Study On The Forming Mechanism And Drying Characteristics Of Potato-Wheat Compound Noodles

Potato,Solanaceae Solanum,its nutrients are more comprehensive,and rich in dietary fiber,is a perfect food,so foreign countries have the title of"the perfect".In China,potatoes have always been regarded as a kind of vegetable rather than food in people’s subconscious.Although the strategy of potato main grain has been proposed,the road of potato main grain is still very long.Therefore,the organic powder of the whole potato is organically blended into the wheat flour,and the noodles widely eaten by the public can not only accelerate the pace of the main grain of the potato,but also enrich the nutrition of the noodles.In this paper,the parameters of the different potato powder addition and particle size were optimized,and the compound noodles were dried by different drying methods,and the quality of the compound noodles was analyzed to obtain the best drying method.Under the conditions,the drying characteristics of compound noodles were studied,and the corresponding dry mathematical model was constructed to provide a theoretical basis for the drying of compound noodles.The main conclusions are as follows:1.The compound noodles made from different potato powders were studied.It was found that with the increase of the total amount of potato powder,the water absorption rate,hardness,chewiness and porosity of the compound noodles decreased,and the cooking loss rate and viscosity increased.First move to the direction of fast relaxation,and then move to the direction of slow relaxation.The results of sensory evaluation of fuzzy mathematics indicate that the 20%potato powder had the highest score and the best effect.2.The compound noodles made from different potato powder sizes were studied.It was found that with the decrease of the particle size of the whole potato powder,the water absorption rate of the compound noodles decreased first and then increased,and reached the lowest value at 150 mesh.Cooking loss rate,elasticity and chewiness first increased and then decreased,and reached the highest value at 150 mesh.The hardness increased first and then decreased,and reached the highest value at 100 mesh.In addition,the porosity decreased first and then increased,and the ratio of bound water conversely,at 200 mesh,the minimum and maximum values were respectively reached.Within the test particle size range,the effective water diffusion coefficient ranges from1.92×10^-9 to 2.62×10^-9 m²/s.Choosing the whole grain size of the potato was the same as or slightly smaller than the grain size of the wheat flour,which helped to improve the quality of the compound noodles.3.The quality characteristics of the compound noodles were studied by four drying methods:heat pump drying,hot air drying,cold air drying and infrared drying.The drying characteristics,cooking characteristics,whiteness,TPA,shearing force,moisture,microstructure,drying energy consumption and hygroscopicity were used as indicators.The best drying method was obtained by the coefficient of variation method.The study found that the drying method had a great influence on the index,and the five factors of broken strip rate,hygroscopicity,dry energy consumption,cooking loss rate and chewiness had a larger weight,and the weight of the breaking rate was the largest.The comprehensive scoring results showed that the heat pump drying compound noodles had the best quality,followed by hot air drying,followed by cold air drying,and the infrared dried composite noodles have the worst quality.4.The heat pump drying characteristics of compound noodles under different temperatures and wind speeds were studied,and the mathematical model of heat pump drying was established.It was concluded that the higher the temperature and air velocity of the heat pump drying,the shorter the drying time.The temperature had a greater influence on the drying characteristics of the compound noodle,while the air velocity has less influence,and the slow drying stage is the main stage.The Midilli model can reflect the drying process of the compound noodle well,and the fitting effect was good.The experimental value was consistent with the predicted value.The effective water diffusion coefficient was positively correlated with temperature and air velocity,and the activation energy is 21.16 kJ/mol.