Method for processing weakly acidic normal temperature fresh-keeping wet noodles

A processing method and slightly acidic technology, which is applied in the processing field of slightly acidic fresh-keeping wet noodles at room temperature, can solve the problems of short shelf life, sourness and mildew of fresh-keeping wet noodles, and achieve the effect of improving quality and ensuring shelf life

Inactive Publication Date: 2012-01-11
FUZHOU CHANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the moisture content of wet noodles is relatively high. At room temperature, especially in high-temperature environments in summer, fresh-keeping wet noodles are prone to deterioration such as sourness and mold, and the shelf life is short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1 A processing method for slightly acidic fresh-keeping wet noodles at normal temperature, the steps are:

[0038] (1) Prepare raw materials according to the following parts by weight

[0039] 150 parts of flour; 0.025 parts of nisin

[0040] 5 parts of table salt; 0.16 parts of sodium carbonate;

[0041] 6 parts of gluten powder; 60 parts of purified water

[0042] 0.5 parts of sodium tripolyphosphate; 18 parts of acetate starch

[0043] 0.01 parts of propylene glycol; 4 parts of sorbitol solution

[0044] (2) Vacuum kneading

[0045] The flour, gluten and acetate starch are sieved, added to the vacuum dough mixer, and then the nisin, sodium carbonate, salt, sodium tripolyphosphate, propylene glycol and sorbitol solution are dissolved in the above weight part of pure water, pump it into the dough mixer, mix all the ingredients evenly, and form a loose dough for later use;

[0046] (3) Secondary curing of dough

[0047] The prepared scattered dough is cu...

Embodiment 2

[0060] Example 2 A processing method for slightly acidic fresh-keeping wet noodles at normal temperature, the steps are:

[0061] (1) Prepare raw materials according to the following parts by weight

[0062] 200 parts of flour; 0.075 parts of nisin

[0063] 7.5 parts of table salt; 0.3 parts of sodium carbonate;

[0064] 15 parts of gluten powder; 87 parts of purified water

[0065] 1.5 parts of sodium tripolyphosphate; 36 parts of acetate starch

[0066] 0.45 parts of propylene glycol; 9 parts of sorbitol liquid

[0067] (2) Vacuum kneading

[0068] The flour, gluten and acetate starch are sieved, added to the vacuum dough mixer, and then the nisin, sodium carbonate, salt, sodium tripolyphosphate, propylene glycol and sorbitol solution are dissolved in the above weight part of pure water, pump it into the dough mixer, mix all the ingredients evenly, and form a loose dough for later use;

[0069] (3) Secondary curing of dough

[0070] The prepared scattered dough is m...

Embodiment 3

[0083] Example 3 A processing method for slightly acidic fresh-keeping wet noodles at normal temperature, the steps are:

[0084] (1) Prepare raw materials according to the following parts by weight

[0085] 180 parts of flour; 0.050 parts of nisin

[0086] 6.5 parts of table salt; 0.2 parts of sodium carbonate;

[0087] 10 parts of gluten powder; 70 parts of purified water

[0088] 1.0 parts of sodium tripolyphosphate; 20 parts of acetate starch

[0089] 0.30 parts of propylene glycol; 6 parts of sorbitol solution

[0090] (2) Vacuum kneading

[0091] The flour, gluten and acetate starch are sieved, added to the vacuum dough mixer, and then the nisin, sodium carbonate, salt, sodium tripolyphosphate, propylene glycol and sorbitol solution are dissolved in the above weight part of pure water, pump it into the dough mixer, mix all the ingredients evenly, and form a loose dough for later use;

[0092] (3) Secondary curing of dough

[0093] The prepared scattered dough i...

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PUM

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Abstract

The invention discloses a method for processing weakly acidic normal temperature fresh-keeping wet noodles. The method adopts added natural nisin as an antiseptic, and adopts processes of post-slaking, post-washing, alcohol spraying and packaging with high resistance and isolation film bags, and a high temperature and short time sterilization technique to produce, so a problem of "souring" of the noodles caused by an acid dipping technology for reaching a shelf-life of traditional wet noodles in later processes is avoided, thereby shortages of soft rotten and non-chewy noodles caused by high temperature and long time sterilization in the later processes are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of slightly acidic fresh-keeping wet noodles at normal temperature. Background technique [0002] Traditional wet noodles are mixed with flour and water to make dough first, and then the dough is processed into flakes, then cut into long noodles with a noodle cutter, then boiled in water, pickled in acid, then packaged and sterilized, then weighed and packaged listed. However, the moisture content of wet noodles is relatively high. At room temperature, especially in high-temperature environments in summer, fresh-keeping wet noodles are prone to deterioration such as sourness and mold, and the shelf life is short. The traditional wet noodle processing method is to soak in lactic acid or other organic acids for a long time to increase the acidity of the wet noodle, lower the pH value of the wet noodle, and sterilize it at high temperature for a long t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 邱松林陆昌盛
Owner FUZHOU CHANGSHENG FOOD
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