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

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, -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.

Claims

1. A method for preservation of fresh wet rice noodles or fresh wet brown rice noodles, the method comprising: (1) mixing -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 -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 2.510.sup.5 to 3.510.sup.5 g/mol, and the viscosity thereof is 40-50 mPa.Math.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.

Description

BRIEF DESCRIPTION OF FIGURES

[0027] FIG. 1 is a comparison diagram of the effect of an adding process and a soaking process on the total number of colonies of fresh wet rice noodles (or fresh wet brown rice noodles), where T denotes adding, and J denotes soaking;

[0028] FIG. 2 is a comparison diagram of the bacteriostatic effects of -polylysine hydrochloride in different acidic systems; and

[0029] FIG. 3 is a comparison diagram of the bacteriostatic effects of lactic acid with different concentrations on -polylysine hydrochloride.

DETAILED DESCRIPTION

[0030] In order to clarify the purpose, technical solution, and advantages of the present disclosure, the embodiments of the present disclosure will be described in further detail below.

[0031] Detection Method

[0032] (1) The determination of the total number of bacterial colonies refers to GB 4789.2-2016.

[0033] (2) The determination of the numbers of mold and yeast colonies refers to GB 4789.15-2016.

[0034] (3) Hardness: The texture quality of fresh wet rice noodles (or fresh wet brown rice noodles) is tested by a TA-XT2i physical property tester. The rice noodles are cooked and then taken out, cooled for 10 s in 600 mL of distilled water, and then drained off. 3 rice noodles are used for each texture quality determination. The specific determination conditions are as follows: total texture (TPA): a P/35 probe is selected, the compression ratio is 50%, the test speed is 1 mm/s, and the touch force is 5 g.

[0035] (4) Water loss rate (%): The determination of water content refers to Determination of Moisture in Food of GB 5009.3-2016, and the waster loss rate (%)=(original water contentwater content at the time of detection)/original water content100.

[0036] (5) Breaking rate: Determination of breaking rate: 30 rice noodles which have the lengths of 20 cm and are not subjected to mechanical damage are taken, heated and cooked in 1 L of boiling water until the optimum cooking time, and then taken out; and the total number of the rice noodles is recorded.

[00001]$D\%=\frac{N-30}{30}100$

[0037] in the formula, D denotes breaking rate (%); and

[0038] N denotes the total number of rice noodles cooked according to the optimum cooking time.

[0039] The white rice flour or brown rice flour involved in the present disclosure is processed by conventional techniques such as soaking rice, draining water, and pulverizing.

[0040] The highly water-soluble starch-dextrin complexes involved in the following examples are all prepared by mixing corn starch with water in a mass ratio of 1:1.5, adding lactic acid to adjust the pH to 3.0, continuously stirring for 30 min, 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 h to prepare the highly water-soluble starch-dextrin complex. The obtained highly water-soluble starch-dextrin complex have the following characteristics: the water solubility is high, and the solubility is higher than 95%; and the molecular weight is as low as 2.510.sup.5 to 3.510.sup.5 g/mol, and the viscosity is 40-50 mPa.Math.s.

[0041] In addition, water is the most abundant component in fresh wet rice noodles (or fresh wet brown rice noodles), accounting for 45% to 75% of the mass of the fresh wet rice noodles (or fresh wet brown rice noodles). The water plays a key role in the processing and storage of food, and has a great impact on the internal structure, appearance and storage stability of food. The growth, reproduction and physiological metabolism of microorganisms are closely related to water activity, and the fresh wet rice noodles (or fresh wet brown rice noodles) have higher water activity because of their higher water content. When the water activity reaches 0.80, mold starts to reproduce; when the water activity is greater than 0.87, yeast starts to reproduce; and bacteria can only grow and reproduce when the water activity is greater than 0.9. Therefore, adjusting the water state and water activity is also a key step to inhibit the quality deterioration of the fresh wet rice noodles (or fresh wet brown rice noodles). Pyrophosphate, glycerol, and sodium chloride can not only reduce the water activity, but also inhibit microbial reproduction. Furthermore, the highly water-soluble starch-dextrin complex can also play a role in water retention, thus preventing water loss, and inhibiting the aging and hardening of the rice noodles during storage. In this method, the fresh wet rice noodles (or fresh wet brown rice noodles) are preserved by means of a combination of thermodynamic sterilization and chemical preservation.

