CN108936197A - Noodles antibacterial additives and preparation method, noodles and production method - Google Patents
Noodles antibacterial additives and preparation method, noodles and production method Download PDFInfo
- Publication number
- CN108936197A CN108936197A CN201810846081.5A CN201810846081A CN108936197A CN 108936197 A CN108936197 A CN 108936197A CN 201810846081 A CN201810846081 A CN 201810846081A CN 108936197 A CN108936197 A CN 108936197A
- Authority
- CN
- China
- Prior art keywords
- noodles
- antibacterial
- face
- additives
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 302
- 235000012149 noodles Nutrition 0.000 title claims abstract description 285
- 239000000654 additive Substances 0.000 title claims abstract description 162
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 97
- 239000008107 starch Substances 0.000 claims abstract description 95
- 235000019698 starch Nutrition 0.000 claims abstract description 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000006210 lotion Substances 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 49
- 239000002994 raw material Substances 0.000 claims abstract description 49
- 239000003623 enhancer Substances 0.000 claims abstract description 28
- 238000012545 processing Methods 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims description 52
- 238000003490 calendering Methods 0.000 claims description 21
- 239000000341 volatile oil Substances 0.000 claims description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 9
- 239000000661 sodium alginate Substances 0.000 claims description 9
- 235000010413 sodium alginate Nutrition 0.000 claims description 9
- 229940005550 sodium alginate Drugs 0.000 claims description 9
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 8
- 235000010331 calcium propionate Nutrition 0.000 claims description 8
- 239000004330 calcium propionate Substances 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000036961 partial effect Effects 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000021120 animal protein Nutrition 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000011148 calcium chloride Nutrition 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 239000012744 reinforcing agent Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims description 3
- 235000010334 sodium propionate Nutrition 0.000 claims description 3
- 239000004324 sodium propionate Substances 0.000 claims description 3
- 229960003212 sodium propionate Drugs 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 230000006870 function Effects 0.000 abstract description 9
- 239000012528 membrane Substances 0.000 abstract description 6
- 241001148470 aerobic bacillus Species 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 51
- 230000000670 limiting effect Effects 0.000 description 19
- 230000000996 additive effect Effects 0.000 description 18
- 230000000845 anti-microbial effect Effects 0.000 description 15
- 108090000790 Enzymes Proteins 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 11
- 229940088598 enzyme Drugs 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 238000001035 drying Methods 0.000 description 9
- 238000000227 grinding Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000004888 barrier function Effects 0.000 description 5
- 230000003115 biocidal effect Effects 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 102000004139 alpha-Amylases Human genes 0.000 description 4
- 108090000637 alpha-Amylases Proteins 0.000 description 4
- 229940024171 alpha-amylase Drugs 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 108010089934 carbohydrase Proteins 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000011031 large-scale manufacturing process Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019260 propionic acid Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 230000009514 concussion Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004781 supercooling Methods 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 230000002618 waking effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 108010055615 Zein Proteins 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 239000004005 microsphere Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- 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
- 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
- A23L3/349—Organic compounds containing oxygen with singly-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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- 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
- A23L3/358—Inorganic 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
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The present invention provides a kind of noodles antibacterial additives and preparation methods, noodles and production method, are related to noodles technical field.The noodles antibacterial additives mainly include the raw materials such as antibacterial microballoon lotion, micropore starch, starch enhancer and water, wherein, antibacterial microballoon lotion has the effects that inhibit aerobic bacteria, prevents fat oxidation, antibacterial microballoon therein can be adsorbed in the hole of micropore starch, so that noodles antibacterial additives keep good antibacterial functions, and durable antibacterial effect；Simultaneously, starch enhancer can enhance filming performance of noodles antibacterial additives during noodles processing, so that antibacterial microballoon is easy to be attached to noodles antibacterial additives and is formed by antibacterial membrane structure, the efficient utilization of antibacterial material is realized, greatly reduce its dosage in noodles processing.The present invention also provides the preparation method of noodles antibacterial additives, noodles and production methods.
Description
Technical field
The present invention relates to noodles technical fields, in particular to a kind of noodles antibacterial additives and preparation method, noodles
And production method.
Background technique
Noodles are the traditional foods in China, deep by the majority of consumers the characteristics of because of its production and convenient, smooth in taste
Like.Wet face easily causes bacteria and mold to be bred since water content is higher, caused putrid and deteriorated etc., seriously affects product
Quality.
Microorganism is mainly inhibited by addition antibacterial material (such as preservative) in the production process of noodles at present, is reached
To the purpose to extend the shelf life.Existing noodle processing method is that antibacterial material is directly added into noodles, and existing antibacterial
Substance antibacterial bacteriostatic performance is general, therefore antibacterial material additional amount is relatively large.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first purpose of this invention is to provide a kind of noodles antibacterial additives, by the cooperation of each raw material so that the face
Antibacterial additives have efficient anti-microbial property, greatly reduce dosage of the antibacterial material in noodles processing.
Second object of the present invention is to provide a kind of preparation method of noodles antibacterial additives, preparation method letter
It is single, easy, it is suitable for industrial large-scale production.
Third object of the present invention is to provide a kind of noodles, including above-mentioned noodles antibacterial additives, so that the noodles
With good antibiotic effect.
Fourth object of the present invention is to provide a kind of production method of noodles.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
The present invention provides a kind of noodles antibacterial additives, including following raw material is made: antibacterial microballoon lotion, micropore starch,
Starch enhancer and water；
Wherein, the antibacterial microballoon lotion includes that following raw material is made: antibacterial material, emulsifier and water.
Further, the noodles antibacterial additives include the raw material of following dosage in every 100g water: antibacterial microballoon cream
Liquid 5-10mL, micropore starch 10-100g and starch enhancer 2-10g；
Wherein, the antibacterial microballoon lotion includes that the raw material of following mass percent is made: antibacterial material 0.1-0.5%,
Emulsifier 2-4%, surplus are water；
Preferably, the noodles antibacterial additives include that the raw material of following dosage is made: antibacterial microballoon in every 100g water
Lotion 6-10mL, micropore starch 20-90g and starch enhancer 3-8g；
Wherein, the antibacterial microballoon lotion includes that the raw material of following mass percent is made: antibacterial material 0.2-0.5%,
Emulsifier 2.5-3.5%, surplus are water.
Further, the antibacterial material includes that wet face preservative or fragrance extract essential oil；
Preferably, the wet face preservative include in calcium propionate, sodium propionate or Capmul MCM C8 any one or
At least two combination；
Preferably, the fragrance extract essential oil include in Japan pepper essential oil, cinnamon essential oil or aniseed essential oil any one or
The combination of person at least two.
Further, the emulsifier includes any in sodium alginate, fatty acid glyceride or propylene glycol alginate
It is a kind of or at least two combination；
And/or the starch enhancer includes glycerol, calcium chloride, sodium carboxymethylcellulose, animal protein isolate or plant
In protein isolate any one or at least two combination.
Further, the preparation method of the antibacterial microballoon lotion, comprising the following steps:
Antibacterial material, emulsifier and water are mixed, ultrasonic emulsifying obtains antibacterial microballoon lotion；
Preferably, ultrasonic power 100-200W, ultrasonic time 5-15min；
Preferably, homogenization pressure 50-80MPa, homogenizing time 3-6min.
The present invention also provides a kind of preparation methods of noodles antibacterial additives, comprising the following steps:
Micropore starch and water are mixed, after gelatinization processing, starch enhancer and antibacterial microballoon lotion is added, is uniformly mixed,
Pressure treatment obtains noodles antibacterial additives.
Further, gelatinization treatment temperature is 65-85 DEG C, and the gelatinization processing time is 10-20min；
And/or pressure when pressure treatment is 100-200MPa, the time of processing is 5-10min.
The present invention also provides a kind of noodles, including flour, water and above-mentioned noodles antibacterial additives or resisted by above-mentioned noodles
The noodles antibacterial additives that the preparation method of bacteria additive is prepared；
Preferably, it is 1-3%, further preferably 1.2- that noodles antibacterial additives, which account for the volume mass score of flour,
2.8%, more preferably 1.5-2.5%.
The present invention also provides a kind of production methods of noodles, comprising the following steps:
After flour, water and partial noodles antibacterial additives are mixed, primary and face, once awake face and primary pressure are carried out
Prolong, obtains face band；
In face, the noodles antibacterial additives of belt surface sprinkling remainder, are made dough, secondary awake face, and HIGH PRESSURE TREATMENT is laggard
The secondary calendering of row, obtained face band is cut, noodles are obtained；
Preferably, the production method of the noodles, comprising the following steps:
After flour, water and partial noodles antibacterial additives are mixed, primary and face, once awake face and primary pressure are carried out
Prolong, obtains face band；
The noodles antibacterial additives of another part obtained face belt surface will once be rolled are sprayed, be made dough, at high pressure
Secondary calendering is carried out after reason, obtains face band；
By the noodles antibacterial additives of the secondary face belt surface sprinkling remainder for rolling and obtaining, dough is made, it is secondary to wake up
Face is rolled after HIGH PRESSURE TREATMENT three times, the face band rolled three times is cut, dry, obtains noodles.
Further, it is 36-45%, preferably 38-42% that water, which accounts for the mass fraction of flour,；
And/or the time in primary awake face is 5-8min, temperature is 25-30 DEG C, and humidity is 60-75 ﹪；
And/or the time in secondary awake face is 10-25min, temperature is 25-30 DEG C, and humidity is 60-75 ﹪；
And/or once prolongs pressure, secondary prolongs pressure or to prolong the pressure of pressure three times be separately 1-5MPa；
And/or pressure when HIGH PRESSURE TREATMENT is 150-250MPa, the HIGH PRESSURE TREATMENT time is 5-8min；
And/or dry temperature is 40-45 DEG C, the dry time is 3-5h.
Compared with prior art, provided by the present invention for noodles antibacterial additives and preparation method, noodles and production side
Method has the advantages that
(1) the present invention provides a kind of noodles antibacterial additives, mainly include antibacterial microballoon lotion, micropore starch, starch
The raw materials such as reinforcing agent and water, wherein antibacterial microballoon lotion has the effects that inhibit aerobic bacteria, prevents fat oxidation, therein anti-
Bacterium microballoon can be adsorbed in the hole of micropore starch, so that noodles antibacterial additives keep good antibacterial functions, and
Durable antibacterial effect；Meanwhile starch enhancer can enhance filming performance of noodles antibacterial additives during noodles processing, make
Antibacterial microballoon is easy to be attached to noodles antibacterial additives and is formed by antibacterial membrane structure, realize the efficient benefit of antibacterial material
With greatly reducing its dosage in noodles processing.
(2) the present invention provides a kind of preparation method of noodles antibacterial additives, the preparation method is simple, easy, is suitble to
In industrial large-scale production.
(3) the present invention provides a kind of noodles, including flour and above-mentioned noodles antibacterial additives.It is added in view of noodles antibacterial
Advantage possessed by agent, so that noodles antibacterial additives, while less additive amount, noodles still have good antibiotic effect.
(4) the present invention provides a kind of production method of noodles, using added when with face noodles antibacterial additives and
The mode that band sprinkling noodles antibacterial additives combine in face, makes to form multi-level antibacterial membrane structure inside dough, due to
Antibacterial microballoon adheres to antibacterial film surface, enables antibacterial microballoon on noodles surface and internal in the netted extension of multi-level thin layer,
Play the role of barrier, inhibit the microorganisms such as bacterium, mould the efficient utilization, it can be achieved that antibacterial material, reduces antibacterial material and add
The purpose of dosage；Meanwhile the water proof of antibacterial film facilitates wet face and keeps moisture, oxygen barrier effect, inhibits aerobic bacteria to play, prevents
Only the effects of fat oxidation；In addition, the addition of noodles antibacterial additives is while assigning noodles good anti-microbial property, also not
It will affect the cooking and the texture characteristic of noodles.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
According to the first aspect of the invention, a kind of noodles antibacterial additives are provided, including following raw material is made: antibacterial
Microballoon lotion, micropore starch, starch enhancer and water；
Wherein, antibacterial microballoon lotion includes that following raw material is made: antibacterial material, emulsifier and water.
Specifically, antibacterial microballoon lotion is mainly to play the raw material of antibacterial action in the noodles antibacterial additives.Institute of the present invention
" the antibacterial microballoon lotion " stated is mainly made of the raw materials such as antibacterial material, emulsifier and water existing for microballoon emulsion form
Product.As for antibacterial material in the inner core or hull outside of antibacterial microballoon, it is not especially limited herein.
The concentration of antibacterial microballoon or dispersion degree are related to each raw material dosage in antibacterial microballoon lotion, do not limit specifically herein
It is fixed.
The type of emulsifier is not especially limited, and the emulsifier of this field routine can be selected.
Micropore starch refers to that the enzyme with uncooked amylum enzyme activity is formed lower than uncooked amylum is acted under gelatinization point
Porosity cellular products.It is 1 μm or so aperture that micropore starch surface, which is covered with diameter, and it is left that the volume in hole accounts for particle volume 50%
The right side, due to its with biggish specific surface area, specific pore volume and have good absorption property.
In the present invention, the antibacterial microballoon in antibacterial microballoon lotion can be adsorbed in the hole of micropore starch, thus
So that noodles antibacterial additives keep good antibacterial functions, and durable antibacterial effect.
Starch enhancer mainly passes through reduction intermolecular force, reduces the formation of crystallization, reduces the addition of noodles antibacterial
The tensile strength of agent film forming, and increase the elasticity of film, extensibility, prevent the rupture of film.
