Key Technology Of Industrialization Of Convenient Cooked Wet Noodles Without Additives

Recently,with the improvement of people's living standards and awareness of nutrition and health,freshwet noodle becomes popular with consumers for its nutrition and convenience.Therefor,udon,a kind of Japanese cooked wet noodle hold a certain market share.Consequently,all of these situations laid a good foundation for industrialized large-scale production of convenient cooked wet noodle.Unlike fresh wet noodle,cooked wet noodle need a longer shelf life under room temperature.It also need to control the retrogradation during shelf lifeand maintain the natural flavor of wet noodles.Moreover,consumers want to stay away from food additives.All these have become the technical bottleneck restricting the large-scale industrialproduction of cooked wet noodles.In order to create a convenient cooked wet noodle with no food additives,retaining the originalwheat flovor,good taste and storage at room temperature,and solve the key technical problems of retrogradation,reinforcing channel,avoiding adhesion and durable storage in its industrialization process.In this study,the technology of ultra-high pressure treatment combined withhigh temperature dry steam sterilization was invened to made innovations on the production process of convenient cooked wet noodle.The main achievements are as follows:1)Ultra high pressure treatment can enhance the taste of the tendons of thecooked wet noodles and inhibit the degree of retrogradationUltra-high pressure treatment can effectively improve the texture of convenient cooked wet noodle.Compared with the cooked wet noodles made by non-high pressure treatment,the chewiness and elasticity of cooked wet noodles are significantly increased to 32.38% and 14.27% respectively.Cooked wet noodles without non-high pressure treatment are easy to regenerate during storage and taste rough and hard as unripe noodles.Ultra-high pressure treatment above 200 MPa can inhibit the formation of starch crystallization zone.Compared with the convenient cooked wet noodles treatedwith non-high pressure,the enthalpy of retrogradation of convenient cooked wet noodles can be reduced by at least 19.91%,which significantly reduces the degree of retrogradation of instant cooked wet noodles during storage.2)Spraying edible oil can improve the adhesion between convenient cooked wet noodlestripsFine spraying of cooking oil on noodles' surface can improve the adhesion between convenient cooked wet noodlestrips,and the sensory evaluation score is the highest when theproportion of oil additon is 4%.Under the premise of guaranteeingthe anti-adhesion effect is the best when the proportion of oil is controlled at 2%~6% and under this condition,the quality of sensory edible and texture of the product could be maintain.The oil consumption saved at least 6% when the noodles were evenly sprayed with fine fog-like edible oil.Vacuum packaging can ensure that there is no obvious oxidation of grease in one year.Under these conditions,the noodles are well dispersed,and the soup hardly to mix during cooking,and the taste is good.3)High-temperature dry steaming combined with ultra-high pressure treatment can effectively improve the edible quality of cookedwet noodlesThe sensory quality,texture and reheating cooking characteristics ofcooked wet noodles could greatly improved by ultra-high pressure treatment combined with high temperature dry steaming;the products were commercially sterile without using food preservatives;the taste was still bouncyafter long storage,and the hardness and chewiness of the products were improved by at least 7.12% and 3.01% compared with those produced by high pressure wet steaming.When the pressure was 300 MPa,the comprehensive score of sensory evaluation was the highest.The hardness and chewiness of the samples increased by 12.11% and32.74% and the total score increased by 12.38%compared with the convenient cooked wet noodles made by dry steam and non-high pressure.The TPA textural properties of convenient cooked wet noodles are better than of 200 MPa.can the structural stability of cooked wet noodles could improved when the pressure is more than 100 MPa,and then starch dissolution,cooking loss and sliver breakage rate were all reduced obviousely.Considering the actual production benefit,the treatment pressure should be controlled between 200 and 300 MPa in order to improve the edible quality of instant cooked wet noodles.