Preparation method of preservative and fresh-keeping fresh wet powder

Abstract

The invention discloses a preparation method of preservative and fresh-keeping fresh wet powder, which comprises the following steps: preparing seed dough: mixing 3-7 parts by weight of starch and 5-9 parts by weight of hot water, and then adding 9-13 parts by weight of boiled water to prepare the seed dough; preparing vermicelli dough: mixing and stirring the seed dough, 7-13 parts of starch and 6-10 parts of subacid electrolyzed water to obtain the vermicelli dough; forming: processing and forming the vermicelli dough, cooking and cooling to obtain vermicelli; performing sterilization; and secondary curing: packaging the sterilized vermicelli, and performing secondary curing to obtain the fresh wet vermicelli. The slightly acidic electrolyzed water is used in vermicelli dough preparation and sterilization soaking, so that the shelf life of the fresh wet vermicelli can be prolonged and the traditional flavor and texture of the fresh wet vermicelli can be reserved on the premise of not influencing texture characteristics; a secondary curing process is adopted, so that the curing degree of the product is improved, the product can be eaten instantly or brewed for a short time, and the eating convenience of the product is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing fresh wet powder with antiseptic and fresh-keeping properties. Background Art

[0002] Fresh wet noodles have long been popular with consumers for their diverse variety, ease of consumption, smooth taste, and pliable texture. However, fresh wet noodles typically have a moisture content of over 60%. This high moisture content allows for rapid microbial growth when stored at room temperature, leading to a rapid decline in product quality. Finding appropriate methods to extend the shelf life of fresh wet noodles is crucial. The rate of microbial growth and reproduction in food depends largely on the characteristics of the product itself, as well as its handling and storage methods. Furthermore, raw materials and their processing can carry a variety of pathogens and spoilage bacteria, impacting food safety. Therefore, fresh wet noodles require rigorous, systematic sterilization to eliminate microorganisms and extend their shelf life.

[0003] Electrolyzed water is a low-concentration electrolyte solution, such as salt, acid or a mixture of the two, which is electrolyzed in an electrolytic cell to change the pH value, available chlorine content and redox potential of the solution, forming a solution with the function of killing microorganisms. The main bactericidal components in slightly acidic electrolyzed water are available chlorine components (HClO, ClO - and Cl 2 The chlorine mixture formed by the bactericidal agent has the characteristics of broad-spectrum bactericidal, instantaneous high efficiency, safety and non-toxicity, no pollution, stable storage, easy preparation and low cost. It has attracted widespread attention at home and abroad in the food field. It has been used for sterilization of fruits and vegetables, aquatic products, rice noodles, and medicinal and edible products. The results have shown that it has a good bactericidal effect and can extend the shelf life to a certain extent.

[0004] Practice has shown that during the storage of food, the growth of microorganisms is related to many factors, such as pH value, moisture content, temperature, etc., and it is difficult to ensure that fresh wet rice noodles achieve satisfactory results for consumers by using a single preservation technology. Chinese invention patent application CN111758889A discloses a method for preserving fresh wet instant rice noodles at room temperature. This method uses a composite preservative in conjunction with ultra-high pressure sterilization technology to effectively kill various microorganisms in the rice noodles and extend the shelf life. The cold sterilization technology it uses does not affect the nutrition and flavor of the rice noodles, but ultra-high pressure treatment can easily have a negative impact on the texture characteristics of the food. Chinese invention patent CN111213826B discloses a sterilization method for preserving wet rice noodles, and Chinese invention patent application CN111493277A discloses a method for preparing fresh wet rice noodles. Both of the above documents involve short-term preservation technologies, and the shelf life of rice noodles does not exceed 20 days. Therefore, research on the antiseptic and fresh-keeping technology of fresh wet vermicelli fence with high degree of maturation and short brewing time is carried out. Without affecting the texture of fresh wet vermicelli, the shelf life of fresh wet vermicelli can be extended as much as possible, and long-term preservation technology is provided, which has a significant impact on the field of starch product preservation technology. Summary of the Invention

[0005] This invention claims priority, the priority text was first accepted by China, the application date is December 16, 2024, the application number is 2024118531155, and the name of the invention is a method for preparing fresh wet powder with antiseptic and fresh-keeping properties.

