Study On Processing Technology And Preservation Of Oat Mixed Bean Noodles

In order to improve the beany smell of mixed bean noodles,supplement various nutrients and enrich the diversity of fresh-wet noodles.Mix oat flour with lentil flour,pea flour and wheat flour in proper proportions to make oat mixed noodles.Add food improvers(artemisia gum,guar gum)to oat mixed bean noodles,use sensory score as a reference index,and optimize the best formula by single factor test and orthogonal test.The cooking quality and texture characteristics are used as the noodle reference index.The acid dipping solution is added to extend the shelf life of oat mixed bean noodles by determining the dipping pH,dipping time and dipping temperature.The results show:Orthogonal test was used to analyze the optimal proportion of flour and determined that the best formula in mixed bean flour was lentil flour 25%,pea 15%,oat 10%,wormwood gum 1%,guar gum 1%,this condition Xiazaidian noodles have the highest sensory quality and the lowest breaking rate and cooking loss rate.The orthogonal test was designed based on the amount of water added,the amount of compound glue added,and the time of waking up to study the sensory score,hardness and breaking rate of oat mixed bean noodles.The best parameters of oat mixed bean noodles obtained from the experiment are:water addition 44%3.The added amount of the compound glue is 0.5%(the compound glue is 1:1 of guar gum and wormwood gum),and the noodles wake up time is 40min.The noodles produced have the best quality.The nutrients per 100g of oat mixed bean noodles under the optimal process are:protein 9.37,moisture 37.33%,ash 0.43g,fat 1.27g,dietary fiber 1.85g;flavonoids 7.98g,polyphenols 5g.The best conditions after acid dipping treatment are:pH value of the dipping solution is 3.5,dipping time is 30s,dipping temperature is 35 ?.The treatment method under this condition is more conducive to the storage of oat mixed bean noodles.According to the above conditions,it can be stored for 3 days under the conditions of room temperature(20°C);for 8 days under the conditions of refrigeration(4?).