CN108813273A - Half dry rice flour and its preservation method - Google Patents
Half dry rice flour and its preservation method Download PDFInfo
- Publication number
- CN108813273A CN108813273A CN201810720169.2A CN201810720169A CN108813273A CN 108813273 A CN108813273 A CN 108813273A CN 201810720169 A CN201810720169 A CN 201810720169A CN 108813273 A CN108813273 A CN 108813273A
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- Prior art keywords
- rice flour
- weight
- half dry
- preservation method
- dry rice
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- 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 97
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000004321 preservation Methods 0.000 title claims abstract description 32
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 108
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000004033 plastic Substances 0.000 claims abstract description 25
- 239000007789 gas Substances 0.000 claims abstract description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 12
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 238000007731 hot pressing Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 13
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 229920006378 biaxially oriented polypropylene Polymers 0.000 claims description 8
- 239000011127 biaxially oriented polypropylene Substances 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 description 8
- 238000009461 vacuum packaging Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000005026 oriented polypropylene Substances 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 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
- 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
-
- 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
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B1/00—Layered products having a general shape other than plane
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
- B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B27/00—Layered products comprising a layer of synthetic resin
- B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D31/00—Bags or like containers made of paper and having structural provision for thickness of contents
- B65D31/04—Bags or like containers made of paper and having structural provision for thickness of contents with multiple walls
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2250/00—Layers arrangement
- B32B2250/24—All layers being polymeric
- B32B2250/242—All polymers belonging to those covered by group B32B27/32
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/724—Permeability to gases, adsorption
- B32B2307/7242—Non-permeable
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2307/00—Properties of the layers or laminate
- B32B2307/70—Other properties
- B32B2307/724—Permeability to gases, adsorption
- B32B2307/7242—Non-permeable
- B32B2307/7246—Water vapor barrier
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B32—LAYERED PRODUCTS
- B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
- B32B2439/00—Containers; Receptacles
- B32B2439/02—Open containers
- B32B2439/06—Bags, sacks, sachets
-
- 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
-
- 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
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The present invention provides half dry rice flour and its preservation method.Preservation method of the invention includes that half dry rice flour is put into the plastic containers with single-ended opening by (1), wherein the content water of the half-dried rice flour is 15 weight %-40 weight %；(2) air in the plastic containers is taken out, and is filled with the composite gas containing nitrogen and carbon dioxide；(3) pressure heat-sealing item is sealed open end by hot pressing.Preservation method of the invention can prevent rice flour adhesion and fracture, the keeping fresh at normal temperature phase was up to 15 days while inhibiting bacterial growth.
Description
Technical field
The present invention relates to field of food preservation, more particularly to a kind of preservation method of half dry rice flour.
Background technique
Half dry rice flour is a kind of intermediate state product for being different from wet rice flour noodles and dry rice flour, and water content is higher than dry rice flour,
Storage life is short, but compared to dry rice flour, half dry rice flour does not need to be soaked in advance and can be cooked quickly；Since half dry rice flour is than wet rice
Powder water content is low, and half dry rice flour storage life is slightly longer than wet rice flour noodles, but is easier to be cooked not as good as wet rice flour noodles.Due to containing higher water
Point, half dry rice flour storage life is still very short, and non-refrigerated situation lower summer is typically only capable to save one day, and the shelf-life in winter is no more than two
It, the shelf-life is also no more than one week under 1-5 DEG C of low temperature environment.Since half dry rice flour is not easy to save, transport is inconvenient, does not adopt
In the case where preservation technology, market can only be confined to local narrow region, because in order to adapt to the requirement of express delivery dispatching,
Shelf-life at least needs to reach 3 days or more, so half dry rice flour belongs to the product for being unable to express delivery dispatching completely.
In order to solve the problems, such as storage and transport, realize that the express delivery of half dry rice flour is sent, prior art mainly has two
Kind, one is technique of refrigeration is used, another kind is using vacuum-packed technique.Technique of refrigeration scheme is on the rocks with half dry rice flour
Bag, is sent with bubble chamber, and ice bag plays refrigeration, and bubble chamber plays insulation effect to maintain cold storage effect.Technique of refrigeration sends out express delivery
The shortcomings that be that packing cost is high, the cost of bubble chamber and ice bag has drawn high overall cost, because of leak caused by package failure, causes
Rice flour is rotten, while very not environmentally, not having the practical value of large-scale use substantially.In addition simple technique of refrigeration is not
It can be by the extended shelf-life of half dry rice flour by seven days or more.
Vacuum packaging scheme is that half dry rice flour is fitted into vacuum packaging bag, is then vacuumized, and rice flour is made to be in vacuum shape
Under state, since vacuum can inhibit most of microbial reproduction, it can extend the shelf life by 6 days or more.Vacuum technique is
It is solved the problems, such as with vacuum packaging, implies that wet rice flour noodles and half dry rice flour with packing, to extend the shelf life, make
Can express delivery dispatching.But on the one hand vacuum packaging can not inhibit the microbial reproduction such as Li bacillus one kind, be vacuum-packed
Just there is rotten danger more than 6 days down.On the other hand, vacuum packaging is acted on due to atmospheric pressure, the rice flour in packaging bag for a long time by
It will cause rice flour adhesion to extruding, and be easily broken off, seriously affected the edible experience of rice flour.
Summary of the invention
In order to solve at least partly above-mentioned technical problem, the present invention provides a kind of half-dried rice-flour noodle foods and its preservation method,
While inhibiting bacterial growth, rice flour adhesion and fracture can be prevented, the keeping fresh at normal temperature phase was up to 15 days.Specifically, of the invention
Including the following contents.
An aspect of of the present present invention provides a kind of preservation method of half dry rice flour comprising following steps：
(1) half dry rice flour is put into the plastic containers with single-ended opening, wherein the content water of the half-dried rice flour
For 15 weight %-40 weight %；
(2) air in the plastic containers is taken out, and is filled with the composite gas containing nitrogen and carbon dioxide；
(3) pressure heat-sealing item is sealed open end by hot pressing.
Preservation method according to the present invention, it is preferable that plastic containers described in the step (1) are compound packaging container,
It is formed by BOPP layers and CPP layers, and the described BOPP layers internal layer for plastic containers.
Preservation method according to the present invention, it is preferable that the volume ratio of nitrogen and carbon dioxide is 3- in the composite gas
1:l。
Preservation method according to the present invention, it is preferable that the raw material of half dry rice flour include 95-99 parts by weight rice and
0.5-5 parts by weight additive.
Preservation method according to the present invention, it is preferable that the additive is by 0.2-4 parts by weight converted starch, 0.1-1 weight
Part stearoyl lactate and 0.1-1 parts by weight of sucrose ester composition.
Preservation method according to the present invention, it is preferable that the preparation of half dry rice flour includes the following steps：Rice fermentation,
Crushing, material mixing, extruding, aging, multiple steaming, cutting.Preferably, aging condition includes temperature 50 C and relative humidity 75-
85%.
Preservation method according to the present invention, it is preferable that the plastic containers are selected from polybag, plastic casing and plastic barrel composition
At least one of group.
Another aspect of the present invention provides a kind of half-dried rice-flour noodle foods, and the method carries out fresh-keeping through the invention
Processing.
1. can be even longer by 15 days by the extended shelf-life of half dry rice flour.In comparison, half dry rice flour is original
Fresh-keeping technology of guaranteeing the quality mainly has two kinds of refrigeration and vacuum packaging, and the storage life of technique of refrigeration lower half dry rice flour was no more than seven days, very
The storage life of empty package is generally at 6 days or so.
