Study On The Preservation And Quality Improvement Of Instant Fresh Wet Rice Noodles

Rice noodle is a very popular food in southern China.It is soft,elastic,smooth and tasty,which is popular with consumers.However,it is inconvenient to use dry rice noodle because it needs to be soaked and boiled.Therefore,it is of great significance and market prospect to research and develop the fresh and wet rice noodle which is convenient to be eaten in bags.At present,compared with other noodle products,the production technology of instant rice noodle is not relatively,The shelf life of fresh and wet rice noodle is very short,and under long-term preservation,it is easy to cause problems such as starch aging and retrogradation,which affects the edible quality of fresh and wet rice noodle,and seriously hinders the development of instant rice flour market.Therefore,it has become a instant rice noodle industry to extend the shelf life of fresh and wet rice noodle and improve its a key technical issues of aging problems.Firstly,in this paper,the barrier effect of many kinds of quality factors and the synergistic effect of each factor are used to solve the fresh-keeping problem of instant wet rice noodles.Sensory evaluation,shelf life,microbial detection,cooking quality and texture analysis were applied as test indexes.The results are as follows:Choosing 0.8 g/kg of sodium dehydroacetate and 0.08 g/kg of ?-polylysine hydrochloride can prolong the period of instant wet rice noodle to 19 days.The effect of preservative alone is not obvious.The shelf life of instant wet rice flour can be improved to more than 30 days by acid pickling sterilization with 1% lactic acid and 90 s soaking time.Thermal sterilization can improve the shelf life of instant wet rice noodle to more than20 days,but with the increase of temperature,the broken rate and cooking loss will increase,which will affect the edible quality of rice noodle.By using the barrier effect and orthogonal test,the best preservation technology of heat acid pickling combination sterilization was determined: acid pickling lactate concentration was 1.0%,acid pickling time was 60 s,heat sterilization temperature was 90 ?,heat sterilization time was 30 min,the shelf life of instant wet rice noodle could be increased to more than 90 d.Secondly,The aging problem of rice noodles is solved by changing the formula and additives utilization.Hardness is used as an important index for starch aging test.Orthogonal experiments and response surface optimization are designed respectively to determine the dosage of anti-aging additives and the best raw material ratio:Adding 7% cassava starch and 5% potato starch,the hardness of the product is 2.083 kg,which is 51.30% lower than that of the instant wet rice noodle made of pure indica rice and corn starch.Xanthan gum 0.73%,monoglyceride 0.30%,sucrose ester 0.31%,its hardness value is 2.285 kg,which is 49.49% lower than that of instant wet rice noodle made of pure indica rice and corn starch.The best rice noodles and the application of anti aging additives can inhibit the aging of instant fresh rice noodles to a certain extent.Thirdly,in order to further understand the mechanism of starch retrogradation,differential scanning calorimetry(DSC)and texture analysis were used to study the effect of different storage time on the aging of fresh wet rice noodle.The results showed that the hardness of fresh wet rice flour increased with the increase of storage time.With the increase of storage time,the crystallization enthalpy and the retrogradation degree of fresh wet rice flour increase.Compared with the instant wet rice noodle made of pure indica rice and corn starch,after the optimization of raw materials and the use of additives,the enthalpy required for crystal melting of the product decreased,and the retrogradation degree decreased accordingly,indicating that the aging of rice noodle can be inhibited to a certain extent by changing the raw material ratio of rice noodle and using food anti-aging agent.