CN110367456A - A kind of instant wet noodles anti-rot and fresh-keeping method - Google Patents
A kind of instant wet noodles anti-rot and fresh-keeping method Download PDFInfo
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- CN110367456A CN110367456A CN201910777906.7A CN201910777906A CN110367456A CN 110367456 A CN110367456 A CN 110367456A CN 201910777906 A CN201910777906 A CN 201910777906A CN 110367456 A CN110367456 A CN 110367456A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 112
- 238000000034 method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 102000016943 Muramidase Human genes 0.000 claims abstract description 43
- 108010014251 Muramidase Proteins 0.000 claims abstract description 43
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 43
- 239000004325 lysozyme Substances 0.000 claims abstract description 43
- 229960000274 lysozyme Drugs 0.000 claims abstract description 43
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 43
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 39
- 239000001540 sodium lactate Substances 0.000 claims abstract description 39
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000007853 buffer solution Substances 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000010828 elution Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 150000001450 anions Chemical class 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000006835 compression Effects 0.000 claims description 8
- 238000007906 compression Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 2
- 102000004317 Lyases Human genes 0.000 claims description 2
- 108090000856 Lyases Proteins 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 239000000872 buffer Substances 0.000 claims 2
- 238000002386 leaching Methods 0.000 claims 1
- 238000007654 immersion Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000012976 tarts Nutrition 0.000 abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 230000007423 decrease Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000012153 distilled water Substances 0.000 description 7
- 238000005406 washing Methods 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- 239000007788 liquid Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
Classifications
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
A kind of instant wet noodles anti-rot and fresh-keeping method the invention belongs to food technology field includes: to weigh flour and lysozyme powder, lysozyme powder is added to the water, obtain lysozyme soln, lysozyme soln is added in flour, stirring rubs up smooth to dough surface, amount of water is the 30%~35% of flour quality, and lysozyme powder additive amount is the 0.2%~0.8% of flour quality；By dough leavening, with noodle press by the dough sheeting roller of provocation at being cut after dough sheet, noodles are made；Noodles are put into boiling water and boil rolling, rapidly pull noodles out, cold water elution drains, obtains new long-life noodles；New long-life noodles are impregnated using the sodium lactate buffer solution that pH value is 4~6, secondary pull out drains, and obtains the wet face of sodium lactate immersion；It is finally packed and is sterilized, obtain instant wet noodles；Instant wet noodles are handled using this method, the shelf-life has obtained apparent extension, and noodles tart flavour significantly reduces, and this method can make full use of existing instant wet noodles production line, and method is simple, easy to spread.
Description
Technical field
The invention belongs to food technology field more particularly to a kind of instant wet noodles anti-rot and fresh-keeping methods.
Background technique
For instant wet noodles as instant food of new generation, comparing traditional instant noodles has many advantages, such as that in good taste, nutritive value is high,
With vast potential for future development.Instant wet noodles moisture content is higher, is conducive to the breeding of various putrefactive microorganisms, so as to cause production
Product quality deterioration, reduced shelf-life.The method of organic acid soaks such as common lactic acid industrial at present carries out the noodles after being cooked
It impregnates, to reduce the pH value of product, destroys the growth conditions of putrefactive microorganisms, achieve the purpose that anti-corrosive fresh-keeping.However pass through
The noodles of pickling process often have apparent tart flavour, are not inconsistent with the due flavor of noodles in people's cognition, mask simultaneously
The face fragrance that product itself has, makes product sensory quality decline.Currently, the preservation technology of instant wet noodles, which becomes, restricts industry hair
The bottleneck of exhibition, develop product can be carried out it is effectively fresh-keeping, while extend as far as possible shelf life, and not to product sense
Official's quality brings the anti-rot and fresh-keeping method of adverse effect, is urgently needed for Vehicles Collected from Market.
