Method for stabilizing volatile odor characteristic substances in low-temperature plasma-assisted rice storage process

Abstract

The invention discloses a method for stabilizing volatile odor characteristic substances in a low-temperature plasma-assisted rice storage process. The method comprises the following steps of (1) quantitatively weighing fresh rice subjected to impurity treatment, and uniformly spreading the fresh rice on a bracket between two electrodes of a low-temperature plasma reactor with the thickness of less than 1cm, vacuumizing a system to be 0.05 mbar or below by using a rotary vacuum pump, coupling an electrode to a radio frequency power supply by using air as gas generated by plasma, adjusting thebracket, and performing treating for 6-10 minutes under the condition of 30-80W; and (2) taking out the treated rice, recovering to room temperature, packaging, and storing under dry and dark conditions to obtain the rice with stable odor characteristic substances. The method is low in energy consumption and free of pollution, and can effectively delay the rising speed of the content of odor characteristic substances such as hexanal and valeraldehyde and the like in the rice on the premise that nutrient substances of the rice are not damaged, so that the odor characteristic substances of the rice in the storage process are stabilized.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and storage, and in particular relates to a method for stabilizing odor characteristic substances during low-temperature plasma-assisted rice storage. Background technique [0002] Rice is one of the main grains eaten by humans. Rice not only contains rich nutrients, but also has some odor characteristic substances closely related to the smell of rice. On the one hand, these volatile odor characteristic substances stimulate people’s olfactory cells. To a certain extent, it determines the consumer's love for rice and their desire to buy. On the other hand, the physiological and biochemical state of rice and the short-term storage of rice can also be judged by measuring the content of these volatile odor characteristic substances. The degree of freshness during the period, for example, volatile carbonyl compounds such as valeraldehyde and hexanal with strong polarity and high...

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Problems solved by technology

However, in the current method of using low-temperature plasma, there are also some deficiencies. For example, the invention patent "Method for Reducing Zearalenone" (Patent Publication No. CN111685259A) discloses a low-temperature plasma treatment to make erythroxide in corn The method of reducing zearalenone, which can effectively reduce the zearalenone in corn, but when using low-temperature plasma to treat corn, the gas and water vapor adsorbed on the surface of corn cannot be removed because there is no vacuum control system , in this case, the fat in corn is easy to oxidize and rancid during storage and produce bad smell, which is not conducive to the storage of corn

The invention patent "An instant whole grain product and its processing method" (Patent Publication No. CN108719801A) discloses an instant whole grain product and its processing method. Good cooking characteristics and gelatinization characteristics, but because the reactive gases of the plasma used are nitrogen, helium, hydrogen and other gases instead of directly using air, the cost becomes higher, and because this method does not control the vacuum degree of the system, Therefore, the storage stability of the prepared whole grain products is not high.

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