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Preparation process for wet rice vermicelli with long shelf life

A technology for preparation process and shelf life, applied in the field of preparation technology of wet rice noodles, can solve problems such as health effects and achieve the effect of food safety

Inactive Publication Date: 2014-02-12
阳添才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wet rice noodles produced by the method described in the above-mentioned invention all have a longer retention period, but because of the chemical additives used in it, people will have a certain impact on their health after long-term consumption.

Method used

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  • Preparation process for wet rice vermicelli with long shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Take the rice, wash and remove the stones and sand grains therein, soak for 3 hours, drain, and pulverize to 60 mesh to obtain rice flour;

[0021] 2) Add ginger essential oil accounting for 0.3‰ of the weight of rice noodles and cinnamon oil accounting for 0.1‰ of the weight of rice noodles to the rice noodles. After mixing evenly, send them to a self-cooked double-barrel vermicelli machine for extrusion molding, and cut according to the length of 50cm to obtain vermicelli; in:

[0022] The ginger essential oil is prepared by the following method: take dried ginger and pulverize it to 50 mesh, distill and extract for 2.5 hours, separate the oil and water from the obtained fraction, and collect the oily substance as ginger essential oil;

[0023] The cinnamon oil is prepared by the following method: cinnamon bark is crushed to 60 mesh, distilled and extracted for 2 hours, the obtained fraction is separated from oil and water, and the oily matter is collected as cinna...

Embodiment 2

[0026] 1) Take the rice, wash and remove the stones and grits therein, soak for 2 hours, drain, and pulverize to 40 mesh to obtain rice noodles;

[0027] 2) Add ginger essential oil accounting for 0.5‰ of the weight of rice noodles and cinnamon oil accounting for 0.2‰ of the weight of rice noodles to the rice noodles. After mixing evenly, send them to a self-cooked double-barrel vermicelli machine for pressing and molding, and cut according to the length of 50cm to obtain vermicelli; in:

[0028] The ginger essential oil is prepared by the following method: take dried ginger and crush it to 50-60 meshes, distill and extract for 3 hours, separate the obtained fractions from oil and water, and collect the oily matter as ginger essential oil;

[0029] The cinnamon oil is prepared by the following method: cinnamon bark is crushed to 40 meshes, distilled and extracted for 3 hours, the obtained fraction is separated from oil and water, and the oil is collected as cinnamon oil;

[0...

Embodiment 3

[0032] 1) Take the rice, wash and remove the stone grit therein, soak for 5 hours, drain, and pulverize to 50 mesh to obtain rice flour;

[0033] 2) Add ginger essential oil (produced by Zhengzhou Xuemailong Food and Spice Co., Ltd.) accounting for 0.1‰ weight of rice noodles and cinnamon oil (Hengxian Ruifeng Spice Co., Ltd.) accounting for 0.2‰ weight of rice noodles to the rice noodles. The self-cooked double-tube vermicelli machine is pressed and shaped, and cut according to a length of 50 cm to obtain vermicelli;

[0034] 3) The obtained vermicelli was aged at 28° C. for 10 hours, then soaked in 90° C. water for 1.5 hours, taken out, subpackaged into 0.5 kg / bag, and pasteurized for 70 minutes to obtain the wet rice noodles of the present invention.

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Abstract

The invention discloses a preparation process for wet rice vermicelli with a long shelf life. The process includes: draining soaked rice and then conducting crushing to obtain rice vermicelli, adding ginger essential oil accounting for 0.1-0.5 per thousand of the weight of the rice vermicelli and cinnamon oil accounting for 0.1-0.2 per thousand of the weight of the rice vermicelli into the obtained rice vermicelli, mixing them uniformly and carrying out squeezing molding, and subjecting the obtained vermicelli to aging, water bath, subpackaging, and sterilization, thus obtaining the wet rice vermicelli. Compared with the prior art, by adding an antistaling agent composed of ginger essential oil and cinnamon oil into the crushed rice vermicelli in the invention, the prepared wet rice vermicelli has a shelf life of 90 days at room temperature, and the wet rice vermicelli within the shelf life can maintain the taste and quality of fresh wet rice vermicelli. In addition, as the added antistaling agent is a natural plant extract, people can eat the wet rice vermicelli with assured safety.

Description

technical field [0001] The invention relates to a processing technology of rice noodles, in particular to a preparation technology of wet rice noodles with a long shelf life. Background technique [0002] Wet rice noodles are processed by pressing and forming the rice noodles obtained by soaking and refining rice. The characteristic flavor and taste of wet rice noodles are recognized by rice noodle eaters, but the retention period of wet rice noodles is short, which has become a constraint. An important bottleneck for its long-distance sales. In the prior art, the purpose of prolonging the shelf life of wet rice flour is reached by adding antiseptic and bactericide in the production process usually, such as the invention patent of CN1231837 with the publication number, by adding anti-starch aging agent (which can be oligosaccharides) in the production process , sorbitol, sodium carboxymethylcellulose), and then the steamed vermicelli after extrusion is pickled with a sour a...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L3/3472A23L7/117
CPCA23L3/3472A23L7/117A23V2002/00
Inventor 阳添才
Owner 阳添才
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