Effects Of Slightly Acidic Electrolyzed Water On The Microorganisms And Quality Of Buckwheat Semi-dried Noodles In Storage

Buckwheat is one of the most popular multi-grain minor crops in the world.Semi-dried noodles of buckwheat have gradually entered the market,and because of its high moisture content and rich nutrition,semi-dried noodles have a fast rate of microbial reproduction and poor quality.In order to solve this problem,slightly acidic electrolyzed water was added in dough to reduce the bacteria population,enhance antibacterial ability,and monitor the quality changes of buckwheat semi-dried noodles.In order to decide the ingredients of buckwheat noodles,,it was found from the single factor test that the buckwheat content,the water content,and the salt content can significantly affect the tensile properties of buckwheat noodles.The increase of buckwheat content reduced the tensile properties of noodles.As the water content increased,the maximum tensile force of buckwheat noodles increased first and then decreased,and the maximum broken distance decreased;the increase of salt content made the tensile properties of buckwheat noodles' increased after decrease.Using the Box-Behnken Design response surface method,the buckwheat,water and salt content of noodles were used as independent variables,and the maximum breaking force and breaking distance of noodles were used as response values.It was shown that the best ingredients ratio of buckwheat noodles in which the buckwheat content is 20%,the water content is 40%,and the salt content is 2%.The noodles have the best tensile properties.This result was confirmed by a verification test.After determining the ratio of ingredients,the effects of slightly acidic electrolyzed water on the microbes during the noodle storage process were studied from the aspects of water activity,total colonies,total mould,and bacterial diversity analysis.The results showed that the slightly acidic electrolyzed water can significantly reduce the water activity of the noodles,and further reduces the total number of colonies and mould by more than half.Nucleic acid sequence analysis showed that the slightly acidic electrolytic water mainly inhibits the microbial growth in Bacillus,Staphylococcus,Listeria,Aspergillus,Alternaria and Penicillium in noodles.Finally,the effects of slightly acidic electrolyzed water on quality of the buckwheat noodle during storage were studied.The results showed that the slightly acidic electrolyzed water had no significant effect on the tensile properties and cooking characteristics of buckwheat semi-dry noodles(p <0.05).With the increase of available chlorine content,the hardness,springiness and cohesiveness of buckwheat semi-dried noodles had been significantly improved.The slightly acidic electrolyzed water can effectively suppress the deterioration of the color of the noodles during storage.After added the slightly acidic electrolyzed water,the whiteness of the noodles showed a significant increase,and the rate of decrease in the whiteness index decreased significantly.In addition,the slightly acidic electrolyzed water did not produce a chlorine-specific taste under the conditions of this study.In summary,the slightly acidic electrolyzed water can be regarded as a good bacteriostatic agent used in buckwheat semi-dried noodles,which can effectively inhibit the growth of microorganisms without adversely affecting the quality of noodles.