Development And Quality Analysis Of Pea Noodles

Pea is very popular because of its rich nutritional content and unique taste.Adding pea to noodles in a certain way can effectively improve the lack of lysine in flour.In this study,the nutritional composition of three varieties of pea and the change of flavor before and after pretreatment were analyzed,and a pea variety with better nutrition and flavor comprehensive indicators was selected.On this basis,the effect of different pea milk addition on the dough was studied,and the quality of pea noodles was improved and developed.The main results of this article are as follows:1.Comparatively analyzed the nutritional composition of three varieties of pea,repo,10097 and super bean.The results showed that the crude fat,crude protein and water content of the 10097 and repo varieties were higher,the total amino acid,flavonoid and polyphenol content of the 10097 variety were significantly higher than other varieties,and the removal rate of DPPH·and hydroxyl radicals by the 10097 variety Higher than other varieties(p<0.05).After adding salt to boil,the pea has a small smell,of which acetaldehyde,ethanol,and acetone are the main volatile flavor substances.In general,the nutritional content and flavor content of the three varieties have their own characteristics,combining nutritional quality and flavor Characteristics,this article selects 10097 varieties as raw materials for subsequent experiments.2.The effect of different amounts of pea milk on the dough quality was studied.The results showed that with the increase of the amount of pea milk,the brightness of the dough gradually decreased,and the breaking force showed a trend of first increasing and then decreasing.The maximum value is reached at 40%;the rheological measurement shows that the viscosity of the dough increases and the elasticity decreases;the regenerated value of the mixed dough reaches the minimum at the 40%addition amount;the R2 values of the Avrami equation of the five samples are all around 0.9,of which 40%is added The n value of the sample is the most similar to that of the control composition core mode,and the regeneration rate is the lowest.Based on the above indicators,the amount of soy milk added is 40%.3.To study the effects of gluten powder,xanthan gum,and TG enzyme on pea milk noodles,using dry matter loss and tensile force as indicators,the orthogonal agent was used to determine the amount of pea milk noodle modifier added as gluten powder 0.5%,yellow The original gum was 0.4%and the TG enzyme was 0.7%.At this time,the cooking loss was measured to be 2.99±0.16%,and the tensile force was 124.03±0.46/g.Comparing the cooking characteristics of TPA and noodles with no added noodles,pea milk noodles,and modified pea milk noodles,the results showed that the texture of pea milk noodles was more similar to the control group,and the noodles were broken.The strip rate is lower than the other two samples(p<0.05).The three samples were observed under an electron microscope.After adding pea milk,the starch granules were slightly exposed,and the noodle structure after compounding was more uniform.The addition of pea milk reduced the content of protein secondary structure α-helix,and the content of the ordered structure of pea milk noodles after compounding returned to the level of the control group.