CN115039850A - Bacteria reduction method for fresh and wet coarse cereal noodles - Google Patents
Bacteria reduction method for fresh and wet coarse cereal noodles Download PDFInfo
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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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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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
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
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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
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- 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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Abstract
The invention discloses a bacteria-reducing method for fresh and wet coarse cereal noodles, which comprises the following steps of (1) packaging: putting a proper amount of processed fresh wet noodles into a preservation box; adjusting the volume ratio of inflation gas in the modified atmosphere packaging machine as follows: 10-30% of nitrogen, 40% of oxygen and the balance of carbon dioxide gas; placing the preservation box filled with the fresh wet noodles in a sealing mould, and sealing after inflating; (2) and (3) sterilization: and placing the air-conditioning preservation box with the fresh and wet noodles between medium plates in a high-voltage electric field low-temperature plasma sterilizer for sterilization. The invention has the following beneficial effects: (1) the sterilization rate can reach more than 85 percent; (2) the probability of secondary pollution of the noodles is reduced, and the influence on the sensory quality of the fresh wet noodles is small; (3) experimental studies have found that the number of microorganisms in fresh wet noodles treated under the optimal sterilization process parameters specified by the invention is at least 0.71log (CFU/g) lower than that in fresh wet noodles without low-temperature plasma sterilization.
Description
Technical Field
The invention relates to a bacteria reduction method, in particular to a bacteria reduction method for coarse cereal fresh wet noodles.
Background
The noodles are the traditional staple food for people in China and Asia regions, and occupy an important position in the daily life of people.
The noodles can be classified into cut noodles, fine dried noodles, instant noodles, fresh noodles, steamed noodles, frozen noodles, etc. according to the processing procedure. The fresh wet noodles are simple to prepare and convenient to eat, contain carbohydrates, proteins, lipids, mineral substances, vitamins and the like required by a human body, and are popular with consumers.
In recent years, coarse cereal noodles with higher nutritional value, which are processed by replacing part of wheat flour with coarse cereals, are more and more popular among consumers. Among the various grains, oats are a rich source of dietary fiber, rich in beta-D-glucan, which has been shown to reduce cholesterol levels and glycemic response, and contain significant amounts of unsaturated fatty acids, proteins, minerals, vitamins, and antioxidant compounds. Therefore, coarse cereal fresh wet noodles represented by oat fresh wet noodles are one of the trends of the consumption of fresh wet noodles in the future.
The moisture content of the fresh and wet noodles is 32-38%, and due to high moisture content, microorganisms are frequently bred and propagated too fast when the noodles are stored at room temperature, so that adhesion, browning, putrefaction and deterioration are further shown, and the shelf life is short (1-3 d). With the continuous improvement of the living standard of people, consumers have higher requirements on the nutritive value and the appearance quality of fresh and wet noodles, so that the fresh and wet noodles can be preserved for a long time, and the appearance quality and the internal quality of the noodles are also required. Therefore, how to improve the preservation quality and the shelf life of the fresh wet noodles becomes a technical problem which needs to be solved urgently.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims at solving the problems in the prior art, namely the invention discloses a bacteria-reducing method for coarse cereal fresh wet noodles.
The technical scheme is as follows: a bacteria reduction method for fresh and wet coarse cereal noodles comprises the following steps:
(1) and packaging:
(11) putting a proper amount of processed fresh wet noodles into a preservation box;
(12) adjusting the volume ratio of the inflation gas in the modified atmosphere packaging machine as follows: 10-30% of nitrogen, 40% of oxygen and the balance of carbon dioxide gas;
(13) placing the preservation box filled with the fresh wet noodles in a sealing mould, and sealing after inflating to obtain an air-conditioned preservation box filled with the fresh wet noodles;
(2) and (3) sterilization:
placing the air-conditioning preservation box with the fresh wet noodles obtained in the step (1) between medium plates of an upper electrode and a lower electrode in a high-voltage electric field low-temperature plasma sterilizer for sterilization, wherein the sterilization parameters are as follows:
the plate-to-plate distance between the dielectric plates is 4cm, the processing voltage is 93-97kV, the processing time is 107-.
Further, the weight of the fresh wet noodles added in the step (11) is 90-110g, preferably 100 g.
Further, the preservation box in the step (11) is made of polypropylene.
Further, in the step (11), the dimensions of the fresh food box are 19.5cm × 13.5cm × 4.0 cm.
Furthermore, the material of the sealing film used for sealing in the step (13) is high gas barrier PET/OPP.
