CN105685762A - Preservation method of fresh wet raw noodles - Google Patents
Preservation method of fresh wet raw noodles Download PDFInfo
- Publication number
- CN105685762A CN105685762A CN201610096010.9A CN201610096010A CN105685762A CN 105685762 A CN105685762 A CN 105685762A CN 201610096010 A CN201610096010 A CN 201610096010A CN 105685762 A CN105685762 A CN 105685762A
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- Prior art keywords
- fresh
- wet raw
- raw noodle
- retort pouch
- noodles
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Classifications
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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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
The invention provides a preservation method of fresh wet raw noodles, comprising: bagging, microwave sterilizing, sealing when sterilized noodles are hot, sterilizing by water bath, and cooling. The bagging is performed when the noodles are hot after microwave heating, and the problems that microwave heating in the prior art easily causes bag expansion and breakage are effectively solved; by combining microwave sterilizing and water bath sterilizing, sterilizing time is significantly shortened, shelf life of a finished product is prolonged, production cost is lowered, and production efficiency is improved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the fresh-keeping treating method of a kind of fresh wet raw noodle。
Background technology
Noodles are a kind of Flour product of China's invention, because it makes and the feature of instant, smooth in taste, are deeply liked by consumers in general。But fresh noodle is high due to moisture, it is easy to rotting, the shelf-life only has 1～3 day, if being dried to fine dried noodles, although can extend the shelf life, but can affect sensory of noodles, and production cost increases。Therefore, fresh wet preservation is adopted to be always up the noodles processing mode of society's pursuit, especially little face, Chongqing popularization in the market。The long-life noodles sold in the market refers to that (raw material can also be miscellaneous grain crops face, dehydrated potato powder, Radix Ipomoeae/sweet potato powder, Semen Glycines powder etc. for primary raw material with wheat flour, through face processed (containing: vacuum dough-making powder, calendering maturation, upper thread cuts out, (steaming) is boiled, washed (acidleach)) operation, drench dry then through microwave High water cut sterilization fresh system sterilizing, sealing packaging, cold water spray, wind, through simple modulation, the instant food of ready-to-serve fresh-keeping moisturizing。At present, it is adopt to add preservative process with the long-life noodles preservation technique that Japan's technology is representative, domestic also have many patent disclosure (CN102308956A processing high-moisture noodles preservation technique about employing preservative, CN102018165A, CN102423040A), acid adding that these technical products have, propylene glycol, chitosan, calcium propionate etc., do not meet modern society and pursue healthy and safe consumption demand, affect sensory of noodles yet；What also have is direct by noodles ripening preservation (CN104770672), but product is easily viscous glutinous, and feel like jelly stickness on surface, bad dispersibility time edible, loses the sense of food that noodles are smooth；Also have and adopt (CN104543775A) of microwave disinfection after noodles vacuum packaging, but the microwave disinfection time is slightly long, packaging bag just expands broken bag, bactericidal effect is poor, although adopting interval repeatedly microwave disinfection can improve the situation of swollen bag broken bag, but equipment requirements is high, process the time long, energy consumption is high。
Summary of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide the fresh-keeping treating method of a kind of fresh wet raw noodle, is used for solving the problem such as the easy swollen bag of microwave disinfection in prior art, poor, the easy adhesion of noodles of bactericidal effect。
For achieving the above object and other relevant purposes, the present invention provides the fresh-keeping treating method of a kind of fresh wet raw noodle, comprises the steps:
(1) pack: quantitatively being loaded in retort pouch by fresh wet raw noodle, charge controls at 100～500g/ bag, bag mouth is left a blank 3～5cm, keeps port cleaner, it is impossible to have viscous glutinous foreign material, in order to heat seal envelope；In order to reduce the content of molds of noodles, the sanitation and hygiene of workshop, regular sterilizing should be kept。Fresh wet raw noodle is with wheat flour for primary raw material (raw material can also be miscellaneous grain crops face, dehydrated potato powder, Radix Ipomoeae/sweet potato powder, Semen Glycines powder etc.), the moisture fresh pasta made through dough-making powder, calendering maturation, cutting。
