Effect of Pasteurization on the Qualities of Fresh Noodles

In this paper,the effects of pasteurization(Temperature:88,93,98 ℃,Time:4,8,12 min)on the total number of bacterial colony,color,cooking qualities and texture properties of packaged and unpackaged fresh noodles were investigated. Results showed that pasteurization could reduce the total number of bacterial colony of fresh noodles from 10⁵ cfu/g to 10² cfu/g. During the 24 h storage period at 25 ℃,pasteurization could significantly inhibit the color reversion of fresh noodles,and the packaged wass better. With the increasing of treatment intensity,the dry matter water absorption rate of pasteurized fresh noodles showed a downward trend,the cooking loss rate of unpackaged fresh noodles decreased by 0.51%~1.43%,but the packaged increased slightly. With the increasing of treatment temperature and the prolongation of time,the elasticity,recovery and cohesiveness of the fresh noodles were not significantly different from the unpasteurized,but the hardness was increased,and both were significantly higher than the unpasteurized(5557 g). The hardness of unpackaged fresh noodles was relatively low(most<6000 g),while the hardness of the packaged was higher(all>6100 g). After pasteurization,the viscosity,swelling power and solubility of starch paste were lower than the unpasteurized,and there was a downward trend with the increasing of treatment intensity. According to the comprehensive analysis,the cooking quality of the unpackaged noodles was better than the packaged. The treatment strength was weaker,and the texture characteristics of pasteurized noodles were closer to the unpasteurized;but the strength was higher,the sterilization effect was better. An optimal process design for pasteurized noodles under our experimental conditions was obtained at temperature 98 ℃ for time 4 min in an unpackaged form.