CN104305470A - Wet noodle preservative and preparation method thereof - Google Patents
Wet noodle preservative and preparation method thereof Download PDFInfo
- Publication number
- CN104305470A CN104305470A CN201410536982.6A CN201410536982A CN104305470A CN 104305470 A CN104305470 A CN 104305470A CN 201410536982 A CN201410536982 A CN 201410536982A CN 104305470 A CN104305470 A CN 104305470A
- Authority
- CN
- China
- Prior art keywords
- parts
- wetted surface
- surface bar
- antistaling agent
- sodium
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000012149 noodles Nutrition 0.000 title abstract description 14
- 239000003755 preservative agent Substances 0.000 title abstract 6
- 230000002335 preservative effect Effects 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 7
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 7
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 7
- 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 claims abstract description 7
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 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 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000007580 dry-mixing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- NGSFWBMYFKHRBD-DKWTVANSSA-M sodium;(2s)-2-hydroxypropanoate Chemical compound [Na+].C[C@H](O)C([O-])=O NGSFWBMYFKHRBD-DKWTVANSSA-M 0.000 abstract 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001046 anti-mould Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 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
- A23L3/3454—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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a noodle preservative and a preparation method thereof, belonging to the field of a food additive and in particular a preservative processing method. The wet noodle preservative is mainly prepared from the following raw materials in parts by weight: 20-30 parts of sodium dehydroacetate, 50-70 parts of L-sodium lactate, 2-5 parts of citric acid, 5-10 parts of sodium chloride and 3-8 parts of carboxymethylcellulose. The wet noodle preservative disclosed by the invention has an obvious preservation effect on wet noodles, and the shelf life is longer than 50h or longer; and the wet noodle preservative, on aspects of color and smell, basically keeps original flavor of the noodle.
Description
Technical field
The present invention relates to a kind of noodles antistaling agent and preparation method thereof, belong to food additives especially antistaling agent processing method field.
Background technology
As everyone knows, noodles have had the history of more than one thousand years in China, and face processed is exactly the meals method for making of our people from ancient times, just on the books in " Nanshi Gao Chang state biography ": " for planting nine paddy, the people face of eating and beef and mutton more. ".Each place, the four corners of the world, all have different exquisite methods to the edible of it, but great majority are nothing more than being two kinds of modes, one is wet type, and another kind is dry type.
From whole market situation, on the market of farm produce, the sale of wetted surface bar still accounts for main because people like wetted surface bar that fresh, tasty and refreshing, chew strength and face fragrance is better.Therefore, the relatively good pin of wetted surface bar on each market of farm produce.
But, because the moisture of fresh-wet noodle is high, put at room temperature, under the environment of particularly summer high-temperature, be put into evening from morning, wetted surface bar is very easily putrid and deteriorated, main phenomenon is slight rotten, taste changes to some extent, severe patient souring and mouldy, domesticly so far there is no very effective normal temperature fresh-keeping method.
Therefore, carry out the fresh-keeping research that wetted surface bar is preserved at normal temperatures, this, to the present situation improving wheaten food processing industry, enriches the market supplies, and meets the life requirement of people, ensures that people are healthy, has certain practical significance.
Summary of the invention
The present invention is intended to carry a kind of to wetted surface bar wetted surface bar antistaling agent with obvious fresh-keeping effect and preparation method thereof.
Wetted surface bar antistaling agent of the present invention, be mainly made up of the raw material of following weight portion:
Sodium dehydroacetate 20-30 part, Pfansteihl sodium 50-70 part, citric acid 2-5 part, sodium chloride 5-10 part, carboxymethyl cellulose 3-8 part.
Be preferably:
Sodium dehydroacetate 25 parts, 60 parts, Pfansteihl sodium, citric acid 3 parts, 7 parts, sodium chloride, carboxymethyl cellulose 5 parts.
