CN107960644A - 一种即食米线加工方法 - Google Patents

一种即食米线加工方法 Download PDF

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CN107960644A
CN107960644A CN201610909707.3A CN201610909707A CN107960644A CN 107960644 A CN107960644 A CN 107960644A CN 201610909707 A CN201610909707 A CN 201610909707A CN 107960644 A CN107960644 A CN 107960644A
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程春生
冯济民
张云峰
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Yunnan Sanyou Foods Co Ltd
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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
    • A23L3/3454—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
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • 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
    • 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
    • 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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Abstract

一种即食米线加工方法。本发明属于食品加工技术领域，具体涉及的是一种即食新鲜米线加工方法。工艺步骤为：脱水米线→称量→整理→装袋→加液→脱气→封袋→杀菌→冷却→擦袋→装盒→喷码→装箱→封箱→喷码→入库→码垛→出库，其中，脱水米线的含水量为30～38wt%，加液为浓度0.3～0.35wt%的用双乙酸钠、乳酸、柠檬酸单一或复配的保鲜液水溶液，脱气应脱至袋内空气体积占27～34%。本发明方法简单，操作容易，制作成本较低，可长时间保鲜，并且能保持云南米线独特的色香味及良好的外观。

Description

一种即食米线加工方法
技术领域
本方法属于食品加工技术领域，具体涉及的是一种即食新鲜米线加工方法。
背景技术
米线是云南省的地方特色食品，它分为两种：一类是大米经过发酵后磨粉、熟化、成型制成的，俗称“酸浆米线”，工艺复杂，生产周期长，特点是米线筋骨好，滑爽回甜，有大米的清香味，是传统的制作方法。另一类是大米磨粉后直接放到机器中挤压成型，靠摩擦的热度使大米糊化成型，称为“干浆米线”，干浆米线还可以晒干后即为“干米线”，方便携带和贮藏，食用时，再蒸煮涨发。干浆米线筋骨硬，咬口，线长，但缺乏大米的清香味。
上述米线在新鲜即食状态都很难保存，时间稍长就会失去特有的色香味及良好的外观，会发生粘黏和折断，特别是酸浆米线超过8小时就会品质严重降低，干浆米线保质期也不超过20小时。为了较长时间保证云南新鲜米线的良好的外观及部分特有的色香味，曾有企业采用加入食用胶和防腐剂的方法，但是米线的口感受到了很大影响，可能还会对人体健康有影响。因此云南省地方标准规定，米线不得添加食用胶和防腐剂，并且需要袋装出售。然而新鲜米线在袋内更难长期保存，导致米线袋装出售的规定长期以来无法实施，更导致云南新鲜米线无法长途商业贩运。
为了在外地也能吃到云南米线，现有的方法有两种：一种是制备成类似方便面的方便米线或晒干的干米线，这类米线不能称为即食米线，失去了云南米线独特的色香味及良好的外观，且云南酸浆米线更不可能制备成方便米线或干米线。另一种是工业食品保鲜技术方法，如真空灭菌保鲜，一种新鲜米粉、沙河粉、米线的袋装保鲜工艺（中国专利CN97108023）、米线、面条、卷粉的保鲜制作方法（中国专利申请号：93102675.X）；如核辐射灭菌保鲜，如凉拌米线用保鲜米线的生产方法（申请号：99114850.9）；如真空脱水保鲜，即冲即食过桥米线及其制作方法（中国专利申请号：03152758.2）。真空灭菌保鲜法虽然实际延长了米线的保鲜期约3个月，但米线在保藏期难免粘黏和折断，并且真空状态下时间稍长米线的口感和色泽会大打折扣；核辐射灭菌保鲜法实际延长了米线的保鲜期12～18天，保鲜期明显较短，其制作成本较高，操作的技术要求较高，口感仍然会有些受影响；真空脱水保鲜法采用的是速冻后在真空脱水，虽然保藏期比前两种方法可延长，但是米线独特的色香味受到的影响最大，它不能算是一种即食米线，复水后其外观也较差，并且制作成本较高。另外上述的三类工业食品保鲜技术方法都很难保证最有云南特色的酸浆米线的色香味较好地保持。
发明内容
本发明所要解决的技术问题是提供一种即食米线加工方法，其方法简单，操作容易，制作成本较低，可长时间保鲜，并且能保持云南米线独特的色香味及良好的外观。
实现本发明目的所采取的工艺步骤为：脱水米线→称量→整理→装袋→加液→脱气→封袋→杀菌→冷却→擦袋→装盒→喷码→装箱→封箱→喷码→入库→码垛→出库，其中，脱水米线的含水量为30～38wt%，加液为浓度0.3～0.35wt%的用双乙酸钠、乳酸、柠檬酸单一或复配的保鲜液水溶液，脱气应脱至袋内空气体积占27～34%。
加液时袋内中米线/保鲜液的重量比为55/100～65/100。
杀菌采用巴氏杀菌法，温度为65～93℃,时间为7～40min。
冷却采用水浴冷，在40min内冷却至10～30℃的常温。
本发明的有益技术效果是：由于采用了合适含水量的脱水米线为原料，能够保证米线较好的韧性，并可防止粘黏发生；同时在包装袋中选择加入了双乙酸钠、乳酸、柠檬酸制备的保鲜液，既能保证米线较长时间的新鲜，又能在新鲜过程中是米线恰到好处的复水，并能保持米线的色香味；在米线包装袋中保持合适的空气体积，其中的氧气能够保证了米线在贮藏期内的良好口感。采用本方法制备的即食米线即使在36～39℃的炎热天气，保质期也能达到15～21天，在20～27℃的常温，保质期可达到1～2年。
具体实施方式
实施例1：取含水量为30 wt%的脱水米线，称量，整理，装袋，在袋中加入浓度0.3wt%的乳酸保鲜水溶液，米线与保鲜液重量比为55/100，将袋内空气脱气至空气体积占27%，封袋，采用巴氏杀菌，巴氏杀菌温度为65℃，时间为7～40min，采用水浴冷却至13℃，擦袋，装盒，喷码，装箱，封箱，喷码，入库，码垛，出库，在20～27℃的常温下，米线保质期可达到16个月。
实施例2：取含水量为35 wt%的脱水米线，称量，整理，装袋，在袋中加入浓度0.33wt%的双乙酸钠与乳酸混合保鲜水溶液，米线与保鲜液重量比为60/100，将袋内空气脱气至空气体积占30%，封袋，采用巴氏杀菌，巴氏杀菌温度为93℃，时间为15min，采用水浴冷却至20℃，擦袋，装盒，喷码，装箱，封箱，喷码，入库，码垛，出库，在36～39℃的炎热天气下，米线保质期可达到21天。
实施例3：取含水量为37 wt%的脱水米线，称量，整理，装袋，在袋中加入浓度0.35wt%的双乙酸钠、乳酸和柠檬酸三者调配的保鲜水溶液，米线与保鲜液重量比为65/100，将袋内空气脱气至空气体积占33%，封袋，采用微波杀菌，微波杀菌温度为65℃，时间为5min，微波辐照强度6.4 KW/m2，微波杀菌装置中米线运行线速度1m/min，然后采用水浴冷却至27℃，擦袋，装盒，喷码，装箱，封箱，喷码，入库，码垛，出库，在20～27℃的常温下，米线保质期可达到20个月。
实施例4：取含水量为33 wt%的脱水米线，称量，整理，装袋，在袋中加入浓度0.32wt%的柠檬酸保鲜水溶液，米线与保鲜液重量比为58/100，将袋内空气脱气至空气体积占30%，封袋，采用微波杀菌，微波杀菌温度为为83℃，时间为32min，微波辐照强度6.8KW/m2，微波杀菌装置中米线运行线速度5m/min，然后采用水浴冷却至11℃，擦袋，装盒，喷码，装箱，封箱，喷码，入库，码垛，出库，在37℃的炎热天气下，，米线保质期可达到15个月。

Claims (4)

1.一种即食米线加工方法，其特征是步骤为：脱水米线→称量→整理→装袋→加液→脱气→封袋→杀菌→冷却→擦袋→装盒→喷码→装箱→封箱→喷码→入库→码垛→出库，其中，脱水米线的含水量为30～38wt%，加液为浓度0.3～0.35wt%的用双乙酸钠、乳酸、柠檬酸单一或复配的保鲜液水溶液，脱气应脱至袋内空气体积占27～34%。
2.按权利要求1所述的即食米线加工方法，其特征是：加液时袋内米线/保鲜液的重量比为55/100～65/100。
3.按权利要求2所述的即食米线加工方法，其特征是：杀菌方法采用巴氏杀菌法或微波杀菌法，①巴氏杀菌法的温度为65～93℃,时间为7～40min；②微波杀菌法的温度为65～85℃,时间为3～35min，微波辐照强度6.4～6.8KW/m2，米线线速度0.5～5m/min。
4.按权利要求2所述的即食米线加工方法，其特征是：冷却采用水浴冷，在40min内冷却至10～30℃的常温。
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813323A (zh) * 2018-05-04 2018-11-16 云南云天化以化磷业研究技术有限公司 一种自然发酵的长保质期米线的生产方法

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