Method for improving heat sterilization tolerance of fresh wet flat vermicelli
By adding soy polysaccharides to fresh and wet flat powder or soaking with soy polysaccharides combined with lactic acid solution, the problem of flat powder being easily adhered after thermal sterilization is solved, the appearance and quality are maintained, the shelf life is extended and cross-regional transportation restrictions are broken.
Patent Information
- Application Number
- CN202411576906.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-06
- Publication Date
- 2025-01-10
AI Technical Summary
Fresh and wet flat powder tends to become soft, rotten, and stick together after thermal sterilization, resulting in damage to the appearance and quality, and cannot effectively extend the shelf life and cross-regional transportation.
Add soy polysaccharides to fresh and wet flat powder or soak them with soy polysaccharide combined with lactic acid solution, gelatinize, cool, cut into strips, and heat and sterilize in a water bath to control the amount of addition and soaking time to ensure that the flat powder is sterilized during heat Keep the viscosity and appearance quality afterwards.
It effectively improves the thermal sterilization tolerance of fresh and wet flat powder, prevents bonding and stripping, extends the shelf life, and breaks through the restrictions on cross-regional transportation.
Smart Images
Figure CN119279132A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the thermal sterilization tolerance of fresh wet flat flour. Background Art
[0002] Fresh wet flat noodles are rice products made from rice through soaking, grinding, steaming, gelatinization, strip cutting, aging and other processes. They are a traditional delicacy in my country. Fresh wet flat noodles are easy to eat, have a smooth taste, are flexible, and have simple processes, and are deeply loved by consumers. The moisture content of fresh wet flat noodles is as high as 60%, which makes it easy to breed spoilage microorganisms during processing, transportation, storage, etc., and it is easy to cause spoilage, agglomeration, aging and other problems under normal temperature conditions. It will deteriorate after being stored for about 24 hours, which seriously affects the production, circulation and storage of fresh wet flat noodles. Therefore, sterilization can prevent the reproduction of microorganisms and inhibit the spoilage of fresh wet flat noodles, effectively extending the shelf life of rice noodles.
[0003] Based on consumers' potential concerns about the safety of preservatives and restrictions on the addition of chemical preservatives to rice noodles, thermal sterilization is the most acceptable and effective sterilization and preservation method for consumers, which extends the shelf life by killing microorganisms inside the food and packaging and inactivating enzyme activity. However, during the thermal sterilization process, fresh wet flat noodles will face the problem of secondary gelatinization, and the gel network structure will be destroyed, causing the fresh wet flat noodles to become soft, rotten and stick together, which has a great impact on its appearance and quality. Therefore, fresh wet flat noodles generally cannot be preserved by thermal sterilization.
[0004] Therefore, there is an urgent need for a method that can effectively improve the thermal sterilization tolerance of fresh wet flat noodles, solve the problem that fresh wet flat noodles are easy to stick together or even stick together after thermal sterilization, thereby extending the shelf life of fresh wet flat noodles and breaking the problem that fresh wet flat noodles cannot be transported across regions. Summary of the invention
[0005] In view of the above-mentioned deficiencies, the technical problem solved by the present invention is to provide a method for improving the thermal sterilization tolerance of fresh wet flat noodles. The prepared fresh wet flat noodles maintain low viscosity after thermal sterilization and will not be combined or stick together into clumps, while still maintaining good appearance and quality.
[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:
[0007] The present invention first provides a method for improving the thermal sterilization tolerance of fresh wet flat flour, comprising the following steps:
[0008] The method comprises washing, soaking and grinding early indica rice as raw material, adding soybean polysaccharide into the rice slurry, and then steaming and gelatinizing, cooling and cutting into strips in sequence to obtain the rice slurry; or
[0009] The method comprises the following steps: taking indica rice as raw material, washing, soaking and grinding the raw material, and then steaming and gelatinizing the raw material, cooling the raw material, cutting the raw material into strips, and then soaking the flat flour formed by soybean polysaccharide and lactic acid solution to obtain the flat flour.
[0010] Furthermore, the content of soybean polysaccharide added to the rice milk is 0.5% to 6.5% of the mass of the rice milk.
[0011] Furthermore, the content of soybean polysaccharide added to the rice milk is 6.0% of the mass of the rice milk.
[0012] Furthermore, the flat flour formed by soaking soybean polysaccharide in a lactic acid solution has a mass concentration of soybean polysaccharide of 0.5% to 6.5% and a mass concentration of lactic acid of 0.3% to 4.3%.
[0013] Furthermore, the solid-liquid ratio of the indica rice to water is 1:1.5-2 g / mL, and the soaking time is 3-8 hours.
[0014] Furthermore, the steamed slice gelatinization temperature is 95-100° C., and the gelatinization time is 1-5 min.
[0015] Furthermore, the cooling time is 3-20 minutes.
[0016] Furthermore, the flat noodles cut into strips are 18 to 22 cm long and 0.8 to 1.3 cm wide.
[0017] Furthermore, the fresh wet flat noodles cut into strips also include: draining the water, packing and sealing, and sterilizing by heating in a water bath.
[0018] Furthermore, the sterilization temperature is 80-100° C., and the sterilization time is 15-55 minutes.
[0019] The invention also discloses fresh wet flat flour prepared according to any of the above methods.
[0020] The beneficial effects of the present invention are:
[0021] The invention solves the problem that the fresh wet flat noodles stick together and even stick together into a ball during the heating and sterilization process by adding soybean polysaccharide to the fresh wet flat noodles and soaking the fresh wet flat noodles in a combination of soybean polysaccharide and lactic acid solution. The sterilized fresh wet flat noodles can still maintain a good appearance and quality. The invention effectively improves the thermal sterilization tolerance of the fresh wet flat noodles, thereby extending the shelf life and solving the problem that the fresh wet flat noodles cannot be transported across regions. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 The graph is a test result of the surface viscosity of fresh wet flat flour obtained in Examples 1 and 4 and Comparative Examples 1 and 4.
[0023] Figure 2The following is a diagram showing the appearance of the fresh wet flat flour obtained in Examples 1 and 4 and Comparative Examples 1 and 4.
[0024] Figure 3 The figure is a graph showing the apparent adhesion degree of fresh wet flat flour obtained in Examples 1 and 4 and Comparative Examples 1 and 4. DETAILED DESCRIPTION
[0025] In order to make the purpose, features and beneficial effects of the present invention more obvious and understandable, the present invention is described in more detail below through specific embodiments.
[0026] Example 1
[0027] The method for adding soybean polysaccharide to fresh wet flat flour to improve the thermal sterilization tolerance of fresh wet flat flour described in this embodiment comprises the following steps:
[0028] (1) Wash the early indica rice twice with tap water to remove surface impurities and discard the rice washing water; soak the rice in water at 25°C for 6 h (the mass volume ratio of indica rice to water is 1:1.6 g / mL), and grind the rice into pulp using a small pulping machine.
[0029] (2) adding the dissolved soybean polysaccharide to the rice slurry of step (1), adjusting the slurry and mixing it evenly, and passing the rice slurry through an 80-mesh sieve, wherein the amount of soybean polysaccharide added is 0.5-6.5% of the mass of indica rice, preferably 6%.
[0030] (3) The rice slurry is steamed at 100°C for 1.5 min, cooled for 10 min, and cut into strips.
[0031] (4) The fresh wet flat flour obtained in step (3) is packed into a sealed bag, and sterilized by heating in a water bath at 90° C. for 35 min to obtain the fresh wet flat flour product.
[0032] The surface viscosity of the fresh wet flat powder is Figure 1 , the apparent adhesion degree is shown in Figure 2 , appearance features see Figure 3 .
[0033] Comparative Example 1
[0034] In control example 1, fresh wet flat flour without adding soybean polysaccharide was used as a blank control sample, and the rest of the operation was the same as in Example 1. The surface viscosity of the prepared fresh wet flat flour was Figure 1 , the apparent adhesion degree is shown in Figure 2 , appearance features see Figure 3 .
[0035] Comparative Example 2
[0036] Fresh wet flat powder was prepared by referring to the method of Example 1, except that the temperature of heating and sterilization was changed to 80°C, 85°C, 90°C, 95°C, and 100°C, respectively, and fresh wet flat powder without adding soybean polysaccharides was used as a blank control sample, and other conditions were the same as in Example 1.
[0037] Comparative Example 3
[0038] Fresh wet flat powder was prepared according to the method of Example 1, except that the heating and sterilization time was changed to 15 min, 25 min, 35 min, 45 min, and 55 min, respectively, and fresh wet flat powder without adding soybean polysaccharide was used as a blank control sample. Other conditions were the same as in Example 1.
