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Preservation method of fresh wet noodles

A fresh-keeping method and technology for fresh and wet noodles, which are applied in the fields of food preservation, food science, and application, can solve the problems of difficult control, odor and unsatisfactory effect, and achieve the effect of prolonging the shelf life.

Inactive Publication Date: 2016-10-26
HUBEI SANJIE AGRI INDZATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The corruption of fresh wet noodles is mostly caused by aerobic microorganisms. Through aerobic respiration, microorganisms use starch and protein metabolism in flour to increase the acidity of noodles and make the smell smelly. A good environment makes it easy for microorganisms to reproduce. , it is difficult to control
The common method of adding preservatives is not ideal due to the limited amount of use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Formula: flour 100kg, purified water 34kg, salt 3kg, compound phosphate 0.4kg.

[0015] Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to the tunnel-type high-temperature sterilization equipment, and treat them at 100°C for 10 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final moisture content will be controlled at about 20%; the processed products will be packaged in modified atmosphere packaging The packaging adopts the modified atmosphere ratio as follows: Nitrogen: 90%, Oxygen: 4%, Carbon Dioxide: 6%. Regularly observe its color, smell, tissue state, and determine the pH value and the total number of colonies.

[0016] The fresh noodles processed by the preser...

Embodiment 2

[0018] Formula: flour 100kg, purified water 38kg, salt 3kg, compound phosphate 0.8kg.

[0019] Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to the tunnel-type high-temperature sterilization equipment, and treat them at 110°C for 5 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final moisture content will be controlled at about 25%; the processed products will be packaged in modified atmosphere packaging The packaging adopts the modified atmosphere ratio as follows: Nitrogen: 95%, Oxygen: 3%, Carbon Dioxide: 2%. Regularly observe its color, smell, tissue state, and determine the pH value and the total number of colonies.

[0020] The fresh noodles processed by the preserv...

Embodiment 3

[0022] Formula: flour 100kg, salt 1kg, compound phosphate 0.4kg, purified water 35kg.

[0023] Processing steps: Weigh the raw and auxiliary materials in proportion to avoid external pollution; dissolve various additives in water and stir evenly, slowly add to the flour, and vacuum the dough for 8 minutes; press it into a 0.5mm thick dough sheet after 20 minutes of airtight proofing, Cut into strips, send them to tunnel-type high-temperature sterilization equipment, and treat them at 110°C for 6 minutes; let them stand in a closed sterile environment for 30 minutes, so that the final moisture content will be controlled at about 18%; the processed products will be packaged in modified atmosphere packaging The packaging adopts the modified atmosphere ratio as follows: Nitrogen: 92%, Oxygen: 4%, Carbon Dioxide: 4%. Regularly observe its color, smell, tissue state, and determine the pH value and the total number of colonies.

[0024] The fresh noodles processed by the preservatio...

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PUM

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Abstract

The invention provides a preservation method of fresh wet noodles. The preservation method comprises the following steps: (1) high-quality high-gluten flour is selected and mixed with water for dough kneading, high-temperature short-time dewatering and sterilization treatment is performed after noodles are made, and the water content of the noodles is controlled to range from 15% to 30% finally; (2) the sterilized wet noodles are put into a packing container, and mixed gas including oxygen, carbon dioxide and nitrogen is introduced into the packing container until the concentration of nitrogen in the packing container ranges from 85% to 95%, the concentration of oxygen ranges from 1% to 8%, and the concentration of carbon dioxide ranges from 1% to 6%; the fresh wet noodles which are subjected to modified atmosphere packaging are put into a cold storage for refrigeration. According to the preservation method, a method adopting organic acid or alcohol for treatment and preservation is avoided, the original flavor of the fresh raw noodles is reserved to the largest extent, the pH of the final product is maintained to range from 6 to 7 and approaches neutral, and the noodles have strong and more natural fragrance.

Description

technical field [0001] The invention relates to a fresh-keeping method for fresh wet noodles. Background technique [0002] Fresh noodles have a history of thousands of years in our country, such as "handmade noodles" that people are familiar with, because of their unique advantages such as freshness, refreshing, chewy and good noodle fragrance, they are deeply favored by people. Traditional food is long-lasting. Modern people, especially people in some large and medium-sized cities, are more and more fond of natural and fresh noodle products close to traditional flavor. However, due to the high moisture content of fresh noodles, it is very easy to be polluted by microorganisms and spoiled when stored at room temperature, which causes great inconvenience to consumers' purchases. At present, there is no very effective normal-temperature fresh-keeping means for fresh noodles both at home and abroad. Therefore, solving the preservation problem of fresh noodles becomes the ke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/3418A23L3/36
CPCA23L3/3418A23L3/36
Inventor 孙扬久孙云杰孙俊杰
Owner HUBEI SANJIE AGRI INDZATION