WO2020147187A1 - 一种高品质生湿面的加工及保鲜方法 - Google Patents

一种高品质生湿面的加工及保鲜方法 Download PDF

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WO2020147187A1
WO2020147187A1 PCT/CN2019/078292 CN2019078292W WO2020147187A1 WO 2020147187 A1 WO2020147187 A1 WO 2020147187A1 CN 2019078292 W CN2019078292 W CN 2019078292W WO 2020147187 A1 WO2020147187 A1 WO 2020147187A1
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parts
noodles
slightly acidic
wet
noodle
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PCT/CN2019/078292
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English (en)
French (fr)
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朱科学
郭晓娜
姜东辉
邢俊杰
彭伟
林松
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江南大学
安徽青松食品有限公司
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Priority to US16/857,345 priority Critical patent/US20200245654A1/en
Publication of WO2020147187A1 publication Critical patent/WO2020147187A1/zh

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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
    • 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
    • A23L3/3427—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 in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/06—Function of food ingredients pH modification agent
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/036—Fumaric acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/042—Lactic acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/046—Phosphoric acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1582—Chlorine
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/642—Sorbitol

Definitions

  • the invention belongs to the field of flour product processing industry, and specifically relates to a method for processing and keeping fresh high-quality raw wet noodles.
  • raw wet noodles are easily deteriorated during storage, such as mildew, acidity, browning, and adhesion. This is mainly due to the high water content of raw wet noodles, rich nutrients, and rapid microbial reproduction, which not only causes the noodles to become rancid, but also causes the noodle components to be degraded, water transfers, and sticky sticks are serious, especially those with high initial bacterial content.
  • the situation of raw wet noodles is more obvious.
  • raw wet noodles are also prone to discoloration. This is because the polyphenol oxidase activity of raw wet noodles is higher, which accelerates the enzymatic browning rate, and the noodles quickly darken in color, which reduces the sensory quality of raw wet noodles.
  • the present invention reduces the influence of microorganisms and polyphenol oxidase on the quality deterioration of raw wet noodles during storage by using slightly acidic electrolyzed water to mix the noodles.
  • the slightly acidic electrolyzed water is diluted hydrochloric acid. It is an electrolyte, an aqueous solution with a pH between 5.0 and 6.5 obtained by electrolyzing the electrolyte in a non-diaphragm electrolytic cell. It is colorless, odorless, tasteless, and low in cost.
  • the present invention tries to use high temperature and high humidity methods to perform precipitation and bacteria reduction treatment on the raw wet noodles.
  • the final moisture content of the product is reduced to 28%-30%, which solves the problem of easy adhesion and dusting of raw wet noodles.
  • it reduces the bacterial content in the raw wet noodles, thereby extending its shelf life. The effect of.
  • the first object of the present invention is to provide a raw wet noodles.
  • the formula of the raw wet noodles includes 90-100 parts of wheat flour, 33-40 parts of slightly acidic electrolyzed water, and 0.5-1 parts according to parts by weight. Monosodium fumarate, 0.04 to 0.24 parts of sodium lactate, 0.10 to 0.15 parts of propylene glycol, 0.10 to 0.15 parts of sorbitol solution, 0.40 parts to 2.40 parts of complex phosphate; the addition of slightly acidic electrolyzed water is 33% of the weight of wheat flour -40%.
  • the formula of the wet noodles is formulated in parts by weight, including 90-100 parts wheat flour, 34-40 parts slightly acidic electrolyzed water, 0.5-1 part monosodium fumarate, 0.16 to 0.24 parts of sodium lactate, 0.10 to 0.15 parts of propylene glycol, 0.10 to 0.15 parts of sorbitol liquid, 1.6 to 2.40 parts of complex phosphate; wherein the addition amount of slightly acidic electrolytic water is 34%-40% of the weight of wheat flour.
  • the pH of the slightly acidic electrolyzed water is 5.0-6.5.
  • the effective chlorine concentration of the slightly acidic electrolyzed water is 10-70 ppm.
  • the effective chlorine concentration of the slightly acidic electrolyzed water is preferably 50-70 ppm.
  • the formula is formulated according to parts by weight, and further includes 0.5 to 1.5 parts of edible salt.
  • the complex phosphate includes two or more of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate.
  • the composite phosphate is a mixture of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate, wherein the mass ratio of sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate is (0.3-0.8):1:(1-1.5), preferably 27:45:48.
  • the ash content of the wheat flour is less than 0.5%, the total number of colonies does not exceed 1 ⁇ 10 4 logCFU/g, and the damaged starch content is less than 8%.
  • the second object of the present invention is to provide a process for processing wet noodles.
