Compound antistaling agent and fresh-keeping method of glutinous rice cake

Abstract

The invention relates to a compound rice cake antistaling agent and a fresh keeping method. The compound antistaling agent comprises 0.03-0.1wt% of nisin, 0-0.1wt% of lysozyme, 0.03-0.1wt% of natamycin and a film forming agent; and the film forming agent comprises chitosan, acid and water, the specific proportions are 1-3wt% of the chitosan, 0.5-1wt% of the acid and the water, and a pH value of the film forming agent is controlled at 3.0-5.0, wherein, the acid is selected from lactic acid, citric acid or glacial acetic acid. The rice cake is soaked into 3-4 folds of the compound antistaling agent by volume for 1-5minutes, and then the rice cake is packaged in vacuum. The fresh keeping method can help better preserve the quality of the rice cake, inhibit external microbe invasion, sterilize the rice cake inside, and effectively solve the problem of relatively hard texture of the rice cake.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a composite preservative for rice cakes and a preservation method. Background technique [0002] Application number is that the Chinese patent application of 94117979.6 (publication number is CN1123117A) discloses a kind of fresh-keeping agent for rice cake, adopts alum and sodium benzoate as the fresh-keeping agent for rice cake. It uses alum to produce flocculation in water, which is not conducive to bacterial activities; while sodium benzoate has bactericidal and antiseptic effects to prevent food spoilage. But alum contains aluminum, eating too much will affect the body's absorption of iron, calcium and other ingredients, in severe cases it will lead to osteoporosis, anemia, and even affect the development of nerve cells, and aluminum itself is easy to accumulate in the body, for example It may accumulate in the brain, kidney, liver, spleen and other organs; if it accumulate...

AI Technical Summary

Problems solved by technology

Although the shelf life of rice cakes sterilized by high temperature and high pressure can reach 12 months, the color and luster of rice cakes turn yellow and the texture becomes hard, which makes it difficult to maintain the texture and color of rice cakes, which obviously reduces the sensory quality.

Low-temperature sterilization (95°C-100°C, 30-50 minutes), although the sensory quality of rice cakes is slightly better than that of high-temperature and high-pressure sterilization rice cakes, but due to incomplete sterilization, the shelf life is short, and when the temperature is lower than 25°C, the shelf life is at most 90~ 180 days, prone to mold and deterioration due to bacteria and mold reproduction