CN103892405A - Low-temperature preservation method of modified atmosphere packaged cooked wheaten food - Google Patents
Low-temperature preservation method of modified atmosphere packaged cooked wheaten food Download PDFInfo
- Publication number
- CN103892405A CN103892405A CN201210588977.0A CN201210588977A CN103892405A CN 103892405 A CN103892405 A CN 103892405A CN 201210588977 A CN201210588977 A CN 201210588977A CN 103892405 A CN103892405 A CN 103892405A
- Authority
- CN
- China
- Prior art keywords
- wheaten food
- food
- cooked wheaten
- low
- nitrogen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004321 preservation Methods 0.000 title abstract 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims description 29
- 239000003595 mist Substances 0.000 claims description 10
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 3
- 241001148470 aerobic bacillus Species 0.000 abstract 1
- 239000007789 gas Substances 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a low-temperature preservation method of modified atmosphere packaged cooked wheaten food. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food is characterized by comprising the following steps: putting cooked wheaten food into a packaging container; filling the packaging container with a mixed gas of carbon dioxide and nitrogen, and sealing the packaging container; and putting the packaging container into an environment at 2-4 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food, which is provided by the invention, has the beneficial effects that microorganisms such as aerobic bacteria and mould are inhibited from growing and reproducing by utilizing carbon dioxide, so that activities of the microorganisms can be effectively stopped and reduced; the lag phase and the exponential phase of microorganism growth are prolonged; anticorrosion and mildew proof effects are achieved; the anticorrosion period of the cooked wheaten food is prolonged, and the original structure of the cooked wheaten food is helped to keep; nitrogen which cannot react with food and cannot be absorbed by food is poured, so that the microorganisms such as bacteria and mould are inhibited from growing and reproducing; the oxidative deterioration and decay of food are slowed down; the proper ratio of carbon dioxide to nitrogen is selected so as to enable the refreshing time of the cooked wheaten food to be prolonged to 21 days.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to a kind of controlled atmospheric packing wheaten food low-temp antistaling method.
Background technology
Wheaten food is very common a kind of food, and people often eat it in life.Microbial growth, oxidation and to addle be the rotten main cause of wheaten food.Existing store method is that wheaten food is packed in container, is then placed in low temperature environment, generally can preserve the time about seven days.Average family completely can eating up wheaten food within a week, but for producing the more enterprise of wheaten food amount, the time of one week is too of short duration, easily occurs the expired rotten situation of wheaten food.Though adopt vacuum store method to extend the shelf life, but packing container is easily damaged, the increase that also can bring finished product.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the controlled atmospheric packing wheaten food low-temp antistaling method that a kind of fresh keeping time is long, it is characterized in that, comprise the following steps:
A. wheaten food is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 DEG C.
The percentage by volume of the each component of described mist is carbon dioxide 30%-60%, nitrogen 40%-70%.
Mist described in wheaten food use 50-100ml described in every 100g.
Beneficial effect of the present invention is: suppress the microbial growth such as aerobe, mould with carbon dioxide and breed, can effectively stop and reduce microbial activities, deadtime and the Exponential growth stage of microorganisms grow are extended, play anticorrosive mildewproof effect, extend the corrosion resistant phase of wheaten food, helped wheaten food to keep original structure; Fill not and food chemically reactive, the nitrogen that do not absorbed by food, suppressed the breeding of the microbial growth such as bacterium, mould, slowed down oxidation deterioration and rotten change of food; Choose the ratio of suitable carbon dioxide and nitrogen, make the shelf-life of wheaten food extend to 21 days.After packaging is under pressure, partial CO 2 can be absorbed by the fat in wheaten food and water, fills appropriate nitrogen, can make packing container keep expanding, and prevents packing container breakage.
Detailed description of the invention
Embodiment mono-
A. wheaten food is put into packing container;
B. the mist that by percentage by volume is 30% carbon dioxide and 70% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 4 DEG C.
Can extend to 20 days by the shelf-life of the wheaten food of above-mentioned steps storage.
Embodiment bis-
A. wheaten food is put into packing container;
B. the mist that by percentage by volume is 35% carbon dioxide and 65% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 3.3 DEG C.
Can extend to 20 days by the shelf-life of the wheaten food of above-mentioned steps storage.
Embodiment tri-
A. wheaten food is put into packing container;
B. the mist that by percentage by volume is 40% carbon dioxide and 60% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 2 DEG C.
Can extend to 21 days by the shelf-life of the wheaten food of above-mentioned steps storage.
Illustrate and use the mist of properly mixed carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable consumption and temperature, the shelf-life of wheaten food was extended to about 21 days from 7 days.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (3)
1. a controlled atmospheric packing wheaten food low-temp antistaling method, is characterized in that, comprises the following steps:
A. wheaten food is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 DEG C.
2. a kind of controlled atmospheric packing wheaten food low-temp antistaling method as claimed in claim 1, is characterized in that, the percentage by volume of the each component of described mist is carbon dioxide 30%-60%, nitrogen 40%-70%.
3. a kind of controlled atmospheric packing wheaten food low-temp antistaling method as claimed in claim 1, is characterized in that, wheaten food uses mist described in 50-100ml described in every 100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588977.0A CN103892405A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588977.0A CN103892405A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892405A true CN103892405A (en) | 2014-07-02 |
Family
ID=50984233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210588977.0A Pending CN103892405A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892405A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036455A (en) * | 2016-06-08 | 2016-10-26 | 湖北三杰农业产业化有限公司 | Preservation method of fresh wet noodles |
| CN106628322A (en) * | 2017-03-14 | 2017-05-10 | 刘龙威 | Packaging method of quick-frozen foods and application thereof |
-
2012
- 2012-12-31 CN CN201210588977.0A patent/CN103892405A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036455A (en) * | 2016-06-08 | 2016-10-26 | 湖北三杰农业产业化有限公司 | Preservation method of fresh wet noodles |
| CN106628322A (en) * | 2017-03-14 | 2017-05-10 | 刘龙威 | Packaging method of quick-frozen foods and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |