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Method for prolonging storage period of brown rice

A storage period, brown rice technology, applied in the direction of edible seed preservation, seed preservation with chemicals, food preservation, etc., can solve the problems of easy oxidation and deterioration, short storage period of brown rice, high bursting rate, etc., to ensure slow recovery time, Maintain the appearance and cooking characteristics, and the effect of reducing the waist burst rate

Inactive Publication Date: 2014-05-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of short brown rice storage period, easy oxidative deterioration, or high waist burst rate in the prior art, the present invention provides a method that can prolong the storage period of brown rice

Method used

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  • Method for prolonging storage period of brown rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Put the brown rice on the conveyor belt at a conveying speed of 1 kg / s, alternately treat it with air and superheated steam, and store it at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0018] (1) Preheat the brown rice with air, the air temperature is 50°C, the humidity is 30%, the flow velocity is 2 m / s, and the action time is 10 seconds; (2) The brown rice is processed with hot air, the air temperature is 100 ℃, humidity is 30%, flow velocity is 2 m / s, and action time is 10 seconds; (3) Air is used to cool brown rice, air temperature is 65°C, humidity is 40%, flow velocity is 2 m / s, action time 10 seconds; (4) Treat brown rice with hot steam, the superheated steam temperature is 150°C, the flow rate is 2 m / s, and the action time is 10 seconds; (5) Treat brown rice grains with air, the air temperature is 60 ℃, the humidity is 40%, the flow velocity is 2 m / s, and the action time is 20 seconds.

Embodiment 2

[0020] Put the brown rice on the conveyor belt at a conveying speed of 1.5 kg / s, alternately treat it with air and superheated steam, and store it at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0021] (1) Preheat the brown rice with air, the air temperature is 60°C, the humidity is 40%, the flow velocity is 3 m / s, and the action time is 20 seconds; (2) The brown rice is treated with hot air, the air temperature is 110 ℃, humidity is 40%, flow velocity is 3 m / s, action time is 20 seconds; (3) air is used to cool brown rice, air temperature is 55 °C, humidity is 50%, flow velocity is 3 m / s, action time (4) Treat brown rice with hot steam, the temperature of superheated steam is 200°C, the flow rate is 3 m / s, and the action time is 20 seconds; (5) Treat brown rice grains with air, the air temperature is 50 ℃, the humidity is 50%, the flow velocity is 4 m / s, and the action time is 30 seconds.

Embodiment 3

[0023] Put the brown rice on the conveyor belt at a conveying speed of 2 kg / s, alternately treat it with air and superheated steam, and store it at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0024] (1) Preheat the brown rice with air, the air temperature is 70°C, the humidity is 50%, the flow velocity is 5 m / s, and the action time is 30 seconds; (2) The brown rice is treated with hot air, the air temperature is 120 ℃, the humidity is 50%, the flow velocity is 5 m / s, and the action time is 30 seconds; (3) the brown rice is cooled by air, the air temperature is 45 °C, the humidity is 60%, the flow velocity is 5 m / s, and the action time is (4) Treat the brown rice with hot steam, the superheated steam temperature is 250°C, the flow velocity is 5 m / s, and the action time is 30 seconds; (5) Treat the brown rice grains with air, the air temperature is 40 ℃, the humidity is 60%, the flow velocity is 5 m / s, and the action time is 40 seconds.

[0025] ...

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Abstract

The invention relates to a method for prolonging the storage period of brown rice. The method is characterized in that the aim of prolonging the storage period of brown rice is fulfilled by adopting a method for alternatively treating through air and overheated steam. According to the method, gradual heating and alternate treatment are adopted, so that the percent cracked rice of brown rice can be lowered specifically, loss of nutritional ingredients is reduced, eggs hidden in rice grains can be killed by hot air and overheated steam in a synthetic way, the activity of lipoxidase and lipase in brown rice is passivated, and lipid oxidation is suppressed. Due to the adoption of the method, the storage period of brown rice can be prolonged remarkably.

Description

technical field [0001] The invention relates to a method capable of prolonging the storage period of brown rice, which belongs to the field of fresh-keeping of agricultural products. Background technique [0002] Brown rice refers to the whole grain that remains except for the husk, that is, rice that contains the cortex, aleurone layer and germ. Compared with polished white rice, brown rice contains more nutrients such as vitamins, but because more cortex and rice germ are retained, brown rice has poorer storage stability than ordinary rice, and is more prone to rancidity of surface fat and mildew of rice grains. Phenomenon. The safe storage period of brown rice at room temperature is expressed as 60 days with fatty acid as the index, and 80 days with the measured value of n-hexaldehyde as the index. [0003] At present, low-temperature storage and vacuum packaging are commonly used for rice storage at home and abroad. Low temperature storage can only delay the quality d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/18A23B9/20
Inventor 刘成梅钟业俊刘伟付桂明李俶罗舜菁万婕钟俊桢吴建永
Owner NANCHANG UNIV
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