Study On Preparation And Keeping Storage Of Intermediate Moisture Jiangxi Rice Noodles

Fresh wet rice noodles have a short shelf life,are easy to bind into clusters and ageing broken bars,and dry rice noodles cooking time are long and cooking losses are large,therefore,preparation of intermediate moisture rice noodle by adjusting the moisture content may be an effective way to solve the above problems.However,there has been no report on intermediate moisture rice noodle.this paper mainly studies the relationship between rehydration temperature and time and moisture content of Jiangxi rice noodles by peleg model,discusses the effect of moisture content on the quality of intermediate moisture Jiangxi rice noodles,and studies the preservation of intermediate moisture Jiangxi rice noodles,Methods to develop a intermediate moisture Jiangxi rice noodle.The relevant research findings are as follows:?1?The peleg model can be used to better fit the water absorption process of intermediate moisture Jiangxi rice noodle;the rate constant K₁ and equilibrium capacity constant K₂ are negatively correlated with temperature;the fitting of K₁ and K₂ to temperature and the fitting of K₁ and Arrhenius equations are all at 60-70? has a fracture point,which has a good linear relationship for fitting at 30-60? and 70-100^oC,respectively,the two temperature equations obtained by fitting have good predictability.To examine the effect of rehydration temperature on the Quality of intermediate moisture Jiangxi rice noodle,it was found that the higher the rehydration temperature,the greater the degree of gelatinization of Jiangxi rice noodles,the shorter the rehydration time,the greater the stickiness of Jiangxi rice noodles,and the formation of uneven and porous Jiangxi rice noodles surface.Therefore,a comprehensive consideration of choosing 60? rehydration to prepare intermediate moisture Jiangxi rice noodle.?2?The moisture content?20-60%?had a significant effect on the rice broken rate,cooking time,and iodine blue value.The breaking rate of rice noodle with moisture content above 40%increased significantly,while the rice noodle with moisture content below 40%consumed too much?more than 7 Min?,cooking loss is too large,so through the comprehensive consideration of the quality of rice flour,choose 40%moisture content rice noodle as intermediate moisture Jiangxi rice noodle.?3?The effects of heat sterilization temperature,time,and pickle concentration on the total number of colonies and sensory scores of intermediate moisture Jiangxi rice noodle was investigated by orthogonal test on the basis of single factor.Comprehensive consideration should be given to the selection of A₃B₂C₂?ie,germicidal temperature of 100?,time of 30 minutes,pickle acid concentration of0.75%?as intermediate moisture Jiangxi rice noodle preservation process;intermediate moisture Jiangxi rice noodle at 25? storage,the shelflife of technology A?sterilization temperature 100?,time 30 min?is about 90 days,the shelf life of technology B?sterilization temperature 100?,time 30 min,and pickle acid concentration 0.75%?can reach 180 days.During the storage process,the intermediate moisture Jiangxi rice noodle quality remains good.Intermediate moisture Jiangxi rice noodles have a short cooking time,a low rate of broken bars and a long shelf life,which make up for the lack of fresh wet rice noodles and dried rice noodles and can meet the needs of modern fast-paced life.