CN1919087A - Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles - Google Patents
Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles Download PDFInfo
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- CN1919087A CN1919087A CN 200610053366 CN200610053366A CN1919087A CN 1919087 A CN1919087 A CN 1919087A CN 200610053366 CN200610053366 CN 200610053366 CN 200610053366 A CN200610053366 A CN 200610053366A CN 1919087 A CN1919087 A CN 1919087A
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Abstract
The invention discloses a lengthening method of fresh rice flour and cut powder, which comprises the following steps: (1) draining fresh rice flour from cool water, (2) weighing, loading in the plastic bag, (3) extracting plastic bag into vacuum, injecting nitrogen and carbon dioxide in the bag according to bulk percentage at 0-60:40-100, sealing, lengthening preserving period by over 72h.
Description
Technical field
The present invention relates to food fresh keeping storage technique field, relate in particular to and a kind ofly prolong fresh rice-flour noodles, cut the fresh-keeping method with the shelf-life of powder.
Background technology
The fresh rice-flour noodles that provinces such as Guangxi produce with cut powder because of its pure white, delicate, soft cunning, tasty and refreshing, be local famous snack.To be water rise by the high quality white rice bubble to its preparation method, grinds to turn to slurry and filter is done, and carries into powder ball and boil, squeeze or be cut into ground rice then, rolls into a ball into one again in cold water, wherein, the title ground rice in garden, powder cut in the title of sheet, common name ground rice.Ground rice opaque exquisiteness is pliable and tough, and is fair and clear transparent, and it is very tasty and refreshing to taste, and it both can make non-staple foodstuff, also can be used as dinner, instant.But the fresh rice-flour noodles that harsh output is come with cut powder, often because of the water content height, generally reach 60-72%, nutritious, sterilizing not again, so it is very easily rotten at normal temperatures, the general shelf-life in summer is no more than 8 hours, and the shelf-life in winter is no more than 16 hours, expired will spoil and turn sour rotten, the smell is awful, can not eat.Therefore, the fresh rice-flour noodles of ground productions such as Guangxi, cut powder and be placed on naked selling in the batten basket for a long time, can't pack, extremely unhygienic, if pack with polybag etc., then become turn sour faster; Preserve then just easily brittle failure after more than 10 hour if put into refrigerating chamber.Therefore, the ground rice production industry is badly in need of having a kind of simple, easy processing method of row, with the proper extension fresh rice-flour noodles, cut the supply time of guaranteeing the quality of powder in the locality.
Summary of the invention
The objective of the invention is, at the deficiency in the above-mentioned production, propose a kind of fresh rice-flour noodles, cut powder high-moisture, by complex arts such as plastic bag sealing packings, reach sanitation and hygiene, can prolong fresh-keeping at normal temperatures and low, the effective preservation method of a kind of cost shelf-life.
Purpose of the present invention realizes by following technical solution:
A kind ofly prolong fresh rice-flour noodles, cut the fresh-keeping method with the shelf-life of powder, carry out according to the following steps:
(1) fresh rice-flour noodles that conventional method is produced, cut powder and from cold water, pick up, drain, standby;
(2) fresh rice-flour noodles after will draining, cut the powder weighing, in the high strength of packing into the food grade plastic bag;
(3) step (2) polybag is vacuumized after, nitrogen and the carbon dioxide mist of percentage 0-60: 40-100 by volume, in the injected plastic bag to reaching the normal pressure standard, the sack sealing.
Beneficial effect of the present invention: the one, the fresh rice-flour noodles that conventional method is produced, cut after the powder sealing packs in the food plastic bag, avoided being placed on naked pollution of selling the dust that caused, fly etc. in the batten basket in the past; The 2nd, in sealing bag, charge into the mist of nitrogen and carbon dioxide after, wherein, carbon dioxide has been killed the part bacterium that has in the ground rice, prevented ground rice sourly lose, rotten; And nitrogen is inert gas, can prevent bacterial growth; The 3rd, by the enforcement of the inventive method, make water content in the bag up to the fresh rice-flour noodles of 60-72%, cut powder, its fresh-keeping and shelf-life extend to 72 hours by in the past 8-16 hour.The intrinsic shape, local flavor and the nutrition that have kept ground rice, the feature that has kept pollution-free food, through normal temperature storage fresh-keeping test testing result: the water content of ground rice still remains on 60-72%, be difficult for brittle failure, total number of bacteria is no more than 4 * 104/ grammeter powder, does not also detect pathogenic species such as salmonella, Escherichia coli; The 4th, this method technology is simple, and processing ease is with low cost, and per 1000 gram fresh rice-flour noodles, the packing of cutting powder and inflation processing cost only need 0.10-0.12 unit, remarkable economic and social benefits.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment:
Embodiment 1:
In spring, autumn, the fresh rice-flour noodles that 1000 grams are made the according to a conventional method thickness of packing into is in the food grade plastic bag of 0.05-0.06mm, with gas-control packing device air in the bag is extracted out, and by air mixing machine with nitrogen and carbon dioxide by volume 40: 60 mist of percentage inject bag, again sack is sealed.
