阅读说明：本技术 一种米面制品防腐保鲜剂和加工方法 (Antiseptic and fresh-keeping agent for rice and flour products and processing method ) 是由 张建 杨秀燕 于 2020-06-22 设计创作，主要内容包括：本发明涉及食品保鲜剂,具体涉及一种米面制品防腐保鲜剂,由以下组分的重量份组成：海藻酸钠12~15份、植物多糖60~75份、乳酸链球菌素0.8份、ε-聚赖氨酸0.8份、富马酸一钠8~12份；本发明其防腐成分为天然成分,同时具有防淀粉老化的作用,有效延长米面制品的防腐保鲜期,保证米面制品的口感。(The invention relates to a food preservative, in particular to a rice and flour product preservative which comprises the following components in parts by weight: 12-15 parts of sodium alginate, 60-75 parts of plant polysaccharide, 0.8 part of nisin, -0.8 part of polylysine and 8-12 parts of monosodium fumarate; the preservative component of the invention is natural, and simultaneously has the function of preventing starch from aging, thereby effectively prolonging the preservative and fresh-keeping period of the rice and flour products and ensuring the taste of the rice and flour products.)

1. An antiseptic and fresh-keeping agent for rice and flour products, which is characterized in that: the composition comprises the following components in parts by weight: 12-15 parts of sodium alginate, 60-75 parts of plant polysaccharide, 0.8 part of nisin, -0.8 part of polylysine and 8-12 parts of monosodium fumarate, and the components are uniformly mixed.

2. The rice and flour product preservative and fresh-keeping agent as claimed in claim 1, which is characterized in that: the pH value of the preservative is 5.0-6.0, and the preservative is adjusted by adding the monosodium fumarate as an acidity regulator.

3. The rice and flour product preservative and fresh-keeping agent as claimed in claim 1 or 2, which is characterized in that: the plant polysaccharide is water-soluble soybean polysaccharide.

4. The rice and flour product preservative and fresh-keeping agent as claimed in claim 1 or 2, which is characterized in that: the plant polysaccharide is tremella polysaccharide.

5. A processing method of rice and flour products is characterized by comprising the following steps: a. weighing 100 parts of noodle special powder, 2 parts of table salt, 32 parts of drinking water and 1-3 parts of preservative antistaling agent according to the weight parts of the components, and adding the preservative antistaling agent into the drinking water and uniformly stirring; b. kneading for 5 minutes until the dough is smooth, placing a pot cover film, keeping the temperature of 30 ℃, standing for 30 minutes, and curing the dough; c. tabletting on a noodle press, rolling for at least 6 times until the thickness is 1mm, and cutting into noodles with the width of 3 mm; d. boiling the noodles in boiling water for 3 min, taking out and cooling.

6. A method for processing rice and flour products according to claim 5, which comprises the following steps: the weight portion of the preservative is 2 portions.

Technical Field

The invention relates to a food preservative, in particular to a rice and flour product preservative and a processing method.

Background

The rice and flour product is made from rice, wheat flour and mixed flour, and can be eaten after cooking or not, simple heating or cold mixing. Such as: rice noodles, wet rice noodles, cold noodles, and flour wrappers. The rice and flour product is rich in nutrition and high in water content, is very suitable for microbial propagation, particularly food poisoning accidents occur when heat-resistant bacillus such as bacillus cereus and other toxigenic strains are polluted, the toxigenic strains such as listeria, salmonella and staphylococcus aureus are often detected in market spot check, and the cooked rice and flour product has the highest risk of causing food-borne diseases. In order to solve the problem, an artificial preservative needs to be added to prolong the deterioration time of the rice and flour products, the common scheme is to add the preservative calcium propionate (sodium), the artificial preservative is easy to cause adverse effects on human health when being eaten in a large amount, and the calcium propionate has special pungent smell and is not beneficial to the taste of the products.

Meanwhile, the rice and flour product is one of basic human foods, aging is also a main problem influencing the quality of the rice and flour product, the starch content of the rice and flour product is high and even reaches more than 90%, and the quality deterioration of the rice and flour product is mainly caused by starch aging. Starch retrogradation refers to the condition that dispersed, gelatinized and amorphous starch is reaggregated and not dissolved any more, and is also called retrogradation or retrogradation, and starch retrogradation causes the quality deterioration of products in storage. For example, the hardness is increased, the peculiar flavor disappears, and even an aging odor is gradually generated, and the control of the aging of the rice and flour products is the key for ensuring the quality of the rice and flour products.

