CN105725060A - Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology - Google Patents
Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology Download PDFInfo
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- CN105725060A CN105725060A CN201610113366.9A CN201610113366A CN105725060A CN 105725060 A CN105725060 A CN 105725060A CN 201610113366 A CN201610113366 A CN 201610113366A CN 105725060 A CN105725060 A CN 105725060A
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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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for producing a fresh-keeping water-milled rice cake by utilizing a shallow biological fermentation technology. The method comprises the following steps: after rice is cleaned, adding lactic acid bacteria type strains; performing soaking, heat preservation and fermentation; after the end of fermentation, preparing the fresh-keeping water-milled rice cake through a conventional method; in the whole process, any additive is not added. The process parameters generated by the soaking, the heat preservation and the fermentation are shown as follows: the quantity of water added is not less than 20 cm after the rice is dipped; the ratio of the quantity of the strains added to the weight of the rice is (0.5-2):10000; the constant-temperature fermentation is performed at a temperature of 25-36 DEG C till the pH value is 4.0-4.2. The method disclosed by the invention has the benefits that under the situation that any additive is not added, the shelf life of the fresh-keeping water-milled rice cake can be more than or equal to 270 days; the rice cake is white in color and luster, is consistent with a fresh rice cake in mouth feeling, moderate in pH and less than or equal to 1/3T in acidity and conforms to SB/T1050-2008/DB31/442-2009 standards.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and utilize either shallow biofermentation technique to produce
The method of fresh-keeping New Year cake made from finely ground rice flour.
Background technology
Ancients' cloud: " bread is the staff of life, and food is with An Weixian ".China is a Rice Cropping big country, and the whole nation is about
More than 70% population breakfast, lunch and dinner every day obtain the carbohydrate of needed by human body, albumen by edible rice and goods thereof
Matter and other trace element, it is seen that the safety of staple food products and importance, the existence of we mankind is by it
How important.
New year cake is the one (QS numbering 0104) of staple food products, and rough estimates whole nation year total quantity consumed is about 150
About ten thousand tons, from rise and the development of the supermarket industry nineties in last century, the flourishing of food industry has been driven to send out
Exhibition, the fresh-keeping New Year cake made from finely ground rice flour of fractional pack, with convenient, economical, have also been obtained fast development.
But since fresh-keeping New Year cake made from finely ground rice flour emerges from childhood, due to its product high-moisture (about 40%) and
Higher water activity (more than 0.95) causes its product to exceed standard in the growth of shelf-life endogenous cause of ill microorganism
Existing the most putrid and deteriorated, to damage phenomenon extremely serious, has had a strong impact on the interests of business and consumer.
Although Zhejiang University, University Of Ningbo or other institution of higher learning have started research and development and tackling key problem in succession in recent years,
Such as: Zhejiang University's " vacuum packaging fresh-keeping agent for new year research "；" convenient rice cake preservation technique grinds in University Of Ningbo
Study carefully "；Food industry science and technology " high temperature sterilization impact on New Year cake made from finely ground rice flour quality "；Grain and oil processing magazine " water mill
Preservative service condition investigation in new year cake " etc., but above-mentioned achievement is all round adding food additive, preventing
Rotten agent, processing aid or use higher sterilization temperature instead and overcome or solve, the most all cannot solve it and grow
Phase fresh-keeping problem of guaranteeing the quality.
On April 24th, 2015, country has promulgated new the law of food safety and new GB2760-2014 food
Additive uses standard, specify that rice and goods (QS numbering 0104) thereof are carried out additive zero and added principle,
Technological progress to new year cake processing enterprise, technological innovation, quality monitoring proposes new requirement and standard is (detailed
See GB2760-2014) A3 table.
The processing technique of existing New Year cake made from finely ground rice flour is as follows, refers to Fig. 1:
Rice cleaning → immersion → defibrination → filter pressing → pulverizing → steaming and decocting gelatinizing →
Molding → return raw aging → slice packaging →-97 DEG C, vacuum seal → 95 DEG C sterilization → finished product
It is found that new year cake processing removes after entering vacuum seal from whole technological process, remaining operation is whole
Exposed machine in whole air ambient, polluted by various microorganisms unavoidably, as used dry method raw
Produce and then do not reach original mouthfeel standard and quality.
If the new year cake course of processing is exposed in space link, by the band in air, processing apparatus because of major part
The pollution without restraint of the microorganism entered can cause food putrid and deteriorated if.If at last of processing link
Procedure process for sterilizing can suppress killing microorganisms effectively, and product can be made equally to pull through.But actual feelings
Condition is: in new year cake, main component is that rice accounts for 79%, and starch of rice accounts for 75%, and protein 7%, remaining is
Crude fibre fat etc..Starch (monosaccharide) and protein, can occur U.S.A to draw in the heating process more than 95 DEG C
Moral is reacted, and the result of reaction makes product hardening, and variable color loses the local flavor of original New Year cake made from finely ground rice flour, therefore can only
Being controlled below 95 DEG C by actual for new year cake sterilization temperature, the time controls within 60min, or adds burnt sulfurous
Acid sodium is controlled.In any case but such process technology parameter all cannot make the antibacterial in new year cake all kill
Going out, the high temperature shelf-life is extremely difficult to more than 60 days, and some heat-resisting antibacterials or bacillus cereus, at 35% moisture
Environment in one meet suitable temperature (more than 25 DEG C) and i.e. start to bring back to life, growth and breeding, cause product corrupt
Rotten.New Year cake made from finely ground rice flour (or new year cake of other open environment production) cannot be broken through all the time under zero adding conditional,
Reach the technical bottleneck of the most fresh-keeping (>=180 days).
Summary of the invention
The invention provides a kind of method utilizing either shallow biofermentation technique to produce fresh-keeping New Year cake made from finely ground rice flour, in line with
Safe, reliable and convenient principle, takes the lead in inventing and have employed either shallow biofermentation technique (lactate fermentation) at home,
And combine and actual be equipped with precisely reliably sterilization parameter and technique, it is thus achieved that best in quality, color and luster is pure white, mouth
Sense is good, nutritious, the fractional pack New Year cake made from finely ground rice flour product of long shelf-life.
The present invention adopts the following technical scheme that
The method that the present invention utilizes either shallow biofermentation technique to produce fresh-keeping New Year cake made from finely ground rice flour is after rice cleans,
Add lactic acid bacteria class strain, carry out soaking heat-preservation fermentation, after fermentation ends, then prepare fresh-keeping according to a conventional method
New Year cake made from finely ground rice flour, whole during without any additive.
Described conventional method include meter Shui Fen from, defibrination, stirring and adjusting filter pressing, pulverizing, steaming and decocting gelatinizing,
Extruded, return raw, aging, cut into slices, pack, vacuum seal, sterilization and product inspection.
Described lactic acid bacteria class strain is Lactobacillus bulgaricus, Lactobacillus plantarum or streptococcus acidi lactici.Soak
The technological parameter of heat-preservation fermentation is as follows: amount of water was not less than 20cm after not having rice；Strain addition and rice
Weight ratio be 0.5-2:10000；Ferment at constant temperature temperature 25-36 DEG C, ferments to pH4.0-4.2.
The concrete steps of the method utilizing the either shallow biofermentation technique fresh-keeping New Year cake made from finely ground rice flour of production of the present invention are such as
Under:
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) heat-preservation fermentation is soaked
Adding water in the rice after cleaning, amount of water is not less than 20cm after not having rice, is heated to 25-36 DEG C,
Keeping constant temperature, add lactic acid bacteria class strain, stirring and evenly mixing, strain addition with the weight ratio of rice is
0.5-2:10000, upper cover, sealing and fermenting, ferment to pH4.0-4.2；
(3) meter Shui Fen from
Use cold water stuck fermentation after fermentation ends, then filter, meter Shui Fen is purified from, fermentation liquor and filters
Rear reuse；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill or to roller mill, add during defibrination
Entering pure water, control rice water weight ratio and be less than 1, after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) stirring and adjusting
Obtaining qualified Rice & peanut milk, regulation Rice & peanut milk pH is 4.0-4.4, obtains qualified Rice & peanut milk；
(6) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.65-0.85Mpa, and gained muffin water content exists
40-45%, reuse or discarded after filtrate purification；
(7) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1-φ 6；
(8) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.2-0.35Mpa, and the time is 5-7min；
(9) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(10) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2-10 DEG C, time
Between 8-12h；
(11) aging
New year cake is pushed aging storehouse, storehouse temperature 12-15 DEG C, relative humidity≤60%, stands 8-12h；
(12) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(13) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(14) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature 93 DEG C ± 1 DEG C, and time 70-80min cools down≤25 DEG C；
(15) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
In step (2), preferably strain addition is 1:10000 with the weight ratio of rice.
In step (2), strain can also first melt with sucrose solution before adding.
In step (2), soaking the water of rice is pure water or to add a certain amount of step (3) purified
Fermentation liquid after filtration, the filtrate after step (5) purification.
