[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.%[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.
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