Development Of Compound Nutrition Noodles Addedwith Potato/Oats Flour

Potatos were European staple food,while in our country the rice,wheat and corn are the staple food.Along with the accelerating process of industrialization,the industrial land increased year by year,the agricultural cultivated land decreasing.In order to ensure the safety of food,we need to develop a new food source.The potato is a tuber class for high yield,developing potatoa as staple food opens a new route for our country's food security.In 2015,our country started the potato staple strategy,which is potato processing into accord with the Chinese diet staple food products such as noodles,steamed bread,rice.Oats is one of the better full nutritious food in the cereal grains food,its protein content is 15%;Outside,still contains Ca,P,Fe,zinc and other mineral,the main minerals is higher than other grain crops;The dietary fiber is 2.5 times of the wheat;Amino acid content is rich and balance compared to other cereals,especially the lysine content is more than twice as rice and wheat flour,which has positive influence to our intelligence and skeleton.Has the effect to prevent anemia and hair loss of lysine content is higher than rice and wheat flour,etc.With the continuous improvement of people's living standard and food safety awareness growing,consumers not only on noodle quality of a material such as flexibility,toughness requirements are higher and higher,but also to noodle's safety,health and nutrition value are put forward.With potatoes,oatmeal as raw material,the research analyzes the different potato,oats flour dough rheology characteristics and noodle products quality and structure and processing quality;Discusses the gluten powder,konjac powder,sodium polyacrylate's effects on potato oats compound noodle's quality.The main research conclusions are as follows:First,potato-oatmeal mixed powder by different proportion ratio in the dough tanning differ from that of the tensile properties,in the process of piercing performance.Potato-oats powder in the process of kneading tensile displacement to or 4:6,the largest is 9 mm,with minimal tensile displacement at 9:1,5.0 mm;As oatmeal,with the increase of adding amount of potato-oat flour dough mixed compression load decreases,9:1 compression load of 3.90 N,with minimum 4:6 compression load is 1.68 N.Displacement of the compression of mixed flour dough with 4:6 and 5:5 is bigger,to 6.8 mm and 6.4 mm respectively,and smallest,is 4.3 mm.Added in the potato-oats flour gluten 8%,0.2%,konjac powder,0.15% of the polyacrylic acid sodium can make the tensile properties of the mixed flour dough,the compression displacement significantly improved.This suggests that appropriate proportion of potato-oat flour and a certain amount of additives can coordinate with each other,complementary advantages,increase the flexibility and tensile properties of the dough,to improve the processing properties of the dough.Second,it is through the single factor test and orthogonal test analysis,the potatooats noodle sensory evaluation score as the main index,water absorption and dissolution rate of starch and hardness,elasticity,ankylosis,chewiness,resilience structure properties such as for reference,to optimize the processing technology of potato-oatmeal noodles parameters,to obtain the optimum parameters of oatmeal compound potato noodles for: potato and the optimum proportion oatmeal as 5:5,adding gluten 8%,konjac powder adding quantity 0.2%,polyacrylic acid sodium content is 0.15%,noodle color,appearance character,toughness,smoothness,palatability etc,were improved.Third,by hot air drying experiments,potato oat powder composite noodles drying parameters was optimized,namely the noodles thickness of 1.5 mm,The wind speed 2 m/s to3 m/s,under the condition of 70 ?to 80 ?,the potato oatmeal composite noodle's drying speed is fastest and the appearance quality is best.