Instant fresh noodles and processing method thereof

A technology of fresh noodles and salt, applied in the fields of food science, food preservation, application, etc., can solve the problems of sour taste, restrict the market promotion of instant noodles, cannot inhibit the growth and reproduction of spoilage bacteria, etc., and achieve convenient consumption, sensory and quality. The effect of maintaining good structural quality, inhibiting growth and reproduction

Pending Publication Date: 2020-05-15
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But pickling process causes the pH of product to be on the low side, and mouthfeel is partial acid; The contriver discovers that when product pH is at 6-7, then can't suppress the growth and reproduction of most spoilage bacteria; Resistance also restricts the marketing of instant noodles to a certain extent

Method used

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  • Instant fresh noodles and processing method thereof
  • Instant fresh noodles and processing method thereof
  • Instant fresh noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Instant noodle formula: 100kg of medium-gluten wheat flour, 40kg of water, 10kg of acetate starch, 3kg of gluten powder, 1.5kg of salt, compound phosphate (sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate = 2:3:4 , the same below) 0.3kg, glyceryl monolaurate 0.2kg, sodium polyacrylate 0.05kg, glucono-δ-lactone 0.10kg. Wherein, the water mentioned is the active water obtained by low-temperature plasma treatment of pure water (the process parameters of low-temperature plasma treatment are still 42kV, 70Hz, 30s) (the same below).

[0048] Processing steps:

[0049] Combined ultraviolet and ozone sterilization for the operating environment before production; combined ultraviolet and ozone sterilization for 30min-50min according to the area of ​​the operating environment before production, and the ozone concentration in the operating environment during the sterilization period is ≥5mg / m 3 , the equipment and countertops used are sprayed or wiped with ...

Embodiment 2

[0054] Instant noodle formula: 100kg of medium-gluten wheat flour, 42kg of water, 13kg of acetate starch, 4kg of gluten powder, 1.6kg of salt, 0.4kg of compound phosphate, 0.3kg of glyceryl monolaurate, 0.08kg of sodium polyacrylate, gluconic acid- δ-lactone 0.12kg.

[0055] Processing steps: Combined ultraviolet and ozone sterilization for the operating environment before production; combined ultraviolet and ozone sterilization for 30min-50min according to the area of ​​the operating environment before production, and the ozone concentration in the operating environment during the sterilization period is ≥5mg / m 3 ; The equipment and countertops used are sprayed or wiped with 75% edible alcohol for disinfection to avoid bacterial contamination during the preparation process.

[0056] Weigh the raw materials in proportion to avoid external source pollution; dissolve table salt, compound phosphate, glyceryl monolaurate, sodium polyacrylate, glucono-δ-lactone in water and stir ev...

Embodiment 3

[0060] Instant noodle formula: 100kg of medium-gluten wheat flour, 42kg of water, 15kg of acetate starch, 5kg of gluten powder, 1.8kg of salt, 0.4kg of compound phosphate, 0.4kg of glyceryl monolaurate, 0.10kg of sodium polyacrylate, gluconic acid- δ-lactone 0.24kg.

[0061] Processing steps:

[0062] Combined ultraviolet and ozone sterilization for the operating environment before production; combined ultraviolet and ozone sterilization for 30min-50min according to the area of ​​the operating environment before production, and the ozone concentration in the operating environment during the sterilization period is ≥5mg / m 3 ; The equipment and countertops used are sprayed or wiped with 75% edible alcohol for disinfection to avoid bacterial contamination during the preparation process.

[0063] Weigh the raw materials in proportion to avoid external source pollution; dissolve table salt, compound phosphate, glyceryl monolaurate, sodium polyacrylate, glucono-δ-lactone in water a...

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Abstract

The invention belongs to the technical field of food processing and fresh keeping and discloses instant fresh noodles and a processing method thereof. The instant noodles are made of wheat flour, starch acetate and wheat gluten as main raw materials, and edible salt, glycerol monolaurate, composite phosphate, sodium polyacrylate, gluconic acid-delta-lactone and water as auxiliary materials throughsteps of material blending, vacuum dough kneading, aging, composite compressing and grinding, noodle cutting, boiling, packaging and sterilization through a low-temperature plasma technique. The instant noodles disclosed by the invention are smooth and chewable in taste, rich in nutrition, instant to eat after being unpackaged, stable in quality and free of preservative, and the room-temperatureshelf life is up to 5 months or longer. The processing method is simple to operate, low in cost and applicable to industrial production. Convenience as "dinner" can be achieved, fast paces of life canbe met, the noodles are also applicable to eating under conditions of home living, travelling, outdoor exploration, earthquake relief work, and the like, and have wide market prospects and good social benefits.

Description

technical field [0001] The invention belongs to the technical field of intensive processing and preservation of agricultural products, and relates to an instant fresh noodle and a processing method thereof. Background technique [0002] Instant fresh noodles combine the traditional Chinese hand-pulled and hand-rolled noodle production methods with modern industrial production processes. They do not use deep-fried processing, and do not require rehydration or rehydration time is short when eating. They have chewiness, continuous texture, and taste Pure, high moisture content, with the taste of fresh noodles. Instant noodles are known as the "fourth generation instant noodles", which are more scientific and nutritious "original" instant noodles, which can meet people's increasingly higher requirements for food taste, quality and convenience, and have great potential. With great market potential, it is considered as a substitute product for fried instant noodles. Due to the g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/20A23L3/3517
CPCA23L7/113A23L5/20A23L3/3517
Inventor 陈志刚单长松吴雨桐
Owner NANJING AGRICULTURAL UNIVERSITY
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