In step (2), fermentation temperature control is aided with electric energy by solar water heater, and solar water heater is out
Hot water first heats heat storage can regulation water temperature 26-36 DEG C, then supplies fermentation tank, and fermentation tank uses Intelligent temperature
Degree controls.
In step (5), the Rice & peanut milk pH that defibrination obtains controls at 4.0-4.4, when pH is higher than 4.4, adds step
Suddenly the fermentation liquid regulation that (2) obtain, or continue fermentation, adding pure water dilution during less than 4.0 (also can be with food
Regulate with salt).
New year cake after step (9) is extruded, raw and aging without returning, directly packaging, vacuum seal, kill
Bacterium obtains crystal, chaffy dish new year cake.
Research proves: no matter acid is (QS is 0104, and rice food forbids acid adding process) being introduced directly into,
Or a kind of natural component in food, or produced in food by fermentation, acid always plays the micro-life of suppression
The effect of thing.
No matter the existence of which kind of microorganism is required for certain pH value, at the pH bar of improper growth of microorganism
Under part, microbial body internal protein thermal denaturation speed is accelerated, and resistivity weakens, and makes us to use relatively low
F value, kill whole microorganism become may.
Existence and the embodiment of acid are H+Concentration, H+Microbial cell film can be penetrated, in interference microbial body
Metabolism, utilizes this principle to make New Year cake made from finely ground rice flour machining chain be in all the time under the protection of acid.
Either shallow biofermentation principle: when soaking rice, soluble nutrient (Starch Protein etc.) in rice
It is dissolved (rice in steep time length there will be white emulsion) at this moment to add lactic acid bacteria and be equipped with and suitably send out
Ferment temperature, can quickly ferment, produce acid, pH decline, and the starch water suction in rice, swelling, swelling then continue
Continue and carry out, it is ensured that the requirement of postchannel process.In terms of test analysis, after 12h, its aqueous solution content of lactic acid bacteria can
Reach 900 × 106 strains/ml, about solution ph=4.2, reach production requirement.
Sterilization temperature and the determination of time: owing to there being the participation of lactic acid in technique, whole course of processing pH value is equal
Stable between 4.2-4.5, under the conditions of meeting pH4.5, themoduric only needs temperature >=91 DEG C, time
The condition of >=30min, and other yeast mycete is under the conditions of this, it is only necessary to >=85 DEG C, >=25min can all kill.
In impregnation stage, we use and deliver directly lactobacillus inoculation, and impose suitable fermentation temperature, the most equal
Time in make rice ferment rapidly, produce acid, pH decline.Due to the decline of pH on sterilization process, I
Only control temperature can the most effectively kill microorganism at about 93 DEG C, goods invariant color is the most spoiled, it is thus achieved that
Satisfied product.
New year cake processing technique is made the measure of anti-corrosive fresh-keeping.Rice is before immersion, and the pH value of rice is about
6.9-7.0.The thermostability of now microorganism is best.General pasteurize (95 DEG C) is difficult to kill whole microorganism.
Use fermentation technique (New Year cake made from finely ground rice flour must be through approach) when rice in steep, some soluble nutrients in rice
Matter, monosaccharide, protein etc., by gradually dissolution, the lactic acid bacteria now brought in air or the lactic acid bacteria delivered directly
Strain, can start amount reproduction at a suitable temperature, and in reproductive process, lactic acid bacteria and other acid-producing bacterias are not
The acid of pregnancy ceased lactogenesis, along with being continuously increased of lactic acid, pH the most constantly declines, and the growth of other microorganism is pressed down
System.But the capacity antacid of lactic acid bacteria is strong, continue to growth.In terms of test analysis, after 12h, its lactic acid bacteria
Content about 4.2 up to 900*106 strain/ml, its aqueous solution pH, fullys meet product anticorrosion and produces
Requirement.Additionally also producing a large amount of nisin except producing lactic acid in sweat, these materials can be
New year cake machining chain protects articles against or is polluted by other microorganism less.
Owing to have employed the lactic fermentation process of either shallow so that in the whole course of processing, the pH value of raw material is the most steady
Be scheduled between 4.2-4.5, effectively inhibit pollution and the breeding of miscellaneous bacteria in the course of processing, according to total plate count with
Sterilizing time, the proportional relation of temperature.
Again according to microorganism this principle the most thermo-labile, we significantly have adjusted sterilization temperature and
Time, it is ensured that the original characteristic of New Year cake made from finely ground rice flour (sliding, refreshing, pure white, do not stick to one's teeth, Chewy etc.), it is specifically joined
Number is as follows:
600cm is amassed by every bag3Left and right calculates (400-500 gram of fractional pack new year cake)
Sterilization temperature: 93 DEG C ± 1 DEG C
Sterilizing time: 70-75min (kills thermoduric bacteria, spore need >=30min, central temperature under the conditions of meeting pH4.5
The condition of >=91 DEG C)
Chilling temperature :≤25 DEG C.
Product is all killed eventually through all microorganisms that sterilize, and only deposits lactic acid, such as above processing sections pH control
System is 4.2～4.5, and entrance can not eat tart flavour at all, feels there is the most shallow sweet taste on the contrary, the mouthfeel threshold of people
General 3.8～about 4.0.
Through the fresh new year cake that this method is produced, its shelf life >=270 day, color and luster is pure white, mouthfeel and fresh year
Cake is consistent, pH appropriateness, and has huge nutritive value (lactic acid bacteria is prebiotic mushroom), acidity≤1/0T,
Meet SB/T 10507-2008/DB31/442-2009 standard.
Note: other conditions of fresh new year cake:
Packaging bag: material: NY/PVDC/PE, or NY/PE, thickness 8um*2
Vacuum seal: reach-0.1mpa, time delay > 10s
Store: 0 DEG C-35 DEG C, shady and cool lucifuge.
The positive effect of the present invention is as follows:
1, rice is from the beginning of immersion, has entered lactic acid bacteria or lactic acid bacteria stock solution environment, and has been equipped with suitable fermentation
Temperature, by the dissolution nutrient base material in rice, start fermentation rapidly, produce acid, pH declines, it is suppressed that
Other miscellaneous bacteria and the growth of microorganism, after reaching suitable pH value, can make later stage whole machining chain from or
Few by microorganism pollution, breeding, alleviate sterilization F value.
2, New Year cake made from finely ground rice flour processing water consumption relatively big (typically needing 3-5 ton water to process 1 ton of new year cake), soaks in the method for the present invention
Bubble, defibrination, filter pressing use recyclable technique.Both saved former strain and thrown in cost, can economize on water again about 50% (shallow
Degree biofermentation strain variation is the least).Meet energy-conserving and environment-protective industrial policy.
3, sterilization temperature controls at 93 ± 1 DEG C, avoids the critically weighted 95 DEG C producing brown stain, it is ensured that product matter
Amount.
4, lactic acid bacteria is a kind of probiotic bacteria, and human longevity lactic acid bacteria amount contained to the intestines and stomach is directly proportional, and either shallow lactic acid is sent out
Ferment makes goods have light Olibanum taste, improves the nutritive value of product.
5, turning waste into wealth, rice has quite a few nutrient substance dissolution when soaking, and this part nutrient
Dissolution is bred to the growth of the lactic acid bacteria same clan and is provided the foundation, and makes the material originally run off in vain be able to abundant profit.
6, the present invention is in the case of without any preservative, can make shelf life >=270 day of fresh-keeping New Year cake made from finely ground rice flour,
And new year cake color and luster is pure white, mouthfeel is consistent with fresh new year cake, pH appropriateness, and acidity≤1/0T meets SB/T
10507-2008/DB31/442-2009 standard.The mouthfeel degree of fresh new year cake " its quality reached " (fresh baked produces
Product), this is the important breakthrough of sterilization fresh-keeping new year cake.
7, make use of the thermal source needed for solar energy production lactic acid bacteria fermentation, although sometimes cold because of cloudy day or sky, thermal source is not
Enough, but it is furnished with boiler or additional electrical heating, it is in poised state the basic whole year, forms an environmental protection
Technology chain.
8, this technique of lactate fermentation is either shallow, stops or ferment to be quite convenient to, and stopping only need to be at fermenter inner disc
Pipe input cold water is cooled to less than 20 DEG C, on the contrary fermentation.Ladle body uses Food grade GRP, is both incubated, and throws
Money saves again, facilitates industrialized production.
9, technique application prospect is quite varied, including the eight treasures rice pudding produced at present, instant-rice, glutinous rice cake, rice
Powder class and some rice cake series products.
Accompanying drawing explanation
Fig. 1 is the production technological process of fresh-keeping New Year cake made from finely ground rice flour of the prior art.
Fig. 2 is the production technological process of the fresh-keeping New Year cake made from finely ground rice flour of the present invention.
Detailed description of the invention
The following examples are that the present invention is described in further detail.
Embodiment 1
The concrete steps of the method utilizing the either shallow biofermentation technique fresh-keeping New Year cake made from finely ground rice flour of production of the present invention are such as
Under:
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) heat-preservation fermentation is soaked
Adding water in the rice after cleaning, amount of water is not less than 20cm after not having rice, is heated to 25 DEG C, protects
Holding constant temperature, add lactic acid bacteria class strain, stirring and evenly mixing, strain addition is 2:10000 with the weight ratio of rice,
Upper cover, sealing and fermenting, ferment to pH4.0-4.2；
(3) meter Shui Fen from
Use cold water stuck fermentation after fermentation ends, then filter, meter Shui Fen is purified from, fermentation liquor and filters
Rear reuse；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill or to roller mill, add during defibrination
Entering pure water, control rice water weight ratio and be less than 1, after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) stirring and adjusting
PH=4.25；
(6) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.65Mpa, and gained muffin water content, 45%, is filtered
Reuse or discarded after liquid purification；
(7) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1～φ 6；
(8) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.30Mpa, and the time is 5min；
(9) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(10) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2～10 DEG C, time
Between 8h；
(11) aging
New year cake is pushed aging storehouse, storehouse temperature 15 DEG C, relative humidity≤60%, stands 8h；
(12) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(13) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(14) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature 93 DEG C ± 1 DEG C, and time 80min cools down≤25 DEG C；
(15) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
In step (2), fermentation temperature control is aided with electric energy by solar water heater, and solar water heater is out
Hot water first heats heat storage can regulation water temperature 26-36 DEG C, then supplies fermentation tank, and fermentation tank uses Intelligent temperature
Degree controls.
In step (5), the Rice & peanut milk pH that defibrination obtains controls at 4.0-4.4, and pH is higher than 4.4, adds step
(2) the fermentation liquid regulation obtained, or continue fermentation.Pure water dilution can be added during less than 4.0 and (also can add few
Amount edible salt regulation).
Embodiment 2
The concrete steps of the method utilizing the either shallow biofermentation technique fresh-keeping New Year cake made from finely ground rice flour of production of the present invention are such as
Under:
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) heat-preservation fermentation is soaked
Adding water in the rice after cleaning, amount of water is not less than 20cm after not having rice, is heated to 36 DEG C, protects
Holding constant temperature, add lactic acid bacteria class strain, stirring and evenly mixing, strain addition is 0.5:10000 with the weight ratio of rice,
Upper cover, sealing and fermenting, ferment to pH4.0-4.2；
(3) meter Shui Fen from
Use cold water stuck fermentation after fermentation ends, then filter, meter Shui Fen is purified from, fermentation liquor and filters
Rear reuse；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill or to roller mill, add during defibrination
Entering pure water, control rice water weight ratio and be less than 1, after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) stirring and adjusting
Regulation pH to 4.3；
(6) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.70Mpa, and gained muffin water content, 40%, is filtered
Reuse or discarded after liquid purification；
(7) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1～φ 6；
(8) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.2Mpa, and the time is 7min；
(9) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(10) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2～10 DEG C, time
Between 12h；
(11) aging
New year cake is pushed aging storehouse, storehouse temperature 12 DEG C, relative humidity≤60%, stands 12h；
(12) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(13) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(14) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature 93 DEG C ± 1 DEG C, and time 70min cools down≤25 DEG C；
(15) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
In step (2), strain first melts with sucrose solution before adding.
In step (2), the water soaking rice is pure water and a certain amount of step (3) purified filtration
After fermentation liquid, step (5) purify after filtrate.
In step (2), fermentation temperature control is aided with electric energy by solar water heater, and solar water heater is out
Hot water first heats heat storage can regulation water temperature 26-36 DEG C, then supplies fermentation tank, and fermentation tank uses Intelligent temperature
Degree controls.
In step (5), the Rice & peanut milk pH that defibrination obtains controls at 4.0-4.4, and pH is higher than 4.4, adds step
(2) the fermentation liquid regulation obtained, or continue fermentation.Pure water dilution can be added during less than 4.0 and (also can add few
Amount edible salt regulation).
Embodiment 3
The concrete steps of the method utilizing the either shallow biofermentation technique fresh-keeping New Year cake made from finely ground rice flour of production of the present invention are such as
Under:
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) heat-preservation fermentation is soaked
Adding water in the rice after cleaning, amount of water is not less than 20cm after not having rice, is heated to 30 DEG C, protects
Holding constant temperature, add lactic acid bacteria class strain, stirring and evenly mixing, strain addition is 1:10000 with the weight ratio of rice,
Upper cover, sealing and fermenting, ferment to pH4.0-4.2；
(3) meter Shui Fen from
Use cold water stuck fermentation after fermentation ends, then filter, meter Shui Fen is purified from, fermentation liquor and filters
Rear reuse；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill or to roller mill, add during defibrination
Entering pure water, control rice water weight ratio and be less than 1, after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) stirring and adjusting
Regulate to pH=4.4；
(6) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.75Mpa, and gained muffin water content, 42%, is filtered
Reuse or discarded after liquid purification；
(7) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1～φ 6；
(8) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.25Mpa, and the time is 6min；
(9) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(10) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2～10 DEG C, time
Between 10h；
(11) aging
New year cake is pushed aging storehouse, storehouse temperature 13 DEG C, relative humidity≤60%, stands 10h；
(12) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(13) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(14) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature 93 DEG C ± 1 DEG C, and time 75min cools down≤25 DEG C；
(15) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
In step (2), fermentation temperature control is aided with electric energy by solar water heater, and solar water heater is out
Hot water first heats heat storage can regulation water temperature 26-36 DEG C, then supplies fermentation tank, and fermentation tank uses Intelligent temperature
Degree controls.
In step (5), the Rice & peanut milk pH that defibrination obtains controls at 4.0-4.4, and pH is higher than 4.4, adds step
(2) the fermentation liquid regulation obtained, or continue fermentation.Pure water dilution can be added during less than 4.0 and (also can add few
Amount edible salt regulation).
Comparative example 1 (former technique prepares fresh-keeping New Year cake made from finely ground rice flour, is added without additive)
Specifically comprising the following steps that of the method for the fresh-keeping New Year cake made from finely ground rice flour of existing production
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) soak
Soak in the rice after cleaning, temperature 5-15 DEG C, soak 16 hours；Temperature 15-25 DEG C,
Soak 12 hours；Temperature 25-35 DEG C, soaks 8 hours；
(3) meter Shui Fen from
Immersion terminates, carry out meter Shui Fen from, before defibrination rice through 2-3 road clear water spray；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill, during defibrination, add pure water, control
Rice milling water weight ratio is 1, and after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.75Mpa, and gained muffin water content is 42%；
(6) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1～φ 6；
(7) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.3Mpa, and the time is 6min；
(8) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(9) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2～10 DEG C, time
Between 10h；
(10) aging
New year cake is pushed aging storehouse, storehouse temperature 13 DEG C, relative humidity≤60%, stands 10h；
(11) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(12) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(13) sterilization
New year cake marshalling, puts in hot water and sterilizes ,+2 DEG C, water temperature >=95 DEG C, and time 60min cools down≤25 DEG C；
(14) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
Comparative example 2 (former technique prepares fresh-keeping New Year cake made from finely ground rice flour, adds additive)
Specifically comprising the following steps that of the method for the fresh-keeping New Year cake made from finely ground rice flour of existing production
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) soak
Soak in the rice after cleaning, temperature 5-15 DEG C, soak 16 hours；Temperature 15-25 DEG C,
Soak 12 hours；Temperature 25-35 DEG C, soaks 8 hours；
(3) meter Shui Fen from
Immersion terminates, carry out meter Shui Fen from, before defibrination rice through 2-3 road clear water spray；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill, during defibrination, add pure water, control
Rice milling water weight ratio is 1, and after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves, adds during defibrination
Enter preservative sodium pyrosulfite and processing aid list glycerol monolaurate and citric acid mixing antistaling agent；
(5) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.75Mpa, and gained muffin water content is 42%；
(6) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1～φ 6；
(7) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.3Mpa, and the time is 6min；
(8) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, Mei Lade (brown stain) reacts to prevent center from occurring；
(9) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2～10 DEG C, time
Between 10h；
(10) aging
New year cake is pushed aging storehouse, storehouse temperature 13 DEG C, relative humidity≤60%, stands 10h；
(11) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(12) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(13) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature >=95 DEG C ± 2 DEG C, and time 50min cools down≤25 DEG C；
(14) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.(color and luster is dark, and portioned product has sulfurous acid abnormal smells from the patient)
The product shelf phase tests
Condition of storage: we have selected new year cake production and are most difficult to season, and allow product be placed on what color steel tile was built
In warehouse, through 7,8,9 high temperature seasons, the highest temperature up to 42 DEG C, minimum-2 DEG C, to 2015 12
The moon 10 terminates.
