CN102960440A - Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment - Google Patents
Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment Download PDFInfo
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- CN102960440A CN102960440A CN2012104424117A CN201210442411A CN102960440A CN 102960440 A CN102960440 A CN 102960440A CN 2012104424117 A CN2012104424117 A CN 2012104424117A CN 201210442411 A CN201210442411 A CN 201210442411A CN 102960440 A CN102960440 A CN 102960440A
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Abstract
The invention relates to a method of prolonging rice storage period by ultraviolet-superheated steam combined treatment. The method is characterized in that by adopting the ultraviolet and superheated steam combined treatment and using the synergistic action, worm eggs and mold fungus hidden in rice grains are killed, lipoxygenase and lipase in rice are passivated, and lipid oxidation is inhibited; and at the same time, by adopting low-temperature high-humidity treatment before and after ultraviolet treatment, the cracking rate of the rice grains is effectively reduced, and the loss of nutritional ingredients is reduced. The method of treating rice has the advantages of being high in efficiency, environment-friendly, pollution-free, and significantly increasing the product quality guarantee period.
Description
Technical field
The present invention relates to a kind of method that can prolong the rice store phase, belong to the agricultural products fresh-keeping field.
Background technology
Rice store is used comparatively generally cryopreservation and vacuum packaging both at home and abroad.Cryopreservation can only delay the quality deterioration of rice to a certain extent, and input and maintenance cost are higher.Vacuum-packed effect is pretty good, but rice still can under the effect of enzyme eremacausis occur, and hiding worm's ovum and mould can not obtain eradicating in the grain of rice.Adopt superheated steam at short notice in the passivation agricultural product top layer peroxidase, lipase etc. cause easily food spoilage enzyme (as CN1276976 utilize superheated steam to carry out tea green-keeping, CN101513209A utilizes superheated steam to process fruits and vegetables), ultraviolet ray is because its special role mechanism can act on worm's ovum, bacterium and the enzyme etc. of material inside.
Summary of the invention
The objective of the invention is for rice store phase weak point, easily the defective of oxidation deterioration provides a kind of method that can prolong the rice store phase.
The present invention adopts ultraviolet ray-superheated steam Combined Treatment, prolongs the rice purpose of storage period to reach, and specifically realizes by following steps:
(1) adopt normal pressure overheat steam that rice is processed, superheat steam temperature is 120-300 ℃, and be 10-30 second action time;
(2) rice is under 10-40 ℃, the environment of humidity 65-95% tempering 20-40 minute;
(3) adopt UV treatment rice, ultraviolet wavelength is 240-280nm, and power is 300-500 watt, and the processing time is 10-20 minute;
(4) rice is under 20-40 ℃, the environment of humidity 75-95% tempering 5-15 minute.
Described rice is polished rice, brown rice, sprouted unpolished rice, rice germ, light husk rice.
The rice ulking thickness is 1-3cm.
Rice carries out vacuum packaging after ultraviolet ray and superheated steam Combined Treatment.
Rice is thermal sensitivity cereal, forms easily stress cracking in the heat treatment process, quick-fried waist occurs, has a strong impact on its Cooking Quality, nutritive value and economic worth.The invention has the advantages that: ultraviolet ray sterilizing ability when wavelength is 240-280nm is very strong, and each quasi-microorganism such as bacterium, mould, yeast, virus is had significant killing action.When microorganism was shone by ultraviolet ray, the nucleus biologically active changed because of absorbing ultraviolet, caused thalline internal protein and Enzyme Production obstacle, caused structure to morph, and caused microbial death.Ultraviolet ray also has certain passivation to enzyme.The superheated steam at short notice peroxidase, lipase etc. on passivation endosperm and rice top layer causes the rotten enzyme of rice easily, and because of action time short, little to the nutritional labeling infringement of rice.The present invention adopts ultraviolet ray and superheated steam Combined Treatment, utilizes its synergy to kill worm's ovum and the mould of hiding in the grain of rice, lipoxidase and lipase in the passivation rice; Before and after UV treatment, adopt simultaneously low temperature and high relative humidity to process, effectively reduce grain of rice percent cracked rice, reduce the nutritional labeling loss.This method is processed rice efficient height, percent cracked rice is low, environment friendly and pollution-free, and the long-time storage of product still can keep outward appearance and the boiling characteristic of fresh rice.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
(1) adopt normal pressure overheat steam that the polished rice of ulking thickness 3cm is processed, superheat steam temperature is 120 ℃, and be 30 seconds action time; (2) polished rice tempering 30 minutes under 20 ℃, the environment of humidity 75%; (3) adopt the UV treatment polished rice, ultraviolet wavelength is 280nm, and power is 300 watts, and the processing time is 20 minutes; (4) through the tempering 10 minutes under 20 ℃, the environment of humidity 75% of polished rice that ultrasonic wave is processed.Polished rice after the processing carries out vacuum packaging.
Embodiment 2
(1) adopt normal pressure overheat steam that the rice germ of ulking thickness 2.5cm is processed, superheat steam temperature is 160 ℃, and be 20 seconds action time; (2) rice germ tempering 25 minutes under 25 ℃, the environment of humidity 80%; (3) adopt the UV treatment rice germ, ultraviolet wavelength is 270nm, and power is 350 watts, and the processing time is 18 minutes; (4) through the tempering 10 minutes under 25 ℃, the environment of humidity 80% of rice germ that ultrasonic wave is processed.Rice germ after the processing carries out vacuum packaging.
