Formula Optimization of Fermented Hollow Noodles

WANG Ting; LIU Chong; ZHENG Xueling

doi:10.13386/j.issn1002-0306.2021090261

Volume 43 Issue 12

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(12): 231-239. > DOI: 10.13386/j.issn1002-0306.2021090261

WANG Ting, LIU Chong, ZHENG Xueling. Formula Optimization of Fermented Hollow Noodles[J]. Science and Technology of Food Industry, 2022, 43(12): 231−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090261.

Citation:

PDF (2731 KB)

Formula Optimization of Fermented Hollow Noodles

College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

More Information

Received Date: September 22, 2021
Available Online: April 14, 2022

Graphical Abstract

Abstract

Abstract

Machine-made fermented hollow noodles are a new nutritious flavored noodle product that appeared in the market in recent years, however, the influence of the formula on the quality of machine-made fermented hollow noodles is still unclear. In this paper, the direct fermentation method was used to make fermented hollow noodles. The effects of different addition amounts of yeast, salt, and water in flour on the cooking characteristics, texture characteristics, and sensory quality of fermented hollow noodles were investigated by a single factor experiments. On this basis, the formula of fermentation hollow noodle was optimized by response surface Box-Behnken experiment. The results showed that the best formula for fermented hollow noodles was: Based on the quality of flour, the amount of yeast added was 0.83%, the amount of salt added was 0.64%, and the amount of water was 33.67%. The evaluating value of the fermented hollow noodles under the optimized conditions was 0.909, which was consistent with the evaluating value of 0.932 predicted by the model, indicating that its flavor was good, the taste was smooth, cooking and texture characteristics were excellent. The addition of salt and water had extremely significant effects on the chewiness of the fermented hollow noodles (P<0.01), the addition of yeast and water had a significant effect on the total sensory score (P<0.05), and the addition of salt had a very significant effect on the cooking loss (P<0.01). This research could provide theoretical and technical guidance for the production of machine-made fermented hollow noodles.
- fermented hollow noodles,
- yeast,
- mechanical production,
- cooking characteristics,
- texture characteristics,
- formula optimization

FullText(HTML)

References (34)

