CN111700214A - Production technology of fresh wet rice noodles in bag and box with long-term quality guarantee - Google Patents
Production technology of fresh wet rice noodles in bag and box with long-term quality guarantee Download PDFInfo
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- CN111700214A CN111700214A CN202010709573.7A CN202010709573A CN111700214A CN 111700214 A CN111700214 A CN 111700214A CN 202010709573 A CN202010709573 A CN 202010709573A CN 111700214 A CN111700214 A CN 111700214A
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Classifications
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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
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production technology of bagged fresh wet rice noodles with long-term quality guarantee, which comprises the following steps: step one, raw material formulation; step two, washing rice; step three, soaking rice; step four, grinding into powder; step five, conditioning the rice and flour; step six, cooking rice flour and squeezing vermicelli; step seven, standing and crystallizing the rice flour; step eight, cooking rice flour, cooling and rehydrating; step nine, aseptic packaging; step ten, packaging and sterilizing. Compared with the prior art, the invention has the advantages that: the storage time of the fresh and wet rice noodles can be effectively prolonged, the quality can be effectively guaranteed for a long time, and the product quality and the edible taste can not be influenced.
Description
Technical Field
The invention relates to the technical field of food preservation and storage, in particular to a production technology of fresh wet rice noodles in a bag box with long-term quality guarantee.
Background
Rice flour has a long history and a wide market in China, and is obtained by deep processing rice serving as a raw material and pasting and forming. Because of reasonable nutrition and easy digestion, the product can be used for soup, fried food and cold dishes and is popular with consumers. The rice flour can be dry rice flour or wet rice flour. The fresh and wet rice flour has higher gelatinization degree, fine granularity, easy rehydration and better taste than dry rice flour, so the fresh and wet rice flour is popular with people and markets for a long time.
The fresh-keeping wet rice flour is a unique product, the taste is better than that of dry rice flour, but the production process is more complicated than that of the dry rice flour. Because the wet rice flour has high water content (60%) and is extremely easy to decay and deteriorate at normal temperature, the extruded and re-steamed wet rice flour is often sterilized in the food industry, so that the aims of controlling the microbial indexes and prolonging the storage period of the rice flour are fulfilled. At present, the common process is to soak extruded rice flour in lactic acid and then combine high-temperature long-time treatment to achieve the sterilization effect. However, the eating taste of the wet rice noodles is sour due to lactic acid soaking, the eating toughness of the wet rice noodles is greatly reduced after the rice noodles are steamed and sterilized at high temperature for a long time, the rice noodles are easy to break, and the taste quality of the fresh wet rice noodles is influenced.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the technical defects and provide a production technology of fresh wet rice noodles in a bag-box package, which can effectively prolong the preservation time and does not influence the edible taste, and can guarantee the quality for a long time.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a production technology process of fresh wet rice noodles in a bag and box with long quality guarantee comprises the following steps:
step one, raw material formula: mixing the long-shaped rice, the polished round-grained rice and the glutinous rice according to the ratio of 100:85: 30;
step two, washing rice: performing ultraviolet and ozone treatment sterilization on rice washing water, wherein the ozone content in the rice washing water is 8-10 ppm, the water temperature is 13-15 ℃, and the pH value is 4-5, and cleaning the rice in the step one by using a pipeline jet mode for three times, five minutes each time;
step three, rice soaking: the rice soaking water is subjected to ultraviolet ray and ozone treatment and sterilization, the ozone content in the rice soaking water is 10-11 ppm, the water temperature is 15-20 ℃, the pH value is 4-5, the rice soaking water is completely depleted of raw materials by more than 20 cm, the total time of the rice soaking is 4 hours, water is changed for three times, the rice soaking water is covered and sealed, and an ultraviolet lamp tube with the wavelength of 285nm is installed on the inner side of the cover;
step four, grinding: pouring the rice soaked in the step three into a pulverized rice noodle machine for milling, gradually dividing the milled rice into three times according to the thickness degree, milling the milled rice from 80 meshes to 100 meshes until the final fineness reaches 120 meshes, then spreading the milled rice in a container, wherein the thickness of the milled rice is not more than 2 cm, covering and sealing the container, and installing an ultraviolet lamp tube with the wavelength of 285nm on the inner side of a cover for sterilizing for 10 minutes;
step five, conditioning the rice and flour: mixing the four indica rice flour, polished round-grained rice flour, glutinous rice flour and water with 6-8 ppm of ozone content and 12-15 ℃ for 8 minutes according to the proportion of 100:85:25:80, wherein the humidity of the rice flour is 50-58%, capping and stirring are carried out during stirring, and an ultraviolet lamp tube with the wavelength of 285nm is arranged on the inner side of a cap;
