CN108450781A - 一种生鲜拉面面片的保鲜方法 - Google Patents
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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Abstract
本发明涉及一种生鲜拉面面片的保鲜方法，属于食品保鲜领域。其主要步骤为：（1）和面；（2）压延、醒发；（3）定量切片；（4）适度脱水和杀菌处理；（5）表面涂膜；（5）真空包装。本发明为一种生鲜面片的综合保鲜方法，所用手段温和，生产成本低，效果明显。所用添加剂茶多酚具有抗氧化抑菌的作用，同时具有多种保健功能，使得生鲜面片在无防腐剂的情况下，保质期在室温下1个月，冷藏条件可达3个月。
Description
技术领域
本发明涉及一种鲜面类保鲜的方法，具体地说，是涉及一种生鲜拉面面片的保鲜方法。
背景技术
拉面是我国传统的面制品之一，其口感柔韧，面味纯正，深受人们欢迎，被誉为：“中华第一面”。但是，生鲜拉面属于高水分含量食品，在贮藏过程中极易受到微生物污染而发生腐败变质，因此目前，生鲜拉面多数以餐饮店中现场制作、直接烹饪的方式销售，难以进入市场流通，未实现工业化生产。而生鲜拉面面片是未经抻、拉制作工序的预制面团，表面积相对面条而言较小，受污染程度低，易于包装贮藏。因此解决生鲜拉面面片的保鲜问题，基本上可实现生鲜拉面的家庭式、快餐式推广，并进一步的推动生鲜拉面的工业化进程。
目前国内对于生鲜面类的保鲜多数采用化学添加剂，如添加化学防腐剂（专利申请号200810031761.8）和水分保持剂（专利申请号201010215514.0）均可以延长生鲜面的保质期，尽管这些添加剂是GB2760允许使用的，但是不符合人们对健康食品的追求心理，另外采用水浴热烫的方式进行杀菌处理（专利申请号201310705768.4），也可以延长生鲜面的货架期，但是该操作对于面条原有的生鲜品质有影响。生鲜面片通常置于PE保鲜膜中，为防止抻拉时粘手，表面通常涂有食用油，如保存不当会发生油脂氧化，带来不良气味。因此，寻找一种更为高效、安全、健康的生鲜面片保鲜手段已成为目前的研究热点。
本发明采用功能性成分茶多酚作为抗菌剂，辅以紫外杀菌、红外脱水及涂膜处理，符合生鲜面拉面的成型操作，达到生鲜面片的保鲜目的。
发明内容
本发明所要解决的技术问题是提供一种生鲜面制品的保鲜方法，开发出一种保鲜时间长、操作简单、成本低廉的生鲜拉面面片保鲜的综合技术。
为解决上述问题，具体技术方案包括以下步骤：（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入1-3%食盐，0.5-3%拉面剂，1-3%茶多酚；和面加水量43-50%。（2）压延、醒发：制成面团后压延成一定厚度的面片；（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，使面片适度脱水；同时紫外灯辐照杀菌，降低面片表面带菌量；（5）表面涂膜：面片进行表面涂膜处理；（6）面片表面风干后，选用透氧率低的包装材料进行真空包装。
所述的压延、醒发方式为：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至0.5-1.0cm厚度（优选0.8cm）。
所述的适度脱水处理为：红外灯加热至工作温度80℃，面片最终含水量30-36%（优选32%）。
所述的面片表面带菌量：小于5×103cfu/g。
所述的表面涂膜液成分包括：涂膜液含有壳聚糖0.3～1%（w/v），甘油0.5～2%（w/v），茶多酚5～10%（w/v）。
本发明的特点之一为所用的茶多酚具有抗氧化、抑菌、防癌、降低胆固醇等多种保健功能和药理活性，对肉制品和生鲜蔬菜均有保鲜作用，作为一种天然抗氧化剂在GB2760-2014中被批准使用。茶多酚代替生鲜面中常用保鲜剂单辛酸甘油酯、乙醇等添加成分，有效的提高了面条的保健价值，延长了其保质期，满足人们对食品健康安全的需求。
本发明的特点之二是基于生鲜拉面面片必须抻拉后才能得到拉面，需要一定的面筋网络，因此在压延中采用三次对折压延，穿插一次垂直合片压延，增强了面团的拉伸能力，增大了其拉伸距离，提高了拉面的外观品质。另外拉面面片含水量一般高于32%才能赋予面团一定的拉伸力，因此在真空和面、压延和醒发、切条后同时进行红外和紫外灯辐照，达到面片表面脱水和降低表面微生物的目的。生鲜面类的腐败变质首先因为表面微生物生长所致，面片表面微生物数量降低，面片内部经压延后氧气含量较低，使微生物繁殖的数量和速度得到有效控制。
与已有技术相比，本发明的特点之三还在于对生鲜面片涂膜保鲜，在面片表面适度脱水之后再表面进行涂膜，并在风干后进行真空包装，有效的隔绝了微生物生长所需氧气，同时面片表面形成一层膜有利用后期脱除包装袋和抻拉操作时不粘手。本案充分利用栅栏技术原理，本着尽可能少用食品添加剂、生产健康安全食品和保证产品品质的原则，通过同时控制外源污染、紫外杀菌、涂膜、真空包装等多种手段联合对生鲜拉面面片进行保鲜，使最终产品在常温下保质期1个月，冷藏3个月。
具体实施方式
实施例1
（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入2%食盐，3%拉面剂，2%茶多酚；和面加水量45%；（2）压延、醒发：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至0.5cm厚度。（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，加热至工作温度80℃，使面片适度脱水，最终含水量35%；同时紫外灯辐照杀菌，降低面片表面带菌量，最终面片表面带菌量小于5×103cfu/g；（5）表面涂膜：面片进行表面涂膜处理，涂膜液含有壳聚糖0.5%（w/v），甘油0.5%（w/v），茶多酚6%（w/v）；（6）面片表面风干后，选用透氧率低的PE包装材料进行真空包装。
实施例1
（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入2%食盐，2%拉面剂，2%茶多酚；和面加水量48%；（2）压延、醒发：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至0.6cm厚度。（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，加热至工作温度80℃，使面片适度脱水，最终含水量34%；同时紫外灯辐照杀菌，降低面片表面带菌量，最终面片表面带菌量小于5×103cfu/g；（5）表面涂膜：面片进行表面涂膜处理，涂膜液含有壳聚糖0.5%（w/v），甘油1.5%（w/v），茶多酚8%（w/v）；（6）面片表面风干后，选用透氧率低的PE包装材料进行真空包装。
实施例1
（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入3%食盐，1.5%拉面剂，2.5%茶多酚；和面加水量46%（2）压延、醒发：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至0.6cm厚度。（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，加热至工作温度80℃，使面片适度脱水，最终含水量35%；同时紫外灯辐照杀菌，降低面片表面带菌量，最终面片表面带菌量小于5×103cfu/g；（5）表面涂膜：面片进行表面涂膜处理，涂膜液含有壳聚糖0.8%（w/v），甘油1%（w/v），茶多酚8%（w/v）；（6）面片表面风干后，选用透氧率低的PE包装材料进行真空包装。
实施例1
（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入1.5%食盐， 2.5%拉面剂，3%茶多酚；和面加水量50%（2）压延、醒发：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至1cm厚度。（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，加热至工作温度80℃，使面片适度脱水，最终含水量32 %；同时紫外灯辐照杀菌，降低面片表面带菌量，最终面片表面带菌量小于5×103cfu/g；（5）表面涂膜：面片进行表面涂膜处理，涂膜液含有壳聚糖1%（w/v），甘油2%（w/v），茶多酚10%（w/v）；（6）面片表面风干后，选用透氧率低的PE包装材料进行真空包装。
Claims (5)
1.一种生鲜拉面面片的保鲜方法，其特征在于包括以下步骤：
（1）和面：选用优质高筋面粉，真空和面，和面时在水中加入1-3%食盐，0.5-3%拉面剂，1-3%茶多酚；和面加水量43-50%；
（2）压延、醒发：制成面团后压延成一定厚度的面片；（3）定量切片：面片大小为20×10cm；（4）适度脱水和杀菌处理：红外灯辐照加温，使面片适度脱水；同时紫外灯辐照杀菌，降低面片表面带菌量；（5）表面涂膜：面片进行表面涂膜处理；（6）面片表面风干后，选用透氧率低的包装材料进行真空包装。
2.如权利要求书1所述的一种生鲜拉面面片的保鲜方法，其特征在于第（2）步：制成面团后共压延4次：第1次直接压延，第2次折叠合片压延，醒发30min后进行第3次压延，将面带切断并旋转90度，与压片方向面带合片压延，第4次折叠合片压延至0.8cm厚度。
3.如权利要求书1所述的一种生鲜拉面面片的保鲜方法，其特征在于第（4）步：红外灯加热至工作温度80℃，面片最终含水量32%。
4.如权利要求书1所述的一种生鲜拉面面片的保鲜方法，其特征在于第（4）步：面片表面带菌量小于5×103cfu/g。
5.如权利要求书1所述的一种生鲜拉面面片的保鲜方法，其特征在于第（5）步：涂膜液含有壳聚糖0.3～1%（w/v），甘油0.5～2%（w/v），茶多酚5～10%（w/v）。
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