Study On The Preservative Technique And Quality Improvement Of Fresh Rice Noodle

Fresh rice noodle (FRN) has a high moisture and starch contents, thus, the rice noodle is invaded by microbes easily for its high moisture content and nutritious. And the quality of rice noodle becomes bad for the aging effect caused by the starch.FRN was the research object of this paper. How to prolong the FRN’s quality guaranty period and improve the quality in storage were studied. FRN was processed by different preservation methods and technique, meanwhile, the quality guaranty period was recorded. Some additives such as modified starch, emulsifier, edible gums, and phosphate were screened. The optimal compound ameliorant ingredient was obtained by determining the index of quality and sensory evaluation. The conclusion could contribute a lot to prolong the shelf life and improve the commodity value of FRN. The results were as follows:Microorganisms were assayed during the storage of FRN. The standard quality guaranty period was24h under30℃. Processing methods such as adding antiseptic, packing with vacuum package, sterilizing by hot water were conducted against the blank group of FRN. The ultimate optimal conditions were:3.5%alcohol,0.045%Nisin,0.18g/kg sodium diacetate and0.80g/kg sodium dehydroacetate were added to the rice powder pulp. After the cut of the noodles, the package was sealed at the vacuum pressure0.085MPa, and then sterilization was carried out in87℃for30min. Under this condition, the score of sensory evaluation was91and the quality guaranty period of the FRN was168h.Modified starch and other additives were added to the FRN. The optimal compound quality improver was obtained by determining the index of quality in FRN. The optimal ameliorant ingredient was:3%hydroxypropul starch,0.7%monoglyceride,0.6%guar gum and0.1%sodium pyrophosphate. Under this condition, the score of sensory evaluation was96,and the score could remain at70after the storage for7days (control:45). The loss when boiled was6.91%while the control was9.60%. Broken rate was12.90%while the control was19.90%.The hardness was4.299kg (control:6.083kg).The springiness was0.378(control:0.291). The resilience was0.226(control:0.188).