CN114304494A - Fresh-keeping method of high-moisture cooked wet noodles - Google Patents
Fresh-keeping method of high-moisture cooked wet noodles Download PDFInfo
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Abstract
The invention provides a preservation method of high-moisture cooked wet noodles, which comprises the following steps: A) mixing wheat flour, starch, wheat gluten, nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water, and preparing raw noodles; B) cooking the raw noodles and then cooling to obtain cooked noodles; C) and packaging the cooked noodles, the alcohol tablets and the deoxidizer together. The biological preservatives of nisin, edible white vinegar and edible alcohol have the functions of bacteriostasis and sterilization by synergistic effect, and the packaging method of high-moisture cooked noodles is combined, and the purposes of prolonging the shelf life are achieved by adopting a packaging material with better barrier property and internally arranging a deoxidizer and an alcohol tablet. The result shows that the preservation method provided by the invention prolongs the shelf life of the high-moisture cooked wet noodles to 6 months under the refrigeration condition, and the taste is not regenerated.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a fresh-keeping method of high-moisture cooked wet noodles.
Background
The cooked noodles are a novel, green, convenient and fresh-keeping health food, and the product is developed successfully by Japanese manufacturers in the early 90 s of the 20 th century.
Food consumption is currently inclined towards health, deliciousness and convenience, health comprising nutritional and safety concepts. The cooked noodles are a nutritious and safe food, are popular in many places, and can be directly eaten or cooked.
The traditional wet noodles are prepared by mixing flour and water, kneading into dough, processing the dough into sheets, cutting into noodle shapes by using a noodle cutting machine, boiling in water, pickling, packaging, sterilizing, weighing, and packaging for sale. It is also common to add preservatives to the formulation in conjunction with sterilization, followed by aseptic packaging and weighing for marketing. However, the moisture content of the wet noodles is high, the cooked noodles are very easy to generate deterioration phenomena such as souring and mildewing under a high-temperature environment, the quality guarantee period is short, and the cooked noodles are easy to generate retrogradation phenomenon to influence eating.
Therefore, how to prolong the shelf life of the high-moisture cooked noodles is a problem that those skilled in the art are currently in the process of solving.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a preservation method for high moisture cooked wet noodles, which prolongs the shelf life of the high moisture cooked wet noodles to 6 months under refrigeration condition without causing the taste to be deteriorated.
The invention provides a preservation method of high-moisture cooked wet noodles, which comprises the following steps:
A) mixing wheat flour, starch, wheat gluten, nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water, and preparing raw noodles;
B) cooking the raw noodles and then cooling to obtain cooked noodles;
C) and packaging the cooked noodles, the alcohol tablets and the deoxidizer together.
Preferably, step a) is:
A1) mixing wheat flour, starch and wheat gluten to obtain mixed powder;
A2) mixing nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water to obtain a water material;
A3) mixing the mixed powder with a water material, and kneading to obtain dough;
A4) and (3) performing proofing, dough pressing and noodle discharging to obtain raw noodles.
Preferably, the pH value of the water material is 3-6.
Preferably, the temperature of the fermentation is 15-25 ℃, the time is 15-30 minutes, and the humidity is 40-60%.
Preferably, the degree of gelatinization of said cooked noodles is > 90%.
Preferably, the cooling method is aseptic cold air cooling.
Preferably, the alcohol tablet is 30-250 type alcohol tablet.
Preferably, the packaging is made of a K-coated film.
Preferably, the raw materials for preparing the high-moisture cooked wet noodles comprise:
100 parts by mass of wheat flour; 20-40 parts of starch, 5-15 parts of wheat gluten, 0.001-0.025 part of nisin, 1-4 parts of edible alcohol, 1-5 parts of edible white vinegar, 0.1-0.2 part of thickening agent, 1-3 parts of edible salt and 20-80 parts of water.
The invention also provides the high-moisture cooked wet noodles obtained by the preservation method.
Compared with the prior art, the invention provides a fresh-keeping method of high-moisture cooked wet noodles, which comprises the following steps: A) mixing wheat flour, starch, wheat gluten, nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water, and preparing raw noodles; B) cooking the raw noodles and then cooling to obtain cooked noodles; C) and packaging the cooked noodles, the alcohol tablets and the deoxidizer together. The biological preservatives of nisin, edible white vinegar and edible alcohol have the functions of bacteriostasis and sterilization by synergistic effect, and the packaging method of high-moisture cooked noodles is combined, and the purposes of prolonging the shelf life are achieved by adopting a packaging material with better barrier property and internally arranging a deoxidizer and an alcohol tablet.
The result shows that the preservation method provided by the invention prolongs the shelf life of the high-moisture cooked wet noodles to 6 months under the refrigeration condition, and the taste is not regenerated.
Detailed Description
The invention provides a preservation method of high-moisture cooked wet noodles, which comprises the following steps:
A) mixing wheat flour, starch, wheat gluten, nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water, and preparing raw noodles;
B) cooking the raw noodles and then cooling to obtain cooked noodles;
C) and packaging the cooked noodles, the alcohol tablets and the deoxidizer together.
The invention firstly prepares raw noodles, and the preparation method comprises the following steps:
A1) mixing wheat flour, starch and wheat gluten to obtain mixed powder;
A2) mixing nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water to obtain a water material;
A3) mixing the mixed powder with a water material, and kneading to obtain dough;
A4) and (3) performing proofing, dough pressing and noodle discharging to obtain raw noodles.
The invention mixes wheat flour, starch and wheat gluten to obtain mixed powder.
And then mixing nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water to obtain a water material.
Among them, nisin, also known as nisin or transliteration to nixin, is a polypeptide substance produced by streptococcus lactis, consisting of 34 amino acid residues, and having a molecular weight of about 3500 Da. Since nisin inhibits most gram-positive bacteria and strongly inhibits spores of bacillus, nisin is widely used in the food industry as a food preservative. After being eaten, the natural food preservative can be quickly hydrolyzed into amino acid under the physiological pH condition of a human body and the action of alpha-chymotrypsin, does not change the normal flora in the intestinal tract of the human body and generate resistance problems such as other antibiotics, does not generate cross resistance with other antibiotics, and is efficient, nontoxic, safe and free of side effect.
Edible white vinegar: the main component is acetic acid which is weakly acidic and highly corrosive and can inhibit partial bacteria. 1.5 percent of the vinegar has obvious bacteriostasis, and the vinegar contains rich organic acid and has obvious inhibition and killing effects on at least 8 harmful microorganisms. In addition, acetic acid can enhance the solubility and stability of nisin and improve the bacteriostatic action of nisin. Another important function of white vinegar in this method is to solubilize nisin.
Edible alcohol: the alcohol can dehydrate microbial cells, penetrate into the inside of the microbes, solidify mycoprotein, kill the microbes and inhibit bacteria and mould. Edible alcohol is added in the dough kneading process, and the alcohol tablet is placed in the finished product packaging bag or the edible alcohol is sprayed on the noodles, so that the bacteriostatic effect is achieved. When alcohol is sprayed, a large amount of alcohol directly contacts with wet noodles, only the contact sterilization effect is achieved, the effect is single, when the alcohol consumption is low, an ideal sterilization effect is difficult to achieve, and when the alcohol consumption is excessive, the flavor and the taste of the noodles are influenced due to the special smell of the alcohol. The alcohol tablet is prepared by using paper as a carrier and soaking and adsorbing mixed liquor of alcohol and citric acid, has the characteristics of high efficiency, mildew resistance and bacteria resistance, loose use condition, advanced technology and the like, and is an ideal food preservative. The gas phase protective layer with a certain concentration can be formed around the high-moisture wet surface through the slow release of the fresh-keeping gas, and the gas phase protective layer has the dual effects of contact sterilization and fumigation sterilization, so that various moulds, bacteria and other putrefying bacteria can be inhibited and killed, and the aim of keeping fresh is fulfilled.
The antibacterial effect of nisin is greatly influenced by food ingredients and environment, the antibacterial property of nisin in the food ingredients and the environment is understood, and the antibacterial effect can be exerted to the maximum extent. The solubility and stability of nisin are greatly influenced by pH value, and the nisin is hardly dissolved in water, has good solubility and stability in an acidic environment and less activity loss, and can improve the sensitivity of gram-negative bacteria to nisin by reducing the pH value; hardly soluble in neutral and alkaline environments and the greater the loss of activity with increasing pH, the greater the loss of activity at pH9.8 by more than 90%. Therefore, the addition of the edible white vinegar in the water distribution material can reduce the pH value of a high-moisture wet surface, enhance the solubility and stability (especially thermal stability) of nisin, improve the bacteriostatic action of nisin and expand the bacteriostatic range of nisin, thereby playing a role in synergy. In addition, the activity of nisin also tends to increase with the increase of alcohol concentration, probably because alcohol makes bacteria more sensitive to nisin, and alcohol can enhance the interaction between bacterial cell membrane and nisin, thereby improving the antibacterial activity of nisin to achieve synergistic effect.
