A method for optimizing the taste of high-quality rice

Abstract

The invention discloses a method for optimizing the taste of high-quality rice, and the invention relates to the technical field of edible rice, including post-harvest rice processing, processing and hulling, ultrasonic-assisted fine grinding, storage and preservation, and three-stage steaming. The advantages of the invention are: hulling operation is performed on polished rice by using a grain hulling and rice milling machine. During the hulling process, magnetization pretreatment weakens the binding force between rice husks and rice grains. During subsequent friction hulling, hulling rollers can more easily peel off the rice husks, reducing mechanical energy loss and time waste caused by repeated friction or excessive extrusion, thereby improving the overall hulling efficiency. Compared with traditional hulling methods, the roughness of the polished rice surface can be further reduced, and the subsequent taste quality can be improved. The magnetization treatment changes the internal structure of the rice to a certain extent, which is helpful to maintain the integrity of the rice grains and reduce breakage in subsequent processing. At the same time, electrostatic adsorption separation and precise air selection treatment effectively remove impurities in the polished rice.

Description

Technical Field

[0001] The invention relates to the technical field of edible rice, and in particular to a method for optimizing the taste of high-quality rice. Background Art

[0002] As one of the most important food crops in the world, rice is the staple food in the daily diet of many people, especially in Asia. After meeting the basic needs of food and clothing, people's quality requirements for rice are gradually focused on the key characteristic of taste. Taste not only affects people's taste experience when eating, but is also an important factor related to the overall commodity value and market acceptance of rice. High-quality taste can make rice stand out among many similar products and meet the increasing dietary needs of consumers. Whether it is family cooking consumption or food processing industry, there is a strong preference for rice with good taste.

[0003] Different rice varieties have different taste performances determined by their genetic characteristics. For example, the Wuchang Daohuaxiang variety, due to its unique gene combination, has excellent taste characteristics such as full grains, rich aroma after steaming, and soft and chewy taste. Some conventional ordinary varieties may be relatively inferior in aroma and taste. These taste differences caused by varieties are innate, and a large number of studies have been devoted to screening and breeding new varieties with better taste. The fertility level, texture, pH value, etc. of the soil will affect the growth and final taste of rice. Fertile soil rich in various trace elements, such as the black soil in Northeast China, can provide sufficient nutrients for rice growth and help synthesize more beneficial substances that affect the taste. The reasonable proportion of amylose, amylopectin, etc. is largely affected by the soil, which in turn affects the taste and stickiness of rice. Climate conditions such as light duration, temperature, and precipitation play a key role in the entire growth cycle of rice. Adequate light is conducive to photosynthesis, which can enable rice to accumulate more flavor substances such as sugar, and the appropriate temperature range ensures The rice grows and develops normally. Too high or too low temperature may lead to the decline of rice quality and affect the taste. If rice encounters abnormally high temperature during the filling period, it may cause the grains to be not full, the starch structure to change, and the taste of rice to deteriorate. The quality of water source and irrigation method should not be ignored. High-quality clean water source can create a good water environment for rice growth. Different irrigation modes are adopted. Moderate intermittent irrigation is different from flooding irrigation that keeps the water layer. The oxygen supply and nutrient absorption of rice roots are different, which is finally reflected in the taste. Intermittent irrigation may help improve the taste quality of rice. In the processing of rice after harvest, conventional drying and shelling operations may cause certain damage to the internal structure and quality of rice due to improper temperature control and other reasons due to equipment and process limitations, affecting the taste. In terms of storage, although there are some basic temperature and humidity control and insect and mildew prevention methods, the degree of intelligence and refinement is not enough, and it is difficult to ensure the stability of rice taste under long-term storage. For this reason, we propose a method for optimizing the taste of high-quality rice. Summary of the invention

[0004] The purpose of the invention is to provide a method for optimizing the taste of high-quality rice.

[0005] In order to solve the problems raised in the above background technology, the present invention provides the following technical solutions: a method for optimizing the taste of high-quality rice, including post-harvest rice processing, shelling, ultrasonic-assisted fine grinding, storage and preservation, and three-stage steaming. The specific operating steps of the method for optimizing the taste of high-quality rice are as follows:

[0006] Step 1: Dry the harvested high-quality rice at low temperature, and store it for later use when the moisture content drops to a fixed range;

[0007] Step 2: The dried rice is transferred to a grain hulling and rice milling machine, and the hulled rice is subjected to air separation to obtain high-quality polished rice;

[0008] Step 3: transfer the high-quality polished rice into an ultrasonic-assisted polishing device to polish the polished rice until it is smooth, and use circulating water for cooling and temperature control during the polishing process to obtain polished rice;

[0009] Step 4: Put the refined rice into a fresh-keeping bag and transfer it to a constant humidity and low-temperature storage warehouse to control the temperature and humidity conditions to preserve the refined rice;

[0010] Step 5: Soak the refined rice in an electrolyte solution, drain the water after soaking, and perform a three-stage steaming operation to obtain rice with optimized taste.

[0011] As a further solution of the present invention: in the step 1, the harvested high-quality rice is placed in a low-temperature oxygen-rich air-drying room, the air-drying room is provided with an air circulation device, the temperature, humidity and oxygen content in the air-drying room are controlled, the indoor temperature is maintained between 10°C-15°C, the oxygen content is increased to between 25%-30%, the humidity is maintained between 40%-50%, the wind speed in the air-drying room is set to 0.5m / s-1m / s, the air-drying process lasts for 8h-10h, the moisture content of the high-quality rice is reduced to 12%-14%, and it is reserved for use.

[0012] As a further solution of the present invention: in the step 2, a low-frequency pulse magnetic field generating device is prepared, and its magnetic field strength is set to 0.2T. The dried rice is evenly spread on a special non-magnetic conveyor belt, and the conveyor belt slowly passes through the magnetic field generating area at a speed of 0.5m / s to ensure that the rice stays in the magnetic field for 12min-15min to complete the magnetization pretreatment.

