Food and Fermentation Industries >

2019 , Vol. 45 >Issue 4: 250 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017543

Review of preservative techniques and analysis of application of raw wet noodles

  • LI Ranran ,
  • LI Hongjun ,
  • LI Shaobo ,
  • CHAI Zihui ,
  • HE Zhifei
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)

Received date: 2018-04-15

  Online published: 2019-03-26

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Abstract

As a new type of noodles developed in recent years, raw wet noodles are favored by more and more consumers because of its silky taste, higher nutritional value, and unique flavor of hand-made noodles. However, the high moisture content of raw wet noodles leads to its fast spoilage and short shelf-life, which has become a key factor that limits its mass production. This article mainly summarized the fresh-keeping technologies that have been commonly used for raw wet noodles, such as the traditional preservation technologies (heat treatment, alcohol treatment, and organic acid treatment), and the modern preservation technologies (radiation preservation,biological preservation, establishing microbial growth predictions models etc). The technical characteristics and application conditions of these preservation technologies were described and analyzed. Finally, the application prospects of biological preservation technology, composite preservation technology, and new-type preservation technology for raw wet noodles were emphasized to provide certain theoretical supports for fresh-keeping and industrial production of raw wet noodles.

Key words： raw wet noodles; corruption; preservation techniques; application analysis

Cite this article

LI Ranran , LI Hongjun , LI Shaobo , CHAI Zihui , HE Zhifei . Review of preservative techniques and analysis of application of raw wet noodles[J]. Food and Fermentation Industries, 2019 , 45(4) : 250 -256 . DOI: 10.13995/j.cnki.11-1802/ts.017543

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