Study on the production of the wet instant noodle by the technology of high hydrostatic pressure

By using HHP( High Hydrostatic Pressure) technology for secondary processing fresh noodles and changing three HHP processing conditions of pressure( 100 ~ 500 MPa),time( 1 ~ 7 min) and temperature( 20 ~30 ℃) in single factor experiment,orthogonal experiment conditions were determined according to optimum cooking time. And in orthogonal experiment,several properties including optimum cooking time,degree of gelatinization,total number of colonies and texture properties were measured.Combined with sensory evaluation,the result showed the best HHP processing conditions were 400 MPa for pressure,10 min for time and 20 ℃ for temperature.Under the conditions,the optimum cooking time can be shortened to 185 s,and shelf life could reach more than two weeks.