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Antiseptic fresh-keeping method for ready-to-eat wet noodles

A fresh-keeping method and a technology for instant wet noodles, which are applied in food preservation, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of inconsistent flavor, masking, and sensory quality degradation of noodles, and achieve optimal fresh-keeping effect and extended shelf life , Sour taste reduction effect

Inactive Publication Date: 2019-10-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, noodles treated by pickling process often have obvious sour taste, which is inconsistent with the flavor that people think noodles should have. At the same time, it covers up the noodle flavor of the product itself and reduces the sensory quality of the product.

Method used

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  • Antiseptic fresh-keeping method for ready-to-eat wet noodles
  • Antiseptic fresh-keeping method for ready-to-eat wet noodles
  • Antiseptic fresh-keeping method for ready-to-eat wet noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh a certain amount of flour, 0.8% lysozyme powder of the flour mass, and 32.5% water of the flour mass, add the lysozyme powder to the water to obtain the lysozyme solution, add the lysozyme solution to the flour, and mix and knead until the dough The surface is smooth.

[0030] Put the dough in a 28℃ constant temperature oven for 1h, adjust the noodle press roller spacing to 3.5mm, gradually reduce the noodle spacing as the number of presses increases, and finally thin the dough sheet to 2mm, using a 2mm circle Cut the noodles into strips and cut the noodles into strips. Put the noodles in boiling water and cook for 5 minutes, quickly remove the noodles, rinse with cold water for 30 seconds, and drain to obtain fresh wet noodles.

[0031] Use a sodium lactate buffer solution with a pH of 5.5, where the anion concentration is 0.9 mol / L. The fresh wet noodles obtained after washing and draining are soaked in a sodium lactate buffer solution at 25°C for 30s, and then rem...

Embodiment 2

[0033] Weigh a certain amount of flour, 0.8% lysozyme powder of the flour mass, and 32.5% water of the flour mass, add the lysozyme powder to the water to obtain the lysozyme solution, add the lysozyme solution to the flour, and mix and knead until the dough The surface is smooth.

[0034] Put the dough in a 28℃ constant temperature oven for 1h, adjust the noodle press roller spacing to 3.5mm, gradually reduce the noodle spacing as the number of presses increases, and finally thin the dough sheet to 2mm, using a 2mm circle The dough knife cuts the dough into strips. Put the noodles in boiling water and cook for 5 minutes, quickly remove the noodles, rinse with cold water for 30 seconds, and drain to obtain fresh wet noodles.

[0035] Use a sodium lactate buffer solution with a pH of 5.0, where the anion concentration is 1.0 mol / L. The fresh wet noodles obtained after washing and draining are soaked in a sodium lactate buffer solution at 25°C for 30s, and then removed for a second...

Embodiment 3

[0037] Weigh a certain amount of flour, 0.8% lysozyme powder of the flour mass, and 32.5% water of the flour mass, add the lysozyme powder to the water to obtain the lysozyme solution, add the lysozyme solution to the flour, and mix and knead until the dough The surface is smooth.

[0038] Put the dough in a 28℃ constant temperature oven for 1h, adjust the noodle press roller spacing to 3.5mm, gradually reduce the noodle spacing as the number of presses increases, and finally thin the dough sheet to 2mm, using a 2mm circle The dough knife cuts the dough into strips. Put the noodles in boiling water and cook for 5 minutes, quickly remove the noodles, rinse with cold water for 30 seconds, and drain to obtain fresh wet noodles.

[0039] Use a sodium lactate buffer solution with a pH of 4.5 and an anion concentration of 0.4 mol / L. The fresh wet noodles obtained after washing and draining are soaked in a sodium lactate buffer solution at 25°C for 30s, and then removed for a second tim...

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Abstract

The invention belongs to the technical field of food and relates to an antiseptic fresh-keeping method for ready-to-eat wet noodles. The method comprises the steps of weighing flour and lysozyme powder, adding the lysozyme powder into water to obtain a lysozyme solution, adding the lysozyme solution into the flour, and stirring and kneading the flour until the surface of dough is smooth, wherein the addition amount of the water is 30-35% of the mass of the flour, and the addition amount of the lysozyme powder is 0.2-0.8% of the mass of the flour; leavening the dough, using a dough pressing machine for pressing the leavened dough into slices, and then cutting the slices into noodles; boiling the noodles in boiling water, then quickly fishing out the noodles for rinsing with cold water, anddraining the noodles to obtain the fresh wet noodles; soaking the fresh wet noodles in a sodium lactate buffering solution with the pH value of 4-6, and fishing out the noodles twice for draining to obtain the wet noodles soaked with sodium lactate; finally, packaging and sterilizing the noodles to obtain the ready-to-eat wet noodles. By using the method for processing the ready-to-eat wet noodles, the shelf life is obviously prolonged, and the sour taste of the noodles is obviously reduced; moreover, the method can fully utilize existing ready-to-eat wet noodle production lines and is simpleand easy to popularize.

Description

Technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preserving the freshness of instant wet noodles. Background technique [0002] As a new generation of instant food, instant wet noodles have the advantages of good taste and high nutritional value compared with traditional instant noodles, and have broad development prospects. The high moisture content of instant wet noodles is conducive to the reproduction of various spoilage microorganisms, resulting in poor product quality and shortened shelf life. At present, lactic acid and other organic acid soaking methods are commonly used in the industry to soak the cooked noodles, thereby reducing the pH value of the product, destroying the growth conditions of spoilage microorganisms, and achieving the purpose of preservation and preservation. However, the noodles processed by the acid pickling process often have obvious sour taste, which is inconsistent with the expe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L3/3571A23L3/3508
CPCA23L7/111A23L7/107A23L3/3571A23L3/3508A23V2002/00A23V2200/10
Inventor 薛文通张克王煜超
Owner CHINA AGRI UNIV
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