CN102948466B - Method for prolonging storage period of polished rice through microwave and hot air combined treatment - Google Patents
Method for prolonging storage period of polished rice through microwave and hot air combined treatment Download PDFInfo
- Publication number
- CN102948466B CN102948466B CN201210441499.0A CN201210441499A CN102948466B CN 102948466 B CN102948466 B CN 102948466B CN 201210441499 A CN201210441499 A CN 201210441499A CN 102948466 B CN102948466 B CN 102948466B
- Authority
- CN
- China
- Prior art keywords
- polished rice
- microwave
- hot
- rice
- combined treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for prolonging the storage period of polished rice through microwave and hot air combined treatment. The method is characterized in that the microwave and hot air combined treatment is adopted, the synergistic interaction effect is utilized for efficiently killing ova and mycete hidden in rice grains, lipoxidase and lipase in the rice grains are passivated, the lipid oxidation is inhibited, the ehitosan coating and the low-temperature high-humidity treatment are adopted, the crackling rate of the rice grains can be effectively reduced, and the nutritional ingredient loss is reduced. The polished rice treated by the method is environment-friendly and has no pollution, and the storage period of products is obviously prolonged.
Description
Technical field
The present invention relates to extend the method for polished rice shelf time, belong to agricultural products fresh-keeping field.
Background technology
The rice of selling mostly in the market is polished rice, and paddy grinds and goes chaff layer to obtain through shelling, essence.Owing to losing the protection of cortex, endosperm is directly exposed in air, and storage stability is poor, and quality deterioration can occur under the effect of the enzyme systems such as lipase, peroxidase, and the grain of rice is easily hidden worm's ovum and mould.Generally, the shelf life of ordinary packing polished rice is 3 ~ 6 months, and the lower holding time of hot and humid environment is shorter.
At present, comparatively generally cryopreservation, vacuum packaging of rice store application both at home and abroad.Cryopreservation can only delay the quality deterioration of rice to a certain extent, and input and maintenance cost higher.Vacuum packaging and gas flush packaging effect are pretty good, but the grain of rice still can under the effect of enzyme, eremacausis occur, and in the grain of rice, hiding worm's ovum and mould can not be eradicated.Microwave is because its special role mechanism can be killed or worm's ovum, bacterium and the enzyme of passivation material inside fast, hot-air at short notice in passivation agricultural product top layer peroxidase, lipase etc. easily cause the enzyme of food spoilage.
Summary of the invention
The object of the invention is for polished rice shelf time not longly, oxidizable rotten defect, provides a kind of method that extends polished rice shelf time.The present invention adopts the method for microwave and hot-air Combined Treatment, reaches and extends the polished rice object of storage period, specifically by following steps, realizes:
(1) polished rice is placed 25-35 minute under 30-40 ℃, the environment of humidity 85-95%;
(2) adopt Microwave Treatment polished rice, microwave frequency is 2450 ± 50MHz, and power is 200-300 watt, and the processing time is 35-45 second;
(3) through the polished rice of Microwave Treatment tempering 20-30 minute under 20-40 ℃, the environment of humidity 65-85%;
(4) with the citric acid of 1-3%, be solvent, the chitosan solution that preparation mass percent is 2-2.5%, sprays the polished rice after Microwave Treatment, is dried into the diaphragm of transparent light in 40-45 ℃ of hot-air;
(5) adopt hot-air to process the polished rice of filming, hot air temperature is 120-160 ℃, and be 10-30 second action time.
Polished rice carries out vacuum packaging after microwave and hot-air Combined Treatment, and vacuum packaging adopts vacuum packaging bag, is preferably the composite evacuated bag of PA/RCPP or the composite evacuated bag of PA/RCPP/PE.
The invention has the advantages that: microwave and hot-air have synergistic function, can efficiently kill worm's ovum hiding in the grain of rice and mould, lipoxidase and lipase in passivation polished rice, suppress lipid oxidation; Starch damage while adopting chitosan coating to reduce heat treatment after Microwave Treatment; Employing low temperature and high relative humidity is processed, and can effectively reduce grain of rice percent cracked rice, reduces nutritional labeling loss.It is environment friendly and pollution-free that this method is processed polished rice, and the long-time storage of product still can keep outward appearance and the boiling characteristic of fresh rice.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and control group is the polished rice without any processing.Index detection method: percent cracked rice GB/T 6970-2007, moisture GB5497-85; Vitamin B1 adopts high performance liquid chromatography; Free fatty acid content GB/T 20569-2006; The detection of lipase active is with reference to Lowry, the method for Tinsley and Dae Y. Kwon; The detection of lipoxidase activity is with reference to the method for Fatemeh Malekian.
Embodiment 1
(1) polished rice is placed 35 minutes under 30 ℃, the environment of humidity 85%; (2) adopt Microwave Treatment polished rice, microwave frequency is 2450 ± 50MHz, and power is 200 watts, and the processing time is 45 seconds; (3) through the tempering 30 minutes under 20 ℃, the environment of humidity 65% of the polished rice of Microwave Treatment; (4) with 3% citric acid, be solvent, the chitosan solution that preparation mass percent is 2.5%, sprays the polished rice after Microwave Treatment, is dried into the diaphragm of transparent light in 45 ℃ of hot-airs; (5) adopt hot-air to process polished rice, hot air temperature is 120 ℃, and be 30 seconds action time; Polished rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 12 months.
Embodiment 2
(1) polished rice is placed 30 minutes under 35 ℃, the environment of humidity 90%; (2) adopt Microwave Treatment polished rice, microwave frequency is 2450 ± 50MHz, and power is 250 watts, and the processing time is 40 seconds; (3) through the tempering 25 minutes under 30 ℃, the environment of humidity 75% of the polished rice of Microwave Treatment; (4) with 2% citric acid, be solvent, the chitosan solution that preparation mass percent is 2.5%, sprays the polished rice after Microwave Treatment, is dried into the diaphragm of transparent light in 45 ℃ of hot-airs; (5) adopt hot-air to process polished rice, hot air temperature is 140 ℃, and be 20 seconds action time; Polished rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 12 months.
Embodiment 3
(1) polished rice is placed 25 minutes under 40 ℃, the environment of humidity 95%; (2) adopt Microwave Treatment polished rice, microwave frequency is 2450 ± 50MHz, and power is 300 watts, and the processing time is 35 seconds; (3) through the tempering 20 minutes under 40 ℃, the environment of humidity 85% of the polished rice of Microwave Treatment; (4) with 1% citric acid, be solvent, the chitosan solution that preparation mass percent is 2%, sprays the polished rice after Microwave Treatment, is dried into the diaphragm of transparent light in 40 ℃ of hot-airs; (5) adopt hot-air to process polished rice, hot air temperature is 160 ℃, and be 10 seconds action time; Polished rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 12 months.
Effect analysis:
(1) polished rice physical and chemical index
| ? | Moisture (%) | Percent cracked rice (%) | Vitamin B1 content (mg/100g) | Lipase active (U/100g) | Lipoxidase activity (U/g) |
| Control group | 14.2% | 11.5 | 0.09 | 3.4 | 16.7 |
| Embodiment 1 | 13.2% | 13.2 | 0.06 | 0 | 0 |
| Embodiment 2 | 12.2% | 13.3 | 0.08 | 0 | 0 |
| Embodiment 3 | 13.3% | 14.3 | 0.07 | 0 | 0 |
Compare with control group, after embodiment 1,2,3 processes, the moisture of polished rice and percent cracked rice change littlely, and vitamin B1 content slightly reduces, and lipase and lipoxidase be passivation completely.
(2) variation of duration of storage free fatty acid content (mg/100g)
Control group polished rice exceeds standard (30mg/100g) at 6th month free fatty acid content, and its quality has started bad change occurs, is not suitable for continuing storage.In embodiment 1,2,3 free fatty acid content of polished rice in December still lower than 20mg/100g.Visible, to compare with control group, the polished rice of processing through the present invention significantly reduces at duration of storage free fatty acid content.
The present invention complies with polished rice architectural characteristic, utilizes the synergistic function of microwave and hot-air to carry out sterilization enzyme inactivation, adopts chitosan coating and low temperature and high relative humidity to process and effectively reduces grain of rice percent cracked rice, the loss of minimizing nutritional labeling, and the product shelf phase significantly improves.
Claims (2)
1. microwave and hot-air Combined Treatment extend the polished rice method of storage period, it is characterized in that, adopt microwave and hot-air Combined Treatment, to reach, extend the polished rice object of storage period, specifically by following steps, realize:
(1) polished rice is placed 25-35 minute under 30-40 ℃, the environment of humidity 85-95%;
(2) adopt Microwave Treatment polished rice, microwave frequency is 2450 ± 50MHz, and power is 200-300 watt, and the processing time is 35-45 second;
(3) through the polished rice of Microwave Treatment tempering 20-30 minute under 20-40 ℃, the environment of humidity 65-85%;
(4) with 3% citric acid, be solvent, the chitosan solution that preparation mass percent is 2-2.5%, sprays the polished rice after Microwave Treatment, is dried into the diaphragm of transparent light in 40-45 ℃ of hot-air;
(5) adopt hot-air to process the polished rice of filming, hot air temperature is 120-160 ℃, and be 10-30 second action time.
