Sterilization system and sterilization process for seasoning flour products

Abstract

The invention discloses a sterilization system and a sterilization process for seasoning flour products, and relates to the technical field of food sterilization. The sterilization system for the seasoned flour products comprises a conveying device, a first plasma generating device is arranged over the conveying device, the output end of the conveying device is connected with the input end of a packaging device, and the output end of the packaging device is connected with a second plasma generating device; the first plasma generating device is a Jet type sterilization linkage group, and the second plasma generating device comprises a DBD type plasma generating device. The Jet type plasma is mainly used for killing microorganisms in the seasoned flour products before packaging, and the DBD type plasma is mainly used for sterilizing the seasoned flour products after packaging and can achieve the effect of continuous sterilization in the storage process. The sterilization combination of the Jet type plasma and the DBD type plasma has a synergistic effect on reducing the total number of bacterial colonies of the seasoned flour product.

Description

Technical Field

[0001] The invention relates to the technical field of food sterilization, in particular to a sterilization system and a sterilization process for seasoning noodle products. Background Art

[0002] Seasoned noodle products refer to instant convenience foods made from wheat flour as the main raw material, with food supplements and food additives added, and then mixed, extruded, heated, formed, seasoned, and packaged. Since the main raw material of seasoned noodle products is grain flour, grains are very likely to breed microorganisms during production, storage, and transportation. The relevant product standards for seasoned noodle products have strict limit requirements on the content of microorganisms such as Escherichia coli, Salmonella, and Staphylococcus aureus. Therefore, seasoned noodle products need to be sterilized to ensure their quality.

[0003] At present, the methods of sterilizing and packaging seasoned noodle products include: ultra-high temperature instantaneous sterilization, ultraviolet irradiation sterilization, etc., but ultra-high temperature instantaneous sterilization will destroy the nutritional components of food and has high requirements for equipment. Although ultraviolet irradiation sterilization will not change the flavor and nutritional components of food, its sterilization effect is not good. Low-temperature plasma, as a substitute for thermal sterilization, has attracted much attention due to its excellent sterilization effect and no significant effect on food flavor. Low-temperature plasma contains charged particles and active substances. Charged particles can destroy cell membranes, and active substances can also oxidize proteins and lipids to lyse cell membranes to achieve the purpose of sterilization. However, seasoned noodle products after sterilization are often placed on a sterile table for vacuum packaging. Although vacuum packaging itself can isolate air and prevent food oxidation, it does not have a sterilization effect. If the microorganisms are not completely killed before vacuum packaging, they may multiply in large numbers after packaging, which will still cause the seasoned noodle products to spoil.

[0004] Therefore, it is necessary to develop a sterilization system and a sterilization process for seasoned noodle products to reduce the total number of colonies in the packaged seasoned noodle products, thereby ensuring the sterilization effect of the seasoned noodle products. Summary of the invention

[0005] In view of the above-mentioned prior art, the purpose of the present invention is to provide a sterilization system and sterilization process for seasoned noodle products. The sterilization system for seasoned noodle products includes a conveying device, a first plasma generator is arranged directly above the conveying device, the output end of the conveying device is connected to the input end of the packaging device, and the output end of the packaging device is connected to the second plasma generator, the first plasma generator is a Jet-type sterilization linkage group, the Jet-type sterilization linkage group includes a plurality of Jet sterilization devices, the Jet sterilization device includes a positioning block and a first generator, the first generator is evenly distributed on the side of the positioning block, the first generator is a Jet-type plasma generator; the second plasma generator includes an electrostatic shielding cover and a DBD-type plasma generator located inside the electrostatic shielding cover. The Jet-type plasma in the present invention is mainly used to kill microorganisms in the seasoned noodle products before packaging, and the DBD-type plasma is mainly used to sterilize the seasoned noodle products after packaging, and can achieve the effect of continuous sterilization during storage. The present invention has a synergistic effect in reducing the total number of colonies of the seasoned noodle products through the combined use of Jet-type plasma sterilization and DBD-type plasma sterilization.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] In a first aspect of the present invention, there is provided a sterilization system for seasoned noodle products, comprising a conveying device, a first plasma generating device is disposed directly above the conveying device, an output end of the conveying device is connected to an input end of a packaging device, and an output end of the packaging device is connected to a second plasma generating device;

[0008] The first plasma generating device is a Jet type sterilization linkage group, the Jet type sterilization linkage group includes a plurality of Jet sterilization devices, the Jet sterilization device includes a positioning block and a first generator, the first generator is evenly distributed on the side of the positioning block, and the first generator is a Jet type plasma generating device;

[0009] The second plasma generating device includes an electrostatic shielding cover and a DBD type plasma generating device located inside the electrostatic shielding cover.

