CN106974161A - A kind of preservation method of instant wet Flour product - Google Patents
A kind of preservation method of instant wet Flour product Download PDFInfo
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- CN106974161A CN106974161A CN201710282954.XA CN201710282954A CN106974161A CN 106974161 A CN106974161 A CN 106974161A CN 201710282954 A CN201710282954 A CN 201710282954A CN 106974161 A CN106974161 A CN 106974161A
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- instant
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- wet
- wet face
- preservation method
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- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000004321 preservation Methods 0.000 title claims abstract description 35
- 235000013312 flour Nutrition 0.000 title claims abstract description 34
- 239000003755 preservative agent Substances 0.000 claims abstract description 43
- 230000002335 preservative effect Effects 0.000 claims abstract description 43
- 238000012545 processing Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 239000005022 packaging material Substances 0.000 claims abstract description 20
- 230000003760 hair shine Effects 0.000 claims abstract description 13
- 230000005540 biological transmission Effects 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 9
- 238000007639 printing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims description 21
- 210000003205 muscle Anatomy 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000005452 food preservative Substances 0.000 abstract description 5
- 235000019249 food preservative Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 25
- 239000004698 Polyethylene Substances 0.000 description 23
- 229920000573 polyethylene Polymers 0.000 description 23
- 229920001903 high density polyethylene Polymers 0.000 description 13
- 239000004700 high-density polyethylene Substances 0.000 description 13
- 235000008429 bread Nutrition 0.000 description 11
- -1 polyethylene Polymers 0.000 description 11
- 238000013461 design Methods 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 108010039918 Polylysine Proteins 0.000 description 9
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 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 description 8
- 108010053775 Nisin Proteins 0.000 description 8
- 239000004309 nisin Substances 0.000 description 8
- 235000010297 nisin Nutrition 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 7
- 235000012149 noodles Nutrition 0.000 description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical class [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 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
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
- A23L3/3427—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 in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- 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 discloses a kind of preservation method of instant wet Flour product, belong to food preservative technology field.This method comprises the following steps：1) the instant wet face containing preservative is used into printing opacity packaging material aseptic sealed packages, obtains the wet face of packaged instant；2) by step 1) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing；3) the instant wet face of processing gained is used after low oxygen transmission rate packaging material aseptic sealed packages, then preserved under 4 DEG C of cryogenic conditions.The preservation method of the instant wet Flour product of the present invention combines the complex art of food preservative, printing opacity packaging material aseptic sealed packages, pulse strong-light sterilization, low oxygen transmission rate packaging material aseptic sealed packages and deepfreeze, the low raw-material cost used, fresh-keeping effect is obvious, and it is safe and reliable, situation easily putrid and deteriorated under common instant wet face normal temperature or cryogenic conditions is overcome, can significantly extend the shelf life in instant wet face.
Description
Technical field
The present invention relates to a kind of preservation method of instant wet Flour product, belong to food preservative technology field.
Background technology
Instant wet face is a kind of higher wet Flour product of moisture, and the noodles elasticity foot of the type is in good taste.Without appointing
The instant wet face shelf-life of where reason is short, easily occurs putrid and deteriorated and color change.By rationally sterilizing, antibacterial or packing processes
The shelf-life in instant wet face can be significantly improved afterwards.
The shelf-life in instant wet face is decided by the indexs such as its microbial reproduction amount, color and luster change and mouthfeel.At present, instant
In the preservation method of wet Flour product, using it is more be acidleach-high-temperature sterilization-vacuum packaging process.The preservation method have it is following not
Foot part：(1) the instant wet face mouthfeel of acidleach processing is bad；(2) high-temperature sterilization can cause starch gelatinization and aging, influence noodles
Mouthfeel；(3) vacuum-packed instant wet face, it is time-consuming to take because being extruded and shape is not good, and during high-volume vacuum pumping
Power.
The content of the invention
It is an object of the invention to provide a kind of preservation method of instant wet Flour product, this method can effectively be killed instant
The bacterium in wet face, extends the shelf-life in instant wet face, and smaller on the mouthfeel influence in instant wet face.
To achieve these goals, the technical solution adopted in the present invention is：
A kind of preservation method of instant wet Flour product, comprises the following steps：
1) the instant wet face containing preservative is packed using printing opacity packaging material, obtains the wet face of packaged instant；
2) by step 1) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing.
The printing opacity packaging material is high transmission rate packaging material.The high transmission rate packaging material is the packaging material of light transmittance >=92%.
The high transmission rate packaging material is low-pressure high-density polyethylene (LDPE) packaging material.
By step 2) in the wet face of packaged instant after sterilization processing and the common sealing preserve of deoxidier.
The common sealing preserve is to be sealed in the wet face of packaged instant and deoxidier in packaging bag jointly.
The content of preservative is 0.1-2.75g/kg in the instant wet face containing preservative.
The preservative is lauric monoglyceride, nisin, epsilon-polylysine hydrochloride and single sad glycerine
One or more in ester.
It is preferred that, the preservative is compound preservative, and its consumption is Capmul MCM C8 1g/kg, epsilon-polylysine salt
Hydrochlorate 0.3g/kg, nisin 0.25g/kg and lauric monoglyceride 1.2g/kg.
It is preferred that, the consumption of the lauric monoglyceride is 1.2g/kg.
It is preferred that, the consumption of the nisin is 0.25g/kg.
It is preferred that, the consumption of the epsilon-polylysine hydrochloride is 0.3g/kg.
It is preferred that, the consumption of the Capmul MCM C8 is 1g/kg.
The deoxidier is quick-acting deoxidiers.
It is preferred that, the main component of the quick-acting deoxidiers is technique of activated ferrous powder with, activated carbon and salt.
The deoxidier is 100 type deoxidiers, and its main component is：Technique of activated ferrous powder with, activated carbon and salt.
The deoxidier 1h interior energies make free oxygen be down to less than 1%.
Step 2) described in dodge and be according to the parameter of sterilization processing：Single pulse energy：300-500J；Number of times is shone in sudden strain of a muscle：25-35
It is secondary.
The common sealing preserve is that the deoxidier by the wet face of packaged instant with individually packing is total to using low oxygen transmission rate packaging material
Same sealing preserve.
The low oxygen transmission rate packaging material is oxygen transmission rate≤15cm3/m2Datm packaging material.
The low oxygen transmission rate packaging material is one kind in polyethylene (PE), polyvinyl chloride (PVC), polyvinylidene chloride (PVDC)
Or several compound package materials.
The instant wet face containing preservative is made by the method comprised the following steps：With add anti-corrosion in the raw material of face
Agent, and face, face processed obtains instant wet face.
The instant wet face containing preservative is made by the method comprised the following steps：Added when with face into dough
Preservative.
Described and face raw material is flour or water or additive.
It is preferred that, after the common sealing preserve, preserved under the conditions of instant wet face is placed in into 4 DEG C.
The present invention instant wet Flour product preservation method combine food preservative, printing opacity packaging material aseptic sealed packages,
The complex art of pulse strong-light sterilization, low oxygen transmission rate packaging material aseptic sealed packages and deepfreeze so that the guarantor in instant wet face
Deposit time lengthening.
The present invention instant wet face preservation method combine food preservative, printing opacity packaging material pack, pulse strong-light
The complex art of sterilization, the low raw-material cost used, fresh-keeping effect is obvious, and safe and reliable, overcomes common instant wet
Situation easily putrid and deteriorated under face normal temperature or cryogenic conditions, can significantly extend the shelf life in instant wet face.
The preservation method in the instant wet face of the present invention has advantages below：(1) it is less demanding to production line environment, it is whole to add
Work operating process does not need aseptic condition；(2) preservative is nontoxic to human body used in；(3) it need not be gone out using acidleach and high temperature
Bacterium, without vacuum press noodles, preservation method does not influence outward appearance, mouthfeel, smell, flavour of noodles etc.；(4) preservation method letter
Just, without vacuumizing, cost used is very low.
Brief description of the drawings
Fig. 1：Total plate count changing trend diagram of each instant wet face during 4 DEG C of condition storages；
Fig. 2：Acidity changing trend diagram of each instant wet face during 4 DEG C of condition storages；
Fig. 3：Whiteness changing trend diagram of each instant wet face during 4 DEG C of condition storages；
Fig. 4：Sensory evaluation scores changing trend diagram of each instant wet face during 4 DEG C of condition storages.
Embodiment
With reference to specific embodiment, the present invention is described in further detail.
Quick-acting deoxidiers described in following examples are 100 type deoxidiers, and its main component is：Technique of activated ferrous powder with, activated carbon
And salt.
