Preservation Method for Fresh Wet Rice Noodles or Fresh Wet Brown Rice Noodles

Patent metadata

Field	Value
Publication number	US-2023413870-A1
Application number	US-202318367525-A
Country	US
Kind code	A1
Filing date	Sep 13, 2023
Priority date	Jul 14, 2022
Publication date	Dec 28, 2023
Grant date	—

Abstract

Disclosed is a preservation method for fresh wet rice noodles or fresh wet brown rice noodles, belonging to the technical field of food. According to the present disclosure, ε-polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water are mixed together, and the obtained mixture is stirred evenly to obtain a mixed system; and extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration are performed on the mixed system to obtain the fresh wet rice noodles or fresh wet brown rice noodles. Furthermore, the present disclosure employs a combination of thermodynamic sterilization and chemical preservation to preserve the fresh wet rice noodles, thereby prolonging the shelf life of the fresh wet rice noodles or fresh wet brown rice noodles to 2 months or more and keeping the quality thereof good.

First claim

What is claimed is:

1 . A method for preservation of fresh wet rice noodles or fresh wet brown rice noodles, the method comprising:
(1) mixing ε-polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water, and evenly stirring to obtain a mixed system, wherein the rice flour comprises white rice flour or brown rice flour; (2) performing extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration on the mixed system obtained in step (1) to obtain the fresh wet rice noodles or fresh wet brown rice noodles; (3) soaking the fresh wet rice noodles or fresh wet brown rice noodles obtained in step (2) in a preservation solution and then bagging same, spraying an edible ethanol solution inside a packaging bag, and then exhausting the air in the bag and sealing the bag to obtain packaged fresh wet rice noodles or fresh wet brown rice noodles; (4) thermodynamically sterilizing the packaged fresh wet rice noodles or fresh wet brown rice noodles obtained in step (3), then soaking same in cold water for a period of time, and checking whether the packaging bag is subjected to air leakage or not; wherein the amounts of the ε-polylysine hydrochloride, the pyrophosphate, the glycerol, the sodium chloride, and the highly water-soluble starch-dextrin complex being respectively 0.1-0.2 g/kg, 0-3 g/kg, 0-1 g/kg, 2-3 g/kg, and 5-120 g/kg of the weight of the rice flour; wherein a preparation method of the highly water-soluble starch-dextrin complex comprises: mixing corn starch with water in a ratio of 1:1.3 to 1:1.6, adding lactic acid to adjust the pH to 2.8 to 3.2, continuously stirring for 30 minutes, carrying out suction filtration on most of the water and then placing the product in an oven at 40° C. to reduce the water content to 5%, and continuing to bake at 180° C. for 3-5 hours to prepare the highly water-soluble starch-dextrin complex.

2 . The method according to claim 1 , wherein the solubility of the highly water-soluble starch-dextrin complex is higher than 95%, the molecular weight thereof is 2.5×10 5 to 3.5×10 5 g/mol, and the viscosity thereof is 40-50 mPa·s.

3 . The method according to claim 1 , wherein the re-steaming temperature is 90-100° C., and the re-steaming time is 10-15 minutes.

4 . The method according to claim 1 , wherein the water temperature during rehydration is the rehydration time is 3-5 minutes, and the water content in the rehydrated fresh wet rice noodles or fresh wet brown rice noodles is 60-65%.

5 . The method according to claim 1 , wherein the preservation solution is a lactic acid/sodium lactate compound solution, the mass concentration of lactic acid is 1%-2%, and the mass concentration of sodium lactate is 1%.

6 . The method according to claim 1 , wherein the soaking time of the fresh wet rice noodles or fresh wet brown rice noodles in the preservation solution is 2-3 minutes, the packaging bag is a food-grade PE packaging bag, and the packaging size of the rice noodles bag is 200-300 g/bag.

7 . The method according to claim 1 , wherein the mass concentration of edible ethanol is 65%-85%, and the amount of the ethanol solution sprayed per bag is 5-6 mL.

8 . The method according to claim 6 , wherein the thermodynamic sterilization temperature is 75-85° C., and the sterilization time is 10-15 minutes.

Assignees

• Univ Jiangnan

Inventors

• Wang Li
• Zhang Congnan
• Hu Haipeng
• Xue Wei
• Li Ting
• Zhang Xinxia

Classifications

• A23B2/754

  containing carboxyl groups · CPC title

• A23B2/00

  Preservation of foods or foodstuffs, in general · CPC title

• A23L7/109 Primary

  Types of pasta, e.g. macaroni or noodles · CPC title

• A23B9/32 Primary

  Apparatus for preserving using liquids · CPC title

• A23B9/26

  Organic compounds; Microorganisms; Enzymes · CPC title