Research On Processing Technology Of Multi-cereal Nutrition Instant Noodle

In the field of convenience staple food,China's instant noodle production has reached the top of the world,but per capita consumption only ranked ninth in the world,instant noodles market potential.At present,the market to fried instant noodles,in order to improve the convenience of instant noodles nutrition,healthy,non-fried instant noodles market share is increasing year by year.Instant noodles mainly wheat flour,nutrient content is relatively simple.The study of miscellaneous grains instant noodles and a variety of cereal instant noodles is the best way to improve the nutrient composition of instant noodles.It can add nutrients from grains to instant noodles,improve the nutrition of instant noodles and prevent the occurrence of some diseases.This experiment is to combine buckwheat,corn and millet grains and wheat flour into instant noodle raw materials,and use reasonable nutrition quality index to carry out scientific compounding and linear planning of raw material powder compatibility,using twin screw extrusion and microwave-hot air combined drying process optimize the preparation of Multi-grain Nutrition Instant Noodles(MGNIN),for quality evaluation.To provide theoretical basis for the production of multi-cereal nutrition instant noodles,to promote China's instant noodles production to provide basic technical support.The main conclusions of this test are as follows:(1)MGNIN compound material using the nutritional quality index for evaluation and linear planning for complex,the compatibility of wheat flour,buckwheat flour,corn flour,millet flour and whole egg powder was studied.55% of wheat flour,25% of buckwheat powder,5% of corn flour,5% of whole flour and 10% of whole egg powder were determined.To obtain MGNIN in the raw material powder per 100 g containing protein 13.61 g,fat 5.12 g,carbohydrate 62.87 g,dietary fiber content 2.96 g,INQ value 0.983,INQ?1.(2)Optimization of MGNIN extrusion by twin-screw extrusion and quadratic general rotation combination method in the extrusion process of MGNIN.The effects of extrusion factors(water addition,extrusion temperature and screw speed)on the gelatinization of instant noodles were studied.The influence factors were extrusion temperature> water addition> screw speed,The extrusion process parameters were as follows: the amount of water added was 45%,the extrusion temperature was 95 ?,the screw speed was 170 r / min,the final degree of gelation was 92.6%.(3)Study on the drying process of MGNIN by microwave-hot air combined drying technique and secondary general rotation combination method in MGNIN drying process,the effects of drying factors(microwave power,microwave time and hot air temperature)on the gelatinization and sensory evaluation of MGNIN were studied,The microwave process was microwave power 900 W,microwave time 50 s,hot air temperature 85 ?,the rehydration time was 360 s,sensory evaluation was 89.23,and the temperature of the drying process was determined to be microwave power> microwave power> hot air temperature.(4)Study on quality evaluation of MGNIN,Analysis of nutritional characteristics,physical properties,texture characteristics and sensory evaluation of MGNIN,extruded and dried process of MGNIN per 100 g containing protein is 3.58 g,fat 3.97 g,carbohydrate 62.37 g,dietary fiber content 2.96 g,INQ value 1.063,rehydration time 360 s,gelatinization degree 92.3%,good quality texture,sensory quality,sensory score of 89.23.In summary,the evaluation of the quality of the two-screw process and microwave hot air combined with the drying process to optimize the MGNIN with high nutritional value,sensory quality is better,better food quality.