Study On Key Technology Of Quality Control Of Fresh Wet Noodle

Because of the fresh wet noodles with high water content, they would be conta--minated by microorganisms and spoilage when in storage. Meanwhile wet noodlescould be browned quickly during their storage that leading to the sensory qualitiesdecline. Therefore, it has an important role on production and storage of fresh wetnoodle to research the production process of the wet noodles, and delay or inhibit thespoilage and browning phenomenon.In order to improve the storage quality of fresh wet noodle and extension theshelf life, the subject was based on spoilage and browning, which was the main cau--sing quality deterioration of fresh wet noodle, Discussion on delaying the spoilageand browning of the fresh wet noodle, in order to improve the storage quality andprolong the shelf life. The results showed that:1. The optimal processing were that stirring time was6min,the quantity of waterwas37%, rest time was40min, rest temperature was35℃, rest humidity was80%.After the experiment showed that the noodles had better sensory and texture qualityunder these conditions.2. Three different technologies were used to inhibit spoilage of fresh wet noodlesduring their storage as the sensory score, cooking properties and the total number ofmicrobial colonies as index. The results showed that the processes of microwave treat--ment and adding potassium sorbate could better maintain the sensory and texture qu--ality of wet noodles. The shelf-life of50g noodles that last sterilization20s in the con--ditions of microwave power700w could reach to28d; wet noodle with potassiumsorbate could reach to20d.3. The effects of some factors such as microwave treatment, ascorbic acid andcitric acid adding on PPO activity were studied by using Spectrophotometry. Theresults showed that PPO activity gradually decreased as the microwave time prolo--nged;0.04mol/L ascorbic acid and0.5mol/L citric acid could obviously decreasedthe activites of PPO.The optimal browning inhibition of wet noodles was studied by the color mea--surement of single factor test and orthogonal design test of L₉（3⁴）. The resultsshowed that the optimal processing were that the microwave treatment time was60s, ascorbic acid addition was0.6%, UV irradiation time was10min, modified starchaddition was8%. Under these conditions, the value of L^*reached to the maximum89.78; the value of a^*reached to the minimum0.64; the value of b^*reached to theminimum13.07.The L^*of blank group was80.9,the value of a^*was1.57,the value ofb^*was16.8. The browning of fresh wet noodles were effectively controlled.