Study On The Formula Of Rice Noodles And The Law Of Quality Change During Storage

As a food made from barley,it is a traditional staple food of the Tibetan people,which is rich in nutrition,easy to eat,and suitable for hunger and cold,and is deeply loved by consumers.In order to increase the color of the rice dumpling products,it is proposed to make the fresh noodles through formula research and explore their shelf life,in order to provide theoretical support for the development of the rice dumpling processing industry.(1)Through the determination of the nutritional composition of Zhuoqiao,it was found that its content was 5.10% water,9.14% protein,1.50% fat,and the total content of amino acids was 33.80%,of which the essential amino acids were complete,accounting for 18.85% of the total amino acid content,flavored amino acids accounted for 27.69% of the total amino acid content with AAS as the standard,the first limiting amino acid was methionine,CS was the standard,and the first limiting amino acid was lysine.A total of 25 fatty acids were detected,of which the highest content was polyunsaturated fatty acids,which accounted for more than 80% of the total fatty acids.(2)Through the study of the quality change law during storage,it is found that the moisture content of chymes increases first and then decreases during storage,indicating that the water absorption and then loss process during storage.Soluble proteins showed different degrees of hydrolysis,and the results showed that high temperature accelerated the hydrolysis of soluble proteins.The content of malondialdehyde and fatty acid value gradually increased with the extension of storage time,and the growth rate under the conditions of 40 °C and RH75% was greater than that under the storage conditions of room temperature and 30 °C and RH75%,and the content of fatty acid value reached a maximum of 28.63mg/100 g and 46.69mg/100 g under the conditions of room temperature,30 °C and RH75%,respectively,and reached the maximum value of 28 days of storage at 40 °C and RH75%.The change trend of LOX enzyme and LPS enzyme increased first and then decreased during the whole storage period,and the change of CAT enzyme showed a certain range of fluctuations.The results of the chromatic difference experiment show that the higher the temperature,the longer the storage time,and the darker the brightness of the chryso.The changes of volatile components during storage were mainly changes in aldehydes,ketones and alkanes,and a total of 75 volatile components were detected.(3)The formula of fresh noodles and the shelf life model of fresh noodles are established.The main results showed that the formula of fresh noodles was obtained by the principal component analysis of single factor and orthogonal experimental data with sensory quality,cooking quality and texture quality as the indicators: the amount of salt added was 1.50%,the amount of edible alkali added was 0.30%,the amount of gluten powder was 4.00%,and the amount of glutamine transaminase was 0.40%.The experimental results of storing fresh noodles for 7 days showed that the total number of colonies of fresh noodles under 4°C storage reached the maximum on the third day of storage,and the surface of fresh noodles under 20°C and 30°C conditions would be covered with moldy white spots accompanied by foul odor after two days.Through the dynamic model equation,the shelf life model of the fresh noodles was established,and the results showed that the shelf life was 6.2 days,which was small with the measured value.Prove that this shelf life model works.