CN102224971B - Producing method of instant noodle sauce bag - Google Patents
Producing method of instant noodle sauce bag Download PDFInfo
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- CN102224971B CN102224971B CN2011101493229A CN201110149322A CN102224971B CN 102224971 B CN102224971 B CN 102224971B CN 2011101493229 A CN2011101493229 A CN 2011101493229A CN 201110149322 A CN201110149322 A CN 201110149322A CN 102224971 B CN102224971 B CN 102224971B
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- sauce bag
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Abstract
The invention discloses a producing method of an instant noodle sauce bag, and relates to the general preservation of food and food materials; the invention provides a producing method of an instant noodle sauce bag which has a long shelf life, meets the national standard for the total colony count of the external packing of the sauce bag, and is safe and sanitary. The invention is realized by the following technical scheme: sterilizing the sauce bag by a pasteurization apparatus, cooling by a water cooling apparatus, shaking the sauce bag by a continuous vibrating screen bed to dry the water on the sauce bag, performing drying processing of the sauce bag surface by an air drying device, and finally performing overall sterilization of the external packing of the sauce bag by an ultraviolet sterilizing device. The producing method not only can maintain the flavor and taste of nutrients in the sauce bag to a maximum extent, reach the food safety standard and prolong the shelf life, but also can reduce the colony count on the sauce bag, and perform simple and high-efficient overall sterilization; and the total colony count of the external packing of the sauce bag processed by the method completely meets the national standard.
Description
Technical field
The present invention relates to the general preservation of food or foodstuff, more specifically relate to a kind of preservation of condiment for instant noodles bag.
Background technology
Instant noodles have become instant food commonly used in the daily life; Flavor pack all is provided in instant noodles packing box or the packaging bag; Sauce bag, sauerkraut bag, green vegetable bun, powder bag, oil bag are arranged in the flavor pack, these make instant noodles eat not only convenient and also delicious flavour good to eat, receive liking of people deeply.But because flavor pack directly contacts with dough for instant noodles,, cause the total number of bacteria of face cake also to exceed standard, can not reach food security standard if the total plate count of flavor pack external packing exceeds standard.
One of food processing purpose is the safety and sanitation of food and the delicious food of food.The main cause of food apoilage is the existence of certain micro-organisms and enzyme, sterilization be food processing must be through operation.Traditional heat sterilization can not all be killed the microorganism in the food, particularly some heat-resisting bacillus; Heating simultaneously can destroy nutritional labeling and the natural characteristic of food in the food in various degree.China mainly is cobalt 60, the processing of gamma-ray irradiation disinfection, microwave sterilization etc. to the external packing sterilization technology of instant noodles flavor pack now; Though but cobalt 60, gamma-ray irradiation disinfection handle can both good sterilization, eliminate microorganism; And can not destroy the food color; But, need carry out the processing of x ray irradiation x disinfection to it with delivering to special mechanism after the condiment packing owing to cobalt 60, gamma-rays have certain injury to human body.Need consume the great amount of manpower financial resources so in process of production, production efficiency is low.
Summary of the invention
In order to make flavor pack reach food security standard; The natural colour, perfume (or spice), flavor and the nutritional labeling that keep flavor pack to a greater extent; Satisfy modern's life requirement, it is simple, easy to operate that the present invention aims to provide a kind of equipment, and the total plate count in the flavor pack external packing is up to state standards; Prolong the flavor pack shelf-life, keep the nutriment of flavor pack and the condiment for instant noodles of mouthfeel to pack the method for work.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
A kind of preparation method of condiment for instant noodles bag may further comprise the steps:
1. packaged flavor pack adopts pasteurize to carry out sterilization processing, can keep nutriment local flavor and mouthfeel in the flavor pack again to greatest extent by killing bacteria, guarantees that the food in the flavor pack reaches food security standard, extends the shelf life;
2. the flavor pack after 1. handling through step is cooled off cool to room temperature with normal-temperature water;
3. the continuous shaking sifting bed of cooled flavor pack through forming by 3-10 platform vibration sifting bed; The vibration frequency of continuous shaking sifting bed is 30-200 time/min; Oscillation Amplitude is 2-5cm; Than a back vibratory sieve height of bed 5-10cm, the moisture of doing on the flavor pack is trembled in upset, jump that flavor pack is not stopped in the running on the vibration sifting bed at the bottom of last the vibration sifting bed bed;
4. surface moisture being trembled dried flavor pack basically carries out the flavor pack dry tack free through the postmedian air-dry apparatus of continuous shaking sifting bed and handles;
5. to the surface the flavor pack of dried adopt ultraviolet sterilization apparatus to carry out the outsourcing sterilization processing.
