阅读说明：本技术 生物防腐剂、糯米类即食食品及其制备方法 (Biological preservative, glutinous rice instant food and preparation method thereof ) 是由 李效华 王兴哲 房刚 于 2020-06-18 设计创作，主要内容包括：本发明涉及食品领域,具体涉及一种生物防腐剂、糯米类即食食品及其制备方法。该生物防腐剂包括：壳聚糖、聚赖氨酸、溶菌酶、甘氨酸、乳酸链球菌素和纳它霉素。应用该生物防腐剂制备糯米类即食食品,其方法包括：将糯米原料进行高温高压蒸煮,以便获得经蒸煮的糯米；基于所述经蒸煮的糯米,成型,利用生物防腐剂涂抹,以便获得成型产品；将所述成型产品进行真空包装,灭菌,以便获得糯米类即食产品。由此所制备的糯米类即食食品品质优良,而且能够有效降低腐败微生物的生长,保质期长。(The invention relates to the field of food, and in particular relates to a biological preservative, a glutinous rice instant food and a preparation method thereof. The biological preservative comprises: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The method for preparing the glutinous rice instant food by using the biological preservative comprises the following steps: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; molding based on the cooked glutinous rice, smearing with a biological preservative, so as to obtain a molded product; and (3) carrying out vacuum packaging and sterilization on the formed product so as to obtain the glutinous rice instant product. The prepared glutinous rice instant food has excellent quality, can effectively reduce the growth of spoilage microorganisms, and has long shelf life.)

1. A biological preservative, comprising: chitosan, polylysine, lysozyme, glycine, nisin and natamycin.

2. The biological preservative according to claim 1, comprising, in parts by weight: 0.5-2 parts of chitosan, 0.2-0.5 part of polylysine, 0.03-0.1 part of lysozyme, 4-10 parts of glycine, 0.01-0.1 part of nisin and 0.02-0.1 part of natamycin.

3. The biological preservative according to claim 1, comprising, in parts by weight: 1 part of chitosan, 0.3 part of polylysine, 0.05 part of lysozyme, 6 parts of glycine, 0.02 part of nisin and 0.04 part of natamycin.

4. Use of the biological preservative of any one of claims 1-3 in the field of preparing a waxy rice-based ready-to-eat product.

5. A preparation method of instant glutinous rice products is characterized by comprising the following steps:

cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice;

forming, based on the cooked glutinous rice, using a biological preservative, which is the biological preservative of any one of claims 1 to 3, and coating the formed product with the biological preservative;

and (3) carrying out vacuum packaging on the formed product, and sterilizing at high temperature so as to obtain the instant glutinous rice product.

6. The method according to claim 5, wherein the high temperature and high pressure is 0.2 to 0.3MPa and the temperature is 100 to 106 ℃.

7. The method according to claim 5, wherein the cooking time is 25 to 30 minutes.

8. The method of claim 5, wherein the high temperature sterilization comprises sterilization at 100 degrees Celsius for 5 minutes, sterilization at 115 degrees Celsius for 18 minutes, and sterilization at 121 degrees Celsius for 15 minutes.

9. The method of claim 5, further comprising: before shaping, stuffing is wrapped.

10. A glutinous rice-based instant product, which is prepared by the method according to any one of claims 5 to 9;

optionally, the glutinous rice type instant product comprises at least one of rice cake, rice dumpling and glutinous rice cake.

Technical Field

The invention relates to the field of food, and in particular relates to a biological preservative, a glutinous rice instant food and a preparation method thereof.

Background

New year cake type foods are popular but are more used as snack foods and flavor snacks. The production is purely manual, the processing technology and the processing technology are backward, but the rice cake products used as the local flavor snacks are mostly unpacked and sold without leakage, the product quality is unstable, and the safety of the product cannot be fully ensured. Under the conditions that people advocate healthy diet and pay high attention to food safety nowadays, whether the traditional snack breaks through the economic restriction or not really becomes a convenient and sanitary leisure food, and becomes a serious problem to be solved urgently in the food industry.

In addition, with the gradual improvement of national food related standards, more and more attention is paid to the safety of food, the old manual production process cannot reach new standards in the aspects of product quality and sanitation due to the inconvenience of management, and meanwhile, the product cost is not suitable for the competitive requirements of the market due to the increase of management cost and labor cost.

Considering that most of the rice cake products circulating in the market are products in bulk, along with the vigorous development of the economy of China and the gradual improvement of the living standard of people, the rice cake products with strong flavor and convenient package and carrying become the consumption trend. Further improvements are needed to obtain packaged and portable instant glutinous rice-like food products, such as instant rice cake products.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide a biological preservative, a glutinous rice instant food and a preparation method thereof.

The application discovers through research that: the glutinous rice nutritious food is subjected to antiseptic retrogradation safe treatment, so that glutinous rice instant products with unique flavor can be effectively produced, and the application of industrial production is met. The excavation and research of the instant glutinous rice products can certainly drive greater market demands, and meanwhile, the products can be made to leave the country and enter the international market to carry forward Chinese gourmet food, so that the Chinese gourmet food becomes a food which is popular with people all over the world. The inventor finds out in the research process that: compared with chemical preservatives such as potassium sorbate, deacidified sodium acetate and the like, the biological preservative is applied for compounding, so that the growth of microorganisms in the glutinous rice food can be effectively reduced, the flavor and the mouthfeel of the product are good after long-time storage, and the flavor and the mouthfeel of the product cannot be damaged after long-time storage. These biological preservative components include chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The compound of a plurality of biological preservative components has more obvious bacteriostatic action on microorganisms compared with the compound of one or more single components.

Specifically, the invention provides the following technical scheme:

according to a first aspect of the present invention, there is provided a biological preservative comprising: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. Some glutinous rice foods, such as rice cakes, generally have a relatively short shelf life because they contain starch as a main component, have a high water content and water activity, and are easily contaminated with bacteria and mold to cause rancidity and mold. In response to this phenomenon, the inventors found through creative research that: the composite preservative is prepared by using high-efficiency biological preservatives such as polylysine, lysozyme, glycine, nisin, natamycin and the like and chitosan as a carrier to perform film coating preservation on glutinous rice foods, and can effectively reduce the content of spoilage microorganisms in the glutinous rice foods as the biological preservative, thereby achieving the purpose of preservation. Compared with chemical preservatives in the traditional technology such as lauric acid monoglyceride, sodium dehydroacetate, potassium sorbate, sodium diacetate and the like, the safety is higher and the controllability is higher.

Further, the biological preservative comprises the following components in parts by weight: 0.5-2 parts of chitosan, 0.2-0.5 part of polylysine, 0.03-0.1 part of lysozyme, 4-10 parts of glycine, 0.01-0.1 part of nisin and 0.02-0.1 part of natamycin. The biological preservative provided by the method can effectively reduce the content of spoilage microorganisms and effectively achieve the purpose of preservation.

Further, the biological preservative comprises the following components in parts by weight: 1 part of chitosan, 0.3 part of polylysine, 0.05 part of lysozyme, 6 parts of glycine, 0.02 part of nisin and 0.04 part of natamycin. The biological preservative provided by the method can effectively reduce the content of spoilage microorganisms and effectively achieve the purpose of preservation.

According to a second aspect of the present invention, there is provided the use of a biological preservative as described in the first aspect of the present invention in the field of preparing a ready-to-eat waxy rice product.

According to a third aspect of the present invention, there is provided a method for preparing a instant glutinous rice product, comprising: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; forming based on the cooked glutinous rice, and smearing with a biological preservative to obtain a formed product, the biological preservative being the biological preservative according to any one of the embodiments of the first aspect of the present invention; and (3) carrying out vacuum packaging on the formed product, and sterilizing at high temperature so as to obtain the instant glutinous rice product.

The glutinous rice raw material is treated by a high-temperature high-pressure method, so that amylose in the glutinous rice raw material can be converted into amylopectin, thereby preventing the product from aging and ensuring the product quality and long shelf life. And then, the biological preservative is used for coating, so that the growth of microorganisms can be effectively inhibited, the formed product coated with the biological preservative is subjected to vacuum packaging and sterilization, and the glutinous rice instant product is obtained, can keep excellent flavor, can effectively inhibit the growth of spoilage microorganisms, and has long shelf life.

Further, the pressure of the high temperature and the high pressure is 0.2-0.3 Mpa, and the temperature is 100-106 ℃. When high-temperature and high-pressure cooking is performed, the taste of the cooked glutinous rice is affected by the change of the cooking pressure or temperature, and the quality of the formed product is further affected. The glutinous rice instant product with good flavor and quality can be obtained by stewing under the conditions of high temperature and high pressure and temperature.

Further, the cooking time is 25-30 minutes.

Further, the high temperature sterilization includes sterilization at 100 ℃ for 5 minutes, sterilization at 115 ℃ for 18 minutes, and sterilization at 121 ℃ for 15 minutes. Therefore, the sterilized glutinous rice products have longer shelf life and can not be polluted by microorganisms after long-time storage.

Further, the preparation method further comprises the following steps: before shaping, stuffing is wrapped. When the stuffing is wrapped, the machine can be used for directly wrapping the stuffing. For example, an advanced multifunctional triple stuffing wrapping forming machine can be adopted, and a vertical feeding design is adopted, so that the damage to the original flavor of the raw materials due to the excessive stirring of the stuffing is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.

According to a fourth aspect of the present invention, there is provided a ready-to-eat glutinous rice product prepared by the method according to any one of the embodiments of the third aspect of the present invention;

further, the glutinous rice instant product comprises at least one of rice cake, rice dumpling and glutinous rice cake.

Drawings

FIG. 1 is a graph showing the inhibitory effect of polylysine at various concentrations on bacteria in rice cake, according to an embodiment of the present invention.

FIG. 2 is a graph showing the inhibitory effect of lysozyme on bacteria in rice cakes at various concentrations according to examples of the present invention.

FIG. 3 is a graph showing the inhibitory effect of nisin on bacteria in rice cake at various concentrations according to an example of the present invention.

FIG. 4 is a graph of the inhibitory effect of various concentrations of natamycin on fungi in rice cake, provided in accordance with an embodiment of the present invention.

Detailed Description

The invention provides a biological preservative, which comprises: chitosan, polylysine, lysozyme, glycine, nisin and natamycin. The biological preservative is applied for treatment, the bacteriostatic rate of the instant glutinous rice product is 0.73, and the quality guarantee period of the rice cake product can be prolonged to half a year; it can replace chemical preservatives such as lauric acid monoglyceride, sodium dehydroacetate, potassium sorbate and sodium diacetate in the traditional technology, and has higher safety. The chitosan is used as a natural preservative, has a certain bacteriostatic action on mixed bacteria, can be used as a carrier of a biological preservative, and can form a film when being coated on the surface of food, thereby isolating the infection of external microorganisms on the food. Polylysine is a polypeptide with bacteriostatic effect, can be used for fresh-keeping and preservation of food, has obvious inhibition effect on the growth of gram-positive micrococcus, lactobacillus bulgaricus, streptococcus thermophilus, gram-negative escherichia coli, salmonella and saccharomycetes, and has obvious synergistic effect when being matched with other bacteriostatic agents. Lysozyme is capable of breaking the beta-1, 4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, thereby breaking down the cell wall insoluble mucopolysaccharide into soluble glycopeptides, resulting in overflow of the broken contents of the cell wall, and killing the bacteria. The glycine is used as a stabilizer, can be compounded with other components, and strengthens the sterilization and corrosion prevention effects. Nisin inhibits the growth of a variety of gram-positive bacteria and, in combination with other antibacterial agents, gram-negative bacteria. The nano-mycin is used as a natural food preservative, and can effectively inhibit the growth of yeast and mould. A biological preservative containing chitosan, polylysine, lysozyme, glycine, nisin and natamycin, which is effective in killing microorganisms and is useful for preservation. The biological preservative can be used for preparing glutinous rice instant products, and effectively reduces the growth of microorganisms.

