| Pasta as world food, due to the shortage of raw materials, seriously restricts the development of the product and consumption, so finding the right substitute for raw material for making pasta is particularly important. Corn, known as the “golden crops”, its not only of rich nutrition and high in a variety of nutrition functional factors, and become one of as health products the first choice for food crops. Compared with traditional durham wheat flour, due to the lack of corn flour gluten protein and fat and ash content is higher, in the corn flour as raw material to produce the pasta need special process arrangement, including molding, drying, and later special process. So in this work, on the one hand, in choosing appropriate glue process, extrusion process, drying process at the same time, on the other hand with aging treatment technology has made with corn flour as raw material to produce the noodles on the quality and structure, on the palate, as well as some specific functional factor on the content of improved. The specific research is as follows: 1 Corn flour pasta production process route selection and arrangementCorn flour and durham wheat starch composition difference is bigger, the prominent performance does not contain gluten protein and viscosity is bigger, so cooking extrusion molding selection process, treatment options and drop sticky superfine grinding processing and themostable ?-amylase spraying technology. Drying process was choosed microwave drying technology. Noodles need aging treatment after forming, Direct ageing noodles taste, simple sense is better than not ageing and after preliminary drying for aging of noodles again,so the noodles age choose direct aging. 2 Pasta corn as the raw material extrusion production process parameters optimizationCooking extrusion process parameters optimization when found: single factor and content, rotational speed of screw and four machine barrel temperature of noodles Naizhu, eating quality and texture characteristics significantly. Orthogonal experiment showed that the effect on noodle sensory characteristics of the primary and secondary order is barrel temperature > water content > screw speed, primary and secondary order of the impact of noodles cooked resistance is water content > barrel temperature > screw speed. Analysis of variance showed that the water content and barrel temperature has significant impact on the sensory characteristics of the noodles.Verify the test result is good. The best technology of production of noodles is: water content is 28%, the screw rotation speed is 280 rpm, four period of barrel temperature is 100 ~ 115 ~ 122 ~ 115 ?. 3 Corn as the raw material extrusion production pasta drying process parameters optimizationDrying technology parameters optimization, it found that: dry power of the dehydration rate, noodle, eating quality effect is remarkable.Single pole noodles quality has significant effects on noodle quality and structure characteristics of adhesion. Response surface experiments show that the forward rate is 10 r/min, dry power of 5 kw, single lever quality of noodles was 1.5 kg, dry out the noodles have better sensory properties and resistance to cook.Ideal verify the result of the experiment. 4 Aging treatment on corn as raw material to the influence of extrusion production pasta qualityAlong with the increase of aging time, two kinds of raw materials of different samples have the following changes: two kinds of resistant starch in samples and aging degree is increasing. Ir scan, the coarse powder as raw material of noodle samples compared with blank processing, the article behind aging treatment had an absorption peak at 2400 nm from flat peak to peak, and the fine powder sample blank basically changed little compared with treated samples. Cooked behind the hardness first decreased and then increased trend, two kinds of samples is in 24 h when cooked when aging to achieve maximum hardness. The elasticity of the two samples showed a trend of increasing first and then decreasing, and the adhesion of the samples increased continuously. The boiling resistance and natural breaking rate of the two kinds of noodles showed a decreasing trend. The experiment showed that the two kinds of color material to produce noodles L value decreased gradually, a value had no regularity, the b value was increased, b value represents the Yellow value, which shows the aging treatment on the formation of noodles amber has a positive effect. Glycemic results show that the same ingredients of noodles as the growth of the aging time was after eating the body glycemic index is a downward trend.Two raw materials for different samples in one same processing, fine powder samples of glycemic index is higher than that of coarse powder sample glycemic index. |
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