Research Of Surimi Fresh Wet Noodle

Noodle is a kind of Chinese traditional food which popular among people over the country.Noodles contain protein,carbohydrates,vitamins,minerals and other nutrients needed by the human body.The purpose of this study is to expand noodle varieties,enhance nutritional value and develop new ways for aquatic products,this research added surimi to noodles to meet the demand of comprehensive nutrition.Main research results were as follows:1.Farinograph and extensograph were used to study the effect of surimi on the dough rheological characteristics.The results showed that after adding the surimi to the dough,the water absorption rate decreased,and the dough formation time,stabilization time and evaluation value decreased when the addition amount of chyme was 10% ~ 20%,and the degree of weakening first increased and then decreased.It indicated that a small amount of surimi protein weakened the gluten protein,which weakened the elasticity and strength of the dough.When added to 30%,the surimi protein enhanced the gluten protein,and the protein filling effect and the chemical force in the dough increased,which has a certain improvement on the formation of the dough.2.The effects of surimi and ingredients on the quality of wet raw noodles were studied.The effects of surimi,edible alkali and edible salt on the cooking quality,mechanical properties and sensory score of cooked noodles are significant.The noodle preparation formula was optimized by single factor test and orthogonal test,and the best ratio was obtained: the addition amount of the surimi was 30%,the salt addition amount was 1.5%,and the edible alkali addition amount was 0.20%.The fish noodle prepared by the formula has high nutritional value,good properties in all aspects,and high sensory score.3.The influence of microwave treatment time on the bactericidal effect of fresh and wet noodles was studied with the total number of bacterial colonies and sensory score as evaluation indexes.The sensory score of noodle was best in microwave 30 s,and the antibacterial effect was better.The single factor experiment of preservative and the compound experiment on the microorganism in fresh wet noodles showed that the compound use of 2.5% edible alcohol,0.20g/kg calcium propionate and 1.25g/kg propylene glycol had certain effect on extending the shelf life of wet raw noodles.