Effect Of T-SAEW Parallel Sterilization On The Quality Of Yunnan Fresh Wet Rice Noodles And Its Shelf Life Analysis

Rice noodles are favored by consumers because of their characteristics of tenderness,easy digestion and strength.However,due to the non-standard operation of its production methods,microbial contamination is caused,which makes rice noodles prone to spoilage during storage,affects the edible quality of fresh rice noodles,and further hinders the development of Yunnan rice noodles industrialization.Slightly acidic electrolyzed water(SAEW)has the characteristics of safety,high efficiency,broad-spectrum sterilization,no pollution and no residue,and is widely used in the processing and storage of various foods.As a traditional sterilization technology,thermd treatment(T)has also been skillfully used in the preservation of rice noodles,while the research on the preservation of rice noodles by SAEW and heat combined sterilization technology has rarely been reported.In this paper,single factor and response surface experiments were carried out with different available chlorine concentration(ACC),temperature,solid-liquid ratio and treatment time as independent variables to explore the sterilization effect of T-SAEW parallel sterilization technology on Escherichia coli on the surface of Yunnan rice noodles.The sterilization model was established and the enhancement term was calculated.The effects of different storage temperatures on the quality of Yunnan rice noodles were studied.The shelf life prediction model of Yunnan rice noodles was established with acidity and iodine blue value as indicators.The results of this study are as follows:(1)The effect of T-SAEW parallel treatment on the bactericidal effect of Escherichia coli on the surface of rice noodles was investigated.The results showed that there was an enhanced area for the sterilization effect of T-SAEW parallel processing on Escherichia coli,with a sterilization effect of 1+1>2.In this region,the effect of T-SAEW parallel processing is better than the sum of single technology processing.After T-SAEW treatment,the color difference,pH value,moisture content,acidity,broken rate and cooking loss of rice noodles were not significantly different from those without treatment(P>0.05).(2)The storage test was carried out at 20℃,25℃ and 37℃.The results showed that the pH value,moisture content,acidity,iodine blue value,color difference,broken rate,sensory score and water activity of rice noodles were less than those of the untreated group.It indicated that the T-SAEW parallel treatment group could slow down the quality change of Yunnan rice noodles during storage.Under the storage conditions of 20℃,25℃ and 37℃,the shelf life of rice noodles after T-SAEW parallel treatment was 12.5,11.5 and 9 d,respectively,which was 11,10.5 and 8.5 d longer than that of the untreated group.Overall,T-SAEW parallel treatment can effectively delay the quality deterioration of Yunnan rice noodles during storage,inhibit the growth of the total number of colonies,and prolong the shelf life of Yunnan rice noodles.(3)The shelf life model of T-SAEW parallel processing Yunnan rice noodles was established:Acidity was used as an indicator to predict the shelf life of Yunnan rice noodles at 20℃,25℃,and 37℃.The predicted shelf life of Yunnan rice noodles was 10.36,9.64,and 8.18 d.The iodine blue value was used as an indicator to predict the shelf life of Yunnan rice noodles at 20℃,25℃,and 37℃.The predicted shelf life of Yunnan rice noodles was 9.26,8.83 and 7.94 d.