Preparation method of low-temperature-resistant fresh wet noodles

A low-temperature, fresh-moisture-resistant technology, which is applied in the field of food engineering, can solve the problems of not allowing preservatives to be added to fresh-wet powder, restricting the development of the fresh-wet powder industry, and increasing the number of broken strands of fresh-wet powder, so as to improve storage characteristics and be less prone to breakage. strips, the effect of inhibiting aging

Pending Publication Date: 2021-06-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fresh wet powder is deeply loved by consumers for its smooth taste, flexibility, and convenience to eat. However, due to the high moisture content of fresh wet powder (generally >60%), it is easy to break when sterilized, and fresh wet powder is not allowed in various places. Preservatives are added, so fresh wet powder is prone to spoilage in summer, and the shelf life generally does not exceed 24 hours
The temperature in winter is low, and the fresh wet powder is not easy to spoil and deteriorate. However, because the low temperature of about 4°C is the most suitable temperature for starch aging, rapid aging will cause problems such as increased broken strands and poor taste of fresh wet powder. Restricted the development of fresh wet powder industry
[0003] In recent years, the cold chain industry has developed rapidly. The use of cold chain transportation, distribution and sales of fresh wet powder can delay the spoilage time of fresh wet powder without adding preservatives and sterilization, and realize the standardization of fresh wet powder in each season Distribution, compared with the traditional normal temperature transportation, distribution and sales methods, has great advantages, but the problems of aging, broken bars and poor taste of fresh wet powder during low temperature storage have not been solved, which has become a constraint to the development of fresh wet powder industry. one of the main factors

Method used

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  • Preparation method of low-temperature-resistant fresh wet noodles
  • Preparation method of low-temperature-resistant fresh wet noodles
  • Preparation method of low-temperature-resistant fresh wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Mix 90 parts of early indica rice and 10 parts of late indica rice, soak rice, refine pulp, plate and frame press filter, dry, and pass through a 100-mesh sieve to obtain the required rice flour.

[0045] Mix 8 parts of tapioca starch, 10 parts of acetate starch, 0.5 part of salt, 0.3 part of phosphate, 0.5 part of monoglyceride and 80 parts of rice flour to prepare special flour.

[0046] The special powder is mixed with water, and the moisture content is adjusted to 62%. After stirring evenly, it is extruded into an extruder for molding and pre-cooking. The temperature of the sleeve is adjusted to 85°C. After the extruded rice vermicelli is sprayed with α-amylase, Enter the steam box for re-steaming, adjust the steam temperature to 100°C, the pressure to 0.3MPa, and the re-steaming time to 170s. After air-cooling, cut off the packaging to obtain low-temperature-resistant fresh wet powder.

Embodiment 2

[0048] Mix 85 parts of early indica rice and 15 parts of late indica rice, soak the rice, refine the pulp, press filter with plate and frame, dry, and pass through a 100-mesh sieve to obtain the required rice flour.

[0049] Mix 5 parts of tapioca starch, 12 parts of acetate starch, 0.2 part of salt, 0.6 part of phosphate, 0.2 part of monoglyceride and 70 parts of rice flour to prepare special powder.

[0050] The special powder is mixed with water, and the moisture content is adjusted to 64%. After stirring evenly, it is extruded into the extruder for molding and pre-cooking. The temperature of the sleeve is adjusted to 95°C. After the extruded rice vermicelli is sprayed with α-amylase, Enter the steam box for re-steaming, adjust the steam temperature to 102°C, the pressure to 0.25MPa, and the re-steaming time to 180s. After air-cooling, cut off the packaging to obtain low-temperature-resistant fresh wet powder.

Embodiment 3

[0052] Mix 80 parts of early indica rice and 18 parts of late indica rice, soak rice, refine pulp, plate and frame press filter, dry, and pass through a 100-mesh sieve to obtain the required rice flour.

[0053] Mix 11 parts of tapioca starch, 14 parts of acetate starch, 1.2 parts of salt, 0.2 part of phosphate, 0.8 part of monoglyceride and 90 parts of rice flour to prepare special powder.

[0054] The special powder is mixed with water to adjust the moisture content to 61%. After mixing evenly, it is extruded into the extruder for molding and pre-cured. The temperature of the sleeve is adjusted to 80°C. The temperature is 105°C, the pressure is 0.34MPa, the re-steaming time is 150s, and the packaging is cut off after air-cooling to obtain low-temperature resistant fresh wet powder.

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Abstract

The invention relates to a preparation method of low-temperature-resistant fresh wet noodles, which comprises the following steps: by taking rice flour as a main raw material, optimizing the formula of the fresh wet noodles by adding additives such as table salt, phosphate, monoglyceride and the like and compounding different starches, and improving the preparation process of the fresh wet noodles by controlling the water content and the curing degree of the rice flour and spraying alpha-amylase. The invention develops the preparation method of the low-temperature-resistant fresh wet powder. The fresh wet noodles prepared by the method disclosed by the invention can be preserved for 3-4 days at 4 DEG C, and the problems that the fresh wet noodles are easy to break and poor in taste under low-temperature conditions such as sales in winter or cold-chain transportation are solved.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of low-temperature-resistant fresh wet powder. Background technique [0002] Fresh wet powder is deeply loved by consumers for its smooth taste, flexibility, and convenience to eat. However, due to the high moisture content of fresh wet powder (generally >60%), it is easy to break when sterilized, and fresh wet powder is not allowed in various places. Preservatives are added, so the fresh wet powder is prone to spoilage in summer, and the shelf life generally does not exceed 24 hours. The temperature in winter is low, and the fresh wet powder is not easy to spoil and deteriorate. However, because the low temperature of about 4°C is the most suitable temperature for starch aging, rapid aging will cause problems such as increased broken strands and poor taste of fresh wet powder. Limit the development of fresh wet powder industry. [0...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/30A23L29/00
CPCA23L7/107A23L29/30A23L29/015A23L29/04A23V2002/00A23V2250/5118A23V2250/1614A23V2250/1582A23V2250/1618A23V2250/192
Inventor 冯伟王韧李克强王涛张昊孙棡倪双双
Owner JIANGNAN UNIV
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