CN115226838A - Preparation method of instant wet noodles, product and application thereof - Google Patents
Preparation method of instant wet noodles, product and application thereof Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 169
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000004898 kneading Methods 0.000 claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 14
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- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
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- 238000007789 sealing Methods 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 19
- 238000002791 soaking Methods 0.000 claims description 18
- 238000005520 cutting process Methods 0.000 claims description 17
- 238000007598 dipping method Methods 0.000 claims description 16
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 159000000011 group IA salts Chemical class 0.000 claims description 14
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- 238000003825 pressing Methods 0.000 claims description 9
- 238000003490 calendering Methods 0.000 claims description 8
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 7
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- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
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- 238000004806 packaging method and process Methods 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 235000008446 instant noodles Nutrition 0.000 claims description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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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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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention provides a preparation method of instant wet noodles, a product and application thereof, belonging to the technical field of food processing, and the preparation method, the product and the application thereof comprise the following steps: s1: sterilization of flour: performing irradiation sterilization treatment on wheat flour; s2: kneading: mixing the sterilized raw material powder and saline water in a vacuum dough kneading machine to prepare dough, wherein the vacuum degree of the dough kneading machine is-0.06 to-0.08 MPa, and the dough kneading time is 15 to 20 min; s3: and (3) constant temperature and humidity ripening: wrapping the dough with a preservative film, standing and curing for 10 to 20 min in a constant-temperature constant-humidity proof box, and setting the curing temperature to be 20 to 30 ℃ and the humidity to be 65 to 75%; s4: continuous rolling: placing the aged dough into a noodle press, wherein the initial roller spacing is 3 to 4 mm. The preparation method of the instant wet noodles, the product and the application thereof have the advantages that the flour is subjected to sterilization before raw materials are subjected to irradiation treatment, the sterilization intensity is high, the sterilization effect is obvious, the content of microorganisms in the flour can be effectively reduced, and the product characteristics cannot be obviously changed.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant wet noodles, a product and application thereof.
Background
The noodles are taken as a traditional staple Food in many countries in Asia region, are popular with domestic and foreign consumer groups due to simple preparation, rich nutrition and convenient eating (see Food Chemistry, 122: 957-964, 2010). With the change of the current social life style and the acceleration of the life rhythm, the dietary structure and the consumption concept of people are greatly changed, and the dry products such as hot air dried noodles and fried instant noodles which previously occupy the leading market cannot meet the pursuit of consumers for green, healthy and convenient foods. More and more consumer groups tend to eat novel fresh-keeping wet noodles which are balanced in nutrition, smooth in taste, fresh in noodle flavor and convenient to eat.
The principle of the radiation treatment of Food is that orbital electrons are released by ionizing radiation to generate huge energy and fully destroy the DNA structure of microorganisms, and the destruction is irreversible, so that the aims of inhibiting the proliferation of microorganisms and completely killing germs are fulfilled (see Trends in Food Science and Technology, 2015, 44: 66-78, 2015). Meanwhile, the irradiated Food is also internationally and generally recognized as a safe and effective sterilization technology without heat effect, chemical residue and pollution, about 60 countries all over the world allow the production of the irradiated Food, and about 50 ten thousand metric tons of Food are irradiated every year, so that the safety of the irradiated Food is fully ensured (see Food chemistry, 285: 363-368, 2019). Whole wheat flour treated with low-dose irradiation is effective in prolonging its shelf life without significant change in nutritional and functional attributes (see International Journal of Food Science and Technology, 37: 163-168, 2002).
The fresh-keeping wet noodles are high in moisture content and rich in protein and carbohydrate, so that microorganisms are easy to grow and propagate in the environment, and the noodles are rotten and deteriorated. In order to effectively prolong the shelf life of fresh-keeping wet noodles, an organic acid soaking treatment method is usually adopted in industry, and the aim of prolonging the shelf life is fulfilled by reducing the pH value of a noodle matrix and inhibiting the proliferation of microorganisms. However, the regulation and control Technology causes the excessive sour taste of the noodles, and the residue of the sour taste is difficult to remove, so that the sensory quality of the product is reduced and the noodles are difficult to be accepted by consumers (see LWT-Food Science and Technology, 55: 176-182, 2014). Therefore, it is desired to provide a preservation method which can effectively prolong the shelf life of preserved wet noodles and does not damage the sensory quality of the noodles.
