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

ZHANG Keke; CAO Meng; ZENG Jie; GAO Haiyan; LIU Yufen; DAI Yunfei; WANG Mengyu

doi:10.13386/j.issn1002-0306.2020110207

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 307-313. > DOI: 10.13386/j.issn1002-0306.2020110207

ZHANG Keke, CAO Meng, ZENG Jie, et al. Preservation and Quality Change of Fresh and Wet Noodles by Hurdle Technology[J]. Science and Technology of Food Industry, 2021, 42(15): 307−313. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110207.

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

ZHANG Keke^1,,
CAO Meng^{2, +,},
ZENG Jie^1, ,,
GAO Haiyan^1, ,,
LIU Yufen¹,
DAI Yunfei¹,
WANG Mengyu¹

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
Food College, Xinyang Agriculture and Forestry University, Xinyang 464000, China

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Received Date: November 22, 2020
Available Online: May 27, 2021

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Abstract

Abstract

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.
- fresh wet noodles,
- fencing technology,
- cooking quality,
- pasting properties,
- microstructure

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References (28)

References

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