CN105124714B - A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life - Google Patents
A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life Download PDFInfo
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- CN105124714B CN105124714B CN201510424718.8A CN201510424718A CN105124714B CN 105124714 B CN105124714 B CN 105124714B CN 201510424718 A CN201510424718 A CN 201510424718A CN 105124714 B CN105124714 B CN 105124714B
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- 235000013312 flour Nutrition 0.000 title claims abstract description 55
- 238000004321 preservation Methods 0.000 title claims abstract description 15
- 238000001816 cooling Methods 0.000 title claims description 7
- 238000005516 engineering process Methods 0.000 title abstract description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000000249 desinfective effect Effects 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 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 235000010298 natamycin Nutrition 0.000 claims abstract description 7
- 239000004311 natamycin Substances 0.000 claims abstract description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 7
- 229960003255 natamycin Drugs 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 4
- 108010053775 Nisin Proteins 0.000 claims abstract description 4
- 239000004309 nisin Substances 0.000 claims abstract description 4
- 235000010297 nisin Nutrition 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 3
- 235000021307 Triticum Nutrition 0.000 claims abstract description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 3
- 230000005540 biological transmission Effects 0.000 claims abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 3
- 239000001301 oxygen Substances 0.000 claims abstract description 3
- 239000005022 packaging material Substances 0.000 claims abstract description 3
- 239000000022 bacteriostatic agent Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 4
- 235000012149 noodles Nutrition 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000003490 calendering Methods 0.000 abstract 1
- 238000009920 food preservation Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 9
- 230000000813 microbial effect Effects 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- 230000002335 preservative effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000010331 calcium propionate Nutrition 0.000 description 2
- 239000004330 calcium propionate Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000011069 regeneration method Methods 0.000 description 2
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 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
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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
- 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
- A23L3/34635—Antibiotics
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- 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)
- Microbiology (AREA)
- Noodles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of preservation technologies of fresh dough product, belong to field of food preservation.Its key step are as follows: (1) select high-quality wheat core flour to add 3% potato starch, add purified water and face；Be added 1% salt when with face, 0-3% alcohol, 0-0.2% Capmul MCM C8,0-0.05%Nisin and 0-0.05% natamycin, through compound, calendering, slitting simultaneously (or) carry out dewatering and disinfecting processing；(2) noodles prepared all wet 0-4h under low temperature, gnotobasis；(3) the low packaging material of oxygen transmission rate, sealed package under low temperature are selected, packaged fresh flour is transferred to and placed at room temperature after low temperature sets 12-72h.The present invention is a kind of low temperature precooling freshness retaining technology of fresh flour, effect is obvious, additive amount is few and meets national regulation, it is highly-safe, low in cost, means used are mild, preferably maintain the distinctive flavor of fresh flour and color, the normal-temperature shelf life of fresh flour can be extended 3-4 days, 10 days or so can be extended after dewatering and disinfecting.The present invention can also be used in fresh-keeping, the step of can omitting dewatering and disinfecting of dumpling wrapper, Wantun skin based article.
Description
Technical field
The present invention relates to a kind of preservation technology of Flour product more particularly to a kind of preservation technologies of fresh dough product.
Background technique
Traditional staple food of the noodles as Chinese, is well received by consumers because its is full of nutrition, convenient.With
Social progress and improvement of living standard, the consumption demand of people and consumption pattern have occurred compared with big change, to the nutrition of food,
The requirement of health and edible quality steps up.Rudimentary form of the fresh flour as noodle product retains because moisture content is higher
Original natural, fresh flavor, good mouthfeel and higher nutritive value are made increasingly by the welcome of modern
It does not go downhill permanently for a kind of traditional food.However fresh flour saves easily at normal temperature since moisture content is high, water activity is big
By the pollution of microorganism and it is putrid and deteriorated, cause great inconvenience to the purchase of consumer.How fresh Flour product is controlled
Freshness, extend its shelf-life, be the critical problem that this traditional staple food industrialization production needs to solve, and puzzlement life
The technical problem of production person.
It is domestic at present that the research of fresh flour product fresh-keeping is mostly concentrated on the using and compound of chemical preservative.Shen
It number please be reached for 200810031761.8 patent of invention by the sterilization processing before addition calcium propionate, sodium dehydroacetate and packaging
The purpose fresh-keeping to fresh flour.It is simple that the purpose for extending fresh flour shelf life is realized by chemical preservative, need preservative
Dosage it is larger；It is used in current food additives and there was only calcium propionate, Capmul MCM C8 and propylene glycol in sanitary standard
It can be used as the preservative in fresh flour, and additive amount limitation is extremely stringent.In addition, chemical preservative is mostly harmful to the human body, no
Meet the consumption fashion that modern consumer advocates nutrient health.In recent years, researcher also adjusts by addition natural organic acids
The pH value of fresh flour is fresh-keeping to achieve the purpose that, but needs for its pH value to be adjusted to 4.5 hereinafter, fresh flour is made to generate strong acid
Taste, or even lose its original face fragrance.Therefore, more effective, the mild fresh flour preservation technology of one kind is found to have become
The common recognition of insider.
The present invention combines natural bacteriostatic agent and physical sterilization by low temperature pre-cooling, effectively extends fresh flour shelf life to reach
Purpose.
Summary of the invention
The technical problem to be solved by the present invention is to develop a kind of action temperature and easy to operate, low-cost fresh
The fresh-keeping new integrated approach in face, with overcome the deficiencies in the prior art.
In order to solve the above technical problems, specific technical solution is as follows: (1) selecting high-quality wheat core flour to add a small amount of potato and form sediment
Powder, adds purified water, and routinely technique makes noodles after vacuum and face；(2) salt, low temperature resistant bacteriostatic agent are added during face processed；
(3) gained fresh flour can all wet under low temperature after dewatering and disinfecting is handled；(4) the low packaging material of selection oxygen transmission rate, sealed package
Storage is pre-chilled under low temperature afterwards；(5) fresh flour after low temperature is pre-chilled is transferred to preservation under room temperature.
For the purified water through reverse osmosis degerming, amount of water is 32-35% (percentage of flour weight).
The bacteriostatic agent are as follows: Capmul MCM C8 0-0.2%, alcohol 0-3%, Nisin0-0.05% and natamycin
0-0.05%, the percentage are the percentage with flour weight.
The dewatering and disinfecting mode are as follows: electric heating be dehydrated (110-130 DEG C, 80-200s) or microwave dehydration (700-1300W,
20-50s)。
The low temperature precooling temperature is -1-10 DEG C, time 16-72h.
The pH value of the fresh flour is 6 or more.
The present invention makes full use of the hurdle technology principle in food fresh keeping, using reverse osmosis-purified water and face and face water
Germ-free condition can be basically reached, the initial bacteria containing amount of fresh flour is reduced；Natural bacteriostatic agent and object are combined using low temperature pre-cooling simultaneously
Reason sterilization, further decreases micro organism quantity, inhibits residual microbial growth, extends fresh flour shelf life.
There are optimum temperatures for the growth and breeding of microorganism, and at low temperature, the growth and breeding ability of most microorganisms declines,
The repellence of bacteriostatic agent is also declined；Bacteriostatic agent and microbial interaction during face processed simultaneously, make microbial cell
Its death can more be accelerated by a degree of damage, under low temperature.In addition, after electric heating and microwave treatment, microbial cell knot
Structure is destroyed and dead, but " seemingly-dead to die " state is presented in part microorganism at this time, if directly as placing under room temperature, due to life
Fresh flour nutrition is abundant, and moisture content is high, is very suitable to microbial growth, this part microorganism can complete to a certain extent
The self-regeneration of cell, restoration ecosystem fertility.And there's almost no the self-regeneration of microbial cell structure under low temperature, promote
Keep microorganism thoroughly dead；It is placed under room temperature again when placing, initial bacteria containing amount reduces, and the lag phase of surviving microorganisms extends.It is low
Temperature pre-cooling combines bacteriostatic agent can be shelf life extension 3-4 days by fresh flour room temperature, and low temperature pre-cooling combines bacteriostatic agent and dewatering and disinfecting total
Fresh flour normal-temperature shelf life can then be extended 6-10 days by same-action；The other preservation technologies of appropriate combination again are expected to significantly extend
Its shelf life.
Compared with already present technology, it is a feature of the present invention that avoiding over single use chemical preservative etc. relatively by force
Strong fresh-keeping means make full use of microorganism growth and breeding ability, cell repair ability and to support at low temperature to bacteriostatic agent
The principle that resistance is deteriorated is further reduced in fresh flour using the synergistic effect of hurdles different in food and initially contains bacterium
Amount, extends its shelf life.And additive therefor is with being natural additive and meet national standard, at low cost, operating process
Simply, action temperature and, greatly ensure that the safety of fresh flour.Meanwhile present invention also avoids using organic acid to handle, make
The pH value of fresh flour maintains 6 or more, close to neutrality, face aromatic flavour, closer in nature.
Detailed description of the invention
The effect of the processing fresh flour of technological means described in Fig. 1 embodiment 1 compares
Influence of the technological means described in Fig. 2 embodiment 2 to fresh flour shelf life
Blank: the fresh flour without any processing
Control: through bacteriostatic agent or dewatering and disinfecting processing but the fresh flour without low temperature precooling treatment.
Specific embodiment
Embodiment 1:
Formula: flour 97kg, potato starch 3kg, purified water 33kg, salt 1kg, ethyl alcohol 0.3kg, Capmul MCM C8
0.2kg。
Procedure of processing: supplementary material is weighed up in proportion, operating environment is sterilized through ultraviolet irradiation；Capmul MCM C8 is dissolved in
It is scattered in purified water, is slowly added in the mixed powder of flour, potato starch after mixing evenly after ethyl alcohol, vacuum and face are quick
3min, middling speed 6min；It is pressed into the dough sheet of 0.8mm thickness after closed provocation 20min, cuts, is store at 0 DEG C after sealed package at 10 DEG C
It is transferred under room temperature and saves after hiding 12h, its total plate count of results of regular determination (result is as shown in Figure 1).
