保鲜湿米粉生产工艺的研究

Study on the Production Technology of Long-life Rice Noodle

［目的］改进保鲜湿米粉的生产工艺，为保持保鲜湿米粉的品质提供技术支持。［方法］以自制保鲜湿米粉为试验材料，研究不同工艺技术对保鲜湿米粉品质的影响。［结果］通过对比试验得出保鲜湿米粉的水分含量为62.5%时，其各种综合评价最高;单甘酯可以和淀粉分子间羟基产生络合，防止游离淀粉溶出。添加20%变性淀粉较明显地改善了保鲜湿米粉的品质和口感;瓜尔豆胶可增加其黏接性、持水性。100 ℃下形成的凝胶硬度最大，90 ℃下形成的凝胶硬度最小。90 ℃下形成的凝胶的回弹性显著大于其他温度。用pH值4.2的乳酸/醋酸钠体系（1%V/V）酸浸处理后包装，再在80～90 ℃下水浴杀菌20～40 min可以有效抑制微生物的生长，样品保鲜期达3个月以上。［结论］在米粉生产和保鲜中加入一些辅助剂可改善米粉品质。

[ Objective] The purpose was to improve the production technology of long-life rice noodle and supply technical support for keeping its quality. [ Method] With self-made long-life rice noodle as tested material, the effects of different technologies on the quality of long-life rice noodle were studied. [ Result ] It was concluded through comparative experiment that when the water content of long-life wet rice noodle was 62.5% , its various comprehensive evaluations were highest; the monoglyceride ester could complex with the intermolecular hydroxyl of starch so as to prevent free starch from dissolving. Adding 20% modified starch relatively obviously improved the quality and taste of long-life wet rice noodle and the guar gum could increase its gleyness and water binding capacity. The hardness of gel formed under 100 ℃ was highest and that of of gel formed under 90 ℃ was lowest. The resilience of gel formed under 90 ℃ was significantly higher than that of gel formed under the other temperatures. The samples were treated by acid-leaching in lactic acid/acetate sodium system （ 1% V/V） with pH value of 4.2 before packaging and they were treated by hot water sterilization at 80 -90℃ for 20 -40 min after packaging, then the growth of microorganisms in them could be inhibited effectively, the freshness period of samples was longer than 3 months. [ Conclusion ] The addition of some assistant agents in the production and preservation of rice noodle could improve its quality.