Research On Preservation,Quality Improvement And Product Development Of Fresh Noodles

Fresh noodles are easy to deteriorate and mildew due to its high water content,which can be stored for only 5-7 days at 4?.During the storage process,there are still problems such as color darkening,deterioration of edible quality and increased cooking loss rate.This thesis studies the influence of various preservation technologies on the shelf life of fresh noodles,and combines quality improver to improve the quality of fresh noodles in order to obtain a long shelf life and good quality fresh noodles.And finally apply the antiseptic preservation and quality improvement technology to fresh vegetable noodles.The main results are as follows:1.In order to extend the shelf life of fresh noodles,this experiment studied the effects of microwave treatment of wheat flour,adding water activity reducers,preservatives and acidity regulators in fresh noodle formula,together with vacuum packaging on the moisture distribution,water activity,microorganisms,color,sensory score and shelf life of fresh noodles.The results showed that on the basis of the conventional formula of fresh noodles,wheat flour was microwave-treated under 700 W for 90 s,then 3.0g sorbitol,0.1g capryl monoglyceride and 0.2g citric acid were added to 100 g microwave-treated wheat flour to make noodles,and the well formed noodles were sprayed with 3ml of 75% edible alcohol,noodles were finally vacuum packed in a polyester bag.The fresh noodles can be safely stored for 60 days at 4?.Conclusion: the combination use of microwave treatment on wheat flours,adding water activity reducers,preservatives and acidity regulators in noodle recipe,noodles sprayed with alcohol,and stored at low temperature after vacuum packaging can effectively prolong the shelf life of fresh noodles and solve the browning problem.2.Aiming at the sensory quality decline and the increase of cooking loss rate during the preservation of fresh noodles,five quality improvers including xanthan gum,carboxymethylcellulose sodium,gluten,monoglycerol stearate and sucrose ester were used to fresh noodles,the effects of quality improvers on the cooking characteristics,texture characteristics,gelatinization characteristics,and farinographical characteristics of fresh noodles were studied.The results show that the best quality improvement formula for fresh noodles is: on the basis of the preservation formula,adding 0.5g xanthan gum and 3.0g gluten powder to 100 g flour can improve the edible quality of fresh noodles,reduce the cooking loss rate,and better maintain the edible and cooking quality of the fresh noodles during storage.3.In order to increase the variety of fresh noodles,prepare fresh noodles with good taste,flavor,pleasing color,and long shelf life,the above preservation and quality improvement technologies were applied to fresh vegetable noodles.The preparation technology of pumpkin fresh noodles and celery fresh noodles was discussed,and the effects of pumpkin juice and celery juice on the sensory score,cooking characteristics,texture characteristics,color difference and other indexes of fresh noodles were studied.The results showed that: adding30 m L of pumpkin juice or celery juice to 100 g of flour(vegetable juice + water = 40 m L),the sensory evaluation of pumpkin fresh noodles and celery fresh noodles were the highest,and the two fresh noodles showed lower glycemic index(GI).Compared with pure wheat noodles,the GI value of fresh noodles has decreased by 3.98% and 8.06% respectively,which can provide a certain reference for the further development of food for patients with chronic diseases such as diabetes.Compared with celery fresh noodles,pumpkin fresh noodles have a higher degree of compatibility with the above-mentioned preservation and quality improvement technologies.Pumpkin fresh noodles can be safely stored for 60 days at 4°C,with more stable color,better cooking quality and higher overall acceptability.