At present, there are some deterioration problems such as hardness increase and elasticity loss in the process of frozen storage. This study improved the frozen storage quality by adding short-chain inulin and long-chain inulin to frozen cooked noodles. Differential scanning calorimeter , low-field nuclear magnetic resonance, Fourier infrared spectroscopy, X-ray diffractometer and scanning electron microscope were used to explore the effects of different polymerization degrees of inulin on the frozen water content, water binding state, short-range order of starch molecules, crystallinity and microstructure in the frozen cooked noodles. The changes in texture characteristics and cooking quality were also been explored. The results showed that compared with control group, the addition of long-chain inulin could effectively delay the decreasing of hardness and breaking force of frozen cooked noodles, Besides, it also inhibited the increase of frozen water content and the migration of tightly bound water and reduced the crystallinity of starch. The gluten network structure was more continuous and it still had a good taste after re-cooked. However, after 60 d of frozen storage, the frozen cooked noodles added with short-chain inulin had a significant increase in re-cooking loss, starch retrogradation and water migration. Starch granules were dissolved from the network structure, so it is not suitable for long-term frozen storage.
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