CN104886464A - Raw wet noodle mildew preventing agent and using method thereof - Google Patents
Raw wet noodle mildew preventing agent and using method thereof Download PDFInfo
- Publication number
- CN104886464A CN104886464A CN201510340244.9A CN201510340244A CN104886464A CN 104886464 A CN104886464 A CN 104886464A CN 201510340244 A CN201510340244 A CN 201510340244A CN 104886464 A CN104886464 A CN 104886464A
- Authority
- CN
- China
- Prior art keywords
- parts
- preventing agent
- raw wet
- noodles
- wetted surface
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 5
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 5
- 239000004330 calcium propionate Substances 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000003112 inhibitor Substances 0.000 claims description 22
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 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
-
- 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
Abstract
The invention relates to a raw wet noodle mildew preventing agent and a using method thereof. A formula of the mildew preventing agent comprises components in parts by weight as follows: 0.5-8 parts of calcium propionate, 0.5-15 parts of propylene glycol, 1-9 parts of glycerol monocaprylate and 1-9 parts of potassium sorbate. The using method of the raw wet noodle mildew preventing agent prepared according to the formula comprises steps as follows: for every 100 parts of flour by weight, 0.1-0.5 parts of the raw wet noodle mildew preventing agent prepared according to the formula, 20-40 parts of water and 1-3 parts of table salt by weight are added, the flour is kneaded, and noodles are produced. With the adoption of the prepared raw wet noodle mildew preventing agent and the using method thereof, the shelf life of the raw wet noodles can be significantly prolonged, and industrial production, storage and transportation of the raw wet noodles are facilitated.
Description
Technical field
The present invention relates to a kind of raw wetted surface mould inhibitor and using method thereof, belong to food technology field.
Background technology
Noodles are food common during people live, and as the China even staple food of the Asia people, had the making of several thousand to eat history, because of its reserve part moisture, sensory of noodles is good, strength road, nutrition health etc., dark liking by consumers in general.Numerous businessman sees interests wherein gradually, and numerous and confused increasing, to the exploitation of noodles and investment, is made every effort to realize its suitability for industrialized production, and raw wetted surface arises at the historic moment.
Before more than ten years, relevant scholar both domestic and external has been devoted to the research of raw wetted surface, successfully realizes the suitability for industrialized production of noodles, this noodles not only remain the original characteristic of handmade noodle, and greatly extend its shelf-life, and quality and mouthfeel all increase, namely our so-called fresh flour.Fresh wetted surface industrialization is produced by Japan, the U.S., Hong-Kong and the countries and regions such as TaiWan, China and Southeast Asia, main employing alcohol preservation technique.Time at the beginning of general 21 century, the fresh wetted surface Study on preservation technique of China is in progress to some extent, and urban existing procucts are sold, and domestic scholars it is also proposed the fresh-keeping and quality modification technique of some scientific and reasonable productions for fresh wetted surface fresh-keeping.But, show that according to correlative study fresh flour market domestic at present imperfection also exist many relevant issues.Such as, produce and be mostly in the workshop stage, therefore not only the quality of product is uneven, and its health and quality are also difficult to be guaranteed, and going mouldy especially in its shelf life, has become the key factor that affects fresh flour shelf life.Therefore, targetedly to the mildew-resistant in its shelf life, the suitability for industrialized production for raw wetted surface has important function.
Summary of the invention
The object of the present invention is to provide a kind of mould inhibitor preventing going mouldy in raw wetted surface shelf life, its shelf-life can be extended, be beneficial to the suitability for industrialized production of raw wetted surface and storage, transport.
A kind of raw wetted surface mould inhibitor, its formula meter, composed as follows: calcium propionate 0.5 ~ 8 part, propane diols 0.5 ~ 15 part, Capmul MCM C8 1 ~ 9 part, potassium sorbate 1 ~ 8 part.
By the raw wetted surface mould inhibitor that above-mentioned formula is made, use according to the following steps:
With flour weight 100 parts for benchmark, by weight, add the raw wetted surface mould inhibitor 0.1 ~ 0.5 part that above-mentioned formula is made, add water 20 ~ 40 parts, with salt 1 ~ 3 part, and face, make noodles.
The noodles made as stated above, storage, transport, eating method is identical with common uncooked wet noodle.
