CN102578679A - Rice cake fresh-keeping method - Google Patents
Rice cake fresh-keeping method Download PDFInfo
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- CN102578679A CN102578679A CN2012100818730A CN201210081873A CN102578679A CN 102578679 A CN102578679 A CN 102578679A CN 2012100818730 A CN2012100818730 A CN 2012100818730A CN 201210081873 A CN201210081873 A CN 201210081873A CN 102578679 A CN102578679 A CN 102578679A
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- organic acid
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- rice
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- sodium dehydroacetate
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a rice cake fresh-keeping method which comprises the following steps: respectively adding glycerol monolaurate, sodium dehydroacetate and edible organic acid into water and uniformly mixing to prepare suspension of glycerol monolaurate, aqueous solution of sodium dehydroacetate and aqueous solution of edible organic acid; soaking dried rice, fishing the dried rice to carry out wet grinding and adding the suspension of glycerol monolaurate, the aqueous solution of sodium dehydroacetate, the aqueous solution of edible organic acid and water in the wet grinding process; and after finishing the steps, carrying out squeeze dewatering, grinding, steam cooking and extrusion forming to obtain rice cakes, wherein in each gram of dried rice, the total using amount of the glycerol monolaurate, the sodium dehydroacetate and the edible organic acid is 1 to 3 g, and the weight ratio of the glycerol monolaurate to the sodium dehydroacetate to the edible organic acid is (0-40):(20-60):(20-40). Due to the adoption of the method, the loss of a preservative in the production process is low, the preservative is uniformly dispersed and has high utilization rate, the growth and reproduction of mould and heat resistance microorganisms can be effectively inhibited, and the prepared rice cakes have long quality guarantee period and soft taste.
Description
Technical field
The present invention relates to the food preservative technology field, relate in particular to a kind of rice cake preservation method.
Background technology
The New Year cake made from finely ground rice flour in the south of the River has long history, and the Zhejiang one band consumers in general that revived deeply like, but short problem of rice cake shelf-life has influenced the industrialization of New Year cake made from finely ground rice flour.Causing the corrupt major microorganisms of rice cake in bulk is the mould of Penicillium and aspergillus.The nineties in last century, vacuum-packed technique is applied to New Year cake made from finely ground rice flour makes its shelf-life that significant raising arranged, but still can not be satisfactory; Hot summer particularly in the south of the River; Even vacuum-packed rice cake, its shelf-life also had only about 10 days, had seriously hindered the production and sales of rice cake.
Causing still very short main cause of vacuum-packed New Year cake made from finely ground rice flour shelf-life is to contain bacillus in the raw material, and the spore hear resistance of bacillus is extremely strong, and can in anaerobic environment, sprout.Killing subtilis spore needs higher sterilization temperature and long sterilizing time, but can cause again thus rice cake darken, reduce commodity of products, influence production marketing.Therefore, the key of dealing with problems is the sterilization intensity that adopts rice cake to tolerate, and adds effective food preservative simultaneously, with residual hear resistance microorganism in the rice cake after the inhibition sterilization.
Publication number is that the application for a patent for invention of CN1123117A discloses a kind of fresh-keeping agent for new year, comprises alum and Sodium Benzoate in this antistaling agent component; Being used for the fresh-keeping method of rice cake is: the aqueous solution soaking with antistaling agent is preserved rice cake.This antistaling agent has the sterilization and anticorrosion effect, but used alum, Sodium Benzoate security are not high enough, and remaining in the rice cake to have certain injury to human body.Notification number is that the patent of invention of CN101473991B discloses a kind of compound rice cake antistaling agent and preservation method; This composite preservative comprises nisin 0.03～0.1wt%; Lysozyme 0～0.1wt%, natamycin 0.03～0.1wt%, all the other are film forming agent; The composition of said film forming agent and content are: shitosan 1～3wt%, acid 0.5～1wt%, and all the other are water, and the pH value that is controlled to film is 3.0～5.0, described acid is selected from lactic acid, citric acid or glacial acetic acid.The preservation method of this invention is: rice cake soaked 1～5 minute in 3～4 volumes composite preservative doubly, and vacuum-packed then.This method is through forming the invasion that one deck antibacterial film suppresses external microbe on the rice cake surface; Played certain preservation; But adopt the inside of this method rice cake not add antistaling agent,, then be very easy to cause putrid and deteriorated in case rice cake antibacterial surface film is destroyed.
Current research is found, according to the rice cake production technology, in rice cake, is uniformly dispersed with the performance maximum efficiency in order to make antistaling agent, and its righttest joining day is before after wet-milling, squeezing.But the ground rice that grind this moment and a large amount of water mix, and existing anticorrisive agent mostly is water miscible, can run off in a large number with water in the follow-up squeezing stage, causes waste, and influence the performance of anticorrisive agent effect.Therefore, in selecting for use, in the effective anticorrisive agent of putrefactive microorganisms, need take corresponding process means, anticorrisive agent is uniformly dispersed in rice cake and loses minimumly, can bring into play maximum efficiency to guarantee anticorrisive agent to rice cake.
Summary of the invention
The invention provides a kind of rice cake preservation method, produce rice cake with this method, antistaling agent loses few in process of production; Be uniformly dispersed; Utilization rate is high, and effectively mould fungus inhibition and the breeding of hear resistance microbial growth, the rice cake long shelf-life that makes, mouthfeel softness.
A kind of rice cake preservation method comprises:
(1) laurate monoglyceride, sodium dehydroacetate and edible organic acid are added respectively in the entry, mixing makes laurate monoglyceride suspension, dehydroacetic acid sodium water solution and the edible organic acid aqueous solution;
(2) get dried rice and soak, pull out and carry out wet-milling, add laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution and water in the wet-milling process; Carry out press dewatering, pulverizing, boiling, extrusion modling after the completion, make rice cake;
Wherein, in every kilogram of dried rice, total consumption of described laurate monoglyceride, sodium dehydroacetate and edible organic acid is 1-3g;
The weight ratio of described laurate monoglyceride, sodium dehydroacetate, edible organic acid is 0-40: 20-60: 20-40.
Causing the corrupt major microorganisms of rice cake is the mould and the stable on heating bacillus of Penicillium, aspergillus.The laurate monoglyceride can suppress the mould in the rice cake, especially, bacillus is had very strong inhibitory action, and solubility is very low in water, loses less in the squeezing stage with current; Simultaneously, the laurate monoglyceride is again good food emulsifying agent, in rice cake, can play water conservation and the effect that delays the rice cake sclerosis.Sodium dehydroacetate can change into water-soluble very little dehydroacetic acid in the presence of edible organic acid, the latter has strong inhibitory action to mould and bacillus.The adding of edible organic acid can also be adjusted to the pH value of rice cake under the slant acidity environment except sodium dehydroacetate being changed into the dehydroacetic acid, and this acidity not only can not influence the rice cake mouthfeel, and helps the performance of antistaling agent effect.
Described laurate monoglyceride, sodium dehydroacetate and edible organic acid are as the antistaling agent raw material, and its usage ratio can suitably be regulated according to temperature.When weather was hot, the weight ratio of described laurate monoglyceride, sodium dehydroacetate, edible organic acid was preferably 0-25: 40-60: 20-40, and the consumption that suitably increases sodium dehydroacetate can extend the shelf life; When temperature was low, the weight ratio of described laurate monoglyceride, sodium dehydroacetate, edible organic acid was preferably 25-40: 20-40: 20-40, the consumption that suitably increases the laurate monoglyceride can be implemented in and improve product quality when guaranteeing the shelf-life.
Described edible organic acid can be in citric acid, malic acid and the lactic acid one or more; Preferably, described edible organic acid is a citric acid.Citric acid is to allow in the food to use, and can sodium dehydroacetate be changed into dehydroacetic acid, and the pH value of rice cake is adjusted to about 6.0.
In every kilogram of dried rice, total consumption of described laurate monoglyceride, sodium dehydroacetate and edible organic acid is preferably 1.5-3g, can guarantee under this consumption condition that rice cake has fresh-keeping effect preferably, can not influence the normal mouthfeel of rice cake simultaneously again.
In the step (1), the addition of described laurate monoglyceride is preferably 0.01-0.1kg in every liter of laurate monoglyceride suspension; The concentration of sodium dehydroacetate is preferably 1-15% in the described dehydroacetic acid sodium water solution; The concentration of edible organic acid is preferably 1-15% in the described edible organic acid aqueous solution.The antistaling agent raw material of preparing this concentration is used for wet-grinding technology and relative device, and concentration is suitable, and preparation is convenient, and helps suspension particle or the dispersion of solution's solute when wet-milling.
In the step (2), in the wet-milling process, described laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution keep stirring for adding in the rice with even velocity simultaneously in the interpolation process.Because sodium dehydroacetate and the less dehydroacetic acid of edible organic acid meeting water generation reaction dissolubility are separated out easily.Adopt existing with the mode of joining at present; Promptly earlier laurate monoglyceride, sodium dehydroacetate and edible organic acid are made into the suspension or the aqueous solution respectively; Again the wet-milling stage with three kinds of liquid with same speed, add in the flour mill simultaneously, can farthest bring into play the effectiveness of each antistaling agent raw material.Described stirring is beneficial to the even dispersion of each raw material (particularly laurate monoglyceride suspension).
When streamline is produced, can described laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution be added in the rice with the used water of wet-milling.Because three kinds of material liquid consumptions are less, if add separately be unfavorable in the flour mill material liquid with meter fully contact.And three kinds of material liquids are added in the rice with the used water of wet-milling, material liquid is evenly disperseed with water, improve fresh-keeping effect.
In every kilogram of dried rice, total consumption of described laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution and water is preferably 1-1.2kg.During wet-milling, hypohydration, rice grinds insufficient; Excess moisture can increase the loss of antistaling agent composition in the follow-up press dewatering process.Under this moisture addition condition, not only rice can fully be ground, and can reduce the loss of antistaling agent composition as far as possible.
In order further to improve fresh-keeping effect, the rice cake that step (2) is made carries out vacuum packaging, and sterilization 40-60min in 90-100 ℃ of hot water makes vacuum-packed rice cake finished product.Compare rice cake in bulk through vacuum packaging with the vacuum-packed rice cake finished product that sterilization makes and have the longer shelf-life, and be convenient to sell.
The inventive method with laurate monoglyceride, sodium dehydroacetate and edible organic acid as the antistaling agent raw material; In the rice cake wet-grinding technology and relative device, before the press dewatering technology; Each raw material added respectively in the entry add in the rice simultaneously with the wet-milling water again; In the wet-milling process, sodium dehydroacetate and edible organic acid reaction generate dehydroacetic acid, and each antistaling agent composition is evenly dispersed simultaneously.In follow-up press dewatering process, because the laurate monoglyceride is water-soluble less, its loss is less, makes that the raw material availability of laurate monoglyceride is higher; The part sodium dehydroacetate can lose with current; Though and dehydroacetic acid has partial loss; But residual amount enough can play preservation; Thereby guarantee that the content of sodium dehydroacetate and dehydroacetic acid can not exceed standard in the product (with reference to the use regulation of GB2760-2011 " food security national standard " about sodium dehydroacetate in the cake and dehydroacetic acid, in dehydroacetic acid, maximum use amount is 0.5g/kg).
The inventive method antistaling agent raw material is cheap and easy to get, security good; Be used for the fresh-keeping of rice cake, technology is simple, and is easy to operate, effectively mould fungus inhibition, the particularly growth and breeding of hear resistance bacillus.Adopt the rice cake in bulk of the inventive method preparation, can preserve 7 days under the normal temperature, had than 1～2 day under the existing technology significantly and improve in damp and hot season in summer.Adopt the vacuum-packed rice cake of the inventive method preparation, can preserve at normal temperatures about 3 months, had than about 30 days under the existing technology significantly and improve; Under 37 ℃ failure condition, can deposit 25-40 days, and significantly improve than the 6-7 under the common process days.Simultaneously, prepared rice cake soft more and difficult sclerosis than the product mouthfeel of common process production.
The specific embodiment
The preparation of embodiment 1 vacuum-packed New Year cake made from finely ground rice flour
When weather is hot, prepare New Year cake made from finely ground rice flour, suitably increase the ratio of sodium dehydroacetate in the antistaling agent raw material.In the present embodiment, the quality of rice is 350kg, and the consumption of laurate monoglyceride is that the consumption of 0.2kg, sodium dehydroacetate is 0.5kg, and the consumption of citric acid is 0.35kg, and concrete processing step is following:
1, soaks rice: will do rice and place water to soak about 8 hours.
2, the preliminary treatment of antistaling agent raw material: laurate monoglyceride, sodium dehydroacetate and edible organic acid are added in the entry, and mixing makes laurate monoglyceride suspension, dehydroacetic acid sodium water solution and the edible organic acid aqueous solution respectively; Wherein, the addition of laurate monoglyceride is counted 0.1kg with every liter of laurate monoglyceride suspension; The mass percent concentration of sodium dehydroacetate is 10% in the dehydroacetic acid sodium water solution; The mass percent concentration of edible organic acid is 10% in the edible organic acid aqueous solution.
