Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles

An anti-browning, fresh and wet noodle technology, applied in food preservation, dough processing, food science and other directions, can solve problems such as spoilage and deterioration, affecting the factory production and commercial sales of fresh and wet noodles, and noodle spoilage and so on. , to overcome the easy browning and mildew deterioration, change the effect of poor preservation, and improve the shelf life.

Inactive Publication Date: 2014-11-12
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fresh wet noodles is a daily food that is generally loved by the common people, but it has not been industrialized so far. The main reason is that the browning speed of fresh wet noodles is fast at room temperature. Within a few hours, the phenolic substances in the noodles are affected by polyphenol oxidase , a series of reactions occur, and brown or black deposits are easily produced, leading to browning of noodles, affecting the appearance of the product, and noodles will quickly spoil and deteriorate at room temperature, and the shelf life of eating is short
Fresh wet noodles have a high water content, generally about 30% water, and the number and types of microorganisms in the flour are many, and because they have not been ripened and de-enzyme-sterilized before being sold, they are prone to spoilage and deterioration, and the storage time is not long; therefore, nowadays Fresh wet noodles are mainly produced in workshops and can only be sold on the spot
If refrigerated and frozen, low-temperature storage and transportation will delay the browning speed and prolong the shelf life, but it will increase the operating cost of the enterprise a lot. These problems have never been encountered in the process of making dried noodles or cooked noodles, and delicious noodles. Fresh wet noodles are the best, so how to prolong the shelf life and inhibit browning has become a major technical problem in fresh wet noodles preservation, seriously affecting the factory production and commercial sales of fresh wet noodles

Method used

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  • Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles
  • Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles
  • Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Production of sample 1: Add 3g of kojic acid, 3g of EDTA, 0.1g of polylysine, and 40g of ethanol to 300g of water to dissolve, then add it to 1000g of flour, knead fast for 4 minutes, slow knead for 1 minute, and stop kneading. Finally, let the flour wadding stand for 20 minutes to mature. After curing, it will be rolled by a noodle press, and then cut into strips after 7 steps of calendering. Put the noodles into a plastic tray, put a bag of deoxidizer with an oxygen absorption capacity of 1800ml / bag at the bottom of the tray, and use an oxygen permeability rate of 10ml / (m 2 ·24h·0.1MPa), 25°C (hereinafter referred to as the oxygen permeability rate of 10), composite material packaging and sealing bag, the length and width of the bag are 30cm*20cm. Pack into 300g of noodles to form the final product.

[0019] Production of the control sample: add 300g of water to 1000g of flour, knead quickly in the dough mixer for 4 minutes, slow knead for 1 minute, stop kneading and...

Embodiment 2

[0025] Production of sample 2: Add 6 g of kojic acid, 1 g of EDTA, 0.4 g of polylysine, and 10 g of ethanol to 300 g of water to dissolve completely, then add it to 1000 g of flour, knead fast for 4 min in the dough mixer, knead slowly for 1 min, stop mixing After making noodles, let the flour wadding stand and mature for 20 minutes. After curing, it will be rolled by a noodle press, and then cut into strips after 7 steps of rolling. Put the noodles into a plastic tray, put a bag of deoxidizer with an oxygen absorption capacity of 600ml / bag at the bottom of the tray, and use a composite material packaging bag with an oxygen permeability rate of 100. The length and width of the bag are 30cm*20cm. Pack into 300g of noodles to form the final product.

[0026] Sample 2 and the control sample were stored at 30°C, and the color, smell and appearance of the noodles were regularly observed and recorded. The results are shown in Table 2.

[0027] Table 2

[0028]

Embodiment 3

[0030] Sample 3: Dissolve 4g of kojic acid, 2g of EDTA, 0.25g of polylysine, and 20g of ethanol in 300g of water, then add it to 1000g of flour, knead fast for 4 minutes and slow for 1 minute, then stop kneading Finally, let the flour wadding stand for 20 minutes to mature. After curing, it will be rolled by a noodle press, and then cut into strips after 7 steps of calendering. Put the noodles into a plastic tray, put a bag of deoxidizer with an oxygen absorption capacity of 600ml / bag at the bottom of the tray, and use a composite material packaging bag with an oxygen permeability rate of 50. The length and width of the bag are 30cm*20cm. Pack into 300g of noodles to form the final product.

[0031] Sample 3 and the control sample were stored at 30°C, and the color, smell and appearance of the noodles were regularly observed and recorded. The results are shown in Table 3.

[0032] table 3

[0033]

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PUM

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Abstract

The invention belongs to the technical field of food fresh keeping, and particularly relates to a brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles. In the process of dough kneading, preservative is added, after the dough is manufactured into noodles, the noodles and a deoxidizing agent which is packaged independently well are sealed and saved together by adopting composite packing materials with a low-oxygen-permeation rate. The technology is low in cost of raw materials, little in type, simple in operation, and safe and reliable, and besides, overcomes the phenomena that brown stain and mildew deterioration of common fresh wet noodles are easy to occur under the ambient temperature condition, greatly maintains appearance of the noodles, and prolongs shelf lives of the fresh wet noodles.

Description

technical field [0001] The invention belongs to the technical field of food antisepsis, and in particular relates to an anti-browning, anti-corrosion and fresh-keeping process for fresh wet noodles. Background technique [0002] Fresh wet noodles is a daily food that is generally loved by the common people, but it has not been industrialized so far. The main reason is that the browning speed of fresh wet noodles is fast at room temperature. Within a few hours, the phenolic substances in the noodles are affected by polyphenol oxidase , a series of reactions occur, and brown or black deposits are easily produced, which will cause the browning of noodles and affect the appearance of the product, and the noodles will quickly rot and deteriorate at room temperature, and the shelf life of eating is short. Fresh wet noodles have a high water content, generally about 30% water, and the number and types of microorganisms in the flour are many, and because they have not been ripened a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3436A21D2/24
Inventor 刘晓真陈军任军胜
Owner 河南兴泰科技实业有限公司
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