References

[1]	林娟. 空心面加工技术的研究[D]. 西安: 陕西科技大学, 2013. LIN J. Studies on the process technology of kongxin noodle [D]. Xi’an: Shaanxi University of Science and Technology, 2013.
[2]	WANG J R, GUO X N, XING J J, et al. Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles [J]. Food Chemistry, 2020, 320.
[3]	FOIS S, CAMPUS M, PIU P P, et al. Fresh pasta manufactured with fermented whole wheat semolina: Physicochemical, sensorial, and nutritional properties[J]. Foods,2019,8(9):422. doi: 10.3390/foods8090422
[4]	MARCO M, ROSSANA C, GIUSEPPE R C. Recent advances in the use of sourdough biotechnology in pasta making[J]. Foods, 2019, 8(4): 129.
[5]	于小磊. 发酵荞麦面条制备工艺研究[J]. 食品科技,2011,36(12):144−146. [YUX L. Preparation of fermented buckwheat noodles[J]. Food Science and Technology,2011,36(12):144−146. YUX L. Preparation of fermented buckwheat noodles [J]. Food Science and Technology, 2011, 36(12): 144-146.
[6]	大久長範, 鈴木直樹, 三浦みどり, et al. 手延べ乾麺の空隙形成に関与する耐塩性酵母[J]. 日本食品科学工学会誌,2012,59(9):442−446. [NAGANORI O, NAOKI S, MIDORI M, et al. Halotolerant yeast participates in the cavity formation of hand-pulled dry noodle[J]. Journal of the Japanese Society of Food Science and Technology,2012,59(9):442−446. doi: 10.3136/nskkk.59.442 NAGANORI O, NAOKI S, MIDORI M, et al. Halotolerant Yeast Participates in the Cavity Formation of Hand-pulled Dry Noodle [J]. Journal of the Japanese Society of Food Science and Technology, 2012, 59 (9): 442-446. doi: 10.3136/nskkk.59.442
[7]	XIONG X, LIU C, SONG M, et al. Effect of characteristics of different wheat flours on the quality of fermented hollow noodles [J]. Food Science & Nutrition, 2021.
[8]	张蕴华, 汪磊, 陈洁, 等. 酵母种类对空心挂面品质的影响[J]. 食品工业科技,2021,42(10):62−67. [ZHANG Y H, WANG L, CHEN J, et al. Effect of yeast specieson quality of empty-inside noodle[J]. Science and Technology of Food Industry,2021,42(10):62−67. ZHANG Y H, WANG L, CHEN J, et al. Effect of yeast specieson quality of empty-inside noodle[J]. Science and Technology of Food Industry, 2021, 42(10): 62-67.
[9]	WANG J R, GUO X N, YANG Z, et al. Effect of sodium bicarbonate on quality of machine-made Kongxin noodles[J]. LWT,2021,138:110670. doi: 10.1016/j.lwt.2020.110670
[10]	熊小青, 刘翀, 郑学玲. 发酵时间和酵母添加量对液态预发酵挂面品质的影响[J]. 食品科技,2021,46(7):167−173. [XIONG X Q, LIU C, ZHENG X L. Effect of fermentation time and amount of added yeast on the quality of dried liquid prefermented noodles[J]. Food Science and Technology,2021,46(7):167−173. XIONG X Q, LIU C, ZHENG X L. Effect of fermentation time and amount of added yeast on the quality of dried liquid prefermented noodles [J]. Food Science and Technology, 2021, 46(7): 167-173
[11]	HUTTON T. Sodium technological functions of salt in the manufacturing of food and drink products[J]. British Food Journal,2002,104:126−152. doi: 10.1108/00070700210423635
[12]	YE Y, ZHANG Y, YAN J, et al. Effects of flour extraction rate, added water, and salt on color and texture of Chinese white noodles[J]. Cereal Chemistry,2009,86(4):477−485. doi: 10.1094/CCHEM-86-4-0477
[13]	刘健飞, 郑学玲, 刘翀. 不同水分对复合压延面片力学性质及面条品质的影响[J]. 食品工业科技,2021,42(17):64−69. [LIU J F, ZHENG X L, LIU C. Effects of different moisture content on the mechanical properties of compound sheeting dough sheet and the quality of cooked noodles[J]. Science and Technology of Food Industry,2021,42(17):64−69. LIU J F, ZHENG X L, LIU C. Effects of different moisture content on the mechanical properties of compound sheeting dough sheet and the quality of cooked noodles [J]. Science and Technology of Food Industry, 2021, 42(17): 64−69.
[14]	LIU C, JIANG X, WANG J, et al. Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles[J]. Cereal Chemistry,2019,96(1):115−128. doi: 10.1002/cche.10115
[15]	HORMDOK R, NOOMHORM A. Hydrothermal treatments of rice starch for improvement of rice noodle quality[J]. LWT-Food Science and Technology,2007,40(10):1723−1731. doi: 10.1016/j.lwt.2006.12.017
[16]	FU B X. Asian noodles: History, classification, raw materials, and processing[J]. Food Research International,2008,41(9):888−902. doi: 10.1016/j.foodres.2007.11.007
[17]	吴丹. 紫薯全粉面条生产工艺优化及品质形成机理研究[D]. 郑州: 河南农业大学, 2017. WU D. Study on the processing production and mechanism of quality formation purple sweet potato noodles [D]. Zhengzhou: Henan Agricultural University, 2017.
[18]	吴港城, 张慜, 王玉川, 等. 高品质面条工艺配方优化 [J]. 食品与生物技术学报, 2015, 34(2): 215-223. WU G C, ZHANG M, WANG Y C, et al. Formula optimization for producing high quality noodle [J]. Journal of Food Science and Biotechnology, 2015, 34(2): 215-223.
[19]	YE X, SUI Z. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time[J]. International Journal of Biological Macromolecules,2016,84:428−433. doi: 10.1016/j.ijbiomac.2015.12.054
[20]	YEOH S Y, LUBOWA M, TAN T C, et al. The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles[J]. Food Chemistry,2020,333:127425. doi: 10.1016/j.foodchem.2020.127425
[21]	YI C, YANG Y, ZHOU S, et al. Role of lactic acid bacteria in the eating qualities of fermented rice noodles[J]. Cereal Chemistry,2017,94(2):349−356. doi: 10.1094/CCHEM-07-16-0187-R
[22]	TAN H Z, LI Z G, TAN B. Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving[J]. Food Research International,2009,42(5-6):551−576. doi: 10.1016/j.foodres.2009.02.015
[23]	TAN H L, TAN T C, EASA A M. Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes[J]. LWT,2018,97:396−403. doi: 10.1016/j.lwt.2018.07.031
[24]	荆鹏, 郑学玲, 丁旋子, 等. 食盐对面絮及面条品质影响研究[J]. 粮食与饲料工业,2014(9):32−35. [JING P, ZHENG X L, DING X Z, et al. Effect of salt on the quality of dough pieces and noodle[J]. Food and Feed Industry,2014(9):32−35. JING P, ZHENG X L, DING X Z, et al. Effect of salt on the quality of dough pieces and noodle [J]. Food and Feed Industry, 2014(9): 32-35.
[25]	ROMBOUTS I, JANSENS K J, LAGRAIN B, et al. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles[J]. Journal of Cereal Science,2014,60(3):507−513. doi: 10.1016/j.jcs.2014.09.003
[26]	ZHANG Y, LIU C, HONG J, et al. Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles[J]. International Journal of Food Science Technology,2020,55(7):2783−2793. doi: 10.1111/ijfs.14531
[27]	王晓曦, 邵青, 张振铎, 等. 小麦破损淀粉含量对制品蒸煮品质影响及其机理[J]. 粮食与油脂,2001(3):10−12. [WANG X X, SHAO Q, ZHANG Z D, et al. Effect of damaged wheat starch content on cooking quality and its mechanism[J]. Cereals & Oils,2001(3):10−12. doi: 10.3969/j.issn.1008-9578.2001.03.004 WANG X X, SHAO Q ZHANG Z D, et al. Effect of damaged wheat starch content on cooking quality and its mechanism [J]. Cereals & Oils, 2001(3): 10-12 doi: 10.3969/j.issn.1008-9578.2001.03.004
[28]	PLOYPETCHAR T, GOHTANI S. Effect of sugar on starch edible film properties: Plasticized effect[J]. J Food Science and Technology,2018,55(9):3757−3766. doi: 10.1007/s13197-018-3307-7
[29]	MAJZOOBI M, LAYEGH B, FARAHNAKY A. Inclusion of oat flour in the formulation of regular salted dried noodles and its effects on dough and noodle properties[J]. Journal of Food Processing and Preservation,2014,38(1):48−58. doi: 10.1111/j.1745-4549.2012.00742.x
[30]	葛珍珍, 王维静, 高珊珊, 等. 微发酵对面条风味及其储藏过程中品质特性的影响[J]. 食品工业科技,2021,42(13):95−102. [GE Z Z, WANG W J, GAO S S, et al. Effect of slight fermentation on the flavor and storage quality of noodles[J]. Science and Technology of Food Industry,2021,42(13):95−102. GE Z Z, WANG W J, GAO S S, et al. Effect of slight fermentation on the flavor and storage quality of noodles[J]. Science and Technology of Food Industry, 2021, 42(13): 95−102.
[31]	PARK C S, BAIK B K. Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles[J]. Cereal Chemistry,2002,79(6):867−873. doi: 10.1094/CCHEM.2002.79.6.867
[32]	LARROSA V, LORENZO G, ZARITZKY N, et al. Improvement of the texture and quality of cooked gluten-free pasta[J]. LWT,2016,70:96−103. doi: 10.1016/j.lwt.2016.02.039
[33]	胡云峰, 王奎超, 陈媛媛. 不同加水量对生鲜面条品质的影响[J]. 食品研究与开发,2017,38(24):88−92. [HU Y F, WANG K C, CHEN Y Y. Effect of different water addition on quality of fresh noodles[J]. Food Research and Development,2017,38(24):88−92. doi: 10.3969/j.issn.1005-6521.2017.24.018 HU Y F, WANG K C, CHEN Y Y. Effect of different water addition on quality of fresh noodles [J]. Food Research and Development, 2017, 38(24): 88-92. doi: 10.3969/j.issn.1005-6521.2017.24.018
[34]	TAN H L, TAN T C, EASA A M. Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles[J]. Food Structure,2020,26:100154. doi: 10.1016/j.foostr.2020.100154

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	张莉，李桐，白茹，魏晓明，王梦倩，逄金柱，张智勇. 酵母发酵对挂面食用品质和消化特性的影响. 粮食与饲料工业. 2025(01): 57-61 .
2.	王丹，李河，周松华，李会珍，侯天宇. 超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化. 中国调味品. 2024(01): 18-24 .
3.	张伟峰，黄泽华，王玉坤，张剑，赵萌萌，崔晚晚，安艳霞，殷贵鸿，周朋辉，赵阳. 复合菌发酵对非油炸方便面品质的影响. 食品科学. 2024(05): 210-216 .
4.	刘安伟，吕莹果，邱学明，徐卫. 信阳手工挂面产业的现状与发展路径研究. 粮油科学与工程. 2024(02): 49-51 .
5.	郭佳，刘翀，郑学玲. 醒发工艺对挂面品质及风味的影响. 食品与发酵工业. 2024(11): 247-255 .
6.	杨园园，郇美丽，李桐，魏晓明，赵希雷，刘琪龙，宋燕燕，黄鑫蕾，张智勇，张毅，赵艺媛，解树珍. 不同厚度发酵挂面品质研究. 食品与发酵科技. 2024(05): 89-94+126 .
7.	王文琪，王爱红，刘振海，陈恒均，黄玉军. 响应面优化乳酸菌发酵空心挂面制作工艺. 现代食品科技. 2024(09): 144-152 .
8.	宁恒，马森，李力. 麦麸膳食纤维对发酵挂面品质的影响. 食品工业科技. 2023(18): 115-122 . 本站查看
9.	徐蓓怡，王婧萱，李新宸，苏柯瑞，渠冰洁，张霞，梁赢，王金水. 酵母种类和发酵方式对冻融前后冷冻熟制空心面品质的影响. 食品研究与开发. 2023(17): 76-81 .
10.	吴静仪，冯红，吕庆云，王学东，陈曦，蒋修军，万芳. 泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化. 食品工业科技. 2023(19): 244-251 . 本站查看
11.	王纯，宫兆海，代福娟，操宇，刘君也，李志建. 不同种属酵母菌对发酵挂面品质的影响研究. 食品科技. 2023(10): 129-133+140 .
12.	周慧超，刘翀，郑学玲. 添加不同粒度小麦颗粒粉对面团特性及挂面品质的影响. 食品与发酵工业. 2023(22): 86-93 .
13.	权苗苗，许飞，陈洁，汪磊，谢亚敏，曹菲. 多菌种酵制多孔挂面的品质及风味物质分析. 河南工业大学学报(自然科学版). 2022(05): 53-60 .