Effect of Preservation Methods on the Quality of Instant Fresh Rice Noodles

被引：0

作者：

Wei P. ^{[1
]}

Chen J. ^{[1
]}

Xu F. ^{[1
]}

Chen L. ^{[2
]}

机构：

[1] School of Food Science and Technology, Henan University of Technology, Zhengzhou

[2] School of Food Sciences and Engineering, South China University of Technology, Guangzhou

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 11期

关键词：

instant fresh rice noodles; low temperature storage; preservation method; quality; textural property;

D O I：

10.13386/j.issn1002-0306.2020070357

中图分类号：

学科分类号：

摘要：

By analyzing the total number of colonies, gelatinization characteristics, moisture content, color, absordance of extract liquid, texture and sensory scores of instant fresh rice noodles, the effects of acid-soaking, water bath and combined treatment on the quality of instant fresh rice noodles were illustrated.Compared with the control group, the starch paste viscosity, breakdown and the setback viscosity of instant fresh rice noodles in all groups reduced significantly(P<0.05). After water bath treatment, the texture and sensory properties of instant fresh rice noodles were improved, and the storage time extended. The acid-soaking treatment significantly altered the moisture content, color, absordance of extracted liquid, viscosity, and decreased the hardness and elasticity of the instant fresh rice noodles(P<0.05). In the storage period, the total number of bacterial colonies increased slowly, however the overall quality deteriorated rapidly. In the later period, the gel structure was severely damaged and the sensory score reduced significantly(P<0.05). In the combination group, the initial quality of instant fresh rice noodles was improved, but the elasticity was slightly lower than that of the water bath treatment group. The total number of bacterial colonies increased slowly in combination group, which could maintain a better color, texture characteristics and sensory score with in the extension of storage time. The quality of instant fresh rice noodles in combination group was the optimum in term of texture characteristics and sensory score. © 2021 Editorial Department of Science and Technology of Food Science. All rights reserved

引用

页码：44 / 49

页数：5

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