CN102948671B - Method for improving stewing performance and storage performance of unpolished rice - Google Patents
Method for improving stewing performance and storage performance of unpolished rice Download PDFInfo
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- CN102948671B CN102948671B CN201210441270.7A CN201210441270A CN102948671B CN 102948671 B CN102948671 B CN 102948671B CN 201210441270 A CN201210441270 A CN 201210441270A CN 102948671 B CN102948671 B CN 102948671B
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Abstract
The invention relates to a method for improving the stewing performance and the storage performance of unpolished rice. The method is characterized in that the microwave and superheated steam combined treatment is adopted, the unpolished rice is properly gelatinized (the gelatinization degree is 20 to 30 percent) through controlling the water addition quantity and the water adding speed, and meanwhile, insect bacterium enzymes inside rice grains are killed or passivated for reaching the goal of improving the stewing quality and the storage performance. Through the microwave and superheated steam synergistic effect, the surface gelatinization of unpolished rice grains is very uniform, meanwhile, ova, bacteria and mycete hidden in the rice grains are effectively killed, lipoxidase and lipase in the unpolished rice are passivated, and the lipid oxidation is inhibited. Through controlling the water adding quantity and the water adding speed and adopting the low-temperature high-humidity treatment after the microwave treatment, the crackling rate of the rice grains can be effectively reduced, and the nutritional ingredient loss is reduced. The method has the advantages that the environment is protected, no pollution exists, and the stewing performance and the storage performance of products are obviously improved.
Description
Technical field
The present invention relates to a kind of method that improves brown rice cooking and Storage, belong to processing of farm products field.
Background technology
Brown rice refers to the Wholegrain all retaining except shell, contains the rice of cortex, aleurone and plumule.Compare highed milled rice, brown rice contains more vitamins and other nutritious components, but owing to having retained more cortex and rice embryo part, brown rice boiling characteristic, Cooking Quality and storage stability are all poor.
At present, comparatively generally cryopreservation and 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 effect is pretty good, but rice still can under the effect of enzyme, eremacausis occur, and in the grain of rice, hiding worm's ovum can not be eradicated.Adopt superheated steam at short notice in passivation agricultural product top layer peroxidase, lipase etc. easily cause the enzyme (carry out tea green-keeping as CN1276976 utilizes superheated steam, CN101513209A utilizes superheated steam to process fruits and vegetables) of food spoilage, microwave is because its special role mechanism can be killed or worm's ovum, bacterium and the enzyme of passivation material inside fast.
Summary of the invention
The present invention is directed to the defect that brown rice cooking is not good, shelf time is short, a kind of method that can improve brown rice cooking and storage property is provided.The present invention adopts microwave and superheated steam Combined Treatment, and by controlling amount of water and add water speed, making brown rice appropriateness gelatinization to gelatinization degree is 20-30%, kills or the entomogenous fungi enzyme of passivation grain of rice inside, to reach the object that promotes cooking quality and storage performance simultaneously.Specifically realize by following steps:
(1) slowly add moisture by atomizing type until brown rice water content is 20-22%, reached before 18% at moisture keep 0.6%/hour add water speed, will add after exceeding 18% water speed slowly bring up to 0.8-1.0%/hour;
(2) adopt microwave treatment brown rice, microwave frequency is 2450 ± 50MHz, and power is 350-450 watt, and the processing time is 25-35 second;
(3) through the brown rice of microwave treatment tempering 20-30 minute under 35-45 ℃, the environment of humidity 80-90%;
(4) under normal pressure, adopt superheated steam to process brown rice, superheat steam temperature is 150-250 ℃, and action time is 10-30 second.
Brown rice carries out vacuum packaging after above-mentioned processing, and vacuum packaging adopts vacuum packaging bag, preferably the composite evacuated bag of PA/RCPP or the composite evacuated bag of PA/RCPP/PE.