[0006] The purpose of the present invention is to provide a method for preparing fresh wet powder with antiseptic and fresh-keeping properties.

[0007] Based on the above objectives, the present invention adopts the following technical solutions:

[0008] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0009] (1) Preparing a seed dough: Mix 3-7 parts of starch and 5-9 parts of hot water, and then add 9-13 parts of boiling water to prepare a seed dough;

[0010] (2) preparing vermicelli dough: mixing the seed dough from step (1), 7-13 parts of starch, and 6-10 parts of slightly acidic electrolyzed water to obtain vermicelli dough;

[0011] (3) forming: the vermicelli dough of step (2) is processed and formed, and after cooking and cooling, vermicelli is obtained;

[0012] (4) Sterilization;

[0013] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged and subjected to secondary aging to obtain fresh wet vermicelli.

[0014] In step (1), the starch is potato starch, 0.5-3 parts of edible salt are added to the starch, the temperature of the hot water is 50-60°C, and the temperature of the boiling water is 95-100°C.

[0015] In step (2), the starch is composed of 6-10 parts of tapioca starch and 1-3 parts of corn starch, and 0.05-0.1 parts of ammonium aluminum sulfate are also added to the starch.

[0016] In step (3), the processing and shaping adopts extrusion molding or powder leakage molding, and the cooking conditions are: temperature 95-100° C., time 30-40 seconds; cooling method: soak the cooked vermicelli in water at 15-25° C.

[0017] In step (4), the sterilization method is as follows: the vermicelli prepared in step (3) is soaked in slightly acidic electrolyzed water for 40-70 minutes, with the mass ratio of the vermicelli to the slightly acidic electrolyzed water being 1:(3-5).

[0018] In step (2) and step (4), the voltage of the slightly acidic electrolyzed water is 15-30V, the pH value is 5.5-6.5, and the available chlorine content is 50-100ppm.

[0019] In step (5), the secondary aging method is as follows: the vermicelli is placed in water at a temperature of 95-100° C. and cooked for 10-30 minutes.

[0020] In step (4), the moisture content of the sterilized vermicelli is 60%-65%.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1) The present invention uses slightly acidic electrolyzed water in the preparation and sterilization soaking of vermicelli dough, which can extend the shelf life of fresh wet vermicelli without affecting its textural properties. At the same time, it eliminates the unpleasant irritating odor and unacceptable sour taste produced by the use of chlorine dioxide and lactic acid soaking to inhibit spore growth in the prior art preparation of fresh wet vermicelli, thereby retaining the traditional flavor and texture of fresh wet vermicelli.

[0023] 2) The present invention adopts a secondary ripening process to improve the ripeness of the product, which can be eaten immediately or after brewing in a short time, thereby improving the convenience of eating the product. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with specific embodiments.

[0025] In the embodiment, the required equipment needs to be sterilized, such as a dough mixer, an extruder, etc., and the surface in contact with the dough is sterilized with 75% alcohol.

[0026] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 10-15 mM, the voltage of the slightly acidic electrolyzed water is 15-30 V, the pH value is 5.5-6.5, and the available chlorine content is 50-100 ppm.

[0027] Example 1

[0028] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0029] (1) Preparing seed dough: Mix 5 parts of potato starch, 1 part of edible salt, and 7 parts of 60° C. pure water, and then add 11 parts of 100° C. pure water to make a seed dough;

[0030] (2) preparing vermicelli dough: placing the seed dough from step (1), 8 parts of tapioca starch, 2 parts of corn starch, and 0.1 parts of ammonium aluminum sulfate in a dough mixer, adding 8 parts of slightly acidic electrolyzed water, and mixing for about 10 minutes until the dough is in a state that can be held in the hand and lumped together, thereby obtaining vermicelli dough;

[0031] (3) Molding: Extruding the vermicelli dough prepared in step (2) into a strip shape, placing it in water at 100° C., boiling it for 40 seconds, and cooling it in water at 15° C. to obtain vermicelli;

[0032] (4) Sterilization: Soak the vermicelli prepared in step (3) in slightly acidic electrolyzed water for 40 minutes, wherein the mass ratio of vermicelli to slightly acidic electrolyzed water is 1:3, and the moisture content of the vermicelli after soaking is 62.8%;

[0033] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged, placed in water at a temperature of 95° C., and boiled for 30 minutes to obtain fresh wet vermicelli.

