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Experiments demonstrate improved shelf life of fresh noodles made from Qingke barley, suggesting a new preservation method.
Background and Objectives Fresh wet noodles made from Qingke barley are nutritionally rich. However, as a cereal crop, barley undergoes only simple processing and keeps high nutrient density, which results in challenges for product preservation. The effect of microwave treatment on mixed flour and intense pulsed light treatments on Qingke barley fresh noodles during storage at 25°C was investigated. Findings The results showed that the combined treatment of 1200 W microwave power on mixed flour for 90 s and intense pulsed light energy of 800 J on Qingke barley fresh noodles at a 6 cm distance reduced the total bacterial count from 6.72 lgCFU/g to 5.57 lgCFU/g and extended the shelf life from 24 h to 36 h. Compared to the blank group, the combined treatment reduced the peak viscosity, final viscosity, and breakdown of starch by 3.54%, 0.72%, and 7.19%, respectively. It also improved moisture stability during storage, significantly enhancing the product's quality stability. Conclusions Microwave and intense pulsed light combined treatments extend the shelf life of Qingke barley fresh noodles and enhance product stability. Significance and Novelty These findings introduce a novel physical sterilization method for preserving the freshness and quality of Qingke barley fresh noodles.
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Wang et al. (2026) studied this question.
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