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Method for preparing preboiled rice by ultrasound microwave

A parboiled rice and microwave technology, which is applied in the field of deep processing of grains, can solve the problems of high energy consumption cost, cumbersome process, long processing time, etc., and achieve the effects of simple process, simplified processing technology and energy saving.

Inactive Publication Date: 2011-11-16
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] To sum up, cumbersome process, long processing time and high energy consumption cost have become the bottleneck problems in the processing and production of parboiled rice. The present invention aims at this, and applies advanced ultrasonic microwave technology to the preparation of parboiled rice to produce parboiled rice It provides a new way for production, which is of great significance to the establishment of parboiled rice processing system and the development of parboiled rice market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After the paddy is hulled, it is screened for impurity removal. The obtained brown rice is placed in an ultrasonic microwave equipment for ultrasonic microwave pulse soaking treatment. Under the conditions of microwave frequency 915MHz, power 200W, ultrasonic frequency 40kHz, power 50W, it acts for 700s. After soaking, the brown rice is quickly dried at a microwave frequency of 2450MHz and a power of 600W for 180s, and then slowly dried for 10 minutes at a microwave frequency of 2450MHz and a power of 200W. After cooling, the brown rice is sealed and packaged to obtain parboiled rice.

Embodiment 2

[0023] After the paddy is husked, it is screened for impurity removal, and the obtained brown rice is placed in an ultrasonic microwave equipment for ultrasonic microwave pulse soaking treatment. The action mode of the ultrasonic microwave is pulsed: the pulse working time is 50s, and the interval time is 30s. Under the conditions of microwave frequency 2450MHz, power 450W, ultrasonic frequency 40kHz, power 50W, act for 250s. After soaking, the brown rice was quickly dried at a microwave frequency of 2450 MHz and a power of 800 W for 90 seconds, and then slowly dried for 15 minutes at a microwave frequency of 2450 MHz and a power of 100 W. After cooling, the brown rice was sealed and packaged to obtain parboiled rice.

Embodiment 3

[0025] After the paddy is hulled, it is screened for impurity removal. The obtained brown rice is placed in an ultrasonic microwave equipment for ultrasonic microwave pulse soaking treatment. Under the conditions of microwave frequency 915MHz, power 300W, ultrasonic frequency 40kHz, power 50W, act for 400s. After soaking, the brown rice was quickly dried at a microwave frequency of 915 MHz and a power of 500 W for 200 seconds, and then slowly dried for 40 minutes using a microwave frequency of 915 MHz and a power of 300 W for 8 minutes.

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PUM

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Abstract

The invention discloses a method for preparing preboiled rice by ultrasound microwave, in particular to a method for preparing good-quality unpolished rice into preboiled rice by using an ultrasound microwave technology. The method belongs to the technical field of fine and deep processing of grains. The method comprises the following steps: carrying out ultrasound microwave pulse soaking on a processed object which is unpolished rice obtained after paddy is hulled; and carrying out two-stage microwave drying; and finally cooling and packaged. The prepared preboiled rice has the characteristics of good storage stability, little nutrition ingredient loss and good sensory quality. The method for preparing preboiled rice by ultrasound microwave, which is provided by the invention, has the advantages of low energy consumption, time saving and simple and clean preparation process.

Description

technical field [0001] The invention discloses a method for preparing parboiled rice with ultrasonic microwaves, in particular to a method for preparing parboiled rice by using high-quality brown rice as a raw material, and belongs to the technical field of deep grain processing. Background technique [0002] In recent years, with the continuous enhancement of people's health awareness, the consumption of rice is no longer satisfied with ordinary polished white rice, and gradually tends to nutrient-fortified rice with more comprehensive nutrients and easier digestion and absorption. Parboiled rice is soaked and heat-treated to transfer nutrients such as minerals and vitamins in the rice cortex and embryo to the endosperm, which is a natural nutritionally fortified rice. Compared with artificial nutrient-enhanced rice, parboiled rice has the advantages of naturalness, no additives, low cost, high adhesion rate, and uniform strengthening. Therefore, parboiled rice, as a new va...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L7/196
Inventor 陈正行向芳王莉吴保承杨春霞李晓瑄
Owner JIANGNAN UNIV