CN105876794A - Rice flour puddings and preparation method thereof - Google Patents
Rice flour puddings and preparation method thereof Download PDFInfo
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- CN105876794A CN105876794A CN201610243745.XA CN201610243745A CN105876794A CN 105876794 A CN105876794 A CN 105876794A CN 201610243745 A CN201610243745 A CN 201610243745A CN 105876794 A CN105876794 A CN 105876794A
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- Prior art keywords
- rice flour
- fatty acid
- acid ester
- nisin
- white sugar
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
- 235000009566 rice Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title abstract description 10
- 235000011962 puddings Nutrition 0.000 title abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 62
- 235000013601 eggs Nutrition 0.000 claims abstract description 42
- -1 fatty acid ester Chemical class 0.000 claims abstract description 34
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 33
- 229930195729 fatty acid Natural products 0.000 claims abstract description 33
- 239000000194 fatty acid Substances 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 29
- 108010053775 Nisin Proteins 0.000 claims abstract description 29
- 239000004309 nisin Substances 0.000 claims abstract description 29
- 235000010297 nisin Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000003651 drinking water Substances 0.000 claims abstract description 28
- 235000020188 drinking water Nutrition 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000004744 fabric Substances 0.000 claims description 31
- 238000009413 insulation Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 6
- 229920000223 polyglycerol Polymers 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 229920002907 Guar gum Polymers 0.000 description 10
- 239000000665 guar gum Substances 0.000 description 10
- 229960002154 guar gum Drugs 0.000 description 10
- 235000010417 guar gum Nutrition 0.000 description 10
- 238000007689 inspection Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229960004365 benzoic acid Drugs 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000029052 metamorphosis Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses rice flour puddings and a preparation method thereof. 450kg of Rice flour puddings are prepared from the following raw materials of 25-35kg of rice flour, 95-105kg of milk, 3.5-4.5kg of eggs, 3.5-4.5kg of white sugar, 0.4-0.6kg of polyglycerol fatty acid ester, 0.2-0.3kg of nisin, and the balance being drinking water. The preparation method comprises the following steps of separately weighing the rice flour, the milk, the eggs, the white sugar, the polyglycerol fatty acid ester, the nisin and the drinking water; beating the eggs, and performing uniform stirring so as to obtain egg liquid; mixing the fresh milk with the rice flour, the egg liquid, the white sugar and the drinking water, performing heating to 85 DEG C, then adding the polyglycerol fatty acid ester and the nisin, and continuing performing stirring at 85 DEG C for 10-15 minutes so as to obtain a mixture; and performing filling, placing the filled mixture into a UHT sterilization machine for heat preservation for 3s, performing cooling so as to obtain the rice flour puddings, and then performing warehousing for preservation. The quality guarantee period of the prepared rice flour puddings disclosed by the invention is prolonged, and precipitation and separation do not appear; besides, nutrient components are increased, the mouth feel is improved, and the rice flour puddings become an instant food accepted by the public.
Description
Technical field
The present invention relates to food technology field, specifically a kind of rice cloth and preparation method thereof.
Background technology
Meter Bu Shi China polytrophic a kind of cuisines, particularly south among the people, become especially and boil to baby and the nutriment of old weak person.Rice cloth composition among the people is simple, it is simply that milk, ground rice, white sugar.Although being prone to boil, but, this cuisines fresh keeping time is short, within normal temperature 1-2 days, just turns sour, and precipitates, the rice cloth endured, and second day with regard to precipitate and separate so that it is be difficult to become popular commodity.
For making meter cloth become the instant food of popular acceptance, need to solve: 1, the shelf-life is short；2, precipitation metamorphosis；3, have additional nutrients composition simultaneously, improves mouthfeel.
Extending the shelf life, simplest method throws in preservative exactly.In food additives, preservative kind is a lot, food antiseptic is that the growth to the microorganism that metabolism substrate is putrefaction has lasting inhibitory action, it is important that it can suppress the most incident putrefaction in varied situations, particularly still there is when general sterilization functions is insufficient the effect of continuation.China specifies that the preservative used has benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate etc. 30 kinds.According to national food safety standard GB2760-2014, simply just add preservative when bactericide not thoroughly shelf life to be extended, generally, be then vacuum-packed with UHT sterilization machine, just meet needs.
Extend the shelf life, best bet is to use UHT ultra high temperature short time sterilization machine, the principle of this machine is to enter material in sterilizer by centrifugal pump to be preheated in cold and hot material heat-exchange device, being rapidly heated to sterilization temperature and keep about 3 seconds before and after this through over-filling the high temperature bucket material of high pressure again, bacterium, microorganism and enzyme in material are quickly killed.Material goes out and cools down general temperature less than 65 DEG C by obtaining with the heat exchange of cold burden after high temperature bucket, seals and preserves freshness-retained half a year, because it has unrivaled superiority, is used widely in food service industry.It is of course also possible to use retort.
The precipitation solving rice cloth is abnormal, can add adhesion agent by the conventional methods of food processing.Simply adhesion agent has a variety of, and which kind of foodstuff glue gelatin, carragheen, xanthans etc. select good, through many experiments, finds that guar gum is the most practical, and this glue is also referred to as guar gum, guar gum or guar gum.English name: Guargum, main product is in India and Pakistan.Guar gum system is precipitated with 20% ethanol after being added water after cleaning, drying and crushing by the endosperm fraction after the seed peeling degerming of cluster bean, carried out pressurized hydrolysis again, is dried, pulverizes and obtain after centrifugation.Generally white is to the free-pouring powder of fawn for commercially available glue, close to odorless, also without other any peculiar smell, typically contains the polysaccharide of 75%～85%, the protein of 5%～6%, the fiber of 2%～3% and the ash content of 1%.Guar gum is the pseudoplastic fluid bulk properties of non-newtonian fluid, has and stirs dilute effect.There is good inorganic salts compatibility performance simultaneously.Guar gum is selected to avoid meter cloth precipitation as adhesion agent, 1, be that its thickness is functional, also can increase mouthfeel；2, it is to be refined by plant to form, and compares other glue of chemistry refinement, and mass psychology is more easily accepted by.But, according to GB2760-2014 standard, guar gum, as additive, does not comprise rice flour produts.
Summary of the invention
It is an object of the invention to provide a kind of rice cloth and preparation method thereof, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of rice cloth, it is made up of following raw material, counting according to 450kg, described raw material includes: ground rice 25-35kg, milk 95-105kg, egg 3.5-4.5kg, white sugar 3.5-4.5kg, polyglyceryl fatty acid ester 0.4-0.6kg, nisin 0.2-0.3kg, and surplus is drinking water.
As the further scheme of the present invention: described rice cloth, it is made up of following raw material, count according to 450kg, described raw material includes: ground rice 28-32kg, milk 98-102kg, egg 3.8-4.2kg, white sugar 3.8-4.2kg, polyglyceryl fatty acid ester 0.45-0.55kg, nisin 0.25kg, and surplus is drinking water.
As the further scheme of the present invention: described rice cloth, it is made up of following raw material, counting according to 450kg, described raw material includes: ground rice 30kg, milk 100kg, egg 4kg, white sugar 4kg, polyglyceryl fatty acid ester 0.5kg, nisin 0.25kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality；
2) egg is broken up, stir, prepare egg liquid；
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 10-15min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
The present invention determines that polyglyceryl fatty acid ester is used as thickener in the comparison.Polyglyceryl fatty acid ester is also referred to as polyglycerol ester, English name: Polyglycerol
Fatty acid ester, molecular formula: C3H8O3, CAS:67784-82-1, food can be used safely in.It is mainly used as emulsifying agent, stabilizer, dispersant, thickener etc., can be used for ramekin, premixing powder of cake, heavy oil pudding etc. by EEC suggestion, can also be used for the muddy inhibitor (H.F.A) of vegetable oil, the feature of its maximum is quite stable in acid condition, also has good heat-resistant stability.
Compared with prior art, the invention has the beneficial effects as follows:
Rice cloth extended shelf-life that the present invention prepares, occur without precipitate and separate；Have additional nutrients composition simultaneously, improves mouthfeel, makes meter cloth become the instant food of popular acceptance.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
The nutritional labeling and the mouthfeel that increase meter cloth have a lot of selection, fruit or meat can be added, through repeatedly comparing, think that egg is more suitable for food processing, nutritional labeling also can meet requirement, through experiments up to a hundred time, explore following Recipe: after the egg → white sugar of the ground rice of fresh milk → dilution of becoming reconciled → stir evenly → boil → polyglyceryl fatty acid ester → nisin → filling, enter UHT sterilization machine → cooling → warehouse-in.The most as will be illustrated in the example below.
Embodiment 1
In the embodiment of the present invention, a kind of rice cloth, it is made up of following raw material, counts according to 450kg, described raw material includes: ground rice 25kg, milk 95kg, egg 3.5kg, white sugar 3.5kg, polyglyceryl fatty acid ester 0.4kg, nisin 0.2kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality.
2) egg is broken up, stir, prepare egg liquid.
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 10min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
Embodiment 2
In the embodiment of the present invention, a kind of rice cloth, it is made up of following raw material, counts according to 450kg, described raw material includes: ground rice 35kg, milk 105kg, egg 4.5kg, white sugar 4.5kg, polyglyceryl fatty acid ester 0.6kg, nisin 0.3kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality.
2) egg is broken up, stir, prepare egg liquid.
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 15min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
Embodiment 3
In the embodiment of the present invention, a kind of rice cloth, is made up of following raw material, counts according to 450kg, described raw material includes: ground rice 32kg, milk 102kg, egg 4.2kg, white sugar 4.2kg, polyglyceryl fatty acid ester 0.55kg, nisin 0.25kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality.
2) egg is broken up, stir, prepare egg liquid.
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 11min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
Embodiment 4
In the embodiment of the present invention, a kind of rice cloth, is made up of following raw material, counts according to 450kg, described raw material includes: ground rice 28kg, milk 98kg, egg 3.8kg, white sugar 3.8kg, polyglyceryl fatty acid ester 0.45kg, nisin 0.25kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality.
2) egg is broken up, stir, prepare egg liquid.
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 14min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
Embodiment 5
In the embodiment of the present invention, a kind of rice cloth, it is made up of following raw material, counts according to 450kg, described raw material includes: ground rice 30kg, milk 100kg, egg 4kg, white sugar 4kg, polyglyceryl fatty acid ester 0.5kg, nisin 0.25kg, and surplus is drinking water.
The preparation method of described rice cloth, comprises the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality.
2) egg is broken up, stir, prepare egg liquid.
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 13min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
Rice cloth of the present invention production process on a production line is:
One, raw material buying and storage；Empty bottle cleaning and sterilizing and preheating；Three, allotment mixing *；Four, hot filling * is added；Five, capping *；Six, sterilization *；Seven, cooling；Eight, diary printer vanning；Nine, exfactory inspection；Ten, storage of finished products.(band " * " is for producing CCP)
The examination of raw material
(1) whether the title that examines the goods, specification, quantity, factory are consistent with procurement plan.
(2) examination packaging material are the most intact, if having pollution, disrepair phenomenon.Contaminated product is firmly rejected.
(3) acceptance(check) goods, fills in " warehouse-in checking (inspection) record of stocking up " goods and together hands over table warehouse keeper to put in storage.
(4) checking and accepting underproof goods, goods, with Biao Jiao purchasing department, makes disposal according to defective classification.
(5) raw material acceptance criteria: carry out an acceptance inspection by national standard.
The storage of raw material: raw material is deposited on raw material warehouse pallet after checking and accepting, pile is neat, and normal temperature storage is placed on dry, moistureproof, the position of lucifuge, deposits from more than wall 20cm.
Two, empty bottle cleaning and sterilizing and preheating
Vial and bottle cap are positioned over packaging material warehouse, carry out cleaning and sterilizing before producing after de-bag, and disinfectant selects sodium hypochlorite, 84 thimerosals or Babysafe, and proportioning illustrates to prepare according to disinfectant products.Sterilization post rinse is being final requirement without chlorine flavor.
Empty bottle after cleaned sterilization need to carry out preheating and can use.
Three, allotment mixing *
Ground rice, white granulated sugar, egg, milk, polyglyceryl fatty acid ester are first put into after rustless steel container mixes, add a small amount of water and put in mixer and mix
Four, hot filling * is added
To add the filling all-in-one of thermal agitation adds and start shooting after suitable quantity of water, regulation heating-up temperature to 85 DEG C, turn on agitator, after room temperature is increased to 85 DEG C, uniform for stirrer for mixing pasty state mixed liquor is poured into, to be mixed uniformly after continue heating 5 minutes.
Preheated empty bottle is positioned over below filling head, jams on filling pedal, be that product filling completes.
Five, capping *
Being positioned over by the product that filling is good in the black groove of semi-automatic glass bottle vacuum Cover whirling Machine, product, to 0.3 MPa, is positioned on small handcart after closure application by regulation vacuum setting value.
Six, sterilization *
Rice cloth after capping is put in UHT sterilization machine, sterilization temperature is arranged at 130-140 DEG C, sterilizing time 3s.
Seven, cooling
Product after sterilization is positioned in chilling room and is cooled to product temperature less than 40 DEG C, then be sent to external packing district.
Eight, diary printer vanning
The product cooled down is carried out labeling and date print, the good laggard luggage case of date print.
Check whether carton has breakage, is cased by packaged product, enters back into warehouse for finished product.
Nine, exfactory inspection
Exfactory inspection project:
Meter Bu: sense organ；Net content；Moisture；Total plate count；Coliform.
More than dispatch from the factory project: our company does not possess detectability, special commission's torr " Yunnan business mass metering inspection technology Services Co., Ltd " all products batch sampling inspection.
Ten, storage of finished products
1. packaged product being put into warehouse for finished product, pile is neat, normal temperature storage.Product should be stored in the storehouse of dry, moistureproof, lucifuge, and optimum is stored in less than 25 DEG C, and relative humidity is less than 65%.
2. warehouse for finished product is provided with moist-proof board, and finished product is deposited from wall 15-20cm.Product must not with poisonous, be harmful to, be corrosive and the volatile material having a peculiar smell is stored with storehouse.
In the term of validity of the present invention, all use animal milks, add cereal product (including eggs, meat, fruit), add adhesion agent (gelatin, carragheen, guar gum etc.) again, high temperature sterilization and the instant food of preservative fresh-keeping (including that vacuum sealing, inert gas seal are fresh-keeping) is re-used with white sugar (including various sweetener, flavoring essence), as become commodity, then it is considered as infringement.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes fallen in the implication of equivalency and scope of claim included in the present invention.
In addition, it is to be understood that, although this specification is been described by according to embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of specification is only for clarity sake, specification should can also be formed, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that as an entirety, the technical scheme in each embodiment by those skilled in the art.
Claims (4)
1. a rice cloth, it is characterized in that, be made up of following raw material, count according to 450kg, described raw material includes: ground rice 25-35kg, milk 95-105kg, egg 3.5-4.5kg, white sugar 3.5-4.5kg, polyglyceryl fatty acid ester 0.4-0.6kg, nisin 0.2-0.3kg, and surplus is drinking water.
The most according to claim 1 meter of cloth, it is characterized in that, it is made up of following raw material, count according to 450kg, described raw material includes: ground rice 28-32kg, milk 98-102kg, egg 3.8-4.2kg, white sugar 3.8-4.2kg, polyglyceryl fatty acid ester 0.45-0.55kg, nisin 0.25kg, and surplus is drinking water.
The most according to claim 2 meter of cloth, it is characterized in that, be made up of following raw material, count according to 450kg, described raw material includes: ground rice 30kg, milk 100kg, egg 4kg, white sugar 4kg, polyglyceryl fatty acid ester 0.5kg, nisin 0.25kg, and surplus is drinking water.
4. the preparation method of the rice cloth as described in claim 1-3 is arbitrary, it is characterised in that comprise the steps of:
1) ground rice, milk, egg, white sugar, polyglyceryl fatty acid ester, nisin, drinking water are weighed respectively according to quality；
2) egg is broken up, stir, prepare egg liquid；
3) fresh milk, ground rice, egg liquid, white sugar are mixed with drinking water, be heated to 85 DEG C, add polyglyceryl fatty acid ester and nisin, after continuing stirring 10-15min at 85 DEG C, inserting insulation 3s in UHT sterilization machine after filling, after cooling, i.e. get meter Bu, reenters storehouse and preserves.
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| CN201610243745.XA CN105876794A (en) | 2016-04-19 | 2016-04-19 | Rice flour puddings and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649418A (en) * | 2022-02-17 | 2023-08-29 | 内蒙古伊利实业集团股份有限公司 | Rice pudding milk product and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104686666A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
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2016
- 2016-04-19 CN CN201610243745.XA patent/CN105876794A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686666A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
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| 刘家宝，等: "《食品加工技术、工艺和配方大全：续集2（中）》", 30 November 1995 * |
| 阿绿绿鸡冠: "米布", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/101753073/，下厨房》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649418A (en) * | 2022-02-17 | 2023-08-29 | 内蒙古伊利实业集团股份有限公司 | Rice pudding milk product and preparation method and application thereof |
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