Wet noodle preservative and preparation method thereof

Abstract

The invention relates to a noodle preservative and a preparation method thereof, belonging to the field of a food additive and in particular a preservative processing method. The wet noodle preservative is mainly prepared from the following raw materials in parts by weight: 20-30 parts of sodium dehydroacetate, 50-70 parts of L-sodium lactate, 2-5 parts of citric acid, 5-10 parts of sodium chloride and 3-8 parts of carboxymethylcellulose. The wet noodle preservative disclosed by the invention has an obvious preservation effect on wet noodles, and the shelf life is longer than 50h or longer; and the wet noodle preservative, on aspects of color and smell, basically keeps original flavor of the noodle.

Description

technical field [0001] The invention relates to a noodle preservative and a preparation method thereof, belonging to the field of food additives, especially the processing method of preservatives. Background technique [0002] As we all know, noodles have a history of thousands of years in our country, and noodle making has been the dietary method of our people since ancient times. It is recorded in "Southern History Gaochang Guozhuan": "Nine grains are prepared, and many people eat noodles and beef. mutton.". Everywhere in the east, west, north, and south, there are different ways to pay attention to its consumption, but most of them are nothing more than two ways, one is wet and the other is dry. [0003] Judging from the overall market situation, the sales of wet noodles in farmers' markets still dominate, because people like wet noodles that are fresh, refreshing, chewy and have a better fragrance. So wet noodles are a better sell at every farmers market. [0004] How...

AI Technical Summary

Problems solved by technology

[0004] However, due to the high moisture content of fresh wet noodles, it is very easy to spoil the wet noodles at room temperature, especially in the high temperature environment in summer, from morning to night. The main phenomenon is mild deterioration and a change in taste. In severe cases, it becomes sour and moldy. So far, there is no very effective method of keeping fresh at room temperature in China.

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