Semi-dry noodle antistaling agent and use method thereof

Abstract

The invention discloses a semi-dry noodle antistaling agent. According to 100% total weight percent, the semi-dry noodle antistaling agent is prepared by components by weight percent: 63-80% edible alcohol, 14.5-30% sorbitol solution, 0-1.5% propylene glycol, 0.5-1% mono-caprylin and 5-7.5% edible alkali (at least one of potassium carbonate, sodium carbonate and calcium hydroxide). A flour-mixingprocess comprises the steps of: taking the antistaling agent with the additive amount which is 10-15% of the weight of the flour, wholly dissolving the antistaling agent in the water (the water for mixing the flour), and abundantly and evenly mixing the flour. Aiming at the characteristic of the semi-dry noodle main body and the characteristic of the microorganism flora, the selected additive is a plurality of normally-used flour product quality modifying agents, so that the semi-dry noodle antistaling agent is safe and reliable, the quality guarantee period of the semi-dry noodle is prolonged, and the quality of the semi-dry noodle is improved; and the semi-dry noodle antistaling agent is low in price, simple to operate, and obvious in effect, so that the quality guarantee period of the semi-dry noodle is prolonged to be more than three moths under normal temperature, and the requirement of the industrial production is completely met.

Description

technical field [0001] The invention relates to a food preservation agent, in particular to a semi-dried noodle preservation agent and its application method. Background technique [0002] Noodles are a common staple food in my country and some other Asian countries, and have been developed for more than two thousand years and have not declined for a long time. Semi-dry noodles are a new type of noodle products developed in recent years. They are called "the fourth generation instant noodles". They are made by kneading, proofing, calendering, molding and sterilization. The water content is 20-26%. . Semi-dry noodles retain the freshness, chewiness and good noodle flavor of raw cut noodles because they do not need to be fried or high-intensity dehydration. space, and it is easy to form a relatively complete process, so it is expected to replace the domestic dominance of fried instant noodles and realize large-scale industrial production. [0003] However, although semi-dry...

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Problems solved by technology

[0003] However, although semi-dry noodles are partially dehydrated, they still need to have a high moisture content to maintain a good flavor and taste. Therefore, they are prone to deterioration, sourness, and mold when stored at room temperature, which has become a limitation of its industrial production. bottleneck

[0004] At present, there are few domestic reports on preservatives used in noodle products. The patent application No. 200810031761.8 discloses that fresh noodles can be preserved by adding chemical preservatives such as calcium propionate and sodium dehydroacetate combined with ultraviolet sterilization technology. The antibacterial effect of calcium acid calcium is greatly affected by the pH, and the antibacterial effect is significantly reduced when the pH is above 6. However, sodium dehydroacetate has not yet been allowed to be added to raw and wet noodle products in the current national health standards, which has brought difficulties for actual production. Certain difficulties, and chemical preservatives are more harmful to the human body, and it is difficult to meet the requirements of consumers

Patent No. 200710053972.7 discloses a combination of ethanol, propylene glycol and salt as a fresh-keeping agent for raw wet noodles, but it can only extend its shelf life to 5-6 days, and the amount of propylene glycol far exceeds that of the national standards, still can not meet the needs of industrial production

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