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Bacteria-reducing and fresh-keeping method of fresh wet noodles

A fresh-keeping method and a technology of fresh wet noodles, which are applied in food ingredients as antimicrobial preservation, food preservation, food science, etc., can solve problems such as bag swelling, factory operator injury, and short product shelf life, so as to extend the shelf life Effect

Pending Publication Date: 2020-04-17
长沙南泥湾食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A few developed countries such as foreign countries such as Japan adopt the method of alcohol fresh-keeping, although its overall technical level is in the leading position in the world, the product of its research still has the following weak points: the one, the fresh wet noodles of alcohol fresh-keeping, when the product unpacks , consumers can smell the smell of alcohol, consumers mistakenly believe that the product has deteriorated, and the alcohol smell in the noodle soup is too strong to eat when eating, which is not suitable for Chinese pasta consumers; "Phenomenon, the products are only sold in the surrounding areas of the factory; third, factors such as the purity of edible alcohol are used in industrial production, resulting in unnecessary injuries to factory operators

Method used

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  • Bacteria-reducing and fresh-keeping method of fresh wet noodles
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  • Bacteria-reducing and fresh-keeping method of fresh wet noodles

Examples

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Effect test

Embodiment 1

[0026] The present embodiment comprises the following steps:

[0027] (1) Kneading flour: store flour (13.5% protein content, 28.4% wet gluten content) in the flour storage workshop and irradiate for 22 hours. The average ultraviolet irradiation intensity of the flour storage workshop is 200J / m 2 Get 100kg of flour sterilized by ultraviolet irradiation through ultraviolet surface sterilization, 30kg of clean water and auxiliary materials (2kg of salt and 5kg of deformable starch, salt can also be directly added to clean water, without the need for auxiliary materials to carry out ultraviolet irradiation in the auxiliary material workshop), stir and knead the dough , the dough formed after kneading is completed; the average irradiation intensity of ultraviolet light in the auxiliary material workshop is 400J / m 2 , the irradiation time is 20h;

[0028] (2) proofing: the dough formed in step (1) enters the proofing workshop, which is equipped with a dehumidification system to co...

Embodiment 2

[0032] This embodiment includes the following steps:

[0033] (1) Kneading flour: store flour (flour protein content 13.3%, wet gluten content 27.8%) in the flour storage workshop and irradiate for 24 hours, and the average ultraviolet irradiation intensity of the flour storage workshop is 300J / m 2 Get flour 200kg, 45kg clean water and auxiliary material (3.5kg salt and 10kg deformable starch, salt also can directly add clean water, need not auxiliary material to carry out ultraviolet irradiation in auxiliary material workshop) mix through ultraviolet irradiation sterilization, carry out kneading face, form dough; The average irradiation dose of ultraviolet light in the excipient workshop for bacteria reduction treatment is 400J / m 2 , the irradiation time is 20h;

[0034] (2) Proofing: Send the dough obtained in step (1) into the proofing workshop to proof for 60 minutes, and the average ultraviolet irradiation intensity of the proofing workshop is 500J / m 2 , The wake-up wor...

Embodiment 3

[0038] This embodiment includes the following steps:

[0039] (1) Kneading flour: store flour (flour protein content 13.7%, wet gluten content 30.4%) in the flour storage workshop and irradiate for 24 hours. The average ultraviolet irradiation intensity of the flour storage workshop is 400J / m 2 , get flour 300kg, 45kg clean water and auxiliary material (3.5kg salt and 10kg deformable starch, salt also can directly add clean water, need not auxiliary material to carry out ultraviolet irradiation in auxiliary material workshop) mix through the flour sterilized by ultraviolet irradiation, carry out kneading, form dough, The average irradiation dose of ultraviolet rays in the excipient workshop for bacteria reduction treatment is 300J / m 2 , the irradiation time is 22h.

[0040] (2) Proofing: send the dough obtained in step (1) into the proofing workshop to proof for 50 minutes, and the average ultraviolet irradiation intensity of the proofing workshop is 400J / m 2 , The wake-up w...

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Abstract

The invention discloses a bacteria-reducing and fresh-keeping method of fresh wet noodles. Before dough kneading, raw materials and auxiliary materials are subjected to sterilization treatment; and tobe specific, the sterilization treatment adopts 200-400 J / m<2> of ultraviolet light to irradiate flour and the auxiliary materials; ultraviolet light of 300-500 J / m<2> is used for irradiation duringfermentation and the environment humidity is kept at 18-22%; and the equipment for rolling and slitting is sterilized by using 75% alcohol before usage. The surface of an inner package adopted by thepackage is subjected to 200-400 J / m<2> of ultraviolet irradiation treatment; 200-400 J / m<2> ultraviolet irradiation is adopted during packaging; and ozone is distributed in air during packaging, and the ozone concentration is 10-25 mg / L. The fresh wet noodles treated by the bacteria-reducing and fresh-keeping method disclosed by the invention can still keep the quality of the fresh wet noodles after being stored at a normal temperature for 2 months or at a low temperature for 5 months.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for reducing bacteria and keeping fresh wet noodles. Background technique [0002] Noodles originated in China the earliest. As a traditional food of the Chinese people, its processing technology has a history of more than two thousand years. For a long time, noodles have been loved by the masses for their simple processing technology, convenient eating and unique flavor. Some domestic scholars have conducted research on the freshness preservation and quality improvement of fresh wet noodles, and proposed some scientific and reasonable production preservation and quality improvement processes. The industrialized production of fresh wet noodles has developed rapidly in countries and regions such as the United States, Japan, Hong Kong and Taiwan, and Southeast Asia. Especially Japan developed earlier. In the eighties of last century, industrialized production was carried o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L3/28A23L3/3445
CPCA23L7/111A23L3/28A23L3/3445A23V2002/00A23V2200/10A23V2250/128
Inventor 张建春周文化熊立新
Owner 长沙南泥湾食品厂