  • the process includes the following steps:
  • Kneading noodles according to the proportion of parts by weight, including 90-100 parts wheat flour, 33-40 parts slightly acidic electrolyzed water, 0.5-1 part monosodium fumarate, 0.5-1.5 parts edible salt, 0.04-0.24 parts Sodium lactate, 0.10 to 0.15 parts of propylene glycol, 0.10 to 0.15 parts of sorbitol liquid, 0.40 to 2.40 parts of complex phosphate are mixed for mixing to obtain noodles;
  • the noodle floss obtained in the maturation step (1) is rolled into noodle strips one by one;
  • the noodle strip obtained in the maturation step (2) is subjected to reversing rolling, and then cut into strips to obtain noodles;
  • the temperature during dehydration in the step (4) is 60-100°C.
  • the temperature is preferably 80 to 100°C.
  • the humidity during dehydration in the step (4) is 50% to 90%.
  • the humidity is preferably 70% to 90%.
  • the method of dehydration in the step (4) is performed under a certain humidity environment, including electrothermal dehydration, steam heating dehydration, and infrared dehydration.
  • the reversing calendering in the step (3) is to fold and calender the matured noodles at 30°-45° for many times, and finally realize the 90°rotating reversing calendering of the noodles ,
  • the noodles are rolled step by step through the calendering roller and rolled to the required thickness.
  • the noodle strips in the step (3) are matured at a temperature of 20-30° C. and a humidity of 60%-80%, and the curing time is 20-40 minutes.
  • the noodles in the step (2) are cured on a closed conveyor belt, and the inside of the conveyor belt is irradiated by ultraviolet lamps.
  • the kneading in the step (1) is carried out in a vacuum kneading machine, wherein the vacuum degree is -0.05 ⁇ -0.08MPa, and the kneading time is 5 ⁇ 15min, and the kneading time The temperature is controlled at 15 ⁇ 25°C.
  • the process further includes performing homogenization after dehydration, and the homogenization method includes:
  • the dehydrated noodles are evenly humidified for 2 to 3 hours in a closed tempering room, and the temperature of the tempering room is 4-10°C; and the tempering room is sterilized by 75% atomized alcohol in advance, or irradiated with ultraviolet light for 2 to 4 hours to ensure no bacteria.
  • the process may also include packaging and storage.
  • the packaging method includes: packaging the noodles with a high barrier packaging material combined with a deoxidizer, the packaging material being a composite packaging material or aluminum foil with low oxygen and moisture permeability .
  • the storage is carried out at 4-10°C.
  • the third object of the present invention is to provide a fresh-keeping method for raw wet noodles, which includes the above-mentioned processing technology.
  • the invention adopts the process of adding more water to make wet noodles, which greatly improves the taste of wet noodles. Compared with adding modifiers, it is not only simple, convenient and efficient, but also in line with the development concept of green and healthy wet noodles.
  • By appropriately increasing the amount of water added to the raw moist noodles the water absorption of protein and starch increases, which contributes to the formation of the protein network structure, so the quality of the raw moist noodles can be improved.
  • commutation calendering is used to fully calender the noodles from different angles, which can better promote the interaction of protein and starch in the noodles, thereby forming a better gluten network structure and giving the noodles a better taste.
  • the process of the present invention is an optimized process combining more water, vacuum mixing, noodle maturation, roll-by-pass calendering, noodle maturation, and reversing folding calendering. It can try to solve the problem that raw wet noodles are not as good as hand-rolled noodles.
  • the high-quality raw wet noodles in line with the concept of green and healthy development meet people's pursuit of gluten, smooth and elastic raw wet noodles.
  • the process of the present invention produces a high-quality raw wet noodles, improves the sensory quality and eating quality of the raw wet noodles, and provides a fresh-keeping method.
  • the raw and auxiliary materials of the raw wet noodles are processed .
  • the use of slightly acidic electrolyzed water for mixing noodles greatly reduces the initial bacterial content of the wet noodles; in the production process, no microbial contamination is controlled during the processing process, and the process of adding more water, high temperature and high humidity dehydration is used to further reduce bacteria;
  • the noodles produced are sterilized by packaging materials with high barrier properties and added with deoxidizers during storage, and stored at low temperatures (4-10°C). Effectively extend the shelf life of raw wet noodles, storage at 4 ⁇ 10°C for 2 ⁇ 3 months.
  • the invention adopts the process of adding more water combined with high temperature and high humidity dehydration process to ensure that the final moisture content of the raw wet noodle is 28%-30%, the gelatinization degree is low, and it is still in the state of the raw wet noodle, at the same time, it further kills the raw wet noodles.
  • Microorganisms and can solve the problem of browning and stickiness on the wet surface.
  • Figure 1 The influence of different concentrations of slightly acidic electrolyzed water on the initial bacterial content of wet noodles
  • Figure 3 The effect of different dehydration treatment conditions on the initial bacterial content of raw wet noodles.
  • Texture measurement indicators including total texture parameters and stretching parameters, reflecting the characteristics of noodle hardness, elasticity, chewiness and so on.
  • the following methods are used to test and analyze the whole texture properties of the noodles, including: spreading the reheated noodles (20 cm/piece) in the fresh-keeping film, and randomly taking two pieces each time for the whole texture property testing and analysis.
  • the physical property analyzer used is a texture analyzer produced by Stable Micro System in the United Kingdom; the probe HDP/PFS, the speed before, during and after the test is 0.8mm/s, the interval is 1s, the compression is 2 times, each batch of samples Do it 10 times in parallel.
  • the following methods are used to test and analyze the tensile properties of the noodles, including: spreading the reheated noodles (20 cm/piece) in the fresh-keeping film, and randomly taking one piece at a time for the tensile property test and analysis.
  • the physical property analyzer used is a texture analyzer produced by the British SMS company; the probe A/SPR, the speeds before, during and after the test are 2mm/s, 2mm/s, and 10mm/s respectively, and each batch of samples is done 10 times in parallel .
  • Fresh-keeping period measurement Place the noodles at a temperature of 10°C and a humidity of 30%, and check the noodle indexes at regular intervals until they deteriorate.
  • Vacuum kneading Add 100kg of wheat flour to the vacuum kneading machine, add the required 27kg of 70ppm slightly acidic electrolyzed water into the mixer, start the mixer, and then slowly add 1kg Fumar weighed according to the formula Monosodium acid, 0.24g sodium lactate, 0.15kg propylene glycol, 3kg sorbitol liquid, 2.4g compound phosphate, 1.5kg edible salt, add the remaining 13kg 70ppm slightly acidic electrolyzed water after completion, stir well and pump into vacuum for mixing Machine; start the vacuum mixing machine, make the noodles under the condition of -0.08Mpa, the mixing time is 5min, the mixing temperature is 15°C, and the noodle floccules are prepared;
  • Noodle floc maturation The noodle flocculation is slowly conveyed on the conveyor belt, and at the same time, it is allowed to stand for maturation on the closed conveyor belt; and the upper part of the conveyor belt is installed with ultraviolet light to irradiate the bacteria;
  • Noodle strips maturation the noodle strips are matured in a maturing box with a temperature of 20°C and a humidity of 60%.
  • the maturing time is 20 minutes.
  • the maturing box is equipped with ultraviolet sterilization equipment to prevent microbial contamination during the maturation process and use the maturation time to kill the noodles With surface microorganisms.
  • Cut strips cut the rolled noodles into noodles in a noodle machine
  • Dehydration and homogenization forming the obtained noodles are sequentially dehydrated and homogenized;
  • the dehydration method includes: dehydration of the noodles in an oven, dehydration by electrothermal dehydration, dehydration temperature of 100 °C, humidity 90%; and final moisture control At 28%;
  • humidification methods include: homogenize the dehydrated noodles in a closed tempering room for 2 hours, and the tempering room temperature is 4°C; and the tempering room is sterilized with 75% atomized alcohol in advance to ensure sterility;
  • Packaging Weigh the evenly moist noodles, and use a high barrier packaging material combined with a deoxidizer for packaging, the packaging material is a composite packaging material or aluminum foil with low oxygen and moisture permeability;
  • Example 1 the formula was replaced with the above formula, other conditions were unchanged, and the raw wet noodles were prepared.
  • Example 1 the formula was replaced with the above formula, other conditions were unchanged, and the raw wet noodles were prepared.
  • slightly acidic electrolyzed water with effective chlorine concentrations of 0, 10, 30, 50, 70 ppm was used to prepare wet noodles.
  • the initial number of colonies on the wet noodles is shown in Figure 1.
  • the concentration of slightly acidic electrolyzed water increases, the number of initial colonies on the wet surface shows a decreasing trend, indicating that the slightly acidic electrolyzed water and the surface do have antibacterial effects.
  • the concentration of slightly acidic electrolyzed water is less than 30ppm, the bacteriostasis is not ideal.
  • the initial colony count is reduced from 2.02lgCFU/g to 1.8lgCFU/g, only 0.22lgCFU/g; when the concentration of slightly acidic electrolyzed water is at the optimal 50 At -70ppm, the antibacterial effect is obvious, and the initial number of colonies on the wet surface decreases (0.69-1)lg CFU/g.
  • Example 2 With reference to the process and formula of Example 1, the dehydration treatment conditions of 60-100°C and 70-90% humidity were tested. The results are shown in Figure 2. Based on 70ppm slightly acidic electrolyzed water, the preferred temperature is not lower than 80%. °C, humidity not less than 70% can reduce the initial colony count from 2.46lgCFU/g to (1.50-1)lgCFU/g, and the initial colony count decreases by (0.96-1.43) logarithmic values; while the temperature is lower than 80°C, Humidity lower than 70% can only reduce the initial colony count by 0.41lgCFU/g at most.
  • Example 1 the dehydration conditions in Example 1 were replaced with a low-humidity oven, that is, 30%-40% humidity.
  • the effect of the prepared wet noodles is shown in Figure 3.
  • a low-humidity oven when the temperature is 100% At °C, when the humidity is 40%, the degree of initial colony number reduction is the largest, from 2.46lgCFU/g to 1.95lgCFU/g, only 0.51lgCFU/g, and the high humidity dehydration temperature is 70°C, humidity is 70%
  • the bactericidal effect is equivalent; and when the temperature is lower than 80°C, the initial colony number is only reduced by 0.16lgCFU/g at most, and the bactericidal effect is significantly lower than that of high humidity dehydration treatment.
  • Formula 100kg wheat flour, 1kg edible salt, 32kg water.
  • Example 1 For the formula, refer to Example 1.
  • the step (5) reversing folding and calendering process is omitted in the process, and other conditions are unchanged to prepare a raw wet noodle product.
  • the process refers to Example 1, using the above formula to prepare a raw wet noodle product.
  • the process refers to Example 1, using the above formula to prepare a raw wet noodle product.
  • the process refers to Example 1, and the dehydration step is omitted to prepare a raw wet noodle product.
  • Example 1 The process refers to Example 1, the dehydration humidity is changed to 40%, and the raw wet noodle product is prepared.
  • the present invention applies slightly acidic electrolyzed water to noodle preservation, using slightly acidic electrolyzed water to mix the noodles.
  • the slightly acidic electrolyzed water uses dilute hydrochloric acid as the electrolyte, and the electrolyte is carried out in a diaphragmless electrolytic cell.
  • the aqueous solution with a pH between 5 and 6.5 obtained by electrolysis is colorless, odorless, tasteless, and low in cost. It is reduced to ordinary water during heating or sterilization, safe and without residue, no irritation and harm to the human body, and discharge to the environment There is no pollution.
  • the invention adopts an optimized production process of adding more water to produce a high-quality raw wet noodle, improves the sensory quality and eating quality of the raw wet noodle, and provides a fresh-keeping method.
  • the present invention starts from the whole process of producing wet noodles.
  • the raw and auxiliary materials of raw wet noodles are processed, and the preferred wheat flour, slightly acidic electrolyzed water and noodles are selected to reduce the initial bacterial content of raw wet noodles; in the production process, In addition to using UV lamp sterilization and other means to control the processing without microbial contamination, it also adopts the process of adding more water, high temperature and high humidity dehydration to further reduce bacteria; the noodles produced are stored with high barrier packaging materials and added deoxygenation
