CN107874095A - 一种鲜湿米粉配方及其保鲜保质方法 - Google Patents
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Abstract
本发明公开了一种鲜湿米粉配方及其保鲜保质方法，包括以下重量百分比的原料：早籼米80%‑90%、玉米粒2‑5%、木薯淀粉3‑5%、芭蕉芋淀粉5‑10%。本发明通过选择合理的原料配方，不仅米粉口感更加滑嫩、有筋道，而且因木薯淀粉、芭蕉芋淀粉等的加入，在提高营养价值外，还延长了保质期；通过在原料灭菌、加工抑菌、包装抑菌等多个方面的控制，有效降低了有害菌，尤其是米粉中蜡样芽孢杆菌的含量，实现保鲜的目的，延长了保质期，使鲜湿米粉长距离运输（5‑10天）而不变质成为了可能。
Description
技术领域
本发明涉及一种鲜湿米粉的配方及其保鲜保质方法，属于食品加工领域。
背景技术
常德米粉是一种湖南常德地区的汉族风味小吃，早在清光绪年间，常德就有了生产米粉的店坊，生产的米粉又细又长，长期以来，备受常德本地人及外地客人的喜爱。常德米粉主要的原料为早籼米，经过十几个小时的浸泡、打浆、加热定形等工艺制作而成，外观洁白、浑圆，口感滑嫩、有筋道，食用时只需放入开水中煮15s左右，即可捞出盛碗，加调味、清汤、盖码，食用非常方便。
但因常德米粉是属于鲜湿米粉，含水率较高（＞60%），常规条件下极易腐败，放置时间短（1天以内），无法实现远距离（3天以上的路程）运输，很多在外地的常德人或是吃过常德米粉的外地客人，想吃一碗地道的常德米粉非常难。故寻求一种方法能够让常德的鲜湿米粉远距离运输并能保持地道口感是非常有必要的。
CN2014103489518公开了一种鲜湿米粉的加工方法，通过将挤压得到的湿米粉装入功能性鲜米粉包装袋内，密封，然后放入盛有微酸性电解水的容器中，保证微酸性电解水水面没过包装袋，浸泡完成后沥干水，然后放入真空干燥箱内控水，再真空密封。这种方式能够延长一定的储存期，但因加酸浸泡，影响了米粉的口感。
CN2015106555501公开了一种常温可保鲜3-5日并能增强米粉营养和品质的湿米粉的制作方法，它包括现有的米粉制作工序，不同的是去除了大米浸泡和磨浆工序，而采用60-100目的大米粉和水混合搅拌成米粉浆，所用水经过过滤、软化、灭菌处理，然后在制米粉的混合浆中加入天然保鲜剂—脱乙酰甲壳素和品质改良剂—海藻糖，最后切断、计量、药浸泡，可以延长米粉的保鲜时间3-5日，而且大大改善米粉的品质，使米粉不老化，不碎断，不变色。但是因加入添加剂，而且省去了大米浸泡环节，米粉营养及口感上都有待改善。
发明内容
为克服上述现有技术中存在的问题，本发明的目的是提供一种鲜湿米粉的配方及其保鲜保质方法，在增加营养、保持口感的基础上不添加任何添加剂来达到延长保质期的目的。
为实现上述目的，本发明采用的技术方案之一是：一种鲜湿米粉的配方，包括以下重量百分比的原料：早籼米80%-90%、玉米粒2-5%、木薯淀粉3-5%、芭蕉芋淀粉5-10%。
上述鲜湿米粉的配方，还包括以下重量百分比的原料：麦芽1-3%。
上述鲜湿米粉的配方，还包括以下重量百分比的原料：破壁松针粉0.05-2%。
上述鲜湿米粉的制备方法是先将大米与玉米粒用温度为25-30℃的温水在发酵桶内浸泡48-72h，然后以射流的方式送入清洗桶内清洗，并沥干水分后送入磨浆机中打磨成浆，然后添加其它剩余的原料，进行调粉，然后送入蒸箱中蒸至九成熟，然后挤压成型，再输送至水池中回生老化，再复蒸、冷却、真空包装即得。
上述鲜湿米粉的保鲜保质方法，主要是通过以下几个方面来实现的：
（1）原料控制：预先将原料早籼米及干玉米粒放置太阳底下暴晒1-2天，然后放置在3-5‰的盐水中浸泡3-6h；
（2）加工过程的控制：a、控制除发酵外的各道加工工序处于紫外线杀菌环境下；b、发酵前，往发酵桶加入植物乳杆菌和酵母菌；c、老化时，往老化用水中加入柠檬酸、氯化钠，其中柠檬酸的加入量为老化用水总重的0.2-0.4%，氯化钠的加入量为老化用水总重的0.010-0.015%；d、冷却时，往冷却用水中加入大蒜汁液，大蒜汁液的加入量为冷却用水总重的1-5%；e、复蒸时，在复蒸输送线上涂抹海藻胶；
（3）包装、运输控制：包装前，直接将米粉从冷却水中拿出来，放入包装袋中，然后包装袋抽真空，运输的时候将一包包的米粉放入保温箱或保温盒中，保温箱或保温盒内放置有冰袋，保证保温箱或保温盒内温度为3-5℃。
与现有技术相比，本发明具备的有益效果是：1、通过选择合理的原料配方，不仅米粉口感更加滑嫩、有筋道，而且因木薯淀粉、芭蕉芋淀粉等的加入，在提高营养价值外，还延长了保质期；2、通过在原料灭菌、加工抑菌、包装抑菌等多个方面的控制，有效降低了有害菌，尤其是米粉中蜡样芽孢杆菌的含量，实现保鲜的目的，延长了保质期，使鲜湿米粉长距离运输（5-10天）而不变质成为了可能。
具体实施方式
现结合具体实施例，来对本发明作进一步的详细描述。显然，不能因此将本发明限制在所述的实施例范围之中。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动的前提下所获得的所有其他实施例，均应属于本发明的保护范围。下述实施例中未注明具体条件的方法，按照常规方法和条件，或按照商品说明书选择。
实施例一
鲜湿米粉的配方，包括以下重量百分比的原料：早籼米87%、玉米粒5%、木薯淀粉3%、芭蕉芋淀粉5%。
制备方法是先将大米与玉米粒用温度为25-30℃的温水在发酵桶内浸泡48-72h，然后以射流的方式送入清洗桶内清洗，并沥干水分后送入磨浆机中打磨成浆，然后添加其它剩余的原料，进行调粉，然后送入蒸箱中蒸至九成熟，然后挤压成型，再输送至水池中回生老化，再复蒸、冷却、真空包装即得。
保鲜保质方法，主要是通过以下几个方面来实现的：
（1）原料控制：预先将原料早籼米及玉米粒放置太阳底下暴晒2天，然后放置在5‰的盐水中浸泡3h；
（2）加工过程的控制：a、控制除发酵外的各道加工工序处于紫外线杀菌环境下；b、发酵前，往发酵桶加入植物乳杆菌和酵母菌，植物乳杆菌和酵母菌的加入量分别为原料总重的0.01-0.2%、0.2-0.4%；c、老化时，往老化用水中加入柠檬酸、氯化钠，其中柠檬酸的加入量为老化用水总重的0.4%，氯化钠的加入量为老化用水总重的0.010%；d、冷却时，往冷却用水中加入大蒜汁液，大蒜汁液的加入量为冷却用水总重的5%；e、复蒸时，在复蒸输送线上涂抹海藻胶；
（3）包装、运输控制：包装前，直接将米粉从冷却水中拿出来，放入包装袋中，然后包装袋抽真空，运输的时候将一包包的米粉放入保温箱或保温盒中，保温箱或保温盒内放置有冰袋，保证保温箱或保温盒内温度为3-5℃。
实施例二
鲜湿米粉的配方，包括以下重量百分比的原料：早籼米84%、玉米粒3%、木薯淀粉5%、芭蕉芋淀粉5%、麦芽3%。
制备方法是先将大米与玉米粒用温度为25-30℃的温水在发酵桶内浸泡72h，然后以射流的方式送入清洗桶内清洗，并沥干水分后送入磨浆机中打磨成浆，然后添加其它剩余的原料，进行调粉，然后送入蒸箱中蒸至九成熟，然后挤压成型，再输送至水池中回生老化，再复蒸、冷却、真空包装即得。
保鲜保质方法，主要是通过以下几个方面来实现的：
（1）原料控制：预先将原料早籼米及玉米粒放置太阳底下暴晒1天，然后放置在3‰的盐水中浸泡6h；
（2）加工过程的控制：a、控制除发酵外的各道加工工序处于紫外线杀菌环境下；b、发酵前，往发酵桶加入植物乳杆菌和酵母菌，植物乳杆菌和酵母菌的加入量分别为原料总重的0.01-0.2%、0.2-0.4%；c、老化时，往老化用水中加入柠檬酸、氯化钠，其中柠檬酸的加入量为老化用水总重的0.2%，氯化钠的加入量为老化用水总重的0.015%；d、冷却时，往冷却用水中加入大蒜汁液，大蒜汁液的加入量为冷却用水总重的3%；e、复蒸时，在复蒸输送线上涂抹海藻胶；
（3）包装、运输控制：包装前，直接将米粉从冷却水中拿出来，放入包装袋中，然后包装袋抽真空，运输的时候将一包包的米粉放入保温箱或保温盒中，保温箱或保温盒内放置有冰袋，保证保温箱或保温盒内温度为3-5℃。
实施例三
鲜湿米粉的配方，包括以下重量百分比的原料：早籼米80%、玉米粒5%、木薯淀粉3%、芭蕉芋淀粉8%、麦芽2%、破壁松针粉2%。
上述鲜湿米粉的制备方法是先将大米与玉米粒用温度为30℃的温水在发酵桶内浸泡72h，然后以射流的方式送入清洗桶内清洗，并沥干水分后送入磨浆机中打磨成浆，然后添加其它剩余的原料，进行调粉，然后送入蒸箱中蒸至九成熟，然后挤压成型，再输送至水池中回生老化，再复蒸、冷却、真空包装即得。
保鲜保质方法，主要是通过以下几个方面来实现的：
（1）原料控制：预先将原料早籼米及玉米粒放置太阳底下暴晒2天，然后放置在3‰的盐水中浸泡6h；
（2）加工过程的控制：a、控制除发酵外的各道加工工序处于紫外线杀菌环境下；b、发酵前，往发酵桶加入植物乳杆菌和酵母菌，植物乳杆菌和酵母菌的加入量分别为原料总重的0.01-0.2%、0.2-0.4%；c、老化时，往老化用水中加入柠檬酸、氯化钠，其中柠檬酸的加入量为老化用水总重的0.2%，氯化钠的加入量为老化用水总重的0.010%；d、冷却时，往冷却用水中加入大蒜汁液，大蒜汁液的加入量为冷却用水总重的1%；e、复蒸时，在复蒸输送线上涂抹海藻胶；
（3）包装、运输控制：包装前，直接将米粉从冷却水中拿出来，放入包装袋中，然后包装袋抽真空，运输的时候将一包包的米粉放入保温箱或保温盒中，保温箱或保温盒内放置有冰袋，保证保温箱或保温盒内温度为3-5℃。
对本发明的上述三个实施例的米粉条进行检测与统计，相关数据如表一：
表一
| 序号 | 保质期（d） | 细菌总数（CFU/g） | 蜡样芽孢杆菌数（CFU/g） | 致病菌 | 断条率（煮熟后）% | 蒸煮损失% | 碘蓝值 |
| 实施例一 | 7 | 14000 | 2.30x103 | 无 | 10.2 | 1.26 | 0.187 |
| 实施例二 | 8 | 16000 | 1.81x103 | 无 | 11.2 | 1.32 | 0.284 |
| 实施例三 | 10 | 15000 | 1.10x103 | 无 | 10.5 | 1.28 | 0.156 |
由上述检测结果可看出，本发明的米粉普遍存在断条率低、碘蓝值小及蒸煮损失低等现象，品质较好，而且蜡样芽孢杆菌的菌数低于104 CFU/g，致病菌无，对食品安全无不好影响，延长保质期至5-10天，可实现远距离运输。
Claims (4)
1.一种鲜湿米粉配方，包括以下重量百分比的原料：早籼米80%-90%、玉米粒2-5%、木薯淀粉3-5%、芭蕉芋淀粉5-10%。
2.根据权利要求1所述的鲜湿米粉配方，其特征在于，还包括以下重量百分比的原料：麦芽1-3%。
3.根据权利要求2所述的鲜湿米粉配方，其特征在于，还包括以下重量百分比的原料：破壁松针粉0.05-2%。
4.根据权利要求1或2或3所述的鲜湿米粉的保鲜保质方法，其特征在于，主要是通过以下几个方面来实现的：
（1）原料控制：预先将原料早籼米及干玉米粒放置太阳底下暴晒1-2天，然后放置在3-5‰的盐水中浸泡3-6h；
（2）加工过程的控制：a、控制除发酵外的各道加工工序处于紫外线杀菌环境下；b、发酵前，往发酵桶加入植物乳杆菌和酵母菌；c、老化时，往老化用水中加入柠檬酸、氯化钠，其中柠檬酸的加入量为老化用水总重的0.2-0.4%，氯化钠的加入量为老化用水总重的0.010-0.015%；d、冷却时，往冷却用水中加入大蒜汁液，大蒜汁液的加入量为冷却用水总重的1-5%；e、复蒸时，在复蒸输送线上涂抹海藻胶；
（3）包装、运输控制：包装前，直接将米粉从冷却水中拿出来，放入包装袋中，然后包装袋抽真空，运输的时候将一包包的米粉放入保温箱或保温盒中，保温箱或保温盒内放置有冰袋，保证保温箱或保温盒内温度为3-5℃。
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