CN110101010A - 一种延长马铃薯鲜湿面货架期的保鲜方法 - Google Patents
一种延长马铃薯鲜湿面货架期的保鲜方法 Download PDFInfo
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Abstract
本发明公开了一种延长马铃薯鲜湿面条货架期的方法，包括以下步骤：一、将制面用水进行灭菌处理，减少微生物来源；二、所有制面设备均采用75％酒精进行杀菌，控制生产过程的微生物引入；三、在和面加水时，加入一定比例的食盐、碱和抑菌剂，抑制贮藏过程中的微生物的生长繁殖；四、将混合粉与水混合搅拌制得松散均匀的面絮，再经醒发、压面、切条，制成马铃薯鲜湿面。该方法有效延长了马铃薯鲜湿面的货架期，保留了马铃薯鲜湿面的特有风味。
Description
技术领域
本发明属于鲜湿面制品贮藏保鲜技术领域，特别涉及一些延长鲜湿面保鲜期的前处理和添加剂保鲜方法。
背景技术
马铃薯耐寒、耐旱、耐瘠薄，适应性广，扩种潜力大。马铃薯富含蛋白、膳食纤维、维生素C等营养与功能成分，是全球公认的全营养食品。2014年我国薯类种植面积居世界首位。2015年我国实施马铃薯主粮化战略，预计到2020年，马铃薯种植面积扩大到1亿亩以上，主食消费占马铃薯总消费量的30％。将马铃薯等薯类作物开发成主食，是对三大主粮的有力补充，且基于马铃薯加工而成的马铃薯鲜湿面具有马铃薯的独特风味，深受人们的喜爱。
目前，鲜湿面的保鲜主要为冷藏保鲜和化学保鲜。冷藏保鲜能耗高，且需要专门的设备，保藏条件要求较高，而化学保鲜主要是通过添加食品添加剂来抑制微生物生长繁殖。目前以添加酒精的鲜湿面保藏效果较好，但这种保鲜方式在开袋食用时会产生刺激性的不良风味。因此，找到一种安全、天然、绿色的杀菌抑菌方法，对于延长马铃薯鲜湿面货架期、促进鲜湿面消费具有重要意义。
发明内容
为了克服上述现有技术的不足，本发明提供了一种延长马铃薯鲜湿面货架期的方法。该方法采用加工过程设备杀菌和天然植物防腐剂保鲜的全流程保护模式，可有效延长马铃薯鲜湿面的货架期，还可以增强煮后面条的弹性和韧性。
为了达到上述目的，本发明所采用的技术方案为：
(1)混合粉的制备：以重量份数计，将40份马铃薯雪花全粉与60份小麦粉充分混合，即可得混合粉。
(2)混合溶液的制备：将食盐、碱、绿原酸、Nisin和山梨糖醇溶解于无菌蒸馏水中制成混合溶液，备用。
(3)加工设备的杀菌处理：对和面机、面条机的所有与面团接触的表面采用75％的酒精进行杀菌处理。
(4)和面工艺：将混合粉倒入和面钵，加入适量制备好的试剂，混合搅拌8min至面团呈松散的颗粒状，手握可成团，轻轻揉搓又能复原至松散状。
(5)醒发工艺：将松散的面絮倒入自封袋、密封，并在30℃条件下醒发20min。
(6)压延、切条工艺：调整面条机压辊的辊距，辊距分别调整为4mm、2.4mm和2.0mm，进行连续压延成面片，最后切条制成鲜湿面条。
优选的是，其中，所述步骤(2)中的目标含水率为38～40％。
优选的是，其中，所述步骤(2)中绿原酸的添加量为0.75g/kg。
优选的是，其中，所述步骤(2)中Nisin的添加量为0.2g/kg。
优选的是，其中，所述步骤(2)中山梨糖醇的添加量为5g/kg。
优选的是，其中，所述步骤(6)中的面条厚度为1.8～2.0mm。
本发明的有益效果如下：
本发明提供的马铃薯鲜湿面保鲜方法，马铃薯雪花全粉添加量为40％，添加的绿原酸和Nisin能够有效抑制淀粉和蛋白质类食品中的微生物，起到有效延长鲜湿面条货架期的有益效果。
与传统的酒精防腐方法相比，本发明可以避免因酒精引起的不良刺激性气味，保留马铃薯自身的特有风味。
本发明的其他优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
附图说明
图1为本发明所述的延长货架期马铃薯鲜湿面的加工流程图。
具体实施方式
下面结合附图对本发明做进一步地详细说明，以令本领域技术人员参照说明书文字能够据以实施。以下实施仅用于更加清楚地说明本发明的技术方案，而不能以此来限制本发明的保护范围。
实施例1
(1)混合粉的制备：以重量份数计，将40份马铃薯雪花全粉与60份小麦粉充分混合，即得混合粉。
(2)混合溶液的制备：将食盐、碱和绿原酸溶解于无菌蒸馏水中制成混合溶液，绿原酸添加量为0.75g/kg。
(3)加工设备的杀菌处理：对和面机、面条机的所有与面团接触的表面采用75％的酒精进行杀菌处理。
(4)和面工艺：将混合粉倒入和面钵，加入适量的试剂，保证最终含水率为38％～40％，混合搅拌8min至面团呈松散的颗粒状，手握可成团，轻轻揉搓又能复原至松散状。
(5)醒发工艺：将松散的面絮倒入自封袋、密封，并在30℃条件下醒发20min。
(6)压延、切条工艺：调整面条机压辊的辊距，辊距分别调整为4mm、2.4mm和2.0mm，进行连续压延成面片，最后切条制成鲜湿面条，放入自封袋，置于25℃环境中贮藏。
实施例2
(1)混合粉的制备：以重量份数计，将40份马铃薯雪花全粉与60份小麦粉充分混合，即可得混合粉。
(2)混合溶液的制备：将食盐、碱和Nisin溶解于无菌蒸馏水中制成混合溶液，Nisin添加量为0.20g/kg。
