CN119366618A - A preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application - Google Patents
A preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application Download PDFInfo
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- CN119366618A CN119366618A CN202411781888.7A CN202411781888A CN119366618A CN 119366618 A CN119366618 A CN 119366618A CN 202411781888 A CN202411781888 A CN 202411781888A CN 119366618 A CN119366618 A CN 119366618A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 68
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 230000000694 effects Effects 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 230000004888 barrier function Effects 0.000 claims abstract description 8
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 abstract description 20
- 230000002335 preservative effect Effects 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 17
- 235000011837 pasties Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 11
- 244000005700 microbiome Species 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 230000035699 permeability Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000009455 aseptic packaging Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 239000005711 Benzoic acid Substances 0.000 description 3
- 235000010233 benzoic acid Nutrition 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 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 2
- 101000983338 Solanum commersonii Osmotin-like protein OSML15 Proteins 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种无防腐剂长保质期的非油炸方便面汤料包及其制备方法和应用，属于食品加工技术领域，其原料包含以下重量份的组分，饮用水33‑37份、盐12‑16份、食用油21‑25份、膏状原料23‑28份、白砂糖1‑3份和香辛料1‑2份。本发明通过利用控制盐份、水分活度、包膜阻隔性来代替防腐剂制作汤料包，将其应用到方便面食品中，解决了人们对于方便面的健康诉求，并且风味保持完好。The invention discloses a preservative-free, long-shelf-life non-fried instant noodle soup bag and a preparation method and application thereof, belonging to the field of food processing technology, wherein the raw materials thereof comprise the following components in parts by weight: 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of paste raw materials, 1-3 parts of white sugar and 1-2 parts of spices. The invention prepares the soup bag by controlling the salt content, water activity and barrier property of the coating instead of the preservative, and applies the soup bag to instant noodle food, thereby solving people's health demands for instant noodles, and keeping the flavor intact.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preservative-free long-shelf-life non-fried instant noodle soup base package, and a preparation method and application thereof.
Background
Along with the acceleration of the pace of life, instant noodles become indispensable food for many people's daily life. Instant noodles are commonly sold in the form of dried noodles and small packets of seasonings. Because the water content of the soup base package, namely the content of nutrient elements, can influence the shelf life of the soup base package, in order to prolong the shelf life of instant noodles, manufacturers usually add a preservative into the seasoning package of the instant noodles. However, the use of preservatives is of increasing interest and there is an increasing trend towards the selection of food products without additives.
The prior art mainly prolongs the shelf life of instant noodles by adding preservative. Common preservatives include potassium sorbate, sodium benzoate, and the like. The preservative can effectively inhibit the growth of microorganisms such as bacteria, mold and the like, thereby prolonging the shelf life of food.
However, the use of preservatives also presents some problems. First, some people have doubts about the safety of preservatives, and it is believed that long-term intake of preservatives may have adverse effects on health. Second, the use of preservatives may affect the flavor and mouthfeel of the food product, making the taste of the food product unnatural. In addition, some consumers may doubt the naturalness and safety of the food due to the presence of the preservative, thereby affecting the brand image. Therefore, how to extend the shelf life of instant noodles without using preservatives has become an important issue in the food manufacturing industry.
In view of this, the present invention has been made.
Disclosure of Invention
The invention provides a preservative-free long-shelf-life non-fried instant noodle soup base package, which comprises, by weight, 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of pasty raw materials, 1-3 parts of white granulated sugar and 1-2 parts of spices.
In some preferred embodiments, the salt content of the soup base package is more than or equal to 10g/100g.
In some preferred embodiments, the water activity value of the packet is less than or equal to 0.8.
In some preferred embodiments, the packets are packaged with a film that has good barrier properties.
In some preferred embodiments, the shelf life of the soup base pack can be up to 12 months or more.
The second aim of the invention is to provide a preparation method of the preservative-free long-shelf-life non-fried instant noodle soup base packet, which comprises the steps of preparing raw materials according to the formula, adding sugar and spice powder into edible oil at the temperature of 50-60 ℃, adding pasty raw materials into the edible oil at the temperature of 95-100 ℃, continuously heating to remove water in the raw materials, taking out, cooling to 50-60 ℃, adding liquid essence, stirring uniformly, and carrying out aseptic packaging.
