| Fresh wet noodles are a new type of instant noodle product that is popular among consumers because of its freshness and good taste.But its moisture content is high,microorganisms and browning are easy to breed under room temperature storage,which leads to the rapid decline of noodle quality in the short term and can not be eaten.In order to inhibit the browning and microbial growth in fresh wet noodles and prolong the shelf life of fresh wet noodles,this paper focuses on the browning prevention and control technology of fresh wet noodles,as well as diffrerent preservation technologies such as air conditioning,air conditioning-irradiation,browning prevention and control-air conditioning-irradiation.The research results in this paper can provide technical support and scientific basis for large-scale industrial production of fresh wet noodles.The main research contents and results are as follows:1.The effects of blanching time,glucose oxidase amount and ascorbic acid amount on the browning prevention and control of fresh wet noodles were investigated with color difference as response value at storage temperature of 28℃.Based on the single factor experiment combined with the Box-Behnken response surface test design,the technical parameters of the browning prevention and control of fresh wet noodles were obtained:blanching time 77 s,glucose oxidase amount 0.03%,ascorbic acid amount 0.013%.At this time,the color difference of fresh wet noodles was 2.23,which was close to the predicted value.Compared with the control group without the control technology,the bowning prevention and control technology did not negatively affect the texture and sensory quality of fresh wet noodles.And the browning prevention and control effect is significantly improved.2.（1）On the basis of the effects of modified atmosphere packaging with different CO2and N2 on the preservation effect and quality of fresh wet noodles were investigated during storage at room temperature,the technical parameters of modified atmosphere packaging were optimized.The results showed that fresh wet noodles packaged in 70%CO2+30%N2modified atmosphere can effectively inhibit the increase of aerobic bacteria and spoilage bacteria during storage at room temperature,thus the shelf life of fresh wet noodles was extended to 3 days.Moreover,the cooking quality of fresh wet noodles can be improved,and the loss of moisture behind the package was delayed.（2）the preservation effects of different irradiation doses（1 kGy,3 kGy,5 kGy）on fresh wet noodles packaged in the optimized 70%CO2+30%N2 modified atmosphere were investigated.The results showed that:the shelf life of fresh wet noodles packaged in 70%CO2+30%N2 modified atmosphere was extended to 5 days,8 days,11 days respectively after different irradiation doses（1 kGy,3kGy,5 kGy）.Considering the effects of irradiation treatment on the hardness,chewing degree,elasticity and cooking quality of fresh wet noodles,70%CO2+30%N2 modified atmosphere packaging combined with 3 kGy irradiation dose was proposed as the ideal technical parameters for preservation of fresh wet noodles.3.The effects of browning prevention and control technology combined with modified atmosphere-irradiation preservation technology on preservation effect and quality of fresh wet noodles were investigated at different storage temperatures（28℃,4℃）.The results showed that the comprehensive preservation technology had a"fence effect"on fresh wet noodles during storage at room temperature（28℃）.On the 10th day of storage,the total plant count was still less than 6 lg（CFU/g）,and the decline rate of hardness,chewiness and elasticity of noodles was effectively delayed.At the same time,compared with the control samples,the browning control effect was better,and the color and edibility of noodles were better maintained during storage,the decline trend of the cooking quality of fresh wet noodles was significantly decreased.In addition,the stability of the pH value of noodles was maintained.At the low temperature（4℃）,the growth and reproduction of microorganisms were hindered in storage,which is due to the unbalanced growth environment.comprehensive preservation technology combined with low temperature storage（4℃）could extend the shelf life of noodles to 26 days,and the color difference value was only 3.91.Compared with the samples stored at room temperature,the browning inhibition effect was more prominent,and the sensory quality of noodles was more stable.At the same time,the decline rate of hardness,elasticity,chewiness and cooking quality of noodles was delayed more effectively.According to the analysis of all indexes,low temperature（4℃）assisted comprehensive preservation technology is more suitable for preservation of fresh wet noodles. |
