Research Progress on Preservation Storage Technology of Fresh Wet Noodles

CAO Meng; GAO Hai-yan; SONG Meng-di; JIANG Ji-kai; MENG Ke-xin; LI Guang-lei; SU Tong-chao

doi:10.13386/j.issn1002-0306.2019.13.055

CAO Meng, GAO Hai-yan, SONG Meng-di, JIANG Ji-kai, MENG Ke-xin, LI Guang-lei, SU Tong-chao. Research Progress on Preservation Storage Technology of Fresh Wet Noodles[J]. Science and Technology of Food Industry, 2019, 40(13): 329-334. DOI: 10.13386/j.issn1002-0306.2019.13.055

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Research Progress on Preservation Storage Technology of Fresh Wet Noodles

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In this paper, the main factors affecting preservation period of fresh wet noodles are introduced according to the characteristics of fresh wet noodles, including raw materials, moisture, processing technology and storage temperature. The corresponding solutions are also given, such as adjusting pH, reducing water activity, adding preservatives, different sterilization methods, packaging technology and fence technology. Finally, preservation of the fresh wet noodles and its future development direction are prospected.

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Research Progress on Preservation Storage Technology of Fresh Wet Noodles

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