Preservative-free long-shelf-life non-fried instant noodle soup base bag as well as preparation method and application thereof

Abstract

The invention discloses a preservative-free long-shelf-life non-fried instant noodle soup base bag as well as a preparation method and application thereof, and belongs to the technical field of food processing, the preservative-free long-shelf-life non-fried instant noodle soup base bag comprises the following raw material components in parts by weight: 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of pasty raw materials, 1-3 parts of white granulated sugar and 1-2 parts of spices. According to the invention, a preservative is replaced by controlling the salt content, the water activity and the coating barrier property to prepare a soup package, and the soup package is applied to instant noodle foods, so that the health demand of people on instant noodles is met, and the flavor is kept intact.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preservative-free, long-shelf-life, non-fried instant noodle soup packet, and a preparation method and application thereof. Background Art

[0002] As the pace of life accelerates, instant noodles have become an indispensable food in the daily life of many people. Instant noodles are usually sold in the form of dry noodles and small packets containing seasonings. Because the water content, i.e. the nutrient content, of soup packets is high, which will affect its shelf life, in order to extend the shelf life of instant noodles, manufacturers usually add preservatives to their seasoning packets. However, the use of preservatives has received more and more attention, and people are increasingly inclined to choose foods without additives.

[0003] The existing technology mainly prolongs the shelf life of instant noodles by adding preservatives. Commonly used preservatives include potassium sorbate, sodium benzoate, etc. These preservatives can effectively inhibit the growth of microorganisms such as bacteria and molds, thereby prolonging the shelf life of food.

[0004] However, the use of preservatives also brings some problems. First, some people have doubts about the safety of preservatives, believing that long-term intake of preservatives may have adverse effects on health. Secondly, the use of preservatives may affect the flavor and taste of food, making the taste of food unnatural. In addition, due to the presence of preservatives, some consumers may doubt the naturalness and safety of food, thus affecting the brand image. Therefore, how to extend the shelf life of instant noodles without using preservatives has become an important issue in the food manufacturing industry.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] The first object of the present invention is to provide a preservative-free non-fried instant noodle soup packet with a long shelf life, wherein the raw materials thereof comprise the following components in parts by weight: 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of paste raw materials, 1-3 parts of white sugar and 1-2 parts of spices.

[0007] In some preferred embodiments, the salt content of the soup packet is ≥10g / 100g.

[0008] In some preferred embodiments, the water activity value of the soup packet is ≤0.8.

[0009] In some preferred embodiments, the soup packet is packaged with a film having good barrier properties.

[0010] In some preferred embodiments, the shelf life of the soup pack can reach ≥12 months.

[0011] The second object of the present invention is to provide a method for preparing a preservative-free, long-shelf-life non-fried instant noodle soup packet, the steps comprising: preparing raw materials according to the above formula, adding sugar and spice powder when the edible oil is heated to 50-60°C, adding paste raw materials when the oil temperature rises to 95-100°C, continuously heating to remove moisture from the raw materials and then removing from the heat, cooling to 50-60°C, adding liquid flavoring, stirring evenly and then aseptically packaging.

[0012] In some preferred embodiments, the paste raw material includes at least one of chicken bone sugar, bone broth and paste flavoring.

[0013] In some preferred embodiments, the temperature of removing the pot shall not be lower than 98°C.

[0014] In some preferred embodiments, the packaging is made of MXPA / PE55 material.

[0015] The third object of the present invention is to provide a preservative-free, long-shelf-life non-fried instant noodle soup packet for use in instant noodle food.

[0016] The present invention has the following beneficial effects:

[0017] 1. The technical solution of the present application can effectively extend the shelf life of instant noodles and maintain the flavor of the soup pack by controlling the salt content and water activity of the soup pack and improving the barrier property of the packaging film without using preservatives. This solves the concern in the prior art that preservatives may have adverse effects on human health and improves the health attributes of the product while ensuring the safety of food.

[0018] 2. In the technical solution of the present application, no preservatives are added to the soup package, thus avoiding the influence of preservatives on the taste of food, making the taste of food more natural and delicious. This provides a better choice for consumers who pursue food taste.

[0019] 3. The technical solution of this application achieves the goal of extending the shelf life of instant noodles without using preservatives by controlling the salt and water activity of the seasoning packet and improving the barrier properties of the coating. This innovative technology not only solves the problems in the existing technology, but also provides new ideas and technical means for the food manufacturing industry. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0021] The following is a detailed description of a preservative-free, long-shelf-life, non-fried instant noodle soup packet and its preparation method and application proposed in the present application.

[0022] The invention provides a preservative-free non-fried instant noodle soup packet with a long shelf life. The raw materials of the non-fried instant noodle soup packet comprise the following components in parts by weight: 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of paste raw materials, 1-3 parts of white sugar and 1-2 parts of spices.

[0023] In some preferred embodiments, the salt content of the soup packet is ≥10g / 100g.

[0024] The principle of salt preservation is to increase the osmotic pressure of food, thereby inhibiting or killing microorganisms in food and preventing food from spoiling. When the salt concentration reaches 10%, it can inhibit the growth of most spoilage bacteria and pathogenic bacteria.

[0025] In some preferred embodiments, the water activity value of the soup packet is ≤0.8.

[0026] Among them, a low water activity value can effectively inhibit the growth and reproduction of microorganisms. When the water activity value is ≤0.8, bacteria do not grow, most yeasts are inhibited, and most molds do not grow. Therefore, by lowering the water activity value, the amount of water in the food available for the growth and reproduction of microorganisms can be reduced, thereby extending the shelf life of the food.

[0027] In some preferred embodiments, the soup packet is packaged with a film having good barrier properties.

[0028] Among them, high barrier packaging materials can effectively inhibit the invasion of microorganisms and moisture, and the use of antimicrobial agents can inhibit or inactivate the growth and reproduction of internal microorganisms, thereby effectively extending the shelf life of food.

[0029] In some preferred embodiments, the shelf life of the soup pack can reach ≥12 months.

[0030] In addition, the present invention also provides a method for preparing a preservative-free, long-shelf-life non-fried instant noodle soup packet, the steps comprising: preparing raw materials according to the above formula, adding sugar and spice powder when the edible oil is heated to 50-60°C, adding paste raw materials when the oil temperature rises to 95-100°C, continuously heating to remove moisture from the raw materials and then removing from the heat, cooling to 50-60°C, adding liquid flavoring, stirring evenly and then aseptically packaging.

[0031] In some preferred embodiments, the paste raw material includes at least one of chicken bone sugar, bone broth and paste flavoring.

[0032] In some preferred embodiments, the temperature of removing the pot shall not be lower than 98°C.

[0033] Among them, high temperature can quickly kill microorganisms in food, including bacteria, yeast and mold, thereby reducing the possibility of food spoilage. The oil temperature reaches 98℃ to ensure that the food is fully sterilized during the heat treatment process, and it can also reduce the destruction of nutrients in the food and maintain the original flavor and quality of the food.

[0034] In some preferred embodiments, the packaging is made of MXPA / PE55 material.

[0035] Among them, MXPA / PE55 material can effectively prevent the penetration of gases such as oxygen, water vapor, and carbon dioxide, has good antioxidant and moisture resistance, prevents food from oxidation, deterioration, and moisture, and has good heat resistance and cold resistance, can withstand high and low temperature environments, and ensure the quality and safety of the products in the package.

[0036] Finally, the present application also provides a preservative-free, long-shelf-life, non-fried instant noodle soup packet for use in instant noodle food.

[0037] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0038] Example

[0039] The present embodiment provides a preservative-free, long-shelf-life non-fried instant noodle soup packet, the components of which are: drinking water, edible salt, chicken fat, vegetable oil, chicken bone broth, food flavoring, chicken essence seasoning, bone broth, white sugar and spices, and the mass ratio of the raw materials is 35:16:15:8:8:6:6:3:2:1.

[0040] The amount specified in the formula ratio shall be weighed accurately, with the weighing error of conventional raw materials ≤100 grams and the weighing error of additives (limited food additives ≤0.1 grams, unlimited additives ≤1 gram); unused raw materials shall be sealed and labeled.

[0041] Pour cooking oil into a clean wok, heat it to 60℃, add water, table salt, and chicken essence and stir continuously until the solids melt. When the temperature reaches 80-85℃, add sugar and spice powder, stir evenly, continue heating until the temperature reaches 95-100℃, add chicken bone broth, bone soup, paste essence and other paste materials, continue stirring and heating to 95-100℃ until the paste melts. Finally, remove from heat when the temperature is higher than 98℃, cool the cooked soup to 60℃, add liquid essence for flavoring, stir evenly, and use MXPA / PE55 material for aseptic packaging.

[0042] Comparative Example

[0043] The comparative example provides a preservative-free, long-shelf-life non-fried instant noodle soup packet, the components of which are: drinking water, edible salt, chicken fat, vegetable oil, chicken bone broth, food flavors, chicken essence seasoning, bone broth, white sugar and spices, and the mass ratio of the raw materials is 41:10:15:8:8:6:6:3:2:1.

[0044] The amount specified in the formula ratio shall be weighed accurately, with the weighing error of conventional raw materials ≤100 grams and the weighing error of additives (limited food additives ≤0.1 grams, unlimited additives ≤1 gram); unused raw materials shall be sealed and labeled.

[0045] Pour cooking oil into a clean wok, heat it to 60℃, add water, table salt, and chicken essence and stir continuously until the solids melt. When the temperature reaches 80-85℃, add sugar and spice powder, stir evenly, continue heating until the temperature reaches 95-100℃, add chicken bone broth, bone soup, paste essence and other paste materials, continue stirring and heating to 95-100℃ until the paste melts. Finally, remove from heat when the temperature is higher than 98℃, cool the cooked soup to 60℃, add liquid essence for flavoring, stir evenly, and use MXPA / PE55 material for aseptic packaging.

[0046] Test Example 1

[0047] Four sets of samples of the same size and shape were cut from MXPA / PE55 and PA15 / PE55 packaging materials to ensure consistency in testing.

[0048] The four groups of cut samples were respectively mounted on the oxygen permeability tester, the test conditions were set to 23°C and 50% relative humidity, the tester was started, and the water permeability data of the two materials at different test points were recorded. The results are shown in Table 1.

[0049] The four groups of cut samples were respectively installed on the water permeability tester, and the test conditions were set to 38°C and 90% relative humidity. The tester was started to record the water permeability data of the two materials at different test points. The results are shown in Table 1.

[0050] Table 1. Comparison of packaging material performance

[0051]

[0052] The experimental results show that the oxygen permeability of MXPA / PE55 material is much lower than that of PA15 / PE55 material, which shows that MXPA / PE55 material has better barrier performance against oxygen, while the water permeability of the two materials is not much different. The technical problem to be solved in this application is to improve the barrier property of the film and prevent oxygen from penetrating and causing oxidation and deterioration of the soup. Therefore, this application selects MXPA / PE55 material packaging material.

[0053] Test Example 2

[0054] The soup packet prepared according to the example and the non-fried instant noodle cake were put into a bowl together, soaked in hot water above 85° C. for 5 min, stirred evenly, and then a product tasting test was performed.

[0055] We recruited 150 fans from the community (98% of whom had purchased our products) to conduct the test. Consumers evaluated the product's appetite, aroma, soup base, flavor and overall quality. The test standard was a common measurement method in the industry. A total of 131 valid questionnaires were collected. The specific test results are shown in Table 2.

[0056] Table 2. Taste test results

[0057]

[0058] According to the test results, the taste of the soup prepared in the embodiment can be recognized by consumers.

[0059] Test Example 3

[0060] The soup packets prepared in the embodiments and comparative examples were sampled and subjected to safety culture inspections for moisture, salt, water activity, acid value, peroxide value, total colony count, coliform group, mold and yeast, sorbic acid, benzoic acid, flavor and sensory organs. The safety culture inspection results are shown in Tables 3 and 4.

[0061] Table 3. Safety culture inspection record of soup package in the embodiment

[0062]

[0063] Note: Moisture, salt, moisture content, mold, mildew and yeast, sorbic acid and benzoic acid are not key indicators and do not need to be tested for each batch. “ / ” means not tested.