Disclosure of Invention
The invention aims to provide a preparation method of instant wet noodles, a product and application thereof, and aims to solve the problem of short shelf life of wet noodles in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of instant wet noodles comprises the following steps:
s1: sterilization of flour: performing irradiation sterilization treatment on wheat flour;
s2: kneading: mixing the sterilized raw material powder and saline water in a vacuum dough kneading machine to prepare dough, wherein the vacuum degree of the dough kneading machine is-0.06 to-0.08 MPa, and the dough kneading time is 15 to 20 min;
s3: and (3) constant temperature and humidity ripening: wrapping the dough with a preservative film, standing and curing for 10 to 20 min in a constant-temperature constant-humidity proof box, and setting the curing temperature to be 20 to 30 ℃ and the humidity to be 65 to 75%;
s4: continuous rolling: putting the cooked dough into a noodle press, wherein the initial roller distance is 3 to 4 mm, continuously reducing the roller distance of the noodle press after repeated pressing for one time, and continuously rolling for 3 to 4 times to obtain a dough sheet with the thickness of 1.3 to 1.4 mm;
s5: cutting into strips: cutting the dough sheet into strips in a noodle cutting machine, and adjusting the distance between the noodle cutting machines to obtain fresh noodles with the width of 0.9 to 1.2 mm and the length of 18 to 20 cm;
s6: boiling in water: boiling the noodles in boiling water for 3 to 4 min until no white core exists in the noodles, quickly taking out the noodles, and quickly washing the noodles in flowing sterile cold water for 30 to 40 s, wherein the temperature of the sterile cold water is kept below 20 ℃;
s7: alkaline salt solution impregnation: fully draining the surface moisture of the medium-cooked noodles in the step S6, and then soaking the medium-cooked noodles in alkaline salt solution;
s8: and (3) quantitative packaging: and (3) quickly taking out the soaked noodles, draining, sealing by using a freshness protection package, quantitatively subpackaging to obtain a freshness protection wet noodle finished product, and storing at room temperature.
In order to enable the preparation method of the instant wet noodles to achieve the sterilization effect, the irradiation dose used for the irradiation sterilization in the S1 is preferably 4-6 kGy.
In order to enable the preparation method of the instant wet noodles to achieve the effect of facilitating the production of salt water, the preferable method is that in the salt water in the S2, the adding amount of the salt is 0.5 to 2 percent of the weight of the flour, and the adding amount of the deionized water is 30 to 35 percent of the weight of the flour.
In order to enable the preparation method of the instant wet noodles to achieve the effect of facilitating the compounding of national standards, as a preferable choice of the invention, the alkaline salt solution used in S7 is a food-grade additive, specifically, a potassium carbonate solution or a sodium carbonate solution is adopted, the concentration is 7-9%, and the addition amount of the solution meets the GB2760-2014 standard.
In order to make the preparation method of the instant wet noodles achieve the effect of convenient impregnation, as a preferable preference of the invention, the specific impregnation parameters in S7 are as follows: the dipping time is 30 to 40 s, the dipping temperature is 20 to 25 ℃, the dipping times are 2 to 3, and the ratio of the dipping material to the dipping solution is 1:4 to 1:5.
in order to enable the preparation method of the instant wet noodles to achieve the effect of heat sealing, the invention is preferably that the material of the fresh-keeping bag in S8 is nylon and polypropylene, the bagging amount of each bag is 150-250 g, a sealing machine is used for quickly sealing the bag in a heat sealing manner, the heat sealing time is 1-2S, the heat sealing voltage is 1-2V, and the cooling time is 2-3S.
In order to enable the preparation method of the instant wet noodles to achieve the effect of convenient storage, the storage at room temperature in S8 is preferably carried out by storing the finished product of the fresh-keeping wet noodles in a constant-temperature constant-humidity incubator with the temperature of 20-25 ℃ and the humidity of 65-70%.
In order to enable the preparation method of the instant wet noodles to achieve the effect of facilitating sterilization, preferably, instruments used in the production process of the fresh-keeping wet noodles are sterilized by alcohol with the concentration of 70 to 75% or by ultraviolet irradiation for 30 to 60 min, and all the water is high-pressure sterilization cooling water.
Compared with the prior art, the invention has the beneficial effects that:
1. the preparation method of the instant wet noodles, the product and the application thereof have the advantages that the flour is subjected to irradiation treatment for sterilization before raw materials, the sterilization intensity is high, the sterilization effect is obvious, the microbial content in the flour can be effectively reduced, and the product characteristics can not be obviously changed.
