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Process for prolonging rice shelf life by using nano technology

A nanotechnology, shelf life technology, applied in the direction of application, preservation of edible seeds, preservation of seeds with a coating protective layer, etc., to achieve the effect of strong mechanical properties, uniform tissue structure, and extended storage period

Inactive Publication Date: 2007-11-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these methods have not fundamentally prevented the aging and mildew of rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In the embodiment of the present invention, 10 g of zein powder was weighed, added to 100 ml of 80% ethanol solution, stirred on a magnetic stirrer for 3 minutes, then placed in a constant temperature water bath at 60° C. for heating for 30 minutes, and centrifuged at 2000 rpm for 15 minutes. , take the supernatant for later use.

[0016] Weigh 0.1g of nano-silica, 0.005g of potassium sorbate, and 0.05g of sucrose ester, mix them, add to all the supernatant obtained after the above centrifugation, and stir on a magnetic stirrer for 5 minutes to prepare a coating conditioner solution. Since most of the amino acids in zein are hydrophobic amino acids and sulfur-containing amino acids, it has the characteristics of strong hydrophobicity and insoluble in water. Zein forms an irregular coil structure in an aqueous alcohol solution, and after the solvent evaporates, it will form a transparent and glossy film, which has the characteristics of moisture resistance, oxygen barri...

Embodiment 2

[0020] In the embodiment of the present invention, 9 g of zein powder was weighed, added to 110 ml of 80% ethanol solution, stirred on a magnetic stirrer for 4 minutes, then placed in a 62°C constant temperature water bath for heating for 32 minutes, and centrifuged at 1900 rpm for 16 minutes , take the supernatant for later use.

[0021] Weigh 0.15g of nano-silica, 0.0075g of potassium sorbate, and 0.075g of sucrose ester, mix them, add to all the supernatant obtained after the above centrifugation, and stir on a magnetic stirrer for 6.5min to obtain a coating film conditioning agent solution.

[0022] In the rice milling process, the top of the polishing machine is one-half away from the outlet, and the film conditioner solution made according to the formula ratio of the above-mentioned embodiment and the production process is dripped into the rice at a flow rate of 2‰ of the rice weight flow rate. Among them, after the ethanol evaporates, a transparent and glossy film will...

Embodiment 3

[0025] In the embodiment of the present invention, 9.5 g of zein powder is mainly taken, added to 105 ml of 80% ethanol solution, stirred on a magnetic stirrer for 5 min, then placed in a 65°C constant temperature water bath for heating for 28 min, and centrifuged at 2100 rpm After 14 minutes, take the supernatant for later use.

[0026] Weigh 0.2g of nano-silica, 0.01g of potassium sorbate, and 0.1g of sucrose ester, mix them, add to all the supernatant obtained after the above centrifugation, and stir on a magnetic stirrer for 8 minutes to prepare a coating conditioner solution.

[0027] In the rice milling process, the top of the polishing machine is one-half away from the outlet, and the film conditioner solution made according to the formula ratio of the above-mentioned embodiment and the production process is dripped into the rice at a flow ratio of 1.9‰ of the rice weight flow. Among them, after the ethanol evaporates, a transparent and glossy film will be covered on t...

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Abstract

The present invention relates to nanometer technological method of prolonging shelf life of rice, and belongs to the field of food producing and storing technology. Rice coating improver solution is first prepared through adding alcohol soluble corn protein powder into alcohol solution, heating in a water bath, centrifuging and taking supernatant, adding nanometer silica, potassium sorbate and sucrose ester into the supernatant and mixing via stirring at room temperature; and then added into rice in certain ratio during rice production. The rice coating improver solution, after evaporating, forms in the surface of rice one homogeneous compact film layer with low water vapor and oxygen permeation rate, high mechanical performance and other features, so that it can prolong the shelf life of rice.

Description

technical field [0001] The invention relates to a method for extending the shelf life of rice by utilizing nanotechnology, which can inhibit the aging and mildew of rice during long-term storage, and belongs to the technical field of food processing and storage. Background technique [0002] Rice is the main food for most people all over the world, and nearly two-thirds of the population in my country takes rice as the staple food. In order to ensure the market supply needs, there must be a certain amount of rice reserves. However, since the inner, outer shell and cortex of rice are removed during processing, the endosperm is directly exposed, so the stability is poor during storage, and it is easy to age, and adverse changes have taken place in its color, flavor and mouthfeel after cooking. At present, the main means used to prolong the shelf life of rice is to improve the packaging of rice, such as small packaging such as aeration or vacuum, or use additives to improve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/14A23B9/26A23B9/30
Inventor 黄卫宁金亮秀贾春利于胜弟
Owner JIANGNAN UNIV
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