Research And Development Of Heath Color Wheat Drying Noodles

Color wheat were new kind wheat varieties through the way of crossbreeding which conclude green wheat,black wheat,purple wheat and ect.The study proved that the color wheat were rich of micro-element and mineral substance,such as selenium,calcium,iron,iodine,zinc,as the way of production,the color wheat also contain a series of anthocyanin and the similar anthocyanin.The anthocyanin were in deed as the hopeful nourishment and healthy food.The elements can be absorbed easily when them were riched in body and front of the plant.The paper chose the green wheat and black wheat as the objects to study because of their high output production.Based on the character of color wheat floor and provided the health color wheat noodles,the basic approach of cooking the noodles and fundamental methods of making drying noodles,the annexing agents were selected to optimize the quality group of the paste for research and development a new drying noodles of color wheat.The experiments study and optimize the technological parameter of noodles cooking,product formula and processing conditions.At the same time,verification test was made to prove veracity of the results.The results was as follows:1.The processes of produce color wheat noodles were stir,mixture,ripening,sclicing,flattening.Through the single factor tests and orthogonal test of three dimensional response surface to analyze the cooked noodles,we can get the optimal parameter combination of producing green wheat noodles were as follows: the addition proportion of salt(NaCl)in the floor was 1.50%,the adding proportion of sodium bicarbonate(NaHCO3)in the floors was 0.53%,the adding proportion of sodium carboxymeththyl cellulose(CMC-Na)is 0.10%.The optimal parameter combination of product black wheat noodles were as follows: the adding proportion of salt(NaCl)in the floor was 2.50%,the adding proportion of sodium bicarbonate(NaHCO3)in the floors was 0.70%,the adding proportion of odium carboxymethyl cellulose(CMC-Na)is 0.25%.2.Optimizing the drying process of noodles production through technology of hot-air dying,the parameter list of drying green wheat noodles was air temperature was 40?,wind speed was 2m/s,the time of drying was 240 min.The parameter list of drying black wheat noodles was air temperature was 50?,wind speed was 1.5m/s,the time of drying was 180 min.