Pre-packaged fresh-keeping wet spaghetti and making method thereof

Abstract

The invention discloses pre-packaged fresh-keeping wet spaghetti and a making method thereof.The making method comprises the steps that 52-60% by weight of Dulan wheat flour, 10-20% by weight of wheat starch and 28-30% by weight of vital gluten are guided into a mixing machine to be evenly stirred; adding drinking water and uniformly stirring; putting the mixture into a curing strip extruder to extrude noodles; steaming the noodles for three times; soaking the acidified noodles with food acid; cooking the noodles until the noodles are thoroughly cooked; and weighing the noodles, bagging, packaging, sterilizing, cooling and warehousing. The quality guarantee period of the pre-packaged fresh-keeping wet spaghetti is as long as 6 months or above, and the pre-packaged fresh-keeping wet spaghetti is safe in microorganism and physicochemical indexes, is not naturally broken, is convenient and quick to eat, and has the initial taste. According to the preparation method, starch retrogradation is well inhibited, the problems of non-sticking and drawing due to high-temperature sterilization and thorough sterilization are solved, the taste of the fresh and wet pasta is restored, and the pre-packaged fresh-keeping wet pasta has the long shelf life of 6 months.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to the preservation of fresh wet noodles, specifically a pre-packaged fresh wet Italian pasta and its preparation method. Background Technology

[0002] Pasta is a popular and delicious food enjoyed worldwide. Its chewy texture, satisfying mouthfeel, and smooth consistency make it a favorite among many. However, traditional pasta is typically dried, resulting in a firmer texture that requires a 15-minute boiling process before cooking, which doesn't meet the modern demand for convenience. Therefore, the development and production method of fresh, wet pasta that can be stored for over six months while retaining the texture and flavor of traditional dried pasta is of significant market value.

[0003] Fresh wet pasta, as a high-moisture pasta product, is loved by many because it can be cooked with seasonings in a short time. However, due to sterilization, antibacterial and preservation issues, it is currently impossible to achieve long-term preservation, transportation, storage and consumption. Therefore, the key problem to be solved by this invention is to process and produce fresh wet pasta with the taste of cooked dry pasta and to effectively inhibit bacteria and prevent spoilage so as to achieve fresh wet pasta with a long shelf life.

[0004] As a flour product, fresh wet pasta, like all fresh wet starch products, gradually undergoes retrogradation after starch gelatinization and maturation, leading to brittleness and breakage over time. Therefore, the technical problem to be solved by this invention is to produce fresh wet pasta that has the texture of dry pasta, can maintain its original texture and not retrograde or breakage within a shelf life of more than 6 months. Summary of the Invention

[0005] The purpose of this invention is to address the shortcomings of existing technologies by providing a pre-packaged, fresh-keeping wet pasta and its preparation method. The pre-packaged, fresh-keeping wet pasta produced by this method has a shelf life of over 6 months, is safe in terms of microbial and physicochemical indicators, does not naturally break apart, is convenient and quick to eat, and retains its original taste, thus meeting consumer demands for long-term preservation and convenience. This preparation method effectively inhibits starch retrogradation, solves the problems of non-sticky pasta during high-temperature sterilization, ensures thorough sterilization, restores the taste of fresh wet pasta, and allows the pre-packaged, fresh-keeping wet pasta to achieve a long shelf life of 6 months.

[0006] The technical solution to achieve the objective of this invention is: A method for producing pre-packaged, fresh, wet Italian pasta involves mixing 52-60% durum wheat flour, 10-20% wheat starch, and 28-30% wheat gluten by weight; then adding drinking water and mixing until the moisture content is 38-39% by weight; extruding the pasta into noodles using a maturation extruder; steaming the noodles three times; acidifying the noodles by soaking them in food-grade acid; cooking the noodles until fully cooked; weighing and bagging the pasta; and then sterilizing, cooling, and storing it in a warehouse.

[0007] Specifically, the manufacturing method includes the following steps: S1, by weight percentage, 52% durum wheat flour, 20% wheat starch and 28% wheat gluten are added to the mixer and stirred evenly; S2, add drinking water to the mixed powder and stir evenly. The water content is 38-39% by weight. After stirring evenly, let it stand to ferment. S3, put the mixed materials into the maturation extruder to extrude noodles. Cut the extruded noodles every 40-80cm and hang them on a rod, or leave them uncut and continuously convey them to the next step of constant temperature steaming room. S4, the wet noodles are sent into a constant temperature steam room and steamed three times in the steam cabinet of the room to enhance α-gelatinization; S5, the noodles are acidified by soaking them in lactic acid drinking water solution; S6, after acidification, the strips are combed and softened in hot lactic acid water until they can be coiled and packaged. S7, the noodles are bagged, sealed, sterilized, cooled, and then stored.

