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Our corn is rich in resources and huge development prospects. The traditional pasta noodle products is our common, deeply loved by the people. Food cooking extrusion technology is introduced into the processing of corn noodles, both noodle processing technology innovation, but also broaden the application of the corn in the food, is of great significance. Characteristics of this thesis, corn flour and wheat flour mixed powder, mixed powder extruded noodle quality parameters of the extrusion process, additives in several aspects of the use of extruded noodles, the results are as follows: ordinary wheat flour, adding different proportions maize flour, of mixed dough silty characteristics. Results show that, add the amount of corn flour 20%, mixed dough major performance for the wheat flour dough characteristics, more than 30% of the amount of corn flour added, mixed noodles group has basically lost the nature of the wheat flour dough farinograph Evaluation mixed powder The farinograph property has lost its practical significance for the assessment. The tensile properties of the mixed dough of the study showed that the powder mixed in the increase of the added amount of corn flour, the balance between the decline in the elasticity and extensibility of the dough, the dough strength weakened, easier to rheology, tensile properties of the dough worse, the mixed powder processing performance decreases. Gelatinization characteristics of the study showed that less than 10%, the amount of corn flour add pasting properties of the mixed powder, the powder mixed with wheat flour; amount of corn flour 15% powder mixed pasting properties; When add corn flour higher than 15%, the powder mixed complex similar to corn flour, in addition to the peak temperature, other RVA pasting properties change. Mixed powder extrusion noodle quality studies have shown that, with the increase in the amount of corn flour added, the squeeze noodles gelatinization first rose and then dropped 15% maximum extrusion Noodle quality is getting worse, squeeze increasing pressure noodles combined with fat content. The extruded noodles Microstructure observed, extruded noodles cut surface roughness, the amount of corn flour is preferably 15% and 25% of the mixed powder the microstructure of the extruded noodles. The parameters of the extrusion process to obtain the materials plus water, the temperature of the barrel (III region), screw speed on the extruded noodle gelatinization degree quadratic regression equation. Optimal combinations of the extrusion process parameters by means of the equation, the material plus 31.1% moisture, barrel temperature (Ⅲ area) 122.5 ° C, screw speed 53r/min. The optimal formula obtained by single factor test and orthogonal test the extruded noodles composite improver: Sodium alginate 0.3%, phosphate 0.2%, 0.1% monoglycerides, salt 2%. In this case, the extruded noodles rehydration time 8.8min, 85.43% water absorption the cooking loss rate of 3.75%.
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