CN104095274A - Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition - Google Patents
Compound fresh-keeping agent composition and application thereof, and raw wet noodle using fresh-keeping agent composition Download PDFInfo
- Publication number
- CN104095274A CN104095274A CN201310121062.3A CN201310121062A CN104095274A CN 104095274 A CN104095274 A CN 104095274A CN 201310121062 A CN201310121062 A CN 201310121062A CN 104095274 A CN104095274 A CN 104095274A
- Authority
- CN
- China
- Prior art keywords
- component
- agent composition
- fresh
- keeping agent
- antistaling agent
- Prior art date
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- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 239000000203 mixture Substances 0.000 title claims abstract description 40
- 150000001875 compounds Chemical class 0.000 title abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims abstract description 17
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- -1 sucrose ester Chemical class 0.000 claims abstract description 16
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims description 20
- 235000005911 diet Nutrition 0.000 claims description 17
- 230000000378 dietary effect Effects 0.000 claims description 17
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 16
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 14
- 229940083466 soybean lecithin Drugs 0.000 claims description 14
- 239000003755 preservative agent Substances 0.000 claims description 13
- 230000002335 preservative effect Effects 0.000 claims description 13
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 230000033228 biological regulation Effects 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021313 oleic acid Nutrition 0.000 description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 2
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 2
- 229940067626 phosphatidylinositols Drugs 0.000 description 2
- 150000003905 phosphatidylinositols Chemical class 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/3454—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 liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention provides a compound fresh-keeping agent composition and application thereof, and a raw wet noodle using the fresh-keeping agent composition. The composition comprises 7.87 to 23.4 parts of a component A and 1.67 to 3.35 parts of a component B, wherein the component A comprises, in terms of ethanol, 2.67 to 8 parts of edible alcohol, 5 to 15 parts of sorbitol, 0.10 to 0.20 part of propylene glycol and 0.1 to 0.2 part of edible alkali, and the component B comprises 0.05 to 0.15 part of glycerol monocaprylate, 0.1 to 0.4 part of sucrose ester, 0.12 to 0.2 part of sodium polyacrylate, 0.7 to 1.3 parts of soyabean lecithin and 0.7 to 1.3 parts of vegetable oil. The compound fresh-keeping agent composition enables the raw wet noodle not to mildew in 8 d in an environment with a temperature of 25 +/- 2 DEG C and not to mildew in 3 d in an environment with a temperature of 38 +/- 2 DEG C.
Description
Technical field
The present invention relates to the noodles of a kind of antistaling agent and this antistaling agent of use, especially relate to a kind of uncooked wet noodle that has extended the composite antistaling agent of uncooked wet noodle shelf-life and used this antistaling agent.
Background technology
Noodles are one of traditional staple foods of China people.But along with social development and progress, traditional fried instant noodle, vermicelli can not meet that people suit one's taste and the requirement of nutritive value.Current, numerous people select the uncooked wet noodle of similar handmade noodle.Because raw wetted surface moisture is high, nutritious, easily cause the growth and breeding of putrefactive microorganisms, cause noodles to go bad, return acid and mouldy.Therefore, shelf life is short is to suppress the industrialized bottleneck of uncooked wet noodle always.Uncooked wet noodle preservation technique is mainly to adopt to add alcohol, organic acid and chemical preservative at present, reaches the limited fresh-keeping cycle in conjunction with air cleaning, radiation sterilizing agent cold chain preservation technique.At present, there is the problem of regulation and product quality in these technology in actual applications, has positive effect so develop a kind of composite antistaling agent of normal temperature preservation to promoting raw wetted surface industrialization.
The composite antistaling agent adopting at present is mainly made up of emulsifying agent, the dietary alkali etc. of edible alcohol, propane diols, anti-corrosive properties.These composite antistaling agents are mainly to adopt bactericide (using alcohol spray) packaged form, and are mainly to adopt low temperature mould fungus inhibition and control fat rancidity to reach fresh-keeping object.
These antistaling agent costs are high, the limited space that can promote.And the component content of these composite antistaling agents does not meet the higher mouthfeel that affects noodles of edible alcohol content in national legislation requirement or its component, application prospect is not very desirable.
