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 PDFInfo
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- 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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- rice tamale
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 163
- 241000209094 Oryza Species 0.000 title claims abstract description 162
- 235000009566 rice Nutrition 0.000 title claims abstract description 162
- 238000000034 method Methods 0.000 title claims abstract description 54
- 238000004321 preservation Methods 0.000 title claims abstract description 10
- 235000011962 puddings Nutrition 0.000 title abstract 5
- 238000005516 engineering process Methods 0.000 title description 8
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007605 air drying Methods 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims description 29
- 239000007921 spray Substances 0.000 claims description 22
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 19
- 238000010025 steaming Methods 0.000 claims description 18
- 230000000844 anti-bacterial effect Effects 0.000 claims description 16
- 238000009455 aseptic packaging Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 210000002969 egg yolk Anatomy 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 7
- 239000000645 desinfectant Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 238000004364 calculation method Methods 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000011261 inert gas Substances 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000012459 cleaning agent Substances 0.000 claims 1
- 238000004320 controlled atmosphere Methods 0.000 claims 1
- 150000002978 peroxides Chemical class 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 13
- 238000005507 spraying Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 239000003206 sterilizing agent Substances 0.000 abstract 3
- 230000009965 odorless effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000001133 acceleration Effects 0.000 description 6
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- 238000005070 sampling Methods 0.000 description 6
- 230000000149 penetrating effect Effects 0.000 description 5
- 230000004907 flux Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000003749 cleanliness Effects 0.000 description 2
- 238000010668 complexation reaction Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
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- 238000001035 drying Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- -1 hydrogen peroxide ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—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 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
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
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
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.
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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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Application publication date: 20160727 |