CN110236069A - A kind of biological preservation liquid of the fresh wet ripe noodles of fast food and preparation method thereof and fresh-keeping treating method - Google Patents
A kind of biological preservation liquid of the fresh wet ripe noodles of fast food and preparation method thereof and fresh-keeping treating method Download PDFInfo
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- CN110236069A CN110236069A CN201910365701.8A CN201910365701A CN110236069A CN 110236069 A CN110236069 A CN 110236069A CN 201910365701 A CN201910365701 A CN 201910365701A CN 110236069 A CN110236069 A CN 110236069A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 94
- 238000004321 preservation Methods 0.000 title claims abstract description 51
- 239000007788 liquid Substances 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000013410 fast food Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 107
- 230000001954 sterilising effect Effects 0.000 claims abstract description 78
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241000894006 Bacteria Species 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 15
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 14
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000014655 lactic acid Nutrition 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 18
- 239000002054 inoculum Substances 0.000 claims description 14
- 239000000758 substrate Substances 0.000 claims description 14
- 230000003247 decreasing effect Effects 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000022 bacteriostatic agent Substances 0.000 claims description 3
- 238000003672 processing method Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims 1
- 238000011282 treatment Methods 0.000 abstract description 11
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 5
- 108010062877 Bacteriocins Proteins 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 241000202218 Weissella hellenica Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001873 bacteriocinogenic effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000513 bioprotective effect Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—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
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses biological preservation liquid of the fresh wet ripe noodles of a kind of fast food and preparation method thereof and fresh-keeping treating methods, the biological preservation liquid first mixes wheat flour with water, then sterilizing cooling, the Wei Si bacterium and Rhizopus oryzae for being inoculated with bacteriocinogeny etc. carry out double bacterium mixed fermentations, and sterilizing obtains biological preservation liquid after fermentation；By the biological preservation liquid of preparation and wheat flour passes through and face, curing processing, pack sealing, microwave disinfection, water-cooled cooling, and water removal carries out Preservation Treatment.The biological preservation liquid for preparing through the invention, which carries out Preservation Treatment, can be used for solving the problems such as easy swollen bag of the fresh wet ripe noodles microwave disinfection of fast food in the prior art, bactericidal effect are poor, noodles easy adhesion, not only production cost is low for fresh-keeping liquid and preservation method of the present invention, securely and reliably, and green natural, it can achieve the purpose for effectively extending the fresh wet ripe noodles shelf-life, while reducing microwave disinfection time and temperature threshold.
Description
Technical field
The present invention relates to a kind of biological preservation liquid of the fresh wet ripe noodles of food processing technology field more particularly to fast food and its
Preparation method and fresh-keeping treating method.
Background technique
Noodles are a kind of Flour product extensively to get consumer reception, are had a long history and wide market in China, but
Fresh-wet noodle is due to moisture content height, even if refrigerating at 4 DEG C, the shelf-life is also no more than one week, if being dried to vermicelli, though
It can so extend the shelf life, but will lead to mouthfeel decline.Meanwhile with the acceleration of people's life rhythm, more and more people more incline
To in using the fresh wet ripe face of fast food, not only facilitated, but also material benefit, this is also a kind of processing method that enterprise most asks always.However, in speed
In the production process for eating long-life noodles, there are two crucial problems not to be well solved still, first is that microbial reproduction is especially
Be gemma sprout caused by reduced shelf-life problem, second is that noodles during wet heat sterilization as temperature it is excessively high caused by noodles
The problems such as taste bad, easy adhesion.In order to extend the shelf life of fresh-wet noodle, method more commonly used at present is addition preservative
Such as lactic acid, propylene glycol, but this does not meet modern society and pursues healthy and safe consumption demand；Also have and killed using microwave after packing
Bacterium mode, but cause the easy adhesion of noodles or sterilization temperature excessively high often due to sterilizing time is too long, cause swollen bag serious, adopts
Although the case where repeatedly microwave disinfection can improve swollen bag broken bag with interval, the high requirements on the equipment, the processing time is long, energy consumption
It is high.
