Semi-dried rice noodles and freshness preservation method thereof

A fresh-keeping method and technology for dry rice flour, which are applied in chemical instruments and methods, food preservation, preservation of food ingredients as antimicrobials, etc., can solve the problems of inability to inhibit the reproduction of Listeria bacteria, adhesion and deterioration of rice flour, etc. The effect of express packaging and transportation and distribution, keeping the physical form consistent, and protecting the physical form

Inactive Publication Date: 2018-11-16
湖南省七品信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, on the one hand, vacuum packaging cannot inhibit the reproduction of microorganisms such as Listeria, and there is a risk of deterioration after more than 6 days in vacuum packaging.
On the other hand, due to the effect of atmospheric pressure in vacuum packaging, the long-term extrusion of rice noodles in the packaging bag will cause the rice noodles to stick together and easily break, which seriously affects the eating experience of rice noodles

Method used

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  • Semi-dried rice noodles and freshness preservation method thereof

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Embodiment 1

[0034] The raw material of semi-dry rice flour in the present embodiment comprises 95 parts by weight of rice, 4.2 parts by weight of additives (4 parts by weight of modified cornstarch, 0.1 part by weight of sodium stearoyl lactylate and 0.1 part by weight of sucrose ester). Its preservation method is as follows:

[0035] (1) Rice fermentation: Weigh 9.5 kg of rice and 1.2 kg of tap water at a temperature of 25°C. 0.8% of the mass percentage of tap water is added to the fermented liquid fermented in the previous batch for 24 hours, stirred evenly, and then added with rice. The mixture was fermented at 37°C for 48 hours, then washed until there was no adherent on the surface, and centrifuged for 3 minutes;

[0036] (2) the filtered rice is pulverized by a pulverizer, put into a mixing tank, and take 4.2 kilograms of additives and put into a mixing tank;

[0037](3) Material mixing: Mix the above materials evenly, test the water content of the mixture to 30%, and continue sti...

Embodiment 2

[0044] The raw materials of the semi-dry rice flour in this embodiment include 94 parts by weight of rice, 4 parts by weight of modified cornstarch, 0.2 parts by weight of sodium stearoyl lactylate and 0.2 parts by weight of sucrose ester. The water content of the semi-dry rice noodles is 30 parts by weight. Its preservation method is as follows:

[0045] The semi-dry ground rice is put into the plastic container that has single-ended opening, the air in the plastic container is taken out, and is filled with the compound gas that contains nitrogen and carbon dioxide (volume ratio 3:1); Depress heat-seal bar, pass Heat press to seal the open end.

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Abstract

The invention provides semi-dried rice noodles and a freshness preservation method thereof. The freshness preservation method comprises the following steps: (1) putting the semi-dried rice noodles into a plastic container with a single open end, wherein the content of water in the semi-dried rice noodles is 15-40wt%; (2) pumping the air in the plastic container out and filling compound gas with nitrogen and carbon dioxide into the plastic container; and (3) pressing a heat sealing tape and performinghot pressing to seal the open end. The freshness preservation method is capable of inhibiting the growth of bacteria and preventing adhesion and breakage of the rice noodles; the freshness preservation time can reach 15 days under normal temperature.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a preservation method for semi-dried rice noodles. Background technique [0002] Semi-dry rice noodles are an intermediate product that is different from wet rice noodles and dry rice noodles. Its water content is higher than that of dry rice noodles and its shelf life is shorter. However, compared with dry rice noodles, semi-dry rice noodles can be cooked quickly without pre-soaking. cooked; due to the lower water content of semi-dry rice noodles than wet rice noodles, the shelf life of semi-dry rice noodles is slightly longer than that of wet rice noodles, but it is not as easy to cook as wet rice noodles. Due to the high moisture content, the shelf life of semi-dry rice noodles is still very short. It can usually only be stored for one day in summer without refrigeration, no more than two days in winter, and no more than one week in a low temperature environment of 1-5°C. Bec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418A23L3/3517A23L3/3562A23L7/104B32B1/02B32B27/06B32B27/32B65D30/08
CPCA23L3/3418A23L3/3517A23L3/3562A23V2002/00A23L7/104B32B1/02B32B27/08B32B27/32B32B2250/242B32B2307/7242B32B2307/7246B32B2439/06B65D31/04A23V2200/10A23V2250/11A23V2250/124A23V2250/5118Y02W90/10Y02A40/90
Inventor 阳小民
Owner 湖南省七品信息科技有限公司
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