[0034] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 13 mM, the voltage is 25 V, the pH value is 5.76, and the available chlorine content is 100 ppm.

[0035] Example 2

[0036] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0037] (1) Preparing seed dough: Mix 5 parts of potato starch, 1 part of edible salt, and 7 parts of 60° C. pure water, and then add 11 parts of 100° C. pure water to make a seed dough;

[0038] (2) preparing vermicelli dough: placing the seed dough from step (1), 8 parts of tapioca starch, 2 parts of corn starch, and 0.1 parts of ammonium aluminum sulfate in a dough mixer, adding 8 parts of slightly acidic electrolyzed water, and mixing for about 10 minutes until the dough is in a state that can be held in the hand and lumped together, thereby obtaining vermicelli dough;

[0039] (3) Molding: Extruding the vermicelli dough prepared in step (2) into a strip shape, placing it in water at 100° C., boiling it for 40 seconds, and cooling it in water at 15° C. to obtain vermicelli;

[0040] (4) Sterilization: Soak the vermicelli prepared in step (3) in slightly acidic electrolyzed water for 50 min, wherein the mass ratio of vermicelli to slightly acidic electrolyzed water is 1:3, and the moisture content of the vermicelli after soaking is 64.1%;

[0041] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged, placed in water at a temperature of 95° C., and boiled for 15 minutes to obtain fresh wet vermicelli.

[0042] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 11 mM, the voltage is 20 V, the pH value is 6.02, and the available chlorine content is 80 ppm.

[0043] Example 3

[0044] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0045] (1) Preparing seed dough: Mix 5 parts of potato starch, 1 part of edible salt, and 7 parts of 60° C. pure water, and then add 11 parts of 100° C. pure water to make a seed dough;

[0046] (2) preparing vermicelli dough: placing the seed dough from step (1), 8 parts of tapioca starch, 2 parts of corn starch, and 0.1 parts of ammonium aluminum sulfate in a dough mixer, adding 8 parts of slightly acidic electrolyzed water, and mixing for about 10 minutes until the dough is in a state that can be held in the hand and lumped together, thereby obtaining vermicelli dough;

[0047] (3) Molding: Extruding the vermicelli dough prepared in step (2) into a strip shape, placing it in water at 100° C., boiling it for 40 seconds, and cooling it in water at 15° C. to obtain vermicelli;

[0048] (4) Sterilization: Soak the vermicelli prepared in step (3) in slightly acidic electrolyzed water for 60 min, wherein the mass ratio of vermicelli to slightly acidic electrolyzed water is 1:3, and the moisture content of the vermicelli after soaking is 64.9%;

[0049] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged, placed in water at a temperature of 95° C., and boiled for 10 minutes to obtain fresh wet vermicelli.

[0050] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 10 mM, the voltage is 15 V, the pH value is 6.34, and the available chlorine content is 50 ppm.

[0051] Example 4

[0052] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0053] (1) Preparing seed dough: Mix 7 parts of potato starch, 1.5 parts of edible salt, and 5 parts of 50° C. pure water, and then add 13 parts of 95° C. pure water to make a seed dough;

[0054] (2) preparing vermicelli dough: placing the seed dough from step (1), 10 parts of tapioca starch, 1 part of corn starch, and 0.05 parts of ammonium aluminum sulfate in a dough mixer, adding 10 parts of slightly acidic electrolyzed water, and mixing and stirring for about 10 minutes until the dough is in a state that can be held in the hand and lumped together, thereby obtaining vermicelli dough;

[0055] (3) Molding: Extruding or draining the vermicelli dough from step (2) into shape, placing it in 95° C. water, boiling it for 30 seconds, and cooling it in 20° C. water to obtain vermicelli;

[0056] (4) Sterilization: Soak the vermicelli prepared in step (3) in slightly acidic electrolyzed water for 60 min, wherein the mass ratio of vermicelli to slightly acidic electrolyzed water is 1:4, and the moisture content of the vermicelli after soaking is 65.0%;

[0057] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged, placed in water at a temperature of 100° C., and boiled for 15 minutes to obtain fresh wet vermicelli.

[0058] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 10 mM, the voltage is 15 V, the pH value is 6.34, and the available chlorine content is 50 ppm.

[0059] Example 5

[0060] A method for preparing fresh wet powder with antiseptic properties and freshness preservation comprises the following steps:

[0061] (1) Preparing seed dough: Mix 3 parts of potato starch, 0.5 parts of edible salt, and 5 parts of 60° C. pure water, and then add 9 parts of 95-100° C. pure water to make a seed dough;

[0062] (2) preparing vermicelli dough: placing the seed dough from step (1), 7 parts of tapioca starch, 3 parts of corn starch, and 0.05 parts of ammonium aluminum sulfate in a dough mixer, adding 6 parts of slightly acidic electrolyzed water, and mixing for about 10 minutes until the dough is in a state that can be held by hand and formed into a ball, thereby obtaining vermicelli dough;

[0063] (3) Molding: Extruding or draining the vermicelli dough from step (2) into shape, placing it in 95° C. water, boiling it for 40 seconds, and cooling it in 25° C. water to obtain vermicelli;

[0064] (4) Sterilization: Soak the vermicelli prepared in step (3) in slightly acidic electrolyzed water for 40 minutes, wherein the mass ratio of vermicelli to slightly acidic electrolyzed water is 1:5, and the moisture content of the vermicelli after soaking is 63.4%;

[0065] (5) Secondary aging: The vermicelli sterilized in step (4) is packaged, placed in water at a temperature of 95° C., and boiled for 30 minutes to obtain fresh wet vermicelli.

[0066] In step (2) and step (4), the slightly acidic electrolyzed water is prepared by electrolyzing a sodium chloride aqueous solution (sodium chloride is dissolved in pure water), the final concentration of the sodium chloride aqueous solution is 11 mM, the voltage is 20 V, the pH value is 6.02, and the available chlorine content is 80 ppm.

[0067] Comparative Example 1

[0068] The difference from Example 1 is that in steps (2) and (4), the slightly acidic electrolyzed water is replaced by pure water, and the secondary aging step is omitted in step (5). The rest is the same as in Example 1. The shelf life of the prepared fresh wet powder sample is 3-5 days.

[0069] Comparative Example 2

[0070] The difference from Example 1 is that in step (4), the soaking time is 180 min, and the secondary aging step is omitted in step (5), and the rest is the same as in Example 1. The shelf life of the prepared fresh wet powder sample is 10-15 days.

[0071] Comparative Example 3

[0072] The difference from Example 1 is that the secondary aging step is omitted in step (5), and the other conditions are the same as Example 1. The shelf life of the prepared fresh wet powder sample is 20-25 days.

[0073] Example 6 Experimental Detection

[0074] The total number of colonies, texture characteristics, and gelatinization degree of the above Examples 1-3 were selected for measurement and compared with Comparative Example 1 (fresh wet powder without antibacterial treatment).

[0075] The method for determining the total colony count shall refer to GB 4789.2-2022.

[0076] Texture property measurement parameters: TPA mode, TA-10 probe, pre-test rate 1.0 mm / s, test rate 0.5 mm / s, post-test rate 0.5 mm / s, compression degree 8 mm, trigger force 2 g.

[0077] Gelatinization Determination Method: Weigh 1.00 g of sample (accurate to 0.01 g) and degrease in a fume hood with 50 mL of petroleum ether (30-60°C) in two separate batches. Air-dry at room temperature for 1 hour. Prepare three 250 mL Erlenmeyer flasks (A0, A1, and A2). Add 50 mL of distilled water to each. Add sample to flasks A1 and A2, leaving A0 empty as a blank control. Place flask A1 in a boiling water bath for 30 minutes to prepare a fully gelatinized sample, then rapidly cool to room temperature.

[0078] Add 10 μL of amylotransglucosidase (33 U) to each of A0, A1, and A2, incubate in a 37°C water bath for 2 h, and then terminate the reaction by adding 2 mL of 1 mol / L HCl solution. Determine the glucose content of the three samples using a glucose oxidase-peroxidase kit. The glucose content of A0, A1, and A2 is recorded as X0, X1, and X2, respectively. The gelatinization degree is calculated as follows.

