Anti-aging rice and preparation method thereof

Abstract

The invention provides a preparation method of anti-aging rice, which comprises the following steps: S100, preparing rice soup: adding rice into water, and sequentially performing cooking treatment and first filtering treatment to obtain the rice soup; s200, preparing gluconic acid: sequentially carrying out electrolytic treatment and separation and purification treatment on the rice soup to obtain the gluconic acid; and S300, preparing the anti-aging rice: dissolving gluconic acid in deionized water, atomizing and spraying to the surface of the rice to obtain the anti-aging rice. Rice soup is electrolyzed in an electrochemical mode, gluconic acid can be generated in an anode chamber of an electrolytic tank after the rice soup is electrolyzed, the gluconic acid is dissolved in deionized water, atomized and sprayed to the surface of rice, the gluconic acid can effectively react with starch or other components in the rice, and a stable compound is formed; the reaction can slow down the aging process of starch molecules, so that the rice keeps good taste and texture, and the storage life of the rice is prolonged.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to anti-aging rice and a preparation method thereof. Background Art

[0002] Rice is an important part of people's daily diet, and self-heating rice has gradually become a convenient food of people's daily choice. However, rice is prone to aging during storage, resulting in a poor taste and reduced nutritional value. In order to solve this problem, people have adopted a variety of methods, such as adding food additives and changing the storage conditions of rice, but these methods often have problems such as environmental pollution, high cost, and complex operation. Therefore, it is of great significance to develop an environmentally friendly, economical, and practical method for anti-aging of rice. Summary of the invention

[0003] The present invention aims to solve at least one of the above technical problems.

[0004] To this end, the first object of the present invention is to provide a method for preparing anti-aging rice.

[0005] The second object of the present invention is to provide an anti-aging rice.

[0006] To achieve the first object of the present invention, the present invention provides a method for preparing anti-aging rice, comprising:

[0007] S100, preparing rice soup: adding rice into water and performing a cooking process and a first filtering process in sequence to obtain rice soup;

[0008] S200, preparing gluconic acid: electrolyzing and separating and purifying the rice water in sequence to obtain gluconic acid;

[0009] S300, preparing anti-aging rice: dissolving gluconic acid in deionized water and spraying the solution onto the surface of rice to obtain anti-aging rice;

[0010] Among them, S200 includes:

[0011] S210, electrolyzing the rice soup under the assistance of ultrasound to obtain a rice soup electrolyte;

[0012] S220, adding a precipitant to the rice soup electrolyte, and sequentially performing a first stirring process, a second filtering process, and an extraction process to obtain an intermediate solution;

[0013] S230, using ion exchange resin to remove impurities from the intermediate liquid to obtain gluconic acid.

[0014] Compared with the prior art, the technical effects achieved by the technical solution are as follows: the present invention electrolyzes rice soup by electrochemical means. After electrolysis, gluconic acid is generated in the anode chamber of the electrolytic cell. The gluconic acid in the anode chamber is separated and purified to obtain gluconic acid with a high concentration. Gluconic acid is a natural organic acid with a certain antioxidant effect. Applying it to rice can not only improve the anti-aging performance of rice, but also add certain nutritional value to rice. By dissolving gluconic acid in deionized water and spraying it onto the surface of rice, it can effectively react with starch or other components in the rice to form a stable compound. This reaction can slow down the aging process of starch molecules, so that the rice maintains a good taste and texture, thereby extending the shelf life of the rice. When electrolyzing the rice soup, electrolytes need to be added to improve the conductivity of the rice soup, which helps to form current during the electrolysis process and promote the reaction. The entire electrolysis process is carried out with the assistance of ultrasound. When ultrasound propagates in a liquid, alternating high-pressure and low-pressure areas are generated. When the sound pressure amplitude exceeds a certain value, the liquid The tiny bubbles will grow and burst rapidly, forming a cavitation effect, which will clean the electrode surface, thereby increasing the effective reaction area of ​​the electrode and improving the electrolysis efficiency. In addition, the vibration and flow generated by the ultrasound in the liquid can play a role in mechanical stirring, making the solute in the solution more evenly distributed, reducing the concentration gradient, thereby improving the electrolysis efficiency, and promoting the contact between the solution and the electrode, thereby enhancing the kinetic process of the electrode reaction. The ultrasound can also activate the molecules or ions in the solution. The activation effect can reduce the activation energy of the reaction, so that the molecules or ions in the solution are in a high energy state, making it easier to participate in the electrolysis reaction. Adding a precipitant to the rice soup electrolyte can promote the precipitation of some impurities. The first stirring treatment can further precipitate impurities to improve the purity of the obtained gluconic acid and reduce the difficulty of subsequent purification treatment. Ion exchange resin is used to remove impurities such as anions that may exist in gluconic acid, which affect the taste of the rice after the gluconic acid is sprayed on the rice. The gluconic acid after removing impurities can simplify subsequent operations. It only needs to spray the gluconic acid on the surface of the rice by spraying, which is easy to implement.

