Study On Quality Change And Control Technology Of Yunnan Kaiyuan Fresh Rice Noodle

As a local specialty food,Yunnan Kaiyuan fresh rice noodles are deeply loved by people.However,fresh rice noodles have short shelf life because of their unique aging technology and high moisture content.At the same time,the fresh rice noodles have some disadvantages such as aging and hardening,easy breaking and poor toughness during the storage.In the paper,the characteristics of raw rice,improvement of quality and shelf life of fresh rice noodles were studied.The experiment provided a basis for theoretical research and practical production in this field.1.The effect of rice raw material characteristics on the quality of fresh rice noodles indicated that the rice with 25%amylose,21%to 23%water absorption,40 mm to 60 mm gel consistency and 4 to 6 alkali elimination was more suitable for the production of fresh rice noodles.Among the eight raw materials tested in the experiment,Sichuan Guichao Rice and Kaiyuan Hybrid Rice were more suitable for the production of fresh rice noodles.2.The result of quality improvement showed that 6%trehalose could significantly improve the cooking quality and texture characteristics of fresh rice noodles.Trehalose made the network structure of fresh rice noodles more uniform and dense,and conduced the pores between molecules become smaller.4%salt also effectively improved the edible quality and microstructure of fresh rice noodles,and solved the problem of easy soup and broken strip of fresh rice noodles.3.The fresh rice noodle was soaked in 0.6%lactic acid mixture for 2 min,and then they were packaged under vacuum and sterilized at 95oC for 25 min.Under the preservation process,the fresh rice noodles could be stored for about 30 days at room temperature.4.The shelf life prediction model of fresh rice noodles was determined based on the iodine blue value according to the analysis of the correlation between the indexes of different temperatures and the Pearson value of fresh rice noodles.The average relative error was less than 10%,which indicated that the shelf life prediction model of fresh rice noodle was feasible.