Optimization of Anti-aging Formulation of Processed Noodles by Response Surface Methodology
In order to solve the problems of easy aging,short shelf life,and storage regeneration of processed noodles,this article uses wheat flour as raw material,and takes the hardness increase and sensory evaluation of processed noodles before and after storage as indicators.Through single factor and response surface experiments,the optimal production process of Baoji processed noodles is explored and optimized,and a new formula with good taste and long storage period is developed.The single factor test showed that the water content of starch paste,the addition of potato starch,konjac gum,and the pH value of starch paste had significant effects on the increase of processed noodles hardness;The response surface experiments showed that when the water content of starch slurry was 1.5 times of starch,the addition of potato starch was 4.5%,the addition of konjac gum was 0.06%,and the pH value of starch slurry was 6.5,the hardness increase of processed noodles was the smallest,the taste was the best,and the anti-aging effect was good.Under this condition,the hardness of processed noodles increased by 93.72%,and its anti-aging performance and taste were significantly better than those of other treatments.
response surface methodologyprocessed noodlesanti-aging formula
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