Irradiation sterilization method and quality control method of fresh and wet rice flour food

Abstract

The invention provides an irradiation sterilization method and a quality control method of fresh and wet rice flour food, and belongs to the technical field of food sterilization. The irradiation sterilization method of the fresh and wet rice flour food comprises the following steps: after the fresh and wet rice flour food is produced, vacuum packaging is performed, and then irradiation sterilization is performed; the irradiation absorbed dose of the irradiation sterilization is 1-40 kGy; the quality control method for the fresh and wet rice flour food subjected to irradiation sterilization comprises the following steps: after the fresh and wet rice flour food is placed for 0 day, 1 month, 3 months, 5 months, 7 months, 9 months and 12 months, carrying out trafficability evaluation on sensory indexes, physicochemical indexes and microbiological indexes on the fresh and wet rice flour food, and determining that the quality of the fresh and wet rice flour food is qualified through all rounds of detection. The fresh and wet rice flour food can be stored for at least 12 months after irradiation sterilization, the shelf life is prolonged, the irradiation preservation technology and the corresponding product quality control method provide powerful technical guarantee for the fresh and wet rice flour food, and the stability of the production quality of the fresh and wet rice flour food is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food sterilization, and in particular relates to a radiation sterilization method for fresh wet rice noodle food and a quality control method thereof. Background Art

[0002] Rice vermicelli is a traditional Chinese noodle, also known as "rice noodles". Rice vermicelli is a very popular delicacy in southern China. Rice vermicelli is usually made from rice and is in a long, thin shape. It can be used to make many different dishes, including rice noodle soup, stir-fried rice noodles, mixed rice noodles, and more. It is usually eaten with a variety of vegetables, meats, and seasonings. Rice vermicelli has different flavors and cooking methods throughout China, making it a diverse food choice.

[0003] The main ingredients of rice noodle products are carbohydrates, mainly starch. In addition, they also contain a small amount of protein, fat, and a variety of vitamins and minerals. Fresh wet rice noodles are easy to eat, have a good toughness and taste, but the storage period of fresh wet rice noodles is short, and most of them have problems such as uneven product quality, poor sanitary conditions, and low production efficiency. Fresh wet rice noodles have a shelf life of less than one day without sterilization. Through sterilization, the microbial content can be reduced, thereby extending the shelf life and improving the quality and safety of food. The main purpose of sterilization is to kill the spoilage bacteria and pathogens remaining in the food or inhibit their growth and reproduction to ensure that the product quality meets the health and safety standards, protect the nutrients in the food from being destroyed, effectively extend the shelf life of the food, and save production costs and reduce energy consumption for enterprises. Therefore, it is of utmost importance to conduct a more in-depth exploration and research on fresh wet rice noodles, improve the quality of fresh wet rice noodles, and extend their shelf life.

[0004] At present, there is a certain research foundation for the preservation process of fresh wet rice noodles. The main sterilization methods include pickling, thermal sterilization, microwave sterilization, packaging technology, etc. Among them, irradiation sterilization technology is a common food processing method that uses radiation to eliminate and control microorganisms in food, such as bacteria, mold and parasites, thereby extending the shelf life of food and reducing the risks brought by microorganisms in food.

[0005] Irradiation sterilization technology can overcome the shortcomings of traditional methods. It does not require chemical initiators, has a simple synthesis process, and is easy to control at room temperature. It has broad application prospects. Based on existing literature reports, an irradiation absorbed dose of 1-10kGy can achieve the purpose of irradiation sterilization. At the same time, according to the joint expert committee organized by FAO / WHO / IAEA in 1980, any irradiated food with an absorbed dose below 10kGy is safe and does not require corresponding toxicology tests. However, there is a lack of relevant quality control standards for the irradiation preservation of fresh wet rice noodles.

[0006] Therefore, a sterilization method and quality control method for fresh wet rice noodle products are needed, which is of great significance to promoting the development of the fresh wet rice noodle irradiation industry. Summary of the invention

[0007] In view of this, the object of the present invention is to provide a method for irradiation sterilization of fresh wet rice noodle food, which can be stored for at least 12 months after irradiation sterilization, thereby extending the shelf life. The irradiation preservation technology and the corresponding product quality control method provide a strong technical guarantee for the fresh wet rice noodle food.

[0008] In order to achieve the above object, the present invention provides the following technical solutions:

[0009] In a first aspect, the present invention provides a method for irradiation sterilization of fresh wet rice noodle food, comprising the following steps:

[0010] After the production of fresh wet rice noodle food is completed, it is vacuum packed and then irradiated for sterilization.

[0011] In the present invention, the irradiation sterilization of fresh wet rice noodle food is to use high-energy rays such as electron beams, gamma rays or X-rays to destroy the DNA and metabolic system of microbial cells, hinder their survival and reproduction, and achieve the purpose of sterilization. Its mechanism mainly includes the following aspects: ① DNA damage: radiation energy can penetrate microbial cells and interact with DNA molecules, resulting in DNA chain breaks or structural changes, hindering the replication and repair ability of DNA. ② Cell metabolism inhibition: irradiation can destroy enzymes and other biomolecules in microbial cells, inhibit the metabolic activity of cells, lead to impaired cell function, and even cell death. ③ DNA repair is blocked: radiation interferes with the DNA repair mechanism in microbial cells, making it impossible for cells to repair the damage caused by radiation, accelerating cell death.

[0012] The radiation absorbed dose of the radiation sterilization is 1-40 kGy, more preferably 6-30 kGy, and more preferably 6-20 kGy.

[0013] Preferably, the high-energy rays for irradiation sterilization are one of cobalt-60 gamma rays, electron beam rays, and X-rays.

[0014] After the starch is irradiated, the starch molecular chain is easy to break, and the degree of polymerization and molecular weight decrease, and the degree depends on the dose of the irradiation treatment. When the irradiation dose is lower than 20kGy, the branch of amylopectin and some α-1,4 glycosidic bonds will break, so that the content of amylose increases. When the irradiation dose exceeds 20kGy, the content of amylose decreases. When the irradiation dose reaches a certain value, some amylose with small molecular weight may form new short-chain amylopectin due to grafting reaction. The crystallinity of starch may change as a result, so the present invention controls the irradiation parameters to ensure the quality of fresh wet rice noodle food.

[0015] Preferably, the fresh wet rice noodle food is: fresh wet rice noodles made from rice as raw material through soaking, refining or crushing, fermentation or non-fermentation, maturation, molding, cooling and packaging production processes, or pre-packaged food made from fresh wet rice noodles through sorting, cooking and packaging processes.

[0016] In a second aspect, the present invention provides a fresh wet rice noodle food obtained by the above-mentioned irradiation sterilization method.

[0017] In a third aspect, the present invention provides a method for controlling the quality of the fresh wet rice noodle food, comprising the following steps:

[0018] The fresh wet rice noodle food is evaluated for sensory indicators, physical and chemical indicators, and microbiological indicators after being placed for 0 day, 1 month, 3 months, 5 months, 7 months, 9 months, and 12 months. The fresh wet rice noodle food is regarded as qualified if it passes all rounds of testing.

[0019] Preferably, the sensory indicators include color, impurities, smell, taste and tissue morphology of fresh wet rice noodles;

[0020] It has the inherent smell and taste of the product, without any peculiar smell; it has a smooth and flexible taste, is not raw, and does not stick to the teeth; the rice flour texture is basically uniform and the surface is smooth; the testing standard is DBS 45 / 050-2021.

[0021] Preferably, the physical and chemical index is the aflatoxin B1 content of fresh wet rice noodles, aflatoxin B1≤5.0 μg / kg; and the detection method is GB 5009.22-2016.

[0022] Preferably, the microbial indicators include total colony count, salmonella, mold, coliform bacteria and Staphylococcus aureus content; total colony count ≤1×105CFU / g, mold count ≤10CFU / g, coliform bacteria count ≤10CFU / g, Staphylococcus aureus count ≤10CFU / g, and no salmonella was detected;

[0023] The detection method for the total colony count is GB 4789.2-2022;

[0024] The detection method of Salmonella is GB 4789.4-2016;

[0025] The mold detection method is GB 4789.15-2016;

[0026] The coliform group detection method is GB 4789.3-2016;

[0027] The detection method for Staphylococcus aureus is GB 4789.10-2016.

[0028] Contains at least the following beneficial technical effects:

[0029] 1. The fresh wet rice noodle food of the present invention is made of rice as raw material, has the characteristics of simple and convenient eating, good toughness and taste, and is well liked by consumers. It is of great significance to utilize irradiation sterilization technology to extend the quality and shelf life of fresh wet rice noodles. The fresh wet rice noodle food of the present invention can be stored for at least 12 months after irradiation sterilization, thereby extending the shelf life.

[0030] 2. The irradiation sterilization technology of the present invention can overcome the shortcomings of traditional methods, does not require chemical initiators, has a simple synthesis process, and is easy to control the reaction at room temperature, and has broad application prospects.

[0031] 3. The irradiation preservation technology of fresh wet rice noodle food and the corresponding product quality control method of the present invention provide a powerful technical guarantee for fresh wet rice noodle food, which is of great significance to the development of the fresh wet rice noodle irradiation industry. The preferred absorbed dose of the irradiation sterilization of fresh wet rice noodle food of the present invention meets the international standards and does not require toxicological experiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a real picture of the fresh wet rice noodles subjected to the irradiation sterilization test in Example 1 of the present invention. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0034] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0035] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the main idea or essential features of the present invention. Therefore, from all points of view, the embodiments should be regarded as exemplary and non-restrictive, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention, and any reference numerals in the claims should not be regarded as limiting the claims involved.

[0036] In addition, it should be understood that although this specification is described according to the implementation modes, not every implementation mode includes only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that can be understood by those skilled in the art. These other implementation modes are also covered within the protection scope of the present invention.

[0037] It should also be understood that the specific embodiments described above are only used to explain the present invention, and the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, can make equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention, which should be covered by the protection scope of the present invention / invention.

[0038] The reagents and raw materials used in the present invention are commercially available.

[0039] Example

[0040] Sterilization method:

[0041] (1) Determine the source process of rice noodles, the company's target needs, and the inspection report and ingredients of rice noodles;

[0042] (2) Control the storage time of rice noodles after production, take fresh rice noodles (within one week of production), and store rice noodles for 3 months and 5-6 months for detection and analysis;

[0043] (3) Determine the storage time of rice noodles for the first round of irradiation. In the first round of irradiation test, 5 packages were irradiated at each dose point (a total of 35 packages), 3 packages were sent for inspection, and 2 packages were kept for samples. The absorbed dose was 1-40 kGy (the absorbed dose of each example is detailed in Table 1);

[0044] (4) After the optimal radiation absorption dose point is obtained through the first round of irradiation test, a second batch of irradiation is carried out on this radiation absorption dose point (60 packages, divided into 6-12 portions), and samples are taken and sent for inspection after being stored for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, and 12 months respectively to determine whether the storage effect of rice noodles will not be affected in the post-irradiation effect stage, and to obtain the optimal storage process after irradiation.

[0045] See Table 1 for details of Examples 1-14 and Comparative Examples 1-2.

[0046] Table 1

[0047]

[0048]

[0049] Experimental example

[0050] According to the established irradiation preservation standard for fresh wet rice noodle foods, the sensory indices, physicochemical indices and microbiological indices of the irradiated sterilized rice noodles obtained in Examples 1-14 and Comparative Examples 1-2 were tested and evaluated. The test results are shown in Table 2.

[0051] Sensory indicators include color, impurities, smell, taste and texture of fresh wet rice noodles;

[0052] It has the inherent smell and taste of the product, without any peculiar smell; it has a smooth and flexible taste, is not raw, and does not stick to the teeth; the rice flour texture is basically uniform and the surface is smooth; the testing standard is DBS 45 / 050-2021.

[0053] The physical and chemical indicators are the aflatoxin B1 content of fresh wet rice noodles, aflatoxin B1≤5.0μg / kg; the detection method is GB 5009.22-2016.

[0054] Microbiological indicators include total colony count, Salmonella, mold, coliform bacteria and Staphylococcus aureus; total colony count ≤1×105CFU / g, mold count ≤10CFU / g, coliform bacteria count ≤10CFU / g, Staphylococcus aureus count ≤10CFU / g, and no Salmonella was detected; the detection method for total colony count is GB 4789.2-2022; the detection method for Salmonella is GB 4789.4-2016; the detection method for mold is GB 4789.15-2016; the detection method for coliform bacteria is GB4789.3-2016; and the detection method for Staphylococcus aureus is GB 4789.10-2016.

[0055] Table 2. Irradiation preservation test results of fresh wet rice noodles prepared in Examples 1-14 and Comparative Examples 1-2

[0056]

[0057]

[0058]

[0059] Remark:

[0060] The maximum safety limit of aflatoxin B1 is ≤5.0;

[0061] The acceptable limit value of total colony count is ≤104, and the maximum safety limit value is ≤105; the acceptable limit value of Salmonella and mold is 0;

[0062] The acceptable limit value of coliform bacteria is ≤20, and the maximum safety limit value is ≤102;

[0063] The acceptable limit value for Staphylococcus aureus is ≤102, and the maximum safety limit value is ≤103.

