Factors Of Production Process Of Frozen Noodle

This subject studied of the three aspects of dough-mixing process, cooking process andfreezing process in the production process of frozen noodles. Selected some factors such asamount of water, steaming time and the freezing time to study the changes in these factors onthe texture quality, cooking quality and physical and chemical properties of frozen noodles,finding the optimum process by single factor experiments and orthogonal test of frozennoodles.Amount of water, salt content, dough-mixing time and holding time in dough-mixingprocess could effect the qualities of frozen noodles: Single factor and orthogonal experimentfound that in34%water content, salt content of1%, mixing time for2min and the holdingtime was15min, could get the best quality of frozen noodles.Spraying time, steaming pressure, steaming time and cooking time in cooking processcould effect the qualities of frozen noodles: Single factor and orthogonal experiment foundthat in Spraying time of3s, steaming pressure of0.12Mpa, steaming time of3min andcooking time of3min, could get the best quality of frozen noodles.The temperature of cooling water, washing times, freezing temperature and freezingtime in freezing process can effect the qualities of frozen noodles: Single factor andorthogonal experiment found that in temperature of cooling water of8℃, washing3times,freezing temperature of-40℃and freezing time of30min, could get the best quality offrozen noodles.Compared the normal techniques such as frozen orthogonal experimentⅠ to the bestdough-mixing techniques, best cooking techniques and best freezing techniques, that contentof α-helix and random coil was less the same, each sample of β-Turn and β-sheet contentwas high (β-turn content was slightly higher). the content of β-sheet and β-turn of bestcooking techniques and best frozen techniques were lower than the best freezing technology;the best dough mixing techniques and the best freezing techniques had lower α-helix contentthan other techniques. The random coil structure content of the best freezing technology andthe normal process was lower than the other two.Best dough mixing techniques, best cooking techniques and best freezing techniquesgot the frozen noodles have lower aging enthalpy than normal techniques, indicating that the best techniques played a role in inhibition of aging. In which that best freezing techniques gotthe lowest aging enthalpy, best dough mixing techiniques have higher aging enthalpy thanbest cooking techiniques and best feezing techniques.