step six, cooking rice flour and squeezing into shreds: pouring the rice flour after humidity adjustment into a rice flour molding pressed powder to be intensively cured and molded, capping and sealing the hopper of the rice flour molding pressed powder machine in the curing process, mounting an ultraviolet lamp tube with the wavelength of 285nm on the inner side of the cover, mounting a heat radiation fan with the diameter of 2 mm and the water content of 45-53% at a position 50cm below the conveyor belt, controlling the air speed to be 4.5m per second, controlling the ozone concentration to be 4-6 ppm in the tunnel, mounting a circulating air draft filtering device at the inlet and the outlet of the tunnel at a position 30cm above the conveyor belt at intervals of 50cm, mounting the heat radiation fan at an interval of 1.5m at a position 50cm below the conveyor belt, controlling the water evaporation to be reduced by 8% -13% in one minute when the rice flour passes through the tunnel, controlling the powder temperature to be 30-40 ℃, and finally cutting the rice flour into a flour section with the length of 30 cm;
step seven, standing and crystallizing the rice flour: the cut rice flour sections are overlapped in a hollowed-out tray in a crossed mode, the overlapping height is not more than 25cm, then the rice flour sections are placed on a stainless steel shelf, the shelf is five layers, the height of each layer is 50cm, ultraviolet lamp tubes with the wavelength of 285nm are installed above the shelf every 50cm, the shelf is covered with sterile cloth from top to bottom after being filled with the rice flour sections, the standing time is more than 10 hours, the rice flour reaches the best gel crystallization strength state after the standing time is over, and the vertical tension born by a single rice flour is 135-145 g.
Step eight, rice flour cooking and cooling rehydration: adding 120 liters of sterile water, covering, pressurizing and boiling to 125 ℃, putting 25kg of semi-dry rice flour which is well stood and crystallized into a stainless steel hollow barrel, putting the barrel into boiling water at 125 ℃, and controlling the total time of boiling and rehydration to be 22 minutes;
ninth, aseptic packaging: filtering excessive water on the surface of cooked and cooled rice noodles, pouring the rice noodles into a lifting hopper of a packaging machine, covering and sealing, installing an ultraviolet lamp tube with the wavelength of 285nm and a sterile water spray head on the inner side of a cover, using 3 layers of 7-filament high-barrier composite nylon high-temperature cooking bags in a packaging bag, wherein the boxes are food-grade pp plastic boxes, sealing films are composite nylon high-temperature resistant cooking films, the boxes are 3.5 cm high, 15 x 15 cm long and wide and 1-1.5 cm wide in sealing, replacing air in the bags with cooling air killed at the ultrahigh temperature of 155 ℃ during packaging and sealing, filtering and replacing the air with clean and sterile air, sealing and packaging under a natural state, shaking and flatly placing the packaged rice noodles, and the thickness of each bag is not more than 2.5-4 cm;
step ten, packaging and sterilizing: the packaged rice flour is flatly paved in a sterilization tray and put into a sterilization pot, and the sterilization is divided into three stages at each time for 2 times:
total time for first sterilization 43 minutes: in the first stage, the temperature in the pot is raised to 85 ℃, and the constant temperature is kept for 5 minutes, so that the rice flour is preliminarily preheated; second stage, raising the temperature in the pot to 98 deg.C, the pressure in the pot 0.03pa, keeping the temperature for 30 minutes, making the rice flour fully heated and expanded; the third stage, raising the temperature in the pot to 110 ℃, keeping the pressure in the pot at 0.05pa for 5 minutes at constant temperature, then quickly lowering the temperature in the sterilization pot to 12-15 ℃ for cooling, removing the mutual adhesion state of the adhesion of the surfaces of the rice flour powder due to the hot adhesion condensation characteristic of the starch natural crystalline gel, taking out the rice flour from the pot after cooling, controlling and standing for 8-10 hours, fully condensing the rice flour, and preparing for secondary sterilization;
the total time of the second sterilization is 13 minutes: the first stage, the temperature in the pot is raised to 95 ℃, the air pressure is 0.03pa, the temperature is kept for 5 minutes, and high-temperature preheating is carried out to expand the powder; in the second stage, the temperature in the pot is raised to 100 ℃ and the air pressure is 0.04pa, the temperature is kept for 2 minutes, and variable temperature sterilization is carried out; and in the third stage, raising the temperature in the pot to 125 ℃, keeping the temperature at 0.15pa, keeping the temperature for 2 minutes, finally quickly putting the sterilized rice noodles into cooling water at 12-15 ℃ for cooling for 20 minutes, wiping off water beads on the surface of the bag after 20 minutes, standing and placing the rice noodles in a finished product warehouse for 5 days, controlling the temperature in the warehouse to 26 ℃ during storage, controlling the amount of gel generated by natural crystallization of starch, enabling the rice noodles not to be regenerated and broken, enabling the rice flavor to return to the original essence, and enabling the vertical tensile force of a single rice noodle to be 50-58 g.
Further, in the first step, the length of the long-grain rice is 4-5 mm, and the content of straight-chain and branched-chain starch is 30 percent to 70 percent; the length of the polished round-grained rice is 3-4 mm, and the content of straight-chain and branched-chain starch is 17% to 83%; the length of the sticky rice is 3-4 mm, and the content of straight-chain and branched-chain starch is 2% and 98%.
Further, in the third step, the water changing interval for the first time is 1.5 hours, the water temperature is 18-20 ℃, and the water content of the rice is controlled at 8-13%; the water changing interval for the second time is 1.5 hours, the water temperature is 18-20 ℃, and the water content of the rice is controlled to be 20-25%; the water changing interval for the third time is 1 hour, the water temperature is 20 ℃, and the water content of rice is controlled to be 30-40%.
Furthermore, the milling temperature in the fourth step does not exceed 60 ℃.
Further, the curing in the sixth step comprises two heating stages, wherein the temperature of the first stage is controlled to be 115 ℃, the curing degree is 60%, and the discharging speed is 6 cm per second. The temperature of the second stage is controlled to be 140 ℃, the curing degree is 100 percent, and the discharging speed is 5cm per second.
And further, standing in the seventh step is divided into two stages, wherein ozone is completely oxygenated for half an hour in the first stage standing time, the concentration is controlled to be 6-8 ppm, the room temperature is controlled to be 20 ℃, the air humidity is controlled to be 45-55%, the time is 6 hours, the temperature in the second stage standing time is controlled to be 25 ℃, the air humidity is controlled to be 45-55%, the time is 4 hours, the water content is reduced to be within 35%, and the vertical tension born by a single rice noodle is 135-145 g after the 10-hour standing time is finished.
Furthermore, the powder boiling and the rehydration in the step eight are divided into three stages: in the first stage, the water temperature is controlled to be 125 ℃, the time is 3 minutes, after two minutes, the rice flour is quickly extracted and immersed in cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing and cooling for 1 minute, the rice flour is preliminarily rehydrated, the rehydration rate is controlled to be 10% -15%, and the vertical stretching force of single rice flour is 120-125 g; in the second stage, the temperature is regulated to 100 ℃, the rice flour treated in the last stage is put into boiling for 7 minutes, and is quickly extracted and immersed into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for standing for 2 minutes after 7 minutes, wherein the rehydration rate is 15-20%, and the tendon vertical tensile force is 100-110 g; in the third stage, the water temperature is regulated to 95 ℃. And (3) putting the rice flour cooled in the second stage into a boiling bucket for boiling, naturally cooling and soaking for 5 minutes without heating, pouring the rice flour into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing by water flow after 5 minutes, wherein the time is 4 minutes, the rehydration rate is controlled to be 10-15%, the total saturated rehydration amount is 65-73%, and finally the vertical stretching force of the single rice flour tendon is 75-85 g.
Compared with the prior art, the invention has the advantages that: the production technology is suitable for producing convenient fresh wet foods of starch flours (noodles, vermicelli and sheet jelly) such as fresh wet fresh rice flour sheet, fresh wet fresh sweet potato vermicelli, fresh wet canna vermicelli, fresh wet fern root powder and the like. Under the control of the production technology, all the products can achieve the purposes of long-term quality guarantee, freshness preservation and harmlessness, the added values of the existing semi-finished products and finished products are convenient to improve, and the circulation of the semi-finished products and the finished products is more convenient and wider. The original long-time soaking and boiling edible mode can be eaten in hot or cold dishes after being treated by the technology and soaked in the low-temperature short-time soaking mode, and the edible taste and the product texture are not influenced.
Detailed Description
A production technology process of fresh wet rice noodles in a bag and box with long quality guarantee comprises the following steps:
step one, raw material formula: mixing early season short long-shaped rice (average length is 4-5 mm, content of straight chain and branched chain starch is 30%: 70%) polished round-grained rice (average length is 3-4 mm, content of straight chain and branched chain starch is 17%: 83%) glutinous rice (average length is 3-4 mm, content of straight chain and branched chain starch is 2%: 98%) according to a proportion of 100:85: 30;
step two, washing rice: the rice washing water is subjected to ultraviolet and ozone treatment and sterilization, the ozone content in the water is 8-10 ppm, the water temperature is 13-15 ℃, the pH value is 4-5, the rice is repeatedly washed for 3 times by using a pipeline jet mode, the time for washing each time is 5 minutes, and the rice is prevented from being broken when being soaked, so that excessive nutrient components are lost;
step three, rice soaking: and (3) sterilizing the rice soaking water by ultraviolet and ozone treatment, wherein the ozone content in the water is 10-11 ppm, the water temperature is 15-20 ℃, the pH value is 4-5, the rice soaking water is required to be completely submerged to be more than 20 cm, the total time for rice soaking is 4 hours, and water is replaced for 3 times. When the rice is soaked, the cover is required to be covered and sealed, and an ultraviolet lamp tube with the wavelength of 285nm is arranged on the inner side of the cover, so that the rice soaking water is prevented from being polluted by bacteria. The water changing interval of the first time is 1.5 hours, the water temperature is 15 ℃, the water content of the rice is controlled at 8-13% in the stage, and impurities on the surface of the rice are decomposed and separated under the oxidation action of ozone. The water changing interval of the second time is 1.5 hours, the water temperature is 18-20 ℃, the water content of the rice is controlled at 20% -25% in the stage, the rice is softened and loosened under the continuous water temperature of 18-20 ℃ and the oxidation effect of ozone water, the later process of starch in gelation cannot be damaged, and bacteria in the rice are killed by ultraviolet rays and ozone. The water changing interval of the third time is 1 hour, the water temperature is 20 ℃, the final water content of the rice is controlled to be 30-40%, the rice is milky white, and has no loss of nutritional ingredients such as impurity energy protein, carbohydrate and the like, so that the maximum value of the rice starch generated in natural crystallization gel is protected and controlled. Rubbing the rice grains with fingers to break the rice grains, and fishing out the rice grains after 4 hours of fullness, draining and grinding the rice grains into flour;
step four, grinding: pouring the soaked rice into a grinding mill for grinding. The flour is ground into powder of 80 meshes → 100 meshes → the final fineness of 120 meshes in three times according to the thickness degree, and the nutrient content and the rice fragrance of the rice and flour powder are prevented from being damaged due to overhigh temperature during grinding. The temperature of the ground powder is not more than 60 ℃ so as to avoid thermal fermentation deterioration after stacking. Then spreading in a container, the thickness is not more than 2 cm, capping and sealing, installing ultraviolet lamp tube with wavelength of 285nm at the inner side of the cap to prevent bacteria and microorganism pollution, standing and controlling the sterilization time for 10 minutes so as to ensure that the water content is uniformly fused again;
step five, conditioning the rice and flour: mixing and stirring indica rice flour, polished round-grained rice flour, glutinous rice flour and water with 6-8 ppm of ozone content and 12-15 ℃ according to the proportion of 100:85:25: 80. The stirring time is 8 minutes, so that the three kinds of rice and flour are fully mixed, and the stirring is controlled without stopping rolling so as to avoid heating fermentation and deterioration. The humidity of the rice and the flour is 50-58%. During stirring, the cover is covered for stirring, and an ultraviolet lamp tube with the wavelength of 285nm is arranged on the inner side of the cover for controlling so as to avoid bacterial pollution during stirring. The formula takes long-shaped rice as a main raw material, but the long-shaped rice is easy to break due to the fact that the content of amylopectin in the long-shaped rice is too low, and the rice noodles are poor in toughness after being formed. The contents of amylopectin of the japonica rice and the glutinous rice are too high, the rice is soft, and the formed rice flour is too sticky and soft, so that the starch contents are balanced after the three kinds of rice flour are mixed in proportion, and the formed rice flour has better toughness and softness;
