Quality Optimization Of High Added Lentinus Edodes Powder Dry Noodles

Dry noodles is a popular staple food with a long history because it is easy to cook and store.Lentinus edodes is a delicious edible mushroom with rich nutritional and medicinal value.At present,the production of Lentinula edodes is abundant,and the output is increasing year by year.However,it is not resistant to storage after harvest,and the main consumption method are fresh food and evaporation,which reduces the economic benefits of mushroom resources.The combination of Lentinus edodes and noodles can increase the nutritional value and the varieties of noodles,and improve the utilization efficiency of Lentinus edodes resources.However,the addition of Lentinus edodes will reduce the cooking quality and texture quality of the noodles.Therefore,in order to add a sufficient amount of Lentinus edodes powder to the noodles while maintaining the quality and taste of the noodles,the formula and process of Lentinus edodes dry noodles were optimized.First,this article studied the effect of the particle size of Lentinus edodes powder on the quality of dry noodles,and then the basic formula,processing technology and improver formula of dry noodles were optimized.Finally,the quality of homemade noodles and commercial noodles were compared.The main findings were as follows:(1)Effect of particle size of Lentinus edodes powder on dry noodles' quality.The effects of 60,80,100,120,140,200,and 300 mesh Lentinus edodes powder on dry noodles quality had been studied to select the size of Lentinus edodes powder suitable for making noodles.The results showed that the quality of the dry noodles made from the 140 mesh sieve Lentinus edodes powder was the best.Compared to the dry noodles made from the 60?120 mesh Lentinus edodes powder,it had lower cooking loss,greater water absorption,better texture characteristics,and scanning electron microscopy.The dry noodles structure was more dense,and the apparent color of the dry noodle was more uniform and delicate,and the taste was better.(2)Optimization of basic formula of Lentinus edodes dry noodles.Based on the single-factor experiments,the response surface optimization of the amount of Lentinus edodes powder,water,and salt were further optimized.The indicators were selected and the weights were calculated by correlation analysis and optimal sequence method.The comprehensive score was used as the response value to optimize the basic formula of Lentinus edodes dry noodles.The results showed that the best basic formula was 4.8%Lentinus edodes powder and 95.2% high-gluten wheat flour,35% water and 0.2% salt based on the Lentinus edodes powder and high-gluten wheat flour.The flavor of the dry noodles produced under this recipe was suitable,and the sensory score was 78.5.(3)Optimization of processing technology and improver of dry noodles with Lentinus edodes.In terms of processing technology,the dough surface time,curing method and calendering times were optimized.While the modifier optimization was performed by single-factor experiments on 5 modifiers,and then 3 modifiers were selected for compound optimization experiments.The experimental results showed that the process optimization parameters were 10 minutes of dough mixing time,15 minutes of dough and dough curing,and 5 rolling times.The optimization parameters of the modifier were 0.22% of compound thickener,0.34% of potassium carbonate,and 0.33% of phosphate.(4)Quality comparison of Lentinus edodes dry noodles.The quality of 4 kinds of homemade dry noodles and 8 kinds of commercially Lentinus edodes dry noodles were compared.By comparing the dry noodles No.1 to 4,it could be seen that adding 4.8%Lentinus edodes powder to the dry noodles can significantly increase the protein and some essential amino acid contents of the dry noodles.Compared with the commercial dry noodles,the dry noodles No.3 texture and cooking characteristics were similar to the average value of the commercial dry noodles.Except for the elasticity and the rate of cooked broken dry noodles,the other quality of No.4 were higher than the average value of dry noodles on the market.This shows that through the optimization of the process and the improver,the taste of the dry noodles could be guaranteed to a certain extent when the amount of Lentinus Edodes powder was increased,and it ccould also be seen that the effect of the optimizer was better than the process.The electronic tongue analysis showed that the taste of different dry noodles had a large difference,which indicated that changes in processing technology and the addition of improvers will have a greater impact on the taste of Lentinus Edodes noodles.