Study On The Processing Production And Mechanism Of Quality Formation Of Purple Sweet Potato Noodle

Purple sweet potato has some biological function such as anti-aging,anti-tumor,anti-hypertension,preventing constipation and other biological functions.Fresh purple potato was not easy to store,but the appearance of purple potato powder solved the problem,which was widely used in food industry because of its low water content and easy to use.The traditional purple sweet potato noodles refers to the addition of a small amount of purple sweet potato in wheat flour for noodle,aim at improving the color and taste of purple sweet potato,Dute to the lack of gluten in purple sweet potato,gluten network structure could not be formed.In this paper,with the purple sweet potato flour and starch as raw materials,the production of purple sweet potato noodles accounted for 80% of the purple sweet potato powder and the fresh noodles produced by purple sweet potato powder was studied.The preliminary mechanism of Purple sweet potato noodle quality were investigated,based on the systematic study,the purple sweet potato flour processing technology,and the purple sweet potato flour noodle texture properties and sensory evaluation,cooking properties,microstructure and rheological properties were analyzed.The main research contents are as follows:(1)According to the different content purple sweet potato flour and starch,purple sweet potato noodles was produced,and the sensory,cooking loss rate and the best cooking time of purple sweet potato noodles was analysed,the optimal ratio for the purple sweet potato powder and starch is 8:2.(2)The formula and optimization of the process of purple sweet potato noodles accounted for 80% of the purple sweet potato powder was Investigated.According to Box-Behnken center composite experiment design,based on single factor experiments of starch content,steaming time and aging time,Three factor and three level experiment was designed.The opimum technological conditions for the produce of purple sweet potato noodles was the gravy paste 10.30 g,steaming time 5.30 min,aging time 3.70 h,under this condition,the purple sweet potato noodle sensory score was 87,the cooking losses was 14.96%.(3)The processing technology of the fresh noodles produced by purple sweet potato powder was studied and,steaming time,aging time,freezing time,second aging time were analyzed by univariate analysis.combined with the response surface design,The processing technology was optimized with purple sweet potato noodle cooking losses and sensitive score as response value.The corresponding mathematical model is established,the optimal process parameters was as follows steaming time was 7min,the aging time was 5.8h,the freezing time was 19.6h,longer aging time was 2.3h,under this condition,the purple sweet potato noodle sensory score was 83.6,the cooking losses was 6.54%.(4)The formation mechanism of purple sweet potato noodles which contained20% starch and 80% purple sweet potato powder was investigated.the effect the quality of steaming time,aging time and freezing time on purple sweet potato noodle including sensory,cooking losses,texture,SEM,resistant starch content was studied.The results show that with different treatment conditions of purple sweet potato noodles,cooking characteristics,sensory resistant starch,microstructure and rheological properties have changed.There results show that,cooking losses,microstructure and rheological properties of resistant starch content of noodles were changed,with different treatment conditions by extrusion,this is mainly because of the different degree of starch gelatinization in different steaming conditions,gel structure formed by gelatinized starch by aging,frozen could change significantly the cooking quality and microstructure,rheological properties of purple potato noodle.