CN110236069B - Biological fresh-keeping liquid for instant fresh wet-cooked noodles, preparation method and fresh-keeping treatment method thereof - Google Patents
Biological fresh-keeping liquid for instant fresh wet-cooked noodles, preparation method and fresh-keeping treatment method thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 99
- 238000000034 method Methods 0.000 title claims abstract description 50
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 238000011282 treatment Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 112
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 24
- 235000021307 Triticum Nutrition 0.000 claims abstract description 24
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 16
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 16
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 241000202221 Weissella Species 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims description 33
- 238000010411 cooking Methods 0.000 claims description 23
- 238000011081 inoculation Methods 0.000 claims description 15
- 239000000758 substrate Substances 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 9
- 229940039696 lactobacillus Drugs 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 16
- 108010062877 Bacteriocins Proteins 0.000 abstract description 6
- 235000013410 fast food Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 230000002035 prolonged effect Effects 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 6
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000003761 preservation solution Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000000022 bacteriostatic agent Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi 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
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000004763 spore germination Effects 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a biological fresh-keeping liquid for instant fresh wet-cooked noodles, a preparation method and a fresh-keeping treatment method thereof, wherein the biological fresh-keeping liquid is prepared by mixing wheat flour and water, sterilizing and cooling, inoculating Weissella strain producing bacteriocin and the like and Rhizopus oryzae to perform mixed fermentation, and sterilizing after fermentation to obtain the biological fresh-keeping liquid; the prepared biological fresh-keeping liquid and wheat flour are subjected to dough kneading, curing processing, bagging and sealing, microwave sterilization, water cooling and dewatering for fresh-keeping treatment. The biological preservative solution prepared by the invention can be used for solving the problems of easy bag expansion, poor sterilization effect, easy noodle adhesion and the like of fast food fresh and wet cooked noodles in the prior art after microwave sterilization.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a biological fresh-keeping liquid for instant fresh wet-cooked noodles, a preparation method and a fresh-keeping treatment method thereof.
Background
The noodles are flour products which are popular with consumers, have a long history and a wide market in China, but the fresh and wet noodles have a shelf life of less than one week even if refrigerated at 4 ℃ due to high moisture content, and if dried into fine dried noodles, the shelf life can be prolonged, but the taste is reduced. Meanwhile, with the acceleration of the life rhythm of people, more and more people tend to use instant fresh and wet cooked noodles, which is convenient and practical, and is the most processing mode for enterprises all the time. However, two key problems in the production process of instant fresh wet noodles are not well solved, namely the problem of short shelf life caused by microbial propagation, particularly spore germination, and the problems of poor taste, easy adhesion and the like of the noodles caused by overhigh temperature in the moist heat sterilization process. In order to prolong the shelf life of fresh wet noodles, preservatives such as lactic acid, propylene glycol and the like are added in a common method at present, but the method does not meet the consumption requirement of pursuing health and safety in modern society; the packaged noodles are also sterilized by microwaves, but the noodles are easy to adhere due to overlong sterilization time or the sterilization temperature is overhigh, so that bag expansion is serious, and intermittent multiple-time microwave sterilization can improve the bag expansion and bag breaking conditions, but the requirements on equipment are high, the treatment time is long, and the energy consumption is high.
Disclosure of Invention
The invention aims to: aiming at the problems in the prior art, the invention provides a biological fresh-keeping liquid for instant fresh wet noodles, a preparation method and a fresh-keeping treatment method thereof, and the biological fresh-keeping liquid prepared by the invention can be used for keeping the fresh of the instant fresh wet noodles and solving the problems that the microwave sterilization of the instant fresh wet noodles in the prior art is easy to expand bags, the sterilization effect is poor, the noodles are easy to adhere and the like; meanwhile, the quality guarantee period of the fresh and wet noodles is remarkably prolonged to about 10 months, the microwave sterilization time and the temperature threshold are reduced, the problems of deep color, poor toughness and easy adhesion of the noodles caused by thermal sterilization are solved, and the noodles prepared by the preservation method have the special fermentation flavor of lactic acid bacteria and are better in taste.
The technical scheme is as follows: in order to achieve the above object, the preparation method of the biological preservative solution for instant fresh and wet noodles according to the present invention comprises the following steps:
mixing wheat flour and water, sterilizing, cooling, inoculating lactobacillus and rhizopus oryzae, performing mixed fermentation, fermenting, and sterilizing for later use, wherein the lactobacillus is Weissella strain producing natural antibacterial substances; in particular to a welsh fungus which can produce bacteriocin, antibacterial peptide, organic acid and the like.
Preferably, the mass ratio of the wheat flour to the water is 1;30-50. The mass ratio of the wheat flour to the water is most preferably 1;40.
wherein, when the lactobacillus and the rhizopus oryzae are inoculated, the lactobacillus is cultured to OD 600 1.0 to 1.2 percent, the inoculation amount is 3 to 5 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 percent 6 ～10 7 Spores per 100ml fermentation substrate; mixing the wheat flour with water, sterilizing, and cooling to room temperature to obtain fermentation substrate.
Preferably, the wheat grains are pulverized by a pulverizer, and then sieved with a 100 mesh sieve to obtain wheat flour, the wheat flour is mixed with water according to a ratio of 1 600 The inoculation amount is 1.0-1.2 percent of 3 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 percent 6 Each spore is added into 100ml fermentation substrate, the fermentation temperature is 37 ℃, the fermentation time is about 3d, the fermentation end point pH is 3.8-4.1, and then the high-temperature high-pressure sterilization is carried out for 20min at 121 ℃ for standby.
The biological fresh-keeping liquid for the instant fresh wet noodles, which is prepared by the preparation method of the biological fresh-keeping liquid for the instant fresh wet noodles.
The biological fresh-keeping liquid for the instant fresh wet noodles prepared by the invention is applied to the fresh keeping of the instant fresh wet noodles.
The invention relates to a method for carrying out fresh-keeping treatment on instant fresh wet noodles by using biological fresh-keeping liquid of the instant fresh wet noodles, which is characterized by comprising the following steps:
(1) Kneading: uniformly mixing wheat flour and the biological fresh-keeping liquid, and kneading;
(2) Curing and processing: aging to obtain cooked noodles;
(3) Bagging and sealing: quantitatively filling the noodles into a cooking bag, and then sealing;
(4) Microwave sterilization: placing the sealed cooking bag into microwave equipment, setting a program, and performing microwave sterilization;
(5) And (3) water cooling: soaking the sterilized cooking bag in cold water to quickly cool to room temperature;
(6) Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface moisture.
Wherein the mass ratio of the wheat flour to the biological fresh-keeping liquid in the step (1) is 1.7-1.1.
Wherein, in the curing process in the step (2), the processing temperature is increased to more than 80 ℃, and the cured noodles are prepared.
Wherein, the flour amount of each bag of the cooking bag in the step (4) is controlled within the range of 150-250 g, and the bag is sealed before microwave sterilization, so that a large amount of water is prevented from evaporating in the sterilization process. The sterilization effect of the microwave is related to the bagging amount, the sterilization effect is affected when the bagging amount is too much or too little, and the sealing before sterilization is used for preventing secondary pollution and water loss after sterilization.
Wherein, the microwave sterilization in the step (4) is divided into three stages: fast heating sterilization, slow heating sterilization and constant temperature sterilization; in the rapid heating sterilization stage, the microwave power is 400-500W, the heating time is 1-2 min, and the temperature of the cooking bag is raised to 60-65 ℃; in the slow heating sterilization stage, the microwave power is 300-350W, the heating time is 1-2 min, and the temperature of the steaming bag is increased to 80-85 ℃; in the constant temperature sterilization stage, the microwave power is 200-250W, the temperature maintaining time is about 5min, and the temperature of the cooking bag is 80-85 ℃.
