CN104473296A - Method for prolonging shelf life of fresh skin of wheaten food with stuffing - Google Patents
Method for prolonging shelf life of fresh skin of wheaten food with stuffing Download PDFInfo
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- CN104473296A CN104473296A CN201410632532.7A CN201410632532A CN104473296A CN 104473296 A CN104473296 A CN 104473296A CN 201410632532 A CN201410632532 A CN 201410632532A CN 104473296 A CN104473296 A CN 104473296A
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- stuffed pasta
- natamycin
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- 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
- A23L3/3553—Organic compounds containing phosphorus
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- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for prolonging shelf life of a fresh skin of wheaten food with a stuffing, and belongs to the field of food fresh preservation. Aiming at the problems that a fresh skin of food with a stuffing is easily rotted and browned, ozone water is used for kneading a dough to sterilize the dough, ascorbic acid, citric acid, natamycin, sodium dehydroacetate and other anti-corrosion color-protection agents are added for calendaring molding of a product, vacuumizing package is combined, and the rotting and browning problems of the fresh skin are improved, so as to extend the room-temperature shelf life of the fresh skin. Through the natural and efficient fresh-preservation method, the room-temperature shelf life of the product can be extended to 7 days, and the method has no effect on the flavor of the product and also has a certain nutrient enrichment function.
Description
Technical field
The invention belongs to field of food preservation, be specifically related to a kind of method of elongated strap filling food fresh crust shelf-life.
Background technology
The stuffed pastas such as won ton, dumpling and steamed stuffed bun are traditional cuisines of China, and its delicious flavour is nutritious, and dark liking by China resident, especially for northern resident, has become one of its indispensable staple food.But along with the quickening of people's rhythm of life, stuffed pasta is difficult to the modern way of life adapting to people gradually because its manufacture craft is loaded down with trivial details, makes people often be difficult to edible.In order to simplify the manufacture craft of the stuffed pastas such as won ton, dumpling and steamed stuffed bun, part producer starts to produce the fresh stuffed pasta crust such as dumpling wrapper, Wantun skin.But, because the fresh crust of stuffed pasta is on the one hand by the impact of micro-wheat bran in raw flour, there is the problem of brown stain; On the other hand by the impact that self water content is large, there is easy microbial contamination and putrid and deteriorated problem, above problem causes the fresh crust shelf-life extremely short, i.e. corrupt or brown stain in general 1-2 days under room temperature, extremely be unfavorable for storage, bring great inconvenience to the producer and consumer.Therefore, the fresh-keeping problem of the fresh crust of stuffed pasta is solved for promoting that the suitability for industrialized production of fresh crust seems most important.The domestic preservation method for fresh crusts such as dumpling wrapper is mainly for its anticorrosion expansion at present, adopt adds certain density ethanol or sodium dehydroacetate and in conjunction with the fresh-keeping mode of low temperature more, although it is corrupt to have delayed product to a certain extent, not obvious to the color deterioration inhibition of product.And the maintenance of cryogenic conditions needs cryo-plant to drop into, and virtually increases product cost, and ethanol and sodium dehydroacetate are used alone to be effective and need larger concentration, not only have certain harm to human body, also can affect the local flavor of product.Therefore, be necessary searching safety, efficient, cheap can the anticorrosion novel fresh-keeping method that can suppress again color deterioration.
Summary of the invention
The object of the invention is, for the problem of easily corruption, brown stain under the fresh crust room temperature condition of stuffed pasta, to develop the new method of a kind of prolongation stuffed pasta fresh crust shelf-life with low cost, long fresh-keeping period, green safety.