[0010] Preferably, the conveying device comprises a first conveyor belt and a second conveyor belt, and the height of the second conveyor belt is lower than that of the first conveyor belt.

[0011] Further preferably, the height difference between the first conveyor belt and the second conveyor belt is 4-6 cm.

[0012] By arranging the first conveyor belt and the second conveyor belt with a height difference, the seasoned noodle products are turned over when passing through the height difference, thereby achieving deep sterilization of both sides of the seasoned noodle products.

[0013] Preferably, the transmission belt is controlled by a servo control motor to achieve regulation of the transport speed and the sterilization time.

[0014] Preferably, the positioning block is a cylinder, a positioning hole penetrating the positioning block is opened radially, and the center rod passes through the positioning hole to connect multiple Jet sterilization devices to obtain a Jet type sterilization linkage group.

[0015] Preferably, the diameter of the cylinder is 55-65 cm, and the height of the cylinder is 4-6 cm.

[0016] The number of Jet sterilization devices in the Jet sterilization linkage group is related to the length of the seasoned noodle products. Each Jet sterilization device can process 5 cm long seasoned noodle products. Therefore, the number of Jet sterilization devices required × 5 cm ≥ the length of the seasoned noodle products.

[0017] Preferably, at least 6 first generators are evenly arranged on the side of the positioning block, and the length of the first generator is 10-20 cm.

[0018] The plasma generator needs to be smooth inside, and will generate noticeable heat if used continuously for a long time. Under the influence of this thermal effect, the sputtering of ions in the plasma will cause the inside of the plasma chamber to be uneven, which is prone to sparking, electric sparks, etc., resulting in uneven plasma treatment, thus affecting the sterilization effect. The present invention evenly arranges 6 first generators on the side of the positioner so that the angle between the first generators is 60°, so that each Jet-type plasma generator can be fully cooled before working, which greatly ensures the sterilization effect.

[0019] Preferably, the packaging device includes a third conveyor belt, a sealing film located above the third conveyor belt, and a packaging box storage bin and a gas storage cylinder located below the third conveyor belt.

[0020] Preferably, the second plasma generating device further comprises a transformer located below the electrostatic shielding cover, and an opening is provided on a side of the electrostatic shielding cover facing the output end of the packaging device.

[0021] Preferably, the DBD type plasma generator comprises an upper electrode and a lower electrode, a seasoned noodle product is placed between the upper electrode and the lower electrode, an upper insulating plate is provided between the upper surface of the seasoned noodle product and the upper electrode, and a lower insulating plate is provided between the lower surface of the seasoned noodle product and the lower electrode.

[0022] Further preferably, the surfaces of the upper electrode and the lower electrode are coated with an insulating coating, and the material of the insulating coating is α-aluminum oxide.

[0023] Further preferably, the upper insulating plate and the lower insulating plate are both made of polytetrafluoroethylene, and have a thickness of 0.2-0.6 cm. The distance between the upper insulating plate and the lower insulating plate is 3-6 cm.

[0024] The second aspect of the present invention provides a sterilization process for seasoned noodle products using the above-mentioned device, comprising the following steps:

[0025] The seasoned noodle product is placed on the first conveyor belt, and is conveyed to the Jet type sterilization linkage group for primary sterilization, and then the seasoned noodle product after the primary sterilization is conveyed to the second conveyor belt to complete the turning over of the seasoned noodle product, and the turned over seasoned noodle product is conveyed to the Jet type sterilization linkage group for secondary sterilization;

[0026] The seasoned noodle product after the second sterilization is conveyed to the third conveyor belt for sealing and packaging, and then the packaged seasoned noodle product is placed in a DBD type plasma generator for third sterilization.

[0027] Preferably, the sterilization time for the first sterilization and the second sterilization is 8-12s, the number of sterilizations is 1 time, the interval between the first sterilization and the second sterilization is 10-14s, the sterilization time for the third sterilization is 20s-90s, the number of sterilizations is 1 time, and the interval between the second sterilization and the third sterilization is 40-180s.