2. The preparation method, the product and the application of the instant wet noodles have the advantages that the alkaline salt impregnation liquid used in the impregnation process of the fresh wet noodles can be recycled, the resources are saved, the problem that the sour taste of the fresh wet noodles is too heavy due to traditional acid pickling can be effectively solved, the appearance of the fresh wet noodles produced by the method is uniform and bright yellow, the noodles are endowed with elasticity, chewiness and refreshing, the edible quality of the fresh cooked noodles is completely kept, and the fresh wet noodles are endowed with a unique alkaline flavor.
3. The preparation method, the product and the application of the instant wet noodles combine the flour irradiation treatment with the alkaline salt soaking technology, so that the quality guarantee period of the fresh-keeping wet noodles is obviously prolonged, the noodles still have a superior fresh-keeping effect under the condition of normal-temperature storage, the quality is maintained stably, compared with cold-chain transportation, the production and transportation cost is favorably reduced, and the instant wet noodles have great market popularization value.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a schematic view of a wet noodle manufacturing process according to the present invention;
FIG. 2 is a graph showing the change in the total number of colonies during the storage at a normal temperature on a wet surface in the present invention;
fig. 3 is a sensory evaluation chart of the wet noodles in the present invention during storage at normal temperature.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Examples
Referring to fig. 1-3, the present invention provides the following technical solutions: a preparation method of instant wet noodles, a product and application thereof comprise the following steps:
s1: and (3) flour sterilization: performing irradiation sterilization treatment on wheat flour;
s2: kneading: mixing the sterilized raw material powder and saline water in a vacuum dough kneading machine to prepare dough, wherein the vacuum degree of the dough kneading machine is-0.06 to-0.08 MPa, and the dough kneading time is 15 to 20 min;
s3: and (3) constant temperature and humidity ripening: wrapping the dough with a preservative film, standing and curing for 10 to 20 min in a constant-temperature constant-humidity fermenting box, and setting the curing temperature to be 20 to 30 ℃ and the humidity to be 65 to 75%;
s4: continuous rolling: placing the cooked dough into a noodle press, wherein the initial roller distance is 3 to 4 mm, continuously reducing the roller distance of the noodle press after one-time re-pressing, and continuously calendering for 3 to 4 times to obtain a dough sheet with the thickness of 1.3 to 1.4 mm;
s5: cutting into strips: cutting the dough sheet into strips in a noodle cutting machine, and adjusting the distance between the noodle cutting machines to obtain fresh noodles with the width of 0.9 to 1.2 mm and the length of 18 to 20 cm;
s6: boiling in water: boiling the noodles in boiling water for 3 to 4 min until no white core exists in the noodles, quickly taking out the noodles, and quickly washing the noodles in flowing sterile cold water for 30 to 40 seconds, wherein the temperature of the sterile cold water is kept below 20 ℃;
s7: alkaline salt solution impregnation: fully draining the surface moisture of the medium-cooked noodles in the step S6, and then soaking the medium-cooked noodles in alkaline salt solution;
s8: and (4) quantitative packaging: and (4) quickly taking out the soaked noodles, draining, sealing by using a freshness protection package, quantitatively subpackaging to obtain a freshness protection wet noodle finished product, and storing at room temperature.
In the specific embodiment of the invention, the flour is sterilized before being subjected to irradiation treatment, the sterilization intensity is high, the sterilization effect is obvious, the microbial content in the flour can be effectively reduced, the product characteristics can not be obviously changed, the alkaline salt impregnation liquid used in the impregnation process of the fresh wet noodles can be recycled, the resources are saved, and the problem that the sour taste of the fresh wet noodles is too heavy due to the traditional acid impregnation can be effectively solved.
Specifically, the irradiation dose used for the irradiation sterilization in S1 is 4 to 6 kGy.
Specifically, in the saline solution in S2, the addition amount of the saline is 0.5-2% of the weight of the flour, and the addition amount of the deionized water is 30-35% of the weight of the flour.
Specifically, the alkaline salt solution used in S7 is a food-grade additive, and specifically, a potassium carbonate solution or a sodium carbonate solution is adopted, the concentration is 7-9%, and the addition amount of the solution meets the GB2760-2014 standard.
Specifically, the specific impregnation parameters in S7 are: the dipping time is 30 to 40 s, the dipping temperature is 20 to 25 ℃, the dipping times are 2 to 3, and the ratio of the dipping material to the dipping solution is 1:4 to 1:5.
specifically, in S8, the fresh-keeping bag is made of nylon and polypropylene, the bagging amount of each bag is 150 to 250 g, the bag is sealed by a sealing machine in a quick heat sealing mode, the heat sealing time is 1 to 2S, the heat sealing voltage is 1 to 2V, and the cooling time is 2 to 3S.
