CN111758889A - Normal-temperature fresh-keeping method of fresh and wet instant rice noodles - Google Patents

Normal-temperature fresh-keeping method of fresh and wet instant rice noodles Download PDF

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Publication number
CN111758889A
CN111758889A CN202010701178.4A CN202010701178A CN111758889A CN 111758889 A CN111758889 A CN 111758889A CN 202010701178 A CN202010701178 A CN 202010701178A CN 111758889 A CN111758889 A CN 111758889A
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fresh
rice flour
flour
rice
extrusion
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张星灿
杨健
华苗苗
周泽林
刘建
任元元
罗霜霜
吴淼
钟雪婷
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Sichuan Oriental Staple Food Industry Technology Research Institute
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Sichuan Oriental Staple Food Industry Technology Research Institute
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • 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
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a normal-temperature fresh-keeping method of fresh and wet instant rice noodles. The method comprises the steps of S1, enzymolysis; s2, mixing materials; s3, first-stage extrusion curing; s4, secondary extrusion molding; s5, cooling and cutting; s6, aging; s7, steaming; s8, packaging; and S9, sterilizing at ultrahigh pressure to obtain the product. In the method, the compound preservative is adopted to cooperate with an ultrahigh pressure sterilization technology, so that various microorganisms in the rice flour are effectively killed; by using a cold sterilization technology, the nutrition and the flavor of the fresh wet rice noodles are not influenced while the preservation effect is ensured; in order to ensure the integral quality of the rice flour in the storage period, the aging speed of the fresh and wet rice flour in the normal-temperature preservation process is delayed by the synergistic effect of the cross-linked modified starch, the modified soybean lecithin and the maltogenic amylase.

Description

Normal-temperature fresh-keeping method of fresh and wet instant rice noodles
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a normal-temperature fresh-keeping method of fresh and wet instant rice noodles.
Background
The fresh wet rice noodles are popular with consumers because of smooth and flexible taste and convenient eating, and can be cooked, fried or cold dressed. At present, fresh and wet rice noodles on the market are mostly produced in workshop mode and stored and circulated in normal temperature, exposed and bulk mode, and the quality of the rice noodles is difficult to guarantee due to poor environmental sanitation, simple and crude equipment, high water content (more than 60 percent) of the rice noodles and the lack of fresh-keeping treatment technology. Because the rice flour is extremely easy to be polluted by microorganisms in the processes of production, storage and circulation, the problems of acid change, color change, mildew and the like are caused, the shelf life at normal temperature is often less than 1 day, the starch content of the rice flour is high, the rice flour is extremely easy to age and return during storage, the eating quality is seriously influenced, and a series of technical problems limit the sale channel and the production scale of fresh and wet rice flour, so that the industrial development of the rice flour is difficult.
In order to prevent starch retrogradation in a storage period and decay caused by microbial action and solve the problem of normal-temperature preservation and quality guarantee of rice flour, researchers at home and abroad make a great deal of related research, and in the method for solving the aging problem of rice flour, modified starch, molecular distillation monoglyceride and the like are mainly added, and in the sterilization method, a mode of acid washing and heat sterilization is mainly adopted, but the methods have single technology in the aspects of ageing resistance and preservation, so that the quality guarantee period of fresh wet rice flour is short, and the quality of the rice flour in the quality guarantee period is poor; the fresh-keeping of the fresh wet rice noodles by the acid washing and the heat sterilization, which destroys the original flavor of the fresh wet rice noodles, the rice noodles are easy to be bonded into a ball after the heat sterilization, the elasticity is reduced, and the effect is not ideal in the practical production application.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a normal-temperature fresh-keeping method of fresh and wet instant rice noodles. In the method, the compound preservative is adopted to cooperate with an ultrahigh pressure sterilization technology, so that various microorganisms in the rice flour are effectively killed; by using a cold sterilization technology, the nutrition and the flavor of the fresh wet rice noodles are not influenced while the preservation effect is ensured; in order to ensure the integral quality of the rice flour in the storage period, the aging speed of the fresh and wet rice flour in the normal-temperature preservation process is delayed by the synergistic effect of the cross-linked modified starch, the modified soybean lecithin and the maltogenic amylase.
