Study On Processing Technology And Shelf Life Of Oat Udon Noodles

Oat flour with an appropriate proportion of wheat flour, and produced the oat udon noodles. Through additive and acid dipping treatment, index with the cuisine quality and sensory assessment, study the oat udon noodles process by the single factor and orthogonal test. And analysis surface quality and structure of the oat udon noodles. Through analysis the change of the growth of microorganism condition and quality in different preservation conditions, researched on the shelf life of the oat udon noodles. The results showed as following:Mixed oat flour with wheat flour at the rate of6.5:3.5, the surface quality of oat udon noodles was best.Identification of the best adding water and additive:70%water,11.0%gluten,4.0%artemisia sphaerocephala krasch gum,10.0%yam in the process, the surface quality of oat udon noodles was best. In this process conditions, the choos noodle soup of oat udon noodles was0.056,the cuisine loss rate was1.62%,the noodles bibulous rate is37.01%,the sensory assessment is86.5.Through TPA, shear and tensile test, got the index range of quality and structure,hardness:10.75-11.40;adhesiveness:-1.31--0.06;springiness:0.39-0.49;cohesiven ess:0.94-1.08;tencile strength:10.94;tencile distance:15.50-16.50.Identification of the best acid dipping treatment: the pickling liquid pH value:2.5,the dipping time:25s,the dipping temperature:30℃.Identification of the shelf life:in normal temperature, the oat udon noodles could be preserved2days; in4℃, the oat udon noodles could be preserved6days.