Studies On Anti-staling Of LL Noodles

The retrogradation of LL noodles and their inhibition was mainly studied in this paper. The detection of the retrogradation process and factors of LL noodles, selection of retrogradation indicators and detection methods, selection of additives on LL noodles which inhibit the retrogradation were the main area of research.The effects of cooling method on hardness of LL noodles were studied. The results showed that rapid cooling could reduce retrogradation degree of LL noodles better than cooling at room temperature. Selected Texture Analyzer, DSC, enzymatic, dynamic rheology, and X-ray diffraction method were used to detect retrogradation process of LL noodles during storage. The results showed that amylopectin recrystallization was the main reason for retrogradation of LL noodles. The hardness value, amylopectin recrystallization enthalpy value, slow digestion of starch, crystallinity of B-crystalline was taken as indicators of retrogradation of LL noodles. Analysis by synthesis, choosing DSC and Texture Analyzer were chosen as the test method of retrogradation. Under different storage temperatures, the retrogradation of LL noodles for 15 days during storage were studied. The influence of storage temperature on quality and retrogradation of LL noodles showed an important impact. At temperature interval of 4-35℃, the extent retrogradation of LL noodles decreases with an increasing of storage temperature; while the quality of LL noodles increased at the lower temperature. Under different moisture content of LL noodles at 25℃, staling experiments were studied and results showed that the moisture content is an important influencing factor on the quality and retrogradation of LL noodles. At interval of 50.11% -69.90%, the degree of retrogradation of LL noodles diminished with increasing moisture content; while the quality of LL noodles increased with the moisture content and then decreased. The results showed that acidity had a significant influence on mouthfeel through staling experiments at the same moisture content and storage temperature. Moreover, the quality of LL noodles had a trend of gradual deterioration with an increase of acidity but at the interval of pH4.1-4.5, there was no significant difference.With single factor experiment, we selected four additives with better effect to the quality of LL noodles: Guar Gum, Monoglycerides resin,β-cyclodextrin,β-amylase. By the orthogonal experiment, the optimum point was found at; Guar Gum 0.20%, lipid monoglyceride 0.20%,β-cyclodextrin 0.10%,β-amylase 0.02%.