阅读说明：本技术 一种长保质期半干面及其制备和储存方法 (Long-shelf-life semi-dry noodles and preparation and storage methods thereof ) 是由 柯灵 谢青青 于 2021-01-06 设计创作，主要内容包括：本发明公开了一种长保质期半干面,包括下述重量份的原料：小麦粉90-120重量份、淀粉10-35重量份、品质改良剂0.9-2.5重量份、盐1-3重量份、酒精3-6重量份、山梨糖醇2-4重量份、臭氧软水900-1100重量份。本发明的有益效果为：本发明所述一种长保质期半干面通过对生产原料的控制,生产工艺的优化及配方组成可以将半干面面体在不降低品质以及煮制时间的情况下将常温环境下保质期延长至4-8个月,大大提高了该产品的市场流通性能和储存性；本发明所述一种长保质期半干面通过在配方中添加全麦粉,麦麸,膳食纤维等原料可使面体达到含有或富含膳食纤维宣称,增强了面体的营养功能并且提高了面体吸收汤汁的能力,面体更加入味好吃。(The invention discloses a long-shelf-life semi-dry noodle which comprises the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water. The invention has the beneficial effects that: the long-shelf-life semi-dry noodle can prolong the shelf life of a semi-dry noodle body to 4-8 months under the condition of not reducing the quality and the boiling time through controlling production raw materials, optimizing the production process and composing the formula, thereby greatly improving the market circulation performance and the storage performance of the product; according to the long-shelf-life semi-dry noodles, the whole wheat flour, the wheat bran, the dietary fibers and other raw materials are added into the formula, so that the noodles can contain or are rich in the dietary fibers, the nutritional function of the noodles is enhanced, the soup absorption capacity of the noodles is improved, and the noodles are more tasty and delicious.)

1. The semi-dry noodles with the long shelf life are characterized by comprising the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water.

2. The long-shelf-life semi-dry noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 100 portions of wheat flour, 15 to 25 portions of starch, 1.2 to 2.3 portions of quality modifier, 1.5 to 2.5 portions of salt, 4 to 5 portions of alcohol, 2.5 to 3.5 portions of sorbitol and 1050 portions of ozone soft water.

3. The long-shelf-life semi-dry noodles as claimed in claim 1, which are characterized by comprising the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water.

4. The long-shelf-life semi-dry noodles as claimed in claim 1, further comprising the following raw materials in parts by weight: 2-10 parts of whole wheat flour, 2-10 parts of wheat bran and 2-8 parts of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.

5. The long-shelf-life semi-dry noodles as claimed in claim 1, wherein the quality improver is at least one of potassium carbonate, sodium tripolyphosphate or sodium hexametaphosphate; preferably, the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 17-20: 35-38: 15-18: 27-30.

6. The long-life semi-dry noodles as claimed in claim 1, wherein the concentration of ozone in the soft ozone water is 0.5 to 3 mg/L.

7. A method for preparing long-life semi-dry noodles as claimed in any one of claims 1 to 6, comprising the steps of:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare dough sheets, and shredding and drying the dough sheets to obtain the long-shelf-life semi-dry noodles.

8. The method for preparing long shelf life semi-dry noodles as claimed in claim 7, wherein the wrapper has a thickness of 0.6mm to 2mm and is cut into threads having a width of 0.9 to 4 mm.

9. The method for preparing long-life semi-dry noodles according to claim 7, wherein the drying in the step (2) is performed at a temperature of 45 to 55 ℃ for 25 to 35min or at a temperature of 95 to 130 ℃ for 3 to 6min, and the moisture content of the long-life semi-dry noodles is 18 to 25% by weight.

10. A method for storing long-life semi-dry noodles according to any one of claims 1 to 9, wherein the semi-dry noodles are stored in a sealed state using a packaging material having both an oxygen permeability and a moisture permeability of < 1.5, preferably the packaging material is silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE, or pure aluminum.

Technical Field

The invention relates to a food, in particular to a long-shelf-life semi-dry noodle and a preparation and storage method thereof.

