potato powder to wheat flour to prepare purple sweet potato noodles,changing the color of noodles,the nutritional value of noodles,and the nutritive value of purple sweet potatoes.Not fully expressed.In this paper,purple sweet potato is divided into raw materials,adding flour mixed with wheat flour,adding gluten flour and salt,making purple sweet potato noodles,based on single factor experiments,the response surface optimization,and the pilot test to expand,Based on the optimal technology,the noodles were frozen,and the texture characteristics,freeze-drying rate,moisture migration,and microbiological characteristics of the frozen noodles of purple sweet potato were analyzed.The main research content is as follows:(1)Based on the single factor analysis of the amount of purple sweet potato powder,the amount of wheat gluten added,and the amount of salt added,three factors and three levels were designed based on the Box-Bshnken central group and principle.The experiment was optimized to determine that the ratio of whole purple sweet potato flour to wheat flour was 44:56,that of gluten was 7%,and that of salt was1.6%.Under this process condition,the sensory score of purple sweet potato whole noodle was 84.08.The rate of cooked cuts was 0.42%.The pilot test was conducted to expand the production verification.The sensory score of the purple sweet potato noodles was 85.92,and the cooked cut rate was 0%.(2)Based on the optimum process,the amount of purple sweet potato powder and the amount of gluten added were changed,and the hardness and chewing of purple sweet potato noodles were further investigated by adding the amount of purple sweet potato powder and gluten.The influence of sex,shear force,tensile force,peak viscosity,valley viscosity,attenuation value,final viscosity,regenerative value,peaktime,and gelatinization temperature.It is concluded that purple sweet potato increases with the addition of purple sweet potato powder The hardness,chewiness,shearing force and tensile force of the powdered noodles showed a decreasing trend,and the peak viscosity,trough viscosity,attenuation value,final viscosity,retrogradation value and peak time also showed a decreasing trend;with the gluten flour With the increase of the added amount,the hardness,chewiness,shearing force and tensile force of the purple sweet potato noodles increased,and the peak viscosity,trough viscosity,attenuation value,final viscosity,regenerative value and peak time decreased.(3)Use the process optimized in(1)to make purple sweet potato whole noodles,and after quick-freezing by a spiral quick freezing machine,quickly transfer to-5°C,-10°C,-15°C,-20°C,-25°C refrigerators.Frozen,frozen,0d,7d,14 d,21d,and 28 d,respectively,for the hardness,elasticity,chewiness,shear force,stretching force,dryness rate,moisture migration,total bacterial count,and fungi of purple sweet potato whole noodle The total number of colonies was analyzed.The study found that with the extension of frozen storage time and the increase of frozen storage temperature,the hardness,chewiness,shearing force,and breaking force of purple sweet potato noodles increased gradually;the same frozen storage temperature increased with frozen storage time.The consumption rate of dry noodles of purple sweet potato whole noodles gradually increased;the lower the frozen storage temperature,the lower the rate of dry consumption;with the increase of frozen storage time,the area of ? ?T21 peaks became smaller and smaller,and the peak ofT22 peaked.The bigger it is,the higher the water mobility is,the less water is bound,the more free water is,and more and more water is converted into free water.This conclusion is related to the freeze-dry rate.Based on the results of comprehensive freeze-storage experiments,the most suitable conditions for frozen noodles in practical production are better texture characteristics,lower freeze-drying rat.Frozen in this condition,as much as possible to maintain the quality of fresh purple sweet potato noodles.