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Sterilization method for fresh-kept wet rice noodles

A sterilization method and technology for wet rice flour, applied in the field of food processing, can solve the problems of incomplete sterilization and spoilage of rice flour, and achieve the effects of rapid and thorough sterilization, reducing decomposition and avoiding easy residues

Pending Publication Date: 2020-06-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only slightly acidic electrolyzed water with a pH close to neutral is used for short-term sterilization, which is likely to cause incomplete sterilization, and only kills the microorganisms on the surface of rice noodles but not the internal microorganisms. Therefore, when the storage temperature is appropriate, rice noodles The microorganisms inside will still grow and reproduce rapidly, causing the rice noodles to rot

Method used

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  • Sterilization method for fresh-kept wet rice noodles
  • Sterilization method for fresh-kept wet rice noodles
  • Sterilization method for fresh-kept wet rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation process of fresh-keeping wet rice noodles is carried out as follows:

[0029] (1) After the early indica rice is washed, soaked, refined and slurried, it is extruded and dispersed by a full-automatic rice flour machine;

[0030] (2) take the mode of closed soaking and utilize acidic oxidation potential water to sterilize the fresh wet rice noodles scattered;

[0031] (3) After drying the fresh and wet rice noodles obtained in (2) in a sterile or clean environment, put them into a retort pouch for heat-sealed packaging.

[0032] Among them, the early indica rice was soaked at 25°C for 48 hours, the mass ratio of dry rice to water was 1.35:1 when refining, the mass ratio of dry rice to cornstarch was 10:1 when pulping, and the extrusion temperature was 108°C; The pH of the oxidation potential water is 3, the soaking time is 6 minutes, stored at 28°C, and the shelf life can reach 15-20 days.

Embodiment 2

[0034] The preparation process of fresh-keeping wet rice noodles is carried out as follows:

[0035] (1) After the early indica rice is washed, soaked, refined and slurried, it is extruded and dispersed by a full-automatic rice flour machine;

[0036] (2) take the mode of closed soaking and utilize acidic oxidation potential water to sterilize the fresh wet rice noodles scattered;

[0037] (3) After drying the fresh and wet rice noodles obtained in (2) in a sterile or clean environment, put them into a retort pouch for heat-sealed packaging.

[0038] Among them, the early indica rice was soaked at 20°C for 4 days, the mass ratio of dry rice to water was 1:1 when refining, the mass ratio of dry rice to cornstarch was 10:1 when pulping, and the extrusion temperature was 100°C. The pH of the acidic oxidation potential water is 4, the soaking time is 8 minutes, the pasteurization condition is 70°C water bath sterilization for 20 minutes, the obtained fresh wet rice noodles are st...

Embodiment 3

[0039] Embodiment 3: the influence of acid oxidation potential water sterilization condition on the shelf life (28 ℃) of fresh-keeping wet rice noodles

[0040] The preparation process of fresh-keeping wet rice noodles is carried out as follows:

[0041] (1) After the early indica rice is washed, soaked, refined and slurried, it is extruded and dispersed by a full-automatic rice flour machine;

[0042] (2) take the mode of closed soaking and utilize acidic oxidation potential water to sterilize the fresh wet rice noodles scattered;

[0043] (3) After drying the fresh and wet rice noodles obtained in (2) in a sterile or clean environment, put them into a retort pouch for heat-sealed packaging.

[0044]Among them, the early indica rice was soaked at 25°C for 48 hours, the mass ratio of dry rice to water was 1.35:1 during pulping, the mass ratio of dry rice to cornstarch was 10:1 during pulping, and the extrusion temperature was 108°C. The pH and immersion time of the acidic ox...

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Abstract

The invention discloses a sterilization method for fresh-kept wet rice noodles, belonging to the technical field of food processing. The sterilization method has the following preparation process: cleaning milled early long-grain nonglutinous rice, carrying out soaking, pulping and pulp blending, then performing one-time extrusion molding by using a fully-automatic rice flour machine, and carryingout dispersing; sterilizing dispersed fresh wet rice noodles by using acidic electrolyzed oxidizing water in a closed soaking or spraying manner; draining the sterilized fresh wet rice noodles in a sterile or clean environment, packaging the drained rice noodles into a proper packaging bag, and sealing the packaging bag after the packaging bag is not vacuumized or moderately vacuumized; and carrying out pasteurization on the packaged rice noodles, and carrying out cooling so as to obtain the fresh-kept wet rice noodle product. The method provided by the invention is highly-efficient and thorough in sterilization, simple in process, convenient to operate, low in cost, free of pollution and residues, free of damage to the taste and quality of the fresh wet rice noodles and wide in market prospect.

Description

technical field [0001] The invention relates to a sterilization method for fresh-keeping wet rice noodles, belonging to the technical field of food processing. Background technique [0002] Rice noodles are a traditional specialty food in southern my country. They are processed from rice through a series of processes such as washing, soaking, crushing or refining, steaming, extrusion, re-steaming, sterilization, packaging, and cooling. , nutritious and popular. Rice noodles on the market are mainly divided into two categories: dry rice noodles and fresh wet rice noodles. Compared with dry rice noodles, fresh wet rice noodles usually have a water content of more than 50%, and the taste is firm and smooth, which is more favored by consumers. Yet the industrialized production of fresh wet rice noodles is still immature so far, and the fresh wet rice noodles made by traditional methods are generally produced and sold now, and the shelf life in summer is no more than 24 hours, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L3/358A23L3/00
CPCA23L7/10A23L3/358A23L3/00A23V2002/00A23V2250/5118
Inventor 李才明尤钰娴李兆丰顾正彪班宵逢洪雁程力
Owner JIANGNAN UNIV
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