[0039] Example 2
[0040] The method described in this embodiment for improving the thermal sterilization tolerance of fresh wet flat flour by soaking fresh wet flat flour in a soybean polysaccharide combined with a lactic acid solution comprises the following steps:
[0041] (1) Wash early indica rice twice with tap water to remove surface impurities, and discard the rice washing water; soak in water at 25°C for 6 h (the mass volume ratio of indica rice to water is 1:1.6 g / mL), grind the rice into slurry using a small pulping machine, and pass the rice slurry through an 80-mesh sieve.
[0042] (2) The rice slurry was gelatinized by steaming at 100°C for 1.5 min and then cooled for 10 min.
[0043] (3) Soaking the powder flakes obtained in step (2) in a soybean polysaccharide combined with lactic acid solution for 10 seconds, wherein the soybean polysaccharide concentration is 0.5% to 6.5%, and the lactic acid concentration is 0.3% to 4.3%, preferably the soybean polysaccharide concentration is 4%, and the lactic acid concentration is 2.3%.
[0044] (4) Drain the soaked rice noodle obtained in step (3) for 20 minutes and cut into strips.
[0045] (5) The shaped flat flour obtained in step (4) is packed into a sealed bag, and sterilized by heating in a water bath at 95° C. for 25 min to obtain the fresh wet flat flour product.
[0046] The surface viscosity of the fresh wet flat powder is Figure 1 , the apparent adhesion degree is shown in Figure 2 , appearance features see Figure 3 .
[0047] Comparative Example 4
[0048] Comparative Example 4: Fresh wet flat flour soaked in lactic acid solution without adding soybean polysaccharide solution was used as a blank control sample, and other conditions were the same as those in Example 2. Figure 1, the apparent adhesion degree is shown in Figure 2 , appearance features see Figure 3 .
[0049] Comparative Example 5
[0050] Fresh wet flat powder was prepared according to the method of Example 2, except that the heating and sterilization temperature was changed to 80°C, 85°C, 90°C, 95°C, and 100°C, respectively, and fresh wet flat powder soaked in lactic acid solution without adding soybean polysaccharide solution was used as a blank control sample, and other conditions were the same as those in Example 4.
[0051] Comparative Example 6
[0052] Fresh wet flat powder was prepared according to the method of Example 2, except that the heating and sterilization time was changed to 15 min, 25 min, 35 min, 45 min, and 55 min, respectively, and fresh wet flat powder soaked only in lactic acid solution without adding soybean polysaccharide solution was used as a blank control sample, and other conditions were the same as those in Example 4.
[0053] Comparative Example 7
[0054] Fresh wet flat flour was prepared by referring to the method of Example 2, except that the concentration of lactic acid was changed to 0.3%, 1.3%, 2.3%, 3.3% and 4.3%, respectively, and fresh wet flat flour soaked in lactic acid solution without adding soybean polysaccharide solution was used as a blank control sample, and other conditions were the same as those in Example 4.
[0055] Test example
[0056] The surface viscosity, apparent adhesion degree, and total bacterial count of the fresh wet flat flour prepared in Examples 1 to 2 and Comparative Examples 1 to 7 were measured, and photos were taken to observe their appearance characteristics.
[0057] Determination of surface viscosity: Take 2 strips of fresh wet flat flour with a length of 2 cm, place them on the stage of the texture analyzer, and select the cooked lasagne program. The parameters of the texture analyzer are set as follows: probe: P36R; pre-test speed: 1.0 mm / s; test speed: 0.5 mm / s; post-test speed: 10.0 mm / s; contact time: 2.0 s; return distance: 10.0 mm; induction force: Auto-1000 g. 10 parallels are measured for each sample, and the data with large differences are removed, and the results are taken as the average.
[0058] Determination of apparent adhesion: Take 2 cm long fresh wet flat flour and place it horizontally on a rubber glove. Use a roller to gently press the surface of the flat flour from a fixed position and roll it forward 10 cm. Then take off the flat flour and evenly spray iodine solution on the surface of the rubber glove. Observe the color change to observe the apparent adhesion of the flat flour.
[0059] Among them, Examples 1 and 2 are preferred embodiments of the present invention, and the results of the measurements compared with those of Comparative Examples 1 and 4 are shown in Table 1. Figure 1 , 2 , 3. The horizontal axis is from left to right respectively comparative example 1, embodiment 1, comparative example 4, embodiment 2.
