CN115590148A - 一种鲜面条的保鲜制备工艺 - Google Patents
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Abstract
本发明涉及一种鲜面条的保鲜制备工艺，采用如下步骤:S1：原辅料选择阶段；S2：一阶除菌保鲜阶段；S3：和面阶段；S4：熟化阶段；S5：压延阶段；S6：切片；S7：二阶杀菌阶段；S8：真空包装；S9：检验入库；它采用经过灭菌杀菌的面料原料、经过杀菌提纯过滤的水原料，并采用机械设备来实现自动操作，减少人工参加，最后无菌包装，实现产品入库；它具有能够最大化经过多阶杀菌灭菌，保证产品无菌状态，解决鱼面条保鲜问题。
Description
技术领域
本发明涉及一种鲜面条的保鲜制备工艺。
背景技术
面条作为面食的一种，被人们所喜爱。面条是由面粉加工而成，传统的是一种由小麦磨成的粉状物。按面粉中蛋白质含量的多少，可以分为高筋面粉、中筋面粉、低筋面粉及无筋面粉。
从影响面粉食用品质的因素来看蛋白质含量和品质是决定其食用品质、加工品质和市场价值的最重要的因素。例如制作面包就要用高筋小麦粉以求面包体积大口感好；制作面条、水饺就要用中强筋小麦粉以求其“筋道”、爽滑；而用低筋小麦粉制成的蛋糕松软、饼干酥脆。可见随着食品工业化生产的发展各种专用面粉的需求越来越高而其决定性因素就是面粉的“蛋白含量和质量。
传统的面条在制作易出现变质，究其原因，如下陈述：
一是空气氧化，导致面条变质。主要是空气中的氧化和面条接触，从而被氧化。被氧化也是面条变质一大主因。
二是其放置过程中，产生霉变，导致面条变质。面条中酶含有很多，在酶的作用下，面条中的营养成份被分解，导致面条腐败变质。
三是面条受微生物感染，导致变质。上述的微生物污染是最活跃、最普遍的因素，为主因；因为在面条加工过程中，在合适的温度下，微生物会快速生长繁殖，能够分散面条中的营养成份来满足自身的需要，存坏面条中的蛋白质，导致面条发酸，失去原有的坚韧和弹性，其颜色也会发生变化。
发明内容
本发明的目的在于针对现有技术的缺陷和不足，提供一种鲜面条的保鲜制备工艺。
本发明所述的一种鲜面条的保鲜制备工艺，采用如下步骤：
S1：原辅料选择阶段：选用优质面粉、水；
S2：一阶除菌保鲜阶段：将步骤S1中的面粉，置于原料杀菌容器中，通过原料杀菌容器上的臭氧装置或紫外线装置杀菌，形成灭菌型面粉；
S3：和面阶段：将步骤S2中的灭菌型面粉，加入水，至加工车间中的和面机中，形成真空和面，形成保鲜面团；
S4：熟化阶段：对步骤S2中的面团，放置熟化机里，采用低温静置10min-60min，实现一次熟化和二次熟化；
S5：压延阶段：将步骤S4中熟化面团，再置于压延机中，利用轧辊，实现连续压延，压延后的面片平整光滑、厚度均匀，无破损，色泽均匀一致，形成韧性和弹性的加工面片；
S6：切片：将步骤S5中的面板，导至切片机中实现切片，形成成品面条；
S7：二阶杀菌阶段：将步骤S6中的成品面条，置于灭菌箱中，灭菌箱的顶面设置有食用酒精喷淋机构，利用食用酒精杀菌灭菌，形成瞬间杀菌；得成品灭菌面条；
S8：真空包装：将步骤S7中的经过食用酒精喷淋杀菌的成品灭菌面条，经过真空包装机实现真空包装，形成面条产品；
S9：检验入库：将步骤S8中的面条产品，检验后，入库保存。
进一步地，步骤S1中的优质面粉为一等级，蛋白质含量在8.0-10.5％的中筋粉。
进一步地，步骤S3中的比例为：面粉：水＝1.5-2.5：1。
进一步地，步骤S3中的水为：地下深井水或纯净水。
进一步地，地下深井水进行过滤提纯，利用臭氧、紫外线实现物理杀菌，形成净化水。
