Processing method of whole-wheat half-dry noodles

Abstract

The invention discloses a processing method of whole-wheat half-dry noodles, and belongs to the field of grain and oil food processing. According to the method, the subacid electrolyzed water with the hypochlorous acid content of 0.2 g / L-0. 5g / L is adopted for dough kneading, and lipase and polyphenol oxidase in the wholewheat noodles are rapidly passivated in combination with catalytic infrared rays, so that the total number of bacterial colonies and the activity of the polyphenol oxidase of the wholewheat half-dry noodles can be remarkably reduced, rancidity and deterioration of the wholewheat half-dry noodles can be inhibited, meanwhile, relatively good eating quality can be ensured, and the quality of the wholewheat half-dry noodles is improved. The shelf life of the prepared whole-wheat half-dry noodles can reach 33 days under the condition of 25 DEG C.

Description

Technical Field

[0001] The invention belongs to the field of grain and oil food processing, and particularly relates to a processing method of whole-wheat semi-dry noodles. Background Art

[0002] Noodles are a traditional staple food in my country with a long history. According to the different moisture content of noodles, they are usually divided into fresh wet noodles, semi-dry noodles, and dried noodles. Traditional noodles are made from refined white wheat flour. Since the germ and cortex of wheat are removed during the processing of refined flour, noodle products lack nutritional components and the national dietary fiber and micronutrient intake are insufficient. With the high incidence of chronic diseases, Chinese residents pay unprecedented attention to healthy diets, and their acceptance of high-fiber noodles such as whole grains and cereals is increasing. The consumption of noodles has also increased from a single demand for a good taste to a greater focus on nutrition and health, and whole wheat noodles were born.

[0003] Whole wheat noodles are rich in dietary fiber, vitamins, minerals, phenolic compounds and other active substances, which can inhibit or reduce the incidence of common diseases such as cancer, coronary heart disease, hyperglycemia and blood lipids, so whole wheat noodles have become a new choice for consumers in recent years. At present, the whole wheat noodles sold in my country are mainly low-water content whole wheat noodles, and the product form is relatively simple.

[0004] Semi-dry noodles are a new type of noodle product with a moisture content of about 25%. The production process is similar to that of dried noodles. It is made through the steps of kneading, rolling, cutting into strips, and dehydration and drying. Compared with whole-wheat dried noodles, whole-wheat semi-dry noodles are not only rich in nutrition, but also have the advantages of chewy and smooth taste. Therefore, the development prospects of whole-wheat semi-dry noodles are broader. However, the main raw material of whole-wheat noodles, whole-wheat flour, contains wheat bran and germ. Wheat bran has a high bacterial content, and wheat germ is rich in unsaturated fatty acids and active lipase. After whole-wheat flour is processed into semi-dry noodles with high moisture content, enzymatic fat hydrolysis and microbial growth will cause the product to quickly become rancid and deteriorate. Therefore, it is urgent to adopt certain technical means to inhibit the activity of microorganisms and lipase and extend the shelf life of whole-wheat semi-dry noodles.

[0005] At present, the preservation technology of semi-dry noodles at home and abroad mostly uses preservatives or vacuum packaging combined with chemical preservation, such as using modified atmosphere preservation with propylene glycol, ethanol or using sodium citrate and potassium sorbate as preservatives in semi-dry noodles. Although it will improve the preservation to a certain extent, it will destroy its internal texture and edible quality to a large extent. In addition, the preservatives mainly target microorganisms, and it is difficult for preservatives to inhibit the active lipase in whole wheat flour. Existing studies mostly use heat treatment technology to inhibit the enzymatic lipid rancidity of whole wheat flour, such as using superheated steam, microwave, infrared and other heat treatment technologies to passivate lipase in wheat bran and germ. However, high-temperature and long-term heat treatment of wet noodles often leads to starch gelatinization, protein denaturation, and reduced gluten ductility and elasticity, which ultimately affects the taste of semi-dry noodles. Therefore, selecting a suitable preservative to inhibit microbial growth and using efficient and rapid heat treatment technology to inhibit lipase activity during the dehydration and drying of whole wheat wet noodles are key technologies for preparing high-quality whole wheat semi-dry noodles.

