CN115226883A - Preparation method of fresh and wet powder convenient to preserve - Google Patents
Preparation method of fresh and wet powder convenient to preserve Download PDFInfo
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- CN115226883A CN115226883A CN202210717877.7A CN202210717877A CN115226883A CN 115226883 A CN115226883 A CN 115226883A CN 202210717877 A CN202210717877 A CN 202210717877A CN 115226883 A CN115226883 A CN 115226883A
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- 239000000843 powder Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 230000032683 aging Effects 0.000 claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 229940103272 aluminum potassium sulfate Drugs 0.000 claims abstract description 20
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 18
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 18
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 18
- 239000004288 Sodium dehydroacetate Substances 0.000 claims abstract description 18
- 229920001592 potato starch Polymers 0.000 claims abstract description 18
- 229940079839 sodium dehydroacetate Drugs 0.000 claims abstract description 18
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims abstract description 18
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003892 spreading Methods 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 37
- 238000004519 manufacturing process Methods 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 239000002002 slurry Substances 0.000 claims description 18
- 244000268590 Euryale ferox Species 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 11
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 229960004106 citric acid Drugs 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 7
- 239000008274 jelly Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229940032147 starch Drugs 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000002932 luster Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 11
- 244000005700 microbiome Species 0.000 description 9
- 235000006487 Euryale ferox Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000009455 aseptic packaging Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002289 effect on microbe Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000003381 stabilizer Substances 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
Abstract
The invention belongs to the field of instant starch products, and particularly relates to a preparation method of fresh and wet instant powder. The convenient fresh wet powder comprises the following raw materials in percentage by mass: 30-100% of edible sweet potato starch, 10-50% of edible cassava starch, 0.01-0.1% of sodium dehydroacetate, 0.01-0.2% of citric acid, 0.001-0.1% of aluminum potassium sulfate, 0.01-0.5% of edible salt and the balance of water, wherein the total mass percentage is 100%. The preparation method comprises the following steps of S1, weighing the materials; s2, mixing; s3, mixing the pulp; s4, spreading and curing; s5, aging at normal temperature; and S6, refrigerating and aging. The fresh and convenient fresh and wet powder produced by the invention has the unique color and luster of the product, is semitransparent, has the inherent taste and smell of the product, has no obvious sour taste, no peculiar smell, smooth mouthfeel, softness, toughness, elasticity, no undercooked, no tooth sticking, no hard core and no sand texture, and has no obvious adhesion after being stirred after being rehydrated.
Description
Technical Field
The invention belongs to the field of convenient starch products, and particularly relates to a preparation method of fresh and wet fresh powder.
Background
The convenient wet flour produced by the traditional wet flour process is close to vermicelli (strips, skins and the like) in offline catering from the aspects of appearance, taste and the like. Because the traditional wet powder has higher water content and lower production process standardization, the wet powder is easy to be polluted by microorganisms, so that the microorganisms exceed the standard, the shelf life is short and the food safety is not facilitated; while the wet vermicelli (strips, skins and the like) produced by the traditional wet leaking process is mainly eaten by adopting a boiling method, so that the eating is inconvenient; in the production process, the vermicelli (strips, skins and the like) is hard and crisp in taste and has poor effect in brewing and eating methods due to the adoption of irradiation sterilization technology treatment. In conclusion, the traditional wet vermicelli process is convenient for wet vermicelli (strips, skins and the like) and has the problems of easy standard exceeding of microorganisms, short shelf life, hard mouthfeel, incapability of being brewed and eaten and the like.
Disclosure of Invention
Aiming at the technical problems, the invention provides a preparation method of fresh and wet powder convenient to keep fresh. The method adopts a standardized mode for production, so that the microorganism content is effectively controlled, and the problem that the microorganisms are easy to exceed the standard in the conventional wet vermicelli (strips, skins and the like) by the conventional vermicelli leaking process is solved; in the production process, the formula, the sterilization mode, the aging process and the like are changed, so that the produced convenient fresh wet powder can be stored at normal temperature, the shelf life is long, and the problems that the conventional convenient fresh wet powder is hard in taste, cannot be brewed and eaten and the like are solved.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
the fresh and wet powder convenient to preserve comprises the following raw materials in percentage by mass: 30-100% of edible sweet potato starch, 10-50% of edible tapioca starch, 0.01-0.1% of sodium dehydroacetate, 0.01-0.2% of citric acid, 0.001-0.1% of aluminum potassium sulfate, 0.01-0.5% of edible salt and the balance of water, wherein the total mass percentage sum is 100%.
As a better implementation mode in the application, the fresh and wet powder convenient for preservation comprises the following raw materials in percentage by mass: 60% of edible sweet potato starch, 30% of edible cassava starch, 0.05% of sodium dehydroacetate, 0.1% of citric acid, 0.05% of aluminum potassium sulfate, 0.3% of edible salt and the balance of water, wherein the sum of the total mass percentage is 100%.
A preparation method of fresh and wet powder convenient for preservation comprises the following steps:
s1, weighing: weighing raw materials of edible sweet potato starch, edible cassava starch, sodium dehydroacetate, citric acid, aluminum potassium sulfate, edible salt and water according to a proportion for later use;
s2, mixing: uniformly mixing the weighed edible sweet potato starch, edible cassava starch, aluminum potassium sulfate and edible salt to obtain mixed powder;
s3, mixing slurry: adding water into a stirring container, then adding the mixed powder in the S2 into the stirring container, fully stirring for 10-25min, and standing or not standing for 5-10 min to obtain dough slurry B;
s4, spreading and curing: uniformly spreading the slurry on a mesh belt for curing to obtain cooked sheet jelly C;
s5, aging at normal temperature: aging the cooked sheet jelly C at normal temperature to obtain a sample D;
s6, refrigerating and aging: putting the sample D into a refrigeration environment for refrigeration for a certain time, and cutting off to obtain a sample E, wherein the water content of the sample E is less than or equal to 70%;
s7, putting the cut sample into a soaking solution consisting of sodium dehydroacetate and citric acid for soaking for 15-40 min, and packaging to obtain the product, wherein the water content of the packaged product is 40-70%.
As a better implementation mode in the application, in the process of preserving the fresh and convenient fresh and wet powder, the environmental sanitation of the production space is ensured, namely, the concentration is 5-15 mg/m 3 The ozone is used for space sterilization; 50-100 ppm chlorine dioxide solution is used for sterilizing production and instruments every 2 hours, and edible alcohol with the concentration of 75% is used for sterilizing and disinfecting product parts contacted by production personnel every 2 hours; the production environment temperature is less than or equal to 25 ℃.
As a preferred embodiment of the present application, a cooked starch preparation step is added between S1 and S2, namely, 5 to 15% of the total water content is added to 2 to 5% of starch (based on the total mass of the mixture of edible sweet potato starch and edible tapioca starch) and stirred uniformly at 20 to 25 ℃ of normal temperature water, then 25 to 40% of the total water content is added to 95 ℃ or more of boiling water, and the mixture is stirred for 5 to 6 minutes to prepare the cooked starch A.
In a preferred embodiment of the present invention, after the step of cooking the gorgon euryale is added, the cooked gorgon euryale a is added to the stirring vessel in the step S3.
As a preferred embodiment in this application, the water added in S3 and the slurry step is water at room temperature.
In a preferred embodiment of the present application, in the step of S4 slurry-spreading and aging, aging is divided into two stages, namely, a first stage aging and a second stage aging, wherein the first stage aging temperature is 80-105 ℃, and the second stage steaming time is 5-10 min.
As a preferred embodiment of the present application, in the step S5, the aging conditions are: the temperature is 16-25 ℃, and the time is 30-90 min.
In a preferred embodiment of the present invention, in step S6, the refrigerating temperature is-3 ℃ to 8 ℃ for 60 to 180 minutes.
As a preferred embodiment in this application, sample E can be obtained by using a cutter to perform shape change, such as slicing or shredding, on sample D after refrigeration.