Further, the sterilization parameters in the step (2) are as follows: treatment voltage 95kV, treatment time 112s and treatment frequency 113 Hz.
Has the advantages that: the invention discloses a bacteria-reducing method for fresh and wet coarse cereal noodles, which has the following beneficial effects:
(1) the fresh wet noodles are treated according to the optimal sterilization process parameters of the low-temperature plasma reported by the invention, the sterilization rate can reach more than 85 percent, and the sterilization rate requirement of the industrially produced fresh wet noodles is basically met;
(2) the low-temperature plasma treatment of the fresh wet noodles has the characteristics of packaging before treatment, reduces the probability of secondary pollution of the noodles, does not need to use chemical preservatives and preservatives in the whole treatment process, has small temperature rise of the noodles and has small influence on the sensory quality of the fresh wet noodles;
(3) experimental studies have found that fresh wet noodle samples treated under the optimal sterilization process parameters specified by the invention have at least 0.71log (CFU/g) of microbial count lower than fresh wet noodle samples which are not subjected to low-temperature plasma sterilization.
Drawings
FIG. 1 is a schematic diagram illustrating the effect of treatment voltage on sterilization rate.
Fig. 2 is a schematic diagram showing the effect of treatment time on sterilization rate.
Fig. 3 is a graph showing the effect of treatment frequency on sterilization rate.
FIG. 4 is O 2 The effect of the ratio on the kill rate is shown schematically.
Fig. 5 is a flow chart of a method for reducing bacteria of coarse cereal fresh wet noodles.
The specific implementation mode is as follows:
the following describes in detail specific embodiments of the present invention.
Example 1
Taking oat fresh wet noodles as an example, the formula proportion is as follows: 140g of oat flour, 60g of wheat flour, 15g of wheat gluten and 74ml of distilled water are kneaded into dough to prepare the fresh wet oat flour.
As shown in fig. 5, a method for reducing bacteria of coarse cereal fresh wet noodles comprises the following steps:
(1) and packaging:
(11) putting 90g of processed fresh wet oat noodles into a preservation box;
(12) adjusting the inflation proportion of the modified atmosphere packaging machine as follows: 30% of nitrogen, 40% of oxygen and 30% of carbon dioxide;
(13) placing the preservation box filled with the fresh and wet oat noodles in a sealing mould, and sealing after inflation to obtain an air-conditioned preservation box filled with the fresh and wet oat noodles;
(2) and (3) sterilization:
placing the air-conditioning preservation box filled with the oat fresh wet noodles obtained in the step (1) between medium plates of an upper electrode and a lower electrode in a high-voltage electric field low-temperature plasma sterilizer for sterilization, wherein the sterilization parameters are as follows:
the plate-to-plate distance between the dielectric plates was 4cm, the treatment voltage was 93kV, the treatment time was 107s, and the treatment frequency was 118 Hz.
Further, the preservation box in the step (11) is made of polypropylene.
Further, in the step (11), the dimensions of the fresh food box are 19.5cm × 13.5cm × 4.0 cm.
Furthermore, the material of the sealing film used for sealing in the step (13) is high gas barrier PET/OPP.
In addition, the total number of colonies before and after sterilization was counted according to the method of GB 4789.2-2016 using 90g of oat noodles without high-pressure low-temperature plasma treatment as a control group, and the sterilization rate was calculated according to the following formula:
in the formula:
f-sterilization rate,%;
T 0 -total number of colonies before low temperature plasma treatment, CFU/g;
t-total number of colonies after low temperature plasma treatment, CFU/g.
According to the formula (1), the number of the microorganisms on the fresh wet noodles treated by the method in the embodiment 1 is reduced by 0.98log (CFU/g), the sterilization rate is 89%, and the quality guarantee period can reach 15 days at 4 ℃.
Example 2
Taking fresh mung bean wet noodles as an example, the formula of the fresh mung bean wet noodles is as follows: 140g of mung bean powder, 60g of wheat flour, 15g of wheat gluten and 70ml of distilled water are kneaded into dough, and then the fresh wet mung bean noodles are prepared.
