Method for preparing naturally preserved nutritional wet rice noodles by adding fungal culture solution

Abstract

The invention discloses a method for preparing naturally preserved nutritional wet rice noodles by adding a fungal culture solution. The method comprises the following steps: adding a bamboo fungus and pleurotus tuber-regium liquid deep fermented culture solution into rice in a mass ratio of rice to culture solution being (80-150):(15-50) in the pulping process of a wet rice noodle preparation process, and performing pulping; wherein the liquid deep fermented culture solution is prepared by activating and purifying the bamboo fungi and pleurotus tuber-regium and other fungi and performing deepfermentation for the liquid. According to the method, by adding the bamboo fungus and pleurotus tuber-regium liquid deep fermented culture solution, the preservation period of fresh wet rice noodlescan be prolonged by three days or more due to the natural preservative which is rich in the culture solution, and deterioration and sourness of rice noodles can be effectively prevented especially inhigh-temperature seasons, the preservation period can be remarkably prolonged, the food safety of rice noodles can be improved without adding other chemical preservative; and furthermore, by adding the fungal liquid deep ferment, the nutritional ingredients of rice noodles can be effectively improved, the flavor of rice noodles can be improved, and the economic benefit of rice noodles can be remarkably increased.

Description

technical field [0001] The invention relates to a method for preparing rice noodles, in particular to a method for preparing natural fresh-keeping nutritious wet rice noodles by adding fungus culture solution. Background technique [0002] Wet rice noodles are one of the most consumed ingredients in southern my country. They are mainly eaten for breakfast. However, the shelf life of wet rice noodles is very short. Therefore, how to effectively and safely extend the shelf life of fresh wet rice noodles has become one of the technical bottlenecks in the fresh wet rice noodle industry. one. [0003] The existing wet rice noodle preparation process patents are: (1) adding biological preservatives as fresh wet rice noodle preservatives, the specific process is: accurately weigh 25g of nisin (nisin), 25g of natamycin, 8g of lysozyme, Glycine 15g, phytic acid 15g, sodium lactate 12g, dry mixing to get 100g preservative for fresh wet rice noodles. Use 2g of the above-mentioned pres...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing natural fresh-keeping nutritional wet rice noodles by adding fungus culture solution to the problems of low yield, serious pollution, and high cost in the above-mentioned wet rice noodles preparation process, which can not only significantly extend the shelf life of fresh wet rice noodles , and does not require the use of preservatives, it can fully meet the food safety requirements