Said air-dry apparatus is made up of 2-5 platform aerofoil fan.
In the end the junction of two vibration sifting beds is provided with 1 ultraviolet sterilization apparatus; The device cover of this ultraviolet sterilization apparatus is connected with support through bolt; Support is not independently installed and is connected with the vibration sifting bed, and it is inner that ultraviolet light source is installed on semicircle reflection unit cover, and be connected with control circuit; Ultraviolet source is 5-20cm from the distance of product; Both guaranteed the damage of product that ultraviolet source is not jumped on the sifting bed, also guaranteed the bactericidal effect of product, through rotatable installation shaft ultraviolet radiation preventing baffle plate or window-blind be connected with the device cover in device cover both sides; Ultraviolet radiation preventing baffle plate or window-blind can prevent the ultraviolet light leakage, and the protection operating personnel do not receive the ultraviolet ray irradiation.
In the end on two vibration sifting beds 2 ultraviolet sterilization apparatus are set, the device cover of ultraviolet sterilization apparatus is connected with support through bolt, and support is not independently installed and is connected with the vibration sifting bed; It is inner that ultraviolet light source is installed on semicircle device cover; And be connected with control circuit, ultraviolet source is 5-20cm from the distance of product, has both guaranteed the damage of product that ultraviolet source is not jumped on the sifting bed; Also guaranteed the bactericidal effect of product; Ultraviolet radiation preventing baffle plate or window-blind are connected with the device cover through rotatable installation shaft in device cover both sides, ultraviolet radiation preventing baffle plate or window-blind can prevent the ultraviolet light leakage, and the protection operating personnel do not receive the ultraviolet ray irradiation.
Described ultraviolet sterilization apparatus is provided with power governor between ultraviolet light source and control circuit, regulate uitraviolet intensity according to the amount of passing through of headend equipment product, not only guarantees bactericidal effect but also do not waste electric energy.
Beneficial effect
1, adopt the preparation method of flavor pack of the present invention, can accomplish the sterilization processing of condiment for instant noodles bag efficiently, cost is low, efficient is high; Condiment for instant noodles bag through after this technical scheme processing not only can keep nutriment local flavor and mouthfeel to greatest extent; Reach food security standard, prolong the shelf-life of flavor pack, and in the flavor pack external packing after treatment total plate count less than 1000cfu/g; Far below the 5000cfu/g that national standard requires, complete National standard.
2, in the preparation method of flavor pack of the present invention; Owing to be provided with the continuous shaking sifting bed; The jump that flavor pack is not stopped in the running on the continuous shaking sifting bed, upset can be trembled the moisture of doing on the flavor pack fast comprehensively, prevent that bacterium from growing in wet environment.
3, the present invention with ultraviolet sterilization apparatus be located at the vibration sifting bed on, and ultraviolet source from product apart from 5-20cm, both guaranteed the damage of product that ultraviolet source is not jumped on the sifting bed; Also guaranteed the bactericidal effect of product; It is to jump, overturn that flavor pack is not stopped in continuous shaking sifting bed running, makes each surface of flavor pack can both obtain ultraviolet ray irradiation fully, and the semicircular device cover of ultraviolet sterilization apparatus can be good at uv reflectance; Strengthen the exposure intensity of ultraviolet light; Utilize ultraviolet ray sterilization fast comprehensively fully efficiently, ultraviolet radiation preventing baffle plate or window-blind can prevent the ultraviolet light leakage, and the protection operating personnel do not receive UV-irradiation.
4, UV-device of the present invention is provided with power governor between ultraviolet source and control circuit, can adjust uitraviolet intensity according to the amount of passing through of headend equipment product, not only guarantees bactericidal effect but also do not waste electric energy.
Description of drawings
Fig. 1 is that condiment for instant noodles packs and makes method flow diagram;
Fig. 2 is a vibratory sieve bed structure sketch map, 1-spring, 2-lathe bed, 3-support, 4-motor;
Fig. 3 is the ultraviolet sterilization apparatus structural representation, 1-device cover, 2-ultraviolet radiation preventing baffle plate or window-blind, 3-ultraviolet source, 4-support, 5-power governor, 6-control circuit;
Fig. 4 is ultraviolet sterilization apparatus and vibration sifting bed mounting structure sketch map, and 1-vibrates sifting bed, 2-ultraviolet sterilization apparatus, 3-aerofoil fan.
