CN115500456B - Processing and preservation methods of wide wet and wet noodles and their applications - Google Patents

Abstract

The invention discloses a processing and fresh-keeping method of a wide-strip type raw wet noodle and application thereof. Compared with the prior art, the invention has the following advantages: (1) Solves the problems of thick alcohol taste and heavy alkali taste of the conventional fresh-keeping raw wet noodles; (2) Solves the problem of foaming of the surface of the boiled wide-strip raw wet noodles, and the surface of the noodles is smooth; (3) The fresh-keeping effect is far better than that of the conventional fresh-keeping method, and the fresh-keeping agent can be stored for more than two months at 36-37 ℃; (4) The preservative and the salt are not introduced, the requirements of preserving and quality guaranteeing of the wide-strip raw wet noodles are met only through a low-content acidity regulator combined short-time high-temperature sterilization process, and zero addition of the preservative and the salt is realized; (5) The additive and the addition amount thereof are all within the national standard allowable range, and the additive has practical production application value.

Description

Processing and preservation methods of wide wet and wet noodles and their applications

Technical field

The invention belongs to the technical field of food processing and relates to a method for solving the problem of bubbling during preservation and cooking of raw and wet noodles, specifically a method for processing and preserving wide wet and wet noodles and its application.

Background technique

Due to the high moisture content and high water activity of raw wet noodles, they are easily spoiled and have a short shelf life. At present, conventional wet and wet noodle processing and preservation methods are mainly used in the processing and preservation of thin wet and wet noodles, and these methods will cause the product to emit a strong alcoholic and alkaline smell, reducing the food quality of the product. In addition, this method will When this method is applied to wide strips of wet noodles, in addition to the above problems, it will also cause serious and undesirable bubbling of the noodles during the cooking process. This seriously bad sensory quality is strongly rejected by consumers. In addition, the method has a short shelf life and is difficult to meet the needs of commodity circulation. Therefore, solving the problem of cooking and bubbling of wide wet noodles and ensuring the shelf life and quality of wet noodles have become the key to the industrial production of wet noodles. It is also a bottleneck problem that needs to be solved urgently in the noodle processing industry.

At present, there are no research reports on relevant solutions to the cooking bubbling phenomenon of wide wet noodles. Preservation methods for raw and wet noodles are mainly limited to alcohol preservation, compound additive preservation, ozone water sterilization, dehydration and drying sterilization, active packaging, low-temperature storage, etc. These methods have the following shortcomings: (1) The product will have obvious bad sensory odor and color (such as strong alcoholic, alkaline smell or severe browning) and are rejected by consumers; (2) causing severe cooking bubbling of wide wet noodles, and the apparent quality cannot meet consumer requirements; (3) for extended A large number of additives are often added to products during their shelf life. They contain high salt content, many synthetic additives, and contain preservatives, which violates the concept of healthy and green consumption; (4) cross-contamination is prone to occur during the processing process, and product stability is insufficient; (5) ) In the preservation methods provided by some patents, the amount of additives added far exceeds the national standard limit standard, that is, it cannot be directly applied to actual production and has insufficient application value; (6) The products produced still have a short shelf life at room temperature, and low-temperature storage can The current situation of high consumption.

The patent number 201010512639. It is compounded with ester and 5-7.5% edible alkali, so that the shelf life of the product at room temperature can reach more than 3 months. Among the preservatives of this method, glyceryl monocaprylate is a preservative, which does not meet the public's consumer demand for "zero addition" of preservatives; in addition, the amount of sorbitol added far exceeds the national limit; the amount of alcohol and edible alkali added Too much will bring an unpleasant strong alcoholic and alkaline taste to the noodles; more importantly, this preservation method is not suitable for the actual production of wide strips of raw wet noodles. Alcohol and high content of food Alkali will cause severe cooking blistering in wide wet noodles.

The patent number 201010215514.0 discloses a method of preserving fresh noodles. This invention inhibits the growth and reproduction of microorganisms by adding a compound preservative to reduce the water activity of noodles, and combines it with a high-temperature short-time dehydration process (100-120°C, 3-8 minutes) to kill some microorganisms and reduce the moisture content of noodles to 20-30%. Then, packaging materials with low air permeability are used to package the product and a built-in deoxidizer is used to ensure that the normal temperature storage period of the wet noodles can reach 60 days or more. Among them, the compound preservative includes 1 to 5% salt, 0 to 3% glycerol, 0 to 0.8% compound phosphate, 0 to 3% sorbitol, and 0 to 2% propylene glycol. This method contains many artificial additives and high salt content. High-salt diet can cause many health problems, such as obesity, high blood pressure, diabetes, gastritis, etc.