The invention has the advantages that: use the raw wetted surface mould inhibitor made of the present invention, and use by the method for the invention, can the significant prolongation life wetted surface shelf-life, be beneficial to the suitability for industrialized production of raw wetted surface and storage, transport.
Detailed description of the invention
Embodiment 1: a kind of raw wetted surface mould inhibitor, prepare in accordance with the following methods and use:
A kind of raw wetted surface mould inhibitor, its formula meter, composed as follows: calcium propionate 2.5 parts, propane diols 6 parts, Capmul MCM C8 8 parts, potassium sorbate 6 parts.
By the raw wetted surface mould inhibitor that above-mentioned formula is made, use according to the following steps:
With flour weight 100 parts for benchmark, by weight, add the raw wetted surface mould inhibitor 0.225 part that above-mentioned formula is made, add water 28 parts, with salt 2 parts, and face, make noodles.
Do not add mould inhibitor, make noodles as blank by above-mentioned same method.
After the noodles made and blank pack respectively, be placed in 28 DEG C of constant incubators simultaneously and preserve, observe once every 3 h.Each observation, records its color and luster, smell and mouldy situation etc.If there is color obviously to change, there is mildew, give off a peculiar smell as tart flavour or musty are considered as shelf-life terminal.Experiment confirms, 28 DEG C of preservations, the blank noodles shelf-life is 24 h, and adding the mould inhibitor noodles shelf-life is 65 h.
Embodiment 2: a kind of raw wetted surface mould inhibitor, prepare in accordance with the following methods and use:
A kind of raw wetted surface mould inhibitor, its formula meter, composed as follows: calcium propionate 2.5 parts, propane diols 12 parts, Capmul MCM C8 6 parts, potassium sorbate 3 parts.
By the raw wetted surface mould inhibitor that above-mentioned formula is made, use according to the following steps:
With flour weight 100 parts for benchmark, by weight, add the raw wetted surface mould inhibitor 0.235 part that above-mentioned formula is made, add water 28 parts, with salt 2 parts, and face, make noodles.
Do not add mould inhibitor, make noodles as blank by above-mentioned same method.
After the noodles made and blank pack respectively, be placed in 28 DEG C of constant incubators simultaneously and preserve, observe once every 3 h.Each observation, records its color and luster, smell and mouldy situation etc.If there is color obviously to change, there is mildew, give off a peculiar smell as tart flavour or musty are considered as shelf-life terminal.Experiment confirms, 28 DEG C of preservations, the blank noodles shelf-life is 24 h, and adding the mould inhibitor noodles shelf-life is 55 h.
Claims (2)
1. give birth to a wetted surface mould inhibitor, it is characterized in that, formula meter, composed as follows: calcium propionate 0.5 ~ 8 part, propane diols 0.5 ~ 15 part, Capmul MCM C8 1 ~ 9 part, potassium sorbate 1 ~ 8 part.
2. the raw wetted surface mould inhibitor made according to claim 1, uses according to the following steps:
With flour weight 100 parts for benchmark, by weight, add the raw wetted surface mould inhibitor 0.1 ~ 0.5 part made described in claim 1, add water 20 ~ 40 parts, with salt 1 ~ 3 part, and face, make noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340244.9A CN104886464A (en) | 2015-06-18 | 2015-06-18 | Raw wet noodle mildew preventing agent and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340244.9A CN104886464A (en) | 2015-06-18 | 2015-06-18 | Raw wet noodle mildew preventing agent and using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886464A true CN104886464A (en) | 2015-09-09 |
Family
ID=54019773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510340244.9A Pending CN104886464A (en) | 2015-06-18 | 2015-06-18 | Raw wet noodle mildew preventing agent and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886464A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690393A (en) * | 2020-12-31 | 2021-04-23 | 河南科技学院 | Fresh-keeping color fixative for frozen flour products and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
-
2015
- 2015-06-18 CN CN201510340244.9A patent/CN104886464A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
Non-Patent Citations (2)
| Title |
|---|
| 宋显良等: "生鲜湿面防霉保鲜技术", 《食品与机械》 * |
| 谢沁等: "生鲜湿面保鲜技术研究", 《农业机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690393A (en) * | 2020-12-31 | 2021-04-23 | 河南科技学院 | Fresh-keeping color fixative for frozen flour products and preparation method and application thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |