Preservative for fresh wet convenient rice noodles

A preservative and a convenient technology, applied in the field of preservatives, can solve the problems of general preservation effect, affect the taste, and high cost, and achieve the effects of delaying microbial spoilage, solving the problem of shelf life and maintaining comprehensive quality.

Inactive Publication Date: 2019-04-02
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fresh-keeping products of rice noodles on the market are still mainly chemical and compound products, and the fresh-keeping effect is average. However, low-temperature and radiation fresh-keeping technologies such as cold chain systems have problems such as high cost and strict restrictions. The quality of fresh wet instant rice noodles deteriorates, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preservative for fresh and wet instant rice noodles, the preservative is composed of potassium sorbate, nisin and sodium lactate, the dosage of each component in the production of fresh and wet instant rice noodles is: 0.5 g of potassium sorbate by weight of rice raw materials / kg, nisin 0.1g / kg, sodium lactate 1.0g / kg.

Embodiment 2

[0015] A kind of preservative for fresh and wet instant rice noodles. The preservative is composed of potassium sorbate, nisin and sodium lactate. The dosage of each component in the production of fresh and wet instant rice noodles is: 0.7 g of potassium sorbate by weight of rice raw materials / kg, nisin 0.15g / kg, sodium lactate 1.5g / kg.

Embodiment 3

[0017] A kind of preservative for fresh and wet instant rice noodles. The preservative is composed of potassium sorbate, nisin and sodium lactate. The dosage of each component in the production of fresh and wet instant rice noodles is: 1.0 g of potassium sorbate according to the weight of rice raw materials / kg, nisin 0.2g / kg, sodium lactate 2.0g / kg.

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PUM

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Abstract

The invention discloses a preservative for fresh wet convenient rice noodles. The preservative is composed of potassium sorbate, nisin and sodium lactate. The use amount of each component in the preparation of the fresh wet convenient rice noodles is as below: according to the weight of a rice raw material, potassium sorbate 0.5-1.0g / kg, nisin 0.1-0.2g / kg, and sodium lactate 1.0-2.0g / kg. The preservative has the following advantages: a chemical preservative and a biological preservative contained in the preservative exerts synergistic effect when applied to the fresh wet convenient rice noodles to delay the microbial spoilage of the fresh wet convenient rice noodles, and solve the problem of the shelf life of the fresh wet convenient rice noodles, thereby improving the quality of the freshwet convenient rice noodles.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping agent applied to fresh and wet instant rice noodles. Background technique [0002] Rice noodles are strip-shaped and silk-shaped products made of rice as raw material, soaked, boiled and pressed. It has a good taste and is convenient to eat. Fresh and wet instant rice noodles are a kind of rice noodles, which have the advantages of freshness, refreshing taste, chewy texture, and good nutrition retention. However, because fresh and wet instant rice noodles have high water content and high water activity, microorganisms are easy to reproduce and cannot be absorbed at room temperature. Long-term storage, perishable. Therefore, the short shelf life has restricted the large-scale industrialized production of fresh and wet instant rice noodles, and it is urgent to find effective fresh-keeping measures to extend the shelf life of fresh and wet instant rice noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3508A23L3/3526A23L7/10
CPCA23L3/3508A23L3/3526A23L7/10
Inventor 王波任元元游敬刚张星灿邹育孟资宽王拥军
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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