Background

The water content of the semi-dry noodles is between 18 and 26 percent between the fresh wet noodles and the fine dried noodles, and the water content of the semi-dry noodles is lower than that of the fine dried noodles and higher than that of the wet noodles. The flour product recently developed in China is semi-dry flour. In japan, semi-dried noodles have been produced and used for a long time. The semi-dry noodles have long shelf life, are easy to cook, and can be made into semi-dry noodles with different tastes by mixing with other foods such as beans. The grade of fresh wet noodles and fine dried noodles is not higher than that of semi-dry noodles, and the semi-dry noodles are characterized in that the grade is higher than medium. The process and the technology for producing the semi-dry noodles in Japan are relatively mature. The research on the cold sterilization technology of food by Loaharan and the like shows that the technology can effectively inhibit the growth and the propagation of microorganisms and prolong the shelf life. The research of domestic semi-dry noodles is in the beginning stage, the process flow of quality optimization of semi-dry noodles is mainly carried out on semi-dry noodles by means of drying temperature, drying mode or adding alcohol, sorbitol and the like into a formula at present, the domestic research is few at present, and the research trend is given by the fact that the semi-dry noodles are gradually paid attention to due to unique advantages (delicious taste and long shelf life). The shelf life of the semi-dried noodles in the domestic market is generally 2 to 4 months at present, and the shelf life of the semi-dried noodles is also too short, so that great difficulty is brought to the sale and circulation of products in the market.

Disclosure of Invention

The invention aims to provide semi-dry noodles with long shelf life and a preparation method thereof, wherein the shelf life of the semi-dry noodles can be prolonged under the condition of not reducing the quality of the noodles.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a long-shelf-life semi-dry noodle which comprises the following raw materials in parts by weight: 90-120 parts of wheat flour, 10-35 parts of starch, 0.9-2.5 parts of quality modifier, 1-3 parts of salt, 3-6 parts of alcohol, 2-4 parts of sorbitol and 1100 parts of ozone soft water.

The preparation method of the ozone soft water comprises the following steps: ozone is introduced into soft water by using an ozone generator for circulation, and ozone soft water is prepared when the concentration of ozone in water reaches 0.5-3 mg/L.

The semi-dry noodles with long shelf life comprise the following raw materials in parts by weight: 100 portions of wheat flour, 15 to 25 portions of starch, 1.2 to 2.3 portions of quality modifier, 1.5 to 2.5 portions of salt, 4 to 5 portions of alcohol, 2.5 to 3.5 portions of sorbitol and 1050 portions of ozone soft water.

The semi-dry noodles with long shelf life comprise the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water.

The semi-dry noodles with long shelf life, as a preferred embodiment, further comprise the following raw materials in parts by weight: 2-10 parts of whole wheat flour, 2-10 parts of wheat bran and 2-8 parts of dietary fiber; preferably, the dietary fibre is a resistant dextrin or polydextrose.

The whole wheat flour is original-color and original-taste flour without adding whitening agent (benzoic acid peroxide) and gluten fortifier (potassium olfactate). That is, the amount of wheat added and the amount of wheat bran-containing flour produced. The crude fiber in the flour is beneficial to human health and is also beneficial to diabetes patients.

Wheat bran, namely wheat bran, a wheat processing flour byproduct, wheat is yellow, flaky or powdery, the wheat bran contains rich dietary fibers, is a necessary nutrient element for a human body, can improve fiber components in food, can improve the condition of constipation, can promote the excretion of fat and nitrogen, and has great significance for preventing and treating clinical common fiber-deficient diseases; the high fiber content can reduce the excretion of steroid in excrement, and the main boundary metabolic process of cholesterol in human body is excretion via excrement, so that the serum cholesterol can be reduced, and the formation of atherosclerosis can be slowed down.

Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract nor produces energy; the dietary fiber is called as 'seventh nutrient' necessary for human body, and is essential for human health like protein, vitamin and mineral substance. In the nutritional community, the dietary fiber is called as 'green scavenger', and can keep the intestinal tract of a human body smooth, expel toxin, relax bowels, clear fat, keep young and maintain the skin healthy.

