CN102308956A - Method for processing weakly acidic normal temperature fresh-keeping wet noodles - Google Patents
Method for processing weakly acidic normal temperature fresh-keeping wet noodles Download PDFInfo
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- CN102308956A CN102308956A CN201110221397A CN201110221397A CN102308956A CN 102308956 A CN102308956 A CN 102308956A CN 201110221397 A CN201110221397 A CN 201110221397A CN 201110221397 A CN201110221397 A CN 201110221397A CN 102308956 A CN102308956 A CN 102308956A
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Abstract
The invention discloses a method for processing weakly acidic normal temperature fresh-keeping wet noodles. The method adopts added natural nisin as an antiseptic, and adopts processes of post-slaking, post-washing, alcohol spraying and packaging with high resistance and isolation film bags, and a high temperature and short time sterilization technique to produce, so a problem of "souring" of the noodles caused by an acid dipping technology for reaching a shelf-life of traditional wet noodles in later processes is avoided, thereby shortages of soft rotten and non-chewy noodles caused by high temperature and long time sterilization in the later processes are solved.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of subacidity normal-temperature fresh-keeping wetted surface.
Background technology
The tradition wetted surface is flour and water to be mixed first kneading become dough, then dough is processed into sheet after, use noodle cutter to be cut into long noodles shape, get into poach, acidleach then, pack sterilization then after, the back packing of weighing is gone on the market.But the wetted surface moisture is higher, and at normal temperatures, particularly under the environment of summer high-temperature, fresh-keeping wet noodle very easily produces and turns sour and mouldy iso-metamorphism phenomenon, and the shelf-life is short.Traditional wetted surface processing method is to soak for a long time with lactic acid or other organic acids, improves the acidity of wetted surface, reduces the pH value of wetted surface, and sterilizes for a long time through high temperature, reaches to keep its product stay-in-grade purpose.
Summary of the invention
Though the available flavoring of tart flavour of conventional wetted surface hides, but still can stay the impression of " face has been broken " to the consumer, and the soft mashed mouthfeel of noodles and the mouthfeel chewiness and the meta-alkalescence taste of traditional home-style noodles there is very big difference, make the consumer be difficult for accepting by mistake.Technical problem to be solved by this invention provides a kind of processing method of subacidity normal-temperature fresh-keeping wetted surface, and this method is not added any, and the product of producing is not had any pollution.In the end product quality that has guaranteed wetted surface, do not adopt acidleach, reduced the acidity of wetted surface, improved the pH value of wetted surface, to avoid causing noodles to turn sour, mouthfeel descends; And the shortening sterilizing time, to avoid when sterilizing, causing wetted surface generation slaking excessive, cause the noodles deliquescing, the shortcoming of no chewiness.
" sterilized water " that the present invention uses is meant that running water filters, ensures public security and filter, the pure water that makes through osmosis filtration again through more medium filter filtration, active carbon filter.
Processing method according to the invention is preferably carried out at the factory that reaches the GMP requirement, and wherein road, back poach preferably reaches the sanitary standard requirement of thousand grades of dust-free workshops to packaging process.Industrial water all adopts pure water.In all process, all adopt ultraviolet ray that environment, process, process equipment are sterilized.Because wetted surface according to the invention is a normal-temperature fresh-keeping, thus time and temperature in order to reduce sterilization in the later process better, also for improving the mouthfeel of wetted surface, so reduce issuable microbiological contamination in the production process as far as possible.
Technical scheme that the present invention adopts is:
A kind of processing method of subacidity normal-temperature fresh-keeping wetted surface, this method may further comprise the steps:
(1) prepares raw material according to following weight parts
150～200 parts in flour; 0.025～0.075 part of nisin
5～7.5 parts of salt; 0.16～0.3 part in sodium carbonate;
6～15 parts of Glutens; 60～87 parts of pure water
0.5～1.5 part of sodium phosphate trimer; 18～36 parts of acetate starch
0.01～0.45 part of propane diols; 4～9 parts of D-sorbitol solutions
It is anticorrosion to adopt novel natural biological antiseptic agent nisin to carry out, and to reach the effect of anti-corrosive fresh-keeping, changes tradition and reaches the fresh-keeping method of wetted surface with acidleach.
(2) vacuum and face
Said flour, Gluten and amyl acetate starch are sieved; Add the vacuum dough mixing machine; Then said nisin, sodium carbonate, salt, sodium phosphate trimer, propane diols and D-sorbitol solution are dissolved in suction dough mixing machine behind the pure water of above-mentioned weight portion; With all raw material mixing and stirring, it is for use to form fragmentary dough.
(3) post cure of dough
The fragmentary dough for preparing is carried out the slaking first time earlier, be pressed into wearing of 2～5cm through tablet press machine then, more said wearing through aging machine carried out the slaking second time; Wherein, said slaking first time condition is for to leave standstill 10～20min with said dough, and curing temperature is 20～35 ℃; The condition of the said slaking second time is 5～10 rev/mins for the aging machine rotating speed, and the time is 10～15 minutes, and curing temperature is 30～40 ℃, humidity 80～95%.
(4) moulding of wetted surface, cut-out
Process dough sheet through wearing behind the post cure, then with dough sheet slitting, cutting through pressure roller compressing tablet and compound calendering.
(5) poach
Noodles after the cutting carry out poach through precooker, 90～100 ℃ of poach temperature, time 2～5min.
(6) secondary water washing
Wetted surface bar washing 1～2min after adopting 0～5 ℃ cryogenic sterile water to poach shrinks wetted surface bar surface rapidly, flush away mucus, reduce temperature, effectively prevent adhesion between noodles.And then adopt 15～25 ℃ normal temperature sterilized water that noodles are washed 1～2min, make noodles return to normal temperature.Because cold and hot speed-shifting is exceedingly fast, upset starch molecule, effectively prevented the aging of starch.
(7) alcohol spray, packing
With the wetted surface bar after the washing, through alcohol spray sterilizing unit, use the alcohol spray 2～5S of concentration as 75-80%, kill most of microorganism on wetted surface surface, to reduce the time of road, back high-temperature short-time sterilization.Adopt three layers of laminated film bag packing again, seal.
(8) steam high temperature, short time sterilization
Packaged fresh-keeping wet noodle is got into steam high temperature machine, 110～121 ℃ of vapor (steam) temperatures, time 30～45S.Because oneself kills most of microorganism in step (7); For the difficult bacillus that kills; Adopt steam high temperature, short time sterilization technology, make product keep promptly reaching noodles flexible, chewiness and mouthfeel preferably, make product reach the good result of commercial sterilization again.
(9) cooling
The sterilized antistaling wetted surface that step (8) is made adopts the cooling of cold water spray.To avoid wetted surface, cause the wetted surface deliquescing, no chewiness long-time vexed the boiling of high temperature.Be the fresh-keeping wet noodle finished product after the cooling of wetted surface cold water.
Further, in the step (2), in vacuum and the face process, pressure is that 8～22KPa and face time are 15～30 min, and moisture is 25～35% in the said fragmentary dough.
Further, in the step (4), behind the said compression molding, dough sheet thickness is 0.7～1.2mm.
Further, in the step (5), said precooker is the tunnel type precooker.
Further; In the step (7), three layers of laminated film bag are polyethylene/polyvinylidene chloride/three layers of laminated film bag of polypropylene, oriented polypropylene/polyethylene/three layers of laminated film bag of un-stretched polypropylene, polyester/polyvinylidene chloride/three layers of laminated film bag of polyethylene, polyester/glassine paper/three layers of laminated film bag of polyethylene or glassine paper/aluminium foil/three layers of laminated film bag of polyethylene.
The present invention has the following advantages:
Subacidity normal-temperature fresh-keeping wetted surface provided by the present invention is to adopt to add natural nisin as anticorrisive agent; And adopt post cure, secondary water washing, alcohol spray, high-barrier scrapping off film bag packing and high temperature, short time sterilization technology to produce; Avoided in the middle of later process adopting the technology of acidleach, and made the generation of the problem that noodles " turn sour " in order to make traditional wetted surface reach the shelf-life.Solved in later process the shortcoming of soft mashed, the no chewiness of the noodles that adopt the long-time sterilization of high temperature and cause.The present invention does not add the anticorrisive agent of any chemical synthesis in process of production, and the product of producing is not had any pollution, in the shelf life that has guaranteed fresh-keeping wet noodle, improves the quality of product.
The specific embodiment
Embodiment 1A kind of processing method of subacidity normal-temperature fresh-keeping wetted surface the steps include:
(1) prepares raw material according to following weight parts
150 parts in flour; 0.025 part of nisin
5 parts of salt; 0.16 part in sodium carbonate;
6 parts of Glutens; 60 parts of pure water
0.5 part of sodium phosphate trimer; 18 parts of acetate starch
0.01 part of propane diols; 4 parts of D-sorbitol solutions
(2) vacuum and face
Said flour, Gluten and amyl acetate starch are sieved; Add the vacuum dough mixing machine; Then said nisin, sodium carbonate, salt, sodium phosphate trimer, propane diols and D-sorbitol solution are dissolved in suction dough mixing machine behind the pure water of above-mentioned weight portion; With all raw material mixing and stirring, it is for use to form fragmentary dough;
(3) post cure of dough
The fragmentary dough for preparing is carried out the slaking first time earlier, be pressed into wearing of 2cm through tablet press machine then, more said wearing through aging machine carried out the slaking second time; Wherein, said slaking first time condition is for to leave standstill 10min with said dough, and curing temperature is 35 ℃; The condition of the said slaking second time is 5 rev/mins for the aging machine rotating speed, and the time is 15 minutes, and curing temperature is 30 ℃, humidity 95%;
(4) moulding of wetted surface, cut-out
Through wearing through pressure roller compressing tablet and compound calendering behind the post cure, its dough sheet thickness is 0.7mm behind the compression molding, then adopts noodle cutter to carry out slitting, quantitatively cutting;
(5) poach
Noodles after the cutting carry out poach through the tunnel type precooker, 90 ℃ of poach temperature, time 5min;
(6) secondary water washing
Wetted surface bar washing 2min after adopting 0 ℃ cryogenic sterile water to poach, and then adopt 15 ℃ normal temperature sterilized water that noodles are washed 2min;
(7) alcohol spray, packing
With the wetted surface bar after the washing, through alcohol spray sterilizing unit, use concentration is 75% alcohol spray 5S, adopts polyethylene/polyvinylidene chloride/three layers of laminated film bag packing of polypropylene again, seals;
(8) steam high temperature, short time sterilization
Packaged fresh-keeping wet noodle is got into steam high temperature machine, 110 ℃ of vapor (steam) temperatures, time 45S;
(9) cooling
The sterilized antistaling wetted surface that step (8) is made adopts the cooling of cold water spray to be finished product.