Date of manufacture situation: produce 100 jin every day, 300 jin altogether, according to embodiment 1-3 and comparative example 1
Method production with 2, is divided into A, B, C, D, E five groups.
100 jin of A group rice on June 2nd, 2015, temperature 26 DEG C, relative humidity 98%-100% (thunder
Rain)；
100 jin of B group rice on June 3rd, 2015, temperature 28 DEG C, relative humidity 82%-87% are (cloudy
Turn cloudy)；
100 jin of C group rice on June 4th, 2015, temperature 28 DEG C, relative humidity 84%-90% are (many
Cloud)；
100 jin of D group rice on June 5th, 2015, temperature 29 DEG C, relative humidity 85%-90% are (many
Cloud)；
100 jin of E group rice on June 6th, 2015, temperature 28 DEG C, relative humidity 80%-85% are (many
Cloud)；
Inspection situation is as shown in table 1:
Table 1
| Group | 2015.07.10 | 2015.08.10 | 2015.09.10 | 2015.10.10 | 2015.11.10 | 2015.12.10 |
| A (embodiment 1) | Intact | Intact | Intact | Intact | Intact | Intact |
| B (embodiment 2) | Intact | Intact | Intact | Intact | Intact | Intact |
| C (embodiment 3) | Intact | Intact | Intact | Intact | Intact | Intact |
| D (comparative example 1) | White point 30% | White point 100% | Part is rotten | Go mouldy, rise bag | - | - |
| E (comparative example 2) | Intact | Intact | Intact | Intact | Intact | Intact |
As can be seen from Table 1, A, B, C and E group do not occurred rising within the shelf-life bag, go mouldy, variable color,
Serviceability rate 100%, but E group with the addition of preservative in preparation process, is unfavorable for that the people's is healthy,
Nor meet new the law of food safety and new GB2760-2014 food additive use standard.D group
Use existing technique to produce, do not add preservative, but product surface has occurred white point (bud after the 20th day
Spore brings back to life), at the 60th day 100%, white point occurs, part water outlet, corruption when the 90th day, the 120th
It time all go bad.So the shelf of New Year cake made from finely ground rice flour that existing technique produces in the case of without preservative
Phase is less than 60 days, and the method for the present invention water that under the conditions of any climatic environment prepared by (6～JIUYUE)
Mill new year cake shelf life be above 180 days, solve limit over nearly 20 years New Year cake made from finely ground rice flour (or other open
Open the new year cake of production of environment) cannot break through under zero adding conditional all the time, reach the most fresh-keeping (>=180 days)
Technical bottleneck.
Product quality inspection
Table 2 be Huangshan product quality inspection to the water mill year prepared of technique using the embodiment of the present invention 3
The survey report of cake.
Table 2 Huangshan product quality inspection institute survey report
As can be seen from Table 2, the fresh-keeping New Year cake made from finely ground rice flour that prepared by the method for the present invention is up-to-standard.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art,
It is appreciated that and these embodiments can be carried out multiple change without departing from the principles and spirit of the present invention
Changing, revise, replace and modification, the scope of the present invention be defined by the appended.
Claims (10)
1. one kind utilizes the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour, it is characterised in that: described
Method is after rice cleans, and adds lactic acid bacteria class strain, carries out soaking heat-preservation fermentation, after fermentation ends,
Prepare fresh-keeping New Year cake made from finely ground rice flour the most according to a conventional method, whole during without any additive, described routine
Method include meter Shui Fen from, defibrination, stirring and adjusting, filter pressing, pulverizing, steaming and decocting gelatinizing, extruded, return
Raw, aging, cut into slices, pack, vacuum seal, sterilization and product inspection.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 1, it is special
Levy and be: described lactic acid bacteria class strain is Lactobacillus plantarum, Lactobacillus bulgaricus or streptococcus acidi lactici.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 1, it is special
Levy and be: the described technological parameter soaking heat-preservation fermentation is as follows: amount of water was not less than 20cm after not having rice；
Strain addition is 0.5-2:10000 with the weight ratio of rice；Ferment at constant temperature temperature 25-36 DEG C, fermentation is extremely
pH4.0-4.2。
4. the either shallow biofermentation technique that utilizes as described in any one of claim 1-3 produces the side of fresh-keeping New Year cake made from finely ground rice flour
Method, it is characterised in that: specifically comprising the following steps that of described method
(1) rice cleans
By conventional for rice rice-washing device or manually eluriate；
(2) heat-preservation fermentation is soaked
