CN103081960A - Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles - Google Patents
Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles Download PDFInfo
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- CN103081960A CN103081960A CN2013100379193A CN201310037919A CN103081960A CN 103081960 A CN103081960 A CN 103081960A CN 2013100379193 A CN2013100379193 A CN 2013100379193A CN 201310037919 A CN201310037919 A CN 201310037919A CN 103081960 A CN103081960 A CN 103081960A
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Landscapes
- Noodles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the technical field of food fresh keeping, and particularly relates to a brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles. In the process of dough kneading, preservative is added, after the dough is manufactured into noodles, the noodles and a deoxidizing agent which is packaged independently well are sealed and saved together by adopting composite packing materials with a low-oxygen-permeation rate. The technology is low in cost of raw materials, little in type, simple in operation, and safe and reliable, and besides, overcomes the phenomena that brown stain and mildew deterioration of common fresh wet noodles are easy to occur under the ambient temperature condition, greatly maintains appearance of the noodles, and prolongs shelf lives of the fresh wet noodles.
Description
Technical field
The invention belongs to the food antiseptic technical field, particularly the anti-brown stain antiseptic fresh-keeping technology of a kind of bright wetted surface.
Background technology
Bright wetted surface is the daily bread that common people generally like, but do not form so far industrialization, main cause is that under normal temperature, fresh-wet noodle brown stain speed is fast, in several hours, aldehydes matter in noodles, be subject to the effect of polyphenol oxidase, series reaction occurs, easily produce the deposit of brown or black, cause the brown stain of noodles, affect product appearance, and noodles at normal temperatures can be putrid and deteriorated rapidly, the edible shelf-life is short.Bright wetted surface water content is high, and the moisture of 30% left and right is generally arranged, and in flour, micro organism quantity and kind are many, and due to before selling not through the overcuring enzyme and sterilizing technique of going out, therefore very easily occur putrid and deterioratedly, storage time is not long; Therefore the nowadays main still workshop-based production of fresh-wet noodle, can only now do cash sale.If employing refrigerating, low temperature is preserved transportation, can delay brown stain speed, extend the shelf life, but it is a lot of that operation cost of enterprises is increased, and these problems are that institute never runs in cooking vermicelli or ripe process, and nice noodles are take bright wetted surface as the best, therefore how extending the shelf life, suppress brown stain has become the fresh-keeping great technical barrier of bright wetted surface, badly influences batch production production and the commercial sales of bright wetted surface.
Summary of the invention
The object of the present invention is to provide a kind of bright wetted surface to prevent the brown stain antiseptic fresh-keeping technology, can extend the shelf-life of bright wetted surface, solve its browning.
The technical solution used in the present invention is as follows:
A kind of bright wetted surface is prevented the brown stain antiseptic fresh-keeping technology, in flour or and the face process in add antistaling agent, jointly seal preservation with independent packaged deoxidier after making noodles.
Described antistaling agent weight portion is composed as follows: kojic acid 0.3-0.6 part, EDTA 0.1-0.3 part, polylysine 0.01-0.04 part, ethanol 1-4 part.
The flour of every 100 parts of weight portions adds the weight of antistaling agent to count 0.3-0.6 part with kojic acid.
Preferably, antistaling agent can be added to the water, the dissolving after with the face process in add.Pack with standing after face, calendering, slitting.
The oxygen absorbed of deoxidier is the 600mL-1800mL/ bag; Concrete, described deoxidier selects commercially available deoxidier (or oxygen absorbent) to get final product, as long as satisfy the requirement of oxygen absorbed, and can be used for getting final product in food.At present, most of deoxidiers are mainly made by trickle iron powder on the market, and oxygen absorption rate is middling speed.
The oxygen transmission rate scope of fresh noodle packaging material is 10mL-100mL/ (m
224h0.1MPa), 25 ℃.
In bright wetted surface system, under the condition of high temperature, aerobic and high moisture content, polyphenols by polyphenol oxidase catalyzed be quinones substance, quinones substance is further oxidation polymerization again, just formed melanin, the enzyme that also has other in wheat flour can cause the uncooked wet noodle variable color, and as the oxidation of ascorbic acid oxidase catalysis ascorbic acid, its effect product hydroascorbic acid polymerization after decarboxylation forms the hydroxyl furfural forms melanin; Catalase catalysis aldehydes matter causes variable color; The uncooked wet noodle of heat treated does not produce brown stain to Tyrosinase (or claim polyphenol oxidase) gradually with standing time after face processed, and this is because Tyrosinase effect Tyrosine forms due to melanin.The corruption of bright wetted surface is to be caused by aerobic type Institute of Micro-biology mostly, and by aerobic respiration, thereby microorganism utilizes the starch in flour, the acidity that protein metabolism makes noodles to improve, and smell fouls, and good environment makes microorganism very easily breed, and is difficult to control.And the common mode of passing through the interpolation antistaling agent is limited due to consumption, and effect is undesirable.
