Preparation method of wet noodle natural preservative

A technology for natural preservatives and noodles, which is applied in the fields of food ingredients containing natural extracts, food science, food preservation, etc., can solve the problems that noodles and soup are susceptible to microbial damage and deterioration, food safety and health are poor, and the promotion of fresh and wet noodles is restricted. application and other issues, to achieve the effect of high nutritional value, improved taste and flavor, and low cost

Inactive Publication Date: 2018-03-23
马鞍山市黄池祥泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: since the fresh wet noodles are packaged in a combination of soup and noodles, the noodles and soup are easily damaged and deteriorated by microorganisms, resulting in a short storage time, which limits the po

Method used

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  • Preparation method of wet noodle natural preservative

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Effect test

Embodiment 1

[0018] A preparation method of a natural preservative for wet-processed noodles, wherein the ingredients are prepared in parts by mass: 22 parts of bamboo fiber, 13 parts of cassava fiber, 11 parts of Nitraria japonica, 9 parts of ten-dented flower, 8 parts of Adiantum lotus leaf, 6.2 parts of rattan jujube, 6 parts of safflower magnolia, 5 parts of rock coriander leaves, 4 parts of rock coriander fruit, and 2.3 parts of fruit extract.

[0019] Described fruit extract, its preparation method is:

[0020] Weigh 12 parts of cherries, 9 parts of navel oranges, 8 parts of cherry tomatoes, 6 parts of grapes, and 4 parts of mint leaves according to the parts by mass, beat each prepared raw material, add water 4.5 times the total mass, and first add pectinase Enzymolysis for 2.5 hours, then heated up to 62°C and cooked for 43 minutes, filtered and concentrated to 1 / 4 of the original volume to obtain a fruit extract.

[0021] The preparation method of described wet noodle natural pre...

Embodiment 2

[0030] A preparation method of a natural preservative for wet-process noodles, wherein the ingredients are prepared in parts by mass: 23 parts of bamboo fiber, 14 parts of cassava fiber, 12 parts of Nitraria japonica, 10 parts of ten-dented flower, 9 parts of Adiantum lotus leaf, 7.2 parts of rattan jujube, 7 parts of safflower magnolia, 6 parts of rock coriander leaf, 5 parts of rock coriander fruit, and 4 parts of fruit extract.

[0031] Described fruit extract, its preparation method is:

[0032] Weigh 13 parts of cherries, 11 parts of navel oranges, 9 parts of cherry tomatoes, 7 parts of grapes, and 5 parts of mint leaves according to the mass, beat each prepared raw material, add water 5.5 times the total mass, and first add pectinase Enzymolysis for 3 hours, then heated to 64°C for 47 minutes, filtered and concentrated to 1 / 4 of the original volume to obtain a fruit extract.

[0033] The preparation method of described wet noodle natural preservative comprises the follo...

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Abstract

The invention discloses a method for preparing a natural preservative for wet noodles, which comprises the following aspects: it is processed from ingredients such as bamboo fiber, cassava fiber, and Nitraria. , vine jujube, and rock blue fruit soaked in salt water, crushed and then added to water for ionization and ultrasonic oscillation; (2) Extraction solution, soaking ten-tooth flower and safflower magnolia in sodium carbonate solution and 50% ethanol respectively, and then Steaming and pressure soaking; (3) Flour making, soaking bamboo fiber and cassava fiber in tea, then heating up and stewing. (4) Mixing preparation, uniformly mixing fruit extract powder and fiber powder to prepare antiseptic additive powder, adding fruit extract powder and fruit extract solution to the mixed extract solution, heating and keeping warm to obtain antiseptic solution; (5) method of use, in noodle processing and Add antiseptic additive powder to the noodles, process to make noodles, add antiseptic solution to wet noodle soup, and make wet noodles after aseptic packaging.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, and in particular relates to a preparation method of a natural preservative for wet noodles. Background technique [0002] Noodles have the characteristics of various tastes and rich nutrition. Although eating is easier and faster than cooking dishes, cooking noodles is still relatively cumbersome, time-consuming, and relatively poor in portability, which cannot meet the needs of daily travel and work; instant noodles Although it is easy to process, cook and eat, it is relatively poor in taste, nutrition and health. It gradually deviates from the concept of modern people's healthy life and has been gradually eliminated by society. Fresh wet noodles have sufficient elasticity and good toughness, and are greatly improved in terms of taste, texture and flavor compared with instant noodles, and it has the characteristics of both freshly processed noodles and instant noodles, which can satis...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L3/3562A23L5/20A23L5/30
CPCA23L3/3472A23L3/3562A23L5/21A23L5/27A23L5/276A23L5/32A23V2002/00A23V2250/21A23V2300/48
Inventor 王成俊
Owner 马鞍山市黄池祥泰食品有限公司
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