Processing and preservation method of fresh noodles

Abstract

The application discloses a processing and fresh-keeping method of fresh noodles, which comprises the following steps: (1) preparing an acid-adjusting solution, and then adding and dissolving salt; (2) adding the acid-adjusting solution into wheat flour and mixing uniformly to prepare noodle floccules; (3) aging the noodle floccules, and pressing and drawing to prepare noodle belts, and uniformly spreading starch on surfaces of the noodle belts; (4) cutting the noodle belts into noodles to obtain fresh noodles, and then semi-vacuum sealing and packaging the fresh noodles; and (5) after the packaging, performing low-temperature heat treatment on the noodles, and then cooling to obtain finished fresh noodle products. The application avoids the alcohol smell and alkali smell commonly used in the fresh noodle preservation, solves the problem that the fresh noodles are prone to yellowing and browning during storage, reduces the use of additives, avoids the quality damage of the fresh noodles caused by high temperature through low-temperature heat treatment, and maximally improves the quality of the fresh noodles.

Description

Technical Field

[0001] This invention relates to the field of food preservation, specifically to a method for processing and preserving fresh noodles. Background Technology

[0002] Fresh noodles are favored by consumers for their high moisture content, smooth and chewy texture, and rich wheat aroma. However, due to their high moisture content, fresh noodles are also prone to spoilage, easily developing mold during storage, and exhibiting yellowing and spot browning. Therefore, fresh noodles typically have a short shelf life, making industrial-scale production difficult. To address this short shelf life issue, existing fresh noodle manufacturers add alcohol, excessive amounts of preservatives and water activity reducers, or use alkali for preservation. However, these methods often produce a pungent alcohol odor or a strong alkaline smell, and excessive additives can cause consumer resistance and aversion.

[0003] Currently, most methods for preserving and improving the quality of fresh noodle products are limited to adding additives such as alcohol, water activity reducers, ozone water, slightly acidic electrolyzed water, and deoxidizers, or using dehydration and drying methods. Patent application CN201910043808.0 discloses a method for processing and preserving high-quality fresh noodles, utilizing slightly acidic electrolyzed water combined with a high-temperature, high-humidity dehydration process, along with certain amounts of water activity reducers such as sodium lactate, compound phosphates, propylene glycol, and sorbitol solution to achieve the storage quality required for refrigeration. However, this method contains many chemical additives, which can easily lead to consumer misunderstanding or even rejection of the product, and also contradicts the concept of green and healthy consumption. Furthermore, after dehydration, the final moisture content of the fresh noodles is 28-30%, and the taste is far inferior to fresh noodles with normal moisture content.

[0004] Patent application CN 202211018349.9 discloses a processing and preservation method for wide, fresh noodles and its application. The method involves adding an acidity regulator to the noodle raw materials to prepare the noodles, dehydrating and drying them to a moisture content of 20-27%, and then subjecting the packaged noodles to high-temperature sterilization, thereby extending the shelf life of the wide, fresh noodles. While the addition of acid and subsequent dehydration and drying reduces the moisture content and extends shelf life, it significantly impacts the overall quality of the noodles, leading to a decline in sensory quality, taste, and nutrient loss. The high-temperature sterilization process, essentially a secondary high-temperature treatment, further damages the quality and taste of the noodles. Multiple high-temperature treatments essentially turn the noodles from raw to cooked, significantly reducing their quality and providing consumers with a poor sensory experience.

[0005] Patent application CN 201510393515.7 discloses a preservative for fresh noodles, which consists of 1-25% sodium lactate, 0.5-15% fumaric acid, 1-16% propylene glycol, and 0.5-3% salt. Adding this preservative allows fresh noodles to be stored at 28°C for 90-108 hours. However, this preservation method relies solely on acidification without combining it with other processes to enhance the preservation effect. Therefore, it suffers from problems such as an insignificant effect on extending shelf life. Furthermore, adding a large amount of acid can negatively impact the quality of the fresh noodles, making them taste too sour and failing to meet consumer demands for long shelf life and good taste. Summary of the Invention

[0006] To address the problem of easy spoilage of fresh noodle products during storage, this invention provides a method for processing and preserving fresh noodles. The method involves adding an acidifier and phosphate to the noodle raw materials to prepare fresh wet noodles, semi-vacuum packaging the prepared fresh wet noodles, and then subjecting the packaged noodles to low-temperature heat treatment to obtain the finished fresh noodle product.

[0007] To achieve the above objectives, the present invention provides a method for processing and preserving fresh noodles, comprising the following steps:

[0008] (1) Prepare an acid-adjusting solution by adding salt to the acid-adjusting solution and stirring until it is fully dissolved;

[0009] (2) Add wheat flour to the acidification solution in step (1), mix well and make dough flakes;

[0010] (3) The dough flakes obtained in step (2) are cooked and then rolled into dough strips;

[0011] (4) Sprinkle starch evenly on the dough obtained in step (3) to obtain the starch-coated dough;

[0012] (5) Cut the dough strips obtained in step (4) into strips to obtain fresh noodles;

[0013] (6) The fresh noodles obtained in step (5) are semi-vacuum sealed and packaged.

[0014] (7) Heat-treat the packaged noodles obtained in step (6) to obtain fresh noodle products.

[0015] In one embodiment of the present invention, the acid-adjusting solution includes an acidity regulator and a phosphate, wherein the acidity regulator includes sodium fumarate and / or phosphoric acid, and the phosphate includes sodium dihydrogen phosphate and / or sodium hexametaphosphate.

[0016] In one embodiment of the present invention, in step (1), based on 100 parts by weight of wheat flour, the amount of acidity regulator added to the acidification solution is 0.3 to 0.8 parts, the amount of phosphate added is 0.2 to 0.4 parts, and the amount of salt added is 1.0 to 1.7 parts.

[0017] In one embodiment of the present invention, in step (2), the amount of the acidifying solution used is 32 to 38 parts, based on 100 parts of wheat flour.

[0018] In one embodiment of the present invention, in step (2), the pH of the obtained dough flakes is between 4.4 and 4.6.

[0019] In one embodiment of the present invention, in step (4), the amount of starch added for coating is 0.7 to 1.2 parts per 100 parts of wheat flour.

[0020] In one embodiment of the present invention, in step (6), during the semi-vacuum sealing packaging, the vacuum degree in the packaging bag is 0.03MPa to 0.07MPa, so as to prevent the fresh noodles from being squeezed and deformed.

[0021] In one embodiment of the present invention, in step (7), the temperature of the heat treatment is 50-60°C and the heat treatment time is 10-30 min.

[0022] The present invention also provides fresh noodles prepared by the above method.

[0023] This invention also provides the application of the above method in reducing or eliminating condensation and sticking of fresh noodles during the packaging heat treatment process.

[0024] This invention also provides the application of the above method in preventing the packaging of fresh noodles from being crushed and deformed.

[0025] This invention also provides the application of the above method in extending the shelf life of fresh noodles.

[0026] The beneficial effects of this invention are as follows:

[0027] (1) The present invention adopts the method of adjusting the pH of the noodles as the main method to achieve the purpose of preservation. The method of adjusting the pH of the noodles by only using acidifiers cannot truly achieve the preservation effect and has a certain weakening effect on the quality of noodles. After introducing phosphates, under the synergistic effect of acidifiers and phosphates, the addition of acidifying solution can not only effectively eliminate the unpleasant acidity caused by acidification and improve the quality of fresh noodles, but also has a certain inhibitory effect on mold in fresh noodles.

[0028] (2) After treating wheat flour with acid-adjusting solution and making noodles, the packaged noodles can be gently heat-treated to not only solve the problem of mold growth in the later stage, but also improve the taste of the noodles and prevent problems such as excessive temperature causing severe gelatinization of the noodles.

[0029] (3) When the present invention performs semi-vacuum packaging of noodles, by controlling the vacuum degree at 0.03MPa to 0.07MPa, heat can be better transferred to the inside of the packaging bag to further kill microorganisms, and at the same time, it helps to prevent the noodles from being squeezed and damaged by excessive vacuum.

[0030] (4) The preservation method of the present invention avoids the traditional preservation method of adding chemical preservatives and does not contain alcohol, thus solving the problems of excessive use of alcohol in fresh noodles, resulting in a strong alcohol smell, and the potential threat to human health posed by chemical preservatives.

[0031] (5) The present invention effectively solves the problems of condensation and adhesion inside the packaging bag during the heat treatment of fresh noodles, which softens the fresh noodles and causes them to rot due to excessive water absorption, by using a semi-vacuum packaging combined with a mild heat treatment process.

[0032] (6) This invention solves the problem that fresh noodles are prone to yellowing and browning during storage, affecting the consumer's perception, by combining acid adjustment, semi-vacuum packaging, and mild heat treatment processing technology and preservation method. The surface of the noodles is milky white and smooth.

[0033] (7) The fresh noodles in this invention can be stored for more than two months under storage conditions of 0-10℃, and the preservation effect is far superior to conventional fresh noodle preservation methods. Attached Figure Description

[0034] Figure 1 The curves showing the effects of different heat treatment temperatures and times on the total bacterial count of fresh noodles in Example 2 are shown.

[0035] Figure 2 The curves showing the effects of different heat treatment temperatures and times on the total number of molds and yeasts in fresh noodles in Example 2;

[0036] Figure 3 The apparent states of fresh noodles under different vacuum levels are shown below. (a) shows the apparent state of fresh noodles under a vacuum level of 0.06 MPa, (b) shows the apparent state of fresh noodles under a vacuum level of 0.09 MPa, (c) shows the state after opening the packaging under a vacuum level of 0.06 MPa, and (d) shows the state after opening the packaging under a vacuum level of 0.09 MPa.

[0037] Figure 4 In Example 3, when the noodles were not coated with starch, the fresh noodles after heat treatment resulted in rotten noodles inside the packaging. Detailed Implementation

[0038] The present invention will be further described below with reference to embodiments, but the scope of protection is not limited to the contents described in these embodiments.

[0039] The embodiments and comparative examples of this invention employ the following experimental methods:

[0040] The initial total bacterial count was determined according to GB / T 4789.2 2010. Weigh 25g of sample and place it in a sterile homogenizer containing 225mL of sterile physiological saline. Homogenize at 8000r / min for 1min to prepare a 1:10 sample homogenate. Using a 1mL sterile pipette, slowly pour 1mL of the 1:10 noodle sample homogenate along the pipette wall into a sterile test tube containing 9mL of sterile physiological saline. Shake the test tube to prepare a 1:100 noodle sample homogenate. Repeat the above steps to create 1:1000 and 1:10000 gradient dilutions. Pour 1mL of the noodle sample homogenate into a sterile Petri dish, preparing two dishes for each dilution. Pour 15mL–20mL of plate counting agar medium into the Petri dish and rotate the dish to mix thoroughly. After the agar solidifies, invert the plate and incubate it in a constant temperature incubator at 36±1℃ for 48h±2h. Then record the dilution factor and the corresponding number of colonies.

[0041] Method for determining mold and yeast count: The method is the same as for determining total colony count, except that after aspirating the sample into a sterile petri dish, 15 mL to 20 mL of Bengal red agar medium is poured into the dish, and the dish is rotated to mix thoroughly. After solidification, the dish is incubated at 28±1℃ for 120 h±2 h, and the dilution factor and the corresponding colony count are recorded.

[0042] Methods for determining noodle hardness, chewiness, elasticity, and tensile strength: Fresh noodles were cooked to the optimal cooking time, drained, rinsed with cold water, and then quickly dried with filter paper. They were then arranged neatly on double-layered plastic wrap and covered. The same batch of samples was tested within 15 minutes using a texture analyzer. The testing probe was P36R; mode: TPA; compression ratio: 75%; testing speed: 1 mm / s; sensing force: Auto 5g. For each measurement, three noodles were laid parallel on the stage, with a 2-s interval between compressions. Six parallel tests were performed for every eight samples, and the average value was used as the result for hardness, chewiness, and elasticity. The tensile strength test probe was A / SPR type, with a sensing force and initial distance of 5g and 5.0 mm, respectively. The speed before and during the test was 2 mm / s, and the speed after the test was 10 mm / s. The tensile distance was 150.0 mm. Six parallel tests were performed for each sample, and the average value was used as the result for tensile strength.

[0043] Method for determining the pH of noodles: Weigh 10g of sample into a crushing jar, add 90mL of deionized water, crush it with a crusher for 3min, and measure its pH value with a pH meter.

[0044] Sensory evaluation method: Fresh noodles were evaluated based on seven indicators: color, surface condition, palatability, toughness, stickiness, smoothness, and taste. (Scoring criteria: Color: White, milky white, or creamy yellow noodles 8-10 points; average 4-7 points; grayish or dark 0-3 points. Appearance: Dense and smooth noodle structure 8-10 points; average 4-7 points; rough, wrinkled, or swollen surface 0-3 points. Palatability: Moderate force required to bite through the noodles 15-20 points; average 7-14 points; too hard or too soft 0-6 points. Toughness: Chewy and elastic 16-10 points.) 25 points; average 9-15 points; insufficient chewiness, poor elasticity 0-8 points. Stickiness: refreshing when chewing, not sticky to teeth 15-20 points; average 7-14 points; not refreshing and sticky 0-6 points. Smoothness: smoothness of noodles in the mouth 4-5 points; average 2-3 points; not smooth 0-1 point. Taste: natural aroma without any off-flavor when tasting noodles 7-10 points; basically no off-flavor 4-6 points; unpleasant off-flavor 0-3 points.

[0045] Colorimetric determination method: Cut the rolled dough into fixed sizes, use a colorimeter to measure the color of the raw wet noodles, and record L* as the brightness of the noodles. Take multiple measurements on the same dough sheet and take the average value.

[0046] The embodiments and comparative examples of this invention will be used to illustrate and explain this invention using the following noodles as an example:

[0047] Example 1

[0048] According to the weight proportions, the raw materials for fresh noodle products include: 100 parts wheat flour, 1.4 parts salt and 32 parts water.

[0049] The preparation method of fresh noodles includes the following steps:

[0050] (1) Prepare an acid-adjusting solution by adding 0.65 parts of sodium fumarate and 0.3 parts of sodium hexametaphosphate to 32 parts of water. Add salt and wheat flour to the acid-adjusting solution and mix to make dough flakes.

[0051] (2) The dough flakes obtained in step (1) are cooked and then rolled into dough strips;

[0052] (3) Sprinkle 0.8 parts of starch evenly on the dough obtained in step (2) to obtain the dough coated with starch;

[0053] (4) Cut the flour-coated dough strips obtained in step (3) into strips to obtain fresh noodles;

[0054] (5) The fresh noodles obtained in step (4) are semi-vacuum sealed and packaged, and the vacuum degree is controlled to be 0.06MPa;

[0055] (6) The packaged noodles obtained in step (5) are subjected to heat treatment to obtain fresh noodle products. The temperature of the heat treatment is 50°C and the heat treatment time is 20 min.

[0056] The performance of the prepared fresh noodle products was tested, and the results are shown in Table 1. Table 1 shows that the fresh noodles prepared according to the method described in Example 1 can be kept fresh for 65 days under low temperature storage and the noodles themselves have good quality, good sensory scores, and can also maintain long-term bright whiteness without browning.

[0057] Table 1. Performance of the fresh noodle products prepared in Example 1

[0058]

[0059] Example 2

[0060] The difference between Example 2 and Example 1 is that the temperature and time of the heat treatment in step (6) are changed.

[0061] ① The heat treatment temperature is 50℃ and the time is 10min.

[0062] ② The heat treatment temperature is 50℃ and the time is 20min.

[0063] ③ The heat treatment temperature is 50℃ and the time is 30min.

[0064] ④ The heat treatment temperature is 60℃ and the time is 10min.

[0065] ⑤ The heat treatment temperature is 60℃ and the time is 20min.

[0066] ⑥ The heat treatment temperature is 60℃ and the time is 30min.

[0067] Blank areas represent unprocessed fresh noodles stored only at low temperatures.

[0068] Table 2. Effects of heat treatment temperature and time on bacterial count and storage time of fresh noodle products.

[0069] Initial total bacterial count (lg CFU / g) Storage time / day blank 4.15 12 Acid adjustment only, no heat treatment 3.78 23 After acidification, 50℃ for 10 minutes 3.2 65 After acidification, incubate at 50°C for 20 minutes. 3.03 65 After acidification, incubate at 50°C for 30 minutes. 3.00 65 After acidification, 60℃ for 10 minutes 2.86 70 After acidification, 60℃ for 20 minutes 2.63 70 After acidification, incubate at 60℃ for 30 minutes. 2.38 70

[0070] For specific microbial variation values, please refer to... Figure 1 , Figure 2

[0071] According to Table 2 and Figure 1 , Figure 2 It is evident that heat treatment combined with acidification can significantly extend the microbial shelf life of fresh noodles. The total bacterial count of fresh noodles can be controlled at a low level, and a temperature of 50℃ can meet the basic preservation requirement of about 60 days.

[0072] Table 3. Effects of heat treatment temperature and time on the storage performance of fresh noodle products.

[0073] Day 0 L* Day 7 L* Browning blank 83.02±0.22 80.01±0.49 Obvious browning Acid adjustment only, no heat treatment 86.99±0.15 83.28±0.28 No browning After acidification, 50℃ for 10 minutes 85.36±0.37 83.67±0.22 No browning After acidification, incubate at 50°C for 20 minutes. 85.41±0.3 83.76±0.38 No browning After acidification, incubate at 50°C for 30 minutes. 85.37±0.44 83.74±0.39 No browning After acidification, 60℃ for 10 minutes 85.17±0.38 83.77±0.26 No browning After acidification, 60℃ for 20 minutes 85.13±0.61 84.44±0.3 No browning After acidification, incubate at 60℃ for 30 minutes. 84.86±0.33 84.17±0.47 No browning

[0074] Table 3 shows that untreated fresh noodles exhibited significant browning within one week, affecting product quality and causing a rapid decline in whiteness (L*) value. Fresh noodles treated with acidification alone showed no browning, and their whiteness value decreased slowly. Fresh noodles treated with mild heat treatment combined with acidification not only showed no browning but also exhibited a slower decline in whiteness. Furthermore, the ability to maintain the original whiteness value of the fresh noodles increased with higher heat treatment temperatures and longer treatment times. This indicates that mild heat treatment, when effectively combined with acidification, has a good effect on improving the whiteness of fresh noodles.

[0075] The difference between Comparative Example 1 and Example 1 is that, in step (1), when preparing the acid-adjusting solution, in addition to phosphate, 0.06 parts, 0.18 parts, 0.43 parts, 0.65 parts and 1.5 parts of sodium fumarate were added to 32 parts of water respectively. The remaining steps are the same as in Example 1.

[0076] Table 4. Effect of the amount of sodium fumarate in the acidifying solution on the pH and storage properties of the prepared noodles.

[0077] Parts of monosodium fumarate Final pH Storage time / day Chromaticity L* 0.06 5.66 24 83.52±0.12 0.18 5.25 29 84.11±0.36 0.43 4.87 42 84.68±0.1 0.65 4.51 65 85.41±0.3 1.5 4.1 75 86.57±0.21

[0078] As shown in Table 4, increasing the amount of acid added can effectively inhibit the growth of total bacterial count in fresh noodles, extend the storage time of fresh noodles, and significantly improve the color and brightness of noodles. This indicates that too little acid is insufficient to achieve the desired preservation effect, while too much acid can achieve an excellent preservation effect. However, too much acid will cause a significant sour taste, making the noodles taste too sour. Furthermore, using acid alone is far from achieving a good preservation effect.

[0079] Table 5. Effects of the mass fraction of sodium fumarate in the acidifier on the sensory and flavor characteristics of the prepared fresh noodles.

[0080] Parts of monosodium fumarate Color Apparent palatable toughness viscous smooth Taste Total Score 0.43 7.5 8.55 16 21 18 4.1 9.2 84.35 0.65 8.34 8.6 16.8 21.5 18.21 4.1 9.1 86.65 1.5 8.88 8.63 11.13 17.75 14.75 4.13 3.75 69.0

[0081] Table 5 shows that when the amount of sodium fumarate added is 0.43 parts, the noodles have no sour taste. As the acidifier increases, when the amount of sodium fumarate added increases to 0.65 parts, the noodles have no obvious sour taste due to the buffering effect of phosphate. When the amount of sodium fumarate added increases to 1.5 parts, the noodles have a stronger sour taste. Therefore, although adding excessive acid has a good preservation effect, it will also result in a strong sour off-flavor.

[0082] Comparative Example 2

[0083] The difference between Comparative Example 2 and Example 1 is that the acidifier in step (1) does not contain phosphate, but only 0.65 parts of sodium fumarate.

[0084] Table 6. Effects of different acidification solutions on the sensory and flavor characteristics of fresh noodles.

[0085] Example pH Storage time / day Color Apparent palatable toughness viscous smooth Taste Total Score Comparative Example 2 4.40 50 8.1 8.6 13.8 18.78 17.1 4 3.7 74.08 Example 1 4.51 65 8.34 8.6 16.8 21.5 18.21 4.1 9.1 86.65

[0086] Table 6 shows that compared with no phosphate addition, the pH increased slightly after adding phosphate, while the addition of sodium hexametaphosphate significantly eliminated the original acidity, and the combination with sodium fumarate showed the best effect. Palatability, chewiness, and other texture qualities were greatly improved, and the shelf life of the noodles was also significantly increased. This demonstrates the important harmonizing role of phosphate in the acidification system.

[0087] Table 7. Effects of different acid-adjusting solutions on the hardness and tensile properties of the prepared fresh noodles.

[0088] Example hardness Tensile strength stretch distance Comparative Example 2 4122.47±123.76 19.12±0.67 47.31±1.24 Example 1 4428.21±118.17 24.03±1.27 58.43±3.8

[0089] As shown in Table 7, compared with the fresh noodles without phosphate in the system, the fresh noodles with phosphate can significantly improve the quality weakening effect caused by acidification, increase the hardness and tensile strength of the fresh noodles, improve the chewiness and taste of the noodles, and improve the overall quality, which shows the important regulatory role of phosphate in the acidification system.

[0090] Comparative Example 3

[0091] The difference between Comparative Example 3 and Example 1 is that the acid-adjusting solution in step (1) is water, and the temperature and time of the heat treatment in step (6) are different.

[0092] ① The heat treatment temperature is 50℃ and the time is 10min.

[0093] ② The heat treatment temperature is 50℃ and the time is 20min.

[0094] ③ The heat treatment temperature is 50℃ and the time is 30min.

[0095] ④ The heat treatment temperature is 60℃ and the time is 10min.

[0096] ⑤ The heat treatment temperature is 60℃ and the time is 20min.

[0097] ⑥ The heat treatment temperature is 60℃ and the time is 30min.

[0098] Table 8. Effects of different heat treatment temperatures and times (without acidifying solution) on bacterial count and storage time of fresh noodles.

[0099]

[0100]

[0101] As shown in Table 8, heat treatment alone is not ideal for the microbial preservation of fresh noodles, indicating that the heat treatment process needs to be combined with the acidification process to achieve the best results.

[0102] Comparative Example 4

[0103] The only difference between Comparative Example 4 and Example 1 is that the heat treatment temperature in step (6) is different.

[0104] ① The heat treatment parameters are 40℃ and 20min.

[0105] ② The heat treatment parameters are 70℃ for 20 minutes.

[0106] Table 9. Effects of heat treatment temperature on bacterial count and storage time of fresh noodles.

[0107] Heat treatment temperature Initial total bacterial count (lg CFU / g) Storage time / day 40℃ 3.61 27 70℃ 2.11 90

[0108] Table 10 Effect of heat treatment temperature on the textural properties of fresh noodles

[0109] Heat treatment temperature hardness chewing toughness 40℃ 3997.06±117.77 2242.87±132.90 0.30±0.01 70℃ 4151.053±73.23 2110.31±113.55 0.26±0.02

[0110] As shown in Tables 9 and 10, the microbial storage period of fresh noodles at a heat treatment temperature of 40℃ is only 27 days, which is far lower than the storage effect in Example 1. Therefore, the preset temperature should be at least 50℃. Higher temperatures have a significant effect on extending the microbial storage period of fresh noodles. For example, the storage period reaches 90 days under heat treatment at 70℃. However, as shown in Table 10, the increased temperature increases the crispness of fresh noodles, manifested in increased hardness, decreased chewiness, and decreased toughness, resulting in a significant decline in the taste and quality of fresh noodles.

[0111] Comparative Example 5

[0112] The difference between Comparative Example 5 and Example 1 is that the vacuum level is different in step (5).

[0113] ① The semi-vacuum degree is set to 0.01MPa

[0114] ② The vacuum degree is set to 0.09 MPa

[0115] Table 11. Effect of Packaging Vacuum Degree on the Storage Performance of Fresh Noodles

[0116]

[0117]

[0118] For specific deformation states, see [link / deformation details]. Figure 3

[0119] From Table 11 and Figure 3 It is known that semi-vacuum has a significant impact on the shelf life and quality of fresh noodles. Insufficient vacuum results in inadequate heat conduction, leading to a shorter shelf life, while excessive vacuum affects the appearance and quality of fresh noodles, causing them to curl and deform.

[0120] Example 3

[0121] The difference between Example 3 and Example 1 is that the amount of starch sprinkled in step (3) is different.

[0122] ① Do not coat with starch

[0123] ② Coat with 0.8% starch

[0124] ③ Coat with 1.1% starch

[0125] ④ Sprinkle with 1.5% starch

[0126] Table 12 Effects of starch coating on the steaming and noodle state of fresh noodles

[0127] Steaming / cooking state noodle state No starch coating Unclouded soup obviously damaged strip Coat with 0.8% starch Unclouded soup No obvious rotten strips Coat with 1.1% starch Slightly cloudy soup No damaged strips Coat with 1.5% starch muddy soup No damaged strips

[0128] For details on the noodle's condition, please see... Figure 4

[0129] From Table 12 and Figure 4 It is evident that coating with starch has a significant impact on the quality of heat-treated noodles. Without starch coating, condensation forms inside the packaging during the cooling process after heat treatment. This condensation is absorbed by the fresh noodles, resulting in the noodles becoming soggy. Figure 4 However, if too much starch is added, the fresh noodles will become cloudy during cooking, resulting in a decline in the quality of the steaming or boiling process.

[0130] As can be seen from the above embodiments and comparative examples, the present invention can effectively extend the shelf life of fresh noodle products and improve the quality characteristics of fresh noodles through the combined effects of acid adjustment, quality control, packaging vacuum adjustment, and mild heat treatment process.

[0131] Matters not covered in this invention are common knowledge.

[0132] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for processing and preserving fresh noodles, characterized in that, Includes the following steps: (1) Prepare an acid-adjusting solution by adding salt to the acid-adjusting solution and stirring to dissolve it completely. The acid-adjusting solution includes an acidity regulator and phosphate. The acidity regulator includes sodium fumarate and / or phosphoric acid. The phosphate includes sodium dihydrogen phosphate and / or sodium hexametaphosphate. (2) Add wheat flour to the acidification solution in step (1), mix well and make dough flakes; (3) The dough flakes obtained in step (2) are cooked and then rolled into dough strips; (4) Sprinkle starch evenly on the dough obtained in step (3) to obtain the starch-coated dough; (5) Cut the flour-coated dough strips obtained in step (4) into strips to obtain fresh noodles; (6) The fresh noodles obtained in step (5) are semi-vacuum sealed and packaged. (7) Heat-treat the packaged noodles obtained in step (6) to obtain fresh noodle products; In step (1), based on 100 parts of wheat flour, the amount of acidity regulator added to the acidification solution is 0.43 to 0.8 parts, the amount of phosphate added is 0.2 to 0.4 parts, and the amount of salt added is 1.0 to 1.7 parts; in step (7), the temperature of the heat treatment is 50 to 60°C, and the heat treatment time is 10 to 30 minutes.

2. The method according to claim 1, characterized in that, In step (2), the amount of acid-adjusting solution used is 32 to 38 parts, based on 100 parts of wheat flour.

3. The method according to claim 1, characterized in that, In step (2), the pH of the obtained dough flakes is between 4.4 and 4.

6.

4. The method according to claim 1, characterized in that, In step (4), the amount of starch added for coating is 0.7 to 1.2 parts per 100 parts of wheat flour.

5. The method according to claim 1, characterized in that, In step (6), during semi-vacuum sealing packaging, the vacuum level in the packaging bag is 0.03MPa to 0.07MPa.

6. Fresh noodles prepared by the method according to any one of claims 1 to 5.

7. The application of the method according to any one of claims 1 to 5 in reducing or eliminating condensation and sticking of fresh noodles during the heat treatment of packaging, preventing fresh noodles from being squeezed and deformed, and extending the shelf life of fresh noodles.

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