| 摘要 |
PURPOSE: Cooked rice and noodles having low molecular chitosan are provided for improving preservation of rice and noodles by adding low molecular chitosan or oligosaccharides into cooked rice, noodles or soup. CONSTITUTION: Cooked rice and noodles having low molecular chitosan are provided by adding low molecular chitosan or oligosaccharides into cooked rice, noodles or soup for preventing food poisoning by improving preservation of rice and noodles. The low molecular chitosan or oligosaccharides is used as itself or mixed in a predetermined ratio. The low molecular chitosan having 10,000-100,000 molecular weight is used by dissolving in organic acid and more than 85% of the chitosan is deacetylized. The organic acid is selected from acetic acid, lactic acid or ascorbic acid, and the concentration is 30-300 wt.% comparing to the low molecular chitosan. The mixing amount of the chitosan or oligosaccharides is 0.01-1 wt.% of the whole amount of rice, noodles or soup. |
