The Research Of Cold Fresh Noodles Processing And Preservation Technology

Noodle is one of the traditional staple food,cold fresh noodles,noodles,instant noodles,etc is quite popular with everyone.In the rapid development of today's society,the health effects of food more and more get the attention of people.Theme in today's society are surrounding the production of nutritional health and safety of noodles,it also become every old business goals.In recent years,the noodles in the production process and quality constantly to be professional workers have improved,meanwhile,improved methods to increase the shelf life of the noodles has become a research hot spot.Therefore,the use of anti-corrosion antistaling agent and indispensable.Anti-corrosion antistaling agent is used to prevent food corruption,metamorphism,prolong the shelf life of food,and inhibit microbial growth to breed.Preservatives in addition to accord with the general requirements of food additive outside,still should have significant sterilization or bacteriostatic action.This study from the cold fresh noodle production,processing,cooking and corrosion of metamorphism,through physical,chemical and microbiological methods and technology,the research conclusions are as follows:1.1n the production of cold fresh noodle,we passed through test cold fresh noodle quality and structure of quality and noodles sense indicators,through the single factor tests and response surface optimization,and commodity noodles comparison,screening got a kind of optimization of cold fresh face make a recipe for every 100 g flour,add water 40mL,alkali 0.2 g and 2.0 g wheat gluten,salt 2.0 g,and the curing time 30 min.2.For cold fresh noodle the cooking characteristics,we mainly study the cooking after the bibulous rate of dry matter and dry material loss rate,and its material to the infrared spectrogram analysis.Draw,we developed the cold fresh noodle(Every 100 g flour add salt 2.0 g,alkali 0.2 g,wheat gluten 2.0 g,and 1.0 g yeast polysaccharide,and the curing time for 30 min),and no more substances added to produce cold fresh noodle comparison,its material bibulous rate,dry matter loss rate is smaller;In the infrared spectrum diagram have obvious absorption peak.3.In order to prolong the storage period of cold fresh noodle,we choose in the cold fresh noodle the addition of appropriate amount of anticorrosive antistaling agent and obtained a certain storage time.In the right amount of anticorrosive antistaling agent after making cold fresh noodle,through the test of cold fresh noodle the microorganism index and response surface optimization,screening get an extended cold fresh surface storage period formula:under the condition of 4 ? every 100 g flour add Sodium acid acetate8.0 g,potassium sorbate 1.0 g,Dehydrogenation sodium acetate0.4 g,calcium propionate 0.15 g.The shelf life of cold fresh noodles can be extended by 25 days.