The patent number 201510393515.7 discloses a preservative for wet noodles. The preservative includes 1 to 25% sodium lactate, 0.5 to 15% fumaric acid, 1 to 16% propylene glycol, and 0.5 to 3% salt, so that the raw and wet noodles can be stored for 90 to 108 hours under 28°C storage conditions. The shelf life of the raw and wet noodle products produced by this preservation method is extremely short and cannot meet the actual producers' demand for long shelf life of the product.

Contents of the invention

Technical problem solved: In order to overcome the shortcomings of the existing technology, long shelf life can be obtained by changing the processing technology, sterilization technology and adding a small amount of additives and gluten-enhancing substances without adding existing conventional preservatives such as alcohol, edible alkali, salt, etc. of wet and wet noodles, and at the same time reduce or eliminate the phenomenon of cooking and bubbling of wide-strip wet and wet noodles; in view of this, the present invention provides a processing and preservation method of wide-strip wet and wet noodles and their application.

The design idea of the method of the present invention is that in conventional preservation methods, the rolling of dough sheets is usually a composite rolling method. During the research process of the present invention, it was found that in conventional preservation methods, alcohol is the main cause of cooking blistering in wide wet noodles, and edible alkali is the secondary cause of cooking blistering in wide wet noodles. In addition, it was found that the rolling method can significantly affect the cooking bubbling phenomenon of wide wet noodles.

During the research process of the present invention, it was found that only single-layer calendering can solve the cooking bubbling phenomenon of wide wet noodles caused by edible alkali, and can also alleviate the cooking bubbling of wide wet noodles caused by alcohol to a large extent. However, high alcohol content will still cause obvious foaming phenomenon, while low alcohol content cannot meet the preservation needs of raw and wet noodles. After removing the main preservative (alcohol) that causes cooking blistering in wide wet noodles, the shelf life of the noodles at room temperature is extremely short. Experimental results show that after the alcohol is removed, the shelf life of the noodles at room temperature is drastically shortened from more than 30 days to less than 10 days. That is, the raw wet noodles after the alcohol is removed will go rancid after being stored at room temperature for less than 10 days, and the surface of the noodles will appear visible to the naked eye. of mildew.

During the research process of the present invention, it was found that the sterilization process can cause cooking and bubbling of wide-strip wet noodles obtained under single-layer calendering conditions. The results show that under the same sterilization process conditions, compared with edible alkali, acidic additives cause wide-strip noodles. The degree of cooking bubbling in wet noodles is relatively slight.

During the research process of the present invention, it was found that adding protein powder can improve the cooking bubbling phenomenon of wide-strip wet noodles.

During the research process of the present invention, it was found that under single-layer calendering conditions, appropriately increasing the calendering ratio can reduce the cooking bubbling phenomenon of wide wet noodles to a certain extent.

In view of this, the present invention solves the problem of cooking and bubbling of wide wet noodles through the selection of additives, the addition of protein powder, and the optimization of the calendering method; the antibacterial effect of the acidity regulator is screened, and a thermal sterilization process is adopted , to meet the demand for freshness and quality preservation of raw and wet noodles. In short, through the comprehensive effects of additives, gluten-enhancing substances, calendering methods, and sterilization processes, wet noodles with better apparent quality and better preservation effects than conventional preservation can be obtained.

Technical solution: a method for processing and preserving wide wet and wet noodles. The method includes the following steps:

(1) Mix wheat flour and auxiliary materials evenly according to the mass ratio of 100:5 to 20, add acidity regulator solution, the mass ratio of wheat flour to acidity regulator solution is 100:32 to 36, mix and stir in a dough mixer to prepare noodles Flocc; wherein, the auxiliary material is at least one of protein powder, cereal powder, fruit and vegetable powder or starch, and the acidity regulator is at least one of phosphoric acid, fumaric acid, and monosodium fumarate;

(2) The flour wadding obtained in step (1) is matured, then rolled into noodle strips, and cut into strips to obtain fresh noodles; wherein, the rolling method is single-layer rolling, the number of rolling times is 6 to 10 times, and the rolling ratio is 40 ~70%;

(3) dehydrating and drying the fresh noodles obtained in step (2);

(4) Slow-suspend the noodles obtained in step (3), and then seal and package them;

(5) Pasteurize or high-temperature sterilize the packaged noodle product obtained in step (4) to obtain wide wet noodles.

