CN108514073B - Method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution - Google Patents
Method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution Download PDFInfo
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- CN108514073B CN108514073B CN201810328703.5A CN201810328703A CN108514073B CN 108514073 B CN108514073 B CN 108514073B CN 201810328703 A CN201810328703 A CN 201810328703A CN 108514073 B CN108514073 B CN 108514073B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 125
- 235000009566 rice Nutrition 0.000 title claims abstract description 125
- 238000000034 method Methods 0.000 title claims abstract description 38
- 241000233866 Fungi Species 0.000 title claims abstract description 27
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 124
- 235000013312 flour Nutrition 0.000 claims abstract description 50
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 241000149440 Lentinus tuber-regium Species 0.000 claims abstract description 19
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 230000003213 activating effect Effects 0.000 claims abstract description 4
- 241001313710 Dictyophora indusiata Species 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002791 soaking 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
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 claims description 2
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 claims description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000011691 vitamin B1 Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 239000003755 preservative agent Substances 0.000 abstract description 18
- 230000002335 preservative effect Effects 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 241001330002 Bambuseae Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 241001313708 Dictyophora phalloidea Species 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 244000158441 Pleurotus sajor caju Species 0.000 abstract 1
- 235000004116 Pleurotus sajor caju Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 26
- 230000001953 sensory effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 9
- 230000001580 bacterial effect Effects 0.000 description 8
- 230000002906 microbiologic effect Effects 0.000 description 8
- 238000004321 preservation Methods 0.000 description 6
- 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 5
- 108010053775 Nisin Proteins 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000010297 nisin Nutrition 0.000 description 5
- 239000004309 nisin Substances 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 244000005700 microbiome Species 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
- 239000002994 raw material Substances 0.000 description 3
- 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 2
- 241000894006 Bacteria Species 0.000 description 2
- 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
- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 description 2
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000010438 heat treatment Methods 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
- 230000000813 microbial effect Effects 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
- 239000000047 product Substances 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 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
- 238000000605 extraction Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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 method for preparing natural fresh-keeping nutritional wet rice noodles by adding a fungus culture solution. The method comprises the step of adding bamboo fungus and pleurotus tuber-regium liquid submerged fermentation culture solution into a pulping process of a conventional wet rice flour manufacturing process according to the mass ratio of rice to the culture solution of 80-150: 15-50 to carry out pulping. The liquid submerged fermentation culture solution is obtained by activating, purifying strains such as dictyophora phalloidea and Pleurotus sajor-caju and performing liquid submerged fermentation. According to the invention, by adding the bamboo fungus and pleurotus tuber-regium fungus liquid submerged fermentation culture solution, the natural preservative rich in the culture solution can prolong the fresh-keeping period of the fresh wet rice flour by more than 3 days, and particularly can effectively prevent the rice flour from going bad, souring and rancidness in high-temperature seasons, so that the quality guarantee period is remarkably prolonged, any other chemical preservative is not required to be added, and the food safety of the fresh wet rice flour is improved; meanwhile, the addition of the fungus liquid submerged fermentation product can effectively improve the nutritional ingredients of the rice flour, increase the flavor of the rice flour and obviously improve the economic benefit of the rice flour.
Description
Technical Field
The invention relates to a preparation method of rice flour, in particular to a method for preparing natural fresh-keeping nutritional wet rice flour by adding a fungus culture solution.
Background
The wet rice flour is one of food materials with large consumption in southern areas in China, and is mainly eaten as breakfast, but the shelf life of the wet rice flour is short, so how to effectively and safely prolong the shelf life of the fresh wet rice flour becomes one of the technical bottlenecks of the fresh wet rice flour industry.
The prior wet rice flour preparation process patents are as follows: (1) the biological preservative is added to serve as a fresh wet rice flour preservative, and the specific process comprises the following steps: accurately weighing 25g of nisin (nisin), 25g of natamycin, 8g of lysozyme, 15g of glycine, 15g of phytic acid and 12g of sodium lactate, and mixing the components in a dry manner to obtain 100g of the fresh wet rice flour preservative. The preservative for the fresh and wet rice noodles is used for 1 kg of rice noodles by 2g, the preservative for the fresh and wet rice noodles is dissolved in distilled water to prepare antioxidant preservative solution, then the antioxidant preservative solution is added into the ground rice pulp and stirred uniformly, and other processes are carried out according to the conventional rice noodle production process. The method has good antiseptic and fresh-keeping effects on fresh and wet rice flour, and can increase shelf life by one time. However, the process has the following defects: firstly, the used biological preservative is a food preservative which is obtained from organisms through biological culture, extraction and separation technologies and has the effects of inhibiting and killing microorganisms, is extremely easy to decay and deteriorate due to microbial contamination, and besides, nisin and natamycin have the defects of low solubility, high requirement on pH and the like, and secondly, the price and the cost are high. (2) The specific process for preparing fresh-keeping wet rice noodles from dry rice noodles comprises the following steps: the method is characterized in that dry rice noodles are used as raw materials, a fence technology is adopted, the dry rice noodles are rehydrated, rolled, cooked, cooled, drained, packaged, sterilized, cooled, dried, inspected and other processes are used for producing the convenient fresh-keeping wet rice noodles, the moisture content of the produced wet rice noodles is more than 60%, and the produced wet rice noodles can be stored at room temperature for 6 months under the vacuum packaging condition without using preservatives and adjusting acid. However, the process has the following problems: the water content of the dried rice flour is strictly required and needs to be controlled within the range of 11-13%. The dry rice flour with the moisture content lower than 11% is easy to break, and finally affects the broken-strip rate of the product, while the rice flour with the moisture content higher than 13% is easy to mildew and grow microorganisms, and the number of basic bacteria of the raw materials can be increased, so that the sanitation index of the product is affected. The rehydration time of the dried rice flour is long, and the dried rice flour needs to be rehydrated for 5-8 hours in bacteriostatic agent solution with the temperature of 30-37 ℃. Moreover, if vacuum packaging is not performed, the shelf life is still very short, not more than two days. In addition, the process is different from the requirements of the existing wet rice flour production process and equipment, and the existing technology and equipment are required to be completely changed to match the process. (3) The fresh-keeping process of the fresh and wet rice noodles by light sterilization specifically comprises the following steps: adopt the fresh and wet ground rice processing of light sterilization device of guaranteeing the quality that keeps fresh, the device includes ground rice apparatus for producing, conveyor and the fresh-keeping device of ground rice, the fresh-keeping device of ground rice includes ground rice light sterilization cabinet and ground rice heat preservation cabinet, ground rice light sterilization cabinet both sides are equipped with ground rice respectively and carry the track entry and the export of ground rice transport track, are equipped with infrared heater, infrared heating lamp and ultraviolet ray disinfection lamp along ground rice direction of delivery in proper order in the cabinet, ground rice transport track passes ground rice steaming cabinet, ground rice light sterilization cabinet and ground rice heat preservation cabinet from high to low in proper order. The sterilization by infrared light irradiation and the sterilization by ultraviolet light irradiation are combined, and the sterilization is performed for the second time by ultraviolet light irradiation on the basis of the sterilization by infrared light irradiation and high-temperature heating dehydration. The limitations of this process are: the method is completely different from the existing wet rice noodle production process, and needs the matching device, namely the existing production process and equipment need to be completely changed, process training needs to be carried out, and the popularization and application can be realized only in a long time.
Disclosure of Invention
The invention aims to solve the problems of low yield, serious pollution, high cost and the like of the wet rice flour preparation process, and provides the method for preparing the natural fresh-keeping nutritional wet rice flour by adding the fungus culture solution, so that the quality guarantee period of the fresh wet rice flour can be obviously prolonged, a preservative is not required, and the safety requirement of food can be fully met.
The technical scheme of the invention is as follows:
a method for preparing natural fresh-keeping nutritional wet rice flour by adding fungus culture solution is characterized by comprising the step of adding bamboo fungus and pleurotus tuber-regium fungus liquid submerged fermentation culture solution (the culture solution is added instead of water) according to the mass ratio of 80-150: 15-50 of rice and the culture solution to grind in a grinding process for manufacturing the wet rice flour.
Further, the pulp mixing process after pulping comprises adding water and simultaneously adding the filtrate obtained by submerged fermentation of the dictyophora phalloidea and pleurotus saxatilis fungus liquid.
Further, the preparation method of the bamboo fungus or pleurotus tuber-regium fungus liquid submerged fermentation culture solution comprises the following steps: activating and purifying Dictyophora Indusiata or Pleurotus Tuber Regium strain, and performing liquid submerged fermentation to obtain submerged fermentation culture solution of Dictyophora Indusiata and Pleurotus Tuber Regium, wherein the fermentation culture solution is prepared by adding corn flour 2-4%, glucose 1-3%, magnesium sulfate heptahydrate 0.05-0.1%, potassium dihydrogen phosphate 0.1-0.3%, and vitamin B per 1L water10.01-0.02 per mill (all in mass percent).
Further, the mass ratio of the rice to the culture solution is preferably 90-120: 20-30, and more preferably 100-110: 20-30.
Further, the method also comprises the steps of rice washing and rice soaking before the pulping process, wherein the early indica rice is cleaned and soaked for 30 minutes; and the procedures of size mixing, pulp steaming, standing aging, slitting and cooling after the pulp grinding procedure.
It is worth to be noted that the submerged fermentation culture solution of edible fungus and Pleurotus tuber-regium fungi is added in the pulping step instead of water, and water should not be lost in the process so as to avoid partial loss of antibacterial function due to loss of active substances.
The invention has the beneficial effects that:
(1) according to the invention, by adding the culture solution of dictyophora phalloidea and pleurotus tuber-regium, the natural preservative rich in the culture solution can prolong the fresh-keeping period of fresh wet rice flour by more than 3 days (the quality-keeping period of the wet rice flour in the prior art is about 1 day), and particularly in high-temperature seasons, the rice flour can be effectively prevented from going bad, souring and rancid, the quality-keeping period is remarkably prolonged, any other chemical preservative is not required to be added, the food safety of the fresh wet rice flour is improved, and the fresh-keeping problem of the wet rice flour is solved.
(2) The submerged fermentation broth of the edible fungus and the pleurotus tuber-regium fungi related to the raw materials is rich in natural amino acid, vitamin and fungus polysaccharide, and can effectively provide nutrient components of rice flour and increase the flavor of the rice flour while prolonging the shelf life.
(3) The invention can obviously improve the economic benefit of the rice flour, the dictyophora indusiata and the pleurotus ferulae belong to high-grade rare edible fungus, and the culture solution of the dictyophora indusiata and the pleurotus ferulae is added, so that the effects of natural preservation and nutrition increase can be achieved, and the economic value of the fresh wet rice flour can be improved.
(4) In the existing production process of the mature rice flour, the culture solution of dictyophora indusiata and the fungus of the pleurotus tuber-regium is added in proportion in the grinding link, the original process is not changed, and the labor cost, the training cost and the equipment cost are not increased.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited thereto.
Example 1
Activating and purifying strains such as dictyophora indusiata, pleurotus tuber-regium and the like, then carrying out liquid submerged fermentation to obtain fungus liquid submerged fermentation culture liquid such as the dictyophora indusiata, the pleurotus tuber-regium and the like, cleaning and soaking rice for 30 minutes, then directly replacing clear water with the fungus liquid submerged fermentation culture liquid such as the dictyophora indusiata, the pleurotus tuber-regium and the like, blending the fungus liquid submerged fermentation culture liquid into a grinding pulp according to the mass ratio of the rice (dry rice) to the culture liquid of 100:20 in a grinding pulp link, and then carrying out pulp mixing, pulp steaming, standing aging, slitting and cooling processes to prepare the fresh. Packaging fresh wet rice flour with a fresh-keeping bag, placing in a constant temperature incubator at 37 deg.C, and monitoring fresh wet rice flour sensory index (color, smell, tissue form) and microorganism index every 12 hr.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is still smooth and elastic |
| 48 hours | Slight yellow color of surface | Rice fragrance without off-flavor | The surface is still smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (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 |
Example 2
The rest is the same as in example 1, except that: the mass ratio of the rice to the culture solution is 100: 30.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is still smooth and elastic |
| 48 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is still smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 2×103 | 1×103 |
Example 3
The rest is the same as in example 1, except that: the mass ratio of the rice to the culture solution is 100: 40.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 48 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 1×103 | 1×103 |
Example 4
The rest is the same as in example 1, except that: packaging with fresh-keeping bag, and placing in domestic refrigerator at 5 deg.C.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 48 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 1×103 | 0 |
| 48 hours | 1×103 | 0 |
Example 5
The rest is the same as example 4, except that: the mass ratio of the rice to the culture solution is 100: 30.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 48 hours | White or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 0 | 0 |
| 48 hours | 1×103 | 0 |
Example 6
The rest is the same as example 4, except that: the mass ratio of the rice to the culture solution is 100: 40.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White, yellowish or solidHas color and luster | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 36 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
| 48 hours | White, yellowish or inherent colour | Rice fragrance without off-flavor | The surface is smooth and elastic |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (CFU/g) |
| 12 hours | 0 | 0 |
| 24 hours | 0 | 0 |
| 36 hours | 0 | 0 |
| 48 hours | 1×103 | 0 |
Comparative example 1 the rest is the same as example 1, except that: changing the culture solution into clear water
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | Yellowish or inherent colour | Has little peculiar smell | White surface and weak elasticity |
| 36 hours | White, yellow and green speckles | Has severe putrefactive flavor | Loose surface and loss of elasticity |
| 48 hours | White and yellow green specks | Has severe putrefactive flavor | Loose surface and loss of elasticity |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (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 |
Comparative example 2 the same as example 1, except that: changing the culture solution into a biological preservative, accurately weighing 25g of nisin (nisin), 25g of natamycin, 8g of lysozyme, 15g of glycine, 15g of phytic acid and 12g of sodium lactate, and mixing the components in a dry manner to obtain 100g of the preservative for fresh wet rice noodles, wherein 2g of the preservative for fresh wet rice noodles is used according to 1 kg of rice noodles.
