Research On Application Of Spices In The Deep-processing Northwestern Food-- Kunguo

The spice is more widely used in the food processing industry, but its application and research on cooked wheaten food is less, and its application in the northwest food Kunguo is much rarer. At present, the production of Kunguo still retains the traditional process which is the family workshop mode, and its taste is less and has a single variety. Therefore, this thesis aims to expound a very important practical significance to the research on the spice’s application in the deep processing of Kunguo.This paper, taking the seasoning of the grinding spice and spice oleoresin to the cooked wheaten food as the main research object, first of all, makes a seasoning research on Kunguo semifinished product by using the grinding spice. Secondly, it makes a seasoning research on Kunguo’s fillings by using spice oleoresin, and in the whole test process,it adopts the orthogonal test, food sensory evaluation, response surface test and other scientific methods to make a deep research on the northwest Kunguo food. Finally, according to the local production program in Qinghai, on the basis of the original processing method, it optimizes the processing mode according to the actual situation, and makes a research on the following four aspects around the application of spice in the deep processing of flour product:(1)The optimal formula of Kunguo dough: based on the research on the water temperature,water amount, yeast content and baking time of three kinds of flours(high strength flour, medium strength flour, weak strength flour), it concludes three best ratios:①High gluten flour: Water temperature 30°,Amount of water 52%, Amount of yeast 0.6%, Baking time 37min②Medium strength flour: Water temperature 35°, Amount of water 59%, Amount of yeast 1.2%, Baking time 37min③Weak strength flour: Water temperature 35°,Amount of water 45%, Amount of yeast 0.9%, Baking time 37minBecause the highest score of sensory evaluation test in the three kinds of flours is the high strength flour, considering that the test dose is larger, in all the later tests, it takes the ratio of the high strength flour as the basic ratio.(2)The research on the effect of single crushing spice on the dough seasoning: through the descriptive analysis test of Kunguo, it first gets the rough addition range of single crushing spice in a northwest food Kunguo. Through two kinds of inspection methods, it tests the addition range of single crushing spice in the northwest food Kunguo, and finally obtains the additive scope of fenugreek, turmeric and Monascus in the northwest food Kunguo semifinished product.(3)The research on the effect of adding crushing spice compound seasoning to Kunguo dough: on the basis of the taste of traditional Kunguo in Qinghai region, it reforms the processing way, and through the tests of the previous round, it obtains the addition range of the three kinds of crushing spices which are fenugreek, turmeric and Monascus in the northwest food Kunguo. Based on the single seasoning of these three kinds of crushing spices, it mixes them, and in order to cater to the demands of Jinan market, it adds several kinds of condiments(sesame salt,spiced salt and hashish) that the people in Jinan commonly use and makes a test, and finally it gets the optimum adding amount of the following 6 kinds of compound spices:①Monascus dough:monascus 2%, salt 1.25%, fenugreek 1.5%, peanut oil 5%②Turmeric dough:turmeric 2%, salt 1.5%, fenugreek 2%, peanut oil 4%③Original dough:salt 1.5%, fenugreek 2.5%, peanut oil 4%④Sesame and salt flavor:salt 1%, sesame 3%, peanut oil 6%⑤Spiced salt flavor:salt 1%, spiced salt 0.52%, peanut oil 4%⑥Sesame juice flavor:salt 1%, sesame juice 8%, peanut oil 5%(4)The seasoning research on the effect of adding spice oleoresin to Kunguo fillings: it makes a deep research taking Kunguo of five-spice taste as an example. The research group has once made a test of single addition range for a variety of spice oleoresins, and through the data access, they choose nine kinds of single oleoresins which are suitable for the northwest food Kunguo. Based on the nine kinds of spice oleoresins single seasonings, they mix these nine kinds of spices, and finally they get the optimal addition amount of composite oleoresin which is applicable to the preserved Kunguo meat:fennel 0.12%,star anise 0.12%,Chinese angelica 0.11%,clove 0.08%,pepper 0.10%,Chinese cassia 0.09%,dried citrus peel 0.12%,nutmeg 0.02%,amomum villosum 0.09%.