Research On The Preservation Technology And Quality Of Fresh Wet Noodles

Fresh wet noodles are convenient to eat and have a strong taste,and are deeply loved by consumers.With the improvement of people’s living standards and the upgrading of consumption,the market consumption of fresh wet noodle products is increasing.However,due to the high moisture content,the fresh wet noodles is prone to decay and deterioration in the environment of high temperature and high humidity,and the shelf life is very short,which seriously restricts the industrial scale production of the fresh wet noodles.In this paper,aiming at the problem of microbial breeding and deterioration of fresh wet noodles during storage,the effects of pulsed glare sterilization and improving agent and modified atmosphere packaging technology on the reproduction of microorganisms on fresh wet noodles and its quality change were systematically studied.The main research contents,research methods and research results of the thesis are as follows.First,the effect of pulsed light sterilization technology on microorganisms in fresh wet noodles was studied.Taking the sterilization rate of bacteria as the evaluation index,the influence of pulsed light energy,pulse distance and pulse times on the growth of microorganisms on the fresh wet noodles was studied,and the optimal pulsed light sterilization process conditions were optimized through orthogonal experiments as follows:The sterilization energy of pulsed strong light was 800 J,the number of pulses was 20times,and the pulse distance was 5 cm.Compared with the bacterial load of the blank control group,which was 3.83 lg（CFU/g）,it was reduced by 1.05 lg（CFU/g）,which could effectively reduce the carrier amount in the fresh wet noodles.Secondly,the effects of adding different additives（monoglyceride,sorbitol,propylene glycol）to the fresh wet noodles on the microbial growth and quality changes of the fresh wet noodles were studied.The results showed that the growth of microorganisms in wet noodles was significantly inhibited with the increase of monoglyceride content.After the fresh wet noodles were stored at 25°C for 12 h,the bacteria content of the fresh wet noodles with the maximum amount of propylene glycol,monoglyceride and sorbitol added in the safe range was reduced by 1.19 lg（CFU/g）,1.77 lg（CFU/g）,0.55 lg（CFU/g）,which indicates that the bacteriostatic effect of adding 1.0 g/kg monoglyceride to fresh wet noodles is better than adding 30 g/kg sorbitol and 1.5 g/kg of propylene glycol was added.Sorbitol is the best additive for maintaining the moisture content of the fresh wet noodles.At 12 h,the moisture content of the fresh wet noodles added with 30 g/kg sorbitol remained at 33.84%,and the moisture content of the blank control group decreased to33.43%.In terms of the influence on the texture properties of the fresh wet noodles,low hardness and poor chewiness can be regarded as unsatisfactory quality of the fresh wet noodles.The compound additive is 1.2 g/kg of propylene glycol.The selected compound additives（monoglyceride 1.0 g/kg,propylene glycol 1.2 g/kg,sorbitol 30 g/kg）were added to the fresh wet noodles at the same time.The storage period of wet noodles can be extended to 24 h when stored at 25°C.Finally,the effect of modified atmosphere packaging with different ratios of CO₂and N₂on the fresh-keeping effect of the fresh wet noodles with different CO₂and different N₂ratios after sterilization by the optimal pulsed light sterilization process was studied.influence,and determine the optimal technical parameters of modified atmosphere packaging.The research results show that the fresh wet noodles with the ratio of 70%CO₂+30%N₂modified atmosphere packaging can extend the fresh wet noodles to 48 h during storage at 25°C.This paper provides a new idea for the shelf-life extension technology of fresh wet noodle products through the combined use of new physical sterilization technology pulsed light sterilization,compound bacteriostatic agents and modified atmosphere packaging,and lays a foundation for realizing the expansion of the sales radius of fresh wet noodles.