Method for improving rice eating quality and storage period

A technology for storage period and rice, applied in the field of agricultural product processing, can solve the problems of short storage period and poor edible quality of germinated brown rice, and achieve the effects of reducing the loss of nutrients, good passivation effect, and reducing the rate of waist burst.

Inactive Publication Date: 2013-03-20
NANCHANG UNIV
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for improving the edible quality and storage peri

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] (1) Slowly spray the lactic acid solution with pH 5.2 evenly on the surface of the rice by atomization at 33℃, spray 40ml per kilogram of rice, and keep the spraying speed at 9ml / hour; (2) Under the environment of 33℃ and 90% humidity, X-ray irradiation is used to irradiate rice, the X-ray irradiation rate is 0.9KGy / h, and the time is 3.5 hours; (3) Hot air is used to treat rice, the air temperature is 180℃, and the flow velocity is 4 meters per second, the action time is 30 seconds; (4) The rice is slowly resuscitated for 8 minutes at 25°C and 80% humidity; (5) The rice is treated with microwave, the microwave frequency is 2450±50MHz, and the power is 400 watts. The processing time is 25 seconds. The treated brown rice is vacuum packed.

Example Embodiment

[0016] Example 2

[0017] (1) Slowly spray the lactic acid solution with pH 5.5 on the surface of rice by atomizing at 30℃, spray 30ml per kilogram of rice, and keep the spraying speed at 8ml / hour; (2) Under the environment of 30℃ and 85% humidity, the rice is irradiated with X-ray, the X-ray irradiation rate is 0.8KGy / h, and the time is 3 hours; (3) The rice is treated with hot air, the air temperature is 160℃, and the flow velocity is 3 meters per second, the action time is 20 seconds; (4) The rice is slowly resuscitated for 5 minutes under the environment of 15℃ and 65% humidity; (5) The rice is treated with microwave, the microwave frequency is 2450±50MHz, and the power is 300 watts. The processing time is 20 seconds. The processed half brown rice is vacuum packed.

Example Embodiment

[0018] Example 3

[0019] (1) Slowly spray the lactic acid solution with pH 5.0 evenly on the surface of the rice by atomization at 35℃, spray 50ml per kilogram of rice, and keep the spraying speed at 10ml / hour; (2) Under the environment of 35℃ and 95% humidity, the rice is irradiated with X-ray, the X-ray irradiation rate is 1.0KGy / h, and the time is 4 hours; (3) The rice is treated with hot air, the air temperature is 200℃, and the flow velocity is 5 meters per second, the action time is 40 seconds; (4) The rice is slowly resuscitated for 10 minutes under the environment of 35℃ and 95% humidity; (5) The rice is treated with microwave, the microwave frequency is 2450±50MHz, and the power is 500 watts. The processing time is 30 seconds. The processed germinated brown rice is vacuum packed.

[0020] The invention conforms to the structural characteristics of rice, adopts atomization method to add weak acid, adopts low-dose X-ray irradiation to activate enzymes in rice, and uses ho...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a method for improving rice eating quality and storage period, which is characterized in that: a lactic acid solution is slowly added in a manner of atomization, so that the rice is in a weak-acid and high-humidity environment, low-dose X-ray irradiation is used to activate the enzymes in rice for some time, then hot air and microwave are combined to treat the rice to produce moderate gelatinization, and at the same time the insect enzyme bacteria in the rice are killed. The method can significantly improve the eating quality and the storage period of rice, slow humidification by atomization and low temperature and high humidity retarding treatment can effectively reduce the rice fissuring rate, and the loss of nutrients is reduced.

Description

technical field [0001] The invention relates to a method for improving the edible quality and storage period of rice, belonging to the field of agricultural product processing. Background technique [0002] With the improvement of living standards, people pay more and more attention to healthy, nutritious and balanced diet. In Europe, America, Japan and other countries, half brown rice, brown rice or germinated brown rice with better nutritional value are advocated. However, due to the fact that semi-brown rice, brown rice or germinated brown rice contains more crude fiber and bran layers and has a bad taste, it has not been widely accepted. In addition, because the bran layer still remains in the rice grains, the fat and other substances in the bran layer are in direct contact with the air, which makes the rice easy to oxidize and deteriorate, and is not resistant to storage. It can be seen that poor taste and short storage period are unfavorable factors restricting the p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B9/26A23B9/02A23B9/06
Inventor 钟业俊
Owner NANCHANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap