CN108378265A - A method of extending the long-life noodles shelf-life - Google Patents
A method of extending the long-life noodles shelf-life Download PDFInfo
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- CN108378265A CN108378265A CN201810336676.6A CN201810336676A CN108378265A CN 108378265 A CN108378265 A CN 108378265A CN 201810336676 A CN201810336676 A CN 201810336676A CN 108378265 A CN108378265 A CN 108378265A
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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
- A23L3/34—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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/34—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
- A23L3/3445—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 comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of methods extending the long-life noodles shelf-life, belong to field of food preservation.The present invention can improve the water solubility of essential oil, be sufficiently mixed with flour in surface making process, and can realize the sustained release of essential oil, so that its fungistatic effect is stablized lasting by adding beta cyclodextrin/composite essential oil inclusion compound in noodle formula.Moreover, cinnamon essential oil makes noodles have the smell of faint scent with after lemon compounding.Degerming is carried out to long-life noodles using oscillating magnetic field sterilization technology before packaging, the antibacterial plural gel of slow-release is then placed in long-life noodles inner packing, to achieve the purpose that extend the long-life noodles shelf-life.
Description
Technical field
The invention belongs to food preservative technology fields, and in particular to a method of extending the long-life noodles shelf-life.
Background technology
China is wheaten food cultural hearth, there is maximum wheaten food consumption layer in the world.Tradition of the wheaten food as Chinese
Staple food, various nutritional ingredients, including fat, protein, carbohydrate, minerals and vitamin containing necessary for human etc..
China market noodle product is mainly vermicelli, instant noodles etc..Because process conditions limit, vermicelli production in amount of water compared with
Less, the shortcomings of gluten formation is not enough, thus vermicelli are weak in the prevalence of muscle, bite is poor, rehydration is poor.Instant noodles have
The characteristics of convenient, time saving, Applied economy, but it belongs to fried based food, and high oil is with high salt, contains certain chemical addition agents, nutrition
Material want, long-term consumption are not conducive to good health.With the raising of people's level of consumption and quality of life, these noodle products
Demand of the people to mouthfeel, nutrition etc. is had been unable to meet, therefore, the people in modern especially city increasingly dote on certainly
The right and fresh-wet noodle with traditional properties.Long-life noodles, that is, pervious homecraft noodles, due to adding water more, gluten formation is filled
Point, thus noodles resistant to cook, muscle are relatively strong, are not easy mixed new soup, are in good taste.For it is compared to vermicelli and instant noodles, it is easier to digest
Absorb, have the characteristics that it is fresh, tasty and refreshing, have chewy texture and good noodles flavor, more favored by people.But long-life noodles are due to water
Divide content height, water activity big, room temperature preserves the easy growth and breeding of lower microorganism, causes long-life noodles easily putrid and deteriorated.The especially summer
It under conditions of its high temperature, places one day, wet noodles can slightly go bad, and taste changes, and severe patient understands souring and mouldy；
Even if being no more than one week if the long-life noodles shelf-life under refrigerated conditions.Therefore, it is always that influence long-life noodles are extensive that shelf life is short
One bottleneck of development.
Currently, being mainly the following both at home and abroad to the preservation method of long-life noodles：Regulate and control noodles pH；Addition chemistry, it is natural,
Compositional antiseptic agent；It is such as irradiated using non-thermal sterilization technology, ultrasonic wave, electromagnetic field；Cold storing and fresh-keeping；Controlled atmospheric packing；From making work
In skill, pretreatment of raw material, amount of water, knead dough mode and curing time etc. are controlled etc..Usually single fresh-keeping effect
Fruit is unsatisfactory, can both increase cost, causes product price very high, and it is universal to be unfavorable for long-life noodles；Long-life noodles can be significantly affected again
Appearance, and long-life noodles is made to generate peculiar smell, it is difficult to received by consumer.Therefore, find a kind of synthesis, it is more effective, mild,
The fresh-keeping approach of long-life noodles of green is extremely urgent.
Invention content
To make up the deficiencies in the prior art, the present invention provides a kind of method extending the long-life noodles shelf-life, by noodles
Beta-cyclodextrin/composite essential oil inclusion compound is added in formula, can improve the water solubility of essential oil, it is abundant with flour in surface making process
Mixing, and can realize the sustained release of essential oil, so that its fungistatic effect is stablized lasting.Moreover, cinnamon essential oil makes with after lemon compounding
Noodles have the smell of faint scent.Degerming is carried out to long-life noodles using oscillating magnetic field sterilization technology before packaging, then in long-life noodles
The antibacterial plural gel of slow-release is placed in packaging, to achieve the purpose that extend the long-life noodles shelf-life.
The present invention is achieved through the following technical solutions：
A method of extending the long-life noodles shelf-life, is characterized in that：Inclusion is prepared using beta-cyclodextrin, composite essential oil
Object, in surface making process, a part of inclusion compound is added in flour in form of an aqueous solutions；Another part is mixed with carragheen,
The antibacterial plural gel of slow-release is prepared, is placed in long-life noodles packing inside bag；When knead dough, beta-cyclodextrin/composite essential oil inclusion is added
Object aqueous solution so that inclusion compound comes into full contact with flour, is uniformly distributed therein.Simultaneously as inclusion compound is uniform in knead dough
It permeates in dough, can be achieved behind face processed thoroughly antibacterial inside long-life noodles.Inclusion compound can also control essential oil sustained release, extend its suppression
It is the bacterium time, more more stable than pure essential oil fungistatic effect lasting.Also, with the change of ambient temperature and damp condition, microorganism life
Long breeding changes, and the sustained release rate of essential oil also changes correspondingly, synchronous with microbial activities, to reach the effect being intelligently sustained
Fruit significantly effectively inhibits the growth and breeding of microorganism.In addition, the smell of long-life noodles faint scent can be assigned by adding the composite essential oil,
Easily it is esthetically acceptable to the consumers.
The method of extension long-life noodles shelf-life of the present invention a kind of, includes the following steps：
（1）Select high-quality high-strength flour first to add pure water, add beta-cyclodextrin/composite essential oil inclusion compound aqueous solution knead dough, make its with
Flour is sufficiently mixed, and is dispersed in inside dough；
（2）Oscillating magnetic field sterilization processing is carried out behind face processed, and the most microorganisms brought into during raw material and face processed are killed,
The initial bacteria containing amount of noodles is set to minimize, flavor and quality without influencing noodles；
（3）The interior placement antibacterial plural gel of slow-release is packed in aseptic packaging.
The method of extension long-life noodles shelf-life of the present invention a kind of, is further as follows：
（1）Dispensing：Following raw material is weighed in parts by weight：75-100 parts of Strong flour, 15-20 parts of water, beta-cyclodextrin/composite precision
15-18 parts of oily inclusion compound aqueous solution, 2-3 parts of salt；
（2）Knead dough：Above-mentioned raw materials are put into the stirring of Totally-enclosed-type vacuum dough mixing machine, so that supplementary material is uniformly mixed, gluten network fills
Divide and formed, obtains smooth, tack-free dough；Gluten network can be promoted preferably to be formed using vacuum knead dough, flour is made more to fill
Divide water suction, water is promoted to associate with various non-aqueous ingredients, reduction water flow, therefore water activity can be reduced；
（3）Compound calendering：Dough is sent into compound calender, two groups is first passed through and rolls wheel, is rolled into two face bands, then through being combined into
For a face band；
（4）Curing：It is 25-35 DEG C that dough tabletting, which is placed in temperature, and provocation 20-50min is left in the fermenting case that humidity is 80-85%
It is right；
（5）Slitting：The dough sheet of curing is cut into the noodles of regulation shape, equivalent width through face knife；
（6）Cold wind determines item：After slitting, noodles determine a machine by cold wind and remove extra moisture, make the moisture of long-life noodles
It is reduced to 15-30% or so；
（7）Oscillating magnetic field is sterilized：Noodles after setting are sent into oscillating magnetic field and carry out sterilization processing；
（8）Aseptic packaging：Using food-grade packaging material, by treated, long-life noodles carry out aseptic packaging, are put into packaging slow
Release the antibacterial plural gel of type.In long-life noodles storage, due to the slow releasing function of gel, it can be formed within a package certain density
Gas phase protection layer plays the double effect of contact sterilization and stifling sterilization, inhibits the growth of microorganism, substantially reduces long-life noodles corruption
The possibility lost.
Wherein, step（2）In, each raw material first high-speed stirred 10min in Totally-enclosed-type vacuum dough mixing machine, then stirring at low speed
5min。
Step（6）It is 20 DEG C that middle cold wind, which determines a built-in temperature, humidity 60%.
Step（7）Middle oscillating magnetic field parameter is intensity 0.15T, frequency 0.05Hz, time 3-5min.
The method of extension long-life noodles shelf-life of the present invention a kind of, the composite essential oil are that cinnamon essential oil and lemon are mixed
Object is closed, the two mass ratio is 5:1.
The preparation method of the beta-cyclodextrin/composite essential oil inclusion compound aqueous solution is：It weighs beta-cyclodextrin and pours into container
In, distilled water is added, is stirred at 55 DEG C, until being completely dissolved, is configured to beta-cyclodextrin aqueous solution；Then in molar ratio 1:1, it will
The composite essential oil weighed up in advance is added slowly in cyclodextrin aqueous solution, and mixed liquor is placed in superhigh-voltage homogenizing machine by sealing,
50 DEG C, taken out after homogeneous 3 times under 150MPa, clear inclusion compound aqueous solution is obtained by filtration.
The preparation method of the antibacterial plural gel of slow-release is：Under the conditions of being stirred at room temperature, to preparation beta-cyclodextrin/it is multiple
KCl, the mixing of kappa-carrageenan powder that 0.2% is sequentially added in conjunction essential oil clathrate aqueous solution, are heated to 40 DEG C, stir 20min, then
90 DEG C are heated to, constant temperature stirs 10min；Then hot solution pours on box cover the small cylindrical plastics for carrying fine hole immediately
It in box, is placed at shady and cool ventilation, after placing a period of time, waits for that it is cooled into gel.
The beneficial effects of the invention are as follows：
（1）Water activity is to determine one key factor of shelf-life, when temperature, acid-base value and other factors influence the micro- life of product
When object fast-growth, water activity is the most important factor of control corruption.Water activity is smaller, and food is more stable, and corruption becomes
Matter is slower.Gluten network can be promoted preferably to be formed using vacuum knead dough, flour is made more fully to absorb water, promote water with it is various non-aqueous
Ingredient associates, and reduces water flow, therefore can reduce water activity.Cyclodextrin has good retentiveness, also can be effectively
Reduce the water activity of food；Have the function of inhibiting starch retrogradation again, mouthfeel, the quality of long-life noodles can be significantly improved.
（2）When knead dough, beta-cyclodextrin/composite essential oil inclusion compound aqueous solution is added so that inclusion compound comes into full contact with flour,
It is uniformly distributed therein.Simultaneously as inclusion compound uniformly penetrating in knead dough can be achieved behind face processed out of long-life noodles in dough
Portion is thoroughly antibacterial.Inclusion compound can also control essential oil sustained release, extend its antibacterial time, more more stable than pure essential oil fungistatic effect lasting.
Also, with the change of ambient temperature and damp condition, microbial growth changes, and the sustained release rate of essential oil is also therewith
Change, it is synchronous with microbial activities, to achieve the effect that intelligently to be sustained, significantly effectively inhibit the growth and breeding of microorganism.
In addition, the smell of long-life noodles faint scent can be assigned by adding the composite essential oil, easily it is esthetically acceptable to the consumers.
（3）The sterilization of former flour is more difficult, through frequently with ultraviolet-sterilization technology can only kill food surface microorganism, up to not
To ideal bactericidal effect.The temperature handled using oscillating magnetic field is usually no more than 5 DEG C, institutional framework, the nutritional ingredient of food
It is not damaged with color, does not interfere with its original local flavor；Have food compared with strong penetrating power, food product can be goed deep into, causes to go out
Bacterium without dead angle, thoroughly；Have the characteristics that power consumption is low, sterilizing time is short, strong to microorganism killing power, efficient.
（4）Behind face processed, aseptic packaging is carried out to it, and place the antibacterial plural gel of slow-release within a package.Long-life noodles are store
During Tibetan, due to the slow releasing function of gel, certain density gas phase protection layer can be formed within a package, play contact sterilization and
The double effect of stifling sterilization, inhibits the growth of microorganism, substantially reduces the possibility of long-life noodles corruption.In addition, smart in gel
The slow-release time of oil is longer than inclusion compound, and bacteriostasis is more stable persistently.
（5）The present invention avoids over single fresh-keeping means, adds antibacterial inclusion compound when by making long-life noodles, in packaging
Antibacterial plural gel is placed in portion, reduces water activity, it is a variety of fresh-keeping that magnetic field sterilization and foundation are unfavorable for microorganism growing environment etc.
Means serial or parallel connection uses, and especially by inside and outside from long-life noodles while generating sustained release bacteriostasis, is not adding
Under conditions of chemical preservative, by the extended shelf-life of long-life noodles to 2 months at room temperature, refrigerate 5 months.And each single means
Action temperature and, ensure that the safety of long-life noodles.
Specific implementation mode
The present invention will be further described in detail with reference to the specific embodiments, to help those skilled in the art
There is more complete, accurate and deep understanding to the inventive concept of the present invention, technical solution, protection scope of the present invention includes but not
It is limited to following embodiment, any details to technical scheme of the present invention under the premise of without departing from spirit and scope
It is each fallen in protection scope of the present invention with the modification that form is made.
Embodiment 1
Fresh wet hand-pulled noodles fabrication processing：
（1）It is prepared by beta-cyclodextrin/composite essential oil inclusion compound aqueous solution：Weigh a certain amount of beta-cyclodextrin（As defined in GB-2760
Maximum usage amount 0.1% is added in Flour product）It pours into container, distilled water is added, is stirred at 55 DEG C, until being completely dissolved, configure
At beta-cyclodextrin aqueous solution.Then in molar ratio 1:1, the composite essential oil that will be weighed up in advance（Cinnamon essential oil-lemon 5:1）It is slow
Slowly it is added in cyclodextrin aqueous solution, seals, mixed liquor is placed in superhigh-voltage homogenizing machine, homogeneous 3 times at 50 DEG C, 150MPa
After take out, clear inclusion compound aqueous solution is obtained by filtration.
（2）It is prepared by the antibacterial plural gel of slow-release：Under the conditions of being stirred at room temperature, sequentially added to above-mentioned inclusion compound aqueous solution
0.2% KCl, the mixing of kappa-carrageenan powder, are heated to 40 DEG C, stir 20min, are again heated to 90 DEG C, constant temperature stirs 10min.Then
Hot solution is poured on box cover immediately in the small cylindrical plastic casing for carrying fine hole, is placed at shady and cool ventilation, places one section
After time, wait for that it is cooled into gel.
（3）Dispensing：In parts by weight, refined high gluten wheat flour 100, water 20, beta-cyclodextrin/composite essential oil inclusion compound are weighed
Aqueous solution 15, hand-pulled noodles agent 1, salt 2, alkali 0.5, hand-pulled noodles oil are a small amount of.
（4）Knead dough：First hand-pulled noodles agent, salt and alkali are first dissolved in water, solution and flour are then poured into vacuum dough mixing machine,
First high-speed stirred 10min, then stirring at low speed 5min, make supplementary material be uniformly mixed with flour, and gluten network is sufficiently formed, and obtains light
Sliding, tack-free dough.
（5）The face of waking up：Obtained dough surface is equably painted into hand-pulled noodles oil, covers wet cloth, it is 30 DEG C to be placed in temperature, humidity
For provocation 2h in 85% fermenting case, the powder that dough center does not suction moisture is promoted to make dough there are one the time fully to absorb water
Uniformly, more soft, and gluten network can be preferably formed, the elasticity and smoothness in face are improved, it is also more tasty and more refreshing to make finished product
Chewiness.
（6）Stretch item：The good dough of provocation is subjected to cutting, item is stretched in tumbling, is liked according to the difference of consumer, can will be stretched item
It is drawn into different in width and the noodles of length, such as：Vermicelli, lasagne and fragrant-flowered garlic blade face item etc..
（7）Oscillating magnetic field is sterilized：Hand-pulled noodles after setting is sent into oscillating magnetic field and carries out sterilization processing, parameter is intensity
0.15T, frequency 0.05Hz, time 3min.
（8）Aseptic packaging：Using food-grade packaging material, by treated, hand-pulled noodles carries out aseptic packaging, is put into packaging
The antibacterial plural gel of slow-release.
Hand-pulled noodles is processed according to above-mentioned production process, quality evaluation is carried out to hand-pulled noodles, evaluation index has organoleptic indicator and micro- life
Object index.Sensory evaluation scores project and score distribution are shown in Table 1, and Comprehensive Assessment the results are shown in Table 2.Microbe colony sum measure referring to
GB4789.2-2010 the results are shown in Table 3.
1 long-life noodles sensory evaluation scores standard of table
The comparison of the different noodles sensory evaluations of table 2
The total plate count of the different noodles of table 3 at different temperatures
* indicate that noodles have denseer tart flavour；- indicate to be not detected；/ indicate not test.
After the preservation method processing described in the present embodiment, hand-pulled noodles can at room temperature be placed 2 months, refrigerate 5 months, color and luster
Brilliant white, smell faint scent, have preferable palatability, and without it is rancid, go mouldy.
Embodiment 2
Fresh wet noodle prepared from buckwheat fabrication processing：
（1）It is prepared by beta-cyclodextrin/composite essential oil inclusion compound aqueous solution：With embodiment 1.
（2）It is prepared by the antibacterial plural gel of slow-release：With embodiment 1.
（3）Dispensing：(in parts by weight) wheat flour 75, buckwheat 25, water 20, beta-cyclodextrin/composite essential oil inclusion compound water
Solution 18, salt 3.
（4）Knead dough：Using Totally-enclosed-type vacuum dough mixing machine, first high-speed stirred 10min, then stirring at low speed 5min, make former auxiliary
Material is uniformly mixed, and gluten network is sufficiently formed, and obtains smooth, tack-free dough.
（5）Compound calendering：Dough is sent into compound calender, two groups is first passed through and rolls wheel, is rolled into two face bands, then through multiple
Synthesize a face band.
（6）Curing：It is 35 DEG C that dough tabletting, which is placed in temperature, provocation 30min or so in the fermenting case that humidity is 80%.
（7）Slitting：The dough sheet of curing is cut into thick 1mm, the noodles of wide 2mm through face knife；
（8）Cold wind determines item：After slitting, noodles determine a machine (20 DEG C of low temperature, humidity 60%) by cold wind and remove extra moisture,
The moisture of long-life noodles is set to be reduced to best 25%.
（9）Oscillating magnetic field is sterilized：Noodles after setting are sent into oscillating magnetic field and carry out sterilization processing, parameter is intensity
0.15T, frequency 0.05Hz, time 5min.
（10）Aseptic packaging：Using food-grade packaging material, by treated, buckwheat flour carries out aseptic packaging, is put in packaging
Enter the antibacterial plural gel of slow-release.
Buckwheat flour is processed according to above-mentioned production process, quality evaluation is carried out to noodle prepared from buckwheat, evaluation index has organoleptic indicator
And microbiological indicator.Sensory evaluation scores project and score distribution are shown in Table 1, and Comprehensive Assessment the results are shown in Table 4.Microbe colony sum measures
Referring to GB4789.2-2010,5 are the results are shown in Table.
The comparison of the different noodles sensory evaluations of table 4
The total plate count of the different noodles of table 5 at different temperatures
* indicate that noodles have denseer tart flavour；- indicate to be not detected；/ indicate not test.
After the preservation method processing described in the present embodiment, buckwheat flour can at room temperature be placed 2 months, refrigerate 5 months, color
Pool is slightly yellow, smell faint scent, has a preferable palatability, and without it is rancid, go mouldy.
Formula material in embodiment 1, embodiment 2 is purchased in market, and device therefor is conventional equipment.
Claims (9)
1. a kind of method extending the long-life noodles shelf-life, it is characterised in that：Inclusion compound is prepared using beta-cyclodextrin, composite essential oil,
In surface making process, a part of inclusion compound is added in flour in form of an aqueous solutions；Another part is mixed with carragheen, is prepared
The antibacterial plural gel of slow-release, is placed in long-life noodles packing inside bag.
2. a kind of method extending the long-life noodles shelf-life according to claim 1, it is characterised in that：Include the following steps：
（1）Select high-quality high-strength flour first to add pure water, add beta-cyclodextrin/composite essential oil inclusion compound aqueous solution knead dough, make its with
Flour is sufficiently mixed, and is dispersed in inside dough；
（2）Oscillating magnetic field sterilization processing is carried out behind face processed；
（3）The interior placement antibacterial plural gel of slow-release is packed in aseptic packaging.
3. a kind of method extending the long-life noodles shelf-life according to claim 2, it is characterised in that：Include the following steps：
（1）Dispensing：Following raw material is weighed in parts by weight：75-100 parts of Strong flour, 15-20 parts of water, beta-cyclodextrin/composite precision
15-18 parts of oily inclusion compound aqueous solution, 2-3 parts of salt；
（2）Knead dough：Above-mentioned raw materials are put into the stirring of Totally-enclosed-type vacuum dough mixing machine, so that supplementary material is uniformly mixed, gluten network fills
Divide and formed, obtains smooth, tack-free dough；
（3）Compound calendering：Dough is sent into compound calender, two groups is first passed through and rolls wheel, is rolled into two face bands, then through being combined into
For a face band；
（4）Curing：It is 25-35 DEG C that dough tabletting, which is placed in temperature, and provocation 20-50min is left in the fermenting case that humidity is 80-85%
It is right；
（5）Slitting：The dough sheet of curing is cut into the noodles of regulation shape, equivalent width through face knife；
（6）Cold wind determines item：After slitting, noodles determine a machine by cold wind and remove extra moisture, make the moisture of long-life noodles
It is reduced to 15-30% or so；
（7）Oscillating magnetic field is sterilized：Noodles after setting are sent into oscillating magnetic field and carry out sterilization processing；
（8）Aseptic packaging：Using food-grade packaging material, by treated, long-life noodles carry out aseptic packaging, are put into packaging slow
Release the antibacterial plural gel of type.
4. a kind of method extending the long-life noodles shelf-life according to any one of claim 1-3, it is characterised in that：It is described
Composite essential oil is cinnamon essential oil and lemon mixture, and the two mass ratio is 5:1.
5. a kind of method extending the long-life noodles shelf-life according to claim 4, it is characterised in that：The β-ring paste
The preparation method of essence/composite essential oil inclusion compound aqueous solution is：It weighs beta-cyclodextrin to pour into container, addition distilled water, at 55 DEG C
Stirring is configured to beta-cyclodextrin aqueous solution until being completely dissolved；Then in molar ratio 1:1, the composite essential oil weighed up in advance is delayed
Slowly it is added in cyclodextrin aqueous solution, seals, mixed liquor is placed in superhigh-voltage homogenizing machine, homogeneous 3 times at 50 DEG C, 150MPa
After take out, clear inclusion compound aqueous solution is obtained by filtration.
6. a kind of method extending the long-life noodles shelf-life according to claim 5, it is characterised in that：The slow-release is antibacterial
The preparation method of plural gel is：Under the conditions of being stirred at room temperature, into beta-cyclodextrin/composite essential oil inclusion compound aqueous solution of preparation according to
The secondary KCl for being added 0.2%, the mixing of kappa-carrageenan powder, are heated to 40 DEG C, stir 20min, are again heated to 90 DEG C, constant temperature stirring
10min；Then hot solution is poured on box cover immediately in the small cylindrical plastic casing for carrying fine hole, is placed in shady and cool ventilation
Wait for that it is cooled into gel after placing a period of time in place.
7. a kind of method extending the long-life noodles shelf-life according to claim 3, it is characterised in that：Step（2）In, each original
Material first high-speed stirred 10min in Totally-enclosed-type vacuum dough mixing machine, then stirring at low speed 5min.
8. a kind of method extending the long-life noodles shelf-life according to claim 3, it is characterised in that：Step（6）Middle cold wind
Fixed built-in temperature is 20 DEG C, humidity 60%.
9. a kind of method extending the long-life noodles shelf-life according to claim 3, it is characterised in that：Step（7）Middle oscillation
Magnetic field parameter is intensity 0.15T, frequency 0.05Hz, time 3-5min.
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