The Research On Highland Barley Noodle Products Processing Technology

Highland barley is a food crop which yielded the largest in Tibetan region, distributed most widely, filled with reasonable nutrition.There are barley wine, highland barley beverage and highland barley flour products in the markets, but barley flour products low in quality and technology, lack of highland barley added amount as well. Based on the highland barley powder, the study optimized the ratio of highland barley powder, wheat flour, dough fermentation condition, baking process and Ramen extrusion process.It laid a theoretical basis for the improvement of barley flour products quality, broadened the highland barley flour products market, and promoted the development of industry of highland barley and regional economic development in Tibet. The results are:(1) Adding different amounts of highland barley powder to wheat powder, then using powder mass instrument to analysis the characteristic of mixed wheat flour. It is indicated that the wheat powder blending with 60% highland barley powder reached the best farinogram quality(2) Optimized by orthogonal test, found in fermented temperature 30℃, humidity 85%,time 30 minutes, the highland barley-wheat dough stretchability reach the optimal.(3) By single factor experiment, it is revealed that as the baking temperature rise, principal component score decreased gradually; With the increase of dry noodles baking humidity, principal component score decreased gradually; From 0.8℃/min to 4℃/min, while the Bake heating rate rising, the principal component score increased at first and then decreased, as the heating rate is 1℃/min, the score is the highest. The best highland barley baking condition is obtained by orthogonal experiment optimization,which is temperature 40℃, humidity 80%, the heating rate 1℃/min. At this point, the principal component scores and sensory scores are the highest.(4) After the response surface optimization,the highland barley ramen tensile force reached 14.95 g while utilizing the optimized parameters of extrusion process. The optimized extrusion process of highland barley ramen is:moisture content 39%, corn starch 8.5%, the screw rotation speed 110 r/min.