Quality Improvement of Fresh Rice Noodles by Salt

doi:10.11923/j.issn.2095-4050.cjas19040005

Abstract

Abstract:

To improve the quality of fresh rice noodles, different adding amounts of salt were designed to optimize the production, and the optimal amount of salt was determined by cooking loss, texture characteristics, color, micro structure and paste properties of fresh rice noodles. The results showed that salt could improve the cooking quality and texture quality of fresh rice noodles. At the same time, the addition of salt decreased the cooking loss and broken rate of fresh rice noodles. Salt could also improve the fresh rice noodles’ elasticity and tensile properties, and decrease the shearing force and hardness. Compared with the control group, 4% salt added in fresh rice noodles could reduce the cooking loss to 50%, and the hardness by 11.6%; the L value and the whiteness value were the highest, which were 52.21 and 50.06, respectively, resulting in good color appearance. Meanwhile, the molecular pores of fresh rice noodles with 4% salt adding amount became smaller, and the network structure was uniform and dense. Therefore, the optimum dosage of salt is determined to be 4%.

Key words: Fresh Rice Noodle, Salt, Quality, Structure

CLC Number:

S661.5

Du Qiongyuan, Wang Xiaobin, Hu Yunfeng, Zhou Rui, Deng Min. Quality Improvement of Fresh Rice Noodles by Salt[J]. Journal of Agriculture, 2020, 10(10): 76-82.

Figures/Tables 14

References 25

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参数名称	参数
探头高度/cm	7
测前速度/(mm/s)	1.5
测试速度/(mm/s)	2.0
测后速度/(mm/s)	10.0
拉伸距离/mm	5

参数名称	参数
探头高度/cm	7
测前速度/(mm/s)	1.5
测试速度/(mm/s)	2.0
测后速度/(mm/s)	10.0
拉伸距离/mm	5

参数名称	参数
测前速度/(mm/s)	1.0
测试速度/(mm/s)	0.1
测后速度/(mm/s)	10.0
测试距离/mm	4
数据采集速率/Hz	25

参数名称	参数
测前速度/(mm/s)	1.0
测试速度/(mm/s)	0.1
测后速度/(mm/s)	10.0
测试距离/mm	4
数据采集速率/Hz	25

参数名称	参数
测前速度/(mm/s)	2
测试速度/(mm/s)	0.8
测后速度/(mm/s)	0.8
触发力/g	5
压缩率/%	75