step six, cooking rice flour and squeezing into shreds: and pouring the rice flour after the humidity adjustment into a rice flour molding and pressing machine for curing and molding. During the period, the upper part of the hopper of the rice flour machine is covered and sealed, and an ultraviolet lamp tube with the wavelength of 285nm is arranged on the inner side of the cover, so that the rice flour is controlled and prevented from being polluted by bacteria. The ripening was divided into 2 heating stages. The first stage temperature is controlled at 115 deg.C, the curing degree is 60%, and the discharge speed is 6 cm/s. The temperature of the second stage is controlled to be 140 ℃, the curing degree is 100 percent, and the discharging speed is 5cm per second. The diameter of the powder is 2 mm. The two-time curing aims to prevent the rice flour from generating mushy taste and denaturation during curing and fully cure and improve the sterilization degree. The water content of the rice flour after the rice flour is discharged is 45-53 percent. After the rice flour is discharged, the rice flour is connected onto a tunnel type conveying belt with the length of 3 meters and the width of 90 centimeters to avoid excessive bacteria from contacting the rice flour. Ultraviolet light tubes with the wavelength of 285nm are arranged every 50cm at the position 30cm above the conveying belt, and possible bacterial pollution is killed when the powder is not taken into the conveying belt after being discharged. A heat dissipation fan is arranged every 1.5 meters at the position 50cm below the conveying belt, and the air speed is controlled to be 4.5 meters per second, so that the phenomenon that the rice flour is too quickly dissipated and the surface is cracked is avoided. The concentration of ozone in the tunnel is 4-6 ppm, so that the air blown by the fan has a sterilization effect, and the powder which is not irradiated by ultraviolet rays is killed in an auxiliary manner. And a circulating air draft filtering device is arranged at the inlet and the outlet of the tunnel, so that redundant gas in the tunnel is discharged, and the pollution caused by the dropping of the rice flour by condensed water is avoided. The running speed of the conveyer belt is 5cm per second, so that the water evaporation control of the rice flour is reduced by 8-13% in one minute when the rice flour passes through the tunnel, and the powder temperature is 30-40 ℃. Finally cutting the mixture into powder sections with the length of 30 cm;
step seven, standing and crystallizing the rice flour: and the cut powder sections are overlapped in the hollowed-out tray in a crossed manner, and the overlapping height is not more than 25cm, so that ventilation and heat dissipation are facilitated. The powder was then placed on a stainless steel frame. The shelf has five layers, each layer is 50cm high, and ultraviolet lamp tubes with wavelength of 285nm are arranged above the rice flour every 50cm to avoid bacterial growth during standing. After the rack is full of rice flour, the rack is covered by a sterile cloth from top to bottom, so that bacterial pollution and breakage caused by too fast evaporation of water in the rice flour are avoided. The total standing time must be controlled to be more than 10 hours, and the standing time is divided into two stages. In the first stage, ozone is completely oxygenated for half an hour in a standing room, the concentration is controlled to be 6-8 ppm, the room temperature is controlled to be 20 ℃, the air humidity is controlled to be 45-55%, so that starch in rice flour is crystallized in a large amount, the bacterial growth is reduced, and the time is 6 hours. The temperature of the second stage standing room is controlled to be 25 ℃, the air humidity is controlled to be 45-55%, the time is 4 hours, so that the moisture content is controlled to be within 35% while the starch in the rice flour is rapidly crystallized. After the standing time of 10 hours is finished, the rice flour reaches the optimal gluten degree state of gel crystallization, and the vertical tension born by a single rice flour is 135-145 g.
Step eight, rice flour cooking and cooling rehydration: adding 120 liters of sterile water, covering and pressurizing to boil to 125 ℃, putting 25kg of semi-dry rice noodles which are well stood and crystallized into a stainless steel hollow barrel, putting into boiling water at 125 ℃, wherein the boiling water does not exceed 25kg each time, and avoiding unfavorable rehydration and sterilization due to the fact that stirring is not performed. The total cooking time of the powder must be controlled at the point of 22 minutes, and the powder cooking is divided into three stages. In the first stage, the water temperature is controlled to be 125 ℃, the time is 3 minutes, after two minutes, the rice flour is quickly taken out and immersed in cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing and cooling for 1 minute, the bacteria and the rice flour are killed at ultrahigh temperature in the first stage, the rehydration rate is controlled to be 10% -15%, the connection strength of gel crystals in the rice flour body is prevented from being relieved at high temperature, and the vertical tensile force of single rice flour is 120-125 g. And in the second stage, regulating the temperature to 100 ℃, putting the rice flour treated in the last stage into boiling for 7 minutes, quickly taking out and immersing the rice flour into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 after 7 minutes, standing for 2 minutes, softening the rice flour powder after boiling for 7 minutes in the stage so as to basically control the rice flour powder to enter a 75% gel softening process, killing bacteria in the rice flour, putting the rice flour into cold water to accelerate the gel solidification state, wherein the rehydration rate is 15% -20%, and the tendon vertical tensile force is 100-110 g. In the third stage, the water temperature is regulated to 95 ℃. And (4) putting the rice flour cooled in the second stage into a boiling bucket for boiling, and naturally cooling and soaking for 5 minutes without heating. And after 5 minutes, pouring the mixture into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing by water flow for 4 minutes. At this stage, the sterilization effect is consolidated, the starch crystal gel is placed into cold water to complete final rehydration, the aging amount and time of the starch crystal gel are controlled, the rehydration rate is controlled to be 10% -15%, the total saturated rehydration amount is 65% -73%, and the final single rice flour tendon vertical stretching force is 75-85 g;
