Fresh wet vermicelli and preparation method thereof

Abstract

The invention discloses fresh and wet vermicelli and a preparation method thereof.The fresh and wet vermicelli is prepared from starch and licorice extract, and the mass of the licorice extract accounts for 0.05-0.2% of the mass of the starch. The preparation method comprises the steps that the raw materials of the fresh and wet vermicelli are weighed, stirred, added with water and kneaded into dough; performing extrusion molding on the dough, and performing curing so as to obtain cured vermicelli; cooling the cured vermicelli to 0-18 DEG C, and aging for 7-11 hours to obtain aged vermicelli; and unfreezing the aged vermicelli. In the preparation process of the fresh and wet vermicelli, the licorice extract is added as a fresh-keeping preservative, the added components are natural and safe, the fresh-keeping effect of the fresh and wet vermicelli can be improved, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention belongs to the field of vermicelli preparation, and particularly relates to fresh wet vermicelli and a preparation method thereof. Background Art

[0002] Fresh wet vermicelli is a food made from potatoes, sweet potatoes, cassava and other raw materials and processed into filaments or strips. Compared with traditional dry vermicelli, fresh wet vermicelli does not need to be rehydrated and soaked, which is convenient and quick. However, compared with traditional vermicelli, fresh wet vermicelli has a higher moisture content, generally 45-75%, which makes it difficult to store.

[0003] The existing technology usually adds preservatives to fresh wet vermicelli to extend the storage time of fresh wet vermicelli; the commonly used preservative is sodium dehydroacetate, which is not very safe. Moreover, the national standard "National Food Safety Standard Food Additive Use Standard" issued by the Food Safety Standards and Monitoring and Evaluation Department on March 12, 2024 stipulates that all kinds of starch products, all kinds of bread, cakes, staple foods, baked food fillings and other foods will be banned from using dehydroacetic acid and its sodium salt as preservatives. Therefore, it is necessary to find other safe preservatives. Summary of the invention

[0004] The purpose of the present invention is to provide a fresh wet vermicelli and a preparation method thereof, wherein licorice extract is added as a preservative, the added ingredients are natural and safe, the preservation effect of the fresh wet vermicelli can be improved, and the shelf life thereof can be extended.

[0005] The present invention provides a method for preparing fresh wet vermicelli. The raw materials for preparing the fresh wet vermicelli include starch and licorice extract. The mass of the licorice extract is 0.5 to 2‰ of the mass of the starch. The preparation method comprises:

[0006] S1: Weigh the raw materials of fresh wet vermicelli, stir, add water and knead into dough;

[0007] S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli;

[0008] S3: cooling the aged vermicelli to 0-18° C. and aging for 7-11 hours to obtain aged vermicelli;

[0009] S4: Thawing of aged vermicelli.

[0010] By adopting the above scheme, by adding licorice extract to the vermicelli product as a natural and safe preservative, the preservation effect of fresh wet vermicelli can be improved and its shelf life can be extended. In addition, licorice extract has the effects of protecting the liver and regulating immunity, and can increase the health care effect of fresh wet vermicelli after adding it, and the unique sweet taste of licorice extract can adjust the taste of fresh wet vermicelli.

[0011] According to another specific embodiment of the present invention, in the preparation method of fresh wet vermicelli disclosed in the present invention, the raw materials of the fresh wet vermicelli also include at least one of aloe vera extract, honeysuckle extract, and dandelion extract; the masses of the aloe vera extract, the honeysuckle extract, and the dandelion extract are 1-1.5‰, 0.2-0.8‰, and 1.2-1.8‰ of the mass of starch, respectively.

[0012] According to the above scheme, aloe vera extract, honeysuckle extract and dandelion extract are all extracted ingredients of natural food or medicine, which have a preservative effect on starch products. On the basis of adding licorice extract, these ingredients are also added to further improve the preservation effect of fresh wet vermicelli and make the fresh wet vermicelli have better health care effects.

