Effects Of Glucose Oxidase On Fresh-keeping And Edible Quality Of Raw Wet Noodles

Raw and wet flour products(such as noodles,dumpling wrappers,shaomai wrappers,etc.)are a kind of important staple food products related to people's livelihood.It is favored by consumers because of its freshness,refreshing taste,good chewiness and traditional noodle flavor.However,its high moisture content makes it easy to breed microorganisms and browning at room temperature,resulting in a decline in the quality of noodles,and even inedible noodles,which seriously restricts the industrial operation of the producer.As a natural,non-toxic food additive,glucose oxidase is widely used in the preservation of wine,beer,fruit juice,flour and other food,flour improvement,prevention of food browning,etc.In this paper,through the research on the quality change,preservation,and quality improvement of fresh noodles during storage,adding an appropriate amount of glucose oxidase to the wet noodles is used as an improvement method to inhibit the browning and microbial growth in the wet noodles,so as to solve the problems of easy discoloration,spoilage,and falling off in sensory and edible quality of fresh noodles,which thereby prolongs the shelf life of fresh noodles and provides reference for scientific research and production in this field.The main research contents and results of the full text are as follows:At different storage temperatures(4-6?,25?),the effect of supplementing glucose oxidase as substrate glucose 0.1 g/kg on the preservation effect and edible quality of raw wet noodles.The results shows that during storage at room temperature(25?),compared with the control sample,adding a small amount of glucose oxidase(10mg/kg)can inhibit the growth of microorganisms and has a fresh-keeping effect on wet noodles;low temperature storage(4-6?)makes the suitable growth environment for microorganisms out of balance and inhibits the growth and reproduction of microorganisms.After 72 hours of storage in the control group,the total number of colonies reaches 3.05×10~6cfu/g,the mold count was1.51×10~2cfu/g,the peroxide value turns to 0.028 g/100g,the number of microorganisms exceeds the standard and noodles cannot be used;when the addition amount is 10 mg/kg glucose oxidase and 0.1 g/kg glucose,the total number of colonies after 120 h shows5.81×10~4cfu/g,the mold count was 1.31×10~2cfu/g,and the peroxide value shows 0.152g/100g.The sensory scores of raw wet noodles increases at first and then decreases,and when the enzyme addition amount is 50 mg/kg and 1g/kg glucose,the total number of colonies after storage for 120 h turns to 1.49×10~3cfu/g,and the mold count was 99 cfu/g,the peroxide value is 0.266 g/100g,and exceeding the peroxide value of quick-frozen food by 0.25 g/100g,noodles cannot be used.Compared with the samples stored at room temperature(25?),the preservation effect proves more prominent at low temperature(4-6?).When 0.1 g/kg glucose is added to the raw wet noodles,with the increase of the amount of glucose oxidase added,glucose oxidase increases.The color and texture quality of the raw and wet noodles are significantly improved,but both the sensory quality and the peroxide value of the raw wet noodles are greatly affected.Based on the analysis of all indicators,adding 40 mg/kg glucose oxidase at low temperature(4-6?)can inhibit the growth of microorganisms and thus preserve the freshness of the wet noodles,and at the same time improve the edible quality of the wet noodles.