Study The Crispness Of Almond Breakfast?Instant Noodle

This paper used the residues of extraction of almond oil of Xinjiang as the main raw material to prepare breakfast food which is similar to one of the staple food in Europe and the United States:cereal breakfast,which is not only to solve the deep-processing technology of almonds for comprehensive utilization of pricot resources,but also to develop one of breakfast food having features of Xinjing region.Crispness and bow life as main content combining with WAI,WSI,solid density,bulk density and expansion ratio,which were used to study the effects of the parameters of extrude and ingredients of material on the textural characteristics of almond breakfast:screw speed and the temperature in zone III affected the textural characteristics of almond breakfast more greatly.The water content,protein content and lipid content of raw material all influenced the products' textural characteristics.According to physical indicators,Response Surface Methodology was used to obtain the mathematical model of the extrusion process of Xinjiang almond meal:the temperature in extruder zone I of 40?,the temperature in extruder zone II of 150?,the temperature in extruder zone III of 125?,screw speed of 334r/m,water content of 22.6%,the product brittleness of 27025±425g,bow life of 12011 ±251g.This paper established a mathematical model of the water-absorption and brittle change model of products during soaking:Peleg model could be applied to the water-absorption and brittle change of almond breakfast during soaking.The range of water activities was between 0.20 and 0.95,and the temperature was 10?,25?,40?,the absorption isotherms showed that water activity was more important than temperature for equilibrium moisture content.The matlab software process determined the Coefficient of determination,standard errors of model and mean of relative predictive errors,Halsey and Henderson models could be well used to predict the moisture law of almond breakfast.Due to instant noodle need to be soaked in water before eating,its crispness and quality of will change after soaking.The paper used homemade fried instant noodle to study the affecting of the raw material and frying conditions to instant noodles'textural:water content,fiying temperature and time affected more greatly.According to Response Surface Methodology,we could obtained frying processparameters of instant noodle:water content of 50%,salt content of 1.8%,frying temperature of 148?,frying time of 62s,final oil content of 20.75%.Peleg model could be applied to the water-absorption and brittle change of instant noodle during soaking.Smith and Halsey model were applied to instant noodle under different temperature conditions.Instant noodle were studied the storage stability.Using acid value,peroxide value,moisture content,water activity as the indexes,chemical reaction kinetic model for simulation of a class determined the identified model equations according to acid value,peroxide value,water activity with time change,and then calculated the shelf life of the product.Research shows that:the shelf life of instant noodle is 3 months.