The Processing Technology Study Of Quinoa Noodles

Quinoa is a food resource with high nutritional value,which can be promoted in our country due to its nutritional and functional characteristics.Introducing quinoa into noodles is an effective way to broaden the deep processing and application of quinoa food,promote the development of the quinoa industry,and reduce the hazards of chronic diseases.This work studied the production process of quinoa noodles(the addition of quinoa flour was 5%,10%,15%,20%,25%,30%).Quinoa flour was pre-gelatinized and refined by extrusion and classification screening,respectively.Designed to clarify the proportion of pregelatinized quinoa flour(10%,20%,30%,40%,50%)and the particle size of quinoa flour(over 100 mesh,120 mesh,140 mesh,160 mesh,180 mesh sieve)on the influence of flour characteristics and noodle quality,preliminary exploration of the mechanism that affects noodle quality,and the following conclusions are obtained:As the content of quinoa flour increases,the L* value of the noodles decreases,indicating that the brightness becomes darker;the water absorption rate of the noodles decreases,and the cooking loss rate increases.There is no significant difference in cooking characteristics when the amount is 15%-30%.The hardness of the cooked noodles significantly increased(P<0.5),and the springiness,cohesiveness,breaking force,stretching distance all decrease.It is recommended that the appropriate addition amount of quinoa flour is 20%.At this time,the noodle hardness is 3965.01 g,the cohesiveness is 0.72,the breaking force is 15.67 g,the stretching distance is 44.35 mm,the dry matter absorption rate is 163.88%,and the dry matter loss rate is 7.93%.With the increase of the content of pregelatinized quinoa flour,the L* value of the flour decreases,the a* value and b* value gradually increase,indicating that the color becomes darker,reddish and yellow.The noodle water absorption rate is significantly reduced(P<0.5),the loss rate increased significantly(P<0.5).The hardness of cooked noodles decreased first and then increased,and the springiness,cohesiveness,chewiness,resilience,breaking force,and stretching distance gradually decreased.It is recommended that the appropriate addition amount of pregelatinized quinoa flour is 30%.At this time,the noodle hardness is 3723.62 g,the elasticity is 0.84,the breaking force is 15.08 g,the stretching distance is 58.81 mm,the dry matter absorption rate is 148.60%,and the dry matter loss rate is 11.08%.With the decrease of the particle size of quinoa flour,the L* value and a* of the flour did not change significantly,and the b* value increased,indicating that the color of the flour was yellow.There is no significant difference in the cooking characteristics of noodles.The hardness,springiness,cohesiveness and stretching distance of cooked noodles gradually increase,and the breaking force first decreases and then increases.LF-NMR(low-field nuclear magnetic resonance)results showed that the addition of quinoa flour and pregelatinized quinoa flour both increased the fluidity of water molecules,weakened the water holding capacity of noodles,and the reduced particle size could improve the ability of noodles to fix water.SEM(Scanning electron microscope)and CLSM(confocal laser scanning microscope)images show that the addition of quinoa flour destroys the gluten network structure,so that protein and starch cannot be tightly combined.The addition of pregelatinized quinoa flour makes the internal structure of noodles more continuous and dense.When the particle size of quinoa flour is too large,the gluten network structure is in the form of loose flakes.When the particle size is too small,the gluten will become a thin film covering the starches.From the FTIR(fourier transform infrared)results,it can be seen that the addition of quinoa flour and pregelatinized quinoa flour has no significant effect on the secondary structure of noodle protein.