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Fresh-wet noodle color protecting method

A technology for wet noodles and color protection, applied in application, food preparation, food science, etc., can solve problems such as extending the shelf life of flour, and achieve the effect of improving color and inhibiting browning phenomenon

Inactive Publication Date: 2013-04-03
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that adding ascorbic acid to flour has a certain effect on preventing flour browning, can be used to extend the shelf life of flour, and can be used as a whitening agent for making noodles, but GB2760-2011 has banned the use of ascorbic acid in raw and wet flour products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw material formula: 100kg of flour, 5kg of acetate starch, 0.05kg of fumaric acid, 33kg of sterile water; all the flour in the following examples can be all-purpose flour;

[0030] Processing steps:

[0031] ⑴ Flour is in front of and microwaved in the microwave flour sterilizer first, the thickness of the material entering the microwave sterilizer is 2cm, and the microwave treatment time is 90s;

[0032] (2) Dissolve acetate starch and fumaric acid in sterile water, then add it to flour for vacuum kneading, and the kneading time is 8 minutes;

[0033] (3) Adjust the distance between the rollers of the noodle machine, take out the reconciled noodle pieces and roll them three times on the noodle machine, and then keep the noodle strips moist and aged for 45 minutes;

[0034] (4) Put the noodle strips into the noodle machine, adjust the noodle machine roller spacing for rolling, so that the thickness of the final noodle strips is 1.0±0.05 mm;

[0035] (5) Cut the prep...

Embodiment 2

[0039] Raw material formula:

[0040] Flour 100kg, acetate starch 8kg, fumaric acid 0.06kg, sterile water 38kg;

[0041] Processing steps:

[0042] Flour is in front of and microwaved in a microwave flour sterilizer first, the thickness of the material entering the microwave sterilizer is 3cm, and the microwave treatment time is 120s;

[0043] Dissolve acetate starch and fumaric acid in sterile water, then add to flour for vacuum kneading, kneading time is 10 minutes;

[0044] Adjust the distance between the rollers of the noodle machine, take out the reconciled noodle pieces and roll them three times on the noodle machine, and then keep the rolled noodles moist for 35 minutes;

[0045] Put the noodle strips into the noodle machine, adjust the distance between the rollers of the noodle machine for rolling, so that the thickness of the final noodle strips is 1.0±0.05 mm;

[0046] Cut the prepared noodles into wet noodles with a width of 2.0±0.05mm and a thickness of 1.0±0.05...

Embodiment 3

[0050] Raw material formula:

[0051] Flour 100kg, acetate starch 6kg, fumaric acid 0.03kg, sterile water 40kg;

[0052] Processing steps:

[0053] Flour is in front of and microwaved in a microwave flour sterilizer first, the thickness of the material entering the microwave sterilizer is 6cm, and the microwave treatment time is 180s;

[0054] Dissolve acetate starch and fumaric acid in sterile water, then add to flour for vacuum kneading, kneading time is 5 minutes;

[0055] Adjust the distance between the rollers of the noodle machine, take out the reconciled noodle pieces and roll them three times on the noodle machine, and then keep the rolled noodles moist for 15 minutes;

[0056] Put the noodle strips into the noodle machine, adjust the distance between the rollers of the noodle machine for rolling, so that the thickness of the final noodle strips is 1.0±0.05 mm;

[0057]Cut the prepared noodles into wet noodles with a width of 2.0±0.05mm and a thickness of 1.0±0.05mm...

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Abstract

The invention discloses a fresh-wet noodle color protecting method. The method includes the steps: performing microwave treatment for flour for 60-180 seconds before dough kneading, and controlling the discharge temperature at 75-85 DEG C so as to passivate polyphenol oxidase in the flour; adding starch acetate accounting for 5-8% of the mass of the flour, fumaric acid accounting for 0.03-0.06% of the mass of the flour and sterile water accounting for 33-40% of the mass of the flour during dough kneading, and performing vacuum dough kneading for 5-10min; performing composite rolling for kneaded doughs for three times on a noodle maker, and moisturizing and curing for 15-45min; rolling prepared dough strips into pieces on the noodle maker, and slicing so that wet noodles 2.0mm in width and 1.0mm in thickness are formed; and disposing the wet noodles under an ultraviolet lamp for sterilization for 20-40min, performing aseptic packaging and performing cold preservation for the packaged noodles at 4 DEG C. The fresh-wet noodles prepared by the method have the advantages that an L*value reaches 85.7-89.8, an a* value is decreased to 0.6-1.2 and a b* value is decreased to 13.1-14.2, while in a blank group, an L*value is 81, an a* value is 1.6 and a b* value is 17, and accordingly browning of the fresh-wet noodles is effectively inhibited, and the quality guarantee period of the fresh-wet noodles at the 4 DEG C reaches 20-28 days.

Description

technical field [0001] The invention relates to a method for preventing discoloration of fresh wet noodles during storage, and belongs to the field of fresh wet noodle processing. Background technique [0002] Fresh wet noodles, known as the "fourth generation instant noodles", are noodles made of wheat flour as the main raw material, after kneading, aging, sheeting, cutting, and packaging. Compared with dried noodles, fresh wet noodles have the advantages of refreshing, chewy, rich noodle flavor, and convenient cooking; compared with fried instant noodles, fresh noodles can better meet consumers' healthy and nutritious dietary needs. The fresh wet noodle industry first appeared in Japan and has developed rapidly; in my country, the fresh wet noodle industry is in its infancy, and its market share is not large, and there is still a lot of room for development in China. [0003] The color of fresh wet noodles is relatively bright when they are just made, and the overall colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/272A23L7/109A23L5/41
Inventor 李雪琴陈颖陈洁韩小贤蔡宇洁谢沁
Owner HENAN UNIVERSITY OF TECHNOLOGY
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