The present invention is directed to the own characteristic of bright wetted surface, by adding antistaling agent and deoxidier, under the extra package material, realize the anti-corrosive fresh-keeping of bright wetted surface.Formula by changing antistaling agent and adjust the activity of enzyme in bright face and the living environment of microorganism, thus noodles brown stain, microbial reproduction suppressed.
Wherein, in antistaling agent, kojic acid is a kind of Acidic Compounds that microbial metabolism produces, many microbial growths there is inhibitory action, it is soluble in water, compare with common anticorrisive agent sorbic acid, benzoic acid etc., use more convenient, have stronger antibacterial effect widely and a stable in properties, be not subjected to high temperature, the impact of pH, and can with copper ion complexing in cell, change the stereochemical structure of tyrosinase, stop the activation of tyrosinase, thereby the formation of check melanin delays brown stain, has the double effects of anticorrosion, anti-brown stain; EDTA is a kind of metal-chelator, but Main Function is chelated metal ions, but by the chelation of metal ion to the catalysis enzymatic browning, reach the effect that suppresses enzymatic browning, metal ion in the chelating microbial body in addition, also can block the eubolism of microorganism, suppress to a certain extent growth of microorganism; Polylysine is a kind of polypeptide with bacteriostasis efficacy, by the destruction to the microbial cell membrane structure, thereby the material, energy and the information transmission that cause cell are interrupted, and can also be combined with intracellular ribosomes affects the synthetic of large biological molecule, finally causes the death of cell.Ethanol can the destroy microorganisms cell membrane, and makes microprotein sex change, kill microorganisms.
The brown stain of fresh noodle is mostly caused by enzymatic browning, polyphenol oxidase is exactly wherein main enzyme, the oxidation of polyphenol oxidase is an aerobic process, change pH, starvation can make enzymatic browning obtain great inhibition, and present deoxidier on the market mainly is comprised of iron powder, pack separately, the iron rust that the deoxidier reaction produces is used for absorbing the oxygen in the rear environment of sealing preservation such as packaging bag, directly do not contact with product, therefore can not pollute noodle product.Ambient oxygen concentration reduces the activity that can well suppress polyphenol oxidase, the process of blocking-up enzymatic browning, prevent the noodles brown stain, and noodles become sour and are generally caused by aerobic type microorganisms such as bacterium, mould, yeast, and breeding also has good inhibitory action therefore the low concentration oxygen atmosphere is to aerobic microbiological.The low oxygen transmission rate of packaging bag can prevent that entering of extraneous oxygen from causing noodles to become sour, and has the effect of synergy to the effect of deoxidier.In addition, by controlling oxygen content in packaging bag, can suppress the breeding of microorganism and the generation of brown stain, reach fresh-keeping effect, and antistaling agent by sex change microprotein, complex catalysis ion, change the multiple mode of action the elimination of micro-organisms such as gene and suppress the activity of polyphenol oxidase, reach certain fresh-keeping effect.The useful effect of these hurdle can make the shelf-life of fresh noodle obtain larger prolongation.Namely, the activity that suppresses polyphenol oxidase by the synergy of deoxidier and packaging material, suppress microbial growth speed, then come the sex change of destruction, protein to the microbial cell film, interruption that hereditary information is transmitted and complexation of metal ions, direct killing microorganisms by antistaling agent.And all right inhibitory enzyme of antistaling agent is lived, the chelating catalytic metal ion suppresses enzymatic browning.Common synergistic function between antistaling agent, deoxidier, packaging material three has greatly strengthened anti-brown stain and the anti-corrosive antibacterial ability of system.
Anti-corrosive fresh-keeping cost of material of the present invention is cheap, kind is few, simple to operate, and safe and reliable, by the synergy of different hurdle, changed the not good defective of monofactor fresh-keeping effect, overcome under common bright wetted surface normal temperature condition the situation of very easily brown stain and moldy metamorphism, make the raising of the shelf life conspicuousness of product, have the use background of reality.
