Preservation and Quality Change of Fresh and Wet Noodles by Hurdle Technology

In order to effectively prolong the storage period of fresh and wet noodles, the hurdle technology was used to preserve fresh and wet noodles.The changes of total bacterial count, pH, whiteness, gelatinization characteristics, cooking characteristics and microstructure during storage were studied and the correlation analysis was carried out.The results showed that the preservation time of fresh and wet noodles can be effectively prolonged by using compound preservative, packaging technology and sterilization technology.The combination of compound preservative and packaging technology or sterilization technology can make the total number of bacteria (2.7×10⁶ cfu/g), pH (7.73), whiteness (62.58) and cooking quality of fresh and wet noodles stored at room temperature for 11 days meet the national standard. Combined with packaging technology and sterilization technology, the combination of compound preservative agent and packaging technology could make fresh and wet noodles stored at room temperature for the 17th day, the breaking rate (16.67%), water absorption rate (97.12%) and loss rate (9.62%) of fresh and wet noodles were all lower than those of other test groups, and the pH and whiteness were higher than those of other test groups.