Embodiment 2:
In the winter time, the fresh-cut powder that 1000 grams are made the according to a conventional method thickness of packing into is in the food grade plastic bag of 0.05-0.06mm, with gas-control packing device air in the bag is extracted out, by air mixing machine with nitrogen and carbon dioxide by volume 60: 40 mist of percentage inject bag, again sack is sealed.
Embodiment 3:
In season in summer, the fresh rice-flour noodles that 1000 grams are made the according to a conventional method thickness of packing into is in the food grade plastic bag of 0.05-0.06mm, with gas-control packing device air in the bag is extracted out, by air mixing machine with nitrogen and carbon dioxide by volume 0: 100 mist of percentage (i.e. 100% carbon dioxide) inject bag, again sack is sealed.
Test example: (test of fresh rice-flour noodles Preservation Treatment storage period bacteria containing amount)
Sample title: fresh rice-flour noodles, water content 70%; Sample specification: 200 gram/bags, totally 9 bags;
Date of manufacture: 2006.9.6; The date of inspection: 2006.9.7-9;
Interventions Requested: total plate count; The method of test basis: GB GB/T4789.2 regulation;
Table 1: fresh rice-flour noodles Preservation Treatment storage period bacteria containing amount test
| The sample label | Gas injection ratio (%) | Total plate count (cfu/g) | |||
| Nitrogen | Carbon dioxide | 24 hours | 48 hours | 72 hours | |
| 1 | 50 | 50 | 2500 | 5000 | 20000 |
| 2 | 20 | 80 | 1000 | 2000 | 8000 |
| 3 | 0 | 100 | 1500 | 3000 | 10000 |
Assay: total plate count (cfu/g) index that is proposed in " requirement of ground rice quality safety " according to the issue of Guangxi province Technical Supervision Bureau is: when dispatching from the factory, and " ground rice "≤30000, " cutting powder "≤20000; During retail, " ground rice "≤45000, " cutting powder "≤35000; The packed ground rice that adopts this method to handle, at normal temperatures, the storage through 24,48,72 hours, the total plate count index that detects all reaches requirement.
Claims (1)
1, a kind ofly prolong fresh rice-flour noodles, cut the fresh-keeping method with the shelf-life of powder, it is characterized in that carrying out according to the following steps:
(1) fresh rice-flour noodles that conventional method is produced, cut powder and from cold water, pick up, drain, standby;
(2) fresh rice-flour noodles after will draining, cut the powder weighing, in the high strength of packing into the food grade plastic bag;
(3) step (2) polybag is vacuumized after, nitrogen and the carbon dioxide mist of percentage 0-60: 40-100 by volume, in the injected plastic bag to reaching the normal pressure standard, the sack sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610053366 CN1919087A (en) | 2006-09-13 | 2006-09-13 | Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610053366 CN1919087A (en) | 2006-09-13 | 2006-09-13 | Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1919087A true CN1919087A (en) | 2007-02-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610053366 Pending CN1919087A (en) | 2006-09-13 | 2006-09-13 | Method for extending fresh-keeping time and preservation time of fresh rice-flour noodles and cutting-noodles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008045A (en) * | 2010-11-02 | 2011-04-13 | 蔡林玲 | Fresh-keeping method for aqueous formed starch food |
| CN106360245A (en) * | 2016-10-19 | 2017-02-01 | 云南三友食品有限公司 | Preservation method of dehydrated rice noodles and waterless rice noodles/fresh rice noodles and steamed vermicelli rolls |
| CN108813273A (en) * | 2018-07-03 | 2018-11-16 | 湖南省七品信息科技有限公司 | Half dry rice flour and its preservation method |
| CN110973468A (en) * | 2019-12-20 | 2020-04-10 | 桂林全州县康乐粉业有限责任公司 | Half-dry fresh-keeping rice noodles and production method thereof |
| CN116195626A (en) * | 2022-12-30 | 2023-06-02 | 和县万谷粮油有限责任公司 | Rice treatment method capable of prolonging storage time |
-
2006
- 2006-09-13 CN CN 200610053366 patent/CN1919087A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008045A (en) * | 2010-11-02 | 2011-04-13 | 蔡林玲 | Fresh-keeping method for aqueous formed starch food |
| CN106360245A (en) * | 2016-10-19 | 2017-02-01 | 云南三友食品有限公司 | Preservation method of dehydrated rice noodles and waterless rice noodles/fresh rice noodles and steamed vermicelli rolls |
| CN108813273A (en) * | 2018-07-03 | 2018-11-16 | 湖南省七品信息科技有限公司 | Half dry rice flour and its preservation method |
| CN110973468A (en) * | 2019-12-20 | 2020-04-10 | 桂林全州县康乐粉业有限责任公司 | Half-dry fresh-keeping rice noodles and production method thereof |
| CN116195626A (en) * | 2022-12-30 | 2023-06-02 | 和县万谷粮油有限责任公司 | Rice treatment method capable of prolonging storage time |
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