| abstract |
The invention belongs to the technical field of food processing, in particular to a fresh-wet instant rice noodle preservation method at room temperature. The method includes steps S1, enzymatic hydrolysis; S2, mixing materials; S3, primary extrusion and curing; S4, secondary extrusion molding; S5, cooling, cutting; S6, aging; S7, steaming; S8, packaging; S9, ultra-high pressure sterilization, the product is obtained. In the method, composite preservatives are used in conjunction with ultra-high pressure sterilization technology to effectively kill various microorganisms in rice noodles; cold sterilization technology is used to ensure the preservation effect without affecting the nutrition and flavor of fresh and wet rice noodles; To improve the overall quality within the period, the invention delays the aging speed of the fresh and wet rice noodles during the normal temperature preservation process through the synergistic effect of the cross-linked modified starch, the modified soybean phospholipid and the maltogenic amylase. |