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In this thesis, the water chestnut starch as raw material, the use of dynamic rheometer, rapid viscosity analyzer, differential scanning calorimetry, scanning electron microscopy and other methods, on the nature of the water chestnut starch particles, rheological properties and gelatinization and aging characteristics System, and to further explore the process parameters of the water chestnut starch fans. Caltrop starch 1, is extracted by repeated water extraction caltrop starch granules is obtained by scanning electron microscopy, an elliptical shape, a small part of the polygon, the average particle diameter of 5-30μm. Caltrop starch amylose content of 28.01%, the insoluble amylose was 15.88%, the hydration capacity of 2.01g / g. 3, the use of rapid viscosity analyzer caltrop starch gelatinization temperature of 81.7 ° C -88.6 ° C, measured DSC atlas method gelatinization temperature of 79.5 ° C -87.3 ° C the dynamic rheometer gelatinization temperature of 83.0 ℃ -87.1 ℃. Rheological experiments show that the water chestnut starch paste is a non-Newtonian pseudoplastic fluid, thixotropy, shear stability is not good, prone to shear thinning phenomenon. Add NaCl and monoglyceride can make caltrop starch paste shearing stress decreases, the apparent viscosity decreases slightly, the hysteresis area increases; caltrop starch paste shearing stress increased significantly add xanthan gum and cellulose sodium, apparent viscosity unchanged, hysteresis area changed little; the Caltrop starch dynamic rheological analysis process caltrop starch G 'and G \Shen nature of the storage process, the thermal characteristics analysis, aging water chestnut starch short-term aging regenerative fast, overall regenerative ability store 24h percentage (R%) 11.76 6, the caltrop fans Processing Engineering major control factors: the freezing temperature of the water content in the dough modulation process, containing gravy and freezing process, aging time, freeze time. dough thixotropic curve analysis and thixotropic curve hysteresis loop area and the actual production to determine the best dough process parameters: water content of 45%, including the the gravy amount of 5%, the holding temperature of 30 ° C or at room temperature. investigated by orthogonal experiment method, freezing temperatures, freezing time and aging time fans quality, too freezing temperature is the most critical factor affecting the fans quality, followed by aging time, the optimum conditions for: gelatinization good fans at 4 ℃ aging 6h, then frozen -2 ℃ for 6h 7 caltrop fans and the comparative evaluation of the quality of mung bean vermicelli, boiling water chestnut fans a smaller loss, better transparency, but the bar breaking rate, tensile strength, shear deformation fans quality evaluation parameter difference in mung bean vermicelli. improve FANS quality by adding other types of starch, mainly investigated two aspects of the types of added starch and add the proportion of starch added starch types, mung bean starch for fan quality results better in sweet potato starch on the addition ratio, 50% of the mung bean starch mung bean starch paste mixed with 50% of the water chestnut starch make gravy paste, making the water chestnut fans broken bars rate decreases from 2-3 to 0-1, the shear deformation, tensile deformation from 42.6 to 74.32 from 0.22 to 0.32 .
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