Effect of Different Drying Parameters on the Quality of Fine Dried Noodles

In order to study the effect of different drying technology(the main temperature is 35,50,70 ℃)on the quality of vermicelli,this article studies the effects of different drying processes on the quality of fine dried noodles by setting different drying process parameters and measuring the cooking characteristics,texture characteristics,color,gelatinization characteristics and microstructure of the noodles. The study found that with the increase of the temperature in the main drying stage,the optimal cooking time of the fine dried noodles increased significantly(P<0.05),and there was no significant difference in the whiteness value(WI);the peak viscosity,final viscosity and disintegration value of the fine dried noodles showed There was no obvious change in peak time and gelatinization temperature;SEM observation showed that starch granules also swelled and ruptured during drying at 70 ℃ in the main drying stage,the number of surface cracks on the fine dried noodles decreased,and internal cracks tended to increase;Through multiple regression analysis of texture characteristics,the regression equations of drying parameters and texture characteristics are obtained,and it is concluded that temperature-time index factor is the main factor affecting viscosity,and humidity-time index factor is the main factor affecting hardness and chewability factor. By simulating the actual situation of industrial production,this paper provides a theoretical basis for further research on the drying characteristics of fine dried noodles.