Study On The Quality Of Ramen During Quick-freezing And Storage

Manual Hand-Pulled Noodle is one of the most important traditional products in China, the traditional production way of Hand-Pulled Noodle limited the further development HandPulled Noodle industry, can not form a industrial production. Manual Hand-Pulled Noodle for freezing, and frozen at low temperature, Hand-Pulled Noodle storage time prolonged. The content of chemistry and internal structure of Hand-Pulled Noodle changes during cold storage, is of great significance to the Hand-Pulled Noodle industrial production during storage.Based on previous studies, this issue have a systematic study on the quality of frozen ramen during its frozen storage time. After study on the noodles under four conditions, such as the time, the temperature, the temperature fluctuations and the freeze-thaw cycles, we can get the following conclusions:With the increase of freezing storage time and freezing storage temperature, the hardness of ramen, elastic, stretching force and stretching distance decreased; With the increase of temperature fluctuation, the hardness of ramen first increases and then decreases, elasticity decreased; With the increase of freeze-thaw cycles, the stretching force and stretching distance of ramen first increases and then decreases.With the increase of freezing storage time, the decreasing of freezing storage temperature, the increase of the temperature fluctuation and the increase of freeze-thaw cycles, the brightness of the ramen values(L *) are gradually reduced, while yellow degree value(b *) showed a trend of increase.With the increase of freezing storage time, the glutenin in ramen increased, quick-frozen ramen is reduced, the water content of the frozen water content reduce, resistant starch(RS) content increased, the faster the digestion of starch(RDS) content reduced amplitude is larger, and the content of slow digestion of starch(SDS) increase at about 6%, reduce the pentosan content, and then get stable after 6 weeks.With the decrease of freezing storage temperature, alcohol soluble protein content increased, the frozen noodle can be frozen water content increases, slow digestion of starch and resistant starch content increased, and fast digestion of starch, on the other hand., the rise of freezing storage temperature, water content of ramen is falling, pentosan content is reduced largely.Along with the increase of temperature fluctuation, glutenin content increased, the water content decreased, quick-frozen ramen can freeze water content has a tendency to decrease in fast digestion of starch content decreased, slow digestion of starch content increased, the content of resistant starch changed in less.Gluten protein secondary structure is given priority to with beta folding and beta Angle, total content of gluten protein structure of four kinds of more than 70% of the total. Quickfrozen ramen the gluten protein secondary structure changed a lot. With the extension of freezing storage time, the beta folding and increased levels of alpha helix structure degree is larger; With the increase of temperature fluctuation, the increase of freeze-thaw cycles, quickfrozen ramen in alpha beta rotating Angle and the spiral structure of the content is reduced, beta folding structure content increasd.With the increase of freezing storage time, gluten network structure gradually damaged, the surface damage can be seen, starch particles gradually exposed; With the increase of temperature fluctuation, the increase of freeze-thaw cycles ramen cross-sectional hole becomes changeable.