CN106722006A - The production method and fresh-keeping pumpkin meal of a kind of fresh-keeping pumpkin meal - Google Patents
The production method and fresh-keeping pumpkin meal of a kind of fresh-keeping pumpkin meal Download PDFInfo
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- CN106722006A CN106722006A CN201611083470.4A CN201611083470A CN106722006A CN 106722006 A CN106722006 A CN 106722006A CN 201611083470 A CN201611083470 A CN 201611083470A CN 106722006 A CN106722006 A CN 106722006A
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- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- 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
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Abstract
The present invention provides the production method and fresh-keeping pumpkin meal of a kind of fresh-keeping pumpkin meal, and specific processing method flow is：A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture for being obtained step A using microwave is heated；C, sealing：Pre-cooked pumpkin, supplemental heat pumpkin soup, inflated with nitrogen, sealing are added in the mixture that step B is obtained；D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality accounts for 40% the 98% of the pumpkin original quality and the rice original quality summation that are added in step C in step A；The pumpkin is the mixture of one or two or more kinds in red bean, mung bean, black soya bean, kidney bean.The fresh rice rice grain produced with the method is not adhered, excellent flavor, contain abundant dietary fiber and vitamin, long shelf-life, instant, long shelf-life, easy to use.
Description
Technical field
The present invention relates to food processing technology field, and in particular to the processing method of rice.
Background technology
People's all eating rice of many countries, but because cooking time is long and not portable and long period in the world is put
Put, it is difficult to the need for adapting to modern life rhythm.Therefore, instant-rice is paid attention to by people gradually.Show according to relevant information,
On all developed countries and regions supermarkets, main non-staple food instant food proportion is up to more than 20%, and instant-rice is it
One of, the sales volume of Japanese instant-rice is only second to instant noodles.From in terms of development trend, instant-rice will be to nutrition full price, strong
Change, pack superior direction and develop.There is extensive potential demand on Asia and European ＆ American Market.China be world paddy main producing region it
One, rice is the staple food that our people likes.Used as a kind of stronger novel fast food article of adaptability, it both kept instant-rice
Our people is eaten for a long time the habits and customs of rice, and being rich in nutrition value.Either family, school, go on business, travel,
Have a meal under the various environment such as military training, navigation, can eat at any time, it is easy to carry.China also begins to pay attention to facilitating rice in recent years
The research of meal, with the further development of China's science and technology and national economy, instant-rice will be as in people's daily life
Indispensable instant food.So-called fresh rice, refers to have cured and had certain storage time through appropriate packaging
Rice product, also referred to as wet method instant-rice, this rice product have normal water content, at appropriate packaging and sterilization
Reason, can put on market, and consumer is suitably heated after buying or is not required to heating i.e. edible.Big portion's speed is occupied in instant noodles
In the case of food food products market share, the demand of instant fresh instant-rice is consequently increased.
Fresh rice since put on market, has not been promoted rapidly in China, main reason is that：The existing guarantor of China
There is distinct disadvantage in the food flavor of fresh rice product, from for processing method, fresh rice uses Aseptic processing techniques, produces
In order to suppress harmful microbe growth in journey, add pH regulators that the pH of rice is adjusted into 5 or so, there is obvious acid when edible
Taste, therefore some products are made the form of portioned rice bowl, and the tart flavour of rice is covered with the soup of dense taste；Secondly, produced
In journey using common boiling by the way of high temperature sterilization is combined, the curing time of rice is long, and in maturing process with water
Or vapor excessive contact, it is impossible to the food flavor and texture of fresh cooked rice are kept, rice bonding is agglomerating, there is slag sense when edible, lacks
Elastic and smooth mouthfeel, sense of food and parameters are huge with conventional boil rice gap, and nutrition is single and dietary fiber
It is relatively low with vitamin content.Therefore, improve how fresh rice Cooking Quality, meet or exceed the food of conventional boil rice
Taste, and increase the nutritional ingredient of fresh rice, the taste of abundant fresh rice, it is always Jiao of area research person concern
Point.
The content of the invention
To solve the above problems, the present invention provides a kind of production method of fresh-keeping pumpkin meal, and specific processing method flow is such as
Under：
Rice washing → heating using microwave → add water and stir, seal → autoclaving → product
Comprise the following steps：
A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture for being obtained step A using microwave
Heating；C, sealing：Hot pumpkin soup, inflated with nitrogen, sealing are added in the mixture that step B is obtained；D：Autoclaving：To sealing
Rice afterwards carries out water-bath autoclave sterilization.