Summary of the invention
Goal of the invention: in view of the problems of the existing technology, the biology that the present invention provides a kind of fresh wet ripe noodles of fast food is protected
Fresh liquid and preparation method thereof and fresh-keeping treating method, the biological preservation liquid prepared through the invention carry out wet ripe noodles fresh to fast food
Preservation Treatment can be used for solving that the easy swollen bag of the fresh wet ripe noodles microwave disinfection of fast food in the prior art, bactericidal effect be poor, noodles
The problems such as easy adhesion；Simultaneously significantly extended to 10 months or so the shelf-life of fresh-wet noodle, while reducing microwave disinfection
The problem of time and temperature threshold preferably solve Noodle color caused by thermal sterilization and deepen, and chewiness is poor, easy adhesion, and
The distinctive ferment local-flavor of lactic acid bacteria is had using the noodles of preservation method production, mouthfeel is more preferably.
Technical solution: to achieve the goals above, a kind of biological preservation liquid of the fresh wet ripe noodles of fast food as described herein
Preparation method, include the following steps:
For wheat flour with water by mixing, then sterilizing cooling, inoculating lactic acid bacterium and Rhizopus oryzae carry out double bacterium mixed fermentations, fermentation
After sterilize it is spare, the lactic acid bacteria be produce natural bacteriostatic substance Wei Si bacterium；It specially can be with bacteriocinogeny, antibacterial peptide, organic
The Greece Wei Si bacterium of acid etc..
Preferably, the mass ratio of the wheat flour and water is 1；30-50.The mass ratio of wheat flour and water is most preferably 1；
40。
Wherein, when the inoculation lactic acid bacteria is with Rhizopus oryzae, lactic acid bacteria is cultivated to OD600It is 1.0~1.2, inoculum concentration
It is the 3~5% of fermentation substrate volume, Rhizopus oryzae inoculum concentration is 106~107A spore/100ml fermentation substrate；The wheat flour with
Water is by mixing, and then sterilizing is cooled to room temperature as fermentation substrate.
Preferably, wheat berry after pulverizer crushes, sieve with 100 mesh sieve to wheat flour, wheat flour and water are according to 1:40
(w/w) it mixes, then 121 DEG C of autoclave sterilization 20min, after being cooled to 37 DEG C, lactic acid bacteria is cultivated to OD600For 1.0~
1.2 inoculum concentrations are the 3% of fermentation substrate volume, and Rhizopus oryzae inoculum concentration is 106A spore/100ml fermentation substrate, fermentation temperature are
37 DEG C, 3d or so, fermentation termination pH are 3.8~4.1, and then 121 DEG C of autoclave sterilization 20min are spare.
The fresh wet ripe noodles of fast food of the preparation method preparation of the biological preservation liquid of the fresh wet ripe noodles of fast food of the present invention
Biological preservation liquid.
The biological preservation liquid of the fresh wet ripe noodles of fast food prepared by the present invention the fresh wet ripe noodles of fast food it is fresh-keeping in application.
The biological preservation liquid of the fresh wet ripe noodles of fast food of the present invention carries out the Preservation Treatment side of the fresh wet ripe noodles of fast food
Method, which comprises the steps of:
(1) and face: wheat flour is uniformly mixed to progress and face with biological preservation liquid；
(2) it curing processing: carries out curing and is processed into ripe noodles；
(3) pack sealing: noodles are quantified and are fitted into retort pouch, are then sealed；
(4) microwave disinfection: the retort pouch of sealing is put into microwave equipment, sets program, carries out microwave disinfection；
(5) water-cooled cooling: the retort pouch after sterilization is immersed in cold water and is rapidly decreased to room temperature；
(6) it removes water: retort pouch being sent into water removing machine after water cooling and sloughs surface moisture.
Wherein, wheat flour and biological preservation liquid mass ratio are 1:0.7~1.1 in step (1).
Wherein, processing temperature is increased to 80 DEG C or more in curing process described in step (2), ripe noodles is made.
Wherein, the amount per packed face of retort pouch described in step (4) controls within the scope of 150~250g, in microwave disinfection
Preceding sealing prevents large quantity of moisture in sterilization process from evaporating.The bactericidal effect of microwave is related with pack amount, and pack amount is excessive very few equal
Bactericidal effect is influenced, sealing is secondary pollution and moisture loss after sterilization in order to prevent before sterilizing.
Wherein, microwave disinfection is divided into three phases in step (4): the sterilization that is rapidly heated, heating sterilization and constant temperature kill at a slow speed
Bacterium；The sterilization stage that is rapidly heated microwave power is 400~500W, 1~2min of heating-up time, and retort pouch temperature rises to 60~65
℃；Sterilization stage microwave power heat up at a slow speed as 300~350W, 1~2min of heating-up time, retort pouch temperature is warming up to 80~85
℃；Constant temperature sterilization stage microwave power is 200~250W, and temperature holding time is about 5min, and retort pouch temperature is 80~85 DEG C.
Further, the water temperature of cooling described in step (5) is 20 DEG C, and the water cooling time is 10~20min.
Wheat flour used in the present invention is ordinary food wheat flour, and the lactic acid bacteria that the present invention uses is bacteriocinogeny, resists
The Greece Wei Si bacterium of bacterium peptide, organic acid etc. is the Greece Wei Si bacterium D1501 of Agricultural University Of Nanjing's food microorganisms laboratory separation
(Cen C,Xin R,Zhou L U,et al.Enhanced shelf-life of tofu by using
bacteriocinogenic Weissella hellenica D1501as bioprotective cultures[J].Food
Control,2014,46:203-209.)；Rhizopus oryzae is purchased from Angel Yeast Co., Ltd.
The utility model has the advantages that compared with prior art, the present invention has the advantage that
1, all material that biological preservation liquid prepared by the present invention uses is green natural material, itself appoints without addition
What chemical reagent, simultaneous with the flavor substance that lactobacillus-fermented generates, itself has prebiotic function again；The fresh-keeping liquid is suitble to work
Industryization large-scale production, is not limited, stay in grade by natural environmental condition.
2, life is used using the fresh-keeping treating method that biological preservation liquid prepared by the present invention carries out the fresh wet ripe noodles of fast food
The fresh-keeping method of object, the amylase that Rhizopus oryzae generates can be good at the starch in Decomposition of Wheat powder, make double bacterium Hybrid NC machine tools not
Need to add additional carbon source, thalli growth is rapid, and beneficial metabolic product accumulation is rapid, and fresh-keeping liquid fabrication cycle is short；It mixes simultaneously
Bacterium cultivates prebiotic metabolite more horn of plenty, and fresh-keeping effect is more preferable；In conjunction with utilization lactic acid bacteria Greece Wei Si bacterium in fermentation wheat
The natural bacteriostatics substance such as bacteriocin, antibacterial peptide, organic acid for generating during powder extends the fresh wet ripe noodles shelf-life to reach
Purpose, not only production cost is low for the method, securely and reliably, and no added, green natural may be implemented.
3, compared with microwave disinfection is used alone in tradition, fabulous solves the preservation method of biological preservation liquid of the invention
Swollen bag and the problem of noodles adhesion during microwave disinfection, the reason is that two classes, two kinds of microorganisms due to use of the invention are sending out
Antibacterial substance bacteriocin, antibacterial peptide, organic acid for generating during ferment etc. can effectively inhibit the growth of microorganism in noodles
Breeding, this is substantially reduced microwave disinfection time in later period and temperature threshold, it is only necessary to which sterilization temperature is increased to 80 DEG C or so
The shelf-life 10 months purposes can be realized, and the microwave disinfection stage of the present invention is heated up using segmented, guarantees entirely killing
Microwave plays always its physical effect and fuel factor at the same time during bacterium, and this mode significantly improves the effect of microwave disinfection
Fruit；The present invention is conducive to prevent a large amount of streams due to noodles moisture during microwave disinfection using the sequence sterilized afterwards is first sealed
It loses and the noodles sale later period is caused to be not easy the problem of bubbling open, while being sealed again after also having prevented sterilization, noodles can be by air
The problem of microorganism secondary pollution.It is viscous that the fresh-keeping treating method of the fresh wet ripe noodles of fast food of the present invention not only solves swollen bag, noodles
It even the problem of, more solves after first microwave disinfection that moisture is largely lost in capping processes, the noodles sale later period is caused to be not easy to bubble open
The problem of, and thoroughly solve the problems, such as the easy microbiological contamination of this process, the design requirement to microwave disinfection equipment is reduced, is simplified
Operating process is conducive to industrialization large-scale production.
