1. A Novel Processing Technique for the Production of Instant Rice Noodle with a Long Shelf-Life
- Author
-
Fa Xiang Wang, Xiao Wen Li, Jian Xun Ouyan, Yu Jian, Yong Le Liu, Yu Cui Wei, Chi Ling Li, and Ding Xie
- Subjects
Preservative ,Materials science ,General Engineering ,food and beverages ,Fermentation ,Food science ,Sterilization (microbiology) ,Shelf life ,Potato starch ,Flavor ,Instant - Abstract
Using additives to prevent retrogradation together with traditional Chinese fermentation technology for rice noodles and the steam sterilizing technique used in the preparation of Japanesewudonoodles, we have developed a novel processing technique which will be discussed in this report. The major changes in rice compositions during fermentation were compared, and the effects of various anti-retrogradation additives on the freshness of instant rice noodle during storage were also measured. The results showed that rice noodles produced by fermentation have a better texture and flavor than those which are not fermented; products which have been wrapped without the addition of any preservatives but which have been steam-sterilized at 90-95 °C for 30-25 min can be stored for 24 months without any deterioration; however, additives such as plant oil, konjac powder and potato starch etc. prevent retrogradation and insure that instant rice noodles remain fresh during storage; β-amylase has been found to be the most effective reagent in this respect.
- Published
- 2011