In a preferred scheme of the invention, the microwave power of heating using microwave described in step B is 3.2~6.5kw, time
It is 30~120s.
In a preferred scheme of the invention, the step A is specially：Rice is successively eluriated rapidly with cold water and hot water,
It is put into container after draining, adds hot water, the hot water to be the water that temperature is more than 90 DEG C.
In a preferred scheme of the invention, the step C is specially：Heat south is added in the mixture that step B is obtained
Melon soup, stirs uniform and paves rice, and rice is no more than container edge, inflated with nitrogen, sealing；The hot pumpkin soup is for temperature
More than 90 DEG C of pumpkin soup.
In a preferred scheme of the invention, in the step A, the original weight of rice and water in system are added after hot water
Weight ratio is 1:0.5~1:1.
In a preferred scheme of the invention, in the step C, after supplemental heat pumpkin soup in system rice original weight
With water and pumpkin soup weight and the ratio between be 1:1.1~1:1.5.
In a preferred scheme of the invention, the preparation method of the pumpkin soup described in step C is：By pumpkin and water with
1:1-1:5 mass ratio mixing is boiled after 0.5-2.0h through filtering, is abandoned filter residue and is obtained hot pumpkin soup, is turned over during cooking
Stir to pureed.
In a preferred scheme of the invention, in the step D, the sterilization pressure upper limit is 1.5~2.0MPa, sterilising temp
It is 113~125 DEG C, 10~25min of sterilization time.
In a preferred scheme of the invention, the container is made up of PP-EVOH composites.
Above-mentioned autoclaving steps using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, including note
Water step, the step that heats up, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.Can in sealing step
To select film sealing machine, sealer temperature is 150~250 DEG C.
Present invention also offers the fresh-keeping pumpkin meal that the production method of any of the above-described fresh-keeping pumpkin meal is produced.
Beneficial effect
Without suppressing microorganism by adjusting pH, the food flavor to rice does not cause bad shadow to the scheme that the present invention is provided
Ring, therefore tart flavour is covered without seasoning is increased, can keep original meter of perfume (or spice) of rice, edible experience is more preferably；The present invention is carried
In the method for confession, traditional digesting technoloy is not applied in the pre-cooked step of rice, but utilize microwave, microwave action makes in container
Water of cooking intensely seethe with excitement (bumping), can make every rice surface starch rapid gelatinisation, form one layer of starch gelatinization layer, form sediment
Paste mixingization layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid in subsequent technique treatment
Rice is adhered；Traditional digesting technoloy is not used during this method is pre-cooked, the moisture movement in pre-cooked environment not acutely,
Steam pressure is not high, it is to avoid in above-mentioned starch gelatinization layer formation process with vapor or water excessive contact and cause to be gelatinized layer quilt
Vapor is destroyed, can be formed it is more complete, be closely gelatinized layer, more effectively prevent internal starch from being spread to outside；Meanwhile,
The pre-cooked non-high pressure of environment in pre-cooked step, so the environment temperature residing for the grain of rice is the boiling temperature of water, i.e., less than 100 DEG C, and
And process time is short, it is to avoid temperature is too high or long processing time causes flavor substance (aldehydes, ketone, alcohols, ester in rice
Class, hydrocarbons etc.) excessively it is lost in, effectively keep the excellent flavor of rice.The microwave power used in the pre-cooked step of the present invention
It is 3.2~6.5kw, pre-cooked process can be made effectively to shorten, it is to avoid prolonged treatment (being contacted with water or vapor for a long time)
Cause starch gelatinization layer complete and tightness degree decline；Likewise, in this method, rice washing, pre-cooked preceding addition before pre-cooked step
Water of cooking, it is pre-cooked after the water that fills into be more than 90 DEG C of hot water, greatly shorten all of soak time, it is to avoid gelatinized corn starch
Change layer by vapor and water destruct；The autoclave sterilization step temperature that is used in this method is high, the time is short, can reduce the grain of rice
In starch to outside the grain of rice discharge so that being adhered between reducing the grain of rice；The present invention is high using high temperature is carried out again after heating using microwave
Pressure sterilizing, without special equipment, cost is relatively low；Nitrogen is filled with sealing, the shelf-life of product can be extended；Gone out due to using
The sterilized operation of bacterium kettle program mode, it is sterilized more thoroughly not only to ensure that food hygiene, but also shelf-life of product is extended,
Be conducive to the preservation of product.The method that the present invention is provided in addition is raw material using pumpkin, increased the meals in finished product rice
Fiber and vitamin content.The instant preserved rice that the inventive method is produced has between with low cost, the easy to use, grain of rice
Conglomeration is not adhered, is kept complete, nutritious without slag sense, the mouthfeel elastic and smooth, local flavor of tool, is opened instant, sense of food and items
Parameter and conventional boil rice indifference are, it is necessary to during warm-served food, can be put into 1~2min of fire heating high in micro-wave oven.