[0079] Degree of gelatinization (%) = 100 × (X2-X0) / (X1-X0)

[0080] The results of the total colony count are shown in Table 1.

[0081] Table 1 Effects of different treatments on the total bacterial count in fresh wet flour

[0082]

[0083] The results of the textural properties are shown in Table 2.

[0084] Table 2 Effects of different treatment methods on the texture characteristics of fresh wet noodles (4℃)

[0085]

[0086]

[0087] Note: The results are the mean ± standard deviation of three replicates.

[0088] The results of the gelatinization properties are shown in Table 3.

[0089] Table 3 Effects of different treatment methods on the gelatinization degree of fresh wet flour

[0090]

[0091] Note: The results are the mean ± standard deviation of three replicates.

[0092] As shown in Table 1, compared with Comparative Example 1, the shelf life of the fresh wet noodle is extended from less than 6 days to about 56 days at 25°C and 37°C by adopting the preparation method of the present invention, which greatly extends the storage time of the fresh wet noodle.

[0093] It can be seen from Table 2 that the addition of the secondary aging process has no significant effect on the texture of fresh wet noodles.

[0094] As shown in Table 3, the addition of the secondary aging process can improve the gelatinization degree of the fresh wet powder, reduce the brewing time of the fresh wet powder, and improve the convenience of consumption.

[0095] The comparison results of Examples 1-5 and Comparative Examples 1, 2, and 3 show that the shelf life of the fresh wet powder combined with the three barrier factors of lowering pH, controlling moisture content, and high temperature is up to about 56 days, which is better than the sum of the effects of Comparative Example 1 (shelf life 3-5 days, only controlling moisture content), Comparative Example 2 (10-15 days, lowering pH), and Comparative Example 3 (20-25 days, simultaneously controlling moisture content and lowering pH) (33-45 days).

Claims

1. A method for preparing fresh wet powder with antiseptic properties, characterized in that: The following steps are involved: (1) Preparing seed dough: Mix 3-7 parts of starch and 5-9 parts of hot water, and then add 9-13 parts of boiling water to make seed dough; (2) Preparing vermicelli dough: mixing the seed dough from step (1), 7-13 parts of starch, and 6-10 parts of slightly acidic electrolyzed water to obtain vermicelli dough; (3) Shaping: The vermicelli dough prepared in step (2) is processed and shaped, and after cooking and cooling, vermicelli is obtained; (4) Sterilization; (5) Secondary aging: The vermicelli sterilized in step (4) is packaged and subjected to secondary aging to obtain fresh wet vermicelli.

2. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 1, wherein: In step (1), the starch is potato starch, 0.5-3 parts of edible salt are added to the starch, the temperature of the hot water is 50-60°C, and the temperature of the boiling water is 95-100°C.

3. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 2, wherein: In step (2), the starch is composed of 6-10 parts of tapioca starch and 1-3 parts of corn starch, and 0.05-0.1 parts of ammonium aluminum sulfate are also added to the starch.

4. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 3, wherein: In step (3), the processing and shaping adopts extrusion molding or powder leakage molding, and the cooking conditions are: temperature of 95-100°C, time of 30-40 s; cooling method: soak the cooked vermicelli in water at 15-25°C.

5. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 4, wherein: In step (4), the sterilization method is as follows: the vermicelli prepared in step (3) is soaked in slightly acidic electrolyzed water for 40-70 min, and the mass ratio of the vermicelli to the slightly acidic electrolyzed water is 1: (3-5).

6. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 5, wherein: In step (2) and step (4), the voltage of the slightly acidic electrolyzed water is 15-30 V, the pH value is 5.5-6.5, and the effective chlorine content is 50-100 ppm.

7. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 6, wherein: In step (5), the secondary aging method is as follows: the vermicelli is placed in water at a temperature of 95-100°C and boiled for 10-30 minutes.

8. The method for preparing the antiseptic and fresh-keeping fresh wet powder according to claim 7, wherein: In step (4), the moisture content of the sterilized vermicelli is 60%-65%.

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