Preparation And Preservation Of Wet Raw Noodles With Tartary Buckwheat And Burdock

For the preparation of noodles with high buckwheat content,there are problems such as difficult to form,poor viscoelasticity and noodle rheology,poor cooking characteristics and poor taste,a buckwheat wet and raw noodles were prepared using single-factor and response surface optimization methods,supplemented with dried burdock leaves,and systematically analyzed the effect of burdock leaf juice concentration(0.00%,1.25%,2.50%,3.75%,5.00%)on buckwheat dough The rheological properties of buckwheat dough and the quality of buckwheat wet and raw noodles were systematically analyzed,and then the freshness of the prepared wet and raw noodles was studied.Finally,a smooth texture,viscoelastic and buckwheat content of 90% buckwheat burdock raw wet noodles,and its preservation study,the results of the study are as follows:(1)Buckwheat raw wet noodles formulation research: through a single-factor test to determine the proportion of buckwheat flour and puffed buckwheat flour,the amount of gluten added,salt and alkali added,the amount of water added.Then the sensory score as an evaluation index,the response surface of the three main raw materials to optimize the addition of flour,to determine the buckwheat flour for 73%,puffed buckwheat flour for 15% and gluten for 12%,salt and alkali additions of 1.2% and 0.2%,respectively,the amount of water added to 25% of the preparation of buckwheat noodles with good textural characteristics.(2)The effect of burdock leaf juice on the rheological properties of buckwheat dough: the use of viscometer and rheometer to study the effect of different concentrations of burdock leaf juice on the rheological properties of buckwheat burdock raw wet dough,found that burdock leaf juice can reduce the viscosity and regeneration value of the dough,improve the thermal stability of the mixture and shear resistance,at a concentration of 3.75% burdock leaf juice,the regeneration value of the dough can be reduced to 669.00 cp,the disintegration value is reduced to 120.00 cp.The rheological properties showed that burdock leaf juice could enhance the cross-linking effect between dough molecules,increase the polymer content and polymerization in the dough,and increase the elasticity of the dough.And the infrared spectrum of buckwheat burdock raw wet noodles by mid-infrared examination found no major changes,indicating that the covalent bonds between molecules did not produce new interactions.(3)Effect of burdock leaf juice on the quality of buckwheat raw and wet noodles:The noodles prepared by adding five concentration gradients of burdock leaf juice were measured including cooking properties,textural properties,color,sensory,reducing ability,microstructure and in vitro starch digestibility and predicted glucose production index.Burdock leaf juice enhanced the cooking properties and cooking characteristics of the buckwheat raw wet noodles,improved the texture,stretch,color and sensory scores of the noodles,increased the reducing substances and dietary fiber content of the noodles,and the microstructure also indicated that the addition of burdock leaf juice resulted in more tightly bound noodles.The concentration of burdock leaf juice at 3.75%reduced the cooking loss to 9.67% and the breakage rate to 13.33%,increased the DPPH radical scavenging capacity and total polyphenol content to 78.69% and 823.94 mg/100 g,respectively,and increased the dietary fiber content to 16.93 g/100 g.Meanwhile,the noodles prepared at this concentration reduced the starch digestibility and so that the e GI value of 45.85%.(4)buckwheat burdock raw wet noodles preservation: the preparation of buckwheat burdock raw wet noodles using air conditioning packaging,using ultraviolet radiation for 1 h and 2 h for sterilization,and in the preservation of 4 ℃ and-18 ℃,respectively.It was determined that on the basis of the gas packaging,UV irradiation for 1 h and storage at-18°C was used.The total number of bacterial colonies,mold and yeast in the samples was less than 10 CFU/g after 30 d of storage,indicating that the quality of buckwheat burdock raw wet noodles was safe during the 30 d storage time.