Method for preserving fresh noodles

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...

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 long-term fresh food preservation requires a higher concentration, and a higher concentration of acid Alcohol will greatly affect the flavor of fresh noodles, and even make it lose the original noodle fragrance, which also cannot meet the requirements of consumers

At the same time, the more complex sterilization process will cause the extension of the production cycle and the increase of the cost

Images