Study On The Preparation And Quality Improvement Of Fresh Potato Non-fried Instant Hot Dry Noodles

Potatoes are abundant in China and are rich in nutritional value.Non-fried hot dry noodles are low in oil content than fried hot dry noodles.They can be preserved longer and are more favorable to health.They are made of fresh potatoes.Surface,is more favorable to reduce production costs,the greatest degree to keep fresh potato flavor.In this research,wheat flour and fresh potato are used as raw materials,mainly from the best addition of fresh potato,the optimum moisture content of fresh potato,the best drying method of fresh potato,the basic formula of fresh potato non-fried convenient hot noodles Processing technology,quality improvement and other aspects of the in-depth study.The main contents and results are as follows:(1)To study the optimum water content of fresh potatoes,a single factor experiment was carried out to determine that the fresh potatoes were not prone to coke shells when228.4 g of fresh potatoes were dried to 100 g of 100 samples.And wheat flour to mix,made out of the noodles more smooth,better taste.(2)Study the best way to dry potatoes,the first single-factor experiments,and then orthogonal experiments,for fresh potatoes non-fried convenient hot noodles sensory score of the order of success is the water point> hot air Drying temperature> microwave drying power,to determine the microwave 700 w,70% conversion point,hot air drying temperature of 70 ? under the conditions of fresh potato drying,the best quality of the noodles,sensory score 92.4 ± 2.5.(3)The optimum amount of fresh potato was studied.The single factor experiment was used to determine the potato adding amount of 25%(that is,228.4g of fresh potato was added to 100 samples)with the characteristics of cooking and texture.In order to ensure that the amount of potato added as much as possible,the quality of noodles is also better,noodles of the best water,rehydration time 390 s,cooking loss is low,and moderate hardness,reaching 1314.22 ± 21.87.(4)Study on the basic formula and processing technology of fresh potato non-fried convenient hot noodles.The basic formula carries out single factor experiment on edible salt,edible alkali and compound phosphate,and then carries on orthogonal experiment,in the processing technology,respectively The optimum conditions for the preparation of the best non-fried instant noodles were as follows: flour 75 g,dried potato 103 g ? salt 1.5g,edible alkali 0.15 g,compound phosphate 0.2g ? and(Microwave drying power of 700 w,water conversion point of 21%,hot air drying temperature of 95 ?)? finished product(the thickness of 1 mm,width of 2 mm)? steamed surface 8 min ? dry(microwave drying power 700 w,water conversion point 21% Water content <10%).(5)The determination of the best drying method for fresh potato non-fried convenient hot noodles was carried out.The single factor experiment was carried out on the microwave transition,hot air drying and microwave-hot air drying respectively,and then the three factors orthogonal experiment,The hardness index and the rehydration time in the texture are taken as the evaluation indexes of the orthogonal experiment,and the comprehensive analysis.Microwave drying power of 700 w,water conversion point of 21%,hot air drying temperature of 95 ?,the noodle sensory score of 90.84,higher than the other groups,is the best combination.(6)To study the types and proportions of additives of fresh potato non-fried convenient hot noodles,three kinds of additives with different effects on noodles were selected from eight kinds of additives.The single factor experiment was carried out.The cooking characteristics,The yield was determined by adding 5.99 g of wheat gluten,0.20 g of sodium alginate,0.37 g of monoglyceride,and the predicted noodle was used to determine the optimum range of each additive.Hardness value of 2024.96 g,this time the best effect on the improvement of noodles.(7)In the 1,2,3,4,5,6 under the conditions of the production of fresh potatoes non-fried convenient hot noodles and the two kinds of non-fried hot dry noodles in the cooking characteristics,texture characteristics,Color,noodle microstructure,flavor and other aspects of the difference,the noodle water time 330 s,hardness 1648.21±53.77 a,are better than the other two hot noodles,and noodle flavor and color is better,noodle microstructure Loose,and not too much starch particles exposed.SPME and gas-mass spectrometry(GC-MS)were used to compare the flavor of fresh potato non-fried convenient hot noodles and commercially available two non-fried hot noodles,1-isopropyl-1-cyclopentenylene benzaldehyde,phenylacetaldehyde,formic acid,vinyl ester is the unique volatility of fresh potatoes in non-fried convenient hot noodles Flavor substance.