Flour fresh noodle products are the traditional staple food of the people in Asia. They are rich in nutrients, including protein, carbohydrates, lipids, minerals and vitamins needed by the human body. Fresh noodles are popular among consumers because of their simple production and good taste and flavor.
The quality change regularity of fresh noodles during storage provides a theoretical basis for its fresh-keeping technology research. During the storage of fresh noodles, the quality of noodles changed rapidly within 12 hours, and 24 hours was the turning point of storage time for deterioration of fresh noodles.
When fresh noodles were dehydrated moderately, the dehydration humidity was 60%, the dehydration temperature was 40 C, and the dehydration time was 30 min, the moisture content of fresh noodles was reduced to 23.5%. Under this condition, the moisture content of fresh noodles can be effectively reduced. At the same time, the moisture content in fresh noodles can be closely combined with other components and the moisture structure can be promoted. Moreover, the original quality of fresh noodles, such as texture, color and microstructure, can be maintained relatively intact.
