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A method for reducing moisture loss during vacuum precooling of rice

A vacuum and rice technology, applied in the direction of food ingredients as color, food science, etc., can solve the problems of increasing the risk of microbial contamination, uneven distribution of rice moisture, affecting quality, etc., to avoid the deterioration of rice quality, and to improve the vacuum pre-cooling effect. , the effect of reducing the effect of color and lustre

Active Publication Date: 2022-03-18
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the water spray vacuum precooling method mentioned above can make up for the loss of material moisture, it is difficult to ensure that the sprayed moisture can evenly cover the surface of each grain of rice, which often leads to uneven distribution of rice moisture, thereby affecting its quality.
At the same time, as rice is a starch-rich product, direct spraying of water will not only reduce its quality, but also greatly increase the risk of microbial contamination (secondary pollution)

Method used

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  • A method for reducing moisture loss during vacuum precooling of rice
  • A method for reducing moisture loss during vacuum precooling of rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Cook the mixture of rice and water (the weight ratio of rice and water is 1:1.5), and control the weight of the mixture and the size of the container so that the height of the cooked rice is 200mm, and the length and width are both 1000mm. The time is half an hour, and the cooking method is steam cooking.

[0031] (2) Metal ice needs to be cleaned with tap water first, and then placed in a cold storage at -18±2°C for 2 to 3 hours (satisfied that the temperature of the refrigerant reaches -5±2°C), and then sterilized with 75% alcohol for 1 minute , and then rinse with tap water at 4±1°C for 2 minutes. Wherein, the composition ratio of the brine in the metal ice in specific embodiment 1 is 12.5% ​​sodium chloride, 85.5% water and 2% sodium alginate. The weight ratio of metal ice to rice is 2.5:1. At the same time, the operating conditions of the "metal ice assisted vacuum precooling" in Examples 2 and 3 are the same as the operating conditions of the "metal ice assi...

Embodiment 2

[0045] The operation method of embodiment 2 is the same as that of embodiment 1, the difference is the amount of metal ice added, in order to form a comparison and determine the best ratio, we have selected the weight ratio of metal ice and rice to be 1:1 and 4:1 respectively For comparison, the results are shown in Table 3: Although the addition of metal ice can effectively improve the water loss and reduce the pre-cooling time, the more the better, when the increase reaches 4:1, it may be due to gravity. Slightly increased cooldown time. Of course, it is well known that the increase of metal ice will also increase the corresponding cost. The above results show that the selected specific weight ratio of metal ice and rice in the patent scope can effectively reduce the water loss rate of rice, pre-cooling time and color influence. Among them, the proportion range of metal ice-borne refrigerant is 12.5% ​​sodium chloride, 85.5% water and 2% sodium alginate.

[0046] Table 3 E...

Embodiment 3

[0050] The operation method of embodiment 3 is the same as that of embodiment 1, but the difference is the brine in the metal ice. In order to form a comparison, we have selected various ratios of brine for comparison, such as I, II, and IV in Table 4 and V, while 12.5% ​​sodium chloride, 85.5% water and 2% sodium alginate (III) were used in this example. The results are shown in Table 4: Different refrigerants will also lead to differences between the results. From the data results in Table 4, it can be speculated that too high or too low sodium alginate and sodium chloride content will lead to parameters in the rice pre-cooling process. and color changes. The ratio of brine III in metal ice has a lower water loss rate and precooling time than other brines, and there is no significant difference in other indicators such as color. The above results show that the specific composition ratio of brine selected in the scope of the patent rights can effectively reduce the water los...

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Abstract

The invention belongs to a method for low-temperature preservation of rice, and relates to a method for reducing moisture loss in the vacuum precooling process of rice. The method is to lay low-temperature-treated metal ice on the cooked rice, isolate it with a single layer of wet gauze, Then transfer them to the vacuum pre-cooler for pre-cooling, turn on the refrigeration system of the vacuum pre-cooler, turn on the vacuum pump and control the pressure drop rate, so that the rice can be cooled rapidly in a vacuum environment, and the metal ice can pass through the low temperature again after pre-cooling. After treatment, it can be recycled for the next use, so as to achieve unlimited recycling. The present invention not only enables the rice to obtain a fairly rapid cooling rate, but also reduces its moisture loss during the vacuum precooling process, and also maintains a high color quality of the rice. Finally, the metal ice after the precooling is finished can also Achieve recycling, which can effectively reduce operating costs.

Description

technical field [0001] The invention belongs to food processing technology, and relates to a method for reducing water loss in the vacuum precooling process of rice. Background technique [0002] Vacuum precooling is mainly to cause the evaporation of free water in the material by reducing the pressure of the material environment, and the huge latent heat required for water evaporation comes from the material itself, so that the material can be cooled rapidly. It is not difficult to find that the material has a certain pore structure and free water content is the key to ensure that it can be vacuum precooled. Rice has obvious void structure and high moisture content, which is very suitable for vacuum precooling technology in principle. Related research results also show that compared with air cooling, rice can obtain extremely fast pre-cooling rate under vacuum pre-cooling conditions. On the contrary, although vacuum pre-cooling can obtain a fast pre-cooling rate, the cost...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L5/30A23L7/10
CPCA23L5/13A23L5/30A23L7/1975A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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