Method for improving rice quality

A quality and rice technology, applied in the direction of food science, etc., can solve the problems affecting the taste quality of rice, not liking the taste of rice, etc., to avoid cracking of rice grains, reduce processing loss, and promote the formation of protein disulfide bonds.

Inactive Publication Date: 2020-09-08
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, general aging will increase the content of free fatty acids, causing unpleasant savory taste, and affecting the eating quality of rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] S1. 400 kilograms of mass concentration of 30% ethanol aqueous solution is evenly sprayed in 1000 kilograms of porous river sand with an average particle size of less than 500 microns, and after fully mixing, material A is obtained;

[0016] S2. After mixing material A with 1000 kilograms of freshly harvested rice, they are placed in a vibrating reaction tank together. The vibration frequency is 360r / min, and the amplitude is 6mm. Microwave treatment is used in the tank until the water content of river sand is 4%. Microwave power 540W, the microwave works for 30 seconds and stops for 1 minute;

[0017] S3. Separating the river sand from the paddy, removing the hulls from the paddy, grinding and polishing the paddy to obtain high-quality rice.

Embodiment 2

[0019] S1. 500 kilograms of mass concentration of 35% ethanol aqueous solution is evenly sprayed in 1000 kilograms of porous sea sand with an average particle size of less than 500 microns, and after fully mixing, material A is obtained;

[0020] S2. After mixing material A with 1000 kilograms of freshly harvested rice, they are placed together in a vibration reaction tank with a vibration frequency of 380 r / min and an amplitude of 7 mm. Microwave treatment is used in the tank until the water content of sea sand is 4.5%. Microwave power 550W, the microwave works for 30 seconds and stops for 1 minute;

[0021] S3, separate the sea sand from the paddy, and get the high-quality rice after the paddy is hulled, milled and polished.

Embodiment 3

[0023] S1. 600 kilograms of ethanol aqueous solution with a mass concentration of 40% is evenly sprayed in 1000 kilograms of stable diatomite with an average particle diameter of less than 500 microns, and after fully mixing, material A is obtained;

[0024] S2. After mixing material A with 1000 kg of newly harvested rice, they are placed in a vibrating reaction tank together with a vibration frequency of 400r / min and an amplitude of 8mm. Microwave treatment is used in the tank until the water content of diatomaceous earth is 5%. The power is 560W, the microwave works for 30 seconds and stops for 1 minute;

[0025] S3. Separating the diatomaceous earth from the paddy, and removing the hulls from the paddy, grinding and polishing the paddy to obtain high-quality rice.

[0026] The rice obtained after husking, milling and polishing of newly harvested rice was used as the control group. After testing, compared with the control group rice, the lipid and protein content of the ric...

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PUM

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Abstract

The invention discloses a method for improving rice quality. River sand with specific fineness is used as an intermediate carrier; a microwave treatment mode is adopted to enable an ethanol aqueous solution to permeate into newly harvested rice to promote partial lipid and proteins of a bran layer to migrate into rice grains, so that cell wall strength of starch endosperm cells and adhesion amongthe cells can be enhanced, softness of cooked rice of the newly harvested rice can be reduced, rice grain cracking caused by direct microwave treatment can be avoided, and processing loss can be reduced. According to the method, a combined conditioning technology is adopted to reduce the content of free fatty acid in the rice, meanwhile, formation of protein disulfide bonds in fresh rice can be promoted, and swelling of starch in a gelatinization process is properly inhibited, so that taste quality of newly harvested rice is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving rice quality. Background technique [0002] As we all know, the quality of rice processed from newly harvested rice is not high, mainly because the cooked rice is relatively soft and rotten. Generally, after natural aging of rice for 1-3 months, the eating quality will be better. Therefore, the accelerated aging method can quickly improve the texture properties of rice and save storage space and time. However, general aging will increase the content of free fatty acids, cause unpleasant taste of rice, and affect the eating quality of rice. Contents of the invention [0003] The purpose of the present invention is to provide a method for improving the quality of rice in order to solve the defect that the traditional accelerated aging method will increase the taste of rice, and the technical solution used in the present invention is: [0004] A method for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L5/30
CPCA23L7/196A23L29/035A23L5/34A23V2002/00
Inventor 钟业俊刘成梅项晓月
Owner NANCHANG UNIV
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