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

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.