Embodiment 1
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 2.75g/kg compound preservative is added into flour, its consumption is Capmul MCM C8
1g/kg, epsilon-polylysine hydrochloride 0.3g/kg, nisin 0.25g/kg and lauric monoglyceride 1.2g/kg, and
Face, face processed obtains the instant wet face containing preservative；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 2
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 1.2g/kg lauric monoglyceride, and face, face processed are added into water, is obtained containing preservative
Instant wet face；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：300J；Number of times is shone in sudden strain of a muscle：35 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 3
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 0.25g/kg nisin, and face, face processed are added into flour, is obtained containing preservative
Instant wet face；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：400J；Number of times is shone in sudden strain of a muscle：25 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 4
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 2.75g/kg compound preservative is added into flour, its consumption is Capmul MCM C8
1g/kg, epsilon-polylysine hydrochloride 0.3g/kg, nisin 0.25g/kg and lauric monoglyceride 1.2g/kg, and
Face, face processed obtains the instant wet face containing preservative；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times.
Embodiment 5
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 0.3g/kg epsilon-polylysine hydrochloride, and face, face processed are added into flour, is obtained containing anti-
The instant wet face of rotten agent；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：400J；Number of times is shone in sudden strain of a muscle：25 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 6
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 1g/kg Capmul MCM C8, and face, face processed are added into flour, is obtained containing preservative
Instant wet face；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：400J；Number of times is shone in sudden strain of a muscle：25 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 7
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 1.3g/kg compound preservative is added into flour, its consumption is epsilon-polylysine hydrochloric acid
Salt 0.3g/kg, Capmul MCM C8 1g/kg, and face, face processed obtains the instant wet face containing preservative；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Embodiment 8
The preservation method of instant wet Flour product, comprises the following steps in the present embodiment：
1) instant wet face quality 0.1g/kg Capmul MCM C8, and face, face processed are added into flour, is obtained containing preservative
Instant wet face；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) transparent bread
Bag hermetic package, obtains the wet face of packaged instant；
3) by step 2) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times；
4) by step 3) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Comparative example 1
Do not do sterilization treatment after instant wet face is made without preservative in instant wet face in this comparative example, also not with
The common sealing preserve of deoxidier.
Comparative example 2
The preservation method in instant wet face comprises the following steps in this comparative example：
1) the instant wet face made is packed using low-pressure high-density polyethylene (LDPE) transparent bread bag, must packed
Instant wet face；
2) by step 1) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times；
3) by step 2) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Without preservative in instant wet face in this comparative example.
Comparative example 3
The preservation method in instant wet face comprises the following steps in this comparative example：
1) the instant wet face made is packed using low-pressure high-density polyethylene (LDPE) transparent bread bag, must packed
Instant wet face；
2) it is the wet face of packaged instant is common using polyethylene (PE) composite material film with the quick-acting deoxidiers individually packed
Sealing preserve.
In this comparative example sterilization treatment is not done in instant wet face after instant wet face is made without preservative.
Comparative example 4
The preservation method in instant wet face comprises the following steps in this comparative example：
1) add instant wet face 2.75g/kg compound preservative into flour, its consumption be Capmul MCM C8 1g/kg,
Epsilon-polylysine hydrochloride 0.3g/kg, nisin 0.25g/kg and lauric monoglyceride 1.2g/kg, and face, system
Face, obtains the instant wet face containing preservative；
2) by step 1) the obtained instant wet face containing preservative uses low-pressure high-density polyethylene (LDPE) PE transparent areas
Bag is packed, and obtains the wet face of packaged instant；
3) by step 2) the obtained wet face of packaged instant and the quick-acting deoxidiers individually packed are combined using polyethylene (PE)
The common sealing preserve of material film.
Sterilization treatment is not done after it has been manufactured in instant wet face in this comparative example.
Comparative example 5
The preservation method in instant wet face comprises the following steps in this comparative example：Instant wet face 2.75g/kg is added into flour
Compound preservative, its consumption be Capmul MCM C8 1g/kg, epsilon-polylysine hydrochloride 0.3g/kg, nisin
0.25g/kg and lauric monoglyceride 1.2g/kg, and face, face processed obtains the instant wet face containing preservative.
Sterilization treatment is not done in instant wet face in this comparative example after it has been manufactured, also not with the common sealing preserve of deoxidier.
Comparative example 6
The preservation method in instant wet face comprises the following steps in this comparative example：
1) instant wet face is packed using low-pressure high-density polyethylene (LDPE) transparent bread bag, obtains packaged instant wet
Face；
2) by step 1) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing, and processing design parameter is：It is single
Pulse energy：500J；Number of times is shone in sudden strain of a muscle：30 times.
Without preservative in instant wet face in this comparative example, also not with the common sealing preserve of deoxidier.
Test example
1st, the instant wet face in embodiment 1 and 4 and each comparative example is stored under the conditions of 4 DEG C, and tested on instant wet face
Total plate count, test result is as shown in Figure 1.As can be seen from Figure 1 noodles its bacterium colony treated by pulse strong-light is total
The more untreated reduction about 0.5log values of number, illustrate that pulse strong-light sudden strain of a muscle has certain according to the starting clump count to reducing instant wet face
Effect.Because clump count is more than 103Afterwards, instant wet face has been gone bad, and is not inconsistent combined foodstuff relevant regulations, therefore when more than clump count
More than 103No longer detected afterwards.
2nd, the instant wet face in embodiment 1 and 4 and each comparative example is stored under the conditions of 4 DEG C, and tests instant wet face
PH, test result is as shown in Figure 2.As can be seen from Figure 2 it is instant under the conditions of each Preservation Treatment with the extension of holding time
The pH value in wet face is in the trend that is gradually reduced, and noodles are in storage, and the decline of its pH value is probably by micro- life in the inner
Caused by thing corruption production acid.
3rd, the instant wet face in embodiment 1 and 4 and each comparative example is stored under the conditions of 4 DEG C, and tests instant wet face
Whiteness, test result is as shown in Figure 3.As can be seen from Figure 3 the whiteness value for equally preserving 25 days comparative examples 1 is down to from 66.76
51.48, reduce 15.28, and the instant wet face (comparative example 6) dodged by pulse strong-light after shining, its whiteness value have dropped
11.98, have compared to control group and delay downward trend.
4th, the instant wet face in embodiment 1 and 4 and each comparative example is stored under the conditions of 4 DEG C, and observes instant wet face
Organoleptic quality, the sensory evaluation scores result of observation is as shown in table 1 and Fig. 4, and sensory evaluation scores are mainly from 10 points of color and luster, apparent state 10
Point, 20 points of palatability (soft durometer), 25 points of toughness, 25 points of stickiness, 5 points of slickness and food flavor 5 grade that seven aspects make it is complete
Evaluate in face.
Sensory evaluation scores of each instant wet face of table 1 during 4 DEG C of temperature conditionss storages
The preservation method in instant wet face of the invention is compared with each comparative example as can be seen from Table 1, and sensory evaluation scores are obvious
Higher, compared with other 7 groups, the sense organ score value in the instant wet face of comparative example 1 declines most fast, is just had dropped at the 10th day
67.82 points.And the noodles of embodiment 1 are reduced to 74.83 points in the 25th talent.
Claims (6)
1. a kind of preservation method of instant wet Flour product, it is characterised in that：Comprise the following steps：
1) the instant wet face containing preservative is packed using printing opacity packaging material, obtains the wet face of packaged instant；
2) by step 1) the wet face pulse strong-light of obtained packaged instant dodges and shines sterilization processing.
2. the preservation method of instant wet Flour product according to claim 1, it is characterised in that：By step 2) in sterilization processing
The wet face of packaged instant afterwards and the common sealing preserve of deoxidier.
3. the preservation method of instant wet Flour product according to claim 1, it is characterised in that：It is described to be containing preservative
The content for eating preservative in wet face is 0.1-2.75g/kg.
4. the preservation method of instant wet Flour product according to claim 1, it is characterised in that：Step 2) described in dodge according to killing
Bacterium processing parameter be：Single pulse energy：300-500J；Number of times is shone in sudden strain of a muscle：25-35 times.
5. the preservation method of instant wet Flour product according to claim 2, it is characterised in that：The common sealing preserve is
The wet face of packaged instant after sterilization processing and the deoxidier individually packed are used into the low common sealing preserve of oxygen transmission rate packaging material.
6. the preservation method of instant wet Flour product according to claim 1, it is characterised in that：It is described to be containing preservative
Wet face is eaten to be made by the method comprised the following steps：With preservative, and face are added in the raw material of face, face processed obtains instant wet face.
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