Study On A New Type Of Wet Raw Noodles With Rich Nutrition

Noodles, with a long history of more than two thousand years, are the most common traditional food in China and other Asian countries, because of its simply making, quickly cooking, conveniently eating, and economic benefits. As Chinese traditional food, noodles contain a variety of nutrients, including fat, carbohydrates, protein, minerals and vitamins. However, there are some problems of noodles, such as nutritional deficiency, instable color and poor quality. Thus, the objective of this study was to solve those problems. The addition of pumpkin powder and surimi meet the demand of nutrition. The color of noodle was improved by the pumpkin pigment. With high water content, wet raw noodles showed a short shelf life due to microbial spoilage and browning reaction. Currently, the study on preservation of wet raw noodles was mainly about acid treatments, the taste of noodles after acid treatment turned bad. Microwave sterilization and preservatives in wet raw noodle were studied in this paper to prolong its shelf life. The main experimental results were as follows:1) UV-visible spectrophotometer scans showed that pigment of pumpkin had a characteristic absorption peak at446nm. And the pigment had better stability at the appropriate temperature range, indoor conditions, neutral and alkaline conditions. The result of a single factor experiment test showed that the best addition of pumpkin powder was4%.2) By single factor experiment and orthogonal test, the best formula was40%surimi,2%salt and0.2%dietary alkali, which earned the the highest score.3) The effects of modified starch (oxidized starch, starch acetate, phosphate starch) were studied. The results of cooking properties, textural properties, rheological properties indicated that the oxidized starch and phosphate starch can improve those properties of wet raw noodle, while the starch acetate deteriorate those qualities.4) The effects of microwave sterilization and preservatives on prolonging the shelf life of wet raw noodles were studied in this paper. The best microwave sterilization processing was2450Hz,800W,60s. The antiseptic effect of alcohol, sodium dehydroacetate, calcium propionate, natamycin on noodles indicated that0.10g/kg natamycin was the best, while the best preservation effect was got, when combined0.10g/kg of natamycin and3g/kg alcohol.Adding pumpkin powder and surimi,in noodles can intensify nutritional ingredients of noodles and play an important role in the nutritional therapy and health care function. The manufacture of the nutrition and health care noodles will satisfy people’s demand on nutrition and health care. The cooking and sensory qualities of noodles were improved by adding the modified starch. Microwave sterilization and preservatives can prolong the shelf life. The results laid a foundation for further processing application of wet raw noodles.