Study On The Quality Of Black Rice And Black Bean Noodle Produced By Two Stage Single Screw Extruded

Noodles,as one of the traditional staple foods in China,has a history of more than 4,000 years.Due to its simple manufacturing process and convenience for people to eat,noodles are deeply loved.With the improvement of people’s living standard,people begin to seek nutritious and healthy food after possessing abundant food resources.At present,most of the noodle products on the market are mainly containing a single component such as wheat,corn,etc,so their nutritional composition is relatively single.Taking the coarse cereals as the main raw material and the various coarse cereals are mixed to generate the scientific formula,which can be used to produce a kind of cereal noodles with a character of rich nutrition and energy balance to satisfy the different crowd’s demand,for instance,the diabetes person,the obesity and so on.Noodle products can be classified into dry noodle products and fresh wet noodle products in terms of different water content.compared to the fresh wet noodles,dried noodles has the advantages of long shelf life,convenient to storage and transport,but different manufacturing processes can account for the problems such as the broken rate and Increasing adhesiveness,and the springiness decreases during the storage and transportation process,resulting in a large difference in the quality of the noodle product.Therefore,in order to further improve the quality of noodle products,two-stage single-screw extrusion technique was used to produce a mature dry noodle product which contains black rice and black beans as the main raw materials with other auxiliary materials.The statistical analysis method was adopted to optimize formulation and processing technology,and then using cooking characteristics,texture characteristics,and microstructure as the indexs,we investigated the influence of raw material particle size on the quality of noodles.The specific results of this experiment are as follows:(1)The black rice flour and black bean flour were subjected to particle size sieving,and five different kinds of granularity raw material powder were selected to produce noodles for testing,respectly,40,80,120,160,and 200 mesh sizes,through the analysis of cooking characteristics(water absorption of dry matter,loss rate of dry matter,broken rate),texture properties(chewiness,hardness,adhesiveness,springiness,sesilience)and microstructure.We could make a comprehensive assessment that the best particle mesh size of black rice and black bean extruded noodle mix powder is 160.(2)The optimization results of black rice and black bean noodle formula were as follows: 100 g of black bean flour,21 g of black rice flour,5g of cassava starch,12 g of gluten,2g for salt.Three reproducibility tests were carried out under this condition,and the sensory score was 93 and the broken rate was 2.75%.(3)The extrusion technology of black rice and black bean noodle was studied by researching the effects of extrusion factors(water content,extruding temperature,screw speed)on sensory score and broken rate.The better process is as follows: the amount of water is 33%,the first extrusion temperature is 65℃,the second extrusion temperature is 134℃,and the screw speed is 81 r/min.Three reproducibility tests were carried out under this condition,,the sensory score was 96 and the broken rate was 2%.We can conclude that the broken rate and sensory evaluation were decent.(4)Every 100 g of black rice and black bean noodles contain 38.9g protein,9.8g fat,29.5g carbohydrates and 4.6g dietary fiber.In conclusion,This experiment determined the formula and technology of making noodles by using two-stage single screw extrusion technology,and with black rice and black beans as the main raw materials,which added a new kind of mixture noodle and laid the foundation for the industrialization of black rice and black bean in the future.