4, in short, the fresh-keeping effect of biological preservation liquid of the invention wet ripe noodles Preservation Treatment fresh to fast food is substantially better than now
There is the fresh-keeping effect of technology, so that the shelf-life of fresh-wet noodle significantly extends to 10 months or so, while reducing microwave disinfection
The problem of time and temperature threshold preferably solve Noodle color caused by thermal sterilization and deepen, and chewiness is poor, easy adhesion, and
The distinctive ferment local-flavor of lactic acid bacteria is had using the noodles of preservation technology production, mouthfeel is more preferably.
Specific embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
The preparation of biological preservation liquid: wheat flour is mixed with water according to 1:40 (w/w), then 121 DEG C of autoclave sterilizations
20min, after being cooled to 37 DEG C, by lactic acid bacteria (Greece Wei Si bacterium D1501, similarly hereinafter) culture to OD600It is 1.0, inoculum concentration is fermentation
The 3% of matrix volume, Rhizopus oryzae inoculum concentration are 106A spore/100ml fermentation substrate, fermentation temperature are 37 DEG C, 3d, and fermentation is eventually
Point pH is 3.8~4.1, and then 121 DEG C of autoclave sterilization 20min are spare.
Preservation Treatment:
The face and: by flour, proportionally 1:0.9 (w/w) is added in automatic dough mixing machine with biological preservation liquid, is sufficiently stirred
Uniformly.
Curing processing: processing temperature is increased to 100 DEG C in process, ripe noodles are made；
Pack: per packed face, amount is about 200g, is sealed before microwave disinfection, prevents large quantity of moisture in sterilization process from evaporating.
Microwave disinfection: after microwave equipment is started to work, in the sterilization stage that is rapidly heated, microwave output power is adjusted to
450W, heating-up time 1.5min rise to 65 DEG C of retort pouch temperature, and into the sterilization stage that heats up at a slow speed, microwave power is adjusted to
300W, heating-up time 1.5min rise to 80 DEG C of retort pouch temperature, and into constant temperature sterilization stage, microwave power is adjusted to 250W, dimension
5min is held, retort pouch temperature is 80 DEG C.
Water-cooled cooling: the noodles after sterilization are put into cooling bath rapidly, and water temperature is 20 DEG C in slot, and the water cooling time is
10min makes noodles temperature be rapidly decreased to room temperature.
Water removal: retort pouch is sent into water removing machine after water cooling and sloughs surface moisture.
Embodiment 2
The preparation of biological preservation liquid: wheat flour is mixed with water according to 1:40 (w/w), then 121 DEG C of autoclave sterilizations
After being cooled to 37 DEG C, Greece Wei Si bacterium is cultivated to OD by 20min600It is 1.1, inoculum concentration is 3%, meter Gen of fermentation substrate volume
Mould inoculum concentration is 106A spore/100ml fermentation substrate, it is 3.8~4.1 that fermentation temperature, which is 37 DEG C, 3d, fermentation termination pH, then
121 DEG C of autoclave sterilization 20min are spare.
Preservation Treatment:
The face and: by flour, proportionally 1:1.1 (w/w) is added in automatic dough mixing machine with biological preservation liquid, is sufficiently stirred
Uniformly.
Curing processing: processing temperature is increased to 100 DEG C in process, ripe noodles are made；
Pack: per packed face, amount is about 200g, is sealed before microwave disinfection, prevents large quantity of moisture in sterilization process from evaporating.
Microwave disinfection: after microwave equipment is started to work, in the sterilization stage that is rapidly heated, microwave output power is adjusted to
450W, heating-up time 1.5min rise to 65 DEG C of retort pouch temperature, and into the sterilization stage that heats up at a slow speed, microwave power is adjusted to
300W, heating-up time 1.5min rise to 80 DEG C of retort pouch temperature, and into constant temperature sterilization stage, microwave power is adjusted to 250W, dimension
5min is held, retort pouch temperature is 80 DEG C.
Water-cooled cooling: the noodles after sterilization are put into cooling bath rapidly, and water temperature is 20 DEG C in slot, and the water cooling time is
10min makes noodles temperature be rapidly decreased to room temperature.
Water removal: retort pouch is sent into water removing machine after water cooling and sloughs surface moisture.
Embodiment 3
The preparation of biological preservation liquid: wheat flour is mixed with water according to 1:50 (w/w), then 121 DEG C of autoclave sterilizations
20min, after being cooled to 37 DEG C, Greece Wei Si bacterium is cultivated to OD600It is 1.2, inoculum concentration is the 5% of fermentation substrate volume, Rhizopus oryzae
Inoculum concentration is 107A spore/100ml fermentation substrate, it is 3.8~4.1 that fermentation temperature, which is 37 DEG C, 3d, fermentation termination pH, then
121 DEG C of autoclave sterilization 20min are spare.
Preservation Treatment:
The face and: by flour, proportionally 1:0.7 (w/w) is added in automatic dough mixing machine with biological preservation liquid, is sufficiently stirred
Uniformly.
Curing processing: processing temperature is increased to 80 DEG C in process, ripe noodles are made；
Pack: per packed face, amount is about 150g, is sealed before microwave disinfection, prevents large quantity of moisture in sterilization process from evaporating.
Microwave disinfection: after microwave equipment is started to work, in the sterilization stage that is rapidly heated, microwave output power is adjusted to
400W, heating-up time 2min rise to retort pouch temperature 60 C, and into the sterilization stage that heats up at a slow speed, microwave power is adjusted to 300W,
Heating-up time 2min rises to 80 DEG C of retort pouch temperature, and into constant temperature sterilization stage, microwave power is adjusted to 250W, maintains 5min,
Retort pouch temperature is 80 DEG C.
Water-cooled cooling: the noodles after sterilization are put into cooling bath rapidly, and water temperature is 20 DEG C in slot, and the water cooling time is
10min makes noodles temperature be rapidly decreased to room temperature.
Water removal: retort pouch is sent into water removing machine after water cooling and sloughs surface moisture.
Embodiment 4
The preparation of biological preservation liquid: wheat flour is mixed with water according to 1:30 (w/w), then 121 DEG C of autoclave sterilizations
After being cooled to 37 DEG C, Greece Wei Si bacterium is cultivated to OD by 20min600It is 1.0, inoculum concentration is 3%, meter Gen of fermentation substrate volume
Mould inoculum concentration is 106A spore/100ml fermentation substrate, it is 3.8~4.1 that fermentation temperature, which is 37 DEG C, 3d, fermentation termination pH, then
121 DEG C of autoclave sterilization 20min are spare.
Preservation Treatment:
The face and: by food grade wheat powder, proportionally 1:1.1 (w/w) is added in automatic dough mixing machine with biological preservation liquid,
It stirs.
Curing processing: processing temperature is increased to 90 DEG C in process, ripe noodles are made；
Pack: per packed face, amount is about 250g, is sealed before microwave disinfection, prevents large quantity of moisture in sterilization process from evaporating.
Microwave disinfection: after microwave equipment is started to work, in the sterilization stage that is rapidly heated, microwave output power is adjusted to
500W, heating-up time 1min rise to 65 DEG C of retort pouch temperature, and into the sterilization stage that heats up at a slow speed, microwave power is adjusted to 350W,
Heating-up time 1min rises to 85 DEG C of retort pouch temperature, and into constant temperature sterilization stage, microwave power is adjusted to 250W, maintains 5min,
Retort pouch temperature is 85 DEG C.
Water-cooled cooling: the noodles after sterilization are put into cooling bath rapidly, and water temperature is 10 DEG C in slot, and the water cooling time is
20min makes noodles temperature be rapidly decreased to room temperature.
Water removal: retort pouch is sent into water removing machine after water cooling and sloughs surface moisture.
Test example 1
(1) the most common anti-corrosion mode of current market sales of fresh-wet noodle has addition preservative and high temperature sterilization, but
With the continuous improvement of the food-safe requirement of people, addition preservative is more and more undesirable, not discusses herein.Common is fresh
Wet noodles water content is generally relatively high, if temperature is unsuitable excessively high, and no person will generate noodles adhesion using thermal sterilization mode
And a series of problems, such as swollen bag, but sterilization temperature is too low, and can seriously reduce its shelf-life, such as exist using high-pressure sterilizing pot
Sterilize 30min under the conditions of 100 DEG C, and fresh-wet noodle can only be kept 1 week or so under the conditions of 25 DEG C, even if adding 2% lactic acid again,
Its shelf-life is also only at 2 months or so, but the serious meta-acid of noodles taste at this time.