As a preferred embodiment, the quality modifier is at least one of potassium carbonate, sodium tripolyphosphate or sodium hexametaphosphate; preferably, the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 17-20: 35-38: 15-18: 27-30.

The above-mentioned semi-dry noodles with long shelf life, as a preferred embodiment, have an ozone concentration of 0.5-3mg/L in ozone soft water.

In a second aspect of the present application, there is provided a method for preparing a long shelf life semi-dry noodle, comprising the steps of:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare dough sheets, and shredding and drying the dough sheets to obtain the long-shelf-life semi-dry noodles.

In the above method for preparing long shelf life semi-dry noodles, as a preferred embodiment, the thickness of the wrapper is 0.6mm-2mm, and the wrapper is cut into shreds with width of 0.9-4 mm.

In the above method for preparing long-shelf-life semi-dry noodles, as a preferred embodiment, in the step (2), the drying is performed at a temperature of 45-55 ℃ for 25-35min or at a temperature of 95-130 ℃ for 3-6min, and the moisture content of the long-shelf-life semi-dry noodles is 18-25% by weight.

The preparation method of the long-shelf-life semi-dry noodle is used as a preferable embodiment, the semi-dry noodle is hermetically stored by adopting a packing material with both oxygen permeability and moisture permeability less than 1.5, and the packing material is preferably silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE or pure aluminum.

Compared with the prior art, the invention has the beneficial effects that: the long-shelf-life semi-dry noodle can prolong the shelf life of the semi-dry noodle body to 4-8 months under the condition of not reducing the quality and the boiling time through controlling production raw materials, optimizing the production process and composing the formula, thereby greatly improving the market circulation performance and the storage performance of the product.

According to the long-shelf-life semi-dry noodles, the whole wheat flour, the wheat bran, the dietary fibers and other raw materials are added into the formula, so that the noodles can contain or are rich in the dietary fibers, the nutritional function of the noodles is enhanced, the soup absorption capacity of the noodles is improved, and the noodles are more tasty and delicious.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.

In the examples of the present invention, 1 part by weight represents 1;

the semi-dry surface with the long shelf life is sealed and stored by adopting a packing material with both oxygen permeability and moisture permeability less than 1.5, and preferably, the packing material is silicon-plated or aluminum-plated PET, silicon-plated or aluminum-plated PE or pure aluminum.

Example 1

The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 90 parts by weight of wheat flour, 10 parts by weight of starch, 0.9 part by weight of a quality improver, 1 part by weight of salt, 3 parts by weight of alcohol, 2 parts by weight of sorbitol and 1100 parts by weight of ozone soft water with the ozone concentration of 0.5 mg/L;

the quality improver is potassium carbonate.

The preparation method of the long-shelf-life semi-dry noodles in the embodiment 1 comprises the following steps:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 0.6mm, cutting the wrapper into shreds to obtain noodles with the width of 0.9mm, and drying the noodles at the temperature of 45 ℃ for 35min to obtain the long-shelf-life semi-dry noodles with the water content of 18 percent by weight.

Example 2

The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 100 parts of wheat flour, 15 parts of starch, 1.2 parts of quality modifier, 1.5 parts of salt, 4 parts of alcohol, 2.5 parts of sorbitol and 1050 parts of ozone soft water with the ozone concentration of 1.2 mg/L;

the quality modifier is sodium carbonate.

The method for preparing the long-shelf-life semi-dry noodles of embodiment 2 comprises the following steps:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 0.8mm, cutting the wrapper into shreds to obtain 1mm wide shreds, and drying the shreds at 48 ℃ for 30min to obtain the long-shelf-life semi-dry noodles with the water content of 20 percent by weight.

Example 3

The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 105 parts of wheat flour, 20 parts of starch, 1.8 parts of quality improver, 2 parts of salt, 4.5 parts of alcohol, 3 parts of sorbitol and 1000 parts of ozone soft water with the ozone concentration of 1.5 mg/L;

the quality improver comprises the following components in percentage by weight: 35: 15 of a mixture of potassium carbonate, sodium carbonate and sodium tripolyphosphate.

