CN102960440B - 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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- CN102960440B CN102960440B CN201210442411.7A CN201210442411A CN102960440B CN 102960440 B CN102960440 B CN 102960440B CN 201210442411 A CN201210442411 A CN 201210442411A CN 102960440 B CN102960440 B CN 102960440B
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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 extend the rice store phase, belong to agricultural products fresh-keeping field.
Background technology
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 and mould 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, 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 object of the invention is for the rice store phase shortly, oxidizable rotten defect, provides a kind of method that can extend the rice store phase.
The present invention adopts ultraviolet ray-superheated steam Combined Treatment, to reach the object that extends rice storage period, specifically realizes by following steps:
(1) adopt normal pressure overheat steam to process rice, superheat steam temperature is 120-300 ℃, and action time is 10-30 second;
(2) rice tempering 20-40 minute under 10-40 ℃, the environment of humidity 65-95%;
(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 tempering 5-15 minute under 20-40 ℃, the environment of humidity 75-95%.
Described rice is polished rice, brown rice, sprouted unpolished rice, rice germ, light husk rice.
Rice ulking thickness is 1-3cm.
Rice carries out vacuum packaging after ultraviolet ray and superheated steam Combined Treatment.
Rice is thermal sensitivity cereal, easily forms stress cracking in heat treatment process, occurs quick-fried waist, has a strong impact on its Cooking Quality, nutritive value and economic worth.The invention has the advantages that: ultraviolet ray sterilizing ability in the time that wavelength is 240-280nm is very strong, and each quasi-microorganisms such as bacterium, mould, yeast, virus are had to significant killing action.In the time that microorganism is irradiated by ultraviolet ray, nucleus biologically active changes because absorbing ultraviolet ray, causes the dyssynthesis of thalline internal protein and enzyme, causes structure to morph, and causes microbial death.Ultraviolet ray also has certain passivation to enzyme.Superheated steam at short notice peroxidase, the lipase etc. on passivation endosperm and rice top layer easily causes the rotten enzyme of rice, 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 hiding in the grain of rice and mould, lipoxidase and lipase in passivation rice; Before and after UV treatment, adopt low temperature and high relative humidity processing simultaneously, effectively reduce grain of rice percent cracked rice, reduce nutritional labeling loss.This method processing rice efficiency is high, 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
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1
(1) adopt normal pressure overheat steam to process the polished rice of ulking thickness 3cm, superheat steam temperature is 120 ℃, and action time is 30 seconds; (2) polished rice tempering 30 minutes under 20 ℃, the environment of humidity 75%; (3) adopt 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 the polished rice of ultrasonic wave processing.Polished rice after treatment carries out vacuum packaging.
Embodiment 2
(1) adopt normal pressure overheat steam to process the rice germ of ulking thickness 2.5cm, superheat steam temperature is 160 ℃, and action time is 20 seconds; (2) rice germ tempering 25 minutes under 25 ℃, the environment of humidity 80%; (3) adopt 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 the rice germ of ultrasonic wave processing.Rice germ after treatment carries out vacuum packaging.
Embodiment 3
(1) adopt normal pressure overheat steam to process half brown rice of ulking thickness 2cm, superheat steam temperature is 200 ℃, and action time is 25 seconds; 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 of ultrasonic wave processing.Half brown rice after treatment carries out vacuum packaging.
Embodiment 4
(1) adopt normal pressure overheat steam to process the brown rice of ulking thickness 1.5cm, superheat steam temperature is 250 ℃, and action time is 20 seconds; (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 the brown rice of ultrasonic wave processing.Brown rice after treatment carries out vacuum packaging.
Embodiment 5
(1) adopt normal pressure overheat steam to process the sprouted unpolished rice of ulking thickness 1cm, superheat steam temperature is 300 ℃, and action time is 15 seconds; (2) sprouted unpolished rice tempering 40 minutes under 40 ℃, the environment of humidity 95%; (3) adopt 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 the sprouted unpolished rice of ultrasonic wave processing.Sprouted unpolished rice after treatment carries out vacuum packaging.
The present invention complies with 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 nutritional labeling loss, the product shelf phase significantly improves.
Claims (2)
1. ultraviolet ray and superheated steam Combined Treatment extend the method for rice storage period, and its feature is realizing by following steps:
(1) adopt normal pressure overheat steam to process rice, superheat steam temperature is 120-300 ℃, and action time is 10-30 second;
(2) rice tempering 20-40 minute under 10-40 ℃, the environment of humidity 65-95%;
(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 tempering 5-15 minute under 20-40 ℃, the environment of humidity 75-95%;
Described rice is polished rice, brown rice; The thickness that rice is piled up is 1-3cm.
2. 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 CN102960440A (en) | 2013-03-13 |
| CN102960440B true CN102960440B (en) | 2014-05-14 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101301005A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4995245B2 (en) * | 2009-09-13 | 2012-08-08 | 熊本製粉株式会社 | Grain treated with oxygen nanobubble water and superheated steam |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101301005A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
Non-Patent Citations (1)
| Title |
|---|
| 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》.2009,第343页第3节. * |
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