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Preservation and fresh-keeping method for instant flour foods

A fresh-keeping method and technology for instant noodles, applied in the fields of food preservation, food science, application, etc., can solve the problems of narrow application scope, product taste and sensory impact, and high equipment requirements, achieve good bacteriostatic effect, reduce growth and reproduction, equipment less demanding effects

Inactive Publication Date: 2016-01-27
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention also has the problems of narrow scope of application and high equipment requirements. Although the impact of heat treatment on quality and taste is also taken into account, in order to prolong the shelf life, the method of pH control and heat treatment sterilization is adopted at the same time, which will affect the taste and sensory of the product. influences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Get 500g of freshly cooked noodles and place them in a disposable tray, and evenly spray 5ml of compound preservative on the surface of cooked noodles with a manual sprayer. The preservative formula is: ε-polylysine (polymerization degree 25-35) 0.5%, Nisin 0.1%, sodium diacetate 1%, natamycin 0.1%, the balance of water. Place in a -30°C refrigerator to quickly cool down to 10-15°C. Wrap the cooked noodles after adding compound preservatives and rapidly cooling with the prepared antibacterial plastic wrap. The preparation process of the antibacterial fresh-keeping film is as follows: add 0.5% glycerin, 3.0% polyvinyl alcohol, and 1.0% ε-polylysine to 300ml distilled water, stir evenly with an electric stirrer at 100r / min, and keep warm at 95°C for 6h , vacuum degassed, poured on a flat mold, and dried at 30°C to form a film.

[0024] After testing, the shelf life of cooked noodles at room temperature can be extended by 2 to 3 days.

Embodiment 2

[0026] Take 500g freshly steamed buns, and spray 2ml compound preservative evenly on the surface of the buns with a manual sprayer. The preservative formula is: ε-polylysine (polymerization degree 25-35) 0.5%, Nisin 0.5%, edible alcohol 10%, sodium diacetate 0.1%, natamycin 0.1%, the balance of water. Place in a -30°C refrigerator to quickly cool down to 10°C. Wrap the steamed stuffed bun after adding the compound preservative and rapidly cooling with the prepared antibacterial plastic wrap. The preparation process of the antibacterial fresh-keeping film is as follows: add 0.5% glycerin, 3.5% polyvinyl alcohol and 0.5% ε-polylysine to 300ml distilled water, stir evenly with an electric stirrer at 100r / min, keep warm at 95°C for 10h, and vacuum After degassing, pour it on a flat mold and dry it at 25°C to form a film.

[0027] After testing: it can prolong the shelf life of buns at room temperature for 2 to 3 days.

Embodiment 3

[0029] Get 500g of freshly baked bread, and evenly spray 2ml of compound preservative on the bread surface with a manual sprayer. The preservative formula is: ε-polylysine (polymerization degree 25-35) 0.5%, Nisin 0.5%, edible alcohol 15%, sodium diacetate 0.1%, natamycin 0.1%, water balance. Set a vacuum rapid cooling device to cool down to 20°C. Wrap the bread after adding compound preservatives and rapidly cooling with prepared antibacterial plastic wrap. The preparation process of the antibacterial preservative film is as follows: add 0.5% oil, 2.5% polyvinyl alcohol, and 0.5% ε-polylysine to 300ml distilled water, stir evenly with an electric stirrer at 100r / min, and keep warm at 95°C for 4h , vacuum degassed, poured on a flat mold, and dried at 25°C to form a film.

[0030] After testing: it can prolong the shelf life of bread at room temperature for 3-5 days.

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PUM

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Abstract

The present invention discloses a preservation and fresh-keeping method for instant flour foods, belongs to the technical field of food, and relates to a preservation and fresh-keeping method for instant flour foods. The method is characterized in that: advantages of a food composite preservative and an antimicrobial freshness-keeping plastic film are combined; instant flour foods are sprayed with the composite preservative immediately after being finished; the composite preservative comprises 0.1-5% of epsilon-polylysine (with a polymerization degree of 15-35), 0.1-3% of Nisin, 0-25% of edible alcohol, 0.1-5% of sodium diacetate, 0.1-0.5% of natamycin and the balance of water; the using amount of the composite preservative is 0.1-2% by mass of the instant flour foods; the temperature is rapidly lowered to 20 DEG C or below; and the cooled instant flour foods are wrapped with a prepared antimicrobial freshness-keeping plastic film, wherein the production process of the antimicrobial freshness-keeping plastic film comprises steps of adding distilled water into a container, adding 0.5-1.5% of glycerol, 2.5-3.5% of polyvinyl alcohol and 0.1-1.0% of epsilon-polylysine, uniformly stirring the solution at 80-120 r / min, incubating the solution at 90-100 DEG C for 3-12 h until the solution becomes transparent and homogeneous, pouring the solution on a plate mold after vacuum degassing, and drying the solution at 20-60 DEG C to form a film. According to the present invention, the steps of performing rapid cooling after adding the composite preservative and wrapping the antimicrobial freshness-keeping plastic film can significantly extend the shelf life of the instant flour foods.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for antisepsis and preservation of instant noodle products. Background technique [0002] With the acceleration of the pace of life, the demand for instant noodle products is growing rapidly. But because instant noodle product contains nutritious substances such as abundant protein, amino acid and carbohydrate, vitamin. Under the conditions of low salt content, high water activity, and suitable temperature, it is very easy to cause microbial reproduction and spoilage. The shelf life is currently very short, and the microbial index will exceed the standard in 12 hours at room temperature, which is likely to cause food safety incidents and endanger the public. In good health. Therefore be badly in need of developing safe, efficient instant noodle product anticorrosion fresh-keeping method to improve the instant noodle product safety level. [0003] At present, most of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L3/36
Inventor 谭之磊王婷婷贾士儒钟成韩培培乔长晟姚顺宇张甜菊罗晶
Owner TIANJIN UNIV OF SCI & TECH
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