| Noodles are one of the traditional staple foods of our country.They occupy an important position in Chinese food culture and are deeply loved by consumers.The development of frozen dough technology is in the ascendant,with the emergence of frozen bread dough,steamed bun frozen dough,fried dough sticks,etc.Combining frozen dough technology with the production of noodles is of great significance to promoting the industrialized production of noodles and innovating noodle production methods.Take-out noodles will become "lumpy" during the delivery process,and the noodles will become hard and sticky,which seriously affects the eating quality of the noodles.Therefore,it is necessary to study ways to improve the quality of takeaway noodles.In this project,the key production process of frozen noodle dough,the thawing process of frozen noodle dough,the compound improver of frozen noodle dough and the method of extending the quality of take-out cooked noodles were systematically studied.The study involved four units:(1)The determination of the production process of frozen noodle dough.The best freezing temperature and the best freezing center temperature is determined by analyzing the formation of ice crystals at different freezing temperatures and the effects of different freezing temperatures and freezing center temperatures on the quality of frozen dough and frozen dough noodles;(2)Studied the thawing process parameters on the effects of frozen dough noodle cooking quality and sensory quality,on the basis of single factor experiments,the thawing process parameters are optimized through response surface analysis;(3)In order to improve the quality of frozen dough and noodles,the effects of different modifiers on the freezeable water content,rheological properties,freeze-thaw stability of frozen dough,and the color,texture quality,and cooking quality of frozen dough noodles were studied,and on the basis of single factor study,the compound improver of frozen noodle dough was obtained by orthogonal optimization with sensory score as the index;(4)Finally,study the effects of different cooking methods,different super-cooled water time,super-cooled water temperature,and oil mixing on the adhesion and sensory quality of noodles,and determine the best take-out noodle processing method to extend the quality of take-out noodles.The quality of frozen dough noodles and frozen dough noodles added with compound improvers were compared.The main conclusions were as follows:1.The maximum ice crystal formation area of noodle dough was-1℃～5℃,and the freezing rate of noodle dough passing through the zone of maximum ice crystal formation(ZMICF)at freezing temperatures of-20℃,-30℃ and-40℃ were respectively-0.12℃ min-1,-0.23℃ min-1,-0.32℃ min-1,faster FR can pass ZMICF more quickly,which can maintain the integrity of the dough gluten structure.Through the analysis of the freezing water content,texture quality,cooking quality and sensory quality,the best freezing temperature is-30℃,and the freezing center temperature is-18℃.2.The results of single factor experiment of thawing time、thawing temperature and thawing humidity showed that the cooking loss rate of frozen dough noodles was the lowest and the sensory score was the highest when thawing time was 55 min,thawing temperature was 35℃ and thawing humidity was 75%.On the basis of single factor experiments,the optimal thawing process was optimized by response surface methodology as follows:thawing time 56.5 min,thawing humidity 74%,thawing temperature 36℃,at this time the quality of frozen dough noodles is the best.3.The addition of different modifiers has a significant effect on the freezing water content,steady-state rheological properties and freeze-thaw stability of frozen noodle dough.The addition of SSL,Xanthan gum,Gluten and VC can significantly reduce the freezing water content of the frozen noodle dough,significantly improve the deformation resistance of the frozen noodle dough and increase the internal strength.After the addition of SSL,the water separation rate of the frozen noodle dough first decreased and then increased.The water separation rate of the frozen noodle dough with xanthan gum showed a continuous decreasing trend,and the water separation rate of the frozen noodle dough with the gluten powder decreased significantly.The continuous decrease tends to be gentle;after adding VC,the water separation rate of the frozen noodle dough shows a trend of first decreasing and then increasing.The addition of different modifiers significantly improved the color,texture quality,cooking quality and sensory quality of frozen dough noodles.Through the single factor test,it is concluded that the optimal addition amount of different modifiers was:SSL 0.15%,xanthan gum 0.4%,gluten 4%,VC 0.012%.The sensory score was used as the indicator to optimize the L9(34)orthogonal experiment on the basis of the single factor experiment,and the best compound ratio was:sodium stearoyl lactylate 0.15%,gluten 4%,xanthan gum 2%,VC 0.016%.4.Seven cooking methods were studied(M1:cooking for 3.5 min;M2:steaming for 2 min and cooking for 2 min;M3:steaming for 2 min and cooking for 3 min;M4:steaming for 3 min and cooking for 2 min;M5:steaming for 3 min.2.5 min;M6:steaming for 4 min,cooking for 2 min;M7:steaming for 4 min and cooking for 2.5 min),supercooled water time,supercooled water temperature,mixing oil volume,the influence of the adhesiveness of noodles and sensory scores.The research showed that the noodle cooking method of steaming for 4 min and boiling for 2 min,120 s of supercooled water time,5℃～10℃ of supercooled water temperature,and 2 g of oil mixing can significantly reduce the adhesion of takeaway noodles and improve the senses.quality.The hardness,elasticity,chewiness,and adhesion of fresh dough noodles all showed an upward trend with the extension of the delivery time.Frozen dough noodles and frozen dough noodles with compound modifiers basically showed the same trend.The fresh dough group noodles had the highest sensory score and the best taste,followed by the frozen dough group with compound improver,and the frozen dough group had the worst noodle quality.The frozen dough noodles added with the compound improver can basically maintain their quality within 90 minutes during the take-out delivery process,and consumers can get the taste close to fresh dough noodles after they get the take-out noodles.Therefore,the frozen dough noodles after adding the compound improver are more suitable for take-out delivery.take-out noodles. |