A bacteria reduction method for fresh and wet coarse cereal noodles comprises the following steps:
(1) and packaging:
(11) putting 100g of processed fresh wet mung bean noodles into a preservation box;
(12) adjusting the inflation proportion of the modified atmosphere packaging machine as follows: 10% of nitrogen, 40% of oxygen and 50% of carbon dioxide gas;
(13) placing the preservation box filled with the fresh and wet mung bean noodles in a sealing mould, and sealing after inflation to obtain an air-conditioned preservation box filled with the fresh and wet mung bean noodles;
(2) and (3) sterilization:
placing the gas-conditioning preservation box filled with the fresh and wet mung bean noodles obtained in the step (1) between medium plates of an upper electrode and a lower electrode in a high-voltage electric field low-temperature plasma sterilizer for sterilization, wherein the sterilization parameters are as follows:
the plate-to-plate distance between the dielectric plates was 4cm, the treatment voltage was 95kV, the treatment time was 112s, and the treatment frequency was 113 Hz.
Further, the preservation box in the step (11) is made of polypropylene.
Further, in the step (11), the dimensions of the fresh food box are 19.5cm × 13.5cm × 4.0 cm.
Furthermore, the material of the sealing film used for sealing in the step (13) is high gas barrier PET/OPP.
100g of mung bean fresh wet noodles which are not subjected to high-pressure low-temperature plasma treatment are taken as a control group, the microbial quantity of the fresh wet noodles treated according to the formula (1) is reduced by 1.08log (CFU/g), the sterilization rate is 91%, and the shelf life at 4 ℃ can reach 17 days.
Example 3
Taking fresh and wet wheat noodles as an example, the formula of the fresh and wet wheat noodles is as follows: 200g of wheat flour, 10g of wheat gluten and 60m of distilled water are kneaded into dough, and then the fresh and wet wheat flour is prepared.
A bacteria reduction method for fresh and wet coarse cereal noodles comprises the following steps:
(1) and packaging:
(11) putting 110g of processed fresh wet wheat noodles into a preservation box;
(12) adjusting the inflation proportion of the modified atmosphere packaging machine as follows: 20% of nitrogen, 40% of oxygen and 40% of carbon dioxide;
(13) placing the preservation box filled with the fresh and wet wheat noodles in a sealing mould, and sealing after inflating to obtain an air-conditioned preservation box filled with the fresh and wet wheat noodles;
(2) and (3) sterilization:
placing the air-conditioning preservation box filled with the wheat fresh and wet noodles obtained in the step (1) between medium plates of an upper electrode and a lower electrode in a high-voltage electric field low-temperature plasma sterilization machine for sterilization, wherein the sterilization parameters are as follows:
the plate-to-plate distance between the dielectric plates was 4cm, the treatment voltage was 97kV, the treatment time was 117s, and the treatment frequency was 108 Hz.
Further, the preservation box in the step (11) is made of polypropylene.
Further, in the step (11), the dimensions of the fresh food box are 19.5cm × 13.5cm × 4.0 cm.
Furthermore, the material of the sealing film used for sealing in the step (13) is high gas barrier PET/OPP.
110g of fresh wet wheat flour which is not subjected to high-pressure low-temperature plasma treatment is taken as a control group, the microbial quantity of the fresh wet wheat flour treated according to the formula (1) is reduced by 0.71log (CFU/g), the sterilization rate is 86%, and the shelf life at 4 ℃ can reach 20 days.
Verification test
The invention uses commercial low-temperature plasma equipment (CPS-1 type) combined with the modified atmosphere packaging technology to process voltage, processing time, processing frequency and O 2 The four sterilization process parameters are subjected to single factor analysis, and response surface optimization of the process parameters is performed by taking the sterilization rate as an index, so that the optimal sterilization process parameters and sterilization rate regression model of the low-temperature plasma treatment fresh and wet surfaces are obtained. The sterilization process parameter and sterilization rate regression model researched by the invention has the characteristics of convenience in use, reliability in prediction and the like.
1. The single factor experimental design and results are as follows:
(1) influence of discharge voltage on sterilization rate of fresh wet noodles:
low-temperature plasma treatment stage with fixed discharge duration of 90s, high-voltage discharge frequency of 100Hz, and N 2 、CO 2 、O 2 For example 30/30/40%, were treated with a gradient of different voltages 50/65/80/95/110 kV. The effect of voltage on the sterilization rate is shown in figure 1. As can be seen from the graph, when the voltage is increased from 50kV to 80kV, the sterilization rate is increased from 45.45% to 80.68%, and the sterilization rate is remarkably increased along with the increase of the voltage (p < 0.05). When the voltage is increased from 80kV to 110kV, the sterilization rate is in a gentle trend, and the increase is not obvious (p)> 0.05). The treatment voltage has obvious influence on the sterilization rate of the fresh wet noodles (p is less than 0.05), and the voltage range selected by the response surface is 65kV-95 kV.
