Studying On Perparation And Presentation Technology Of Fresh Noodles And Plant Design

Fresh noodles is very popular among the public due to its refreshing taste and rich nutrition.However,due to the high water content,it is vulnerable to the growth and reproduction of spoilage microorganisms,resulting in sour noodles,moldy and other deterioration.Therefore,short shelf life has been the bottleneck of industrial production of fresh noodles.In this paper,the fresh noodles was prepared by adding ethanol,calcium propionate and polylysine-hydrochloride to the fresh noodles to prolong the shelf life.On the basis of single factor,orthogonal experiment was used to optimize the fresh-keeping formula of fresh surface.At the same time,physiological and biochemical methods and molecular biological methods were used to isolate and identify spoilage bacteria in fresh noodles.In addition,in order to the large-scale production of the factory,the annual output of 900 tons of fresh noodles plant was designed including material balance,plant layout,process flow and other aspects.Furthermore,a set of quality standards in line with the enterprise’s safety production were made.The main research contents of this paper are as follows:(1)Sensory evaluation and microbial quantity were used as indicators to investigate the preservation effect of different preservatives on fresh noodles and explore the preservation technology of fresh noodles.The results show that the best formula for fresh preservation is 2%ethanol,0.02%calcium propionate and 0.006%polylysine hydrochloride.(2)Study on the changes of quality characteristics of fresh noodles during storage.Fresh noodles prepared by the optimal formula was placed at the temperature of 4℃,25℃ and 35℃ respectively,and the quality indexes of sensory evaluation and macro were tested every 7 days.Through principal component analysis and factor analysis of each index,it was demenstrated that L value was the most intuitive index leading to the decline of sensory evaluation of fresh noodles during the storage of fresh noodles.Water content was the main factor that caused the quality worsening of fresh noodles.(3)Separation and identification of spoilage bacteria of fresh noodles.Through morphological observation,physiological and biochemical detection and molecular biological methods,the spoilage bacteria in fresh noodles were identified.Four bacteria and one mold were isolated from the blank samples,namely Bacillus subtilis;Bacillus cereus;Staphylococcus epidermidis;and Staphylococcus warneri.Two kinds of bacteria and one kind of mold were isolated from the fresh noodles treatment group,and the bacteria were identified as Bacillus subtilis.The molds in the blank group and the treated group were all rhizopus.(4)The last part is the design of a plant that has the ability to produce 900 tons of fresh noodles per year.According to the production scale,the design of the plant area,the layout of the workshop,the flow chart of the process equipment and the design of the pipeline were investigated.According to the annual output and working days,it is designed to work 250 days a year,8 hours a day and 3 shifts a day.According to the material balance,the annual water consumption is 8150t,and the annual electricity consumption is estimated to be 7×105 kW·h.At the same time,combined with factory production,a set of fresh surface processing enterprise standards,for the enterprise scale production laid the foundation.