| 摘要 |
The present invention relates to a process for producing pasteurized ready-to-eat (RTE) cooked Asian noodles, comprising of mung bean and rice-cornstarch noodles, that are resistant to retrogradation during storage at ambient temperature of 28 + 2C for four to ten months. Retrogradation control is attributed to the synergistic action of polymeric acid, hydrocolloid and a buffer system added during the steeping and cooking of noodles with oil containing antioxidants such as fresh, dried, or concentrated extracts of herbs. The final products are consumed with spice mixes and oil in packet with added food grade antioxidants without reheating nor hot water hydration. The pasteurized mung bean and rice-cornstarch RTE noodles maintained pH values [4.6 at ambient temperature for four and ten months, respectively. The mung bean and rice-cornstarch spice mixes also maintained Aw valies [0.85 during storage at ambient temperaturefor four and ten months, respectively. The noodles mixed with the spice mixes and oil packet are consumed as is and are found to have outstanding sensory properties similar to those of freshly prepared Asian noodle dishes. |