The specific embodiment
Embodiment 1
After the flavor pack packing;, pasteurize reaches food security standard after handling; Handling cool to room temperature, the continuous shaking sifting bed that cooling back flavor pack is formed through the vibration sifting bed of 30-200 time/min of 3-10 platform vibration frequency, Oscillation Amplitude 2-5cm through water-cooled; Flavor pack is not stopped on the vibration sifting bed in vibration processes jump, upset; Comprehensively tremble the moisture of doing on the flavor pack fast, carry out dry tack free at the postmedian that vibrates sifting bed through air-dry apparatus and handle, in the end 1 uitraviolet intensity 200-1800mw.s/ cm is installed in the junction of two vibration sifting beds
2Ultraviolet sterilization apparatus flavor pack is carried out sterilization processing; Ultraviolet source is from product 5-20cm; Flavor pack is overturn the process of the one vibration sifting bed from last vibratory sieve bed to the back, and each surface of flavor pack can be fully comprehensively shone in ultraviolet ray, and bactericidal effect is better; The device cover of semicircular arc is uv reflectance well, strengthens ultraviolet irradiation intensity, can utilize ultraviolet ray fully, and bactericidal effect is good.This preparation method both can guarantee the nutriment local flavor and the mouthfeel of flavor pack; Reach food security standard; Also can reduce simultaneously the total plate count on the flavor pack, simple, efficient comprehensively sterilization, the complete National standard of total plate count of the flavor pack after this method is handled.
Embodiment 2
After the flavor pack packing;, pasteurize reaches food security standard after handling; Handling cool to room temperature through water-cooled; The continuous shaking sifting bed vibration that cooling back flavor pack is formed through the vibration sifting bed of 30-200 time/min of 3-10 platform vibration frequency, Oscillation Amplitude 2-5cm, the moisture of doing on the flavor pack is comprehensively trembled in flavor pack is not stopped on the vibration sifting bed in vibration processes jump, upset fast; Postmedian at the vibration sifting bed carries out the dry tack free processing through air-dry apparatus, and in the end 1 uitraviolet intensity 200-1800mw.s/ cm is installed in the junctions of two vibration sifting beds
2Ultraviolet sterilization apparatus; Ultraviolet source carries out sterilization processing from product 5-20cm to flavor pack, and flavor pack is overturn the process of the one vibration sifting bed from last vibratory sieve bed to the back; Each surface of flavor pack can be comprehensively shone in ultraviolet ray, and bactericidal effect is better; The device cover of semicircular arc is uv reflectance well, strengthens ultraviolet irradiation intensity, can utilize ultraviolet ray fully, and bactericidal effect is good.Between the ultraviolet source of ultraviolet sterilization apparatus and control circuit, power governor is set, can adjusts ultraviolet intensity through amount, allow this device can guarantee that bactericidal effect do not waste electric energy again based on the product of headend equipment.This preparation method both can guarantee the nutriment local flavor and the mouthfeel of flavor pack; Reach food security standard; Also can reduce simultaneously the total plate count on the flavor pack, simple, efficient comprehensively sterilization, the complete National standard of total plate count of the flavor pack after this method is handled.
