CN105795341A - Traditional Chinese rice pudding preservation method based on hurdle technology and prepared preserved traditional Chinese rice pudding products by applying the method - Google Patents

Traditional Chinese rice pudding preservation method based on hurdle technology and prepared preserved traditional Chinese rice pudding products by applying the method Download PDF

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Publication number
CN105795341A
CN105795341A CN201610141007.4A CN201610141007A CN105795341A CN 105795341 A CN105795341 A CN 105795341A CN 201610141007 A CN201610141007 A CN 201610141007A CN 105795341 A CN105795341 A CN 105795341A
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CN
China
Prior art keywords
rice
rice tamale
tamale
exceed
pudding
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CN201610141007.4A
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Chinese (zh)
Inventor
于秋生
何剑飞
陈天祥
朱玲
张保艳
徐晖
平向莉
李珍妮
陈召桂
彭玉慧
姚远
陈铖
陈慧
余晶晶
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WUXI SHANYUAN BIOLOGICAL SCIENCE & TECHNOLOGY Co Ltd
Zhejiang Wufangzhai Industry Co Ltd
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WUXI SHANYUAN BIOLOGICAL SCIENCE & TECHNOLOGY Co Ltd
Zhejiang Wufangzhai Industry Co Ltd
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Priority to CN201610141007.4A priority Critical patent/CN105795341A/en
Publication of CN105795341A publication Critical patent/CN105795341A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • A23L3/3508Organic compounds containing oxygen containing carboxyl groups
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436Oxygen absorbent
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/358Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention discloses a traditional Chinese rice pudding preservation method. The preservation method comprises the following steps: (1) raw material obtaining: wrapped, molded and cooked traditional Chinese rice puddings are used as raw materials; (2) cooling; (3) sterilizing agent spraying or soaking: the sterilizing agent is at least one of H<2>O<2>, a H<2>O<2>-Ag<+> compound, a H<2>O<2>-Fe<2+> compound, and a H<2>O<2>-citric acid compound; (4) air-drying; and (5) packaging. The unique features are that by controlling different hurdle factors, the obtained traditional Chinese rice puddings can be placed at room temperature for 20-60 days and the used compound sterilizing agent is colorless, odorless and non-toxic. The processing processes are simple, the cost is low, the implementation is strong, etc.

Description

A kind of rice tamale preservation method based on hurdle technology and the application fresh-keeping rice-pudding product prepared by the method
Technical field
The present invention relates to rice and article processing techniques field thereof;Especially relate to a kind of rice-pudding based on hurdle technology Sub-preservation method, and the fresh-keeping rice-pudding prepared according to described method.
Background technology
Rice tamale by Rice dumpling leaf parcel Oryza glutinosa and other adjuvant steaming and decoctings form, adjuvant can include meat, bean paste, egg yolk, Fructus Jujubae, Semen Castaneae etc..The traditional production technology of rice tamale determines its introducing until the packaging of finished product is required for from raw material Substantial amounts of manual operation, anthropic factor impact is big, is vulnerable to pollute, and quality should not control, and rice tamale Producing with the consumption busy season is traditional " Dragon Boat Festival " time, and ambient temperature and humidity is high, easy moldy metamorphism, adds new The water activity of fresh rice-pudding is high, and packaging is simple, causes fresh rice-pudding shelf life short, sells radius little.
So far, the production technology in rice tamale production process and production environment all do not do related request, technique mistake Personnel's pollution in journey, equipment pollution, utensil pollution, packaging material, environmental pollution etc. all cause the micro-life of rice tamale Thing grows in a large number, and then causes the rice tamale shelf-life short, and edible safety has to be solved.
The problem short for solving rice tamale shelf life, uses the fresh-keeping of evacuation-pasteurize, preservative or quick-freezing more Mode.Use these modes can to a certain degree extend the shelf life of rice tamale, but to the outward appearance of rice tamale, mouthfeel and Local flavor uniformly some impacts, are now described below respectively:
(1) quick freezing
Quick-freezing is to have to go to the toilet quickly cooling jelly food in very short time so that it is in the most of moisture that contains form small ice Crystalline substance, the at utmost original quality of retaining food product.Transport under-18 DEG C of cryogenic conditions after rice tamale quick-freezing, sell. The rice tamale of quick-freezing fresh-keeping can be deposited the longer time under cryogenic, when having striven for for plant produced, sale Between.
But rice tamale after fast frozen: rice tamale surface becomes dry, epidermis variable color;Mouthfeel follows the string, and organizational structure becomes Difference, quality is thicker, has slag sense, and local flavor goes down;Because rice tamale primary raw material is rice, catabiosis easily occurs, The mouthfeel of rice tamale is produced deleterious effect.Meanwhile, rice tamale quick-freezing PROCESS FOR TREATMENT, cold chain transportation, sale are all Add the cost that rice tamale produces, and make troubles to consumer is edible.
(2) evacuation-thermal sterilization method
Vacuumizing method is to be taken away by air in packaging for foodstuff so that food is in the middle of the environment that gas is thin, needs Oxygen microorganism cannot grow, and is effectively prevented the oxidation of component in food, protects food Middle nutrition thing The loss of matter, can effectively extend the shelf-life of food.
Meanwhile, evacuation removes air in packaging for foodstuff, and can strengthen wet sterilization food surface and steam has Effect contact, shortens sterilizing time.Wet sterilization has good sterilizing ability, is avoided that in conjunction with evacuation The growth of anerobe.But, the rice tamale after evacuation-wet sterilization, mouthfeel is with fresh rice-pudding difference relatively Greatly, because sterilization intensity is higher, mouthfeel is soft rotten, and meat relatively bavin, Consumer acceptance is relatively low.
(3) preservative method
Come killing microorganisms and spore by adding various natural or synthetic preservative, and then extend rice tamale Shelf-life.A certain degree of can extend the shelf life in this way, but even if strictly control additive Using method, being eaten for a long time the health to human body still has certain harm.
Above-mentioned three kinds of methods all can shelf-life of a certain degree of prolongation rice tamale, but all with sacrifice rice tamale quality, Mouthfeel, outward appearance, safety are cost.
Summary of the invention
The problems referred to above existed for prior art, the applicant provides a kind of rice tamale based on hurdle technology and protects Fresh method and the application fresh-keeping rice-pudding product prepared by the method.The present invention is unique in that by different fence The control of the factor, can place 20-60 days under gained rice tamale room temperature, the compound disinfectant used is colourless, tasteless, Nontoxic.There is technological process simple, low cost, the features such as implementation is strong.
Technical scheme is as follows:
A kind of preservation method of rice tamale, described method comprises following step:
(1) steaming and decocting: to wrap up the rice tamale after molding, steaming and decocting as raw material, conditions of cooking is: temperature range 100 DEG C-135 DEG C, pressure limit is 0.1-0.3MPa;
(2) cooling: the rice tamale after step (1) steaming and decocting is positioned in clean environment cooling, is cooled to center Temperature 15-60 DEG C, 20min-1h, can open in cooling procedure or be not turned on ultra violet lamp cool time;
(3) spray: the rice tamale after processing step (2) sprays or soaks and makes its surface attachment antibacterial; Described antibacterial is H2O2、H2O2-Ag+Complex, H2O2-Fe2+Complex, H2O2-citric acid complex At least one, the mass concentration of antibacterial is 0.01-10%, and each rice tamale fountain height is 1mL-20mL or leaching Bubble 1s-300s;Spray or be immersed under clean environment operation;
(4) air-dry: the rice tamale after step (3) is sprayed or soaked is blown to surface by the pure air after filtering Without obvious water droplet, air-dry time is 30min-1h, and after air-drying, rice tamale central temperature is down to 30-40 DEG C, rice tamale water Divide content 50-60%;Air after filtering constructs rice tamale and produces the clean environment of room;
(5) packaging: the rice tamale after step (4) being air-dried carries out aseptic packaging, and manner of packing can use packed Or box-packed, can directly pack or use evacuation, filling with inert gas, placement ethanol slow release bag or place de- The processing mode of oxygen bag.
