Studies On Ingredients And Critical Processing Of Instant Noodle

The market has haven "non-fried instant noodles", "rolling noodle"and"non-fried instant wonton" and many other non-fried instant food products available. Such products are required to have high-quality dough pieces, in order to enhance the level of industrialization of these products, Farinograph, stretching device and other detection equipment on being analyzed a variety of flour quality, processing technology, dough pieces quality, and product quality, and being improved the production processing were used. And the following conclusions:1,Physicochemical and rheological properties of wheat flour were evaluated by measuring the flour, water, protein, wet gluten content, silty and tensile parameters, and comparing the characteristics of the market three major flours. The result shown that rheological properties of wheat flour (protein content about 13-14%) in terms of physics and chemistry was better. Instant noodles could be better in the quality, whose product's rehydration ratio 2.78, loss rate 2.70%and the IOD 1.109. The weights of instant noodles had been haven a comprehensive comparison by detecting the product's rehydration ratio, loss rate and the IOD, instant noodle obtained under direct drying condition had total value of 1.960.2,The IOD test and rehydration ratio as the main indicators, the effect on qualities of instant noodle adding to compound thickener consisting of guar gum, konjac gum, sodium alginate and polysaccharide condensation was studied. The orthogonal experimental results by DPS analysising could be guar gum 2 copies, konjac gum 3 copies, sodium alginate lcopy and available natural rubber 2 copies by adding 0.5% thickener.3,Anti-extension force, the IOD test and rehydration ratio as the main indicators, Pressing molding, and cooking gelatinization were studied in the instant noodle processing. The experimental results by SPSS analysising could be consecutive rolling dough five, rolling ratio35%, water content 40%, cooking time 3mins, drying temperature 80℃. Anti-skinned extension force was stronger, and the IOD, rehydration ratio and bite evaluation were better.4,To provide a theoretical basis of hot air drying and equipment parameter, it was studied by hot air drying characteristics and instant noodle qualities at different temperatures and noodle thickness. Drying curves were drawn under different conditions. The result shown that temperature and noodle thickness on the dry instant noodles had a significant effect, and the IOD, rehydration ratio and bite evaluation were better when Drying temperature 80℃, noodle thickness 0.6mm.