Sub-freezing method of frozen flour product

A freezing method and technology of frozen noodles, which are applied in food ingredients as antimicrobial preservation, food preservation, food science, etc., and can solve problems affecting product appearance and internal quality, reducing economic benefits, unfavorable product market promotion, etc.

Pending Publication Date: 2021-04-27
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 2. The impact of product temperature fluctuations on the quality of frozen noodle products: If the air temperature in the freezer room fluctuates greatly and frequently, it will cause dryness on the surface of frozen noodle products, resulting in weightlessness of the product, cracking or falling off of the skin, which will seriously affect the appearance and interior of the product. quality
[0008] 3. The influence of hygienic conditions on the quality of frozen noodle products: Frozen noodle products cannot completely kill microorganisms or inactivate enzymes. Once thawed or the temperature rises, the number of microorganisms will increase sharply
In addition, there are

Method used

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  • Sub-freezing method of frozen flour product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The sub-freezing method of frozen flour products specifically comprises the following steps:

[0033] (1) Wrap the frozen noodle product with one deck polyethylene cling film, obtain the frozen noodle product after wrapping;

[0034] (2) Heat-shock the wrapped frozen noodles at 40°C for 10 minutes to obtain frozen noodles after the heat-shock treatment;

[0035] (3) Precooling the frozen noodle products after heat shock treatment at 0° C. for 6 hours to obtain the frozen noodle products after precooling;

[0036] (4) Store the precooled frozen noodle products in an environment with a temperature of -2°C and a humidity of 70%.

Embodiment 2

[0038] The sub-freezing method of frozen flour products specifically comprises the following steps:

[0039] (1) Wrapping the frozen noodle product with one deck of polyvinylidene chloride preservative film to obtain the frozen noodle product after wrapping;

[0040] (2) heat-shock the wrapped frozen noodles at 45°C for 15 minutes to obtain frozen noodles after the heat-shock treatment;

[0041] (3) Precooling the frozen noodle products after heat shock treatment at 2° C. for 8 hours to obtain the frozen noodle products after precooling;

[0042] (4) Store the precooled frozen noodle products in an environment with a temperature of -4°C and a humidity of 75%.

Embodiment 3

[0044] The sub-freezing method of frozen flour products specifically comprises the following steps:

[0045] (1) Wrap the frozen noodle product with two layers of polyethylene cling film to obtain the frozen noodle product after wrapping;

[0046] (2) heat-shock the wrapped frozen noodles at 50° C. for 20 minutes to obtain frozen noodles after the heat-shock treatment;

[0047] (3) precooling the frozen noodle products after heat shock treatment at 4° C. for 10 h to obtain the frozen noodle products after precooling;

[0048] (4) Store the precooled frozen noodle products in an environment with a temperature of -6°C and a humidity of 80%.

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Abstract

The invention discloses a sub-freezing method of a frozen flour product. The method specifically comprises the following steps: (1) wrapping the frozen flour product with a fresh keeping film to obtain a wrapped frozen flour product; (2) performing heat shock treatment on the wrapped frozen flour product at 40-50 DEG C for 10-20 minutes to obtain a frozen flour product subjected to heat shock treatment; (3) pre-cooling the frozen flour product subjected to heat shock treatment at 0-4 DEG C for 6-10h to obtain a pre-cooled frozen flour product; and (4) storing the pre-cooled frozen flour product at the temperature of (minus 2) DEG C to (minus 6) DEG C. According to the sub-freezing method, through a series of operations such as fresh keeping film wrapping, heat shock treatment, pre-cooling and low-temperature storage, the fresh keeping time of the frozen flour product is prolonged, and the storage quality of the frozen flour product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sub-freezing method for frozen noodle products. Background technique [0002] Frozen noodle products refer to noodle as the main raw material, meat, vegetables, etc. Store and sell all kinds of staple foods, such as quick-frozen buns, quick-frozen dumplings, quick-frozen steamed buns, flower rolls, spring rolls, etc. [0003] As far as the chemical composition of frozen noodle products is concerned, the starch content is high, and the interaction between water and gluten gives the products different textures and flavors. Therefore, the impact of quick freezing on noodle products is mainly the impact of freezing speed and product temperature fluctuation on moisture, starch and protein in the product. [0004] 1. The effect of freezing speed on the quality of noodle products: when fast freezing, the food passes through the largest ice crystal formation zone in the short...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/00A23L3/36A23L3/00
CPCA23L7/10A23L5/00A23L3/36A23L3/00A23V2002/00A23V2200/10
Inventor 曾洁高海燕李波李光磊张令文苏同超郭波莉王梦雨张珂珂邹建宋建国赵天翔
Owner HENAN INST OF SCI & TECH
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