CN101836708A - Fruit-and-vegetable wet noodles and fresh-retaining method thereof - Google Patents
Fruit-and-vegetable wet noodles and fresh-retaining method thereof Download PDFInfo
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Abstract
The invention relates to the processing field of food, in particular to fruit-and-vegetable wet noodles and a fresh-retaining method thereof. The fruit-and-vegetable wet noodles comprise the following components in parts by weight: 1-10 parts of fruit-and-vegetable powder, 29-35 parts of water, 1-2.5 parts of salt and 100 parts of flour. The fresh-retaining method thereof comprises the step of sterilizing the vacuum-packaged fruit-and-vegetable wet noodles for 14-22 seconds under the condition of microwave power of 800w. The fruit-and-vegetable wet noodles have the advantages of rich nutrition, favorable sensory quality, texture quality and cooking quality, and the fruit and vegetable wet noodles have favorable softness, good taste and long preservation time without using preservatives after the fruit-and-vegetable wet noodles is treated by using the fresh-retaining method.
Description
Technical field
The present invention relates to food processing field, particularly fruits and vegetables wetted surface and preservation method thereof.
Background technology
Fresh-keeping wet noodle is a kind of wheaten food that makes in non-fried dehydration mode.Compare with traditional fried class instant noodles, the blend proportion of the protein in the fresh-keeping wet noodle, carbohydrate and grease is more reasonable; Compare with traditional vermicelli, fresh-keeping wet noodle have fresh tasty and refreshing, chew strength and the good characteristics of mouthfeel.
The wetted surface amount of water is common 56%～67%, though mouthfeel is good, freshness date is short; The producer selects for use usually and reduces the pH value or adopt the mode of thermophilic digestion to carry out antibacterial, sterilization for guaranteeing freshness date (shelf life).But reduction pH value can cause sensory of noodles to turn sour and then make the consumer lose the interest of food face; Thermophilic digestion can make the noodles deliquescing and not have the strength of chewing.Though the use of anticorrisive agent can remedy the shortcoming of said method, use harmful for a long time.In recent years, ozone sterilization technology, radio sterilization technology and sterilizing technology with pulsed light etc. become " new lover " of food-processing industry sterilization technology, but it is in the also rare research of the high viscosity Application in Food that with the wetted surface is representative, as not carrying out the optimized sterilization process of experiment sieving of system, use ozone sterilization technology, radio sterilization technology and sterilizing technology with pulsed light will cause reductions such as the organoleptic indicator of wetted surface and matter structure index improperly.
Along with growth in the living standard, the food of green health becomes people's first-selection.The fruits and vegetables material added into can enrich its nutrition arrangement in the wetted surface.But, unreasonable as the dosage that adds the fruits and vegetables material, will influence the organoleptic indicator of wetted surface and matter structure index etc.Must be through the experiment sieving of system, could guarantee that wetted surface takes into account nutrition in the assurance mouthfeel.
Summary of the invention
In view of this, one of purpose of the present invention is to provide a kind of fruits and vegetables wetted surface, and is nutritious, and organoleptic quality, matter structure quality and cooking quality are good.
For achieving the above object, technical scheme of the present invention is:
The fruits and vegetables wetted surface, composed of the following components by weight:
1～10 part in fruits and vegetables powder;
29～35 parts in water;
1～2.5 part of salt;
100 parts in flour.
Further, described fruits and vegetables powder is preferably the pumpkin powder;
Further, described fruits and vegetables wetted surface is preferably composed of the following components by weight:
4～5 parts in pumpkin powder;
29～35 parts in water;
1～2.5 part of salt;
100 parts in flour;
Further, described fruits and vegetables wetted surface is preferably composed of the following components by weight:
4 parts in pumpkin powder;
29 parts in water;
2.5 parts of salt;
100 parts in flour;
Further, described fruits and vegetables wetted surface is preferably composed of the following components by weight:
4 parts in pumpkin powder;
33 parts in water;
2.5 parts of salt;
100 parts in flour.
