Study On Processing Techniques And Preserving Technology Of Wet Rice Noodle

Rice noodles is a kind of healthy green food which is widely welcomed by people.However,rice noodles has some disadvantages that it is inconvenient during cooking.Thus,developing the fresh rice noodles is an important direction of vermicelli industry now.The problems of developing the fresh rice noodles which vermicelli industry need to face are the bad sensory indexes as time goes on and difficult to extend the shelf life of the products.In this study,the effects of many quality improvers and sterilization on rice starch aging,structure and flavor of fresh rice noodles were investigated according to the methods of taste test,physical and chemical analysis,etc.Besides,the best production technology was determined through orthogonal experiment.The results showed that(1)The content of starch,grain fineness and moisture content are the important process conditions which have significantly effects on the comprehensive qualities of fresh rice noodles(p < 0.05).Thesuitable processing conditions forfresh rice noodles are as follows: corn starch content is 15%,starch grain fineness is 80 mesh,rice moisture content is 30%.(2)The growth of microorganisms was effectively inhibited and preservation period reached 3 months when fresh rice vermicelli was treated with lactic acid / sodium acetate solution(1.0%V/V)and water disinfection under the condition of 95 ?,20 minutes.(3)Early indica riceis the main ingredient of rice noodle which have the dominant effect on the physical properties(special playing soft,etc),smell and taste of it.The sensory evaluation score was higher when the percentage of early indica rice was more than 80% in rice noodle.(4)The optimized technology of processing fresh rice noodles is 15% level of starch,80 mesh fineness of starch granules and30% moisture content of rice.According to the results,these key factors including quality improver,sterilization can be controlled to improve the quality of fresh rice noodles.This paper could provide some technology supports for the research of preserving technology of fresh rice noodles.