STUDY ON FERMENTATION TECHNOLOGY AND QUALITY OF FERMENTED HAND-PULLED NOODLES

As a traditional noodle category in our country,fermented hand-pulled noodles are popular with consumers with their special texture and flavor characteristics.With yeast as starter cultures,the effects of fermentation conditions on the tensile properties of dough and the quality of noodles (sensory quality,cooking quality) and the production process of fermented hand-pulled noodles were studied,and the best fermentation condition was optimized by using orthogonal experimental design.The results showed that the yeast amount,salt amount and the fermentation time had a significant effect on the tensile properties of the dough and the quality of noodles.The best fermentation condition was adding 3.5% salt and 0.20% yeast to the dough and fermenting for 240 min.Under this fermentation condition,the noodles got the highest sensory score of 81.25.The fermented hand-pulled noodles obtained in this condition were not only good in extension properties,but also more nutritious and delicious,which was in line with the high pursuit of food nowadays.