Noodles antibacterial additives provided by the invention, it is former by antibacterial microballoon lotion, micropore starch and starch enhancer etc.
The mating reaction of material, so that the antibacterial functions and filming performance of noodles antibacterial additives reach good level.
" comprising " of the present invention, it is intended that it can also include other raw materials in addition to the raw material.These other raw materials
Assign the noodles antibacterial additives or antibacterial microballoon lotion different characteristics.In addition to this, " comprising " of the present invention,
May be replaced by enclosed " for " or " by ... form ".
Above-mentioned noodles antibacterial additives as a preferred implementation manner, include the raw material of following dosage in every 100g water:
Antibacterial microballoon lotion 5-10mL, micropore starch 10-100g and starch enhancer 2-10g；
Wherein, antibacterial microballoon includes that the raw material of following mass percent is made: antibacterial material 0.1-0.5%, emulsifier 2-
4%, surplus is water.
Preferably, above-mentioned noodles antibacterial additives include that the raw material of following dosage is made: antibacterial microballoon cream in every 100g water
Liquid 6-10mL, micropore starch 20-90g and starch enhancer 3-8g；
Wherein, antibacterial microballoon includes that the raw material of following mass percent is made: antibacterial material 0.2-0.5%, emulsifier
2.5-3.5%, surplus are water.
Specifically, the typical but non-limiting volume of antibacterial microballoon being added in every 100g water be 5mL, 6mL, 7mL, 8mL,
9mL or 10mL；
The typical but non-limiting quality of micropore starch being added in every 100g water be 10g, 20g, 30g, 40g, 50g,
60g, 70g, 80g, 90g or 100g；
The typical but non-limiting quality of starch enhancer being added in every 100g water be 2g, 3g, 4g, 5g, 6g, 7g, 8g,
9g or 10g；
By the restriction to each raw material dosage of noodles antibacterial additives, so that noodles antibacterial additives had both had efficient resist
Bacterium function, and there is good filming performance, good guarantee is provided in subsequent noodles processing for it.
Antibacterial material includes that wet face preservative or fragrance extract essential oil as a preferred implementation manner,；
Preferably, wet face preservative include in propionic acid, calcium propionate, sodium propionate or Capmul MCM C8 any one or
At least two combination, further preferably calcium propionate or Capmul MCM C8；
Preferably, it is mainly plants essential oil that fragrance, which extracts essential oil, including in Japan pepper essential oil, cinnamon essential oil or aniseed essential oil
Any one or at least two combination, further preferably Japan pepper essential oil or cinnamon essential oil.
Wet face preservative or fragrance extract essential oil can assign antibacterial microballoon lotion good antibacterial function as antibacterial material
Energy.By extracting the specific kind of restriction of essential oil to wet face preservative, fragrance, so that antibiotic effect is more significant.
Emulsifier includes sodium alginate, fatty acid glyceride or propylene glycol alginate as a preferred implementation manner,
In any one or at least two combination, preferably sodium alginate and/or fatty acid glyceride；
And/or starch enhancer includes glycerol, calcium chloride, sodium carboxymethylcellulose, animal protein isolate or plant separation
In albumen any one or at least two combination.
Wherein, sodium alginate compatibility is good, nontoxic and degradable, can prepare good dispersion and grain as emulsifier using it
The antibacterial microballoon that diameter is evenly distributed.
Fatty acid glyceride can be single, double fatty acid glyceride.
Calcium chloride can reinforce that noodles antibacterial additives filmogen is intermolecular or the interaction of intramolecular, make molecule it
Between generate crosslinking, the structure of film is more uniform, fine and close, be conducive to improve film mechanical property and moisture barrier property.
Herein, animal protein isolate or plant separation protein are using common main edible albumen, such separation
Albumen gas barrier property is good, permeability is small, not only has preferable fresh-keeping function, also has certain nutritive value.Wherein, animal separates egg
White includes lactalbumin, and plant separation protein includes one in zeins, soybean protein isolate or wheat gluten protein
Kind or at least two combination.
The preparation method of antibacterial microballoon lotion as a preferred implementation manner, comprising the following steps:
Antibacterial material, emulsifier and water are mixed, emulsifying obtains antibacterial microballoon lotion.
After the raw materials such as antibacterial material, emulsifier and water are carried out emulsifying, the lotion containing antibacterial microballoon can be obtained, on
Stating homogenize process may make antibacterial microballoon to be uniformly distributed in lotion.
Wherein, emulsifying is preferably ultrasonic emulsifying.
Preferably, ultrasonic power 100-200W, ultrasonic time 5-15min；Typical but non-limiting ultrasonic power
For 100W, 120W, 140W, 150W, 160W, 180W or 200W；Typical but non-limiting ultrasonic time be 5min, 6min,
8min, 10min, 12min, 14min or 15min.
Preferably, homogenization pressure 50-80MPa, homogenizing time 3-6min.Typical but non-limiting homogenization pressure is
50MPa, 55MPa, 60MPa, 65MPa, 70MPa, 75MPa or 80MPa；Typical but non-limiting homogenizing time be 3min,
4min, 5min or 6min.
By the restriction to technological parameter during ultrasonic emulsifying, being evenly distributed for antibacterial microballoon can further improve
Property.
Micropore starch is available, and can also voluntarily be prepared.
As a preferred implementation manner, micropore starch preparation method the following steps are included:
Using complex enzyme by amylorrhexis, addition mass fraction 1.0-2.0%, the enzymolysis time 6-10h of complex enzyme are digested
40-50 DEG C of temperature, digest pH5-6, solid-liquid ratio 1:(4-6), enzymolysis liquid is centrifuged 10- under the conditions of 2000-4000r/min
20min abandons supernatant, dry, pulverize sieving, obtain micropore starch.
Preferably, complex enzyme is alpha-amylase and carbohydrase, and the mass ratio of alpha-amylase and carbohydrase is 1:(3-5), into
One step is preferably 1:(3.5-4.5), more preferably 1:4.
Preferably, starch is high-purity starch, the starch that preferably amylose content is high, starch granules average particle size is small,
Such as rice starch, cornstarch.
As a preferred implementation manner, before amylorrhexis, vacuum micronization processes technique is also carried out, specifically by one
The solution for determining starch concentration is ground under vacuum, cooling, dry, pulverize；
Preferably, vacuum degree 0.1-0.3MPa, typical but non-limiting vacuum degree be 0.1MPa, 0.15MPa,
0.2MPa, 0.25MPa or 0.3MPa；
Preferably, starch concentration 0.2-0.6g/mL, typical but non-limiting starch concentration are 0.2g/mL, 0.3g/
ML, 0.4g/mL, 0.5g/mL or 0.6g/mL；
Preferably, grinding revolving speed be 300-800r/min, typical but non-limiting grinding revolving speed be 300r/min,
400r/min, 500r/min, 600r/min, 700r/min or 800r/min；Milling time is 5-10h, typical but non-limiting
Milling time be 5h, 6h, 7h, 8h, 9h or 10h.
