CN105249164A - Production method of fresh and wet rice noodles - Google Patents
Production method of fresh and wet rice noodles Download PDFInfo
- Publication number
- CN105249164A CN105249164A CN201510683713.7A CN201510683713A CN105249164A CN 105249164 A CN105249164 A CN 105249164A CN 201510683713 A CN201510683713 A CN 201510683713A CN 105249164 A CN105249164 A CN 105249164A
- Authority
- CN
- China
- Prior art keywords
- fresh
- rice noodles
- wet rice
- production method
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 241000366676 Justicia pectoralis Species 0.000 claims description 10
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000005708 Sodium hypochlorite Substances 0.000 abstract 2
- 240000002582 Oryza sativa Indica Group Species 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229940100486 rice starch Drugs 0.000 abstract 1
- 230000001360 synchronised effect Effects 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 241000208822 Lactuca Species 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups 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 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/358—Inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The invention provides a production method of fresh and wet rice noodles and belongs to the technical field of deep processing of rice products. Repeated steaming and sterilization of wet rice noodles are synchronized with a high-pressure technology, and the production method of the fresh and wet rice noodles is obtained. The production method mainly comprises steps as follows: early indica rice starch serving as a raw material is soaked for 3-4 h at the room temperature, drained off, crushed and screened with a 60-mesh sieve, then sodium hypochlorite is added, the content of moisture of rice meal is adjusted to range from 45% to 50%, then the rice meal is subjected to extrusion forming and left to stand at the room temperature to retrograde for 4 h, retrograde for 2 h at the temperature of 4 DEG C and is subjected to vacuum packaging and ultrahigh-pressure treatment for 15-20 min at the temperature of 55 DEG C to 60 DEG C and under the pressure of 200-250 Mpa, and the fresh and wet rice noodles which require a short production cycle and have a long shelf life are obtained. The production method of the fresh and wet rice noodles has the unique advantage as follows: sodium hypochlorite is quickly decomposed under high pressure and performs a synergistic function for sterilization, the storage period of the fresh and wet rice noodles is prolonged, meanwhile, the repeated steaming time of the fresh and wet rice noodles is shortened, and the chewiness and the taste of the product are improved when the fresh and wet rice noodles are eaten.
Description
Technical field
A production method for fresh-cut lettuce, relates to the application of superhigh pressure technique in wet rice flour noodles processing, belongs to rice made products deep process technology field.
Background technology
Freshness retaining wet rice flour noodles is through production process processing such as defibrination, gelatinization, shaping, coolings, and the ground rice of undried.Wet rice flour noodles gelatinization degree is higher, fine size, easy rehydration, can soup eat, stir-fry and eat, cold and dressed with sauce, very popular, especially at south China, there is wide market.
Because freshness retaining wet rice flour noodles gelatinization degree is higher, therefore, need to carry out multiple steaming process to the wet rice flour noodles after aging in freshness retaining wet rice flour noodles process.In addition, because water content is higher, very easily putrid and deteriorated under freshness retaining wet rice flour noodles normal temperature condition, so often carry out sterilization processing again to the wet rice flour noodles after the multiple steaming of extruding in food industry, control its microbiological indicator to reach, extend the object of its storage life.This just causes loaded down with trivial details, the consuming time length of wet rice flour noodles preparation technology.And the ground rice of multiple steaming is put into lactic acid and soaked by present conventional process for sterilizing, then time long in conjunction with high temperature, process reaches bactericidal effect.But lactic acid immersion can make freshness retaining wet rice flour noodles eating mouth feel turn sour, when after boiling, high temperature is long again, sterilization wet rice flour noodles eats toughness and greatly reduces, and easily broken bar.
The present invention finds that superhigh pressure technique is worked in coordination with clorox and can a step be realized protecting the multiple steaming of instant wet rice noodles and sterilization, and this technology is consuming time short, and the wet rice flour noodles toughness obtained is strong, mouthfeel is good, shelf life is long.Find based on this, this invention exploits a kind of production method of fresh-cut lettuce.
Summary of the invention
The object of this invention is to provide a kind of production method of fresh-cut lettuce, thus obtain the fresh-cut lettuce that a kind of technique is simple, best in quality, shelf life is long.
Technical scheme of the present invention: a kind of production method of fresh-cut lettuce take early rice as raw material, through soaking, pulverizing, sieve, adjust powder, extruded, aging, vacuum packaging and ultrahigh-pressure sterilization technique; Concrete steps are as follows:
(1) rice immersion, pulverizing and sieve: take 2000g early rice, with 1-1 ~ 1.5 ratio add distilled water, under room temperature soak 3 ~ 4h, after draining unnecessary water, through pulverize, cross 60 mesh sieve, obtain rice meal.
(2) powder is adjusted: the rice meal of gained adds 0.2-0.4g clorox in step (1), adjustment rice meal moisture to 45% ~ 50%.
(3) extruded: by the rice meal of step (2) gained through extruder squeezing, maturing, shaping, to chop off be the ground rice of 30 ~ 35cm again.
(4) bring back to life: the rice noodles room temperature of step (3) gained is left standstill aging 4h, more aging 2h at being placed in 4 DEG C.
(5) vacuum packaging: the rice noodles that selecting and purchasing obtains with high pressure resistant, resistant to elevated temperatures packaging bags step (4), every part of 200g.
