Study On The Noodle Making Technology Of Frozen Cooked Lanzhou Ramen Noodles

Frozen cooked noodles are favored by consumers because of their convenient consumption and good taste.In this paper,the cooked ramen is made by extrusion and quick-freezing device,and the effects of key process parameters such as surface water addition,standing time,surface water temperature,quick freezing temperature and freezing time on the texture characteristics and cooking quality of the noodles are studied.Analysis of the effects of different types of food additives(edible salts,edible gums,enzymes,emulsifiers,modified starches,reinforced agents)on the quality of quick-frozen ramen,screening for additives with significant improvement effects,and further study of storage conditions(freezing time)The effect of freezing and thawing cycles on the quality of the noodles;comparing the changes of the freezeable water content and ultrastructure of the ramen before and after the improvement,the improvement mechanism of the quality of the ramen was proposed.The research results are as follows:The amount of water added,the surface water temperature,the dough time,the standing time and the number of tableting during the dough process all have an important influence on the texture and cooking characteristics of the quick-frozen ramen.The optimum amount of water for making frozen ramen is 45%(according to the ambient humidity adjustment±1%),the surface water temperature is 30?,and the dough time is 3 min.In addition,the suitable number of compressions after the dough is 2 times,each time the best static Set the time to 30 min.The suitable surface temperature of cooked ramen before freezing is 8?.The suitable quick freezing temperature is-40?.At this temperature,when the final freezing temperature of the noodles is-18 ?,the quality of the quick frozen ramen is good.The food additives with remarkable effect on the quality improvement of quick-frozen ramen are xanthan gum,guar gum and transgluta minase.(TG)and gluten meal,the optimum addition amounts were 0.4%,0.4%,0.4%and 5%,respectively.Xanthan gum,guar gum and gluten powder mainly improved the hardness and tensile properties of quick-frozen ramen.When the amount of TG enzyme was 0.4%,the indexes of quick-frozen ramen were better,and the sensory quality was also better than that of the control group..Compared with the control group,the internal structure of the quick-freezing ramen with xanthan gum,guar gum,TG enzyme or gluten powder is more compact,and the ice crystal distribution is more uniform.The frozen water content of these products was reduced by 8.51%,4.64%,4.64%and 8.58%,respectively,compared with the control group.With the extension of the freezing time,the hardness and stretching distance of the ramen made by the control group and the added gluten powder decreased to a large extent,the cooking loss rate increased continuously,and after 30 days of freezing,the two groups of ramen inside The reticular structure has become loose and there are large voids;the quick-freezing ramen made by adding xanthan gum,guar gum and TG enzyme,the indicators of quality degradation are also concentrated on hardness,tensile force and stretching distance,but with Compared with the control group,the addition of these three modifiers significantly reduced the decline in the cooking quality of the frozen ramen,and the internal mesh structure of the ramen after 30 days of freezing was relatively close.