Summary of the invention
Based on the above issues, the present invention provides a kind of instant wet noodles anti-rot and fresh-keeping methods, comprising:
1) production of dough: weighing flour and lysozyme powder, and lysozyme powder is added to the water, it is molten to obtain lysozyme
Liquid, will lysozyme soln be added flour in, stirring rub up it is smooth to dough surface, amount of water be flour quality 30%~
35%, lysozyme powder additive amount is the 0.2%~0.8% of flour quality；
2) provocation: dough is put into provocation in insulating box, calorstat temperature is 20 DEG C~40 DEG C, proofing period 1h；
3) pressure roller: with noodle press by the dough sheeting roller of provocation at dough sheet, during pressure roller, pressure roller spacing is gradually decreased, just
Beginning pressure roller spacing is 3.5mm, sheet thickness 2mm；
4) production of noodles: rounded face knife is used, dough sheet is cut, noodles are made, rounded face knife is having a size of 2mm；
5) boiling and elution: noodles being put into boiling water and boil rolling, rapidly pull noodles out, and cold water elution drains, and is obtained new
Long-life noodles, boiling the rolling time is 5min, and the elution time is 30s；
6) post-processing of noodles: new long-life noodles are impregnated using sodium lactate buffer solution, secondary pull out drains, and obtains lactic acid
The wet face that sodium impregnates, the pH value of sodium lactate buffer solution are 4~6, and the temperature of sodium lactate buffer solution is 25 DEG C, sodium lactate buffering
Anions concentration is 0.1~1.0mol/L, soaking time 30s；
7) it packs and sterilizes: the noodles completed will be impregnated and packed, sterilized after packaging, obtain instant wet noodles.
Preferably, amount of water is 32.5% in step 1).
Preferably, lysozyme powder additive amount is 0.8% in step 1).
Preferably, calorstat temperature is 28 DEG C in step 2).
Preferably, the pH value of sodium lactate buffer solution is 5.5 in step 6).
Preferably, anion concentration is 0.9mol/L in sodium lactate buffer solution in step 6).
Sterilization mode is pasteurize in step 7), and sterilization temperature is 95 DEG C, sterilizing time 20min.
A kind of instant wet noodles anti-rot and fresh-keeping method, comprising: weigh flour, lyase bacterium powder and water, lysozyme powder quality
For the 0.8% of flour quality, 32.5% that the quality of water is flour quality, lysozyme powder is added to the water, it is molten to obtain lysozyme
Liquid, by lysozyme soln be added flour in, and be added stirring rub up it is smooth to dough surface；
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, it is cut using 2mm rounded face knife, noodles is cut.By noodles
It is put into boiling water and boils 5min, rapidly pull noodles out, elute 30s with cold water, drain, obtain new long-life noodles；
The sodium lactate buffer solution for the use of pH value being 5.0, anion concentration is 1.0mol/L in sodium lactate buffer solution.It will
It is put into 25 DEG C of sodium lactate buffer solution by the new long-life noodles washed and drained and impregnates 30s, secondary pull out drains.Most
The wet face that sodium lactate impregnates is packed afterwards, after the completion of packaging, pasteurize 20min, the side of obtaining are carried out under the conditions of 95 DEG C
Just wet face.
The beneficial effects of the present invention are:
1. carrying out preservative treatment stage by stage during noodles processing, the service efficiency of preservative is improved, is optimized
Fresh-keeping effect.
2. during dough leavening, microorganism mass propagation is the major reason of later period noodles corruption, and the present invention is by one
Quantitative lysozyme is added as the bacteriostatic agent during dough leavening into flour, makes the proliferation for reducing wherein microorganism, favorably
In the fresh-keeping of later period noodles.
3. the present invention substitutes lactic acid using sodium lactate buffer solution, corrosion-resistanting fresh-keeping effect is significant.Using this method to convenient
Wet face is handled, and the shelf-life has obtained apparent extension, and noodles tart flavour significantly reduces, and makes its pH value in the acceptable model of the sense of taste
In enclosing, and this method can make full use of existing instant wet noodles production line, and method is simple, easy to spread.
Detailed description of the invention
The wet face of Fig. 1 distilled water immersion 20 DEG C store 6 days after appearance form photo；
Fig. 2 is the appearance form photo after the wet face that lactic acid impregnates is stored 6 days at 20 DEG C；
Fig. 3 is the appearance form photo after the instant wet noodles of embodiment 1 are stored 6 days at 20 DEG C；
Specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail:
Embodiment 1
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.8%, flour quality 32.5%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, it is cut using 2mm rounded face knife, noodles is cut.By noodles
It is put into boiling water and boils 5min, rapidly pull noodles out, elute 30s with cold water, drain, obtain new long-life noodles.
The sodium lactate buffer solution for the use of pH value being 5.5, wherein anion concentration is 0.9mol/L.It will be by washing and dripping
Dry obtained new long-life noodles, which are put into 25 DEG C of sodium lactate buffer solution, impregnates 30s, and secondary pull out drains.Finally sodium lactate is soaked
The wet face of bubble is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains instant wet noodles.
