Processing And Shelf Life Study Of Instant Noodles Emblem

The rice flour paste of Huizhou style, which is also called Jixi fried rice flour, belongs to traditional dessert of Huizhou cuisine. It is cooked with rice as main stuff, assisted with rice, ham, dried bamboo shoots and dried bean curd. It is widely popular because of its delicious taste. But it takes longer time and more vigor because of complicated process. Moreover, the raw material just comes from Huizhou, these adverse conditions limit the development of the rice flour paste of Huizhou style.On count of the above current situation, to develop instant food of the flour paste of the Huizhou style is urgent requirement of industrialized production of traditional Anhui cuisine and also accomplishment demand of deep processing of rice products application. In view of that, this paper makes the instant rice flour by making improvement and optimization on traditional crafts of the rice flour paste of Huizhou style in order to adapt the industrial manufacture. Establish marketable life predict model of the instant rice flour by analyzing changes of quality during storage to predict marketable life of products under different storage conditions.This study makes use of AHP to determine oranoleptic indicator weight and analyze sensory quality of products by adapting fuzzy comprehensive evaluation to avoid subjective influence in order to obtain a comprehensive, scientific and quantitative system. In this paper, we bring up process way of adapting Torre faction way in place of traditional parch processing to make automation control on conditions such as temperature. This paper researching the effect of factors of the rice varieties, the shower time, baking temperature, baking time on the rice flour sensory, moisture, the degree of gelatinization, chromatic aberration and other indicators. And the processing technical of rice flour was then optimized by orthogonal experiment based on above results.we concluded that the use of japonica rice, shower time of20min, the baking conditions of145℃for12min, grinding particle size of60mesh. which is the optimize conditions of the processing technical of rice flour ingredients within experiments.The accessories instant rice flour is dried by hot air-microwave drying based on single factor experiment which makes sensory evaluation as the main indicators, the results showed that the hot air drying condition is60℃for2h, the microwave drying condition is280W for3min.Changes of the sensory quality, colony number, acid value, peroxide value of products under storage with different packaging material were studied through shelf life and accelerated test under the conditions of45、50、65℃by the instant rice flour, The first-order dynamics model of changes of acid value, peroxide value of instant rice flour under storage based on the kinetic theory of the loss in food quality was established respectively in order to predict the shelf lives of the products under the different conditions of storage. The results showed that the PE/PET, AL/PE/PET package material with preferable seal ability could prevent the growth of microorganisms and the oxidative rancidity of fats, but considering the factors of the shelf lives of the products and cost, it is suitable to adapt PE/PET packaging material. The shelf life of the instant rice flour with PE/PET package material is120days at35℃,200days at25℃.