In order to solve the technical problems, the specific technical scheme of the invention is as follows:
a normal temperature fresh-keeping method of fresh and wet instant rice noodles comprises the following raw materials by weight: 32-48 parts of long-shaped rice flour, 10-18 parts of polished round-grained rice flour, 40-60 parts of corn starch, 1-5 parts of cake flour, 1-5 parts of cross-linked starch, 0.1-0.5 part of composite preservative, 0.06-0.12 part of modified soybean lecithin, 0.01-0.05 part of maltogenic amylase (enzyme activity 6000U/g) and 30-50 parts of purified water.
The preparation method comprises the following steps:
s1, enzymolysis: weighing indica rice flour, japonica rice flour and cake flour, uniformly mixing, adding the uniformly mixed rice flour into an enzymolysis tank, adding purified water, stirring to form uniform paste, adding maltogenic amylase, heating to 55-65 ℃, and performing enzymolysis for 1-3 hours to obtain a pasty mixed raw material.
S2, mixing materials: weighing corn starch, modified soybean lecithin, crosslinked starch, a composite preservative, and uniformly mixing with mixed powder of long-shaped rice flour, polished round-grained rice flour and cake flour to obtain mixed powder; and (4) adding the pasty mixed raw material obtained after enzymolysis in the S1 into the mixed powder, and uniformly mixing.
And (S1) completely mixing the indica rice flour, the japonica rice flour and the cake flour, performing enzymolysis on only 20-40 parts of the indica rice flour, the japonica rice flour and the cake flour, and preparing the mixed flour in the S2.
S3, first-stage extrusion curing: feeding the mixed material of S2 into a feed inlet of a primary extruder through a discharge port of a feeder, and feeding the mixed material into a secondary extrusion feed inlet after primary curing extrusion;
s4, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt;
s5, cooling and cutting: naturally cooling the long rice noodles in the mesh belt conveying process, and cutting the rice noodles into rice noodle cakes with the mass of 100-120 g by using a cutter;
s6, aging: aging the cut rice flour at room temperature while conveying the rice flour by a conveying belt; the aging mainly aims to recrystallize amylose in the gelatinized starch so as to maintain the structure of the rice flour, so that the steamed product cannot deform, collapse and deform, and the appearance of the rice flour is better.
S7, steaming: conveying the aged rice flour to a steam box through a conveying belt for cooking;
s8, packaging: conveying the rice flour which is steamed and cooled to room temperature to a packaging machine through a conveyor belt for vacuum packaging;
s9, ultra-high pressure sterilization: and (4) sterilizing the packaged rice flour by using an ultrahigh pressure sterilization device to obtain fresh and wet instant rice flour.
Preferably, the composite preservative comprises sodium dehydroacetate, propylene glycol and citric acid, and the mass ratio of the composite preservative to the citric acid is 0.04-0.1: 0.01-0.08: 0.1 to 0.4.
Preferably, the crushing grain sizes of the indica rice flour and the japonica rice flour are both 80-120 meshes; the cake powder is cooked long-shaped rice flour.
Preferably, the primary extrusion temperature is 160-180 ℃, the screw rotating speed frequency of the primary extruder is 28-36 Hz, and the pressure of an extrusion opening is 0.3-0.7 Mpa; the secondary extrusion temperature is 30-60 ℃, the screw rotating speed frequency of a secondary extruder is 32-40 Hz, the extrusion pressure is 0.6-1.0 MPa, and the aperture of the template subjected to molding extrusion is less than 0.7 mm.
Preferably, the cooling time in the cooling and splitting is 2-3 min; the aging time of the aging is 3.5-4.5 h, and the aging temperature is 20-30 ℃.
Preferably, the steaming time is 8-12 min.
Preferably, the conditions of the ultra-high pressure sterilization are as follows: the temperature is 60-70 ℃, the pressure is 200-300 MPa, and the treatment time is 10-15 min.
Preferably, the fresh wet rice noodles are corrugated, and the moisture content is less than or equal to 40 wt%.
In the enzymolysis process, the length of the branched chain molecule outer chain can be effectively reduced by starch under the action of maltogenic amylase, so that a double-helix structure cannot be formed; meanwhile, the production amount of short-chain soluble dextrin is increased, association of hydrogen bonds among starch molecules is hindered, crystallization of starch is interfered, and the effect of delaying aging of the rice flour is achieved after the rice flour is obtained through twice extrusion.
The positive effects of the invention are as follows:
the fresh and wet instant rice noodles are sterilized by an ultrahigh pressure technology, the microbial cell structure and the activity of inactivating enzyme can be effectively destroyed under the action of the ultrahigh pressure of 200-300 MPa, the starch granule structure and the protein structure of the rice noodles are not obviously affected, the purpose of killing microorganisms is achieved, and the influence of thermal sterilization on the quality and the flavor of the rice noodles is avoided.
The invention adopts 3 kinds of antistaling agents of sodium dehydroacetate, propylene glycol and citric acid. Sodium dehydroacetate enters cell walls of harmful microorganisms through permeation, so that various enzyme systems in cells are interfered, and the rice flour has a strong inhibition effect on mould and bacillus in rice flour; the propylene glycol can effectively reduce water activity and inhibit growth and reproduction of microorganisms; the undissociated acid molecules in citric acid pass through the cell membrane of the thallus to further exert the bactericidal action to inactivate the thallus, and the solubility of the organic acid is reduced under the condition of lower pH, so that the bacteriostatic action of the organic acid is enhanced. The invention fully exerts the synergistic effect of the antiseptic components, combines the ultrahigh pressure sterilization technology, inhibits the growth of microorganisms in the rice flour, solves the problem of short shelf life of the rice flour, and achieves the effect of prolonging the normal-temperature fresh keeping of the fresh and wet rice flour.
And thirdly, the aging of the fresh wet rice flour is regulated and controlled by combining the cross-linked modified starch, the modified soybean phospholipid and the maltogenic amylase. The cross-linked modified starch can make the surface of the rice flour smoother and rich in luster, can enhance elasticity and biting force, can also interfere the association of starch hydroxyl and hydrogen bonds, increases the hydrophilicity of starch molecules, improves the water dispersibility of the starch molecules, and hinders the directional arrangement of amylose molecules, thereby delaying the aging of the rice flour and keeping the rice flour flexible and tasty; lipophilic groups of the modified soybean phospholipids enter a helical structure of the amylose to form a stable insoluble compound, so that the regular rearrangement of alpha-starch molecules is prevented, the recrystallization among starch grains is prevented, the dissolution of the starch is reduced, and the effect of delaying aging is achieved; the maltogenic amylase can effectively reduce the chain length of the starch amylopectin of the rice flour outside the amylopectin molecules, so that the starch cannot form a double-helix structure, and simultaneously, the production amount of short-chain soluble dextrin is increased, the association of hydrogen bonds among the starch molecules is hindered, the crystallization of the starch is interfered, and the effect of delaying the aging of fresh wet rice flour is achieved. Through the synergistic effect of the cross-linked modified starch, the modified soybean phospholipid and the maltogenic amylase, the water-retaining property of the rice flour in the processing and storage processes is improved, the aging speed of the fresh and wet rice flour in the normal-temperature preservation process is effectively delayed, the good Q elasticity of the rice flour in the shelf life is kept, the proper hardness is maintained, and the stable quality of the fresh and wet rice flour is ensured.
And fourthly, the quality guarantee period of the fresh and wet instant rice noodles produced by the invention at normal temperature reaches 6 months, the whole quality of the rice noodles is stable in the quality guarantee period, the rice is full of fragrance, and the fresh and wet instant rice noodles have better elasticity and resilience.
