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Preservative used for fresh and wet rice noodles

A technology of preservatives and rice noodles, which is applied in the field of preservatives, food additives, especially rice noodle preservatives. It can solve the problems of short shelf life of fresh and wet rice noodles, sourness and deterioration, and achieve good anti-corrosion and fresh-keeping effects and improve the shelf life.

Inactive Publication Date: 2016-06-01
SHAANXI QIYUAN TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh wet rice noodles do not carry out drying process in the dry powder manufacturing process, so as to maintain a large amount of water, its color is good, and it is more convenient to eat. However, due to the short shelf life of fresh wet rice noodles, it will turn sour within 24 hours in winter and 12 hours in summer.

Method used

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  • Preservative used for fresh and wet rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Accurately weigh Nisin: 25g, natamycin: 25g, lysozyme 8g, glycine 15g, phytic acid 15g, sodium lactate 12g, and dry mix to obtain 100g of preservative for fresh wet rice noodles.

[0017] Usage method: Use 2g of the above-mentioned preservative for fresh and wet rice noodles per 1kg of rice noodles, first dissolve the preservative for fresh and wet rice noodles in distilled water to make an anti-oxidant preservative solution, and then add the anti-oxidant preservative solution to the Stir evenly in the ground rice milk, and other processes are carried out according to the conventional process of rice flour production.

Embodiment 2

[0019] Produce fresh wet ground rice by normal process, one group is the blank control group that does not add any antistaling agent, one group is the potassium sorbate contrast group that adds 0.2%, one group is the antistaling agent test that adds 0.2% preparation described in the present invention Group. Three parallel samples were set up for each group of treatments and stored at 37°C.

[0020] (1) Determination of the total number of bacteria: take samples regularly, and measure the total number of bacteria in each sample according to the national standard method.

[0021] (2) Sensory evaluation:

[0022] Visual identification: Check whether the vermicelli is complete and whether it has changed color.

[0023] Smell identification: To identify whether the fresh wet vermicelli has the smell of oil and fat, and whether there is any peculiar smell.

[0024] Taste identification: whether it has bite and refreshing taste, whether the noodle flavor is strong or not, and whet...

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PUM

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Abstract

The present invention relates to a preservative used for fresh and wet rice noodles and belongs to the field of food additives and especially rice noodle preservatives. The preservative used for fresh and wet rice noodles is mainly composed of the following raw materials in parts by weight: 20-30 parts of nisin, 20-30 parts of natamycin, 5-10 parts of lysozyme, 10-20 parts of glycine, 10-20 parts of phytic acids, and 10-15 parts of sodium lactate. The preservative used for fresh and wet rice noodles uses natural raw materials as main ingredients, has good preservative effect for fresh and wet rice noodles, and can improve the shelf life for 7-14 times.

Description

technical field [0001] The invention relates to a fresh-keeping agent for fresh wet rice noodles, which belongs to the field of food additives, especially the fresh-keeping agent for rice noodles. Background technique [0002] Rice noodles are strip-like and silk-like products made from rice, which is an economical, convenient and delicious food. It can be eaten simply by boiling or stir-frying and adding seasonings. In the south, there are fried noodles, soup noodles, cold noodles, hot noodles and other eating methods. [0003] Because the texture of rice noodles is flexible and elastic, it does not become mushy when boiled, it is not easy to break when dry-fried, it is refreshing to eat, and it is easy to digest. It can be used as a staple food or as a snack. It is very popular among consumers in southern my country and Southeast Asia. In the consumer market, for example, rice noodles in Nanchang City have become a staple food for breakfast or three meals a day. Rice noo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3571A23L3/3562
Inventor 张淑芬
Owner SHAANXI QIYUAN TECH DEV