Embodiment 2A kind of processing method of subacidity normal-temperature fresh-keeping wetted surface the steps include:
(1) prepares raw material according to following weight parts
200 parts in flour; 0.075 part of nisin
7.5 parts of salt; 0.3 part in sodium carbonate;
15 parts of Glutens; 87 parts of pure water
1.5 parts of sodium phosphate trimers; 36 parts of acetate starch
0.45 part of propane diols; 9 parts of D-sorbitol solutions
(2) vacuum and face
Said flour, Gluten and amyl acetate starch are sieved; Add the vacuum dough mixing machine; Then said nisin, sodium carbonate, salt, sodium phosphate trimer, propane diols and D-sorbitol solution are dissolved in suction dough mixing machine behind the pure water of above-mentioned weight portion; With all raw material mixing and stirring, it is for use to form fragmentary dough;
(3) post cure of dough
The fragmentary dough for preparing is carried out the slaking first time earlier, be pressed into wearing of 5cm through tablet press machine then, more said wearing through aging machine carried out the slaking second time; Wherein, said slaking first time condition is for to leave standstill 20min with said dough, and curing temperature is 20 ℃; The condition of the said slaking second time is 10 rev/mins for the aging machine rotating speed, and the time is 10 minutes, and curing temperature is 40 ℃, humidity 80%;
(4) moulding of wetted surface, cut-out
Through wearing through its dough sheet thickness behind pressure roller compressing tablet and the compound calendering compression molding to be 1.2mm, then to adopt noodle cutter to carry out slitting, quantitatively cutting behind the post cure;
(5) poach
Noodles after the cutting carry out poach through precooker, 100 ℃ of poach temperature, time 2min;
(6) secondary water washing
Wetted surface bar washing 1min after adopting 5 ℃ cryogenic sterile water to poach, and then adopt 25 ℃ normal temperature sterilized water that noodles are washed 1min;
(7) alcohol spray, packing
With the wetted surface bar after the washing, through alcohol spray sterilizing unit, use concentration is 80% alcohol spray 5S, adopts oriented polypropylene/polyethylene/three layers of laminated film bag packing of un-stretched polypropylene again, seals;
(8) steam high temperature, short time sterilization
Packaged fresh-keeping wet noodle is got into steam high temperature machine, 121 ℃ of vapor (steam) temperatures, time 30S;
(9) cooling
The sterilized antistaling wetted surface that step (8) is made adopts the cooling of cold water spray to be finished product.
Embodiment 3A kind of processing method of subacidity normal-temperature fresh-keeping wetted surface the steps include:
(1) prepares raw material according to following weight parts
180 parts in flour; 0.050 part of nisin
6.5 parts of salt; 0.2 part in sodium carbonate;
10 parts of Glutens; 70 parts of pure water
1.0 parts of sodium phosphate trimers; 20 parts of acetate starch
0.30 part of propane diols; 6 parts of D-sorbitol solutions
(2) vacuum and face
Said flour, Gluten and amyl acetate starch are sieved; Add the vacuum dough mixing machine; Then said nisin, sodium carbonate, salt, sodium phosphate trimer, propane diols and D-sorbitol solution are dissolved in suction dough mixing machine behind the pure water of above-mentioned weight portion; With all raw material mixing and stirring, it is for use to form fragmentary dough;
(3) post cure of dough
The fragmentary dough for preparing is carried out the slaking first time earlier, be pressed into wearing of 3cm through tablet press machine then, more said wearing through aging machine carried out the slaking second time; Wherein, said slaking first time condition is for to leave standstill 15min with said dough, and curing temperature is 30 ℃; The condition of the said slaking second time is 8 rev/mins for the aging machine rotating speed, and the time is 12 minutes, and curing temperature is 35 ℃, humidity 90%;
(4) moulding of wetted surface, cut-out
Through wearing through its dough sheet thickness behind pressure roller compressing tablet and the compound calendering compression molding to be 1.0mm, then to adopt noodle cutter to carry out slitting, quantitatively cutting behind the post cure;
(5) poach
Noodles after the cutting carry out poach through precooker, 95 ℃ of poach temperature, time 3min;
(6) secondary water washing
Wetted surface bar washing 1min after adopting 4 ℃ cryogenic sterile water to poach, and then adopt 20 ℃ normal temperature sterilized water that noodles are washed 2min;
(7) alcohol spray, packing
With the wetted surface bar after the washing, through alcohol spray sterilizing unit, use concentration is 80% alcohol spray 5S, adopts polyester/polyvinylidene chloride/three layers of laminated film bag packing of polyethylene again, seals;
(8) steam high temperature, short time sterilization
Packaged fresh-keeping wet noodle is got into steam high temperature machine, 121 ℃ of vapor (steam) temperatures, time 45S;
(9) cooling
The sterilized antistaling wetted surface that step (8) is made adopts the cooling of cold water spray to be finished product.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (5)
1. the processing method of a subacidity normal-temperature fresh-keeping wetted surface is characterized in that, this method may further comprise the steps:
(1) prepares raw material according to following weight parts
150～200 parts in flour; 0.025～0.075 part of nisin
5～7.5 parts of salt; 0.16～0.3 part in sodium carbonate;
6～15 parts of Glutens; 60～87 parts of pure water
0.5～1.5 part of sodium phosphate trimer; 18～36 parts of acetate starch
0.01～0.45 part of propane diols; 4～9 parts of D-sorbitol solutions
(2) vacuum and face
Said flour, Gluten and amyl acetate starch are sieved; Add the vacuum dough mixing machine; Then said nisin, sodium carbonate, salt, sodium phosphate trimer, propane diols and D-sorbitol solution are dissolved in suction dough mixing machine behind the pure water of above-mentioned weight portion; With all raw material mixing and stirring, it is for use to form fragmentary dough;
(3) post cure of dough
The fragmentary dough for preparing is carried out the slaking first time earlier, be pressed into wearing of 2～5cm through tablet press machine then, more said wearing through aging machine carried out the slaking second time; Wherein, said slaking first time condition is for to leave standstill 10～20min with said dough, and curing temperature is 20～35 ℃; The condition of the said slaking second time is 5～10 rev/mins for the aging machine rotating speed, and the time is 10～15 minutes, and curing temperature is 30～40 ℃, humidity 80～95%;
(4) moulding of wetted surface, cut-out
Process dough sheet through wearing behind the post cure, then with dough sheet slitting, cutting through pressure roller compressing tablet and compound calendering;
(5) poach
Noodles after the cutting carry out poach through precooker, 90～100 ℃ of poach temperature, time 2～5min;
(6) secondary water washing
Wetted surface bar washing 1～2min after adopting 0～5 ℃ cryogenic sterile water to poach, and then adopt 15～25 ℃ normal temperature sterilized water to noodles washing 1～2min;
(7) alcohol spray, packing
With the wetted surface bar after the washing, through alcohol spray sterilizing unit, use the alcohol spray 2～5S of concentration as 75-80%, adopt three layers of laminated film bag packing again, seal;
(8) steam high temperature, short time sterilization
Packaged fresh-keeping wet noodle is got into steam high temperature machine, 110～121 ℃ of vapor (steam) temperatures, time 30～45S;
(9) cooling
The sterilized antistaling wetted surface that step (8) is made adopts the cooling of cold water spray.
2. the processing method of subacidity normal-temperature fresh-keeping wetted surface according to claim 1 is characterized in that, in the step (2), in vacuum and the face process, pressure is that 8～22KPa and face time are 15～30 min, and moisture is 25～35% in the said fragmentary dough.
3. the processing method of subacidity normal-temperature fresh-keeping wetted surface according to claim 1 is characterized in that, in the step (4), behind the said compression molding, dough sheet thickness is 0.7～1.2mm.
4. the processing method of subacidity normal-temperature fresh-keeping wetted surface according to claim 1 is characterized in that, in the step (5), said precooker is the tunnel type precooker.
5. the processing method of subacidity normal-temperature fresh-keeping wetted surface according to claim 1; It is characterized in that; In the step (7), three layers of laminated film bag are polyethylene/polyvinylidene chloride/three layers of laminated film bag of polypropylene, oriented polypropylene/polyethylene/three layers of laminated film bag of un-stretched polypropylene, polyester/polyvinylidene chloride/three layers of laminated film bag of polyethylene, polyester/glassine paper/three layers of laminated film bag of polyethylene or glassine paper/aluminium foil/three layers of laminated film bag of polyethylene.