Further, the temperature of the cooled water in the step (5) is 20 ℃, and the water cooling time is 10-20 min.
The wheat flour used in the invention is common Food wheat flour, the Weissella Greece used in the invention is Weissella Greece D1501 (Cen C, xin R, zhou L U, et al, enhanced shelf-life of tofu by using bacteriogenic Weissella hellica D1501as bioprotetective cultures [ J ] Food controls, 2014, 46; rhizopus oryzae was purchased from Angel Yeast Co.
Has the beneficial effects that: compared with the prior art, the invention has the following advantages:
1. all materials used by the biological fresh-keeping liquid prepared by the invention are green natural materials, no chemical reagent is added, and the biological fresh-keeping liquid has flavor substances generated by lactobacillus fermentation and has a probiotic function; the fresh-keeping liquid is suitable for industrial large-scale production, is not limited by natural environmental conditions, and has stable quality.
2. The method for performing the preservation treatment on the instant fresh wet-cooked noodles by using the biological preservation solution adopts a biological preservation method, amylase generated by rhizopus oryzae can well decompose starch in wheat flour, so that extra carbon sources are not required to be added in the dual-bacterium mixed culture, the thalli grow rapidly, beneficial metabolites are accumulated rapidly, and the preparation period of the preservation solution is short; meanwhile, probiotic metabolites are more abundant during mixed culture, and the preservation effect is better; and natural antibacterial substances such as bacteriocin, antibacterial peptide, organic acid and the like generated by lactobacillus greek weisse in the process of fermenting wheat flour are combined to achieve the purpose of prolonging the quality guarantee period of the fresh and wet cooked noodles.
3. Compared with the traditional method for independently using microwave for sterilization, the method for preserving the biological preservative solution excellently solves the problems of bag expansion and noodle adhesion in the microwave sterilization process, and the reason is that the growth and propagation of microorganisms in the noodles can be effectively inhibited due to bacteriostatic substances bacteriocin, antibacterial peptide, organic acid and the like generated in the fermentation process of two types of microorganisms adopted by the method, so that the later microwave sterilization time and temperature threshold are obviously reduced, the purpose of 10 months of quality guarantee period can be realized only by raising the sterilization temperature to about 80 ℃, and the sectional heating is adopted in the microwave sterilization stage, so that the microwaves can play the physical effect and the thermal effect all the time in the whole sterilization process, and the microwave sterilization effect is obviously improved; the method adopts the sequence of sealing and then sterilizing, is favorable for avoiding the problem that the noodles are not easy to be soaked in the later stage of sale due to the loss of a large amount of moisture of the noodles in the microwave sterilization process, and simultaneously avoids the problem that the noodles are secondarily polluted by microorganisms in the air after being sealed after being sterilized. The fresh-keeping treatment method of the instant fresh wet cooked noodles not only solves the problems of bag expansion and noodle adhesion, but also solves the problem that a large amount of water is lost in the sealing process after microwave sterilization to cause difficult bubbling in the later stage of noodle sale, and thoroughly solves the problem that the process is easy to contaminate bacteria, reduces the design requirements on microwave sterilization equipment, simplifies the operation process, and is beneficial to industrial large-scale production.
4. In a word, the fresh-keeping effect of the biological fresh-keeping liquid on the fresh-keeping treatment of the instant fresh wet cooked noodles is obviously superior to the fresh-keeping effect in the prior art, so that the shelf life of the fresh wet noodles is obviously prolonged to about 10 months, the microwave sterilization time and the temperature threshold are reduced, the problems of deep color, poor toughness and easy adhesion of the noodles caused by thermal sterilization are better solved, and the noodles prepared by the fresh-keeping technology have the special fermentation flavor of lactic acid bacteria and are better in taste.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
Preparation of a biological fresh-keeping solution: mixing wheat flour with water at a ratio of 1 600 1.0, the inoculation amount is 3 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 6 Each spore is cultured in 100ml fermentation substrate at 37 deg.C for 3 days, and the fermentation end point pH is 3.8-4.1, and then sterilized at 121 deg.C under high temperature and high pressure for 20min.
Fresh-keeping treatment:
kneading: adding the flour and the biological fresh-keeping liquid into an automatic dough mixer according to the proportion of 1.9 (w/w), and fully and uniformly stirring.
Curing and processing: raising the processing temperature to 100 ℃ in the processing process to prepare cooked noodles;
bagging: the flour amount of each bag is about 200g, and the bag is sealed before microwave sterilization to prevent a large amount of water from evaporating in the sterilization process.
Microwave sterilization: after the microwave equipment starts working, in a rapid heating sterilization stage, the microwave output power is adjusted to 450W, the heating time is 1.5min, the temperature is increased to 65 ℃ of the steaming bag, the slow heating sterilization stage is entered, the microwave power is adjusted to 300W, the heating time is 1.5min, the temperature is increased to 80 ℃ of the steaming bag, the constant temperature sterilization stage is entered, the microwave power is adjusted to 250W, the temperature is maintained for 5min, and the temperature of the steaming bag is 80 ℃.
Water cooling: and (3) quickly putting the sterilized noodles into a cooling tank, wherein the water temperature in the cooling tank is 20 ℃, and the water cooling time is 10min, so that the temperature of the noodles is quickly reduced to the room temperature.
Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface moisture.
Example 2
Preparation of a biological fresh-keeping solution: mixing wheat flour and water at a ratio of 1 600 1.1, the inoculation amount is 3 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 6 Each spore is cultured in 100ml fermentation substrate at 37 ℃ for 3d, the pH value at the end point of fermentation is 3.8-4.1, and then the spore is sterilized at 121 ℃ for 20min under high temperature and high pressure for later use.
Fresh-keeping treatment:
kneading: adding the flour and the biological fresh-keeping liquid into an automatic dough mixer according to the proportion of 1.1 (w/w), and fully and uniformly stirring.
Curing and processing: raising the processing temperature to 100 ℃ in the processing process to prepare cooked noodles;
bagging: the flour amount of each bag is about 200g, and the bag is sealed before microwave sterilization to prevent a large amount of water from evaporating in the sterilization process.
Microwave sterilization: after the microwave equipment starts working, in a rapid heating sterilization stage, the microwave output power is adjusted to 450W, the heating time is 1.5min, the temperature is increased to 65 ℃ of the steaming bag, the slow heating sterilization stage is entered, the microwave power is adjusted to 300W, the heating time is 1.5min, the temperature is increased to 80 ℃ of the steaming bag, the constant temperature sterilization stage is entered, the microwave power is adjusted to 250W, the temperature is maintained for 5min, and the temperature of the steaming bag is 80 ℃.
And (3) water cooling: and (3) rapidly putting the sterilized noodles into a cooling tank, wherein the water temperature in the cooling tank is 20 ℃, and the water cooling time is 10min to rapidly reduce the temperature of the noodles to the room temperature.
Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface moisture.
Example 3
Preparation of a biological fresh-keeping solution: wheat flour andmixing water according to a ratio of 1 600 1.2, the inoculation amount is 5 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 7 Each spore is cultured in 100ml fermentation substrate at 37 deg.C for 3 days, and the fermentation end point pH is 3.8-4.1, and then sterilized at 121 deg.C under high temperature and high pressure for 20min.
Fresh-keeping treatment:
kneading: adding the flour and the biological fresh-keeping liquid into an automatic dough mixer according to the proportion of 1.7 (w/w), and fully and uniformly stirring.
Curing and processing: raising the processing temperature to 80 ℃ in the processing process to prepare cooked noodles;
bagging: the flour amount of each bag is about 150g, and the bag is sealed before microwave sterilization to prevent a large amount of water from evaporating in the sterilization process.
Microwave sterilization: after the microwave equipment starts to work, in a rapid heating sterilization stage, the microwave output power is adjusted to 400W, the heating time is 2min, the temperature is increased to 60 ℃ of the cooking bag, the slow heating sterilization stage is entered, the microwave power is adjusted to 300W, the heating time is 2min, the temperature is increased to 80 ℃ of the cooking bag, the constant temperature sterilization stage is entered, the microwave power is adjusted to 250W, the temperature is maintained for 5min, and the temperature of the cooking bag is 80 ℃.
Water cooling: and (3) rapidly putting the sterilized noodles into a cooling tank, wherein the water temperature in the cooling tank is 20 ℃, and the water cooling time is 10min, so that the temperature of the noodles is rapidly reduced to the room temperature.
Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface water.
Example 4
Preparation of a biological fresh-keeping solution: mixing wheat flour with water at a ratio of 1 600 The inoculation amount is 1.0, the inoculation amount is 3 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 6 Each spore is cultured in 100ml fermentation substrate at 37 deg.C for 3 days, and the fermentation end point pH is 3.8-4.1, and then sterilized at 121 deg.C under high temperature and high pressure for 20min.
Fresh-keeping treatment:
kneading: adding food-grade wheat flour and biological fresh-keeping liquid into an automatic dough mixer according to the proportion of 1.1 (w/w), and fully and uniformly stirring.
Curing and processing: raising the processing temperature to 90 ℃ in the processing process to prepare cooked noodles;
bagging: the flour amount of each bag is about 250g, and the bag is sealed before microwave sterilization to prevent a large amount of water from evaporating in the sterilization process.
Microwave sterilization: after the microwave equipment starts to work, in a rapid heating sterilization stage, the microwave output power is adjusted to 500W, the heating time is 1min, the temperature is increased to 65 ℃ of the steaming bag, the slow heating sterilization stage is entered, the microwave power is adjusted to 350W, the heating time is 1min, the temperature is increased to 85 ℃ of the steaming bag, the constant temperature sterilization stage is entered, the microwave power is adjusted to 250W, the temperature is maintained for 5min, and the temperature of the steaming bag is 85 ℃.
And (3) water cooling: quickly placing the sterilized noodles into a cooling tank, wherein the water temperature in the tank is 10 ℃, and the water cooling time is 20min to quickly reduce the temperature of the noodles to room temperature.
Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface moisture.
Test example 1
(1) The most common preservation methods of fresh and wet noodles sold in the market at present are preservative addition and high-temperature sterilization, but the preservative addition is less and less available with the continuous improvement of the food safety requirements of people, and the discussion is omitted here. Common fresh and wet noodles generally have higher water content, if a heat sterilization mode is adopted, the temperature is not suitable to be too high, a series of problems of noodle adhesion, bag expansion and the like can be caused if the temperature is not too high, but the shelf life of the noodles is seriously reduced if the sterilization temperature is too low, for example, an autoclave is used for sterilizing for 30min at 100 ℃, the fresh and wet noodles can only be kept for about 1 week at 25 ℃, even if 2% of lactic acid is added, the shelf life is only about 2 months, but the taste of the noodles is seriously sour at the moment.
(2) The microwave is gradually welcomed because of the heat sterilization effect and the physical sterilization effect, compared with an autoclave, the microwave sterilization equipment has the advantages of low energy consumption, quick temperature rise and simple and easy operation, but still has the problems of bag expansion and easy adhesion, for example, the shelf life can reach about 1 month at 25 ℃ by keeping the microwave equipment for 10min at 85 ℃, but if the shelf life is prolonged by prolonging the sterilization time or increasing the sterilization temperature, the serious problems of bag expansion and adhesion can occur, and the eating quality such as the taste, the color and the like of the product are obviously reduced.
(3) In order to solve the drawbacks of the above heat sterilization methods, the present embodiment adopts a method combining biological liquid retention and microwave sterilization, and utilizes some active substances with bacteriostatic function generated by microbial fermentation to further prolong the shelf life of the fresh and wet noodles, and simultaneously, the pressure of the last microwave sterilization is reduced, the sterilization temperature threshold is reduced, the sterilization time is shortened, and then the problems of easy adhesion and easy bag expansion of the microwave sterilization are solved, and meanwhile, the influence of the heat sterilization on the eating quality of the noodles is further reduced.
TABLE 1 Effect of different treatments on the total number of colonies, quality and shelf life of cooked noodles
As can be seen from the above table, the total colony counts of the noodles before treatment were all 1.4X 10 5 cfu/g, the number of microorganisms in the noodles is obviously reduced by only adopting conventional high-temperature cooking sterilization (100 ℃,30 min) (without using a fresh-keeping liquid), but the color of the noodles is deepened, the noodles are dull and easy to adhere due to overhigh heating temperature or overlong heating time, and meanwhile, the reproductive capacity of residual microorganisms can be restored in a short time, so that the quality guarantee period of the noodles is too short; when the high-temperature steaming sterilization and the addition of 2% lactic acid (without using a fresh-keeping liquid) are simultaneously used, the shelf life of the fresh wet noodles is obviously prolonged to about 60d, but the shelf life is still short, the taste is too acid, and the eating quality is poor; the method is characterized in that microwave sterilization (85 ℃,5 min) is simply adopted (no preservative solution is used), and when the staged microwave sterilization mode in the embodiment 1 is not adopted, the noodles are directly heated to 85 ℃ by using the maximum power of 600W in the heating process, the constant temperature is maintained for 5min by adjusting the power, the sterilization effect is obviously superior to that of high-temperature cooking, the time reaches 10-20d, the heating time is short, the electricity is saved, but the problem of adhesion still exists(ii) a After the microwave sterilization adopts the sectional type microwave sterilization mode which is the same as that of the embodiment 1 (but no preservative solution is used, and other steps are the same as those of the embodiment 1), the microwave sterilization effect is obviously improved, the quality guarantee period of the noodles is prolonged, the adhesion problem is solved, but the quality guarantee period of the noodles can not meet the commercial production requirement.
When the heat sterilization preservation mode and the single-bacterium biological preservation mode are combined, the quality guarantee period of the fresh wet noodles is improved compared with that of the single heat sterilization mode, but the quality guarantee period is not prolonged obviously, for example, when the sectional microwave sterilization is combined with the single-bacterium rhizopus oryzae fermentation liquor for preservation in the embodiment 1 of the invention (other steps are the same as those in the embodiment 1), although rich rhizopus oryzae fermentation products exist in the fermentation liquor, the content of bacteriostatic substances such as organic acid and the like contained in the fermentation liquor is low, and the propagation of residual microorganisms cannot be inhibited effectively; when the preservation is carried out by combining the staged microwave sterilization mode in the embodiment 1 of the invention with single-bacterium Weissella Greece fermentation liquor (other steps are the same as the embodiment 1), the shelf life of the fresh and wet noodles is not prolonged obviously, not because the bacteria inhibiting capability of the bacteria is insufficient, but because the bacteria lack the capability of producing amylase, the starch cannot be decomposed into glucose to meet the growth requirement in the process of preparing the preservation solution, and therefore, a large amount of antibacterial substances such as bacteriocin, antibacterial peptide, organic acid and the like cannot be generated.
When the embodiment 1 and the embodiment 2 are adopted, compared with the previous preservation mode, the advantages are very obvious, the heat effect and the physical effect generated by microwave are successfully combined with antibacterial substances such as bacteriocin, antibacterial peptide, organic acid and the like generated by mixed bacteria fermentation, so that the quality guarantee period of the fresh and wet noodles is remarkably prolonged to about 10 months, the microwave sterilization time and the temperature threshold are reduced, the problems of deep color, poor toughness and easy adhesion of the noodles caused by heat sterilization are better solved, and the noodles prepared by the preservation technology have the special fermentation flavor of lactic acid bacteria, and are better in taste. Therefore, the fresh-keeping effect of the invention is obviously superior to that of the prior art.