Preferably, the auxiliary material in step (1) is protein powder, and its addition amount is 5 to 10% of the mass of wheat flour.

Preferably, the addition amounts of fumaric acid, monosodium fumarate, and phosphoric acid in step (1) range from 0 to 0.06%, 0 to 0.4%, and 0 to 0.3% respectively, and the percentages are based on the mass of wheat flour.

Preferably, the width of the fresh noodles obtained by cutting into strips in step (2) is 3 to 30 mm.

Preferably, the moisture content of the noodles is controlled to be 20-27% during the dehydration and drying process in step (3).

Preferably, the material of the sealed packaging in step (4) is acid-resistant NY/PE or high-temperature resistant PET/NY/CPP material.

Preferably, the pasteurization conditions described in step (5) are 88-98°C, 10-30 minutes; the high-temperature sterilization conditions are 118-130°C, 5-20 minutes.

The wide wet noodles prepared by any of the above methods.

The application of any of the above methods in reducing or eliminating the cooking bubbling phenomenon of wide wet and wet noodles.

Application of any of the above methods in extending the shelf life of wide wet noodles.

Technical principle of the present invention: The main reason for the cooking blistering of wide wet noodles is that the processing technology, additives and other factors prevent the noodles from forming a continuous, complete and strong network structure inside the noodles. During the cooking process, the gluten network The gas molecules trapped in the structure are difficult to escape, and violent movement causes the gluten network structure to break, resulting in bubbling. (1) During the composite rolling process, more air will be involved between the dough sheets, hindering the bonding between the dough sheets. During the cooking process, the gas molecules trapped by the noodle gluten network structure are difficult to Escape, violent movement occurs, the gluten network structure is broken, and blistering occurs. Therefore, single-layer calendering is used to prevent more gas molecules from being wrapped between the surface layers. (2) Under sterilization conditions, acidic additives are less likely to cause cooking blistering in wide wet noodles than edible alkali. (3) Adjust the pH of the noodles to inhibit the growth and reproduction of bacteria, and use a thermal sterilization process to kill microorganisms and destroy their spores or spores, making it difficult for microorganisms to grow and reproduce, thereby extending the shelf life of wet noodles.

Beneficial effects:

(1) The processing technology and preservation method of the present invention replace the conventional preservation method (mainly alcohol preservation), and solve the problems of "strong alcohol flavor" and "heavy alkaline flavor" of conventional fresh-preserved raw and wet noodles;

(2) The present invention solves the problem of cooking and bubbling of wide wet noodles through processing technology, and the surface of the noodles is very smooth in comparison;

(3) It ensures that the wide strips of raw and wet noodles can be stored for more than two months under storage conditions of 36-37°C, making the preservation effect far better than that of conventional preservation methods;

(4) The product of the present invention does not introduce preservatives and salt. It only uses a low-content acidity regulator combined with a short-term high-temperature sterilization process to meet the demand for freshness and quality preservation of wide wet noodles, achieving "zero addition of preservatives and salt" ”, catering to the current trend of healthy eating.

(5) The additives used in the product of the present invention and their addition amounts are within the allowable range of the national standard and have practical production and application value.

Description of the drawings

Figure 1 shows the effects of Comparative Example 2-1 (left) and Comparative Example 2-2 (right) on the cooking quality of raw and wet noodles in conventional preservation;

Figure 2 shows the effects of Example 5-1 (left) and Example 5-2 (right) on the cooking quality of wet and raw noodles in the present invention;

Figure 3 shows the change curve of the total number of colonies with storage time of pasteurized wet noodles stored at 36-37°C;

Figure 4 shows the change curve of the total number of bacterial colonies with storage time under the storage conditions of 36-37°C for high-temperature sterilized wet noodles;

Detailed ways

The following examples further illustrate the content of the present invention, but should not be understood as limiting the present invention. Without departing from the spirit and essence of the present invention, any modifications and substitutions made to the method, steps or conditions of the present invention shall fall within the scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art.

The following test methods are used in the examples and comparative examples of the present invention.

According to the total area of noodles bubbling after cooking, the blistering situation of noodles is divided into five levels: "very serious", "severe", "average", "slight" and "no blistering".

