Normal-temperature fresh keeping method of fresh wet instant rice noodles

Abstract

The invention belongs to the technical field of food processing, in particular to a normal-temperature fresh keeping method of fresh wet instant rice noodles. The method comprises the steps of S1, performing enzymolysis; S2, performing material mixing; S3, performing first-stage extruding and curing; S4, performing second-stage extruding and shaping; S5, performing cooling and splitting; S6, performing ageing; S7, performing steaming; S8, performing packaging; and S9, performing superhigh pressure sterilization so as to obtain products. In the method, a composite fresh keeping agent cooperateswith a superhigh pressure sterilization technique, so that various microorganisms in rice noodles can be effectively killed; through a cold sterilizing technique, fresh keeping effects are guaranteed, nutrition and flavor of the fresh wet rice noodles are not influenced; and in order to guarantee the whole quality of the rice noodles in the storage period, through synergistic reactions of cross-linking modified starch, modified soybean phospholipid and maltogenic amylase, the ageing speed of the fresh wet rice noodles in the normal-temperature fresh keeping process can be delayed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh-keeping method for fresh wet instant rice noodles at room temperature. Background technique [0002] Fresh wet rice noodles are loved by consumers because of their smooth and pliable mouthfeel and convenient eating, which can be cooked, fried or served cold. At present, fresh and wet rice noodles on the market are mostly produced in workshops, stored and distributed at room temperature, exposed, and in bulk. Due to poor environmental sanitation, poor equipment, high moisture content (>60%), and lack of fresh-keeping treatment technology, product quality is difficult. Assure. Because rice noodles are easily contaminated by microorganisms in the process of production, storage and distribution, sour, discolored, moldy and other problems occur, the shelf life at room temperature is often less than 1 day, and the starch content of rice noodles is high, ...

AI Technical Summary

Problems solved by technology

At present, fresh and wet rice noodles on the market are mostly produced in workshops, stored and distributed at room temperature, exposed, and in bulk. Due to poor environmental sanitation, poor equipment, high moisture content (>60%), and lack of fresh-keeping treatment technology, product quality is difficult. Assure

Because rice noodles are easily contaminated by microorganisms in the process of production, storage and distribution, sour, discolored, moldy and other problems occur, the shelf life at room temperature is often less than 1 day, and the starch content of rice noodles is high, so it is easy to age and return to life during storage. Seriously affect the eating quality, a series of technical problems limit the sales channels and production scale of fresh wet rice noodles, resulting in difficulties in the industrialization of rice noodles

[0003] In order to prevent starch reversion and spoilage caused by microbial action during storage, and to solve the problem of keeping fresh and quality of rice noodles at room temperature, researchers at home and abroad have done a lot of related research. In the method of solving the aging of rice noodles, the main methods are to add modified starch and molecularly distilled monoglyceride. etc., in the sterilization method, the method of pickling combined with heat sterilization is mainly adopted, but these methods use a single technology in terms of anti-aging and freshness, resulting in a short shelf life of fresh and wet rice noodles, and poor quality of rice noodles during the shelf life; The heat preservation method destroys the original flavor of the fresh wet rice noodles. After heat sterilization, the rice noodles are easy to stick together and become agglomerated, and the elasticity is reduced. The effect is not ideal in the actual production application.

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