Method for prolonging shelf life of hulless barley fresh wet noodles

A shelf life and highland barley technology, which is applied in the field of storage and preservation of fresh noodle products, can solve the problems of irritation and bad flavor, and achieve the effects of prolonging the shelf life, avoiding bad pungent smell, and uniform sterilization effect

Pending Publication Date: 2019-02-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preservation effect of fresh wet noodles with added alcohol is better, but this preservation method will produce irritating bad flavor when the bag is opened for consumption

Method used

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  • Method for prolonging shelf life of hulless barley fresh wet noodles
  • Method for prolonging shelf life of hulless barley fresh wet noodles
  • Method for prolonging shelf life of hulless barley fresh wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of highland barley pregelatinized powder: pour the highland barley powder into the mixer, add appropriate amount of water and fully stir, adjust the moisture content of the highland barley powder to 16%, and then pour the uniformly mixed highland barley powder into the twin-screw extruder Extrusion and puffing are carried out in the screw feeding trough. The operating parameters of the twin-screw extruder are: the temperatures of the first zone to the fourth zone are 60°C, 90°C, 130°C and 160°C, the screw speed is 260r / min, the die hole The size is 0.39cm; after that, after the extruded puffed product is cooled and dried, it is pulverized and passed through a 60-mesh sieve to obtain the highland barley pregelatinized powder;

[0027] (2) Preparation of mixed powder: in parts by weight, 50 parts of highland barley pregelatinized powder and 50 parts of highland barley powder are mixed to obtain compound powder, then 40 parts of compound powder are fully mix...

Embodiment 2

[0035] (1) Preparation of highland barley pregelatinized powder: pour highland barley powder into a mixer, add appropriate amount of water and fully stir evenly, adjust the moisture content of highland barley powder to 16%, and then pour the mixed highland barley powder into a twin-screw extruder Extrusion and puffing are carried out in the screw feeding trough. The operating parameters of the twin-screw extruder are: the temperatures of the first zone to the fourth zone are 60°C, 90°C, 130°C and 160°C, the screw speed is 260r / min, the die hole The size is 0.39cm; after that, after the extruded puffed product is cooled and dried, it is pulverized and passed through a 60-mesh sieve to obtain the highland barley pregelatinized powder;

[0036] (2) Preparation of mixed powder: in parts by weight, 50 parts of highland barley pregelatinized powder and 50 parts of highland barley powder are mixed to obtain compound powder, then 40 parts of compound powder are fully mixed with 60 part...

Embodiment 3

[0044] (1) Preparation of highland barley pregelatinized powder: pour highland barley powder into a mixer, add appropriate amount of water and fully stir evenly, adjust the moisture content of highland barley powder to 16%, and then pour the mixed highland barley powder into a twin-screw extruder Extrusion and puffing are carried out in the screw feeding trough. The operating parameters of the twin-screw extruder are: the temperatures of the first zone to the fourth zone are 60°C, 90°C, 130°C and 160°C, the screw speed is 260r / min, the die hole The size is 0.39cm; after that, after the extruded puffed product is cooled and dried, it is pulverized and passed through a 60-mesh sieve to obtain the highland barley pregelatinized powder.

[0045] (2) Preparation of mixed powder: in parts by weight, 50 parts of highland barley pregelatinized powder and 50 parts of highland barley powder are mixed to obtain compound powder, and then 40 parts of compound powder are fully mixed with 60 ...

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PUM

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Abstract

The invention discloses a method for prolonging shelf life of hulless barley fresh wet noodles. The method comprises the following steps of (1) preparing hulless barley pre-gelatinized powder; (2) preparing mixed powder; (3) performing microwave sterilization treatment on the mixed powder; (4) preparing salt water; (5) performing sterilization treatment through processing equipment; (6) performingtreatment through a dough mixing technology; (7) performing treatment through a dough recovering technology; and (8) performing a rolling and noodle cutting technology. According to the method, the hulless barley powder, the hulless barley pre-gelatinized powder and the wheat flour are subjected to microwave sterilization, so that microorganisms in the raw materials are reduced; all equipment formaking noodles is sterilized with 75% alcohol, so that introduction of the microorganisms in the production course is controlled; during adding water for dough mixing, table salt and a bacteriostaticagent in a certain proportion are added, so that growth and propagation of the microorganisms in the storage course are restrained; and finally, the mixed powder and the salt water are mixed and stirred to obtain loose dough flocculates, and then through dough fermentation, dough pressing and cutting into noodles, the hulless barley fresh wet noodles are made. Through the adoption of the method,the shelf life of the hulless barley fresh wet noodles can be effectively prolonged, irritant odor caused by adding alcohol to conventional fresh wet noodles is avoided, the peculiar flavor of the hulless barley noodles is reserved, and bad flavor is reduced.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of fresh noodle products, and in particular relates to some pretreatment and additive preservation methods for prolonging the preservation period of fresh noodles. Background technique [0002] Highland barley is a food crop on the Qinghai-Tibet Plateau. It contains physiologically active components of health care and medicinal value. The highland barley noodles processed from flour have a special flavor and no peculiar smell, and are deeply loved by modern people. [0003] At present, the preservation of fresh wet noodles is mainly cold preservation and chemical preservation. Cold storage requires high energy consumption, requires special equipment, and requires high storage conditions, while chemical preservation mainly inhibits the growth and reproduction of microorganisms by adding food additives. At present, the preservation effect of fresh wet noodles with added alcohol is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/20A23L5/30
CPCA23L5/20A23L5/27A23L5/34A23L7/109
Inventor 张敏王振华图尔荪托合提·托合提萨伊普梁杉王子元
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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