In some preferred embodiments, the pasty raw material comprises at least one of chicken bone white sugar, bone broth and pasty essence.
In some preferred embodiments, the temperature of the pick-up must not be below 98 ℃.
In some preferred embodiments, the package is made of MXPA/PE55 packaging material.
The third object of the invention is to provide an application of the preservative-free long-shelf-life non-fried instant noodle soup base package in instant noodle foods.
The invention has the following beneficial effects:
1. According to the technical scheme, the salt content and the water activity of the soup base package are controlled, the barrier property of the coating is improved, the shelf life of the instant noodles can be effectively prolonged, the flavor of the soup base package is maintained, and a preservative is not needed. The method solves the worry that the preservative in the prior art can have adverse effect on human health, and improves the health attribute of the product on the premise of ensuring the safety of food.
2. According to the technical scheme, the preservative is not added into the soup base packet, so that the influence of the preservative on the taste of the food can be avoided, and the taste of the food is more natural and delicious. This provides a better choice for consumers who seek the mouthfeel of food products.
3. According to the technical scheme, the salt content and the water activity of the seasoning bag are controlled, the barrier property of the coating is improved, and the aim of prolonging the shelf life of instant noodles without using a preservative is fulfilled. The innovative technology not only solves the problems in the prior art, but also provides new ideas and technical means for the food manufacturing industry.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The preservative-free long-shelf-life non-fried instant noodle soup base package and the preparation method and application thereof are specifically described below.
The invention provides a preservative-free long-shelf-life non-fried instant noodle soup base package which comprises, by weight, 33-37 parts of drinking water, 12-16 parts of salt, 21-25 parts of edible oil, 23-28 parts of pasty raw materials, 1-3 parts of white granulated sugar and 1-2 parts of spices.
In some preferred embodiments, the salt content of the soup base package is more than or equal to 10g/100g.
Wherein, the principle of salt preservation is to increase the osmotic pressure of the food, thereby inhibiting or killing microorganisms in the food and preventing the food from spoilage. When the salt concentration reaches 10%, the growth of most putrefying bacteria and pathogenic bacteria can be inhibited.
In some preferred embodiments, the water activity value of the packet is less than or equal to 0.8.
The low water activity value can effectively inhibit the growth and reproduction of microorganisms, and when the water activity value is less than or equal to 0.8, bacteria do not grow, most yeasts are inhibited, and most mold does not grow, so that the water content for the growth and reproduction of microorganisms in the food can be reduced by reducing the water activity value, and the shelf life of the food is prolonged.
In some preferred embodiments, the packets are packaged with a film that has good barrier properties.
The high-barrier packaging material can effectively inhibit invasion of microorganisms and moisture, and the antibacterial agent can inhibit or inactivate growth and propagation of internal microorganisms, so that the shelf life of food is effectively prolonged.
In some preferred embodiments, the shelf life of the soup base pack can be up to 12 months or more.
In addition, the invention also provides a preparation method of the preservative-free long-shelf-life non-fried instant noodle soup base package, which comprises the steps of preparing raw materials according to the formula, heating edible oil to 50-60 ℃, adding sugar and spice powder, heating oil to 95-100 ℃ and adding pasty raw materials, continuously heating to remove water in the raw materials, taking out, cooling to 50-60 ℃, adding liquid essence, stirring uniformly, and carrying out aseptic packaging.
In some preferred embodiments, the pasty raw material comprises at least one of chicken bone white sugar, bone broth and pasty essence.
In some preferred embodiments, the temperature of the pick-up must not be below 98 ℃.
Wherein the high temperature can rapidly kill microorganisms in the food, including bacteria, yeasts, mold, etc., thereby reducing the likelihood of food spoilage. The oil temperature reaches 98 ℃, so that the food can be fully sterilized in the heat treatment process, the damage of nutrient components in the food can be reduced, and the original flavor and quality of the food can be maintained.
In some preferred embodiments, the package is made of MXPA/PE55 packaging material.