The specific embodiment
Below with specific embodiment, technical scheme of the present invention is described, but protection scope of the present invention is not limited to this:
Embodiment 1
Sample 1 is made: with kojic acid 3g, EDTA 3g, polylysine 0.1g, ethanol 40g add in 300g water dissolving complete, then join in 1000g flour, beat soon 4min in dough mixing machine, slowly beat 1min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 road calenderings, last slitting.Noodles are packed in plastic pallet, and deoxidier one bag that oxygen absorbed is the 1800ml/ bag is put in the tray bottom, uses oxygen transmission rate to be 10ml/ (m
224h0.1MPa), the composite packaging envelope of 25 ℃ (below be reduced to oxygen transmission rate be 10), bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
Control sample is made: 300g water is added in 1000g flour, beat soon 4min in dough mixing machine, slowly make a call to 1 min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 roads calenderings, last slitting, noodles are packed in plastic pallet, adopt the common polythene packaging bags, bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
The present embodiment sample and control sample are stored under 30 ℃ of conditions, and routine observation records color and luster, smell and the outward appearance of noodles, the results are shown in Table 1.
Table 1
Annotate: "-" expression noodles are bad no longer to be observed, lower same.
Embodiment 2
Sample 2 is made: with kojic acid 6g, EDTA 1g, polylysine 0.4g, ethanol 10g add in 300g water dissolving complete, then add in 1000g flour, make a call to soon 4 min in dough mixing machine, slowly make a call to 1 min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 road calenderings, last slitting.Noodles are packed in plastic pallet, and it is 600ml/ bag deoxidier one bag that oxygen absorbed is put in the tray bottom, and using oxygen transmission rate is 100 composite packaging envelope, and bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
Sample 2 and control sample are stored under 30 ℃ of conditions, and routine observation records color and luster, smell and the outward appearance of noodles, the results are shown in Table 2.
Table 2
Embodiment 3
Sample 3: with kojic acid 4g, EDTA 2g, polylysine 0.25g, ethanol 20g add in 300g water dissolving complete, then add in 1000g flour, make a call to soon 4 min in dough mixing machine, slowly make a call to 1 min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 road calenderings, last slitting.Noodles are packed in plastic pallet, and it is 600ml/ bag deoxidier one bag that oxygen absorbed is put in the tray bottom, and using oxygen transmission rate is 50 composite packaging envelope, and bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
Sample 3 and control sample are stored under 30 ℃ of conditions, and routine observation records color and luster, smell and the outward appearance of noodles, the results are shown in Table 3.
Table 3
Embodiment 4
Sample 4: with kojic acid 6g, EDTA 3g, polylysine 0.4g, ethanol 40g add in 300g water dissolving complete, then add in 1000g flour, make a call to soon 4 min in dough mixing machine, slowly make a call to 1 min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 road calenderings, last slitting.Noodles are packed in plastic pallet, and deoxidier one bag that oxygen absorbed is the 1800ml/ bag is put in the tray bottom, and using oxygen transmission rate is 10 composite packaging envelope, and bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
Sample 4 and control sample are stored under 30 ℃ of conditions, and routine observation records color and luster, smell and the outward appearance of noodles, the results are shown in Table 4.
Table 4
Embodiment 5
Sample 5: with kojic acid 5g, EDTA 2.5g, polylysine 0.3g, ethanol 25g add in 300g water dissolving complete, then add in 1000g flour, make a call to soon 4 min in dough mixing machine, slowly make a call to 1 min, stop with face after with the face standing slaking 20min that wads a quilt with cotton, begin calendering by oodle maker after slaking, through 7 road calenderings, last slitting.Noodles are packed in plastic pallet, and deoxidier one bag that oxygen absorbed is the 1200ml/ bag is put in the tray bottom, and using oxygen transmission rate is 30 composite packaging envelope, and bag length and width are 30cm*20cm.The noodles 300g that packs into forms final finished.
Sample 5 and control sample are under 30 ℃ of storage requirements, and routine observation records color and luster, smell and the outward appearance of noodles, the results are shown in Table 5.