[0060] Depend on Figure 1 It can be seen that the surface viscosity of the samples obtained by adding soybean polysaccharide to fresh wet flat flour and soaking fresh wet flat flour with soybean polysaccharide is significantly lower than that of the control sample, indicating that the samples of the embodiment can still maintain a low viscosity after heat sterilization. Figure 3 It is the iodine solution staining of the starch granules remaining on the flat powder on the rubber gloves. It can be seen that the iodine staining color of the control sample is very dark, indicating that there are many starch granules leached from the surface of the flat powder, further indicating that the surface viscosity of the control example is very large. The example sample did not develop color, only the edge of the powder was slightly blue, which may be due to the residual starch granules being stained with iodine solution when the flat powder was cut into strips, indicating that the surface starch granules of the example sample overflowed less, and its apparent adhesion was very small, further indicating that the example sample maintained a stable and good network structure. The reduced surface viscosity of the example 1 sample may be due to the fact that the soybean polysaccharide molecular chain will be coated on the surface of the starch granules after stretching, hindering the expansion and disintegration of the starch granules, reducing the leaching of starch molecules and adhering to the surface of the rice noodles, thereby showing phenomena such as decreased viscosity. The low surface viscosity of the example 2 sample may be due to the fact that soybean polysaccharides have good film-forming properties, can retain moisture to form a thick hydration layer, or form a starch-soybean polysaccharide complex to prevent the flat powder from sticking, thereby reducing the surface viscosity of the fresh wet flat powder.
[0061] Depend on Figure 2 It can be seen that the appearance of the sample of the embodiment after heat sterilization remains good, the boundaries between the vermicelli are clear, and there is no phenomenon of drawing or even sticking into a mass. However, after heat sterilization, the appearance of the control sample shows obvious shrinkage, curling, breaking and drawing, and some vermicelli stick together. At the same time, the total number of colonies of the samples of Examples 1 and 2 is 0, indicating that the two treatment methods are thoroughly sterilized under this heating sterilization condition and can maintain a good appearance and quality. At the same time, the surface viscosity is low, and there is no phenomenon of drawing or sticking into a mass, thereby improving the shelf life of fresh wet flat noodles.
[0062] It can be seen from this that compared with the existing technology, this technology has a thorough sterilization effect and can solve the problem of fresh wet flat noodles sticking together or even clumping together during the heating and sterilization process. The fresh wet flat noodles after sterilization can still maintain a good appearance and quality, effectively improving the fresh wet flat noodles' tolerance to heat sterilization, thereby extending its shelf life and breaking through the problem that fresh wet flat noodles cannot be transported across regions.
Claims
1. A method for improving the thermal sterilization tolerance of fresh wet flat flour, comprising the following steps: The method comprises washing, soaking and grinding indica rice as raw material, adding soybean polysaccharide to the rice slurry, and then steaming and gelatinizing, cooling and cutting into strips in sequence to obtain the rice slurry; or The method comprises the following steps: taking indica rice as raw material, washing, soaking and grinding the raw material, and then steaming and gelatinizing the raw material, cooling the raw material, cutting the raw material into strips, and then soaking the flat flour formed by soybean polysaccharide and lactic acid solution to obtain the flat flour.
2. The method according to claim 1, wherein: The content of soybean polysaccharide added to the rice milk is 0.5% to 6.5% of the mass of the rice milk.
3. The method according to claim 1, wherein: The flat flour formed by soaking soybean polysaccharide in lactic acid solution has a mass concentration of 0.5% to 6.5% for soybean polysaccharide and a mass concentration of 0.3% to 4.3% for lactic acid.
4. The method according to claim 1, wherein: The solid-liquid ratio of the indica rice to water is 1:1.5-2 g / mL, and the soaking time is 3-8 hours.
5. The method according to claim 1, wherein: The steamed slice gelatinization temperature is 95-100° C., and the gelatinization time is 1-5 minutes.
6. The method according to claim 1, wherein: The cooling time is 3-20 minutes.
7. The method according to claim 1, wherein: The flat noodles cut into strips are 18 to 22 cm long and 0.8 to 1.3 cm wide.
8. The method according to claim 1, wherein: The fresh wet flat flour cut into strips also includes: After draining the water, pack into bags, seal them, and sterilize them by heating in a water bath.
9. The method according to claim 8, wherein: The sterilization temperature is 80-100°C, and the sterilization time is 15-55 minutes.
10. Fresh wet flat flour prepared according to any one of claims 1 to 9.