Study On The Fish Noodles By Twin－screws Extrusion

The noodle is combined with freshwater fish in this paper, and the fresh-noodle is produced by twin-screw extrusion. It is excellent use of freshwater fish resource, and it can improve the nutrition of noodle and expand the routine of surimi-food. So the research has great significance. The recycle of soluble protein in surimi wash water, the properties of mixture made from fish and wheat, the processing parameters of extrusion, the improvement of noodle's quality with additive were studied. The research result was showed by followingsThe surimi wash water is studied. The concentration of soluble protein in surimi wash water is 3.25mg/mL,the original pH is 6.5.pH in surimi wash water ,the concentration and ratio of chitosan-alginate ,the sedimentation time and temperature all has effect on protein recycle ability. The sedimentation temperature has few effect on protein recycle ability. When the pH is settled to 5 the sedimentation effect is markedness. In the condition of room temperature, the original pH isn't changed,0.5g/L chitosan of 60mL was added to 100mL surimi wash water.Then it is stirred in the speed of 100r/min for 2min,and then sedimentate for 3min .1g/L alginate of 60mL was added to surimi wash water, it is stirred in the speed of 20r/min for 2min,and then sedimentate for 1h.The recycle of protein is 87.3%.The farinograpHic﹑ extensograpHic and cooked properties of surimi -noodle was studied .And it was decided that 25% surimi in the noodle was properly .The processing parameters of extrusion is studied,the optimum parameters is showed that the water amount 34.8%,the first section temperature 60℃﹑the second temperature 85℃﹑the third temperature 110℃and the rotate of main motor is 80r/min.The direction of additive in fish-noodle is studied,the optimum direction is NaCl 2%﹑alginate 0.3﹑modified starch 2.5%.The binding of fish-noodle is smaller﹑the extension force is bigger .The protein content of fish-noodle is 14.8%,so the nutrition is very rich..