It should be noted that every grinding 1-2h, shuts down 0.5-1h, to prevent long-time sand cylinder body temperature is excessively high from causing
Starch gelatinization.
The suitable micronization processes condition of selection, effectively reduces the granularity of starch, and avoiding starch granularity is more than to crush the limit
Afterwards, agglomeration occurs for starch granules, instead results in the increase of starch granules granularity.
In addition, mechanical force can be such that amylopectin glycosidic bond disconnects during micronization processes, increase amylopectin content, branch
Chain starch be it is branched, amylose be it is linear, amylose forms network structure in the drying process, compares amylopectin
It is even closer to be formed by network structure.Therefore the OTR oxygen transmission rate and vapor that membrane structure is formed by when amylose are used
Transmitance is both less than amylopectin.
According to the second aspect of the invention, a kind of preparation method of noodles antibacterial additives is additionally provided, including following
Step:
Micropore starch and water are mixed, after gelatinization processing, starch enhancer and antibacterial microballoon lotion is added, is uniformly mixed,
Pressure treatment obtains noodles antibacterial additives.
The preparation method of the noodles antibacterial additives is simple, easy, is suitable for industrial large-scale production.
Gelatinization treatment temperature is 65-85 DEG C as a preferred implementation manner, typical but non-limiting gelatinization processing temperature
Degree is 65 DEG C, 70 DEG C, 75 DEG C, 80 DEG C or 85 DEG C；The gelatinization processing time is 10-20min, typical but non-limiting gelatinization processing
Time is 10min, 12min, 14min, 15min, 16min, 18min or 20min.
Pressure when pressure treatment is 100-200MPa, typical but non-limiting pressure as a preferred implementation manner,
Power is 100MPa, 120MPa, 140MPa, 150MPa, 160MPa, 180MPa or 200MPa；The time of pressure treatment is 5-
10min, typical but non-limiting processing time such as 5min, 6min, 8min or 10min.
By the restriction to specific process parameter in preparation method, so that the noodles antibacterial additives antibacterial effect being prepared
Fruit and filming performance are be more good.
According to the third aspect of the present invention, a kind of noodles, including flour, water and the addition of above-mentioned noodles antibacterial are additionally provided
Agent or the noodles antibacterial additives being prepared by the preparation method of above-mentioned noodles antibacterial additives.
Noodles provided by the invention include flour and above-mentioned noodles antibacterial additives, are had in view of noodles antibacterial additives
Advantage so that noodles antibacterial additives, while less additive amount, noodles still have good antibiotic effect.
" comprising " of the present invention, it is intended that can also include other raw materials in addition to the raw material, such as noodle texture changes
Good dose, nutrition fortifier or flavor color enhancement agent.These other raw materials assign the noodles different characteristics.Except this it
Outside, " comprising " of the present invention, may be replaced by enclosed " for " or " by ... form ".
It is 1-3% that noodles antibacterial additives, which account for the volume mass score of flour, as a preferred implementation manner, further
Preferably 1.2-2.8%, more preferably 1.5-2.5%.
Noodles antibacterial additives account for the volume mass score of flour be, for example, 1%, 1.2%, 1.5%, 1.8%, 2.0%,
2.2%, 2.5%, 2.8% or 3.0%.
Since the noodles antibacterial additives have efficient and permanent antibiotic effect, therefore adding it in noodles can be effective
Promote the anti-microbial property of noodles.Noodles antibacterial additives be added number influence the quality of noodles anti-microbial property.Noodles antibacterial
The additional amount of additive is very few, then the antibacterial effect of noodles is poor, and the additional amount of noodles antibacterial additives is excessive, can undoubtedly make
The production cost increases.
According to the fourth aspect of the present invention, the production method of noodles is additionally provided, comprising the following steps:
After flour, water and partial noodles antibacterial additives are mixed, primary and face, once awake face and primary pressure are carried out
Prolong, obtains face band；
In face, the noodles antibacterial additives of belt surface sprinkling remainder, are made dough, secondary awake face, and HIGH PRESSURE TREATMENT is laggard
The secondary calendering of row, obtained face band is cut, noodles are obtained.
Wherein, above-mentioned powder mixing, roll and cut and etc. the technology hand being well known to the skilled person
Section.
It should be noted that noodles antibacterial additives provided by the invention point two ways during noodles processing adds
Enter, be added in flour when one is with face, one is be sprayed at face belt surface.
In face, belt surface sprays noodles antibacterial additives, carries out secondary awake face after dough is made, can eliminate the inside of dough
Stress loosens gluten structure, is conducive to stable structure after noodles antibacterial additives are mixed with dough.
HIGH PRESSURE TREATMENT is carried out after secondary awake face, noodles antibacterial additives can be made to come into full contact with dough surface.Institute at this time
The pressure needed is preferably 150-250MPa.
Unlike conventional noodles preparation method, the present invention use when with face add noodles antibacterial additives and
The mode that band sprinkling noodles antibacterial additives in face combine, makes to form multi-level antibacterial membrane structure inside dough, due to anti-
Bacterium microballoon adheres to antibacterial film surface, and antibacterial microballoon, in the netted extension of multi-level thin layer, is risen on noodles surface and inside
To the effect for obstructing, inhibiting the microorganisms such as bacterium, mould, it can be achieved that the efficient utilization of antibacterial material, reduces antibacterial material addition
The purpose of amount；Meanwhile the water proof of antibacterial film facilitates wet face and keeps moisture, oxygen barrier effect, inhibits aerobic bacteria to play, prevents
The effects of fat oxidation.
The production method of noodles as a preferred implementation manner, comprising the following steps:
After flour, water and noodles antibacterial additives are mixed, primary and face is carried out, once awake face and primary calendering, obtain
Face band；
Obtained face belt surface will once be rolled and spray noodles antibacterial additives, dough is made, carries out two after HIGH PRESSURE TREATMENT
Secondary calendering obtains face band；
The secondary obtained face belt surface that rolls is sprayed into noodles antibacterial additives, dough, secondary awake face, HIGH PRESSURE TREATMENT is made
After rolled three times, the face band rolled three times is cut, it is dry, obtain noodles.
The method for making noodles is mainly anti-using noodles are sprayed with addition noodles antibacterial additives when face and in face band
The mode that bacteria additive combines, and it is aided with multiple powder mixing, HIGH PRESSURE TREATMENT and calendering, pass through the production method
Noodles obtained have good insulating effect to oxygen and moisture.
