Study On Processing Technology And Preservation Of Fresh-wet Corn Noodles

Using corn as raw materails to product the corn fresh-wet noodles.Through the quality improver,process parameters and acid dipping treatment,index with the sensory assessment,cuisine quality(cooking loss rate,broken rate)and structure quality(hardness,elasticity,etc.)to explore the processing technology of fresh wet noodles by the single factor and orthogonal test.And analysis surface quality and structure of fresh-wet noodles.Through analysis the change of the growth microorganism condition and quality in different preservation conditions,researched on the preservation of the fresh-wet noodles.The results shows as following:Through single factor and orthogonal test of quality improver:wheat gluten,sodium alginate,sa-son seed gum were analyzed,and determine the wheat optimal level is 3.5%,sodium alginate level is 4.0%,sa-son seed gum level is 2.0%in the 100g corn flour,the quality of noodles was best.Through the noodle process parameters:adding water,steaming side time and drying temperature.Ultimately determine the processing technology for fresh-wet noodles:Adding water 90ml,steaming side time 25min,drying temperature 105?8 min,the surface quality of noodles was best.The best technology of acid dipping process is:the pickling liquid pH value 3.5,the dipping time 30s,the dipping temperature 25?,it is advantageous to presere the fresh-wet noodles on this condition.Determination of fresh-wet noodles shelf life:the fresh-wet noodles could be preserved 6 days in 20? condition;the fresh-wet noodles could be preserved 14 days in 4? condition.