The pH value of the water-blending material is 3-6, and preferably 5.5.
And then, mixing the mixed powder with a water material, and kneading to obtain dough. The method of kneading the above-mentioned ingredients is not particularly limited, and those known to those skilled in the art may be used. In the invention, the dough can be dried and beaten for 1-3 minutes, quickly beaten for 5-7 minutes and slowly kneaded for 8-11 minutes by using a double-shaft horizontal dough mixer to form dough.
And then, performing proofing and noodle pressing and shredding on the dough to obtain raw noodles. The method of the present invention for the proofing is not particularly limited, and any method known to those skilled in the art may be used. In the present invention, the proofing is preferably performed as follows:
and putting the dough into a proofing belt in a proofing box for proofing, curing for 15-30 minutes at the temperature of 15-25 ℃ and at the humidity of 40-60%.
Then, the cooked dough is pressed and shredded, and the method for pressing and shredding is not particularly limited in the present invention, and may be a method known to those skilled in the art. In the invention, the method for extruding the noodles comprises the following steps:
and conveying the dough to a noodle press to be pressed into a noodle belt, and rolling the noodle belt by a compression roller to prepare the noodle.
The size and specification of the noodles can be adjusted according to the product requirement.
And (3) conveying the noodles to a noodle steaming box, and cooking under saturated steam pressure to ensure that the gelatinization degree of the noodles is more than 90%.
The noodles are cut and arranged according to the specification of the product, and then cooled, and in the invention, the temperature is preferably cooled by sterile cold air to prevent the generation of condensed water during packaging.
And finally, packaging the noodles, wherein the cooked noodles, the alcohol tablets and the deoxidizer are packaged together during packaging.
When the noodles are cooked, edible alcohol and edible white vinegar in the noodles are volatilized, but in the preparation process of the noodles, the activity of nisin is fully ensured by the edible alcohol and the edible white vinegar, then after the noodles are packaged, the alcohol is continuously volatilized by adding alcohol tablets, mould, bacteria and other putrefying bacteria possibly brought by operations such as residual bacteria or back-end packaging are continuously killed, the alcohol is continuously combined with free water in the food, the water activity of wet noodles is continuously reduced, and the aim of keeping fresh is fulfilled.
When the alcohol tablet, namely a food fresh-keeping card, an external control type fresh-keeping agent or an alcohol fresh-keeping card, namely an alcohol bag and an external control type food fresh-keeping agent, is used, a gas phase protective layer with a certain concentration can be formed around the preserved food, and the freshness retaining agent is not influenced by the pH value of the preserved food. The preservative has double effects of contact sterilization and fumigation sterilization, so that the breeding of various moulds, bacteria and putrefying bacteria can be inhibited, and a good preservation effect is achieved.
The preservative is prepared by adopting the paper as a carrier and soaking and adsorbing the mixed liquor of alcohol and citric acid, has the characteristics of high efficiency, mildew resistance, bacteria resistance, loose use conditions, advanced technology and the like, and is an ideal food preservative. Preservation principle: through the slow release of the fresh-keeping gas, a gas-phase protective layer with a certain concentration is formed around the food in the package, so that various moulds, bacteria and other putrefying bacteria can be inhibited and killed, and meanwhile, the gas-phase protective layer is combined with free water in the food, so that the water activity of the food is reduced, which is an important factor influencing the shelf life of the food, and the aim of keeping the food fresh is fulfilled. With the increase of the alcohol concentration, the activity of nisin also tends to increase, which is probably because the alcohol makes bacteria more sensitive to nisin, and the alcohol can enhance the interaction between the bacterial cell membrane and nisin, thereby improving the antibacterial activity of nisin to achieve the synergistic effect.
In the invention, the type of the alcohol tablets is 30-250 types, and 1-5 alcohol tablets are placed in one packaging bag
The deoxidizer used in packaging is also called deacidification agent and oxygen absorbent, and is a product which is in an anaerobic state in a container by absorbing oxygen in the packaging container, and can effectively inhibit growth of mould and aerobic bacteria, prolong shelf life of food, prevent rancidity of grease, prevent oxidation and browning of meat and prevent loss of vitamins in the food. The deoxidizer mainly comprises the following components: reduced iron powder, active carbon, diatomite, vermiculite, sodium chloride and water. Is the most convenient and economic preservation method at present. The model of the deoxidizer is 20-2500 types, and 1-5 deoxidizers are placed in one packaging bag.
