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A kind of natural compound antistaling agent and fresh-keeping method for rice

A technology of composite fresh-keeping and fresh-keeping methods, which is applied in the fields of application, food preservation, food science, etc., can solve the problems of not being able to improve the cooking quality of rice, unsatisfactory antibacterial effect, and narrow antibacterial spectrum, so as to achieve safe use and antibacterial range Wide range of effects with simple components

Active Publication Date: 2017-11-24
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems in the prior art that the preservatives used for rice cannot improve the cooking quality of rice, are not resistant to high temperature, have a narrow antibacterial spectrum and have unsatisfactory antibacterial effects, the present invention provides a natural composite preservative for rice and preservation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A natural composite preservative for rice, composed of ε-polylysine and chitosan; wherein the mass ratio of ε-polylysine to chitosan is 1:500.

[0048] Above-mentioned natural composite antistaling agent is used for the fresh-keeping method of rice, and the steps are:

[0049] 1) Weigh 200g of non-washing rice and place it in a pressure cooker, add 600ml of water;

[0050] 2) Take 0.0080gε-polylysine and dissolve it in 0.5ml water;

[0051] 3) Take 4.0000g chitosan;

[0052] 4) Put the ε-polylysine solution prepared in step 2) and chitosan in step 3) in a pressure cooker, cover and cook for 20 minutes;

[0053] 5) Cool, pack in polyethylene bags, seal, and store in a refrigerator at 4°C.

[0054] Three days later, the cooking quality was observed, the rice was fragrant, the taste was soft, and the chewing property was good; after three days, the total number of colonies was 3.1*10 4 cfu / g, the total number of colonies after five days is 4.9*10 5 cfu / g; the total n...

Embodiment 2

[0056] A natural composite preservative for rice, composed of ε-polylysine and chitosan; wherein the mass ratio of ε-polylysine to chitosan is 3:400.

[0057] Above-mentioned natural composite antistaling agent is used for the fresh-keeping method of rice, and the steps are:

[0058] 1) Weigh 200g of non-washing rice and place it in a pressure cooker, add 600ml of water;

[0059] 2) Take 0.0240gε-polylysine and dissolve it in 0.5ml water;

[0060] 3) Take 3.2000g chitosan;

[0061] 4) Put the ε-polylysine solution prepared in step 2) and chitosan in step 3) in a pressure cooker, cover and cook for 20 minutes;

[0062] 5) Cool, pack in polyethylene bags, seal, and store in a refrigerator at 4°C.

[0063] Observed after three days, the steamed quality rice is fragrant, the taste is soft, and the chewing property is good; the total number of colonies after three days is 1.3*10 3 cfu / g, the total number of colonies after five days is 2.3*10 4 cfu / g; the total number of colon...

Embodiment 3

[0065] A natural composite preservative for rice, composed of ε-polylysine and chitosan; wherein the mass ratio of ε-polylysine to chitosan is 5:300.

[0066] Above-mentioned natural composite antistaling agent is used for the fresh-keeping method of rice, and the steps are:

[0067] 1) Weigh 200g of non-washing rice and place it in a pressure cooker, add 600ml of water;

[0068] 2) Take 0.0400gε-polylysine and dissolve it in 0.5ml water;

[0069] 3) Take 2.4000g chitosan;

[0070] 4) Put the ε-polylysine solution prepared in step 2) and chitosan in step 3) in a pressure cooker, cover and cook for 20 minutes;

[0071] 5) Cool, pack in polyethylene bags, seal, and store in a refrigerator at 4°C.

[0072] Observed after three days, the steamed quality rice is fragrant, the taste is soft, and the chewing property is good; after three days, the total number of colonies is 3.5*10 3 cfu / g, the total number of colonies after five days is 4.4*10 4 cfu / g; the total number of coloni...

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Abstract

The invention discloses a natural composite preservative for rice and a preservation method thereof, belonging to the field of food preservation. The invention aims at solving the problems that the preservative for rice cannot improve the cooking property of rice, is not high-temperature-resistant and is narrow in antibacterial spectrum and non-ideal in antibacterial effect in the prior art. The natural composite preservative for rice disclosed by the invention consists of epsilon-polylysine and chitosan, wherein the mass ratio of the epsilon-polylysine to chitosan is 1-5:300-500. The epsilon-polylysine and chitosan are used for rice preservation together, and compared with pure epsilon-polylysine and pure chitosan, the combination of the epsilon-polylysine and chitosan has an obvious synergistic effect; and the epsilon-polylysine and chitosan influence each other, and the preservation capacity of a single agent is improved. The natural composite preservative for rice disclosed by the invention is simple in composition, safe to use, wide in antibacterial range and high in thermal stability and can be directly added into the rice during cooking; and moreover, the preservation period of the rice can be greatly prolonged and the quality and taste of the rice can be improved.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a natural composite preservative for rice and a preservation method. Background technique [0002] Rice is the staple food of Asians. With the rapid increase of people's life rhythm, instant rice is becoming more and more popular. Due to the high water content of cooked rice, it is very easy to cause the reproduction of microorganisms, and lead to its spoilage, and the storage time is very short, and the quality of rice is an important factor affecting its consumption. Therefore, research on the preservation of instant rice is of great importance must do. Existing instant rice has the following defects: 1. Most of the additives used are chemical preservatives, which have various safety problems and affect people's health; 2. The pH of rice is neutral to slightly alkaline. The optimum antibacterial range of rice is slightly acidic, and a single preservative is easily r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3562A23L3/3526
CPCA23L3/3526A23L3/3562
Inventor 李迎秋郝曼田文利
Owner QILU UNIV OF TECH