Table 5
Can be found out by embodiment 1-5, the shelf-life of the bright wetted surface that technique of the present invention makes is extended greatly, control sample is put into the just severity of brown stain of 12 hours noodles, 24 hours just corruption break down, and the minimum 96h that can be put into of sample of the present invention just has slight peculiar smell to produce, and noodle color is not obvious with new fresh noodle difference, substantially fully overcome the problem of noodles brown stains, fresh-keeping effect is remarkable.This shows, the present invention has reached the effect of Synergistic by the acting in conjunction of different hurdle, is the effective way of the anti-brown stain anti-corrosive fresh-keeping of bright wetted surface.
Claims (6)
1. the anti-brown stain antiseptic fresh-keeping technology of a bright wetted surface, is characterized in that, in flour or and the face process in add antistaling agent, jointly seal preservation with independent packaged deoxidier after making noodles.
2. the anti-brown stain antiseptic fresh-keeping technology of bright wetted surface as claimed in claim 1, is characterized in that, described antistaling agent weight portion is composed as follows: kojic acid 0.3-0.6 part, EDTA 0.1-0.3 part, polylysine 0.01-0.04 part, ethanol 1-4 part.
3. the anti-brown stain antiseptic fresh-keeping technology of bright wetted surface as claimed in claim 2, is characterized in that, the flour of every 100 parts of weight portions adds the weight of antistaling agent to count 0.3-0.6 part with kojic acid.
4. the anti-brown stain antiseptic fresh-keeping technology of bright wetted surface as claimed in claim 3, is characterized in that, antistaling agent is added to the water, after dissolving with the face process in add.
5. the anti-brown stain antiseptic fresh-keeping technology of described bright wetted surface as arbitrary in claim 1-4, is characterized in that, the oxygen absorbed of deoxidier is the 600ml-1800ml/ bag.
6. the anti-brown stain antiseptic fresh-keeping technology of bright wetted surface as claimed in claim 5, is characterized in that, the oxygen transmission rate scope of noodles packaging material is 10-100ml/ (m
224h0.1MPa), 25 ℃.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300287A (en) * | 2013-06-11 | 2013-09-18 | 浙江科技学院 | Health-care noodles made of mung bean hulls and production method thereof |
| CN108719784A (en) * | 2018-05-08 | 2018-11-02 | 南阳师范学院 | A kind of production method of the nutrition fine dried noodles with weight losing function |
| CN109645056A (en) * | 2019-01-25 | 2019-04-19 | 郑州千味央厨食品股份有限公司 | A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks |
| CN109832585A (en) * | 2019-02-15 | 2019-06-04 | 国投中鲁果汁股份有限公司 | Yacon thin slice and the polynary joint processing system of full powder |
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| 《中国食品添加剂》 20111231 李维娜等 epsilon-聚赖氨酸在即食湿面条防腐中的应用 , 第6期 * |
| 《青岛农业大学学报（自然科学版）》 20091231 李凤梅 epsilon-聚赖氨酸复合物对大肠杆菌和沙门氏菌抑制作用研究 第26卷, 第3期 * |
| 《食品科学》 20111231 张全景等 epsilon-聚赖氨酸在冷鲜猪肉保鲜中的应用 第32卷, 第2期 * |
| 张全景等: "ε-聚赖氨酸在冷鲜猪肉保鲜中的应用", 《食品科学》 * |
| 李凤梅: "ε-聚赖氨酸复合物对大肠杆菌和沙门氏菌抑制作用研究", 《青岛农业大学学报（自然科学版）》 * |
| 李维娜等: "ε-聚赖氨酸在即食湿面条防腐中的应用", 《中国食品添加剂》 * |
| 马涛等: "ε-聚赖氨酸对月饼表皮防腐效果的研究", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300287A (en) * | 2013-06-11 | 2013-09-18 | 浙江科技学院 | Health-care noodles made of mung bean hulls and production method thereof |
| CN103300287B (en) * | 2013-06-11 | 2014-05-14 | 浙江科技学院 | Health-care noodles made of mung bean hulls and production method thereof |
| CN108719784A (en) * | 2018-05-08 | 2018-11-02 | 南阳师范学院 | A kind of production method of the nutrition fine dried noodles with weight losing function |
| CN109645056A (en) * | 2019-01-25 | 2019-04-19 | 郑州千味央厨食品股份有限公司 | A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks |
| CN109832585A (en) * | 2019-02-15 | 2019-06-04 | 国投中鲁果汁股份有限公司 | Yacon thin slice and the polynary joint processing system of full powder |
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| CN103081960B (en) | 2014-11-12 |
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