Ultrasonic-microwave synergistic method for stabilizing brown rice

A brown rice and microwave technology, which is applied in the fields of preservation of seeds and food processing through radiation/electrical treatment, can solve the problems of stagnant research on brown rice stabilization technology, residual chemical reagents, and high investment and maintenance costs, and achieves a consolidation of the enzyme inactivation effect of brown rice. , The effect of nutrient composition is small, and the effect of enzyme inactivation is obvious.

Inactive Publication Date: 2011-11-02
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although certain effects have been obtained, among which Japan’s low-temperature storage technology is very mature, the investment and maintenance costs of the entire storage and transportation system are high, and the quality deterioration of brown rice cannot be fundamentally suppressed
In recent years, many researchers at home and abroad have devoted themselves to the research of brown ri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After the rice is husked, the obtained brown rice is placed in 2% tartaric acid solution, and ultrasonic microwave pulse treatment is carried out in the ultrasonic microwave equipment. Under the conditions of microwave frequency 2450MHz, power 150W, ultrasonic frequency 40kHz, power 50W, act for 600s. Gained brown rice was dried at microwave frequency 2450MHz and power 600W for 250s.

Embodiment 2

[0023] After paddy husking, the obtained brown rice is placed in 5% ethanol solution, and ultrasonic microwave pulse treatment is carried out in the ultrasonic microwave equipment. Under the conditions of microwave frequency 915MHz, power 250W, ultrasonic frequency 40kHz, power 50W, act for 450s. Gained brown rice was dried at microwave frequency 2450MHz, power 800W for 180s.

Embodiment 3

[0025] After paddy husking, the obtained brown rice is placed in 5% succinic acid solution, and ultrasonic microwave pulse treatment is carried out in the ultrasonic microwave equipment. Under the conditions of microwave frequency 2450MHz, power 500W, ultrasonic frequency 40kHz, power 50W, act for 500s. Gained brown rice was dried at microwave frequency 915MHz and power 500W for 300s.

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PUM

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Abstract

The invention provides an ultrasonic-microwave synergistic method for stabilizing brown rice, belonging to the technical field of fine and further processing of the cereals. The method comprises the following steps: using brown rice after rice hulling as the object, carrying out the ultrasonic-microwave treatment, microwave drying the treatment medium of brown rice residua, so as to obtain the brown rice with low lipase activity capable of being stored for a long time, or further processing to obtain the stable rice bran and rice. The brown rice, rice and rice bran obtained by using the method, are not easy to go rancid, and have high stability. The ultrasonic-microwave synergistic method for stabilizing brown rice provided by the invention has the advantages of high efficiency, hygiene, energy saving and the like, and provides the basis for the storage and circulation of brown rice and the development of functional food of brown rice.

Description

technical field [0001] The invention discloses a method for stabilizing brown rice combined with ultrasonic and microwave, which belongs to the technical field of deep grain processing, and specifically relates to a combined ultrasonic and microwave pulse processing technology to finally obtain brown rice with low lipase activity, which provides a basis for brown rice storage and distribution and development of functional foods. Background technique [0002] Paddy is one of the most important food varieties in the world, and it is also the largest food crop in my country. As a special commodity in the development of the national economy, grain is not only related to the sustainable development of the social economy and social stability, but also affects the stability of the global grain market. my country's grain reserves are not only huge in quantity, but also have a long storage period. Every year, the stored rice needs to occupy a warehouse capacity of 50 billion kg. Thi...

Claims

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Application Information

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IPC IPC(8): A23B9/06
CPCY02P60/85
Inventor 陈正行向芳王莉吴保承杨春霞李晓瑄
Owner JIANGNAN UNIV
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