(3)加工设备的杀菌处理：对和面机、面条机的所有与面团接触的表面采用75％的酒精进行杀菌处理。
(4)和面工艺：将混合粉倒入和面钵，加入适量的试剂，保证最终含水率为38％～40％，混合搅拌8min至面团呈松散的颗粒状，手握可成团，轻轻揉搓又能复原至松散状。
(5)醒发工艺：将松散的面絮倒入自封袋、密封，并在30℃条件下醒发20min。
(6)压延、切条工艺：调整面条机压辊的辊距，辊距分别调整为4mm、2.4mm和2.0mm，进行连续压延成面片，最后切条制成鲜湿面条，放入自封袋，置于25℃环境中贮藏。
实施例3
(1)混合粉的制备：以重量份数计，将40份马铃薯雪花全粉与60份小麦粉充分混合，即可得混合粉。
(2)混合溶液的制备：将食盐、碱、绿原酸、Nisin和山梨糖醇溶解于无菌蒸馏水中制成混合溶液，绿原酸添加量为0.75g/kg，Nisin添加量为0.20g/kg，山梨糖醇5g/kg。
(3)加工设备的杀菌处理：对和面机、面条机的所有与面团接触的表面采用75％的酒精进行杀菌处理。
(4)将混合粉倒入和面钵，加入适量的试剂，保证最终含水率为38％～40％，混合搅拌8min至面团呈松散的颗粒状，手握可成团，轻轻揉搓又能复原至松散状。
(5)醒发工艺：将松散的面絮倒入自封袋、密封，并在30℃条件下醒发20min。
(6)压延、切条工艺：调整面条机压辊的辊距，辊距分别调整为4mm、2.4mm和2.0mm，进行连续压延成面片，最后切条制成鲜湿面条，放入自封袋，置于25℃环境中贮藏。
对上述3个实施例的菌落总数和质构特性等指标进行了测定，并与未进行任何杀菌和抑菌处理的鲜湿面指标进行比较。
菌落总数的测定结果见表1。
表1不同处理方式对马铃薯鲜湿面中菌落总数的影响
质构特性的测定结果见表2。
表2不同处理方式对马铃薯鲜湿面质构特性的影响
注：结果表示三次重复的平均值±标准差。不同字母表示差异显著性(P＜0.05)。
与空白鲜湿面相比，采用本发明提供的保鲜方法，可以使马铃薯鲜湿面在25℃条件下的保质期由约12h延长至55h左右，大大提高了鲜湿面的保存时间，且加入保鲜剂后，马铃薯鲜湿面的硬度和内聚性无显著变化，粘附性和胶黏性有所增加，弹性和咀嚼性等质构指标均得到了改善。
Claims (6)
1.一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，包括以下步骤：
(1)混合粉的制备：以重量份数计，将40份马铃薯雪花全粉与60份小麦粉充分混合，即可得混合粉。
(2)混合溶液的制备：将食盐、碱、绿原酸、Nisin和山梨糖醇溶解于无菌蒸馏水中制成混合溶液，备用。
(3)加工设备的杀菌处理：对和面机、面条机的所有与面团接触的表面采用75％的酒精进行杀菌处理。
(4)和面工艺：将混合粉倒入和面钵，加入适量制备好的试剂，混合搅拌8min至面团呈松散的颗粒状，手握可成团，轻轻揉搓又能复原至松散状。
(5)醒发工艺：将松散的面絮倒入自封袋、密封，并在30℃条件下醒发20min。
(6)压延、切条工艺：调整面条机压辊的辊距，辊距分别调整为4mm、2.4mm和2.0mm，进行连续压延成面片，最后切条制成鲜湿面条。
2.根据权利要求1所述的一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，所述步骤(2)中的目标含水率为38～40％。
3.根据权利要求1所述的一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，所述步骤(2)中绿原酸的添加量为0.75g/kg。
4.根据权利要求1所述的一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，所述步骤(2)中Nisin的添加量为0.2g/kg。
5.根据权利要求1所述的一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，所述步骤(2)中山梨糖醇的添加量为5g/kg。
6.根据权利要求1所述的一种延长马铃薯鲜湿面货架期的保鲜方法，其特征在于，所述步骤(6)中的面条厚度为1.8～2.0mm。
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| CN111616296A (zh) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | 一种生湿面条及其制备工艺 |
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| CN111357914A (zh) * | 2020-03-30 | 2020-07-03 | 叙永县鸿艺粉业有限公司 | 一种保鲜湿粉及其制备工艺 |
| CN111616296A (zh) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | 一种生湿面条及其制备工艺 |
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