3, wet-milling: soaked rice is pulled out, put into flour mill; The limit adds water and grinds in flour mill, and the limit is with same speed, add laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution simultaneously; Grind a period of time, the ground rice that obtains grinding and the mixed liquor of water; Wherein, the dosage of water is 1: 1 with the mass ratio of doing rice during grinding.
4, press dewatering: use the plate and frame filter press squeezing to anhydrate, make in the ground rice moisture reduce to 25%.
5, beat powder: the ground rice piece is fully pulverized with pulverizer.
6, boiling: the steam with 3 kilograms of pressure cooks powder.
7, extrusion modling: use the extruder extrusion modling.
8, packing, vacuum packaging.
9, sterilization: place 95 ℃ of water-bath sterilizations 50 minutes.
All vacuum-packed New Year cakes made from finely ground rice flour that make are positioned under 37 ℃, and no naked eyes visible change takes place in 30-40 days; The rear section rice cake began to go bad in 40 days, and white dot appears in the surface, and spot is expanded as white water quality dell, no special odor subsequently.Show that the rice cake shelf-life of adopting present embodiment technology to make is 30-40 days.
Simultaneously; Through detecting; The content of sodium dehydroacetate, dehydroacetic acid is 0.3-0.35g/kg (in dehydroacetic acid) in the rice cake product, and National standard is (with reference to the use regulation of GB2760-2011 " food security national standard " about sodium dehydroacetate in the cake and dehydroacetic acid, in dehydroacetic acid; Maximum use amount is 0.5g/kg), show that product meets the use standard of food additives.
The preparation of embodiment 2 vacuum-packed New Year cakes made from finely ground rice flour
When temperature is low, prepare New Year cake made from finely ground rice flour, suitably increase the ratio of laurate monoglyceride in the antistaling agent raw material.In the present embodiment, the quality of rice is 700kg, and the consumption of laurate monoglyceride is that the consumption of 0.7kg, sodium dehydroacetate is 0.7kg, and the consumption of citric acid is 0.5kg, and concrete processing step is with embodiment 1.
All vacuum-packed New Year cakes made from finely ground rice flour that make are positioned under 15 ℃, and no naked eyes visible change takes place in 70-90 days; The rear section rice cake began to go bad in 90 days, and white dot appears in the surface, and spot is expanded as white water quality dell, no special odor subsequently.Show that the rice cake shelf-life of adopting present embodiment technology to make is 70-90 days.
Simultaneously, through detecting, the content of sodium dehydroacetate, dehydroacetic acid is 0.25-0.3g/kg (in dehydroacetic acid) in the rice cake product, National standard (≤0.5g/kg), show that product meets the use standard of food additives.
The preparation of embodiment 3 New Year cakes made from finely ground rice flour in bulk
In the present embodiment, the quality of rice is 350kg, and the consumption of laurate monoglyceride is that the consumption of 0.1kg, sodium dehydroacetate is 0.3kg, and the consumption of citric acid is 0.35kg, and concrete technology is operated according to step 1-7 among the embodiment 1.
All New Year cakes made from finely ground rice flour in bulk that make are positioned under the normal temperature, and the rice cake color does not change in 7 days, no special odor; The rear section rice cake began to go bad in 7 days, and mildew appears in the surface, gave out the flavor of turning sour sometimes.Show that the rice cake shelf-life of adopting present embodiment technology to make is 7 days.
Simultaneously, through detecting, the content of sodium dehydroacetate, dehydroacetic acid is 0.15-0.2g/kg (in dehydroacetic acid) in the rice cake product, National standard (≤0.5g/kg), show that product meets the use standard of food additives.
The preparation of embodiment 4 New Year cakes made from finely ground rice flour in bulk
In the present embodiment, the quality of rice is 700kg, and the consumption of laurate monoglyceride is that the consumption of 0kg, sodium dehydroacetate is 0.7kg, and the consumption of citric acid is 0.35kg, and concrete technology is operated according to step 1-7 among the embodiment 1.
All New Year cakes made from finely ground rice flour in bulk that make are positioned under the normal temperature, and the rice cake color does not change in 7 days, no special odor; The rear section rice cake began to go bad in 7 days, and mildew appears in the surface, gave out the flavor of turning sour sometimes.Show that the rice cake shelf-life of adopting present embodiment technology to make is 7 days.
Simultaneously, through detecting, the content of sodium dehydroacetate, dehydroacetic acid is 0.25-0.3g/kg (in dehydroacetic acid) in the rice cake product, National standard (≤0.5g/kg), show that product meets the use standard of food additives.
