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.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2477-2481
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2477
• Online since: May 2011
• Authors: Ding Xie, Yong Le Liu, Jian Xun Ouyan, Xiao Wen Li, Yu Cui Wei, Jian Yu, Chi Ling Li, Fa Xiang Wang
• Keywords: Additive, Ferment, Retrogradation, Sterilization

References

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