Nutritional And Edible Quality Control Technology Of Fresh Rice Noodles

Fermented fresh rice noodles have a unique flavor and smooth taste,and are popular among consumers.However,traditional natural fermentation requires a long time,which can cause harmful microbial pollution and has the problem of unstable product quality.Except for the safety quality,consumers are increasingly demanding the nutritional quality of rice noodles.Brown rice noodles have a good nutritional quality,while their poor edible quality produced by current technology has not been solved.To solve the industrial bottleneck problem in the safety and nutritional qualities of traditional rice noodle industry in China,Lactobacillus plantarum and its inoculum were used to produce fermented rice noodles to improve the safety quality,and the slight milling combined with cellulase enzymatic treatment was used to produce brown rice and then produced into rice noodles to improve the nutritional quality.The results showed that the dominant bacteria in the pure fermented rice slurry were Lactobacillus and Bacillus,and the harmful microorganisms,such as Cronobacter,were significantly inhibited.The pure bacteria fermentation shortened the fermentation time from 54 h for natural fermentation to 18 h,and increased the fermentation rate by three times.The texture profiles and cooking qualities of the pure fermented and natural fermented rice noodles did not differ significantly.In addition,there were fewer types of volatile components in the pure fermented rice noodles,while the categories and proportions of the primary volatile component were consistent with the natural fermented rice noodles,and they had a similar flavor.These results indicated that the pure bacteria fermentation effectively improved production efficiency and reduced the pollution of harmful microorganisms.The flavor and taste of the pure fermented rice noodles were comparable to those of the natural fermented rice noodles.To further shorten the fermentation time and improve the production efficiency,the pure bacteria inoculum was added for the fermented rice noodle processing.The results showed that the pure inoculum could further shorten the fermentation time to 10 h.The concentrations of free amino acids and lactic acid in the pure inoculum fermented rice slurry were higher than those in the natural fermented rice slurry.The texture profiles,cooking characteristics and sensory qualities of the pure inoculum fermented noodles were similar to those of the natural fermented ones.In addition,the relative content of aldehydes in the pure inoculum fermented rice noodles with a better flavor was higher than that of the natural fermented rice noodles.Therefore,the pure inoculum fermentation could maintain the edible quality of rice noodles,and could further improve the production efficiency and the flavor of rice noodles.To further improve the nutritional quality of rice noodles,the slight milling combined with cellulase enzymatic treatment was used to produce brown rice and then produced into rice noodles.The results showed that the treated fresh rice noodles retained most of the nutrients in brown rice.Compared with the polished rice noodles,the contents of dietary fiber,total phenols,minerals,vitamin B and tocopherol increased by 54.7%,11.4%,16.4%,54.1% and 6.52-fold,respectively.The microstructure,texture profiles and cooking qualities of the treated fresh rice noodles were similar to those of the polished ones,and had a lower GI(glycemic index)value.The above results indicated that the slight milling combined with cellulase enzymatic treatment improved the edible quality of brown rice noodles while retaining most of the nutrients in brown rice.In summary,Lactobacillus plantarum and its inoculum could improve fermentation efficiency and product safety quality on the basis of maintaining the edible quality of natural fermented rice noodles.The slight milling combined with cellulase enzymatic treatment further improved the nutritional quality of rice noodles.The new processing technology in this study realized the coordination and unification of rice noodle nutrition and deliciousness,which could provide a theoretical basis for the scientific processing of traditional fresh rice noodles in China.