The Studies On Drying Technology And Browning Inhibit Of Semi-dry Noodles

The semi-noodle who is moisture content between18%and26%is made by removing part of water from the fresh wet noodle. in Japan,It has have years of production history.By contrast, The research of processing technology about the semi-noodle is still in the initial stage although China is the birthplace and consumption power of noodles, the market share is far lower than the dry noodles and the fresh wet noodle.In this paper,the effects of process parameters on the semi-dry noodle’s colour were studie-d,and then make sure what is the best processing technology. For improving the colour, the change rules of the semi-dry noodle’s colour were explored when it producted and storaged, the main conclusions are following:①And face the process of adding water, salt content, and face time and time on drozen dough quality have some effect on the colour of semi-dry noodles, Composite rolling number had little effect, there is no obvious regularity to follow because of the effects of face time for semi-dry noodles’ colour is very complexity.②Every factor in the drying process had obvious influences aboud the colour of noodles,but the important order was different, the conclusions are following:The initial humidity> warming up time> maintaining temperature> cooling down time> maintaining speed>cooling down wind speed> maintaining humidity>warming up wind speed> final humidity>maintaining time.③the optimal drying technology of semi-dry noodle:The initial humidity95%, warming up time20min,maintaining temperature45℃, cooling down time10min, maintaining speed4.5m/s,cooling down wind speed3.5m/s, maintaining humidity90%,warming up wind speed4.0m/s, final humidity90%,maintaining time5min.④Among the eight kinds of improvers showed an obvious inhibitory effect on the colour of semi-dry noodle. They were Six partial sodium phosphate、sodium pyrophosphate,VC,different VC sodium, glucose oxidase, lipase s, potato starch, corn modified starch.⑤Through orthogonal test and principle component analysis, the optimal formula was:Six partial sodium phosphate、sodium pyrophosphate,VC、different VC sodium, glucose oxidase, lipase s, potato starch, corn modified starch.