The invention has the advantages that: superheated steam at short notice passivation rice top layer easily causes the rotten enzyme of lipid, microwave can be killed or worm, bacterium and the enzyme of passivation grain of rice inside fast, both synergies can promote killing effect, suppress lipid oxidation; By controlling amount of water and adding water speed, there is the gelatinization of inside and outside homogeneous in the brown rice grain of rice, can promote brown rice cooking characteristic; By the slow humidification of atomizing type, and after microwave treatment, adopt low temperature and high relative humidity processing, effectively reduce grain of rice percent cracked rice, reduce nutritional labeling loss.This method is environment friendly and pollution-free, and brown rice percent cracked rice is low, and long-time storage 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 brown rice without any processing.Index detection method: 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) slowly add moisture by atomizing type until brown rice water content is 22%, reached before 18% at moisture keep 0.6%/hour add water speed, will add water speed after exceeding 18% slowly to bring up to 1.0%/hour; (2) adopt microwave treatment brown rice, microwave frequency is 2450 ± 50MHz, and power is 350 watts, and the processing time is 35 seconds; (3) through the tempering 30 minutes under 35 ℃, the environment of humidity 80% of the brown rice of microwave treatment; (4) under normal pressure, adopt superheated steam to process brown rice, superheat steam temperature is 150 ℃, and action time is 30 seconds.Brown rice after treatment is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Embodiment 2
(1) slowly add moisture by atomizing type until brown rice water content is 21%, reached before 18% at moisture keep 0.6%/hour add water speed, will add water speed after exceeding 18% slowly to bring up to 0.9%/hour; (2) adopt microwave treatment brown rice, microwave frequency is 2450 ± 50MHz, and power is 400 watts, and the processing time is 30 seconds; (3) through the tempering 25 minutes under 40 ℃, the environment of humidity 85% of the brown rice of microwave treatment; (4) under normal pressure, adopt superheated steam to process brown rice, superheat steam temperature is 200 ℃, and action time is 20 seconds.Brown rice after treatment is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Embodiment 3
(1) slowly add moisture by atomizing type until brown rice water content is 20%, reached before 18% at moisture keep 0.6%/hour add water speed, will add water speed after exceeding 18% slowly to bring up to 0.8%/hour; (2) adopt microwave treatment brown rice, microwave frequency is 2450 ± 50MHz, and power is 450 watts, and the processing time is 25 seconds; (3) through the tempering 20 minutes under 45 ℃, the environment of humidity 90% of the brown rice of microwave treatment; (4) under normal pressure, adopt superheated steam to process brown rice, superheat steam temperature is 250 ℃, and action time is 10 seconds.Brown rice after treatment is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Effect analysis:
(1) brown rice physical and chemical index
| ? | Moisture (%) | Gelatinization degree (%) | Vitamin B1 content (mg/100g) | Lipase active (U/100g) | Lipoxidase activity (U/g) |
| Control group | 14.3% | 0 | 0.48 | 12.4 | 87.4 |
| Embodiment 1 | 14.4% | 25.2 | 0.38 | 0.32 | 0 |
| Embodiment 2 | 13.3% | 22.5 | 0.36 | 0.41 | 0 |
| Embodiment 3 | 14.2% | 27.3 | 0.41 | 0.47 | 0 |
Compared with control group, after embodiment 1,2,3 processes, the moisture content change of brown rice is less, and gelatinization degree remains between 20-30%, and vitamin B1 content slightly declines, and lipase active significantly reduces, and comparatively heat labile lipoxidase is passivation completely.
(2) variation of duration of storage free fatty acid content (mg/100g)
Control group brown rice exceeds standard (30mg/100g) at 2nd month free fatty acid content, and its quality has started bad change occurs, is not suitable for continuing storage.In embodiment 1,2,3, the free fatty acid content of brown rice still maintains 10mg/100g left and right in June.Visible, compared with control group, significantly reduce at duration of storage free fatty acid content through the brown rice of processing of the present invention.
The present invention complies with brown rice architectural characteristic, utilizes the synergy of microwave and superheated steam to carry out sterilization enzyme inactivation, by controlling amount of water and adding water speed, makes the gelatinization of brown rice appropriateness, the object that improve cooking quality to reach, extends Storage.Adopt atomizing type humidification and low temperature and high relative humidity to process and effectively reduce grain of rice percent cracked rice, the loss of minimizing nutritional labeling, product boiling characteristic and storage performance significantly improve.
Claims (1)
1. one kind is improved the method for brown rice cooking and Storage, it is characterized in that, adopt microwave and superheated steam Combined Treatment, by controlling amount of water and adding water speed, making brown rice appropriateness gelatinization to gelatinization degree is 20-30%, kill or the entomogenous fungi enzyme of passivation grain of rice inside simultaneously, to reach the object that promotes cooking quality and storage performance, specifically realize by following steps:
(1) slowly add moisture by atomizing type until brown rice water content is 20-22%, reached before 18% at moisture keep 0.6%/hour add water speed, will add after exceeding 18% water speed slowly bring up to 0.8-1.0%/hour;
(2) adopt microwave treatment brown rice, microwave frequency is 2450 ± 50MHz, and power is 350-450 watt, and the processing time is 25-35 second;
(3) through the brown rice of microwave treatment tempering 20-30 minute under 35-45 ℃, the environment of humidity 80-90%;
(4) under normal pressure, adopt superheated steam to process brown rice, superheat steam temperature is 150-250 ℃, and action time is 10-30 second;
Brown rice carries out vacuum packaging after microwave-superheated steam 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 |
|---|---|---|---|
| CN201210441270.7A CN102948671B (en) | 2012-11-08 | 2012-11-08 | Method for improving stewing performance and storage performance of unpolished rice |
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| CN201210441270.7A CN102948671B (en) | 2012-11-08 | 2012-11-08 | Method for improving stewing performance and storage performance of unpolished rice |
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| CN102948671A CN102948671A (en) | 2013-03-06 |
| CN102948671B true CN102948671B (en) | 2014-05-14 |
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| CN104322654B (en) * | 2014-09-26 | 2017-05-03 | 安徽农业大学 | Storing and fresh-keeping method of chaenomeles speciosa |
| CN104957248B (en) * | 2015-06-10 | 2018-05-08 | 中国农业大学 | It is a kind of to suppress coarse cereals lipase active, the method to extend the shelf life using superheated steam |
| CN108740000A (en) * | 2018-08-08 | 2018-11-06 | 湖南长乐粮油贸易有限公司 | A kind of brown rice condition enzyme-removal equipment |
| CN109588638B (en) * | 2018-12-06 | 2022-04-19 | 东北农业大学 | Method for improving cooking quality of dried germinated brown rice |
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