CN111165713A - Preservation method of rice dumplings through electron beam irradiation - Google Patents
Preservation method of rice dumplings through electron beam irradiation Download PDFInfo
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- CN111165713A CN111165713A CN201911171082.5A CN201911171082A CN111165713A CN 111165713 A CN111165713 A CN 111165713A CN 201911171082 A CN201911171082 A CN 201911171082A CN 111165713 A CN111165713 A CN 111165713A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
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Abstract
The invention relates to a method for preserving rice dumplings through electron beam irradiation, which comprises the following steps: step one, collection: collecting qualified fresh reed leaves from a mountain, conveying the reed leaves to a production workshop within 24 hours, and avoiding the leaves being heated by the sun in the midway; step two, cleaning: conveying the collected fresh reed leaves to a leaf washing workshop for cleaning; step three, selecting leaves and packaging: dividing the cleaned fresh leaves into different specifications according to size and quality, draining water, and packaging with a packaging cloth; the invention is safe and sanitary, does not need chemical additives during food irradiation, does not have residual toxicity caused by a chemical preservation method, does not generate induced radioactivity under the radiation condition of limited energy, and does not pollute the environment. The radiation-treated food product can be stored almost indefinitely under reliable sealing conditions.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a method for preserving rice dumplings by electron beam irradiation.
Background
The rice dumpling is also called as 'cornus paniculata' and 'glutinous rice dumpling' and is made by wrapping glutinous rice with rice dumpling leaves and steaming, and is one of the traditional festival foods of Chinese nation. The rice dumpling has appeared as early as the spring and autumn, and is originally used for sacrifice ancestors and spirit. By the jin generation, the rice dumplings become the food for festival celebration at noon. Is prepared by wrapping glutinous rice with rice dumpling leaves and steaming, and is one of the traditional festival foods of Chinese nationality.
This total spot check has been carried out 70 batch products of 32 zongzi manufacturing enterprises in the whole province, and the quality safety index and the label that relate to the health such as the acid value, peroxide value, saccharin sodium, colony total number to zongzi product have been examined to the key. The spot inspection result shows that the traditional varieties of the rice dumplings in Henan province are many, and the quality overall level is good.
The preservation of the traditional Chinese rice-pudding in the prior art has the following defects:
1. the storage is not endurable due to secondary or even multiple pollution in the process of storage and sale;
2. it is easy to deteriorate.
In view of the above technical problems, improvements are needed.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the electron beam irradiation rice dumpling fresh-keeping method which is used for keeping the rice dumplings fresh, has high efficiency and high processing speed, is uniform in dosage and controllable in penetration depth, and can meet the requirements of some special irradiation processes.
In order to achieve the above purposes, the technical scheme adopted by the invention is as follows: an electron beam irradiation rice dumpling fresh-keeping method comprises the following steps:
step one, collection: collecting qualified fresh reed leaves from a mountain, conveying the reed leaves to a production workshop within 24 hours, and avoiding the leaves being heated by the sun in the midway;
step two, cleaning: conveying the collected fresh reed leaves to a leaf washing workshop for cleaning;
step three, selecting leaves and packaging: dividing the cleaned fresh leaves into different specifications according to size and quality, draining water, and packaging with a packaging cloth;
step four, finally, the packaged reed leaf packet is sent to a quick-freezing warehouse with the temperature of minus 10 to 23 ℃ to quickly freeze the leaves, the leaves are completely frozen, the whole reed leaf packet is frosted, and then the reed leaf packet is sent to a heat preservation warehouse with the temperature of minus 10 to 18 ℃ to be preserved;
step five, batching: mixing glutinous rice, stuffing and seasonings, and stirring uniformly;
step six, folding the reed leaves in the step four into a funnel shape, filling the reed leaves with the sticky rice with the stuffing obtained in the step five, then wrapping the reed leaves into a rice dumpling, and tightly binding the rice dumpling with a thread;
step seven, cooking: cooking the wrapped rice dumplings as a raw material;
step eight, cooling: cooling the steamed rice dumplings; filling the rice dumpling into a special fresh-keeping bag;
step nine, sampling, namely extracting 2 parts of the rice dumpling sample in the step eight;
step ten, irradiation, namely placing the packaged rice dumplings under an electron beam irradiation device for irradiation, wherein the irradiation dose is 4.5-5.5kGy, and the irradiation dose rate is 2500-2800 Gy/s;
step eleven, sampling 2 parts of the rice dumplings processed in the step eleven through aseptic operation, and storing the rice dumplings in a constant-temperature storage.
In a preferred embodiment of the present invention, the method further comprises a step twelve of aseptically vacuum-packaging the stored rice dumpling.
In a preferred mode of the present invention, in the step ten, the intensity of the electron beam irradiation is 10 KGy.
In a preferable mode of the present invention, in the eleventh step, the storage temperature is 0 to 5 ℃ and the humidity is 75 to 90%.
The invention has the beneficial effects that:
1. the invention has high efficiency and high processing speed;
2. the invention has uniform dose control and controllable penetration depth, and can meet the requirements of some special irradiation processes;
3. the invention can effectively kill the surface microorganisms of the product and prolong the fresh-keeping period of the perishable product;
4. the invention is safe and sanitary, does not need chemical additives during food irradiation, does not have residual toxicity caused by a chemical preservation method, does not generate induced radioactivity under the radiation condition of limited energy, and does not pollute the environment. The irradiated food can be preserved almost indefinitely under reliable sealing conditions;
5. the invention utilizes high-energy electron beams to irradiate the rice dumpling as a quarantine treatment method which is approved by a plurality of international related organizations, and the rice dumpling can keep the edible quality such as color, taste and the like and plays an irreplaceable role;
6. the invention has no complex process treatment, thereby reducing the production energy consumption; and no chemical reagent is used, so that the method is safe and environment-friendly, the production cost can be reduced, and the production benefit can be improved.
Detailed Description
The following provides a detailed description of embodiments of the invention.
Example (b):
an electron beam irradiation rice dumpling fresh-keeping method comprises the following steps:
step one, collection: collecting qualified fresh reed leaves from a mountain, conveying the reed leaves to a production workshop within 24 hours, and avoiding the leaves being heated by the sun in the midway;
the time is strictly controlled from picking to quick freezing, and the freshness of the rice dumpling leaves is kept to the maximum extent. Meanwhile, after picking, cleaning is carried out firstly, and then quick freezing is carried out, so that pollutants on new leaves are treated in the first time, and secondary pollution is avoided.
Step two, cleaning: conveying the collected fresh reed leaves to a leaf washing workshop for cleaning;
step three, selecting leaves and packaging: dividing the cleaned fresh leaves into different specifications according to size and quality, draining water, and packaging with a packaging cloth;
step four, finally, the packaged reed leaf packet is sent to a quick-freezing warehouse with the temperature of minus 10 to 23 ℃ to quickly freeze the leaves, the leaves are completely frozen, the whole reed leaf packet is frosted, and then the reed leaf packet is sent to a heat preservation warehouse with the temperature of minus 10 to 18 ℃ to be preserved; and after packaging, quick freezing is carried out, so that the freshness retaining degree is further enhanced.
Step five, batching: mixing glutinous rice, stuffing and seasonings, and stirring uniformly;
step six, folding the reed leaves in the step four into a funnel shape, filling the reed leaves with the sticky rice with the stuffing obtained in the step five, then wrapping the reed leaves into a rice dumpling, and tightly binding the rice dumpling with a thread;
step seven, cooking: cooking the wrapped rice dumplings as a raw material;
step eight, cooling: cooling the steamed rice dumplings; filling the rice dumpling into a special fresh-keeping bag;
step nine, sampling, namely extracting 2 parts of the rice dumpling sample in the step eight;
step ten, irradiation, namely placing the packaged rice dumplings under an electron beam irradiation device for irradiation, wherein the irradiation dose is 4.5-5.5kGy, and the irradiation dose rate is 2500-2800 Gy/s; the intensity of the electron beam irradiation was 10 KGy.
Step eleven, sampling 2 parts of the rice dumplings processed in the step eleven by aseptic operation, and storing the rice dumplings in a constant-temperature storage; the storage temperature is 0-5 deg.C, and the humidity is 75-90%.
And step twelve, performing sterile vacuum packaging on the stored rice dumplings.
Specifically, the invention respectively performs the total number of bacterial colonies, the counting of mould and saccharomycete and the microorganism detection of coliform bacteria on 1 part of each sample before and after irradiation.
Determination of the total number of colonies: the determination is carried out by adopting a method specified in national standard GB/T4789.2-2010 food safety national standard food microbiological inspection colony total number determination.
Determination of moulds and yeasts: the determination is carried out by adopting a method specified in national standard GB/T4789.15-2010 food safety national standard food microbiology inspection mould and yeast counting.
Determination of coliform group: measured by the method specified in GB4789.3-2010 test on coliform counts in food microbiology.
TABLE 1 quality comparison results
The invention provides a method for preserving rice dumplings by electron beam irradiation, which has the advantages of high irradiation dose rate of high-energy electron beams, extremely high processing speed, suitability for irradiation of perishable products such as rice dumplings and the like as long as a product enters an irradiation chamber for a few minutes, uniform dose and controllable penetration depth; moreover, the rice dumpling prepared by the method can ensure better color and taste of the rice dumpling;
as can be seen from table 1, the method for preserving the zongzi by electron beam irradiation has obvious advantages, in particular to a treatment method which is good in taste and easy to digest, the electron beam irradiation effectively kills surface microorganisms, the color, taste and other edible qualities of the zongzi are maintained, no chemical substance is used for treatment, and the zongzi is safe and healthy to eat; can effectively prolong the shelf life.
The above description is only for the preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention are within the scope of the present invention.
Claims (4)
1. A method for keeping rice dumplings fresh by electron beam irradiation is characterized in that; the method comprises the following steps:
step one, collection: collecting qualified fresh reed leaves from a mountain, conveying the reed leaves to a production workshop within 24 hours, and avoiding the leaves being heated by the sun in the midway;
step two, cleaning: conveying the collected fresh reed leaves to a leaf washing workshop for cleaning;
step three, selecting leaves and packaging: dividing the cleaned fresh leaves into different specifications according to size and quality, draining water, and packaging with a packaging cloth;
step four, finally, the packaged reed leaf packet is sent to a quick-freezing warehouse with the temperature of minus 10 to 23 ℃ to quickly freeze the leaves, the leaves are completely frozen, the whole reed leaf packet is frosted, and then the reed leaf packet is sent to a heat preservation warehouse with the temperature of minus 10 to 18 ℃ to be preserved;
step five, batching: mixing glutinous rice, stuffing and seasonings, and stirring uniformly;
step six, folding the reed leaves in the step four into a funnel shape, filling the reed leaves with the sticky rice with the stuffing obtained in the step five, then wrapping the reed leaves into a rice dumpling, and tightly binding the rice dumpling with a thread;
step seven, cooking: cooking the wrapped rice dumplings as a raw material;
step eight, cooling: cooling the steamed rice dumplings; filling the rice dumpling into a special fresh-keeping bag;
step nine, sampling, namely extracting 2 parts of the rice dumpling sample in the step eight;
step ten, irradiation, namely placing the packaged rice dumplings under an electron beam irradiation device for irradiation, wherein the irradiation dose is 4.5-5.5kGy, and the irradiation dose rate is 2500-2800 Gy/s;
step eleven, sampling 2 parts of the rice dumplings processed in the step eleven through aseptic operation, and storing the rice dumplings in a constant-temperature storage.
2. The preservation method of rice dumplings by electron beam irradiation as claimed in claim 1, wherein: and a twelfth step of carrying out sterile vacuum packaging on the stored rice dumplings.
3. The preservation method of rice dumplings by electron beam irradiation as claimed in claim 1, wherein: in the step ten, the intensity of the electron beam irradiation is 10 KGy.
4. The preservation method of rice dumplings by electron beam irradiation as claimed in claim 1, wherein: in the eleventh step, the storage temperature is 0-5 ℃ and the humidity is 75-90%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911171082.5A CN111165713A (en) | 2019-11-26 | 2019-11-26 | Preservation method of rice dumplings through electron beam irradiation |
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| CN201911171082.5A CN111165713A (en) | 2019-11-26 | 2019-11-26 | Preservation method of rice dumplings through electron beam irradiation |
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| CN111165713A true CN111165713A (en) | 2020-05-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114834777A (en) * | 2022-05-13 | 2022-08-02 | 张家界康华实业股份有限公司 | Fresh wet bagged rice dumpling leaf and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104555087A (en) * | 2014-12-01 | 2015-04-29 | 张家界康华实业有限公司 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
| CN106234568A (en) * | 2016-08-31 | 2016-12-21 | 桑植文玉农产品开发有限责任公司 | A kind of preservation method of Folium indocalami tessellati |
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN109662137A (en) * | 2019-01-28 | 2019-04-23 | 嘉兴华祥福农产品专业合作社联合社 | A kind of electron beam irradiation green asparagus preservation method |
| CN109744476A (en) * | 2019-03-04 | 2019-05-14 | 嘉兴市真真老老食品有限公司 | Zongzi's cooking technique in industrialization large-scale production |
-
2019
- 2019-11-26 CN CN201911171082.5A patent/CN111165713A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104555087A (en) * | 2014-12-01 | 2015-04-29 | 张家界康华实业有限公司 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
| CN106234568A (en) * | 2016-08-31 | 2016-12-21 | 桑植文玉农产品开发有限责任公司 | A kind of preservation method of Folium indocalami tessellati |
| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN109662137A (en) * | 2019-01-28 | 2019-04-23 | 嘉兴华祥福农产品专业合作社联合社 | A kind of electron beam irradiation green asparagus preservation method |
| CN109744476A (en) * | 2019-03-04 | 2019-05-14 | 嘉兴市真真老老食品有限公司 | Zongzi's cooking technique in industrialization large-scale production |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114834777A (en) * | 2022-05-13 | 2022-08-02 | 张家界康华实业股份有限公司 | Fresh wet bagged rice dumpling leaf and production method thereof |
| CN114834777B (en) * | 2022-05-13 | 2024-04-05 | 张家界康华实业股份有限公司 | Fresh wet bagged rice dumpling leaf and production method thereof |
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Application publication date: 20200519 |
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