2. preservation method of the invention will not destroy the physical features of rice flour, extruding caused by will not occurring because of vacuum packaging
Adhesion and rice flour is disconnected, broken phenomenon, can more effectively protect the original physical aspect of rice flour, can ideally keep rice flour
Primordial condition so that rice flour and factory when physical aspect be consistent, eat experience it is splendid.Vacuum packaging is because of atmospheric pressure
Squeezing action, will cause rice flour adhesion, squeezing action can also make rice flour be chronically at stress state, will lead to rice flour be broken into it is small
Section segment rice flour, so that rice flour becomes " flour ", customer experience is very poor.
3. preservation method of the invention is more advantageous to express delivery packaging and transport dispatching compared with technique of refrigeration.
Specific embodiment
The existing various exemplary embodiment that the present invention will be described in detail, the detailed description are not considered as to limit of the invention
System, and it is understood as the more detailed description to certain aspects of the invention, characteristic and embodiment.
It should be understood that it is to describe special embodiment that heretofore described term, which is only, it is not intended to limit this hair
It is bright.In addition, for the numberical range in the present invention, it is thus understood that specifically disclose the range upper and lower bound and they it
Between each median.Median and any other statement value in any statement value or stated ranges or in the range
Lesser range is also included in the present invention each of between interior median.These small range of upper and lower bounds can be independent
Ground includes or excludes in range.
Unless otherwise stated, all technical and scientific terms used herein has the routine in field of the present invention
The normally understood identical meanings of technical staff.Although the present invention only describes preferred method and material, of the invention
Implement or also can be used and similar or equivalent any method and material described herein in testing.The institute mentioned in this specification
There is document to be incorporated by reference into, to disclosure and description method relevant to the document and/or material.It is incorporated to any
When document conflicts, it is subject to the content of this specification.
Heretofore described " half dry rice flour " refers to a kind of product of the humidity between dry rice flour and wet rice flour noodles, humidity
Or water content is generally 15 weight %-40 weight %, preferably 20 weight %-35 weight %, more preferable 24 weight %-30 weight
Measure %.The fresh-keeping and dry rice flour of half dry rice flour and the fresh-keeping difference of wet rice flour noodles, there is its peculiar property.
" fresh-keeping " of the invention refers not only to inhibit bacterial growth or proliferation in food, further includes keeping food itself
The sense of food such as physical aspect and flavor, taste.
The preservation method of half dry rice flour of the invention includes the following steps：(1) half dry rice flour is put into single-ended opening
Plastic containers in, wherein the content water of the half-dried rice flour be 15 weight %-40 weight %；(2) by the plastic containers
In air take out, and be filled with the composite gas containing nitrogen and carbon dioxide；(3) pressure heat-sealing item, by hot pressing, by open end
Sealing.
In step (1), half dry rice flour can be general half dry rice flour, be made of raw materials such as common rice.In order to mention
High-preserved effect can be added in the raw material of half dry rice flour and be conducive to fresh-keeping additive.The amount of being of additive is usually
0.5-5 parts by weight, preferably 0.8-4 parts by weight, more preferable 1-4 parts by weight.The dosage of rice is generally 95-99 parts by weight, preferably
95-98 parts by weight, more preferable 95-97 parts by weight.Preferably, additive of the invention includes converted starch, stearoyl lactate
And sucrose ester, it is preferable that by above-mentioned three kinds at being grouped as.
The ratio added with the amylose and amylopectin that are conducive in rice flour of converted starch, rationally contains in the present invention
Amount is 0.2-4 parts by weight, preferably 0.3-3 parts by weight.
Stearoyl lactate has hydrophilic and hydrophobic grouping in the present invention, can form compound with amylose, prevent to form sediment
Powder molecular rearrangement keeps starch internal structure more stable, delaying aging, the fracture of rice flour when preventing long-term preservation.Stearoyl cream
The dosage of sour sodium is 0.1-1 parts by weight, preferably 0.2-0.5 parts by weight.
Sucrose ester in the present invention is similar with stearoyl lactate, can form compound with amylose, prevent starch point
Son is reset, and keeps starch internal structure more stable, delaying aging, the fracture of rice flour, dosage 0.1-1 when preventing long-term preservation
Parts by weight, preferably 0.2-0.5 parts by weight.
Polybag in step (1) of the present invention is preferably compound packaging container.It is a discovery of the invention that when packaging bag is by BOPP layers
When with CPP layers of composition, there is excellent humidity and barrier properties for gases, especially for the barrier property of composite gas of the invention.
BOPP layers are Biaxially oriented polypropylene layer, and CPP layers are un-stretched polypropylene layer.Have when being used as plastic containers internal layer for BOPP layers
There is stronger barrier property, thus is preferred.
The volume ratio of nitrogen and carbon dioxide is 3-1 in composite gas of the invention:L, preferably 1.5-1:1.That is, of the invention
The volume of middle nitrogen need to be greater than or equal to the volume of carbon dioxide.Carbon dioxide is in gas, controlled atmospheric packing in the present invention
Procreation and the bacteriopexia that can inhibit putrefactivebacteria and mould slow down the freshness date and shelf of the prolonged action food of metabolism
Phase is very important gas medium.Nitrogen is inert gas, is a kind of important filling gas, effect in controlled atmospheric packing
Mainly fill.On the one hand the composite gas of specific composition of the invention can form oxygen-free environment, on the other hand can inhibit micro-
Biological self reproducing, wherein carbon dioxide can also further suppress microorganism growth, to extend the freshness date and shelf life of rice flour.
In the preparation of exemplary half dry rice flour comprising following steps：Rice fermentation, crushing, material mixing, squeeze,
Aging, multiple steaming, cutting.Preferably, aging is carried out under the conditions of temperature 50 C and relative humidity 75-85%.
Embodiment 1
The raw material of half dry rice flour includes 95 parts by weight rice, (the 4 parts by weight denaturation of 4.2 parts by weight additives in the present embodiment
Cornstarch, 0.1 parts by weight stearoyl lactate and 0.1 parts by weight of sucrose ester).Its preservation method is as follows：
(1) rice fermentation：Weigh 9.5 kilograms of rice and 1.2 kilograms of tap water, 25 DEG C of water temperature.By originally water quality percentage
Than the fermentation liquid that last batch is fermented 24 hours is added for 0.8%, stirs evenly, rice is then added.Mixture is placed in 37
It ferments 48 hours at DEG C, then cleans, until surface is without bur, centrifugal filtration 3 minutes；
(2) rice is crushed by pulverizer after filtering, and is put into agitator, and weigh 4.2 kilograms of additive and be put into stirring
Bucket；
(3) material mixes：Above-mentioned material is uniformly mixed, test mixture moisture content to 30% continues to stir, until mixed
Object is closed without obvious bulk, is in bean dregs shape；
(4) screw extruding：Said mixture material is put into screw extruder hopper, extruder charging rate is adjusted, squeezes
The initial rice flour of extruder material is thrown aside, is obviously risen to temperature at material outlet by machine revolving speed, and when material curing degree >=90% opens
Cooling blower is opened, and starts normal sampling；
(5) aging：The sample taken is placed on hanging rod, and is placed between aging on supporter, material is made to stand aging 2
Hour；Aging condition：50 DEG C of aging temperature, aging relative humidity 75-85%；Rice flour average moisture content is tested after aging is
27%；
(6) multiple to steam：Rice flour after aging is put into flour steaming machine, steaming 4 minutes；
(7) powder is washed in cutting：By the rice flour fixed length 300mm cutting after multiple steaming, and it is put into 30 DEG C of warm water and rice flour is washed to scattered, leaching
Bubble takes out after 2 minutes, detects rice flour water content 15%；
(8) it packs：It is packed by 200g/ bags.Half dry rice flour is put into polybag (the inner layer B OPP/ with single-ended opening
Outer layer CPP) in, the air in the plastic containers is taken out, and is filled with containing nitrogen and carbon dioxide (volume ratio 2:1) compound
Gas；Pressure heat-sealing item is sealed open end by hot pressing.
Embodiment 2
The raw material of half dry rice flour includes 94 parts by weight rice, 4 parts by weight denaturation cornstarch, 0.2 weight in the present embodiment
Part stearoyl lactate and 0.2 parts by weight of sucrose ester.The water content of half dry rice flour is 30 parts by weight.Its preservation method is as follows：
Half dry rice flour is put into the plastic containers with single-ended opening, the air in the plastic containers is taken out, and
It is filled with containing nitrogen and carbon dioxide (volume ratio 3:1) composite gas；Pressure heat-sealing item is sealed open end by hot pressing.
Comparative example 1
Other than not adding denaturation cornstarch, carry out in the same manner as example 1 fresh-keeping.
Comparative example 2
Other than not adding stearoyl lactate and sucrose ester and using PET plastic bag, with side same as Example 1
Formula carries out fresh-keeping.
Comparative example 3
Other than making in composite gas not carbonated, carry out in the same manner as example 1 fresh-keeping.
Comparative example 4
The raw material of half dry rice flour includes 94 parts by weight rice, 4 parts by weight denaturation cornstarch, 0.2 weight in this comparative example
Part stearoyl lactate and 0.2 parts by weight of sucrose ester.The water content of half dry rice flour is 30 parts by weight.Its preservation method is as follows：
Half dry rice flour is put into the plastic containers with single-ended opening, the air in the plastic containers is taken out, and
It is filled with containing nitrogen and carbon dioxide (volume ratio 1:2) composite gas；Pressure heat-sealing item is sealed open end by hot pressing.
The fresh-keeping effect of 1 distinct methods of table
* adhesion refers to, and rice flour is tack-free when gently being pressed with hand, and easy adhesion refers to that rice flour glues hand when finger is gently pressed.
Without departing substantially from the scope or spirit of the invention, the specific embodiment of description of the invention can be done more
Kind improvements and changes, this will be apparent to those skilled in the art.Other realities obtained by specification of the invention
Applying mode for technical personnel is apparent obtain.Present specification and embodiment are merely exemplary.
Claims (9)
1. a kind of preservation method of half dry rice flour comprising following steps：
(1) half dry rice flour is put into the plastic containers with single-ended opening, wherein the content water of the half-dried rice flour is 15
Weight %-40 weight %；
(2) air in the plastic containers is taken out, and is filled with the composite gas containing nitrogen and carbon dioxide；
(3) pressure heat-sealing item is sealed open end by hot pressing.
2. the preservation method of half dry rice flour according to claim 1, wherein plastic containers described in the step (1) are multiple
Packing container is closed, is formed by BOPP layers and CPP layers, and the described BOPP layers internal layer for plastic containers.
3. the preservation method of half dry rice flour according to claim 1, wherein nitrogen and carbon dioxide in the composite gas
Volume ratio be 3-1:l.
4. the preservation method of half dry rice flour according to claim 1, wherein the raw material of the half-dried rice flour includes 95-99 weight
Measure part rice and 0.5-5 parts by weight additive.
5. the preservation method of half dry rice flour according to claim 4 forms sediment wherein the additive is denaturalized by 0.2-4 parts by weight
Powder, 0.1-1 parts by weight stearoyl lactate and 0.1-1 parts by weight of sucrose ester composition.
6. the preservation method of half dry rice flour according to claim 4, wherein the preparation of the half-dried rice flour includes following step
Suddenly：Rice fermentation, crushing, material mixing, extruding, aging, multiple steaming, cutting.
7. the preservation method of half dry rice flour according to claim 6, wherein aging condition includes temperature 50 C and relatively wet
Spend 75-85%.
8. the preservation method of half dry rice flour according to claim 1, wherein the plastic containers are selected from polybag, plastic casing
With at least one of the group of plastic barrel composition.
9. a kind of half-dried rice-flour noodle foods carry out Preservation Treatment by method according to claim 1-8.
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Application publication date: 20181116 |