Study On The Forming And Drying Characteristics Of Potato Oat Compound Noodles

Potato,an emerging staple food product with both satiety and nutritional functions,contains perfect proteins that can make up for the lack of amino acids in ordinary staple foods.Oat is a full-price nutritious coarse grain containing high protein,high fat and dietary fiber,which can adjust the diet structure.In this study,potato and oat were added to common wheat noodles to produce potato-oat compound noodles,and the dietary structure of staple food products was adjusted while"the potato staple"was changed.This article uses potato and wheat flour as the main raw materials,and supplemented with oats to improve the health function.First,the main component of the potato starch-wheat protein system is studied to provide a basis for the formation of compound noodles.Second,the amount of oats added is explored to ensure The shape and texture of the compound noodles,determine the formula of the compound noodles and the differences in properties with ordinary noodles,then use a new heat pump-hot air combined drying technology to dry the compound noodles and optimize the drying conditions,and finally study the compound noodle drying under the optimal drying conditions The change of water migration and mathematical characterization in the process form a perfect formula,preparation and drying system of potato-oat compound noodles.The main conclusions are as follows:1.In order to study the effect of potato starch on compound noodles,the viscosity characteristics,microstructure and thermal characteristics of potato starch-wheat protein blend system with different ratios were measured.The results showed that the addition of potato starch increased the viscosity of the system and increased the potato starch.It can dilute the gluten protein network structure more strongly.The wheat protein moves the phase transition peak of starch to high temperature,and at the same time plays a certain role in masking the disintegration of starch,which can slow down the starch settling and regeneration.2.The addition of different proportions of oat flour has different effects on the texture,drying,and sensory characteristics of potato composite noodles.With the increase of oat content,the composite noodle dietary fiber swelling and starch dissolution caused its comprehensive texture score to decrease first and then increase.When the oat content is low,the noodle structure is dense and the porosity is small.During the drying process,as the oat content increases,its effective water diffusion coefficient decreases first and then increases.When the oat content is 10%,the effective water diffusion coefficient of the compound noodle is the largest,the drying time is shorter,the drying rate is higher,and it is more suitable for actual production;Sensory evaluation by fuzzy mathematics method,the highest score is obtained when the oat content is 10%,and the sensory acceptance is higher.3.The properties of potato-oat composite noodles were characterized by determining the starch crystal form,infrared structure,texture characteristics and amino acid analysis.The results showed that the crystal structure was C-type crystal structure,the crystal phase content was low,and the degree of lattice order was reduced.Infrared spectroscopy showed that the compound noodles had more amorphous starch conformation,poor crystallinity,and enhanced hydrogen bond strength,which affected both its mechanical properties and water holding capacity.Compared with ordinary wheat noodles,the texture properties of composite noodles are slightly lower in hardness and chewability,but their elasticity,recovery and water absorption are higher.Through amino acid analysis,we can see that there are more essential amino acids in potato oat compound noodles,which is higher than ordinary wheat noodles,and it has a certain effect on lowering blood sugar and cholesterol.4.The effect of different drying conditions on the combined heat pump-hot air drying characteristics of potato-oat compound noodles was explored.As the temperature of the heat pump increases,the moisture content of the conversion point increases,and the temperature of the hot air increases,the effective moisture diffusion coefficient of the combined drying increases The energy consumption for drying is reduced,and the cooking loss rate decreases first and then increases.The Box-Behnken test is used to optimize the drying process of compound noodles.The heat pump temperature and the moisture content of the conversion point have a very significant effect on the comprehensive score,and the hot air temperature has a significant effect on the comprehensive score.The temperature was 34°C,the hot air temperature was 45°C,and the water content of the conversion point was 30%.Under this drying parameter,the composite score of potato-oat composite noodles was the highest.5.The heat transfer law of potato-oat compound noodles during the heat pump-hot air combined drying process was studied.The results showed that the combined drying of compound noodles can be characterized by the Midilli model(p<0.01).The effective water diffusion coefficient of the compound noodles is 3.82×10^-10 m²/s?5.12×10^-10 m²/s.Fresh wet noodles have the highest content of weakly bound water and the largest density of hydrogen protons in the middle of the noodles.As drying progresses,the total water content continues to decrease and the weakest bound water has the largest decrease.During the drying process,the peak of weakly bound water shifts to the left,the peak value decreases When the degree of equilibrium decreases,the proportion of bound water is greater than that of free water.The dry base moisture content was positively correlated with the peak area A(p<0.01).As the drying progresses,the microstructure of the compound noodles becomes more and more dense,the deep-bound water is tightly bound to the macromolecules,and the gluten network is more complete.