2. the method for claim 1, is characterized in that: polished rice carries out vacuum packaging after microwave-hot-air Combined Treatment, and vacuum packaging adopts the composite evacuated bag of PA/RCPP or the composite evacuated bag of PA/RCPP/PE.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210441499.0A CN102948466B (en) | 2012-11-08 | 2012-11-08 | Method for prolonging storage period of polished rice through microwave and hot air combined treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210441499.0A CN102948466B (en) | 2012-11-08 | 2012-11-08 | Method for prolonging storage period of polished rice through microwave and hot air combined treatment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102948466A CN102948466A (en) | 2013-03-06 |
| CN102948466B true CN102948466B (en) | 2014-02-26 |
Family
ID=47758293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210441499.0A Expired - Fee Related CN102948466B (en) | 2012-11-08 | 2012-11-08 | Method for prolonging storage period of polished rice through microwave and hot air combined treatment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948466B (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600111A (en) * | 2003-09-23 | 2005-03-30 | 杨建华 | Healthy paddy rice and production method |
| JP2005287394A (en) * | 2004-03-31 | 2005-10-20 | Tama Tlo Kk | Method for producing unpolished rice and germinated unpolished rice by microwave aeration and drying |
| CN101836675A (en) * | 2010-05-25 | 2010-09-22 | 南昌大学 | Rice antistaling agent and preparation method thereof |
| CN102228082B (en) * | 2011-05-31 | 2013-01-23 | 江南大学 | Ultrasonic-microwave combining method for stabilizing brown rice |
-
2012
- 2012-11-08 CN CN201210441499.0A patent/CN102948466B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102948466A (en) | 2013-03-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shahbazi | Application of carboxymethyl cellulose and chitosan coatings containing Mentha spicata essential oil in fresh strawberries | |
| Jalgaonkar et al. | Postharvest profile, processing and waste utilization of dragon fruit (Hylocereus spp.): A review | |
| Bahram‐Parvar et al. | Fresh‐cut onion: A review on processing, health benefits, and shelf‐life | |
| Fernandes et al. | Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review | |
| Ponce et al. | Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies | |
| Dhiman et al. | Current status of Loquat (Eriobotrya japonica Lindl.): Bioactive functions, preservation approaches, and processed products | |
| CN102948465B (en) | Method for prolonging storage period of milled rice with embryos through microwave and hot air combined treatment | |
| CN102972518B (en) | Method for extending storage period of embryo rice | |
| Nasution et al. | Characteristics of fresh-cut guava coated with aloe vera gel as affected by different additives | |
| Amaro et al. | Biologically active compounds in melon: Modulation by preharvest, post-harvest, and processing factors | |
| CN103250695A (en) | Natural plant extract rice seed embryo vigor retention agent as well as preparation method and application thereof | |
| Jiang et al. | Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs | |
| CN102948671B (en) | Method for improving stewing performance and storage performance of unpolished rice | |
| Navarro-Martínez et al. | Potential of essential oils from active packaging to highly reduce ethylene biosynthesis in broccoli and apples | |
| Wen et al. | Comparative evaluation of drying methods on kinetics, biocompounds and antioxidant activity of Bacillus subtilis-fermented dehulled adlay | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| CN102948670B (en) | Production method for long-storage enriched rice and rice bran | |
| CN102948464B (en) | Production method of nutritional rice with good cooking performance and storability | |
| Mehlomakulu et al. | Nutritional quality of wet and dry processed Moringa oleifera Lam. leaves: a review | |
| CN102948474B (en) | Method for prolonging storage period of brown rice | |
| CN102948466B (en) | Method for prolonging storage period of polished rice through microwave and hot air combined treatment | |
| CN102948907B (en) | Method for prolonging storage period of germinated brown rice | |
| Li et al. | Decolorizing shellac incorporated with natural antibacterial juglone from walnut green husk extract for preserving the postharvest quality of Wichita pecans (Carya illinoinensis [Wangenh.] K. Koch) during storage | |
| CN102960440B (en) | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment | |
| CN102960439B (en) | Method of prolonging the storage period of germinated brown rice by microwave-superheated steam combined treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140226 Termination date: 20141108 |
|
| EXPY | Termination of patent right or utility model |