CN108464432A - 一种保鲜米粉生产方法 - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
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- 108010000912 Egg Proteins Proteins 0.000 claims description 20
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 16
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
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Abstract
本发明公开了一种保鲜米粉生产方法,涉及食品加工技术领域,保鲜米粉包括以下原料:大米、盐、鸡蛋、奶粉、小苏打粉;本发明保鲜米粉生产方法生产出的保鲜米粉,散发米香,米粉条柔软,细腻,不硬;且保鲜米粉经过冷冻干燥方法不损坏米粉的原有味道,能够很好的保持原有风味,且米粉中加入鸡蛋、盐等,丰富米粉营养;制备米粉可以长期保存,不用担心因为天气原因而米粉生霉、变酸等现象发生,本制备方法得到的米粉保鲜时间长,营养不损失,味道新鲜,方便食用,用热开水蒸煮即可随即食用。
Description
技术领域:
本发明涉及食品加工制备技术领域,具体涉及一种保鲜米粉生产方法。
背景技术:
米粉,中国特色小吃,是中国南方地区非常流行的美食。米粉以大米为原料,经浸泡、蒸煮和压条等工序制成的条状、丝状米制品,而不是词义上理解的以大米为原料以研磨制成的粉状物料。米粉质地柔韧,富有弹性,水煮不糊汤,干炒不易断,配以各种菜码或汤料进行汤煮或干炒,爽滑入味,深受广大消费者(尤其南方消费者)的喜爱。米粉品种众多,可分为排米粉、方块米粉、波纹米粉、银丝米粉、湿米粉和干米粉等。
发明内容:
本发明所要解决的技术问题在于提供一种保鲜米粉生产方法,制备米粉可以长期保存,且不用担心因为天气原因而米粉生霉、变酸等现象发生,本制备方法得到的米粉保鲜时间长,营养不损失,味道新鲜,且方便食用,用热开水蒸煮即可随即食用。
本发明所要解决的技术问题采用以下技术方案来实现:
一种保鲜米粉生产方法,所述米粉包括以下份数的原料:
一种保鲜米粉生产方法,所述米粉包括以下份数的原料:
一种保鲜米粉生产方法,所述米粉包括以下份数的原料:
其中所述鸡蛋为鸡蛋清。
其中所述奶粉为山羊奶粉。
所述保鲜米粉生产方法:
(1)按照传统方法选取优质大米,经过淘洗、浸泡、磨浆、蒸粉、压片(挤丝)、复蒸、冷却、干燥、包装、成品;
(2)步骤1中所述淘洗为选用0.1-0.5mol/l的碳酸氢钠液冲洗1-2次,后将大米浸泡入清洗液中浸泡12-24h,温度控制在25-35℃;
(3)将步骤2浸泡后的大米投入研磨机中研磨成浆;
(4)取配方中分量鸡蛋,去壳后将鸡蛋黄和鸡蛋清分离,并将鸡蛋清置于装置器皿中,后加入配方分量的盐,充分搅拌混合均匀待用;
(5)将步骤4鸡蛋清蒸煮熟后研磨成粉,并将鸡蛋粉、奶粉、小苏打粉加入步骤3大米研磨浆中,使鸡蛋粉充分混合均匀;
(6)后续将步骤5中物料经过蒸粉、压片或挤丝成为新鲜米粉;
(7)采用程序冷冻干燥工艺对新鲜粉丝进行冷冻干燥,冷冻分为3个阶段,第一阶段从室温降低至0℃,每分钟降低0.5-1℃,同时抽真空,并在0℃保持30-60min;后继续降温至-45--55℃,并在冷冻干燥机器内真空冷冻干燥8-24h;后逐渐升温至0℃,并将冷冻干燥箱内真空度释放至常压;
(8)后将温度升温至常温,并将冷冻干燥后的米粉装入包装袋,后进行Co60照射杀菌,杀菌条件为:500-2000Gy,辐照1-8h,新鲜米粉即制备完成。
本发明的有益效果是:
(1)本发明方法制备的保鲜米粉经过冷冻干燥方法不损坏米粉的原有味道,能够很好的保持原有风味,且米粉中加入鸡蛋、盐等,丰富米粉营养;米粉散发米香,且米粉条柔软,细腻,不硬;
(2)将制备成型米粉装入包装袋后经过灭菌,可以杀死细菌等微生物,维持食品安全卫生,且不损坏米粉风味和营养;
(3)本发明制备方法简单,不复杂,制备过程节省成本;且制备完成米粉可开水冲食,亦可锅内加热食用,放入日常调味品味道更佳。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1:
一种保鲜米粉生产方法,所述米粉包括以下份数的原料:
其中所述鸡蛋为鸡蛋清。
其中所述奶粉为山羊奶粉。
所述保鲜米粉生产方法:
(1)按照传统方法选取优质大米,经过淘洗、浸泡、磨浆、蒸粉、压片(挤丝)、复蒸、冷却、干燥、包装、成品;
(2)步骤1中所述淘洗为选用0.1mol/l的碳酸氢钠液冲洗1次,后将大米浸泡入清洗液中浸泡12h,温度控制在26-30℃;
(3)将步骤2浸泡后的大米投入研磨机中研磨成浆;
(4)取配方中分量鸡蛋,去壳后将鸡蛋黄和鸡蛋清分离,并将鸡蛋清置于装置器皿中,后加入配方分量的盐,充分搅拌混合均匀待用;
(5)将步骤4鸡蛋清蒸煮熟后研磨成粉,并将鸡蛋粉、奶粉、小苏打粉加入步骤3大米研磨浆中,使鸡蛋粉充分混合均匀;
(6)后续将步骤5中物料经过蒸粉、压片或挤丝成为新鲜米粉;
(7)采用程序冷冻干燥工艺对新鲜粉丝进行冷冻干燥,冷冻分为3个阶段,第一阶段从室温降低至0℃,每分钟降低0.5℃,同时抽真空,并在0℃保持60min;后继续降温至-55℃,并在冷冻干燥机器内真空冷冻干燥12h;后逐渐升温至0℃,并将冷冻干燥箱内真空度释放至常压;
(8)后将温度升温至常温,并将冷冻干燥后的米粉装入包装袋,后进行Co60照射杀菌,杀菌条件为:1000Gy,辐照2h,新鲜米粉即制备完成。
实施例2:
一种保鲜米粉生产方法,所述米粉包括以下份数的原料:
其中所述鸡蛋为鸡蛋清。
其中所述奶粉为山羊奶粉。
所述保鲜米粉生产方法:
(1)按照传统方法选取优质大米,经过淘洗、浸泡、磨浆、蒸粉、压片(挤丝)、复蒸、冷却、干燥、包装、成品;
(2)步骤1中所述淘洗为选用0.15mol/l的碳酸氢钠液冲洗2次,后将大米浸泡入清洗液中浸泡12h,温度控制在27-30℃;
(3)将步骤2浸泡后的大米投入研磨机中研磨成浆;
(4)取配方中分量鸡蛋,去壳后将鸡蛋黄和鸡蛋清分离,并将鸡蛋清置于装置器皿中,后加入配方分量的盐,充分搅拌混合均匀待用;
(5)将步骤4鸡蛋清蒸煮熟后研磨成粉,并将鸡蛋粉、奶粉、小苏打粉加入步骤3大米研磨浆中,使鸡蛋粉充分混合均匀;
(6)后续将步骤5中物料经过蒸粉、压片或挤丝成为新鲜米粉;
(7)采用程序冷冻干燥工艺对新鲜粉丝进行冷冻干燥,冷冻分为3个阶段,第一阶段从室温降低至0℃,每分钟降低0.8℃,同时抽真空,并在0℃保持60min;后继续降温至-50℃,并在冷冻干燥机器内真空冷冻干燥9h;后逐渐升温至0℃,并将冷冻干燥箱内真空度释放至常压;
(8)后将温度升温至常温,并将冷冻干燥后的米粉装入包装袋,后进行Co60照射杀菌,杀菌条件为:800Gy,辐照4h,新鲜米粉即制备完成。
对本发明提供的实施例中分别进行试验考察,将实施例1和实施例2所制保鲜米粉进行考察,卫生指标标准如表1;检测结果见表2;
表1微生物限量
表2保鲜米粉考察结果
由实施例1和实施例2制备保鲜米粉,本发明制备的保鲜米粉散发米香,且米粉条柔软,细腻,不硬;且保鲜米粉经过冷冻干燥方法不损坏米粉的原有味道,能够很好的保持原有风味,且米粉中加入鸡蛋、盐等,丰富米粉营养;将制备成型米粉装入包装袋后经过灭菌,可以杀死细菌等微生物,维持食品安全卫生,且不损坏米粉风味和营养,卫生指标合格。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种保鲜米粉生产方法,其特征在于,所述米粉包括以下份数的原料:
2.根据权利要求1所述的保鲜米粉生产方法,其特征在于:所述保鲜米粉生产方法:
(1)按照传统方法选取优质大米,经过淘洗、浸泡、磨浆、蒸粉、压片(挤丝)、复蒸、冷却、干燥、包装、成品;
(2)步骤1中所述淘洗为选用0.1-0.5mol/l的碳酸氢钠液冲洗1-2次,后将大米浸泡入清洗液中浸泡12-24h,温度控制在25-35℃;
(3)将步骤2浸泡后的大米投入研磨机中研磨成浆;
(4)取配方中分量鸡蛋,去壳后将鸡蛋黄和鸡蛋清分离,并将鸡蛋清置于装置器皿中,后加入配方分量的盐,充分搅拌混合均匀待用;
(5)将步骤4鸡蛋清蒸煮熟后研磨成粉,并将鸡蛋粉、奶粉、小苏打粉加入步骤3大米研磨浆中,使鸡蛋粉充分混合均匀;
(6)后续将步骤5中物料经过蒸粉、压片或挤丝成为新鲜米粉;
(7)采用程序冷冻干燥工艺对新鲜粉丝进行冷冻干燥,冷冻分为3个阶段,第一阶段从室温降低至0℃,每分钟降低0.5-1℃,同时抽真空,并在0℃保持30-60min;后继续降温至-45--55℃,并在冷冻干燥机器内真空冷冻干燥8-24h;后逐渐升温至0℃,并将冷冻干燥箱内真空度释放至常压;
(8)后将温度升温至常温,并将冷冻干燥后的米粉装入包装袋,后进行Co60照射杀菌,杀菌条件为:500-2000Gy,辐照1-8h,新鲜米粉即制备完成。
3.根据权利要求1所述的保鲜米粉生产方法,其特征在于:其中所述鸡蛋为鸡蛋清。
4.根据权利要求1所述的保鲜米粉生产方法,其特征在于:其中所述奶粉为山羊奶粉。
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