Improvement Of The Quality And Presevation Research Of Fresh Wet Instant Noodle

Fresh wet noodle including the un-cooked fresh wet noodle and cooked instant noodles packaged. Wet-fresh instant noodles is convenient, so consumption is increasing. But becaused of the moisture content ?Protein and carbohydrate content of wet-fresh noodle are high, due to the effects of microbial and the retrogradation Starch happened to shorten its shelf life and the quality of food when which is storage under normal temperature.This paper is studied self-life and the storage quality of food,in oder to extend shelf-ife, delaying the aging of starch, which is significance to the production and storage of wet-fresh noodle.In this paper, wet-fresh instant noodles as the research object, using cassava starch, sodium alginate, and wheat gluten 3 kinds of quality modifying agents, studied the effects of 3 kinds of quality modifying agents on texture properties, organoleptic properties, cooking properties and storage quality of wet-fresh noodle.Based on single factor experiments, To determine the optimum ratio of quality modifying agents with response surface methodology;the spoilage of wet-fresh caused by corruption of microbial strains were isolated and identified. Pepper extract, Ginger extract,Amomum tsao-ka extract, Chinese prickly ash extract, Cinnamon extract and Nisin, Natamycin two kinds of microbial its bacteriostatic agents were used as factors to single factor experiments, on this basis, determine the optimum ratio of composite preservative with L9(34) orthogonal experiment. The main results are as follows:1. Effect of quality modifying agents on the quality of wet-fresh instant noodlesWith the condition of 1%wheat gluten,0.2%sodium alginate,0.7%modified starch,97.7% flour,33%salt water,knend into daugh 10 min and dough time 15 min, By changing the wheat gluten, sodium alginate, tapioca starch amount of single factor experiment to study the effects of fresh wet instant noodle quality. 0.5% modified starch, 0.4% sodium alginate, 4% wheat gluten, the noodles have the best quality with cooking properties. The water absorption reduced by 28.1%, 34.5%, 26.7%, cooking loss reduced by 71.7%, 97.3%, 77.5%, adhesiveness reduced by19.7%, 64.7%,13.2%, while hardness increased by 37.9%, 47.9%, 53.7%, springiness increased by7.6%, 10.1%, 7.6%, chewiness increased by 21.1%, 5.5%, 41.4% and cohesiveness increased by 17.2%, 15.6%, 14.1%.2. Effect of quality modifying agents on the wet-fresh instant noodles storage qualityDuring storage, the hardness value of the control group increased by 86.1%, adding 0.4% sodium alginate single, 1.5% and 1% of cassava starch gluten hardness increased sequentially by 22.3%, 12.9%, 6.7%. Response surface methodology extraction parameters corresponding argument A(sodium alginate) was 0.33%, B(wheat gluten) was 2.28%, C(cassava starch) was 2.28% in this condition have noodles 7d when the first store was hard 3896.89 g.3. Bacteria separation from fresh wet instant noodles corruptionSampled from the storage of fresh face wet, after the separation, purification, get 4 strains of suspicious strains, respectively, Y1, Y2, Y3, Y4, validation test showed that Y2, Y3 as fresh face wet metamorphic advantage bacterium, colony morphology of Y2, Y3, gram staining observation and experimental results for gram positive for Y2, Y3 as gram-negative, oil microscopic observation are bacillus. Through a series of biochemical experiments and combined with 16 S r RNA identification, the final identification of Y2 as Bacillus( Bacillus cereus), Y3 as Acinetobacter(Acinetobacter sp.).4. Screening natural preservativeAntibacterial test results showed that the preservative for Y2 inhibition zone diameter were Nisin is 19.32 mm, natamycin is 13.29 mm, ginger is 12.45 mm, grass and fruit of 17.11 mm, pepper is 16.17 mm, pepper 18.62 mm, cinnamon is 19.03 mm. Namely Y2 antibacterial activity were Nisin> Cinnamon extract> Chinese prickly ash extract > Amomum tsao-ka extract > pepper extract> natamycin > Ginger extract; Y3 inhibition zone diameter of the order of Nisin 22.75 mm, natamycin is 12.30 mm, ginger is 16.65 mm, grass and fruit of 18.99 mm, pepper is 16.32 mm, pepper is 19.76 mm, cinnamon is 22.76 mm. Ie Y3 antibacterial activity followed by cinnamon extracts> Nisin> Chinese prickly ash extract > Amomum tsao-ka extract > ginger extract> pepper extract> natamycin. Select for Y2, Y3 showed higher antibacterial activity of Nisin, cinnamon, Chinese prickly ash, Amomum tsao-ka extract conduct the following experiment. The minimum inhibitory concentration Results of strawberry extract, cinnamon extract, pepper extract, Nisin preservation solution for Y2, Y3 same time play the role of antimicrobial minimum inhibitory concentration was followed by 5mg / m L, 2.5 mg / m L, 2.5 mg /m L,2.5 mg / m L.5. Optimization of the amount of fresh liquid compoundOrthogonal test results of various factors on the shelf life of fresh wet noodle affect the following sequence: Nisin>Cinnamon extract>Chinese prickly ash>Amomum tsao-ka extract, based on the best combination of test results obtained in the preservation solution is A3B1C1D1, namely grass and fruit extract of 2.5mg / ml, cinnamon extract 5mg / ml, Chinese prickly ash 5mg / ml, Nisin 5mg / ml, verification test to verify the shelf life of the resulting test 34.85 d.