The MXPA/PE55 material can effectively prevent permeation of gases such as oxygen, water vapor, carbon dioxide and the like, has good oxidation resistance and moisture resistance, prevents food from oxidation, deterioration and moisture, has good heat resistance and cold resistance, can bear high-temperature and low-temperature environments, and ensures quality and safety of products in the package.
Finally, the application also provides application of the preservative-free long-shelf-life non-fried instant noodle soup base packet in instant noodle food.
The features and capabilities of the present invention are described in further detail below in connection with the examples.
Examples
The embodiment provides a preservative-free non-fried instant noodle soup base package with a long shelf life, which comprises the following components of drinking water, edible salt, chicken oil, vegetable oil, chicken bone white soup, essence for food, chicken essence seasoning, large bone thick soup, white granulated sugar and spice in a mass ratio of 35:16:15:8:8:6:6:3:2:1.
Weighing the raw materials according to the specified amount of the formula proportion, wherein the weighing error of the conventional raw materials is less than or equal to 100 g, the weighing error of the additive (the limit of food additive is less than or equal to 0.1 g and the limit of additive is not less than 1 g), and sealing and marking the unused raw materials.
Adding edible oil into a clean frying pan, heating to 60 ℃, adding water, edible salt and chicken essence, continuously stirring until solid matters are melted, adding white granulated sugar and spice powder when heating to 80-85 ℃, stirring uniformly, continuously heating until the temperature reaches 95-100 ℃, adding pasty raw materials such as chicken bone white soup, large bone thick soup and pasty essence, continuously stirring and heating until the pasty materials are melted at 95-100 ℃, finally taking out of the pan when the temperature is higher than 98 ℃, cooling the decocted soup base to 60 ℃, adding the flavored liquid essence, stirring uniformly, and carrying out aseptic packaging by using MXPA/PE55 materials.
Comparative example
The comparative example provides a preservative-free non-fried instant noodle soup base package with a long shelf life, which comprises the following components of drinking water, edible salt, chicken oil, vegetable oil, chicken bone white soup, essence for food, chicken essence seasoning, large bone thick soup, white granulated sugar and spice in a mass ratio of 41:10:15:8:8:6:6:3:2:1.
Weighing the raw materials according to the specified amount of the formula proportion, wherein the weighing error of the conventional raw materials is less than or equal to 100 g, the weighing error of the additive (the limit of food additive is less than or equal to 0.1 g and the limit of additive is not less than 1 g), and sealing and marking the unused raw materials.
Adding edible oil into a clean frying pan, heating to 60 ℃, adding water, edible salt and chicken essence, continuously stirring until solid matters are melted, adding white granulated sugar and spice powder when heating to 80-85 ℃, stirring uniformly, continuously heating until the temperature reaches 95-100 ℃, adding pasty raw materials such as chicken bone white soup, large bone thick soup and pasty essence, continuously stirring and heating until the pasty materials are melted at 95-100 ℃, finally taking out of the pan when the temperature is higher than 98 ℃, cooling the decocted soup base to 60 ℃, adding the flavored liquid essence, stirring uniformly, and carrying out aseptic packaging by using MXPA/PE55 materials.
Test example 1
4 Sets of samples of the same size and shape were cut from MXPA/PE55 and PA15/PE55 packaging materials to ensure consistency of the test.
And 4 groups of cut samples are respectively arranged on an oxygen permeability tester, testing conditions are set to be 23 ℃ and 50% relative humidity, the tester is started, and the water permeability data of the two materials at different testing points are recorded. The results are shown in Table 1.
And 4 groups of cut samples are respectively arranged on a water permeability tester, test conditions are set to be 38 ℃ and 90% relative humidity, the tester is started, and water permeability data of two materials at different test points are recorded. The results are shown in Table 1.
TABLE 1 comparison of packaging Material Properties
As shown by experimental results, the oxygen permeability of the MXPA/PE55 material is far lower than that of the PA15/PE55 material, which means that the MXPA/PE55 material has better oxygen barrier performance, and the water permeability of the two materials is not greatly different.
Test example 2
The soup base package prepared according to the example was put into a bowl together with non-fried instant noodle cake, soaked in hot water at 85 ℃ or more for 5min, stirred uniformly, and then subjected to a product taste test.