Two of purpose of the present invention is to provide a kind of preservation method of described preserving fruit and vegetable utilizing wetted surface, adopts that fruits and vegetables wetted surface pliability after this method is handled is good, mouthfeel is good, long fresh-keeping period under the condition of not using anticorrisive agent.
For achieving the above object, technical scheme of the present invention is:
The preservation method of fruits and vegetables wetted surface: will under microwave power 800w condition, sterilize 14～22 seconds after the vacuum packaging of fruits and vegetables wetted surface.
Further, will under microwave power 800w condition, sterilize 22 seconds after the vacuum packaging of fruits and vegetables wetted surface.
Beneficial effect of the present invention is: fruits and vegetables wetted surface of the present invention is nutritious, and organoleptic quality, matter structure quality and cooking quality are good, and after preservation method of the present invention was handled, its pliability was good, mouthfeel is good, long fresh-keeping period under the condition of not using anticorrisive agent.
Description of drawings:
In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is described in further detail below in conjunction with accompanying drawing, wherein:
Fig. 1 shows that the fruits and vegetables wetted surface of different amount of water is to organoleptic quality impact analysis figure;
Fig. 2 shows the impact analysis figure of the fruits and vegetables wetted surface confrontation structure quality of different amount of water;
Fig. 3 shows that amount of water is 33%, 35% the fruits and vegetables wetted surface impact analysis figure to cooking quality;
Fig. 4 shows the impact analysis figure of the fruits and vegetables wetted surface of different salt adding amounts to organoleptic quality;
Fig. 5 shows the impact analysis figure of the fruits and vegetables wetted surface confrontation structure quality of different salt adding amounts;
Fig. 6 shows the impact analysis figure of the fruits and vegetables wetted surface of different salt adding amounts to cooking quality;
Fig. 7 shows the influence of different pumpkin powder additions to fruits and vegetables wetted surface organoleptic quality;
Fig. 8 shows the influence of different pumpkin powder additions to fruits and vegetables wetted surface matter structure quality;
Fig. 9 shows the influence of different pumpkin powder additions to fruits and vegetables wetted surface cooking quality;
Figure 10 shows the mutation analysis figure of total plate count during the cryopreservation, and wherein reference substance is that amount of water is 33% fruits and vegetables wetted surface, and sample is that amount of water is 29% fruits and vegetables wetted surface.
The specific embodiment
Hereinafter with reference to accompanying drawing, the preferred embodiments of the present invention are described in detail.
One, the evaluation criteria of fruits and vegetables wetted surface
The evaluation criteria of wetted surface comprises subjective appreciation standard, matter structure flavor evaluation standard and cooking quality evaluation criteria three aspects.
1, subjective appreciation standard
The subjective appreciation of wetted surface carries out in the sensory test chamber, forms scoring group by 10 people (22-30 year, wherein the men and women is each 5, possesses the rudimentary knowledge of noodles sensory evaluation scores), and state is estimated on an empty stomach under room temperature.Its detailed rules and regulations are with reference to " noodles comprehensive grading standard and detailed rules and regulations thereof " in the table 1.Standards of grading are color and luster (15 minutes); Apparent state (10 minutes); Palatability (20 minutes); Viscoplasticity (25 minutes); Slickness (15 minutes); Food flavor (15 minutes).
Table 1 noodles comprehensive grading standard and detailed rules and regulations thereof
2, matter structure flavor evaluation standard
The leading indicator of matter structure quality has hardness (Hardness), chewiness (Chewiness) and recovery (Resilience) etc., wherein based on hardness.The matter structure quality evaluation standard of wetted surface is specially: get 20 of long wetted surfaces for 220mm, put into the water that is equivalent to 50 times of fruits and vegetables wetted surface weight, in the 1000ml beaker, boil to best digestion time, rapid taking-up is put into cold water and is cooled off 30s, be transferred on the filter screen, purified rinse water 30s, leave standstill 2min, after draining the water, choose 3 of wetted surfaces, survey 3 times, be tiled on the matter structure instrument testboard, the list of references method (Zhou Wenhua etc. the fresh-keeping and quality variation relation research of fresh wetted surface. Chinese grain and oil journal, 2007,22 (1): 19～22) detect.
3, cooking quality evaluation criteria
The cooking quality evaluation of wetted surface is according to SB/T10068-92 vermicelli standard, and the index that needs to measure comprises: best digestion time, strip-breaking rate, cooking loss and water absorption rate wherein are leading indicator with the cooking loss.Concrete detect comprise following some:
The best cooking time of A: extract 40 of wetted surfaces, put into to fill and be equivalent to 50 times of boiling water of example weight, the slight boiling condition that keeps water, since sampling in 2 minutes, then once, each one, flatten with two blocks of sheet glass every half a minute sampling, observe the inner white hard-core line of vermicelli, the time of being write down during white hard-core heading line off is the cooking time.
The ripe strip-breaking rate of B check: extract 40 of wetted surfaces, put into to fill and be equivalent to 50 times of boiling water of sample, keep the slight boiling condition of water, after reaching institute and surveying the best cooking time, noodles are chosen gently, calculate ripe strip-breaking rate and also check and cook property with bamboo chopsticks.Ripe strip-breaking rate=sectional strip radical/40 * 100%.
C cooking loss is measured: take by weighing about 10g sample, be accurate to 0.1g, put into the boiling water that fills 500ml, keep the slight boiling condition of water, reach survey the best cooking time after, choose wetted surface with chopsticks, noodle soup is put to normal temperature, changes constant volume and mixing in the volumetric flask over to, pours in the beaker of constant weight behind the most of moisture content of heating evaporation, put into 105 ℃ of baking ovens and dry to constant weight, calculate cooking loss.P＝[5M/G×(1-W)]×100％。Wherein: P is cooking loss late (%); M is dry in the 100ml noodle soup (g); W is a wetted surface moisture content rate (%); G is example weight (g).
The D water absorption rate is measured: accurately take by weighing known amount of water 10g wetted surface, put into the boiling water that fills 500ml, the slight boiling condition that keeps water is to the best cooking time, pull out with being about to well-done wetted surface, be put on the filter screen, dip in the moisture content of doing the surface with filter paper, leave standstill 5min, treat that its surface water is few slightly, weighs.P＝(W-G)/G×100％。Wherein: P is water absorption rate (%), and W is to boil back example weight (g), the G example weight (g) of making a living.
Two, the Study on Preparation of fruits and vegetables wetted surface
The principal element that influences fruits and vegetables wetted surface organoleptic quality, matter structure quality, cooking quality and freshness date comprises moisture, fruits and vegetables powder content, salt content and microwave sterilization time.Following amount of water, salt adding amount and fruits and vegetables powder (is example with the pumpkin powder) addition refers to that respectively the weight of water, salt, fruits and vegetables powder accounts for the percentage of flour weight.
1, amount of water is to the influence of fruits and vegetables wetted surface quality
As seen from Figure 1, add 29g, 31g, 33g, 35g water respectively to the total powder of every 100g, the fruits and vegetables wetted surface is carried out sensory evaluation, and fruits and vegetables wetted surface sensory evaluation scores increases along with the increase of amount of water, and significance analysis is found, difference all not significantly (P＜0.05) in twos in every index, be water what are little to the influence of organoleptic indicator's total points, but adopt 33% amount of water and become wetted surface, wetted surface sense organ score value is organized apparently higher than other, subjective appreciation is the result show, amount of water is 33% the wetted surface promoted quality.
Further the fruits and vegetables wetted surface is done matter structure attributional analysis with matter structure instrument, find out by Fig. 2, add 29g to the total powder of every 100g, 31g, 33g, 35g water, discovery is along with the increase of amount of water, the hardness number of fruits and vegetables wetted surface and chewiness value descend, recovery emersion wave dynamic formula changes, amount of water is 33%, 35% fruits and vegetables wetted surface hardness number and chewiness value are less, amount of water is that 33% fruits and vegetables wetted surface recovery value is minimum, amount of water is 31%, its hardness number of fruits and vegetables wetted surface of 29% and 35% has significant difference (P＜0.05), amount of water is 29%, 31% and 33% fruits and vegetables wetted surface recovery value difference different significantly (P＜0.05), amount of water is 33%, 31% and 35% fruits and vegetables wetted surface significant difference (P＜0.05), by matter structure quality score as can be seen, amount of water is controlled at 33% and 35% can effectively promote the soft tasty and refreshing sensation of fruits and vegetables wetted surface, improves the quality of fruits and vegetables wetted surface.
Amount of water is the cooking quality of 29%, 33% and 35% fruits and vegetables wetted surface, as seen from Figure 3, increase along with amount of water, the cooking loss of fruits and vegetables wetted surface, water absorption rate are the trend of increase, amount of water is 29% the disconnected bar of fruits and vegetables wetted surface appearance, cooking loss value and amount of water are 33%, 35% fruits and vegetables wetted surface significant difference, and amount of water is that the cooking loss value of 33% fruits and vegetables wetted surface is lower than the cooking loss value that amount of water is 35% fruits and vegetables wetted surface.Finally, drawn by the boiling characteristic, amount of water is characteristics and the cooking quality that 33% fruits and vegetables wetted surface has better soft chewiness.
2, salt adding amount is to the influence of fruits and vegetables wetted surface quality
Add 0g (control group) with the total powder of every 100g, 1.0g, 1.5g, 2.0g, 2.5g salt with become the fruits and vegetables wetted surface, the sensory evaluation scores value of different salt adding amount fruits and vegetables wetted surfaces rises along with the increase of salt adding amount, but the amplitude difference that changes, salt adding amount is that the sensory evaluation scores value of 2.5g% fruits and vegetables wetted surface is apparently higher than all the other salt adding amount fruits and vegetables wetted surfaces, on food flavor and subjective appreciation total points, salt adding amount be 2% and salt adding amount be 2.5% fruits and vegetables wetted surface significant difference (P＜0.05), be that the salt adding amount mass fraction is 2%, total points has appreciable impact on the food flavor of 2.5% wetted surface and the organoleptic quality, its reason may be the hydratability that sodium chloride has improved protein in the salt, increased the retentiveness of protein, make noodles exquisiteness Paint Gloss, the total score value of subjective appreciation increases, and also is improved on the food flavor.Show that by sensory results salt adding amount is 2%～2.5% can improve the organoleptic quality (Fig. 4) of fruits and vegetables wetted surface.
The hardness of different salt adding amount fruits and vegetables wetted surfaces descends along with increasing of salt adding amount, noodles are softer, high resilience and tasty and refreshing, but the speed difference that descends, salt adding amount is that the speed of 2%, 2.5% fruits and vegetables wetted surface hardness decline is bigger, control group, salt adding amount are respectively the hardness number significant difference of 2%, 2.5% fruits and vegetables wetted surface, illustrate that salt adding amount has remarkable influence to the hardness number of fruits and vegetables wetted surface.Chewiness and hardness have very high correlation.Along with increasing of salt adding amount, the recovery value descends, control group and salt adding amount are the recovery significant difference of 2% fruits and vegetables wetted surface, control group and salt adding amount are respectively 2.5%, 1%, 1.5%, 2% fruits and vegetables wetted surface significant difference (P＜0.05), illustrate that salt adding amount is that the recovery influence of 2.5% group of fruits and vegetables wetted surface is more obvious, the salt amount is many more, and recovery is low more, the noodles of going up directly perceived lack flexibility more, and this may relevant with the network structure of gluten (Fig. 5).The result draws by matter structure flavor evaluation, and the salt adding amount mass fraction is that the quality of 2.5% fruits and vegetables wetted surface is better.
Different its cooking loss values of salt adding amount fruits and vegetables wetted surface reduce along with increasing progressively of salt adding amount, be starkly lower than control group with the salt group, difference nearly 1%, see Fig. 6 for details, its reason may be the hydratability that sodium chloride has improved protein in the salt, has improved the network structure of gluten, makes the cooking loss value descend, control group, salt adding amount are the cooking loss significant difference (P＜0.05) of 2%, 2.5% fruits and vegetables wetted surface, illustrate that salt adding amount is remarkable to the cooking loss effect of fruits and vegetables wetted surface; The absorptance values of different salt adding amount fruits and vegetables wetted surfaces reduces along with the salt amount increases progressively, and its reason may be relevant with the hydratability of protein, and difference is remarkable (P＜0.05) not; With the salt group a small amount of disconnected bar is arranged.By cooking quality as can be known, the salt adding amount mass fraction is 2.5% fruits and vegetables wetted surface performance optimal.
3, pumpkin powder addition is to the influence of fruits and vegetables wetted surface quality
As shown in Figure 7, the sense organ score value of different pumpkin powder addition fruits and vegetables wetted surfaces is on the whole along with first the increase afterwards of the increase of pumpkin powder addition reduces, be parabola shaped, color and luster value, apparent state value, palatability value, slickness value, the total Central-South melon powder of score value addition are that 4% fruits and vegetables wetted surface is big than other amount, but pumpkin powder addition is that 4% fruits and vegetables wetted surface is minimum in the viscoplasticity value, the difference of each addition is little in the food flavor, and its reason possibility pumpkin powder particles shape has influenced the viscoplasticity and the mouthfeel of fruits and vegetables wetted surfaces.Significance analysis proves, pumpkin powder addition is respectively 4% and 8% the fruits and vegetables wetted surface and the color and luster of control group, the total points significant difference, be respectively 2% with pumpkin powder addition, 3%, 5%, 6%, 8% the apparent state difference of fruits and vegetables wetted surface is (P＜0.05) significantly, (amount of water is 29% to control group, salt adding amount is 2.5%, the wetted surface that does not contain the pumpkin powder), pumpkin powder addition mass fraction is respectively 2%, 6%, 8% the apparent state of fruits and vegetables wetted surface, viscoelastic significant difference (P＜0.05), with pumpkin powder addition be 2% group of slickness, palatability score variant significantly (P＜0.05), (amount of water is 29% to control group, salt adding amount is 2.5%, the wetted surface that does not contain the pumpkin powder) is respectively 5% with pumpkin powder addition, 4%, 2% group relatively, food flavor significant difference (P＜0.05) illustrates that pumpkin powder addition is the color and luster of 4% addition to the fruits and vegetables wetted surface, apparent, viscoplasticity, slickness, palatability, food flavor, appreciable impact is arranged on the whole.The result shows by subjective appreciation, and pumpkin powder addition is 4% the quality that helps promoting wetted surface.
As seen from Figure 8, along with the increase of pumpkin powder addition, the hardness number of wetted surface is successively decreased gradually, and its reason may be after the pumpkin powder adds dough matter structure quality to be had certain influence, and relevant with the harsh feeling of pumpkin powder particles.Pumpkin powder addition mass fraction is 6% fruits and vegetables wetted surface hardness number appearance rise, and its reason may be relevant with the particle properties of pumpkin powder.The nonhomogeneous hardness of the fruits and vegetables wetted surface of different pumpkin powder additions is remarkable (P＜0.05) not, the result shows by matter structure flavor evaluation, pumpkin powder addition is little to the influence of fruits and vegetables wetted surface hardness, can make the wetted surface hardening, the mouthfeel variation but pumpkin powder addition is excessive on directly perceived.The variation of general chewiness has very high correlation with the variation of hardness, also can find no longer to repeat the rule of being correlated with at this from show.To be 4%, 6% fruits and vegetables wetted surface dosage group recovery value reduce along with the increase of pumpkin powder amount increases afterwards earlier pumpkin powder addition mass fraction, pumpkin powder addition is the recovery value maximum of 4% fruits and vegetables wetted surface, (amount of water is 29%, salt adding amount is 2.5% with control group, the wetted surface that does not contain the pumpkin powder), pumpkin powder addition is 6% significant difference (P＜0.05), illustrate pumpkin powder addition be 4% fruits and vegetables wetted surface the recovery influence significantly, increase the elasticity of the strong wetted surface of fruits and vegetables on directly perceived, the network structure of its reason and gluten and the particle properties of pumpkin powder are relevant.
As shown in Figure 9, the cooking loss of fruits and vegetables wetted surface increases along with the increase of pumpkin powder addition, pumpkin powder addition is that 4% fruits and vegetables wetted surface amplification is organized greater than all the other, leachable was along with pumpkin powder amount increases corresponding increasing when its reason may be boiling on the one hand, on the other hand, the pumpkin powder adds the mucedin network structure that weakened, and becomes fragment easily during boiling and comes off, and causes cooking loss to increase.Conspicuousness proves equally, and control group (amount of water is 29%, salt adding amount is 2.5%, does not contain the wetted surface of pumpkin powder) and pumpkin powder addition are 4%, 3% fruits and vegetables wetted surface significant difference, pumpkin powder addition be 4% pair of wetted surface the cooking loss influence significantly.Absorptivity is little to the influence of wetted surface.The strip-breaking rate of fruits and vegetables wetted surface increases along with increasing of pumpkin powder amount, contrast does not then have disconnected bar, illustrate to add that the strip-breaking rate to wetted surface has certain influence behind the pumpkin powder, its reason may be the network structure that the pumpkin powder particles has influenced mucedin, and strip-breaking rate is increased.Control group and the strip-breaking rate significant difference (P＜0.05) that adds pumpkin powder group.
By the system experimentation that above-mentioned different in moisture content, salt content and pumpkin powder content are influenced fruits and vegetables wetted surface organoleptic quality, matter structure quality and cooking quality, filtered out the optimization formula scope of these fruits and vegetables wetted surfaces, wherein the prescription of 100 parts in 4 parts in pumpkin powder, 29 parts in water, 2.5 parts of salt and flour can reach the longest freshness date under the prerequisite that guarantees mouthfeel by weight; The prescription of 100 parts in 4 parts in pumpkin powder, 33 parts in water, 2.5 parts of salt and flour can reach best mouthfeel under the prerequisite that guarantees freshness date by weight.
Three, the preservation method of fruits and vegetables wetted surface research
1, amount of water is to the influence of fruits and vegetables wetted surface total plate count
Moisture content is the key factor that influences growth of microorganism, reduces amount of water and just can effectively suppress microbial growth.Confirm through test, amount of water is that to be better than amount of water be 31% for 29% fruits and vegetables wetted surface fungistatic effect, 33% and 35% fruits and vegetables wetted surface, amount of water is that total number of bacteria reaches 5.051gCFU/g after placing 6h under 29% the fruits and vegetables wetted surface room temperature, the sanitary standard that surpasses huyashi-chuuka (cold chinese-style noodles), amount of water is 35% the fruits and vegetables wetted surface total plate count prolongation showed increased along with storage time, and the speed that increases is accelerated, amount of water is that 31% and 33% fruits and vegetables wetted surface is except that room temperature is placed the fruits and vegetables wetted surface of 9h, all the other group total plate count differences are not remarkable, illustrate that amount of water is that 31% and 33% fruits and vegetables wetted surface is little to the influence of total plate count, amount of water is that 29% fruits and vegetables wetted surface and amount of water are 35% fruits and vegetables wetted surface total plate count significant difference (P＜0.01), amount of water is 31% fruits and vegetables wetted surface and 35% fruits and vegetables wetted surface total plate count significant difference (P＜0.01), total plate count is starkly lower than other group, behind the 6h except that amount of water is 29% fruits and vegetables wetted surface, all the other are all above the huyashi-chuuka (cold chinese-style noodles) sanitary standard, show by the influence of moisture content microorganism, amount of water is that 29% fruits and vegetables wetted surface more can effectively suppress microbial growth than other group, extends the shelf life.
2, microwave sterilization is to the influence of fruits and vegetables wetted surface total plate count
To carrying out microwave disinfection after the vacuum packaging of fruits and vegetables wetted surface,, can reduce the initial bacterium number of product greatly, thereby prolong its shelf life though can not kill all bacteriums in the fruits and vegetables wetted surface.Through evidence, prolongation along with the storage fate, total plate count constantly rises, and the speed that control group (the fruits and vegetables wetted surface of the same recipe of handling without microwave sterilization) rises is obviously big than processed group, control group (the fruits and vegetables wetted surface of the same recipe of handling without microwave sterilization) is preserved to the 6h total plate count and has been reached 4.891gCFU/g, the sanitary index that has obviously surpassed huyashi-chuuka (cold chinese-style noodles), and the fruits and vegetables wetted surface that microwave 800w power sterilization 22s handles is preserved to the 9h total plate count and still is lower than the huyashi-chuuka (cold chinese-style noodles) sanitary index, the fruits and vegetables wetted surface of 14s microwave treatment and control group (the fruits and vegetables wetted surface of the same recipe of handling without microwave sterilization) at room temperature place 6, the fruits and vegetables wetted surface significant difference of 9h, the fruits and vegetables wetted surface of 18s microwave treatment has significant difference with the fruits and vegetables wetted surface of the same recipe of handling without microwave sterilization, the fruits and vegetables wetted surface of 22s microwave treatment and contrast difference be (P＜0.01) significantly, the different time microwave handling method is described, and total plate count influence is significantly in storage period to the fruits and vegetables wetted surface, the effect optimum that the microwave disinfection of 22s is handled, total plate count is lower than all the other groups.Organoleptic quality can take place and descend after the microwave sterilization time under the 800w power surpasses 22 seconds in the fruits and vegetables wetted surface.Confirm through test, at low temperatures, prolongation along with the storage fate, the climbing speed of control group (the fruits and vegetables wetted surface of the same recipe of handling without microwave sterilization) total plate count is bigger than the sample of handling, total plate count reached 4.351gCFU/g in 35 days, surpass the sanitary standard of huyashi-chuuka (cold chinese-style noodles), see Figure 10 for details, do not surpass the sanitary standard of huyashi-chuuka (cold chinese-style noodles) before the fruits and vegetables wetted surface 65d that microwave sterilization was handled in 22 seconds under the 800w power.
Above-mentioned evidence, amount of water and microwave sterilization processing time can influence the level of fruits and vegetables wetted surface total plate count, and then influence freshness date.
Four, the preferred for preparation embodiment of fruits and vegetables wetted surface
With 5 parts in pumpkin powder, 100 parts in flour, 35 parts of abundant mixings of 1 part of salt and water get dough; The dough that mixes is put into freshness protection package, wake up and put 15min; Adopt manual oodle maker (purchasing) compacting 2 times, wake up again and put 30min in Central Region, Zhengzhou City, model SZ-188; The noodles that suppress respectively are cut into noodles with the cutting knife that oodle maker carries, the long 220mm of noodles, wide 3mm, thick about 1.5mm.After the vermicelli vacuum packaging, sterilization is 14 seconds under microwave power 800w condition.The flavor evaluation result of gained fruits and vegetables wetted surface is as follows: sense organ total points 85 minutes; Hardness number 6942.1g; Cooking loss 3.04%; 5 degrees centigrade of following freshness dates is 23 days.
With 4 parts in pumpkin powder, 100 parts in flour, 33 parts of abundant mixings of 2.5 parts of salt and water get dough; The dough that mixes is put into freshness protection package, wake up and put 15min; Adopt manual oodle maker (purchasing) compacting 2 times, wake up again and put 30min in Central Region, Zhengzhou City, model SZ-188; The noodles that suppress respectively are cut into noodles with the cutting knife that oodle maker carries, the long 220mm of noodles, wide 3mm, thick about 1.5mm.After the vermicelli vacuum packaging, sterilization is 22 seconds under microwave power 800w condition.The flavor evaluation result of gained fruits and vegetables wetted surface is as follows: sense organ total points 85 minutes; Hardness number 4687.5g; Cooking loss 4.58%; 5 degrees centigrade of following freshness dates is 63 days.
With 4 parts in pumpkin powder, 100 parts in flour, 29 parts of abundant mixings of 2.5 parts of salt and water get dough; The dough that mixes is put into freshness protection package, wake up and put 15min; Adopt manual oodle maker (purchasing) compacting 2 times, wake up again and put 30min in Central Region, Zhengzhou City, model SZ-188; The noodles that suppress respectively are cut into noodles with the cutting knife that oodle maker carries, the long 220mm of noodles, wide 3mm, thick about 1.5mm.After the vermicelli vacuum packaging, sterilization is 20 seconds under microwave power 800w condition.The flavor evaluation result of gained fruits and vegetables wetted surface is as follows: sense organ total points 74 minutes; Hardness number 4685g; Cooking loss is 5.2%; 5 degrees centigrade of following freshness dates is 65 days.