Drawings
FIG. 1 is a graph showing the variation of the breaking rate and the pulp discharge value with the accelerated storage time of the instant rice noodles preserved at room temperature prepared in example 2.
FIG. 2 is a graph showing the change of hardness and elasticity with accelerated storage time of the instant rice noodles preserved at room temperature prepared in example 2.
The specific implementation mode is as follows:
in order to make the objects, technical solutions and advantageous effects of the present invention more clear, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1:
the preparation method of the normal-temperature fresh-keeping instant rice noodles comprises the following raw materials in parts by weight: 32 parts of long-shaped rice flour, 10 parts of polished round-grained rice flour, 40 parts of corn starch, 1 part of cake flour, 1 part of cross-linked starch, 0.1 part of composite preservative, 0.06 part of modified soybean lecithin, 0.01 part of maltogenic amylase (enzyme activity 6000U/g) and 30 parts of purified water. Wherein the grain diameters of the long-shaped rice flour and the polished round-grained rice flour are both 80 meshes, and the cake flour is cooked long-shaped rice flour; the composite preservative is prepared by mixing sodium dehydroacetate, propylene glycol and citric acid, wherein the mass ratio of the sodium dehydroacetate to the propylene glycol to the citric acid is 4: 1: 10.
the preparation method comprises the following steps:
s1, enzymolysis: weighing indica rice flour, japonica rice flour and cake flour, mixing uniformly, adding 20 parts of the rice flour, the japonica rice flour and the cake flour into an enzymolysis tank, adding 30 parts of purified water, stirring into uniform paste, adding maltogenic amylase, heating to 55 ℃, and performing enzymolysis for 1h to obtain a paste mixed raw material.
S2, mixing materials: weighing corn starch, modified soybean lecithin, crosslinked starch and the composite preservative, and uniformly mixing the corn starch, the modified soybean lecithin, the crosslinked starch and the composite preservative with the rest 23 parts of the long-shaped rice flour, the non-glutinous rice flour and the cake flour to obtain mixed flour; adding the pasty mixed raw materials after enzymolysis into the mixed powder, and mixing uniformly again. In the mixing process, the materials are mixed until the materials are in loose small particles, have no dry powder and are not agglomerated for later use.
S3, first-stage extrusion curing: the mixed raw materials enter a feeding hole of a primary extruder through a discharging hole of a feeding machine, and enter a secondary extrusion feeding hole after primary curing extrusion; the primary extrusion temperature is 160 ℃, the screw rotating speed frequency of the primary extruder is 28Hz, and the extrusion port pressure is 0.3 MPa.
S4, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt; the secondary extrusion temperature is 30 ℃, the screw rotating speed frequency of the secondary extruder is 32Hz, the extrusion pressure is 0.6MPa, and the aperture of the template for molding and extruding is 0.5 mm.
S5, cooling and cutting: naturally cooling long rice flour for 2min, and cutting into rice flour cake with mass of 100 g.
S6, aging: aging the cut rice noodles at room temperature for 3.5h while conveying the rice noodles by a conveying belt, wherein the aging temperature is 20 ℃.
S7, steaming: conveying the aged rice flour to a steam box through a conveyer belt for steaming for 8 min.
S8, packaging: and conveying the rice flour which is steamed and cooled to room temperature to a packaging machine through a conveyor belt for vacuum packaging.
S9, ultra-high pressure sterilization: and (4) sterilizing the packaged rice flour by using an ultrahigh pressure sterilization device to obtain fresh and wet instant rice flour. The conditions of ultra-high pressure sterilization are as follows: the temperature is 60 ℃, the pressure is 200MPa, and the treatment time is 10 min.
The prepared fresh wet rice flour is corrugated, and the water content is less than or equal to 40 wt%.
Example 2:
a preparation method of normal-temperature fresh-keeping instant rice noodles comprises the following raw materials in parts by weight: 40 parts of long-shaped rice flour, 15 parts of polished round-grained rice flour, 50 parts of corn starch, 3 parts of cake flour, 3 parts of cross-linked starch, 0.3 part of composite preservative, 0.08 part of modified soybean lecithin, 0.03 part of maltogenic amylase (enzyme activity 6000U/g) and 40 parts of purified water.