Specifically, the storage at room temperature in S8 is to store the finished product of the fresh-keeping wet noodles in a constant-temperature and constant-humidity incubator with the temperature of 20-25 ℃ and the humidity of 65-70%.
Specifically, instruments used in the process of making the fresh-keeping wet noodles are sterilized by alcohol with the concentration of 70 to 75% or by ultraviolet irradiation for 30 to 60 min, and the used water is autoclaved cooling water.
The technical solution of the present invention will be described in further detail with reference to specific examples and comparative examples. The following examples are illustrative only, not limiting, and are not intended to limit the scope of the invention.
The examples and comparative examples of the present invention employ the following test methods:
total number of fresh-keeping wet-surface colonies: refer to GB/T4789.2-2016.
The sensory evaluation method of the preserved wet noodles comprises the following steps: and (3) reheating the fresh-keeping wet noodles for 20 seconds by using a quantitative description analysis method, filtering the water, and repeatedly washing the noodles by using boiling water, so that the noodles can be eaten. The seven indexes of color, elasticity, smoothness, palatability, viscosity, taste and overall acceptability of the fresh-keeping wet noodles are graded.
1: 100 g of wheat flour is weighed and subjected to radiation sterilization treatment, and the radiation dose is 4 kGy. Mixing the sterilized raw material powder and saline water in a vacuum dough kneading machine, kneading into dough, wherein the preparation of the saline water needs to weigh 1.5 g of edible salt, weigh 34 ml of distilled water, and fully dissolve, the vacuum degree of the dough kneading machine is-0.07 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity proof box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between initial rollers is 3.5 mm, continuously reducing the distance between rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.3 mm, and cutting to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling noodles in boiling water for 3.5 min until no white core exists in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining off water, soaking the noodles in 7% potassium carbonate solution for 35 s for 3 times at 25 ℃, wherein the soaking ratio of the noodles to the soaking solution is 1: and 4, draining, namely subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, and the bags are quickly sealed by a sealing machine in a heat sealing mode, wherein the heat sealing time is 2 s, the heat sealing voltage is 1V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator at the temperature of 25 +/-1 ℃ and the humidity of 70%.
2: 100 g of wheat flour is weighed and subjected to radiation sterilization treatment, and the radiation dose is 5 kGy. Mixing the sterilized raw material powder with saline water in a vacuum dough kneading machine, kneading into dough, wherein the preparation of the saline water needs to weigh 1.5 g of edible salt, weigh 34 ml of distilled water for full dissolution, the vacuum degree of the dough kneading machine is-0.08 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity proof box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between the initial rollers is 4.0 mm, continuously reducing the distance between the rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.4 mm, and cutting the dough sheet to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling noodles in boiling water for 3.5 min until no white core is left in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining off water, soaking the noodles in 9% potassium carbonate solution for 35 s for 3 times at 25 ℃, wherein the soaking ratio of the noodles to the soaking solution is 1: and 4, draining, namely subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, and the bags are quickly sealed by a sealing machine in a heat sealing way, wherein the heat sealing time is 1 s, the heat sealing voltage is 2V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator with the temperature of 25 +/-1 ℃ and the humidity of 70%.
3: 100 g of wheat flour is weighed and subjected to radiation sterilization treatment, and the radiation dose is 4 kGy. Mixing the sterilized raw material powder with saline water in a vacuum dough kneading machine to obtain dough, wherein the preparation of the saline water needs to weigh 1.5 g of edible salt, weigh 34 ml of distilled water for full dissolution, the vacuum degree of the dough kneading machine is-0.07 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity proof box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between initial rollers is 3.5 mm, continuously reducing the distance between rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.3 mm, and cutting to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling noodles in boiling water for 3.5 min until no white core exists in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining off water, soaking the noodles in 7% sodium carbonate solution for 35 s at 25 deg.C for 3 times, wherein the soaking ratio of the noodles to the soaking solution is 1: and 4, draining, namely subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, and the bags are quickly sealed by a sealing machine in a heat sealing mode, wherein the heat sealing time is 2 s, the heat sealing voltage is 1V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator at the temperature of 25 +/-1 ℃ and the humidity of 70%.