[0013] According to another specific embodiment of the present invention, the preparation method of fresh wet vermicelli disclosed in the present invention, step S2 also includes: S21: soaking the mature vermicelli in a preservative solution for 30 to 60 seconds, the preservative solution including at least one of a licorice extract with a concentration of 3.5 to 5.5 g / L, an aloe extract with a concentration of 8 to 11 g / L, a honeysuckle extract with a concentration of 0.5-1.2 g / L, and a dandelion extract with a concentration of 10-15 g / L.

[0014] By adopting the above scheme, these ingredients have antibacterial effects by soaking in the preservative liquid, so that an antibacterial protective film is formed on the surface of the fresh wet vermicelli, reducing the probability of the fresh wet vermicelli deteriorating, thereby further improving the preservation effect of the fresh wet vermicelli products and extending the shelf life. In addition, natural preservatives such as licorice extract are added to the inside and outside of the fresh wet vermicelli at the same time. This combination of internal and external additions further improves the preservation effect of the fresh wet vermicelli.

[0015] According to another specific embodiment of the present invention, in the method for preparing fresh wet vermicelli disclosed in the present invention, the pH value of the fresh-keeping solution is adjusted to 3.5-5.5 by using citric acid, lactic acid or acetic acid.

[0016] By adopting the above scheme, adjusting the pH value can improve the fresh-keeping function of each component of the fresh-keeping liquid.

[0017] According to another specific embodiment of the present invention, in the preparation method of fresh wet vermicelli disclosed in the present invention, the preservative solution also includes modified starch with a concentration of 0.5 to 1.5 g / L, and the modified starch includes at least one of hydroxypropyl starch, carboxymethyl starch, cyclodextrin, and octenyl succinate starch ester.

[0018] By adopting the above scheme, hydroxypropyl starch and / or carboxymethyl starch are added to the fresh-keeping liquid to increase the film-forming property of the fresh-keeping liquid components, which is conducive to the fresh-keeping liquid components covering the surface of the fresh wet vermicelli to form a thin film, improve the coating effect and utilization rate of the fresh-keeping liquid components, and help to extend the shelf life; and the formed film is also conducive to maintaining the moisture in the fresh wet vermicelli to prevent water loss. Adding cyclodextrin and / or octenyl succinic acid starch ester to the fresh-keeping liquid can form microcapsules of the effective ingredients in the fresh-keeping liquid, form a sustained release effect, extend the effective time of the fresh-keeping liquid components, and help to extend the shelf life.

[0019] According to another specific embodiment of the present invention, in the method for preparing fresh wet vermicelli disclosed in the present invention, the fresh-keeping liquid further includes alkenyl succinic acid starch ester with a concentration of 0.4 g / L and hydroxypropyl starch with a concentration of 0.6 g / L.

[0020] By adopting the above scheme, the fresh-keeping liquid has both good film-forming property and slow-release property, and can significantly prolong the shelf life of fresh wet vermicelli.

[0021] According to another specific embodiment of the present invention, in the method for preparing fresh wet vermicelli disclosed in the present invention, in step S3, the matured vermicelli is frozen to 0-4°C within 1-3 minutes, aged for 1-2 hours, cooled to -5-10°C, aged for 3-5 hours, cooled to -11-18°C, and aged for 4-6 hours.

[0022] Adopting the above scheme, using staged gradient freezing for aging can inhibit the growth of microorganisms and the activity of enzymes, thereby extending the shelf life of food. In addition, gradient freezing is more likely to form small and uniform ice crystals, avoiding the destruction of the tissue structure of vermicelli by large ice crystals, thereby maintaining the texture and taste of the vermicelli.

[0023] According to another specific embodiment of the present invention, in the preparation method of fresh wet vermicelli disclosed in the present invention, in step S4, the aged vermicelli is thawed by ultrasound, and the working parameters of the ultrasound are: power 300-380W, frequency 30-45kHz, time 80-120S, processing times 2-4 times, and interval time 25-40s.

[0024] By adopting the above scheme, ultrasonic thawing is used, and thawing can be completed within ten minutes, which greatly shortens the thawing time and improves production efficiency. Ultrasonic waves can prevent water loss during the thawing process, which affects the taste of fresh wet vermicelli. At the same time, ultrasonic waves can also inhibit the action of microorganisms to achieve an antibacterial effect.

[0025] The invention also provides fresh wet vermicelli, which is prepared by the preparation method of the fresh wet vermicelli provided by the invention. DETAILED DESCRIPTION

[0026] Fresh wet vermicelli has the advantages of being easy and quick to use, but the moisture content of fresh wet vermicelli is high, which makes it difficult to store and requires the addition of fresh-keeping preservatives. The commonly used preservative for fresh wet vermicelli in the prior art is sodium dehydroacetate, which is not very safe. In addition, the newly issued and implemented national standard "National Food Safety Standard for the Use of Food Additives" (GB 2760-2024) stipulates that various starch products will be prohibited from using dehydroacetic acid and its sodium salt as preservatives. In this context, starch products will face the situation where no fresh-keeping preservatives are available.

[0027] Faced with this situation, the inventors studied and searched for effective preservatives based on natural food raw materials and conducted a series of experiments in order to screen out natural preservatives that are safe and have good antibacterial and preservation effects on foods such as fresh wet vermicelli.

[0028] In view of the above problems, the present invention provides a fresh wet vermicelli, wherein the raw materials for preparing the fresh wet vermicelli include starch and licorice extract, and the mass of the licorice extract is 0.5-2‰ of the mass of the starch. The method for preparing the fresh wet vermicelli includes the following steps S1-S4.

[0029] S1: Weigh the above raw starch and licorice extract, stir, add water and knead into dough.

[0030] Specifically, the starch can be potato starch, cassava starch, sweet potato starch, sweet potato starch, etc. The specific preparation method of the dough refers to the existing fresh wet vermicelli preparation process, which specifically includes gelatinizing a small part of the starch to make a paste; after cooling, mixing with other starches, and adding 0.5 to 2‰ of the starch mass licorice extract to knead into a smooth dough. Among them, the licorice extract is preferably 0.8 to 1.5‰ of the starch mass.

[0031] Wherein, the licorice extract can be a commercial product or homemade. The method for making a homemade licorice extract comprises: weighing the licorice raw material, crushing the licorice after washing, and passing through a 10-40 mesh sieve, preferably a 20 mesh sieve; adding 50-70% ethanol to the obtained licorice powder, the amount of ethanol added is 5-12 times the mass of the licorice, performing a first alcohol extraction, and collecting a first extract; adding 50-70% ethanol containing 0.3-0.8% ammonia to the precipitate after extraction, the amount of ethanol added is 3-10 times the mass of the licorice, performing a second alcohol extraction, and collecting a second extract; adding 50-70% acidic ethanol with a pH value of 2-4 to the precipitate after extraction, the amount of acidic ethanol added is 3-10 times the mass of the licorice, performing a third alcohol extraction, and collecting a third extract; combining the first extract, the second extract and the third extract, evaporating and concentrating, and obtaining a licorice extract. The obtained licorice extract has a glycyrrhizic acid content of more than 12% and a liquiritin content of more than 1.5%, and has a good antibacterial effect. Furthermore, activated carbon or AB-8 macroporous adsorption resin can be used as a decolorizing agent to decolorize the licorice extract.

[0032] The present invention can improve the preservation effect of fresh wet vermicelli and extend its shelf life by adding licorice extract as a natural and safe preservative in the vermicelli product. The licorice extract has the effects of protecting liver and regulating immunity, etc., and can increase the health care effect of fresh wet vermicelli after adding, and the unique sweet taste of the licorice extract can adjust the taste of the fresh wet vermicelli.

