Study On Processing Technology Of Quick-frozen Buckwheat Noodle

Noodle is one of traditional foods in China. Because of its simple making method and its diverse, it is preferable in different region of China. In the past few years, study on wheat flour noodle has developed rapidly. Basic study on buckwheat noodle is rarely seen. So it has become an urgent problem to develop more kinds of buckwheat noodle to meet people,s demand, especially for diabetes patient.This thesis studied on processing technology of quick-frozen buckwheat noodle and factor of effect on quality of it.The result showed that the optimal technological parameters: the ratio of buckwheat flour and wheat flour was 7:3, water was 40%, salt was 2%, soda was 0.2%, gluten was 7%, curing time was 20min,frozen temperature was -30℃, store temperature was-18℃. The optimum ratio of compound food additives was shahao gum 2.0%,guar gum 2.5%,CMC 0.3%.The optimum of buckwheat pregelatinization was: water 15%, time 2.5min, temperature 45℃.