Claims (8)
1. rice cake preservation method comprises:
(1) laurate monoglyceride, sodium dehydroacetate and edible organic acid are added respectively in the entry, mixing makes laurate monoglyceride suspension, dehydroacetic acid sodium water solution and the edible organic acid aqueous solution;
(2) get dried rice and soak, pull out and carry out wet-milling, add laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution and water in the wet-milling process; Carry out press dewatering, pulverizing, boiling, extrusion modling after the completion, make rice cake;
Wherein, in every kilogram of dried rice, total consumption of described laurate monoglyceride, sodium dehydroacetate and edible organic acid is 1-3g;
The weight ratio of described laurate monoglyceride, sodium dehydroacetate, edible organic acid is 0-40: 20-60: 20-40.
2. rice cake preservation method according to claim 1 is characterized in that, described edible organic acid is one or more in citric acid, malic acid and the lactic acid.
3. rice cake preservation method according to claim 2 is characterized in that, described edible organic acid is a citric acid.
4. rice cake preservation method according to claim 1 is characterized in that, in every kilogram of dried rice, total consumption of described laurate monoglyceride, sodium dehydroacetate and edible organic acid is 1.5-3g.
5. rice cake preservation method according to claim 1 is characterized in that, in the step (1), the addition of described laurate monoglyceride is counted 0.01-0.1kg with every liter of laurate monoglyceride suspension.
6. rice cake preservation method according to claim 1; It is characterized in that; In the step (2), described laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution keep stirring for adding in the rice with even velocity simultaneously in the interpolation process.
7. rice cake preservation method according to claim 1 is characterized in that, in the step (2), in every kilogram of dried rice, total consumption of described laurate monoglyceride suspension, dehydroacetic acid sodium water solution, the edible organic acid aqueous solution and water is 1-1.2kg.
8. rice cake preservation method according to claim 1 is characterized in that, the rice cake that step (2) is made carries out vacuum packaging, and sterilization 40-60min in 90-100 ℃ of hot water makes vacuum-packed rice cake finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100818730A CN102578679B (en) | 2012-03-23 | 2012-03-23 | Rice cake fresh-keeping method |
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| CN2012100818730A CN102578679B (en) | 2012-03-23 | 2012-03-23 | Rice cake fresh-keeping method |
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| CN102578679A true CN102578679A (en) | 2012-07-18 |
| CN102578679B CN102578679B (en) | 2013-07-10 |
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| CN2012100818730A Expired - Fee Related CN102578679B (en) | 2012-03-23 | 2012-03-23 | Rice cake fresh-keeping method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921260A (en) * | 2015-05-21 | 2015-09-23 | 广州沃邦生物科技有限公司 | Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
| CN111182795A (en) * | 2018-07-31 | 2020-05-19 | 大象株式会社 | Method for preparing rice cake for stir-fried rice cake to be distributed at room temperature |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123117A (en) * | 1994-11-15 | 1996-05-29 | 傅新毓 | Fresh-keeping agent for new year cake made of glutinous rice flour |
| CN101473991A (en) * | 2008-12-26 | 2009-07-08 | 刘青梅 | Compound antistaling agent and fresh-keeping method of glutinous rice cake |
| CN101797011A (en) * | 2009-12-29 | 2010-08-11 | 上海红马饲料有限公司 | Feed mould inhibitor |
| CN101836675A (en) * | 2010-05-25 | 2010-09-22 | 南昌大学 | Rice antistaling agent and preparation method thereof |
-
2012
- 2012-03-23 CN CN2012100818730A patent/CN102578679B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123117A (en) * | 1994-11-15 | 1996-05-29 | 傅新毓 | Fresh-keeping agent for new year cake made of glutinous rice flour |
| CN101473991A (en) * | 2008-12-26 | 2009-07-08 | 刘青梅 | Compound antistaling agent and fresh-keeping method of glutinous rice cake |
| CN101797011A (en) * | 2009-12-29 | 2010-08-11 | 上海红马饲料有限公司 | Feed mould inhibitor |
| CN101836675A (en) * | 2010-05-25 | 2010-09-22 | 南昌大学 | Rice antistaling agent and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921260A (en) * | 2015-05-21 | 2015-09-23 | 广州沃邦生物科技有限公司 | Biotype cooking type pastry compounding antiseptic antistaling agent as well as preparation method and application thereof |
| CN111182795A (en) * | 2018-07-31 | 2020-05-19 | 大象株式会社 | Method for preparing rice cake for stir-fried rice cake to be distributed at room temperature |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
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| CN102578679B (en) | 2013-07-10 |
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