Abstract:Effect of two dehydration technology [improving drying temperature （105，115，125，135 ℃）and extending drying time （205，240，290，330 s） by increasing water addition]on the storage and quality characteristics（cooking，texture，color and thermodynamic characteristics）of semi-dried noodles were studied.According to the bacteria content，cooking，texture and thermodynamic characteristics index，the shelf-life of semi-dried noodles after two dehydration technology was investigated.The best optimization technology was also established.The results indicated that improving drying temperature（105 ℃ to 135 ℃）could significantly（P＜0.05）decrease initial yeast and molds and thermophilic bacteria content，but extending drying time（205 s to 330 s）could reduce 1.57 lgCFU/g of initial total plate count.By 125 ℃ drying temperature and 290 s drying time，storage of semi-dried noodles could prolong 20 d and 30 d respectively.Next，cooking，texture，color and thermodynamic characteristics of semi-dried noodles after above two dehydration technology were studied.The results showed that improving drying temperature would prominently increase semi-dried noodles'cooking loss，hardness and L*and ΔH，but extending drying time would increase semi-dried noodles' water absorption，Tp and Tc and decrease L*.The results of SEM showed that two dehydration technology would inordinately broke microstructure of semi-dried noodles.In comprehensive conclusion，semi-dried noodles with 290 s drying time had better index