[0013] As a further solution of the present invention: in the step 2, after the magnetization treatment is completed, a low-frequency pulse magnetic field generating device is prepared, and its magnetic field strength is set to 0.2T, and the dried rice is evenly spread on a special non-magnetic conveyor belt, and the conveyor belt slowly passes through the magnetic field generating area at a speed of 0.5m / s to ensure that the rice stays in the magnetic field for 12min-15min to complete the magnetization pretreatment, and a grain shelling and rice milling machine with a specific structure is selected, and the ceramic shelling roller diameter is set to 200mm, the surface spiral texture depth is 2mm, the spacing is 5mm, and the rubber buffer roller diameter is 1 80mm, start the hulling machine, and feed the magnetized pretreated rice into the hulling machine at a feed speed of 8kg / min. In the initial stage, the speed of the ceramic hulling roller is set to 300r / min, and the speed of the rubber buffer roller is set to 200r / min. During the hulling process, the rice feed rate is monitored in real time. When the feed rate fluctuates within the range of 6kg / min-8kg / min, the speed of the ceramic hulling roller is kept unchanged. For every 1kg / min change in the feed rate, the speed of the rubber buffer roller changes by 20r / min accordingly, and the speed ratio is maintained between 1.3:1-1.5:1.

[0014] As a further scheme of the present invention: in the step 2, the shelled material is transferred to an electrostatic adsorption separation device, two parallel plates are arranged inside the device, the distance between the plates is set to 30 cm, and a DC electrostatic field of 6 kV is applied, the vibration frequency is set to 30 Hz, and the amplitude is 5 mm. The material after electrostatic adsorption separation enters an air selection device, the wind speed of the fan is adjusted to 10 m / s, and the residual rice husks are blown to a collection area on one side of the air selection device by airflow. The polished rice falls into a collection container below along a specific guide groove under the action of gravity, and a wind speed sensor and an adjustable damper are installed at the air outlet of the air selection device. According to the real-time monitoring of the impurity content in the polished rice, the wind speed is fine-tuned, and the error is controlled within ±0.5 m / s, so as to finally obtain high-quality polished rice.

[0015] As a further solution of the present invention: in the step 3, the high-quality polished rice is transferred to the ultrasonic-assisted fine grinding equipment, the stirring device is started, the speed is set to 30r / min, and a special composite biological enzyme solution is added to the equipment, the composite biological enzyme solution is prepared by mixing cellulase, hemicellulase and β-glucanase in a volume ratio of 2:1:1, and the addition amount is 5mL-8mL per kilogram of high-quality polished rice. During the addition process, stirring is continued for 5min-8min, and the surface of the polished rice is evenly covered with the composite biological enzyme solution. During the stirring process, the enzyme action reaction equation is exemplified as follows:

[0016]

[0017] The above is a simple structural unit representation of the action of cellulase and cellulose. After stopping the stirring, specially treated micro-nano bubble water is injected into the equipment until the water surface covers the high-quality polished rice by 3cm-5cm. The micro-nano bubble water is prepared by treating deionized water with a micro-nano bubble generator. The average particle size of the bubbles generated is between 200nm and 500nm, and the bubble concentration reaches 1×10 per milliliter of water. 6 -5×10 6 The amount of micro-nano bubble water injected is adjusted according to the amount of high-quality polished rice in the equipment. The injection amount is 2L-3L of micro-nano bubble water per kilogram of high-quality polished rice. The ultrasonic generator is turned on while injecting, and a multi-frequency composite ultrasonic mode is adopted to simultaneously emit three different frequencies of ultrasonic waves: low frequency 20kHz-25kHz, medium frequency 30kHz-35kHz, and high frequency 40kHz-45kHz. The ultrasonic power of each frequency is set to 30W-40W, 40W-50W, and 30W-40W, respectively, to form a complex and uniform ultrasonic field. Under the action of the ultrasonic field, the micro-nano bubbles will produce a strong cavitation effect, and the reaction is as follows:

[0018]

[0019] The generated H can further cooperate with complex biological enzymes.

[0020] As a further solution of the present invention: in the step 4, a special fresh-keeping bag is prepared, the material of which is composed of a multi-layer structure, the inner layer is an intelligent responsive polymer film, which is prepared by a physical blending and cross-linking method of a phenylboronic acid group with a main chain containing a specific side chain group and sodium alginate, and the content thereof accounts for 5%-8% and 30%-40% of the total mass of the polymer, respectively; the middle layer is a high barrier polyester film with a thickness of 10um-15um, and the outer layer is a polyethylene film with a thickness of 20um-30um, and the refined rice is put into the special fresh-keeping bag, The filling amount is 80% of the volume of the fresh-keeping bag. After the refined rice is filled and the fresh-keeping bag is sealed, a micro gas regulating and slow-release device is inserted into the bag. The first storage chamber is filled with a mixture of sodium bicarbonate with a purity greater than 98% and citric acid with a purity greater than 95%, and the mass ratio is 2:1. The first storage chamber is used to generate carbon dioxide gas, and 1g-2g of the mixture is filled per liter of the fresh-keeping bag volume. The second storage chamber is filled with natural plant essential oil that has been microencapsulated, and the amount of microcapsules added is filled according to the amount corresponding to 0.5g-1g per liter of the fresh-keeping bag volume.

[0021] As a further solution of the present invention: in the step 5, the refined rice is soaked in a bioactive electrolyte solution, the amount of the electrolyte solution needs to cover the refined rice by 2cm-3cm, the ambient temperature is controlled to be 30℃-35℃, the soaking time is 20min-30min, the rice is stirred every 5min-8min during the soaking process, and the stirring lasts for 10s-15s, so that the refined rice is evenly contacted with the active electrolyte solution. After the soaking is completed, the refined rice is drained and added to the cooking vessel, and the amount of water added is 110%-130% of the total mass of the refined rice. In the first stage, the power of the cooking vessel is turned on, the magnetic field function is started, the temperature is set to 40℃-50℃, and this temperature and magnetic field environment are maintained for 10min-15min. In the second stage, the temperature is rapidly increased to 100℃-105℃, while the magnetic field strength is maintained unchanged, and the cooking is continued for 12min-16min. In the third stage, the heating source is turned off, the magnetic field is maintained for 4min-6min, and the refined rice is stewed with residual heat to obtain rice with optimized taste.

[0022] As a further scheme of the present invention: in the step five, the bioactive electrolyte solution is composed of food-grade sodium chloride and potassium chloride with a purity greater than 99% as basic electrolytes, which are weighed in a mass ratio of 1:1, and mixed with water to make the total concentration in the electrolyte solution reach 0.1%-0.2%, and then tea polyphenols extracted from tea leaves are added to the basic electrolyte in an amount of 0.05%-0.1% of the total mass of the basic electrolyte. After mixing, gamma-aminobutyric acid extracted from yeast fermentation products is added in an amount of 0.01%-0.03% of the total mass of the basic electrolyte.

[0023] By adopting the above technical solution, compared with the prior art, the beneficial effects of the present invention are:

[0024] 1. The present invention uses a grain husking and rice milling machine to perform husking operation on polished rice. During the husking process, the magnetization pretreatment weakens the binding force between the rice husk and the rice grain. During the subsequent friction husking, the husking roller can more easily peel off the rice husk, reducing the mechanical energy loss and time waste caused by repeated friction or excessive extrusion, thereby improving the overall husking efficiency. Compared with the traditional husking method, the roughness of the polished rice surface can be further reduced, and the subsequent taste quality can be improved. The magnetization treatment changes the internal structure of the rice to a certain extent, which helps to maintain the integrity of the rice grains in the subsequent processing and reduce the breakage. At the same time, the electrostatic adsorption separation and precise air selection treatment effectively remove impurities in the polished rice, such as small rice husk fragments, etc., so that the polished rice is purer and the appearance quality is significantly improved. Improving the husking efficiency means that more rice can be processed in the same time, reducing the equipment operation time and energy consumption cost per unit product, reducing the product loss caused by improper husking and subsequent treatment, and reducing the occurrence of broken rice, thereby improving the product yield rate, thereby reducing the waste cost of raw materials;

[0025] 2. The present invention increases the permeability of the gas permeable membrane to carbon dioxide during the storage of refined rice, causing a portion of it to be discharged, thereby maintaining a good gas environment in the bag, inhibiting the growth of aerobic microorganisms, extending the shelf life of rice and keeping the taste stable. In the process of steaming the refined rice, the magnetic field function is activated. Under the action of the magnetic field, the motion characteristics of water molecules change, making it easier to penetrate into the rice grains. At the same time, the magnetic field can also affect the arrangement state of starch molecules and other components inside the rice grains, making them more orderly and conducive to the subsequent full combination with water molecules, helping water molecules to enter the rice grains faster and more evenly, so that the rice grains can fully absorb water and expand, laying the foundation for the subsequent good gelatinization of starch. Through the three-stage steaming process, the presence of the magnetic field synergistically optimizes the rice formation process from multiple aspects. Compared with the traditional steaming method, the cooked rice has a significantly improved taste, so that the water, starch and flavor substances inside the rice are further evenly distributed and integrated, and the rice tastes more delicate and chewy, and the aroma is more intense. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a schematic diagram of the process for optimizing the taste of high-quality rice in an embodiment of the present invention;

[0027] Figure 2 This is a specially made comparison chart of the taste of high-quality rice in an embodiment of the present invention. DETAILED DESCRIPTION

[0028] The specific embodiments of the present invention are further described below in conjunction with the accompanying drawings. It should be noted that the description of these embodiments is used to help understand the present invention, but does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0029] The present invention discloses a method for optimizing the taste of high-quality rice, comprising post-harvest rice processing, shelling, ultrasonic-assisted fine grinding, storage and preservation, and three-stage steaming. The specific operation steps of the method for optimizing the taste of high-quality rice are as follows:

[0030] Step 1: Dry the harvested high-quality rice at low temperature, and store it for later use when the moisture content drops to a fixed range;

[0031] Step 2: The dried rice is transferred to a grain hulling and rice milling machine, and the hulled rice is subjected to air separation to obtain high-quality polished rice;

[0032] Step 3: transfer the high-quality polished rice into an ultrasonic-assisted polishing device to polish the polished rice until it is smooth, and use circulating water for cooling and temperature control during the polishing process to obtain polished rice;

[0033] Step 4: Put the refined rice into a fresh-keeping bag and transfer it to a constant humidity and low-temperature storage warehouse to control the temperature and humidity conditions to preserve the refined rice;

[0034] Step 5: Soak the refined rice in an electrolyte solution, drain the water after soaking, and perform a three-stage steaming operation to obtain rice with optimized taste.

[0035] In one embodiment of the present invention: in step one, the harvested high-quality rice is placed in a low-temperature oxygen-rich air-drying room, the air-drying room is provided with an air circulation device, the temperature, humidity and oxygen content in the air-drying room are controlled, the indoor temperature is maintained between 10°C-15°C, the oxygen content is increased to between 25%-30%, the humidity is maintained between 40%-50%, the wind speed in the air-drying room is set to 0.5m / s-1m / s, the air-drying process lasts for 8h-10h, the moisture content of the high-quality rice is reduced to 12%-14%, and it is reserved for use.

[0036] In one embodiment of the present invention: in step 2, a low-frequency pulse magnetic field generator is prepared, and its magnetic field strength is set to 0.2T. The dried rice is evenly spread on a special non-magnetic conveyor belt, and the conveyor belt slowly passes through the magnetic field generating area at a speed of 0.5m / s to ensure that the rice stays in the magnetic field for 12min-15min to complete the magnetization pretreatment.

[0037] In one embodiment of the present invention: in step 2, after the magnetization treatment is completed, a grain husking and rice milling machine with a specific structure is selected, the diameter of the ceramic husking roller is set to 200 mm, the depth of the surface spiral texture is 2 mm, the spacing is 5 mm, the diameter of the rubber buffer roller is 180 mm, the husking machine is started, and the rice pre-treated by magnetization is fed into the husking machine at a feed speed of 8 kg / min. In the initial stage, the speed of the ceramic husking roller is set to 300 r / min, and the speed of the rubber buffer roller is set to 200 r / min. During the husking process, the rice feed rate is monitored in real time. When the feed rate fluctuates within the range of 6 kg / min-8 kg / min, the speed of the ceramic husking roller is kept unchanged. According to the change of 1 kg / min in the feed rate, the speed of the rubber buffer roller changes by 20 r / min accordingly, and the speed ratio is maintained between 1.3:1-1.5:1.

[0038] In one embodiment of the present invention: in step 2, the shelled material is transferred to an electrostatic adsorption separation device, two parallel plates are arranged inside the device, the distance between the plates is set to 30 cm, and a DC electrostatic field of 6 kV is applied, the vibration frequency is set to 30 Hz, and the amplitude is 5 mm. The material after electrostatic adsorption separation enters an air selection device, the wind speed of the fan is adjusted to 10 m / s, and the residual rice husks are blown to a collection area on one side of the air selection device by airflow. The polished rice falls into a collection container below along a specific guide groove under the action of gravity, and a wind speed sensor and an adjustable damper are installed at the air outlet of the air selection device. According to the real-time monitoring of the impurity content in the polished rice, the wind speed is fine-tuned, and the error is controlled within ±0.5 m / s, so as to finally obtain high-quality polished rice.

[0039] In one embodiment of the present invention: in step three, high-quality polished rice is transferred to an ultrasonic-assisted fine grinding device, a stirring device is started, the speed is set to 30 r / min, and a special composite biological enzyme solution is added to the device, wherein the composite biological enzyme solution is prepared by mixing cellulase, hemicellulase and β-glucanase in a volume ratio of 2:1:1, and the addition amount is 5 mL-8 mL per kilogram of high-quality polished rice. During the addition process, stirring is continued for 5 min-8 min, and the surface of the polished rice is evenly covered with the composite biological enzyme solution. During the stirring process, the enzyme action reaction equation is exemplified as follows:

[0040]

[0041] The above is a simple structural unit representation of the action of cellulase and cellulose. After stopping the stirring, specially treated micro-nano bubble water is injected into the equipment until the water surface covers the high-quality polished rice by 3cm-5cm. The micro-nano bubble water is prepared by treating deionized water with a micro-nano bubble generator. The average particle size of the bubbles generated is between 200nm and 500nm, and the bubble concentration reaches 1×10 per milliliter of water. 6 -5×10 6 The amount of micro-nano bubble water injected is adjusted according to the amount of high-quality polished rice in the equipment. The injection amount is 2L-3L of micro-nano bubble water per kilogram of high-quality polished rice. The ultrasonic generator is turned on while injecting, and a multi-frequency composite ultrasonic mode is adopted to simultaneously emit three different frequencies of ultrasonic waves: low frequency 20kHz-25kHz, medium frequency 30kHz-35kHz, and high frequency 40kHz-45kHz. The ultrasonic power of each frequency is set to 30W-40W, 40W-50W, and 30W-40W, respectively, to form a complex and uniform ultrasonic field. Under the action of the ultrasonic field, the micro-nano bubbles will produce a strong cavitation effect, and the reaction is as follows:

[0042]

[0043] The generated H can further cooperate with complex biological enzymes.

[0044] In one embodiment of the present invention: in step 4, a special fresh-keeping bag is prepared, the material of which is composed of a multi-layer structure, the inner layer is an intelligent responsive polymer film, which is prepared by a physical blending and cross-linking method of a phenylboronic acid group with a main chain containing a specific side chain group and sodium alginate, and the content thereof accounts for 5%-8% and 30%-40% of the total mass of the polymer, respectively; the middle layer is a high barrier polyester film with a thickness of 10um-15um, and the outer layer is a polyethylene film with a thickness of 20um-30um, and the refined rice is put into the special fresh-keeping bag, The filling amount is 80% of the volume of the fresh-keeping bag. After the refined rice is filled and the fresh-keeping bag is sealed, a micro gas regulating and slow-release device is inserted into the bag. The first storage chamber is filled with a mixture of sodium bicarbonate with a purity greater than 98% and citric acid with a purity greater than 95%, and the mass ratio is 2:1. The first storage chamber is used to generate carbon dioxide gas, and 1g-2g of the mixture is filled per liter of the fresh-keeping bag volume. The second storage chamber is filled with natural plant essential oil that has been microencapsulated, and the amount of microcapsules added is filled according to the amount corresponding to 0.5g-1g per liter of the fresh-keeping bag volume.