Water accounts for the mass fraction of flour as 36-45% as a preferred implementation manner, and preferably 38-42%, water accounts for face
The mass fraction of powder is, for example, 36%, 38%, 40%, 42%, 44% or 45%；
And/or the time in primary awake face is 5-8min, temperature is 25-30 DEG C, humidity 60-75%；
And/or the time in secondary awake face is 10-25min, temperature is 25-30 DEG C, humidity 60-75%；
And/or once prolongs pressure, secondary prolongs pressure or to prolong the pressure of pressure three times be separately 1-5MPa；Typical but non-limit
The pressure pressure that prolongs of property processed is 1MPa, 2MPa, 3MPa, 4MPa or 5MPa.
And/or pressure when HIGH PRESSURE TREATMENT be 150-250MPa, typical but non-limiting pressure be 150MPa,
160MPa, 180MPa, 200MPa, 220MPa, 240MPa or 250MPa；The HIGH PRESSURE TREATMENT time is 5-8min, typical but unrestricted
Property the HIGH PRESSURE TREATMENT time be 5min, 6min, 7min or 8min.
And/or dry temperature is 40-45 DEG C, typical but non-limiting drying temperature is 40 DEG C, 41 DEG C, 42 DEG C, 43
DEG C, 44 DEG C or 45 DEG C；Drying time is 3-5h, and typical but non-limiting drying time is 3h, 4h or 5h.
By the restriction to specific process parameter in method for making noodles, so that flour and noodles antibacterial additives are realized more
Adequately contact, is conducive to the promotion of noodles anti-microbial property.
Combined with specific embodiments below and comparative example, the invention will be further described.
Embodiment 1
A kind of noodles antibacterial additives provided in this embodiment include the raw material system of following volumes or quality in every 100g water
At: antibacterial microballoon lotion 5mL, micropore starch 10g and starch enhancer (glycerol and soybean protein isolate, mass ratio 1:1) 4g.
Wherein, antibacterial microballoon lotion includes that the raw material of following mass percent is made: calcium propionate 0.1%, sodium alginate
2%, surplus is water；
The preparation method of antibacterial microballoon lotion the following steps are included:
The propionic acid and sodium alginate of formula ratio are added into distilled water, after mixing concussion, it is micro- that emulsification is made in ultrasound, homogeneous
Grain, ultrasonic power 100W, ultrasonic time 10min, homogenization pressure 60MPa, homogenizing time 5min.
The preparation method of micropore starch the following steps are included:
(1) vacuum micronization processes are carried out to starch using vacuum ball mill: under vacuum by the solution of certain starch concentration
Grinding, wherein vacuum degree 0.1MPa, starch concentration 0.2g/mL, revolving speed 500r/min, milling time 6h, every grinding
1h shuts down 0.5h, through supercooling, drying, crushing after grinding；
(2) use complex enzyme (alpha-amylase quality and carbohydrase mass ratio for 1: 4) to step (1) treated amylase
Solution, the addition mass fraction 2.0% of complex enzyme, enzymolysis time 6h, digest pH5, solid-liquid ratio 1:5, by enzyme by 50 DEG C of hydrolysis temperature
Solution liquid is centrifuged 10min under the conditions of 3000r/min, abandons supernatant, dry, pulverize 200 meshes, and obtained micropore starch.
The preparation method of noodles antibacterial additives, comprising the following steps:
The micropore starch of formula ratio is soluble in water, and gelatinization processing 15min, is added antibacterial microballoon lotion at a temperature of 65 DEG C
And starch enhancer, 20min is stirred, keeps each stock dispersion uniform, is cooled to room temperature after stirring, vacuum outgas, by degassing process
Mixed liquor handles 5min under 150MPa pressure condition afterwards, obtains noodles antibacterial additives.
Embodiment 2
A kind of noodles antibacterial additives provided in this embodiment, other than the volume of antibacterial microballoon lotion is 10mL,
Remaining raw material dosage and preparation method are same as Example 1.
Embodiment 3
A kind of noodles antibacterial additives provided in this embodiment include the raw material system of following volumes or quality in every 100g water
At: antibacterial microballoon lotion 8mL, micropore starch 80g and starch enhancer (glycerol and soybean protein isolate, mass ratio 1:3)
10g。
Wherein, antibacterial microballoon lotion includes that the raw material of following mass percent is made: calcium propionate 0.1%, sodium alginate
2%, surplus is water；
The preparation method of antibacterial microballoon lotion the following steps are included:
The propionic acid and sodium alginate of formula ratio are added into distilled water, after mixing concussion, it is micro- that emulsification is made in ultrasound, homogeneous
Grain, ultrasonic power 200W, ultrasonic time 15min, homogenization pressure 80MPa, homogenizing time 3min.
The preparation method of micropore starch the following steps are included:
(1) vacuum micronization processes are carried out to starch using vacuum ball mill: under vacuum by the solution of certain starch concentration
Grinding, wherein vacuum degree 0.3MPa, starch concentration 0.6g/mL, revolving speed 500r/min, milling time 10h, every grinding
1h shuts down 0.5h, through supercooling, drying, crushing after grinding；
(2) use complex enzyme (alpha-amylase quality and carbohydrase mass ratio for 1: 4) to step (1) treated amylase
Solution, the addition mass fraction 1.5% of complex enzyme, enzymolysis time 6h, digest pH5, solid-liquid ratio 1:5, by enzyme by 50 DEG C of hydrolysis temperature
Solution liquid is centrifuged 10min under the conditions of 3000r/min, abandons supernatant, dry, pulverize 200 meshes, and obtained micropore starch.
The preparation method of noodles antibacterial additives, comprising the following steps:
The micropore starch of formula ratio is soluble in water, and gelatinization processing 10min, is added antibacterial microballoon lotion at a temperature of 85 DEG C
And starch enhancer, 30min is stirred, keeps each stock dispersion uniform, is cooled to room temperature after stirring, vacuum outgas, by degassing process
Mixed liquor handles 7min under 200MPa pressure condition afterwards, obtains noodles antibacterial additives.
Embodiment 4
A kind of noodles antibacterial additives provided in this embodiment include the raw material system of following volumes or quality in every 100g water
At: antibacterial microballoon lotion 2mL, micropore starch 8g and starch enhancer (glycerol and soybean protein isolate, mass ratio 1:1) 1g.
Apart from the above, remaining is same as Example 1.
Embodiment 5
A kind of noodles antibacterial additives provided in this embodiment, in addition in micropore starch preparation process not to starch vacuum
Micronization processes, remaining raw material dosage and step are same as Example 1.
Comparative example 1
A kind of noodles antibacterial additives that this comparative example provides, in addition to being not added with starch in the raw material of noodles antibacterial additives
Reinforcing agent, remaining raw material dosage and step are same as Example 1.
Comparative example 2
A kind of noodles antibacterial additives that this comparative example provides, by the antibacterial microballoon lotion in noodles antibacterial additives raw material
Antibacterial material is replaced with, remaining raw material dosage and step are same as Example 1.
Comparative example 3
A kind of noodles antibacterial additives that this comparative example provides replace the micropore starch in noodles antibacterial additives raw material
For starch, remaining raw material dosage and step are same as Example 1.
