Study On Preservation Techonlogy Of Fresh Noodles During Storage

As a traditional staple food in China and other Asian countries, it is popular with people. Due to high water content, it is easy to be contaminated by microorganisms and spoilage, browning and fracture, the shelf life is short. This test based on the deterioration law of fresh noodles during storage, and then to improve the its quality, combined with microbial control technology to prolong storage time, and provide the reference for the field of scientific and actural production. The main results are as follows:1. On the fresh noodle deterioration law: with the extension of storage time, a large number of microbes in the storage process, causing rancidity of fresh noodles, pH value decreased gradually; noodles in browning, the color gradually dark; textural properties have obvious change; MRI analysis with the extension of storage time can be determined with nuclear magnetic resonance, the original structure of fresh noodle was destroyed,water uneven distribution and surface migration, the apparent condition is getting worse,sensory scores gradually decreased.2. Water addition on the improvement of fresh noodle quality: Combine the flour with 30%, 32%, 35%, 40% different amount of water to make a paste, combined with sense of evaluation, with 35%of the water can better improve the quality of fresh noodle,appearance, texture,elasticity and smoothness.3. Salt addition on the improvement of fresh noodle quality: Adding 1%, 2%, 3%, 5%,7% different salt to make a paste. Comprehensive consideration, adding 1%-2% of the salt can improve the quality of fresh noodle..4. Influence of rolling on fresh noodle quality: The composite rolling can significantly improve the fresh surface elasticity, cohesiveness, and chewiness; scanning electron microscopy showed that the starch granules are gluten noodle inside network uniform syrrounded by combined, overall structure and meticulous,compact arrangement,overlapping and orderly, with uniform pores and levels; the difference of horizontal and vertical tensile force and tensile distance are small, show that the compound can more fully promote the gluten network formation, improve the transverse and longitudinal biaxial strain ability of noodles.5. Microbial control technology of fresh noodle: The research results show that the higher the initial bacteria amount of flour, using ozone water to make a paste, adding the salt, vacuum packaging and lower storage temperature can effectively reduce the number of microorganisms to grow and reproduction.6. The pilot tese of preservation technology on fresh noodle: determine the fresh noodle preservation technology to weigh the flour, add 1% of salt to mix, adding 35% 1.0 mg/L of ozone water to make a paste, composite rolling, molding, calendering, products using vacuum packaging,storage at 5-8 ?.