Research on the key technological application of extrusion type quick-frozen highland barley fish noodle based on the fuzzy comprehensive

Authors

HU Xinjie, School of Food Science and Tecnology, Jiangnan University, Wuxi, Jiangsu 214122, China;College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
ZHAO Xuemei, Sichuan Tourism College, Chengdu, Sichuan 610100, China
DING Jie, Sichuan Tourism College, Chengdu, Sichuan 610100, China
DUAN Lili, Sichuan Tourism College, Chengdu, Sichuan 610100, China

Abstract

Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score of noodle was positively correlated, but the impact was not significant. The optimum parameters for extrusion type quick-frozen highland barley fish noodle were: water addition 18.84%, mixing time of 12 min, settling time of 25 min and freezing temperature of -32 ℃.

Publication Date

4-28-2017

First Page

164

Last Page

170,194

DOI

10.13652/j.issn.1003-5788.2017.04.032

Recommended Citation

Xinjie, HU; Xuemei, ZHAO; Jie, DING; and Lili, DUAN (2017) "Research on the key technological application of extrusion type quick-frozen highland barley fish noodle based on the fuzzy comprehensive," Food and Machinery: Vol. 33: Iss. 4, Article 32.
DOI: 10.13652/j.issn.1003-5788.2017.04.032
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/32

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