Example 1

[0042] This example provides a preservation method for fresh wet rice noodles, the method includes:

[0043] in the actual production process, the following steps were included:

[0044] (1) -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex and water were mixed with white rice flour, and the mixture was evenly stirred, where the amounts of the -polylysine hydrochloride, the pyrophosphate, the glycerol, the sodium chloride, the highly water-soluble starch-dextrin complex, and the water were respectively 0.1 g/kg, 2 g/kg, 0.5 g/kg, 3 g/kg, 30 g/kg, and 250 g/kg of the weight of the white rice flour, so that a mixed material was obtained;

[0045] (2) extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration were performed on the mixed material to obtain the fresh wet rice noodles, where the extrusion forming: the gelatinization temperature of a twin-screw extruder was set to be 95 C., the temperature of a feed inlet was set to be 50 C., the mixed material was slowly poured into the twin-screw extruder and subjected to extrusion forming after the twin-screw extruder ran stably, and then the rice noodles were collected;

[0046] first-stage aging: the rice noodles extruded by the twin-screw extruder were blown to be cool and then hung on a stainless-steel shelf, put into a constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 95%, and aged for 1 h;

[0047] re-steaming: the re-steaming temperature was 100 C., and the re-steaming time was 15 min;

[0048] second-stage aging: the re-steamed rice noodles were taken out, put into the constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 95% again, and aged for 5 h;

[0049] rehydration: the rice noodles subjected to the second-stage aging were trimmed to a length of 25 cm, the rehydration temperature was 85 C., the rehydration time was 4 min, and the water content of the brown rice noodles after rehydration was 57%;

[0050] (3) the fresh wet rice noodles were soaked in a pickling solution (prepared by dispersing lactic acid and sodium lactate in water) and then bagged, where the mass concentration of the lactic acid in the pickling solution was 1%, the mass concentration of the sodium lactate in the pickling solution was 1%, and the pickling time was 2 min; at the same time, 5 mL of 65% edible ethanol solution was sprayed inside a packaging bag, and then the air in the bag was exhausted and the bag was sealed; and

[0051] (4) the bagged fresh wet rice noodles were thermodynamically sterilized for 15 min at and then put in cold water for cooling, and whether the packaging bag was subjected to air leakage or not was checked.

[0052] The preparation of the highly water-soluble starch-dextrin complex: corn starch was mixed with water in a mass ratio of 1:1.5, lactic acid was added to adjust the pH to 3.0, the mixture was continuously stirred for 30 min, suction filtration was carried out on most of the water, the product was then placed in an oven at 40 C. to reduce the water content to 5%, and baking was continued at 180 C. for 4 h, so that the highly water-soluble starch-dextrin complex was prepared.

[0053] The obtained highly water-soluble starch-dextrin complex had the following characteristics: the water solubility was high, and the solubility was 98%; and the molecular weight was as low as 310.sup.5 g/mol, and the viscosity was 45 mPa.Math.s.