In described step (1), rice tamale category comprises pork rice-pudding, bean paste rice-pudding, pork egg yolk rice-pudding by Rice dumpling leaf parcel steaming The food boiled;Rice tamale weight is 50~200g.
Described step (2) is cooled under clean environment carrying out, and described clean environment condition includes: dust is maximum Allow number: every cubic metre must not exceed 3500000 more than or equal to the population of 0.5 micron, more than or etc. Must not exceed 20000 in the populations of 5 microns;Microorganism maximum allowable number: flcating germ number must not exceed 500 every cubic metre, settling bacteria number must not exceed 10 every culture dishs.
In described step (3), spray operates under clean environment, and described cleaning condition includes: dust maximum permits Permitted number: every cubic metre of population more than or equal to 0.5 micron must not exceed 350000, is more than or equal to The population of 5 microns must not exceed 2000;Microorganism maximum allowable number: flcating germ number must not exceed 100 Individual every cubic metre, settling bacteria number must not exceed 3 every culture dishs.
Air-drying in described step (4) needs clean environment, described clean environment condition to include: dust is maximum allowable Number: every cubic metre of population more than or equal to 0.5 micron must not exceed 3500000, more than or equal to 5 The population of micron must not exceed 20000;Microorganism maximum allowable number: flcating germ number must not exceed 500 Individual every cubic metre, settling bacteria number must not exceed 10 every culture dishs;Clean environment can be opened ultraviolet-sterilization.
In described step (5), rice tamale is aseptic packaging, aseptic packaging by rice tamale through sterilization in step (4), Aseptic package bag or packing box, sterile packaging apparatus, gnotobasis realize jointly;Wrap described in step (5) Pack or packing box combine ultra-vioket radiation killing microorganisms by ozone, and meanwhile, described packaging facilities is by clear Clean dose of cleaning, clean water, disinfectant cleaning, clean water realize equipment disinfection, and described disinfectant includes Chlorine-containing disinfectant, hydrogen peroxide, peracetic acid.
Described step combines ultra-vioket radiation killing microorganisms by ozone in (5).Described in described step (5) Evacuation processes, vacuum ranges 0.1-100kPa.Deoxidation bag or ethanol slow release bag in described step (5) Measure the Mass Calculation gained according to rice tamale.Described step (5) nitrogen gas packing is realized by gas-control packing device.
The fresh-keeping rice-pudding prepared according to described method, the shelf-life at normal temperatures and pressures can reach 20-60 days; The outward appearance of fresh rice-pudding, quality, mouthfeel can be kept.
In step (3), spray antibacterial used is H2O2、H2O2-Ag+Complex, H2O2-Fe2+Complex, H2O2The mixture of-citric acid complex and these several materials is food stage, and meets GB GB-2760 and want Ask, wherein H2O2-Ag+Complex, H2O2-Fe2+Complex, H2O2-citric acid complex is made because there is complexation With, add H2O2Stability.
Useful the having the technical effect that of the present invention
The present invention relates to the preservation method of a kind of rice tamale, propose one and ensure food safety, and keep rice tamale nutrition The preparation method of the organoleptic qualities such as value and color, the present invention is based on hurdle technology principle, by rice tamale Preservation process resolve into following technical process: the rice tamale after steaming and decocting be raw material-cooling-spraying fungicide-be dried- The steps such as aseptic packaging.
The present invention strictly controls the technological process in rice tamale production process and environment, and temperature is mainly passed through in technological process The steps such as regulation, degree of drying, antibacterial, ultraviolet, ozone sterilization, aseptic packaging.By controlling difference In the sterility periodic cleaning of process section, sterilization production process, equipment, conveyer belt and utensil ensure to produce Environment cleanliness in journey.
The control of temperature of the present invention mainly has a following meaning: early stage steaming stage, high temperature cause protein, nucleic acid and There is degraded or change its space structure etc., so that microorganism is killed in the important biomolecule macromolecules such as lipid. Back segment cools down rice tamale under pure air, it is ensured that packaging rear surface is without steam.
Degree of drying of the present invention controls mainly there is following meaning: on the one hand, after zongzi's cooking, sterile wind is dried, and makes In rice tamale the material such as the starch on dissolution surface, fat at Rice dumpling leaf dry tack free formation protecting film, shield micro-life Thing is entered inside rice tamale by Rice dumpling leaf;On the other hand, rice tamale spraying fungicide effect rice tamale surface certain time, It is dried after killing surface microorganism, forms one layer of antibacterial protecting film on rice tamale surface, preserve process at rice tamale In, slowly discharge, during preventing rice tamale from depositing, microorganism is polluted.
Antibacterial of the present invention controls mainly there is a following meaning: hydrogen peroxide and hydrogen peroxide complexes, hydrogen peroxide Strong oxidizing property and oxidisability product can direct oxidation antibacterial layer structure, be that cell permeability barrier is broken Bad, and then killing microorganisms, for wide-spectrum bactericide.According to GB2760 regulation hydrogen peroxide as processing aid Can in food processing process endless use antibacterial colourless, tasteless, control in the range of finite concentration Nontoxic, harmless, be applied to rice tamale fresh-keeping to rice tamale outward appearance, color and luster, mouthfeel without negative effect, rice tamale is guaranteed the quality Phase can extend to more than 20-60 days, produces for rice tamale and sale provides a great convenience.
The special character of antibacterial of the present invention also resides in: hydrogen peroxide there are differences at different pH stability inferiors, Under acid condition relatively stable, decompose very fast under the conditions of alkalescence.By controlling hydrogen peroxide ions, controlled The formation of hydrogen oxide free radical, the stability of regulation hydrogen peroxide.The present invention is by regulation pH, compounding metal The modes such as ion, compounding acid, by micelle adsorption, chelation forms complex and controls antibacterial Effectiveness, by controlling factors degrees of stability such as complexation, degree of absorption, concentration, and then ensures that antibacterial exists Cooling procedure plays the effect of sterilization, during depositing, plays slow release guard effect.
Ultraviolet of the present invention, ozone sterilization control mainly there is a following meaning: coordinate during present invention process ultraviolet, Ozone sterilization purpose is to ensure the microorganism secondary pollution to rice tamale, environment and equipment etc. in production process, Sterile wind, ultraviolet, ozone multiple protective, the health of rice tamale before rice tamale of keeping under strict control packaging.
The present invention uses aseptic packaging control: aseptic packaging avoids the packaging material pollution to rice tamale.
Different process section aseptic controlling: operated under the clean environment of different cleanliness factors, it is to avoid production process In be exposed in high temperature, highly humid air, reduce the secondary pollution of microbes in air after steaming and decocting, for the later stage The control of microorganism is provided convenience.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is specifically described.
Embodiment 1: with 50g pork rice-pudding as raw material:
(1) after picking steaming and decocting, Rice dumpling leaf parcel is complete, without leakage rice, dew meat, without pork rice-pudding 50 of off-line;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 45-55 DEG C, cold But 40min, opens ultra violet lamp in cooling procedure;
(3) 1% concentration H that will have configured2O2Spraying on rice tamale surface uniformly, each rice tamale spray flux is 12-16mL;
(4) after spray operation completes, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously and shine Penetrating, air-dry time is 30min, rice tamale central temperature 20-30 DEG C;
(5) rice tamale aseptic packaging after air-drying, packaging uses 5/bag.
After preparing, rice tamale room temperature is placed 20 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.
Embodiment 2: with 160g pork rice-pudding as raw material:
(1) after picking steaming and decocting, Rice dumpling leaf parcel is complete, without leakage rice, leakage meat, without pork rice-pudding 100 of off-line;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 45-55 DEG C, cold But 40min, opens ultra violet lamp in cooling procedure;
(3) 10% concentration H that will have configured2O2Spray on rice tamale surface uniformly, each rice tamale spray flux For 1-2mL;
(4) after spray operation completes, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously and shine Penetrating, air-dry time is 30min, rice tamale central temperature 20-30 DEG C;
(5) rice tamale aseptic packaging after air-drying, packaging uses 5/bag.
After preparing, rice tamale room temperature is placed 45 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.
Embodiment 3: with 160g bean paste rice-pudding as raw material:
(1) picking steaming and decocting under high pressure (0.3MPa) Rice dumpling leaf afterwards parcel is complete, without leakage rice, gives the game away, without off-line Bean paste rice-pudding 50;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 40-50 DEG C, cold But 1h, opens ultra violet lamp in cooling procedure;
(3) 1% concentration H that will have configured2O2—Ag+Spraying on rice tamale surface uniformly, each rice tamale sprays Amount is 8-12mL;
(4) after spray operation completes, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously and shine Penetrating, air-dry time is 30min, rice tamale central temperature 20-30 DEG C;
(5) rice tamale aseptic packaging after air-drying, packaging uses 5/bag.
After preparing, rice tamale room temperature is placed 60 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.
Embodiment 4: with 100g yolk meat glutinous rice dumpling as raw material:
(1) after picking steaming and decocting, Rice dumpling leaf parcel is complete, without leakage rice, leakage meat, without the yolk meat glutinous rice dumpling 100 of off-line;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 35-60 DEG C, cold But 1h, opens ultra violet lamp in cooling procedure;
(3) 0.5% concentration H that will have configured2O2Citric acid sprays on rice tamale surface uniformly, each rice tamale Spray flux is 8mL;
(4) after spray operation completes, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously and shine Penetrating, air-dry time is 40min, rice tamale central temperature 20-30 DEG C;
(5) rice tamale aseptic packaging after air-drying, packaging uses 5/bag.
After preparing, rice tamale room temperature is placed 60 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.
Embodiment 5: with 100g yolk meat glutinous rice dumpling as raw material:
(1) picking steaming and decocting under high pressure (0.2MPa) Rice dumpling leaf afterwards parcel is complete, without leakage rice, leakage meat, without off-line Yolk meat glutinous rice dumpling 100;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 35-60 DEG C, cold But 1h, opens ultra violet lamp in cooling procedure;
(3) 0.1% concentration H that will have configured2O2Spray on rice tamale surface uniformly, each rice tamale spray flux For 8mL;
(4) after spray operation completes, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously and shine Penetrating, air-dry time is 40min, rice tamale central temperature 20-30 DEG C;
(5) rice tamale aseptic packaging after air-drying, packaging uses 5/bag.Meanwhile, 10 bags put into ethanol delay Release bag, put into deoxidation bag for 10 bags.
After preparing, rice tamale room temperature is placed 60 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.
Embodiment 6: with 200g yolk meat glutinous rice dumpling as raw material:
(1) after picking steaming and decocting, Rice dumpling leaf parcel is complete, without leakage rice, leakage meat, without the yolk meat glutinous rice dumpling 100 of off-line;
(2) rice tamale is placed in 100,000 grades of toilets cooling, is cooled to rice tamale central temperature 50-60 DEG C, cold But 20min, opens ultra violet lamp in cooling procedure;
(3) by rice tamale in 0.5% concentration H configured2O2-Fe2+Soaking 2s in solution, examination soak is uniform It is attached to rice tamale surface;
(4), after having operated after soaking, it is positioned in 100,000 grades of toilets and air-dries, open uviol lamp simultaneously Irradiating, air-dry time is 40min, rice tamale central temperature 20-30 DEG C;
(5) the rice tamale aseptic packaging after air-drying, packaging uses 5/bag.Meanwhile, evacuation packaging.
Test case:
After preparing, rice tamale room temperature is placed 60 days.Sampling and measuring microorganism every day, sensory evaluation simultaneously.Experiment Draw: during rice tamale Acceleration study, microorganism all meets microbial safety standard, rice tamale outward appearance, mouthfeel, Local flavor is equal no significant difference compared with fresh rice-pudding.Concrete testing evaluation is as shown in table 1.
Table 1 sensory evaluation aggregative indicator
Fresh rice-pudding Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6
Mouthfeel 5 points 5 points 5 points 5 points 5 points 5 points 5 points
Color and luster 5 points 5 points 5 points 5 points 5 points 4 points 5 points
Local flavor 5 points 5 points 4 points 4 points 5 points 5 points 4 points
Outward appearance 5 points 5 points 5 points 5 points 5 points 5 points 5 points
With fresh rice-pudding as comparison (5 points), with mouthfeel, color and luster, local flavor, outward appearance as evaluation index, to difference The rice tamale of fresh-keeping mode is marked.
Being drawn by sensory evaluation contrast, the rice tamale after being deposited by Preservation Treatment and fresh rice-pudding are without being clearly distinguished from.

Claims (10)

1. the preservation method of a rice tamale, it is characterised in that described method comprises following step:
(1) steaming and decocting: to wrap up the rice tamale after molding, steaming and decocting as raw material, conditions of cooking is: temperature range 100 DEG C-135 DEG C, pressure limit is 0.1-0.3MPa;
(2) cooling: the rice tamale after step (1) steaming and decocting is positioned in clean environment cooling, is cooled to center Temperature 15-60 DEG C, 20min-1h, can open in cooling procedure or be not turned on ultra violet lamp cool time;
(3) spray: the rice tamale after processing step (2) sprays or soaks and makes its surface attachment antibacterial; Described antibacterial is H2O2、H2O2-Ag+Complex, H2O2-Fe2+Complex, H2O2-citric acid complex At least one, the mass concentration of antibacterial is 0.01-10%, and each rice tamale fountain height is 1mL-20mL or leaching Bubble 1s-300s;Spray or be immersed under clean environment operation;
(4) air-dry: the rice tamale after step (3) is sprayed or soaked is blown to surface by the pure air after filtering Without obvious water droplet, air-dry time is 30min-1h, and after air-drying, rice tamale central temperature is down to 30-40 DEG C, rice tamale water Divide content 50-60%;Air after filtering constructs rice tamale and produces the clean environment of room;
(5) packaging: the rice tamale after step (4) being air-dried carries out aseptic packaging, and manner of packing can use packed Or box-packed, can directly pack or use evacuation, filling with inert gas, placement ethanol slow release bag or place de- The processing mode of oxygen bag.
Method the most according to claim 1, it is characterised in that in described step (1), rice tamale category comprises Pork rice-pudding, bean paste rice-pudding, pork egg yolk rice-pudding are by the food of Rice dumpling leaf parcel steaming and decocting;Rice tamale weight is 50~200g.
Method the most according to claim 1, it is characterised in that described step (2) is cooled in clean environment Under carry out, described clean environment condition includes: dust maximum allowable number: every cubic metre more than or equal to 0.5 micro- The population of rice must not exceed 3500000, and the population more than or equal to 5 microns must not exceed 20000 Individual;Microorganism maximum allowable number: flcating germ number must not exceed 500 every cubic metre, and settling bacteria number must not surpass Cross 10 every culture dishs.
Method the most according to claim 1, it is characterised in that in described step (3), spray is at clean ring Operating under border, described cleaning condition includes: dust maximum allowable number: every cubic metre is more than or equal to 0.5 micron Population must not exceed 350000, the population more than or equal to 5 microns must not exceed 2000; Microorganism maximum allowable number: flcating germ number must not exceed 100 every cubic metre, and settling bacteria number must not exceed 3 Individual every culture dish.
Method the most according to claim 1, it is characterised in that air-dry in described step (4) and need clean ring Border, described clean environment condition includes: dust maximum allowable number: every cubic metre is more than or equal to 0.5 micron Population must not exceed 3500000, and the population more than or equal to 5 microns must not exceed 20000; Microorganism maximum allowable number: flcating germ number must not exceed 500 every cubic metre, and settling bacteria number must not exceed 10 Individual every culture dish;Clean environment can be opened ultraviolet-sterilization.
