This article studied the quality improvement of yam fine dried noodles made from raw materials such as Huai yam pulp and wheat flour.Pulse strong light and microwave technology were used to protect the color of yam pulp,and the optimization of key process conditions on the quality of Huai yam pulp noodles was studied.The results showed that when making dried noodles,adding 48％Huai yam pulp fine dried and supplemented with 1％gluten powder could achieve higher sensory scores.At the same time,the composite treatment using pulsed strong light(with a flicker frequency of 1.0 Hz and a single pulse energy of 500 W,irradiated 20 times)and microwave irradiation(with a power of 360 W and a time of 10 s)could effectively inhibit the peroxidase activity in yam,delay its browning,improve the hardness,adhesiveness,and chewiness of dried noodles.This provides a new approach for processing Huai yam noodles.
维普
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