Studies On The Preservation Of Wet-fresh Rice Noodles

Wet-fresh rice noodles’ characteristics are fresh, tasty, and have good chewquality and rice-flavor, have won the good graces of consumers. However, at present,most wet-fresh rice noodles are produced by family workshops, sanitary conditioncould not guarantee and shelf life was short, which effect overwhelmingly wet-freshrice noodles, market. With the social rhythm’s speeding up, wet-fresh rice noodles’industrialization becomes very important. The most important problem of wet-freshnoodles. Industrialization is storage and preservation. Therefore, this researchprovided the essential technical for wet-fresh rice noodles.In order to improve the storage quality of wet-fresh rice noodles, this subject isbased on three aspects affecting the shelf life of wet-fresh rice noodles. Firstly, thispaper discussed the impact of the original moisture content of the wet-fresh ricenoodles’ quality, and quality changes were observed in the storage period in order toprovide a stable sample for subsequent experiments. Secondly, this paper investigatedeffect of different storage temperature on wet-fresh rice noodles’ quality. Finally, thewet-fresh rice noodles sterilization process was optimized. The main conclusionswere as follows:The results showed that moisture content was63.5%wet-fresh rice noodlesproducts highest rated the senses. In the storage period, along with the increase of thecontent of water, shelf-life became shorter, sensory quality became poor faster,cooking loss rate and broken bars rate increased faster, microbiology indicators morethan the standard required for the faster, the faster more acidic. Texture analysisshowed that the hardness, adhesiveness, chewiness were with the moisture content,.Comprehensive consideration, selecting63.5%for wet-fresh rice noodles was the bestmoisture content.In the storage period, along with the increase of temperature, sensory scoredecreased faster, cooking loss rate and broken bars rate increased faster, microbiologyindicators more than the standard required for the faster, the faster more acidic.Texture analysis showed that hardness, adhesiveness, chewiness was increased fastest at4℃. At20℃and above, as the temperature increased, more and more smallchanges were happened in texture parameters. Wet-fresh rice noodles at4℃were nodeterioration within48h, at20℃and at28℃without deterioration within16h, and at37℃without deterioration within8h.Heat sterilization experiments could make the shelf life prolong up to7d, thetotal number of colonies was significantly reduced after sterilization. Cooking losshad increased. The higher temperature and longer sterilization time, the greater thecooking loss and broken bars rate were. Sensory score was decreased slightly.Hardness, adhesiveness, springiness and chewiness were increased. Considering theseindicators, selecting90℃/30min was the best sterilization conditions. Picklingsterilization experiments could make the shelf life prolong up to4d. Textural analysisshowed hardness and chewiness were decreased, but adhesiveness was increased.Rice noodles’acidity was significantly higher. High acidity affected the sensoryquality. Lower concentrations pickling cooking could reduce the rate of loss andbroken bars. Higher concentrations pickling cooking could increase the rate of lossand broken bars. Considering all these factors, selecting1.0%/60s was the beststerilization condition. Microwave sterilization experiments could make the shelf lifeprolong up to4d. Moderate microwave sterilization improved the quality of wet-freshrice noodles, cooking loss and broken bars rate has little effect. Excessive microwavesterilization did not contribute to the cooking quality, but cooking loss and brokenbars rate were increased. Considering all these factors, selecting480W/50s was thebest sterilization condition. Microwave sterilization had little effect on the textureparameters. The optimum pickling-heat sterlization parameters was determined bysingle-factor tests and orthogonal analysis. It was shown that the optimum hydrolysiscondition was acid concentration1.0%, pickling time60s, heat sterilizationtemperature90℃, heat sterilization time30min. The optimum pickling-microwavesterlization parameters was determined by single-factor tests and orthogonal analysis.It was shown that the optimum sterlization condition was acid concentration1.0%,pickling time60s, microwave power480W, microwave sterilization time50s.