CN103005294A - Fresh-wet noodle color protecting method - Google Patents
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Abstract
The invention discloses a fresh-wet noodle color protecting method. The method includes the steps: performing microwave treatment for flour for 60-180 seconds before dough kneading, and controlling the discharge temperature at 75-85 DEG C so as to passivate polyphenol oxidase in the flour; adding starch acetate accounting for 5-8% of the mass of the flour, fumaric acid accounting for 0.03-0.06% of the mass of the flour and sterile water accounting for 33-40% of the mass of the flour during dough kneading, and performing vacuum dough kneading for 5-10min; performing composite rolling for kneaded doughs for three times on a noodle maker, and moisturizing and curing for 15-45min; rolling prepared dough strips into pieces on the noodle maker, and slicing so that wet noodles 2.0mm in width and 1.0mm in thickness are formed; and disposing the wet noodles under an ultraviolet lamp for sterilization for 20-40min, performing aseptic packaging and performing cold preservation for the packaged noodles at 4 DEG C. The fresh-wet noodles prepared by the method have the advantages that an L*value reaches 85.7-89.8, an a* value is decreased to 0.6-1.2 and a b* value is decreased to 13.1-14.2, while in a blank group, an L*value is 81, an a* value is 1.6 and a b* value is 17, and accordingly browning of the fresh-wet noodles is effectively inhibited, and the quality guarantee period of the fresh-wet noodles at the 4 DEG C reaches 20-28 days.
Description
Technical field
The present invention relates to a kind of method that prevents from giving birth to fresh-wet noodle variable color in storage, belong to fresh wetted surface manufacture field.
Background technology
Fresh wetted surface is called as " the 4th generation instant noodles ", is take wheat flour as primary raw material, through and the noodles that form of face, slaking, compressing tablet, slitting, packing.Compare with cladding face, that fresh wetted surface has is tasty and refreshing, chew strength, face thick flavor, the advantage such as convenient of cooking; Compare with fried instant noodle, fresh flour more can satisfy the dietary requirements of consumer health, nutrition.Fresh wetted surface industry appears at the earliest Japan and is rapidly developed; In China, fresh wetted surface industry is in the starting stage, and the shared market share is also little, and very large development space is also arranged at home.
Give birth to fresh-wet noodle and just made relatively light of color and luster, integral body is creamy white, but after placement after a while, Noodle color is dimmed gradually, the taupe material occurs, has a strong impact on the exterior quality of noodles, Here it is common browning phenomenon.Domestic and international many research datas show: polyphenol oxidase is one of principal element that causes Flour product generation browning phenomenon.In addition, the factors such as the impact of the application of the quality of wheat flour, food additives, processing conditions, storage temperature also can cause Flour product generation brown stain.
The color protecting method of fresh wetted surface mainly is brown stain two aspects that produce from the control brown stain that causes of polyphenol oxidase and non-enzyme factor.At present method commonly used mainly adopts physics, chemistry and the mode such as biological to control the generation of brown stain, following methods is generally arranged: add pretreatment process in the manufacturing process of bright wetted surface; Under the prerequisite of guaranteed quality, adopt heat-treating methods to suppress polyphenol oxidase activity, reduce the brown stain that is caused by polyphenol oxidase; An amount of inhibitor that adds suppresses polyphenol oxidase activity, thus controlling enzymatic browning; Adopt suitable flouring technology to control brown stain.At present, bright wetted surface production industry lacks more effective browning inhibitor, thus application is convenient, safely and efficiently bright wetted surface to protect the look modifying agent very important to promoting fresh wetted surface industry development.
The domestic look of research protect to(for) living fresh-wet noodle mainly is confined to adopt single reagent to prevent the brown stain of noodles, and the people such as Zhou Wenhua are by strict control finished product moisture and add the color and luster that suitable converted starch keeps fresh wetted surface.Studies show that: give birth to the moisture of fresh-wet noodle 22%～30%, the converted starch addition can keep the color and luster of noodles 8% the time.The people such as former, Chen Gengshi have studied the whiteness effect that ascorbic acid strengthens wheat flour and its products.By studies show that: in flour, add ascorbic acid and have certain effect to preventing the flour brown stain, can be used for prolonging the flour shelf life, and can be used as the brightening agent of noodle production, but GB2760-2011 has forbidden using ascorbic acid in giving birth to the wetted surface goods.The present invention intends adopting microwave treatment and chemical method to combine to reach delaying the noodles brown stain, improves the purpose of noodles organoleptic quality.
Summary of the invention
The object of the present invention is to provide a kind of method that prevents from giving birth to fresh-wet noodle variable color in storage.
