Processing and fresh-keeping method for high-quality wet dough

Abstract

The invention discloses a processing and fresh-keeping method for high-quality wet dough, and belongs to the field of the industry of processing of flour products. The wet dough is processed by a process of adding much water, 33%-40% of subacid electrolyzed water is utilized, in combination with a high-temperature and high-moisture dewatering process, the initial bacteria quantity of the wet doughis greatly reduced, and good texture property is ensured; and the wet dough is stored under the condition of low temperature (4-10 DEG C), the shelf life of the wet dough can be prolonged effectively, and the wet dough can be stored for 2-3 months at the temperature of 4-10 DEG C.

Description

technical field [0001] The invention belongs to the field of noodle product processing industry, and in particular relates to a method for processing and keeping fresh high-quality raw wet noodles. Background technique [0002] As a traditional food in China, noodles have been loved by people for more than two thousand years and have become an indispensable part of the diet of the majority of people in Asia. Although instant noodles and dried noodles have been the most important forms of noodle products for a long time, with the improvement of people's living standards and the upgrading of consumption, consumers prefer raw and wet noodles products with good taste. However, a series of common problems such as poor taste, short shelf life, easy browning, and easy sticking restrict the rapid development of raw wet noodle industry. In the process of making machine-made wet noodles, the amount of water added is usually 28% to 32%, while in the process of making traditional hand-...

AI Technical Summary

Problems solved by technology

In addition, raw wet noodles are also prone to discoloration. This is because the polyphenol oxidase activity of raw wet noodles is high, which accelerates the rate of enzymatic browning, and the color of noodles darkens rapidly, reducing the sensory quality of raw wet noodles.

[0004] For the quality improvement of raw wet noodles, at present, most enterprises often achieve it by adding improvers. Although this can achieve the goal to a certain extent, it is contrary to the green and healthy concept pursued by consumers; and the storage shelf life of raw wet noodles Short question, many solutions have been reported, for example, adding alcohol, adding acid or alkali, etc. Although these methods are effective, they also bring some peculiar smell, which affects the acceptance of consumers

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