Fine dried noodle curing effect evaluation method based on extension displacement resistance in vertical rolling direction

Abstract

The invention provides a fine dried noodle curing effect evaluation method based on extension displacement resistance in a vertical rolling direction. The method comprises the following steps: putting a wheat flour into a dough mixer to obtain dough wadding; performing constant-temperature curing on the kneaded dough wadding or a dough belt formed by rolling the dough wadding; rolling the cured dough wadding or dough belt; placing the rolled dough belt on a flat plate, uniformly sampling by using a strip sampler, taking the dough belt along the direction vertical to the rolling direction, and analyzing the tensile capacity of the dough belt; and measuring the tensile property of the dough belt obtained along the direction vertical to the rolling direction, wherein the testing parameters of the tensile capacity is characterized by taking the anti-extension displacement as an evaluation index of the curing effect of the fine dried noodles. The method can more sensitively reflect the curing process effect, is simple to operate, is high in sensitivity and good in precision compared with the existing evaluation method, can realize in-situ real-time sampling in the curing process, and can evaluate the fine dried noodle curing process effect in time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for evaluating the curing effect of dried noodles based on the anti-extension displacement in the vertical rolling direction. Background technique [0002] Noodles are a staple food that Chinese residents love very much, among which vermicelli occupies a dominant position in noodle products because of their advantages of convenience and low price. The main process of making dried noodles is: weighing→noodle kneading→curing→pressing→cutting→drying→finished product. Aging, which is commonly referred to as "waking up noodles", is an important step in making dried noodles. The essence of ripening is to rely on the extension of time to automatically adjust the internal tissue of the dough, so that the distribution of each component is more uniform. The gluten tissue in a tense state is relaxed and extensible, and the water-swelling proteins adhere to eac...

AI Technical Summary

Problems solved by technology

Its disadvantages are: the measurement results are affected by the moisture content of the noodles, the shape of the noodles, the length, width and thickness of the noodles. Influenced by humidity, the repeatability of test results is poor

Its disadvantages are: in the process of steaming dried noodles, the determination of the optimal cooking time is greatly affected by the subjective factors of the testers, it is difficult to judge accurately, and it takes a long time

However, the TPA test results are greatly affected by the ambient temperature and humidity, and the judgment of the optimal cooking time of dried noodles will also have a significant impact on the test results

[0006] On the whole, the current evaluation method has the following problems: 1. The sensitivity of the method is low, and the variation range of the measured value is small: for example, in the TPA test, the aging time is extended from 10min to 90min, and the elastic variation range is 0.74-0.84 , the range of change is small, and it cannot sensitively reflect the curing effect; 2. The method is not precise enough and the repeatability is poor: for the cooking quality of dried noodles, the determination of the optimal cooking time is greatly influenced by human beings, and it is easy to appear in the test process. error, poor repeatability

However, the determination of TPA is greatly affected by environmental factors, and the temperature and humidity in the test process will affect the test results, so the data repeatability is poor; Noodles are the research object, and the degree of ripening cannot be detected during the ripening process, so it is inconvenient to make timely adjustments according to the quality of the ripening results; 4. The operation is cumbersome: whether it is to measure its cooking quality or TPA parameters, it is necessary to obtain the final product that is After the dried noodles are cooked, the measurement takes a long time to prepare and the operation is cumbersome; 5. It takes a long time: when the above method is used for measurement, the noodle strips need to be shredded and dried after being rolled for many times, and they need to be balanced after being made into dried noodles. Follow-up measurement after moisture and cooking takes a long time

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