The technical solution adopted in the present invention is,
Extend the method for stuffed pasta fresh crust shelf-life, it is characterized in that, comprise the steps:
Below prepare burden and calculate by weight, flour is with 1000 weight portions:
(1) take total water consumption 350-400 part, 20% sterilized water by ascorbic acid 1-3 part, citric acid 1-3 part, natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part, composite phosphate 1-3 part dissolve make anticorrosion, colour protecting liquid is for subsequent use;
(2) be that 0.5-1.5mg/L Ozone Water mixes kneading and becomes dough by the concentration adding total water consumption 80% after 1000 parts, flour, the mixing of salt 7-10 part, leave standstill, proof 10 minutes, reach the effect of sterilizing simultaneously;
(3) after sterilization processing being carried out to oodle maker etc., skin processed after anticorrosion, the colour protecting liquid of pre-coordination and dough are mixed;
(4), after skin processed, select the packaging material that oxygen transmission rate is low, interior liner tray carries out vacuumizing packaging.
Step (1) described color stabilizer is ascorbic acid 1-3 part, citric acid 1-3 part.
Step (1) described anticorrisive agent is natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part is composite forms.
Described and the face water of step (2) is concentration is 0.5-1.5mg/L Ozone Water.
Step (4) described manner of packing is the PET/PE packaging bag of selection more than 10, and interior liner tray carries out vacuumizing packaging.
The fresh crust of the stuffed pasta obtained deposits 7 days under normal temperature condition, color, smell, structural state are good, occur, total plate count <10000cfu/g without variable color situation, coliform <30MPN/100g, pathogenic bacteria do not detect.
The fresh crust of stuffed pasta is mixed by water, flour, salt, composite phosphate, citric acid, ascorbic acid, natamycin, sodium dehydroacetate.The fresh crust of described stuffed pasta is 1000 parts, flour, salt 7-10 part, ascorbic acid 1-3 part, citric acid 1-3 part, natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part, composite phosphate 1-3 part, water 350-400 part by weight ratio.
Concrete technology of the present invention is as follows: the sterilized water that (1) takes total water consumption 20% ascorbic acid, citric acid, natamycin, sodium dehydroacetate, composite phosphate are dissolved make anticorrosion, colour protecting liquid is for subsequent use; (2) concentration adding total water consumption 80% after being mixed with salt by whole flour is that 0.5-1.5mg/L Ozone Water mixes kneading and becomes dough, leaves standstill, proofs 10 minutes, reach the effect of sterilizing simultaneously; (3) after sterilization processing being carried out to oodle maker etc., skin processed after anticorrosion, the colour protecting liquid of pre-coordination and dough are mixed; (4), after skin processed, selection thickness is the PET/PE packaging bag of more than 10, and interior liner tray carries out vacuumizing packaging.
During gained fresh crust room temperature storage 7 days color and luster pure white glossy, pliability good, total plate count <10000cfu/g, coliform <30MPN/100g, pathogenic bacteria do not detect.
The advantage of the inventive method:
The solid powder sterilizations such as raw flour are more difficult, save the sterilization processing of raw flour more or adopt the physical sterilization methods such as ultraviolet irradiation, but bactericidal effect is not obvious in actual production.Ozone sterilization is a kind of method for disinfection emerging at present, have the advantage of green, safety, efficient noresidue, the present invention adopts certain density Ozone Water to carry out and face, effectively can kill the microorganism of bringing in raw material and skin process processed, and noresidue, can not have an impact to the local flavor of musculus cutaneus.
Raw flour has certain wheat bran by the impact of machining accuracy and polyphenol substance remains, and extends in time, there will be brown stain, causes fresh crust color and luster to be deepened, dimmed, and product are deteriorated mutually.A kind of natural color stabilizer of ascorbic acid, for browning inhibition successful, can be used as a kind of nutrition fortifier in addition, strengthens the nutritive effect of fresh skin.
Natamycin is a kind of fungistat of natural, wide spectrum, highly effective and safe, harmless, be difficult to be absorbed by human body alimentary canal, and microorganism is difficult to produce resistance to it, by itself and the composite use of sodium dehydroacetate, effectively can reduce the consumption of harmful chemical preservative, and fungistatic effect is obvious.
