Effects Of Different Frozen Storage Conditions On The Quality Of Pueraria Fresh Wet Noodles

Pueraria lobata is a widely used medicinal and culinary ingredient that is rich in various bioactive compounds.It boasts a range of health benefits,including myocardial protection,insulin resistance reduction,anti-inflammatory and antioxidant properties,anti-tumor properties,anti-alcoholism activity,and liver protection.As material standards of living continue to rise,people have increasingly turned to nutrition,health,and functional food products.In this study,we added pueraria lobata powder at varying proportions(0%,5%,10%,15%,20%,25%)to flour to create frozen pueraria lobata wet noodles.Our goal is to improve the utilization rate of pueraria lobata products,increase the added value of frozen noodles,optimize the functionality and quality of traditional food products,and provide a theoretical foundation for further development of frozen noodles.The relevant results are as follows:(1)The effect of the addition of pueraria lobata powder on the colour difference of the mix was mainly a reduction in the yellowness of the mix,with less effect on the whiteness and redz-greenness of the mix.The addition of pueraria lobata powder leads to a decrease in the powder properties of the mixed powder,a gradual decrease in water absorption,and a downward trend in formation time,stability time,and kneading index.The weakening degree increases,and the powder properties of the mixed powder significantly decrease when the addition amount of pueraria lobata powder exceeds 20%.As the amount of pueraria lobata powder added increases,the hardness,elasticity and chewability of mixed flour dough were decreased.When the addition amount of pueraria lobata powder was 25%,the physical properties of the dough are the lowest,and the decrease was significant compared to the addition amount of 20%,indicating that when the addition amount of pueraria lobata powder exceeds 20%,the texture of the dough was greatly affected.(2)As the proportion of pueraria lobata powder gradually increases,the breaking rate of noodles after cooking increases,and the water absorption decreases.The cooking loss rate of noodles increases,.The amount of pueraria lobata powder added has a significant impact on the sensory evaluation of noodles.The larger the proportion of pueraria lobata powder added,the brighter the color of cooked noodles.However,when the addition amount was 25%,the noodles will appear semi transparent after cooking,and the sensory acceptance will decrease.When the addition amount of pueraria lobata powder was 15%,the sensory score of noodles was the highest,and some pueraria lobata powder and wheat flour have a mixed aroma.There was no significant difference in sensory scores between Pueraria lobata powder and Pueraria lobata powder at a dosage of 20%.When the amount of pueraria lobata powder added exceeds 20%,the pueraria lobata characteristic taste of noodles increases,the medicinal aroma was prominent,and the acceptance level decreases.As the amount of pueraria lobata powder added increases,the hardness,elasticity,and chewiness of noodles show a trend of first increasing and then decreasing,but both are lower than those of noodles without pueraria lobata powder added.When pueraria lobata powder was added at more than 20%,the pueraria lobata taste of the noodles increases,the medicinal flavour was more prominent and the acceptability was reduced.Therefore,based on comprehensive sensory evaluation and texture indicators,noodles made with a 20% addition of pueraria lobata powder have the highest acceptance.(3)Under the condition of-18 °C,with the extension of frozen storage time,the hardness and chewiness of pueraria lobata noodles showed a trend of first increasing and then decreasing,and the elasticity of the noodles gradually decreased,while the viscosity increased.There was a significant difference in the water distribution of fresh and wet noodles frozen at-10 °C compared to those frozen at-18 °C,-30 °C,and-40 °C.At a rapid freezing temperature of 10 °C,the content of bound water and weakly bound water in noodles was low,and the peak time was displayed on the right coordinate,indicating a higher water activity.A lower freezing temperature helps to maintain the moisture content of fresh and wet noodles with pueraria lobata,while a longer freezing time can lead to the sublimation of free water in fresh and wet noodles.Even with the addition of pueraria lobata powder,which helps to retain water,the sublimation of free water in fresh and wet noodles cannot be completely avoided.