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Method of prolonging the storage period of germinated brown rice by microwave-superheated steam combined treatment

A technology of germinating brown rice and superheated steam, which is applied in the directions of heating and preserving seeds, edible seeds and preserving seeds through drying. Loss of nutrients, effects of inhibiting lipid oxidation

Inactive Publication Date: 2013-03-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum packaging works well, but the rice will still oxidize slowly under the action of enzymes, and the hidden eggs in the rice grains cannot be eradicated

Method used

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  • Method of prolonging the storage period of germinated brown rice by microwave-superheated steam combined treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Germinated brown rice with a water content of 15% was placed on a conveyor belt at a conveying speed of 2 kg / s, treated with microwave and superheated steam, and stored at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0016] (1) Treat germinated brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 250 watts, and the processing time is 20 seconds; (2) The germinated brown rice treated with microwaves is slowed down for 20 minutes at 20°C and 70% humidity ; (3) Microwave treatment of germinated brown rice, the microwave frequency is 2450±50MHz, the power is 300 watts, and the processing time is 20 seconds; (5) Treat germinated brown rice with superheated steam under normal pressure, the temperature of superheated steam is 120°C, and the action time is 30 seconds.

Embodiment 2

[0018] The germinated brown rice with a water content of 30% was placed on a conveyor belt at a conveying speed of 1.5 kg / s, treated with microwave and superheated steam, and stored at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0019] (1) Treat germinated brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 200 watts, and the processing time is 120 seconds; (2) The germinated brown rice treated with microwaves is slowed down for 25 minutes at 25°C and 75% humidity ; (3) Microwave treatment of germinated brown rice, the microwave frequency is 2450±50MHz, the power is 250 watts, and the processing time is 60 seconds; (5) Treat germinated brown rice with superheated steam under normal pressure, the temperature of superheated steam is 160°C, and the action time is 20 seconds.

Embodiment 3

[0021] The germinated brown rice with 50% water content was placed on the conveyor belt at a conveying speed of 1 kg / s, combined with microwave and superheated steam, and stored at room temperature (25±3°C, 65±3% RH). Alternate processing is as follows:

[0022] (1) Use microwave to treat germinated brown rice, microwave frequency is 2450±50MHz, power is 150 watts, and processing time is 180 seconds; (2) Microwave-treated germinated brown rice is slowed down for 30 minutes at 30°C and 80% humidity ; (3) Microwave treatment of germinated brown rice, the microwave frequency is 2450±50MHz, the power is 200 watts, and the processing time is 120 seconds; (5) Treat germinated brown rice with superheated steam under normal pressure, the temperature of superheated steam is 200°C, and the action time is 10 seconds.

[0023] Effectiveness analysis:

[0024] (1) Physical and chemical indicators of germinated brown rice

[0025] Moisture (%) Waist burst rate (%) Vitamin...

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Abstract

The invention relates to a method of prolonging the storage period of germinated brown rice by microwave-superheated steam combined treatment. The method is characterized in that by adopting the microwave and superheated steam combined treatment, not only can the germinated brown rice with high moisture content be dried, but also the purpose of prolonging the storage period of the germinated brown rice can be achieved. By adopting the method, worm eggs, bacteria, and mold fungus hidden in rice grains can be effectively killed, lipoxygenase and lipase in the germinated brown rice are passivated, and lipid oxidation is inhibited; and at the same time, by adopting low-temperature high-humidity treatment before and after the microwave treatment, the cracking rate of the rice grains is effectively reduced, and the loss of nutritional ingredients is reduced. The method of treating the germinated brown rice has the advantages of being high in efficiency, environment-friendly, and pollution-free, and significantly increasing the product quality guarantee period.

Description

technical field [0001] The invention relates to a method capable of prolonging the storage period of germinated brown rice, which belongs to the field of fresh-keeping of agricultural products. Background technique [0002] Germinated brown rice is a product composed of young sprouts and endosperm with bran layer obtained by cultivating brown rice at a certain temperature and humidity, and drying it after germination to a certain extent. Compared with brown rice, the physiological activity of germinated brown rice has obvious advantages. Germinated brown rice not only maintains the nutrients of brown rice, but also greatly increases the content of various nutrients that can promote human health and prevent diseases due to the germination of the germ and the activation of the enzyme system. For example, the content of γ-aminobutyric acid is 3 times that of brown rice. The content of inositol hexaphosphate is 4 times that of polished rice. At the same time, due to the soften...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/02A23B9/04A23B9/08
Inventor 钟业俊
Owner NANCHANG UNIV
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