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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
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  • 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 period of brown rice, semi-brown rice and germinated brown rice, which have poor edible quality and short storage period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Slowly spray lactic acid solution with a pH value of 5.2 on the surface of rice by atomization at 33°C, 40 ml per kilogram of rice, and the spraying speed is maintained at 9 ml / hour; (2) The rice is in Under the environment of 33°C and 90% humidity, the rice is irradiated with X-rays, the X-ray exposure rate is 0.9KGy / h, and the time is 3.5 hours; (3) The rice is treated with hot air, the air temperature is 180°C, and the flow rate is 4 m / s, the action time is 30 seconds; (4) The rice is soaked for 8 minutes at 25°C and the humidity is 80%; (5) The rice is treated with microwaves, the microwave frequency is 2450±50MHz, and the power is 400 watts. The processing time is 25 seconds. The processed brown rice is vacuum packed.

Embodiment 2

[0017] (1) Slowly spray lactic acid solution with a pH value of 5.5 on the surface of the rice by atomization at 30°C, 30 ml per kilogram of rice, and the spraying speed is kept at 8 ml / hour; (2) The rice is in Under the environment of 30°C and 85% humidity, the rice is irradiated with X-rays, the X-ray exposure rate is 0.8KGy / h, and the time is 3 hours; (3) The rice is treated with hot air, the air temperature is 160°C, and the flow rate is 3 m / s, the action time is 20 seconds; (4) The rice is soaked for 5 minutes at 15°C and the humidity is 65%; (5) The rice is treated with microwaves, 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.

Embodiment 3

[0019] (1) Slowly spray lactic acid solution with a pH value of 5.0 on the surface of the rice by atomization at 35°C, 50 ml per kilogram of rice, and the spraying speed is kept at 10 ml / hour; (2) The rice is in Under the environment of 35°C and 95% humidity, the rice is irradiated with X-rays, the X-ray exposure rate is 1.0KGy / h, and the time is 4 hours; (3) The rice is treated with hot air, the air temperature is 200°C, and the flow rate is 5 m / s, the action time is 40 seconds; (4) The rice is soaked for 10 minutes in an environment of 35°C and 95% humidity; (5) The rice is treated with microwaves, 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] According to the structural characteristics of rice, the invention adopts atomization method to add weak acid, uses low-dose X-ray irradiation to activate the enzymes in rice, and uses hot air and microwave to jointly...

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PUM

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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

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Application Information

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IPC IPC(8): A23B9/26A23B9/02A23B9/06
Inventor 钟业俊
Owner NANCHANG UNIV
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