(2) microwave gradually receives an acclaim because it is with thermal sterilization effect and physical sterilization effect, microwave disinfection equipment with
The problem of high-pressure sterilizing pot is compared, and energy consumption is few, and quick heating, equipment is simple to operation, but there are still swollen bag and easy adhesions, such as
10min is kept under the conditions of 85 DEG C using microwave equipment, the shelf-life can reach or so January at 25 DEG C, but if it is intended to
It is extended the shelf life by extending sterilization time or improving sterilising temp, just will appear serious swollen bag and adhesion problems, and
The edible qualities such as product mouthfeel, color are decreased obviously.
(3) in order to solve the above thermal sterilization mode there are the drawbacks of, the present embodiment protects liquid and microwave disinfection phase using biology
In conjunction with mode, using microbial fermentation generate some active materials with bacteria resistance function, further to extend long-life noodles
The shelf life of item, while mitigating the pressure of last microwave disinfection, sterilization temperature threshold value is reduced, shortens sterilizing time, and then solve
The problem of easy adhesion of microwave disinfection, easy swollen bag, while also further reducing influence of the thermal sterilization to noodles edible quality.
Influence of 1 Different treatments of table to ripe noodles total plate count, quality and shelf-life
As can be seen from the above table, the total clump count for handling front item is all 1.4 × 105Cfu/g, merely using routine
Thermophilic digestion is sterilized (100 DEG C, 30min) (not using fresh-keeping liquid), and the micro organism quantity in noodles is substantially reduced, but due to adding
Hot temperature is excessively high or overlong time, and Noodle color is caused to be deepened, matt, easy adhesion, while remaining microorganism is in the short time
It is interior to restore fertility, cause the noodles shelf-life too short；It (does not use and protects when by thermophilic digestion sterilization and additional 2% lactic acid
Fresh liquid) simultaneously in use, the fresh-wet noodle shelf-life is obviously prolonged, reach 60d or so, but shelf life is still shorter, taste peracid,
Edible quality is poor；Merely using microwave disinfection (85 DEG C, 5min) (not using fresh-keeping liquid), and does not use in embodiment 1 and divide
When stage microwave disinfection mode, during heating, noodles are directly heated to 85 DEG C with maximum power 600W, regulation power dimension
Constant temperature 5min is held, although bactericidal effect is substantially better than thermophilic digestion, reach 10-20d, and heating time is short, using electricity wisely, but
Still there are adhesion problems；After microwave disinfection uses segmented microwave disinfection mode same as Example 1 (but do not use
Fresh-keeping liquid, other steps are with embodiment 1), microwave sterilizing effect is significantly improved, noodles extended shelf-life, and adhesion problems solve,
But the noodles shelf-life is not able to satisfy commodity production requirement still.
After combining the fresh-keeping mode of thermal sterilization and single bacterium biological preservation mode, the fresh-wet noodle shelf-life kills with single heat
Bacterium mode is compared, though high temperature sterilization makes moderate progress the problem of causing noodles edible quality problem to decline, the shelf-life is without obvious
Extend, such as (other steps when fresh-keeping using segmented microwave disinfection combination single bacterium Rhizopus oryzae fermentation liquid in the embodiment of the present invention 1
Rapid and embodiment 1 is identical), although there are fermentation with Rhizopus oryzae object abundant in fermentation liquid, the antibacterial substance example that wherein contains
If organic acid equal size is lower, it can not effectively inhibit the breeding for remaining microorganism；Divide when that will use in the embodiment of the present invention 1
When stage microwave disinfection mode combination single bacterium Greece Wei Si fermented liquid is fresh-keeping (other steps and embodiment 1 are identical), long-life noodles
Shelf-life is not obviously prolonged yet, this is not but to produce starch since itself lacks because the bacterium bacteriostasis is insufficient
Starch cannot be decomposed into glucose to meet own growth needs during making fresh-keeping liquid by the ability of enzyme, so nothing
Method generates the antibacterial substances such as a large amount of bacteriocin, antibacterial peptide, organic acid.