(6) ultra high pressure treatment: vacuum-packed rice noodles are placed in super-pressure cavity, at 55 ~ 60 DEG C, boosts to 200 ~ 250Mpa, process 15 ~ 20min after, release, be cooled to room temperature fresh-cut lettuce finished product.
The present invention compared with prior art has following beneficial effect:
(1) the present invention adopts superhigh pressure technique to achieve multiple steaming and sterilization one step of wet rice flour noodles, simplifies the production technology of wet rice noodles, shortens the production time of protecting instant wet rice noodles.
(2) clorox fast decoupled under the synergy of super-pressure, thus enhance bactericidal effect, extend the shelf-life of product.
(3) work of the present invention produce obtain guarantor's instant wet rice noodles long fresh-keeping period, toughness is strong, mouthfeel is good, strip-breaking rate is low.
Detailed description of the invention
Embodiment 1
Take 2000g early rice, add distilled water 2000mL, under room temperature, soak 3h, drain, pulverized by soaked rice, the rice meal after pulverizing crosses 60 mesh sieves, add 0.3g clorox, the moisture to 40% of adjustment rice meal, by rice meal through extruder gelatinization, shaping, slitting to 35cm.After the rice noodles room temperature of gained is left standstill aging 4h, then be placed in 4 DEG C of aging 2h, vacuum packaging, subsequently vacuum-packed rice noodles be placed in food extra-high tension unit, arranging water temperature is 60 DEG C, and pressure is 250Mpa, process 20min, release afterwards, is cooled to room temperature, obtains fresh-cut lettuce product.
After testing, gained freshness retaining wet rice flour noodles good toughness, strip-breaking rate is only 5.5%, and the shelf-life reaches 5 days, and the shelf-life of common fresh-cut lettuce was less than 1 day.
Claims (2)
1. the production method of a fresh-cut lettuce, comprise following technique: under early rice room temperature, soak 3 ~ 4h, drain, pulverize, cross 60 mesh sieves, add the clorox of early rice quality 0.01-0.02%, regulate rice meal moisture to 45% ~ 50%, extruded, room temperature to leave standstill aging 4h, aging 2h at 4 DEG C, vacuum packaging, multiple steaming, sterilization; Described multiple steaming, sterilization are realized by superhigh pressure technique one step, and concrete operations parameter is: temperature is 55 ~ 60 DEG C, and pressure is 200 ~ 250Mpa, and the processing time is 15 ~ 20min.
2. the preparation method of freshness retaining wet rice flour noodles according to claim 1, is characterized in that described vacuum packaging adopts high pressure resistant, resistant to elevated temperatures OPP packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510683713.7A CN105249164A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh and wet rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510683713.7A CN105249164A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh and wet rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249164A true CN105249164A (en) | 2016-01-20 |
Family
ID=55089361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510683713.7A Pending CN105249164A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh and wet rice noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249164A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN111700221A (en) * | 2020-06-25 | 2020-09-25 | 阙新武 | Fresh-keeping production method of fermented fresh wet rice noodles |
| CN111887378A (en) * | 2019-05-05 | 2020-11-06 | 杜琼媛 | Method for making fresh wet rice noodles with long shelf life |
| WO2021164364A1 (en) * | 2020-02-20 | 2021-08-26 | 江南大学 | Sterilization method for fresh-keeping wet rice noodles |
| CN115191549A (en) * | 2022-07-14 | 2022-10-18 | 江南大学 | Fresh-keeping method for fresh wet rice noodles or fresh wet brown rice noodles |
| CN115462497A (en) * | 2022-09-13 | 2022-12-13 | 庆城县种子管理站 | Vacuum sealing type rice noodle fresh-keeping method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1682602A (en) * | 2004-04-16 | 2005-10-19 | 北京高才科技开发有限公司 | Super high pressure processing method for instant freshness keeping wet noodles |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
-
2015
- 2015-10-20 CN CN201510683713.7A patent/CN105249164A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1682602A (en) * | 2004-04-16 | 2005-10-19 | 北京高才科技开发有限公司 | Super high pressure processing method for instant freshness keeping wet noodles |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 纵伟: "《食品科学概论》", 30 September 2015, 中国纺织出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108013353B (en) * | 2017-12-29 | 2021-09-17 | 无锡新禾创工食品科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN111887378A (en) * | 2019-05-05 | 2020-11-06 | 杜琼媛 | Method for making fresh wet rice noodles with long shelf life |
| WO2021164364A1 (en) * | 2020-02-20 | 2021-08-26 | 江南大学 | Sterilization method for fresh-keeping wet rice noodles |
| CN111700221A (en) * | 2020-06-25 | 2020-09-25 | 阙新武 | Fresh-keeping production method of fermented fresh wet rice noodles |
| CN115191549A (en) * | 2022-07-14 | 2022-10-18 | 江南大学 | Fresh-keeping method for fresh wet rice noodles or fresh wet brown rice noodles |
| CN115191549B (en) * | 2022-07-14 | 2023-08-25 | 江南大学 | Fresh-keeping method of fresh wet rice noodles or fresh wet brown rice noodles |
| CN115462497A (en) * | 2022-09-13 | 2022-12-13 | 庆城县种子管理站 | Vacuum sealing type rice noodle fresh-keeping method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |