Determination of the maximum bending degree of the noodles <11> Take 10 noodles, cut the noodles into 180mm lengths with a knife, find a coordinate paper (about 300mm long, 200mm wide), mark the horizontal and vertical coordinates on the coordinate paper, take the horizontal The coordinates are 90 mm. A glass strip (about 200 mm long, about 5 mm wide, and about 2 mm thick) is prepared so that one long side is aligned with the abscissa. Place a noodle on the edge of the glass in the thickness direction, hold one end with your hand, and align it with the zero mark of the horizontal coordinate. The other end slowly moves in the middle along the long side of the glass strip, so that the noodles are in the middle. The plane of the coordinate paper is curved into a circular arc until it breaks. Write down the arc height (H) and chord length (L) of the noodle when breaking, then calculate the maximum bending (H/L), and finally take the average of 10 times. .
The moisture content of the noodles was determined by the 105e constant weight method. The ash content of the noodles is determined by the 550e burning method (GB5505-85). The best cooking time of the noodles is determined by placing 500mL of tap water in the aluminum pan. After the water boils, put 30 noodles and start timing (in all experiments) The adjustable electric knob of the electric furnace is set at a fixed position, and the lid is not covered, so as to ensure that the whole experiment is in a similar boiling state. After boiling for 115 minutes, pick up one with bamboo chopsticks and squeeze with two transparent glass plates. After that, every 10s will pick up one for extrusion, and the time when the white hard core line disappears inside the noodle is the best cooking time (accurate to 10s).
The noodle cooking loss was determined by taking 30 noodles and weighing it with an analytical balance. Cook the noodles to the best cooking time as described above, then quickly remove the noodles with bamboo chopsticks, transfer the noodle soup to a 500mL volumetric flask, use a small amount of water aluminum pan (at least 3 times) and pour it into the volumetric flask. Make up and mix. 200 mL of noodle soup was taken from a volumetric flask into a 250 mL beaker that had been baked to constant weight, carefully baked to near dryness on an electric furnace, and then placed in a 130e oven to dry to constant weight, and then the cooking loss of the noodles was calculated.
When measuring the thickness and width of the noodle, the outer diameter micrometer is used, while the national standard uses a thickness gauge to measure its thickness. However, the same effect can be achieved with the outer diameter micrometer, and the average error range is 011%0.5%. The data shows that the thickness of the sample noodle is 0161.4mm and the width is 13mm. 2 the shoulder surface and the length of the 3 dragons are very close. So the section is basically square. The thickness of the noodles specified by the national standard is 0161.4mm and the width is 01810.0mm. It can be seen that the sample noodles meet the national standard.
There is no clear evaluation method for the whiteness of the noodles. In this experiment, the whiteness of the noodles was evaluated mainly by the method of pulverizing, sieving, and measuring the whiteness of the noodle samples. However, the sieve number to be passed through the sieve must be specified so that the measured data is comparable. From the experimental results, the standard powder noodles have the lowest whiteness and the deepest color; the dandan has the highest whiteness and the lightest color. This is consistent with the sensory evaluation results. The whiteness of the other four samples was not much different, and the sensory evaluation was basically indistinguishable. The national standard mainly uses the high and low bending rate of the noodles to evaluate whether the noodles are easy to break. The maximum bending angle is not easy to observe when measuring, and the comparability is poor. It is difficult to compare the difficulty of breaking. The method of measuring the maximum bending degree of the noodle to determine the difficulty of the fracture of the noodle is relatively simple and accurate. It can be seen from the experimental results that the maximum bending degree of the 1 fine powder noodles is the largest, and the maximum bending degree of the 2 danshou faces is the smallest, so the 2 samples are most likely to be broken.
The whiteness of the noodle surface decreases with the increase of ash. Therefore, the whiteness of the noodle can be indirectly inferred and compared by measuring the ash of the noodle. The optimal cooking time of the noodles is positively correlated with the thickness of the noodles. The greater the thickness, the longer the optimal cooking time. The cooking loss of the noodles is positively correlated with the water absorption of the noodles. The greater the cooking loss of the noodles, the higher the water absorption rate of the noodles.
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