The Study On The Technology Of Processing And Preservation Of Enriched Nutrition Wet-Fresh Noodle

In order to improve the deficiencies of the traditional production technology of noodle, for example, multi-process, high cost, worse control precision, poor appearance quality and chewiness, and a short storage period of fresh noodle, this research produces whole wheat wet-fresh noodle and low-protein wet-fresh noodle by using extrusion technology and study the effect of screw speed, extrusion temperature and water content on the cooking,texture properties and tensile character of noodle, and develop optimize technological process parameters by the response surface design. With protein content of 4% as a standard, this experiment studies the effect of different amylose/amylopectin ratio on the quality of low-protein wet-fresh noodle by regulated the addition of amylose and amylopectin, and the influence on the mechanism of the Maillard reaction and starch gelatinization. This paper also studies the effect of modified atmosphere packaging on bag burst rate, appearance quality and total bacterial count to clear the most fit kind and the volume of gas. The optimum high-temperature and counter-pressure process parameters are determined by studying the influence of time and temperature on yellow index and total bacterial count. A unique fresh noodle preservation technology is developed by combined modified atmosphere packaging and high-temperature and counter-pressure process. Based on this, the experiment for inspecting and verifying has been done by investigated the change of total bacterial count and cooking quality, and the results show that the samples can be kept fresh for 75days, and the change of cooking quality is small.The main results are as follows:(1) Extrusion Process Research:Through the single factor experiment and response surface experiment conducted in whole wheat wet-fresh noodle, the optimum extrusion process parameters are determined, the best conditions of screw speed, extrusion temperature and water content are 36rpm/min,60-83-83℃ and 41% respectively. The experiment under these conditions for inspecting and verifying has been done, The predictions of the average tensile force, expansion and elasticity are 362.75g,5.55 and 1.076g, and the results show that the value of these response values obtained 360.783g,0.1495 and 1.003g respectively, which are in accordance with the predicted value.(2) Low-protein noodles Development:with a protein content of 4% as the standard, it can be calculated that the percent of wheat flour and starch are 32.53% and 67.53%.That total starch content (67.53 g/100 g) of each processing samples are certain, the amylose/amylopectin ratios are regulated the addition of amylose and amylopectin, taking into account the color, the content of 5-HMF, expansion, microstructure, cooking weight and cooking loss, texture and tensile properties, the results show that the low-protein noodle gets the best quality, lower Maillard reaction degree the better starch gelatinization when the amylose/amylopectin ratio is 0.567.(3) Preservation Process Study:The best preservation process parameters of anti-pressure temperature, anti-pressure time, gas species and volume are 121℃, 15min and 489 cm3 nitrogen by measuring the rate of burst bags, b* values and the total number of colonies of whole wheat wet-fresh noodle during storage changes. The noodles are processed under this conditions can keep fresh for 75days, and the total number of colonies is only 930 cfu/g which is far below the standard 1 X 104 (cfu/g), and the b* values, cooking weight and cooking loss has a small changes.