The composite preservative comprises 0.08 part of sodium dehydroacetate, 0.05 part of propylene glycol and 0.2 part of citric acid in mass ratio. The grain diameters of the indica rice flour and the japonica rice flour are both 100 meshes. The rice cake powder is cooked long-shaped rice flour.
The preparation method comprises the following steps:
s1, enzymolysis: weighing long-shaped rice flour, polished round-grained rice flour and cake flour, uniformly mixing, adding 30 parts of the mixture into an enzymolysis tank, adding 40 parts of purified water, stirring into uniform paste, adding maltogenic amylase, heating to 60 ℃, and performing enzymolysis for 2 hours to obtain a paste mixed raw material.
S2, mixing materials: weighing corn starch, modified soybean lecithin, crosslinked starch and the composite preservative, and uniformly mixing the corn starch, the modified soybean lecithin, the crosslinked starch and the composite preservative with the rest 28 parts of uniformly mixed long-shaped rice flour, polished round-grained rice flour and cake flour to obtain mixed flour; adding the pasty mixed raw materials after enzymolysis into the mixed powder, and mixing uniformly.
S3, first-stage extrusion curing: the mixed raw materials enter a feeding hole of a primary extruder through a discharging hole of the feeding machine, and enter a secondary extrusion feeding hole after primary curing extrusion. The primary extrusion temperature is 170 ℃, the screw rotating speed frequency of the primary extruder is 32Hz, and the extrusion port pressure is 0.5 MPa.
S4, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt. The secondary extrusion temperature is 45 ℃, the screw rotating speed frequency of the secondary extruder is 36Hz, the extrusion pressure is 0.8MPa, and the aperture of the template for molding and extrusion is 0.7 mm.
S5, cooling and cutting: naturally cooling long rice flour for 3min, and cutting into rice flour cake with mass of 110 g.
S6, aging: and aging the cut rice noodles at room temperature while conveying the rice noodles by a conveying belt. The aging time is 4h, and the aging temperature is 25 ℃.
S7, steaming: conveying the aged rice flour to a steam box through a conveying belt for cooking. Steaming for 10 min.
S8, packaging: and conveying the rice flour which is steamed and cooled to room temperature to a packaging machine through a conveyor belt for vacuum packaging.
S9, ultra-high pressure sterilization: sterilizing the packaged rice flour in an ultrahigh pressure sterilization device to obtain fresh wet instant rice flour; the conditions of ultra-high pressure sterilization are as follows: the temperature is 65 ℃, the pressure is 250MPa, and the treatment time is 12 min.
The prepared fresh wet rice flour is corrugated, and the water content is less than or equal to 40 percent.
Example 3:
a preparation method of normal-temperature fresh-keeping instant rice noodles comprises the following raw materials in parts by weight: 48 parts of long-shaped rice flour, 18 parts of polished round-grained rice flour, 60 parts of corn starch, 5 parts of cake flour, 5 parts of cross-linked starch, 0.5 part of composite preservative, 0.12 part of modified soybean lecithin, 0.05 part of maltogenic amylase (enzyme activity 6000U/g) and 50 parts of purified water.
The composite preservative comprises 0.1 part of sodium dehydroacetate, 0.08 part of propylene glycol and 0.4 part of citric acid in mass ratio. The grain diameters of the indica rice flour and the japonica rice flour are both 120 meshes. The rice cake powder is cooked long-shaped rice flour.
The preparation method comprises the following steps:
s1, enzymolysis: weighing long-shaped rice flour, polished round-grained rice flour and cake flour, uniformly mixing, adding 40 parts of rice flour, 50 parts of purified water into an enzymolysis tank, stirring into uniform paste, adding maltogenic amylase, heating to 65 ℃, and performing enzymolysis for 3 hours to obtain a paste mixed raw material.
S2, mixing materials: weighing corn starch, modified soybean lecithin, crosslinked starch and the composite preservative, and uniformly mixing the corn starch, the modified soybean lecithin, the crosslinked starch and the composite preservative with the rest 31 parts of uniformly mixed long-shaped rice flour, polished round-grained rice flour and cake flour to obtain mixed flour; adding the pasty mixed raw materials after enzymolysis into the mixed powder, and mixing uniformly.
S3, first-stage extrusion curing: the mixed raw materials enter a feeding hole of a primary extruder through a discharging hole of the feeding machine, and enter a secondary extrusion feeding hole after primary curing extrusion. The primary extrusion temperature is 180 ℃, the screw rotating speed frequency of the primary extruder is 36Hz, and the extrusion port pressure is 0.7 MPa.
S4, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt. The secondary extrusion temperature is 60 ℃, the screw rotating speed frequency of the secondary extruder is 40Hz, the extrusion pressure is 1.0MPa, and the aperture of the template for molding and extruding is 0.7 mm.
S5, cooling and cutting: naturally cooling long rice flour for 3min, and cutting into rice flour cake with a weight of 120 g.
S6, aging: and aging the cut rice noodles at room temperature while conveying the rice noodles by a conveying belt. The aging time is 4.5h, and the aging temperature is 30 ℃.
S7, steaming: conveying the aged rice flour to a steam box through a conveying belt for cooking. Steaming time is 12 min.
S8, packaging: and conveying the rice flour which is steamed and cooled to room temperature to a packaging machine through a conveyor belt for vacuum packaging.
S9, ultra-high pressure sterilization: sterilizing the packaged rice flour in an ultrahigh pressure sterilization device to obtain fresh wet instant rice flour; the conditions of ultra-high pressure sterilization are as follows: the temperature is 70 ℃, the pressure is 300MPa, and the treatment time is 15 min.
The prepared fresh wet rice flour is corrugated, and the water content is less than or equal to 40 percent.
The quality of the instant rice noodles preserved at normal temperature prepared in the examples 1 to 3 was measured, and the specific results are shown in the following table:
TABLE 1 quality index of fresh and wet instant rice noodles
Serial number Test group Rehydration time(s) Percentage of broken strip (%) Spitting value (%) Hardness (gf) Elasticity
1 Example 1 120 1.2 1.4 118 1.38
2 Example 2 130 2.0 1.9 119 1.02
3 Example 3 128 1.8 2.0 127 0.99
The rice flour samples in example 2 were randomly selected and tested by a classical constant temperature accelerated test method under the conditions of 37 ℃ and 75% relative humidity every 10 days for the breaking rate, the pulp spitting value, the hardness and the elasticity of the samples, and the results are shown in fig. 1-2. Storage under accelerated test conditions of 70d corresponds to storage under normal temperature conditions of 210 d.
As can be seen from Table 1, figure 1 and figure 2, the normal-temperature fresh-keeping wet instant rice noodles have the advantages of short rehydration time, good taste, low breaking rate, proper hardness, good elasticity, rich rice fragrance and little change of the whole quality of the rice noodles in a storage period.
Comparative example 1:
all preparation steps are the same as example 1, no compound preservative is added, and only ultra-high pressure sterilization is adopted.
Comparative example 2:
all preparation steps are the same as example 1, only the step S9 is eliminated, namely only the compound preservative is added, and ultrahigh pressure sterilization is not adopted.
Comparative example 3:
all preparation steps are the same as example 1, only the compound preservative is replaced by sodium dehydroacetate, and ultra-high pressure sterilization is combined.
Comparative example 4:
all preparation steps are the same as example 1, only the compound preservative is replaced by propylene glycol, and ultra-high pressure sterilization is combined.
Comparative example 5:
all preparation steps are the same as example 1, only the compound preservative is replaced by citric acid, and ultra-high pressure sterilization is combined.
Comparative example 6:
all preparation steps are the same as example 1, only the compound preservative is replaced by sodium dehydroacetate and propylene glycol, and ultra-high pressure sterilization is combined.
Comparative example 7:
all preparation steps are the same as example 1, only the compound preservative is replaced by sodium dehydroacetate and citric acid, and ultra-high pressure sterilization is combined.
Comparative example 8:
all preparation steps are the same as example 1, only the compound preservative is replaced by propylene glycol and citric acid, and the ultra-high pressure sterilization technology is combined.
According to different comparative examples, the influence of different preservation treatment modes on the product is tested, and the detection results are shown in table 2:
TABLE 2 influence of different preservation methods on the shelf life of rice flour at normal temperature
Serial number Test group Fresh-keeping treatment mode Normal temperature shelf life (Tian)
1 Example 1 Composite antistaling agent and ultrahigh pressure sterilization 180
2 Comparative example 1 Ultra high pressure sterilization 50
3 Comparative example 2 Composite antistaling agent 20
4 Comparative example 3 Sodium dehydroacetate + ultra high pressure sterilization 94
5 Comparative example 4 Propylene glycol + ultra high pressure sterilization 68
6 Comparative example 5 Citric acid + ultra high pressure sterilization 76
7 Comparative example 6 Sodium dehydroacetate and propylene glycol plus ultra-high pressure sterilization 121
8 Comparative example 7 Sodium dehydroacetate and citric acid + ultra-high pressure sterilization 154
9 Comparative example 8 Propylene glycol and citric acid + ultra-high pressure sterilization 130
Comparative example 9:
all preparation steps were the same as example 1 except that step S1 was eliminated and no crosslinked modified starch and modified soybean phospholipids were added.
Comparative example 10:
all preparation steps were the same as in example 1, except that step S1 was eliminated and no cross-linked modified starch was added.
Comparative example 11:
all preparation steps were the same as example 1 except that step S1 was eliminated and modified soybean phospholipids were not added.
Comparative example 12:
all preparation steps were the same as in example 1, except that the crosslinked modified starch and the modified soybean lecithin were not added.
Comparative example 13:
all preparation steps were the same as in example 1, except that the enzymatic hydrolysis step of step S1 was omitted, but the mixed flour was prepared by using the indica rice flour, japonica rice flour and rice cake flour in step S2.
Comparative example 14:
all preparation steps were the same as in example 1, except that no cross-linked modified starch was added.
Comparative example 15:
all preparation steps were the same as in example 1, except that modified soybean phospholipids were not added.
According to different comparative examples, the influence of different aging regulation and control modes on the product quality is tested, the test method is the same as the above, and the detection result is shown in table 3:
TABLE 3 influence of different aging control modes on rice flour hardness
Figure BDA0002591788350000121
Figure BDA0002591788350000131
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (10)

1. A normal temperature fresh-keeping method of fresh and wet instant rice noodles is characterized by comprising the following steps:
s1, enzymolysis: weighing long-shaped rice flour, polished round-grained rice flour and cake flour, uniformly mixing, adding the uniformly mixed raw materials into an enzymolysis tank, adding purified water, stirring to form uniform paste, adding maltogenic amylase, heating to 55-65 ℃, and performing enzymolysis for 1-3 hours to obtain a pasty mixed raw material;
s2, mixing materials: weighing corn starch, modified soybean lecithin, crosslinked starch, a composite preservative, and uniformly mixing with mixed powder of long-shaped rice flour, polished round-grained rice flour and cake flour to obtain mixed powder; adding the pasty mixed raw material obtained after enzymolysis in S1 into the mixed powder, and uniformly mixing;
s3, first-stage extrusion curing: feeding the mixed material of S2 into a feed inlet of a primary extruder through a discharge port of a feeder, and feeding the mixed material into a secondary extrusion feed inlet after primary curing extrusion;
s4, secondary extrusion molding: the raw material after the first-stage extrusion curing is subjected to second-stage extrusion corrugation forming and then enters a mesh belt;
s5, cooling and cutting: naturally cooling the long rice noodles in the mesh belt conveying process, and cutting the rice noodles into rice noodle cakes with the mass of 100-120 g by using a cutter;
s6, aging: aging the cut rice flour at room temperature while conveying the rice flour by a conveying belt;
s7, steaming: conveying the aged rice flour to a steam box through a conveying belt for cooking;
s8, packaging: conveying the rice flour which is steamed and cooled to room temperature to a packaging machine through a conveyor belt for vacuum packaging;
s9, ultra-high pressure sterilization: and (4) sterilizing the packaged rice flour by using an ultrahigh pressure sterilization device to obtain fresh and wet instant rice flour.
2. The normal-temperature fresh-keeping method of fresh and wet instant rice noodles as claimed in claim 1, wherein the normal-temperature fresh-keeping instant rice noodles comprise the following raw materials in parts by weight: 32-48 parts of long-shaped rice flour, 10-18 parts of polished round-grained rice flour, 40-60 parts of corn starch, 1-5 parts of cake flour, 1-5 parts of cross-linked starch, 0.1-0.5 part of composite preservative, 0.06-0.12 part of modified soybean phospholipid, 0.01-0.05 part of maltogenic amylase and 30-50 parts of purified water.
3. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: and S1, completely mixing the indica rice flour, the japonica rice flour and the cake flour, performing enzymolysis on only 20-40 parts of the indica rice flour, the japonica rice flour and the cake flour, and preparing the mixed flour in the S2.
4. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the composite preservative comprises sodium dehydroacetate, propylene glycol and citric acid, and the mass ratio of the composite preservative to the citric acid is 0.04-0.1: 0.01-0.08: 0.1 to 0.4.
5. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the crushing grain sizes of the long-shaped rice flour and the polished round-grained rice flour are both 80-120 meshes; the cake powder is cooked long-shaped rice flour.
6. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the primary extrusion temperature is 160-180 ℃, the screw rotating speed frequency of the primary extruder is 28-36 Hz, and the pressure of an extrusion opening is 0.3-0.7 Mpa; the secondary extrusion temperature is 30-60 ℃, the screw rotating speed frequency of a secondary extruder is 32-40 Hz, the extrusion pressure is 0.6-1.0 MPa, and the aperture of the template subjected to molding extrusion is less than 0.7 mm.
7. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the cooling time in the cooling and splitting is 2-3 min; the aging time of the aging is 3.5-4.5 h, and the aging temperature is 20-30 ℃.
8. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the steaming time is 8-12 min.
9. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the conditions of the ultra-high pressure sterilization are as follows: the temperature is 60-70 ℃, the pressure is 200-300 MPa, and the treatment time is 10-15 min.
10. The normal temperature fresh-keeping method of fresh wet instant rice noodles as claimed in claim 1, characterized in that: the fresh wet rice flour is corrugated, and the water content is less than or equal to 40 wt%.
CN202010701178.4A 2020-07-20 2020-07-20 Normal-temperature fresh-keeping method of fresh and wet instant rice noodles Pending CN111758889A (en)

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CN114209001A (en) * 2021-11-15 2022-03-22 武汉轻工大学 High-calcium vegetable rice noodles and preparation method thereof

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CN101449761A (en) * 2007-11-28 2009-06-10 天津市中英保健食品有限公司 High water-content cooked rice noodle formula and preserving method
CN108294216A (en) * 2018-02-02 2018-07-20 遵义师范学院 A kind of fresh-cut lettuce composite antistaling agent
CN110326741A (en) * 2019-08-09 2019-10-15 四川东方主食产业技术研究院 A kind of fresh-cut lettuce and preparation method thereof

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CN101449761A (en) * 2007-11-28 2009-06-10 天津市中英保健食品有限公司 High water-content cooked rice noodle formula and preserving method
CN108294216A (en) * 2018-02-02 2018-07-20 遵义师范学院 A kind of fresh-cut lettuce composite antistaling agent
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CN114209001A (en) * 2021-11-15 2022-03-22 武汉轻工大学 High-calcium vegetable rice noodles and preparation method thereof

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