Embodiment 3
After the flavor pack packing;, pasteurize reaches food security standard after handling; Handling cool to room temperature through water-cooled; The continuous shaking sifting bed vibration that cooling back flavor pack is formed through the vibration sifting bed of 30-200 time/min of 3-10 platform vibration frequency, Oscillation Amplitude 2-5cm, the moisture of doing on the flavor pack is comprehensively trembled in flavor pack is not stopped on the vibration sifting bed in vibration processes jump, upset fast; Postmedian at the vibration sifting bed carries out the dry tack free processing through air-dry apparatus, in the end on two vibration sifting beds 2 uitraviolet intensity 200-1800mw.s/ cm is installed respectively
2Ultraviolet sterilization apparatus; Ultraviolet source is from product 5-20cm; Raise the upper surface of material bag at last vibration sifting bed and can fully accept ultraviolet irradiation, flavor pack can be overturn to the process of next vibration sifting bed from a last vibration sifting bed, raises another surface of material bag at next vibration sifting bed and can accept ultraviolet ray irradiation-sterilize fully again; Two ultraviolet sterilization apparatus can make each surface of flavor pack can both obtain ultraviolet ray irradiation-sterilize fully, and bactericidal effect is better; The device cover of semicircular arc is uv reflectance well, strengthens ultraviolet irradiation intensity, can utilize ultraviolet ray fully, and bactericidal effect is good.Between the ultraviolet source of ultraviolet sterilization apparatus and control circuit, power governor is set, can adjusts ultraviolet intensity through amount, allow this device can guarantee that bactericidal effect do not waste electric energy again based on the product of headend equipment.This preparation method both can guarantee the nutriment local flavor and the mouthfeel of flavor pack; Reach food security standard; Also can reduce simultaneously the total plate count on the flavor pack, simple, efficient comprehensively sterilization, the complete National standard of total plate count of the flavor pack after this method is handled.
Claims (3)
1. the preparation method of a condiment for instant noodles bag may further comprise the steps:
1. packaged flavor pack adopts pasteurize to handle, and extends the shelf life;
2. the flavor pack of 1. handling through step is cooled off cool to room temperature with normal-temperature water;
3. the continuous shaking sifting bed of cooled flavor pack through forming by 3-10 platform vibration sifting bed; The vibration frequency of continuous shaking sifting bed is 30-200 time/min; Oscillation Amplitude is 2-5 cm; Than a back vibratory sieve height of bed 5-10cm, the moisture of doing on the flavor pack is trembled in upset, jump that flavor pack is not stopped in the running on the vibration sifting bed at the bottom of last the vibration sifting bed bed;
4. surface moisture being trembled dried flavor pack basically carries out the flavor pack dry tack free through the air-dry apparatus of continuous shaking sifting bed postmedian and handles;
In the end the junction of two vibration sifting beds is provided with 1 ultraviolet sterilization apparatus; The semicircle device cover of this ultraviolet sterilization apparatus is connected with support by bolt; Support is not independently installed and is connected with the vibration sifting bed; It is inner that ultraviolet light source is installed on the device cover, and ultraviolet source is 5-20cm from the distance of product, and is connected with control circuit; Ultraviolet radiation preventing baffle plate or window-blind are connected with the device cover by rotatable installation shaft in device cover both sides, adopt ultraviolet sterilization apparatus to carry out the outsourcing sterilization processing the dry flavor pack in surface.
2. the preparation method of a kind of condiment for instant noodles bag according to claim 1; It is characterized in that in the end on two vibration sifting beds 2 ultraviolet sterilization apparatus are set, the semicircle device cover of ultraviolet sterilization apparatus is connected with support through bolt; Support is not independently installed and is connected with the vibration sifting bed; It is inner that ultraviolet light source is installed on the device cover, and ultraviolet source is 5-20cm from the distance of product, and is connected with control circuit; Ultraviolet radiation preventing baffle plate or window-blind are connected with the device cover through rotatable installation shaft in device cover both sides, adopt ultraviolet sterilization apparatus to carry out the outsourcing sterilization processing the dry flavor pack in surface.
3. ultraviolet sterilization apparatus according to claim 1 and 2 is characterized in that, between ultraviolet light source and control circuit, power governor is set, and regulates uitraviolet intensity according to the amount of passing through of headend equipment product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101493229A CN102224971B (en) | 2011-06-04 | 2011-06-04 | Producing method of instant noodle sauce bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101493229A CN102224971B (en) | 2011-06-04 | 2011-06-04 | Producing method of instant noodle sauce bag |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102224971A CN102224971A (en) | 2011-10-26 |
| CN102224971B true CN102224971B (en) | 2012-08-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101493229A Expired - Fee Related CN102224971B (en) | 2011-06-04 | 2011-06-04 | Producing method of instant noodle sauce bag |
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| PT3345491T (en) * | 2016-11-21 | 2021-07-26 | Nortindal Sea Products S L | Process using a heat sterilisation treatment to preserve the ink of coleoid cephalodo molluscs |
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| CN1099256C (en) * | 2000-10-27 | 2003-01-22 | 赵云发 | Disinfecting method and equipment for food products, agricultural products and sideline products |
| CN101283766A (en) * | 2007-04-11 | 2008-10-15 | 邢小兰 | Konjak instant noodles and its preparation method |
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