Sensory index
| Item | Color | Smell(s) | Tissue morphology |
| 12 hours | White or inherent colour | Rice fragrance without off-flavor | Smooth and elastic surface |
| 24 hours | White or inherent colour | Has little peculiar smell | White surface and weak elasticity |
| 36 hours | White, yellow and green speckles | Has severe putrefactive flavor | Loose surface and loss of elasticity |
| 48 hours | White and yellow green specks | Has severe putrefactive flavor | Loose surface and loss of elasticity |
Microbiological indicator
| Item | Total bacterial count variation (CFU/g) | Variation of the Total number of moulds (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 the above examples and comparative examples, it can be seen that by adding the culture solution of dictyophora indusiata and pleurotus tuber-regium into the wet rice flour preparation process, sensory indexes such as color, smell and tissue morphology, and microbial indexes such as total bacteria and total mold are all well represented within 36 hours or even 48 hours, that is, the natural preservative rich in the culture solution adopted by the invention can obtain a very good preservation effect, can prolong the preservation period of fresh wet rice flour by more than 3 days, and compared with the prior art, the preservation effect is remarkably improved.
Claims (5)
1. A method for preparing natural fresh-keeping nutritional wet rice flour by adding fungus culture solution is characterized by comprising the step of adding bamboo fungus and pleurotus tuber-regium fungus liquid submerged fermentation culture solution into wet rice flour according to the mass ratio of 80-150: 15-50 of rice and culture solution to carry out pulping in a pulping process of wet rice flour preparation.
2. The method for preparing natural fresh-keeping nutritional wet rice flour with added fungus culture solution according to claim 1, wherein the submerged fermentation culture solution of edible fungus and Pleurotus tuber-regium fungus is prepared by: activating and purifying dictyophora indusiata and pleurotus tuber-regium strains, and performing liquid submerged fermentation to obtain a dictyophora indusiata and pleurotus tuber-regium liquid submerged fermentation culture solution, wherein the fermentation culture solution formula comprises 2-4% of corn flour, 1-3% of glucose, 0.05-0.1% of magnesium sulfate heptahydrate, 0.1-0.3% of potassium dihydrogen phosphate and 0.05-0.1% of vitamin B10.01-0.02 per mill.
3. The method for preparing natural fresh-keeping nutritional wet rice flour with the fungus culture solution as claimed in claim 1, wherein the mass ratio of rice to the culture solution is 90-120: 20-30.
4. The method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution according to claim 1, further comprising a rice washing and soaking step before the grinding step, wherein early long-shaped rice is cleaned and soaked for 30 minutes; and the procedures of size mixing, pulp steaming, standing aging, slitting and cooling after the pulp grinding procedure.
5. The method for preparing natural fresh-keeping nutritional wet rice flour according to claim 4, wherein the step of mixing after grinding comprises adding water and simultaneously adding the filtrate obtained after submerged fermentation of edible fungus and Pleurotus tuber-regium.
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| CN1736273A (en) * | 2005-07-12 | 2006-02-22 | 天津师范大学 | Biological anti-staling agent of bamboo fungus, its preparation and application |
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