Unlock instant, AI-driven research and patent intelligence for your innovation.

A storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions

A technology for whole grains and brown rice, applied in the field of food processing, can solve problems such as poor storage stability of brown rice, and achieve the effects of inhibiting mold reproduction or lipid decomposition and oxidation, simple and easy operation, and strong universality.

Active Publication Date: 2021-12-03
JIANGNAN UNIV
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of poor storage stability of transient high-temperature fluidized brown rice currently existing, the present invention provides a storage method for prolonging the shelf life of whole-grain brown rice products under high-temperature conditions, and the technical scheme is as follows:

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions
  • A storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions
  • A storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] After brown rice is subjected to instantaneous high-temperature fluidization treatment, the process parameters of instantaneous high-temperature fluidization treatment are: fluidization temperature 120°C, fluidization time 80s, to obtain whole-grain brown rice products, weigh 200g in an aluminum foil bag, place 1 pack of oxygen absorber, The oxygen absorption capacity of the oxygen absorbing agent is 200ml; 2 tablets of ethanol slow-release agent are placed, each tablet has a mass of 200g, a size of 4cm×4cm, and is vacuum-packed. Store at 55°C for 35 days. After storage, the instant high-temperature fluidized brown rice has good sensory quality and no alcohol smell.

Embodiment 2

[0031] After brown rice is subjected to instantaneous high-temperature fluidization treatment, the process parameters of instantaneous high-temperature fluidization treatment are: fluidization temperature 120°C, fluidization time 60s, to obtain whole grain brown rice products, weigh 200g in a PA / PE bag, and place oxygen absorber 1 package, the oxygen absorbing agent has an oxygen absorption capacity of 200ml; the ethanol slow-release agent has 2 pieces, each piece has a mass of 200g, a size of 4cm×4cm, and is vacuum-packed. Store at 55°C for 35 days. After storage, the instant high-temperature fluidized brown rice has good sensory quality and no alcohol smell.

Embodiment 3

[0033] After brown rice is subjected to instantaneous high-temperature fluidization treatment, the process parameters of instantaneous high-temperature fluidization treatment are: fluidization temperature 140°C, fluidization time 60s, to obtain whole-grain brown rice products, weigh 200g in a PA / PE bag, and place oxygen absorber 1 package, the oxygen absorbing agent has an oxygen absorption capacity of 200ml; the ethanol slow-release agent has 4 pieces, each piece has a mass of 200g, a size of 4cm×4cm, and is vacuum-packed. Store at 55°C for 35 days. After storage, the instant high-temperature fluidized brown rice has good sensory quality and no alcohol smell.

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 invention discloses a storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions, belonging to the technical field of grain processing. The method comprises: cooling the whole grain brown rice to room temperature after undergoing instantaneous high-temperature fluidization treatment, putting it into a packaging bag, adding an oxygen absorbing agent and an ethanol slow-release agent, and vacuum packaging. The present invention improves the storage stability of instantaneous high-temperature fluidized brown rice through the joint action of an oxygen absorbing agent and an ethanol slow-release agent, and vacuum packaging. Specifically, the oxygen absorbing agent is used to absorb excess oxygen to delay lipid oxidation; and ethanol is used to inhibit lipid oxidation. Enzyme activity delays the degradation of lipids in brown rice, and prolongs the shelf life of instantaneous high-temperature fluidized brown rice on the premise of maintaining good sensory qualities such as cooking and eating quality and flavor; and the invention is simple and easy to operate, and has strong universality.

Description

technical field [0001] The invention relates to a storage method for prolonging the shelf life of whole grain brown rice products under high temperature conditions, belonging to the technical field of grain processing. Background technique [0002] Rice is one of the most important food crops in the world. China's annual rice output is 195 million tons, ranking first in the world. Most of the nutrients in rice are mainly concentrated in the cortex and embryo. At present, people mostly eat polished white rice as a staple food, and the cortex and embryo are removed after rice milling, resulting in the loss of most of the nutrients in rice. At the same time, there are studies It shows that eating polished white rice is directly related to the occurrence of many chronic diseases, so contemporary researchers recommend that people eat more brown rice to increase the intake of nutrients. Brown rice is a whole grain rich in polyphenols, flavonoids, dietary fiber and other active in...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23B9/18A23B9/26
CPCA23B9/18A23B9/26A23V2002/00A23V2250/082
Inventor 李永富张岭王莉史锋陈正行李亚男
Owner JIANGNAN UNIV