Study On The Preservation And Quality Control Of Wide Strip Semi-dried Noodles

Semi-dried noodles are widely favored by customers because of its rich nutrients and pleasant tastes.Their market capacity in China is gradually expanding and their development prospects are broad.However,most of the semi-dried noodles in the market are thin or standard noodles with a width of 1.0～3.0 mm.The wide strip semi-dried noodles(WSSN)products are prone to bubbling during cooking process,which will deteriorate its apparent quality and affect consumer acceptance.In addition,semi-dried noodles are rich in nutrients and have a high water content,making them prone to spoilage during storage.To solve the above problems,this paper studied the effects of preservatives which commonly used in semi-dried noodles industry on the bubbling phenomenon in cooking,and then studied the effects of acids and acidic salts,thermal sterilization process,and noodle moisture content on the bubbling phenomenon,shelf life,and quality of WSSN.Firstly,the effects of commonly used preservatives(such as edible alcohol,edible alkali,salt,sorbitol,sodium lactate,phosphate)for semi-dried noodles on the bubbling phenomenon of WSSN in cooking process were studied.The results showed that edible alcohol and alkali were the main factors causing bubbling phenomenon of WSSN,and the number of bubbles in noodles increased with the addition of preservatives.The WSSN with 5% edible alcohol and0.4% sodium carbonate added had the most serious cooking and bubbling phenomenon.In this regard,the effects of calendering methods(calendering ratio,number of times of dough folding and rolling)on the bubbling phenomenon of WSSN in cooking were investigated.The results showed that,with the addition of 5% edible alcohol,the number of bubbles in WSSN did not change significantly with the increase of the rolling ratio,but significantly increased with the increase of the number of times the dough was folded and rolled;With the addition of0.4% sodium carbonate,the number of bubbles in WSSN decreased significantly with the increase of the rolling ratio,and increased significantly with the increase of the number of times the dough was folded and rolled.In summary,edible alcohol and sodium carbonate are not suitable for adding to WSSN.Secondly,the effects of acids and acidic salts(fumaric acid,FA;monosodium fumarate,MF;phosphoric acid,PA)on the bubbling phenomenon,short shelf-life,and cooking quality of WSSN were studied.The results showed that the addition of three acids and acidic salts did not cause bubbling in WSSN during cooking process.The microbial assay results showed that0.3% PA(p H 4.34)can extend the shelf life of WSSN from 2 days to 3 days.The results of texture and cooking characteristics showed that with the addition of acid and acid salt,the hardness and cohesiveness of WSSN decreased significantly(p<0.05),and the adhesiveness,cooking loss and water absorption increased significantly(p<0.05).At the same dosage,PA has the most significant degradation effect on the quality of WSSN.The SDSEP results showed that PA,FA,and MF all reduced the degree of protein cross-linking in WSSN,and0.3% PA had the most significant inhibitory effect on protein cross-linking.Next,the effect of thermal sterilization process on the bubbling phenomenon in cooking,long shelf-life,and quality of WSSN(with 0.3% PA added)was studied.The results showed that when the folding and rolling times of the noodles increased to 10 times,the WSSN subjected to high-temperature sterilization did not experience bubbling phenomenon in cooking.Microbial results indicated that pasteurization(88～98℃;10～30 min)can extend the shelf life of WSSN to over 120 days,while high-temperature sterilization(118～121℃;5～15min)can extend the shelf life of WSSN to over 215 days.The results of texture and cooking characteristics indicated that compared with the pasteurization group,the high-temperature sterilization group has an increase in hardness and chewiness of WSSN,a decrease in adhesiveness,and an increase in optimal cooking time and water absorption.The SDSEP results showed that the degree of protein cross-linking in WSSN increased significantly(p<0.05)with the increase of sterilization time and temperature,indicating that thermal sterilization promoted the formation of gluten network,which is consistent with the previous results of texture and cooking characteristics.The RVA measurement results showed that high-temperature sterilization could significantly(p<0.05)reduce the peak viscosity,disintegration value,and retrogradation value of starch in WSSN,indicating that high-temperature sterilization can inhibit starch aging in noodles and improve starch stability.Finally,the effect of water content(21%～27%)after WSSN dehydration and drying on the quality of WSSN(with 0.3% PA added,selecting sterilization parameters of 121℃ for 10min)was investigated.The results showed that increasing the moisture content of WSSN can improve the softness of raw noodles and improve the cooking quality of WSSN.When selecting WSSN with a moisture content of 25.11%,WSSN can maintain good quality and extend the shelf life of noodles to over 165 days.