CN112753935A - Long-shelf-life semi-dry noodles and preparation and storage methods thereof - Google Patents
Long-shelf-life semi-dry noodles and preparation and storage methods thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims description 16
- 238000003860 storage Methods 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 35
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000600 sorbitol Substances 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000003607 modifier Substances 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
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- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 15
- 239000011259 mixed solution Substances 0.000 claims description 14
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 11
- 235000011181 potassium carbonates Nutrition 0.000 claims description 10
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 10
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 10
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 8
- 238000013329 compounding Methods 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 230000035699 permeability Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
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- 230000000052 comparative effect Effects 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 230000029142 excretion Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N Benzoic acid Natural products OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- -1 benzoic acid peroxide Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 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
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a long-shelf-life semi-dry noodle which comprises the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water. The invention has the beneficial effects that: the long-shelf-life semi-dry noodle can prolong the shelf life of a semi-dry noodle body to 4-8 months under the condition of not reducing the quality and the boiling time through controlling production raw materials, optimizing the production process and composing the formula, thereby greatly improving the market circulation performance and the storage performance of the product; according to the long-shelf-life semi-dry noodles, the whole wheat flour, the wheat bran, the dietary fibers and other raw materials are added into the formula, so that the noodles can contain or are rich in the dietary fibers, the nutritional function of the noodles is enhanced, the soup absorption capacity of the noodles is improved, and the noodles are more tasty and delicious.
Description
Technical Field
The invention relates to a food, in particular to a long-shelf-life semi-dry noodle and a preparation and storage method thereof.
Background
The water content of the semi-dry noodles is between 18 and 26 percent between the fresh wet noodles and the fine dried noodles, and the water content of the semi-dry noodles is lower than that of the fine dried noodles and higher than that of the wet noodles. The flour product recently developed in China is semi-dry flour. In japan, semi-dried noodles have been produced and used for a long time. The semi-dry noodles have long shelf life, are easy to cook, and can be made into semi-dry noodles with different tastes by mixing with other foods such as beans. The grade of fresh wet noodles and fine dried noodles is not higher than that of semi-dry noodles, and the semi-dry noodles are characterized in that the grade is higher than medium. The process and the technology for producing the semi-dry noodles in Japan are relatively mature. The research on the cold sterilization technology of food by Loaharan and the like shows that the technology can effectively inhibit the growth and the propagation of microorganisms and prolong the shelf life. The research of domestic semi-dry noodles is in the beginning stage, the process flow of quality optimization of semi-dry noodles is mainly carried out on semi-dry noodles by means of drying temperature, drying mode or adding alcohol, sorbitol and the like into a formula at present, the domestic research is few at present, and the research trend is given by the fact that the semi-dry noodles are gradually paid attention to due to unique advantages (delicious taste and long shelf life). The shelf life of the semi-dried noodles in the domestic market is generally 2 to 4 months at present, and the shelf life of the semi-dried noodles is also too short, so that great difficulty is brought to the sale and circulation of products in the market.
Disclosure of Invention
The invention aims to provide semi-dry noodles with long shelf life and a preparation method thereof, wherein the shelf life of the semi-dry noodles can be prolonged under the condition of not reducing the quality of the noodles.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a long-shelf-life semi-dry noodle which comprises the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water.
The preparation method of the ozone soft water comprises the following steps: ozone is introduced into soft water by using an ozone generator for circulation, and ozone soft water is prepared when the concentration of ozone in water reaches 0.5-3 mg/L.
The semi-dry noodles with long shelf life comprise the following raw materials in parts by weight: 100 portions of wheat flour, 15 to 25 portions of starch, 1.2 to 2.3 portions of quality modifier, 1.5 to 2.5 portions of salt, 4 to 5 portions of alcohol, 2.5 to 3.5 portions of sorbitol and 1050 portions of ozone soft water.
The semi-dry noodles with long shelf life comprise the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water.
The semi-dry noodles with long shelf life, as a preferred embodiment, further comprise the following raw materials in parts by weight: 2-10 parts of whole wheat flour, 2-10 parts of wheat bran and 2-8 parts of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.
The whole wheat flour is original-color and original-taste flour without adding whitening agent (benzoic acid peroxide) and gluten fortifier (potassium olfactate). That is, the amount of wheat added and the amount of wheat bran-containing flour produced. The crude fiber in the flour is beneficial to human health and is also beneficial to diabetes patients.
Wheat bran, namely wheat bran, a wheat processing flour byproduct, wheat is yellow, flaky or powdery, the wheat bran contains rich dietary fibers, is a necessary nutrient element for a human body, can improve fiber components in food, can improve the condition of constipation, can promote the excretion of fat and nitrogen, and has great significance for preventing and treating clinical common fiber-deficient diseases; the high fiber content can reduce the excretion of steroid in excrement, and the main boundary metabolic process of cholesterol in human body is excretion via excrement, so that the serum cholesterol can be reduced, and the formation of atherosclerosis can be slowed down.
Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract nor produces energy; the dietary fiber is called as 'seventh nutrient' necessary for human body, and is essential for human health like protein, vitamin and mineral substance. In the nutritional community, the dietary fiber is called as 'green scavenger', and can keep the intestinal tract of a human body smooth, expel toxin, relax bowels, clear fat, keep young and maintain the skin healthy.
As a preferred embodiment, the quality modifier is at least one of potassium carbonate, sodium tripolyphosphate or sodium hexametaphosphate; preferably, the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 17-20: 35-38: 15-18: 27-30.
The above-mentioned semi-dry noodles with long shelf life, as a preferred embodiment, have an ozone concentration of 0.5-3mg/L in ozone soft water.
In a second aspect of the present application, there is provided a method for preparing a long shelf life semi-dry noodle, comprising the steps of:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare dough sheets, and shredding and drying the dough sheets to obtain the long-shelf-life semi-dry noodles.
In the above method for preparing long shelf life semi-dry noodles, as a preferred embodiment, the thickness of the wrapper is 0.6mm-2mm, and the wrapper is cut into shreds with width of 0.9-4 mm.
In the above method for preparing long-shelf-life semi-dry noodles, as a preferred embodiment, in the step (2), the drying is performed at a temperature of 45-55 ℃ for 25-35min or at a temperature of 95-130 ℃ for 3-6min, and the moisture content of the long-shelf-life semi-dry noodles is 18-25% by weight.
The preparation method of the long-shelf-life semi-dry noodle is used as a preferable embodiment, the semi-dry noodle is hermetically stored by adopting a packing material with both oxygen permeability and moisture permeability less than 1.5, and the packing material is preferably silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE or pure aluminum.
Compared with the prior art, the invention has the beneficial effects that: the long-shelf-life semi-dry noodle can prolong the shelf life of the semi-dry noodle body to 4-8 months under the condition of not reducing the quality and the boiling time through controlling production raw materials, optimizing the production process and composing the formula, thereby greatly improving the market circulation performance and the storage performance of the product.
According to the long-shelf-life semi-dry noodles, the whole wheat flour, the wheat bran, the dietary fibers and other raw materials are added into the formula, so that the noodles can contain or are rich in the dietary fibers, the nutritional function of the noodles is enhanced, the soup absorption capacity of the noodles is improved, and the noodles are more tasty and delicious.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the examples of the present invention, 1 part by weight represents 1;
the semi-dry surface with the long shelf life is sealed and stored by adopting a packing material with both oxygen permeability and moisture permeability less than 1.5, and preferably, the packing material is silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE or pure aluminum.
Example 1
The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 90 parts by weight of wheat flour, 10 parts by weight of starch, 0.9 part by weight of a quality improver, 1 part by weight of salt, 3 parts by weight of alcohol, 2 parts by weight of sorbitol and 1100 parts by weight of ozone soft water with the ozone concentration of 0.5 mg/L;
the quality improver is potassium carbonate.
The preparation method of the long-shelf-life semi-dry noodles in the embodiment 1 comprises the following steps:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 0.6mm, cutting the wrapper into shreds to obtain noodles with the width of 0.9mm, and drying the noodles at the temperature of 45 ℃ for 35min to obtain the long-shelf-life semi-dry noodles with the water content of 18 percent by weight.
Example 2
The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 100 parts of wheat flour, 15 parts of starch, 1.2 parts of quality modifier, 1.5 parts of salt, 4 parts of alcohol, 2.5 parts of sorbitol and 1050 parts of ozone soft water with the ozone concentration of 1.2 mg/L;
the quality modifier is sodium carbonate.
The method for preparing the long-shelf-life semi-dry noodles of embodiment 2 comprises the following steps:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 0.8mm, cutting the wrapper into shreds to obtain 1mm wide shreds, and drying the shreds at 48 ℃ for 30min to obtain the long-shelf-life semi-dry noodles with the water content of 20 percent by weight.
Example 3
The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water with the ozone concentration of 1.5 mg/L;
the quality improver comprises the following components in percentage by weight: 35: 15 of a mixture of potassium carbonate, sodium carbonate and sodium tripolyphosphate.
The method for preparing the long-shelf-life semi-dry noodles of embodiment 3 comprises the following steps:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 1.5mm, cutting the wrapper into shreds to obtain 1.5mm wide shreds, and drying the shreds at 50 ℃ for 28min to obtain the long-shelf-life semi-dry noodles with the water content of 22 wt%.