(2) Influence of discharge duration on fresh wet noodle sterilization rate:
in the low-temperature plasma treatment stage, the fixed high-voltage discharge voltage is 80kV, the high-voltage discharge frequency is 100Hz, and N is 2 、CO 2 、O 2 The ratio was 30/30/40%, and the treatment was carried out at different gradients of the discharge time and 30/60/90/120/150 s. The effect of time on the kill rate is shown in figure 2. As can be seen from the graph, when the time was increased from 30s to 90s, the sterilization rate was increased from 50% to 80.30%, and the sterilization rate was significantly increased with the increase in time (p < 0.05). When the treatment time was extended from 90s to 150s, the bactericidal rate tended to be gentle with no significant increase (p > 0.05). The treatment time has obvious influence on the sterilization rate of the fresh wet noodles (p is less than 0.05), and the time range of response surface selection is 60-120 s.
(3) Influence of discharge frequency on sterilization rate of fresh wet noodles:
a low-temperature plasma treatment stage with a fixed discharge duration of 90s and a fixed high-voltage discharge voltage of 80kV, N 2 、CO 2 、O 2 The proportion is 30/30/40%, and the high-voltage discharge frequency is 60/80/100/120/140 Hz. The effect of frequency on the kill rate is shown in figure 3. As can be seen from the graph, when the frequency is increased from 60Hz to 100Hz, the sterilization rate is increased from 72.59% to 81.11%, and the sterilization rate is obviously increased along with the increase of the frequency (p < 0.05). When the frequency is increased from 100Hz to 140Hz, the sterilization rate is increased from 81.11 percent to 84.44 percent, the sterilization rate is in a gentle trend, and the increase is not significant (p is more than 0.05). The treatment frequency has obvious influence on the sterilization rate of fresh wet noodles (p is less than 0.05), and the frequency range selected by the response surface is 80 Hz-120 Hz.
(4)N 2 、CO 2 、O 2 The influence of the proportion on the sterilization rate of the fresh wet noodles is as follows:
due to the inert gas CO 2 The dissociation energy of (2) is high, and the generation amount of active species during low-temperature plasma treatment is low. Therefore, O was selected in this study 2 Ratio as a dependent variable, 30% N 2 Used to maintain the appearance of modified atmosphere packages. Low temperatureA plasma treatment stage with a fixed discharge duration of 90s, a high-voltage discharge frequency of 90Hz, a high-voltage discharge voltage of 90kv, in accordance with N 2 、CO 2 、O 2 Respectively as follows:
30％N 2 ，0％CO 2 ，70％O 2 ，
30％N 2 ，10％CO 2 ，60％O 2 ，
30％N 2 ，20％CO 2 ，50％O 2 ，
30％N 2 ，30％CO 2 ，40％O 2 ，
30％N 2 ，40％CO 2 ，30％O 2 ，
30％N 2 ，50％CO 2 ，20％O 2 ，
30％N 2 ，60％CO 2 ，10％O 2 ，
30％N 2 ，70％CO 2 ，0％O 2 ，
different ratios were processed. The results of the treatment are shown in FIG. 4. As can be seen, when O is 2 When the ratio is increased from 0% to 40% (volume fraction), the sterilization rate is increased from 62.07% to 82.95%, active substances such as active oxygen and active nitrogen generated during low-temperature plasma treatment are increased, and the sterilization rate is increased along with O 2 The increase of the proportion is obviously improved (p is less than 0.05), O 2 When the proportion is about 40%, the generation of active substances reaches a critical value, and the sterilization rate reaches a maximum value; when O is present 2 When the proportion is increased from 40% to 70% (volume fraction), the sterilization rate is reduced from 82.59% to 63.79%. Research shows that the sterilization rate is affected by O 2 Ratio and CO 2 The proportions together affect. O is 2 The proportion has obvious influence on the sterilization rate of fresh wet noodles (p is less than 0.05), and O is selected from the response surface 2 The proportion ranges from 30 percent to 50 percent (volume fraction).
2. The response surface experimental design and results are as follows:
(1) response surface factor level design and results
According to the single-factor experiment result, the treatment voltage, the treatment time, the treatment frequency and the oxygen proportion are used as influencing factors, the sterilization rate is used as an index, a four-factor three-level response surface optimization experiment is designed, the levels of all factors are shown in an attached table 1, and the experiment result is shown in an attached table 2.
Attached table 1Box-Behnken design test factors and levels
Table 2 attached hereto, the combinations of the factors and the results
As can be seen from the attached Table 3, the regression equation is very significant (p is less than 0.0001), and the mismatching term is not significant (p is 0.7603 is more than 0.05), which indicates that the model is well fitted with the test; the relationship between the low-temperature plasma sterilization effect and each treatment factor can be effectively reflected. A. B and D have very obvious influence on the sterilization rate, AB and A 2 、B 2 、C 2 、D 2 The influence on the sterilization rate is obvious, and the influence of the factors on the sterilization rate of the fresh wet noodles is as follows in sequence: processing voltage > processing time > processing frequency > O 2 And (4) proportion. The analysis showed that the regression model had F of 200.62 and p of < 0.0001, because p is<0.01 shows that the model has obvious difference, and F values in the mismatching quadratic equation can be known as F7603, p 0.6710 and p>0.05 shows that the model has unobvious difference in mismatching, high fusion degree with a real experiment, small overall error and capability of carrying out optimization analysis on the experiment.
Attached Table 3 regression model analysis of variance
(2) Regression model building and significance analysis
Performing quadratic polynomial regression fitting analysis on the test data by using Design-Expert13.0 software to obtain a sterilization rate-independent variable regression equation: y ═ 80.83+11.28A +9.49B +4.34C +0.9900D +0.3675 AB-0.0450 AC-0.452 AD +0.8175BC +0.2000BD +0.1525 CD-10.19A 2 －6.50B 2 －2.21C 2 －5.71D 2 。
(3) Determination of optimal sterilization process conditions
The optimal processing conditions are 95kV of processing voltage, 112.422s of processing time, 113.245Hz of processing frequency and O as proved by Design-Expert13.0 software analysis 2 The proportion is 37.974%, and the sterilization rate under the condition reaches 87.59%. Considering the operability of the actual equipment, the voltage is adjusted to 95kV, the processing time is adjusted to 112.s, the processing frequency is adjusted to 113Hz, O 2 The proportion is 40%, the sterilization rate after correction is 88%, and the relative error is 0.4%, which shows that the model has high goodness of fit between the predicted value and the actual value, and the response surface optimization result is reliable.
The embodiments of the present invention have been described in detail. However, the present invention is not limited to the above-described embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.
Claims (6)
1. A bacteria reduction method for fresh and wet coarse cereal noodles is characterized by comprising the following steps:
(1) and packaging:
(11) putting a proper amount of processed fresh wet noodles into a preservation box;
(12) adjusting the volume ratio of the inflation gas in the modified atmosphere packaging machine as follows: 10-30% of nitrogen, 40% of oxygen and the balance of carbon dioxide gas;
(13) placing the preservation box filled with the fresh wet noodles in a sealing mould, and sealing after inflating to obtain an air-conditioned preservation box filled with the fresh wet noodles;
(2) and (3) sterilization:
placing the air-conditioning preservation box with the fresh wet noodles obtained in the step (1) between medium plates of an upper electrode and a lower electrode in a high-voltage electric field low-temperature plasma sterilizer for sterilization, wherein the sterilization parameters are as follows:
the plate-to-plate distance between the dielectric plates is 4cm, the processing voltage is 93-97kV, the processing time is 107-.
2. The method for reducing the bacteria of the coarse cereal fresh wet noodles as claimed in claim 1, wherein the weight of the fresh wet noodles added in the step (11) is 90-110g, preferably 100 g.
3. The bacteria-reducing method for the fresh and wet coarse cereal noodles as claimed in claim 1, wherein the preservation box in the step (11) is made of polypropylene.
4. The bacteria-reducing method for the fresh and wet coarse cereal noodles as claimed in claim 1, wherein the dimensions of the fresh keeping box in the step (11) are 19.5cm x 13.5cm x 4.0 cm.
5. The method for reducing bacteria of fresh and wet coarse cereal noodles as claimed in claim 1, wherein the material of the sealing film used for sealing in step (13) is PET/OPP with high gas barrier property.
6. The bacteria reducing method for the coarse cereal fresh wet noodles as claimed in claim 1, wherein in the step (2), the sterilization parameters are as follows: treatment voltage 95kV, treatment time 112s and treatment frequency 113 Hz.
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| CN116473183A (en) * | 2023-02-27 | 2023-07-25 | 淮阴工学院 | Bean paste sterilization and preservation method |
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