A kind of production method of low-bacteria raw wet noodle product special powder

Abstract

The invention discloses a production method of flour special for low-bacterial raw and wet flour products, and belongs to the field of flour processing. The production method comprises the following steps that wheat is cleaned and wetted in reverse osmosis water or slightly-acidic electrolytic water with pH being 5.8-6.2 and effective chlorine concentration being 40-70ppm in a steam or mixing wheat wetting mode, decrustation and wheat scouring are conducted after wheat wetting, wheat cortex removing and grinding are performed, a tube cell with low polyphenol oxidase activity is selected for flour taking, and the flour is mixed to obtain the flour special for the low-bacterial raw and wet flour products. The preparation technology is simple and mild. The total number of bacterial colony ofobtained flour is less than or equal to 6.0*10<3>CFU / g, the total number of mold and yeast is less than or equal to 7.0*10<2>CFU / g, the total number of heat-resistant spores is less than or equal to 70CFU / g, enzyme activity is less than or equal to 360U / g.min, and the damaged starch content is 20-29UCD. The obtained flour special for the low-bacterial raw and wet flour products by the productionmethod is low in microbial content, is not liable to brown, and is not prone to water returning. The processing quality is stable, the flour is suitable for production and processing of the raw and wet flour products, and the application prospect is wide.

Description

technical field [0001] The invention belongs to the field of flour processing, and in particular relates to a method for producing special flour for raw and wet noodle products with low bacteria. Background technique [0002] Raw wet noodle products mainly include noodles, dumpling wrappers, wonton wrappers and siu mai wrappers, etc., which are the traditional diet of our country. With the progress of society and the improvement of living standards, dry noodle products such as dried noodles and fried instant noodles on the market can no longer meet people's requirements for food nutrition, health and eating quality, while raw wet noodle products retain the original natural Texture, fresh flavor, good taste, good noodle flavor and high nutritional value are becoming more and more popular among people, becoming a necessity on the table and having great market development potential. [0003] Fresh raw wet noodle products are also prone to browning and water return problems dur...

AI Technical Summary

Problems solved by technology

If these wheat flours are used to produce raw and wet noodle products, it will directly lead to the microorganism exceeding the standard of the product

The production process of traditional wheat flour includes cleaning, tempering, crushing and sieving, etc. The open environment of wheat growth, harvesting and transportation makes it contain a large number of microorganisms, and these microorganisms will further grow and reproduce in the process of tempering and subsequent production , leading to a high microbial content in the freshly produced wheat flour, which in turn will cause microbial spoilage in the processed raw wet noodle products

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