阅读说明：本技术 一种保质期较长的鲜湿米线的制作方法 (Method for making fresh wet rice noodles with long shelf life ) 是由 杜琼媛 于 2019-05-05 设计创作，主要内容包括：一种保质期较长的鲜湿米线的制作方法,选择云南省本地种植生产的大米,用干净水浸泡3～6小时,然后滤去水分；在浸泡好的大米中按质量比加入大米质量5.5～6.5％的海藻糖和3.5～4.5％的食盐,搅拌均匀后磨制成稠浆状的米浆；将米浆注入米线加工机中,挤压成长条状并经熟化,制备得到鲜湿米线；将鲜湿米线放入由ε-聚赖氨酸盐酸盐和乳酸混合配制的保鲜液中浸泡1～3分钟后滤去水分；将鲜湿米线进行真空包装,再加热杀菌即可。本发明改善了鲜湿米线的食用品质,有效延长了鲜湿米线的保质期,解决了传统方法生产的鲜湿米线保质期短以及传统米线生产改良过程中存在的米线品质不稳定,品质改良剂的使用量和种类难以控制,存在食品安全隐患等问题。(A method for preparing fresh wet rice noodles with long shelf life comprises selecting rice planted and produced in local area of Yunnan province, soaking in clean water for 3-6 hours, and filtering to remove water; adding trehalose accounting for 5.5-6.5% of the weight of the rice and salt accounting for 3.5-4.5% of the weight of the rice into the soaked rice according to the mass ratio, uniformly stirring, and grinding into thick paste rice milk; injecting the rice milk into a rice noodle processing machine, extruding into a strip shape, and curing to obtain fresh wet rice noodles; soaking the fresh wet rice noodles in a fresh-keeping solution prepared by mixing polylysine hydrochloride and lactic acid for 1-3 minutes, and filtering to remove water; vacuum packaging fresh wet rice noodles, and heating for sterilization. The invention improves the edible quality of the fresh wet rice noodles, effectively prolongs the quality guarantee period of the fresh wet rice noodles, and solves the problems that the quality guarantee period of the fresh wet rice noodles produced by the traditional method is short, the quality of the rice noodles in the traditional rice noodle production improvement process is unstable, the use amount and the type of the quality improver are difficult to control, and the potential safety hazard of food exists.)

1. A method for manufacturing fresh wet rice noodles with a longer shelf life is characterized by comprising the following steps:

(1) selecting rice planted and produced in a local area in Yunnan province, soaking the rice in clean water for 3-6 hours, and then filtering out water;

(2) adding trehalose accounting for 5.5-6.5% of the weight of the rice and salt accounting for 3.5-4.5% of the weight of the rice into the soaked rice according to the mass ratio, uniformly stirring, and grinding into thick paste rice milk;

(3) injecting the rice milk into a rice noodle processing machine, extruding into a strip shape, and curing to obtain fresh wet rice noodles;

(4) soaking the fresh wet rice noodles in a fresh-keeping solution prepared by mixing polylysine hydrochloride and lactic acid for 1-3 minutes, and filtering to remove water;

(5) vacuum packaging fresh wet rice noodles, and heating for sterilization.

2. The method for manufacturing the fresh and wet rice noodles with a long shelf life according to claim 1, wherein the fresh-keeping liquid is formed by mixing polylysine hydrochloride with the mass concentration of 0.1-0.2% and lactic acid with the mass concentration of 0.5-0.7% according to the mass ratio of 1-2: 1.

3. The method according to claim 1 or 2, wherein the fresh wet rice noodles are vacuum-packed and then sterilized again at 95 ℃ for 25min under a vacuum for 10 s.

Technical Field

The invention belongs to the technical field of rice noodle production methods.

Background

The rice noodles are special meals in Yunnan province of China, and are strip rice products formed by soaking rice in water, filtering, grinding into thick liquid, extruding and molding and cooking. Although rice noodles in Yunnan province and rice noodles in Guizhou province and Guangxi province of China are mainly made of rice, the making process, raw materials and the formula of the rice noodles are not completely the same, and the rice noodles are different from rice noodles in Guangdong province. The regional characteristics of the Yunnan rice noodles mainly depend on the unique climatic environment of the production place and the unique processing technology of the Yunnan rice noodles, and the Yunnan rice noodles have the characteristic of difficult copying in different places, so the Yunnan rice noodles generally need to be processed in the original production place to ensure the unique quality of the products. The rice noodles which are generally eaten by people are fresh, moist and soft fresh and wet rice noodles which are just made, are also called fresh rice noodles, have soft and smooth mouthfeel and have strong rice fragrance. However, the rice noodle is made of pure rice, and no other additive is added, so that the quality guarantee period is short, the quality guarantee period is generally not more than 2 days at normal temperature, otherwise, the rice noodle is fermented, acidified and deteriorated, and the rice noodle processing factory can only sell the rice noodle on the same production day every day, and the yield cannot be increased randomly, so that the loss caused by pressing the rice noodle is avoided.

In order to solve the problems of short shelf life and difficult storage of fresh and wet rice noodles, some manufacturers develop and produce dry rice noodles or instant rice noodles, and the fresh and wet rice noodles are quickly dried and then made into dry rice noodles similar to dry noodles, can be stored for a long time, and can be directly boiled and softened by boiled water when being eaten. Although the dry rice noodles solve the storage problem, the processed rice noodles are easy to age due to the lack of the protein network structure of flour, and have the defects of hard hand feeling, poor toughness, brittleness, easy breakage, poor rehydration performance and the like in a short period of time, so that the taste of the cooked rice noodles is poor compared with that of the fresh rice noodles, and the cooked rice noodles are far less favored than the fresh and wet rice noodles.

Disclosure of Invention

The invention aims to solve the problems in the prior art and provides a method for manufacturing fresh wet rice noodles, which can greatly prolong the shelf life and has good taste.

The technical scheme adopted by the invention is as follows:

a method for preparing fresh wet rice noodles with long shelf life comprises the following steps:

(1) selecting rice planted and produced in a local area in Yunnan province, soaking the rice in clean water for 3-6 hours, and then filtering out water;

(2) adding trehalose accounting for 5.5-6.5% of the weight of the rice and salt accounting for 3.5-4.5% of the weight of the rice into the soaked rice according to the mass ratio, uniformly stirring, and grinding into thick paste rice milk;

(3) injecting the rice milk into a rice noodle processing machine, extruding into a strip shape, and curing to obtain fresh wet rice noodles;

(4) soaking the fresh wet rice noodles in a fresh-keeping solution prepared by mixing polylysine hydrochloride and lactic acid for 1-3 minutes, and filtering to remove water;

(5) vacuum packaging fresh wet rice noodles, and heating for sterilization.

The fresh-keeping liquid is prepared by mixing polylysine hydrochloride with the mass concentration of 0.1-0.2% and lactic acid with the mass concentration of 0.5-0.7% according to the mass ratio of 1-2: 1.

The fresh wet rice noodles are vacuum-packed and then heated for sterilization, wherein the vacuum time is 10s, the sterilization temperature is 95 ℃, and the sterilization time is 25 min.

The invention has the following beneficial effects:

(1) the inventor finds that the amylose content of the rice is in positive correlation with various sensory qualities of the rice noodle, and the water absorption, the gel consistency and the alkali elimination value are in negative correlation with the rice noodle quality, so that the invention takes the amylose content, the water absorption, the gel consistency and the alkali elimination value as the selection basis of rice noodle raw materials, and specially selects the rice produced by local planting in Yunnan as the raw material rice for producing the rice noodle;

(2) the invention selects the trehalose or the salt as the quality modifier of the rice noodles. Through research and analysis of the inventor and experimental verification, 5.5-6.5% of trehalose addition can obviously improve the cooking quality and the texture characteristics of the fresh wet rice noodles, and meanwhile, the microstructure of the fresh wet rice noodles is observed through a scanning electron microscope to find that the network structure of the fresh wet rice noodles added with trehalose is more uniform and compact, and the intermolecular pores are smaller. The addition amount of the salt of 3.5-4.5% can effectively improve the defects that the fresh wet rice noodles are easy to be muddy with soup and broken, increase the water absorption rate of the fresh wet rice noodles, reduce the hardness, and improve the elasticity and the tensile property, and meanwhile, the salt can enable the microstructure of the fresh wet rice noodles to be more uniform and compact, the holes to be smaller, and the surface to be smoother.

(3) In order to solve the problems that fresh wet rice noodles are high in moisture content, easy to be polluted by microorganisms in the storage process, quick in quality deterioration and short in quality guarantee period, polylysine hydrochloride (-PL) and lactic acid are used as soaking solutions, and the quality guarantee period of the rice noodles is prolonged by combining heat sterilization. Test results show that the rice noodles are soaked in a mixed solution of 0.15% -PL and 0.6% lactic acid for 2min, the vacuum time is 10s, the rice noodles are subjected to heat sterilization at 95 ℃ for 25min, and under the sterilization condition, the fresh wet rice noodles can be stored at normal temperature for about 30 days.

According to the invention, through researching the correlation between the characteristics of the rice raw material and the quality of the fresh wet rice noodles, the selection basis of the rice used as the raw material of the fresh wet rice noodles is obtained, the food raw materials such as salt and trehalose with excellent anti-aging characteristics are selected to replace chemical quality improvement additives to improve the quality of the rice noodles, the edible quality of the fresh wet rice noodles is improved, the quality guarantee period of the fresh wet rice noodles is effectively prolonged by combining a fresh-keeping sterilization process, and the problems that the quality guarantee period of the fresh wet rice noodles produced by a traditional method is short, the quality of the rice noodles in the traditional rice noodle production improvement process is unstable, the usage amount and the type of a quality modifier are difficult to control, and the potential safety hazard of food exists are solved.

Detailed Description