[0064] According to the results of physical and chemical test data, the water content of the soup packet in the embodiment is relatively high, the salt content is about 20g / 100g, the water activity is less than 0.8, and the destructive test (37°C) time is as long as 124 days. According to the general model of the semi-solid compound seasoning industry, the shelf life at room temperature can reach at least 12 months.

[0065] Table 4 Comparative Example Soup Pack Safety Cultivation Inspection Record

[0066]

[0067] Note: Moisture, salt, moisture content, mold, mildew and yeast, sorbic acid and benzoic acid are not key indicators and do not need to be tested for each batch. “ / ” means not tested.

[0068] According to the results of physical and chemical test data, after reducing the proportion of edible salt in the soup pack prepared in the comparative example, when the salt content of the soup pack is about 8%, the water activity in the soup pack will also be high, and the water activity (Aw) of the soup will be greater than 0.8. The high free water in the soup creates an environment for the growth of microorganisms. Therefore, in the heat preservation experiment, the microbial detection data is much higher than the data in the aforementioned Table 3, exceeding the company's internal control value, and there is a great food safety risk. After comparing the results of Tables 3 and 4, the technical solution proposed in the present invention can effectively extend the shelf life of instant noodles by controlling the salt and water activity of the soup pack and improving the barrier properties of the coating without adding preservatives.

[0069] Test Example 4

[0070] After the soup package prepared according to the example and the non-fried instant noodle cake were prepared into instant noodle food, the instant noodle food was tested for nutritional components. The results are shown in Table 5.

[0071] Table 5. Nutritional composition test data

[0072] Nutritional Information

[0073]

[0074] statement

[0075] 1.This template is for reference only.

[0076] 2.The relevant data comes from the test report.

[0077] 3. Our company will not bear any risks arising from using this template for other purposes.

[0078] 4. The client claims that the amount per serving is 68g.

[0079] According to the nutritional component test data, the net content of the soup package plus the noodles is 68g, the sodium content is 68% of the reference value, and the calories per serving are about 241.9kcal. The sodium content and calories of the entire instant noodle food are lower than the level of conventional flavors in the instant noodle industry. Therefore, the adjustment of the ingredients of the soup package by the technical solution of this application will not bring obvious health burden to consumers due to the high salt content of the soup package.

[0080] In summary, the present invention provides a preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application. Due to the advanced nature of the technical solution, it can be widely used in the field of instant food and compound seasoning manufacturing technology. This technology can effectively extend the shelf life of the seasoning packet without using preservatives, and also indirectly extend the shelf life of instant noodles; at the same time, it avoids the safety and health problems that may be caused by preservatives, meets consumers' demand for natural and safe food, and has broad application prospects.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A preservative-free, long-shelf-life non-fried instant noodle soup packet, characterized in that: The raw materials include the following components in parts by weight: 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of paste raw materials, 1-3 parts of white sugar and 1-2 parts of spices.

2. The preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 1, characterized in that: The salt content of the soup bag is ≥10g / 100g.

3. The preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 1, characterized in that: The water activity value of the soup bag is ≤0.

8.

4. The preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 1, characterized in that: The soup bag is packaged with a film having good barrier properties.

5. The preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 1, characterized in that: The shelf life of the soup bag can reach ≥12 months.

6. A method for preparing a preservative-free, long-shelf-life non-fried instant noodle soup packet as claimed in any one of claims 1 to 5, characterized in that: The steps include: Prepare the raw materials according to the above formula, add sugar and spice powder when the cooking oil is heated to 50-60℃, add the paste raw materials when the oil temperature rises to 95-100℃, continue heating to remove the moisture in the raw materials, then remove from the heat, cool to 50-60℃, add liquid flavor, stir well and package aseptically.

7. The method for preparing a preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 6, characterized in that: The paste raw material includes at least one of chicken bone soup, bone broth and paste essence.

8. The method for preparing a preservative-free non-fried instant noodle soup packet with a long shelf life according to claim 6, characterized in that: The temperature for removing the pot from the heat must not be lower than 98°C.

9. The method for preparing a preservative-free, long-shelf-life non-fried instant noodle soup packet according to claim 6, characterized in that: The packaging is made of MXPA / PE55 material.

10. Use of the preservative-free, long-shelf-life non-fried instant noodle soup packet according to any one of claims 1 to 5 in instant noodle food.

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