Research On Corn-Flour Noodles In Natural Fermentation Method And Its Analysis Of The Process

Modified maize to tap corn-flour noodles through natural fermentation method,and analysis the natural fermentation process.The results showed that:1.In the process of tap corn-flour noodles,natural fermentation technology was selected to modified maize.Fermentation conditions were determined as follows:fermentation temperature:30℃,fermentation time:24～36h,baume degrees:12.5°Be,steamed parameters:101℃,52s, ripening 30 min.At this point in the system,the corn-flour noodles' skin were in good condition,appearance daintily,still higher viscosity,elasticity slightly improved,and better chewing,corn aroma;2.With the extension of fermentation,amyiose content increased,and getting closer to Zaoxian rice amyiose content(22%～27%),at the time to produce the best quality rice noodles;3.Observation of starch granules form and measurement of the diameter that the basic integrity of starch granules,in a few holes,to narrow the scope of starch granules in diameter,from3.1～14.6μm to 5.1～5.5μm,which is more uniform;4.Fermentation process,the molecular weight of amylose overall upward trend,amylopectin molecular weight distribution tend to be close to the rice amyiopectin molecular weight distribution of 8.60×10~5;5.The role of natural fermentation gelatinization temperature downward trend more apparent,from 68.16℃to 62.87℃;6.Correlation analysis indicates that the content of amylose,amylose and amyiopectin ratio,amylose and amyiopectin molecular weight and pasting peak temperature were significantly related,the highest correlation coefficient is 0.760;7.The study indicated that the natural fermentation process of lactobaciilus and yeast group advantage group flora.The comprehensive study proved that the natural fermentation of corn developed the feasibility of corn-flour noodles,expatiate the infection of fermentation process to corn physical,chemical properties and the modification of starch,configuration by microbial fermentation.corn-flour noodles is a result which microbial fermentated corn by acid or enzyme.The modification include the chemical composition and purification of starch.Purification of starch,fall of the pasting temperature, breakdown of corn starch granules.Structure and nature of corn starch getting closer to rice and produce products which quality like noodles.