Investigation On The Processing And Compound Preservative Of Functional Recombinant Kelp Cold Noodles

Kelp is a high nutrient value of vegetables,which has a good antihypertensive effect and many functional ingredients can be isolated,such as peptides,mannitol,alginate,fucoidan,dietary fiber.In this paper,by adding the kelp functional constituents to the noodles,and the influence of these components on the tensile properties of the noodles was investigated.The results of single factor and response surface experiments were used to determine the optimal process parameters of noodles.The influence of functional components on the dough was verified by infrared chromatographic and rheological properties analysis.The shelf life of noodles has been extended by the compound preservative agent,and the kelp noodles products with better quality and longer shelf life were obtained.In this study,a new type of noodle was developed,which provided an approach way for the future application of nutrients recombination.The main results are summarized below:1.The effect of kelp components recombination on noodles was determined by single factor experiment,and selected the factors which had a greater impact.By the response surface experiment,the optimum parameters of the noodles were determined:When the kelp hypotensive active peptide,mannitol,alginate,kelp dietary fiber were added 0.5%,1.8%,0.3%,3%,respectively,the prepared noodles were more smooth and better quality.2.Adopting infrared chromatographic and rheological properties analysis,the dough of different recipes were analyzed.Results showed that the sum of the ordered structure of the secondary structure of gluten protein was arising after added kelp antihypertensive peptides,mannitol,alginate,but the sum of the disordered structures was declining,and the network structure of noodles became more intensive,and the quality of noodle was improved.Noodle rheological properties showed that kelp antihypertensive peptides,mannitol,alginate add back group the storage modulus,loss modulus decreases,loss tangent decreased firstly and then increased,that viscoelastic dough were improved.3.The effects of double sodium acetate,sodium dehydroacetate,nisin,glycerol monocaprylate,natamycin on the shelf-life of noodles were investigated,based on the single factor experiment results,sodium diacetate,sodium dehydroacetate and glycerol monocaprylate selected as response factor,with the shelf life as the response value.Results showed that when the amount of sodium dehydroacetate was 0.04%,sodium diacetate was 0.05%,glycerol monocaprylate was 0.06%,the shelf life was 48 h.The addition of the preservative significantly prolongs the shelf life of the noodles and facilitates the preservation of the noodles.