Method for prolonging shelf life ofChongqing spicy noodles

A technology of shelf life and small noodles, which is applied in the fields of food preservation, preservation of food ingredients as anti-microbials, food science, etc., can solve the problems of prolonging the shelf life of Chongqing small noodles, and the total number of microorganisms easily exceeding the standard, so as to reduce the original amount of bacteria and improve health. Better quality and longer shelf life

Pending Publication Date: 2021-07-30
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (3) During the storage process of Chongqing small noodles, due to the influence of temperature, moderation and environment, the total number of microorganisms is easy to exceed the standard
The combination of alkaline water and monocaprylic acid glycerin for prolonging the shelf life of Chongqing small noodles has not been reported

Method used

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  • Method for prolonging shelf life ofChongqing spicy noodles
  • Method for prolonging shelf life ofChongqing spicy noodles
  • Method for prolonging shelf life ofChongqing spicy noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A certain amount of wheat flour was weighed, the alkaline water with pH 9.5 of 38% of the mass of wheat flour, and the liquid monocaprylic acid glyceride (purity 99%, the same below) of 0.1% of the mass of wheat flour were weighed. Firstly, dissolving monocaprylic acid glyceride in an appropriate amount of alkaline water to obtain a mixed solution of alkaline water monocaprylic glyceride, then adding the mixed solution into flour and stirring in a vacuum dough mixer to make the wheat flour fully absorb water.

[0052] Put the stirred bean dregs-like dough into a thermostat at 25°C to proof for 20 minutes to prevent the formation of large dough. Adjust the distance between the rollers of the noodle press to 4mm, and gradually reduce the distance between the rollers as the number of times of sheeting increases, and finally thin the dough sheet to 2mm, and use a 2mm flat noodle knife to cut into strips to obtain fresh wet noodles, which are fresh-keeping Chongqing small noo...

Embodiment 2

[0055] A certain amount of wheat flour was weighed, alkaline water with a pH of 10.0 of 38% of the mass of the wheat flour, and liquid monocaprylic acid glycerin of 0.08% of the mass of the wheat flour were weighed. Firstly, dissolving monocaprylic acid glyceride in an appropriate amount of alkaline water to obtain a mixed solution of alkaline water monocaprylic glyceride, then adding the mixed solution into flour and stirring in a vacuum dough mixer to make the wheat flour fully absorb water.

[0056] Put the stirred bean dregs-like dough into a thermostat at 25°C to proof for 20 minutes to prevent the formation of large dough. Adjust the distance between the rollers of the noodle press to 4mm, and gradually reduce the distance between the rollers as the number of times of sheeting increases, and finally thin the dough sheet to 2mm, and use a 2mm flat noodle knife to cut into strips to obtain fresh wet noodles, which are fresh-keeping Chongqing small noodles .

[0057] Put t...

Embodiment 3

[0059] A certain amount of wheat flour was weighed, alkaline water with pH 11 of 38% of the mass of the wheat flour, and liquid monocaprylic acid glycerin of 0.06% of the mass of the wheat flour were weighed. Firstly, dissolving monocaprylic acid glyceride in an appropriate amount of alkaline water to obtain a mixed solution of alkaline water monocaprylic glyceride, then adding the mixed solution into flour and stirring in a vacuum dough mixer to make the wheat flour fully absorb water.

[0060] Put the stirred bean dregs-like dough into a thermostat at 25°C to proof for 20 minutes to prevent the formation of large dough. Adjust the distance between the rollers of the noodle press to 4mm, and gradually reduce the distance between the rollers as the number of times of sheeting increases, and finally thin the dough sheet to 2mm, and use a 2mm flat noodle knife to cut into strips to obtain fresh wet noodles, which are fresh-keeping Chongqing small noodles .

[0061] Put the prep...

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Abstract

The invention belongs to the technical field of cooked wheaten food quality guarantee, and discloses a method for prolonging the shelf life of Chongqing spicy noodles. The method comprises the steps: selecting materials; preparing alkaline water: electrolyzing food-grade potassium carbonate through an alkaline water generator, and performing membrane filtration for different time to obtain alkaline water without sodium ion content; selecting glycerol monocaprylate: selecting the glycerol monocaprylate in a powdery or liquid state, wherein the content of the glycerol monocaprylate reaches 99% or above; curing: fermenting the small dough which is stirred and mixed into the soybean curb residue shape; rolling: rolling the dough into dough strips; slitting: cutting the dough slices into noodles with a specified shape and consistent width by a noodle knife; and packaging: packaging the formed Chongqing spicy noodles by adopting a food-grade packaging material. The alkaline water containing potassium ions is adopted so that the original characteristics of light yellow color and moderate alkaline taste of Chongqing spicy noodles are still kept, and the smoothness of the noodles is good. The method is simple and easy to use, and the addition of sodium-ion-containing substances such as sodium carbonate in noodle preparation is reduced so that the prepared noodles are healthy and better in quality.

Description

technical field [0001] The invention belongs to the technical field of shelf life of pasta, and in particular relates to a method for extending the shelf life of small noodles. Background technique [0002] At present, Chongqing Small Noodles is a special catering food in Chongqing. It belongs to the category of Chongqing Noodles. Chongqing Small Noodles is a traditional noodle dish generally accepted by Chongqing citizens as southerners. Because of its unique taste, it has become well-known throughout the country in recent years. Noodles as the main ingredient of Chongqing small noodles, also known as alkaline water noodles, are defined in Chongqing local standard DB50 / T 631-2015 "Chongqing Small Noodles Cooking Technical Guide" as "fresh noodles made by mixing flour, edible alkali, and water" In the group standard T / CQAGS3204-2019 of the Chongqing Grain and Oils Industry Association, it is defined as "fresh noodles made by mixing wheat flour, edible alkali, and water", th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/10A23L3/358A23L3/3517A23L33/16
CPCA23L7/111A23L7/10A23L3/358A23L3/3517A23L33/16A23V2002/00A23V2200/10A23V2250/16
Inventor 钟耕李傲荣
Owner SOUTHWEST UNIVERSITY
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