The Research On The Character Of Chinese Wolfberry Dough And Noodle’s Quality

This issue use wolfberry, wheat flour, wheat gluten, potato starch, salt, edible base for raw materials, mainly studied the preparation and process optimization wolfberry noodles, and in the preparation of noodles in Chinese wolfberry powder for anti-caking moisture dough nature and systematic analysis of volatile flavor compounds. The main results are as follows:(1) Select two kinds of antitackiness agent(tricalcium phosphate and microcrystalline cellulose).The study found, within the scope of the national standard, with the increasing amount of Chinese wolfberry powder antitackiness dose decreases, but the results are not very satisfactory. To seek a new method, Chinese wolfberry powder and wheat flour quality ratio 1.5:50, Wolfberry powder to absorb moisture caking rate fell while wolfberry powder storage time at room temperature under an extended state.Use farinograph and tensile tester, by orthogonal test, while selecting the settling time, the softness, the maximum tensile elastic resistance and extended than four as a reference index, optimization of process parameters of the mixed powder, and ultimately come to the optimum recipe for:wolfberry powder added 1%,gluten added 3%, potato starch added 2% (total mass of 100%, the rest of the group into the above components of wheat flour).(2) By the response surface design and single factor experiments, with Chinese wolfberry powder, wheat gluten, salt, potato starch as the independent variable, noodle sensory score and natural break rate as response value, optimize the Chinese wolfberry dried noodle processing technology parameter, finally get the best process parameters for the Chinese wolfberry dried noodle:wolfberry powder 2.5%, gluten powder 3%, salt 0.8%, potato starch 2% (the remaining add wheat flour, total component quality of 100%), under the condition of the Chinese wolfberry dried noodle sensory evaluation scores and natural broken rate were 90.14 and 1.19% respectively.(3) By cooked noodles and noodle detection and analysis of wolfberry noodle soup volatile flavor compounds derived:Wolfberry noodles cooked noodles volatile flavor components of a total of 46 species. Wherein the alcohol (9 kinds), aldehydes (10 kinds), a heterocyclic substances (11 species), hydrocarbons (six kinds), acids (two kinds), esters (three kinds), ketones (five kinds), ethers not detected. The soup of Chinese wolfberry noodle with a total of 36 kinds of volatile flavor material composition in it. Wherein said hydrocarbon (six kinds), alcohols (6 kinds), heterocyclic (7 kinds), esters (six kinds), aldehydes (4 kinds), acids (three kinds), ketones (two kinds of), ethers (one kind) and quinones (1 species).(4) Using astral instrument on the tensile characteristics are measured of dry noodles, found that compared with white pasta, Chinese wolfberry dried noodle stretching after adding modifying agent quality is better, the tensile force and maximum tensile stress is about 2 times of ordinary white noodle. Between different Chinese wolfberry powder adding quantity of dry noodles, to some extent, presents the increased Chinese wolfberry medlar powder add liner tensile strain gradually reduce the trend. When Chinese wolfberry powder adding quantity 2%, Chinese wolfberry tensile strain of the liner to a minimum in the Chinese wolfberry powder series dry noodles, tensile strain value of 3.2866.Take two kinds of extracts of Chinese wolfberry medlar liner made of stretch properties determination found that lutein relatively Chinese wolfberry dried noodle has better quality, and the needed tensile force is greater. In addition, add Chinese wolfberry juice, wolfberry after dry noodles, its maximum tensile force, tensile stress, tensile strain and tensile area four tensile properties in eight kinds of noodles are in the middle value.