Embodiment 6
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles, comprising the following steps:
(1) after mixing the noodles antibacterial additives of the flour of formula ratio, the water of formula ratio and 1/2 formula ratio, one is carried out
Secondary and face, once awake face and primary calendering, obtain face band；
Wherein, it is 200r/min that water, which accounts for the speed of agitator when mass fraction of flour is 36% and face, and mixing time is
15min, the time in primary awake face are 5min, and temperature is 25 DEG C, humidity 60%；Prolonged when primary calendering using 9 roll-ins, is rolled
Face wadding is rolled into a thickness of the face band of 10mm thickness by pressure 1MPa；
(2) the noodles antibacterial additives that will once roll obtained face belt surface 1/4 formula ratio of sprinkling, repeatedly fold and are made
Dough carries out secondary calendering after HIGH PRESSURE TREATMENT, obtains face band；
Wherein, pressure when HIGH PRESSURE TREATMENT is 150MPa, and the HIGH PRESSURE TREATMENT time is 8min；9 rollers are used when secondary calendering
Face wadding is rolled into a thickness of the face band of 5mm thickness by calendering, calender pressure 1MPa；
(3) it by the secondary noodles antibacterial additives for rolling obtained face belt surface and spraying 1/4 formula ratio, repeatedly folds and is made
Dough, secondary awake face are rolled after HIGH PRESSURE TREATMENT three times, the face band rolled three times are cut, dry, obtain face
Item；
Wherein, pressure when HIGH PRESSURE TREATMENT is 150MPa, and the HIGH PRESSURE TREATMENT time is 8min；9 rollers are used when secondary calendering
Face wadding is rolled into a thickness of the face band of 3mm thickness by calendering, calender pressure 3MPa；Drying temperature is 45 DEG C, drying time 5h.
Embodiment 7
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 2 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Embodiment 8
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 3 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Embodiment 9
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 4 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Embodiment 10
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 5 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Embodiment 11
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 3%.
The production method of noodles is same as Example 6.
Embodiment 12
A kind of noodles provided in this embodiment, including the noodles antibacterial additives that flour and embodiment 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 0.5%.
The production method of noodles is same as Example 6.
Comparative example 4
A kind of noodles that this comparative example provides, including the noodles antibacterial additives that flour and comparative example 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Comparative example 5
A kind of noodles that this comparative example provides, including the noodles antibacterial additives that flour and comparative example 2 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Comparative example 6
A kind of noodles that this comparative example provides, including the noodles antibacterial additives that flour and comparative example 3 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles is same as Example 6.
Comparative example 7
A kind of noodles that this comparative example provides, including the noodles antibacterial additives that flour and embodiment 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 1%.
The production method of noodles, in addition to dough is without HIGH PRESSURE TREATMENT in step (2), (3), remaining step and embodiment 6
It is identical.
Comparative example 8
A kind of noodles that this comparative example provides, including the noodles antibacterial additives that flour and embodiment 1 provide, noodles antibacterial
The volume mass score that additive accounts for flour is 0.5%.
The production method of noodles does not spray noodles antibacterial additives in addition to face takes, remaining step is same as Example 6.
Comparative example 9
A kind of noodles that this comparative example provides, including flour and antibacterial material (calcium propionate), the use of flour in this comparative example
Measure same as Example 1, and the dosage of antibacterial material is 2 times of antibacterial material dosage in embodiment 1.
The production method of noodles, comprising the following steps:
After the flour, antibacterial material and water of formula ratio are mixed, primary and face, once awake face and primary calendering are carried out, is obtained
To face band；
Obtained face band will once be rolled to cut, it is dry, obtain noodles.
Wherein, primary and face, face of once waking up, primary calendering and dry technological parameter are same as Example 6.
Comparative example 10
A kind of noodles that this comparative example provides, including flour and antibacterial material (calcium propionate), the use of flour in this comparative example
Measure same as Example 1, and the dosage of antibacterial material is 4 times of antibacterial material dosage in embodiment 1.
The production method of noodles, comprising the following steps:
After the flour, antibacterial material and water of formula ratio are mixed, primary and face, once awake face and primary calendering are carried out, is obtained
To face band；
Obtained face band will once be rolled to cut, it is dry, obtain noodles.
Wherein, primary and face, face of once waking up, primary calendering and dry technological parameter are same as Example 6.
Comparative example 11
A kind of noodles that this comparative example provides, in addition to being not added with antibacterial material in noodle material, remaining dosage and noodles
Production method it is identical as comparative example 9.
For the effect for further verifying above-described embodiment and comparative example, ad hoc following experimental example.
Experimental example 1
The anti-microbial property of embodiment 6-12 and comparative example the 4-11 noodles provided is detected, total plate count measurement according to
GB4789.2-2016 measurement, concrete outcome are as shown in table 1:
The antibacterial situation of each embodiment and comparative example of table 1
By data in table 1 it is found that the anti-microbial property for the noodles that 6-12 of the embodiment of the present invention is provided will be better than pair on the whole
The anti-microbial property for the noodles that ratio 4-11 is provided.
Specifically, embodiment 7 is the control experiment of embodiment 6, the two in noodles antibacterial additives the difference is that resist
The volume of bacterium microballoon lotion is different.With antibacterial microballoon lotion dosage in noodles antibacterial additives it can be seen from data in table 6
Increase, the anti-microbial property of noodles also correspondinglys increase.
Embodiment 9 and embodiment 10 are also the control experiment of embodiment 6.Embodiment 9 and embodiment 1 are the difference is that face
Each raw material dosage in antibacterial additives is different.By data in table 1 as it can be seen that each raw material dosage of noodles antibacterial additives is for face
The anti-microbial property of antibacterial additives and noodles has apparent influence.To obtain efficient anti-microbial property, therefore noodles antibacterial adds
Each raw material dosage of agent is added also to need control in a certain range.
Embodiment 10 and embodiment 6 are the difference is that whether starch carries out at vacuum refinement in micropore starch preparation process
Reason.Vacuum micronization processes step is for reducing the tight of the network structure formed in starch granularity and the subsequent drying process of starch
Close degree has facilitation.
Embodiment 11 and 12 is the control experiment of embodiment 6, and three is the difference is that noodles antibacterial in noodle material
The volume mass score of additive is different.As can be seen from the data in the table, in the amount ranges of certain noodles antibacterial additives,
The dosage of noodles antibacterial additives is more, and the anti-microbial property of noodles is more significant, and when the dosage of noodles antibacterial additives is very few,
The anti-microbial property of noodles is also poor.