Determination method of moisture content of noodles: refer to GB/T 5009.3-2016.

Method for measuring the hardness, stickiness and elasticity of noodles: Take 7 wide wet noodles and put them into 600mL boiling water and boil them until the optimal cooking time. Take them out and rinse them with deionized water for 30 seconds. Use absorbent paper to absorb the excess water on the surface. Measured on a physical property analyzer; probe: P36R; mode: TPA; compression ratio: 50%; test speed 1mm/s; induction force Auto 5g; for each measurement, take 2 noodles and lay them in parallel on the stage, and compress them twice. The time interval between is 1s.

Measuring method of sensory score: using quantitative descriptive analysis method. The wide wet and wet noodles were evaluated on six indicators: color, surface condition, stickiness, palatability, toughness and taste. (Scoring criteria: Color: The color of the noodles is bright white, 10 to 6 points; the general color is 6 to 3 points; the color is darker, and the color difference is 3 to 0 points. Appearance: smooth surface, tight structure, 15 to 10 Score: generally 10 to 5 points; rough surface, swelling, blistering, cracking, severe deformation, 5 to 0 points. Stickiness: when chewing, the noodles are refreshing and not sticky to the teeth, 20 to 15 points; relatively refreshing, slightly sticky to the teeth, 15 to 8 Score: 8 to 0 points for unpleasant taste and sticky teeth. Palatability (softness and hardness): When chewing, the strength of teeth to break the noodles is moderate, 25 to 16 points; slightly hard or soft, 16 to 8 points; too hard or too soft 8 to 0 points. Toughness: When chewing, the noodles are elastic and chewy, 20 to 14 points; the bite is average, 14 to 7 points; the bite is poor, and the elasticity is insufficient, 7 to 0 points. Taste: When tasting, the noodles are full of wheat flavor. , sweet aftertaste, 10 to 7 points; no obvious taste, no bitterness, astringency, or peculiar smell, 7 to 3 points; slightly sour, with a bitter aftertaste, 3 to 0 points.)

Method for measuring the pH of noodles: Weigh 10g of the sample into a beaker, add 90mL of deionized water, stir on a magnetic stirrer for 15 minutes, let it stand, and measure the pH value with a pH meter.

Storage test: Store the samples in a constant temperature incubator at 36 to 37°C with a humidity of 40 to 65%.

Method for determining the total number of colonies: refer to GB/T 4789.2-2010.

1. Study on the cooking and bubbling phenomenon of wide wet and wet noodles

Comparative example 1

The preparation method of raw and wet noodles includes the following steps:

(1) Weigh the flour, add the formula solution, mix and stir in a dough mixer to prepare dough;

(2) The dough obtained in step (1) is proofed and matured, then rolled into noodle strips, and cut into strips to obtain fresh noodles;

(3) Moderately dehydrate and dry the fresh noodles obtained in step (2);

(4) Slow-suspend the noodles obtained in step (3), and then seal and package them;

In Comparative Example 1, the formula solution described in step (1) is a mixed solution of the formula and distilled water.

In Comparative Example 1, the calendering process described in step (2) is first composite calendering 4 times, and then continuous single-layer calendering 4 to 6 times, with a calendering ratio of 20 to 50%.

In Comparative Example 1, the width of the fresh noodles obtained in step (2) was 10 mm.

In Comparative Example 1, in the dehydration and drying described in step (3), the moisture content was controlled to be 20-23.5%.

Comparative Example 1-1: The formula is alcohol 5.9%; sodium carbonate 0.24%; potassium carbonate 0.12%; propylene glycol 0.15%; sorbitol 4%; disodium hydrogen phosphate 0.1%; sodium tripolyphosphate 0.4%; edible salt 1.8% ;Sodium lactate 0.24%.

Comparative Example 1-2: The formula is 1 to 5% alcohol.

Comparative Example 1-3: The formula is one of sodium carbonate and potassium carbonate, and the addition amount is 0.3 to 0.4%.

Comparative Example 1-4: The formula is 0~0.15% propylene glycol, 0~4% sorbitol, 0~0.5% disodium hydrogen phosphate, 0~0.5% sodium tripolyphosphate, 0~1.8% edible salt, 0~0.24 % sodium lactate.

In Comparative Examples 1-1, 1-2, and 1-4, the volume fractions of alcohol and sorbitol described in step (1) are 75% and 70% respectively.

Example 1

Referring to Comparative Example 1, the difference lies in the change in the formula in step (1).

Referring to Comparative Example 1, the difference is that the rolling process in step (2) is only single-layer rolling, the number of rolling times is 6 to 10 times, and the rolling ratio is 40 to 70%.

Example 1-1: The formula is the same as Comparative Example 1-2.

Example 1-2: The formula is the same as Comparative Example 1-3.

Table 1

Foaming Comparative example 1-1 very serious Comparative Example 1-2 very serious Comparative Example 1-3 serious Comparative Examples 1-4 Mild or no blistering Example 1-1 Fair or slight Example 1-2 No foaming

The following results can be drawn from Table 1:

(1) In conventional preservation, alcohol is the main cause of cooking blistering in wide wet noodles, and edible alkali is the secondary cause of cooking blistering in wide wet noodles.

(2) From the comparison between Comparative Example 1-2 and Example 1-1, it can be seen that single-layer calendering can largely alleviate the cooking bubbling phenomenon of wide wet noodles caused by alcohol, but high content The alcohol will still cause noticeable foaming.

(3) From the comparison between Comparative Example 1-3 and Example 1-2, it can be seen that single-layer calendering can solve the cooking blistering phenomenon of wide wet noodles caused by edible alkali.

Example 2

Referring to Example 1, the difference is that the formula changes in step (1).

Example 2-1: The formula is 0.06% fumaric acid.

Example 2-2: The formula is 0.4% monosodium fumarate.

Example 2-3: The formula is 0.3% phosphoric acid.

Table 2

Foaming Example 2-1 No foaming Example 2-2 No foaming Example 2-3 No foaming

It can be seen from Example 2 that under the condition of single-layer calendering, the addition of fumaric acid, monosodium fumarate, and phosphoric acid will not cause cooking bubbling of wide wet noodles.

Example 3

Referring to Example 1, the difference is that the formula changes in step (1);

Referring to Example 1, the difference lies in the addition of step (5), that is, sterilizing the packaged wet noodles;

Referring to Example 1, the difference is that the width of the fresh noodles obtained in step (2) may change.

Example 3-1:

There is no formula in step (1) and no additives are added;

The sterilization conditions in step (5) are 118°C and 5 minutes.

Example 3-2: The only difference from Example 3-1 is that the formula in step (1) is 0.3% phosphoric acid.

Example 3-3: The only difference from Example 3-1 is that the formula in step (1) is 0.3% sodium carbonate.

Example 3-4: The difference from Example 3-2 is that in step (1), in addition to wheat flour and additives, 5% of auxiliary protein powder is also added.

Example 3-5: The difference from Example 3-2 is that in step (1), in addition to wheat flour and additives, auxiliary materials 15% starch and 5% protein powder are also added.

Example 3-6: The difference from Example 3-2 is that in step (1), in addition to wheat flour and additives, auxiliary materials 15% cereal powder and 5% protein powder are also added.

Example 3-7: The difference from Example 3-2 is that in step (1), in addition to wheat flour and additives, auxiliary materials 12% starch and 10% protein powder are also added.

Example 3-8: The difference from Example 3-2 is that in step (1), in addition to wheat flour and additives, auxiliary materials 12% fruit and vegetable powder and 5% protein powder are also added.

Example 3-9: The only difference from Example 3-4 is that the width of the fresh noodles obtained in step (2) is 30 mm.

table 3

Foaming Example 3-1 No foaming Example 3-2 generally Example 3-3 serious Example 3-4 No foaming Example 3-5 slight Example 3-6 Mild or no blistering Example 3-7 No foaming Example 3-8 slight Example 3-9 No foaming

According to Table 3, it can be seen from Example 3-1, Example 3-2, and Example 3-3 that under sterilization conditions, the addition of edible alkali and the addition of phosphoric acid will cause cooking blistering in wide wet noodles. , but compared with edible alkali, the phenomenon of cooking bubbling caused by phosphoric acid in wide wet noodles is relatively slight; from Example 3-1, Example 3-3, and Example 3-4, Example 3- 6, it can be seen that the addition of protein powder can improve the cooking bubbling phenomenon of wide wet noodles; from the examples in Example 3, it can be seen that cereal powder, starch, fruit and vegetable powder may cause slight blistering of wide wet noodles. Foaming phenomenon, but this foaming phenomenon can be improved or solved by increasing the amount of protein powder added.