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Cited By (15)
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| CN103478558A (en) * | 2013-09-11 | 2014-01-01 | 西安大成玉米制品有限责任公司 | Yao corn stirring paste process |
| CN103976261A (en) * | 2014-05-16 | 2014-08-13 | 北京牛大美食文化有限公司 | Large-scale production and preparation method for Lanzhou stretched noodles |
| CN105109835A (en) * | 2015-08-04 | 2015-12-02 | 凌烈根 | Packaging bag for fresh noodles |
| CN106036354A (en) * | 2016-06-22 | 2016-10-26 | 湖南省振华食品检测研究院 | Udon noodle freshness-retaining fluid as well as application thereof and udon noodle production method |
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| CN106173944A (en) * | 2016-07-08 | 2016-12-07 | 武汉大汉口食品有限公司 | A kind of ripe long-life noodles of alkalescence and production method thereof |
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| WO2018176271A1 (en) * | 2017-03-29 | 2018-10-04 | 深圳市配天机器人技术有限公司 | Food production line and food processing method |
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN109090469A (en) * | 2017-06-21 | 2018-12-28 | 内蒙古麦唯力农牧科技有限公司 | Fresh-retaining noodles and production method |
| CN109874978A (en) * | 2019-03-05 | 2019-06-14 | 浙江省海洋水产研究所 | A kind of wet face processing technology of squid |
| CN111149992A (en) * | 2020-01-09 | 2020-05-15 | 南京农业大学 | Instant fresh noodles and processing method thereof |
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| CN103976261A (en) * | 2014-05-16 | 2014-08-13 | 北京牛大美食文化有限公司 | Large-scale production and preparation method for Lanzhou stretched noodles |
| CN105109835A (en) * | 2015-08-04 | 2015-12-02 | 凌烈根 | Packaging bag for fresh noodles |
| CN106036354A (en) * | 2016-06-22 | 2016-10-26 | 湖南省振华食品检测研究院 | Udon noodle freshness-retaining fluid as well as application thereof and udon noodle production method |
| CN106107504A (en) * | 2016-07-08 | 2016-11-16 | 武汉大汉口食品有限公司 | A kind of ripe long-life noodles and preservation method thereof |
| CN106173944A (en) * | 2016-07-08 | 2016-12-07 | 武汉大汉口食品有限公司 | A kind of ripe long-life noodles of alkalescence and production method thereof |
| WO2018176271A1 (en) * | 2017-03-29 | 2018-10-04 | 深圳市配天机器人技术有限公司 | Food production line and food processing method |
| CN109090469A (en) * | 2017-06-21 | 2018-12-28 | 内蒙古麦唯力农牧科技有限公司 | Fresh-retaining noodles and production method |
| CN108077752A (en) * | 2018-02-28 | 2018-05-29 | 武汉轻工大学 | A kind of pre-packaged ripe wet scissors face and preparation method thereof |
| CN108378265A (en) * | 2018-04-16 | 2018-08-10 | 齐鲁工业大学 | A method of extending the long-life noodles shelf-life |
| CN108378265B (en) * | 2018-04-16 | 2021-05-28 | 齐鲁工业大学 | Method for prolonging shelf life of fresh wet noodles |
| CN108669446A (en) * | 2018-05-03 | 2018-10-19 | 四川东方主食产业技术研究院 | A kind of long-life noodles store and processing production method |
| CN109874978A (en) * | 2019-03-05 | 2019-06-14 | 浙江省海洋水产研究所 | A kind of wet face processing technology of squid |
| CN111149992A (en) * | 2020-01-09 | 2020-05-15 | 南京农业大学 | Instant fresh noodles and processing method thereof |
| CN114304494A (en) * | 2020-09-28 | 2022-04-12 | 白象食品股份有限公司 | Fresh-keeping method of high-moisture cooked wet noodles |
| CN115590148A (en) * | 2022-10-13 | 2023-01-13 | 河北今中道食品有限公司（Cn） | Fresh-keeping preparation process of fresh noodles |
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