Summary of the invention
The first technical problem to be solved by this invention is: overcome existing antistaling agent and exist its ingredient not meet existing food security regulation, cannot be applied in raw wetted surface goods or the defect of the overproof maximum level of its content (for example existing many wetted surface processing enterprise is used his mycin of chitin, calcium propionate, sodium dehydroacetate and sodium, these products all do not meet the requirement of GB2760-2011), a kind of composite antistaling agent composition is provided, and its ingredient meets existing food security regulation.
The second technical problem to be solved by this invention is: overcome existing antistaling agent and contain a large amount of edible alcohols, affect the defect of noodles edible quality, a kind of composite antistaling agent composition is provided, reduced edible alcohol content.
The 3rd technical problem to be solved by this invention is: overcome existing uncooked wet noodle and adopt special packaged form and stored refrigerated, cause the defect of product processing cost and storage high expensive, a kind of uncooked wet noodle thing is provided, can keep noodles not go mouldy within the normal temperature preservation time of 8 days, can keep the edible quality of new fresh noodle.
It is composite that antistaling agent of the present invention mainly adopts edible alcohol, D-sorbite, vegetable oil, Capmul MCM C8, sucrose fatty ester, soybean lecithin, dietary alkali and Sodium Polyacrylate etc. to carry out, thereby control the growth of mould material.Make noodles under the environment of 25 ± 2 DEG C, can keep not going mouldy in 8 days; Under the environment of 38 ± 2 DEG C, can keep noodles not go mouldy in 3 days.
In order to solve the problems of the technologies described above, the first technical scheme provided by the invention is: a kind of composite antistaling agent composition, and by weight, said composition comprises:
7.87-23.4 component A, comprising: with alcohol meter edible alcohol 2.67-8 part (75% edible alcohol 2-6 part), D-sorbite 5-15 part, propane diols 0.10-0.20 part, and dietary alkali 0.1-0.2 part; And
1.67-3.35 B component, comprising: Capmul MCM C8 0.05-0.15 part, sucrose ester 0.1-0.4 part, Sodium Polyacrylate 0.12-0.2 part, soybean lecithin 0.7-1.3 part, and vegetable oil 0.7-1.3 part.
Aforesaid composite antistaling agent composition, by weight, said composition comprises:
12.26-17.67 component A, comprising: with alcohol meter edible alcohol 4-5.33 part (75% edible alcohol 3-4 part), D-sorbite 8-12 part, propane diols 0.13-0.17 part, and dietary alkali 0.13-0.17 part; And
2.22-2.8 B component, comprising: Capmul MCM C8 0.08-0.12 part, sucrose ester 0.2-0.3 part, Sodium Polyacrylate 0.14-0.18 part, soybean lecithin 0.9-1.1 part, and vegetable oil 0.9-1.1 part.
Aforesaid composite antistaling agent composition, by weight, described B component further comprises propane diols 0.5-1.5 part.
Aforesaid composite antistaling agent composition, described dietary alkali is sodium carbonate.
In order to solve the problems of the technologies described above, the second technical scheme provided by the invention is: the application of above-mentioned preservative composition in uncooked wet noodle preparation.
In order to solve the problems of the technologies described above, the 3rd technical scheme provided by the invention is: a kind of uncooked wet noodle, in weight portion, these noodles comprise: 100 parts, flour, acetate starch 4-8 part, salt 0.8-1.2 part, above-mentioned preservative composition, and prepare the water of noodles q.s; Wherein preservative composition comprises: 7.87-23.4 part component A, and 1.67-3.35 part B component; Component A comprises: with alcohol meter edible alcohol 2.67-8 part, and D-sorbite 5-15 part, propane diols 0.10-0.20 part, and dietary alkali 0.1-0.2 part; B component comprises: Capmul MCM C8 0.05-0.15 part, sucrose ester 0.1-0.4 part, Sodium Polyacrylate 0.12-0.2 part, soybean lecithin 0.7-1.3 part, and vegetable oil 0.7-1.3 part.
Adopt technical scheme of the present invention, at least there is following beneficial effect:
Preservative composition of the present invention can improve uncooked wet noodle shelf life and edible quality effectively, and effectively delays the speed of going mouldy of finished product, reduces client's operation cost, can make uncooked wet noodle of the present invention effectively promote on a large scale and use.
Detailed description of the invention
For fully understanding object, feature and effect of the present invention, by following concrete embodiment, the present invention is elaborated.
It is composite that preservative composition of the present invention mainly adopts edible alcohol, D-sorbite, vegetable oil, Capmul MCM C8, sucrose fatty ester, soybean lecithin, dietary alkali and Sodium Polyacrylate etc. to carry out, thereby control the growth of mould material.Make noodles under the environment of 25 ± 2 DEG C, can keep not going mouldy in 8 days; Under the environment of 38 ± 2 DEG C, can keep noodles not go mouldy in 3 days.
A kind of composite antistaling agent composition, by weight, said composition comprises:
7.87-23.4 component A, comprising: with alcohol meter edible alcohol 2.67-8 part (75% edible alcohol 2-6 part), D-sorbite 5-15 part, propane diols 0.10-0.20 part, and dietary alkali 0.1-0.2 part; And
1.67-3.35 B component, comprising: Capmul MCM C8 0.05-0.15 part, sucrose ester 0.1-0.4 part, Sodium Polyacrylate 0.12-0.2 part, soybean lecithin 0.7-1.3 part, and vegetable oil 0.7-1.3 part.
Preferably, by weight, said composition comprises:
12.26-17.67 component A, comprising: with alcohol meter edible alcohol 4-5.33 part (75% edible alcohol 3-4 part), D-sorbite 8-12 part, propane diols 0.13-0.17 part, and dietary alkali 0.13-0.17 part; And
2.22-2.8 B component, comprising: Capmul MCM C8 0.08-0.12 part, sucrose ester 0.2-0.3 part, Sodium Polyacrylate 0.14-0.18 part, soybean lecithin 0.9-1.1 part, and vegetable oil 0.9-1.1 part.
Preferably, by weight, described B component further comprises propane diols 0.5-1.5 part.
In the present invention, preferably sodium carbonate of described dietary alkali.
Sucrose ester is the ester class of sucrose and edible fatty acid, is typically used as emulsifying agent.Sucrose ester aliphatic acid used has the higher fatty acids such as stearic acid, palmitic acid, oleic acid, the lower fatty acids such as acetic acid, isobutyric acid.The preferred sucrose ester of the present invention is monoesters, dibasic acid esters or three esters of sucrose and stearic acid, palmitic acid or oleic acid, or their mixture.
Along with relative molecular mass increases, Sodium Polyacrylate is from colourless weak solution to transparent elastic colloid, or and even solid.Sodium Polyacrylate can strengthen the protein cohesive force in raw flour, and amylum grain is mutually combined, and disperses to infiltrate in the network structure of protein, and in addition, it also has water-retaining property, and moisture can be evenly held in dough, prevents from being dried.The average weight-average molecular weight of the preferred Sodium Polyacrylate of the present invention is greater than 3,000 ten thousand.
Soybean lecithin is the mixture of the lipid material that contains phosphoric acid, and main component is: phosphatid ylcholine (PC), phosphatidyl-ethanolamine (PE), phosphatidic acid (PA) and phosphatidylinositols (PI).In the present invention, soybean lecithin can be controlled the water activity of noodles, thus the growth of mould fungus inhibition material.
Conventional edible vegetable oil all can be applicable to the present invention, for example soybean oil, corn oil, olive oil, peanut wet goods.
Preservative composition of the present invention can also further contain other conventional wheaten food additive, for example vitamin E, protein, natural plant gum etc.
Above-mentioned preservative composition can be with being used in the preparation of uncooked wet noodle.
