Quality Assessment Of Fresh Rice Noodle Of Laibin And Research Of Application Of Haccp To Production Of Fresh Rice Noodle Abstract

Fresh rice noodle is considered to be the staple food of Guangxi, the quality of which is related to people's lives and health,and food safety. In order to improve the quality of fresh rice noodle, this paper analyzed the quality status of fresh rice noodle of Laibin, researched the quality of 12 rice raw materials and fresh rice noodle made of the rice materials were analyzed, researched the quality of raw rice materials affected the fresh rice noodle made of the rice materials on quality, and HACCP system applied in fresh noodle production.The quality of fresh rice noodle of Laibin in past five years was analyzed and assessed in accordance with the evaluation indexes of the compulsory local standard which was the quality and safety requirements of fresh rice noodle and the supervision random test data of fresh rice noodle of Laibin from 2006 to 2010, which was provide by Laibin station for supervision and examination of product quality. The pass rate of overall quality, Aerobic bacterial conut, coliforms, Sulfur dioxide, total acid, moisture content in fresh rice noodle of Laibin respectively increased by 56.1%,51.57%,37.26%,52.15%,31.61%, 11.64%. The result showed that the quality of fresh rice noodle of Laibin was improved year by year, product quality gradually stabilized.The results showed that there was significant positive correlation between the amylose content in rice and taste, the cooking quality, twisting-dispersing quality of fresh rice noodles, and between the gelatinization grade, glutinosity of raw rice and rate of broken rice noodles. The amylose content, gelatinization grade, glutinosity of rice would be regarded as the major indexes for the standard of the raw materials fresh of rice noodle. In the production of fresh rice noodle, the amylose content of raw rice above 20%, glutinosity was between 35 millimeter and 60 millimeter, gelatinization grade was between 3.0 and 5.5, would be appropriate.The HACCP plan was applied in Laibin city, xingwang fresh rice noodle plant through a year, hazard analysis and critical control point was conducted in theprodcution of fresh rice noodle. By comparing the quality of fresh rice noodle, the results showed that there was significant differences between the pass rate of coliforms, Aerobic plate, Sulfur dioxide, total acid before the HACCP plan. The application of HACCP plan could effectively enhance the quality of fresh rice noodle.