The Studies On Preservation And Quality Improving Of Wet Noodles

This article explored the changes of wet noodles with different water content in roomtemperature and refrigerated condition,including sensory evaluation, physical and chemicalindex, aerobic bacterial count, shelf life and color changes.on the premise of these conditions,anticorrosion, quality improving and antibrowning of the noodles were studied.Anticorrosive improving, according to the characteristics and microorganism of freshnoodles in storage, it confirmed the range of bacteriostatic. And then decided to use whichkind of preservative and its additive amount.at last, orthogonality formulation were operatedafter all of the single-factor experiments. In room temperature(30℃), the best formulation ofantiseptic was: nisin0.02%, natamycin0.024%, R-polysaccharide0.3%, sodiumdehydroacetate0.05%. in the temperature of35℃, With the rising of the concentration，aerobic bacterial count declined. Then when the concentration arrived at a certain value, thetendency of decrease slowed down. The changing law in40℃was similar to that in35℃,but the range of the decrease tendency differs. The comparision between35℃and40℃shows that the increase of temperature has a great influence on the quantity of colonies, withthe increase of temperature the corruption of fresh noodles inaccelerated and the difficulty ofkeeping increased; in the condition of storage, the best formulation of anticorrosion was:Tabor JinJi ester0.04%, sidium diacetate0.05%, R-polysaccride0.04%. This formulation hadbeen proved to keep the wet noodles for more than14days in refrigerated condition.Quality improving, in room temperature the best formulation of ameliorant was:carrageenan0.20%, sodium polyacrylate0.10%, xanthan gum0.20%. With this formulationeach major indicator changed largely: hardness increased23.6%, elasticity increased31.8%,chewiness increased10.1%; tansion fracture and maximal shear stress increased34.8%and34.5%respectively. The resilience didn’t change hardly. Cooking lose decreased20.77%, wetgluten increased13.13%, cooking time didn’t change hardly either. In refrigerated conditionthe best formulation of ameliorant was: sodium alginate0.20%, carrageenan0.10%, sodiumpolyacrylate0.20%.With this formulation each of the major indicator changed differently.Hardness increased34.3%, elasticity increased29.9%, tansion fracture and maximal shearstress increased57.4%and20.9%respcetively, chewiness and resilience didn’t change hardly,cooking lose decreased17.41%, wet gluten increased13.13%, cooking time didn’t changeapparently.Enzymatic browning studying, it studied the influence of the enzyme on flour color changes of flour product, polyphenol oxidase(PPO) was seperated to prove whether it hasinfluence on browning. And then inhibitor was selected to operate single-factor andorthogonality experiments. The best formulation of inhibiting accpted was:(calciumhydrophosphate0.2%, sodium hydrogensulfite0.045%, ascrobic acid0.012%, citric acid0.04%.),(calcium hydrophosphate0.16%, sodium hydrogensulfite0.045%, ascrobic acid0.2%, citric acid0.02%), then this formulation was added to wheaten product. It showed thatthe enzymatic browning of wet flour product was inhibited effectively.