Effect Of Ultrafine Grinding Oat Bran On The Quality Of Instant Noodles

Oat bran is a by-product produced during the processing of oats.It is rich in nutrition,especially high in dietary fiber.However,at present,there are few development and utilization of oat bran,most of which are used as animal feed,resulting in waste.The particle size of the powder can be changed by ultrafine grinding technology,so as to improve the utilization rate of the powder.In this thesis,oat bran was used as raw material to ultrafinely crush oat bran powder.The powder characteristics,nutritional components and physical and chemical properties were determined,and the optimum grinding time was selected.Then,oat bran instant noodles were made from ultrafine crushed oat bran.The single factor test was carried out with the addition of oat bran powder,salt,gluten powder and xanthan gum.The response surface test was carried out with the sensory score as the response value to determine the optimal formula.Finally,the quality was tested and the shelf life of oat bran instant noodles was determined.(1)Compared with untreated oat bran powder,the particle size of superfine grinding oat bran powder became smaller,water holding capacity,oil holding capacity,emulsion stability,cation exchange capacity and adsorption capacity increased,and the properties of the powder changed.By measuring the basic nutritional components,functional properties and physical and chemical properties of the powder,the optimum grinding time was 6 min.(2)Oat bran instant noodles were prepared by superfine grinding of oat bran for 6min and adding appropriate amount of wheat flour.The optimum formula was determined by single factor and response surface test.The addition amount of oat bran powder was70 %,the addition amount of wheat flour was 30 %,the addition amount of salt was 2 %,the addition amount of gluten was 3 %,and the addition amount of xanthan gum was 0.4 %.At this time,the noodles had the best surface gloss,elasticity,hardness,palatability and unique aroma of oats.(3)The optimum cooking time of oat bran instant noodles was 4.50 min.At this time,the cooking loss rate was 5.03 %,the water absorption rate was 91 %,the broken rate was0,and the noodle soup was clear.(4)Determination of the shelf life of instant noodles : during storage,the sensory score of oat bran instant noodles decreased,the water content and water activity increased,and the TBA value increased;by using the ASLT accelerated preservation test method,it was predicted by the formula that at 25 °C,the noodle breaking rate exceeded the standard at 195 d,the acid value exceeded the standard at 228 d,the total number of colonies exceeded the standard at 186 d,and the coliform group exceeded the standard at 203 d.Based on the above results and the results of sensory score,TBA value,water activity and water content,oat bran instant noodles reached the end of shelf life at 186 d.