Study On The Quality Change Of Fresh Noodles In The Preservation Process

The fresh noodles were fresher, more freshing, chewier, more nutritious, and healthierthan vermicelli and instant noodle, and which can better maintain the noodles flavor. Becausethe fresh noodles have high water content, which can easily lead to microbial growth andreproduction. Short shelf life of the fresh noodles has been restricting large-scale industrialproduction. This paper studied the effect of various preservation techniques for preservationof the fresh noodles, to find effective method for prolonging the shelf life of the fresh noodles.In this paper, the fresh noodles has been stored in four typical temperature.When thefresh noodles was Stored at36℃,30℃and25℃, general deterioration of the fresh noodlesare caused first by excessive bacteria. When the fresh noodles was Stored at4℃, generaldeterioration of the fresh noodles are caused first by excessive mildew.This paper studies the fresh noodles stored at different temperatures，its microbialcontent，acidity and whiteness change with storage time. Thus we determine the number ofmicroorganisms about The shelf life of fresh noodles：the total number of colonies should notbe more than3×105cfu/g.when people can see the Moldy or plaque，it shows that it hasreached the end of the shelf life of fresh noodles.When we make the fresh noodles,0.1％of Caprylic acid monoglyceride and0.02％0fcalcium propionate are added to water, Cutting after spraying5%of a purity of75%consumption of alcohol. This is the best method for preservation of the fresh noodlespreservatives. This method can extend the shelf life of the fresh noodles from ten hours to ahundred and sixty three hours when the fresh noodles was Stored at36temperature,equivalenting Storage Fifteen day at room temperature (25℃).In ensuring the quality of the fresh noodles conditions, there are three preservativeapproach can effectively extend the shelf life of the fresh noodles and inhibition browning ofthe fresh noodles. First,when the fresh noodles was heat treatment,setting heat treatmenttemperature90℃and the heat treatment time25min. Second, when the fresh noodles wasbath heat treatment,setting heat treatment temperature90℃and the heat treatment time25min. Last, when the fresh noodles were microwave-convection combined treatment, settingMicrowave power280W, Microwave time20s, heat treatment temperature90℃and the heat treatment time15min. Although these three heat treatment methods have slightly changed for thegluten protein and moisture status of the fresh noodles, but they did not make the sensory quality of thefresh noodles fall. People prefer the fresh noodles which is microwave-convection combinedtreatment.The fresh noodles’ best preservation methods: First,0.1％of Caprylic acidmonoglyceride and0.02％0f calcium propionate are added to water. Second,2%of a purityof75%consumption of alcohol is added After stirring flour. Third, spraying5%of a purity of75%consumption of alcohol when the Cutting is end. last, when the fresh noodles wasmicrowave-convection combined treatment, setting Microwave power280W, Microwavetime20s, heat treatment temperature90℃and the heat treatment time15min.we enable thefresh noodles safe storage seventeen day at36℃by this way, safe storage thirty-nine day at25℃, safe storage eight months at4℃.