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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, long processing time, complicated process, etc., and achieve the effects of simple process, energy saving, and simplified processing technology.

Inactive Publication Date: 2012-09-05
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 rice is hulled, the impurity removal and screening are carried out, and the obtained brown rice is placed in an ultrasonic microwave equipment for ultrasonic microwave pulse soaking treatment. The ultrasonic microwave action mode adopts the pulse type: pulse working time 40s, interval time 20s. It acts for 700s under the conditions of microwave frequency 915MHz, power 200W, ultrasonic frequency 40kHz, and power 50W. After soaking, the brown rice was quickly dried for 180s at a microwave frequency of 2450MHz and a power of 600W for 180 seconds. After 30 minutes of slow soaking, it was slowly dried at a microwave frequency of 2450MHz and a power of 200W for 10 minutes. After cooling, the product was sealed and packaged to obtain parboiled rice.

Embodiment 2

[0023] After the rice is hulled, the impurity removal and screening are carried out. The obtained brown rice is placed in an ultrasonic microwave equipment for ultrasonic microwave pulse soaking treatment. The ultrasonic microwave action mode adopts the pulse type: pulse working time is 50s, and the interval time is 30s. It acts for 250s under the conditions of microwave frequency 2450MHz, power 450W, ultrasonic frequency 40kHz, and power 50W. After soaking, the brown rice was quickly dried for 90s at a microwave frequency of 2450MHz and a power of 800W for 90s. After slowing for 20 minutes, it was slowly dried at a microwave frequency of 2450MHz and a power of 100W for 15 minutes. After cooling, it was sealed and packaged to obtain the product parboiled rice.

Embodiment 3

[0025] After the rice is hulled, the impurity removal and screening are carried out, and the obtained brown rice is placed in an ultrasonic microwave device for ultrasonic microwave pulse soaking treatment. The ultrasonic microwave action mode adopts the pulse type: pulse working time 60s, interval time 40s. It acts for 400s under the conditions of microwave frequency 915MHz, power 300W, ultrasonic frequency 40kHz, and power 50W. After soaking, the brown rice was quickly dried at a microwave frequency of 915MHz and a power of 500W for 200s, and after 40 minutes of slow resuscitation, it was slowly dried at a microwave frequency of 915MHz and a power of 300W for 8 minutes. After cooling, it was sealed and packaged to obtain the product parboiled rice.

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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] A method for preparing parboiled rice by ultrasonic microwave, in particular to a method for preparing parboiled rice by using high-quality brown rice as a raw material and using ultrasonic microwave technology, belongs to the technical field of grain deep processing. Background technique [0002] In recent years, as people’s health awareness continues to increase, the consumption of rice is no longer satisfied with ordinary polished rice, and has gradually tended to 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 cortex and embryo of the rice to the endosperm. It is a natural nutrient-fortified rice. Compared with artificial nutrient-fortified rice, parboiled rice has the advantages of naturalness, no additives, low cost, high adhesion rate, and uniform strengthening. Therefore, parboiled rice, as a new variety of nutri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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