Wetted surface bar antistaling agent method of preparation and use of the present invention, comprises the following steps:
(1) take each raw material by described weight ratio, dry mixing mixes and obtains wetted surface bar antistaling agent;
(2) by flour weight 0.2% consumption above-mentioned wetted surface bar antistaling agent is added in flour;
(3) wetted surface bar processing technology routinely technological requirement carry out.
When raw material sodium dehydroacetate used in the present invention, sodium lactate and sodium chloride share, produce complementary effect, reduce the activity of bacterium and mould thalline endoenzyme, and citric acid can reduce the pH value in noodles, and sodium chloride and carboxymethyl cellulose can reduce the water activity in noodles, thus the Growth and reproduction of acting in conjunction anti-bacteria and mould, to reach fresh-keeping effect
Wetted surface bar antistaling agent of the present invention is obvious to the fresh-keeping effect of wetted surface bar, and storage period more than 50 hours or more, and in color, smell, maintains original local flavor of noodles substantially.
Detailed description of the invention
Embodiment one:
Accurately take sodium dehydroacetate 250g, Pfansteihl sodium 600g, citric acid 30g, sodium chloride 70g, carboxymethyl cellulose 50g, dry mixing mixes and obtains wetted surface bar antistaling agent 1000g.
Using method: by flour weight 0.2% consumption wetted surface bar antistaling agent is added in flour, wetted surface bar processing technology routinely technological requirement is carried out.
Embodiment two: fresh-keeping effect is tested
By flour weight 0.2% consumption wetted surface bar antistaling agent is added in flour, wetted surface bar processing technology routinely technological requirement is carried out, and is blank simultaneously, comparing result as shown in Table-1:
Shown in table-1, wetted surface bar antistaling agent of the present invention is obvious to the fresh-keeping effect of wetted surface bar, and storage period more than 50 hours or more, and in color, smell, maintains original local flavor of noodles substantially.
Claims (3)
1. wetted surface bar antistaling agent, be mainly made up of the raw material of following weight portion:
Sodium dehydroacetate 20-30 part, Pfansteihl sodium 50-70 part, citric acid 2-5 part, sodium chloride 5-10 part, carboxymethyl cellulose 3-8 part.
2. wetted surface bar antistaling agent as claimed in claim 1, is characterized in that the consumption of described raw material is:
Sodium dehydroacetate 25 parts, 60 parts, Pfansteihl sodium, citric acid 3 parts, 7 parts, sodium chloride, carboxymethyl cellulose 5 parts.
3. wetted surface bar antistaling agent method of preparation and use as claimed in claim 1 or 2, comprises the following steps:
(1) take each raw material by described weight ratio, dry mixing mixes and obtains wetted surface bar antistaling agent;
(2) by flour weight 0.2% consumption above-mentioned wetted surface bar antistaling agent is added in flour;
(3) wetted surface bar processing technology routinely technological requirement carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410536982.6A CN104305470A (en) | 2014-10-13 | 2014-10-13 | Wet noodle preservative and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410536982.6A CN104305470A (en) | 2014-10-13 | 2014-10-13 | Wet noodle preservative and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305470A true CN104305470A (en) | 2015-01-28 |
Family
ID=52360905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410536982.6A Pending CN104305470A (en) | 2014-10-13 | 2014-10-13 | Wet noodle preservative and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305470A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996903A (en) * | 2015-07-08 | 2015-10-28 | 许昌学院 | Raw wet noodle preservative and use method thereof |
| CN106359565A (en) * | 2016-09-07 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Osmund preservation method |
| CN106359564A (en) * | 2016-09-06 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Preservation method for Petasites |
-
2014
- 2014-10-13 CN CN201410536982.6A patent/CN104305470A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996903A (en) * | 2015-07-08 | 2015-10-28 | 许昌学院 | Raw wet noodle preservative and use method thereof |
| CN106359564A (en) * | 2016-09-06 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Preservation method for Petasites |
| CN106359565A (en) * | 2016-09-07 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Osmund preservation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |