CN108514073A - A method of addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles - Google Patents
A method of addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles Download PDFInfo
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- CN108514073A CN108514073A CN201810328703.5A CN201810328703A CN108514073A CN 108514073 A CN108514073 A CN 108514073A CN 201810328703 A CN201810328703 A CN 201810328703A CN 108514073 A CN108514073 A CN 108514073A
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- culture solution
- rice flour
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- regium
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 109
- 235000009566 rice Nutrition 0.000 title claims abstract description 109
- 235000013312 flour Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 230000035764 nutrition Effects 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 108
- 241001313708 Dictyophora phalloidea Species 0.000 claims abstract description 23
- 241000149440 Lentinus tuber-regium Species 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 239000011691 vitamin B1 Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims 1
- 235000019796 monopotassium phosphate Nutrition 0.000 claims 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims 1
- 241000366676 Justicia pectoralis Species 0.000 abstract description 17
- 241000208822 Lactuca Species 0.000 abstract description 17
- 235000003228 Lactuca sativa Nutrition 0.000 abstract description 17
- 239000003795 chemical substances by application Substances 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 37
- 239000003205 fragrance Substances 0.000 description 26
- 241000894006 Bacteria Species 0.000 description 12
- 230000002906 microbiologic effect Effects 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 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 description 4
- 108010053775 Nisin Proteins 0.000 description 4
- 235000010297 nisin Nutrition 0.000 description 4
- 239000004309 nisin Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000010298 natamycin Nutrition 0.000 description 3
- 239000004311 natamycin Substances 0.000 description 3
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 3
- 229960003255 natamycin Drugs 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 2
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000007580 dry-mixing Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- -1 ganoleptic Species 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of methods that addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles.It is included in the defibrination process of conventional wet rice flour noodles manufacture craft, by rice and culture solution 80 ~ 150:Dictyophora phalloidea is added in 15 ~ 50 mass ratio and Pleurotus tuber-regium liquid deep layer fermenting culture solution carries out defibrination.Liquid deep layer fermenting culture solution is obtained by liquid deep layer fermenting after activating, purifying the strains such as dictyophora phalloidea, Pleurotus tuber-regium.The present invention is by adding dictyophora phalloidea, Pleurotus tuber-regium mushroom liquid deep layer fermenting culture solution, the crude antistaling agent being rich in culture solution can extend fresh-cut lettuce freshness date 3 days or more, especially in high temperature season, it is rotten to can effectively prevent rice flour, it turns sour, spoil and turn sour, the shelf-life significantly is extended, any other chemical preservative need not be added, increases the foodsafety of fresh-cut lettuce；The addition of mushroom liquid deep layer fermenting object can also effectively improve the nutritional ingredient of rice flour simultaneously, increase the flavor of rice flour, and can significantly improve the economic benefit of rice flour.
Description
Technical field
The present invention relates to the preparation method of rice flour, more particularly to it is wet that a kind of addition mushroom culture solution prepares natural fresh-keeping nutrition
The method of rice flour.
Background technology
Wet rice flour noodles are one of prodigious food materials of southern region of China consumption figure, edible mainly as breakfast, but wet rice flour noodles
Shelf-life it is very short, therefore how effectively, safety extension fresh-cut lettuce shelf-life, become the technology bottle of fresh-cut lettuce industry
One of neck.
Existing wet rice flour noodles preparation process patent has：（1）Biological preservative is added as fresh-cut lettuce antistaling agent, specific work
Skill is：Accurately weigh nisin（nisin）25g, natamycin 25g, lysozyme 8g, glycine 15g, phytic acid 15g, breast
Sour sodium 12g, dry mixing mix to be used for the antistaling agent 100g of fresh-cut lettuce.According to 1 kilogram of rice flour fresh wet rice is used for using above-mentioned
The antistaling agent 2g of powder will first be dissolved in distilled water for the antistaling agent of fresh-cut lettuce and be made into antioxidant fresh-keeping agent solution, then will resist
Oxygen antistaling agent solution is added in ground Rice ＆ peanut milk and stirs evenly, and other techniques are carried out by rice flour production common process.This side
Method has good anti-corrosive fresh-keeping effect to fresh-cut lettuce, and one times of shelf life can be improved.But the technique exists following insufficient：When
Used biological preservative be from organism by biological culture, extraction and isolation technics obtain have inhibit and kill micro-
The food preservative of biology, it is easily putrid and deteriorated by microbial contamination, moreover, there are molten for nisin and natamycin
Xie Du is low, the defects of having higher requirements to pH, and followed by Costco Wholesale is higher.（2）Dry rice flour prepares freshness retaining wet rice flour noodles, specific work
Skill is：Using dry rice flour as raw material, using hurdle technology, by dry rice flour rehydration, group's powder, bright boil, cools down, draining, packs, kills
The technique productions instant fresh-keeping wet rice flour noodles such as bacterium, cooling drying, inspection, the wet rice flour noodles moisture of production is more than 60%, without using anti-
Under conditions of the rotten uncomfortable acid of agent, can at room temperature it be preserved 6 months under the conditions of vacuum packaging.But the technique there are the problem of
For：Have the water content of dry rice flour compared with strict requirements, water content need to control in the range of 11-13%.Contain less than 11% moisture
The dry rice flour of amount is easily broken, the final strip-breaking rate for influencing product, and the rice flour for being higher than 13% moisture is easily mouldy, grows microorganism,
The base bacterium number that raw material can be increased, to influence the sanitary index of product.Dry rice flour rehydration time is long, needs dry rice flour being placed in temperature
Rehydration 5-8 hours in the antibacterial agent solution that degree is 30-37 DEG C.Moreover, if without vacuum packaging, the shelf-life is still very
It is short, it is no more than two days.In addition, the technique is different from existing wet rice flour noodles production technology and equipments requirement, need to change completely existing
Some technologies are with equipment to match with the technique.（3）Light sterilizes fresh-cut lettuce antistaling process, specially：It is sterilized using light fresh
Wet rice flour noodles processing and antistaling preserving device, the device include rice flour process units, conveying device and rice flour preservation device, the rice flour
Preservation device includes rice flour light bactericidal cabinet and rice flour thermal insulation cabinet, and the rice flour light bactericidal cabinet both sides are respectively equipped with rice flour conveying crawler belt
Entrance and the outlet of rice flour conveying crawler belt, be equipped with successively along rice flour conveying direction in cabinet infrared heater, infrared heating lamp and
Ultraviolet disinfection lamp, the rice flour conveying crawler belt sequentially pass through rice flour steamer, rice flour light bactericidal cabinet and rice flour heat preservation from high to low
Cabinet.By combining infrared ray irradiation-sterilize and ultraviolet light irradiation sterilization, add by infrared ray irradiation high temperature
On the basis of heat dehydration sterilization, carries out second using ultraviolet light irradiation and sterilize.The limitation of the technique is：With it is existing
Wet rice flour noodles production technology is entirely different, needs above-mentioned corollary apparatus, that is, needs to change existing production technology and equipments completely, and
It needs to carry out technique training, needs the long period that could realize popularization and application.
Invention content
It is an object of the invention to be directed to low yield, seriously polluted, of high cost etc. existing for above-mentioned wet rice flour noodles preparation process
Problem provides a kind of method that addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles, can not only be obviously prolonged fresh wet
The shelf-life of rice flour, and preservative need not be used, it can fully meet the safety requirements of food.
The technical scheme is that：
A method of addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles, which is characterized in that is included in wet rice flour noodles system
In the defibrination process of work, by rice and culture solution 80 ~ 150:15 ~ 50 mass ratio addition dictyophora phalloidea and Pleurotus tuber-regium mushroom deep liquid
Fermentation culture（Culture solution substitutes moisture addition）Carry out defibrination.
Further, the process of sizing mixing after defibrination includes moisture addition and adds dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid simultaneously
Filtrate after submerged fermentation.
Further, the dictyophora phalloidea or Pleurotus tuber-regium mushroom liquid deep layer fermenting culture solution, preparation method are：First by bamboo
Sweet-smelling grass or Pleurotus tuber-regium actication of culture, purification, then carry out liquid deep layer fermenting, obtain dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid deep layer fermenting
Culture solution, fermented and cultured formula of liquid is pressed adds corn flour 2-4%, glucose 1-3%, epsom salt 0.05-0.1%, phosphorus per 1L water
Acid dihydride potassium 0.1-0.3%, vitamin B10.01-0.02 ‰ is prepared（It is mass percent）.
Further, the mass ratio of rice and culture solution is preferably 90 ~ 120:20 ~ 30, more preferably 100 ~ 110:20~
30。
Further, further include washing rice, rice steeping link before defibrination process, early rice cleans up, and impregnates 30 minutes；
And sizing mixing, steam slurry, stand aging, slitting, cooling program after defibrination process.
It is worth noting that dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid deep layer fermenting culture solution should replace moisture in defibrination link
Addition, moisture should not lose during this, in order to avoid cause active material loss to lead to bacteria resistance function some lost, if moisture portion
Divide loss, then needs to add the filtrate after water and dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid deep layer fermenting simultaneously.
The beneficial effects of the present invention are：
（1）The present invention can be extended by adding dictyophora phalloidea and Pleurotus tuber-regium mushroom culture solution, the crude antistaling agent being rich in culture solution
Fresh-cut lettuce freshness date 3 days or more（The shelf-life of the wet rice flour noodles of prior art is 1 day or so）, especially in high temperature season, can have
Effect prevents rice flour rotten, turns sour, spoils and turn sour, significantly extend the shelf-life, need not add any other chemical preservative, increases
The foodsafety of fresh-cut lettuce, solves the problems, such as the fresh-keeping of wet rice flour noodles.
（2）Raw material dictyophora phalloidea according to the present invention and Pleurotus tuber-regium mushroom deep layer method zymotic fluid itself are rich in natural amino
Acid, vitamin, mushroom polysaccharide, while extending the shelf life, moreover it is possible to which the nutritional ingredient for effectively providing rice flour increases the wind of rice flour
Taste.
（3）The present invention can significantly improve the economic benefit of rice flour, and dictyophora phalloidea and Pleurotus tuber-regium belong to high-grade rare edible mushroom
Mushroom can reach natural fresh-keeping by addition dictyophora phalloidea and Pleurotus tuber-regium culture solution, the effect having additional nutrients, and can improve fresh wet
The economic value of rice flour.
（4）In the existing production process at cooked rice flour noodles, as long as by dictyophora phalloidea and Pleurotus tuber-regium mushroom in defibrination link
Culture solution is called in proportion, does not change original technical process, does not increase artificial, training and equipment cost.
Specific implementation mode
The present invention is described in further details with reference to specific embodiment, but the present invention is not limited thereto.
Embodiment 1
First by actication of culture such as dictyophora phalloidea, Pleurotus tuber-regiums, then purification carries out liquid deep layer fermenting, obtains the mushrooms such as dictyophora phalloidea, Pleurotus tuber-regium
Liquid deep layer fermenting culture solution by rice cleaning, impregnates 30 minutes, then the mushrooms liquid deep layer fermenting such as dictyophora phalloidea, Pleurotus tuber-regium is trained
Nutrient solution directly replaces clear water in defibrination link by rice (dry rice) and culture solution 100:20 mass ratio calls in defibrination, by tune
Slurry, steaming slurry, standing aging, slitting, cooling program are fabricated to fresh-cut lettuce.By fresh-cut lettuce freshness protection package packaging, it is placed in 37 DEG C
In constant incubator, a fresh-cut lettuce organoleptic indicator was monitored every 12 hours（Color and luster, smell, tissue morphology）Refer to microorganism
Mark.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is still smooth, flexible |
| 48 hours | The pico- yellow in surface | Rice fragrance, free from extraneous odour | Surface is still smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 1×103 | 0 |
| 24 hours | 2×103 | 0 |
| 36 hours | 2.5×104 | 1×103 |
| 48 hours | 5×104 | 3×103 |
Embodiment 2
Remaining is same as Example 1, unlike：The mass ratio of rice and culture solution is 100:30.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is still smooth, flexible |
| 48 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is still smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 2×103 | 1×103 |
Embodiment 3
Remaining is same as Example 1, unlike：The mass ratio of rice and culture solution is 100:40.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 48 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 1×103 | 1×103 |
Embodiment 4
Remaining is same as Example 1, unlike：After freshness protection package packaging, it is placed in 5 DEG C of domestic refrigerators.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 48 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 1×103 | 0 |
Embodiment 5
Remaining is same as Example 4, unlike：The mass ratio of rice and culture solution is 100:30.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 48 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 0 | 0 |
| 48 hours | 1×103 | 0 |
Embodiment 6
Remaining is same as Example 4, unlike：The mass ratio of rice and culture solution is 100:40.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 36 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
| 48 hours | White, faint yellow or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is more smooth, flexible |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 0 | 0 |
| 48 hours | 1×103 | 0 |
Remaining is same as Example 1 for comparative example 1, unlike：Change culture solution into clear water
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | Faint yellow or intrinsic color and luster | There is a little peculiar smell | Surface is whitened, elasticity is weak |
| 36 hours | Color bleaches, has yellow green fleck | There is serious stale flavor | Surface is loose, follows the string |
| 48 hours | Color bleaches, has yellow green blotch | There is serious stale flavor | Surface is loose, follows the string |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 4.2×105 | 0 |
| 24 hours | 4.3×106 | 2×103 |
| 36 hours | 4.5×107 | 2×103 |
| 48 hours | 4.6×108 | 2×104 |
Remaining is same as Example 1 for comparative example 2, unlike：It changes culture solution into biological preservative, accurately weighs lactic acid chain
Coccus element（nisin）25g, natamycin 25g, lysozyme 8g, glycine 15g, phytic acid 15g, sodium lactate 12g, dry mixing mixing are
It must be used for the antistaling agent 100g of fresh-cut lettuce, the above-mentioned antistaling agent 2g for fresh-cut lettuce is used according to 1 kilogram of rice flour.
Organoleptic indicator
| Project | Color and luster | Smell | Tissue morphology |
| 12 hours | White or intrinsic color and luster | Rice fragrance, free from extraneous odour | Surface is smooth, flexible |
| 24 hours | White or intrinsic color and luster | There is a little peculiar smell | Surface is whitened, elasticity is weak |
| 36 hours | Color bleaches, has yellow green fleck | There is serious stale flavor | Surface is loose, follows the string |
| 48 hours | Color bleaches, has yellow green blotch | There is serious stale flavor | Surface is loose, follows the string |
Microbiological indicator
| Project | Total number of bacteria changes (CFU/g) | Total number of molds changes (CFU/g) |
| 12 hours | 3.9×105 | 0 |
| 24 hours | 3.8×106 | 3×103 |
| 36 hours | 3.7×107 | 3×103 |
| 48 hours | 4.0×107 | 3×104 |
From the data of above example and comparative example it is found that the present invention in wet rice flour noodles preparation process by adding dictyophora phalloidea and brave milk
Mushroom class culture solution, the microbiological indicators such as the organoleptic indicators such as color and luster, smell, tissue morphology and total number of bacteria, total number of molds are 36
Hour, all performance was good even in 48 hours, i.e., the crude antistaling agent being rich in culture solution of the present invention can obtain non-
Often good fresh-keeping effect can extend fresh-cut lettuce freshness date 3 days or more, and compared with prior art, fresh-keeping effect is obviously improved.
Claims (5)
1. a kind of method that addition mushroom culture solution prepares natural fresh-keeping nutrition wet rice flour noodles, which is characterized in that be included in wet rice flour noodles
In the defibrination process of making, by rice and culture solution 80 ~ 150:Dictyophora phalloidea is added in 15 ~ 50 mass ratio and Pleurotus tuber-regium mushroom liquid is deep
Layer fermentation culture carries out defibrination.
2. the method that addition mushroom culture solution according to claim 1 prepares natural fresh-keeping nutrition wet rice flour noodles, feature exist
In the dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid deep layer fermenting culture solution, preparation method are：First by dictyophora phalloidea and Pleurotus tuber-regium strain
Activation, purification, then carries out liquid deep layer fermenting, obtains dictyophora phalloidea and Pleurotus tuber-regium liquid deep layer fermenting culture solution, fermentation culture
Formula adds corn flour 2-4%, glucose 1-3%, epsom salt 0.05-0.1%, potassium dihydrogen phosphate 0.1-0.3% by per 1L water,
Vitamin B10.01-0.02 ‰ is prepared.
3. the method that addition mushroom culture solution according to claim 1 prepares natural fresh-keeping nutrition wet rice flour noodles, feature exist
In the mass ratio of rice and culture solution is 90 ~ 120:20~30.
4. the method that addition mushroom culture solution according to claim 1 prepares natural fresh-keeping nutrition wet rice flour noodles, feature exist
In further including washing rice, rice steeping link before defibrination process, early rice cleans up, and impregnates 30 minutes；And after defibrination process
Size mixing, steam slurry, stand aging, slitting, cooling program.
5. the method that addition mushroom culture solution according to claim 4 prepares natural fresh-keeping nutrition wet rice flour noodles, feature exist
In the process of sizing mixing after defibrination includes moisture addition and adds the filter after dictyophora phalloidea and Pleurotus tuber-regium mushroom liquid deep layer fermenting simultaneously
Liquid.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109496683A (en) * | 2018-11-30 | 2019-03-22 | 宜章县福城生物科技开发有限公司 | The producing method for seed of homogeneous dispersing type edible fungus species |
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