When using embodiment 1 and embodiment 2, compared with the fresh-keeping mode of front, advantage clearly, successfully will be micro-
Antibacterial substance such as bacteriocin, antibacterial peptide, the organic acid etc. that the fuel factor and physical effect that wave generates are generated with mixed fungus fermentation are mutually tied
It closes, so that the shelf-life of fresh-wet noodle significantly extends to 10 months or so, while reducing microwave disinfection time and temperature threshold,
Preferably solves Noodle color caused by thermal sterilization and deepen, the problem of chewiness is poor, easy adhesion, and utilize the preservation technology system
The noodles of work have the distinctive ferment local-flavor of lactic acid bacteria, and mouthfeel is more preferably.Therefore fresh-keeping effect of the invention is substantially better than existing skill
The fresh-keeping effect of art.
Claims (10)
1. a kind of preparation method of the biological preservation liquid of the fresh wet ripe noodles of fast food, which comprises the steps of:
Wheat flour is mixed with water, then sterilizing cooling, inoculating lactic acid bacterium and Rhizopus oryzae carry out double bacterium mixed fermentations, go out after fermentation
Bacterium is spare, and the lactic acid bacteria is the Wei Si bacterium for producing natural bacteriostatic substance.
2. the preparation method of the biological preservation liquid of the fresh wet ripe noodles of fast food according to claim 1, which is characterized in that described
The mass ratio of wheat flour and water is 1:30~50.
3. the preparation method of the biological preservation liquid of the fresh wet ripe noodles of fast food according to claim 1, feature are being, institute
When stating inoculating lactic acid bacterium and Rhizopus oryzae, lactic acid bacteria is cultivated to OD600Be 1.0~1.2, inoculum concentration be fermentation substrate volume 3~
5%, Rhizopus oryzae inoculum concentration is 106~107A spore/100ml fermentation substrate.
4. fast food prepared by a kind of preparation method of biological preservation liquid of the fresh wet ripe noodles of fast food described in claim 1 is fresh wet ripe
The biological preservation liquid of noodles and its fresh wet ripe noodles of fast food it is fresh-keeping in application.
5. the guarantor that a kind of biological preservation liquid using the fresh wet ripe noodles of fast food described in claim 1 carries out the fresh wet ripe noodles of fast food
Fresh processing method, which comprises the steps of:
(1) and face: wheat flour is uniformly mixed to progress and face with biological preservation liquid；
(2) it curing processing: carries out curing and is processed into ripe noodles；
(3) pack sealing: noodles are quantified and are fitted into retort pouch, are then sealed；
(4) microwave disinfection: the retort pouch of sealing is put into microwave equipment, sets program, carries out microwave disinfection；
(5) water-cooled cooling: the retort pouch after sterilization is immersed in cold water and is rapidly decreased to room temperature；
(6) it removes water: retort pouch being sent into water removing machine after water cooling and sloughs surface moisture.
6. the fresh-keeping treating method of the fresh wet ripe noodles of fast food according to claim 5, which is characterized in that step (1) is medium and small
Flour and biological preservation liquid mass ratio are 1:0.7~1.1.
7. the fresh-keeping treating method of the fresh wet ripe noodles of fast food according to claim 5, which is characterized in that institute in step (2)
It states in curing process and processing temperature is increased to 80 DEG C or more, ripe noodles are made.
8. the fresh-keeping treating method of the fresh wet ripe noodles of fast food according to claim 5, which is characterized in that institute in step (4)
The amount per packed face for stating retort pouch is preferably controlled within the scope of 150~250g, is sealed, is prevented in sterilization process before microwave disinfection
Large quantity of moisture evaporation.
9. the fresh-keeping treating method of the fresh wet ripe noodles of fast food according to claim 5, which is characterized in that micro- in step (4)
Wave sterilization is divided into three phases: the sterilization that is rapidly heated, at a slow speed heating sterilization and constant temperature sterilization；The sterilization stage that is rapidly heated microwave function
Rate is 400~500W, 1~2min of heating-up time, and retort pouch temperature rises to 60~65 DEG C；Heat up at a slow speed sterilization stage microwave power
For 300~350W, 1~2min of heating-up time, retort pouch temperature is warming up to 80~85 DEG C；Constant temperature sterilization stage microwave power is
200~250W, temperature holding time 5min, retort pouch temperature are 80~85 DEG C.
10. the fresh-keeping treating method of the fresh wet ripe noodles of fast food according to claim 5, which is characterized in that institute in step (5)
The water temperature for stating cooling is 10~20 DEG C, and the water cooling time is 10~20min.
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