Paper Title:
A Novel Processing Technique for the Production of Instant Rice Noodle with a Long Shelf-Life
  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 Japanese wudo noodles, 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.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2477-2481
DOI
10.4028/www.scientific.net/AMR.236-238.2477
Citation
D. Xie, Y. L. Liu, J. X. Ouyan, X. W. Li, Y. C. Wei, J. Yu, C. L. Li, F. X. Wang, "A Novel Processing Technique for the Production of Instant Rice Noodle with a Long Shelf-Life", Advanced Materials Research, Vols. 236-238, pp. 2477-2481, 2011
Online since
May 2011
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Price
$32.00
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