Brief description of the drawings
Surface microstructure scanning electron microscope (SEM) photograph (× 1000) before Fig. 1 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 1000) of sample after Fig. 2 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 3 comparative examples 1；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 4 comparative examples 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 5 embodiments 1；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 6 embodiments 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 7 embodiments 3.
Specific embodiment
Embodiment 1
A, rice washing：Rice is successively eluriated rapidly with cold water and hot water, is put into container after draining, add hot water；B, microwave
Heating：The mixture for being obtained step A using microwave is heated；C, sealing：Hot pumpkin soup is added in the mixture that step B is obtained
Juice, stirs uniform and paves rice, and rice is no more than container edge, inflated with nitrogen, sealing；D：Autoclaving：To the rice after sealing
Carry out water-bath autoclave sterilization.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 150 DEG C.
In step D using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 3.2kw, and the time is 30s.
The hot water is the water that temperature is more than 90 DEG C.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:0.5.
In the step C, after supplemental heat pumpkin soup in system the original weight of rice and water and pumpkin soup weight and it
Than being 1:1.1.
The preparation method of the pumpkin soup described in step C is：Pumpkin removing peel and pulp is diced, pumpkin fourth is with water with 1:1
Mass ratio mixing boil after 0.5h through filtering, abandon filter residue and obtain hot pumpkin soup, stirred during cooking to pureed.
In the step D, the sterilization pressure upper limit is 1.5MPa, and sterilising temp is 113 DEG C, sterilization time 10min, cooling temperature
It is 40 DEG C to spend, and cool time is 5min.
The container is made up of PP-EVOH composites.
Embodiment 2
Difference with embodiment 1 is：
The microwave power of heating using microwave described in step B is 6.5kw, and the time is 120s.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:1.
In the step C, after supplemental heat pumpkin soup in system the original weight of rice and water and pumpkin soup weight and it
Than being 1:1.5.
The preparation method of the pumpkin soup described in step C is：Pumpkin removing peel and pulp is diced, pumpkin fourth is with water with 1:5
Mass ratio mixing boil after 2.0h through filtering, abandon filter residue and obtain hot pumpkin soup.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 250 DEG C.
In the step D, the sterilization pressure upper limit is 2.0MPa, and sterilising temp is 125 DEG C, sterilization time 25min, cooling temperature
It is 60 DEG C to spend, and cool time is 10min.
Embodiment 3
A, rice washing：Rice is successively eluriated rapidly with cold water and hot water, is put into container after draining, add hot water；B, microwave
Heating：The mixture for being obtained step A using microwave is heated；C, sealing：Hot pumpkin soup is added in the mixture that step B is obtained
Juice, stirs uniform and paves rice, and rice is no more than container edge, inflated with nitrogen, sealing；D：Autoclaving：To the rice after sealing
Carry out water-bath autoclave sterilization.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 190 DEG C.
In step D using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 4.5kw, and the time is 60s.
The hot water is the water that temperature is more than 90 DEG C.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:0.75.
In the step C, after supplemental heat pumpkin soup in system the original weight of rice and water and pumpkin soup weight and it
Than being 1:1.25.
The preparation method of the pumpkin soup described in step C is：Pumpkin removing peel and pulp is diced, pumpkin fourth is with water with 1:3
Mass ratio mixing boil after 1.5h through filtering, abandon filter residue and obtain hot pumpkin soup.
In the step D, the sterilization pressure upper limit is 1.75MPa, and sterilising temp is 119 DEG C, sterilization time 15min, cooling
Temperature is 50 DEG C, and cool time is 7.5min.
The container is made up of PP-EVOH composites.
Comparative example 1
The production technology of common cooking rice, comprises the following steps：A, rice washing：Water is added in rice after elutriation；B, leaching
Bubble：Timing when rice washing is started, certain hour is soaked by rice in water；C, boiling：Steamer switches on power beginning cooking rice,
Pot cover must not be opened in digestion process；D：Stewing system：Rice after boiling boils in a covered pot over a slow fire certain hour processed again.E, sealing：Using film sealing machine pair
Rice carries out inflated with nitrogen sealer.
In the step A, the weight of original rice and the weight ratio of water are 1:1.3.
In the step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In the step C, digestion time is 40min.
In the step D, the time processed is boiled in a covered pot over a slow fire for 10min.
After common cooking rice that comparative example 1 is obtained and treatment (the fresh-keeping pumpkin meal that embodiment 1,2,3 is obtained is placed on
Under room temperature environment (normal rice is also sealed)) phenomenon is observed every 24h, place 1d, 2d, 3d and after 6 months, it is entered
Row Micro biological Tests, mainly using total plate count, coliform and mould as the evaluation index of fresh-keeping effect, each sample is repeated
Inspection 5 times, averages.The results are shown in Table 1- tables 4.The fresh rice of present invention offer is provided from the data in table 1- tables 4
Production method production fresh rice it is of good preservation effect, have microbial growth slow, can prevent micro- during long-term preservation
Biological pollution.
Table 1 places the Micro biological Tests of rice after 1d
Table 2 places the Micro biological Tests of rice after 2d
Table 3 places the Micro biological Tests of rice after 3d
Table 4 place 6 months after rice Micro biological Tests
Comparative example 2
The production technology of high-temperature sterilization meal, comprises the following steps after pressure cooking：A, rice washing：Added in rice after elutriation
Water；B, immersion：Timing when rice washing is started, certain hour is soaked by rice in water；C, pressure cooking：Pressurization steamer switches on power
Start cooking rice, pot cover must not be opened in digestion process；D, sealing：Inflated with nitrogen sealer is carried out to rice using film sealing machine；
E：Autoclaving：Step includes water filling step, the step that heats up, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and arranges
Water exhaust step.
In the step A, the weight of original rice and the weight ratio of water are 1:1.3.
In the step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In the step C, digestion time is 40min, and pressure is 0.18MPa.
In the step E, the increasing temperature and pressure pressure process upper limit is 1.8MPa, and sterilization temperature is 119 DEG C, sterilizing time
15min, chilling temperature is 50 DEG C, and cool time is 8min.In Sterilization Kettle to sealing after box using water dip sterilization side
Formula.
Sense organ comprehensive grading is carried out to the rice that embodiment 1,2,3 and comparative example 1,2 are obtained, embodiment 1,2,3 is in rice
Smell, surface structure, palatability aspect have a clear superiority, wherein embodiment 3 is best.
The sensory evaluation scores result of the rice of table 5
ESEM (× 1000) result that the big grain of rice after rice raw material and the microwave pre-cooked deal of embodiment 3 is carried out is shown in
Fig. 1-Fig. 2, from the graph, it is apparent that rice surface starch rapid gelatinisation after microwave pre-cooked deal, forms one layer of gelatinized corn starch
Change layer, starch gelatinization layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid subsequent technique
Rice is adhered in treatment.
ESEM that big grain of rice surface in the rice obtained to embodiment 1,2,3 and comparative example 1,2 is carried out (×
3000) result is shown in Fig. 3-Fig. 7, it can be seen that the netted hole of the fresh rice of comparative example 2 is very loose, comparative example 1 is general
The netted hole of logical rice is also than more loose, and the rice sample surfaces hole of the embodiment of the present invention 1,2,3 is smaller, and structure is tight
Close, wherein embodiment 3 is optimal；Therefore the pre-cooked process of this method avoid in starch gelatinization layer formation process with vapor or water mistake
Degree contact and cause gelatinization layer to be destroyed by vapor, can be formed it is more complete, be closely gelatinized layer, more effectively prevent internal
Starch spreads to outside.
The comparing of the volatile ingredient of the rice of table 6
| Rice sample | Aldehydes % | Ketone % | Alcohols % | Esters % | Hydro carbons % | Other % |
| Comparative example 1 | 54.82 | 7.69 | 5.26 | 4.17 | 17.83 | 10.23 |
| Comparative example 2 | 44.74 | 3.64 | 4.52 | 3.85 | 13.66 | 10.59 |
| Embodiment 1 | 53.18 | 5.92 | 4.96 | 4.12 | 16.11 | 8.04 |
| Embodiment 2 | 49.27 | 5.79 | 4.77 | 3.93 | 15.08 | 8.07 |
| Embodiment 3 | 52.36 | 5.73 | 4.81 | 3.91 | 15.04 | 8.09 |
Join the odour component of usage analysis rice using headspace solid-phase microextraction and GC-MC, the results are shown in Table 6, it can be seen that this
The volatile component contents such as aldehydes, ketone, the alcohols of the rice of inventive embodiment 1,2,3 apparently higher than comparative example 2, with comparative example
1 every volatile component content is approached.Illustrate some small-molecule substances such as alcohols and right during high voltage units of comparative example 2
Thermo-responsive esters are lost, and the pre-cooked non-high pressure of environment in pre-cooked step of the invention, so the environment temperature residing for the grain of rice
It is below the boiling temperature of water, i.e., 100 DEG C, and process time is short, it is to avoid temperature is too high or long processing time causes rice
Middle flavor substance (aldehydes, ketone, alcohols, esters, hydrocarbons etc.) is excessively lost in, and effectively keeps the excellent flavor of rice.
The physical property measurement result of the rice sample of table 7
Using physical property instrument to rice in the big grain of rice carry out physical property measurement, the results are shown in Table 7, in the physical property measurement result of rice
Hardness reflects the soft or hard property of rice grain；Adherence be test probe leave rice grain return graphics area is recorded because of the viscous force of the grain of rice,
Reflect the adhesiveness of rice.In physical property instrument characteristic value, adherence and rice food flavor good relationship, general rice adherence are exhausted
Bigger to being worth, rice food flavor is preferable.As can be seen from Table 7, a little higher than comparative example 1 of the hardness of embodiment 1,2,3, less than comparative example
2；The adherence and comparative example 1 of embodiment 1,2,3 are approached, far above comparative example 2；Embodiment 1,2,3 elasticity than comparative example 1,
Comparative example 2 will get well；The chewability and comparative example 1 of embodiment 1,2,3 are approached, far below comparative example 2.
Claims (10)
1. a kind of production method of fresh-keeping pumpkin meal, it is characterised in that：Comprise the following steps：
A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture for being obtained step A using microwave is heated；
C, sealing：Hot pumpkin soup, inflated with nitrogen, sealing are added in the mixture that step B is obtained；D：Autoclaving：After sealing
Rice carries out water-bath autoclave sterilization.
2. the production method of fresh-keeping pumpkin meal according to claim 1, it is characterised in that:Heating using microwave described in step B
Microwave power be 3.2~6.5kw, the time be 30~120s.
3. the production method of fresh-keeping pumpkin meal according to claim 2, it is characterised in that:The step A is specially：By rice
Rapid cold water and hot water are successively eluriated, and are put into container after draining, and add hot water, the hot water to be temperature for more than 90 DEG C
Water.
4. the production method of fresh-keeping pumpkin meal according to claim 3, it is characterised in that:The step C is specially：In step
Hot pumpkin soup is added in the mixture that rapid B is obtained, is stirred uniform and is paved rice, rice is no more than container edge, and inflated with nitrogen is close
Envelope；The hot pumpkin soup is pumpkin soup that temperature is more than 90 DEG C.
5. the production method of the fresh-keeping pumpkin meal according to claim 2 or 4, it is characterised in that:In the step A, add
The original weight of rice and the weight ratio of water are 1 in system after hot water:0.5~1:1.
6. the production method of the fresh-keeping pumpkin meal according to claim 2,4 or 5, it is characterised in that:In the step C, mend
Fill after hot pumpkin soup in system the original weight of rice and water and pumpkin soup weight and the ratio between be 1:1.1~1:1.5.
7. the production method of the fresh-keeping pumpkin meal according to claim 2 or 6, it is characterised in that:Pumpkin soup described in step C
The preparation method of juice is：By pumpkin and water with 1:1-1:5 mass ratio mixing is boiled after 0.5-2.0h through filtering, is abandoned filter residue and is obtained pumpkin
Soup, is stirred to pureed during cooking.
8. the production method of the fresh-keeping pumpkin meal according to claim 2 or 7, it is characterised in that:In the step D, sterilizing
Upper pressure limit is 1.5~2.0MPa, and sterilising temp is 113~125 DEG C, 10~25min of sterilization time.
9. the production method of the fresh-keeping pumpkin meal according to claim 2 or 8, it is characterised in that:The container is by PP-EVOH
Composite is made.
10. the fresh-keeping pumpkin meal that a kind of production method according to any fresh-keeping pumpkin meals of claim 1-9 is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083470.4A CN106722006A (en) | 2016-11-30 | 2016-11-30 | The production method and fresh-keeping pumpkin meal of a kind of fresh-keeping pumpkin meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083470.4A CN106722006A (en) | 2016-11-30 | 2016-11-30 | The production method and fresh-keeping pumpkin meal of a kind of fresh-keeping pumpkin meal |
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| Publication Number | Publication Date |
|---|---|
| CN106722006A true CN106722006A (en) | 2017-05-31 |
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