[0028] Preferably, in the Jet sterilization linkage group, the operating parameters of the Jet plasma generator are: input voltage is 220kV, adjustable power is 1800-6000W / section, working voltage frequency is 24kHz, the gas source gas is air, the flow rate of the gas source gas is 20L / min, and the sterilization parameter is 32-640W×s / cm 2 .

[0029] Preferably, the operating parameters of the DBD type plasma generator are: input voltage is 80 kV, and operating voltage frequency is 50 Hz.

[0030] Preferably, during the packaging process, 3-6 sterilized seasoned noodle products are packaged as a group, and the seasoned noodle products in the package account for less than 70% of the total volume of the package.

[0031] Beneficial effects of the present invention:

[0032] The present invention adopts Jet type plasma sterilization and DBD type plasma sterilization to sterilize seasoned noodle products, wherein Jet type plasma is mainly used to kill microorganisms in seasoned noodle products, and DBD type plasma is mainly used to sterilize seasoned noodle products after packaging, and can achieve the effect of continuous sterilization during storage. The present invention adopts Jet type plasma sterilization and DBD type plasma sterilization to be used in combination, which has a synergistic effect in reducing the total number of colonies in the seasoned noodle products after packaging. In addition, the present invention also controls the Jet type plasma sterilization and DBD type plasma sterilization time to be 8-12s, so as to avoid the seasoned noodle products being too dry and hard due to the excessive Jet type plasma sterilization time, affecting the taste of the seasoned noodle products, and also to avoid the excessive DBD type plasma sterilization time causing the seasoned noodle products to produce odor in the packaging. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 : Diagram of sterilization system for seasoned noodle products;

[0034] Figure 2 : Side view of the Jet type sterilization linkage group;

[0035] Figure 3 :Jet sterilization device diagram;

[0036] Figure 4 :DBD type plasma generating device diagram;

[0037] Figure 5 : Diagram of the upper electrode device in a DBD type plasma generator.

[0038] In the figure, 1-Jet type sterilization linkage group, 2-first transmission belt, 3-second transmission belt, 4-third conveyor belt, 5-packaging box storage bin, 6-gas cylinder, 7-sealing film, 8-static shielding cover, 9-DBD type plasma generating device, 10-transformer, 11-center rod, 12-first generator, 13-positioning block, 14-positioning hole, 15-upper electrode, 16-upper insulating plate, 17-lower insulating plate, 18-lower electrode, 19-insulating coating. DETAILED DESCRIPTION

[0039] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0040] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below in conjunction with specific embodiments.

[0041] The experimental materials used in the embodiments of the present invention are all conventional experimental materials in the art and can be purchased through commercial channels.

[0042] Example 1: A sterilization system for seasoned noodle products

[0043] like Figure 1-Figure 5 As shown, the sterilization system for seasoned noodle products comprises a conveying device, a first plasma generating device is arranged directly above the conveying device, an output end of the conveying device is connected to an input end of a packaging device, and an output end of the packaging device is connected to a second plasma generating device;

[0044] The first plasma generating device is a Jet-type sterilization linkage group 1, which includes four Jet sterilization devices, and the Jet sterilization device includes a positioning block 13 and a first generator 12. The first generator 12 is a Jet-type plasma generating device. Six first generators 12 are evenly distributed on the side of the positioning block 13. The length of the first generator 12 is 15 cm. The positioning block 13 is a cylinder with a diameter of 60 cm and a height of 5 cm. The positioning block 13 is radially provided with a positioning hole 14 that penetrates the positioning block 13. The center rod 11 passes through the positioning hole 14 to connect multiple first generators 12 to obtain a Jet-type sterilization linkage group 1.

[0045] The second plasma generating device comprises an electrostatic shielding cover 8, a DBD type plasma generating device located inside the electrostatic shielding cover 8, and a transformer 10 located below the electrostatic shielding cover 8, wherein the electrostatic shielding cover 8 is provided with an opening on one side facing the output end of the packaging device. The DBD type plasma generating device comprises an upper electrode 15 and a lower electrode 18, wherein a seasoned noodle product is placed between the upper electrode 15 and the lower electrode 18, wherein an upper insulating layer 16 is provided between the upper surface of the seasoned noodle product and the upper electrode 15, and a lower insulating layer 19 is provided between the lower surface thereof and the lower electrode 18, wherein the upper electrode 15 and the lower electrode 18 are ring-shaped electrodes, and both surfaces are coated with an insulating coating 19, wherein the material of the insulating coating 19 is α-alumina, and the materials of the upper insulating plate 16 and the lower insulating plate 17 are both polytetrafluoroethylene, and both have a thickness of 0.4 cm, and the distance between the plates is 5 cm.

[0046] The transmission device includes a first conveyor belt 2 and a third conveyor belt 3. The height of the second conveyor belt 3 is lower than that of the first conveyor belt 2, and the height difference between the first conveyor belt 2 and the second conveyor belt 3 is 5 cm. By arranging the first conveyor belt and the second conveyor belt with a height difference, the seasoned noodle product is turned over when passing through the height difference, thereby achieving deep sterilization on both sides. The first conveyor belt 2 and the second conveyor belt 3 are controlled by a servo control motor to achieve regulation of the transportation speed and the sterilization time.

[0047] The packaging device comprises a third conveyor belt 4, a sealing film 7 located above the third conveyor belt 4, and a packaging box storage bin 5 and a gas storage bottle 6 located below the third conveyor belt 4. The packaging box storage bin 5 and the gas storage bottle 6 are placed horizontally.

[0048] Example 2: A sterilization method for seasoned noodle products

[0049] The seasoned noodle products are sterilized using the sterilization system for seasoned noodle products described in Example 1. This example uses commercially available spicy strips embryos as seasoned noodle products. The length of the spicy strips embryos is 20 cm, and the area occupied by the spicy strips embryos on the first conveyor belt 2 is 2 / 3.

[0050] The drained seasoned noodle products are placed on the first conveyor belt 2, and conveyed to the Jet-type sterilization linkage group 1 for primary sterilization. The sterilization time is 10 seconds. The first conveyor belt 2 stops running during the sterilization. After the sterilization is completed, the first conveyor belt 2 continues to run. The first conveyor belt 2 and the second conveyor belt 3 are controlled by the servo control motor to move the seasoned noodle products after the primary sterilization to the second conveyor belt 3 to complete the turning over of the seasoned noodle products. The turned over seasoned noodle products are then conveyed to the Jet-type sterilization linkage group 1 for secondary sterilization. The secondary sterilization time is 10 seconds.

[0051] Among them, the number of sterilizations for the primary sterilization and the secondary sterilization is 1 time, and the interval time between the primary sterilization and the secondary sterilization is 12s. In the primary sterilization and the secondary sterilization, the Jet sterilization linkage group 1 includes 4 Jet plasma generators. The operating parameters of the Jet plasma generators are: input voltage is 220kV, adjustable power is 3600W / section, working voltage frequency is 24kHz, the gas source gas is air, the flow rate of the gas source gas is 20L / min, and the sterilization parameter is 340W×s / cm 2 .

[0052] The seasoned noodle products after secondary sterilization are conveyed to the third transmission belt 4, and are sealed and packaged in groups of 5 using the sealing film 7, gas storage bottle 6 and packaging box storage bin 5 in the packaging device. The volume of the seasoned noodle products in the package accounts for <70% to avoid excessive proportion of spicy strips affecting the subsequent DBD plasma sterilization effect. The mass of the seasoned noodle products after sealing and packaging is 130g.

[0053] The sealed and packaged seasoned noodle product is placed between the upper insulating plate 16 and the lower insulating package 17 in the DBD type plasma generator for three sterilizations, wherein the three sterilizations are performed for 60 seconds, the number of sterilizations is 1, and the operating parameters of the DBD type plasma generator are: input voltage 80 kV, working voltage frequency 50 Hz.

[0054] Comparative Example 1:

[0055] The difference between this comparative example and Example 2 is that the seasoned noodle product is only sealed and packaged, and no Jet plasma sterilization treatment and DBD plasma sterilization treatment are performed.

[0056] Specifically, the seasoned noodle product after draining is directly placed on the third transmission belt 4, and is sealed and packaged by a packaging device. The parameters in the sealing and packaging are the same as those in Example 2.

[0057] Comparative Example 2:

[0058] The difference between this comparative example and Example 2 is that the seasoned noodle product is not subjected to the Jet type plasma sterilization treatment, but is only subjected to the DBD type plasma sterilization treatment after being sealed and packaged.