[0033] In a specific embodiment, the raw material of the fresh wet vermicelli also includes at least one of aloe extract, honeysuckle extract, and dandelion extract, and the mass of the aloe extract, honeysuckle extract, and dandelion extract is 1-1.5‰, 0.2-0.8‰, and 1.2-1.8‰ of the mass of starch, respectively. Among them, the content of aloin in the aloe extract is more than 10%, the content of chlorogenic acid in the honeysuckle extract is more than 10%, and the content of flavonoids in the dandelion extract is more than 8%.

[0034] Furthermore, the raw materials of the fresh wet vermicelli may include aloe extract, honeysuckle extract and dandelion extract, wherein the added amount of licorice extract is 1.5‰, the added amount of aloe extract is 1‰, the added amount of honeysuckle extract is 0.4‰, and the added amount of dandelion extract is 1.5‰.

[0035] Aloe extract, honeysuckle extract and dandelion extract are all extracted ingredients of natural food or medicine. The present invention has found that they have a preservative effect on starch products. On the basis of adding licorice extract, these ingredients are also added to further improve the preservation effect of fresh wet vermicelli and make the fresh wet vermicelli have better health care effects.

[0036] S2: Extruding the dough into a shape and ripening it to obtain ripe vermicelli. Specifically, the dough obtained in step S1 is extruded into a shape or drained into a shape, and boiled in boiling water for 0.5 to 2 minutes, and then fished out to obtain ripe vermicelli.

[0037] In one specific embodiment, the above-mentioned matured vermicelli is further processed. Specifically, it includes step S21: soaking the matured vermicelli in a fresh-keeping liquid for 30 to 60 seconds, wherein the fresh-keeping liquid includes at least one of licorice extract with a concentration of 3.5 to 5.5 g / L, aloe extract with a concentration of 8 to 11 g / L, honeysuckle extract with a concentration of 0.5 to 1.2 g / L, and dandelion extract with a concentration of 10 to 15 g / L, and the selected extract is dissolved in water to obtain the fresh-keeping liquid.

[0038] By soaking in the preservative liquid, these ingredients have an antibacterial effect, forming an antibacterial protective film on the surface of the fresh wet vermicelli, reducing the chance of the fresh wet vermicelli deteriorating, thereby further improving the preservation effect of the fresh wet vermicelli products and extending the shelf life. Using this method, natural preservatives such as licorice extract are added to the inside and outside of the fresh wet vermicelli at the same time. This combination of internal and external additions further improves the preservation effect of the fresh wet vermicelli.

[0039] In one specific embodiment, the pH value of the fresh-keeping solution is adjusted to 3.5-5.5 with citric acid, lactic acid or acetic acid. When the pH value is 3.5-5.5, organic acids such as citric acid, lactic acid or acetic acid have a broad-spectrum antibacterial effect and have an inhibitory effect on a variety of microorganisms; further, the extract components in the fresh-keeping solution have better biological activity, so adjusting the pH can improve the fresh-keeping function of each component of the fresh-keeping solution. In addition, the fresh wet vermicelli after soaking will be frozen and aged, and adjusting the pH can adjust the aging rate, which is helpful to control the performance of the fresh wet vermicelli after aging. Preferably, the pH value of the fresh-keeping solution is adjusted to 4.8.