The technological process of production of the present invention is as follows:
Flour → microwave treatment → adding acetate starch, fumaric acid and water → and face → slaking → roll sheet → slitting → ultraviolet sterilization → packing → refrigeration
Raw material used in the present invention:
Flour, acetate starch, fumaric acid
Concrete production technology of the present invention:
(1) flour microwave treatment: flour is with in front, first in microwave flour sterilization machine, carry out microwave treatment, the flour thickness that requirement enters microwave processing equipment is 1cm～6cm, microwave treatment time is 60s～180s, the flour tapping temperature is controlled between 75 ℃～85 ℃, with the polyphenol oxidase in the passivation flour;
The industrial microwave centre frequency of international regulation is 915MHz and 2450MHz at present, and microwave frequency commonly used is 2450MHz;
(2) and face: take by weighing a certain amount of flour, the acetate starch, 0.03%～0.06% fumaric acid and 33%～40% the sterilized water that add flour quality 5%～8% carry out vacuum and face, Mixing time 5min～10min.Observe dough during with face and form state, agglomerating if the dough particle diameter that forms at 1cm～3cm, is held, and do not scatter after loosing one's grip, illustrate that amount of water is suitable.If become the loose sand shape with the dough that becomes, illustrate that amount of water is very few, should increase amount of water 2%～4%; If with formation bulk dough behind the face, illustrate that amount of water is too much, should reduce amount of water 2%～4%.Suitable amount of water is the key that guarantees noodle color and quality;
(3) slaking
Adjust the roller spacing of flour stranding machine, take out the face piece of becoming reconciled compound calendering three times on flour stranding machine, then will wear moisturizing slaking 15min～45min after the compound calendering;
(4) roll sheet
To wear and put into flour stranding machine, and adjust the roller spacing of flour stranding machine and roll sheet, making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
(5) slitting
On flour stranding machine, the dough sheet for preparing is cut into wide 2.0 ± 0.05mm, the wetted surface bar of thick 1.0 ± 0.05mm;
(6) ultraviolet sterilization
Noodles are placed sterilization processing 20min～40min under the uviol lamp, then carry out aseptic packaging, the product after the packing places under 4 ℃ of conditions and refrigerates.
Below be that some improve the optimization technique means in the technical scheme:
Among the described step ⑵, the acetate starch of adding flour quality 8%, 0.06% fumaric acid and the sterilized water of 35%-38% carry out vacuum and face.
Among the described step ⑶, will wear moisturizing slaking 25min～35min after the compound calendering.
Among the described step ⑹, the wetted surface bar is placed sterilization processing 25min～35min under the uviol lamp.
Utilize production technology processing of the present invention to give birth to fresh-wet noodle, the L* value of giving birth to fresh-wet noodle reaches 85.7～89.8, the a* value drops to 0.6-1.2, the b* value drops to 13.1-14.2, is 81 and do not adopt the L* value of the blank group of above-mentioned technique, and the a* value is 1.6, the b* value is 17, the color and luster of giving birth to fresh-wet noodle has had obvious improvement, and browning phenomenon has obtained effective inhibition, and product reaches 20-28 days 4 ℃ of lower shelf-lifves of condition.
The specific embodiment
Embodiment one:
Composition of raw materials: flour 100kg, acetate starch 5kg, fumaric acid 0.05kg, sterilized water 33kg; Below among each embodiment flour all can adopt medium strength flour;
Procedure of processing:
⑴ flour carries out microwave treatment first with in front in microwave flour sterilization machine, the material thickness that enters microwave sterilization machine is 2cm, and microwave treatment time is 90s;
⑵ be dissolved in acetate starch and fumaric acid in the sterilized water, then adds to carry out vacuum and face, Mixing time 8min in the flour;
⑶ adjust the roller spacing of flour stranding machine, takes out the face piece of becoming reconciled compound calendering three times on flour stranding machine, then will wear moisturizing slaking 45min after the compound calendering;
⑷ will wear and put into flour stranding machine, adjust flour stranding machine roller spacing and roll sheet, and making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
⑸ be cut into wide 2.0 ± 0.05mm with the dough sheet for preparing on flour stranding machine, the wetted surface bar of thick 1.0 ± 0.05mm;
⑹ place sterilization processing 20min under the uviol lamp with noodles, then carries out aseptic packaging, and the product after the packing places under 4 ℃ of conditions and refrigerates.
This scheme is applied in the production technology of living fresh-wet noodle, the L* value of giving birth to fresh-wet noodle reaches 85.7, a* value and drops to 0.8, b* value and drop to 14.2, and product reaches 20 days 4 ℃ of lower shelf-lifves of condition.