Example 2

[0054] The example provides a preservation method for fresh wet brown rice noodles, the method includes: [0055] (1) -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex and water were mixed with brown rice flour, and the mixture was evenly stirred, where the amounts of the -polylysine hydrochloride, the pyrophosphate, the glycerol, the sodium chloride, the highly water-soluble starch-dextrin complex, and the water were respectively 0.15 g/kg, 2.5 g/kg, 0.5 g/kg, 2.5 g/kg, 30 g/kg, and 250 g/kg of the weight of the brown rice flour, so that a mixed material was obtained; [0056] (2) extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration were performed on the mixed material to obtain the fresh wet brown rice noodles, where the extrusion forming: the gelatinization temperature of a twin-screw extruder was set to be 95 C., the temperature of a feed inlet was set to be 50 C., the mixed material was slowly poured into the twin-screw extruder and subjected to extrusion forming after the twin-screw extruder ran stably, and then the rice noodles were collected; [0057] first-stage aging: the rice noodles were put into a constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98%, and aged for 1 h; [0058] re-steaming: the re-steaming temperature was 100 C., and the re-steaming time was 15 min; [0059] second-stage aging: the re-steamed rice noodles were taken out, put into the constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98% again, and aged for 5 h; [0060] rehydration: the rice noodles subjected to the second-stage aging were trimmed to a length of 25 cm, the rehydration temperature was 85 C., the rehydration time was 4 min, and the water content of the rice noodles after rehydration was 57%; [0061] (3) the fresh wet brown rice noodles were soaked in a pickling solution (prepared by dispersing lactic acid and sodium lactate in water) and then bagged, where the mass concentration of the lactic acid in the pickling solution was 1.5%, the mass concentration of the sodium lactate in the pickling solution was 1%, and the pickling time was 2 min; at the same time, 5 mL of 75% edible ethanol solution was sprayed inside a packaging bag, and then the air in the bag was exhausted and the bag was sealed; [0062] (4) the bagged fresh wet brown rice noodles were thermodynamically sterilized for 10 min at 80 C. and then put in cold water for cooling, and whether the packaging bag was subjected to air leakage or not was checked.

[0063] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Example 3

[0064] The example provides a production method for fresh wet brown rice noodles, the method includes: [0065] (1) -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex and water were mixed with brown rice flour, and the mixture was evenly stirred, where the amounts of the -polylysine hydrochloride, the pyrophosphate, the glycerol, the sodium chloride, the highly water-soluble starch-dextrin complex, and the water were respectively 0.2 g/kg, 2.5 g/kg, 0.75 g/kg, 2 g/kg, 30 g/kg, and 250 g/kg of the weight of the brown rice flour, so that a mixed material was obtained; [0066] (2) extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration were performed on the mixed material to obtain the fresh wet brown rice noodles, where the extrusion forming: the gelatinization temperature of a twin-screw extruder was set to be 95 C., the temperature of a feed inlet was set to be 50 C., the mixed material was slowly poured into the twin-screw extruder and subjected to extrusion forming after the twin-screw extruder ran stably, and then the rice noodles were collected; [0067] first-stage aging: the rice noodles were put into a constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98%, and aged for 1 h; [0068] re-steaming: the re-steaming temperature was 100 C., and the re-steaming time was 15 min; [0069] second-stage aging: the re-steamed rice noodles were taken out, put into the constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98% again, and aged for 5 h; [0070] rehydration: the rice noodles subjected to the second-stage aging were trimmed to a length of 25 cm, the rehydration temperature was 85 C., the rehydration time was 4 min, and the water content of the rice noodles after rehydration was 57%; [0071] (3) the fresh wet brown rice noodles were soaked in a pickling solution (prepared by dispersing lactic acid and sodium lactate in water) and then bagged, where the mass concentration of the lactic acid in the pickling solution was 2%, the mass concentration of the sodium lactate in the pickling solution was 1%, and the pickling time was 2 min; at the same time, 6 mL of 75% edible ethanol solution was sprayed inside a packaging bag, and then the air in the bag was exhausted and the bag was sealed; [0072] (4) the bagged fresh wet brown rice noodles were thermodynamically sterilized for 7 min at 85 C. and then put in cold water for cooling, and whether the packaging bag was subjected to air leakage or not was checked.

[0073] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 1

[0074] The difference from Example 1 was that pyrophosphate, glycerol, and sodium chloride were not added.

[0075] The specific preparation process includes the following steps: [0076] (1) -polylysine hydrochloride, a highly water-soluble starch-dextrin complex and water were mixed with white rice flour, and the mixture was evenly stirred, where the amounts of the -polylysine hydrochloride, the highly water-soluble starch-dextrin complex, and the water were respectively 0.1 g/kg, 5 g/kg, and 10 g/kg of the weight of the white rice flour, so that a mixed material was obtained; [0077] (2) same as Example 1; [0078] (3) same as Example 1; [0079] (4) same as Example 1.

[0080] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 2

[0081] The difference from Example 1 was that a highly water-soluble starch-dextrin complex was not added.

[0082] The specific preparation process includes the following steps: [0083] (1) -polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, and water were mixed with white rice flour, and the mixture was evenly stirred, where the amounts of the -polylysine hydrochloride, the pyrophosphate, the glycerol, the sodium chloride, and the water were respectively 0.1 g/kg, 2 g/kg, 0.5 g/kg, 3 g/kg, and 10 g/kg of the weight of the white rice flour, so that a mixed material was obtained; [0084] (2) same as Example 1; [0085] (3) same as Example 1; [0086] (4) same as Example 1.

Comparative Example 3

[0087] The difference from Example 1 was that -polylysine hydrochloride was not added.

[0088] The specific preparation process includes the following steps: [0089] (1) four materials including pyrophosphate, glycerol, sodium chloride and a highly water-soluble starch-dextrin complex as well as water were mixed with white rice flour, and the mixture was evenly stirred, where the amounts of the pyrophosphate, the glycerol, the sodium chloride, the highly water-soluble starch-dextrin complex, and the water were respectively 0.1 g/kg, 2 g/kg, 0.5 g/kg, 5 g/kg, and 10 g/kg of the weight of the white rice flour, so that a mixed material was obtained; [0090] (2) same as Example 1; [0091] (3) same as Example 1; [0092] (4) same as Example 1.

[0093] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 4

[0094] The difference from Example 1 was that the concentration of a pickling solution was low.

[0095] The specific preparation process includes the following steps: [0096] (1) same as Example 1; [0097] (2) same as Example 1; [0098] (3) the fresh wet rice noodles were soaked in a pickling solution (the mass concentration of lactic acid in the pickling solution was 0.5%, and the mass concentration of sodium lactate in the pickling solution was 1%) and then bagged, where the pickling time was 2 min; at the same time, 5 mL of 65% edible ethanol solution was sprayed inside a packaging bag, and then the air in the bag was exhausted and the bag was sealed; and [0099] (4) the bagged fresh wet rice noodles were thermodynamically sterilized for 15 min at 75 C. and then put in cold water for cooling, and whether the packaging bag was subjected to air leakage or not was checked.

[0100] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 5

[0101] The difference from Example 1 was that there was no spraying of an edible ethanol solution.

[0102] The specific preparation process includes the following steps: [0103] (1) same as Example 1; [0104] (2) same as Example 1; [0105] (3) the fresh wet rice noodles were soaked in a pickling solution and then bagged, where the mass concentration of lactic acid in the pickling solution was 1%, the mass concentration of the sodium lactate in the pickling solution was 1%, and the pickling time was 2 min; [0106] (4) same as Example 1.

[0107] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 6

[0108] The difference from Example 2 lied in the absence of thermodynamic sterilization. [0109] (1) Same as Example 2; [0110] (2) same as Example 2; and [0111] (3) the fresh wet brown rice noodles were soaked in a pickling solution and then bagged, where the mass concentration of the lactic acid in the pickling solution was 1.5%, the mass concentration of the sodium lactate in the pickling solution was 1%, and the pickling time was 2 min, and at the same time, 5 mL of 75% edible ethanol solution was sprayed inside a packaging bag, and then the air in the bag was exhausted and the bag was sealed.

[0112] The preparation of the highly water-soluble starch-dextrin complex was the same as that in Example 1.

