Requirements for moisture content and water activity of semi dry surfaces
Release time:
2023-04-18
Lower water activity inhibits the rate of acidification of semi dry noodles, maintaining their texture characteristics and sensory quality. Therefore, the technology of reducing water activity and promoting free water structure can improve the storage stability of semi dry noodles, in order to extend the shelf life of semi dry noodles under normal temperature storage conditions.
Semi dry noodles, also known as fresh noodles, are a variety between fresh noodles and dried noodles, and their water content is generally controlled between 20% and 25%, hence the name semi dry noodles. There have been many years of production history in Japan, with over 3800 enterprises producing fresh and semi dry noodles, with an annual output of approximately 10 billion bags. Most of the products in the Chinese market are fresh noodles, while semi dry noodles are still in the development stage and have great potential for development. But with the improvement of people's living standards, the demand for semi dry noodles will increase day by day, and convenient and nutritious fresh noodles will also be accepted by consumers.
1、 The effect of moisture on semi dry noodles:
Semi dry noodles are dried at high temperatures before packaging, which kills most non heat-resistant organisms while also removing some moisture during the drying process. Therefore, the moisture content of semi dry noodles is lower than that of fresh noodles. The moisture content of semi dry noodles is about 20% to 25%, and the shelf life is generally 90 days at room temperature. If refrigerated (0 ℃ to 4 ℃), the shelf life is 180 days., The semi dry face has very strict moisture control. If the moisture exceeds the standard, it will lead to a shorter shelf life of the food, and if the moisture is too low, it will affect the taste of the food. It is crucial to control the moisture content of semi dry noodles. The moisture content of semi dry noodles can be quickly detected using a moisture meter.
2、 The effect of water activity on semi dry noodles:
Lower water activity inhibits the rate of acidification of semi dry noodles, maintaining their texture characteristics and sensory quality. Therefore, the technology of reducing water activity and promoting free water structure can improve the storage stability of semi dry noodles, in order to extend the shelf life of semi dry noodles under normal temperature storage conditions.
Reduce the Aw of the semi dry surface to within 0.88. It will better extend the shelf life of the product. The activity of semi dry noodles can be quickly detected using a moisture activity meter.
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