[0059] Specifically, the drained seasoned noodle product is directly placed on the third conveyor belt 4, sealed and packaged by a packaging device, and then the sealed and packaged seasoned noodle product is placed between the upper insulating plate 16 and the lower insulating bag 17 in the DBD type plasma generator to perform three sterilizations. The parameters in the sealing and packaging process and the DBD sterilization treatment are the same as those in Example 2.

[0060] Comparative Example 3:

[0061] The difference between this comparative example and Example 2 is that only Jet sterilization treatment is performed before sealing and packaging, and DBD sterilization treatment is not performed.

[0062] Specifically, the drained seasoned noodle products are placed on the first conveyor belt 2, and conveyed to the Jet-type sterilization linkage group 1 for primary sterilization. After the primary sterilization is completed, the seasoned noodle products after the primary sterilization are conveyed to the second conveyor belt 3 to complete the turning over of the seasoned noodle products, and then the turned over seasoned noodle products are conveyed to the Jet-type sterilization linkage group 1 for secondary sterilization, and then the seasoned noodle products after the secondary sterilization are conveyed to the third conveyor belt 4, and the seasoned noodle products are sealed and packaged in groups of 5. The parameters of the primary sterilization, secondary sterilization and sealing packaging are the same as those in Example 2.

[0063] Comparative Example 4:

[0064] The difference between this comparative example and Example 2 is that the seasoned noodle product after draining is placed in a 0.3% ε-polylysine solution and soaked for 30 seconds, and then sealed and packaged after draining.

[0065] Test Example 1: Total Colony Count Test

[0066] According to GB 4789.1-2016 "National Food Safety Standard Food Microbiological Examination General Principles", samples were collected from the seasoned noodle products obtained in Example 2 and Comparative Examples 1-4, and samples of the same mass were used to detect the total colony count in the collected seasoned noodle products according to the detection method in GB4789.2-2016 "National Food Safety Standard Food Microbiological Examination Total Colony Count Determination", and the results are shown in Table 1.

[0067] Table 1 Total number of colonies in each treatment group

[0068] Group Total colony count log CFU / g Comparative Example 1 3.5 Comparative Example 2 3.2 Comparative Example 3 2.92 Comparative Example 4 3.22 Example 2 1.26

[0069] It can be seen from Table 1 that compared with the untreated comparative example 1, Example 2 uses a combination of Jet plasma sterilization and DBD plasma sterilization to reduce the total colony count by 2.24 log CFU / g. However, in comparative example 2, only DBD plasma sterilization was used, and the total colony count was only reduced by 0.3 log CFU / g. In comparative example 3, only Jet plasma sterilization was used, and the total colony count was reduced by 0.58 log CFU / g. It can be seen that Jet plasma sterilization and DBD plasma sterilization have a synergistic effect in reducing the total colony count in the seasoned noodle products.

[0070] Test Example 2:

[0071] The seasoned noodle products prepared in Example 2 and Comparative Examples 1-4 were stored for 21 days, wherein the temperature was 7° C. and the relative humidity was 95% during the storage process. Samples were taken every 3 days to determine the total number of colonies. The detection method for the total number of colonies was the same as that of Experimental Example 1. The results are shown in Table 2.

[0072] Table 2 Total colony counts in each treatment group during storage (log CFU / g)

[0073] Time / Day Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 2 0 3.5 3.2 2.92 3.22 1.26 3 4.89 3.84 3.6 3.75 2.5 6 6.79 4.89 4.32 4.65 3.09 9 - 5.64 5.06 5.52 3.88 12 - 7.02 5.79 6.35 4.34 15 - - 7.01 7.42 5.53 18 - - - - 6.3 21 - - - - 7.53

[0074] As can be seen from Table 2, after 6 days of storage, the total number of colonies in the control group, Example 1, increased by 3.29, Example 2 only used DBD plasma sterilization, the total number of colonies increased by 1.69, Example 3 only used Jet plasma sterilization, the total number of colonies increased by 1.4, and the present application used Jet plasma sterilization and DBD plasma sterilization, the total number of colonies only increased by 1.83. After 6 days of storage, the total number of colonies in Example 1 exceeded 5log CFU / g, the total number of colonies in Examples 2-4 exceeded 5log CFU / g after 9 days of storage, and the total number of colonies in the present invention exceeded 5log CFU / g after 15 days of storage. It can be seen that the present invention uses Jet and DBD combined sterilization to significantly reduce the total number of colonies in the seasoned noodle products.