(2) microwave disinfection: put in microwave equipment by the retort pouch installing fresh wet raw noodle, the bag mouth of retort pouch is inclined upwardly, and opens microwave disinfection。
(3) seal: after microwave disinfection terminates, while hot retort pouch is sealed；Heat sealing machine or the quick heat seal of vacuum sealer can be adopted to seal, keep the cleaning of sealing environment, it is prevented that the food after sterilization produces secondary pollution, be conducive to keeping the vacuum in envelope back pkt. simultaneously。This step is one of committed step of the present invention, seals while hot and mainly has two advantages: on the one hand, the existence of retort pouch endogenous cause of ill vapours and keep malleation, can stop the external world carry disease germs air entrance bag in secondary pollution；On the other hand, the air of original existence in the vapours venting bag produced in retort pouch, after sealing bag cooling, become vacuum state in bag, be prevented effectively from the generation of miscellaneous bacteria, hence it is evident that extend the shelf life。
(4) water dip sterilization: the retort pouch after sealing is carried out water dip sterilization。This step is the further sterilization to product, make up microwave disinfection because of the time shorter, fail the defect of thoroughly sterilization。
(5) cooling: pulled out by the retort pouch after water dip sterilization, sends in cooling device and quickly cools down, and prepares finished product。
Further, in step (1), the moisture content of the fresh wet raw noodle of pack is 30-35%。The water content of fresh wet raw noodle can by early stage dough-making powder time add appropriate water and control, the too high meeting of water content makes noodles adhesion, affects end product quality, and the too low meeting of water content makes noodles burn when follow-up microwave drying, affects end product quality equally。
Further, in step (2), microwave power is 700W～1000W。
Further, in step (2), the microwave disinfection time is 60～180s。
Further, in step (4) during water dip sterilization, bath temperature is 95-100 DEG C。
Further, in step (4) during water dip sterilization, sterilizing time is 1-3min。
Further, step (5) is cooled to less than 40 DEG C。
Further, in step (5), the type of cooling is air-cooled or water-cooled。
Further, when the type of cooling is water-cooled in step (5), sends in water removing machine after water-cooled and slough retort pouch surface moisture。
As it has been described above, the fresh-keeping treating method of the fresh wet raw noodle of the present invention, have the advantages that
1, the sterilization total time of processing method of the present invention shortens 5～10min than the sterilizing time of conventional thermal water-bath, because noodles heat transfer is by heat transfer by heat conduction, heat transfer rate is slow, and microwave disinfection can in 1 minute direct raised center temperature, and sterilization is in conjunction with thermal sterilization and radicidation, not only shorten sterilizing time, reduce Long Time Thermal sterilization and make the impact of the tacky preservation quality on raw fine dried noodles of noodles ripening and edible quality, and, improve bactericidal effect；On the other hand, product energy consumption is reduced。The finished product shelf-life that the present invention prepares is obviously prolonged, and can reach 6 months。
2, after first sealing with tradition compared with microwave disinfection, it is possible to the generation of the swollen bag of quick-fried bag that keeps from heat, extend the microwave disinfection time, improve bactericidal effect。Meanwhile, the combined sterilizing mode of water-bath after first microwave is adopted, it is possible to avoid soft rotten, the problem such as ripening is tacky of noodles ripening that long-time microwave high-temperature causes。
3, the present invention adopts first to sterilize and seals while hot, is expanded and water vapour by sterilization process air, it is possible to get rid of air in bag, it is achieved aerofluxus, keeps vacuum in sterilization back pkt., it is possible to save the exhaust equipment in tradition canned food technique and operation, investment reduction and energy consumption。
Detailed description of the invention
Below by way of specific instantiation, embodiments of the present invention being described, those skilled in the art the content disclosed by this specification can understand other advantages and effect of the present invention easily。The present invention can also be carried out by additionally different detailed description of the invention or apply, and the every details in this specification based on different viewpoints and application, can also carry out various modification or change under the spirit without departing from the present invention。
Embodiment 1
The fresh-keeping treating method of a kind of fresh wet raw noodle, comprises the steps:
(1) pack: fresh wet raw noodle will be made with clean drinking water (meeting " drinking water sanitary standard GB5749-2006 "), the flour (meeting " wheat flour state quality standard GB1355-2005 ") meeting hygienic requirements and food additive (Sal, edible alkali etc.) according to the noodles processing technique of specification, noodles are quantitatively loaded in composite plastic retort pouch, charge controls at 100g/ bag, bag mouth is left a blank 3cm, and fresh wet raw noodle moisture control is 35%。
(2) microwave disinfection: put in microwave equipment by the retort pouch installing noodles, notices that packaging bag mouth is inclined upwardly more than 30 °, in order to avoid food releases in bag；Open microwave disinfection, control microwave power 700W, microwave disinfection time 60s。
(3) seal: after microwave equipment sends the retort pouch after sterilization, adopt heat sealing machine that retort pouch is sealed while hot。Keep the cleaning of envelope environment, it is prevented that the food after sterilization produces secondary pollution。
(4) water dip sterilization: the retort pouch after microwave disinfection, sealing is sent in 95 DEG C of hot baths, constant temperature sterilization 2min。
(5) cooling: being pulled out by the retort pouch after water dip sterilization, send in air-cooled cooling device and quickly cool down, cooling device can adopt air-cooled, and noodles are cooled to less than 40 DEG C, prepares finished product。
Embodiment 2
The fresh-keeping treating method of a kind of fresh wet raw noodle, comprises the steps:
(1) pack: quantitatively will load in composite plastic retort pouch according to the noodles that the noodles processing technique of specification is made by clean drinking water, the flour meeting hygienic requirements and food additive (Sal, edible alkali etc.), charge controls at 150g/ bag, bag mouth is left a blank 3cm, and fresh wet raw noodle moisture control is 32%。
(2) microwave disinfection: put in microwave equipment by the retort pouch installing noodles, notices that packaging bag mouth is inclined upwardly more than 30 °, in order to avoid food releases in bag；Open microwave disinfection, control microwave power 800W, microwave disinfection time 70s。
(3) seal: after microwave equipment sends the retort pouch after sterilization, adopt vacuum sealer to retort pouch fast sealing while hot。
(4) water dip sterilization: the retort pouch after sealing is sent in 98 DEG C of hot baths, constant temperature sterilization 1.5min。
(5) cooling: being pulled out by the retort pouch after water dip sterilization, send in air-cooled cooling device and quickly cool down, noodles are cooled to less than 40 DEG C, prepares finished product。
Table 1 Different treatments is to total plate count change (250g) in dough bar
As can be seen from the above table, the bacterium colony amount processing above bar is all 2.8 × 108Cfu/g, after being respectively adopted the method for disinfection of the present embodiment, single water dip sterilization, single packaging microwave disinfection, bacterium colony amount on the noodles of Unit Weight is significantly different, the finished product bacterium colony amount that the bacterium colony amount of the finished product that the present embodiment prepares prepares far below single water dip sterilization, single microwave disinfection, bacterium colony amount is low to moderate 36cfu/g, and the noodles bacterium colony amount that water dip sterilization prepares is up to 2.8 × 104, after packaging, the noodles bacterium colony amount of microwave treatment is also up to 1.9 × 103, therefore, single water dip sterilization, packaging microwave disinfection bactericidal effect all far below the bactericidal effect of the present invention；It is evident that the noodles that prepare of the present invention are loose without drafting, without ripening phenomenon, the noodles that water dip sterilization prepares, owing to heat transfer is relatively slow, noodles surface ripening bonding can also be caused, has a strong impact on end product quality quality；The noodles that after packaging, microwave disinfection processes, owing to the hot-air in retort pouch expands, cause broken bag, the phenomenon that noodles ripening bonds also occur, have a strong impact on end product quality；Finding after noodles carried out microorganism detection after 90 days shelf-lifves, the bacterium colony amount of the noodles that the present invention prepares only has 1.8 × 102Cfu/g, and the bacterium colony amount of the noodles of water bath processing is up to 1.2 × 107Cfu/g, after packaging, the bacterium colony amount of the noodles of microwave treatment is also up to 1.5 × 106Cfu/g, therefore, the bactericidal effect of the present invention is substantially better than the bactericidal effect of prior art, has significant technological progress。
Embodiment 3
The fresh-keeping treating method of a kind of fresh wet raw noodle, comprises the steps:
(1) pack: quantitatively will load in composite plastic retort pouch according to the noodles that the noodles processing technique of specification is made by clean drinking water, the flour meeting hygienic requirements and food additive (Sal, edible alkali etc.), charge controls at 400g/ bag, bag mouth is left a blank 5cm, and fresh wet raw noodle moisture control is 30%。
(2) microwave disinfection: put in microwave equipment by the retort pouch installing noodles, notices that packaging bag mouth is inclined upwardly more than 30 °, in order to avoid food releases in bag；Open microwave disinfection, control microwave power 1000W, microwave disinfection time 120s。
(3) seal: after microwave equipment sends the retort pouch after sterilization, adopt vacuum sealer to retort pouch fast sealing while hot。
(4) water dip sterilization: the retort pouch after sealing is sent in 95 DEG C of hot baths, constant temperature sterilization 3min。
(5) cooling: pulled out by the retort pouch after water dip sterilization, sends in cold water cooling device and quickly cools down, and noodles are cooled to less than 40 DEG C, are re-fed in water removing machine and deviate from a bag surface moisture, prepares finished product。
Embodiment 4
The fresh-keeping treating method of a kind of fresh wet raw noodle, comprises the steps:
(1) pack: quantitatively will load in composite plastic retort pouch according to the noodles that the noodles processing technique of specification is made by clean drinking water, the flour meeting hygienic requirements and food additive (Sal, edible alkali etc.), charge controls at 500g/ bag, bag mouth is left a blank 5cm, and fresh wet raw noodle moisture control is 35%。
(2) microwave disinfection: put in microwave equipment by the retort pouch installing noodles, notices that packaging bag mouth is inclined upwardly more than 30 °, in order to avoid food releases in bag；Open microwave disinfection, control microwave power 1000W, microwave disinfection time 180s。
(3) seal: after microwave equipment sends the retort pouch after sterilization, adopt vacuum sealer to retort pouch fast sealing while hot。
(4) water dip sterilization: the retort pouch after sealing is sent in 100 DEG C of hot baths, constant temperature sterilization 3min。
(5) cooling: pulled out by the retort pouch after water dip sterilization, sends in cold water cooling device and quickly cools down, and noodles are cooled to less than 40 DEG C, are re-fed in water removing machine and deviate from a bag surface moisture, prepares finished product。
Every Testing index of the noodles finished product that embodiment 1,3,4 prepares is close with embodiment 2。
In sum, the present invention is prevented effectively from the problems such as the easy swollen bag broken bag of microwave disinfection, shortens sterilizing time, improves bactericidal effect and end product quality, improves production efficiency, extends the shelf-life of finished product。
Above-described embodiment is illustrative principles of the invention and effect thereof only, not for the restriction present invention。Above-described embodiment all under the spirit and category of the present invention, can be modified or change by any those skilled in the art。Therefore, art has usually intellectual such as modifying without departing from all equivalences completed under disclosed spirit and technological thought or change, must be contained by the claim of the present invention。
Claims (9)
1. the fresh-keeping treating method of a fresh wet raw noodle, it is characterised in that comprise the steps:
(1) pack: quantitatively being loaded in retort pouch by fresh wet raw noodle, charge controls at 100～500g/ bag, bag mouth is left a blank 3～5cm；
(2) microwave disinfection: put in microwave equipment by the retort pouch installing fresh wet raw noodle, the bag mouth of retort pouch is inclined upwardly, and opens microwave disinfection；
(3) seal: after microwave disinfection terminates, while hot retort pouch is sealed；
(4) water dip sterilization: the retort pouch after sealing is carried out water dip sterilization；
(5) cooling: pulled out by the retort pouch after water dip sterilization, sends into cooling in cooling device, prepares finished product。
2. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (1), the moisture content of the fresh wet raw noodle of pack is 30-35%。
3. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (2), microwave power is 700W～1000W。
4. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (2), the microwave disinfection time is 60～180s。
5. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (4) during water dip sterilization, bath temperature is 95-100 DEG C。
6. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (4) during water dip sterilization, sterilizing time is 1-3min。
7. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: step is cooled to less than 40 DEG C in (5)。
8. the fresh-keeping treating method of fresh wet raw noodle according to claim 1, it is characterised in that: in step (5), the type of cooling is air-cooled or water-cooled。
9. the fresh-keeping treating method of fresh wet raw noodle according to claim 8, it is characterised in that: when the type of cooling is water-cooled in step (5), sends in water removing machine after water-cooled and slough retort pouch surface moisture。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610096010.9A CN105685762A (en) | 2016-02-22 | 2016-02-22 | Preservation method of fresh wet raw noodles |
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| CN201610096010.9A CN105685762A (en) | 2016-02-22 | 2016-02-22 | Preservation method of fresh wet raw noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105742A (en) * | 2018-09-03 | 2019-01-01 | 潘见 | A kind of no added super-pressure facilitates the production method in ripe wet face |
| CN109561715A (en) * | 2016-08-05 | 2019-04-02 | Cj第制糖株式会社 | Including the pretreated processed food method for disinfection of microwave heating |
| CN110074307A (en) * | 2019-05-21 | 2019-08-02 | 绵阳众福食品有限公司 | A kind of fresh preservation method and freshness retaining wet rice flour noodles silk for squeezing wet rice flour noodles silk |
| CN115119918A (en) * | 2022-06-22 | 2022-09-30 | 西南大学 | Wet soybean hull preservation method |
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| JPH06209730A (en) * | 1993-01-19 | 1994-08-02 | Nissin Food Prod Co Ltd | Preparation of raw noodle |
| CN201660142U (en) * | 2009-12-28 | 2010-12-01 | 兰州工业研究院 | Continuous-type food microwave sterilization sealing device |
| CN102069923A (en) * | 2011-01-25 | 2011-05-25 | 上海麦风微波设备有限公司 | Method and device for producing fresh-keeping instant wet noodles |
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| JPH06209730A (en) * | 1993-01-19 | 1994-08-02 | Nissin Food Prod Co Ltd | Preparation of raw noodle |
| CN201660142U (en) * | 2009-12-28 | 2010-12-01 | 兰州工业研究院 | Continuous-type food microwave sterilization sealing device |
| CN102069923A (en) * | 2011-01-25 | 2011-05-25 | 上海麦风微波设备有限公司 | Method and device for producing fresh-keeping instant wet noodles |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109561715A (en) * | 2016-08-05 | 2019-04-02 | Cj第制糖株式会社 | Including the pretreated processed food method for disinfection of microwave heating |
| JP2019524127A (en) * | 2016-08-05 | 2019-09-05 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Process for sterilization of processed foods including microwave heating pretreatment |
| EP3494798A4 (en) * | 2016-08-05 | 2020-03-25 | Cj Cheiljedang Corporation | Method for sterilizing processed foods comprising microwave heating pretreatment |
| CN109105742A (en) * | 2018-09-03 | 2019-01-01 | 潘见 | A kind of no added super-pressure facilitates the production method in ripe wet face |
| CN109105742B (en) * | 2018-09-03 | 2022-12-09 | 潘见 | Production method of additive-free ultrahigh-pressure instant cooked wet noodles |
| CN110074307A (en) * | 2019-05-21 | 2019-08-02 | 绵阳众福食品有限公司 | A kind of fresh preservation method and freshness retaining wet rice flour noodles silk for squeezing wet rice flour noodles silk |
| CN115119918A (en) * | 2022-06-22 | 2022-09-30 | 西南大学 | Wet soybean hull preservation method |
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Application publication date: 20160622 |