[0015] In addition, the technical solution provided by the present invention may also have the following technical features:

[0016] In the above technical solution, the electrolyte includes sodium chloride; and / or the second stirring treatment is performed simultaneously with the electrolysis treatment; and / or the temperature of the second stirring treatment is 55°C-70°C; and / or the current density of the electrolysis treatment is 18 mA / cm -2 -26mA / cm -2 .

[0017] Compared with the prior art, the technical effect achieved by adopting this technical solution is: sodium chloride is used as the electrolyte, which is both a supporting electrolyte and a source of oxidant, and is oxidized on the anode to form Cl - ,Cl - Dissolve in water to obtain the oxidant ClO - Or the reactive oxygen free radical O reacts with the aldehyde group of soluble starch or high temperature hydrolyzed glucose to further generate gluconic acid (as shown in Formula I);

[0018]

[0019] Carrying out a second stirring treatment during the electrolysis process can promote the mass transfer process in the solution, make the solute more evenly distributed, reduce the concentration gradient, and help ensure the effective contact and reaction of the reactants on the electrode surface during the electrolysis process, thereby improving the electrolysis efficiency and the quality and consistency of the product; an appropriate increase in temperature can accelerate the rate of the electrolysis reaction, but too high a temperature may cause changes in the properties of the solution or damage to the equipment. By controlling the temperature of the second stirring treatment within the above range, an efficient and stable electrolysis process can be achieved while maintaining an appropriate temperature; current density is an important physical quantity that describes the strength and flow direction of current at a certain point in a circuit. During the electrolysis process, an increase in current density means that more electrons participate in the reaction, which helps to reduce the activation energy of the reaction. Therefore, when the current density is within the above range, the reaction rate can be increased, thereby improving the electrolysis efficiency.

[0020] In any of the above technical features, in S210, the frequency of ultrasonic assistance is 20kHz-40kHz; and / or the power of ultrasonic assistance is 100W-500W; and / or the time of ultrasonic assistance is 15min-65min; and / or the diameter of the ultrasonic assisted ultrasonic probe is 1cm-3cm.

[0021] Compared with the prior art, the technical effects achieved by adopting this technical solution are as follows: when the frequency and power of ultrasonic assistance are within the above range, the cavitation effect is more significant, and a more obvious mechanical stirring effect can be provided, while no large amount of heat is generated to affect the electrolysis treatment, and the electrolysis efficiency can be effectively improved; the time of ultrasonic assistance affects the integrity of the reaction, and too short a time may not fully promote the extraction of gluconic acid, while too long a time may lead to over-reaction, generation of by-products or destruction of other effective ingredients, and the above time has a better effect; the diameter of the ultrasonic probe will also affect the uniformity of the ultrasound, and an ultrasonic probe within the above size range is selected to ensure that the ultrasound can be evenly transmitted to the entire electrolyte to avoid local over-reaction or energy concentration.

[0022] In any of the above technical features, in S220, the precipitant includes any one of sodium hydroxide, calcium chloride, sodium oxalate or sodium dihydrogen phosphate; and / or in S220, the first stirring treatment and the second filtration treatment also include a standing treatment of 30min-60min; and / or in S230, the ion exchange resin is a cation exchange resin.

[0023] Compared with the prior art, the technical effects achieved by adopting the technical scheme are as follows: the above-mentioned types of precipitants are all non-toxic and harmless precipitants, which can ensure food safety as much as possible and precipitate impurities well; the impurities are allowed to stand for 30 minutes to 60 minutes between the first stirring treatment and the second filtering treatment, leaving enough time for the impurities to precipitate to the bottom, ensuring that the impurities are fully precipitated; the impurity removal treatment using a cation exchange resin can further remove impurities that have not been precipitated, thereby further improving the purity of gluconic acid.

[0024] In any of the above technical solutions, in S100, the mass ratio of rice to water is 1:10-15; and / or the cooking time is 25min-40min; and / or the first filtering process is repeated at least twice.

[0025] Compared with the prior art, the technical effects achieved by adopting the technical scheme are as follows: the concentration of the obtained rice soup can be made appropriate by adopting the above-mentioned proportion for cooking, so that as much gluconic acid as possible can be obtained by electrolysis in the subsequent steps; the cooking time is within the above-mentioned range, which can ensure that the rice is fully cooked and starch and other components therein are released, so that gluconic acid can be obtained by electrolysis in the subsequent steps; impurities and residues in the rice soup can be removed by multiple filtrations, so that the rice soup is purer, some insoluble substances are removed, the viscosity of the rice soup is reduced, and the subsequent electrolysis operation is convenient.

[0026] In any of the above technical solutions, S300 includes:

[0027] S310, placing the rice in warm water for soaking pretreatment to obtain an intermediate;

[0028] S320, dissolving gluconic acid in deionized water and spraying the intermediate, and simultaneously performing a third stirring process during the spraying process to obtain anti-aging rice.

[0029] Compared with the prior art, the technical effects achieved by adopting this technical solution are as follows: the rice is soaked for pretreatment before spraying so that the rice absorbs water and swells, thereby increasing the contact area between the rice and gluconic acid during spraying and promoting the reaction between the rice and gluconic acid; a third stirring treatment is simultaneously performed during the spraying process so that the gluconic acid can be evenly distributed on the surface of the rice, ensuring that the gluconic acid is evenly distributed.

[0030] In any of the above technical solutions, in S310, the soaking pretreatment time is 15 min-35 min; and / or the soaking pretreatment temperature is 30° C.-60° C.

[0031] Compared with the prior art, the technical effects achieved by adopting this technical scheme are as follows: the soaking pretreatment time should not be too long, as if the time is too long, the rice will be completely soaked and will affect the taste of the rice; if the time is too short, the rice will not be able to expand. Therefore, the soaking pretreatment time is more suitable within the above range; the soaking pretreatment using the above temperature can promote the formation of a microporous structure on the surface of the rice, allowing gluconic acid to enter the interior of the rice, thereby enabling the rice to obtain a better anti-aging effect.

[0032] In any of the above technical solutions, in S320, a reaction medium needs to be added during the spray treatment; the reaction medium is a low-concentration acidic medium; and the pH of the reaction medium is 5.5-6.8.

[0033] Compared with the prior art, the technical effect achieved by adopting this technical solution is as follows: the use of a low-concentration acidic medium with the above pH value can enhance the activity of gluconic acid, further enhance the reaction between gluconic acid and rice, and make the rice have a better anti-aging effect.

[0034] In any of the above technical solutions, the particle size of the spray treatment in S320 is 10um-35um; and / or the temperature of the spray treatment is 30℃-45℃.

[0035] Compared with the prior art, the technical effect achieved by adopting this technical solution is as follows: using the above-mentioned particle size and temperature for spray treatment can ensure the contact area between rice and gluconic acid while promoting the reaction between rice and gluconic acid, so that the rice has a better anti-aging effect.

[0036] To achieve the second purpose of the present invention, the present invention provides an anti-aging rice, which is prepared by using any preparation method in any of the above technical solutions.

[0037] The anti-aging rice of the present invention can realize the control method of the anti-aging rice of any technical solution of the present invention. The anti-aging rice of the present invention has all the beneficial effects of the control method of the anti-aging rice of any technical solution of the present invention, which will not be repeated here.

[0038] After adopting the technical solution of the present invention, the following technical effects can be achieved:

[0039] 1. The rice soup is electrochemically electrolyzed. After electrolysis, gluconic acid is generated in the anode chamber of the electrolytic cell. By dissolving the gluconic acid in deionized water and spraying it onto the surface of the rice, it can effectively react with the starch or other ingredients in the rice to form a stable compound. This reaction can slow down the aging process of the starch molecules, keep the rice with a good taste and texture, and thus extend the shelf life of the rice.

[0040] 2. The entire electrolysis process is carried out with the assistance of ultrasound. When ultrasound propagates in the liquid, it will produce alternating high-pressure and low-pressure areas. When the sound pressure amplitude exceeds a certain value, the tiny bubbles in the liquid will grow and burst rapidly, forming a cavitation effect, thereby improving the electrolysis efficiency;

[0041] 3. Adding a low concentration of acidic medium during spray treatment can enhance the activity of gluconic acid and further enhance the reaction between gluconic acid and rice, making the rice have better anti-aging effect. DETAILED DESCRIPTION

[0042] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described in detail below in conjunction with specific embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0043] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0044] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, specific embodiments of the present invention are described in detail below.

[0045] In the related art, since rice is prone to aging during storage, resulting in a poor taste and reduced nutritional value, this problem is usually improved by adding food additives, changing the storage conditions of rice, etc. However, these methods often have problems such as environmental pollution, high cost, and complex operation.

[0046] In view of this, an embodiment of the present invention provides an anti-aging rice and a preparation method thereof, wherein gluconic acid is obtained by electrolyzing rice soup, and the gluconic acid is sprayed onto the surface of the rice, and the rice reacts with the gluconic acid, thereby making the rice have an anti-aging effect.

[0047] Specifically, the present invention provides a method for preparing anti-aging rice, comprising:

[0048] S100, preparing rice soup: adding rice into water and performing a cooking process and a first filtering process in sequence to obtain rice soup;

[0049] S200, preparing gluconic acid: electrolyzing and separating and purifying the rice water in sequence to obtain gluconic acid;

[0050] S300, preparing anti-aging rice: dissolving gluconic acid in deionized water and spraying the solution onto the surface of rice to obtain anti-aging rice;

[0051] Among them, S200 includes:

[0052] S210, electrolyzing the rice soup under the assistance of ultrasound to obtain a rice soup electrolyte;

[0053] S220, adding a precipitant to the rice soup electrolyte, and sequentially performing a first stirring process, a second filtering process, and an extraction process to obtain an intermediate solution;

[0054] S230, using ion exchange resin to remove impurities from the intermediate liquid to obtain gluconic acid.

[0055] Preferably, the present invention electrolyzes rice soup by electrochemical means. After the rice soup is electrolyzed, gluconic acid is generated in the anode chamber of the electrolytic cell. The gluconic acid in the anode chamber is separated and purified to obtain gluconic acid with a high concentration. Gluconic acid is a natural organic acid with a certain antioxidant effect. Applying it to rice can not only improve the anti-aging performance of rice, but also add certain nutritional value to the rice. By dissolving gluconic acid in deionized water and spraying it onto the surface of rice, it can effectively react with starch or other components in the rice to form a stable compound. This reaction can slow down the aging process of starch molecules, so that the rice maintains a good taste and texture, thereby extending the shelf life of the rice.

[0056] When electrolyzing rice water, electrolytes need to be added to improve the conductivity of the rice water, which helps to form current during the electrolysis process and promote the reaction. The entire electrolysis process is carried out with the assistance of ultrasound. When ultrasound propagates in the liquid, it will produce alternating high-pressure and low-pressure areas. When the sound pressure amplitude exceeds a certain value, the tiny bubbles in the liquid will grow and burst rapidly, forming a cavitation effect, generating strong shock waves and microjets. These shock waves and microjets can destroy the passivation layer on the electrode surface, clean the electrode surface, thereby increasing the effective reaction area of ​​the electrode and improving the electrolysis efficiency. At the same time, the cavitation effect can also promote the mass transfer process in the solution and accelerate the transfer and conversion of substances. ; In addition, the vibration and flow generated by ultrasound in the liquid can play a role in mechanical stirring, making the solute in the solution more evenly distributed, reducing the concentration gradient, thereby improving the electrolysis efficiency, and promoting the contact between the solution and the electrode, enhancing the kinetic process of the electrode reaction; ultrasound can also activate the molecules or ions in the solution, and the activation effect can reduce the activation energy of the reaction, so that the molecules or ions in the solution are in a high-energy state, making it easier to participate in the electrolysis reaction; adding a precipitant to the rice soup electrolyte can promote the precipitation of some impurities, and the first stirring treatment can further deposit impurity precipitation to improve the purity of the obtained gluconic acid and reduce the difficulty of subsequent purification treatment;

[0057] Ion exchange resin is used to remove impurities such as anions that may exist in gluconic acid, which affect the taste of rice after being sprayed on it. The gluconic acid after impurities are removed can simplify subsequent operations. It only needs to spray the gluconic acid on the surface of the rice by spraying, which is easy to implement. In addition, compared with traditional chemical precipitation or filtration methods, ion exchange resin does not produce a large amount of waste liquid or solid waste, and has a long service life and can be reused many times, further reducing production costs and environmental burdens.

[0058] In some embodiments of the present invention, the electrolyte includes sodium chloride; and / or the second stirring treatment is performed simultaneously with the electrolysis treatment; and / or the temperature of the second stirring treatment is 55°C-70°C; and / or the current density of the electrolysis treatment is 18 mA / cm -2 -26mA / cm -2 .

[0059] Preferably, sodium chloride is used as the electrolyte, which is both a supporting electrolyte and a source of oxidant. It is oxidized on the anode to form Cl-, which dissolves in water to obtain the oxidant ClO- or active oxygen free radical O, which reacts with the aldehyde group of soluble starch or high-temperature hydrolyzed glucose to further generate gluconic acid.

[0060]

[0061] Carrying out a second stirring treatment during the electrolysis process can promote the mass transfer process in the solution, make the solute more evenly distributed, reduce the concentration gradient, and help ensure the effective contact and reaction of the reactants on the electrode surface during the electrolysis process, thereby improving the electrolysis efficiency and the quality and consistency of the product; the gluconic acid obtained by carrying out the second stirring treatment during the electrolysis process usually has higher purity and better stability, which can simplify subsequent operation steps and improve production efficiency; appropriate temperature increase can accelerate the rate of the electrolysis reaction, but too high a temperature may cause changes in the properties of the solution or damage to the equipment. By controlling the temperature of the second stirring treatment within the above range, an efficient and stable electrolysis process can be achieved while maintaining an appropriate temperature; current density is an important physical quantity that describes the strength and flow direction of current at a certain point in a circuit. During the electrolysis process, an increase in current density means that more electrons participate in the reaction, which helps to reduce the activation energy of the reaction. Therefore, when the current density is within the above range, the reaction rate can be increased, thereby improving the electrolysis efficiency.

[0062] Preferably, in S210, the frequency of ultrasonic assistance is 20kHz-40kHz. The frequency of ultrasonic assistance determines the penetration depth and energy density of the sound wave, the cavitation effect is more significant, and can provide a more obvious mechanical stirring effect, while not generating a large amount of heat to affect the electrolysis treatment, and can effectively improve the electrolysis efficiency; low-frequency ultrasound of about 20kHz-40kHz is usually used to produce a stronger cavitation effect, which can effectively destroy the bonds between molecules and enhance the electrolysis efficiency, and is suitable for extracting target components such as gluconic acid in the solution;

[0063] Preferably, the power of ultrasonic assistance is 100W-500W; the power of ultrasonic assistance determines the intensity of ultrasonic waves, which affects the generation and rupture of cavitation bubbles. Higher power can promote the formation and rupture of more bubbles, thereby accelerating the reaction. However, too high power may cause excessive decomposition of rice soup components and generate unnecessary by-products. Therefore, the ultrasonic frequency is controlled at 100W-500W, preferably 100W-300W, so that the electrolysis treatment can obtain better results.

[0064] Preferably, the ultrasonic-assisted time is 15 min-65 min. The ultrasonic-assisted time affects the integrity of the reaction. Too short a time may not fully promote the extraction of gluconic acid, while too long a time may lead to overreaction, generate by-products or destroy other effective ingredients. The ultrasonic time is preferably 30 min-60 min, and the electrolysis treatment has the best effect.

[0065] Preferably, the diameter of the ultrasound-assisted ultrasonic probe is 1cm-3cm. The diameter of the ultrasonic probe will also affect the uniformity of the ultrasound. Selecting an ultrasonic probe in the above size range ensures that the ultrasound can be evenly transmitted to the entire electrolyte to avoid local overreaction or energy concentration.

[0066] Preferably, in S220, the precipitant includes any one of sodium hydroxide, calcium chloride, sodium oxalate or sodium dihydrogen phosphate, all of which are non-toxic and harmless precipitants, which can ensure food safety as much as possible while also precipitating impurities well;

[0067] Preferably, in S220, a standing treatment of 30 min to 60 min is further included between the first stirring treatment and the second filtering treatment, and a standing treatment of 30 min to 60 min is included between the first stirring treatment and the second filtering treatment to leave enough time for impurities to settle to the bottom, thereby ensuring that the impurities are fully precipitated;

[0068] In S230, the ion exchange resin is a cation exchange resin. The cation exchange resin is used for impurity removal treatment, which can further remove unprecipitated impurities and further improve the purity of gluconic acid.

[0069] Preferably, in S100, the mass ratio of rice to water is 1:10-15, so that the concentration of the obtained rice water is appropriate, so as to obtain as much gluconic acid as possible by electrolysis in the subsequent steps;

[0070] Preferably, the cooking time is 25 min-40 min. The cooking time within the above range can ensure that the rice is fully cooked and release starch and other components therein so as to obtain gluconic acid by electrolysis in the subsequent step.

[0071] Furthermore, the first filtration treatment is repeated at least twice. Through multiple filtrations, impurities and residues in the rice soup can be removed, making the rice soup purer, removing some insoluble substances, reducing the viscosity of the rice soup, and facilitating subsequent electrolysis operations.

[0072] In some implementations of the embodiments of the present invention, S300 includes:

[0073] S310, placing the rice in warm water for soaking pretreatment to obtain an intermediate;

[0074] S320, dissolving gluconic acid in deionized water and spraying the intermediate, and simultaneously performing a third stirring process during the spraying process to obtain anti-aging rice.

[0075] Preferably, the rice is soaked for pretreatment before the spraying treatment to make the rice absorb water and swell, which can increase the contact area between the rice and gluconic acid during the spraying treatment and promote the reaction between the rice and gluconic acid. The soaking liquid is preferably a gluconic acid solution, which can further promote the reaction between the rice and gluconic acid and improve the anti-aging effect of the rice. The rice can be stirred simultaneously during the soaking pretreatment to ensure that the gluconic acid is evenly distributed; the third stirring treatment is performed simultaneously during the spraying process to make the gluconic acid evenly distributed on the surface of the rice and ensure that the gluconic acid is evenly distributed. It should be noted that an appropriate angle and distance should be selected during the spraying process to avoid the rice being too wet and not conducive to storage; the frequency of the third stirring treatment should be kept within a low range to avoid damaging the rice and affecting the taste of the rice.

[0076] Preferably, in S310, the soaking pretreatment time is 15 min-35 min. The soaking pretreatment time should not be too long. If the time is too long, the rice will be completely swollen, which will affect the taste of the rice. If the time is too short, the rice cannot be expanded. Therefore, the soaking pretreatment time is more suitable for 15 min-35 min, preferably 25 min.

[0077] Preferably, the soaking pretreatment temperature is 30° C.-60° C., which can promote the formation of a microporous structure on the surface of the rice and allow gluconic acid to enter the interior of the rice, thereby enabling the rice to obtain a better anti-aging effect.

[0078] Preferably, in S320, a reaction medium is added during the spray treatment; the reaction medium is a low-concentration acidic medium; the pH of the reaction medium is 5.5-6.8, and the addition of a low-concentration acidic medium can enhance the activity of gluconic acid and make the rice have a better anti-aging effect; the low-concentration acidic medium should comply with food safety, for example, such as low-concentration acetic acid.

[0079] Furthermore, the particle size of the spray treatment in S320 is 10um-35um, and the temperature of the spray treatment is 30℃-45℃, which can ensure the contact area between the rice and gluconic acid while promoting the reaction between the rice and gluconic acid, so that the rice has a better anti-aging effect.

[0080] [Example 1]

[0081] This embodiment provides an anti-aging rice, and the preparation method of the anti-aging rice includes:

[0082] S100, preparing rice soup: adding rice to water, with the ratio of rice to water being 1:10, boiling for 30 minutes, and filtering twice to obtain rice soup;

[0083] S200, preparing gluconic acid: electrolyzing, separating and purifying the rice water to obtain gluconic acid;

[0084] S300, preparing anti-aging rice: dissolving gluconic acid in deionized water, and then directly atomizing and spraying the mixture onto the surface of rice at room temperature, with the spray particle size being 10 μm and the temperature being 30° C. to obtain anti-aging rice;

[0085] Among them, S200 includes:

[0086] S210, electrolysis of rice water with ultrasound assistance at 40kHz and 100W, current density of 18mA / cm -2 , the diameter of the ultrasonic probe is 1 cm, and a second stirring treatment is performed at 55° C. while the electrolysis treatment is performed to obtain a rice soup electrolyte;

[0087] S220, adding calcium chloride to the rice soup electrolyte, performing a first stirring treatment and then standing for 30 minutes, performing a second filtering treatment and an extraction treatment, to obtain an intermediate solution;

[0088] S230, using a cation exchange resin to remove impurities from the intermediate liquid to obtain gluconic acid.

[0089] [Example 2]

[0090] This embodiment provides an anti-aging rice, and the preparation method of the anti-aging rice includes:

[0091] S100, preparing rice soup: adding rice to water, with the ratio of rice to water being 1:10, boiling for 40 minutes, and filtering for 3 times to obtain rice soup;

[0092] S200, preparing gluconic acid: electrolyzing, separating and purifying the rice water to obtain gluconic acid;

[0093] S300, preparing anti-aging rice: dissolving gluconic acid in deionized water and spraying it onto the surface of rice to obtain anti-aging rice;

[0094] Among them, S200 includes:

[0095] S210, electrolysis of rice water with ultrasound assistance at 20kHz and 500W, current density of 26mA / cm -2 , the diameter of the ultrasonic probe is 3 cm, and a second stirring treatment is performed at 70° C. at the same time as the electrolysis treatment to obtain a rice soup electrolyte;

[0096] S220, adding sodium oxalate to the rice soup electrolyte, performing a first stirring treatment and then standing for 60 minutes, performing a second filtering treatment and an extraction treatment, to obtain an intermediate solution;

[0097] S230, using a cation exchange resin to remove impurities from the intermediate solution to obtain gluconic acid;

[0098] S300 includes:

[0099] S310, placing the rice in warm water for soaking pretreatment at 60° C. for 15 minutes to obtain an intermediate;

[0100] S320, dissolving the gluconic acid in deionized water and adding a low-concentration acetic acid solution with a pH of 6.8, spraying the intermediate at 45° C. with a spray particle size of 35 μm, and performing a third stirring treatment during the spraying process to obtain anti-aging rice.

[0101] [Example 3]

[0102] This embodiment provides an anti-aging rice, and the preparation method of the anti-aging rice includes:

[0103] S100, preparing rice soup: adding rice to water, with the ratio of rice to water being 1:12, boiling for 35 minutes, and filtering for 3 times to obtain rice soup;

[0104] S200, preparing gluconic acid: electrolyzing, separating and purifying the rice water to obtain gluconic acid;

[0105] S300, preparing anti-aging rice: dissolving gluconic acid in deionized water and spraying it onto the surface of rice to obtain anti-aging rice;

[0106] Among them, S200 includes:

[0107] S210, electrolysis of rice water with ultrasound assistance at 35kHz and 300W, current density of 22mA / cm -2 , the diameter of the ultrasonic probe is 3 cm, and a second stirring treatment is performed at 65° C. while the electrolysis treatment is performed to obtain a rice soup electrolyte;

[0108] S220, adding sodium dihydrogen phosphate to the rice soup electrolyte, performing a first stirring treatment and then standing for 45 minutes, performing a second filtering treatment and an extraction treatment, to obtain an intermediate solution;

[0109] S230, using a cation exchange resin to remove impurities from the intermediate solution to obtain gluconic acid;

[0110] S300 includes:

[0111] S310, placing the rice in warm water for soaking pretreatment at 55° C. for 25 minutes to obtain an intermediate;

[0112] S320, dissolving the gluconic acid in deionized water and adding a low-concentration acetic acid solution with a pH of 6.5, spraying the intermediate at 38° C. with a spray particle size of 28 um, and performing a third stirring treatment during the spraying process to obtain anti-aging rice.

[0113] [Comparative Example]

[0114] This comparative example provides a self-heating rice, which is purchased from the market.

[0115]

Performance test

[0116] The anti-aging rice in Examples 1-3 and the self-heating rice in the comparative example were sealed and refrigerated for 15 days and then heated and tasted again. The taste of the rice in Examples 1-3 was the same as that of fresh rice, while the self-heating rice in the comparative example was harder and less sticky, and the taste became worse.

[0117] The starch content and protein content in the anti-aging rice in Examples 1-3 and the self-heating rice in the comparative example were tested. The starch content and protein content of the anti-aging rice in Examples 1-3 were higher than those of the self-heating rice in the comparative example, especially in Example 2 and Example 3. This may be because in Examples 2-3, a low-concentration acetic acid solution was added as a reaction medium during the spray treatment, which enhanced the activity of gluconic acid, thereby making the rice have a better anti-aging effect.

[0118] In the description of this specification, the description of the terms "one embodiment", "some embodiments", "specific embodiments", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0119] Although the present invention is disclosed as above, the present invention is not limited thereto. Any person skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the scope defined by the claims.

Claims

1. A method for preparing anti-aging rice, characterized in that: include: S100, preparing rice soup: adding rice to water at a ratio of 1:10-15, and sequentially performing a cooking process and a first filtering process to obtain the rice soup; S200, preparing gluconic acid: electrolyzing and separating and purifying the rice water in sequence to obtain the gluconic acid solution; S300, preparing anti-aging rice: dissolving the gluconic acid in deionized water and atomizing and spraying the solution onto the surface of the rice to obtain the anti-aging rice; Wherein, the S200 includes: S210, performing the electrolysis treatment on the rice soup under the assistance of ultrasound to obtain a rice soup electrolyte; S220, adding a precipitant to the rice soup electrolyte, and sequentially performing a first stirring process, a second filtering process, and an extraction process to obtain an intermediate solution; S230, removing impurities from the intermediate solution using an ion exchange resin to obtain the gluconic acid; In S210, electrolyte needs to be added during the electrolysis process.

2. The preparation method according to claim 1, characterized in that The electrolyte comprises sodium chloride; and / or Performing a second stirring treatment simultaneously with the electrolysis treatment; and / or The temperature of the second stirring treatment is 55°C-70°C; and / or The current density of the electrolysis treatment is 18 mA / cm -2 -26mA / cm -2 .

3. The preparation method according to claim 1, characterized in that In the S210, The frequency of the ultrasound assistance is 20kHz-40kHz; and / or The power of the ultrasonic assistance is 100W-500W; and / or The ultrasound-assisted time is 15 min-65 min; and / or The ultrasound-assisted ultrasonic probe has a diameter of 1 cm to 3 cm.

4. The preparation method according to claim 1, characterized in that In S220, the precipitant includes any one of sodium hydroxide, calcium chloride, sodium oxalate or sodium dihydrogen phosphate; and / or In the S220, the first stirring process and the filtering process further include a standing process for 30 minutes to 60 minutes; and / or In the S230, the ion exchange resin is a cation exchange resin.

5. The preparation method according to claim 1, characterized in that In the S100, The mass ratio of the rice to the water is 1:10-15; and / or The cooking time is 25-40 minutes; and / or The first filtering process is repeated at least twice.

6. The preparation method according to claim 1, characterized in that The S300 includes: S310, placing the rice in warm water for soaking pretreatment to obtain an intermediate; S320, dissolving the gluconic acid in deionized water and performing the spraying treatment on the intermediate, and performing a third stirring treatment simultaneously during the spraying treatment to obtain anti-aging rice.

7. The preparation method according to claim 6, characterized in that In the S310, The soaking pretreatment time is 15min-35min; and / or The temperature of the soaking pretreatment is 30°C-60°C.

8. The preparation method according to claim 6, characterized in that In the S320, During the spray treatment, a reaction medium needs to be added; The reaction medium is a low-concentration acidic medium; The pH of the reaction medium is 5.5-6.

8.

9. The preparation method according to claim 6, characterized in that In the S320 The particle size of the spray treatment is 10um-35um; and / or The temperature of the spray treatment is 30°C-45°C.

10. An anti-aging rice, characterized in that: The anti-aging rice is prepared by the method for preparing the anti-aging rice according to any one of claims 1 to 9.

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