The method for preparing the long-shelf-life semi-dry noodles of embodiment 3 comprises the following steps:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 1.5mm, cutting the wrapper into shreds to obtain 1.5mm wide shreds, and drying the shreds at 50 ℃ for 28min to obtain the long-shelf-life semi-dry noodles with the water content of 22 wt%.

Example 4

The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 110 parts of wheat flour, 25 parts of starch, 2.3 parts of quality modifier, 2.5 parts of salt, 5 parts of alcohol, 3.5 parts of sorbitol, 5 parts of whole wheat flour, 5 parts of wheat bran, 2 parts of resistant dextrin and 1050 parts of ozone soft water with the ozone concentration of 2 mg/L;

the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 20: 35: 18: 27.

the method for preparing the long-shelf-life semi-dry noodles of embodiment 4 comprises the following steps:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare a wrapper with the thickness of 1.8mm, cutting the wrapper into shreds to obtain 3mm wide shreds, and drying the shreds at the temperature of 95 ℃ for 6min to obtain the long-shelf-life semi-dry noodles with the water content of 22 wt%.

Example 5

The semi-dry noodles with the long shelf life comprise the following raw materials in parts by weight: 120 parts of wheat flour, 35 parts of starch, 2.5 parts of quality modifier, 3 parts of salt, 6 parts of alcohol, 4 parts of sorbitol, 10 parts of whole wheat flour, 10 parts of wheat bran, 8 parts of polydextrose and 900 parts of ozone soft water with the ozone concentration of 3 mg/L;

the quality improver is a mixture of potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate; more preferably, the quality improver contains potassium carbonate, sodium tripolyphosphate and sodium hexametaphosphate in a weight ratio of 20: 38: 15: 30.

the method for preparing the long-shelf-life semi-dry noodles of embodiment 5 comprises the following steps:

(1) dissolving starch, quality modifier, salt, alcohol and sorbitol in ozone soft water, mixing and stirring uniformly to obtain a mixed solution, adding the rest raw materials into the mixed solution, and mixing uniformly to obtain dough;

(2) repeatedly compounding and rolling the dough to prepare dough skin with the thickness of 2mm, cutting the dough skin into shreds to obtain 4mm wide shreds, and drying the shreds at 130 ℃ for 3min to obtain the long-shelf-life semi-dry noodles with the water content of 25 percent by weight.

Comparative example 1

The long-life semi-dry noodles described in comparative example 1 are different from the long-life semi-dry noodles described in example 3 in that: the raw material of the long-shelf-life semi-dried noodles described in comparative example 1 did not contain a quality improver.

Comparative example 2

The long-life semi-dry noodles described in comparative example 2 are different from the long-life semi-dry noodles described in example 3 in that: the concentration of ozone in the ozone soft water used for the long-life semi-dry noodles described in comparative example 2 was 0.3 mg/L.

Comparative example 3

The raw materials and the preparation method of the long-shelf-life semi-dry noodles in the comparative example 3 are the same as those of the long-shelf-life semi-dry noodles in the example 3, except that: the semi-dry noodles with long shelf life described in comparative example 3 were stored in a sealed manner using a common PET packaging material.

Shelf life research of long-shelf-life semi-dry noodles

The semi-dry surface with the long shelf life is sealed and then is detected by Shanghai Tianxiang quality and technical service company Limited, the quality of the product is detected after the product is stored for 8 weeks under the conditions that the preservation temperature is 37 +/-2 ℃ and the preservation humidity is 90% RH +/-5% RH, and the detection results are shown in Table 1:

remarking: storage for 1 week at a storage temperature of 37 ℃. + -. 2 ℃ and a storage humidity of 90% RH. + -. 5% RH is equivalent to storage for 1 month at normal temperature.

TABLE 1 shelf life study of long shelf life semi-dry noodles according to the invention

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.