The Study Of Lotus-millet Noodle

This thesis uses the lotus seed flour, millet flour and wheat flour as the main raw materials, which are matched by proper addi- tives.The systematic analysis of the basic nutrtion of lotus seed flour, millet flour and wheat flour, and the doughy rheology property of the mixing flour, which of different proportions of lotus seed flour and millet flour. Also with the analysis of sensory qualities and texture. The main results are as follow:â‘ The starch content in lotus seed flour is lower while ashes and protein content are higher than those in wheat flour. And the ashes and protein content in millet flour are higher than those in wheat flour. With the increasing of lotus seed flour and millet flour proportion, the ratio of water absorption of dough all diminishes, its forming and stable time reduces, its weakness increases, evaluating value drops, its stretchable, flexible and extensive properties become weak, and ratio of flexibility and extension drops.These varieties cause the dropping of vermicelli processing property more or less.â‘¡On the basis of the doughy rheology property of the mixing flour and with the analysis of sensory qualities, the ratio of lotus seed flour was 5% and millet flour was 10%.â‘¢Food additives such as gluten, guar gum, xanthan gum and so on can improve the processing property of the dough with mixing lotus seed, millet and wheat flour.The ingredients proportions of lotus seed-millet noodle are: lotus seed flour 5%, millet flour 10%, water 40%, common salt 2% , edible alkali 0.2%, gluten 5%, guar gum 0.1%, xanthan gum 0.3%.Lotus seed flour and millet flour, which are added in wheat flour, intensify nutritional ingredients of vermicelli and play an important role in the nutritional therapy and health care function. The manufacture of the lotus seed-millet noodle will increase the kinds of vermicelli, satisfy people's demand on nutrition and health care and open the new way for the development and utilization of lotus seed and millet.