Investigation Of The Characteristics Of Chongqing Noodles And Its Tailored Flours And Development Of Instant Wet Chongqing Noodles

As a kind of critically acclaimed food in recent years,Chongqing noodles did not appear on the list of “the national top ten noodles” which has created a huge gap between the status of consumers and its reputation.This is because traditionally high-quality noodles should be as chewy as Lanzhou ramen.Seasonings then should supplement the noodles this is the second factor.Chongqing noodles are generally considered to be of poor quality with a heavy reliance on seasons.However,the actual situation is that consumers everywhere have different requirements for the quality of noodles.The quality of noodles and seasoning flavors are inextricably linked.But for now,the evaluation criteria of noodle quality in China cannot objectively and comprehensively evaluate the characteristics and quality of Chongqing noodles.The study of Chongqing noodles is still very much lacking.Therefore,there is a good deal of research that needs to be carried out about the characteristics and quality of Chongqing noodles and the flour used to make them.The research looked at what kind of flour is suitable for making Chongqing noodles to promote its advantages.At last the research looked in on how to create a instant wet Chongqing noodle based on the flour,which has real characteristics of Chongqing noodles.The main conclusions of the study are as follows:1.This study conducted a survey on shopkeepers and ordinary consumers in Chongqing by self-designed questionnaires.Then the survey combined the parameters of colorimeter,cooking quality,flavor characteristics and texture characteristics of commercially available Chongqing noodles,household common noodles and Lanzhou ramen.In summary I found out that the sensory characteristic of Chongqing noodles is that it has a special aroma of alkaline noodles and a bright yellow color.The main cooking features are the short cooking time,high water absorption and loss rate.Its main edible quality characteristics are that the texture of the noodles is soft,palatable and easy to chew.Also,and it has a good viscosity and is not sticky when chewed.And it has a strong capability of absorbing and attaching flavors(good flavor),etc.Based on these characteristics,and referenced to the existing sensory evaluation system for noodles,an exclusive sensory evaluation standard for Chongqing noodles was established.2.Looked at the measuring and analyzed the parameters of physical and chemical properties such as: protein and dough rheological properties,starch and gelatinization properties of seven kinds of commercially available flour for making Chongqing noodles,three kinds of household common flour,and three kinds of tailored flour for Lanzhou ramen.There were 13 kinds of flour,which were made into noodles using the production process for making Chongqing noodles.Then determined the parameters of color,cooking characteristic,flavor characteristic,texture characteristic and sensory evaluation.After that compiled a brief analysis of the causes of formation of Chongqing noodle's main characteristics that compared with ordinary household noodle flour and tailored flour for Lanzhou ramen.The flour for making Chongqing noodles has lower contents of protein,wet gluten,glutenin and higher gliadin content.The disulfide bond content is relatively low and the ordered structure of protein secondary structure is significantly lower than the other two kinds of flour.Therefore,the internal gluten network structure of Chongqing noodles is soft,the texture of it are soft,sticky and easy to chew.The flour of Chongqing noodles has a high amylose content,a large swelling potential,a low peak viscosity and peak time.In addition the protein properties of the flour make Chongqing noodles good for expanding and gelatinizing when it is cooked.The gluten structure was easily destroyed,and the starch particles wrapped in the gluten network were easily dissolved.Therefore,the water absorption,dry matter and protein loss rate were high.After the starch granules dissolved,there were more gaps in the gluten network,and the texture of the Chongqing noodles was soft and porous,so that more flavor substances could be adsorbed into the gaps in the gluten network.Also,the viscosity of the noodle surface was high and the flavor substances could easily attach on the surface of noodles.Because of this Chongqing noodles have a greatly enhanced taste to them.3.Measure and analyze the parameters of physical and chemical properties,protein and dough rheological properties,starch and gelatinization properties of seven kinds of commercially available flour for making Chongqing noodles.Through the principal component analysis and factor analysis,the mathematical model for comprehensive evaluation of the quality of Chongqing noodles was obtained.This model was used to classify seven commercially available flours that were used to make Chongqing noodles,in that way,the tailored flour for Chongqing noodles was selected.The recommended indicators for special flour for Chongqing noodles were: Protein content 10.17%~11.24%,wet gluten content 23.85%~26.66%,stable time 3.90~5.67 min,maximum tensile resistance 255~420BU,amylose content 24.77%~26.34%,peak viscosity 2389~2533cp,peak time 4.89~5.61 min.In addition,the basic indicators such as ash content,elongation,degree of weakness,swelling potential and protein properties such as glutenin/gliadin,disulfide bond content,and ordered structure content in secondary structure were summarized.4.The orthogonal test of the three factors of salt addition amount,alkali water concentration,and total egg liquid content was used to optimize the quality of Chongqing noodles.The best recipe is as followed: every 100 g of flour is mixed with 33 mL of 3.5% concentration of edible alkaline water.1% salt and 2% whole egg liquid are added.5.In order to satisfy consumers' needs for convenient,fast,healthy,and tasty Chongqing noodles,this study focused on the characteristics of Chongqing noodles,through the improved crafts of cooking,acid pickling,and microwave sterilization.In order to obtain the best noodle making process for fresh wet ready instant Chongqing noodles.The wet noodles were steamed for 10 min and cooked for 4.5 min.Then they were soaked in 3% lactic acid solution for 60 s,sterilized with 800 W of microwaves for 70 s after sealing off.Using the optimized noodle making process,the sesame seed gum,artemisia annua,konjac flour and wheat gluten flour were used as additives to be compounded and the Chongqing noodles' exclusive evaluation criteria were used to evaluate the creation of instant wet Chongqing noodles.The best ratio of its additives is 0.1% sesbania gum,0.01% artemisia gum,0.1% konjac flour and 1% gluten.