阅读说明：本技术 一种不添加防腐剂延长花糯米饭保质期的方法 (Method for prolonging shelf life of flower glutinous rice without adding preservative ) 是由 韦春福 于 2019-09-29 设计创作，主要内容包括：本发明涉及糯米饭生产技术领域,且公开了一种不添加防腐剂延长花糯米饭保质期的方法,包括以下步骤：S1：将干净糯米浸泡染色后,对其进行蒸煮,制得熟的花糯米饭；S2：将熟花糯米饭摊铺开,以每分钟约5m<Sup>3</Sup>的速率,吹入-10℃的臭氧气体,时间为2min,使得半熟花糯米饭迅速降温至5℃,并对自身进行杀菌；S3：再将花糯米饭送入塑封袋内,抽出塑粉袋内的空气,对塑封袋的袋口进行热塑封口。该不添加防腐剂延长花糯米饭保质期的方法,能够解决目前为了提高花糯米饭的保质期,一般会在花糯米饭中添加防腐剂,但是添加防腐剂会影响花糯米饭的口感,而且对人体不健康的问题。(The invention relates to the technical field of glutinous rice production, and discloses a method for prolonging the shelf life of flower glutinous rice without adding preservatives, which comprises the following steps: s1: soaking and dyeing clean glutinous rice, and steaming to obtain cooked flower glutinous rice; s2: spreading cooked flower glutinous rice at a speed of about 5 m/min 3 Blowing-in ozone gas at-10 deg.C for 2min to rapidly cool the half-cooked Oryza Glutinosa rice to 5 deg.C, and sterilizing; s3: then will beAnd (3) feeding the flower glutinous rice meal into the plastic packaging bag, pumping out air in the plastic packaging bag, and carrying out thermoplastic sealing on the bag opening of the plastic packaging bag. The method for prolonging the shelf life of the flower glutinous rice without adding the preservative can solve the problems that the preservative is generally added into the flower glutinous rice at present in order to prolong the shelf life of the flower glutinous rice, but the preservative added can influence the taste of the flower glutinous rice and is unhealthy to human bodies.)

1. A method for prolonging the shelf life of flower glutinous rice without adding preservatives is characterized by comprising the following steps:

s1: soaking and dyeing clean glutinous rice, and steaming to obtain cooked flower glutinous rice;

s2: spreading cooked flower glutinous rice at a speed of about 5 m/min³Blowing-in ozone gas at-10 deg.C for 2min to rapidly cool the half-cooked Oryza Glutinosa rice to 5 deg.C, and sterilizing;

s3: then the glutinous rice is sent into a plastic package bag, the air in the plastic package bag is pumped out, and the mouth of the plastic package bag is sealed by hot plastic;

s4: and (4) sending the sealed plastic package bag filled with the scented glutinous rice into a high-temperature steam furnace again for high-temperature sterilization, and sending the plastic package bag filled with the scented glutinous rice into a refrigeration house for refrigeration after sterilization.

2. The method for extending the shelf life of Oryza glutinosa rice according to claim 1, wherein the preservative is not added: in the step S2, the cooked flower-glutinous rice is spread in a closed space, and the ozone gas is blown repeatedly.

3. The method for extending the shelf life of Oryza glutinosa rice according to claim 1, wherein the preservative is not added: and S3, pumping out redundant air in the plastic package bag by using a vacuum packaging machine, wherein the pumping port of the vacuum packaging machine is blocked by a filter screen when the air is pumped out, so that the glutinous rice is prevented from being sucked.

4. The method for extending the shelf life of Oryza glutinosa rice according to claim 1, wherein the preservative is not added: and in the step S3, carrying out thermoplastic sealing on the plastic packaging bag through a thermoplastic sealing machine, placing the plastic packaging bag into a water basin for 15min after sealing, and verifying whether the plastic packaging bag is completely sealed.

5. The method for extending the shelf life of Oryza glutinosa rice according to claim 1, wherein the preservative is not added: in the step S4, the plastic packaging bag is made of PP polypropylene, the steam temperature in the high-temperature steam oven is 110 ℃, and the sterilization time is 10 min.

6. The method for extending the shelf life of Oryza glutinosa rice according to claim 1, wherein the preservative is not added: and in the step S4, an ultraviolet germicidal lamp is arranged in the refrigeration house.

Technical Field

The invention relates to the technical field of glutinous rice production, in particular to a method for prolonging the shelf life of flower-shaped glutinous rice without adding preservatives.

Background

The flower glutinous rice is a special food which is often made by farmers in the northern mountainous area of the Guixi province, namely Sanyue III and Qingming festival, and is an indispensable food for ancestor sacrifice and cemetery sweeping. In order to prolong the shelf life of the flower glutinous rice, preservatives are generally added into the flower glutinous rice, but the addition of the preservatives affects the taste of the flower glutinous rice and is unhealthy for human bodies.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a method for prolonging the shelf life of flower glutinous rice without adding a preservative, which has the advantages of prolonging the shelf life and causing no harm to human bodies, and solves the problems that the preservative is generally added into the flower glutinous rice for prolonging the shelf life of the flower glutinous rice at present, but the preservative is added into the flower glutinous rice, so that the taste of the flower glutinous rice is influenced and the flower glutinous rice is unhealthy to human bodies.

