Study Of Instant Noodles Made Of Rice And Bean

Instant noodles made of rice and bean was special food in Huangpi district of Wuhan,and it was very popular among people because of its adequate nourishment and delicious taste. Fresh instant noodles made of rice and bean was sold currently in the market,but there was a problem that its storage period was short. So it was of great significance for traditional food industrialization and convenience by combining the characteristics of traditional flavor instant noodles made of rice and bean with modern food processing technology. Base on this, this paper studied the processing technology of instant noodles by using rice and mung bean as raw materials and optimized the process. Firstly the processing technology of instant noodles made of rice and bean was studied and the soaking technology and drying te chnology of material were optimized,then the effect on the quality of instant noodles made of rice and bean by comparing hot drying,vacuum drying and microwave drying was studied,Further,analyzing the correlation between the selection of raw materials and the quality of instant noodles made of rice and bean; In addition,Improving the quality of instant noodles made of rice and bean by using of different additives was studied. The main conclusions were as follows:1. Studied the processing technology of instant noodles made of rice and bean. Response surface design was used to study the effect of raw material proportion,ratio of material to water and drying temperature on the quality of instant rice and bean noodles.The results indicated that mung bean was soaked at 3 time's water and rice was soaked at 1 time's water,grinded to thick liquid and mixed with the proportion of 3:1,the ratio of material to water was 4:1,the instant noodles made of rice and bean had better quality when they dried at the temperature of 80℃until the water content was under 10%.2. Drying characteristics of different drying methods and the effect of quality of product were studied,the result showed that sensory properties of instant noodles made of rice and bean was good by the method of hot drying,it was suitable for industrial production because of color and light,smooth texture and economic costs were low,but due to a longer drying time,higher inequality precipitation,lower recovery properties of water,later a number of additives were used to improve recovery properties of water. The vacuum drying was compared to hot drying, better recovery properties of water ,better sensory quality ,shorter the drying time,lower inequality precipitation,but more higher cost. Under the microwave drying ,the drying time is shortest of three methods,recovery properties of water is good,but sensory quality was not good and the cost was high.3. The quality of 10 raw materials and instant noodles made of rice and bean were analyzed, the correlative was studied between amylose content of different rice, gel consistency , swelling power and DSC curves to the quality of the products, and the standard of rice raw material selection was determined. The results indicated that: the amylose content were 17% to 23%, the gel consistency were 40mm to 60mm,the swelling power were 8.0 to 10.0,and the onset temperature of pasting was under 65℃.4. Recovery properties of water and sensory quality were improved by adding thickener,emulsifier,phosphate to instant rice and bean noodles.