[0040] In one specific embodiment, the fresh-keeping liquid also includes modified starch with a concentration of 0.5 to 1.5 g / L, and the modified starch includes at least one of hydroxypropyl starch, carboxymethyl starch, cyclodextrin, and octenyl succinate starch ester, and the mixture is fully mixed and stirred to be uniform, which is beneficial to prolonging the shelf life. Among them, the addition of hydroxypropyl starch and / or carboxymethyl starch to the fresh-keeping liquid increases the film-forming property of the fresh-keeping liquid components, which is beneficial for the fresh-keeping liquid components to be coated on the surface of the fresh wet vermicelli to form a thin film, improve the coating effect and utilization rate of the fresh-keeping liquid components, and is beneficial to prolonging the shelf life; and the formed film is also beneficial to retaining the moisture in the fresh wet vermicelli and preventing water loss. The addition of cyclodextrin and / or octenyl succinate starch ester to the fresh-keeping liquid can form microcapsules of the effective ingredients in the fresh-keeping liquid, form a sustained-release effect, prolong the effective time of the fresh-keeping liquid components, and is beneficial to prolonging the shelf life. In a preferred embodiment, the fresh-keeping liquid includes octenyl succinate starch ester with a concentration of 0.4 g / L and hydroxypropyl starch with a concentration of 0.6 g / L; the fresh-keeping liquid has both good film-forming properties and sustained-release properties, which can significantly extend the shelf life of fresh wet vermicelli.

[0041] S3: Cool the matured vermicelli obtained in step S2 to 0 to -18°C, and age it for 7 to 11 hours to obtain aged vermicelli; the taste of the vermicelli is improved by freeze-aging. Specifically, the matured vermicelli can be directly cooled to about -18°C and stored at this temperature for 8 hours or more to age the vermicelli.

[0042] In one specific embodiment, the cooked vermicelli obtained in step S2 is cooled to 0°C to -4°C within 1-3 minutes, aged for 4 to 6 hours, then cooled to -5 to -10°C, aged for 2 to 3 hours, and then cooled to -11 to -18°C, aged for 1 to 2 hours. The use of staged gradient freezing for aging can inhibit the growth of microorganisms and the activity of enzymes, thereby extending the shelf life of food. In addition, gradient freezing is more likely to form small and uniform ice crystals, avoiding the destruction of the organizational structure of the vermicelli by large ice crystals, thereby maintaining the texture and taste of the vermicelli. Specifically, firstly cool down to 0℃~-4℃ quickly to prevent vermicelli from losing water, and keep at this temperature for a period of time to make most of vermicelli aged; then cool down to a relatively lower temperature for aging for a period of time, which can improve the taste of vermicelli, especially first cool down to -5~-10℃, age for 2~3 hours, then cool down to -11~-18℃, age for 1~2 hours, the obtained vermicelli tastes chewy, smooth, has good boiling resistance, and is not easy to break. It can be seen that freezing aging at different temperature gradients can make the internal structure of vermicelli more stable. In addition, adjusting the pH value of the preservative solution to 3.5-5.5 can slow down the aging speed, which is conducive to making vermicelli have a better taste when combined with the gradient freezing aging method.

[0043] S4: The aged vermicelli is thawed to room temperature to obtain a fresh wet vermicelli product. In one specific embodiment, the aged vermicelli is thawed by ultrasound, and the working parameters of the ultrasound are: power 300-380W, frequency 30-45kHz, time 80-120S, treatment times 2-4 times, and interval time 25-40s.

[0044] Using ultrasonic thawing, thawing can be completed within ten minutes, greatly shortening the thawing time and improving production efficiency. Ultrasonic waves can prevent water loss during the thawing process, which affects the taste of fresh wet vermicelli. At the same time, ultrasonic waves can also inhibit the action of microorganisms and achieve an antibacterial effect.

[0045] The present invention will be described in detail below by specific examples, in which fresh wet vermicelli is prepared using potato starch as raw material. However, the present invention is not limited to these examples.

[0046] Example 1

[0047] Provided is a fresh wet vermicelli, the preparation method comprising:

[0048] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0049] S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli;

[0050] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0051] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0052] Example 2

[0053] Provided is a fresh wet vermicelli, the preparation method comprising:

[0054] S1: Weigh potato starch, licorice extract, aloe extract, honeysuckle extract and dandelion extract, stir and add water to knead into a dough; the mass of licorice extract is 1‰ of the mass of starch, and the masses of aloe extract, honeysuckle extract and dandelion extract are 1‰, 0.4‰ and 1.5‰ of the mass of starch respectively.

[0055] S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli;

[0056] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0057] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0058] Example 3

[0059] Provided is a fresh wet vermicelli, the preparation method comprising:

[0060] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0061] S2: Extruding the dough into a shape and ripening it to obtain ripe vermicelli; soaking the ripe vermicelli in a preservative solution for 60 seconds, wherein the preservative solution comprises 3.5 g / L licorice extract, 8 g / L aloe extract, and 1 g / L honeysuckle extract;

[0062] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0063] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0064] Example 4

[0065] Provided is a fresh wet vermicelli, the preparation method comprising:

[0066] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0067] S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli; soaking the ripened vermicelli in a preservative solution for 60 seconds, wherein the preservative solution includes 3.5 g / L licorice extract, 8 g / L aloe extract, and 1 g / L honeysuckle extract; and adjusting the pH value of the preservative solution to 4.8 with citric acid.

[0068] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0069] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0070] Example 5

[0071] Provided is a fresh wet vermicelli, the preparation method comprising:

[0072] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0073] S2: Extruding the dough into a shape and ripening it to obtain ripe vermicelli; soaking the ripe vermicelli in a preservative solution for 60 seconds, wherein the preservative solution includes 3.5 g / L licorice extract, 8 g / L aloe extract, 1 g / L honeysuckle extract, 0.4 g / L octenyl succinate starch ester and 0.6 g / L hydroxypropyl starch, and adjusting the pH value of the preservative solution to 4.8 with lactic acid.

[0074] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0075] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0076] Example 6

[0077] Provided is a fresh wet vermicelli, the preparation method comprising:

[0078] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0079] S2: Extruding the dough into a shape and ripening it to obtain ripe vermicelli; soaking the ripe vermicelli in a preservative solution for 60 seconds, wherein the preservative solution includes 3.5 g / L licorice extract, 8 g / L aloe extract, 1 g / L honeysuckle extract, 0.4 g / L octenyl succinate starch ester and 0.6 g / L hydroxypropyl starch, and adjusting the pH value of the preservative solution to 4.8 with citric acid.

[0080] S3: Freeze the matured vermicelli to -2°C within 2 minutes, age for 2 hours, cool to -8°C, age for 4 hours, cool to -18°C, and age for 4 hours.

[0081] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0082] Example 7

[0083] Provided is a fresh wet vermicelli, the preparation method comprising:

[0084] S1: Weigh potato starch and licorice extract, stir and add water to knead into a dough, wherein the mass of licorice extract is 1.5‰ of the mass of potato starch;

[0085] S2: Extruding the dough into a shape and ripening it to obtain ripe vermicelli; soaking the ripe vermicelli in a preservative solution for 60 seconds, wherein the preservative solution includes 3.5 g / L licorice extract, 8 g / L aloe extract, 1 g / L honeysuckle extract, 0.4 g / L octenyl succinate starch ester and 0.6 g / L hydroxypropyl starch, and adjusting the pH value of the preservative solution to 4.8 with citric acid.

[0086] S3: Freeze the matured vermicelli to -2°C within 2 minutes, age for 2 hours, cool to -8°C, age for 4 hours, cool to -18°C, and age for 4 hours.

[0087] S4: The aged vermicelli is taken out, and the frozen aged vermicelli is sent into the ultrasonic tunnel for thawing by ultrasonic wave. The working parameters of the ultrasonic wave are: power 300W, frequency 40kHz, time 120S, processing times 3 times, and interval time 30s; fresh wet vermicelli is obtained after thawing.

[0088] Comparative Example 1

[0089] Provided is a fresh wet vermicelli, the preparation method comprising:

[0090] S1: Weigh potato starch, add water and knead into dough;

[0091] S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli;

[0092] S3: cooling the matured vermicelli to -4°C and aging for 8 hours to obtain aged vermicelli;

[0093] S4: The aged vermicelli is taken out and thawed to obtain fresh wet vermicelli.