ninth, aseptic packaging: draining excessive water on the surface of the cooked and cooled rice flour, pouring into a lifting hopper of a packaging machine, covering and sealing, and installing an ultraviolet lamp tube with the wavelength of 285nm and a sterile water spray head on the inner side of the cover to prevent the rice flour from being dehydrated, adhered and polluted by bacteria. The packaging bag uses 3 layers of 7-filament high-barrier composite nylon high-temperature cooking bags, the box adopts a food-grade pp plastic box, the sealing film is a composite nylon high-temperature cooking resistant film, and the box is 3.5 cm high and 15 multiplied by 15 cm long and wide. The width of the seal is 1-1.5 cm, so that the penetration and pollution of bacterial gas are avoided. When the package is sealed, the air in the bag is replaced by cooling air killed at the ultrahigh temperature of 155 ℃, and the air is filtered and replaced by clean and sterile air, and then the package is sealed in a natural state without vacuum, so that the powder is prevented from being extruded and deformed. The packaged rice noodles are shaken, scattered and flatly placed, and the thickness of each bag is not more than 2.5-4 cm, so that the penetration of a later sterilization heat source is facilitated;
step ten, packaging and sterilizing: spreading the packaged rice flour on a sterilization tray, and putting into a sterilization pot. The sterilization is divided into 2 times of three stages each time
The total time for the first sterilization was 43 minutes. In the first stage, the temperature in the pot is raised to 85 ℃, and the constant temperature is kept for 5 minutes, so that the rice flour is preheated primarily, and the uneven heating in the later sterilization is avoided. In the second stage, the temperature in the pot is raised to 98 ℃, the air pressure in the pot is 0.03pa, and the temperature is kept for 30 minutes. The rice flour is fully heated and expanded, and the heat source penetrates through the rice flour to kill internal bacteria. In the third stage, the temperature in the pot is raised to 110 ℃, the air pressure in the pot is 0.05pa, and the temperature is kept for 5 minutes. At the moment, after the rice flour is sterilized at three temperature changes, the gel viscosity value of the powder reaches the most viscous state, and the sterilization rate is 99 percent. And then quickly regulating the temperature in the sterilizer to 12-15 ℃ for cooling, so that the adhesion of the outer surface of the rice flour powder is released due to the hot adhesion and condensation characteristics of the natural starch crystalline gel, and the effect of preventing the rice flour from being regenerated in advance is achieved. And after cooling, taking out the rice flour from the pot, controlling the rice flour to stand still for 8-10 hours, fully condensing the rice flour, and preparing for secondary sterilization. The standing process is a key control technology for achieving 100% sterilization for the second time and preventing starch retrogradation and gel effect degradation after two months.
The second sterilization process is to consolidate the sterilization effect of each product to 100 percent of the sterile standard, and simultaneously achieve the aim of no addition of preservative, so that the rice noodles are not broken and not regenerated, and the rice noodles are soaked at low temperature for quick rehydration and are easy to be rehydrated, softened and digested when being eaten. The rice flour can be preserved and kept fresh for 6 months.
The total time of the second sterilization is 13 minutes. In the first stage, the temperature in the pot is raised to 95 ℃ and the air pressure is 0.03pa, the temperature is kept for 5 minutes, and high-temperature preheating is carried out to expand the powder. In the second stage, the temperature in the pot is raised to 100 ℃ and the air pressure is 0.04pa, the temperature is kept for 2 minutes, and variable temperature sterilization is carried out. And in the third stage, the temperature in the pot is raised to 125 ℃ and the air pressure is 0.15pa, the temperature is kept for 2 minutes, the rice flour is preheated and expanded in the first two stages, the heat source is easier to penetrate, and then the rice flour and the gas in the bag are sterilized at the ultrahigh temperature of 125 ℃ for a short time, so that the commercial sterile effect of the rice flour and the gas in the bag are achieved, the time for ultrahigh temperature sterilization is short, and the quality of the rice flour cannot. And finally, quickly putting the sterilized rice flour into cooling water of 12-15 ℃ for cooling for 20 minutes. Wiping water beads on the surface of the bag after 20 minutes, standing still, placing the bag in a finished product warehouse for 5 days, wherein the temperature in the warehouse must be controlled on the average of the standard of 26 ℃ during the storage period, the amount of gel generated by natural crystallization of starch is controlled, rice flour is prevented from growing and breaking, the rice flavor returns to the original essence, the vertical stretching force of a single piece of rice flour is 50-58 g, the flexibility and elasticity are moderate, the gluten is softened properly when the rice flour is eaten, and the breeding phenomenon of any bacteria rebounding is avoided. In the shelf life of 6 months, the rice flour basically does not have the corresponding situations of retrogradation, hardening, deterioration and too fast nutrition loss. The technical effect of the secondary variable temperature sterilization control and the quality and freshness keeping process technology are provided. Under the production of the whole set of technical process, the maximum shelf life of the rice flour can reach 12-14 months, and the edible value is reserved.