Comparative Example 7

[0113] The difference from Example 1 was that the preservation treatment was not carried out. [0114] (1) Extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration were performed on white rice flour to obtain fresh wet rice noodles, where the extrusion forming: the gelatinization temperature of a twin-screw extruder was set to be 95 C., the temperature of a feed inlet was set to be 50 C., the mixed material was slowly poured into the twin-screw extruder and subjected to extrusion forming after the twin-screw extruder ran stably, and then the rice noodles were collected; [0115] first-stage aging: the rice noodles were put into a constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98%, and aged for 1 h; [0116] re-steaming: the re-steaming temperature was 100 C., and the re-steaming time was 15 min; [0117] second-stage aging: the re-steamed rice noodles were taken out, put into the constant temperature and humidity incubator with the temperature and humidity being respectively 50 C. and 98% again, and aged for 5 h; [0118] rehydration: the rice noodles subjected to the second-stage aging were trimmed to a length of 25 cm, the rehydration temperature was 85 C., the rehydration time was 4 min, and the water content of the brown rice noodles after rehydration was 57%; [0119] (2) the fresh wet rice noodles were bagged for storage.

[0120] The quality results of fresh wet rice noodles (or fresh wet brown rice noodles) obtained from Examples 1-3 and Comparative Examples 1-7 are shown in Tables 1 and 2.

TABLE-US-00001 TABLE 1 Hygienic indexes of fresh wet rice noodles stored at 25 C. for 60 days Total Total number of plate count mold colonies (CFU/g) (CFU/g) Example 1 1300 50 Example 2 1250 55 Example 3 1330 40 Comparative 1450 43 Example 1 Comparative 1320 60 Example 2 Comparative 1930 110 Example 3 Comparative 9300 180 Example 4 Comparative 21000 420 Example 5 Comparative 38000 1050 Example 6 Comparative Countless (>10.sup.8) Countless Example 7

TABLE-US-00002 TABLE 2 Physicochemical indexes of fresh wet rice noodles stored at 25 C. for 60 days Water loss Hardness Breaking rate (%) (g) rate (%) Example 1 4.25 720 6.32 Example 2 4.37 712 3.33 Example 3 4.10 735 3.33 Comparative 13.32 950 12.89 Example 1 Comparative 15.30 830 15.33 Example 2 Comparative 5.03 743 6.33 Example 3 Comparative 5.10 630 12.89 Example 4 Comparative 4.93 599 23.33 Example 5 Comparative 4.43 586 20.00 Example 6 Comparative 16.53 Not detected Not detected Example 7 (The sample (The sample cannot be tested) cannot be tested)

[0121] As can be seen from the above test results, the preservation technology provided by the present disclosure can effectively inhibit the microbial proliferation and water loss of the fresh wet rice noodles (or fresh wet brown rice noodles), has a good preservation effect, and can ensure the microbial indexes to be within a safe range within 2 months. Furthermore, after the preservation technology is applied, the breaking rate and hardness of the fresh wet rice noodles (or fresh wet brown rice noodles) can be effectively reduced during storage, and the rice noodles are enabled to have good water retention performance. To sum up, the preservation technology can effectively prolong the shelf life of the fresh wet rice noodles (or fresh wet brown rice noodles) to 2 months or more, maintain good quality of the rice noodles, and allow the rice noodles to have better water retention performance and anti-regeneration performance.

Example 4

[0122] (1) Optimization of an adding method for -polylysine hydrochloride during the preservation of fresh wet rice noodles

[0123] The influence of adding and soaking methods on the preservation effect

[0124] Referring to Example 1, the difference lied in:

[0125] Adding method: 0.5 g/kg, 1.0 g/kg and 1.5 g/kg of -polylysine hydrochloride aqueous solutions were respectively prepared and added to white rice flour in a humidity control process.

[0126] Soaking method: -polylysine hydrochloride aqueous solutions with concentrations of 0.5%, 1.0% and 1% were respectively prepared, and the prepared fresh wet rice noodles were respectively soaked in the above solutions for 2 min and then bagged and sealed.

[0127] Thermodynamic sterilization and ethanol spraying were not carried out.

