Ripening And Drying Technology Of Instant Dough Slice In Soup And Development Of Vegetable Dough Slice

In this paper,Teyi powder was used as raw material to determine and compare the quality,starch gelatinization degree,gelatinization characteristics and microstructure indexes of dough slices and dough slices after three ripening methods（steam ripening,microwave ripening and steam microwave ripening）,select a better ripening method,and optimize the ripening process by response surface principal component analysis;Determine and compare the drying characteristics,quality and microstructure indexes of dough under different drying methods,and select the suitable drying method for dough;The effects of microwave power,firepower and load on drying characteristics and sensory evaluation were explored,and the drying kinetic model was established;Using celery,carrot,tomato and chamagu as raw materials,pulping in proportion,study the sensory score and quality of various vegetable pasta,determine the optimal addition amount of vegetable paste,and determine the retention of nutrients after three methods（raw pasta,ripening treatment,ripening and drying treatment）.The main results are as follows:（1）Among the three ripening methods,the quality of dough after steam microwave ripening is better.The effects of microwave heat,steam microwave ripening time and steam flow rate on the quality and sensory evaluation of dough are explored.The steam microwave ripening process of dough is optimized by combining response surface principal component analysis.The results show that the quality is better when the microwave heat is 60%,the steam microwave ripening time is 3 min and the steam flow rate is 4 L/min.（2）The effects of Microwave drying（Microwave drying,MD）,Hot air drying（Hot air drying,HAD）,Microwave hot air drying（Microwave-hot air drying,MD-HAD）,Microwave vacuum drying（Microwave-vacuum drying,MVD）and Vacuum freeze drying（Vacuum-freeze drying,VD-FD）on the quality,gelatinization characteristics,microstructure and sensory evaluation of dough slices were compared.The results show that the drying rate of dough is MVD>MD>MD-HAD>HAD.MD has better quality and shorter rehydration time;From the gelatinization characteristics,VD-FD has better effect but high cost.Therefore,MD is a better drying method;Compared with its microstructure,VD-FD>MD>MVD>HAD>MD-HAD has large and more voids in the cross-section protein network structure after MD drying,which can shorten the rehydration time.After VD-FD drying,the voids in the cross-section protein network structure are small and less,and the rehydration time is long;Through the determination of sensory evaluation,after MD drying,the score is high and the taste is good.（3）Explore the changes of drying characteristics of dough under different drying conditions,g et the moisture change trend of dough in the process of microwave drying,and get the law of wa ter loss.The results show that with the increase of microwave power and firepower and the decre ase of load,the faster the dough drying and the shorter the drying time.From the drawing of the relationship curve of ln MR-t and ln（-ln MR）-lnt,it is concluded that the page equation is suitable for the modeling of dough microwave drying,After analyzing the data,the page equation under di fferent microwave power（G）is ln（-ln MR）₁=8.3519×10^-3G+8.1588×10^-6G²-1.5967+(0.45334+2.9425×10^-3G-2.285×10^-6G²)lnt;Under different microwave firepower（H）,the page equation is ln（-ln MR）₂=2.1635×10^-2H-6.4406×10^-5H²-4.39914+(1.4709-4.7125×10^-3H+2.0625×10^-5H²)lnt;Under different load（S）,the page equation is ln（-ln MR）₃=4.8846×10^-2S-4.7936×10^-4S²-1.5785+(0.1228+2.71275×10^-2S-1.31938×10^-4S²)lnt,combined with the factors of dough quality and production,the drying process is o ptimized as follows:microwave power 550 W,microwave firepower 60%and dough load 100 g.i t is verified that the predicted value is close to the actual value,which shows that the drying kine tic model is relatively reliable and provides a theoretical reference for the actual dough drying pro duction.（4）Using celery,carrot,tomato and chamagu as raw materials,the effects of the addition amount of four kinds of vegetable pulp on its quality and sensory evaluation were studied,and then the optimal addition amount of four kinds of vegetable pulp was determined.The results showed that when the addition amounts of celery pulp,carrot pulp and tomato pulp were 35 g and chamagu pulp were 30 g respectively,they had higher sensory score,better taste,shorter rehydration time,relatively small cooking loss rate,higher water absorption index and nutrient retention.