2. Optimization of sterilization process

From further test results in Example 2, it can be seen from Table 4 that 0.3% phosphoric acid has the best effect on inhibiting bacteria. Therefore, the impact of the sterilization process on the shelf life of wet noodles was further explored based on the addition of 0.3% phosphoric acid.

Table 4

storage time Total number of colonies (lgCFU/g) pH blank 6 days 5.8482 5.89 0.06% fumaric acid 6 days 5.6915 5.34 0.4% monosodium fumarate 8 days 5.5211 4.79 0.3% phosphoric acid 8 days 4.8722 4.54

Example 4

The preparation method of raw and wet noodles includes the following steps:

(1) Mix wheat flour and auxiliary materials evenly, add acidity regulator mixed solution, mix and stir in a dough mixer to prepare dough;

(2) The dough obtained in step (1) is proofed and matured, then rolled into noodle strips, and cut into strips to obtain fresh noodles;

(3) Moderately dehydrate and dry the fresh noodles obtained in step (2);

(4) Slow-suspend the noodles obtained in step (3), and then seal and package them;

(5) Pasteurize or high-temperature sterilize the packaged noodle product obtained in step (4) to obtain a wet noodle product.

In Example 4, the calendering method in step (2) is only single-layer calendering, the number of calendering times is 6 to 10 times, and the calendering ratio is 40 to 70%.

In Example 4, the width of the fresh noodles obtained by cutting into strips in step (2) is 10 mm.

In Example 4, in the dehydration and drying described in step (3), the moisture content is controlled to be 20-23.5%.

In Example 4, the packaging material in step (4) is acid-resistant NY/PE or high-temperature resistant PET/NY/CPP material.

In Example 4, the storage conditions of wet noodles are: storage at 36°C to 37°C, and humidity of 40 to 65%.

Example 4-1:

In step (1), the auxiliary material is 5% protein powder; the acidity regulator is 0.3% phosphoric acid.

The pasteurization conditions in step (5) are 88-98°C, 10-30 minutes; the high-temperature sterilization conditions are 118-130°C, 5-20 minutes.

In Example 4-1, the pH value of wet noodles is 4.3-4.7.

table 5

It can be seen from Table 5 that increasing the sterilization temperature will increase the hardness and reduce the stickiness of wet noodles; compared with long-term pasteurization (88~98℃, 10~30min), short-term high-temperature sterilization (118~130℃5~ 20min) can increase the elasticity value of raw and wet noodles.

It can be seen from Figure 3 that under pasteurization conditions, when the temperature is not lower than 88°C, wide wet noodles with a sterilization time of less than 10 minutes will quickly spoil under storage conditions of 37°C. In comparison, short-term high-temperature sterilization has a better preservation effect. It can be seen from Figure 4 that when the sterilization temperature is not lower than 118°C and the sterilization time is not lower than 5 minutes, the wide wet noodles can be stored at 37°C for more than two months.

According to the color of the noodles, during the research process of the present invention, it was found that the temperature of the short-term high-temperature sterilization treatment is too high (≥126°C when the holding time is 5 minutes) or the sterilization time is too long, which will cause severe non-enzymatic browning of the wet noodles. The color of the noodles is not good, and as the sterilization temperature increases and the sterilization time becomes longer, the hardness of the raw and wet noodles will increase, the noodles will become brittle, the palatability will decrease, and the eating quality will decrease. Depending on the degree of acceptability, 121°C and 10 minutes can be selected as the preferred thermal sterilization process.

Example 4-2:

In step (1), the auxiliary material is 5% protein powder; the amount of acidity regulator added is 0%, that is, no acidity regulator is added.

The sterilization conditions described in step (5) are high-temperature sterilization, and the sterilization conditions are 108-118°C, 5-10 minutes.

Table 6

storage time Total number of colonies (lgCFU/g) 108℃10min 73 days 1.3979 118℃5min 73 days 2.0791

It can be seen from Table 6 that under high-temperature sterilization conditions of 118°C for 5 minutes, even without adding any acidity regulator, wet noodles can still be stored for more than two months. Comparing with Comparative Example 2-1, it can be seen that wet noodles that are better than conventional preservation can be obtained only through high-temperature sterilization.

