Study On Preservation Of Fresh-wet Noodles

Wet-fresh noodles' characteristics are fresh, tasty, and have good chew quality and noodle-flavor, have won the good graces of consumers. However, at present, most wet-fresh noodles are produced by family workshops, sanitary condition couldn't guarantee and shelf life was short, which effect overwhelmingly wet-fresh noodles' market. With the social rhythm's speeding up, wet-fresh noodles'industrialization becomes very important, the most important problem of wet-fresh noodles'industrialization is storage and preservation. Therefore, this research provided the essential technical for wet-fresh noodles' industrialization production.In this paper, studied the choice of flour for wet-fresh noodles' production, analyzed wet-fresh noodles' storage period's proportion of bacteria, studied the separation of spoilage bacteria, the choice of preservatives and their effect on wet-fresh noodles' quality, discussed the fresh-keeping mechanism of Chinese herb medicine extracts on wet-fresh noodles, analyzed variation regularity of wet-fresh noodles' color and wheat aroma flavor and elaborated their possible mechanism. The main results were shown as follows:The water-absorptivity of wet-fresh noodles which were pulverized by mightiness was higher than that of the wet-fresh noodles which were pulverized by medium force, but the steam boiling losing rate of wet-fresh noodles which were pulverized by mightiness could be lower than that of the wet-fresh noodles which were pulverized by medium force.The wet-fresh noodles which were treated by preservation deposited 24 h and their total number of bacterial colony could reach 5.8×104 CFU·g-and the total number of wet-fresh noodles which deposited 48 h could become more. Bacterium and mold were the main spoilage bacteria colony, the sale return which were produced by factories were mainly caused by the mold, the swelling bags were mainly caused by the bacterium. Results of the identification of mold colony's macroscopic morphology and sediments microscope inspection:there were 7 kinds of molds in wet-fresh noodles,4 species were mucor,2 species were penicillium,1 specy of bacteria was unknown, but the mildewing were mainly caused by mucor and penicillium.Antibacterial effect of a single preservative could be inferior to remixed preservative NNW. The Chinese herbal medicine extracts could inhibit the bacterium and the mold in wet-fresh noodle, but inhibitory effect was not better than NNW which was remixed by factories, wet-fresh noodles for short-term storage could use Chinese herbal medicine extracts for fresh-keeping, the best using concentration was 1.5 mg/kg.NNW had no obvious effect on flour dough silty curve, but the modulating flour dough ripen could change the flour dough stretch resistance, the energy value, the R/E value a lot and also strengthen the noodles'intensity and cooking quality; Chinese herbal medicine extracts had no obvious effect on flour dough's water-absorption rate in wet-fresh noodles, but had effect on flour dough's formation time, stable time and 10 min attenuation.The water content between 22%-25% could keep good color for wet-fresh noodles; The wet gluten content between 26%-30% could keep good color and glossiness; Adding 8% modified starch could increase the whiteness of wet-fresh noodles and keep good color for wet noodles, but the amount of modified starch could not exceed 10%. Wet-fresh noodles could keep good color because NNW could suppress the microorganism growth and reproduction, adding NNW could not cause to darken the color, but had no obvious effect on the color, storing wet-fresh noodles under the low temperature condition was favourable to keeping color and quality.Using microwave processing before packing, which could keep the wheat fragrant flavor in normal temperature for 2 months and the low temperature for 6 months. Antiseptic wet-fresh noodles could change the wheat fragrant flavor and produce unusual smell, The main reason was not microorganisms' increasing, the main reason was the enzyme in processing bread flour's un-deactivation and water's participating in enzyme biochemical reaction.