  • the packaging method of the agent is bacteriostatic and stored at low temperature (4 ⁇ 10°C).

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Abstract

公开了一种生湿面、其加工及保鲜方法，属于面制品加工领域。该生湿面配方包括：90-100份小麦粉，33-40份微酸性电解水、0.5-1份富马酸一钠、0.04-0.24份乳酸钠、0.10-0.15份丙二醇、0.10-0.15份山梨糖醇液、0.40份-2.40份复合磷酸盐；其中微酸性电解水的添加量为小麦粉质量的33％-40％。其制备和保鲜方法是利用33％～40％微酸性电解水，结合高温高湿脱水，大大降低生湿面的初始含菌量，保证产品具有较好的质构特性，能够有效延长生湿面的货架期，4～10℃贮藏达到2～3个月。

Description

一种高品质生湿面的加工及保鲜方法 技术领域
本发明属于面制品加工行业领域，具体涉及一种高品质生湿面的加工及保鲜方法。
背景技术
面条作为中国的传统食品，二千多年来一直深受人们的喜爱，成为亚洲广大人们饮食中不可或缺的一部分。虽然长期以来，方便面和挂面一直是最主要的面条产品形式，但是，随着人们生活水平的提高和消费的升级，消费者更青睐口感好的生湿面产品。然而，口感不如手擀面、货架期短、易褐变、易黏连等一系列共性难题制约着生湿面产业的快速发展。机制生湿面制作过程中，加水量通常在28％～32％，而手擀面、拉面和刀削面等传统手工面条制作过程中，一般加水量都在35-45％，高加水量可以使面筋充分水合，面筋网络结构形成较好，形成流变学特性较好的面团，从而赋予面条产品较好的劲道和软弹的口感，从而低加水的机制生湿面产品食用品质一般，无法充分满足消费者对于生湿面爽滑、筋道和富有弹性口感的追求。
另一方面，生湿面在贮藏过程中存在极易变质的问题，易霉变、易发酸、易褐变、易黏连等。这主要是由于生湿面的含水量高，营养物质丰富，微生物迅速繁殖，不仅导致面条酸败，还会造成面条组分被降解，水分发生迁移，黏条严重，尤其初始含菌量较高的生湿面情况更加明显。另外，生湿面还极易发生变色，这是因为生湿面的多酚氧化酶活性较高，加速了酶促褐变速率，面条颜色迅速变暗，降低了生湿面感官品质。
对于生湿面的品质改良，目前大多数企业常通过添加改良剂来实现，虽然这在一定程度上能够达到目的，但是和消费者追求的绿色、健康的理念相悖；而生湿面贮藏货架期短的问题，目前报道了许多的解决方案，比如，添加酒精，添加酸或碱等，这些方法虽然有效，但是也带了一些异味，影响消费者的接受度。从生产源头的原辅料、整个加工生产过程着手，采用先进的技术和装备实现生湿面的提质和保鲜是未来的发展方向。
发明内容
针对生湿面贮藏易变质的问题，本发明从原料上减少微生物和多酚氧化酶对生湿面贮藏期间品质劣变的影响，采用微酸性电解水和面，微酸性电解水是以稀盐酸为电解液，将电解液以无隔膜电解槽进行电解取得的pH在5.0～6.5之间的水溶液，无色、无臭、无味、成本低廉，在加热或杀菌过程中还原为普通水，安全无残留，对人体无刺激无害，而且排放对环境没有任何污染；同时，微酸性电解水对各类微生物具有较强的杀菌作用，具有瞬时、广谱、 高效、无污染的特点；还没有微酸性电解水应用于面条保鲜的报道。虽然，热处理是面条加工过程中常用的杀菌方法，也是目前工业上广泛使用的杀菌技术。但是，在生湿面的加工过程中，多加水工艺使面条含水量在35％～40％，本发明尝试采用高温高湿的方法对生湿面进行降水减菌处理，一方面使生湿面产品最终含水量降至28％～30％，解决了生湿面易黏连、撒粉多的难题，另一方面又降低了生湿面产品中的含菌量，从而达到了延长其货架期的功效。
本发明的第一个目的是提供一种生湿面，所述生湿面的配方，按照重量份数配比，包括90～100份小麦粉，33～40份微酸性电解水、0.5～1份富马酸一钠、0.04～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、0.40份～2.40份复合磷酸盐；其中微酸性电解水的添加量为小麦粉质量的33％-40％。
在本发明的一种实施方式中，所述生湿面的配方按照重量份数配比，包括90～100份小麦粉，34～40份微酸性电解水、0.5～1份富马酸一钠、0.16～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、1.6份～2.40份复合磷酸盐；其中微酸性电解水的添加量为小麦粉质量的34％-40％。
在本发明的一种实施方式中，所述微酸性电解水的pH为5.0～6.5。
在本发明的一种实施方式中，所述微酸性电解水的有效氯浓度为10-70ppm。
在本发明的一种实施方式中，所述微酸性电解水的有效氯浓度优选50-70ppm。
在本发明的一种实施方式中，所述配方按照重量份数配比，还包括0.5～1.5份食用盐。
在本发明的一种实施方式中，所述复合磷酸盐包括焦磷酸钠、三聚磷酸钠、六偏磷酸钠中的两种以上。
在本发明的一种实施方式中，所述复合磷酸盐为焦磷酸钠、三聚磷酸钠、六偏磷酸钠的混合物，其中焦磷酸钠、三聚磷酸钠、六偏磷酸钠的质量比为(0.3-0.8)：1：(1-1.5)，优选27:45:48。
在本发明的一种实施方式中，所述小麦粉的灰分小于0.5％，菌落总数不超过1×10 4logCFU/g，破损淀粉含量小于8％。
本发明的第二个目的是提供一种生湿面的加工工艺，所述工艺包括如下步骤：
(1)和面：按照重量份数配比，包括90～100份小麦粉，33～40份微酸性电解水、0.5～1份富马酸一钠、0.5～1.5份食用盐、0.04～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、0.40份～2.40份复合磷酸盐混合进行和面，制得面絮；
(2)熟化步骤(1)所得面絮，逐道压延制成面带；
(3)熟化步骤(2)所得面带，进行换向压延，然后切条，制得面条；
(4)脱水成型：将步骤(3)所得面条进行脱水，制备得到生湿面。
在本发明的一种实施方式中，所述步骤(4)中的脱水时的温度为60～100℃。
其中，温度优选80～100℃。
在本发明的一种实施方式中，所述步骤(4)中的脱水时的湿度为50％～90％。
其中，湿度优选70％～90％。
在本发明的一种实施方式中，所述步骤(4)中脱水的方式是在一定湿度环境下进行的，包括电热脱水、蒸汽加热脱水、红外脱水。
在本发明的一种实施方式中，所述步骤(3)中的换向压延是将熟化的面带经过多次30°-45°的折叠压延，最终实现面带的90°旋转换向压延，面带再经压延辊逐道压延，压延至所需厚度。
在本发明的一种实施方式中，所述步骤(3)中的面带在温度20～30℃、湿度60％～80％条件下进行熟化，熟化时间20～40min。
在本发明的一种实施方式中，所述步骤(2)中的面絮在密闭的输送带熟化，并且输送带内部上面有紫外灯照射。
在本发明的一种实施方式中，所述步骤(1)中的和面是在真空和面机中进行的，其中真空度为-0.05～-0.08MPa，和面时间5～15min，和面温度控制在15～25℃。
在本发明的一种实施方式中，所述工艺还包括在脱水后进行均湿，所述均湿方法包括：
将脱水的面条于密闭缓苏室均湿2～3小时，缓苏室温度4～10℃；并缓苏室提前经75％雾化酒精灭菌，或紫外灯照射2～4小时，保证无菌。
在本发明的一种实施方式中，所述工艺还可以包括包装和贮藏。
在本发明的一种实施方式中，所述包装的方式包括：将面条采用高阻隔性包材结合脱氧剂进行包装，所述包材为透氧率和透湿率低的复合包装材料或者铝箔。
在本发明的一种实施方式中，所述贮藏是在4～10℃条件下进行贮藏。
本发明的第三个目的是提供一种生湿面的保鲜方法，所述方法包括上述的加工工艺。
本发明的有益效果：
本发明采用多加水工艺制作生湿面，极大的提高生湿面的口感，相比于添加改良剂，不仅简单方便、效率高，而且符合绿色、健康的生湿面的发展理念。通过适当提高生湿面的加水量，蛋白质和淀粉吸水增加，有助于蛋白质网络结构的形成，因此生湿面的品质得以改善。此外，采用换向压延，从不同角度对面带进行充分的压延，更好的促进面带内蛋白质淀粉的相互作用，从而形成更好的面筋网络结构，赋予了面条更加优良的口感。本发明工艺是结合 多加水、真空和面、面絮熟化、逐道压延、面带熟化、换向折叠压延的优化工艺，可尝试解决生湿面口感不如手擀面的问题，制作出一种符合绿色、健康发展理念的高品质生湿面，满足人们对于筋道、爽滑和有弹性的生湿面的追求。
本发明工艺制作了一种高品质的生湿面，提升生湿面的感官品质和食用品质，并提供了一种保鲜方法，从整个生产面条的全过程出发，对生湿面原辅料进行处理，选用微酸性电解水和面，大大降低生湿面的初始含菌量；在制作过程中，控制加工过程中无微生物污染，还采用多加水、高温高湿脱水的工艺，进一步减菌化；制作出来的面条在贮藏期间采用高阻隔性的包材结合添加脱氧剂的包装方式抑菌，并在低温(4～10℃)条件下贮藏。有效延长生湿面的货架期，4～10℃贮藏达到2～3个月。
本发明采用多加水结合高温高湿脱水工艺，保证最终生湿面水分含量在28％～30％，糊化度较低，仍然处于生湿面的状态的同时，进一步杀死生湿面里的微生物；而且可以解决生湿面褐变和黏条的问题。
附图说明
图1不同浓度微酸性电解水对生湿面初始含菌量的影响；
图2不同脱水处理条件对生湿面初始含菌量的影响；
图3不同脱水处理条件对生湿面初始含菌量的影响。
具体实施方式
以下通过若干实施例进一步详细说明本发明的技术方案。然而，所选的实施例仅用于说明本发明，而不限制本发明的范围。
质构测定指标：包括全质构参数和拉伸参数，体现面条硬度、弹性、咀嚼性等特性。
采用如下方式对面条进行全质构物性测试分析，包括：将复热后的面条(20cm/根)平铺在保鲜膜内，每次随机取两根进行全质构物性测试分析。使用的物性分析仪是由英国Stable Micro System公司生产的质构仪；探头HDP/PFS，测试前、中、后的速度均为0.8mm/s，间隔时间为1s，压缩2次，每批样品平行做10次。
采用如下方式对面条进行拉伸物性测试分析，包括：将复热后的面条(20cm/根)平铺在保鲜膜内，每次随机取一根进行拉伸物性测试分析。使用的物性分析仪是由英国SMS公司生产的质构仪；探头A/SPR、测试前、中、后的速度分别为2mm/s，2mm/s，10mm/s，每批样品平行做10次。
保鲜期测定：置于温度为10℃、湿度为30％的条件下，每隔固定时间检测面条指标，直到变质。
实施例1：
配方：小麦粉100kg，食用盐1.5kg，乳酸钠0.24g，富马酸一钠1kg，丙二醇0.15kg，山梨糖醇液3kg，复合磷酸盐2.4g，微酸性电解水40kg。
(1)真空和面：将100kg优选小麦粉加入真空和面机，在搅拌混合器中加入要求的27kg的70ppm微酸性电解水，开动搅拌装置，再依次缓慢加入按配方要求称取的1kg富马酸一钠，0.24g乳酸钠，0.15kg丙二醇，3kg山梨糖醇液，复合磷酸盐2.4g，1.5kg食用盐，完毕后再加入剩余的13kg 70ppm微酸性电解水，搅拌均匀后泵入真空和面机；启动真空和面机，在真空度为-0.08Mpa的条件下进行和面，和面时间为5min，和面温度15℃，制得面絮；
(2)面絮熟化：将面絮在输送带上缓慢输送，同时于密闭的输送带静置熟化；并输送带内部上方安装紫外灯照射杀菌；
(3)逐道压延：所获熟化后的面絮压制成面带，并逐道压延制成连续光滑的面带；
(4)面带熟化：将面带于温度20℃、湿度60％条件的熟化箱下熟化，熟化时间20min，熟化箱安装紫外杀菌设备，防止熟化过程中微生物污染，并利用熟化时间杀死面带表面微生物。
(5)换向折叠压延：将熟化的面带经过2次45°的折叠压延，最终实现面带的90°旋转换向压延，面带再经压延辊逐道压延，压延至所需厚度。
(6)切条：将压延后的面带在面条机切成面条；
(7)脱水、均湿成型：将所获面条依次进行脱水和均湿；脱水方法包括：将面条在烘箱进行脱水，脱水方式电热脱水，脱水温度为100℃，湿度90％；并且最终水分控制在28％；均湿方法包括：将脱水的面条于密闭缓苏室均湿2小时，缓苏室温度4℃；并缓苏室提前经75％雾化酒精灭菌，保证无菌；
(8)包装：将均湿的面条进行称重，并采用高阻隔性包材结合脱氧剂进行包装，所述包材为透氧率和透湿率低的复合包装材料或者铝箔；
(9)贮藏：将包装好的生湿面于10℃贮藏。
实施例2：
配方：小麦粉100kg，食用盐1.5kg，富马酸一钠0.8kg，0.04g乳酸钠，丙二醇0.15kg，山梨糖醇液3kg，复合磷酸盐0.4g，微酸性电解水33kg。
参照实施例1，将配方替换为上述配方，其他条件不变，制备的得到生湿面。
实施例3：
配方：小麦粉100kg，食用盐0.5kg，富马酸一钠0.5kg，0.12g乳酸钠，丙二醇0.05kg， 山梨糖醇液1.5kg，复合磷酸盐1.2g，微酸性电解水38kg。
参照实施例1，将配方替换为上述配方，其他条件不变，制备的得到生湿面。
对实施例1-3所得生湿面进行性能测试，结果见表1。
表1实施例1-3所得生湿面的品质
Figure PCTCN2019078292-appb-000001
实施例4：工艺优化
1)不同微酸性电解水浓度对生湿面品质的影响：
参照实施例1的工艺和配方，分别将有效氯浓度为0、10、30、50、70ppm的微酸性电解水用于制备生湿面，所得生湿面的初始菌落数量如图1所示，在100℃90％湿度脱水条件下，随着微酸性电解水浓度升高，生湿面初始菌落数量呈降低趋势，说明微酸性电解水和面确实有抑菌效果。但是，当微酸性电解水浓度小于30ppm时，抑菌并不理想，初始菌落数量从2.02lgCFU/g降低至1.8lgCFU/g，仅降低0.22lgCFU/g；当微酸性电解水浓度处于优选的50-70ppm时，抑菌效果明显，生湿面初始菌落数量降低(0.69～1)lg CFU/g。
同时，由表2可知，本发明配方中加入微酸性电解水后生湿面的质构品质不会收到损坏，具有较好的质构特性。
表2不同浓度微酸性电解水所得的生湿面的质构品质
Figure PCTCN2019078292-appb-000002
2)不同脱水处理条件对生湿面初始含菌量的影响：
参照实施例1的工艺和配方，分别试验60-100℃、70-90％湿度的脱水处理条件，结果如图2所示，在70ppm微酸性电解水的基础上，优选的温度不低于80℃，湿度不低于70％可以使得初始菌落数量从2.46lgCFU/g降低至为(1.50-1)lgCFU/g，初始菌落数量降低(0.96-1.43)个对数值；而温度低于80℃，湿度低于70％最多仅能降低初始菌落数量0.41lgCFU/g。
此外，将实施例1中的脱水条件替换为低湿度的烘箱，即30％-40％湿度，制备得到的生湿面效果如图3所示，在低湿度的烘箱中处理，当温度在100℃时，湿度在40％时，初始菌落数量降低的程度最大，从2.46lgCFU/g降低至1.95lgCFU/g，仅降低0.51lgCFU/g，和高湿度脱水中的温度70℃、湿度70％的杀菌效果相当；而当温度低于80℃，初始菌落数量最多仅降低0.16lgCFU/g，杀菌效果明显低于高湿度脱水处理。
对照例1：
配方：小麦粉100kg，食用盐1kg，水32kg。
参照实施例1的工艺，利用上述配方制备得到生湿面产品。
对照例2：
配方参照实施例1，工艺中省略步骤(5)换向折叠压延工序，其他条件不变，制备得到生湿面产品。
对照例3：
配方：小麦粉100kg，食用盐1.5kg，乳酸钠0.24g、富马酸一钠1kg，丙二醇0.15kg，山梨糖醇液3kg，复合磷酸盐2.4g，微酸性电解水30kg。
工艺参照实施例1，利用上述配方制备得到生湿面产品。
对照例4：
配方：小麦粉100kg，食用盐1.5kg，乳酸钠0.24g、富马酸一钠1kg，丙二醇0.15kg，山梨糖醇液3kg，复合磷酸盐2.4g，无菌水40kg。
工艺参照实施例1，利用上述配方制备得到生湿面产品。
对照例5：
配方：参照实施例1。
工艺参照实施例1，省略脱水步骤，制备生湿面产品。
对照例6：