[0064] Figure 1This is a real picture of the fresh wet rice noodles of Example 1 after irradiation sterilization. The fresh wet rice noodles of Examples 2-14 are similar to Example 1. Combined with Table 2, it can be seen that the fresh wet rice noodles of Examples 1-14 after irradiation sterilization with different absorbed doses not only retain good color, taste and quality, but also have good antibacterial and mildew resistance, successfully extending the shelf life of fresh wet rice noodles, and can be stored for more than 12 months.

[0065] It can be seen from Examples 1-8 and Comparative Example 1 that the absorbed dose of the irradiation reaction affects the reproduction rate and quantity of bacteria. When the irradiation sterilization time, the content of fresh wet rice noodles, and the storage time are constant, the greater the absorbed dose, the fewer the total colony count, Escherichia coli, Staphylococcus aureus, and Salmonella in the fresh wet rice noodles. The reason is that high-energy rays can destroy the DNA and metabolic system of microbial cells, hinder their survival and reproduction, thereby achieving the purpose of sterilization.

[0066] It can be seen from Examples 9-14 and Comparative Example 2 that the irradiation sterilization process can effectively extend the shelf life of fresh wet rice noodles, while retaining the excellent taste of the fresh wet rice noodles and preventing the survival and reproduction of microorganisms in the fresh wet rice noodles.

[0067] It can be seen from the above that when the absorbed dose of the irradiation sterilization process of fresh wet rice noodle foods is 1-40 kGy, the survival and reproduction of microorganisms can be hindered while retaining the excellent quality of the fresh wet rice noodle foods; when the absorbed dose of the irradiation sterilization process of the fresh wet rice noodle foods is 6-10 kGy, the fresh wet rice noodles do not need to be subjected to toxicological experiments and can be used safely, which meets the irradiation sterilization process standard for fresh wet rice noodle foods compiled by the present invention and can effectively extend the shelf life to 12 months.

[0068] The quality control method of the present invention can be used to screen the conditions of the preparation method and stabilize the quality of the product.

[0069] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for irradiation sterilization of fresh wet rice noodle food, characterized in that: The following steps are involved: After the production of fresh wet rice noodle food is completed, it is vacuum packed and then sterilized by irradiation; The radiation absorbed dose of the radiation sterilization is 1-40 kGy.

2. The irradiation sterilization method according to claim 1, characterized in that: The high-energy ray for irradiation sterilization is one of cobalt 60 gamma ray, electron beam ray and X-ray.

3. The irradiation sterilization method according to claim 1, characterized in that: The fresh wet rice noodle food is: fresh wet rice noodles made from rice as raw material through soaking, grinding or crushing, fermentation or non-fermentation, maturation, molding, cooling and packaging production processes, or pre-packaged food made from fresh wet rice noodles through sorting, cooking and packaging processes.

4. Fresh wet rice noodle food obtained by the irradiation sterilization method according to any one of claims 1 to 3.

5. The quality control method for fresh wet rice noodle food according to claim 4, characterized in that: The following steps are involved: The fresh wet rice noodle food is evaluated for sensory indicators, physical and chemical indicators, and microbiological indicators after being placed for 0 day, 1 month, 3 months, 5 months, 7 months, 9 months, and 12 months. The fresh wet rice noodle food is regarded as qualified if it passes all rounds of testing.

6. The quality control method according to claim 5, characterized in that: The sensory indicators include color, impurities, smell, taste and tissue morphology of fresh wet rice noodles; It has the inherent smell and taste of the product, without any peculiar smell; it has a smooth and flexible taste, is not raw, and does not stick to the teeth; the rice flour texture is basically uniform and the surface is smooth; the testing standard is DBS 45 / 050-2021.

7. The quality control method according to claim 5, characterized in that: The physical and chemical index is the aflatoxin B1 content of fresh wet rice noodles, aflatoxin B1≤5.0 μg / kg; the detection method is GB 5009.22-2016.

8. The quality control method according to claim 5, characterized in that: The microbial indicators include total colony count, salmonella, mold, coliform bacteria and Staphylococcus aureus content; total colony count ≤1 × 10 5 CFU / g, mold count ≤10 CFU / g, coliform count ≤10 CFU / g, Staphylococcus aureus count ≤10 CFU / g, no Salmonella detected; The detection method for the total colony count is GB 4789.2-2022; The detection method of Salmonella is GB 4789.4-2016; The mold detection method is GB 4789.15-2016; The coliform group detection method is GB 4789.3-2016; The detection method for Staphylococcus aureus is GB 4789.10-2016.

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