Embodiment 2
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.8%, flour quality 32.5%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling
5min is boiled in water, rapidly pulls noodles out, is eluted 30s with cold water, is drained, obtain new long-life noodles.
The sodium lactate buffer solution for the use of pH value being 5.0, wherein anion concentration is 1.0mol/L.It will be by washing and dripping
Dry obtained new long-life noodles, which are put into 25 DEG C of sodium lactate buffer solution, impregnates 30s, and secondary pull out drains.Finally sodium lactate is soaked
The wet face of bubble is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains instant wet noodles.
Embodiment 3
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.8%, flour quality 32.5%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling
5min is boiled in water, rapidly pulls noodles out, is eluted 30s with cold water, is drained, obtain new long-life noodles.
The sodium lactate buffer solution for the use of pH value being 4.5, wherein anion concentration is 0.4mol/L.It will be by washing and dripping
Dry obtained new long-life noodles, which are put into 25 DEG C of sodium lactate buffer solution, impregnates 30s, and secondary pull out drains.Finally sodium lactate is soaked
The wet face of bubble is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains instant wet noodles.
Embodiment 4
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.2%, flour quality 30.0%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 20 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling
5min is boiled in water, rapidly pulls noodles out, is eluted 30s with cold water, is drained, obtain new long-life noodles.
The sodium lactate buffer solution for the use of pH value being 4.0, wherein anion concentration is 0.1mol/L.It will be by washing and dripping
Dry obtained new long-life noodles, which are put into 25 DEG C of sodium lactate buffer solution, impregnates 30s, and secondary pull out drains.Finally sodium lactate is soaked
The wet face of bubble is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains instant wet noodles.
Embodiment 5
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.8%, flour quality 35.0%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 40 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling
5min is boiled in water, rapidly pulls noodles out, is eluted 30s with cold water, is drained, obtain new long-life noodles.
The sodium lactate buffer solution for the use of pH value being 6.0, wherein anion concentration is 0.9mol/L.It will be by washing and dripping
Dry obtained new long-life noodles, which are put into 25 DEG C of sodium lactate buffer solution, impregnates 30s, and secondary pull out drains.Finally sodium lactate is soaked
The wet face of bubble is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains instant wet noodles.
Control group experiment
The water for weighing a certain amount of flour, the lysozyme powder of flour quality 0.8%, flour quality 32.5%, by bacteriolyze
Enzyme powder is added to the water, and obtains lysozyme soln, lysozyme soln is added in flour, and stirring is added and rubs up to dough surface light
It is sliding.
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with the increasing of tabletting number
Add and gradually decreases pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling
5min is boiled in water, rapidly pulls noodles out, is eluted 30s with cold water, is drained, obtain new long-life noodles.
30s is impregnated by being put into distilled water by the new long-life noodles washed and drained, secondary pull out drains, and is steamed
The wet face that distilled water is impregnated.
25 DEG C of mass fraction will be put by the new long-life noodles washed and drained to impregnate in 1% lactic acid solution
30s, secondary pull out drain.The wet face that lactic acid impregnates is packed, is sterilized after the completion of packaging, the wet of lactic acid immersion is obtained
Face.
By control group test obtained in the obtained side of the wet face impregnated of the wet face of distilled water immersion, lactic acid and embodiment 1
Just wet face three stores 6 days under 20 DEG C of the same terms, and the appearance form photo of three is as shown in Figures 1 to 3, and Fig. 1 is distilled water
Impregnate wet face 20 DEG C store 6 days after appearance form photo, noodles are seriously putrid and deteriorated as seen from Figure 1；Fig. 2 is cream
Appearance form photo after the wet face of acid soak is stored 6 days at 20 DEG C has part noodles that corruption occurs and becomes as seen from Figure 2
Matter；Fig. 3 is the appearance form photo after the instant wet noodles of embodiment 1 are stored 6 days at 20 DEG C, and as seen from Figure 3, noodles are not sent out
Raw putrid and deteriorated phenomenon, corrosion-resistanting fresh-keeping effect is good, and three compares, and extended shelf-life effect is obvious.
By control group test obtained in distilled water immersion wet face and the obtained instant wet noodles of Examples 1 to 3 exist
It is stored at 37 DEG C, detects a total plate count every 12h, to judge fresh-keeping effect, experimental result is shown in Table 1.Control group exists
Under the conditions of 37 DEG C, noodles are corrupt rapidly, and 12h is more than the shelf-life, and putrid and deteriorated, total plate count is more than the limitation of 1000cfu/g
Value, with the extension of time, total plate count can not mostly be counted.Examples 1 to 3 total plate count in 0~84h is less than 1000cfu/
G, after placing 96h, total plate count is more than limit value, and noodles are putrid and deteriorated.Illustrate that above-mentioned processing mode guarantees the quality to instant wet noodles
There is extension effect in phase, under the conditions of 37 DEG C, the wet face extended shelf-life for the distilled water immersion tested compared to the control group
84h, instant wet noodles extended shelf-life effect are obvious.
Total plate count changes with time (lgcfu/g) under the conditions of 1 different disposal of table
Note: 1. " # " indicate that total plate count is more than the limits value of 1000cfu/g；2. " * " representative is not detected；3. " +++ " represents
It can not mostly count.
Claims (8)
1. a kind of instant wet noodles anti-rot and fresh-keeping method characterized by comprising
1) production of dough: weighing flour and lysozyme powder, and lysozyme powder is added to the water, and obtains lysozyme soln, will
Lysozyme soln be added flour in, stirring rub up it is smooth to dough surface, amount of water be flour quality 30%~35%, bacteriolyze
Enzyme powder additive amount is the 0.2%~0.8% of flour quality；
2) provocation: dough is put into provocation in insulating box, calorstat temperature is 20 DEG C~40 DEG C, proofing period 1h；
3) pressure roller: with noodle press by the dough sheeting roller of provocation at dough sheet, during pressure roller, initial pressure roller spacing is 3.5mm, gradually
Pressure roller spacing is reduced, finally obtaining sheet thickness is 2mm；
4) production of noodles: rounded face knife is used, dough sheet is cut, noodles are made, rounded face knife is having a size of 2mm；
5) boiling and elution: noodles being put into boiling water and boil rolling, rapidly pull noodles out, and cold water elution is drained, obtained fresh wet
Face, boiling the rolling time is 5min, and the elution time is 30s；
6) post-processing of noodles: new long-life noodles are impregnated using sodium lactate buffer solution, and secondary pull out drains, and obtain sodium lactate leaching
The wet face of bubble, the pH value of sodium lactate buffer solution are 4~6, and the temperature of sodium lactate buffer solution is 25 DEG C, sodium lactate buffer solution
Middle anion concentration is 0.1~1.0mol/L, soaking time 30s；
7) it packs and sterilizes: the noodles completed will be impregnated and packed, sterilized after packaging, obtain instant wet noodles.
2. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that amount of water is in step 1)
32.5%.
3. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that lysozyme powder in step 1)
Additive amount is 0.8%.
4. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that calorstat temperature in step 2)
It is 28 DEG C.
5. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that sodium lactate buffers in step 6)
The pH value of solution is 5.5.
6. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that sodium lactate buffers in step 6)
Anions concentration is 0.9mol/L.
7. a kind of instant wet noodles anti-rot and fresh-keeping method according to claim 1, which is characterized in that sterilization mode is in step 7)
Pasteurize, sterilization temperature are 95 DEG C, sterilizing time 20min.
8. a kind of instant wet noodles anti-rot and fresh-keeping method characterized by comprising weigh flour, lyase bacterium powder and water, lysozyme
Powder quality is the 0.8% of flour quality, the quality of water is the 32.5% of flour quality, and lysozyme powder is added to the water, is obtained
Lysozyme soln, by lysozyme soln be added flour in, and be added stirring rub up it is smooth to dough surface；
Dough is put into provocation 1h in 28 DEG C of insulating boxs, compression roller of noodle press spacing is tuned into 3.5mm, with tabletting number increase by
Decrescence lack pressure roller spacing, it is finally that dough sheet is ironed to 2mm, dough sheet is cut using 2mm rounded face knife.Noodles are put into boiling water
5min is boiled, rapidly pulls noodles out, 30s is eluted with cold water, drains, obtain new long-life noodles；
The sodium lactate buffer solution for the use of pH value being 5.0, anion concentration is 1.0mol/L in sodium lactate buffer solution.It will pass through
It washes and the new long-life noodles that drain is put into 25 DEG C of sodium lactate buffer solution and impregnates 30s, secondary pull out drains.Finally will
The wet face that sodium lactate impregnates is packed, and after the completion of packaging, pasteurize 20min is carried out under the conditions of 95 DEG C, obtains facilitating wet
Face.
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