Claims (7)
1. A production technology process of fresh wet rice noodles in a bag and box with long quality guarantee is characterized by comprising the following steps:
step one, raw material formula: mixing the long-shaped rice, the polished round-grained rice and the glutinous rice according to the ratio of 100:85: 30;
step two, washing rice: performing ultraviolet and ozone treatment sterilization on rice washing water, wherein the ozone content in the rice washing water is 8-10 ppm, the water temperature is 13-15 ℃, and the pH value is 4-5, and cleaning the rice in the step one by using a pipeline jet mode for three times, five minutes each time;
step three, rice soaking: the rice soaking water is subjected to ultraviolet ray and ozone treatment and sterilization, the ozone content in the rice soaking water is 10-11 ppm, the water temperature is 15-20 ℃, the pH value is 4-5, the rice soaking water is completely depleted of raw materials by more than 20 cm, the total time of the rice soaking is 4 hours, water is changed for three times, the rice soaking water is covered and sealed, and an ultraviolet lamp tube with the wavelength of 285nm is installed on the inner side of the cover;
step four, grinding: pouring the rice soaked in the step three into a pulverized rice noodle machine for milling, gradually dividing the milled rice into three times according to the thickness degree, milling the milled rice from 80 meshes to 100 meshes until the final fineness reaches 120 meshes, then spreading the milled rice in a container, wherein the thickness of the milled rice is not more than 2 cm, covering and sealing the container, and installing an ultraviolet lamp tube with the wavelength of 285nm on the inner side of a cover for sterilizing for 10 minutes;
step five, conditioning the rice and flour: mixing the four indica rice flour, polished round-grained rice flour, glutinous rice flour and water with 6-8 ppm of ozone content and 12-15 ℃ for 8 minutes according to the proportion of 100:85:25:80, wherein the humidity of the rice flour is 50-58%, capping and stirring are carried out during stirring, and an ultraviolet lamp tube with the wavelength of 285nm is arranged on the inner side of a cap;
step six, cooking rice flour and squeezing into shreds: pouring the rice flour after humidity adjustment into a rice flour molding pressed powder to be intensively cured and molded, capping and sealing the hopper of the rice flour molding pressed powder machine in the curing process, mounting an ultraviolet lamp tube with the wavelength of 285nm on the inner side of the cover, mounting a heat radiation fan with the diameter of 2 mm and the water content of 45-53% at a position 50cm below the conveyor belt, controlling the air speed to be 4.5m per second, controlling the ozone concentration to be 4-6 ppm in the tunnel, mounting a circulating air draft filtering device at the inlet and the outlet of the tunnel at a position 30cm above the conveyor belt at intervals of 50cm, mounting the heat radiation fan at an interval of 1.5m at a position 50cm below the conveyor belt, controlling the water evaporation to be reduced by 8% -13% in one minute when the rice flour passes through the tunnel, controlling the powder temperature to be 30-40 ℃, and finally cutting the rice flour into a flour section with the length of 30 cm;
step seven, standing and crystallizing the rice flour: the cut rice flour sections are overlapped in a hollowed-out tray in a crossed mode, the overlapping height is not more than 25cm, then the rice flour sections are placed on a stainless steel shelf, the shelf is five layers, the height of each layer is 50cm, ultraviolet lamp tubes with the wavelength of 285nm are installed above the shelf every 50cm, the shelf is covered with sterile cloth from top to bottom after being filled with the rice flour sections, the standing time is more than 10 hours, the rice flour reaches the best gel crystallization strength state after the standing time is over, and the vertical tension born by a single rice flour is 135-145 g.
Step eight, rice flour cooking and cooling rehydration: adding 120 liters of sterile water, covering, pressurizing and boiling to 125 ℃, putting 25kg of semi-dry rice flour which is well stood and crystallized into a stainless steel hollow barrel, putting the barrel into boiling water at 125 ℃, and controlling the total time of boiling and rehydration to be 22 minutes;
ninth, aseptic packaging: filtering excessive water on the surface of cooked and cooled rice noodles, pouring the rice noodles into a lifting hopper of a packaging machine, covering and sealing, installing an ultraviolet lamp tube with the wavelength of 285nm and a sterile water spray head on the inner side of a cover, using 3 layers of 7-filament high-barrier composite nylon high-temperature cooking bags in a packaging bag, wherein the boxes are food-grade pp plastic boxes, sealing films are composite nylon high-temperature resistant cooking films, the boxes are 3.5 cm high, 15 x 15 cm long and wide and 1-1.5 cm wide in sealing, replacing air in the bags with cooling air killed at the ultrahigh temperature of 155 ℃ during packaging and sealing, filtering and replacing the air with clean and sterile air, sealing and packaging under a natural state, shaking and flatly placing the packaged rice noodles, and the thickness of each bag is not more than 2.5-4 cm;
step ten, packaging and sterilizing: the packaged rice flour is flatly paved in a sterilization tray and put into a sterilization pot, and the sterilization is divided into three stages at each time for 2 times:
total time for first sterilization 43 minutes: in the first stage, the temperature in the pot is raised to 85 ℃, and the constant temperature is kept for 5 minutes, so that the rice flour is preliminarily preheated; second stage, raising the temperature in the pot to 98 deg.C, the pressure in the pot 0.03pa, keeping the temperature for 30 minutes, making the rice flour fully heated and expanded; the third stage, raising the temperature in the pot to 110 ℃, keeping the pressure in the pot at 0.05pa for 5 minutes at constant temperature, then quickly lowering the temperature in the sterilization pot to 12-15 ℃ for cooling, removing the mutual adhesion state of the adhesion of the surfaces of the rice flour powder due to the hot adhesion condensation characteristic of the starch natural crystalline gel, taking out the rice flour from the pot after cooling, controlling and standing for 8-10 hours, fully condensing the rice flour, and preparing for secondary sterilization;
the total time of the second sterilization is 13 minutes: the first stage, the temperature in the pot is raised to 95 ℃, the air pressure is 0.03pa, the temperature is kept for 5 minutes, and high-temperature preheating is carried out to expand the powder; in the second stage, the temperature in the pot is raised to 100 ℃ and the air pressure is 0.04pa, the temperature is kept for 2 minutes, and variable temperature sterilization is carried out; and in the third stage, raising the temperature in the pot to 125 ℃, keeping the temperature at 0.15pa, keeping the temperature for 2 minutes, finally quickly putting the sterilized rice noodles into cooling water at 12-15 ℃ for cooling for 20 minutes, wiping off water beads on the surface of the bag after 20 minutes, standing and placing the rice noodles in a finished product warehouse for 5 days, controlling the temperature in the warehouse to 26 ℃ during storage, controlling the amount of gel generated by natural crystallization of starch, enabling the rice noodles not to be regenerated and broken, enabling the rice flavor to return to the original essence, and enabling the vertical tensile force of a single rice noodle to be 50-58 g.