A kind of uncooked wet noodle, taking flour as 100 weight portions are as benchmark, these noodles comprise:
Noodles basic ingredient, comprises 100 parts, flour, converted starch 4-8 part, salt 0.8-1.2 part, the component A of above-mentioned preservative composition, the B component of above-mentioned preservative composition and the water of preparing noodles q.s.Wherein, component A7.87-23.4 part, comprising: with alcohol meter edible alcohol 2.67-8 part, and D-sorbite 5-15 part, propane diols 0.10-0.20 part, and dietary alkali 0.1-0.2 part; B component 1.67-3.35 part, comprising: Capmul MCM C8 0.05-0.15 part, sucrose ester 0.1-0.4 part, Sodium Polyacrylate 0.12-0.2 part, soybean lecithin 0.7-1.3 part, and vegetable oil 0.7-1.3 part.Preferably, component A2.26-17.67 part, comprising: with alcohol meter edible alcohol 4-5.33 part, and D-sorbite 8-12 part, propane diols 0.13-0.17 part, and dietary alkali 0.13-0.17 part.B component 2.22-2.8 part, comprising: Capmul MCM C8 0.08-0.12 part, sucrose ester 0.2-0.3 part, Sodium Polyacrylate 0.14-0.18 part, soybean lecithin 0.9-1.1 part, and vegetable oil 0.9-1.1 part.Preferred, B component further comprises propane diols 0.5-1.5 part.Preferably, dietary alkali is sodium carbonate.
Antistaling agent of the present invention is divided into two parts A and B, and wherein component A mainly plays a part moisture-keeping function and improves noodle color in noodle production; B component is mainly to play a part anti-corrosive fresh-keeping in noodles preserving process.
Conventional noodles all can be applied to the present invention with flour, for example middle gluten wheat powder, or add the wheat flour of soy meal, corn flour etc.
The preferred acetate starch of converted starch, conventional commercially available acetate starch all can be applicable to the present invention.
Moisturizing noodles of the present invention can also add other nutrition or health-care components, for example various vitamin and trace element, for example vitamin A, vitamin B complex, vitamin C, selenium, iron, zinc, calcium etc.
Describe application preservative composition of the present invention below in detail and prepare the method for uncooked wet noodle.All the components water outside flour and converted starch is dissolved, then join in the mixture of flour and converted starch, carry out and face; Adopt compound calender to be pressed into dough sheet, dough sheet is left standstill to about the 1 hour compound calender of rear employing dough sheet is pressed into and is worn, slitting, places and is cooled to room temperature packaging.
Set forth the enforcement of method of the present invention below by specific embodiment, one skilled in the art will appreciate that this should not be understood to the restriction to the claims in the present invention scope.
Table 1
preparation Example
Embodiment 1
Table 2
Its preparation method is: the water-soluble solution by all the components outside flour and converted starch with 30 ± 2 DEG C, then join in the mixture of flour and converted starch, and adopt conventional dough mixing machine to carry out and face; Adopt conventional compound calender to be pressed into dough sheet, dough sheet is left standstill to about 1 hour, then adopt compound calender that dough sheet is pressed into the thick moral of 1.2mm and wear, slitting, places and is cooled to room temperature, obtains sample 1#.
Embodiment 2-9
Embodiment 2-9 adopts method substantially the same manner as Example 1 to be prepared, and difference is in table 3.
Table 3
Embodiment 1-9 and control group are observed to the speed of going mouldy at 38 DEG C of 25 DEG C of conditions of normal temperature and normal temperature, specifically in table 4 and table 5.
Table 4: sample stores under 25 DEG C of conditions of normal temperature observes the speedometer going mouldy
Table 5: sample is at normal temperature: store under 38 DEG C of conditions and observe the speedometer going mouldy
In table 4 and table 5, professional and technical personnel represents that according to "+" outward appearance is normal according to sensory evaluation, and " ++ " represents that outward appearance, mouthfeel are all normal, +++ represent outward appearance, good mouthfeel; "-" represents the beginning of going mouldy, and quantity the more, go mouldy more serious by representative.
According to the regulation of CB7099 " cake, bread sanitary index ", embodiment 1-9 and control group are measured at 38 DEG C of 25 DEG C of conditions of normal temperature and normal temperature and stored total plate count, specifically in table 6 and table 7.
Table 6: sample stores the change list of total plate count under 25 DEG C of conditions of normal temperature
Table 7: sample stores the change list of total plate count under 38 DEG C of conditions of normal temperature
In table 6 and table 7, total plate count is less than 1500 for qualified, represents with "-".