[0006] In summary, the present invention uses slightly acidic electrolyzed water to knead whole wheat dough, which can effectively inhibit the growth of microorganisms; catalytic infrared radiation is used to kill enzymes in the dehydration and drying process of wet noodles, which can quickly passivate active lipase in whole wheat noodles within a few minutes, thereby achieving the purpose of effectively inhibiting enzymatic rancidity and deterioration of whole wheat semi-dry noodles, and the prepared whole wheat semi-dry noodles have a smooth and chewy taste. Summary of the invention

[0007] Purpose of the invention: The technical problem to be solved by the present invention is to provide a processing method for whole-wheat semi-dry noodles to overcome the problem in the prior art that whole-wheat fresh noodles are easily rancid and deteriorate and have a short shelf life.

[0008] Technical solution: To solve the above technical problems, the present invention adopts the following technical solution:

[0009] A method for processing whole-wheat semi-dry noodles comprises the following steps:

[0010] (1) kneading the dough: weigh 95-105 parts of whole wheat flour, 35-40 parts of slightly acidic electrolyzed water, 0.8-1.5 parts of salt, and 0.05-0.2 parts of baking soda according to weight, and knead the dough to obtain dough flocs;

[0011] (2) the dough in step (1) is proofed, rolled, and cut into noodles;

[0012] (3) placing the noodles in step (2) into a catalytic infrared dryer and drying them to obtain whole-wheat semi-dry noodles.

[0013] Furthermore, the initial moisture content of the whole wheat flour is 11% to 15%, the ash content is less than 1%, and the initial total bacterial count is less than 1*10 4 logCFU / g.

[0014] Furthermore, the preparation method of the slightly acidic electrolyzed water is as follows: dilute hydrochloric acid is added to tap water during electrolysis until the concentration of hypochlorous acid generated by electrolysis reaches 0.2 g / L to 0.6 g / L, preferably 0.3 g / L to 0.5 g / L, to obtain slightly acidic electrolyzed water;

[0015] In step (2), the dough is first ripened and fermented, and then rolled into dough sheets; then the dough sheets are ripened and fermented, and then rolled in a reverse direction and cut into noodles.

[0016] Furthermore, the maturation and proofing time of the dough is 10 to 15 minutes; the calendering thickness is 2 to 4 mm; and the calendering reversing angle is 30 to 60 degrees.

[0017] In step (2), the width of the noodles is 1.5 to 2.5 mm.

[0018] In step (3), in the catalytic infrared dryer, the drying position of the noodles is 300 to 500 mm, preferably 400 mm, away from the heat source; and the drying temperature of the noodles is 35 to 50°C.

[0019] In step (3), in a catalytic infrared dryer, one side is dried first and then turned over to dry. The drying time for each side is 1 to 4 minutes, preferably 1 to 2 minutes.

[0020] Furthermore, the moisture content of the whole wheat semi-dry noodles is 24% to 28%; the storage conditions of the whole wheat semi-dry noodles are temperature: 20 to 25° C.; humidity: 30 to 60% RH.

[0021] Beneficial effects:

[0022] The present invention uses slightly acidic electrolyzed water combined with a catalytic infrared dryer to process and preserve whole wheat semi-dried noodles. Compared with traditional additives, slightly acidic electrolyzed water can effectively inhibit the growth of mold and bacteria, and can also keep its taste unaffected; compared with traditional blast drying equipment, catalytic infrared radiation heat treatment has the advantages of high thermal efficiency and fast heating, and can quickly passivate the activity of lipase and polyphenol oxidase in whole wheat noodles within 2 to 4 minutes, and can effectively protect antioxidant substances such as polyphenols in whole wheat noodles. The whole wheat semi-dried noodles prepared by the present invention have a shelf life of up to 33 days at 25°C, and their chewiness and smooth taste are well maintained. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Effects of slightly acidic electrolyzed water with different effective chlorine concentrations on the initial and 30-day bacterial content of whole-wheat semi-dry noodles;

[0024] Figure 2 Effects of slightly acidic electrolyzed water with the same effective chlorine concentration combined with different catalytic infrared conditions on the initial and 30-day bacterial content of whole-wheat semi-dry noodles;

[0025] Figure 3 Effects of slightly acidic electrolyzed water with the same available chlorine concentration combined with different catalytic infrared conditions on the initial and 30-day polyphenol oxidase activity of whole-wheat semi-dry noodles.

[0026] Figure 4 Effects of slightly acidic electrolyzed water with the same effective chlorine concentration combined with different catalytic infrared conditions on the initial and 30-day acid value of whole-wheat semi-dry noodles.

[0027] Figure 5 Effects of different initial temperatures of a catalytic infrared dryer on the total bacterial counts at the initial and 30-day period of whole-wheat semi-dried noodles.

[0028] Figure 6 Effects of different initial temperatures of a catalytic infrared dryer on the specific enzymatic activity of polyphenol oxidase at initial and 30 days in whole-wheat semi-dried noodles.

[0029] Figure 7 Effect of different initial temperatures of catalytic infrared dryer on initial and 30-day acid value of whole wheat semi-dried noodles.

[0030] Figure 8 Effect of different catalytic distances of catalytic infrared dryer on the total bacterial count of whole wheat semi-dried noodles at initial and 30 days.

[0031] Fig. 9 Effects of different catalytic distances of catalytic infrared dryer on the specific enzymatic activity of polyphenol oxidase at initial and 30 days in whole wheat semi-dried noodles.

[0032] Fig.10 Effect of different catalytic distances of catalytic infrared dryer on initial and 30-day acid value of whole wheat semi-dried noodles. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is further described in detail below through several embodiments. However, the selected embodiments are only used to illustrate the present invention, and do not limit the scope of the present invention.

[0034] Embodiment 1:

[0035] Formula: 100kg whole wheat flour, 35kg slightly acidic electrolyzed water, 1kg edible salt, 0.1kg baking soda. The preparation method of the slightly acidic electrolyzed water is as follows: dilute hydrochloric acid is added to tap water during electrolysis until the concentration of hypochlorous acid generated by electrolysis reaches 0.2g / L to 0.6g / L.

[0036] (1) Kneading dough: Add 100 kg of whole wheat flour, 1 kg of edible salt and 0.1 kg of baking soda into a pin-type dough mixer, slowly pour in 35 kg of 0.4 g / L slightly acidic electrolyzed water, and knead the dough at 25° C. for 6 min to obtain dough floss;

[0037] (2) Ripening: Place the dough in an environment of 25°C and 50% RH for 10 min;

[0038] (3) Calendering: Press the cooked dough in (2) into a smooth dough sheet with a thickness of 3 mm;

[0039] (4) Ripening: The rolled dough sheet in (3) is placed in an environment of 25° C. and 50% RH for 10 min.

[0040] (5) Rolling: Roll the dough sheet cooked in (4) for 5 times at a 45° angle to obtain a smooth dough sheet with a thickness of 3 mm;

[0041] (6) Cutting into strips: Cut the rolled dough sheet in (5) into strips with a width of 2 mm;

[0042] (7) Drying: Place the noodles in (6) into a catalytic infrared dryer at a distance of 400 mm from the heat source, at an initial temperature of 35° C., dry for 1.5 min, turn over, and dry for another 1.5 min. Dry for a total of 3 min before taking out;

[0043] (8) Storage: The semi-dried noodles prepared in (7) were stored at 25°C and 50% RH.

[0044] Embodiment 2:

[0045] Referring to the recipe in Example 1, the total drying time in step (7) was changed to 2 min, and other conditions remained unchanged to prepare whole-wheat semi-dry noodles.

[0046] Embodiment 3:

[0047] Referring to the recipe in Example 1, the total drying time in step (7) was changed to 4 min, and other conditions remained unchanged to prepare whole-wheat semi-dry noodles.

[0048] The whole-wheat semi-dry noodles obtained in Examples 1-3 were tested for performance in terms of edible quality characteristics, sensory scores, fresh-keeping quality characteristics, and fresh-keeping time. The test results are shown in Table 2.

[0049] Edible quality characteristics were tested on cooked noodles using a BosinTech TA.XTC-20 as the full texture test instrument to derive specific edible quality scores.

[0050] The sensory scores in Table 2 refer to Table 1 and are scored by 5 people who have sensory evaluation experience and have been trained. The scores are averaged to obtain the sensory scores.

[0051] The fresh-keeping quality characteristics in Table 2 were measured at one-day intervals for the total colony count, polyphenol oxidase specific enzyme activity and acid value of Examples 1 to 3. The total colony count is defined as the number of microorganisms contained per gram of sample, measured using the PCA medium plate coating method, taking the logarithm of the 120-hour culture result as a reference, and the deterioration threshold is 5000 lgCFU / g.

[0052] Enzyme activity is defined as the ability of an enzyme to catalyze chemical reactions. Polyphenol oxidase activity is the ability of polyphenol oxidase to participate in phenol oxidation reactions. The absorbance method is measured using a spectrophotometer. The polyphenol oxidase activity of whole wheat flour is used as the standard, and the enzyme activity of the sample is ratioed to the polyphenol oxidase specific enzyme activity of the sample.

[0053] The acid value is defined as the number of milligrams of potassium hydroxide per gram of sample. The acid value of the sample is measured using the acid value titration method, and the deterioration threshold is 0.6KOH mg / g.

[0054] The method for determining the fresh-keeping time in Table 2 is: when any one of the total bacterial count or the acid value or both exceed the set threshold, or the polyphenol oxidase specific enzyme activity value rises, it is deteriorated, and the time from the preparation time to the deterioration date is recorded as the fresh-keeping time. If the fresh-keeping time is less than 30 days, the data of the 30th day after deterioration will be measured and the fresh-keeping time will be terminated. If the fresh-keeping time is more than 30 days, the measurement will be carried out until the deterioration ends.

[0055] Table 1 Sensory evaluation method of whole wheat semi-dry noodles

[0056]

[0057]

[0058] Table 2 Quality of whole wheat semi-dry noodles obtained in Examples 1-3

[0059]

[0060] It can be seen from the test results in Table 2 that, under the condition of ensuring that the concentration and dosage of slightly acidic electrolyzed water remain unchanged, the drying time of whole wheat semi-dry noodles has the main influence on the edible quality characteristics of the embodiment on the hardness, indicating that the influence of the catalytic infrared drying time on the edible quality is only reflected in the hardness level. The difference in hardness is reflected in the sensory evaluation that the softer the better, so the sensory score in Example 1 is higher. As for the fresh-keeping quality characteristics, it can be seen that the catalytic infrared drying time is closely related to the total number of colonies and the initial polyphenol oxidase enzyme activity, and the corresponding fresh-keeping time is also related. On the whole, catalytic infrared drying with a longer drying time will partially compromise the edible quality and increase the fresh-keeping time.

[0061] Example 4: Process optimization.

[0062] (1) Effects of different slightly acidic electrolyzed water concentrations on the quality of whole wheat semi-dry noodles.

[0063] Referring to the process and formula of Example 1, slightly acidic electrolyzed water with hypochlorous acid concentrations of 0 g / L, 0.2 g / L, 0.3 g / L, 0.4 g / L, 0.5 g / L and 0.6 g / L was used to prepare whole-wheat semi-dry noodles, and the initial colony counts of the obtained whole-wheat semi-dry noodles were as follows: Figure 1 As shown in the figure, under the premise that other conditions remain unchanged, as the effective chlorine concentration of slightly acidic electrolyzed water increases, the initial colony count and the 30-day colony count of whole wheat semi-dry noodles show a decreasing trend, indicating that slightly acidic electrolyzed water and noodles do have an antibacterial effect. However, when the effective chlorine concentration of slightly acidic electrolyzed water is lower than 0.3g / L, its antibacterial effect is not obvious, and when the effective chlorine concentration is higher than 0.5g / L, its growth rate is almost zero. When the effective chlorine concentration is at the preferred 0.3g / L to 0.5g / L, the antibacterial effect is obvious.

[0064] (2) Effect of different catalytic infrared drying times on the quality of whole wheat semi-dry noodles.

[0065] Referring to the process and formula of Example 1, the drying conditions with a total drying time of 2 to 8 minutes were tested respectively. The specific results are as follows: Figures 2 to 4 As shown, based on the effective chlorine concentration of slightly acidic electrolyzed water of 0.4 g / L, drying distance of 400 mm, and initial temperature of 35° C., the preferred total drying time is 2 to 4 min.

[0066] (3) Effect of different initial temperatures of catalytic infrared drying on the quality of whole wheat semi-dry noodles.

[0067] Referring to the process and formula of Example 1, the drying conditions with initial drying temperature of 25 to 45°C were tested respectively. The specific results are as follows: Figures 5 to 7 As shown, based on the effective chlorine concentration of slightly acidic electrolyzed water of 0.4 g / L, the total drying time of 3 min, and the drying distance of 400 mm, the preferred initial drying temperature is 30-40°C.

[0068] (4) Effect of different catalytic infrared drying distances on the quality of whole wheat semi-dry noodles.

[0069] Referring to the process and formula of Example 1, the drying conditions of the drying distance of 200 to 600 mm were tested respectively. The specific results are as follows: Figures 8 to 10 As shown, based on the effective chlorine concentration of slightly acidic electrolyzed water of 0.4 g / L, the total drying time of 3 min, and the initial drying temperature of 35° C., the preferred drying distance is 300 to 500 mm.

[0070] Comparative Example 1:

[0071] Recipe: 100kg whole wheat flour, 35kg purified water, 1kg edible salt, 0.1kg baking soda;

[0072] The process is similar to that of Example 1, and the whole-wheat semi-dry noodle product is obtained by using the above formula.

[0073] Comparative Example 2:

[0074] The formula is based on Comparative Example 1;

[0075] The process is based on steps (1) to (6) in Example 1, and then a common electric hot air drying oven is used to dry the noodles at 35° C. and 400 mm from the air source for a total of 3 minutes to obtain a whole-wheat semi-dry noodle product.

[0076] Comparative Example 3:

[0077] The recipe is as in Example 1;

[0078] The process was carried out in accordance with Comparative Example 2 to obtain a whole-wheat semi-dry noodle product.

[0079] Comparative Example 4:

[0080] The formula is based on Comparative Example 1;

[0081] The process was referred to Comparative Example 2, and the total drying time was changed to 10 min to obtain a whole-wheat semi-dry noodle product.

[0082] Comparative Example 5:

[0083] The recipe is as in Example 1;

[0084] The process is referred to Comparative Example 4 to obtain a whole-wheat semi-dry noodle product.

[0085] Comparative Example 6:

[0086] Formula: 100kg whole wheat flour, 35kg purified water, 1kg edible salt, 0.1kg baking soda, 0.5kg propylene glycol, 0.25kg ethanol;

[0087] The process was carried out in accordance with Comparative Example 1 to obtain a whole-wheat semi-dry noodle product.

[0088] Comparative Example 7:

[0089] The formula refers to Comparative Example 6;

[0090] The process was carried out in accordance with Comparative Example 2 to obtain a whole-wheat semi-dry noodle product.

[0091] Comparative Example 8:

[0092] Formula: 100kg whole wheat flour, 35kg purified water, 1kg edible salt, 0.1kg baking soda, 0.5kg sodium citrate, 0.1kg potassium sorbate;

[0093] The process was carried out in accordance with Comparative Example 1 to obtain a whole-wheat semi-dry noodle product.

[0094] Comparative Example 9:

[0095] The formula is based on Comparative Example 8;

[0096] The process was carried out in accordance with Comparative Example 2 to obtain a whole-wheat semi-dry noodle product.

[0097] The products obtained in Examples 1-9 were subjected to performance tests, and the results are shown in Table 3.

[0098] Table 3 Quality of whole wheat semi-dry noodles obtained in Comparative Examples 1-9

[0099]

[0100] The edible quality characteristics, sensory scores, fresh-keeping quality characteristics and the determination method of the fresh-keeping time of the control example in Table 3 are the same as those used in Table 2.

[0101] It can be seen from the above embodiments and comparative examples that the present invention applies slightly acidic electrolyzed water to the preparation of whole wheat semi-dry noodles, and uses slightly acidic electrolyzed water to knead noodles. The slightly acidic electrolyzed water is a solution in which dilute hydrochloric acid (6 g / L) is added to tap water during electrolysis to a pH between 5 and 6.5, and the effective chlorine concentration reaches 0.2 g / L to 0.6 g / L. The advantages are safety, environmental protection, no residue, no irritating taste, strong sterilization and improvement of edible quality effects; compared with propylene glycol, ethanol compound preservatives or sodium citrate, potassium sorbate compound preservatives, slightly acidic electrolyzed water can While ensuring that the total colony count decreases, the edible quality characteristics are maintained stably, proving that slightly acidic electrolyzed water has more advantages than the common compound fresh-keeping food additives on the market, and performs better in sensory scores; the present invention applies a catalytic infrared dryer to the drying of whole-wheat semi-dried noodles. A catalytic infrared dryer is a device that uses infrared light as the main heat source to heat and dry objects. The advantages are convenience, safety, pollution-free, no special taste, and can be used for most foods. It has a good effect on controlling the polyphenol oxidase activity and acid value of whole-wheat semi-dried noodles.

[0102] The present invention adopts slightly acidic electrolyzed water combined with a catalytic infrared dryer to prepare whole wheat semi-dried noodles, thereby obtaining a processing and preservation method for whole wheat semi-dried noodles. Starting from the production raw materials, the present invention uses slightly acidic electrolyzed water to reduce the total initial bacterial colony count of the whole wheat semi-dried noodles; during the production process, a catalytic infrared dryer is used for drying to reduce the polyphenol oxidase activity and acid value of the whole wheat semi-dried noodles. The prepared whole wheat semi-dried noodles have a good preservation effect, and are a very excellent processing and preservation method for whole wheat semi-dried noodles.

[0103] The specific embodiments described in this specification may have different names. All schemes, features, principles and equivalent or simple changes described in the patent concept of the present invention are included in the protection scope of the patent of the present invention. It should be understood that the above embodiments are only for illustrating the technical concept and features of the present invention. The purpose is to enable people familiar with this technology to understand the content of the present invention and implement it accordingly, and it cannot be used to limit the protection scope of the present invention. Technicians in the technical field to which the present invention belongs can make some modifications or supplements to the specific embodiments described, or replace them in a similar manner. As long as they do not deviate from the structure of the present invention or exceed the scope defined by the claims, they should be covered within the protection scope of the present invention.

Claims

1. A method for processing whole wheat semi-dry noodles, characterized in that: The following steps are involved: (1) kneading the dough: weigh 95-105 parts of whole wheat flour, 35-40 parts of slightly acidic electrolyzed water, 0.8-1.5 parts of salt, and 0.05-0.2 parts of baking soda according to weight, and knead the dough to obtain dough flocs; (2) the dough in step (1) is proofed, rolled, and cut into noodles; (3) placing the noodles in step (2) into a catalytic infrared dryer and drying them to obtain whole-wheat semi-dry noodles.

2. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: The initial moisture content of the whole wheat flour is 11% to 15%, the ash content is less than 1%, and the initial total bacterial count is less than 1*10 4 logCFU / g.

3. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: The preparation method of the slightly acidic electrolyzed water is as follows: Dilute hydrochloric acid is added to tap water during electrolysis until the concentration of hypochlorous acid produced by electrolysis reaches 0.2g / L~0.6g / L, thereby obtaining slightly acidic electrolyzed water.

4. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: In step (2), the dough is first ripened and fermented, and then rolled into dough sheets; then the dough sheets are ripened and fermented, and then rolled in a reverse direction and cut into noodles.

5. The method for processing whole wheat semi-dry noodles according to claim 4, characterized in that: The maturation and proofing time of the dough is 10 to 15 minutes; the calendering thickness is 2 to 4 mm; and the calendering reversing angle is 30 to 60°.

6. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: In step (2), the width of the noodles is 1.5 to 2.5 mm.

7. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: In step (3), in the catalytic infrared dryer, the drying position of the noodles is 300 to 500 mm away from the heat source; and the drying temperature of the noodles is 35 to 50°C.

8. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: In step (3), in a catalytic infrared dryer, one side is dried first and then turned over to dry, and the drying time for each side is 1 to 4 minutes.

9. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: The moisture content of the whole wheat semi-dry noodles is 24% to 28%.

10. The method for processing whole wheat semi-dry noodles according to claim 1, characterized in that: The storage conditions of the whole wheat semi-dry noodles are as follows: temperature: 20-25° C.; humidity: 30-60% RH.

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