(II) technical scheme

In order to realize the purposes of prolonging the quality guarantee period and causing no harm to human bodies, the invention provides the following technical scheme: a method for prolonging shelf life of Oryza Glutinosa rice without adding antiseptic comprises the following steps:

s1: soaking and dyeing clean glutinous rice, and steaming to obtain cooked flower glutinous rice;

s2: spreading cooked flower glutinous rice at a speed of about 5 m/min³Blowing-in ozone gas at-10 deg.C for 2min to rapidly cool cooked glutinous rice to 5 deg.C, and sterilizing;

s3: then the flower glutinous rice is sent into the plastic package bag, the air in the plastic powder bag is pumped out, and the bag opening of the plastic package bag is sealed by hot plastic;

s4: and (4) sending the sealed plastic package bag filled with the scented glutinous rice into a high-temperature steam furnace again for high-temperature sterilization, and sending the plastic package bag filled with the scented glutinous rice into a refrigeration house for refrigeration after sterilization.

Preferably, in the step S2, the cooked flower-containing glutinous rice is spread in a closed space, and the ozone gas is repeatedly blown in cycles.

Preferably, in the step S3, the vacuum packaging machine is used to evacuate excess air from the plastic package bag, and an air evacuation port of the vacuum packaging machine is blocked by a filter screen during evacuation, so as to prevent the glutinous rice from being inhaled.

Preferably, in the step S3, the plastic package bag is sealed by a thermoplastic sealing machine through thermoplastic molding, and after sealing, the plastic package bag is placed in a water basin for 15min to verify whether the plastic package bag is completely sealed.

Preferably, in the step S4, the plastic package bag is made of PP polypropylene, the steam temperature in the high-temperature steam oven is 110 ℃, and the sterilization time is 10 min.

Preferably, in the step S4, the ultraviolet germicidal lamp is installed in the refrigerator.

(III) advantageous effects

Compared with the prior art, the invention provides the method for prolonging the shelf life of the flower glutinous rice without adding the preservative, and the method has the following beneficial effects:

1. according to the method for prolonging the shelf life of the flower glutinous rice without adding the preservative, the flower glutinous rice is subjected to vacuum packaging after being steamed, sterilized by ozone, and sterilized again, so that the shelf life of the flower glutinous rice is effectively prolonged, no chemical preservative is used, the harm to a human body is small, and the flower glutinous rice is directly or heated for eating, and the taste is good.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

A method for prolonging shelf life of Oryza Glutinosa rice without adding antiseptic comprises the following steps:

s1: cleaning and soaking glutinous rice, repeatedly cleaning the glutinous rice for three times, wherein the soaking time is 25min, the temperature of water is 50 ℃, and the amount of the water is used for covering the rice so that the flower glutinous rice can fully absorb water; then soaking, dyeing and cooking the cooked glutinous rice to obtain cooked glutinous rice with flowers;

s2: spreading cooked flower glutinous rice at a speed of about 5 m/min³Blowing-in ozone gas at-10 deg.C for 2min to rapidly cool cooked glutinous rice to 5 deg.C, and sterilizing;

s3: then the flower glutinous rice is sent into the plastic package bag, the air in the plastic powder bag is pumped out, and the bag opening of the plastic package bag is sealed by hot plastic;

s4: and (4) sending the sealed plastic package bag filled with the scented glutinous rice into a high-temperature steam furnace again for high-temperature sterilization, and sending the plastic package bag filled with the scented glutinous rice into a refrigeration house for refrigeration after sterilization.

The flower glutinous rice is steamed, vacuum packaging is carried out on the flower glutinous rice after ozone sterilization, sterilization is carried out again, the shelf life of the flower glutinous rice is effectively prolonged, no chemical preservative is used, the harm to a human body is small, the flower glutinous rice is directly eaten after being taken out or is eaten after being steamed and heated, and the taste is good.

And in the step S2, spreading the cooked flower glutinous rice in a closed space, repeatedly blowing and spraying ozone gas, recycling the ozone gas, and fully sterilizing and cooling the cooked flower glutinous rice.

And S3, pumping out redundant air in the plastic package bag by using a vacuum packaging machine, wherein the pumping port of the vacuum packaging machine is blocked by a filter screen when the air is pumped out, so that glutinous rice is prevented from being sucked.

And S3, carrying out thermoplastic sealing on the plastic packaging bag through a thermoplastic sealing machine, placing the plastic packaging bag into a water basin for 15min after sealing, verifying whether the plastic packaging bag is completely sealed, and if the plastic packaging bag is not completely sealed, water can permeate into the plastic packaging bag.

In the step S4, the plastic packaging bag is made of PP polypropylene, the steam temperature in the high-temperature steam furnace is 110 ℃, the temperature is lower than the deformation temperature of the PP polypropylene, the plastic packaging bag cannot deform while the sterilization is met, the sterilization time is 10min, and the plastic packaging bag is sterilized again.

And in the step S4, an ultraviolet germicidal lamp is arranged in the refrigeration house to sterilize the refrigeration house and the flower glutinous rice.

It is to be noted that the term "comprises," "comprising," or any other variation thereof is intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.