Abstract:In order to solve the problems of short shelf life and easy spoilage of instant rice noodles, fresh wet rice noodles were used as the target, the influences of multiple preservation factors on the fresh-keeping effect and quality of fresh wet rice noodles were studied using the fencing technology. The experimental results showed that the shelf life of fresh wet rice noodles could be prolonged to 19 d through adding 0.8 g/kg sodium dehydroacetate and 0.05 g/kg ε-poly-lysine hydrochloride; after this treatment combined with 1% (v/v) lactic acid for 90 s, the shelf life could be further extended to more than 30 d. The process conditions were optimized by adding the fencing factors. The shelf-life of instant rice noodles could reach 90 d via pasteurization combined with lactic acid treatment (i.e. acid soaking with 1.0% (v/v) lactic acid for 60 s and heat sterilization at 90 ℃ for 30 min). The above results showed that the preservatives-acid soaking and pasteurization acid soaking preservation technologies can effectively extend the shelf life of fresh wet rice noodles and ensure the quality of the product. The research results provide a practical solution for solving the storage problem that fresh wet instant rice noodles are difficult to be preserved.