Accompanying drawing explanation
Fig. 1 is stuffed pasta fresh crust fabrication processing schematic diagram.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, under the prerequisite not departing from the present invention's conception, some distortion and improvement can also be made.These all belong to protection scope of the present invention.
Extend the method for stuffed pasta fresh crust shelf-life, it is characterized in that, comprise the steps:
Below prepare burden and calculate by weight, flour is with 1000 weight portions:
(1) take total water consumption 350-400 part, 20% sterilized water by ascorbic acid 1-3 part, citric acid 1-3 part, natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part, composite phosphate 1-3 part dissolve make anticorrosion, colour protecting liquid is for subsequent use;
(2) be that 0.5-1.5mg/L Ozone Water mixes kneading and becomes dough by the concentration adding total water consumption 80% after 1000 parts, flour, the mixing of salt 7-10 part, leave standstill, proof 10 minutes, reach the effect of sterilizing simultaneously;
(3) after sterilization processing being carried out to oodle maker etc., skin processed after anticorrosion, the colour protecting liquid of pre-coordination and dough are mixed;
(4), after skin processed, select the packaging material that oxygen transmission rate is low, interior liner tray carries out vacuumizing packaging.
Step (1) described color stabilizer is ascorbic acid 1-3 part, citric acid 1-3 part.
Step (1) described anticorrisive agent is natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part is composite forms.
Described and the face water of step (2) is concentration is 0.5-1.5mg/L Ozone Water.
Step (4) described manner of packing is the PET/PE packaging bag of selection more than 10, and interior liner tray carries out vacuumizing packaging.
The fresh crust of the stuffed pasta obtained deposits 7 days under normal temperature condition, color, smell, structural state are good, occur, total plate count <10000cfu/g without variable color situation, coliform <30MPN/100g, pathogenic bacteria do not detect.
Embodiment 1
Formula: 1000 parts, flour, salt 10 parts, 2.5 parts, ascorbic acid, citric acid 2 parts, natamycin 0.3 part, sodium dehydroacetate 0.3 part, composite phosphate 3 parts, 390 parts, water.
Procedure of processing: ascorbic acid, citric acid, natamycin, sodium dehydroacetate, composite phosphate dissolve for subsequent use by the sterilized water taking total water consumption 20%; (2) concentration adding total water consumption 80% after being mixed with salt by whole flour is that 1.5mg/L Ozone Water mixes kneading and becomes dough, leave standstill, proof 10 minutes after calendering formation, skin thickness controls at about 0.5mm; After finished product being loaded PE pallet, the PET/PE packaging bag of overcoat one side thickness more than 10 is carried out vacuumizing packaging, room temperature storage.
Embodiment 2
Formula: 1000 parts, flour, salt 7 parts, 1 part, ascorbic acid, citric acid 3 parts, natamycin 0.2 part, sodium dehydroacetate 0.5 part, composite phosphate 2 parts, 360 parts, water.
Procedure of processing: ascorbic acid, citric acid, natamycin, sodium dehydroacetate, composite phosphate dissolve for subsequent use by the sterilized water taking total water consumption 20%; (2) concentration adding total water consumption 80% after being mixed with salt by whole flour is that 1mg/L Ozone Water mixes kneading and becomes dough, leave standstill, proof 10 minutes after calendering formation, skin thickness controls at about 0.5mm; After finished product being loaded PE pallet, the PET/PE packaging bag of overcoat one side thickness more than 10 is carried out vacuumizing packaging, room temperature storage.
Embodiment 3
Formula: 1000 parts, flour, salt 8 parts, 2 parts, ascorbic acid, citric acid 3 parts, natamycin 0.4 part, sodium dehydroacetate 0.2 part, composite phosphate 2 parts, 400 parts, water.
Procedure of processing: ascorbic acid, citric acid, natamycin, sodium dehydroacetate, composite phosphate dissolve for subsequent use by the sterilized water taking total water consumption 20%; (2) concentration adding total water consumption 80% after being mixed with salt by whole flour is that 0.5mg/L Ozone Water mixes kneading and becomes dough, leave standstill, proof 10 minutes after calendering formation, skin thickness controls at about 0.5mm; After finished product being loaded PE pallet, the PET/PE packaging bag of overcoat one side thickness more than 10 is carried out vacuumizing packaging, room temperature storage.
The fresh crust of the stuffed pasta that the present invention produces deposits 7 days under normal temperature condition, color, smell, structural state are good, occur, total plate count <10000cfu/g without variable color situation, coliform <30MPN/100g, pathogenic bacteria do not detect.
Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (6)
1. extend the method for stuffed pasta fresh crust shelf-life, it is characterized in that, comprise the steps:
Below prepare burden and calculate by weight, flour is with 1000 weight portions:
(1) take total water consumption 350-400 part, 20% sterilized water by ascorbic acid 1-3 part, citric acid 1-3 part, natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part, composite phosphate 1-3 part dissolve make anticorrosion, colour protecting liquid is for subsequent use;
(2) be that 0.5-1.5mg/L Ozone Water mixes kneading and becomes dough by the concentration adding total water consumption 80% after 1000 parts, flour, the mixing of salt 7-10 part, leave standstill, proof 10 minutes, reach the effect of sterilizing simultaneously;
(3) after sterilization processing being carried out to oodle maker etc., skin processed after anticorrosion, the colour protecting liquid of pre-coordination and dough are mixed;
(4), after skin processed, select the packaging material that oxygen transmission rate is low, interior liner tray carries out vacuumizing packaging.
2. a kind of method extending the stuffed pasta fresh crust shelf-life according to claim 1, is characterized in that step (1) described color stabilizer is ascorbic acid 1-3 part, citric acid 1-3 part.
3. a kind of method extending the stuffed pasta fresh crust shelf-life according to claim 1, is characterized in that step (1) described anticorrisive agent is natamycin 0.1-0.4 part, sodium dehydroacetate 0.2-0.5 part is composite and forms.
4. a kind of method extending the stuffed pasta fresh crust shelf-life according to claim 1, it is characterized in that being concentration with face water described in step (2) is 0.5-1.5mg/L Ozone Water.
5. a kind of method extending the stuffed pasta fresh crust shelf-life according to claim 1, it is characterized in that step (4) described manner of packing is the PET/PE packaging bag of selection more than 10, interior liner tray carries out vacuumizing packaging.
6. the preservation method according to claim 1-5, it is characterized in that the fresh crust of obtained stuffed pasta deposits 7 days under normal temperature condition, color, smell, structural state are good, occur without variable color situation, total plate count <10000cfu/g, coliform <30MPN/100g, pathogenic bacteria do not detect.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410632532.7A CN104473296A (en) | 2014-11-12 | 2014-11-12 | Method for prolonging shelf life of fresh skin of wheaten food with stuffing |
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| CN201410632532.7A CN104473296A (en) | 2014-11-12 | 2014-11-12 | Method for prolonging shelf life of fresh skin of wheaten food with stuffing |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813131A (en) * | 2012-09-14 | 2012-12-12 | 江南大学 | Green tea fresh noodle and method for making same |
-
2014
- 2014-11-12 CN CN201410632532.7A patent/CN104473296A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813131A (en) * | 2012-09-14 | 2012-12-12 | 江南大学 | Green tea fresh noodle and method for making same |
Non-Patent Citations (2)
| Title |
|---|
| 叶银枝等: "湿面条的保鲜研究", 《中国食品添加剂》 * |
| 韩金玉等: "保鲜湿面保鲜及储藏技术研究现状", 《粮食与油脂》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124714A (en) * | 2015-07-20 | 2015-12-09 | 青岛农业大学 | Preservation technology for prolonging normal-temperature shelf life of fresh noodles through low-temperature pre-refrigeration |
| CN105124714B (en) * | 2015-07-20 | 2019-03-15 | 青岛农业大学 | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life |
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Application publication date: 20150401 |