Fresh-keeping method for fresh wet noodle

A fresh-keeping method and wet noodle technology, applied in the fields of food preservation, food science, food preparation, etc., can solve the problems of insignificant effect, excessive dosage, affecting consumers' consumption psychology, etc., and achieve the effect of bright appearance and strong chewiness.

Inactive Publication Date: 2008-12-10
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Research on Preservation of Wet Noodles" (in [J]. China Food Additives, 2002 (5): 32~35.), "Research on Preservation of Wet Raw Noodles" (in [J]. Journal of Zhengzhou Grain Institute. 1997, 18 (2): 13-17) discloses the method of mainly using alcohol or sodium dehydroacetate as a fresh-keeping agent. The fresh-keeping method uses alcohol. ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Raw material formula: flour 100kg, salt 6kg; sodium dehydroacetate 0.03kg; phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2.5:1:2.5) 0.2kg, sucrose ester 0.2kg; sterile water 26kg; gluten 8kg.

[0011] Processing steps: (1) After the flour is transported from the raw material warehouse to the noodle making workshop, turn on the ultraviolet lamp and irradiate the flour for 1.0h; (2) Dissolve salt, sodium dehydroacetate, phosphate, and sucrose ester in purified water; This pure water is added into flour to neutralize the face, and gluten powder is added simultaneously; (3) to ripening equipment, plodder, clean with 2% propylene glycol solution, after cleaning, utilize ultraviolet radiation 0.5h to carry out sterilizing treatment, after the tabletting Heat preservation and curing of noodles for 2 hours; (4) Aseptic treatment of dehumidification and stripping, adopting tunnel dehumidification and stripping treatment, starting the tunnel...

Embodiment 2

[0015] Raw material formula: flour 100kg, salt 2kg; calcium propionate 0.2kg; sodium dehydroacetate 0.05kg; phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2.5:1:2.5) 0.2kg, sucrose ester 0.2kg;; guar gum 0.2kg; edible alkali 0.2kg; sterile water 28kg; gluten powder 6kg.

[0016] Processing steps: (1) step, ultraviolet light irradiation time 30min, (2) step, salt, sodium dehydroacetate, phosphate, sucrose ester, guar gum, edible alkali are dissolved in sterile water, and this Add sterilized water to the flour, add gluten powder at the same time, and knead the dough; step (3) heat-preserve and ripen the noodles after sheeting for 1.5 hours, step (4), control the moisture content at 26%; step (5) , treated with ultraviolet radiation for 0.5h before packaging; the remainder is the same as in Example 1.

[0017] The microbial index of gained fresh-keeping wet rice noodle product: the total number of bacterial colonies / (c fu / g): 2.5 * 10 3 ; C...

Embodiment 3

[0020] Raw material formula: flour 100kg, salt 6kg; sodium dehydroacetate 0.03kg; phosphate (sodium tripolyphosphate: sodium pyrophosphate: sodium hexametaphosphate = 2.5:1:2.5) 0.2kg, sucrose ester 0.2kg; guar Bean gum 0.2kg; edible alkali 0.2kg; sterile water 25kg; gluten powder 9kg.

[0021] Processing steps: Step (1), UV lamp irradiation time 1.5h, how much time is the kneading time of step (2)? , (3) step (3) step sheeting after the heat preservation and ripening of the dough sheet for 2.5h, (4) step, the moisture content is controlled at 25% (inconsistent with the aforementioned 18% 23%); the remainder is the same as in Example 1.

[0022] The microbial index of gained fresh-keeping wet rice noodle product: the total number of bacterial colonies / (c fu / g): 2.5 * 10 3 ; Coliform bacteria / (MPN / 100g): 45; Pathogenic bacteria: not detected.

[0023] Sensory indicators: white color; 2 months at room temperature, 6 months at refrigerated conditions (below 10°C). , no sour, m...

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PUM

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Abstract

The invention relates to a method for keeping raw wet noodle fresh, which includes the steps that: (1) before dough making, ultraviolet lamp is switched on to irradiate the dough for 30min to 1.5h; (2)during the dough making, purified water or sterile water with an amount controlled between 25 to 32 percent is added to the dough and at least one of the three antistaling agents, salt, sodium dehydroacetate and calcium propionate in proportions respectively of 2 to 7 percent, 0.02 to 0.05 percent and 0.1 to 0.3 percent, is added to the water; additionally, 0.1 to 0.3 percent of phosphate, 0.1 to 0.3 percent of sucrose ester, 0 to 0.3 percent of guar gum and 0 to 0.3 percent of edible alkali as well as 5 to 10 percent of wheat gluten powder are added; (3) sterilization treatment is applied to cooking equipment, strip press and the like and noodle strip after pressing is thermally insulated and cooked; (4) asepsis treatment is applied to wet noodle strip and the moisture of the product is controlled between 18 to 28 percent; (5) sterilization is applied to the product before packaging. The method of the invention does not affect the flavor and color of products and the raw wet noodle is characterized by bright appearance, cream white color and strong tenacity and has a shelf life of two months at normal temperature and as long as six months at the temperature below 10 DEG C (cold storage).

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh wet noodles. Background technique [0002] Compared with dry dried noodles, fresh wet noodles have the characteristics of freshness, refreshing, chewy and better noodle flavor that dry dried noodles do not have. However, due to the high moisture content, at room temperature, especially in summer high-humidity environment, fresh wet noodles are very easy to deteriorate, serious, even sour and moldy. The storage period is only about 1 day. This becomes the "bottleneck" of the industrialized production of fresh wet noodles. [0003] "Additives in Noodle Processing" (loading [J]. Agricultural Products Processing. 2003, (6): 31-34) reports that the microorganisms that cause the deterioration of fresh wet noodles are mainly bacteria and molds, and fresh wet noodles must be stored and kept fresh. To prevent contamination by Escherichia coli, coliform bacteria and Staphylococcus aureus, commonly used...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/28A23L3/3508A23L3/358A23L3/16A23L1/162A23L7/113
Inventor 周文化郑仕宏周其中
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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