[0045] In one embodiment of the present invention: in step five, the refined rice is soaked in a bioactive electrolyte solution, the amount of electrolyte solution needs to cover the refined rice by 2cm-3cm, the ambient temperature is controlled to be 30℃-35℃, the soaking time is 20min-30min, the rice is stirred every 5min-8min during the soaking process, and the stirring lasts for 10s-15s, so that the refined rice is evenly contacted with the active electrolyte solution. After the soaking is completed, the refined rice is drained and added to the cooking vessel, and the amount of water added is 110%-130% of the total mass of the refined rice. In the first stage, the power of the cooking vessel is turned on, the magnetic field function is started, the temperature is set to 40℃-50℃, and this temperature and magnetic field environment are maintained for 10min-15min. In the second stage, the temperature is rapidly increased to 100℃-105℃, while the magnetic field strength is maintained unchanged, and the cooking is continued for 12min-16min. In the third stage, the heating source is turned off, the magnetic field is maintained for 4min-6min, and the refined rice is stewed with residual heat to obtain rice with optimized taste.

[0046] In one embodiment of the present invention: in step five, the bioactive electrolyte solution is composed of food grade sodium chloride and potassium chloride with a purity greater than 99% as basic electrolytes, which are weighed in a mass ratio of 1:1, and mixed with water to make the total concentration in the electrolyte solution reach 0.1%-0.2%, and then tea polyphenols extracted from tea leaves are added to the basic electrolyte in an amount of 0.05%-0.1% of the total mass of the basic electrolyte. After mixing, gamma-aminobutyric acid extracted from yeast fermentation products is added in an amount of 0.01%-0.03% of the total mass of the basic electrolyte.

[0047] In one embodiment of the present invention: in step three, after the ultrasonic treatment is completed, the drain port of the equipment is opened to discharge the micro-nano bubble water containing decomposition products and excess enzyme liquid, and then the high-quality polished rice is rinsed with purified deionized water, the rinse water flow rate is controlled at 1L / min-2L / min, and the rinse time is 2min-3min, to ensure that the surface of the high-quality polished rice is clean and free of residual impurities. Finally, the prepared refined rice is collected into a clean transfer container through an automated discharging device, ready to enter the next storage and preservation process.

[0048] In one embodiment of the present invention: in step 5, the reaction equation for tea polyphenols to exert antioxidant effects is exemplified as follows:

[0049] Catechin + R·→Catechin free radical

[0050] R· stands for free radical.

[0051] Example

[0052] 10 kg of high-quality rice was selected as the raw material for this example. The rice grains must be full, free of obvious pests and damage, and all appearance indicators meet the high-quality rice standards, so as to be used for the subsequent taste optimization processing operation;

[0053] Place the rice in a low-temperature oxygen-rich air-drying room, turn on the air circulation device, adjust the indoor temperature to 12°C, increase the oxygen content to 28%, maintain the humidity at 45%, set the air speed in the air-drying room to 0.8m / s, and continue air-drying for 9 hours. During the air-drying process, monitor the moisture content in real time through a high-precision moisture monitor. When the moisture content drops to 13%, collect the rice and save it for later use;

[0054] Prepare a low-frequency pulse magnetic field generating device, set its magnetic field strength to 0.2T, evenly spread 10kg of dried rice on a special non-magnetic conveyor belt, and ensure that the rice stays in the magnetic field for 12min-15min. In this way, the magnetization pretreatment of the rice is completed. Select a grain hulling and rice milling machine with a specific structure, set the diameter of the ceramic hulling roller to 200mm, the depth of the surface spiral texture to 2mm, the spacing to 5mm, and the diameter of the rubber buffer roller to 180mm. Start the hulling machine and feed the magnetized pretreated rice into the hulling machine at a feed speed of 8kg / min. In the initial stage, the speed of the ceramic hulling roller is set to 300r / min, and the speed of the rubber buffer roller is set to 200r / min. During the hulling process, the rice feed rate is monitored in real time. When the feed rate fluctuates within the range of 6kg / min-8kg / min, the speed of the ceramic hulling roller is maintained. unchanged, according to the change of feed amount by 1kg / min, the speed of the rubber buffer roller changes by 20r / min accordingly, and the speed ratio is maintained between 1.3:1-1.5:1, and the shelled material is transferred to the electrostatic adsorption separation device, and two parallel plates are arranged inside the device, and the plate spacing is set to 30cm, and a DC electrostatic field of 6kV is applied, and the vibration frequency is set to 30Hz, and the amplitude is 5mm. The material after electrostatic adsorption separation enters the air selection device, and the wind speed of the fan is adjusted to 10m / s, and the residual rice husk is blown to a side collection area of ​​the air selection device using airflow, and the polished rice falls into the collection container below along a specific guide groove under the action of gravity, and a wind speed sensor and an adjustable air door are installed at the air outlet of the air selection device, and the wind speed is fine-tuned according to the real-time monitoring of the impurity content in the polished rice, and the error is controlled within ± 0.5m / s, and finally high-quality polished rice is obtained;

[0055] The obtained high-quality polished rice was transferred to the ultrasonic-assisted fine grinding equipment, and the stirring device was started, the speed was set to 30r / min, and a special composite biological enzyme solution was added to the equipment. The composite biological enzyme solution was prepared by mixing cellulase (enzyme activity of 600 units / g), hemicellulase (enzyme activity of 400 units / g) and β-glucanase (enzyme activity of 300 units / g) in a volume ratio of 2:1:1. The addition amount was 6.5mL per kilogram of high-quality polished rice. During the addition process, stirring was continued for 6 minutes to make the surface of the polished rice evenly covered with the composite biological enzyme solution. After stopping stirring, specially treated micro-nano bubble water was injected into the equipment. The injection amount was preferably such that the water surface was 4cm above the high-quality polished rice. The micro-nano bubble water was prepared by treating deionized water with a micro-nano bubble generator. The average particle size of the bubbles generated was about 300nm, and the bubble concentration needed to reach 3×10 per milliliter of water. 6The water is then heated and cooled to a temperature of 300 °C. The water is then heated and cooled to a temperature of 100 °C. The water is then cooled and cooled to a temperature of 300 °C. The water is then cooled and cooled to a temperature of 100 °C. The water is then cooled and cooled to a temperature of 300 °C. The water is then cooled and cooled to a temperature of 100 °C. The temperature is maintained at 31°C (the flow rate of circulating water is controlled at 0.8L / min), and a high-precision optical microscope is used to collect and analyze images every 3 minutes, focusing on observing indicators such as the surface roughness and particle integrity of the polished rice. After the ultrasonic treatment, the equipment drain port is opened, and the high-quality polished rice is rinsed with purified deionized water at a flushing water flow rate of 1.5L / min. The flushing time is 2.5 minutes to ensure that the surface of the polished rice is clean and free of residual impurities. Finally, the prepared refined rice is collected into a clean transfer container through an automated discharging device, ready to enter the storage and preservation process;

[0056] Prepare a special fresh-keeping bag, the material of which is composed of a multi-layer structure. The inner layer is an intelligent responsive polymer film, which is prepared by physical blending and cross-linking of a main chain containing phenylboronic acid groups and sodium alginate. The middle layer is a high-barrier polyester film with a thickness of 12um, and the outer layer is a polyethylene film with a thickness of 25um. Put refined rice into this special fresh-keeping bag, and the filling amount is controlled to 80% of the volume of the fresh-keeping bag. This ensures that there is appropriate space in the bag for gas regulation and release of fresh-keeping substances, while preventing the rice from being crushed due to squeezing. After the refined rice is loaded and the fresh-keeping bag is sealed, a micro gas regulation and slow-release device is inserted into the bag, and sodium bicarbonate with a purity greater than 98% and a purity of 100% are loaded into the first storage chamber. A mixture of citric acid greater than 95% (the mass ratio of the two is 2:1) is filled according to the standard of 1.5g of the mixture per liter of the fresh-keeping bag volume, and the mixture is used to generate carbon dioxide gas. The second storage chamber is filled with clove essential oil that has been microencapsulated, and the amount of microcapsules added is filled according to the amount corresponding to 0.8g per liter of the fresh-keeping bag volume. The fresh-keeping bag containing refined rice and the gas control and slow-release device is transferred to a constant humidity and low-temperature storage warehouse, and the temperature of the storage warehouse is set to be stably maintained at 3°C, and the relative humidity is accurately controlled at 52%, so as to ensure that the environment in the warehouse is always in the most suitable state for the storage of refined rice, and to ensure that the taste quality of the refined rice can be well maintained during storage;

[0057] Prepare a bioactive electrolyte solution, weigh 0.5 g of food-grade sodium chloride and potassium chloride with a purity greater than 99% (weighed at a mass ratio of 1:1), add an appropriate amount of water to mix, so that the total concentration of sodium chloride and potassium chloride in the solution reaches 0.15%, then add 0.05 g of tea polyphenols extracted from tea leaves to the basic electrolyte solution (the added amount is 0.08% of the total mass of the basic electrolyte), and after mixing evenly, continue to add 0.01 g of γ-aminobutyric acid extracted from yeast fermentation products (the added amount is 0.016% of the total mass of the basic electrolyte), put refined rice into the above prepared solution, and stir until the solution is smooth. The rice was soaked in a biologically active electrolyte solution, the amount of solution was such that the refined rice was covered by 2.5 cm, the ambient temperature was controlled at 32°C, the soaking time was 25 min, during the soaking process, the rice was gently stirred with a glass rod every 6 min, and each stirring lasted for 12 s to ensure that the rice could be evenly contacted with the active electrolyte solution. After the soaking was completed, the refined rice was drained, and the drained refined rice was placed in an electric rice cooker with a magnetic field generating function (the electric rice cooker can generate a magnetic field with an intensity of 0.2 T), and water was added according to 120% of the total mass of the refined rice. If the mass of the refined rice was 1 kg, 1.2 L of water was added;

[0058] The first stage: low-temperature magnetic field water absorption stage, turn on the rice cooker, start the magnetic field function, set the temperature to 45°C, maintain this temperature and magnetic field environment for 12 minutes, so that the rice grains can fully absorb water and expand. In this process, water molecules penetrate into the rice grains more quickly and evenly under the action of the magnetic field, and at the same time change the arrangement of starch molecules, preparing for the subsequent starch gelatinization;

[0059] The second stage: the high-temperature magnetic field cooking stage, the temperature is rapidly raised to 102°C (with the help of the pressure adjustment function of the rice cooker to keep the inside in a slightly high pressure state), while the magnetic field strength is kept unchanged, and the cooking is continued for 14 minutes. Under the synergistic effect of high temperature and magnetic field, the gelatinization process of starch inside the rice grains and the generation and fusion of other flavor substances are accelerated, thereby making the rice taste better and more fragrant;

[0060] The third stage: the rice stewing stage in the magnetic field. Turn off the heating source and keep the magnetic field on for 5 minutes. Use the residual heat to stew the refined rice, so that the moisture, starch and flavor substances inside the rice are further evenly distributed and integrated, making the overall taste of the rice more delicate and chewy, and finally producing rice with optimized taste.

[0061] Conducting experiments on the rice with optimized taste,

[0062] Test Materials:

[0063] Rice in the test group: rice with optimized taste prepared by the method of the above embodiment;

[0064] Control group rice:

[0065] Control group 1: Common Northeastern japonica rice in the market, with full grains, no obvious pests or damage, and in line with the normal standards of this variety;

[0066] Control group 2: Common indica rice commonly found in the south, selected from high-quality batches, with normal appearance indicators;

[0067] Control group 3: a certain brand of ordinary hybrid rice, product quality is qualified;

[0068] Test method:

[0069] 1. Sensory evaluation

[0070] Evaluators: 15 people who have received professional sensory evaluation training were selected to form an evaluation team. Evaluators should avoid eating irritating foods within 1 hour before the evaluation and maintain a good mental state during the evaluation.