Comparative example 4 be embodiment 6 comparative experiments, the two the difference is that in the raw material of noodles antibacterial additives whether
Add starch enhancer.As can be seen from Table 1, the noodles antibacterial additives added with starch enhancer are added in noodles,
It is more advantageous to the growth for inhibiting bacterium colony.This may be since starch enhancer can enhance noodles antibacterial additives in noodles processing mistake
Filming performance in journey is realized so that antibacterial microballoon is easy to be attached to noodles antibacterial additives and is formed by antibacterial membrane structure
The efficient utilization of antibacterial material.
Comparative example 5 is also the comparative experiments of embodiment 6, and the two is the difference is that antibacterial material in noodles antibacterial additives
Existence form it is different.Comparison can enhance fungistatic effect it is found that microsphere is made in antibacterial material.
Comparative example 6 is also the comparative experiments of embodiment 6, and difference from Example 6 is that the noodles antibacterial of comparative example 6 adds
Add in agent raw material using starch rather than micropore starch.It, can be by antibacterial microballoon since micropore starch has a large amount of micropore
It is adsorbed onto the micropore of micropore starch, so that noodles antibacterial additives keep good antibacterial functions, and antibacterial effect is held
Long.And said effect is then not achieved using starch.
Comparative example 7, comparative example 8 are the comparative experiments of embodiment 6.Three the difference is that the production method of noodles not
Together.Data can be seen that in contrast table 1 carries out HIGH PRESSURE TREATMENT and takes sprinkling noodles antibacterial additives in face to have to dough
Conducive to the promotion of the final anti-microbial property of noodles.
Comparative example 9-11 is also the comparative experiments of embodiment 6.Comparative example 10 be antibacterial material is directly added into noodles, and
It is the addition noodles antibacterial additives into noodles in embodiment 6, and antibacterial material dosage is antibacterial in embodiment 6 in comparative example 10
Whens 4 times of substance dosage, the anti-microbial property of the resulting noodles of the two is just essentially identical.It can be seen that being mentioned using the present invention
The noodles antibacterial additives of confession can greatly reduce dosage of the antibacterial material in noodles processing.
Experimental example 2
Further to verify noodles antibacterial additives for the cooking characteristic of noodles and the influence of texture characteristic, spy is to implementation
Example 6 is detected with comparative example 11.
Wherein, it the measurement of the best digestion time of noodles: takes 10 noodles to be put into 200mL boiling water, starts simultaneously at timing.It protects
The measurement that water holding is in the best digestion time of noodles takes 10 noodles to be put into 200mL boiling water, boils under 98~100 DEG C of slight boiling conditions
System takes out a noodles every 10s and presses off the presence or absence of white core among observation noodles with transparent glass sheet, white core is rigid since 1min
Time when disappearance, the as best brew time of noodles；Cuisine loss rate is referring to LS/T 3212-2014；Noodles organoleptic indicator
Measurement is referring to GB/T 35875-2018；The texture characteristic of noodles measures: taking 25 noodles to be put into and fills 500mL boiling distillated water
2000mL beaker in, start timing and pulled out rapidly wait boil best brew time, is placed in water-filtering net cooling with cold water
Instrumental test is used after 1min.Concrete outcome is as shown in table 2 and table 3.
The cooking characteristic and texture characteristic of table 2 embodiment 6 and the noodles of comparative example 11
| Serial number | Best digestion time | Cuisine loss rate/% | Water absorption rate/% | Sensory evaluation scores |
| Embodiment 6 | 3min41s | 4.2 | 121 | 95.9 |
| Comparative example 11 | 3min38s | 3.1 | 137 | 95.4 |
The cooking characteristic and texture characteristic of table 3 embodiment 6 and the noodles of comparative example 11
| Serial number | Hardness/g | Elasticity/% | Cohesiveness | Chewability/g | Recovery |
| Embodiment 6 | 1633.5 | 89.3 | 0.801 | 2733.8 | 0.459 |
| Comparative example 11 | 1741.6 | 87.2 | 0.822 | 2543.1 | 0.423 |
It can be seen from data in table 2 and table 3 addition of noodles antibacterial additives have no effect on noodles cooking characteristic and
Texture characteristic.
In conclusion noodles antibacterial additives provided by the invention and the noodles containing noodles antibacterial additives all have
Good antibacterial functions.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of noodles antibacterial additives, which is characterized in that be made including following raw material: antibacterial microballoon lotion, micropore starch, shallow lake
Powder reinforcing agent and water；
Wherein, the antibacterial microballoon lotion includes that following raw material is made: antibacterial material, emulsifier and water.
2. noodles antibacterial additives according to claim 1, which is characterized in that include the original of following dosage in every 100g water
Material: antibacterial microballoon lotion 5-10mL, micropore starch 10-100g and starch enhancer 2-10g；
Wherein, the antibacterial microballoon lotion includes that the raw material of following mass percent is made: antibacterial material 0.1-0.5%, emulsification
Agent 2-4%, surplus are water；
Preferably, the noodles antibacterial additives include that the raw material of following dosage is made: antibacterial microballoon lotion in every 100g water
6-10mL, micropore starch 20-90g and starch enhancer 3-8g；
Wherein, the antibacterial microballoon lotion includes that the raw material of following mass percent is made: antibacterial material 0.2-0.5%, emulsification
Agent 2.5-3.5%, surplus are water.
3. noodles antibacterial additives according to claim 1 or 2, which is characterized in that the antibacterial material includes that wet face is anti-
Rotten agent or fragrance extract essential oil；
Preferably, the wet face preservative include in calcium propionate, sodium propionate or Capmul MCM C8 any one or at least
Two kinds of combination；
Preferably, the fragrance extract essential oil include in Japan pepper essential oil, cinnamon essential oil or aniseed essential oil any one or extremely
Few two kinds of combination.
4. noodles antibacterial additives according to claim 1 or 2, which is characterized in that the emulsifier include sodium alginate,
In fatty acid glyceride or propylene glycol alginate any one or at least two combination；
And/or the starch enhancer includes glycerol, calcium chloride, sodium carboxymethylcellulose, animal protein isolate or plant separation
In albumen any one or at least two combination.
5. noodles antibacterial additives according to claim 1 or 2, which is characterized in that the preparation of the antibacterial microballoon lotion
Method, comprising the following steps:
Antibacterial material, emulsifier and water are mixed, ultrasonic emulsifying obtains antibacterial microballoon lotion；
Preferably, ultrasonic power 100-200W, ultrasonic time 5-15min；
Preferably, homogenization pressure 50-80MPa, homogenizing time 3-6min.
6. the preparation method of noodles antibacterial additives described in claim 1-5 any one, which is characterized in that including following step
It is rapid:
Micropore starch and water are mixed, after gelatinization processing, starch enhancer and antibacterial microballoon lotion is added, is uniformly mixed, pressure
Processing, obtains noodles antibacterial additives.
7. the preparation method of noodles antibacterial additives according to claim 6, which is characterized in that being gelatinized treatment temperature is
65-85 DEG C, the gelatinization processing time is 10-20min；
And/or pressure when pressure treatment is 100-200MPa, the time of processing is 5-10min.
