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Packaged branded noodle processing method with radio frequency sterilization

A technology of baking noodles and radio frequency, which is applied in packaging, transportation packaging, packaging sterilization, etc., can solve problems such as inability to guarantee product quality, and achieve the effects of high efficiency and environmental protection in the production process, reduction of energy consumption, and easy operation

Pending Publication Date: 2017-11-28
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the defect that the existing technology for keeping freshness of baked noodles in packaging cannot guarantee rapid sterilization and product quality after processing, the applicant conducted extensive research and found that the traditional radio frequency heating technology suitable for drying nuts and baking biscuits was applied to the processing of baked noodles in packaging Good sterilization effect

Method used

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  • Packaged branded noodle processing method with radio frequency sterilization
  • Packaged branded noodle processing method with radio frequency sterilization
  • Packaged branded noodle processing method with radio frequency sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, under different conditions, the temperature rise of the radio frequency heating treatment packaging surface

[0021] For the packaging surface with moisture content of 21%, 25% and 29%, radio frequency heating was carried out at the distance between the plates of 100, 115 and 130mm. The time required for heating to 70, 80 and 90°C is shown in Table 1. This provides a comparison of processing time for controlling materials to reach different final temperatures during radio frequency sterilization.

[0022] Table 1 Radio frequency heating treatment material temperature time

[0023]

Embodiment 2

[0024] Embodiment 2, the influence of pole plate spacing and material heating temperature on sterilization effect

[0025] The original bacteria content is 4.2×10 4 ±1.2×10 4 (total number of colonies) and 2.3×10 3 ±0.4×10 3 (mold), the baking surface with a moisture content of 29% was used to carry out the sterilization test with different plate spacing and temperature. figure 1 It is the change of the total number of drops and the lethality of mold with the material heating temperature (70, 80 and 90 ℃) when the surface is sterilized by radio frequency at the distance between the plates of 100, 115 and 130 mm. The results showed that the total number of colonies and the lethality rate of mold both increased with the increase of the final temperature under the three plate spacing. When the distance between the plates is 100mm, when the final temperature is 70°C, the total number of colonies and the lethality rate of mold on the packaging surface are 89.3%±8.8% and 93.6%±5...

Embodiment 3

[0026] Embodiment 3, the influence of moisture content and material heating temperature on bactericidal effect

[0027] The original bacteria content is 3.7×10 4 ±4.0×10 3 (total number of colonies) and 1.9×10 3 ±0.6×10 3 (Mold) packaged surface was used to carry out the sterilization test of moisture content and material heating temperature. figure 2 It is to carry out radio frequency heating under the pole plate spacing of 115mm, and the moisture content is 21%, 25% and 29% The change of the total number of colonies and mold lethality of the surface with the material temperature (70, 80 and 90 ℃). The results showed that under different moisture content, the total number of bacterial colonies and the lethality rate of the mold increased with the increase of the final temperature. When the final temperature was 70°C, the total number of colonies and the lethality rate of the mold on the baked noodles with a moisture content of 25% were 87.6%±5.4% and 90.9%±7.5%, respecti...

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Abstract

The invention discloses a packaged branded noodle processing method with radio frequency sterilization, and belongs to the field of food processing. The method comprises the following steps: by taking market branded noodle as a raw material, performing filling, packaging, sterilization and cooling, thereby obtaining a product, namely packaged branded noodle. By adopting a radio frequency sterilization technique, the sterilization efficiency is improved, and meanwhile, the taste of branded noodle is relatively well maintained. The packaged branded noodle processing method is high in sterilization efficiency, long in preservation time, simple in process procedure, nutritive and safe in product, low in energy consumption and applicable to industrial application.

Description

technical field [0001] The invention relates to a method for processing packaged baked noodles using radio frequency sterilization, which belongs to the field of food processing. Background technique [0002] Baked noodles, known as cake noodles / soup cakes / pancakes in ancient times, originated in Xianyang City, Shaanxi Province, and are a cooked noodle product with high water content. The processing process is divided into five main steps: adjusting noodles, spreading noodles, drying noodles, pressing and cutting noodles. The baked noodles can be eaten dry or with soup. [0003] During the processing of the noodles, due to the pollution of mold and yeast, etc., and the high water content of the noodles, the noodles will become moldy and fermented during storage. The commonly used sterilization methods are: adding chemical antibacterial agents to the noodles to carry out antibacterial sterilization, thereby prolonging the shelf life of the noodles; reducing the oxygen in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/01B65B55/02B65B51/10
CPCA23L3/01B65B51/10B65B55/02B65B2051/105
Inventor 王云阳周良付古婷雷玉洁李宇坤
Owner NORTHWEST A & F UNIV
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