In the invention, the packaging material used for packaging is PVDC (polyvinyl dichloride), which is used as a high-barrier material and is usually coated on the surface of PE (polyethylene terephthalate), BOPP (biaxially-oriented polypropylene), BOPET (biaxially-oriented polyethylene terephthalate), PA (polyamide) and other films with poor barrier property so as to improve the overall barrier property of the films. The film formed after coating is referred to as a K film (i.e. a K coating film) for short, and KPA, KPET, KOPP, KPE and the like are common. Due to good barrier property, the K film is applied to food packages such as cakes, candies, biscuits and the like in a form of a single-layer film or a composite film. High moisture cooking is sensitive to oxygen, which is the primary factor for deterioration, so a packing material with good barrier property should be selected. In some embodiments of the invention, the K coating is KPET/PE.
In the present invention, the raw materials for preparing the high moisture cooked wet noodles comprise:
100 parts by mass of wheat flour; 20-40 parts of starch, 5-15 parts of wheat gluten, 0.001-0.025 part of nisin, 1-4 parts of edible alcohol, 1-5 parts of edible white vinegar, 0.1-0.2 part of thickening agent, 1-3 parts of edible salt and 20-80 parts of water.
In the present invention, the raw material for preparing the high-moisture cooked wet noodles includes 100 parts by mass of wheat flour.
The preparation raw material of the high-moisture cooked wet noodles further comprises 20-40 parts by mass of starch, preferably 25-35 parts by mass.
The preparation raw material of the high-moisture cooked wet noodles further comprises 5-15 parts by mass of wheat gluten, preferably 7-12 parts by mass.
The preparation raw materials of the high-moisture cooked wet noodles further comprise 0.001-0.025 parts by mass of nisin, preferably 0.005-0.020.
The preparation raw materials of the high-moisture cooked wet noodles further comprise 1-4 parts by mass of edible alcohol, preferably 2-3 parts by mass, and the concentration of the edible alcohol is 75%.
The preparation raw materials of the high-moisture cooked wet noodles further comprise 1-5 parts by mass of edible white vinegar, and preferably 2-4 parts by mass. The concentration of acetic acid in the white vinegar is 3.5-5.0 g/100mL, the source of the white vinegar is not particularly limited, and the white vinegar can be commercially edible.
The raw materials for preparing the high-moisture cooked wet noodles further comprise 0.1-0.2 parts by mass of a thickening agent, and the thickening agent is preferably konjac flour, sodium alginate or xanthan gum.
The preparation raw materials of the high-moisture cooked wet noodles further comprise 1-3 parts by mass of edible salt, and preferably 1.5-2.5 parts by mass.
The preparation raw material of the high-moisture cooked wet noodles further comprises 20-80 parts by mass of water.
The preservation method provided by the invention is safe and feasible, has low cost, and can prolong the shelf life of the high-moisture boiled noodles to 6 months under the refrigeration condition; meanwhile, the fresh-keeping method completely meets the national standard, and is a fresh-keeping method particularly suitable for industrial production.
For further understanding of the present invention, the method for keeping wet noodles cooked with high moisture provided by the present invention is described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
In comparative examples 1, 3 to 7 and examples 1 to 6 below, the K coating material was KPET/PE;
in example 7, the K coating material is KPET/PE;
in example 8, the K coating material was KPET/PE.
Comparative example 1K coating Material
Taking 100 parts of wheat flour as reference flour, 25 parts of starch, 10 parts of wheat gluten, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially performing dough kneading, dough pressing, dough cutting and noodle steaming (the gelatinization degree of the noodles is more than 90%), cooling by sterile cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized at high pressure, packaging and storing in a refrigerator at 4 ℃.