Embodiment two:
Composition of raw materials:
Flour 100kg, acetate starch 8kg, fumaric acid 0.06kg, sterilized water 38kg;
Procedure of processing:
Flour carries out microwave treatment first with in front in microwave flour sterilization machine, the material thickness that enters microwave sterilization machine is 3cm, and microwave treatment time is 120s;
Acetate starch and fumaric acid are dissolved in the sterilized water, then add and carry out vacuum and face, Mixing time 10min in the flour;
Adjust the roller spacing of flour stranding machine, take out the face piece of becoming reconciled compound calendering three times on flour stranding machine, then will wear moisturizing slaking 35min after the compound calendering;
To wear and put into flour stranding machine, and adjust flour stranding machine roller spacing and roll sheet, making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
On flour stranding machine, the dough sheet for preparing is cut into wide 2.0 ± 0.05mm, the wetted surface bar of thick 1.0 ± 0.05mm;
Noodles are placed sterilization processing 35min under the uviol lamp, then carry out aseptic packaging, the product after the packing places under 4 ℃ of conditions and refrigerates.
This scheme is applied in the production technology of living fresh-wet noodle, the L* value of giving birth to fresh-wet noodle reaches 89.8, a* value and drops to 0.6, b* value and drop to 13.1, and product reaches 28 days 4 ℃ of lower shelf-lifves of condition.
Embodiment three:
Composition of raw materials:
Flour 100kg, acetate starch 6kg, fumaric acid 0.03kg, sterilized water 40kg;
Procedure of processing:
Flour carries out microwave treatment first with in front in microwave flour sterilization machine, the material thickness that enters microwave sterilization machine is 6cm, and microwave treatment time is 180s;
Acetate starch and fumaric acid are dissolved in the sterilized water, then add and carry out vacuum and face, Mixing time 5min in the flour;
Adjust the roller spacing of flour stranding machine, take out the face piece of becoming reconciled compound calendering three times on flour stranding machine, then will wear moisturizing slaking 15min after the compound calendering;
To wear and put into flour stranding machine, and adjust flour stranding machine roller spacing and roll sheet, making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
On flour stranding machine, the dough sheet for preparing is cut into wide 2.0 ± 0.05mm, the wetted surface bar of thick 1.0 ± 0.05mm;
Noodles are placed sterilization processing 40min under the uviol lamp, then carry out aseptic packaging, the product after the packing places under 4 ℃ of conditions and refrigerates.
This scheme is applied in the production technology of living fresh-wet noodle, the L* value of giving birth to fresh-wet noodle reaches 87.9, a* value and drops to 1.2, b* value and drop to 14.1, and product reaches 24 days 4 ℃ of lower shelf-lifves of condition.
Embodiment four:
Composition of raw materials:
Flour 100kg, acetate starch 7kg, fumaric acid 0.04kg, sterilized water 35kg;
Procedure of processing:
Flour carries out microwave treatment first with in front in microwave flour sterilization machine, the material thickness that enters microwave sterilization machine is 1cm, and microwave treatment time is 60s;
Acetate starch and fumaric acid are dissolved in the sterilized water, then add and carry out vacuum and face, Mixing time 7min in the flour;
Adjust the roller spacing of flour stranding machine, take out the face piece of becoming reconciled compound calendering three times on flour stranding machine, then will wear moisturizing slaking 25min after the compound calendering;
To wear and put into flour stranding machine, and adjust flour stranding machine roller spacing and roll sheet, making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
On flour stranding machine, the dough sheet for preparing is cut into wide 2.0 ± 0.05mm, the wetted surface bar of thick 1.0 ± 0.05mm;
Noodles are placed sterilization processing 25min under the uviol lamp, then carry out aseptic packaging, the product after the packing places under 4 ℃ of conditions and refrigerates.
This scheme is applied in the production technology of living fresh-wet noodle, the L* value of giving birth to fresh-wet noodle reaches 88.3, a* value and drops to 1.0, b* value and drop to 13.4, and product reaches 26 days 4 ℃ of lower shelf-lifves of condition.
Claims (6)
1. color protecting method of giving birth to fresh-wet noodle comprises following processing step:
(1) flour microwave treatment: flour carries out microwave treatment 60s～180s first with in front in microwave flour sterilization machine, keeps the flour tapping temperature to be controlled between 75 ℃～85 ℃;
(2) and face: take by weighing a certain amount of flour, and add acetate starch, 0.03%～0.06% fumaric acid and 33%～40% the sterilized water of flour quality 5%～8%, carry out vacuum and face 5min～10min;
(3) slaking
Adjust the roller spacing of flour stranding machine, take out the face piece of becoming reconciled compound calendering three times on flour stranding machine, will wear moisturizing slaking 15min～45min after the compound calendering again;
(4) roll sheet
Wearing after the slaking put into flour stranding machine, adjust the roller spacing of flour stranding machine and roll sheet, making the thickness of wearing of last formation is 1.0 ± 0.05 mm;
(5) slitting
On flour stranding machine, the dough sheet for preparing is cut into wide 2.0 ± 0.05mm, the wetted surface bar of thick 1.0 ± 0.05mm;
(6) ultraviolet sterilization
The wetted surface bar is placed sterilization processing 20min～40min under the uviol lamp, then carry out aseptic packaging, the product after the packing places under 4 ℃ of conditions and refrigerates.
2. according to the color protecting method of living fresh-wet noodle claimed in claim 1, it is characterized in that: among the described step ⑴, the microwave treatment frequency is 915MHz or 2450MHz, and the flour thickness that requirement enters microwave processing equipment is 1cm～6cm.
3. according to the color protecting method of living fresh-wet noodle claimed in claim 1, it is characterized in that: among the described step ⑵, the acetate starch of adding flour quality 8%, 0.06% fumaric acid and the sterilized water of 35%-38% carry out vacuum and face.
4. according to the color protecting method of living fresh-wet noodle claimed in claim 1, it is characterized in that: among the described step ⑵, and the dough particle diameter that forms behind the face remains on 1cm～3cm.
5. according to the color protecting method of living fresh-wet noodle claimed in claim 1, it is characterized in that: among the described step ⑶, will wear moisturizing slaking 25min～35min after the compound calendering.
6. according to the color protecting method of living fresh-wet noodle claimed in claim 1, it is characterized in that: among the described step ⑹, the wetted surface bar is placed sterilization processing 25min～35min under the uviol lamp.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211211A (en) * | 2013-04-18 | 2013-07-24 | 江南大学 | Fresh wet surface browning inhibitor and application thereof |
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
| CN105166679A (en) * | 2015-08-31 | 2015-12-23 | 湖南生物机电职业技术学院 | Making method of raw celery wet noodles |
| CN106879933A (en) * | 2017-03-03 | 2017-06-23 | 四川龙旺食品有限公司 | A kind of quick-frozen fresh flour manufacture craft |
| CN108925816A (en) * | 2018-07-27 | 2018-12-04 | 想念食品股份有限公司 | Noodles antioxidant and preparation method, noodles and production method |
| CN111616296A (en) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | Raw wet noodles and preparation process thereof |
| CN112890097A (en) * | 2021-02-01 | 2021-06-04 | 江南大学 | Processing and color protecting method of spinach raw wet noodles |
| CN113115903A (en) * | 2020-01-15 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Method for making fresh wet noodles |
| CN114903143A (en) * | 2022-05-01 | 2022-08-16 | 河南工业大学 | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211211A (en) * | 2013-04-18 | 2013-07-24 | 江南大学 | Fresh wet surface browning inhibitor and application thereof |
| CN103211211B (en) * | 2013-04-18 | 2014-11-05 | 江南大学 | Fresh wet surface browning inhibitor and application thereof |
| CN104982821A (en) * | 2015-06-08 | 2015-10-21 | 南乐红高粱面业科技发展有限公司 | Industrialized hand-pulled convenient stewed noodle processing technology |
| CN105166679A (en) * | 2015-08-31 | 2015-12-23 | 湖南生物机电职业技术学院 | Making method of raw celery wet noodles |
| CN106879933A (en) * | 2017-03-03 | 2017-06-23 | 四川龙旺食品有限公司 | A kind of quick-frozen fresh flour manufacture craft |
| CN108925816A (en) * | 2018-07-27 | 2018-12-04 | 想念食品股份有限公司 | Noodles antioxidant and preparation method, noodles and production method |
| CN113115903A (en) * | 2020-01-15 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Method for making fresh wet noodles |
| CN111616296A (en) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | Raw wet noodles and preparation process thereof |
| CN112890097A (en) * | 2021-02-01 | 2021-06-04 | 江南大学 | Processing and color protecting method of spinach raw wet noodles |
| CN112890097B (en) * | 2021-02-01 | 2023-01-10 | 江南大学 | Processing and color protecting method of spinach raw wet noodles |
| CN114903143A (en) * | 2022-05-01 | 2022-08-16 | 河南工业大学 | Preparation method of alkaline fresh-keeping of instant wet noodles, product and application thereof |
| CN114903143B (en) * | 2022-05-01 | 2023-12-05 | 河南工业大学 | Preparation method, product and application of alkaline fresh-keeping of instant wet noodles |
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Application publication date: 20130403 |