Research On Antisepsis And Wet Raw Noodles Used In Soup-Stock

The microorganisms,which are parasitic on the wet-fresh noodle,lead it to deteriorate and change color in the natural environment and make it a short shelf life duing to the high content moisture.In order to solve the problem,the study used different antistaling agent to deal with the wet-fresh noodles for achieving prolong the date of minimum durability,so as to provide some theoretical industrial production base.(1).The storage test shows that the microbes are one of the most important factors,which make the wet-fresh noodles corrupt.In the process of storage,the microorganisms in the wet-fresh noodles multiply along with the time,the color of the noodles become yellow gradually,but the changing of the dry weight is not obvious.Without any freshness maintenance of the wet-fresh noodles in storage,the number of microorganisms have more than the national hygiene standards(≤10000cfu/g)after 3d,so much so that the color have obviously changed.(2)alcohol,calcium propionate,nisin and Natamycin were tested for their bacteriostatic ability,the results were:Natamycin(24d at room temperature,65d at refrigeratory temperature)>nisin(21d at room temperature,60d at refrigeratory temperature)>calcium propionate(12d at room temperature,60d at refrigeratory temperature)>alcohol(24d at room temperature,55d at refrigeratory temperature)(3)Satisfied natamycin and nisin mix:when the adding amount of nisin equal to 0.1/kg and the adding amount of Natamycin equal to 0.3g/kg,the bacteria rate of sterilisation could achieve 67.6%,all fungi would be killed,the sterilisation rate could achieve 100%.the microbial number would higher than the national standard in the condition of the storage to day 30days under room condition,or under the environment of the storage to 95days in the refrigerator.(4).The study of steam cook characteristics indicates that:increasing the amount of preservatives which used for make fresh wet noodles,the dry materials bibulous rate of fresh wet noodle is falling,but the lose rate of dry basis is increasing.when added amount of alcohol is equal to 3%of water added in dough,the dry material absorption rate decrease 56%in condtion of store in room temperature over 12 days.and the adsorption rate will drop 68%in the terms of store in refrigeration for 55days.when added amount of calcium propionate is equal to 0.25g/kg,the dry material absorption rate decrease 97%in condtion of store in room temperature over 12 days.and the adsorption rate will drop 71%in the terms of store in refrigeration for 60 days.when added amount of Natamycin is equal to 0.6g/kg,the dry material absorption rate decrease 87%in condtion of store in room temperature over 24 days.and the adsorption rate will drop 73%in the terms of store in refrigeration for 65 days.when added amount of nisin is equal to 0.2g/kg,the dry material absorption rate decrease 93%in condtion of store in room temperature over 21 days.and the adsorption rate will drop 70%in the terms of store in refrigeration for 60 days.when the adding amount of nisin equal to 0.1/kg and the adding amount of Natamycin equal to 0.3g/kg,Not only the longest storage time,the impact of the dry matter of the water absorptionis also small,the dry material absorption rate more than 125%in condtion of store in room temperature over 27 days.and the adsorption rate will drop 117%in the terms of store in refrigeration for 90 days.