Claims (10)
1. A preparation method of biological fresh-keeping liquid for instant fresh and wet noodles is characterized by comprising the following steps:
mixing wheat flour with water, sterilizing, cooling, inoculating lactobacillus, and Rhizopus oryzae, performing mixed fermentation, fermenting, and sterilizing to obtain a mixture; when inoculating lactobacillus and Rhizopus oryzae, culturing lactobacillus to OD 600 1.0 to 1.2 percent, the inoculation amount is 3 to 5 percent of the volume of the fermentation substrate, and the inoculation amount of rhizopus oryzae is 10 percent 6 ～10 7 Spores per 100mL fermentation substrate; the Weissella sp is Weissella chinensis D1501.
2. The method for preparing biological preservative solution for instant fresh and wet noodles according to claim 1, wherein the mass ratio of wheat flour to water is 1:30 to 50.
3. A biological preservative solution for instant fresh wet noodles prepared by the method for preparing a biological preservative solution for instant fresh wet noodles according to claim 1.
4. Use of the biological preservative solution for instant fresh wet-cooked noodles prepared by the method for preparing biological preservative solution for instant fresh wet-cooked noodles according to claim 1 for the preservation of instant fresh wet-cooked noodles.
5. A method for freshness-retaining treatment of instant fresh wet noodles using the biological freshness-retaining solution for instant fresh wet noodles according to claim 1, comprising the steps of:
(1) Kneading: uniformly mixing wheat flour and the biological fresh-keeping liquid, and kneading;
(2) Curing and processing: aging to obtain cooked noodles;
(3) Bagging and sealing: quantitatively filling the noodles into a cooking bag, and then sealing the bag;
(4) Microwave sterilization: putting the sealed cooking bag into microwave equipment, setting a program, and performing microwave sterilization;
(5) Water cooling: soaking the sterilized cooking bag in cold water, and rapidly cooling to room temperature;
(6) Dewatering: after water cooling, the cooking bag is sent into a water remover to remove surface moisture.
6. The method for refreshing instant fresh and wet cooked noodles according to claim 5, wherein the mass ratio of the wheat flour to the biological refreshing liquid in step (1) is 1.
7. The method for refreshing instant fresh wet noodles according to claim 5, wherein in the cooking process in the step (2), the cooking temperature is increased to 80 ℃ or higher to prepare cooked noodles.
8. The method for refreshing instant fresh and wet cooked noodles according to claim 5, wherein the amount of noodle in each bag of the retort pouch in the step (4) is controlled to be in the range of 150 to 250g, and the retort pouch is sealed before microwave sterilization to prevent a large amount of moisture from evaporating during the sterilization process.
9. The method for freshness-retaining treatment of instant fresh wet noodles according to claim 5, wherein the microwave sterilization in the step (4) is divided into three stages: fast heating sterilization, slow heating sterilization and constant temperature sterilization; in the rapid heating sterilization stage, the microwave power is 400-500W, the heating time is 1-2 min, and the temperature of the cooking bag is raised to 60-65 ℃; in the slow heating sterilization stage, the microwave power is 300-350W, the heating time is 1-2 min, and the temperature of the steaming bag is increased to 80-85 ℃; the microwave power of the constant temperature sterilization stage is 200-250W, the temperature maintaining time is 5min, and the temperature of the steaming bag is 80-85 ℃.
10. The method for refreshing instant fresh and wet noodles according to claim 5, wherein the temperature of the temperature reduction in the step (5) is 10 to 20 ℃ and the water cooling time is 10 to 20min.
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