4: 100 g of wheat flour is weighed and subjected to radiation sterilization treatment, and the radiation dose is 5 kGy. Mixing the sterilized raw material powder with saline water in a vacuum dough kneading machine, kneading into dough, wherein the preparation of the saline water needs to weigh 1.5 g of edible salt, weigh 34 ml of distilled water for full dissolution, the vacuum degree of the dough kneading machine is-0.08 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity fermenting box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between the initial rollers is 3.5 mm, continuously reducing the distance between the rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.4 mm, and cutting the dough to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling noodles in boiling water for 3.5 min until no white core exists in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining off water, soaking the noodles in 9% sodium carbonate solution for 35 s at 25 deg.C for 3 times, wherein the soaking ratio of the noodles to the soaking solution is 1: and 4, draining, namely subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, and the bags are quickly sealed by a sealing machine in a heat sealing mode, wherein the heat sealing time is 1 s, the heat sealing voltage is 2V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator with the temperature of 25 +/-1 ℃ and the humidity of 70%.
Comparative example 1: weighing 100 g of wheat flour and saline water, mixing and kneading in a vacuum dough kneading machine to obtain dough, wherein the preparation of the saline water comprises weighing 1.5 g of edible salt, weighing 34 ml of distilled water, and fully dissolving, the vacuum degree of the dough kneading machine is-0.07 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity proof box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between initial rollers is 3.5 mm, continuously reducing the distance between rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.3 mm, and cutting to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling the noodles in boiling water for 3.5 min until no white core is left in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining, subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, quickly sealing by a sealing machine, the heat sealing time is 2 s, the heat sealing voltage is 1V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator at the temperature of 25 +/-1 ℃ and the humidity of 70%.
Comparative example 2: 100 g of wheat flour is weighed and subjected to radiation sterilization treatment, and the radiation dose is 4 kGy. Mixing the sterilized raw material powder with saline water in a vacuum dough kneading machine to obtain dough, wherein the preparation of the saline water needs to weigh 1.5 g of edible salt, weigh 34 ml of distilled water for full dissolution, the vacuum degree of the dough kneading machine is-0.07 MPa, and the dough kneading time is 15 min. Wrapping the dough with preservative film, standing in a constant temperature and humidity proof box, and aging for 20 min. Placing the cooked dough into a noodle press, wherein the distance between initial rollers is 3.5 mm, continuously reducing the distance between rollers of the noodle press after one-time re-pressing, continuously calendering for 3 times to obtain a dough sheet with the thickness of 1.3 mm, and cutting to obtain noodles with the length of about 20.0 cm and the width of 1.0 mm; boiling the noodles in boiling water for 3.5 min until no white core is left in the noodles, taking out, quickly washing in flowing sterile cold water for 35 s, draining, subpackaging all samples in freshness protection bags, wherein the bagging amount of each bag is 250 g, quickly sealing by a sealing machine, the heat sealing time is 1 s, the heat sealing voltage is 2V, and the cooling time is 2 s. And (3) storing the fresh-keeping wet noodle finished product in a constant-temperature constant-humidity incubator with the temperature of 25 +/-1 ℃ and the humidity of 70%.
Experimental part:
the total number of colonies and sensory evaluation during storage of the fresh-keeping wet noodles prepared in the examples and comparative examples of the present invention are shown in FIGS. 2 and 3.
As shown in figure 2, the total number of bacterial colonies of the fresh-keeping wet noodles during normal-temperature storage gradually increases along with the extension of the storage time, the microorganisms of the noodles in the comparative example 1 are rapidly proliferated, the bacterial colony detection threshold value is reached already when the storage time is 12 hours, namely, the cooked noodles without any treatment can be stored for only 12 hours, the shelf life of the cooked noodles made of the flour subjected to radiation sterilization treatment is 6 days, and the experimental group combining the flour radiation treatment and the alkaline salt soaking technology has the advantages that the total number of the initial bacterial colonies is lower than that of the comparative example, the growth of the microorganisms can be effectively inhibited, and the shelf life of the fresh-keeping wet noodles is prolonged to 10 days, so the fresh-keeping wet noodles prepared by the synergistic treatment method have excellent fresh-keeping effect.
As shown in figure 3, the sensory score of the fresh-keeping wet noodles is gradually reduced along with the prolonging of the storage time during the normal-temperature storage period, compared with the comparative example 1, the sensory score of the cooked noodles made of the flour treated by irradiation sterilization has no great change, the acceptability of evaluators to the fresh-keeping wet noodles is higher, the sensory quality of the noodles can not be obviously damaged by visible irradiation treatment, the sensory score of the experimental example is still higher when the noodles are stored for 10 days, the appearance of the noodles is uniform, bright yellow, rich in elasticity and chewy and refreshing, the eating quality of the fresh-keeping cooked noodles is completely kept, and the unique alkaline flavor of the fresh-keeping wet noodles is endowed, so the sensory quality of the fresh-keeping wet noodles made by adopting the synergistic treatment method of the invention is higher.
In conclusion, the invention provides a preparation method of instant wet noodles, a product and application thereof, wherein a raw material powder irradiation sterilization and alkaline salt solution impregnation combined preservation technology is adopted, the sterilization is thorough, the shelf life is effectively prolonged, and simultaneously the problem of excessive sour taste caused by organic acid residue in the preparation process of the traditional preserved wet noodles is solved.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of instant wet noodles comprises the following steps:
s1: sterilization of flour: performing irradiation sterilization treatment on wheat flour;
s2: kneading: mixing and kneading the sterilized raw material powder and salt water in a vacuum dough kneading machine to prepare dough, wherein the vacuum degree of the dough kneading machine is minus 0.06 to minus 0.08 MPa, and the dough kneading time is 15 to 20 min;
s3: and (3) constant temperature and humidity ripening: wrapping the dough with a preservative film, standing and curing for 10 to 20 min in a constant-temperature constant-humidity proof box, and setting the curing temperature to be 20 to 30 ℃ and the humidity to be 65 to 75%;
s4: continuous rolling: placing the cooked dough into a noodle press, wherein the initial roller distance is 3 to 4 mm, continuously reducing the roller distance of the noodle press after one-time re-pressing, and continuously calendering for 3 to 4 times to obtain a dough sheet with the thickness of 1.3 to 1.4 mm;
s5: slitting: cutting the dough sheet into strips in a noodle cutting machine, and adjusting the distance between the noodle cutting machines to obtain fresh noodles with the width of 0.9 to 1.2 mm and the length of 18 to 20 cm;
s6: boiling in water: boiling the noodles in boiling water for 3 to 4 min until no white core exists in the noodles, quickly taking out the noodles, and quickly washing the noodles in flowing sterile cold water for 30 to 40 s, wherein the temperature of the sterile cold water is kept below 20 ℃;
s7: alkaline salt solution impregnation: fully draining the surface moisture of the medium-cooked noodles in the step S6, and then soaking the medium-cooked noodles in alkaline salt solution;
s8: and (4) quantitative packaging: and (4) quickly taking out the soaked noodles, draining, sealing by using a freshness protection package, quantitatively subpackaging to obtain a freshness protection wet noodle finished product, and storing at room temperature.
2. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: the irradiation dose used for the irradiation sterilization in the S1 is 4-6 kGy.
3. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: in the salt solution in the S2, the adding amount of the salt is 0.5-2% of the weight of the flour, and the adding amount of the deionized water is 30-35% of the weight of the flour.
4. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: the alkaline salt solution used in the S7 is a food grade additive, and specifically adopts a potassium carbonate solution or a sodium carbonate solution, the concentration of the potassium carbonate solution or the sodium carbonate solution is 7-9%, and the addition amount of the potassium carbonate solution or the sodium carbonate solution meets the GB2760-2014 standard.
5. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: the specific dipping parameters in the S7 are as follows: the dipping time is 30 to 40 s, the dipping temperature is 20 to 25 ℃, the dipping times are 2 to 3, and the ratio of a dipping material to a dipping solution is 1:4 to 1:5.
6. the method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: the material of the fresh-keeping bag in the S8 is nylon and polypropylene, the bagging amount of each bag is 150 to 250 g, the bag is sealed by a sealing machine in a quick heat sealing mode, the heat sealing time is 1 to 2S, the heat sealing voltage is 1 to 2V, and the cooling time is 2 to 3S.
7. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: and the step 8 of storing at room temperature is to store the finished fresh-keeping wet noodles in a constant-temperature and constant-humidity incubator with the temperature of 20 to 25 ℃ and the humidity of 65 to 70 percent.
8. The method for preparing instant wet noodles according to claim 1, wherein the method comprises the following steps: instruments used in the process of making the fresh-keeping wet noodles are sterilized by alcohol with the concentration of 70-75% or by ultraviolet irradiation for 30-60 min, and the used water is autoclaved cooling water.
9. Wet noodles prepared by the process for preparing instant wet noodles according to claims 1-8.
10. Use of wet noodles prepared by a method of preparing instant wet noodles according to claims 1-9 in an instant noodle product.
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