Comparative example 2OPOPP/PE packing Material
Taking 100 parts of wheat flour as reference flour, 25 parts of starch, 10 parts of wheat gluten, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by sterile cold air, and filling 50 g of prepared high-moisture wet noodles into an autoclaved food-grade packaging bag (OPOPP/PE) per bag. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 3K coating Material + Nisin
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, and filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 4K coating Material + edible alcohol
Taking 100 parts of wheat flour as reference flour, 25 parts of starch, 10 parts of wheat gluten, 2 parts of edible alcohol, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, and filling 50 g of the prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 5K coating Material + edible white Vinegar
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 2 parts of edible white vinegar, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, and filling 50 g of the prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 6K coating Material + alcohol tablet
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by sterile cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and putting 1 piece of alcohol tablets into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 7K coating Material + deoxidant
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially performing dough kneading, dough pressing, noodle cutting and noodle steaming (the gelatinization degree of the noodles is more than 90%), cooling by sterile cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and putting 1 piece of deoxidizing agent into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Comparative example 8OPOPP/PE Package + deoxidizer
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially performing dough kneading, dough pressing, noodle cutting and noodle steaming (the gelatinization degree of the noodles is more than 90%), cooling by sterile cold air, filling 50 g of prepared high-moisture wet noodles into food grade packaging bags (OPOPP/PE) which are sterilized under high pressure, and filling 1 piece of deoxidizer into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Example 1 Kyu + Nisin + edible white Vinegar
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible white vinegar, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, and filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Example 2 Kpaint + Nisin + edible alcohol
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible alcohol, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, and filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Example 3 Kpaint + Nisin + edible white Vinegar + edible alcohol
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible white vinegar, 2 parts of edible alcohol, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by aseptic cold air, and filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure. Packaging, and storing in a refrigerator at 4 deg.C.
Example 4K coating + Nisin + edible white Vinegar + edible alcohol + Alcoholic tablets
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible white vinegar, 2 parts of edible alcohol, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by aseptic cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and putting 1 alcohol tablet into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Example 5K paint + Nisin + edible white Vinegar + edible alcohol + Alcoholic tablet + deoxidizer
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible white vinegar, 2 parts of edible alcohol, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by aseptic cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and putting 1 alcohol tablet and one tablet of deoxidant into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Example 6K coat + Nisin + edible white Vinegar + Alcoholic tablet + deoxidizer
Taking 100 parts of wheat flour as reference powder, 25 parts of starch, 10 parts of wheat gluten, 0.025 part of nisin, 2 parts of edible white vinegar, 0.1 part of thickening agent, 3 parts of edible salt and 42 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling with sterile cold air, filling 50 g of each bag of the prepared high-moisture wet noodles into a food-grade packaging bag (K coating material) which is sterilized under high pressure, and filling 1 alcohol tablet and 1 deoxidizing agent into the bag. Packaging, and storing in a refrigerator at 4 deg.C.
Example 7K paint + Nisin + edible white Vinegar + edible alcohol + Alcoholic tablet + deoxidizer
Taking 100 parts of wheat flour as reference powder, 20 parts of starch, 5 parts of wheat gluten, 0.001 part of nisin, 1 part of edible white vinegar, 1 part of edible alcohol, 0.15 part of thickening agent, 1 part of edible salt and 38 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by aseptic cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and filling 2 alcohol tablets and 2 deoxidizing agents into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Example 8K paint + Nisin + edible white Vinegar + edible alcohol + Alcoholic tablet + deoxidizer
Taking 100 parts of wheat flour as reference powder, 40 parts of starch, 15 parts of wheat gluten, 0.01 part of nisin, 5 parts of edible white vinegar, 4 parts of edible alcohol, 0.2 part of thickening agent, 2 parts of edible salt and 45 parts of water by mass, sequentially kneading, pressing, cutting and steaming (the gelatinization degree of the noodles is more than 90%), cooling by aseptic cold air, filling 50 g of prepared high-moisture wet noodles into food-grade packaging bags (K coating) which are sterilized under high pressure, and filling 3 alcohol tablets and 3 deoxidizing agents into the bags. Packaging, and storing in a refrigerator at 4 deg.C.
Table 1 shows the variation of the total bacterial count of the comparative examples and examples of the high-moisture cooked surfaces
As can be seen from Table 1: the total number of bacteria was overall lower for the examples compared to the comparative examples. The total number of bacteria in the blank group before treatment is all larger than the national standard 104GB 7099 cake 2015 cake, bread health standard, comparative examples 4, 5, 6 stored for 30 days bacterial count does not exceed the standard. In the examples, the total number of bacteria in each group is not over-standard, and the comparison result of each group of data shows that: the nisin, the alcohol, the edible white vinegar, the alcohol tablets and the deoxidizer have obvious synergistic effect, the nisin mainly inhibits the growth of gram-positive bacteria, the edible alcohol and the alcohol tablets mainly inhibit the growth of bacteria, mould and other putrefying bacteria, the edible white vinegar can inhibit the growth of bacteria, and can promote the nisin to be more easily dissolved when in use, and the deoxidizer mainly removes oxygen in the bag to inhibit the growth of anaerobic bacteria and mould. Among them, the bacteriostatic effect of example 5 was the best. Comparison of comparative example 7 and comparative example 8 shows that: the barrier property of the K coating material is better, and the total number of bacteria of the comparative example 7 is smaller than that of the comparative example 8 before 20 days under the action of the deoxidizer. Therefore, the K coating material is selected in long-term shelf life tracking experiments.