Through preservation technology of the present invention treated the shelf life of fresh flour at room temperature from 1 day of blank and control
Group extends to 6 days or more for 3 days, no mildew phenomena.
Embodiment 2:
Formula: flour 97kg, potato starch 3kg, pure water 35kg, salt 1kg, ethyl alcohol 1kg, Capmul MCM C8
0.1kg, natamycin 0.03kg
Procedure of processing: supplementary material is weighed up in proportion, operating environment is sterilized through ultraviolet irradiation；Capmul MCM C8 is dissolved in
Ethyl alcohol, natamycin are scattered in purified water, and the two is slowly added to the mixed powder of flour, potato starch after being mixed evenly
In, vacuum and the quick 3min in face, middling speed 6min；The dough sheet of 0.8mm thickness is pressed into after closed provocation 20min, through tunnel type after slitting
Electric heating dehydration equipment handles 170s at 110 DEG C；Sealed package after all wet 1h, is placed at 4 DEG C and is pre-chilled for 24 hours in 0 DEG C of gnotobasis
After be transferred under room temperature and place.Its total plate count of results of regular determination (result is as shown in Figure 2).
Through preservation technology of the present invention treated the shelf life of fresh flour at room temperature from 1 day of blank and control
Group extends to 16 days or so for 6 days, and color is pure white, and elasticity is good, without rancid, mildew phenomena.
Embodiment 3
Formula: flour 97kg, potato starch 3kg, pure water 32kg；Salt 1kg, ethyl alcohol 1kg, Nisin 0.05kg,
Natamycin 0.02kg.
Procedure of processing: supplementary material is weighed up in proportion, operating environment is sterilized through ultraviolet irradiation；It disperses various additives in
It stirs evenly, is slowly added in the mixed powder of flour, potato starch in water, vacuum and the quick 3min in face, middling speed 6min；It is closed
It is pressed into the dough sheet of 0.8mm thickness after provocation 20min, handles 50s through microwave 700W after slitting；In 4 DEG C of gnotobasis after all wet 4h
Sealed package is placed at 0 DEG C after 16h is pre-chilled to be transferred under room temperature and place, its total plate count of results of regular determination.
Through preservation technology of the present invention treated the shelf life of fresh flour at room temperature from 1 day of blank and control
Group extends to 10 days or more for 4 days, and color is pure white, and elasticity is good, without rancid, mildew phenomena.
Claims (4)
1. the preservation method that a kind of low temperature pre-cooling extends fresh flour normal-temperature shelf life, which comprises the steps of:
(1) it selects high-quality wheat core flour to add 3% potato starch, adds purified water and salt vacuum and face, cure, tabletting, slitting；
(2) apply certain sterilization treatment in process；The fresh flour prepared is transferred to rapidly all wet under low temperature；After all wet
Fresh flour sealed package and is stored under low temperature using the low packaging material of oxygen transmission rate；The fresh flour that low temperature is pre-chilled is transferred to
It is saved under room temperature；
Step (2) sterilization treatment is to add one of low temperature resistant bacteriostatic agent or dewatering and disinfecting or combination；
Step (2) the equal wet temp is -1-10 DEG C, time 0-4h；
Step (2) the low temperature precooling temperature is -1-10 DEG C, time 16-72h.
2. the preservation method of fresh flour according to claim 1, it is characterised in that the bacteriostatic agent is low temperature resistant bacteriostatic agent
It is added when one or more of Capmul MCM C8, alcohol, Nisin and natamycin and face and after water mixing；It is described resistance to
The weight percent of low temperature bacteriostatic agent and flour are as follows: Capmul MCM C8 0-0.2%, alcohol 0-3%, Nisin 0-0.05%,
Natamycin 0-0.05%.
3. fresh flour preservation method according to claim 1, it is characterised in that the dewatering and disinfecting mode is electric heating dehydration
110-130 DEG C, 100-250s；Or microwave dehydration sterilizes 700-1300W, 20-50s.
4. the preservation method of fresh flour according to claim 1 to 3, it is characterised in that this method also can be used for dumpling
Skin, won ton skin product it is fresh-keeping.
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| CN201510424718.8A CN105124714B (en) | 2015-07-20 | 2015-07-20 | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life |
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| CN201510424718.8A CN105124714B (en) | 2015-07-20 | 2015-07-20 | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life |
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| CN105124714B true CN105124714B (en) | 2019-03-15 |
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| CN111011726A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Bacteria-reducing fresh-keeping method for fresh wet noodles |
| CN114365818A (en) * | 2021-12-28 | 2022-04-19 | 四川东方主食产业技术研究院 | Fresh and wet potato noodles and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1094230A (en) * | 1993-04-30 | 1994-11-02 | 郭长泰 | The store method of cowpea |
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| CN105124714A (en) | 2015-12-09 |
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