[0075] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A sterilization system for seasoned noodle products, characterized in that: It comprises a conveying device, a first plasma generating device is arranged directly above the conveying device, an output end of the conveying device is connected to an input end of a packaging device, and an output end of the packaging device is connected to a second plasma generating device; The first plasma generating device is a Jet type sterilization linkage group, the Jet type sterilization linkage group includes a plurality of Jet sterilization devices, the Jet sterilization device includes a positioning block and a first generator, the first generator is evenly distributed on the side of the positioning block, and the first generator is a Jet type plasma generating device; The second plasma generating device includes an electrostatic shielding cover and a DBD type plasma generating device located inside the electrostatic shielding cover.

2. The sterilization system for seasoned noodle products according to claim 1, characterized in that: The conveying device comprises a first conveying belt and a second conveying belt, wherein the height of the second conveying belt is lower than that of the first conveying belt.

3. The sterilization system for seasoned noodle products according to claim 1, characterized in that: The positioning block is a cylinder, and a positioning hole penetrating the positioning block is opened in the radial direction of the positioning block. The center rod passes through the positioning hole to connect multiple Jet sterilization devices to obtain a Jet type sterilization linkage group; The diameter of the cylinder is 55-65 cm, the height of the cylinder is 4-6 cm, at least 6 first generators are evenly arranged on the side of the positioning block, and the length of the first generator is 10-20 cm.

4. The sterilization system for seasoned noodle products according to claim 1, characterized in that: The second plasma generating device further comprises a transformer located below the electrostatic shielding cover, and an opening is provided on one side of the electrostatic shielding cover facing the output end of the packaging device.

5. The sterilization system for seasoned noodle products according to claim 1, characterized in that: The DBD type plasma generating device comprises an upper electrode and a lower electrode, wherein a seasoned noodle product is placed between the upper electrode and the lower electrode, an upper insulating plate is arranged between the upper surface of the seasoned noodle product and the upper electrode, and a lower insulating plate is arranged between the lower surface of the seasoned noodle product and the lower electrode.

6. The sterilization system for seasoned noodle products according to claim 5, characterized in that: The upper electrode and the lower electrode are coated with insulating coatings made of α-alumina. The upper insulating plate and the lower insulating plate are made of polytetrafluoroethylene with a thickness of 0.2-0.6 cm. The distance between the upper insulating plate and the lower insulating plate is 3-6 cm.

7. A sterilization process for seasoned noodle products using the sterilization system according to any one of claims 1 to 6, characterized in that: The following steps are involved: The seasoned noodle product is placed on the first conveyor belt, and is conveyed to the Jet type sterilization linkage group for primary sterilization, and then the seasoned noodle product after the primary sterilization is conveyed to the second conveyor belt to complete the turning over of the seasoned noodle product, and the turned over seasoned noodle product is conveyed to the Jet type sterilization linkage group for secondary sterilization; The seasoned noodle products after the secondary sterilization are conveyed to the third conveyor belt for sealing and packaging, and then the packaged seasoned noodle products are placed in a DBD type plasma generator for the third sterilization.

8. The sterilization process for seasoned noodle products according to claim 7, characterized in that: The sterilization time for primary and secondary sterilization is 8-12s, the number of sterilizations is 1 time, the interval between primary and secondary sterilization is 10-14s, the sterilization time for tertiary sterilization is 20s-90s, the number of sterilizations is 1 time, and the interval between secondary and tertiary sterilization is 40-180s.

9. The sterilization process for seasoned noodle products according to claim 7, characterized in that: In the Jet sterilization linkage group, the operating parameters of the Jet plasma generator are: input voltage is 220kV, adjustable power is 1800-6000W / section, working voltage frequency is 24kHz, the gas source gas is air, the flow rate of the gas source gas is 20L / min, and the sterilization parameter is 32-640W×s / cm 2 .

10. The sterilization process for seasoned noodle products according to claim 7, characterized in that: The operating parameters of the DBD type plasma generator are: input voltage is 80kV, and the operating voltage frequency is 50Hz.

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