Optimization of fresh japonica rice noodle preparation process and study on its storage quality

• 1、School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122
• 2、Inspection center of cereals, oils and foodstuffs, Wuhan 430014

Abstract：Based on the hardness and cooking loss, the preparation process of fresh japonica rice noodle was optimized through single factor and orthogonal experiments, and the quality of rice noodle during 72 h storage was also studied. The optimal preparation process is: japonica rice, early indica rice, corn starch content of 64%, 30%, 6%, re-steaming for 20 min, and aging for 4 h. The storage results showed that: during the period of 0-24 h, the quality and texture of the rice noodles were not significantly different from the existing indica rice noodle, and the sensory score was higher; During 24-72 h storage, the hardness and sensory scores of japonica rice noodle decreased from 505 g and 82.74 to 314 g and 54.69, and the cooking loss increased from 9.90% to 21.23%. It was found that the total number of colonies and molds exceeded the standards after 24 h and 48 h, respectively. LF-NMR showed that the water migration of japonica rice noodle was significant during 24-72 h with free water significantly reduced from 54.57% to 28.68%, and immobilized water increased from 36.96% to 61.90%. At the same time, DSC analysis found that the aging enthalpy of rice noodle increased from 2.52 J/g to 3.93 J/g and the long-term aging phenomenon of starch was significant. Microbial reproduction, as well as the water migration and starch aging caused the surface microstructure of rice noodle change from dense and smooth to loose and rough, leading to changes in color, cooking, texture, and sensory quality during storage.

Keywords： food science broken japonica rice fresh rice noodle storage quality water migration starch aging