The Study Of The Quality Preservation Technology Of The Fresh Wet Rice Noodles

Due to the high moisture content (>60%) in the fresh wet rice noodles, in the storage period there is microbial corruption, and is easy to bond together and retrogradation starch aging problems, So the shelf life of the noodles is short. This study investigated the moisture content of the finished product on the fresh wet rice noodles quality and quality changes during storage to determine the optimum moisture content. From spoilage of fresh homemade and commercially available wet rice initially isolated and identified strengths spoilage bacteria. And using nephelometry screening preservative, the single factor experiments and complex experiments determine the optimal preservation program. For the preservation of fresh wet rice technology has been studied to explore the optimal preservation process parameters.(1) The effects of different moisture content on the quality of fresh wet rice into effect, studies suggest that a moisture content of65%fresh wet rice refined senses Rated. The storage period, as the water content increases, the sensory quality deteriorates faster than the standard requirements of microbial indicators faster cooking loss rate and increase the rate of broken bars cooked faster, the faster the increase in acidity.(2) Research from the deterioration of the fresh wet rice in the isolated10spoilage bacteria, established four dominant spoilage bacteria, three dominant spoilage molds. Experimental evidence for complex strains by morphological, physiological and biochemical characteristics identified preliminary identification found that two bacteria belonging to the genus Bacillus, which one is Bacillus subtilis, a Staphylococcus, a Streptococcus. Three were white fungus Aspergillus, Mucor, Rhizopus spp.(3)Turbidimetric method is used to compare the single octylic acid glyceride, double, dehydrogenation sodium acetate, sodium acetate, lysozyme four fresh wet rice noodle preservative for preliminary separation and identification of four strains of bacteriostatic effect, advantage corruption get double, dehydrogenation sodium acetate, sodium acetate concentration range of the single octylic acid glyceride and lysozyme were choose from0.02%to0.04%,0.02%,0.05%,0.02%,0.04%and 0.02%-0.04%. For security reasons, select single octylic acid glyceride, double sodium acetate, lysozyme three fresh-keeping agent compound with orthogonal experiment, the best distribution scheme for the acetic acid sodium0.04%, lysozyme0.04%, single octylic acid glyceride0.03%.(4) The effects of different pickling process, microwave sterilization and heat sterilization process on the sensory quality of fresh wet rice, fresh effect and texture quality. Different pickling effect on the quality of fresh wet rice experiments show that:an integrated product sensory quality and preservation effect two aspects to consider, the concentration of1.0%(V/V) acid infusion process is the best process1min. Different pickling process on fresh wet rice texture indicators TPA hardness, stickiness, chewiness influential, while the elasticity, cohesiveness and restorative little effect, basically no effect. With the increase in the concentration of acid extract, different degrees of hardness decreased, increased viscosity and chewiness.Microwave sterilization of different treatments on the quality of fresh wet rice impact experiments show that:Microwave processing of fresh wet rice stored at37℃3d over time, but the microwave heating process samples60s on sensory quality of fresh wet rice decreased impact on the sensory quality. Based on changes in sensory quality and shelf life quality changes of the fresh wet noodles.the microwave sterilization time is50s.Different thermal sterilization treatment on the quality of fresh wet rice impact experiments showed that:determining thermal sterilization conditions were95℃water bath for30min, and on fresh wet noodle texture quality impact is greatest.