Study On The Processing Technology Of Frozen Corn Noodles And The Change Of Quality During Frozen Storage

The effects of corn flour and wheat gluten on corn flour-wheat flour dough characteristics was studied.On this basis,the effects of corn flour,gluten and water content on the quality of noodles was explored and improvement effect of xanthan gum and other complex improver was researched,too.The best process conditions of corn noodle production was determined.Also,the impact of compound additives on moisture status and microstructure of frozen corn noodles was rearched by NMR and SEM.The main conclusions were as follows:(1).In this study,the influence of corn flour and gluten on the rheological properties was researched.The results showed that with the increasing of the amount of corn flour,the water absorption rate of dough decreased gradually,the stability time decreased,the degree of softening increased and farinograph quality number(FQN)decreased significantly;With increasing of gluten,the water absorption rate increased gradually,the stability time was increased,the FQN of the increased gradually and there were significant differences.The effect of corn flour and wheat gluten on the pasting properties of the mixed powder was studied: The content of corn flour was between 60% and 80%,the peak viscosity,low viscosity and final viscosity were increased,but the difference was not significant,when the amount of corn flour was more than 80%,the viscosity of mixed powder increased sharply,and the setback increased significantly;when corn flour addition was constant,with the increase of the amount of gluten powder,peak viscosity,final viscosity,breakdown and setback were decreased and gelatinization temperature increased.(2).The results of orthogonal experiment that the corn noodle processing technology showed the main factors that affect the sensory evaluation of corn noodles are corn flour,gluten,water,The best process combination noodles was A2B2C2.It is to say the optimum formula was 60% corn flour,44% water,8% gluten;The results of orthogonal experiment on the quality improvement of maize noodle:The influence factors of corn noodle sensory: Xanthan Gum > calcium stearoyl lactate > compound phosphate,The optimal combination of the composite: A2B2C2,Specifically,xanthan gum addition was 0.4%,compound phosphate addition was 0.2%,calcium stearoyl lactate added 0.15%.(3).Compound modifier were used to improve the quality of corn noodle during frozen storage.The results showed that adding compound modifier can effectively reduce the speed of deterioration and improving texture and sensory quality of corn noodles during frozen storage.The changes of the quality of the corn noodles was studied during the frozen storage by nuclear magnetic resonance technique.The results showed that after 4 weeks,T22 and T23 values were significantly increased,the relaxation map to the right,the combination of water content and free water content increased,which showed significant difference.After 7 weeks,the peak 1 and peak 2 were not obvious,the content of semi bound water increased obviously,the content of semi bound water decreased and the free water content increased significantly after 12 weeks.Compared with the control group,the frozen noodles relaxation time T2 add modifying agent,compared with the control group decreased,especially frozen after 12 weeks of modified corn noodle free water decreased significantly.(4).Researched of complex improver on the effect of microstructure of corn noodles during frozen storage.The results showed that compared with the control group,After a day,the modified corn noodles was frozen,starch and protein,starch and starch between more closely connected,After 4 weeks of freezing,gluten membrane cavity area smaller,fewer,gluten film fracture degree is not obvious,After 12 weeks of freezing,we can still clearly observed the network structure of the gluten remained intact and the starch granules didn't completely exposed.