Ultrasonic-microwave synergistic method for stabilizing brown rice

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...

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 rice inactivation and stabilization technology. There have been methods such as heat treatment, organic solvent treatment, ethanol stabilization, irradiation stabilization, and superheated steam stabilization. However, the residue of chemical reagents and the safety of irradiation The loss of nutrients and heat treatment, etc., make the research of brown rice stabilization technology stagnant