干制方便米线品质改良的分析-analysis of quality improvement of dry instant rice noodle.docxVIP

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干制方便米线品质改良的分析-analysis of quality improvement of dry instant rice noodle.docx

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干制方便米线品质改良的分析-analysis of quality improvement of dry instant rice noodle

ABSTRACTRicenoodlesisaChinesetraditionalfood,whichisappreciatedbycustomers,andhasabroadmarketinthesouthernofChina.Atpresent,instantfreshricenoodlehasabestsales,butit’sdifficulttocirculateonthemarketduetoretrogradationanddeteriorationofnoodlequality.Thecookingricenoodlescirculateeasilyonthemarket.However,thecookingtimeofcookingricenoodlesislongerthanthatofinstantfreshricenoodle,whichresultsininconvenienttoeatandaffectsthesales.Withtheacceleratedpaceoflife,dry-typeinstantricenoodlesisbecominganewgrowthpointofthemarketduetoitsconvenienttoeatandnon-friedinstantfoodthatisconsistentwiththeconceptionofhealthandnutrition.However,therearelotsofdisadvantagessuchasdisappointingtexturalproperties,ahigherbreakrateandalongercookingtime,thatlimitthedevelopmentofthemarketofdry-typeinstantricenoodles.Itisnecessarytodeeplyandsystematicallyinvestigatethequalityofdry-typeinstantricenoodles.Inordertoimprovethequalityofdry-typeinstantricenoodles,basedonmeasuringtexturalproperties,cookingloss,cookingweight,cookingtime,color,breakrateandmicrostructure.Firstly,thispaperstudiedeffectsofthreekindsofadditives(curdlan,sodiumpyrophosphateandcassavaacetylesterificationstarch)onthequalityofdry-typeinstantricenoodles,andfurtheroptimizedandobtainedtheiroptimalcontentsbyrespresponsesurfacemethod(RSM);Secondly,thepaperinvestigatedinfluencesofsemidrygrindingandmicrowave-vacuumdryingonthequalityofdry-typeinstantricenoodles;Finally,thepaperstudiedeffectofthreekindsofprocessingconditionsonthequalityofdry-typeinstantricenoodles,andalsoobtainedtheoptimalprocessingconditionsusingRSM.Themainconclusionswereasfollows:Theadditionofcurdlan,sodiumpyrophosphateandcassavaacetylesterificationstarchreducedcookingtime,cookinglossandbreakrate,increasedcookingweightandspringiness.Curdlanandsodiumpyrophosphateincreasedhardnessandchewinessofdry-typeinstantricenoodles,whilecassavaacetylesterificationstarchhadtheoppositetrend.Curdlanandcassavaacetylesterificationstarchincreasedstickiness,sodiumpyrophosphatemadethesurfaceofdr