CN105595160A - Production method of fresh keeping wet rice sticks - Google Patents
Production method of fresh keeping wet rice sticks Download PDFInfo
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- CN105595160A CN105595160A CN201510684328.4A CN201510684328A CN105595160A CN 105595160 A CN105595160 A CN 105595160A CN 201510684328 A CN201510684328 A CN 201510684328A CN 105595160 A CN105595160 A CN 105595160A
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Abstract
The invention discloses a production method of fresh keeping wet rice sticks, and belongs to the technical field of depth processing of rice products. The production method of fresh keeping wet rice sticks is realized through synchronous re-steaming and sterilization of wet rice sticks by using a high pressure technology. The method adopting early indica rice starch as a raw material mainly comprises the following steps: immersing the early indica rice starch at room temperature for 3-4h, draining the immersed rice starch, crushing the drained rice starch, sieving the crushed rice starch by a 60 mesh sieve, adjusting the water content of the rice starch to 40-55%, carrying out extrusion molding, carrying out standing ageing on the extrusion molded rice starch at room temperature for 4h, ageing the obtained rice starch at 4DEG C for 2h, carrying out vacuum packaging, and carrying out ultrahigh pressure treatment at 50-60DEG C under 150-250Mpa for 10-20min to obtain the fresh keeping wet rice sticks with the advantages of short production period, good mouthfeel and flavor and long shelf life. The production method prolongs the storage life of the fresh keeping wet rice sticks, improves the chewiness and mouthfeel of the fresh keeping wet rice sticks, and shortens the production time of the fresh keeping wet rice sticks.
Description
Technical field
A preparation method for fresh-keeping wet rice noodles, relates to superhigh pressure technique in the wet rice noodles processingApplication, belongs to rice made products deep process technology field.
Background technology
Freshness retaining wet rice flour noodles is through defibrination, gelatinization, moulding, the production process processing such as cooling, and withoutDry ground rice. Wet rice flour noodles gelatinization degree is higher, fine size, and easily rehydration, can soup eat, stir-fry and eat,Cold and dressed with sauce, very popular, especially there is wide market at south China.
Because freshness retaining wet rice flour noodles gelatinization degree is higher, therefore, in freshness retaining wet rice flour noodles process, needTo carry out multiple steaming processing to the wet rice flour noodles after aging. In addition, because water content is higher, fresh-keeping wetVery easily putrid and deteriorated under ground rice normal temperature condition, so tend in food industry pushing after multiple steamingWet rice flour noodles carry out again sterilization processing, with reach control its microbiological indicator, extend its storage lifeObject. This has just caused loaded down with trivial details, the consuming time length of wet rice flour noodles preparation technology. And current conventional killingBacterium technique is put into lactic acid by the ground rice of multiple steaming and is soaked, then processes when long in conjunction with high temperature and reach sterilizationEffect. But lactic acid immersion can make freshness retaining wet rice flour noodles eating mouth feel turn sour, high temperature again after boilingWhen long, the edible toughness of sterilization wet rice flour noodles reduces greatly, and easily broken.
The present invention finds that superhigh pressure technique can a step realizes multiple steaming and the sterilization of fresh-keeping wet rice noodles,This technology is consuming time short, and the wet rice flour noodles toughness that obtains is strong, mouthfeel is good, shelf life is long. Based on thisExisting, the present invention has developed a kind of preparation method of fresh-keeping wet rice noodles.
Summary of the invention
The object of this invention is to provide a kind of preparation method of fresh-keeping wet rice noodles, thereby obtain oneThe fresh-keeping wet rice noodles that technique is simple, best in quality, shelf life is long.
Technical scheme of the present invention: a kind of preparation method of fresh-keeping wet rice noodles, taking rice as raw material,Kill through soaking, pulverize, sieve, adjust powder, extrusion modling, aging, vacuum packaging and super-pressureBacterium technique; Concrete steps are as follows:
(1) immersion of rice, pulverizing and sieve: take 2000g early rice, with 1-1～1.5Ratio is added distilled water, under room temperature, soaks 3～4h, drains after unnecessary water, through pulverizing, mistake60 mesh sieve, obtain rice meal.
(2) adjust powder: the rice meal to the middle gained of step (1) adds water, adjusts rice meal waterDivide content to 40%～55%.
(3) extrusion modling: by the rice meal of step (2) gained through extruder squeezing, maturing,Moulding, to chop off be the ground rice of 30～35cm again.
(4) bring back to life: the rice noodles room temperature of step (3) gained is left standstill to aging 4h, then be placed in 4Aging 2h at DEG C.
(5) vacuum packaging: high pressure resistant, resistant to elevated temperatures OPP packaging bags step for selecting and purchasing(4) rice noodles that obtain.
(7) ultra high pressure treatment: vacuum-packed rice noodles are placed in to super-pressure cavity, 50～60At DEG C, boost to 150～250Mpa, process after 10～20min, release, be cooled to room temperatureGet final product to obtain fresh-keeping wet rice noodles finished product.
The present invention compared with prior art has following beneficial effect:
(1) the present invention adopts superhigh pressure technique to realize multiple steaming and sterilization one step of wet rice flour noodles,Simplify the production technology of wet rice noodles, shortened the production time of fresh-keeping wet rice noodles.
(2) work of the present invention produces that the fresh-keeping wet rice noodles long fresh-keeping period that obtains, toughness are strong, mouthfeelGood, strip-breaking rate is low.
Detailed description of the invention
Embodiment 1
Take 2000g early rice, add distilled water 2000mL, under room temperature, soak 3h, drain,Soaked rice is pulverized, and the rice meal after pulverizing is crossed 60 mesh sieve, adjusts rice mealMoisture, its water content is 40%, by rice meal through extruder gelatinization, moulding, slittingTo 35cm. The rice noodles room temperature of gained is left standstill after aging 4h, then be placed in 4 DEG C of aging 2h, trueEmpty package, is placed in food extra-high tension unit by vacuum-packed rice noodles subsequently, water temperature is set be60 DEG C, pressure is 250Mpa, processes 10min, and release afterwards, is cooled to room temperature, to obtain final productFresh-keeping wet rice noodles product.
Analyze after testing, the fresh-keeping wet rice noodles good toughness of gained, strip-breaking rate is 5.1%, freshness dateReach 4 days, and the shelf-life of common wet rice noodles was less than 1 day.
Embodiment 2
Take 2000g early rice, add distilled water 300mL, under room temperature, soak 4h, drain, willSoaked rice is pulverized, and the rice meal after pulverizing is crossed 60 mesh sieve, adjusts rice mealMoisture, its water content is 55%, by rice meal through extruder gelatinization, moulding, slitting extremely30cm. The rice noodles room temperature of gained is left standstill after aging 4h, then be placed in aging 2h at 4 DEG C, trueEmpty package, is placed in food extra-high tension unit by vacuum-packed rice noodles subsequently, water temperature is set be50 DEG C, pressure is 150Mpa, processes 20min, and release afterwards, is cooled to room temperature, to obtain final productFresh-keeping wet rice noodles product.
Claims (3)
1. a preparation method for freshness retaining wet rice flour noodles, comprises following technique: under room temperature, soak3～4h, drains, pulverizes, and crosses 60 mesh sieves, adjusting rice meal moisture to 40%～55%,Extrusion modling, room temperature leaves standstill aging 2h at aging 4h, 4 DEG C, and vacuum packaging is steamed, sterilization again;Described multiple steaming, sterilization realize by superhigh pressure technique one step, and concrete operations parameter is: temperature is50～60 DEG C, pressure is 150～250Mpa, and the processing time is 10～20min.
2. the preparation method of freshness retaining wet rice flour noodles according to claim 1, is characterized in thatDescribed rice is early rice.
