Effect of Sterillization Process on Preservation and Quality of Fresh Wet Rice Noodles

Taking the total number of colonies, moisture content, pasting properties, and sensory quality as evaluation indicators, the effects of different water bath temperature and bath time on the sterillizing effect and quality of fresh wet rice noodles were studied. Under the premise of ensuring that the water bath sterilization method could reduce the initial bacterial amount of fresh wet rice noodles and improve the quality of fresh wet rice noodles, the optimal water bath temperature and bath time was determined. The results showed that the total number of colonies of fresh wet rice noodles was significantly reduced after water bath sterilization treatment, indicating that the water bath sterilization treatment could kill most of microorganisms, thus effectively prolonging the shelf life of fresh wet rice noodles. Compared with the non-water bath, the moisture content, attenuation value and retrogradation value of fresh wet rice noodles were significantly reduced after water bath treatment, indicating that the water bath sterillization treatment could improve the thermal stability of the starch in the fresh wet rice noodles and slow down the retrogration of the rice noodles. Additionally, after significance analysis, it was found that water bath sterilization had no significant effect on the sensory quality of fresh wet rice noodles. Considering the preservation effect and quality, it was determined that the optimum water bath temperature was 95 ℃ and the optimum water bath time was 40 min. Under these conditions, most of the microorganisms in the fresh wet rice noodles were killed. The sterillizing effect was good, and the retrogradation value of the starch was remarkably reduced, the rice noodles was not easy to retrograte, and the preservation period could reach more than three months.