Method the most according to claim 1, it is characterised in that in described step (5), rice tamale is aseptic bag Dress, aseptic packaging is by passing through rice tamale, aseptic package bag or the packing box of sterilization, aseptic packaging in step (4) Equipment, gnotobasis realize jointly;Described in step (5), packaging bag or packing box combine ultraviolet by ozone Irradiating killing microorganisms, meanwhile, described packaging facilities is clear by cleaning agent cleaning, clean water, disinfectant Wash, clean water realizes equipment disinfection, and described disinfectant includes chlorine-containing disinfectant, hydrogen peroxide, peroxide second Acid.
Method the most according to claim 1, it is characterised in that described in described step (5) at evacuation Reason, vacuum ranges 0.1-100kPa.
Method the most according to claim 1, it is characterised in that deoxidation bag or ethanol in described step (5) The amount of slow release bag is according to the Mass Calculation gained of rice tamale.
Method the most according to claim 1, it is characterised in that described step (5) nitrogen gas packing is by controlled atmosphere Packer realizes.
10. fresh-keeping rice-pudding prepared according to method described in any one of claim 1-10, it is characterised in that fresh-keeping Rice-pudding shelf-life at normal temperatures and pressures can reach 20-60 days;The outward appearance of fresh rice-pudding, quality, mouth can be kept Sense.
CN201610141007.4A 2016-03-11 2016-03-11 Traditional Chinese rice pudding preservation method based on hurdle technology and prepared preserved traditional Chinese rice pudding products by applying the method Pending CN105795341A (en)

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CN106722009A (en) * 2016-12-01 2017-05-31 无锡市善源生物科技有限公司 A kind of method that use dry rice flour prepares freshness retaining wet rice flour noodles
CN109717350A (en) * 2019-03-04 2019-05-07 嘉兴市真真老老食品有限公司 Zongzi antistaling process
CN109744476A (en) * 2019-03-04 2019-05-14 嘉兴市真真老老食品有限公司 Zongzi's cooking technique in industrialization large-scale production
CN111838545A (en) * 2020-07-14 2020-10-30 浙江五芳斋实业股份有限公司 Processing technology of fresh-keeping rice dumplings
CN113016976A (en) * 2021-04-28 2021-06-25 江南大学 Method for preserving rice dumplings
CN113208046A (en) * 2021-04-26 2021-08-06 吴思利 Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings

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CN103932058A (en) * 2014-04-25 2014-07-23 湖州诸老大实业股份有限公司 Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation

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CN1403033A (en) * 2001-08-23 2003-03-19 翁华清 Vacuum preserving technology for steamed pyramid-shaped dumpling wrapped in reed leaves
CN101449770A (en) * 2007-12-07 2009-06-10 祝敏华 High-vacuum glutinous rice dumpling production technique
CN102369953A (en) * 2010-08-18 2012-03-14 赵含淳 Environment-friendly sterilizing, disinfecting and freshness-preserving agent and preparation method thereof
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722009A (en) * 2016-12-01 2017-05-31 无锡市善源生物科技有限公司 A kind of method that use dry rice flour prepares freshness retaining wet rice flour noodles
CN109717350A (en) * 2019-03-04 2019-05-07 嘉兴市真真老老食品有限公司 Zongzi antistaling process
CN109744476A (en) * 2019-03-04 2019-05-14 嘉兴市真真老老食品有限公司 Zongzi's cooking technique in industrialization large-scale production
CN111838545A (en) * 2020-07-14 2020-10-30 浙江五芳斋实业股份有限公司 Processing technology of fresh-keeping rice dumplings
CN113208046A (en) * 2021-04-26 2021-08-06 吴思利 Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings
CN113016976A (en) * 2021-04-28 2021-06-25 江南大学 Method for preserving rice dumplings

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Application publication date: 20160727