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A method of adding fungus culture solution to prepare natural fresh-keeping nutritious wet rice noodles

A culture medium and wet rice noodle technology, applied in food preservation, food ingredients as antimicrobial preservation, food ingredients containing inorganic compounds, etc., can solve the problems of prolonging the shelf life of fresh wet rice noodle, serious pollution, high cost, etc., to increase food safety performance, improve economic efficiency, and prevent deterioration

Active Publication Date: 2021-06-08
HUNAN RES INST OF EDIBLE FUNGI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First activate and purify the fungi such as bamboo fungus and tiger milk mushroom, and then carry out liquid submerged fermentation to obtain the liquid submerged fermentation culture liquid of fungi such as bamboo fungus and tiger milk mushroom, wash and soak the rice for 30 minutes, and then submerge the bamboo fungus, The submerged fermentation culture liquid of tiger milk mushroom and other fungi directly replaces the clean water in the refining process, and is transferred into the pulp according to the mass ratio of rice (dry rice) to the culture liquid of 100:20, and then the pulp is blended, steamed, and left to age , cut into strips, and cooled to make fresh wet rice noodles. The fresh-wet rice noodles were packaged in fresh-keeping bags and placed in a constant temperature incubator at 37°C, and the sensory indicators (color, smell, tissue shape) and microbial indicators of fresh-wet rice noodles were monitored every 12 hours.

[0020] Sensory Index

[0021] ...

Embodiment 2

[0025] The rest are the same as in Example 1, except that the mass ratio of rice to nutrient solution is 100:30.

[0026] Sensory Index

[0027] project color odor organizational form 12 hours white or natural color rice flavor, no smell Smooth and elastic surface 24 hours white or natural color rice flavor, no smell The surface is smooth and elastic 36 hours white or natural color rice flavor, no smell The surface remains smooth and elastic 48 hours white or natural color rice flavor, no smell The surface remains smooth and elastic

[0028] Microbial indicators

[0029] project Change in the total number of bacteria (CFU / g) Changes in the total number of molds (CFU / g) 12 hours 0 0 24 hours 0 0 36 hours 1×10 3

Embodiment 3

[0031] The rest are the same as in Example 1, except that the mass ratio of rice to nutrient solution is 100:40.

[0032] Sensory Index

[0033] project color odor organizational form 12 hours white, light yellow or inherent color rice flavor, no smell Smooth and elastic surface 24 hours white, light yellow or inherent color rice flavor, no smell The surface is smooth and elastic 36 hours white, light yellow or inherent color rice flavor, no smell The surface is smooth and elastic 48 hours white, light yellow or inherent color rice flavor, no smell The surface is smooth and elastic

[0034] Microbial indicators

[0035] project Change in the total number of bacteria (CFU / g) Changes in the total number of molds (CFU / g) 12 hours 0 0 24 hours 0 0 36 hours 1×10 3

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PUM

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Abstract

The invention discloses a method for preparing natural fresh-keeping nutritious wet rice noodles by adding fungus culture solution. The method includes adding liquid submerged fermentation culture liquid of bamboo fungus and tiger milk mushroom according to the mass ratio of rice to culture liquid of 80-150:15-50 in the refining process of the conventional wet rice flour production process for refining. The liquid submerged fermentation culture solution is obtained by liquid submerged fermentation after activating and purifying bacteria species such as bamboo fungus and tiger milk mushroom. In the present invention, by adding the liquid submerged fermentation culture liquid of bamboo fungus and tiger milk mushroom, the natural fresh-keeping agent rich in the culture liquid can prolong the fresh-keeping period of fresh and wet rice noodles for more than 3 days, especially in high-temperature seasons, and can effectively prevent the rice noodles from deteriorating and becoming sour , Go rancid, significantly prolong the shelf life, do not need to add any other chemical preservatives, increase the food safety of fresh wet rice noodles; at the same time, the addition of fungus liquid submerged fermentation can effectively improve the nutritional content of rice noodles, increase the Flavor, and can significantly improve the economic benefits of rice noodles.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L31/00A23L3/3571
CPCA23L3/3571A23V2002/00A23L7/10A23L31/00A23V2200/10A23V2250/61A23V2250/161A23V2250/16A23V2250/7042
Inventor 黄晓辉喻初权黄江南
Owner HUNAN RES INST OF EDIBLE FUNGI
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