[0094] Effect evaluation

[0095] After the fresh wet vermicelli prepared in Examples 1-7 and Comparative Example 1 were vacuum-packed, the total colony count (lg CFU / g) was detected after storage at 4°C for different time periods. The detection method was based on the provisions of GB 4789.2-2022 "National Food Safety Standard for Food Microbiological Examination of Total Colony Count", and the results are shown in Table 1 below.

[0096] Table 1 Total colony count of fresh wet vermicelli at different times

[0097] 7d 14d 30d 60d 90d Example 1 ＜1.0 ＜1.0 ＜1.0 1.44 2.35 Example 2 ＜1.0 ＜1.0 ＜1.0 1.36 2.28 Example 3 ＜1.0 ＜1.0 ＜1.0 1.11 1.96 Example 4 ＜1.0 ＜1.0 ＜1.0 ＜1.0 1.62 Example 5 ＜1.0 ＜1.0 ＜1.0 ＜1.0 ＜1.0 Example 6 ＜1.0 ＜1.0 ＜1.0 ＜1.0 ＜1.0 Example 7 ＜1.0 ＜1.0 ＜1.0 ＜1.0 ＜1.0 Comparative Example 1 3.7 6.54 8.23 - -

[0098] As can be seen from the table above, compared with Comparative Example 1, the shelf life of Examples 1-7 is significantly increased. It can be seen that the addition of licorice extract as a fresh wet vermicelli preservative in the present invention has a significant antibacterial effect, prolongs the shelf life of fresh wet vermicelli, and can be stored for 2-3 months at 4°C. Further, after storage for 60 days and 90 days, the total number of colonies in Example 2 is less than that in Example 1, indicating that the addition of aloe extract, honeysuckle extract, dandelion extract and licorice extract can improve the antibacterial effect. After storage for 60 days and 90 days, the total number of colonies in Example 3 is significantly less than that in Example 1, indicating that the preservative solution is prepared with part or all of licorice extract, aloe extract, honeysuckle extract or dandelion extract, and is covered on the surface of fresh wet vermicelli as an external preservative, so that the preservative is added to the fresh wet vermicelli and added externally at the same time, which can significantly improve the antibacterial effect and prolong the shelf life. After storage for 60 days and 90 days, the total number of colonies in Example 4 was less than that in Example 3, indicating that weak acidity contributes to the antibacterial effect of the fresh-keeping solution. After storage for 90 days, the total number of colonies in Example 5 was less than that in Example 4, indicating that the addition of modified starch with good film-forming property and microencapsulation effect is conducive to prolonging the antibacterial effect of the fresh-keeping solution and extending the shelf life.

[0099] A sensory evaluation was performed on the fresh wet vermicelli obtained in Examples 1-7 of the present invention and Comparative Example 1. 20 people were invited to taste the fresh wet vermicelli samples, and the sensory evaluation of the products was scored after the taste tasting, and the sensory score was calculated by taking the average value.

[0100] Table 2 Sensory evaluation scoring standards

[0101]

[0102]

[0103] The sensory evaluation test results are shown in Table 3.

[0104] Table 3 Sensory evaluation results

[0105]

[0106] As can be seen from Table 3, the tissue state and taste of the fresh wet vermicelli of Examples 6 and 7 are significantly higher than those of Examples 1-5 and Comparative Example 1. It can be seen that aging by gradient freezing is conducive to obtaining fresh wet vermicelli with better texture and taste. The taste score of the fresh wet vermicelli of Example 7 is higher than that of Example 6, indicating that ultrasonic thawing is conducive to maintaining a good taste of the fresh wet vermicelli. The smell and taste scores of Examples 1-7 and Comparative Example 1 are not much different, indicating that adding licorice extract and aloe extract to the fresh wet vermicelli will not produce unpleasant odor or taste.

[0107] It should be noted that, in addition to the implementation methods of the present invention described in the above-mentioned specific embodiments, those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Although the description of the present invention is introduced in conjunction with the preferred embodiment, this does not mean that the features of this invention are limited to this implementation method. On the contrary, the purpose of introducing the invention in conjunction with the implementation method is to cover other options or modifications that may be extended based on the claims of the present invention. In order to provide a deep understanding of the present invention, the above description contains many specific details, and the present invention can also be implemented without using these details. In addition, in order to avoid confusion or blurring the focus of the present invention, some specific details will be omitted in the description. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0108] Although the present invention has been described by reference to certain preferred embodiments of the invention, it should be understood by those skilled in the art that the above is a further detailed description of the present invention in conjunction with specific embodiments, and it cannot be determined that the specific implementation of the present invention is limited to these descriptions. Those skilled in the art may make various changes in form and details, including making several simple deductions or substitutions, without departing from the spirit and scope of the present invention.

Claims

1. A method for preparing fresh wet vermicelli, characterized in that: The raw materials for preparing the fresh wet vermicelli include starch and licorice extract, the mass of the licorice extract is 0.5 to 2‰ of the mass of the starch, and the preparation method includes: S1: weighing the raw materials of the fresh wet vermicelli, stirring, adding water and kneading into a dough; S2: Extruding the dough into a shape and ripening it to obtain ripened vermicelli; S3: cooling the aged vermicelli to 0-18° C. and aging for 7-11 hours to obtain aged vermicelli; S4: Thawing the aged vermicelli.

2. The method for preparing fresh wet vermicelli according to claim 1, characterized in that: The raw materials of the fresh wet vermicelli also include at least one of aloe vera extract, honeysuckle extract, and dandelion extract; the masses of the aloe vera extract, honeysuckle extract, and dandelion extract are 1-1.5‰, 0.2-0.8‰, and 1.2-1.8‰ of the mass of starch, respectively.

3. The method for preparing fresh wet vermicelli as claimed in claim 2, characterized in that, Step S2 also includes: S21: Soaking the matured vermicelli in a preservative solution for 30 to 60 seconds, wherein the preservative solution comprises at least one of a licorice extract with a concentration of 3.5 to 5.5 g / L, an aloe extract with a concentration of 8 to 11 g / L, a honeysuckle extract with a concentration of 0.5-1.2 g / L, and a dandelion extract with a concentration of 10-15 g / L.

4. The method for preparing fresh wet vermicelli as claimed in claim 3, characterized in that: The pH value of the fresh-keeping solution is adjusted to 3.5-5.5 by using citric acid, lactic acid or acetic acid.

5. The method for preparing fresh wet vermicelli according to claim 3, characterized in that: The fresh-keeping solution also includes modified starch with a concentration of 0.5 to 1.5 g / L, and the modified starch includes at least one of hydroxypropyl starch, carboxymethyl starch, cyclodextrin, and octenyl succinate starch ester.

6. The method for preparing fresh wet vermicelli according to claim 5, characterized in that: The fresh-keeping solution includes the octenyl succinate starch ester at a concentration of 0.4 g / L and the hydroxypropyl starch at a concentration of 0.6 g / L.

7. The method for preparing fresh wet vermicelli according to claim 4, characterized in that: In step S3, the matured vermicelli is frozen to 0-4°C within 1-3 minutes, aged for 1-2 hours, cooled to -5-10°C, aged for 3-5 hours, cooled to -11-18°C, and aged for 4-6 hours.

8. The method for preparing fresh wet vermicelli according to any one of claims 1 to 7, characterized in that: In step S4, the aged vermicelli is thawed by ultrasound, and the working parameters of the ultrasound are: power 300-380W, frequency 30-45kHz, time 80-120S, processing times 2-4 times, and interval time 25-40s.

9. A fresh wet vermicelli, characterized in that: The fresh wet vermicelli is prepared by the preparation method of any one of claims 1 to 8.

Images