[0008] Furthermore, in S1, the preparation methods of durum wheat flour, wheat starch, and wheat gluten are as follows: Durum wheat is thoroughly pulverized and sieved using a pulverizer that integrates pulverization and sieving, and then conveyed to a mixer. The pulverized wheat is sieved using an 80-mesh standard sieve. Wheat starch and gluten are purchased from a regulated starch production plant. The gluten passes through a 50-60 mesh sieve, with a particle size of 0.2-0.5mm.

[0009] Furthermore, in S1, the material should be stirred in a full-range tumbling motion for 15 minutes.

[0010] Furthermore, in S2, drinking water is added by stirring and sprinkling to ensure that the water is added evenly; then it is left to stand at 25°C for 30 minutes to ferment.

[0011] Furthermore, in S3, the maturation temperature of the maturation extruder is 110-120℃, the extrusion temperature is 65-80℃, the noodle extrusion speed is 45-55s / 80cm, the feed motor speed is 145-125r / min, and the extrusion plate aperture is 1.6~1.8mm.

[0012] Furthermore, in S4, the wet noodles are fed into a constant temperature steam room at a temperature of 45-75℃ and a humidity greater than 75%, and α-gelatinization is performed for ≥5 hours; the noodles are fed into a high temperature steam room at a temperature of 96-98℃ and a humidity greater than 90%, and steamed at a constant temperature for 5-8 minutes; the noodles are fed into a constant temperature steam room at a temperature of 35-40℃ and a humidity greater than 70%, and α-gelatinization is performed for >5 hours.

[0013] Furthermore, in S5, the noodles are soaked in lactic acid drinking water, with an acidification pH value ≤ 2.8, and the acidification time is 2 hours at room temperature.

[0014] Furthermore, in S6, the pH value of the lactic acid hot water during combing and softening is ≤2.4, and the temperature is controlled at 45-50℃ according to the diameter of the noodles. After the noodles are softened for 10 minutes, they are cooled to below 40℃.

[0015] Furthermore, in S7, after the noodles are bagged and sealed, they are sterilized in a sterilizing autoclave: when the moisture content of the noodles is 50-65%, the sterilization temperature is 90-94℃, and the weight is 150g-250g, and the sterilization is carried out at a constant temperature for 5-7 minutes; when the moisture content of the noodles is 38-42%, the sterilization temperature is 122℃, and the weight is 150g-250g, and the sterilization is carried out at a constant temperature for 5-6 minutes. After cooling to ≤40℃, they are put into storage.

[0016] A pre-packaged, fresh-keeping wet pasta is prepared by the above-described method for making pre-packaged, fresh-keeping wet pasta.

[0017] The pre-packaged, fresh-keeping wet pasta produced by this invention has a shelf life of over 6 months at room temperature. During this 6-month shelf life, the pasta does not become mushy or break, and retains its smooth texture and wheat aroma. It can still be quickly cooked in boiling water for 1-3 minutes before seasoning and consumption. The advantages of the production method are: through a combination of raw material formulation, dry pressing and gelatinization (extrusion), and three rounds of steaming for anti-aging treatment, starch retrogradation is inhibited. Reasonable moisture control and low-acidity pH control solve the problems of non-sticking and thorough sterilization during high-temperature sterilization. This invention restores the texture of fresh wet pasta and allows the pre-packaged, fresh-keeping wet pasta to achieve a long shelf life of 6 months. Detailed Implementation

[0018] The present invention will be further described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0019] A method for preparing pre-packaged, fresh-keeping wet spaghetti includes the following steps: (1) After thoroughly crushing and sieving the durum wheat using a crusher that integrates crushing and sieving, the powder is transferred to a mixer and sieved using an 80-mesh standard sieve; the wheat gluten passes through a 60-mesh sieve, with a particle size of 0.2-0.5 mm. Add durum wheat flour, wheat starch and gluten powder to the mixer in the following weight percentages: 52% durum wheat flour, 20% wheat starch and 28% bone gluten powder. Mix thoroughly for 15 minutes using a tumbling motion without any dead angles. (2) Add drinking water to the mixed material by stirring and sprinkling to ensure that the water is added evenly. The moisture content of the mixed material should be 38-39%. Let it stand at 25°C or below for 30 minutes to balance the moisture and inhibit fermentation. (3) The mixed material is fed into the maturation extruder. The maturation temperature is 115±5℃, the extrusion temperature is 75±5℃, the extrusion speed is 55s / 80cm, the feed motor speed is 120±5r / min, and the extrusion plate aperture is 1.8mm. (4) The noodles are sent to a constant temperature steam room at a temperature of 58±3℃ and a humidity of 80% for α-gelatinization for 5 hours; the noodles are then sent to a high temperature steam room at a temperature of 96℃ and a humidity of 95% for constant temperature steaming for 7 minutes; the noodles are then sent to a constant temperature steam room at a temperature of 38±2℃ and a humidity of 75±2% for α-gelatinization for 6 hours. (5) Soak the noodles completely in lactic acid drinking water with a pH of 2.75 for 2 hours to acidify them; (6) Place the noodles in lactic acid hot water at 58±2℃ with a pH of 2.4, comb them out, soften them for 20 minutes, and then cool them to 38℃; (7) Pack the softened noodles into 200g bags, seal them and put them into a sterilizer for sterilization: the moisture content of the noodles is 58-59%, the sterilization temperature is 94℃, the constant temperature sterilization is 6min, and the noodles are cooled to 40℃ before being put into storage.

[0020] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for producing pre-packaged, fresh-keeping wet spaghetti, characterized in that, By weight percentage, mix 52-60% durum wheat flour, 10-20% wheat starch and 28-30% wheat gluten evenly; then add drinking water and mix evenly, with a moisture content of 38-39% by weight; put the mixture into a maturation extruder to extrude noodles; the noodles are steamed three times; the noodles are acidified by soaking in food-grade acid; the noodles are cooked until fully cooked; the noodles are weighed, bagged, packaged, sterilized, cooled, and then stored.

2. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 1, characterized in that, The manufacturing method includes the following steps: S1, by weight percentage, 52% durum wheat flour, 20% wheat starch and 28% wheat gluten are added to the mixer and stirred evenly; S2, add drinking water to the mixed powder and stir evenly. The water content is 38-39% by weight. After stirring evenly, let it stand to ferment. S3, put the mixed materials into the maturation extruder to extrude noodles. Cut the extruded noodles every 40-80cm and hang them on a rod, or leave them uncut and continuously convey them to the next step of constant temperature steaming room. S4, the wet noodles are sent into a constant temperature steam room and steamed three times in the steam cabinet of the room to enhance α-gelatinization; S5, the noodles are acidified by soaking them in lactic acid drinking water solution; S6, after acidification, the strips are combed and softened in hot lactic acid water until they can be coiled and packaged. S7, the noodles are bagged, sealed, sterilized, cooled, and then stored.

3. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S1, the preparation methods of durum wheat flour, wheat starch, and wheat gluten are as follows: Durum wheat is thoroughly pulverized and sieved using a pulverizer that integrates pulverization and sieving, and then conveyed to a mixer. The pulverized wheat is sieved using an 80-mesh standard sieve, and the gluten passes through a 50-60 mesh sieve, with a particle size of 0.2-0.5mm.

4. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S2, drinking water is added while stirring and sprinkling to ensure even distribution; the mixture is then allowed to stand at 25°C for 30 minutes to ferment.

5. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S3, the maturation temperature of the maturation extruder is 110-120℃, the extrusion temperature is 65-80℃, the noodle extrusion speed is 45-55s / 80cm, the feed motor speed is 145-125r / min, and the extrusion plate aperture is 1.6~1.8mm.

6. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In step S4, the wet noodles are transferred to a constant-temperature steam chamber at a temperature of 45–75°C and a humidity greater than 75%, and α-gelatinization is carried out for ≥5 hours. Then, the noodles are transferred to a high-temperature steam chamber at a temperature of 96–98°C and a humidity greater than 90%, and steamed at a constant temperature for 5–8 minutes. Finally, the noodles are transferred to a constant-temperature steam chamber at a temperature of 35–40°C and a humidity greater than 70%, and α-gelatinization is carried out for >5 hours.

7. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S5, the noodles are soaked in lactic acid drinking water, with an acidification pH value ≤ 2.8, and the acidification time is 2 hours at room temperature.

8. The method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S6, the pH value of the lactic acid hot water during combing and softening is ≤2.4, the temperature is controlled at 45~50℃, and the noodles are cooled to below 40℃ after softening for 10 minutes.

9. A method for producing pre-packaged, fresh-keeping wet spaghetti according to claim 2, characterized in that, In S7, after the noodles are bagged and sealed, they are sterilized in a sterilizing autoclave: when the moisture content of the noodles is 50-65%, the sterilization temperature is 90-94℃, and the weight is 150g-250g, and the sterilization is carried out at a constant temperature for 5-7 minutes; when the moisture content of the noodles is 38-42%, the sterilization temperature is 122℃, and the weight is 150g-250g, and the sterilization is carried out at a constant temperature for 5-6 minutes. After cooling to ≤40℃, they are put into storage.

10. A pre-packaged, fresh-keeping wet spaghetti, characterized in that, The pasta is prepared by the method for producing pre-packaged, fresh-keeping wet pasta according to any one of claims 1-9.