Therefore, a novel preservative for rice and flour products and a processing method for making rice and flour products by using the preservative are urgently needed at present, the preservative comprises natural components, and has the function of preventing starch from aging, so that the preservative and fresh-keeping period of the rice and flour products is effectively prolonged, and the mouthfeel of the rice and flour products is ensured.

Disclosure of Invention

In order to solve the technical problems, the invention provides the preservative and the processing method of the rice and flour product, the preservative comprises natural components, and the preservative has the function of preventing starch from aging, so that the preservative and fresh-keeping period of the rice and flour product is effectively prolonged, and the taste of the rice and flour product is ensured.

The invention adopts the following technical scheme:

the preservative for the rice and flour products comprises the following components in parts by weight: 12-15 parts of sodium alginate, 60-75 parts of plant polysaccharide, 0.8 part of nisin, -0.8 part of polylysine and 8-12 parts of monosodium fumarate.

The pH value of the preservative is 5.0-6.0, and the pH value is adjusted by adding monosodium fumarate as an acidity regulator; the plant polysaccharide is one of water-soluble soybean polysaccharide or tremella polysaccharide.

A rice and flour product processing method comprises the following steps of a, weighing 100 parts of special noodle flour, 2 parts of table salt, 32 parts of drinking water and 1-3 parts of an antiseptic preservative according to the weight parts of the components, and adding the antiseptic preservative into the drinking water and uniformly stirring; b. kneading for 5 minutes until the dough is smooth, placing a pot cover film, keeping the temperature of 30 ℃, standing for 30 minutes, and curing the dough; c. tabletting on a noodle press, rolling for at least 6 times until the thickness is 1mm, and cutting into noodles with the width of 3 mm; d. boiling the noodles in boiling water for 3 min, taking out and cooling.

From the above description of the structure of the present invention, compared with the prior art, the present invention has the following advantages: 1. according to the invention, the natural preservatives nisin and polylysine are adopted, so that the natural preservative nisin and polylysine have a high-efficiency preservative function, do not have the characteristic pungent smell of the traditional preservative calcium propionate, ensure the taste of the rice and flour product, and simultaneously have no adverse effect on the health of a human body; 2. the invention adopts sodium alginate, so that the rice and flour product has stronger antibacterial property, moisture retention and film forming property, the preservative property of the rice and flour product is ensured, the quality guarantee period is prolonged, meanwhile, the sodium alginate enables the rice and flour product to keep a certain moisture content, the starch can be effectively prevented from aging, meanwhile, the plant polysaccharide and the sodium alginate play a synergistic effect together, the problem of starch aging is further inhibited, the taste of the rice and flour product is ensured, and the fresh-keeping quality guarantee period of the rice and flour product is prolonged; 3. the antistaling agent is added in the early stage of processing the rice and flour products and is stirred and mixed with drinking water and special flour for noodles, so that the microorganism reproduction, especially the growth of heat-resistant bacillus can be inhibited in time, and the heat-labile microorganisms can be basically killed in the later stage of heating and curing.

Detailed Description

The invention is further illustrated by the following examples.

The preservative for the rice and flour products comprises the following components in parts by weight: 12 parts of sodium alginate, 60 parts of water-soluble soybean polysaccharide, 0.8 part of nisin, 0.8 part of polylysine and 8 parts of monosodium fumarate, and the above materials are stirred and mixed uniformly.

And the pH value of the preservative is adjusted to be between 5.0 and 6.0 by taking monosodium fumarate as an acidity regulator.

A rice and flour product processing method, a, weigh the specialized flour 100 of noodles according to the part by weight of the component, salt 2, 32 of drinking water and antiseptic preservative 2, the antiseptic preservative is added into drinking water and stirred evenly; b. kneading for 5 minutes until the dough is smooth, placing a pot cover film, keeping the temperature of 30 ℃, standing for 30 minutes, and curing the dough; c. tabletting on a noodle press, rolling for at least 6 times until the thickness is 1mm, and cutting into noodles with the width of 3 mm; d. boiling the noodles in boiling water for 3 min, taking out and cooling.

The rice and flour product prepared by the processing method of the rice and flour product and the preservative has no taste change and odor after being stored for 14 days under the condition of refrigeration and preservation at 4 ℃, starch aging is not serious, the taste is normal, and the elasticity and the softness are still maintained.

The above description is only an embodiment of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by using the design concept should fall within the scope of infringing the present invention.