Example 4
The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 110 parts of wheat flour, 25 parts of starch, 2.3 parts of quality modifier, 2.5 parts of salt, 5 parts of alcohol, 3.5 parts of sorbitol, 5 parts of whole wheat flour, 5 parts of wheat bran, 2 parts of resistant dextrin and 1050 parts of ozone soft water with the ozone concentration of 2 mg/L;
the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 20: 35: 18: 27.
the method for preparing the long-shelf-life semi-dry noodles of embodiment 4 comprises the following steps:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 1.8mm, cutting the wrapper into shreds to obtain 3mm wide shreds, and drying the shreds at the temperature of 95 ℃ for 6min to obtain the long-shelf-life semi-dry noodles with the water content of 22 wt%.
Example 5
The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 120 parts of wheat flour, 35 parts of starch, 2.5 parts of quality modifier, 3 parts of salt, 6 parts of alcohol, 4 parts of sorbitol, 10 parts of whole wheat flour, 10 parts of wheat bran, 8 parts of polydextrose and 900 parts of ozone soft water with the ozone concentration of 3 mg/L;
the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 20: 38: 15: 30.
the method for preparing the long-shelf-life semi-dry noodles of embodiment 5 comprises the following steps:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 2mm, cutting the dough skin into shreds to obtain 4mm wide shreds, and drying the shreds at 130 ℃ for 3min to obtain the long-shelf-life semi-dry noodles with the water content of 25 percent by weight.
Comparative example 1
The long-life semi-dry noodles described in comparative example 1 are different from the long-life semi-dry noodles described in example 3 in that: the raw material of the long-shelf-life semi-dried noodles described in comparative example 1 did not contain a quality improver.
Comparative example 2
The long-life semi-dry noodles described in comparative example 2 are different from the long-life semi-dry noodles described in example 3 in that: the concentration of ozone in the ozone soft water used for the long-life semi-dry noodles described in comparative example 2 was 0.3 mg/L.
Comparative example 3
The raw materials and the preparation method of the long-shelf-life semi-dry noodles in the comparative example 3 are the same as those of the long-shelf-life semi-dry noodles in the example 3, except that: the semi-dry noodles with long shelf life described in comparative example 3 were stored in a sealed manner using a common PET packaging material.
Shelf life research of long-shelf-life semi-dry noodles
The semi-dry surface with the long shelf life is sealed and then is detected by Shanghai Tianxiang quality and technical service company Limited, the quality of the product is detected after the product is stored for 8 weeks under the conditions that the preservation temperature is 37 +/-2 ℃ and the preservation humidity is 90% RH +/-5% RH, and the detection results are shown in Table 1:
remarking: storage for 1 week at a storage temperature of 37 ℃. + -. 2 ℃ and a storage humidity of 90% RH. + -. 5% RH is equivalent to storage for 1 month at normal temperature.
TABLE 1 shelf life study of long shelf life semi-dry noodles according to the invention
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. The semi-dry noodles with the long shelf life are characterized by comprising the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water.
2. The long-shelf-life semi-dry noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 100 portions of wheat flour, 15 to 25 portions of starch, 1.2 to 2.3 portions of quality modifier, 1.5 to 2.5 portions of salt, 4 to 5 portions of alcohol, 2.5 to 3.5 portions of sorbitol and 1050 portions of ozone soft water.
3. The long-shelf-life semi-dry noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water.
4. The long-shelf-life semi-dry noodles as claimed in claim 1, further comprising the following raw materials in parts by weight: 2-10 parts of whole wheat flour, 2-10 parts of wheat bran and 2-8 parts of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.
5. The long-shelf-life semi-dry noodles as claimed in claim 1, wherein the quality improver is at least one of potassium carbonate, sodium tripolyphosphate or sodium hexametaphosphate; preferably, the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 17-20: 35-38: 15-18: 27-30.
6. The long-life semi-dry noodles as claimed in claim 1, wherein the concentration of ozone in the soft ozone water is 0.5 to 3 mg/L.
7. A method for preparing long-life semi-dry noodles as claimed in any one of claims 1 to 6, comprising the steps of:
(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;
(2) repeatedly compounding and rolling the dough to prepare dough sheets, and shredding and drying the dough sheets to obtain the long-shelf-life semi-dry noodles.
8. The method for preparing long shelf life semi-dry noodles as claimed in claim 7, wherein the wrapper has a thickness of 0.6mm to 2mm and is cut into threads having a width of 0.9 to 4 mm.
9. The method for preparing long-life semi-dry noodles according to claim 7, wherein the drying in the step (2) is performed at a temperature of 45 to 55 ℃ for 25 to 35min or at a temperature of 95 to 130 ℃ for 3 to 6min, and the moisture content of the long-life semi-dry noodles is 18 to 25% by weight.
10. A method for storing long-life semi-dry noodles according to any one of claims 1 to 9, wherein the semi-dry noodles are stored in a sealed state using a packaging material having both an oxygen permeability and a moisture permeability of < 1.5, preferably the packaging material is silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE, or pure aluminum.
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