Pumpkin powder in the foregoing description can simply replace with carrot meal, mung bean flour, red bean powder, apple powder, Kiwi berry powder or other fruits and vegetables powder.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although by invention has been described with reference to the preferred embodiments of the present invention, but those of ordinary skill in the art is to be understood that, can make various changes to it in the form and details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (7)
1. fruits and vegetables wetted surface is characterized in that: composed of the following components by weight:
1～10 part in fruits and vegetables powder;
29～35 parts in water;
1～2.5 part of salt;
100 parts in flour.
2. fruits and vegetables wetted surface according to claim 1 is characterized in that: described fruits and vegetables powder is the pumpkin powder.
3. fruits and vegetables wetted surface according to claim 2 is characterized in that: composed of the following components by weight:
4～5 parts in pumpkin powder;
29～35 parts in water;
1～2.5 part of salt;
100 parts in flour.
4. fruits and vegetables wetted surface according to claim 3 is characterized in that: composed of the following components by weight:
4 parts in pumpkin powder;
29 parts in water;
2.5 parts of salt;
100 parts in flour.
5. fruits and vegetables wetted surface according to claim 3 is characterized in that: form by following group by weight:
4 parts in pumpkin powder;
33 parts in water;
2.5 parts of salt;
100 parts in flour.
6. the preservation method of the described fruits and vegetables wetted surface of claim 1 is characterized in that: will sterilize 14～22 seconds under microwave power 800w condition after the vacuum packaging of fruits and vegetables wetted surface.
7. the preservation method of fruits and vegetables wetted surface according to claim 6 is characterized in that: will sterilize 22 seconds under microwave power 800w condition after the vacuum packaging of fruits and vegetables wetted surface.
Priority Applications (1)
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| CN2010101824301A CN101836708B (en) | 2010-05-25 | 2010-05-25 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
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| CN2010101824301A CN101836708B (en) | 2010-05-25 | 2010-05-25 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
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| CN101836708A true CN101836708A (en) | 2010-09-22 |
| CN101836708B CN101836708B (en) | 2013-01-23 |
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| CN2010101824301A Expired - Fee Related CN101836708B (en) | 2010-05-25 | 2010-05-25 | Fruit-and-vegetable wet noodles and fresh-retaining method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379399A (en) * | 2011-10-10 | 2012-03-21 | 安徽农业大学 | Vegetable nutrient vermicelli and preparation method thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0494656A (en) * | 1990-08-10 | 1992-03-26 | Sawamura Juichi | Production of pumpkin noodle |
| CN1203045A (en) * | 1998-05-21 | 1998-12-30 | 赵耀东 | Method for producing instant wet noodles (rice flour) |
| CN101347196A (en) * | 2008-08-21 | 2009-01-21 | 湖州味源饮料食品有限公司 | Pumpkin noodle and preparing technology thereof |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
-
2010
- 2010-05-25 CN CN2010101824301A patent/CN101836708B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0494656A (en) * | 1990-08-10 | 1992-03-26 | Sawamura Juichi | Production of pumpkin noodle |
| CN1203045A (en) * | 1998-05-21 | 1998-12-30 | 赵耀东 | Method for producing instant wet noodles (rice flour) |
| CN101496565A (en) * | 2008-01-29 | 2009-08-05 | 尹洪全 | Pumpkin noodle |
| CN101347196A (en) * | 2008-08-21 | 2009-01-21 | 湖州味源饮料食品有限公司 | Pumpkin noodle and preparing technology thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102379399A (en) * | 2011-10-10 | 2012-03-21 | 安徽农业大学 | Vegetable nutrient vermicelli and preparation method thereof |
| CN102379399B (en) * | 2011-10-10 | 2013-01-30 | 安徽农业大学 | Vegetable nutrient vermicelli and preparation method thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
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| Publication number | Publication date |
|---|---|
| CN101836708B (en) | 2013-01-23 |
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