Development On The Preservation And Storage Technology Of Fresh Pulled Noodle

The moisture content of fresh pulled noodle is high, due to the effects of microbial spoilage easily happened to shorten its shelf life. In order to solve the above problems, this study adopts different preservation methods to prolong the shelf life of fresh pulled noodles?The main experments and results are as follows:1. The comprehensive shelf life of fresh pulled noodle at 25?, 15?, 4? were 6.81 h, 22.4h, 77.06 h, and the fresh pulled patch's comprehensive shelf life were 7.85 h, 25.05 h, 80.50 h. With the increasing temperature, the shelf life of fresh pulled noodle and patch were shorter. Under different temperatures, the comprehensive shelf life of fresh pulled patch were higher than fresh pulled noodle in general, and the mold and yeast count shelf-life of fresh pulled noodle and patch were less than the total bacteria number shelf-life.2. Adding to the fresh pulled noodle and patch 2% ethanol, 0.04% sodium diacetate, 0.06% sodium dehydroacetate, 0.08% capryl-monoglyceride and 0.015 % ethylparaben respectively can effectively extend the shelf-life. According to the results of single factor, orthogonal tests were carried out, obtained when the amount of ethanol was 2%, sodium diacetate was 0.03%, sodium dehydroacetate was 0.015%, and capryl-monoglyceride was 0.02%, the shelf-life of the fresh pulled noodle can be up to 13.30 d at 4?.3. Glycine had no significant effect in the shelf-life extension of fresh pulled noodle and patches; Nisin on the inhibition effect of bacteria was better than mold and yeast, selected 0.15% nisin respectively for the best added amount; natamycin can inhibit the growth of mold and yeast effectively.4. Fresh pulled noodle were added 0.15% propylene glycol, 0.016% sodium lactate, 2% sorbitol can make the moisture condition change, that is to say the T21 value increased, T23 value decreased. Use the above three kinds of humectants to make fresh pulled noodle respectively, every 1.5h make magnetic detection in the condition of 25?, As results in adding 2% sorbitol to the fresh pulled noodle, the curve trend of T21, T23 is stable, the bound water and free water was steady, help maintain the quality of fresh pulled noodle. Through the microbial test under the condition of 25?, and the comprehensive shelf-life of adding 2% sorbitol fresh pulled noodle was 13.69 h.5. In the heat treatment, with the increase of temperature and time, the shelf-life of fresh pulled noodle was extended, and brown variables showed a trend of decrease after 12 h at 25?. A selection of 85? heat of 70 s was the optimal processing conditions. Compared with the heat technology, ultraviolet sterilization had little effect on the shelf life of fresh pulled noodle, UV irradiation after 90 min, shelf life is extended from 6.81 h to 9.45 h.6. By adding 0.015 % ethylparaben, 2% sorbitol and heat treatment, compound preservation of fresh pulled noodle's comprehensive shelf-life for 34.47 h at 25?, 7.3d at 4?. The blank group and compound preservation of fresh pulled noodle for quality determination, along with the extension of storage time, the hardness of two groups was decreased; springiness, cohesiveness and resilience index did not change significantly; brightness value(L*) decreased gradually; dry matter absorption rate and loss rate showed an upward trend; sensory scores decreased, the evaluation of hardness, elastic, viscous, taste had obvious changes in the storage of late, the other indexes declined slowly in the storage process.