Method for preserving fresh noodles

A fresh-keeping method and fresh noodle technology, which is applied in food preservation, food preparation, food science, etc., can solve the problems of prolonged production cycle of sterilization process, great damage of chemical preservatives, and inconformity with consumer fashion, etc., and shorten the proofing time , shorten the production cycle, the effect of short cycle

Inactive Publication Date: 2010-11-17
江苏唯新食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical preservatives are more harmful to the human body, and consumers have a kind of resistance to them, which does not conform to the consumption fashion that people advocate nutrition and health
In recent years, some researchers have also used natural organic acids or ethanol to soak and spray to achieve the purpose of fresh noodles. However, relying on these two substances alone to achieve

Method used

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  • Method for preserving fresh noodles
  • Method for preserving fresh noodles
  • Method for preserving fresh noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Formula: flour 100kg, purified water 34kg, salt 3kg, compound phosphate 0.4kg, glycerin 3kg, propylene glycol 2kg.

[0022] Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to tunnel-type high-temperature sterilization equipment, and treat them at 110°C for 4.5 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final water content will be controlled at about 25%, and the water activity will be about 0.85; use KPET / PE composite film packaging material, built-in deoxidizer, sealed package, regularly measure the following indicators.

[0023] Sensory indicators: color, smell, tissue state, etc. (such as figure 1 shown);

[0024] Physical and chemical indicators: measure it...

Embodiment 2

[0031] Formula: flour 100kg, purified water 38kg, salt 3kg, sorbitol 3kg, glycerin 1kg, compound phosphate 0.8kg.

[0032] Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to tunnel-type high-temperature sterilization equipment, and treat them at 105°C for 8 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final moisture content is controlled at about 20%, and the water activity is about 0.85; KPET / PE is used Composite film packaging materials, built-in deoxidizer, sealed packaging, regularly measure the following indicators.

[0033] Sensory indicators: color, smell, tissue state, etc.

[0034] Physical and chemical indicators: measure its pH value to investigate the degree o...

Embodiment 3

[0038] Formula: flour 100kg, salt 1kg, sorbitol 3kg, propylene glycol 2kg, compound phosphate 0.4kg, purified water 35kg.

[0039]Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to tunnel-type high-temperature sterilization equipment, and treat them at 110°C for 4 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final moisture content is controlled at about 30%, and the water activity is about 0.87; KPET / PE is used Composite film packaging materials, built-in deoxidizer, sealed packaging, regularly measure the following indicators.

[0040] Sensory indicators: color, smell, tissue state, etc.

[0041] Physical and chemical indicators: measure its pH value to investigate the d...

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Abstract

The invention discloses a method for preserving fresh noodles, and belongs to the field of food preservation. The method mainly comprises the following steps of: 1, making a dough with good-quality bread flour under vacuum, wherein when the dough is made, 1 to 5 percent of common salt, 0 to 3 percent of glycerol, 0 to 3 percent of sorbitol, 0 to 2 percent of propylene glycol and 0 to 0.8 percent of compound phosphate are added and the added water content is controlled to be 33 to 40 percent; 2, after the noodles are made, performing short-time high-temperature dehydration sterilization treatment, and finally controlling final water content to be between 20 and 30 percent and water activity to between 0.83 and 0.9; and 3, using packaging materials with low oxygen permeating rate to tightly package noodles, and filling a deoxidizing agent in packaging bags. The method is a comprehensive preserving method for fresh noodles and has the advantages of obvious effect, short production period, low cost, mild means and better preservation of unique tastes and colors of the fresh noodles. The used additives are effective water activity-lowering agents which do not belong to preservatives specified in state sanitary standards, and by the method, the shelf life of the fresh noodle is prolonged to 2 months at normal temperature and 6 months under a refrigerating condition on the premise of not adding any preservatives.

Description

technical field [0001] The invention relates to a fresh-keeping method for noodles, in particular to a fresh-keeping method for fresh noodles. Background technique [0002] Fresh noodles have a history of thousands of years in our country, such as "handmade noodles" that people are familiar with, because of their unique advantages such as freshness, refreshing, chewy and good noodle fragrance, they are deeply favored by people. Traditional food is long-lasting. Modern people, especially people in some large and medium-sized cities, are more and more fond of natural and fresh noodle products close to traditional flavor. However, due to the high moisture content of fresh noodles, it is very easy to be polluted by microorganisms and spoiled when stored at room temperature, which causes great inconvenience to consumers' purchases. At present, there is no very effective normal-temperature fresh-keeping means for fresh noodles both at home and abroad. Therefore, solving the pre...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L3/3436A23L3/349A23L3/358A23L3/16A23L7/109
Inventor 朱科学李曼郭旭周惠明彭伟孙永春王行政薛伟
Owner 江苏唯新食品股份有限公司
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