CN104921092A - Color fixative for raw wet noodles and use method of color fixative - Google Patents
Color fixative for raw wet noodles and use method of color fixative Download PDFInfo
- Publication number
- CN104921092A CN104921092A CN201510327491.5A CN201510327491A CN104921092A CN 104921092 A CN104921092 A CN 104921092A CN 201510327491 A CN201510327491 A CN 201510327491A CN 104921092 A CN104921092 A CN 104921092A
- Authority
- CN
- China
- Prior art keywords
- parts
- color fixative
- noodles
- wetted surface
- raw
- 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 27
- 238000000034 method Methods 0.000 title abstract description 14
- 239000000834 fixative Substances 0.000 title abstract 8
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 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 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000001540 sodium lactate Substances 0.000 claims abstract description 5
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 5
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 4
- 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 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019439 ethyl acetate Nutrition 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
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002352 surface water Substances 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 color fixative for raw wet noodles and a use method of the color fixative. The formula of the color fixative consists of the following components in parts by weight: 1-15 parts of sodium erythorbate, 2-25 parts of sodium lactate and 10-200 parts of acetic ester starch. The color fixative for the raw wet noodles, which is prepared according to the formula, is used according to the following steps: using 100 parts of flour as a benchmark; adding the following components in parts by weight: 0.4-3 parts of the color fixative for the raw wet noodles, which is prepared according to the formula, 20-40 parts of water and 0.5-3 parts of table salt; mixing the flour with the water, and making the noodles. When the color fixative for the raw wet noodles, prepared by the formula disclosed by the invention, is used in the method disclosed by the invention, the quality guarantee period of the raw wet noodles can be significantly prolonged, and industrialized 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 color stabilizer 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.
Raw wetted surface, compared with the cladding face that market is sold, is more rich in the advantage of the uniquenesses such as fresh, flexible, tasty and refreshing and good wheat fragrance.The Flour whiteness of consumer to raw wetted surface requires higher, and quite by consumers is fine and smooth pure white wheat flour and its products naturally.
The difficult problem that current raw wetted surface protects look existence can be preserved by long-term normal temperature under high-moisture state.Easily there is variable color at normal temperature storage period in raw wetted surface, the phenomenon of obfuscation makes the organoleptic quality of raw wetted surface decline, and affects the market value of product.As everyone knows, because raw wetted surface water content is higher, activity is large, and the easy growth and breeding of microorganism, at room temperature, particularly season putrid and deteriorated, variable color easily occurs at summer high-temperature, the holding time is shorter, and product is not easily exploited market.So far domesticly there is no effective normal temperature color protecting method.The raw wetted surface color stabilizer of current use is mostly single color stabilizer, function singleness, and effect of color protection is not good.
The traditional raw wetted surface of China is blended among the technological process of whole suitability for industrialized production by pulling with preparation methods such as handmade noodles, but the at present many tradition of China surface technology processed, culture and artistic etc. to run off gradually, in the research of surface technology processed and industrialization etc., lag behind the country such as Japan, Italy.In order to improve the quality of raw wetted surface, color protection technology is used in Flour product process, both can reduce raw wetted surface to break bar degree, effectively can suppress again noodles brown stain and suppress varied bacteria growing, the more important thing is the shelf life that effectively can extend raw wetted surface, suitability for industrialized production for raw wetted surface has important function, has extremely important realistic meaning to the look research of protecting of raw wetted surface.
Summary of the invention
The object of the present invention is to provide a kind of color stabilizer preventing variable color in raw wetted surface shelf life, degenerate, 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 color stabilizer, its formula meter, composed as follows: 1 ~ 15 part, different Vc sodium, sodium lactate 2 ~ 25 parts, acetate starch 10 ~ 200 parts.
By the raw wetted surface color stabilizer 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 color stabilizer 0.4 ~ 3 part that above-mentioned formula is made, add water 20 ~ 40 parts, with salt 0.5 ~ 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 color stabilizer 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 color stabilizer, prepare in accordance with the following methods and use:
A kind of raw wetted surface color stabilizer, its formula meter, composed as follows: 7 parts, different Vc sodium, sodium lactate 12 parts, acetate starch 100 parts.
By the raw wetted surface color stabilizer 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 color stabilizer 1.19 parts that above-mentioned formula is made, add water 28 parts, with salt 1 part, and face, make noodles.
Do not add color stabilizer, 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 4 h.Each observation, records its color and luster, smell and mouldy situation etc.If be a bit darkish in color, one of heavier tart flavour, musty, alcohol taste situation be considered as degenerating, and represents that the shelf-life arrives.Experiment confirms, 28 DEG C of preservations, the blank noodles shelf-life is 24 h, and adding the color stabilizer noodles shelf-life is 104 h.
Embodiment 2: a kind of raw wetted surface color stabilizer, prepare in accordance with the following methods and use:
A kind of raw wetted surface color stabilizer, its formula meter, composed as follows: 7 parts, different Vc sodium, sodium lactate 8 parts, acetate starch 100 parts.
By the raw wetted surface color stabilizer 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 color stabilizer 1.15 parts that above-mentioned formula is made, add water 28 parts, with salt 1 part, and face, make noodles.
Do not add color stabilizer, 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 be a bit darkish in color, one of heavier tart flavour, musty, alcohol taste situation be considered as degenerating, and represents that the shelf-life arrives.Experiment confirms, 28 DEG C of preservations, the blank noodles shelf-life is 24 h, and adding the color stabilizer noodles shelf-life is 92 h.
Claims (2)
1. give birth to a wetted surface color stabilizer, it is characterized in that, formula meter, composed as follows: 1 ~ 15 part, different Vc sodium, sodium lactate 2 ~ 25 parts, acetate starch 10 ~ 200 parts.
2. the raw wetted surface color stabilizer 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 color stabilizer 0.4 ~ 3 part made described in claim 1, add water 20 ~ 40 parts, with salt 0.5 ~ 3 part, and face, make noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510327491.5A CN104921092A (en) | 2015-06-15 | 2015-06-15 | Color fixative for raw wet noodles and use method of color fixative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510327491.5A CN104921092A (en) | 2015-06-15 | 2015-06-15 | Color fixative for raw wet noodles and use method of color fixative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921092A true CN104921092A (en) | 2015-09-23 |
Family
ID=54108798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510327491.5A Pending CN104921092A (en) | 2015-06-15 | 2015-06-15 | Color fixative for raw wet noodles and use method of color fixative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921092A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982913A (en) * | 2015-06-18 | 2015-10-21 | 许昌学院 | Raw wet noodle color fixative and use method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211211A (en) * | 2013-04-18 | 2013-07-24 | 江南大学 | Fresh wet surface browning inhibitor and application thereof |
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
-
2015
- 2015-06-15 CN CN201510327491.5A patent/CN104921092A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651656A (en) * | 2012-09-10 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour, flour product and quality improver thereof |
| CN103211211A (en) * | 2013-04-18 | 2013-07-24 | 江南大学 | Fresh wet surface browning inhibitor and application thereof |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
Non-Patent Citations (3)
| Title |
|---|
| 何绍凯等: "不同原料醋酸酯淀粉性能比较及在鲜湿面条中应用", 《粮食加工》 * |
| 叶银枝: "湿面条的保鲜研究", 《中国食品添加剂》 * |
| 唐春红: "《天然防腐剂与抗氧化剂》", 31 May 2010 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982913A (en) * | 2015-06-18 | 2015-10-21 | 许昌学院 | Raw wet noodle color fixative and use method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
| CN101518320B (en) | Preparation method of long shelf life fermented pickled vegetable | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| KR20160038723A (en) | A method of making smelly mandarin fish | |
| KR20060046388A (en) | A method for producing packaged kimchi with preservative capacity and quality to be enhanced | |
| CN104738484A (en) | Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable | |
| CN102326797A (en) | Method for preparing lactic acid fermentation product of kelp | |
| CN107751800A (en) | A kind of fermentation process of chrysanthemum broad bean paste | |
| CN108347928B (en) | Antimicrobial agents comprising xanthohumol and their use in food products | |
| CN106107509B (en) | Anti-aging cold-mixed noodles and processing method thereof | |
| CN104489804A (en) | Persimmon beverage formula | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| CN101690572B (en) | Litsea sauce-making method | |
| CN101579011A (en) | Preparation method and application of fermenting agent for dried fish with compound flavors | |
| Muzaddadi et al. | An accelerated process for fermented fish (seedal) production in Northeast region of India | |
| CN109288001A (en) | A kind of less salt hot pickled mustard tuber production technology and the hot pickled mustard tuber using technique production | |
| CN105639563A (en) | Preparation process of white sour soup | |
| CN104996903A (en) | Raw wet noodle preservative and use method thereof | |
| CN104921092A (en) | Color fixative for raw wet noodles and use method of color fixative | |
| CN104982913A (en) | Raw wet noodle color fixative and use method thereof | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN104152340A (en) | Green waxy corn grape fruit vinegar and fruit vinegar drink | |
| CN103392781A (en) | Preservative special for spiced beef | |
| JP3873129B2 (en) | Improving the physical properties of instant fermented noodles using lactic acid bacteria | |
| CN105211805A (en) | A kind of less salt salted vegetables and preparation method thereof |
Legal Events
| 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 |
Application publication date: 20150923 |
|
| RJ01 | Rejection of invention patent application after publication |