8. a kind of noodles, which is characterized in that added including noodles antibacterial described in flour, water and claim 1-5 any one
Agent uses noodles antibacterial additives made from the preparation method of noodles antibacterial additives described in claim 6 or 7；
Preferably, noodles antibacterial additives account for the volume mass score of flour for 1-3%, further preferably 1.2-2.8%, more
Preferably 1.5-2.5%.
9. the production method of noodles according to any one of claims 8, which comprises the following steps:
After flour, water and partial noodles antibacterial additives are mixed, primary and face, once awake face and primary calendering are carried out, is obtained
To face band；
In face, the noodles antibacterial additives of belt surface sprinkling remainder, are made dough, secondary awake face, carry out two after HIGH PRESSURE TREATMENT
Obtained face band is cut, obtains noodles by secondary calendering；
Preferably, the production method of the noodles, comprising the following steps:
After flour, water and partial noodles antibacterial additives are mixed, primary and face, once awake face and primary calendering are carried out, is obtained
To face band；
The noodles antibacterial additives of another part obtained face belt surface will once be rolled are sprayed, be made dough, after HIGH PRESSURE TREATMENT
Secondary calendering is carried out, face band is obtained；
By the noodles antibacterial additives of the secondary face belt surface sprinkling remainder for rolling and obtaining, dough is made, secondary awake face is high
Rolled three times after pressure processing, the face band rolled three times is cut, it is dry, obtain noodles.
10. the production method of noodles according to claim 9, which is characterized in that the mass fraction that water accounts for flour is 36-
45%, preferably 38-42%；
And/or the time in primary awake face is 5-8min, temperature is 25-30 DEG C, and humidity is 60-75 ﹪；
And/or the time in secondary awake face is 10-25min, temperature is 25-30 DEG C, and humidity is 60-75 ﹪；
And/or once prolongs pressure, secondary prolongs pressure or to prolong the pressure of pressure three times be separately 1-5MPa；
And/or pressure when HIGH PRESSURE TREATMENT is 150-250MPa, the HIGH PRESSURE TREATMENT time is 5-8min；
And/or dry temperature is 40-45 DEG C, the dry time is 3-5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810846081.5A CN108936197A (en) | 2018-07-27 | 2018-07-27 | Noodles antibacterial additives and preparation method, noodles and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810846081.5A CN108936197A (en) | 2018-07-27 | 2018-07-27 | Noodles antibacterial additives and preparation method, noodles and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936197A true CN108936197A (en) | 2018-12-07 |
Family
ID=64465963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810846081.5A Pending CN108936197A (en) | 2018-07-27 | 2018-07-27 | Noodles antibacterial additives and preparation method, noodles and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936197A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228962A (en) * | 2007-11-30 | 2008-07-30 | 东莞市广益食品添加剂实业有限公司 | Microcapsule food preservative and preparing method thereof |
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN102018165A (en) * | 2010-11-23 | 2011-04-20 | 岐山百年美阳餐饮民俗食品有限公司 | Preparation method of fresh-wet noodles |
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
| CN105694117A (en) * | 2016-01-25 | 2016-06-22 | 中国农业科学院农产品加工研究所 | Ginger oil nano emulsion and preparation method of ginger oil nano emulsion |
| CN107258895A (en) * | 2017-06-23 | 2017-10-20 | 中南林业科技大学 | A kind of anti-corrosive fresh-keeping composition based on litsea citrate oil |
-
2018
- 2018-07-27 CN CN201810846081.5A patent/CN108936197A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228962A (en) * | 2007-11-30 | 2008-07-30 | 东莞市广益食品添加剂实业有限公司 | Microcapsule food preservative and preparing method thereof |
| CN101326991A (en) * | 2008-08-01 | 2008-12-24 | 大连水产学院 | Clam solid seafood condiment and production method |
| CN102018165A (en) * | 2010-11-23 | 2011-04-20 | 岐山百年美阳餐饮民俗食品有限公司 | Preparation method of fresh-wet noodles |
| CN102669556A (en) * | 2011-11-16 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Garland chrysanthemum refreshment-keeping noodle |
| CN105694117A (en) * | 2016-01-25 | 2016-06-22 | 中国农业科学院农产品加工研究所 | Ginger oil nano emulsion and preparation method of ginger oil nano emulsion |
| CN107258895A (en) * | 2017-06-23 | 2017-10-20 | 中南林业科技大学 | A kind of anti-corrosive fresh-keeping composition based on litsea citrate oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101897409B (en) | Method for improving ageing resistance and tasty performance of fresh instant rice noodles by utilizing trehalose complex agent | |
| CN109363074A (en) | A method of extending highland barley fresh-wet noodle shelf life | |
| CN109430707A (en) | A kind of no seitan grain noodles and preparation method thereof | |
| CN105767071A (en) | Biscuit flour with high wheat bran dietary fiber content | |
| WO2020151130A1 (en) | Noodles having high oat content and manufacturing method thereof | |
| CN106616306A (en) | Instant hair blackening cereal staple food material and making method thereof | |
| CN105076942A (en) | Potato whole flour extruded noodles and preparation method thereof | |
| CN106509103A (en) | Preparation method for brown rice flavor fermented yoghourt | |
| CN108783296B (en) | Preparation process of green banana tablets | |
| CN105685961A (en) | Method of preparing instant Tremella powder through microwave-assisted compound enzyme process | |
| CN108936197A (en) | Noodles antibacterial additives and preparation method, noodles and production method | |
| CN114698823A (en) | Soy sauce mash, preparation method thereof, soy sauce crude oil and soy sauce | |
| KR101878108B1 (en) | Manufacturing Method of Makgeolli Using Mixture Composition of Nutrient Extraction Filtrate and Germinated Fine Powder | |
| CN110613084A (en) | Processing method of wall-broken bran powder through steam heat treatment | |
| JP3015783B2 (en) | Production method of fermented flavor rice grain or rice flour and food containing | |
| CN106720043A (en) | A kind of heat clearing and blood circulation promoting fermentation glutinous rice bread and preparation method thereof | |
| JPS6027350A (en) | Production of steamed cereal flour | |
| KR101427244B1 (en) | Manufacturing method of puffed fermented soybean powder and health supplement food using thereof | |
| CN113575766A (en) | Corn straw puffed biological feed and preparation method thereof | |
| CN106417490A (en) | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof | |
| CN106417487A (en) | Fermented sticky rice bread capable of promoting circulation of qi and appetite and preparation method thereof | |
| CN108925816A (en) | Noodles antioxidant and preparation method, noodles and production method | |
| CN105010961A (en) | Bran nutritious flour manufacturing method | |
| CN101756337A (en) | Preparation method of corn germ drink | |
| CN106417455A (en) | Fermented sticky rice bread with effects of clearing liver and improving vision and preparation method of fermented sticky rice bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181207 |