Abstract:Semi-dried noodle is a new type of instant food,and has a good development prospect.Drying is one of the most important processes in the production of semi-dried noodle,and has a great impact on its quality and preservation.In this work,ultraviolet-microwave drying and electric drying were used to dry the fresh noodle and to comparatively investigate their effects on the preservation and quality of semi-dried noodle.The experimental results show that the efficiency of electric drying is lower than that of ultraviolet-microwave drying,in the later stage of drying,the sterilizing effect of electric drying is not obvious while the number of bacteria of noodle dried by ultraviolet-microwave drying continue to decline.Both of the drying means can make the initial number of bacteria of semi-dried noodle reduce obviously.For electric drying,125 ℃ is the suitable drying temperature.At this temperature,the number of bacteria decreased significantly,but the texture and cooking quality of semi-dried noodle is not notably deteriorated.For noodle dried by ultraviolet-microwave,its number of bacteria is distinctly lower than that of electric drying.When microwave power is set at 2 000 W,semi-dried noodle can keep relatively high quality,hence 2 000 W is the suitable drying power.