2. The production technology process of the fresh wet rice noodles in bags and boxes with long-term quality guarantee according to claim 1, wherein in the first step, the length of the long-grain rice is 4-5 mm, and the content of straight-chain and branched-chain starch is 30% to 70%; the length of the polished round-grained rice is 3-4 mm, and the content of straight-chain and branched-chain starch is 17% to 83%; the length of the sticky rice is 3-4 mm, and the content of straight-chain and branched-chain starch is 2% and 98%.
3. The production technology of the fresh wet rice noodles in the bag and box with long-term quality guarantee according to claim 1, characterized in that in the third step, the water changing interval for the first time is 1.5 hours, the water temperature is 18-20 ℃, and the water content of rice is controlled at 8% -13%; the water changing interval for the second time is 1.5 hours, the water temperature is 18-20 ℃, and the water content of the rice is controlled to be 20-25%; the water changing interval for the third time is 1 hour, the water temperature is 20 ℃, and the water content of rice is controlled to be 30-40%.
4. The process for producing fresh wet rice noodles in a bag and box with long shelf life according to claim 1, wherein the milling temperature in the fourth step is not more than 60 ℃.
5. The production process of fresh wet rice noodles in a bag and box for long-term quality guarantee according to claim 1, wherein the ripening in the sixth step comprises two heating stages, the first stage is controlled to have a temperature of 115 ℃ and a ripening degree of 60%, and the output speed is 6 cm per second. The temperature of the second stage is controlled to be 140 ℃, the curing degree is 100 percent, and the discharging speed is 5cm per second.
6. The production technology of the fresh and wet rice noodles in the bag and box package with long-term quality guarantee according to claim 1, characterized in that the standing in the seventh stage is divided into two stages, ozone is fully oxygenated for half an hour in the standing period of the first stage, the concentration is controlled to be 6-8 ppm, the room temperature is controlled to be 20 ℃, the air humidity is controlled to be 45-55%, the time duration is 6 hours, the temperature in the standing period of the second stage is controlled to be 25 ℃, the air humidity is controlled to be 45-55%, the time duration is 4 hours, the water content is reduced to be within 35%, and the vertical tension born by a single rice noodle is 135-145 g after the standing time of 10 hours is finished.
7. The production technology process of the fresh wet rice noodles in the bag and box with long-term quality guarantee according to claim 1, wherein the eight steps of cooking the rice noodles and rehydrating are divided into three stages: in the first stage, the water temperature is controlled to be 125 ℃, the time is 3 minutes, after two minutes, the rice flour is quickly extracted and immersed in cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing and cooling for 1 minute, the rice flour is preliminarily rehydrated, the rehydration rate is controlled to be 10% -15%, and the vertical stretching force of single rice flour is 120-125 g; in the second stage, the temperature is regulated to 100 ℃, the rice flour treated in the last stage is put into boiling for 7 minutes, and is quickly extracted and immersed into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for standing for 2 minutes after 7 minutes, wherein the rehydration rate is 15-20%, and the tendon vertical tensile force is 100-110 g; in the third stage, the water temperature is regulated to 95 ℃. And (3) putting the rice flour cooled in the second stage into a boiling bucket for boiling, naturally cooling and soaking for 5 minutes without heating, pouring the rice flour into cooling water with the temperature of 10-13 ℃ and the pH value of 4-5 for rinsing by water flow after 5 minutes, wherein the time is 4 minutes, the rehydration rate is controlled to be 10-15%, the total saturated rehydration amount is 65-73%, and finally the vertical stretching force of the single rice flour tendon is 75-85 g.
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