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QIAN Xin, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
ZHOU Wen-hua, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
LI Liang-yi, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
TAN Yu-heng, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
HU Han, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China
ZHANG Yu-xin, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China

Abstract

In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.

Publication Date

10-28-2021

First Page

208

Last Page

214

DOI

10.13652/j.issn.1003-5788.2021.10.037

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