Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film

A cornstarch, coating preservation technology, applied in food preservation, food science, application and other directions, can solve the problems of chemical preservatives affecting human health, the bacteriostatic effect is not as good as chemical preservatives, and the research on antibacterial mechanism is not deep enough. The process is simple and easy to implement, the cost is low, and the effect of food safety

Inactive Publication Date: 2013-09-11
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical preservatives have a better fresh-keeping effect, but chemical preservatives have more or less potential impact on human health, so their use is subject to certain restrictions
Natural preservatives are favored by consumers because of their safety and health, but due to their narrow antibacterial spectrum, their antibacterial effect is far inferior to that of chemical preservatives, and the research on antibacterial mechanism is not deep enough, resulting in application limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] (1) Dissolve 1% cornstarch in water and bathe in water at 75°C for 30 minutes to make it fully gelatinized;

[0016] (2) 0.5% chitosan is dissolved in 1% lactic acid solution;

[0017] (3) the cornstarch solution after cooling is mixed with chitosan solution;

[0018] (4) Add 1% glycerin to the mixed solution to obtain the chitosan / corn starch composite membrane solution. The percentages stated in steps (1), (2) and (4) are mass percentages, and the membrane liquid mass is 100% as the calculation standard;

[0019] (5) The above-mentioned film liquid is homogenized for 3-5 minutes with a high-shear homogeneous emulsifier, and then the air bubbles in the film liquid are removed with a vacuum pump for subsequent use;

[0020] (6) Sterilize all the equipment used to prepare noodles under ultraviolet light, then weigh the flour and place it in a mixing basin, irradiate it under ultraviolet light for 10 minutes, then add 25%-30% pure water, and mix the noodles with hands f...

example 2

[0023] (1) Dissolve 1% cornstarch in water and bathe in water at 75°C for 60 minutes to make it fully gelatinized;

[0024] (2) 2% chitosan is dissolved in 1% lactic acid solution;

[0025] (3) the cornstarch solution after cooling is mixed with chitosan solution;

[0026] (4) Add 1.5% glycerol to the mixed solution to obtain the chitosan / corn starch composite membrane solution. The percentages stated in steps (1), (2) and (4) are mass percentages, and the membrane liquid mass is 100% as the calculation standard;

[0027] (5) The above-mentioned film liquid is homogenized for 3-5 minutes with a high-shear homogeneous emulsifier, and then the air bubbles in the film liquid are removed with a vacuum pump for subsequent use;

[0028] (6) Sterilize all the equipment used to prepare noodles under ultraviolet light, then weigh the flour and place it in a mixing basin, irradiate it under ultraviolet light for 10 minutes, then add 25%-30% pure water, and mix the noodles with hands f...

example 3

[0031] (1) Dissolve 2% cornstarch in water and bathe in water at 75°C for 30 minutes to make it fully gelatinized;

[0032] (2) 2% chitosan is dissolved in 1% lactic acid solution;

[0033] (3) the cornstarch solution after cooling is mixed with chitosan solution;

[0034] (4) Add 2% glycerol to the mixed solution to obtain chitosan / corn starch composite membrane solution. The percentages stated in steps (1), (2) and (4) are mass percentages, and the membrane liquid mass is 100% as the calculation standard;

[0035] (5) The above-mentioned film liquid is homogenized for 3-5 minutes with a high-shear homogeneous emulsifier, and then the air bubbles in the film liquid are removed with a vacuum pump for subsequent use;

[0036] (6) Sterilize all the equipment used to prepare noodles under ultraviolet light, then weigh the flour and place it in a mixing basin, irradiate it under ultraviolet light for 10 minutes, then add 25%-30% pure water, and mix the noodles with hands for abo...

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PUM

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Abstract

The invention relates to a technology for keeping the freshness of fresh wet noodles through coating with a chitosan/corn starch film, and belongs to the technical field of the freshness keeping of foods. The technology comprises the following steps: 1, dissolving corn starch in water, and gelatinizing; 2, dissolving chitosan; 3, mixing; 4, adding glycerin; 5, homogenizing, and degassing; 6, preparing fresh wet noodles; and 7, coating. The technology has a simple and easily-implemented processing process and a low cost because of the application of the chitosan/corn starch composite film to the coating freshness keeping of the fresh wet noodles. Chitosan and corn starch are adopted as film forming base materials in the invention, have wide sources, are nontoxic, and are safe to eat. When the coated fresh wet noodles are boiled, the chitosan/corn starch composite film on the surfaces of the fresh wet noodles can be easily dissolved in water. The technology substantially prolongs the shelf life of the fresh wet noodles without influencing the flavor and the color of the fresh wet noodles.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to fresh-keeping wet noodles coated with chitosan / soybean protein isolate film liquid. Background technique [0002] In recent years, with the improvement of people's living standards and the enhancement of nutrition and health awareness, fresh wet noodles are deeply loved by consumers because of their freshness, nutrition, good taste and convenience. However, due to its high water content and high water activity, fresh wet noodles are very susceptible to spoilage microorganisms (including molds such as Penicillium and Mucor, yeast, Escherichia coli, Staphylococcus aureus, Bacillus subtilis and other bacteria) pollution, causing spoilage, sour and moldy, the shelf life is only about 1 day. At present, the fresh-keeping method of fresh wet noodles is mainly to add preservatives, including chemical preservatives and natural preservatives. The preservation effec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3562
Inventor 王新伟赵仁勇田双起
Owner HENAN UNIVERSITY OF TECHNOLOGY
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