Embodiment 3
(1) adopt normal pressure overheat steam that half brown rice of ulking thickness 2cm is processed, superheat steam temperature is 200 ℃, and be 25 seconds action time; The tempering 30 minutes under 30 ℃, the environment of humidity 90% of (2) half brown rice; (3) adopt UV treatment half brown rice, ultraviolet wavelength is 260nm, and power is 400 watts, and the processing time is 15 minutes; (4) through the tempering 12 minutes under 30 ℃, the environment of humidity 90% of half brown rice that ultrasonic wave is processed.Half brown rice after the processing carries out vacuum packaging.
Embodiment 4
(1) adopt normal pressure overheat steam that the brown rice of ulking thickness 1.5cm is processed, superheat steam temperature is 250 ℃, and be 20 seconds action time; (2) brown rice tempering 40 minutes under 35 ℃, the environment of humidity 95%; (3) adopt UV treatment brown rice, ultraviolet wavelength is 250nm, and power is 450 watts, and the processing time is 13 minutes; (4) through the tempering 15 minutes under 35 ℃, the environment of humidity 95% of brown rice that ultrasonic wave is processed.Brown rice after the processing carries out vacuum packaging.
Embodiment 5
(1) adopt normal pressure overheat steam that the sprouted unpolished rice of ulking thickness 1cm is processed, superheat steam temperature is 300 ℃, and be 15 seconds action time; (2) sprouted unpolished rice tempering 40 minutes under 40 ℃, the environment of humidity 95%; (3) adopt the UV treatment sprouted unpolished rice, ultraviolet wavelength is 240nm, and power is 500 watts, and the processing time is 10 minutes; (4) through the tempering 15 minutes under 40 ℃, the environment of humidity 95% of sprouted unpolished rice that ultrasonic wave is processed.Sprouted unpolished rice after the processing carries out vacuum packaging.
The present invention complies with the rice architectural characteristic, utilize the synergy of ultraviolet ray and superheated steam to carry out the rising of sterilization enzyme inactivation, inhibition duration of storage free fatty acid content, adopt low temperature and high relative humidity processing and cooling tempering effectively to reduce grain of rice percent cracked rice, reduce the nutritional labeling loss, the product shelf phase significantly improves.
Claims (4)
1. a ultraviolet ray and superheated steam Combined Treatment prolong the rice method of storage period, and its feature is realizing by following steps:
(1) adopt normal pressure overheat steam that rice is processed, superheat steam temperature is 120-300 ℃, and be 10-30 second action time;
(2) rice is under 10-40 ℃, the environment of humidity 65-95% tempering 20-40 minute;
(3) adopt UV treatment rice, ultraviolet wavelength is 240-280nm, and power is 300-500 watt, and the processing time is 10-20 minute;
(4) rice is under 20-40 ℃, the environment of humidity 75-95% tempering 5-15 minute.
2. the method for claim 1 is characterized in that, described rice is polished rice, brown rice, sprouted unpolished rice, rice germ, half brown rice.
3. the method for claim 1 is characterized in that, the thickness that rice is piled up is 1-3cm.
4. the method for claim 1 is characterized in that, rice carries out vacuum packaging after ultraviolet ray and superheated steam Combined Treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210442411.7A CN102960440B (en) | 2012-11-08 | 2012-11-08 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210442411.7A CN102960440B (en) | 2012-11-08 | 2012-11-08 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
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| CN102960440A true CN102960440A (en) | 2013-03-13 |
| CN102960440B CN102960440B (en) | 2014-05-14 |
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| CN201210442411.7A Expired - Fee Related CN102960440B (en) | 2012-11-08 | 2012-11-08 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318973A (en) * | 2017-07-24 | 2017-11-07 | 厦门中研融源科技有限公司 | A kind of food storage processing system and food storage processing method |
| CN107950651A (en) * | 2017-10-27 | 2018-04-24 | 蚌埠市禹会区马城胡本号家庭农场 | A kind of storage practice for reducing soybean red stain |
| CN110477095A (en) * | 2019-09-19 | 2019-11-22 | 武汉轻工大学 | A method of extending rice with remained germ storage phase |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301005A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
| CN101301007A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by combination of microwave, ultraviolet ray and high-voltage pulse electric field |
| JP2011055794A (en) * | 2009-09-13 | 2011-03-24 | Kumamoto Seifun Kk | Grain treated with oxygen nanobubble water and superheated steam |
-
2012
- 2012-11-08 CN CN201210442411.7A patent/CN102960440B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301005A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
| CN101301007A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by combination of microwave, ultraviolet ray and high-voltage pulse electric field |
| JP2011055794A (en) * | 2009-09-13 | 2011-03-24 | Kumamoto Seifun Kk | Grain treated with oxygen nanobubble water and superheated steam |
Non-Patent Citations (1)
| Title |
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| 王维斌，等: "稻米过热蒸汽干燥规律的试验研究", 《第十二届全国干燥会议》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107318973A (en) * | 2017-07-24 | 2017-11-07 | 厦门中研融源科技有限公司 | A kind of food storage processing system and food storage processing method |
| CN107318973B (en) * | 2017-07-24 | 2020-10-23 | 厦门中研融源科技有限公司 | Grain storage and treatment system and grain storage and treatment method |
| CN107950651A (en) * | 2017-10-27 | 2018-04-24 | 蚌埠市禹会区马城胡本号家庭农场 | A kind of storage practice for reducing soybean red stain |
| CN110477095A (en) * | 2019-09-19 | 2019-11-22 | 武汉轻工大学 | A method of extending rice with remained germ storage phase |
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| Publication number | Publication date |
|---|---|
| CN102960440B (en) | 2014-05-14 |
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