Table 2 shows the variation of the total number of bacteria stored for 6 months in example 5 of the high moisture cooked noodles
As can be seen from Table 2: the change of the total number of bacteria in 6 months of the example is continuously tracked to obtain the following result: the total number of bacteria in the scheme is well controlled all the time, and almost no growth trend exists, which shows that the scheme has good bacteriostatic effect.
Table 3 shows the behavior of the mold in the comparative examples and examples with different high-moisture cooked surfaces
As can be seen from Table 3: the mold of comparative examples 1, 2 and 3 had increased with storage time, and mold spots were visible to the naked eye after 30 days, and no mold was detected in any of the other groups at the end of the shelf life.
Table 4 shows the changes of E.coli in the comparative examples and examples in which the high-moisture cooked surface was different
As can be seen from Table 4: coli was not detected in both the comparative examples and the examples.
Table 5 shows sensory evaluation criteria for high-moisture cooked noodles
The scoring standard of the high-moisture wet noodles is referred to the method of SB/T10137-93, and is slightly changed. The sensory evaluation group consisted of 8 women and 4 men, both of which had been trained for sensory evaluation. The 12 sensory evaluation members were scored according to the sensory evaluation table of the cooked noodles.
Table 6 shows the results of sensory evaluation of the comparative examples and examples of the high-moisture cooked noodles after being left for one month
As can be seen from Table 6: comparative examples 1, 2, and 3 had the lowest sensory score because the mold was visible to the naked eye, and the other comparative examples and examples had better sensory scores, with examples 5 and 8 having the highest sensory scores.
Table 7 is the results of sensory evaluation of high moisture cooked noodles in example 5 after standing for 6 months
As can be seen from Table 7: the sensory evaluation data of example 6 months are continuously tracked to show that: in example 5, the overall mouthfeel changes little, the score is slightly reduced, and the sensory evaluation is still kept above 90 points after 6 months.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preservation method of high-moisture cooked wet noodles is characterized by comprising the following steps:
A) mixing wheat flour, starch, wheat gluten, nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water, and preparing raw noodles;
B) cooking the raw noodles and then cooling to obtain cooked noodles;
C) and packaging the cooked noodles, the alcohol tablets and the deoxidizer together.
2. The preservation method according to claim 1, characterized in that step a) is:
A1) mixing wheat flour, starch and wheat gluten to obtain mixed powder;
A2) mixing nisin, edible alcohol, edible white vinegar, a thickening agent, edible salt and water to obtain a water material;
A3) mixing the mixed powder with a water material, and kneading to obtain dough;
A4) and (3) performing proofing, dough pressing and noodle discharging to obtain raw noodles.
3. The preservation method according to claim 2, wherein the pH value of the water material is 3 to 6.
4. The preservation method according to claim 2, wherein the temperature of the fermentation is 15-25 ℃, the time is 15-30 minutes, and the humidity is 40-60%.
5. The freshness retaining method according to claim 1, wherein the degree of gelatinization of the cooked noodles is > 90%.
6. The preservation method according to claim 1, wherein the cooling method is a sterile cold air cooling method.
7. The freshness keeping method according to claim 1, wherein the alcohol tablet is a 30-250 model alcohol tablet.
8. The preservation method according to claim 1, wherein the packaging is a K-coated film.
9. The freshness keeping method according to claim 1, wherein the raw material for preparing the high-moisture cooked wet noodles comprises:
100 parts by mass of wheat flour; 20-40 parts of starch, 5-15 parts of wheat gluten, 0.001-0.025 part of nisin, 1-4 parts of edible alcohol, 1-5 parts of edible white vinegar, 0.1-0.2 part of thickening agent, 1-3 parts of edible salt and 20-80 parts of water.
10. A high-moisture cooked wet noodle obtained by the freshness retaining method according to any one of claims 1 to 9.
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