3. Conventional preservation-comparison of the present invention

Example 5

Referring to Example 4, the difference is that in the dehydration and drying described in step (3), the moisture content of the noodles should be controlled to 20-27%;

Referring to Example 4, the difference is that the sterilization treatment conditions in step (5) are preferably 121°C for 10 minutes;

Example 5-1: Dehydration and drying described in step (3), controlling the moisture content of noodles to 23±0.5%;

Example 5-2: Dehydration and drying described in step (3), the moisture content of the noodles is controlled to 26±0.5%.

Comparative example 2

The preparation of wide strip-type raw and wet noodles includes the following steps:

(1) Weigh wheat flour, add a mixed solution of ozone water and formula, mix and stir in a dough mixer to prepare dough;

(2) The dough obtained in step (1) is proofed and matured, then rolled into noodle strips, and cut into strips to obtain fresh noodles;

(3) Moderately dehydrate and dry the fresh noodles obtained in step (2);

(4) Soak the raw and wet noodles obtained in step (3), and then seal and package them.

In Comparative Example 2, the concentration of ozone water in step (1) is 1.2 to 1.6 ppm; the amount of ozone water added is 29%.

In Comparative Example 2, the formula in step (1) is 5% alcohol, 0.12% sodium carbonate, 0.12% potassium carbonate, 0.15% propylene glycol, 4% sorbitol, 0.4% sodium lactate, and 1.8% edible salt.

In Comparative Example 2, the volume fractions of alcohol, sorbitol, and sodium lactate in the formula of step (1) are 75%, 70%, and 60% respectively;

Comparative Example 2-1: The final moisture content of the wet and raw noodles in step (3) is 23±0.5%;

Comparative Example 2-2: The final moisture content of the wet and raw noodles in step (3) is 26±0.5%;

table 5

It can be seen from the above examples and comparative examples that the present invention can obtain (wide strip type) raw and wet noodles with better cooking quality and preservation effect compared with conventional preservation through the comprehensive effects of additives, gluten-enhancing substances, calendering methods and sterilization processes. .

The present invention solves the problem of cooking and bubbling of wide wet noodles through the selection of additives, the addition of protein powder, and the optimization of the rolling method; the antibacterial effect of the acidity regulator is screened, and a thermal sterilization process is used to achieve The need to preserve the freshness and quality of wet and raw noodles improves the sensory quality of wet and raw noodles, and provides a method for keeping and preserving the freshness and quality of wet and raw noodles, especially a method of processing and preserving wide-type wet and raw noodles, so that the wet and raw noodles can be used in The shelf life can reach more than two months under storage conditions of 36~37℃.

Claims (7)

1. A method for processing wide wet and wet noodles, characterized in that the method includes the following steps: (1) Mix wheat flour and auxiliary materials evenly, add acidity regulator solution, the mass ratio of wheat flour to acidity regulator solution is 100:32~36, mix and stir in a dough mixer to prepare dough; among which, the auxiliary material is protein powder , the added amount of protein powder is 5% of the wheat flour mass; the acidity regulator is phosphoric acid, fumaric acid or monosodium fumarate, and the added amount is 0.3%, 0.06% and 0.4% of the wheat flour mass respectively; (2) The dough obtained in step (1) is matured, then rolled into dough strips, and cut into strips to obtain fresh noodles; the rolling method is single-layer rolling, the number of rolling times is 6 to 10 times, and the rolling ratio is 40 ~70%; (3) Dehydrate and dry the fresh noodles obtained in step (2); (4) Soak the noodles obtained in step (3), then seal and package; (5) Pasteurize or high-temperature sterilize the packaged noodle product obtained in step (4) to obtain wide wet noodles; the pasteurization conditions are 88~98°C, 20~30 min; the high-temperature sterilization conditions are 118℃, 5~15 min or 121℃, 5~10min. 2. The processing method of wide strip-type raw and wet noodles according to claim 1, characterized in that the width of the fresh noodles obtained by cutting into strips in step (2) is 3~30 mm. 3. The processing method of wide wet noodles according to claim 1, characterized in that the moisture content of the noodles is controlled to be 20~27% during the dehydration and drying process in step (3). 4. The processing method of wide wet noodles according to claim 1, characterized in that the material for sealing and packaging in step (4) is acid-resistant NY/PE or high-temperature resistant PET/NY/CPP material. 5. Wide wet noodles prepared by the method of any one of claims 1-4. 6. The application of the method according to any one of claims 1 to 4 in reducing or eliminating the cooking bubbling phenomenon of wide wet noodles. 7. Application of the method according to any one of claims 1 to 4 in extending the shelf life of wide wet noodles.