本发明有益效果为：本发明所述的一种鲜面条的保鲜制备工艺，它采用经过灭菌杀菌的面料原料、经过杀菌提纯过滤的水原料，并采用机械设备来实现自动操作，减少人工参加，最后无菌包装，实现产品入库；它具有能够最大化经过多阶杀菌灭菌，保证产品无菌状态，解决鱼面条保鲜问题。
附图说明
此处所说明的附图是用来提供对本发明的进一步理解，构成本申请的一部分，但并不构成对本发明的不当限定，在附图中：
图1是本发明的制备工艺流程图；
具体实施方式
下面将结合附图以及具体实施例来详细说明本发明，其中的示意性实施例以及说明仅用来解释本发明，但并不作为对本发明的限定。
如图1所示，本具体实施方式所述的一种鲜面条的保鲜制备工艺，采用如下步骤：
S1：原辅料选择阶段：选用优质面粉、水；
S2：一阶除菌保鲜阶段：将步骤S1中的面粉，置于原料杀菌容器中，通过原料杀菌容器上的臭氧装置或紫外线装置杀菌，形成灭菌型面粉；
本发明中，面粉加入杀菌容器中，利用臭氧装置或紫外线装置杀菌后，不与操作者接触，从而避免接触，存在感染风险。
S3：和面阶段：将步骤S2中的灭菌型面粉，加入水，至加工车间中的和面机中，形成真空和面，形成保鲜面团；
本发明，面粉：水＝1.5-2.5：1，利用称重计来实现对灭菌型面粉的称重，利用流量计来实现对水量的控制，从而可以实现全自动加入原料，形成无接触智能加入原辅料。再在和面机中，进行自动和面，形成保鲜面团。
S4：熟化阶段：对步骤S2中的面团，放置熟化机里，采用低温静置10min-60min，实现一次熟化和二次熟化；
本发明中，步骤S2中的面团放置容器里静置一段时间，让蛋白质能比较充分地吸水膨胀，形成较好的面筋网络组织,改善面团的工艺性能。
S5：压延阶段：将步骤S4中熟化面团，再置于压延机中，利用轧辊，实现连续压延，压延后的面片平整光滑、厚度均匀，无破损，色泽均匀一致，形成韧性和弹性的加工面片；
本发明中，面条压延工艺是通过轧辊的碾压作用，使面团在低水分状态下能够有较多氢键形成的机会，进而缩小蛋白质分子间的距离，利于面筋形成；并且在压延可以使水分分布更加均匀，使松散的面筋形成细密的网络组织，同时将淀粉粒包围起来。
压延比是面片通过同道轧辊的厚度差与轧前面片厚度的比值。为了防止对面片表面和面筋结构的破坏，压延比应当适中；
压延的工艺的主要要求就是保证面片平整光滑、厚度均匀，无破损，色泽均匀一致，并具有一定的韧性和弹性。
S6：切片：将步骤S5中的面板，导至切片机中实现切片，形成成品面条；
S7：二阶杀菌阶段：将步骤S6中的成品面条，置于灭菌箱中，灭菌箱的顶面设置有食用酒精喷淋机构，利用食用酒精杀菌灭菌，形成瞬间杀菌；得成品灭菌面条；
S8：真空包装：将步骤S7中的经过食用酒精喷淋杀菌的成品灭菌面条，经过真空包装机实现真空包装，形成面条产品。
S9：检验入库：将步骤S8中的面条产品，检验后，入库保存。
进一步地，步骤S1中的优质面粉为一等级，蛋白质含量在8.0-10.5％的中筋粉。
进一步地，步骤S3中的比例为：面粉：水＝1.5-2.5：1。
进一步地，步骤S3中的水为：地下深井水或纯净水。
进一步地，地下深井水进行过滤提纯，利用臭氧、紫外线实现物理杀菌，形成净化水。
本发明中，采用标准化无菌车间，车间有臭氧装置或紫外线装置杀菌的原料杀菌容器，可实现对源头(原料的杀菌)；再辅助和面机、熟化机、压延机、切片机、成品杀菌机和真空包装机，形成生产线。避免与操作者接触，杜绝感染风险。
本发明中，为了保证实现灭菌杀菌，采用如下措施方法：
(1)本发明采用在封闭无菌加工车间进行生产加工。
(2)本发明中的面条加工，用的水为地下深井水提纯过滤并采用物理杀菌(臭氧和紫外线)。
(3)本发明中的面条加工用到的面粉，在加工以前采用物理杀菌(臭氧和紫外线)
(4)本发明中的面条在加工过程中，采用机械设备，实现自动加工，减少人与面条的接触。
(5)面条包装选用无菌包装，(包装储存采用物理杀菌)。
本发明中，选用优质面粉、纯净水真空和面、标准化无菌加工车间和先进的智能化面条设备，在生产过程中使面筋形成网状结构，吸水量更大，面条更劲道、更爽滑细腻。
本发明的鲜面常温25度以下的避光状态下保质期突破60天，0-10℃冷藏的条件下突破120天有效解决了鲜面条保鲜问题。本发明的鲜面特点：干净、卫生、营养、健康，有效避免了小作坊生产“脏、乱、差”的现象。
以上所述仅是本发明的较佳实施方式，故凡依本发明专利申请范围所述特征及原理所做的等效变化或修饰，均包括于本发明专利申请范围内。
Claims (5)
1.一种鲜面条的保鲜制备工艺，其特征在于，采用如下步骤:
S1：原辅料选择阶段：选用优质面粉、水；
S2：一阶除菌保鲜阶段：将步骤S1中的面粉，置于原料杀菌容器中，通过原料杀菌容器上的臭氧装置或紫外线装置杀菌，形成灭菌型面粉；
S3：和面阶段：将步骤S2中的灭菌型面粉，加入水，至加工车间中的和面机中，形成真空和面，形成保鲜面团；
S4：熟化阶段：对步骤S2中的面团，放置熟化机里，采用低温静置10min-60min，实现一次熟化和二次熟化；
S5：压延阶段：将步骤S4中熟化面团，再置于压延机中，利用轧辊，实现连续压延，压延后的面片平整光滑、厚度均匀，无破损，色泽均匀一致，形成韧性和弹性的加工面片；
S6：切片：将步骤S5中的面板，导至切片机中实现切片，形成成品面条；
S7：二阶杀菌阶段：将步骤S6中的成品面条，置于灭菌箱中，灭菌箱的顶面设置有食用酒精喷淋机构，利用食用酒精杀菌灭菌，形成瞬间杀菌；得成品灭菌面条；
S8：真空包装：将步骤S7中的经过食用酒精喷淋杀菌的成品灭菌面条，经过真空包装机实现真空包装，形成面条产品；
S9：检验入库：将步骤S8中的面条产品，检验后，入库保存。
2.根据权利要求1所述的一种鲜面条的保鲜制备工艺，其特征在于：步骤S1中的优质面粉为一等级，蛋白质含量在8.0-10.5％的中筋粉。
3.根据权利要求1所述的一种鲜面条的保鲜制备工艺，其特征在于：步骤S3中的比例为：面粉：水＝1.5-2.5：1。
4.根据权利要求1所述的一种鲜面条的保鲜制备工艺，其特征在于：步骤S3中的水为：地下深井水或纯净水。
5.根据权利要求1所述的一种鲜面条的保鲜制备工艺，其特征在于：地下深井水进行过滤提纯利，用臭氧、紫外线实现物理杀菌，形成净化水。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102308956A (zh) * | 2011-08-04 | 2012-01-11 | 福州昌盛食品有限公司 | 一种微酸性常温保鲜湿面的加工方法 |
| WO2020147187A1 (zh) * | 2019-01-17 | 2020-07-23 | 江南大学 | 一种高品质生湿面的加工及保鲜方法 |
| CN112189790A (zh) * | 2020-10-20 | 2021-01-08 | 江西省百约食品有限责任公司 | 一种鲜湿面的新型加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308956A (zh) * | 2011-08-04 | 2012-01-11 | 福州昌盛食品有限公司 | 一种微酸性常温保鲜湿面的加工方法 |
| WO2020147187A1 (zh) * | 2019-01-17 | 2020-07-23 | 江南大学 | 一种高品质生湿面的加工及保鲜方法 |
| CN112189790A (zh) * | 2020-10-20 | 2021-01-08 | 江西省百约食品有限责任公司 | 一种鲜湿面的新型加工方法 |
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