As a preferred embodiment in this application, sample E is aseptically packaged in a clean room.
Another object of the present application is to protect the fresh-keeping convenient fresh-wet powder obtained by the above preparation method of fresh-keeping convenient fresh-wet powder.
Compared with the prior art, the invention has the positive effects that:
a. the problems that the standardization of the traditional powder leakage production process is low, the traditional powder leakage production process is easily polluted by microorganisms, the microorganisms exceed the standard, the shelf life is short, and the food safety is not facilitated are solved. By better control of production sanitary environment and sodium dehydroacetate and citric acid in the formula, the method has a certain control effect on microorganisms.
b. The optimized eating method comprises the following steps: the traditional vermicelli leakage process is convenient for wet vermicelli (strips, skins and the like) to be eaten mainly by adopting a boiling eating method, and the vermicelli (strips, skins and the like) is hard and crisp in taste and has poor effect by adopting a brewing eating method due to the adoption of irradiation sterilization technology. Because the taste is hard after irradiation and the brewing effect is not good, the method does not use the irradiation sterilization process.
c. The aging process comprises the following steps: the traditional discontinuous aging is changed into a continuous aging process, and the discontinuous aging has the following problems: (1) the secondary contact and the secondary transportation of personnel are required, and the risk of microbial pollution exists; (2) an aging cold storage warehouse and the like need to be independently established; the problem can be better solved by adopting a continuous aging mode in the application.
d. The method has reasonable step design, the prepared fresh and wet powder with convenient preservation can be stored at normal temperature with the water content of 40-70 percent, does not depend on a cold chain, is beneficial to product storage, transportation and popularization, and can reach the quality guarantee period of 8-10 months when being stored at normal temperature.
Detailed Description
In order that the present disclosure may be more readily understood, reference will now be made to the following examples. It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples.
Unless otherwise specified,% "in the present invention means% by mass, i.e., wt%.
Example 1:
the fresh and wet powder convenient to preserve comprises the following raw materials in percentage by mass: 60% of edible sweet potato starch, 30% of edible cassava starch, 0.05% of sodium dehydroacetate, 0.1% of citric acid, 0.05% of aluminum potassium sulfate, 0.3% of edible salt and the balance of water, wherein the sum of the total mass percentage is 100%.
A preparation method of fresh and wet powder convenient for preservation is characterized in that before production, a production space environment is controlled, and the production space environment is required to be: the ozone concentration is 10mg/m 3 Space sterilization; using chlorine dioxide solution with certain concentration for production every 2 hours, sterilizing and disinfecting appliances, and using 75% edible alcohol for people to contact product parts every 2 hours; the production environment temperature is less than or equal to 25 ℃;
the preparation method comprises the following steps:
(1) Weighing raw materials of edible sweet potato starch, edible cassava starch, sodium dehydroacetate, citric acid, aluminum potassium sulfate, edible salt and water according to a proportion for later use;
(2) Uniformly mixing the weighed edible sweet potato starch, edible cassava starch, aluminum potassium sulfate and edible salt to obtain mixed powder;
(3) Preparing cooked gordon euryale seed: adding warm water into part of starch, stirring, adding boiling water, and stirring for 5min to obtain cooked semen euryales A;
(4) And (3) mixing slurry: adding room temperature water into a stirring container, adding the mixed powder in the step (4), adding the cooked gorgon euryale in the step (3), fully stirring for 15min, and standing or not standing for 6min to obtain dough slurry B;
(5) Spreading and curing: the thickness is adjusted by a shaping motor, so that the slurry is uniformly spread on the mesh belt. Steaming at first stage of 85 deg.C and second stage of 95 deg.C for 6min to obtain cooked sheet jelly C.
(6) And (3) normal temperature aging: and (5) aging the C at normal temperature, wherein the temperature is 20 ℃, and the time is 60min, so as to obtain a sample D.
(7) And (3) refrigerating and aging: putting the D into a refrigeration environment, keeping the temperature at 2-4 ℃ for 100min, and ensuring that the water yield of the product is less than or equal to 70%;
(8) Cutting and slicing (shredding): changing the shape of the D by using a cutter to obtain a sample E;
(9) And (4) aseptic packaging: and (3) in a cleaning workshop, putting the cut sample E into a soaking solution consisting of sodium dehydroacetate and citric acid for soaking for 30min, and packaging to obtain the fresh and convenient wet powder No. 1.
Example 2:
the fresh and wet powder convenient to preserve comprises the following raw materials in percentage by mass: 50% of edible sweet potato starch, 40% of edible cassava starch, 0.02% of sodium dehydroacetate, 0.05% of citric acid, 0.05% of aluminum potassium sulfate, 0.3% of edible salt and the balance of water, wherein the sum of the total mass percentage is 100%.
A preparation method of fresh and wet powder convenient for preservation is characterized in that before production, the production space environment is controlled, and the production space environment requirement is as follows: the ozone concentration is 12mg/m 3 Space sterilization; using chlorine dioxide solution with certain concentration every 2 hours for production, sterilizing instruments, and using 75% edible alcohol to contact product parts every 2 hours for sterilization; the production environment temperature is less than or equal to 25 ℃;
the preparation method comprises the following steps:
(1) Weighing raw materials of edible sweet potato starch, edible cassava starch, sodium dehydroacetate, citric acid, aluminum potassium sulfate, edible salt and water according to a proportion for later use;
(2) Uniformly mixing the weighed edible sweet potato starch, edible cassava starch, aluminum potassium sulfate and edible salt to obtain mixed powder;
(3) Preparing cooked gorgon euryale seed: adding warm water into part of starch, stirring, adding boiling water, and stirring for 5.5min to obtain cooked semen euryales A;
(4) And (3) mixing slurry: adding room temperature water into a stirring container, adding the mixed powder in the step (4), adding the cooked gorgon euryale in the step (3), fully stirring for 15min, and standing or not standing for 8min to obtain dough slurry B;
(5) Spreading and curing: the thickness is adjusted by a shaping motor, so that the slurry is uniformly spread on the mesh belt. Steaming at first stage of 90 deg.C and second stage of 100 deg.C for 8min to obtain cooked sheet jelly C.
(6) And (3) normal temperature aging: and (5) aging the C at normal temperature, wherein the temperature is 22 ℃, and the time is 70min, so as to obtain a sample D.
(7) And (3) cold storage and aging: putting the D into a refrigeration environment, and keeping the temperature at 2-4 ℃ for 120min to ensure that the water yield of the product is less than or equal to 70%;
(8) Cutting and slicing (shredding): changing the shape of the D by using a cutter to obtain a sample E;
(9) And (3) aseptic packaging: and (3) in a cleaning workshop, putting the cut sample E into a soaking solution consisting of sodium dehydroacetate and citric acid for soaking for 30min, and packaging to obtain the fresh and convenient wet powder No. 2.
Example 3:
the fresh and wet powder convenient for preservation comprises the following raw materials in percentage by mass: 40% of edible sweet potato starch, 40% of edible cassava starch, 0.05% of sodium dehydroacetate, 0.1% of citric acid, 0.05% of aluminum potassium sulfate, 0.3% of edible salt and the balance of water, wherein the sum of the total mass percentage is 100%.
A preparation method of fresh and wet powder convenient for preservation is characterized in that before production, a production space environment is controlled, and the production space environment is required to be: the ozone concentration is 10mg/m 3 Space sterilization; each 2 isUsing chlorine dioxide solution with certain concentration for production, sterilizing instruments, and using 75% edible alcohol to contact product parts every 2 hours for sterilization; the production environment temperature is less than or equal to 25 ℃;
the preparation method comprises the following steps:
(1) Weighing raw materials of edible sweet potato starch, edible cassava starch, sodium dehydroacetate, citric acid, aluminum potassium sulfate, edible salt and water according to a proportion for later use;
(2) Uniformly mixing the weighed edible sweet potato starch, edible cassava starch, aluminum potassium sulfate and edible salt to obtain mixed powder;
(3) Preparing cooked gorgon euryale seed: adding warm water into part of starch, stirring, adding boiling water, and stirring for 5min to obtain cooked semen euryales A;
(4) And (3) mixing slurry: adding room temperature water into a stirring container, adding the mixed powder in the step (4), adding the cooked gorgon euryale in the step (3), fully stirring for 20min, and standing or not standing for 10min to obtain dough slurry B;
(5) Spreading and curing: the thickness is adjusted by a shaping motor, so that the slurry is uniformly spread on the mesh belt. Steaming at first stage of 90 deg.C and second stage of 95 deg.C for 8min to obtain cooked sheet jelly C.
(6) And (3) normal temperature aging: and (5) aging the C at normal temperature, wherein the temperature is 20 ℃, and the time is 80min, so as to obtain a sample D.
(7) And (3) cold storage and aging: putting the D into a refrigeration environment, keeping the temperature at 2-4 ℃ for 150min, and enabling the water yield of the product to be less than or equal to 70%;
(8) Cutting and slicing (shredding): and D is subjected to shape change by using a cutter, so that a sample E is obtained.
(9) And (4) aseptic packaging: and (4) in a clean workshop, putting the cut sample E into a soaking solution consisting of sodium dehydroacetate and citric acid for soaking for 25min, and packaging to obtain the fresh and convenient fresh wet powder No. 3.
The fresh and convenient fresh and wet powder prepared according to the methods in the embodiments 1 to 3 is randomly sampled and inspected, 10 parts of samples prepared in each embodiment are sampled and inspected, and then physical and chemical index determination (taking the average value), sensory evaluation and microorganism limit detection are carried out, and the specific results are shown in tables 1 to 4:
table 1: physical and chemical indexes
TABLE 2 sensory requirements
In addition, others such as contaminant limits: compliance with the regulations of GB 2762, mycotoxin limits: meets the regulation of GB 2761;
TABLE 3 microbial limits
TABLE 4 examination data of examples 1 to 3
Comparative example 1:
the preparation of fresh and wet powder convenient for preservation was carried out by the same formulation and method as in example 2, except that S7 was omitted, i.e., the soaking treatment was not carried out, and the rest of the steps were completely the same as in example 2, to obtain sample a. The microorganism may have an overproof phenomenon; the surface of the wet powder is provided with powder slag particles.
Comparative example 2:
the preparation of fresh and wet powder convenient for preservation was carried out by the same formulation and method as in example 2, except that the addition of aluminum potassium sulfate was omitted, and the remaining steps were completely the same as in example 2, to obtain sample a. After the aluminum potassium sulfate is removed, the wet powder has larger elasticity in taste Q, is easy to chew and is not rotten, and is lack of soft and glutinous feeling. The aluminum potassium sulfate plays the role of a leavening agent and a stabilizing agent.
Comparative example 3:
the preparation of the fresh and wet powder convenient for preservation is carried out by adopting the same formula and method as the example 2, and the difference is that the refrigeration aging step is cancelled, only the normal temperature aging is adopted, but the normal temperature aging time is prolonged (namely the normal temperature aging time is added with the original refrigeration aging time). The remaining procedure was exactly the same as in example 2, to obtain sample B. Aging at normal temperature is not favorable for conversion of starch molecules into insoluble gel after gelatinization. The production of machines, mesh belts and the like which are easy to adhere is not beneficial to forming; the hand feeling is sticky, the sticky rice cake is easy to stick after rehydration, the taste is sticky, and the sensory experience is poor.
Comparative example 4:
the preparation of fresh and wet powder convenient for preservation was carried out by the same formulation and method as in example 2 except that irradiation sterilization was used, and the remaining steps were completely the same as in example 2, to obtain sample C. The wet powder after irradiation is hard and crisp in taste, has no elastic toughness and is poor in sensory experience.
The above examples are merely examples for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This need not be, nor should it be exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. The fresh-keeping convenient fresh wet powder is characterized by comprising the following raw materials in percentage by mass: 30-100% of edible sweet potato starch, 10-50% of edible cassava starch, 0.01-0.1% of sodium dehydroacetate, 0.01-0.2% of citric acid, 0.001-0.1% of aluminum potassium sulfate, 0.01-0.5% of edible salt and the balance of water, wherein the total mass percentage is 100%.
2. The method for preparing fresh and wet instant fresh powder as claimed in claim 1, characterized by comprising the following steps:
s1, weighing: weighing raw materials of edible sweet potato starch, edible cassava starch, sodium dehydroacetate, citric acid, aluminum potassium sulfate, edible salt and water according to a proportion for later use;
s2, mixing: uniformly mixing the weighed edible sweet potato starch, edible cassava starch, aluminum potassium sulfate and edible salt to obtain mixed powder;
s3, mixing slurry: adding water into a stirring container, then adding the mixed powder in the S2 into the stirring container, fully stirring for 10-25min, and standing or not standing for 5-10 min to obtain dough slurry B;
s4, spreading and curing: uniformly spreading the slurry on a mesh belt for curing to obtain cooked sheet jelly C;
s5, normal-temperature aging: aging the cooked sheet jelly C at normal temperature to obtain a sample D;
s6, refrigerating and aging: putting the sample D into a refrigeration environment for refrigeration for a certain time, and cutting the sample D into samples;
and S7, putting the cut sample into a soaking solution consisting of sodium dehydroacetate and citric acid, soaking for 15-40 min, and packaging to obtain the product.
3. The method for preparing fresh and wet instant fresh and wet powder according to claim 2, wherein the method comprises the following steps: in the process of keeping fresh and convenient fresh wet powder, the environmental sanitation of the production space is ensured, namely the concentration is 5-15 mg/m 3 The ozone is used for space sterilization; sterilizing production tools and instruments by using 50-100 ppm chlorine dioxide solution every 2 hours, and sterilizing product contact parts of production personnel by using 75% edible alcohol every 2 hours; the production environment temperature is less than or equal to 25 ℃.
4. The method for preparing the fresh and wet instant powder as claimed in claim 2, wherein the method comprises the following steps: adding a step of cooking starch between S1 and S2, namely adding 5-15 percent of total water into 2-5 percent of starch, uniformly stirring the starch with normal temperature water at 20-25 ℃, adding boiling water at the temperature of more than or equal to 95 ℃ with the total water at the temperature of 25-40 percent, and stirring the mixture for 5-6min to obtain cooked starch A.
5. The method for preparing the fresh and wet instant powder as claimed in claim 4, wherein the method comprises the following steps: after the step of cooking gorgon euryale is added, in the step S3, the cooked gorgon euryale A is added into a stirring container.
6. The method for preparing fresh and wet instant fresh and wet powder according to claim 2, wherein the method comprises the following steps: and the water added in the S3 and the slurry step is water at room temperature.
7. The method for preparing fresh and wet instant fresh powder as claimed in claim 2, wherein in the step of S4 slurry spreading and curing, the specific conditions are that the curing temperature is 80-105 ℃, and the steaming time is 5-10 min.
8. The method for preparing fresh and wet powder according to claim 2, wherein in the step S5, the aging conditions are as follows: the temperature is 16-25 ℃, and the time is 30-90 min.
9. The method for preparing fresh and wet instant fresh and wet powder according to claim 2, wherein the method comprises the following steps: and S6, refrigerating at the temperature of-3-8 ℃ for 60-180 min, wherein the water content of the refrigerated product is less than or equal to 70%.
10. The fresh-keeping convenient fresh-wet powder obtained by the method for preparing the fresh-keeping convenient fresh-wet powder according to any one of claims 2 to 9.
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Cited By (1)
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| CN115918892A (en) * | 2022-10-31 | 2023-04-07 | 湖南省农产品加工研究所 | Brewing type half-dry sweet potato vermicelli/vermicelli and preparation method thereof |
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