CN113397097A - 一种半干米粉的杀菌保鲜方法 - Google Patents
一种半干米粉的杀菌保鲜方法 Download PDFInfo
- Publication number
- CN113397097A CN113397097A CN202110720851.3A CN202110720851A CN113397097A CN 113397097 A CN113397097 A CN 113397097A CN 202110720851 A CN202110720851 A CN 202110720851A CN 113397097 A CN113397097 A CN 113397097A
- Authority
- CN
- China
- Prior art keywords
- rice flour
- sterilization
- rice
- dry
- ozone
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 131
- 235000009566 rice Nutrition 0.000 title claims abstract description 131
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 58
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 57
- 235000012149 noodles Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000004321 preservation Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 130
- 235000013312 flour Nutrition 0.000 claims abstract description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 230000001681 protective effect Effects 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 10
- 229930182830 galactose Natural products 0.000 claims description 8
- 241001107116 Castanospermum australe Species 0.000 claims description 7
- 235000021279 black bean Nutrition 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000011089 carbon dioxide Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 5
- 235000011613 Pinus brutia Nutrition 0.000 claims description 5
- 241000018646 Pinus brutia Species 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000021251 pulses Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种半干米粉的杀菌保鲜方法,属于米粉生产加工技术领域,其包括水分蒸发、臭氧杀菌、真空包装和微波杀菌等步骤;本方案采用湿米粉自然晾晒至半干以上的状态,米粉的水分不会流失过快,造成米粉表面过干,硬化易断,该工艺能有效保证米粉干爽有嚼劲,采用臭氧进行一轮表面杀菌,静置晾干至半干状态,同时也能有效去除表面臭氧,使其完全分解掉;再进行真空包装,微波二轮杀菌,采用多重杀菌,杀菌效果好,保鲜时间长,有效减短微波杀菌时间,避免高温分解米粉营养成分,开水煮制时间短,口感依旧鲜美。
Description
技术领域
本发明属于米粉生产加工技术领域,具体涉及一种半干米粉的杀菌保鲜方法。
背景技术
米粉是广西壮族自治区的特色小吃食材,通过米粉添加各种特色配料酱汁做出各种独具风味的小吃,柳州的螺蛳粉粉、桂林的桂林米粉、南宁的老友米粉等等,多种做法多种味道,米粉中富含碳水化合物、胶质、脑磷脂、纤维素、卵磷脂、蛋白质、胡萝卜素、各种维生素、铁、钙、磷等多种营养成分,既可以一饱口福,又可以保健养生。为了方便米粉的食用与推广,将干粉与配料进行预包装,从而实现其长时间的保存与批量运输的便利。
然而,干米粉食用前需要用清水浸泡1~2小时才能煮熟,如果将干米粉直接用水煮,很难煮的透、煮得熟、,即使经过10多分钟开水煮制都还未能煮透心,而这时候粉丝的表面已经溶解脱落导致汤水严重变糊,严重影响米粉的口感,半干米粉比干米粉更加容易复水煮制、可以直接用水煮制几分钟即可食用,食用方便,同时半干粉弹性劲道、粉丝表面光滑不掉粉、汤不糊、各方面风味口感更佳,半干米粉在常温条件下保存只有3~6天就会发霉变质;如果将半干米粉放在5~7℃冰箱中保存可以保鲜1~2个月而不发霉变质;所以,既要保证口感又要延长半干米粉的保鲜时间具有很大的社会经济意义;但是,传统的食品杀菌保鲜方法通常采用热水煮或者用蒸汽蒸煮,半干米粉采用传统的杀菌保鲜方法,需要长时间高温蒸煮杀菌,同时也会导致米粉变得软烂口感不佳,如不高温蒸煮又达不到杀菌效果。
发明内容
针对上述不足,本发明公开了一种半干米粉的杀菌保鲜方法,解决半干米粉在平常存放中容易变质,若在传统的保鲜方法下杀菌会导致米粉变得软烂,米粉营养价值受到破坏而口感不佳,若不高温蒸煮又达不到杀菌效果的问题。
本发明是采用如下技术方案实现的:
一种半干米粉的杀菌保鲜方法,包括以下步骤:
a、将经过蒸煮得到米粉静置晾干且冷却至室温,使得米粉的水分控制在50%-55%,然后将米粉放置在干冰上冷却松条;
b、将经过步骤a处理的米粉,通入臭氧10-20分钟,所述臭氧的浓度为0.1-0.2mg/L,随后在无菌环境用冷风风干10-20分钟,其水分控制在30%-35%;
c、将经过步骤b处理的米粉在保护液中浸泡10~20分钟,所述保护液包括以下重量份数的组分:柠檬酸1-5份、半乳糖1-3份、黑豆粗多糖3-5份、水200-300份;接着将米粉用水漂洗2-3次后在压力为0.2-0.3MPa、温度为60-80℃的条件下复蒸15-30分钟,然后将米粉在紫外光的照射下静置20-30分钟;
d、将经过步骤c处理的米粉进行真空包装,然后将真空包装好的米粉送入微波杀菌机进行加热杀菌,设定连续式隧道微波杀菌机的参数:连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在75~80℃、第三箱控制在80~90℃,连续式隧道微波杀菌机的第三箱为脉冲开3s停2s ;
e、将微波杀菌后的米粉单独静置30~50min,随后装箱送至仓库存储。
作为进一步技术改进,步骤a中间隔15~20分钟,进行室内翻转。
作为进一步技术改进,步骤b中,在臭氧通入过程对米粉进行1~2次翻转。
作为进一步技术改进,步骤d中真空包装的每袋米粉净重小于450g,真空度为0.06MPa、热封时间为2~3s,封口宽度大于10mm。
作为进一步技术改进,在步骤c中所述紫外光的强度照射强度为100-150μw/cm2。
作为进一步技术改进,在步骤d中放在微波杀菌机内每袋米粉的间距为3~5cm。
本技术方案与现有技术相比较具有以下有益效果:
1、本发明采用湿米粉自然晾晒至半干以上的状态,米粉的水分不会流失过快,造成米粉表面过干,硬化易断,该工艺能有效保证米粉干爽有嚼劲,采用臭氧进行一轮表面杀菌,再静置风干和使用保护剂浸泡去除表面臭氧,使其完全分解掉;复蒸后静置的同时使用紫外光照射进一步杀菌,然后再进行真空包装并且采用微波继续拧二轮杀菌,采用多重杀菌,杀菌效果好,保鲜时间长,有效减短微波杀菌时间,避免高温分解米粉营养成分,开水煮制时间短,口感依旧鲜美。
2、本发明对经过臭氧处理的米粉采用由柠檬酸、半乳糖、黑豆粗多糖和水按比例配制的保护液进行浸泡,通过柠檬酸、半乳糖和黑豆粗多糖的协同作用,进一步除去米粉上的臭氧残留,同时防止湿米粉与空气接触发生氧化变质。
3、本发明利用干冰汽化吸热降低米粉的温度来进行冷却松条可以使米粉韧性更足,弹性更好。
4、本发明工艺简单、操作方便、可控性强,适合半干米粉的规模化、自动化生产。
具体实施方式
以下通过实施例进一步说明本发明,但不作为对本发明的限制。下列实施例中未注明的具体实验条件和方法,所采用的技术手段通常为本领域技术人员所熟知的常规手段。
实施例1:
一种半干米粉的杀菌保鲜方法,包括以下步骤:
a、将经过蒸煮得到米粉静置晾干且冷却至室温,每间隔15分钟,进行室内翻转,使得米粉的水分控制在55%,然后将米粉放置在干冰上冷却松条;
b、将经过步骤a处理的米粉,通入臭氧20分钟,所述臭氧的浓度为0.2mg/L,在臭氧通入过程对米粉进行1次翻转,随后在无菌环境用冷风风干20分钟,其水分控制在30%;
c、将经过步骤b处理的米粉在保护液中浸泡20分钟,所述保护液包括以下重量份数的组分:柠檬酸5份、半乳糖3份、黑豆粗多糖5份、水300份;接着将米粉用水漂洗3次后在压力为0.3MPa、温度为80℃的条件下复蒸20分钟,然后将米粉在紫外光的照射下静置30分钟,所述紫外光的强度150μw/cm2;
d、将经过步骤c处理的米粉进行真空包装,然后将真空包装好的米粉送入微波杀菌机进行加热杀菌,设定连续式隧道微波杀菌机的参数:连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在80℃、第三箱控制在90℃,连续式隧道微波杀菌机的第三箱为脉冲开3s停2s ;真空包装的每袋米粉净重小于450g,真空度为0.06MPa、热封时间为2~3s,封口宽度大于10mm,放在微波杀菌机内每袋米粉间距为5cm;
e、将微波杀菌后的米粉单独静置50min,随后装箱送至仓库存储。
实施例2:
一种半干米粉的杀菌保鲜方法,包括以下步骤:
a、将经过蒸煮得到米粉静置晾干且冷却至室温,每间隔18分钟,进行室内翻转,使得米粉的水分控制在53%,然后将米粉放置在干冰上冷却松条;
b、将经过步骤a处理的米粉,通入臭氧15分钟,所述臭氧的浓度为0.13mg/L,在臭氧通入过程对米粉进行2次翻转,随后在无菌环境用冷风风干14分钟,其水分控制在32%;
c、将经过步骤b处理的米粉在保护液中浸泡15分钟,所述保护液包括以下重量份数的组分:柠檬酸2份、半乳糖2份、黑豆粗多糖4份、水250份;接着将米粉用水漂洗3次后在压力为0.25MPa、温度为65℃的条件下复蒸15分钟,然后将米粉在紫外光的照射下静置25分钟,所述紫外光的强度120μw/cm2;
d、将经过步骤c处理的米粉进行真空包装,然后将真空包装好的米粉送入微波杀菌机进行加热杀菌,设定连续式隧道微波杀菌机的参数:连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在78℃、第三箱控制在85℃,连续式隧道微波杀菌机的第三箱为脉冲开3s停2s ;真空包装的每袋米粉净重小于450g,真空度为0.06MPa、热封时间为2~3s,封口宽度大于10mm,放在微波杀菌机内每袋米粉间距为4cm;
e、将微波杀菌后的米粉单独静置40min,随后装箱送至仓库存储。
实施例3:
一种半干米粉的杀菌保鲜方法,包括以下步骤:
a、将经过蒸煮得到米粉静置晾干且冷却至室温,每间隔20分钟,进行室内翻转,使得米粉的水分控制在50%,然后将米粉放置在干冰上冷却松条;
b、将经过步骤a处理的米粉,通入臭氧10分钟,所述臭氧的浓度为0.1mg/L,在臭氧通入过程对米粉进行2次翻转,随后在无菌环境用冷风风干10分钟,其水分控制在30%;
c、将经过步骤b处理的米粉在保护液中浸泡10分钟,所述保护液包括以下重量份数的组分:柠檬酸1份、半乳糖1份、黑豆粗多糖3份、水200份;接着将米粉用水漂洗2次后在压力为0.2MPa、温度为60℃的条件下复蒸30分钟,然后将米粉在紫外光的照射下静置20分钟,所述紫外光的强度100μw/cm2;
d、将经过步骤c处理的米粉进行真空包装,然后将真空包装好的米粉送入微波杀菌机进行加热杀菌,设定连续式隧道微波杀菌机的参数:连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在75℃、第三箱控制在80℃,连续式隧道微波杀菌机的第三箱为脉冲开3s停2s ;真空包装的每袋米粉净重小于450g,真空度为0.06MPa、热封时间为2~3s,封口宽度大于10mm,放在微波杀菌机内每袋米粉间距为3cm;
e、将微波杀菌后的米粉单独静置30min,随后装箱送至仓库存储。
对比例1:
与实施例1所述方法的区别仅在于,省略了a步骤。a步骤省略目的在于说明湿米粉直接通入臭氧造成米粉表面杀菌不均匀,杀菌效果不好,直接影响米粉保存。
对比例2:
与实施例1所述方法的区别仅在于,在步骤b中通入臭氧时间控制在5min。
对比例3:
与实施例1所述方法的区别仅在于,在步骤d中连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在60℃。
对比例4:
与实施例1所述方法的区别仅在于,在步骤c中,所述保护液包括以下重量份数的组分:柠檬酸5份、水300份。
对比例5:
与实施例1所述方法的区别仅在于,在步骤c中,所述保护液包括以下重量份数的组分:柠檬酸5份、半乳糖3份、水300份。
实验例:
按照实施例1~3和对比例1~3所述方法生产得到半干米粉,以430g一包为例在5℃下进行保存,按照DBS45/ 034-2018《食品安全地方标准 柳州螺蛳粉》中所述方法进行粉料的检测,统计半干米粉没有发生变质的时间即最长保存时间,具体结果见表1。
表1 半干米粉最长保存时间的检测结果
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种半干米粉的杀菌保鲜方法,其特征在于:包括以下步骤:
a、将经过蒸煮得到米粉静置晾干且冷却至室温,使得米粉的水分控制在50%-55%,然后将米粉放置在干冰上冷却松条;
b、将经过步骤a处理的米粉,通入臭氧10-20分钟,所述臭氧的浓度为0.1-0.2mg/L,随后在无菌环境用冷风风干10-20分钟,其水分控制在30%-35%;
c、将经过步骤b处理的米粉在保护液中浸泡10~20分钟,所述保护液包括以下重量份数的组分:柠檬酸1-5份、半乳糖1-3份、黑豆粗多糖3-5份、水200-300份;接着将米粉用水漂洗2-3次后在压力为0.2-0.3MPa、温度为60-80℃的条件下复蒸15-30分钟,然后将米粉在紫外光的照射下静置20-30分钟;
d、将经过步骤c处理的米粉进行真空包装,然后将真空包装好的米粉送入微波杀菌机进行加热杀菌,设定连续式隧道微波杀菌机的参数:连续式隧道微波杀菌机的第一箱和第二箱温度分别控制在75~80℃、第三箱控制在80~90℃,连续式隧道微波杀菌机的第三箱为脉冲开3s停2s ;
e、将微波杀菌后的米粉单独静置30~50min,随后装箱送至仓库存储。
2.根据权利要求1所述的半干米粉的杀菌保鲜方法,其特征在于:步骤a中间隔15~20分钟,进行室内翻转。
3.根据权利要求1所述的半干米粉的杀菌保鲜方法,其特征在于:步骤b中,在臭氧通入过程对米粉进行1~2次翻转。
4.根据权利要求1所述的半干米粉的杀菌保鲜方法,其特征在于:步骤d中真空包装的每袋米粉净重小于450g,真空度为0.06MPa、热封时间为2~3s,封口宽度大于10mm。
5.根据权利要求1所述的半干米粉的杀菌保鲜方法,其特征在于:在步骤d中放在微波杀菌机内每袋米粉的间距为3~5cm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110720851.3A CN113397097A (zh) | 2021-06-28 | 2021-06-28 | 一种半干米粉的杀菌保鲜方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110720851.3A CN113397097A (zh) | 2021-06-28 | 2021-06-28 | 一种半干米粉的杀菌保鲜方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113397097A true CN113397097A (zh) | 2021-09-17 |
Family
ID=77679854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110720851.3A Withdrawn CN113397097A (zh) | 2021-06-28 | 2021-06-28 | 一种半干米粉的杀菌保鲜方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113397097A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115119923A (zh) * | 2022-06-09 | 2022-09-30 | 上海锐舒电子商务有限公司 | 一种冲泡食用的长保质期半干米粉及其制备方法 |
CN115152931A (zh) * | 2022-06-28 | 2022-10-11 | 西南大学 | 一种防腐半干米粉的制备方法 |
CN115226834A (zh) * | 2022-06-22 | 2022-10-25 | 中南林业科技大学 | 一种米粉制备方法 |
-
2021
- 2021-06-28 CN CN202110720851.3A patent/CN113397097A/zh not_active Withdrawn
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115119923A (zh) * | 2022-06-09 | 2022-09-30 | 上海锐舒电子商务有限公司 | 一种冲泡食用的长保质期半干米粉及其制备方法 |
CN115226834A (zh) * | 2022-06-22 | 2022-10-25 | 中南林业科技大学 | 一种米粉制备方法 |
CN115226834B (zh) * | 2022-06-22 | 2023-12-26 | 桂林全州米兰香食品有限公司 | 一种米粉制备方法 |
CN115152931A (zh) * | 2022-06-28 | 2022-10-11 | 西南大学 | 一种防腐半干米粉的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN113397097A (zh) | 一种半干米粉的杀菌保鲜方法 | |
JP7369771B2 (ja) | 鮮度保持湿米粉の滅菌方法 | |
PT99099A (pt) | Processo para a preparacao de um produto alimentar de longa conservacao | |
KR20090097487A (ko) | 냉동 포장 고구마의 제조방법 | |
CN106417568A (zh) | 一种黄秋葵嫩果的贮藏保鲜和干燥方法 | |
KR101715320B1 (ko) | 반건조 조미 전복육의 제조방법 | |
CN104095032A (zh) | 干竹笋片的加工方法 | |
CN103564305A (zh) | 一种微波即食方便海鲜焗饭及其制备方法 | |
CN109662135A (zh) | 肉类食品的冷链运输保鲜方法 | |
CN110839848A (zh) | 一种野山竹笋干加工方法 | |
KR20210080747A (ko) | 부세 굴비의 제조방법 | |
CN104207038A (zh) | 干芥菜的加工方法 | |
KR101492917B1 (ko) | 고구마 스낵 및 그의 제조방법 | |
CN112586683A (zh) | 烧鸡的加工工艺 | |
CN112385787A (zh) | 新型鸭肉制品制备方法及其腌制液和特制卤水 | |
CN107048372A (zh) | 一种速食蔬菜包的加工方法及其产品 | |
CN103181583B (zh) | 一种卤肉的制备方法 | |
JP4743713B2 (ja) | 赤飯等、豆入り米飯の素およびその製造方法 | |
KR20170113967A (ko) | 고구마 말랭이의 제조방법 | |
CN111789215A (zh) | 板栗仁的护色和杀菌工艺 | |
CN106901203B (zh) | 一种超高压改性与高温干蒸制作无异味柔脆牛肚的方法 | |
CN112401149A (zh) | 酒酿鸭的加工工艺 | |
KR20190050213A (ko) | 상온유통이 가능한 콩나물의 제조방법 및 이에 의해 제조된 콩나물 | |
CN109527482A (zh) | 一种用于螺狮粉的酸笋制备工艺 | |
KR101058295B1 (ko) | 저단백미 무균포장 즉석밥의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210917 |