Can be found out to the embodiment 1-9 of table 7 by table 4, adopt edible alcohol, D-sorbite, propane diols and the dietary alkali basic components as noodles, have an active influence to noodles are fresh-keeping.Embodiment 2,4,8,9 adopts the propane diols with anti-corrosion function to have active influence, a fresh keeping time that can extend significantly noodles to noodles are fresh-keeping; Adopt Sodium Polyacrylate, increasing edible alcohol use amount, noodles eating mouth feel is had to positive repair from embodiment 3,5,7,8,9.
The present invention passes through noodles basic components and uses composite Capmul MCM C8, vegetable oil, soybean lecithin, sucrose ester and Sodium Polyacrylate, the preservation 8 days under normal temperature condition of can significant prolongation raw wetted surface goods can keep within 3 days, not occurring going mouldy under extreme temperature.
Claims (6)
1. a composite antistaling agent composition, is characterized in that, by weight, said composition comprises:
7.87-23.4 part component A, comprising: with alcohol meter edible alcohol 2.67-8 part, and D-sorbite 5-15 part, propane diols 0.10-0.20 part, and dietary alkali 0.1-0.2 part; And
1.67-3.35 part B component, comprising: Capmul MCM C8 0.05-0.15 part, sucrose ester 0.1-0.4 part, Sodium Polyacrylate 0.12-0.2 part, soybean lecithin 0.7-1.3 part, and vegetable oil 0.7-1.3 part.
2. composite antistaling agent composition according to claim 1, is characterized in that, by weight, said composition comprises:
12.26-17.67 part component A, comprising: with alcohol meter edible alcohol 4-5.33 part, and D-sorbite 8-12 part, propane diols 0.13-0.17 part, and dietary alkali 0.13-0.17 part; And
2.22-2.8 part B component, comprising: Capmul MCM C8 0.08-0.12 part, sucrose ester 0.2-0.3 part, Sodium Polyacrylate 0.14-0.18 part, soybean lecithin 0.9-1.1 part, and vegetable oil 0.9-1.1 part.
3. composite antistaling agent composition according to claim 1 and 2, is characterized in that, by weight, described B component further comprises propane diols 0.5-1.5 part.
4. according to the composite antistaling agent composition described in claim 1-3 any one, it is characterized in that, described dietary alkali is sodium carbonate.
5. the application of preservative composition in uncooked wet noodle preparation described in claim 1-4 any one.
6. a uncooked wet noodle, is characterized in that, in weight portion, these noodles comprise: 100 parts, flour, and acetate starch 4-8 part, salt 0.8-1.2 part, preservative composition described in claim 1-4 any one, and prepare the water of noodles q.s.
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| CN104996903A (en) * | 2015-07-08 | 2015-10-28 | 许昌学院 | Raw wet noodle preservative and use method thereof |
| CN105029214A (en) * | 2015-08-31 | 2015-11-11 | 湖南生物机电职业技术学院 | Manufacturing method of loose-packed raw wet noodles |
| 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 |
| CN105192847A (en) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | Food water-retaining agent |
| CN105211154A (en) * | 2015-10-20 | 2016-01-06 | 河南科技学院 | A kind of fresh-wet noodle toughness keeping fresh and protecting color composite modifying agent |
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| CN104996903A (en) * | 2015-07-08 | 2015-10-28 | 许昌学院 | Raw wet noodle preservative and use method thereof |
| CN105192847A (en) * | 2015-08-21 | 2015-12-30 | 四川省汇泉罐头食品有限公司 | Food water-retaining agent |
| CN105029214A (en) * | 2015-08-31 | 2015-11-11 | 湖南生物机电职业技术学院 | Manufacturing method of loose-packed raw wet noodles |
| 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 |
| CN105211154A (en) * | 2015-10-20 | 2016-01-06 | 河南科技学院 | A kind of fresh-wet noodle toughness keeping fresh and protecting color composite modifying agent |
| CN105831579A (en) * | 2016-04-20 | 2016-08-10 | 安徽省天麒面业科技股份有限公司 | Method for making mildew-proof flour |
| CN106579339A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodles and preparing method thereof |
| CN106666325A (en) * | 2016-11-30 | 2017-05-17 | 河池市金城江区科学技术情报研究所 | Mulberry leaf preservative |
| CN109892542A (en) * | 2019-02-28 | 2019-06-18 | 深圳市伊都食品有限公司 | A kind of fresh flour and its production method |
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