The Convergence vermicelli 150 persons (98% purchased I.S.) were tested, and consumers evaluated the appetite, aroma, soup base, flavor and integrity of the product, with the test criteria being a general assay in the industry, and 131 valid questionnaires were recovered, with the specific test results shown in Table 2.
TABLE 2 taste test results
According to the test result, the taste of the soup base prepared by the embodiment can be approved by consumers.
Test example 3
The soup base packs prepared in examples and comparative examples were sampled, and the soup base packs were subjected to safety culture inspection for moisture, salt content, water activity, acid value, peroxide value, total number of colonies, coliform group, mold and yeast, sorbic acid, benzoic acid, flavor and sense, and the safety culture inspection results are shown in tables 3 and 4.
TABLE 3 stock pack safety culture check record table of examples
Note that moisture, salt, water scale, mold, mildew and yeast, sorbic acid and benzoic acid are not critical indicators and need not be tested for each batch, "/" represents no test.
According to physical and chemical detection data results, the soup base package of the embodiment has higher moisture content, salt content of about 20g/100g, water activity of less than 0.8, destructive experiment (37 ℃) time of up to 124 days, and shelf life time of at least 12 months at normal temperature according to a general model of semi-solid composite seasoning industry.
Table 4 comparative stock pack safety incubation check record table
Note that moisture, salt, water scale, mold, mildew and yeast, sorbic acid and benzoic acid are not critical indicators and need not be tested for each batch, "/" represents no test.
According to the physical and chemical detection data results, the soup base packet prepared by the comparative example can cause higher water activity in the soup base packet when the salt content of the soup base packet is about 8%, the water activity (Aw) of the soup base is greater than 0.8, and free water in the soup base is higher, thus creating a microorganism growth environment, in a heat preservation experiment, the microorganism detection data are far higher than the data in the table 3, the enterprise internal control value is exceeded, a large food safety risk exists, and after the comparison of the results in the table 3 and the table 4, the technical scheme provided by the invention can realize that the quality guarantee period of instant noodles can be effectively prolonged by controlling the salt content and the water activity of the soup base packet and improving the film coating barrier property without adding preservative.
Test example 4
After preparing instant noodle food from the soup base pack prepared according to the example together with non-fried instant noodle cake, the instant noodle food was subjected to nutrient component detection, and the results are shown in table 5.
TABLE 5 nutrient composition test data
Nutrient composition meter
Statement
1. The template is only used as a reference.
2. The relevant data is derived from the detection report.
3. The risk of using the template for other purposes is not borne by my department.
4. The consignor claims 68g per serving.
According to the nutritional ingredient detection data, the total net content of the soup base pack dough cake is 68g, the sodium content is 68% of a reference value, each part of heat is about 241.9kcal, and the total instant noodle food is lower than the level of the conventional taste of the instant noodle industry, whether the sodium content or the heat. Therefore, the components of the soup base packet are adjusted by the technical scheme of the application, and obvious health burden is not brought to consumers due to high salt content of the soup base packet.
In summary, the preservative-free long-shelf-life non-fried instant noodle soup base package, the preparation method and the application thereof provided by the invention can be widely applied to the technical fields of instant food and composite seasoning manufacturing due to the advancement of the technical scheme. The technology can effectively prolong the shelf life of the seasoning bag and indirectly prolong the shelf life of instant noodles on the premise of not using the preservative, simultaneously avoids the possible safety and health problems brought by the preservative, meets the requirements of consumers on natural and safe foods, and has wide application prospect.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202411781888.7A CN119366618A (en) | 2024-12-05 | 2024-12-05 | A preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202411781888.7A CN119366618A (en) | 2024-12-05 | 2024-12-05 | A preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application |
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| Publication Number | Publication Date |
|---|---|
| CN119366618A true CN119366618A (en) | 2025-01-28 |
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| CN202411781888.7A Pending CN119366618A (en) | 2024-12-05 | 2024-12-05 | A preservative-free, long-shelf-life non-fried instant noodle soup packet and its preparation method and application |
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| Country | Link |
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| CN (1) | CN119366618A (en) |
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