Unlock instant, AI-driven research and patent intelligence for your innovation.

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 sourness, mildew, and short shelf life of fresh-keeping wet noodles, and achieve the effect of improving quality and ensuring shelf life

Inactive Publication Date: 2012-10-10
FUZHOU CHANGSHENG FOOD
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 A kind of processing method of slightly acidic fresh-keeping wet noodle at normal temperature, its 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 dou...

Embodiment 2

[0060]Embodiment 2 A kind of processing method of slightly acidic fresh-keeping wet noodle at normal temperature, its 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 doug...

Embodiment 3

[0083] Embodiment 3 A kind of processing method of slightly acidic fresh-keeping wet noodle at normal temperature, its 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 d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 thenoodles 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 邱松林陆昌盛
Owner FUZHOU CHANGSHENG FOOD