3. the preparation method of freshness retaining wet rice flour noodles according to claim 1, is characterized in thatDescribed vacuum packaging adopts high pressure resistant, resistant to elevated temperatures OPP packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510684328.4A CN105595160A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh keeping wet rice sticks |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510684328.4A CN105595160A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh keeping wet rice sticks |
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| CN105595160A true CN105595160A (en) | 2016-05-25 |
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| CN201510684328.4A Pending CN105595160A (en) | 2015-10-20 | 2015-10-20 | Production method of fresh keeping wet rice sticks |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725028A (en) * | 2016-02-22 | 2016-07-06 | 西南大学 | Fresh-keeping treating method for fresh-wet instant vermicelli |
| CN106579326A (en) * | 2016-11-10 | 2017-04-26 | 广西南宁粮香食品有限公司 | Additive for improving toughness of wet rice flour |
| CN106579338A (en) * | 2016-11-10 | 2017-04-26 | 广西南宁粮香食品有限公司 | Additive for strengthening elasticity of wet rice noodles |
| CN107912695A (en) * | 2017-10-31 | 2018-04-17 | 湖南裕湘食品有限公司 | A kind of preparation method of fresh-cut lettuce |
| CN107960644A (en) * | 2016-10-19 | 2018-04-27 | 云南三友食品有限公司 | A kind of instant rice noodles processing method |
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN109090419A (en) * | 2018-06-28 | 2018-12-28 | 廖德举 | A kind of HPP sterilization fresh-keeping method of meter of cool braised noodle |
| CN109090447A (en) * | 2018-07-19 | 2018-12-28 | 四川省雅士科技有限公司 | A kind of squeezing, maturing type preserved rice noodles and preparation method thereof |
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
| CN110393258A (en) * | 2019-07-03 | 2019-11-01 | 无锡群硕谷唐生物科技有限公司 | Preparation method of fresh-keeping rice noodles |
| CN111493277A (en) * | 2020-04-28 | 2020-08-07 | 聚宝金昊农业高科有限公司 | Preparation method of fresh wet rice noodles |
| CN111700214A (en) * | 2020-07-22 | 2020-09-25 | 贵州德为首食品有限公司 | Production technology of fresh wet rice noodles in bag and box with long-term quality guarantee |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
| CN115462497A (en) * | 2022-09-13 | 2022-12-13 | 庆城县种子管理站 | Vacuum sealing type rice noodle fresh-keeping method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1682602A (en) * | 2004-04-16 | 2005-10-19 | 北京高才科技开发有限公司 | Super high pressure processing method for instant freshness keeping wet noodles |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
-
2015
- 2015-10-20 CN CN201510684328.4A patent/CN105595160A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1682602A (en) * | 2004-04-16 | 2005-10-19 | 北京高才科技开发有限公司 | Super high pressure processing method for instant freshness keeping wet noodles |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725028A (en) * | 2016-02-22 | 2016-07-06 | 西南大学 | Fresh-keeping treating method for fresh-wet instant vermicelli |
| CN107960644A (en) * | 2016-10-19 | 2018-04-27 | 云南三友食品有限公司 | A kind of instant rice noodles processing method |
| CN106579326A (en) * | 2016-11-10 | 2017-04-26 | 广西南宁粮香食品有限公司 | Additive for improving toughness of wet rice flour |
| CN106579338A (en) * | 2016-11-10 | 2017-04-26 | 广西南宁粮香食品有限公司 | Additive for strengthening elasticity of wet rice noodles |
| CN107912695A (en) * | 2017-10-31 | 2018-04-17 | 湖南裕湘食品有限公司 | A kind of preparation method of fresh-cut lettuce |
| CN108013353B (en) * | 2017-12-29 | 2021-09-17 | 无锡新禾创工食品科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN109090419A (en) * | 2018-06-28 | 2018-12-28 | 廖德举 | A kind of HPP sterilization fresh-keeping method of meter of cool braised noodle |
| CN109090447A (en) * | 2018-07-19 | 2018-12-28 | 四川省雅士科技有限公司 | A kind of squeezing, maturing type preserved rice noodles and preparation method thereof |
| CN110393258A (en) * | 2019-07-03 | 2019-11-01 | 无锡群硕谷唐生物科技有限公司 | Preparation method of fresh-keeping rice noodles |
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
| CN111493277A (en) * | 2020-04-28 | 2020-08-07 | 聚宝金昊农业高科有限公司 | Preparation method of fresh wet rice noodles |
| CN111700214A (en) * | 2020-07-22 | 2020-09-25 | 贵州德为首食品有限公司 | Production technology of fresh wet rice noodles in bag and box with long-term quality guarantee |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
| CN115462497A (en) * | 2022-09-13 | 2022-12-13 | 庆城县种子管理站 | Vacuum sealing type rice noodle fresh-keeping method |
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Application publication date: 20160525 |
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