Study On The Improvement Of Frozen Noodle Quality

Edible convenience, long shelf-life, good tasting and no preservatives are the characteristics of frozen noodles, which are very popular in the foreign market. The frozen noodle in our country is facing problems with fewer species and poor quality. In order to improve the quality of the frozen noodle, the factors influenced making process and quality of the frozen noodles were screaned and controlled.Firstly, 14 kinds of flour samples were used in the experiment. The basic components, farinograph parameters, starch gelatinisation properties and chromatism of the flour were studied, and the relativities of flour's qualities with frozen noodle's qualities were studied, the flour basic indicators which affected the quality of the frozen noodle were screened.The results showed that the requirements of high quality frozen noodles were the flour protein content at 11.88~12.89%, ash content less than 0.4%, water absorption ranged from 53.5% to 63.8%, the range of peak viscosity, hold-through and final viscosity was 152.9~220.0 RVU, 98.3~285.5 RVU and 212.9~258.4 RVU respectively. The total score of frozen noodles depends on its color appearance and texture parameters. Frozen noodles of higher total score required white degree value L*≥69, red degree value a*≤-6.6, hardness and break strength range respectively is: 7222~10112 g and 13.9~30.1 g.Secondly, the optimum process conditions of frozen noodles were determined. The optimum process conditions of the frozen noodles were: flour 100.0, water 36.0, salt 2.5, proofing time 50 min.Thirdly, different kinds of gum additives were used to improve the frozen noodle quality. During storage, break strength and hardness were increased by xanthan gum while the freezable water amount was decreased by 14.8% in comparison to control formulation. All results showed that xanthan gum can significantly improve the frozen noodle's quality.Fourthly, were used to improve the frozen noodle quality.Tg of frozen noodle was about -31℃. At 28th day, the amount of freezable water in the frozen noodle was 34.7% at -40℃and 52.9% at -18℃respectively. The result showed that the glass transition conservation technology could decrease the amount of water crystallizations which caused mechanical damage to the gluten matrix, could improve the quality of frozen noodle.Finaly, the frozen noodle with 1% xanthan gum stored at -40℃could keep the high quality after 180 days storage, and its sensory total score was 78.7 which could be accepted by customers easily.