Effect of Compound Proportion of Three Preservatives on Fresh Noodles Preservation

In order to prolong the expiration date of fresh noodles, the compound formula of ethanol, calcium propionate and ε-polylysine hydrochloride was optimized and the changes of quality characteristics of fresh noodles at different storage temperatures under the optimal formula were studied. The results showed that the best preservative formula for fresh noodles were as follows:2.0% ethanol, 0.020% calcium propionate, and 0.0060% ε-polylysine hydrochloride. Under this formula, the total number of colonies was 1.27 lg CFU/g, the total number of molds was 13 CFU/g, and the sensory evaluation score was 90 points.The expiration date of fresh noodles without preservatives under normal temperature storage was 8 h. Under the optimal formula, the expiration date of fresh noodles was 4 weeks at room temperature. Fresh noodles stored at 4℃ for 4 weeks showed little changes in moisture content, Aw, pH, color difference, cooking characteristics, texture parameters and higher sensory evaluation scores. Fresh noodles were stored at 25 and 35℃ for 4 weeks, the color gradually darkened and evaluation scores, moisture content, Aw, and cooking characteristics decreased with the extension of storage time.