CN111084318A - Method for sterilizing and refreshing cold noodles - Google Patents
Method for sterilizing and refreshing cold noodles Download PDFInfo
- Publication number
- CN111084318A CN111084318A CN202010030085.3A CN202010030085A CN111084318A CN 111084318 A CN111084318 A CN 111084318A CN 202010030085 A CN202010030085 A CN 202010030085A CN 111084318 A CN111084318 A CN 111084318A
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- Prior art keywords
- sterilization
- sterilizing
- cold noodles
- temperature
- cold
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 114
- 235000012149 noodles Nutrition 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 79
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 230000001678 irradiating effect Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000002070 germicidal effect Effects 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 8
- 239000008274 jelly Substances 0.000 claims 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000005086 pumping Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005096 rolling process 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for sterilizing and refreshing cold noodles, which comprises the following steps of S1: placing the prepared cold noodles in a sterilization chamber, and irradiating and sterilizing the cold noodles by using an ultraviolet sterilization lamp; s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles; s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using high temperature; s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization to cool the cold noodles to room temperature; s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation. According to the invention, the cold noodle for bagging is primarily sterilized by using the ultraviolet sterilizing lamp, then the bagged cold noodle is sterilized by using a high-temperature sterilization mode, and secondary sterilization is carried out, so that the complete sterilization of the cold noodle can be realized, the good sterilization effect is ensured, the fresh locking of the cold noodle can be realized, the guarantee period of the cold noodle is prolonged, and the cold noodle is sterilized by using a physical sterilization mode, so that the safety is high.
Description
Technical Field
The invention relates to the technical field related to food processing, in particular to a method for sterilizing and refreshing cold noodles.
Background
The cold noodles originate from delicious food in the Guanzhong region of Shanxi province and are a general name of rolled noodles, flour noodles, rice noodles and brewed noodles; it is suitable for northern China. Is rare natural green pollution-free food; because of different raw materials, preparation methods and regions, the raw materials comprise hot rice (flour) wrappers, rolled wrappers, baked wrappers, brewed wrappers and the like; the taste is spicy, sour, sweet, spicy and the like. The cold noodle has a long history, which is said to be originated from the beginning of the emperor period of the Qin, more than two thousand years of the history are existed at present, the finished cold noodle belongs to high-moisture food, the fresh-keeping period at the room temperature of 20 ℃ is within 16 hours, the traditional production and sale mode of the existing market is adopted at present, the popularization and development of the cold noodle are limited, and the fresh-keeping method for rolling the noodle is urgently needed in the market.
The existing cold noodle fresh-keeping technology is generally to directly adopt vacuumizing and then store at normal temperature or low temperature, the storage time of the cold noodle is short, the acidity, moisture, softness, chewiness and freshness of the noodle skin are all remarkably reduced after the cold noodle is stored for a certain time, the taste of the noodle skin is seriously influenced, and some methods for prolonging the quality guarantee period by adding chemical additives influence the taste of the noodle skin and influence the health after long-term eating, so that a method for sterilizing and refreshing the cold noodle skin is provided.
Disclosure of Invention
The invention aims to solve the defects in the prior art, provides a method for sterilizing and refreshing cold noodles, and solves the problems that the prior refreshing technology of cold noodles in the background art usually directly adopts vacuumizing and then normal-temperature or low-temperature storage, the storage time of the cold noodles is short, the acidity, moisture, softness, chewiness and freshness of the cold noodles are remarkably reduced after the cold noodles are stored for a certain time, the taste of the rolled noodles is seriously influenced, and the taste of the rolled noodles is influenced by methods for prolonging the quality guarantee period by adding chemical additives, and the body health is influenced by long-term eating.
In order to achieve the purpose, the invention provides the following technical scheme: a method for sterilizing and refreshing cold noodles comprises the following steps:
s1, primary sterilization: placing the prepared cold noodles in a sterilization chamber, and irradiating and sterilizing the cold noodles by using an ultraviolet sterilization lamp;
s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles;
s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using high temperature;
s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization to cool the cold noodles to room temperature;
s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation.
Preferably, in S1, the cold noodles are lightly turned over while being sterilized, so that the ultraviolet germicidal lamp irradiates the cold noodles uniformly.
Preferably, in S2, bagging is performed in an aseptic plant and heat sealing is performed without drawing a vacuum.
Preferably, in S3, the high temperature sterilization is performed by steam sterilization or water bath sterilization.
Preferably, in S3, the temperature for high-temperature sterilization is 90-100 ℃, the time for high-temperature sterilization is 20-30 minutes, and the temperature is kept constant during high-temperature sterilization.
Preferably, in S3, the temperature for autoclaving is 95 degrees and the time for autoclaving is 25 minutes.
Preferably, in S4, the cooling method is air cooling.
The invention has the technical effects and advantages that:
according to the invention, the cold noodle for bagging is primarily sterilized by using the ultraviolet sterilizing lamp, then the bagged cold noodle is sterilized by using a high-temperature sterilization mode, and secondary sterilization is carried out, so that the complete sterilization of the cold noodle can be realized, and the good sterilization effect is ensured, thereby realizing the freshness locking of the cold noodle and prolonging the guarantee period of the cold noodle.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for sterilizing and refreshing cold noodles comprises the following steps:
s1, primary sterilization: placing the prepared cold noodles in a sterilization chamber, performing irradiation sterilization on the cold noodles by using an ultraviolet sterilization lamp, and lightly turning over the cold noodles while performing sterilization so that the cold noodles are uniformly irradiated by the ultraviolet sterilization lamp;
s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles, wherein the bagging is performed in an aseptic workshop, the packaging bag adopts a food-grade high-temperature-resistant packaging bag, and the vacuum pumping is not required during the heat-sealing;
s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using steam, wherein the steam sterilization temperature is 90 ℃, the high-temperature sterilization time is 20 minutes, and the temperature is ensured to be constant during sterilization;
s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization in a way of air cooling to cool the cold noodles to room temperature;
s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation.
Example 2:
s1, primary sterilization: placing the prepared cold noodles in a sterilization chamber, performing irradiation sterilization on the cold noodles by using an ultraviolet sterilization lamp, and lightly turning over the cold noodles while performing sterilization so that the cold noodles are uniformly irradiated by the ultraviolet sterilization lamp;
s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles, wherein the bagging is performed in an aseptic workshop, the packaging bag adopts a food-grade high-temperature-resistant packaging bag, and the vacuum pumping is not required during the heat-sealing;
s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using steam, wherein the temperature of water bath sterilization is 95 ℃, the time of high-temperature sterilization is 25 minutes, and the temperature is ensured to be constant during sterilization;
s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization in a way of air cooling to cool the cold noodles to room temperature;
s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation.
Example 3:
s1, primary sterilization: placing the prepared cold noodles in a sterilization chamber, performing irradiation sterilization on the cold noodles by using an ultraviolet sterilization lamp, and lightly turning over the cold noodles while performing sterilization so that the cold noodles are uniformly irradiated by the ultraviolet sterilization lamp;
s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles, wherein the bagging is performed in an aseptic workshop, the packaging bag adopts a food-grade high-temperature-resistant packaging bag, and the vacuum pumping is not required during the heat-sealing;
s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using steam, wherein the steam sterilization temperature is 100 ℃, the high-temperature sterilization time is 30 minutes, and the temperature is ensured to be constant during sterilization;
s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization in a way of air cooling to cool the cold noodles to room temperature;
s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation.
Three month observation of the products of examples 1-3 resulted in the following table:
from the above table, it can be seen that: according to the method for sterilizing and locking the freshness of the cold noodles provided by the invention, the bagged cold noodles are primarily sterilized by using the ultraviolet sterilizing lamp, and then the bagged cold noodles are sterilized by using a high-temperature sterilization mode, so that the secondary sterilization is realized, the sterilization effect is good, the freshness locking of the cold noodles can be realized, and the guarantee period of the cold noodles is prolonged to 3 months.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (7)
1. A method for sterilizing and refreshing cold noodles is characterized in that: the method comprises the following steps:
s1, primary sterilization: placing the prepared cold noodles in a sterilization chamber, and irradiating and sterilizing the cold noodles by using an ultraviolet sterilization lamp;
s2, bagging: subpackaging the cold noodles sterilized by the ultraviolet sterilizing lamp, and performing heat-sealing on the bagged cold noodles;
s3, secondary sterilization: sterilizing the cold noodles subjected to heat sealing by using high temperature;
s4, cooling: rapidly cooling the cold noodles after high-temperature sterilization to cool the cold noodles to room temperature;
s5, boxing: and (5) boxing the cooled cold noodles, and finishing the sterilization operation.
2. The method for sterilizing and refreshing bean jelly according to claim 1, wherein in S1, the bean jelly is lightly turned over while sterilizing, so that the ultraviolet germicidal lamp can uniformly irradiate the bean jelly.
3. The method for sterilizing and refreshing sheet jelly according to claim 1, wherein the bagging is performed in an aseptic workshop and the vacuum is not drawn during the heat-sealing in S2.
4. The method for sterilizing and refreshing bean jelly according to claim 1, wherein in S3, steam sterilization or water bath sterilization is adopted for high-temperature sterilization.
5. The method for sterilizing and refreshing bean jelly according to claim 1, wherein in S3, the temperature for high-temperature sterilization is 90-100 ℃, the time for high-temperature sterilization is 20-30 minutes, and the temperature is kept constant during high-temperature sterilization.
6. The method for sterilizing and refreshing bean jelly according to claim 1, wherein in S3, the temperature for high-temperature sterilization is 95 ℃ and the time for high-temperature sterilization is 25 minutes.
7. The method for sterilizing and refreshing sheet jelly according to claim 1, wherein in S4, the cooling method is air cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010030085.3A CN111084318A (en) | 2020-01-13 | 2020-01-13 | Method for sterilizing and refreshing cold noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010030085.3A CN111084318A (en) | 2020-01-13 | 2020-01-13 | Method for sterilizing and refreshing cold noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111084318A true CN111084318A (en) | 2020-05-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010030085.3A Pending CN111084318A (en) | 2020-01-13 | 2020-01-13 | Method for sterilizing and refreshing cold noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN111084318A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611844A (en) * | 2009-05-22 | 2009-12-30 | 邓见 | A kind of instant bean-starch curd, bean jelly and preparation method thereof |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN108497252A (en) * | 2018-03-30 | 2018-09-07 | 三原兴邦油品有限公司 | A kind of rolled dough wrapping vacuum preservation method |
-
2020
- 2020-01-13 CN CN202010030085.3A patent/CN111084318A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611844A (en) * | 2009-05-22 | 2009-12-30 | 邓见 | A kind of instant bean-starch curd, bean jelly and preparation method thereof |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN108497252A (en) * | 2018-03-30 | 2018-09-07 | 三原兴邦油品有限公司 | A kind of rolled dough wrapping vacuum preservation method |
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