[0071] Evaluation index: The appearance, aroma, taste (including hardness, stickiness, elasticity) and flavor of the rice are evaluated using a 10-point scoring system, as follows:

[0072] Appearance: White color, full grains and luster are 8-10 points; whiter color, fuller grains and a certain luster are 5-7 points; dull color and unclear grains are 1-4 points;

[0073] Aroma: 8-10 points for a strong and natural aroma; 5-7 points for a more obvious aroma; 1-4 points for a light or no obvious aroma;

[0074] Taste-hardness: moderate hardness, easy to chew, 8-10 points; slightly hard or soft, but not affecting consumption, 5-7 points; too hard or too soft, affecting consumption, 1-4 points;

[0075] Taste-stickiness: moderate stickiness, with no stickiness between rice grains and a certain degree of continuity, is 8-10 points; slightly strong or weak stickiness is 5-7 points; too strong or too weak stickiness is 1-4 points;

[0076] Taste-Elasticity: Elastic and with a certain rebound when chewing, 8-10 points; slightly less elastic, 5-7 points; almost no elasticity, 1-4 points;

[0077] Taste: Pure taste with natural sweetness of rice is 8-10 points; light taste but no peculiar smell is 5-7 points; peculiar smell or bland taste is 1-4 points;

[0078] Evaluation process: The rice of the test group and each control group was cooked according to the same cooking ratio (rice-water ratio 1:1.2) and cooking method (using an electric rice cooker with a magnetic field generating function, according to the three-stage cooking method of the above embodiment). After the cooking was completed, the rice was placed in a constant temperature (25° C.) environment for 5 minutes and then distributed to evaluators for evaluation. The evaluators independently evaluated and scored various types of rice, and finally calculated the average score of each indicator;

[0079] 2. Physical and chemical index testing,

[0080] Amylose content: Determined by dual-wavelength colorimetry, a certain amount of crushed rice sample is weighed, and after defatting, gelatinization, color development and other steps, the absorbance is measured at a specific wavelength, and the amylose content is calculated using a standard curve;

[0081] Gel consistency: Weigh a certain amount of crushed rice sample, treat it with alkali solution, put it in a boiling water bath, cool it down, and then measure the flow length of the gel at a specified temperature to determine the gel consistency;

[0082] Protein content: It is determined by the Kjeldahl method. After the rice sample is digested, the ammonia is distilled out, absorbed with boric acid, and then titrated with standard acid. The protein content is calculated based on the acid consumption.

[0083] The above test data are as attached Figure 2 shown.

[0084] Through the specific operating steps and corresponding operating data of the embodiment, rice is processed according to the high-quality rice taste optimization method of the present invention, which can significantly improve the taste quality of rice, obtain rice with excellent performance in taste, aroma and other aspects, and meet consumers' demand for high-quality rice.

[0085] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the scope of protection of the present invention.

[0086] In the description of the specification, the description with reference to the terms "one embodiment", "example", "specific example", 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.

[0087] The above contents are merely examples and explanations of the present invention. Various modifications or additions to the specific embodiments described or replacements in similar ways by technicians in the technical field shall fall within the protection scope of the present invention as long as they do not deviate from the invention or exceed the scope defined by the claims.

[0088] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for optimizing the taste of high-quality rice, comprising post-harvest rice processing, hulling, ultrasonic-assisted fine grinding, storage and preservation, and three-stage steaming, characterized in that: The specific operation steps of the high-quality rice taste optimization method are as follows: Step 1: Dry the harvested high-quality rice at low temperature, and store it for later use when the moisture content drops to a fixed range; Step 2: The dried rice is transferred to a grain hulling and rice milling machine, and the hulled rice is subjected to air separation to obtain high-quality polished rice; Step 3: transfer the high-quality polished rice into an ultrasonic-assisted polishing device to polish the polished rice until it is smooth, and use circulating water for cooling and temperature control during the polishing process to obtain polished rice; Step 4: Put the refined rice into a fresh-keeping bag and transfer it to a constant humidity and low-temperature storage warehouse to control the temperature and humidity conditions to preserve the refined rice; Step 5: Soak the refined rice in an electrolyte solution, drain the water after soaking, and perform a three-stage steaming operation to obtain rice with optimized taste.

2. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 1, the harvested high-quality rice is placed in a low-temperature oxygen-enriched air-drying room, the air-drying room is provided with an air circulation device, the temperature, humidity and oxygen content in the air-drying room are controlled, the indoor temperature is maintained between 10° C. and 15° C., the oxygen content is increased to between 25% and 30%, the humidity is maintained between 40% and 50%, the wind speed in the air-drying room is set to 0.5 m / s-1 m / s, the air-drying process lasts for 8h-10h, the moisture content of the high-quality rice is reduced to 12%-14%, and it is reserved for use.

3. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 2, a low-frequency pulse magnetic field generating device is prepared, and its magnetic field strength is set to 0.2T. The dried rice is evenly spread on a special non-magnetic conveyor belt, and the conveyor belt slowly passes through the magnetic field generating area at a speed of 0.5m / s to ensure that the rice stays in the magnetic field for 12min-15min to complete the magnetization pretreatment.

4. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 2, after the magnetization treatment is completed, a grain husking and rice milling machine with a specific structure is selected, and the diameter of the ceramic husking roller is set to 200 mm, the depth of the surface spiral texture is 2 mm, the spacing is 5 mm, and the diameter of the rubber buffer roller is 180 mm. The husking machine is started, and the rice pre-treated by magnetization is fed into the husking machine at a feed speed of 8 kg / min. In the initial stage, the speed of the ceramic husking roller is set to 300 r / min, and the speed of the rubber buffer roller is set to 200 r / min. During the husking process, the rice feed rate is monitored in real time. When the feed rate fluctuates within the range of 6 kg / min-8 kg / min, the speed of the ceramic husking roller is kept unchanged. According to the change of 1 kg / min in the feed rate, the speed of the rubber buffer roller changes by 20 r / min accordingly, and the speed ratio is maintained between 1.3:1-1.5:

1.

5. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 2, the shelled material is transferred to an electrostatic adsorption separation device, two parallel pole plates are arranged inside the device, the pole plate spacing is set to 30 cm, and a DC electrostatic field of 6 kV is applied, the vibration frequency is set to 30 Hz, and the amplitude is 5 mm. The material after electrostatic adsorption separation enters an air selection device, the wind speed of the fan is adjusted to 10 m / s, and the residual rice husk is blown to a side collection area of ​​the air selection device using an airflow. The polished rice falls into a collection container below along a specific guide groove under the action of gravity, and a wind speed sensor and an adjustable damper are installed at the air outlet of the air selection device. According to the real-time monitoring of the impurity content in the polished rice, the wind speed is fine-tuned, and the error is controlled within ±0.5 m / s, so as to finally obtain high-quality polished rice.

6. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 3, high-quality polished rice is transferred to an ultrasonic-assisted fine grinding device, a stirring device is started, the speed is set to 30 r / min, a special composite biological enzyme solution is added to the device, the composite biological enzyme solution is prepared by mixing cellulase, hemicellulase and beta-glucanase in a volume ratio of 2:1:1, and the addition amount is 5 mL-8 mL per kilogram of high-quality polished rice. During the addition process, continuous stirring is performed for 5 min-8 min, and the surface of the polished rice is evenly covered with the composite biological enzyme solution. During the stirring process, the enzyme action reaction equation is exemplified as follows: The above is a simple structural unit representation of the action of cellulase and cellulose. After stopping the stirring, specially treated micro-nano bubble water is injected into the equipment until the water surface covers the high-quality polished rice by 3cm-5cm. The micro-nano bubble water is prepared by treating deionized water with a micro-nano bubble generator. The average particle size of the bubbles generated is between 200nm and 500nm, and the bubble concentration reaches 1×10 per milliliter of water. 6 -5×10 6 The amount of micro-nano bubble water injected is adjusted according to the amount of high-quality polished rice in the equipment. The injection amount is 2L-3L of micro-nano bubble water per kilogram of high-quality polished rice. The ultrasonic generator is turned on while injecting, and a multi-frequency composite ultrasonic mode is adopted to simultaneously emit three different frequencies of ultrasonic waves: low frequency 20kHz-25kHz, medium frequency 30kHz-35kHz, and high frequency 40kHz-45kHz. The ultrasonic power of each frequency is set to 30W-40W, 40W-50W, and 30W-40W, respectively, to form a complex and uniform ultrasonic field. Under the action of the ultrasonic field, the micro-nano bubbles will produce a strong cavitation effect, and the reaction is as follows: The generated H can further cooperate with complex biological enzymes.

7. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 4, a special fresh-keeping bag is prepared, the material of which is composed of a multi-layer structure, the inner layer is an intelligent responsive polymer film, which is prepared by a physical blending and cross-linking method of a phenylboronic acid group with a main chain containing a specific side chain group and sodium alginate, and the content thereof accounts for 5%-8% and 30%-40% of the total mass of the polymer, respectively; the middle layer is a high barrier polyester film with a thickness of 10um-15um, and the outer layer is a polyethylene film with a thickness of 20um-30um. Refined rice is put into the special fresh-keeping bag, and the filling amount is the fresh-keeping bag. 80% of the bag volume, after refined rice is loaded and the fresh-keeping bag is sealed, a micro gas regulating and slow-release device is inserted into the bag, the first storage chamber is filled with a mixture of sodium bicarbonate with a purity greater than 98% and citric acid with a purity greater than 95%, and the mass ratio is 2:1, the first storage chamber is used to generate carbon dioxide gas, and 1g-2g of the mixture is loaded per liter of the fresh-keeping bag volume, and the second storage chamber is filled with natural plant essential oils that have been microencapsulated, and the amount of microcapsules added is filled according to the amount corresponding to 0.5g-1g per liter of the fresh-keeping bag volume.

8. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 5, the refined rice is soaked in a bioactive electrolyte solution, the amount of the electrolyte solution needs to cover the refined rice by 2cm-3cm, the ambient temperature is controlled to be 30℃-35℃, the soaking time is 20min-30min, the rice is stirred every 5min-8min during the soaking process, and the stirring lasts for 10s-15s, so that the refined rice is evenly contacted with the active electrolyte solution. After the soaking is completed, the refined rice is drained and added to the cooking vessel, and the amount of water added is 110%-130% of the total mass of the refined rice. In the first stage, the power of the cooking vessel is turned on, the magnetic field function is started, the temperature is set to 40℃-50℃, and the temperature and magnetic field environment are maintained for 10min-15min. In the second stage, the temperature is rapidly increased to 100℃-105℃, while the magnetic field strength is maintained unchanged, and the cooking is continued for 12min-16min. In the third stage, the heating source is turned off, the magnetic field is maintained for 4min-6min, and the refined rice is stewed with residual heat to obtain rice with optimized taste.

9. The method for optimizing the taste of high-quality rice according to claim 1, characterized in that: In the step 5, the bioactive electrolyte solution is composed of food-grade sodium chloride and potassium chloride with a purity greater than 99% as basic electrolytes, which are weighed in a mass ratio of 1:1, and mixed with water to make the total concentration in the electrolyte solution reach 0.1%-0.2%, and then tea polyphenols extracted from tea leaves are added to the basic electrolyte in an amount of 0.05%-0.1% of the total mass of the basic electrolyte. After mixing, gamma-aminobutyric acid extracted from yeast fermentation products is added in an amount of 0.01%-0.03% of the total mass of the basic electrolyte.

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