Study On Color Protection Technology And Quality Characteristics Of Fresh Noodle

The fresh noodle is easily changeable color during the shelf life,which brings many problems to the production,manufacture,processing and sale.In this study,We had chosen 3 kinds of wheat flour as raw material to study the influence on various physical and chemical indexes of fresh noodle with different flour blending,the effect of the whiteness value of fresh noodle with different processing technology,the process optimization with the color protecting agent and the whole quality characteristic of the fresh noodle after the combination of color fixative and other food additives,and the conclusions are as follows:1.The waxy wheat flour 1 is lower than the CK group in peak viscosity,breakdown value and rebound value,but significantly higher than that of non waxy wheat flour which waxy wheat flour added(P<0.05).The fresh noodle made from waxy wheat is good,smooth and sticky,but the total score is significantly lower than that of other non waxy wheat varieties(P<0.05).Blending flour can improve the smoothness of the fresh noodle(P<0.05),However,there is no obvious change in color,palatability,toughness,viscosity and other indicators(P>0.05),the score decreased significantly after the cooked noodle placed 24h.In general,the quality of fresh noodle was good which produced by Jimai 22 adding 10%waxy wheat flour,with the highest score and the lowest rate of white value.2.Though studying the key processing technology of fresh noodle,the results show that with the 30%water content,2%amount of salt,15min stirring time,75r/min stirring speed,35? fermentation temperature and 30min fermentation time,the whiteness value of fresh noodle was the highest,and significant different from the other experimental groups.3?The response optimization shows that the optimized formula of color protecting agent of fresh noodle is:the addition as follows,ascorbic acid 0.4%,phytic acid 0.22%,citric acid 0.18%,D-ascorbic acid 0.15%.Prediction analysis the whiteness of fresh noodle and determination of Polyphenol Oxidase(PPO)activities by Design-Expert 8.0 obtained the highest value of whiteness was 29.75 Wb,the actual whiteness value was 30.16 Wb and the polyphenol oxidase was 0.109 U/(g.min)of the above best ratio fresh noodle,the error between those is only 1%,it show that the model can predict the actual whiteness value better.4?The whole quality characteristic of the fresh noodle after the combination of color fixative and other food additives have been studied,the results show that it is better for the texture properties of fresh noodle with the addition of 0.2%guar gum,konjac gum 0.2%,0.3%DSP,0.2%STTP,0.10%monoglyceride and 0.15%SSL.It can keep texture properties better of the fresh noodle with 0.2%guar gum addition,and the anti aging effect is the best with 0.15%SSL addition.