[0128] Comparing the effects of the above two methods on the quality of fresh wet rice noodles: it can be seen from FIG. 1 that the antibacterial effect of the adding process is significantly higher than that of the soaking process, and when the addition amount of E-polylysine hydrochloride is 1.0 g/kg to 1.5 g/kg, the antibacterial effect is the best. [0129] (2) The effect of -polylysine hydrochloride combined with slightly acidic buffer system on the preservation of rice noodles

[0130] {circle around (1)} Effects of different types of acid systems on the antibacterial effect of E-polylysine hydrochloride

[0131] Referring to Example 1, the difference lied in that: a lactic acid/sodium lactate aqueous solution (1 g/100 g of lactic acid, 1 g/100 g of sodium lactate), a citric acid/sodium citrate aqueous solution (1 g/100 g of citric acid, 1 g/100 g of sodium citrate), and an/a acetic acid/sodium acetate aqueous solution (1 g/100 g of acetic acid, 1 g/100 g of sodium acetate) were respectively prepared; and fresh wet rice noodles (or fresh wet brown rice noodles) added with 1 g/kg of -polylysine hydrochloride were respectively soaked in the above solutions for 2 min, and quickly bagged and sealed without thermodynamic sterilization and ethanol spraying. The effects of the above different acid systems on the antibacterial effect of -polylysine hydrochloride were compared, as shown in FIG. 2 and Table 3. As can be seen from FIG. 2, in the lactic acid/sodium lactate acid system, the antibacterial effect of the -polylysine hydrochloride is the best. In addition, through sensory evaluation, it is found that the flavor of the lactic acid/sodium lactate system has the least impact on the flavor of the rice noodles compared to the other acid systems.

TABLE-US-00003 TABLE 3 Effects of different acid systems on the taste of fresh wet rice noodles Acid- Lactic Citric Acetic free acid/ acid/ acid/ Treatment Blank environment sodium sodium sodium condition group group lactate citrate acetate Sensory 78.32 78.15 77.43 72.59 74.71 score 2.66 3.12 2.07 3.25 1.91

[0132] {circle around (2)} Effects of lactic acid/sodium lactate systems with different concentrations on the antibacterial effect of -polylysine hydrochloride

[0133] Referring to Example 1, the difference lied in that: four types of lactic acid solutions with mass fractions of 0.4%, 0.8%, 1.2%, and 1.6% were selected as pickle liquors, and 1 g/100 g of sodium lactate was added to each of the four types of pickle liquors to construct a lactic acid/sodium lactate system. Fresh wet rice noodles added with 1 g/kg of -polylysine hydrochloride were respectively soaked in the above solutions for 2 min, and quickly bagged and sealed without thermodynamic sterilization and ethanol spraying. The effects of the above four types of acid systems with different concentrations on the quality of the fresh wet rice noodles were compared. As shown in FIG. 3, when the content of sodium lactate is 1 g/100 g, and the concentration of lactic acid is 1.2% and 1.6%, the antibacterial effect is better.

Example 5

[0134] (1) Effects of highly water-soluble starch-dextrin complexes obtained at different treatment times on the quality of fresh wet rice noodles

[0135] The preparation of highly water-soluble starch-dextrin complexes: with reference to Example 1, only the baking time was selected as 1 h, 2 h, 3 h, 4 h, and 5 h, respectively, so as to obtain the corresponding highly water-soluble starch-dextrin complexes.

[0136] The sterilizing preservation method in Example 1 was adopted without adding water retaining agents such as pyrophosphate and glycerol, and 50 g/kg (calculated by rice flour) of the highly water-soluble starch dextrin complex was selected to obtain the corresponding fresh wet rice noodles.

[0137] The effects of the highly water-soluble starch-dextrin complexes obtained by baking for different periods of time on the quality of the fresh wet rice noodles were compared, and the fresh wet rice noodles were compared with commercially available rice noodles (added with corn starch without special treatment). The specific results are as shown in Table 4.

