Research About Riping Of Noodle By Microorganisms And Refreshing Techniques

With industrial development, the types of noodles become more diverse. The emergence of cold dough marks the new period of noodles industry, but also means that the improving of people's life and consumption concept. Cold dough, as the "fourth-generation instant noodles", has the moisture of more than 60%. The procedures of it include cooking, pickling and high-temperature pasteurization, no fried or dried. Compared with dry noodles, cold dough has special characteristics, such as fresh, refreshing, chewy and good smelling. So it is very popular with people.In this paper, initial microflora of bacteria and the number of microorganism in ripie paste were examed. This study separated some dominant strains from ripe paste, and purified. These strains could speed the rate of ripng, improve the quality of paste. And this study also decised the measurements for cold dough's freshness.The initial main groups of bacteria in ripe paste were composed of Lactobacillus,Saccharomyces and E.Coli. As time went on, the quanlity of microorganism increased. The Lactobacillus was the most one, the second is Saccharomyces. Lactobacillus and Saccharomyces were the dominat microorganisms in ripe paste.Lactobacillus and Saccharomyces were separated from pasta riped and purified. Three kinds of paste were made by mixing water, flour, and Lactobacillus and/or Saccharomyces (L, S, and L+S). After riping, samples were carried out on sample preparation of electron microscope and analysised by SDS-PAGE. The result of electron microscope was that the pastes mixed with Lactobacillus have distinguished starch granules aggregation and hydrolysis phenomenon. The second one was paste with Saccharomyces. And the last one was mixed stain. Meanwhile, results of SDS-PAGE showed that the effect of Lactobacillus and Saccharomyces for the degradation of gliadin was very small. But, L+S could degradate glutenin, and the effect was remarkable. So the strains could impacted the starch and protein of paste. With the analysis of processing of cold dough, moisture, salt, satelatus and alcohol played roles in fresh-keeping of noodles. Chosing the effects of four factors was based on the number of microorganism. Then using the Minitab 15 to design experiments system and process the data. The CCDs was come to us and the best refreshing prametres were 27% moisture,1.75% salt,0.3% satelatus and 2.5% alcohol. With this best prametres, the cold dough could be kept 7d in 28℃.