| Semi-dried noodles are a new type of instant noodle product that is in high demand as a staple food.As the iconic fruit of Dongkou County,Hunan Province,the production of Xuefeng honey tangerine is large and it is sold in the form of fresh fruit.However,the fresh fruit has a short shelf life and is not easy to store,resulting in large losses for the farmers,few deep-processed Xuefeng honey tangerine products,a short industrial chain,mainly using the pulp as raw material,and the low utilisation of Xuefeng honey tangerine peel and dregs.In order to extend the industrial chain of Xue Feng honey tangerine and improve the added value of Xue Feng honey tangerine,this paper uses wheat flour,Xue Feng honey tangerine peel and dregs as raw materials to study the effect of Xue Feng honey tangerine peel and dregs on the quality of semi-dried noodles.The main research content and contents of this paper are as follows:(1)The effects of adding two food additives alone and in combination on the storage quality of semi-dried noodles were first compared.The results showed that when 0.4%sodium carbonate and 3%edible alcohol were added alone,the shelf life of the semi-dried noodles was extended to 11 d and 7 d respectively,the semi-dried noodles had high water absorption,the lowest cooking loss and the highest sensory scores,the addition of sodium carbonate gave the noodles a yellow colour and the addition of edible alcohol improved the brightness and whiteness of the semi-dried noodles.The optimal addition of sodium carbonate and edible alcohol was compounded and the results showed that the longest shelf life of 15 d was achieved with the addition of the compounded food additive,which inhibited browning,increased water absorption,hardness,recovery and chewiness,had the lowest cooking loss,the highest sensory score,the highest digestibility,reduced resistant starch content and increased slow digestibility of starch.(2)Based on a storage resistant semi-dry noodle formulation,the development and optimum addition of Xue Feng honey orange peel and pomace products were investigated for their effect on the processing characteristics of wheat flour.The results showed that when orange peel and pomace were added at 4%,the resulting semi-dry noodles had high water absorption,hardness,recovery and chewiness,reduced cooking losses and high sensory scores.The results of the optimum addition on the processing characteristics of wheat flour were as follows:compared to the original sample(W),the water absorption of wheat flour with orange peel alone(WPo),wheat flour with compounded food additives(WSCA),wheat flour with orange peel compounded with compounded food additives(WSCA+P)and wheat flour with orange peel compounded with compounded food additives(WSCA+Po)decreased significantly,and a significant increase in formation and stabilisation time and a significant decrease in formation time for WPo;a significant increase in pasting temperature,a significant decrease in peak viscosity,minimum and final viscosity,regeneration values and a significant increase in attenuation values for WPo,Wp,WSCA+P and WSCA+Po compared to W for all samples except wheat flour with orange peel alone(WP);The main state of water present in WSCA,WSCA+P and WSCA+Po is deep bound water,with the lowest free water content in WSCA+P and WSCA+Po;except for WSCA+Po,the modulus of energy storage rises and the attrition angle tangent rises in all samples;compared to W,WP,WSCA,WSCA+P and WSCA+Po have significantly higher hardness,reversibility and chewiness,with Wp and WPo having the highest hardness and WSCA+Po having significantly higher cohesiveness.(3)The effect of the addition of snow peel and pomace on the storage quality of semi-dried noodles was investigated.The results showed that the shelf life of semi-dried noodles was extended to 17 d and 19 d with the addition of peel and pomace respectively,and the water absorption,hardness,chewiness and organoleptic scores increased,the cooking loss rate decreased and the digestibility increased during storage. |
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