In at least some embodiments of the present invention, the present invention provides a method for preparing a instant glutinous rice product, comprising: cooking the glutinous rice raw material at high temperature and high pressure so as to obtain cooked glutinous rice; forming under normal pressure based on the cooked glutinous rice, and coating with a biological preservative to obtain a formed product, the biological preservative being the above-mentioned biological preservative; and (3) carrying out vacuum packaging and sterilization on the formed product so as to obtain the glutinous rice instant product.

On one hand, the method applying high temperature and high pressure can be used for disinfection treatment, and importantly, amylose can be converted into amylopectin through high temperature and high pressure post-treatment, so that the product is prevented from aging, and the quality and the long shelf life of the product are ensured. The starch product can deepen the degree of alpha formation of the starch after being puffed at high temperature and high pressure, and practice proves that the food does not age after being placed for a long time, and the reason is that the huge expansion pressure destroys the structure of a starch chain, cuts a long chain into short chains, changes the structure of the starch chain, destroys the re-polymerization force of some micelles and keeps the stability of the starch. The technology has the characteristic of completely alpha-transforming the starch, is beneficial to the hydrolysis of enzyme and is easy to be digested and absorbed by human body. When carrying out high temperature high pressure and boil, can adopt high temperature high pressure intermediate layer boiling pan equipment, use this automation equipment to handle glutinous rice, can effectively mention the quality of glutinous rice class product, can prolong the shelf life of product moreover.

Then molding and packaging are carried out under normal pressure, which can not only sterilize the product, but also destroy the structure of the starch chain, thereby ensuring the quality and long shelf life of the product.

In at least some embodiments, the method of making further comprises: the stuffing is wrapped before shaping. The traditional glutinous rice products are all wrapped products, have the wrapper and stuffing, and are well-arranged, so that the products are mostly made by hands, and as a result, the product quality is unstable, and the safety of the product cannot be fully ensured. An advanced multifunctional triple stuffing wrapping forming machine is introduced, and a vertical feeding design is adopted, so that the phenomenon that the original flavor of raw materials is damaged due to the fact that stuffing is excessively stirred is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.

Meanwhile, an advanced multifunctional triple stuffing wrapping forming machine is introduced, and a vertical feeding design is adopted, so that the damage to the original flavor of the raw materials due to excessive stirring of the stuffing is reduced; the size, the ratio of skin to stuffing and the productivity of the product are easily adjusted by a computer panel by adopting a PLC control system; can be filled with various fillings such as single filling, double filling, powder filling, granular filling, fluid filling and the like, and ensures the diversity and richness of products.

And (4) performing metal detection on the rice cake product subjected to secondary high-temperature sterilization to remove unqualified detected products. The metal detection parameters are as follows: the grain diameter of the metal test piece SUS is less than or equal to phi 3.5mmFe is less than or equal to phi 2.0mm (after startup and before shutdown); and ② continuously operating for more than one hour, and verifying once per hour.

Finally, packaging is carried out, the product is finally cut into small pieces, the weight of each small piece is about 12 g, and the vacuum small package is adopted, so that the packaging is exquisite, safe, sanitary and convenient to eat and carry.

By applying the method provided by the invention, the automatic equipment mainly comprises a high-temperature high-pressure interlayer cooking pot, a multifunctional triple stuffing forming machine and the like, so that the quality of the rice cake product can be effectively improved, and the quality guarantee period of the product can be prolonged. Finally realizing the industrialized production target.

The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.