Study On The Effects And Mechanisms Of Processing Procedures On The Qualities Of Frozen Cooked Noodles

With the acceleration of the pace of modern lifes,the development of the food industry was aimed at healthier and more convenient.As a new type of noodle product,frozen cooked noodle was nutritious and convenient to eat;however,it also faced with a technical problem that was the noodle quality reduced along with the storage.Therefore,the key to produce high quality frozen cooked noodle was to improve the quality of the noodle before store as well as maintain the quality of noodle during the storage.Therefore,from the point of improving the quality of noodle before store,it was essential to study the effects and explore the mechanisms of mixing and kneading methods,sheeting process and the sheeting ratio on the quality of frozen cooked noodles.Firstly,the effect of different mixing and kneading methods on the quality of frozen cooked noodle were studied.The results showed that,compared with the conventional mixing process,the cooking characteristics and hardness of the vacuum mixed frozen cooked noodle was improved significantly(P<0.05),and the sensory evaluation of viscosity,toughness and smoothness were improved;the sensory scores of palatability and flavor of the hand mixed frozen cooked noodle were significantly(P<0.05)improved,and the cooking and texture properties were improved obviously.Compared with the non-kneaded noodle,machine and hand kneading made the cooking characteristics,texture and sensory quality of the frozen cooked noodle improved significantly(P<0.05),and the effect of hand kneading was more obvious than that of the vacuum kneaded one.Further study showed that the elasticity modulus and viscosity modulus of the vacuum mixed dough were increased,the deep combined water content was significantly(P<0.05)increased,and the the freezable water content decreased significantly(P<0.05).Besides,the microstructure showed that the internal protein and starch of vacuum mixed noodle were more closely combined,which promoted the quality of the final frozen noodle;the trend of hand mixed noodle were similar to that of vacuum mixed one,but the changes were not that obvious.Compared to non-kneading,the kneading processing,especially hand kneading improved the rheological properties of the dough,the deep combined water content increased significantly(P<0.05),and the freezable water content of the noodle decreased significantly(P<0.05);besides,the internal structure was more continuous and compact.Secondly,the impact of sheeting process on the quality of frozen cooked noodle was evaluated.The quality of frozen cooked noodles made by 0-degree sheeting was the worst.By folding the dough or rotating the direction of sheeting,the quality of frozen cooked noodle improved.The quality of frozen cooked noodle was improved in sequence according to 0-degree sheeting,0-degree and double layer folding,90-degree and double layer folding,90-degree and three layer folding,90-degree and multilayer folding,45-degree folding.Further study showed that the 0-degree sheeting dough has a large longitudinal tensile force,but the transverse tensile force was smaller.The longitudinal and transverse tensile forces were both significantly(P<0.05)improved after folding the dough or changing the sheeting direction,and the changing sheeting direction way made the transverse tensile force improved more obviously.The microstructure observation showed that the 0-degree sheeting dough gluten spread along the sheeting direction,ting direction changed.Besides,after folding the dough or changing the sheeting direction both elasticity modulus and viscosity modulus were increased,the deep combined water content was significantly(P<0.05)increased,and the freezable water content decreased significantly(P<0.05);moreover,the GMP content increased significantly(P<0.05).Finally,the influence of the sheeting ratio on the quality of the frozen cooked noodle was studied.The results showed that the cooking and texture properities of the frozen cooked noodle improved significately(P<0.05)with the increase of the sheeting ratio from 15% to 25%,but reduced after more than 30%.Further study showed that with the increase of the sheeting ratio,the dough elasticity modulus and viscosity modulus increased,the deep combined water content showed the tendency of decrease at first and then increased,the freezable water content increased significantly(P<0.05)at the sheeting ratio was 40%.The SEM results showed that the microstructure of the gluten was continuous and uniform when the sheeting ratio was betweet 25%-30%.