Adding water in the rice after cleaning, amount of water is not less than 20cm after not having rice, is heated to 25-36 DEG C,
Keeping constant temperature, add lactic acid bacteria class strain, stirring and evenly mixing, strain addition with the weight ratio of rice is
0.5-2:10000, upper cover, sealing and fermenting, ferment to pH4.0-4.2；
(3) meter Shui Fen from
Use cold water stuck fermentation after fermentation ends, then filter, meter Shui Fen is purified from, fermentation liquor and filters
Rear reuse；
(4) defibrination
Rice after separating is carried out defibrination, uses sand disk starch mill or to roller mill, add during defibrination
Entering pure water, control rice water weight ratio and be less than 1, after controlling defibrination, Rice & peanut milk fineness 80% is above by 80 mesh sieves；
(5) stirring and adjusting
Stirring and adjusting Rice & peanut milk pH is 4.0-4.4, obtains qualified Rice & peanut milk；
(6) filter pressing
Rice & peanut milk injects filter press, grouting pressure 0.65-0.85Mpa, and gained muffin water content exists
40-45%, reuse or discarded after filtrate purification；
(7) pulverize
Muffin filter pressing obtained is pulverized, and making the particle diameter after pulverizing is φ 1-φ 6；
(8) steaming and decocting gelatinizing
Rice flour after pulverizing carries out steaming and decocting gelatinizing, steam pressure 0.2-0.35Mpa, and the time is 5-7min；
(9) extruded
After steaming and decocting gelatinizing terminates, carrying out extruded, mould, depending on product requirement, operation prevents excessively
Heating gelatinizing, prevents center from Maillard reaction occur；
(10) life is returned
New year cake after molding is placed on PP plate or in PE Turnover Box, pushes freezer, storehouse temperature 2-10 DEG C, time
Between 8-12h；
(11) aging
New year cake is pushed aging storehouse, storehouse temperature 12-15 DEG C, relative humidity≤60%, stands 8-12h；
(12) cut into slices, pack
According to product category, requirement, carry out slice packaging；
(13) vacuum seal
Control vacuum is-0.1Mpa, time delay >=10s
(14) sterilization
New year cake marshalling, puts in hot water and sterilizes, water temperature 93 DEG C ± 1 DEG C, and time 70-80min cools down≤25 DEG C；
(15) product inspection
Finished product inspection is without broken bag, gas leakage, deformity, and color and luster is pure white, smooth, after net content is correct,
To the fresh-keeping New Year cake made from finely ground rice flour of finished product.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, it is special
Levying and be: in step (2), strain addition is 1:10000 with the weight ratio of rice.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, it is special
Levying and be: in step (2), strain first melts with sucrose solution before adding.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, it is special
Levy and be: in step (2), after the water of immersion rice is pure water, step (3) purified filtration
Filtrate after fermentation liquid or step (6) purification.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, it is special
Levying and be: in step (2), fermentation temperature control is aided with electric energy by solar water heater, and solar water heater goes out
The hot water come first heats heat storage can regulation water temperature 26-36 DEG C, then supplies fermentation tank, and fermentation tank uses intelligence
Can temperature control.
Utilizing the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, it is special
Levying and be: in step (5), the Rice & peanut milk pH that defibrination obtains controls at 4.0-4.4, when pH is higher than 4.4, adds
Enter the fermentation liquid regulation that step (2) obtains, or, continue fermentation, add pure water dilution during less than 4.0 or add
Edible salt regulates.
Utilize the method that either shallow biofermentation technique produces fresh-keeping New Year cake made from finely ground rice flour the most as claimed in claim 4, its
It is characterised by: the new year cake after step (9) is extruded, raw and aging without returning, directly packaging, vacuum seal
Mouth, sterilization obtain crystal, chaffy dish new year cake.
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| CN108244450A (en) * | 2018-01-08 | 2018-07-06 | 张斌社 | There is the preparation method of fresh-keeping function food under a kind of normal temperature environment |
| CN111149986A (en) * | 2020-01-10 | 2020-05-15 | 芜湖加瑞食品有限公司 | Semi-fermented spicy rice cake and preparation method thereof |
| CN113712150A (en) * | 2021-08-31 | 2021-11-30 | 重庆佳仙九七食品有限公司 | Cold cake and preparation method thereof |
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Cited By (4)
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| CN108244450A (en) * | 2018-01-08 | 2018-07-06 | 张斌社 | There is the preparation method of fresh-keeping function food under a kind of normal temperature environment |
| CN111149986A (en) * | 2020-01-10 | 2020-05-15 | 芜湖加瑞食品有限公司 | Semi-fermented spicy rice cake and preparation method thereof |
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