TABLE-US-00004 TABLE 4 Physicochemical indexes after 60 days of storage at 25 C. Powder properties Quality of rice noodles Baking Brightness Solubility Water loss Hardness Breaking time (h) (L*) (%) rate (%) (g) rate (%) 0 107.58 1.54 15.48 924 15.00 1 103.87 74.25 10.54 847 12.89 2 100.13 98.14 9.74 745 8.33 3 98.18 98.52 7.01 741 6.33 4 97.03 99.47 6.26 720 3.33 5 89.91 99.49 5.81 731 3.33

[0138] It can be seen from Table 4 that with the increase of baking time, the color of the highly water-soluble starch-dextrin complex gradually deepens and the solubility increases rapidly. After 2 h of baking time, the solubility reaches up to 98% or above. Compared with the commercially available rice noodles, the rice noodles prepared from the highly water-soluble starch-dextrin complex baked for more than 4 h have the best anti-aging effect. [0139] (2) Effects of highly water-soluble starch-dextrin complexes obtained under different pH conditions on the quality of fresh wet rice noodles

[0140] The preparation of highly water-soluble starch-dextrin complexes: with reference to Example 1, only the pH was selected as 2.5, 3, and 3.5, respectively, so as to obtain the corresponding highly water-soluble starch-dextrin complexes.

[0141] The sterilizing preservation method in Example 1 was adopted without adding water retaining agents such as pyrophosphate and glycerol, and the highly water-soluble starch-dextrin complexes were prepared by selecting the corresponding pH of 2.5, 3, and 3.5. The effects of the highly water-soluble starch-dextrin complexes obtained under the different pH conditions on the quality of fresh wet rice noodles were compared. The specific results are as shown in Table 5.

TABLE-US-00005 TABLE 5 Physicochemical indexes after 60 days of storage at 25 C. Powder properties Quality of rice noodles Brightness Solubility Water loss Hardness Breaking pH (L*) (%) rate (%) (g) rate (%) 2.5 89.12 99.41 6.18 735 3.33 3 97.48 99.47 6.14 738 3.33 3.5 97.87 98.84 6.58 765 5.00

[0142] It can be seen from Table 5 that the brightness of the highly water-soluble starch-dextrin complex is basically unchanged when pH is 3 or 3.5, and the solubility is maximum when pH is 2.5 or 3. High solubility is conducive to the dispersion of an anti-aging agent in rice noodles, which improves the anti-aging effect. After comprehensive consideration, the highly water-soluble starch-dextrin complex prepared when pH is 3 is selected for use. [0143] (3) Effects of addition amounts of highly water-soluble starch-dextrin complexes on the quality of fresh wet rice noodles

[0144] The sterilizing preservation method in Example 1 was adopted without adding water retaining agents such as pyrophosphate and glycerol, and 30 g/kg, 60 g/kg, 90 g/kg and 120 g/kg of highly water-soluble starch-dextrin complexes (rice flour base) were respectively added. The effects of the highly water-soluble starch-dextrin complexes obtained under the different pH conditions on the quality of fresh wet rice noodles were compared. The specific results are as shown in Table 6 and Table 7.

TABLE-US-00006 TABLE 6 Physicochemical indexes after 60 days of storage at 25 C. Addition Water amount loss rate Hardness Breaking (g/kg) (%) (g) rate (%) 30 8.15 845 6.32 60 6.01 784 3.33 90 5.11 725 3.33 120 4.41 711 1.67

TABLE-US-00007 TABLE 7 Effects of different addition amounts on the taste of fresh wet rice noodles Addition amount (g/kg) 0 30 60 90 120 Sensory 78.32 79.11 78.56 73.48 71.74 score 2.66 2.22 3.24 1.78 2.58

[0145] It can be seen from Table 6 that the anti-aging effect of the highly water-soluble starch-dextrin complex with high addition amount on rice noodles is better than that of the highly water-soluble starch-dextrin complex with low addition amount. According to the sensory evaluation scores in Table 7, it can be seen that the highly water-soluble starch-dextrin complex with low addition amount has a certain promoting effect on the taste of the rice noodles, while the highly water-soluble starch-dextrin complex with high addition amount can worsen the flavor of the rice noodles. After comprehensive consideration, adding 60 g/kg of the highly water-soluble starch-dextrin complex has the best effect on improving the quality of the rice noodles.