配方：小麦粉100kg，食用盐1.5kg，乳酸钠0.24g、富马酸一钠1kg，丙二醇0.15kg，山梨糖醇液3kg，复合磷酸盐2.4g，微酸性电解水40kg。
工艺参照实施例1，脱水湿度改为40％，制备生湿面产品。
对照例1-6得产品进行性能测试，结果见表2。
表3对照例1-6所得生湿面的品质
Figure PCTCN2019078292-appb-000003
Figure PCTCN2019078292-appb-000004
由上述实施例和对照例可知，本发明将微酸性电解水应用于面条保鲜，采用微酸性电解水和面，微酸性电解水是以稀盐酸为电解液，将电解液以无隔膜电解槽进行电解取得的pH在5～6.5之间的水溶液，无色、无臭、无味、成本低廉，在加热或杀菌过程中还原为普通水，安全无残留，对人体无刺激无害，而且排放对环境没有任何污染。
本发明采用多加水结合优化的生产工艺制作一种高品质的生湿面，提升生湿面的感官品质和食用品质，并提供了一种保鲜方法。本发明从整个生产面条的全过程出发，首先对生湿面原辅料进行处理，选用优选的小麦粉，微酸性电解水和面，以求降低生湿面的初始含菌量；在制作过程中，除采用紫外灯灭菌等手段控制加工过程中无微生物污染，还采用多加水、高温高湿脱水的工艺，进一步减菌化；制作出来的面条在贮藏期间采用高阻隔性的包材结合添加脱氧剂的包装方式抑菌，并在低温(4～10℃)条件下贮藏。
本说明书中所描述的具体实施例，其所取名称可以不同。凡是本发明专利构思所述的方案、特征、原理及其所做的等效或简单变化，均包括于本发明专利的保护范围内。应当理解，上述实施例仅为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。本发明所属技术领域的技术人员可以对所描述的具体实施例做一些修改或补充，或者采用类似的方式替代，只要不偏离本发明的结构或者超越本权利要求书所定义的范围，均应涵盖在本发明的保护范围之内。

Claims (13)

  1. 一种生湿面的加工工艺，其特征在于，所述工艺包括如下步骤：
    (1)和面：按照重量份数配比，包括90～100份小麦粉，33～40份微酸性电解水、0.5～1份富马酸一钠、0.5～1.5份食用盐、0.04～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、0.40份～2.40份复合磷酸盐混合进行和面，制得面絮；其中微酸性电解水的添加量为小麦粉质量的33％-40％；
    (2)熟化步骤(1)所得面絮，逐道压延制成面带；
    (3)熟化步骤(2)所得面带，进行换向压延，然后切条，制得面条；
    (4)脱水成型：将步骤(3)所得面条进行脱水，制备得到生湿面；
    所述步骤(4)中的脱水温度为80～100℃，湿度为70％～90％。
  2. 一种生湿面，其特征在于，所述生湿面的配方按照重量份数配比，包括90～100份小麦粉，33～40份微酸性电解水、0.5～1份富马酸一钠、0.04～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、0.40份～2.40份复合磷酸盐；其中微酸性电解水的添加量为小麦粉质量的33％-40％。
  3. 根据权利要求2所述的生湿面，其特征在于，所述微酸性电解水的pH为5.0～6.5。
  4. 根据权利要求2或3所述的生湿面，其特征在于，所述微酸性电解水的有效氯浓度为10-70ppm。
  5. 根据权利要求2所述的生湿面，其特征在于，所述微酸性电解水的有效氯浓度为50-70ppm。
  6. 根据权利要求2-5任一所述的生湿面，其特征在于，所述配方按照重量份数配比，还包括0.5～1.5份食用盐。
  7. 根据权利要求2-5任一所述的生湿面，其特征在于，所述复合磷酸盐包括焦磷酸钠、三聚磷酸钠、六偏磷酸钠中的两种以上。
  8. 一种生湿面的加工工艺，其特征在于，所述工艺包括如下步骤：
    (1)和面：按照重量份数配比，包括90～100份小麦粉，33～40份微酸性电解水、0.5～1份富马酸一钠、0.5～1.5份食用盐、0.04～0.24份乳酸钠、0.10～0.15份丙二醇、0.10～0.15份山梨糖醇液、0.40份～2.40份复合磷酸盐混合进行和面，制得面絮；
    (2)熟化步骤(1)所得面絮，逐道压延制成面带；
    (3)熟化步骤(2)所得面带，进行换向压延，然后切条，制得面条；
    (4)脱水成型：将步骤(3)所得面条进行脱水，制备得到生湿面。
  9. 根据权利要求8所述的生湿面的加工工艺，其特征在于，所述步骤(4)中的脱水温度为60～100℃，湿度50％～90％。
  10. 根据权利要求8所述的生湿面的加工工艺，其特征在于，所述步骤(1)中的微酸性电解水的有效氯浓度为50-70ppm。
  11. 根据权利要求8所述的生湿面的加工工艺，其特征在于，所述步骤(1)中的和面，按照重量份数配比，还包括0.5～1.5份食用盐。
  12. 根据权利要求8所述的生湿面的加工工艺，其特征在于，所述步骤(1)中的复合磷酸盐包括焦磷酸钠、三聚磷酸钠、六偏磷酸钠中的两种以上。
  13. 一种生湿面的保鲜方法，其特征在于，所述方法包括权利要求8-12任一所述的加工工艺。
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