CN106172750A - A kind of rice antistaling agent - Google Patents
A kind of rice antistaling agent Download PDFInfo
- Publication number
- CN106172750A CN106172750A CN201610551309.9A CN201610551309A CN106172750A CN 106172750 A CN106172750 A CN 106172750A CN 201610551309 A CN201610551309 A CN 201610551309A CN 106172750 A CN106172750 A CN 106172750A
- Authority
- CN
- China
- Prior art keywords
- rice
- antistaling agent
- parts
- rhizoma zingiberis
- zingiberis recens
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 116
- 235000009566 rice Nutrition 0.000 title claims abstract description 114
- 240000007594 Oryza sativa Species 0.000 title description 102
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 50
- 239000000052 vinegar Substances 0.000 claims abstract description 33
- 235000021419 vinegar Nutrition 0.000 claims abstract description 33
- 239000002023 wood Substances 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 9
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 8
- 229920000615 alginic acid Polymers 0.000 claims abstract description 8
- 238000005138 cryopreservation Methods 0.000 claims abstract description 8
- 238000004090 dissolution Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract 14
- 238000004321 preservation Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 230000009471 action Effects 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 7
- 229930003268 Vitamin C Natural products 0.000 abstract description 7
- 235000019154 vitamin C Nutrition 0.000 abstract description 7
- 239000011718 vitamin C Substances 0.000 abstract description 7
- 230000007774 longterm Effects 0.000 abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 15
- 229930195729 fatty acid Natural products 0.000 description 15
- 239000000194 fatty acid Substances 0.000 description 15
- 150000004665 fatty acids Chemical class 0.000 description 15
- 230000000694 effects Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 230000002159 abnormal effect Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 230000035943 smell Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 230000003247 decreasing effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019590 thick flavour Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017454 sodium diacetate Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000223600 Alternaria Species 0.000 description 1
- 241000132177 Aspergillus glaucus Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000918585 Pythium aphanidermatum Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000002390 cell membrane structure Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000015073 liquid stocks Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005645 nematicide Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001823 pruritic effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses the preparation method of a kind of rice antistaling agent: the preparation of (1) Rhizoma Zingiberis Recens extract, dried by Rhizoma Zingiberis Recens, pulverize, press 1:3 with ethanol and extract twice, filtration, filtrate uses Rotary Evaporators concentrating under reduced pressure below 30 DEG C, obtains extractum, and cryopreservation is standby；(2) according to parts by weight, taking Rhizoma Zingiberis Recens extract 5 10 parts, wood vinegar 35 parts, trehalose 1 part, Algin 0.5 part, vitamin C 0.5 part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.Its component safety is natural, rice can be made to reach damp proof, fungi-proofing, the good result of anti-metamorphic in the long-term storage of room temperature, extend the preserving rice phase.
Description
Technical field
The present invention relates to a kind of natural rice antistaling agent and preparation method thereof, belong to agricultural technology field.
Background technology
Rice is during normal storage, and it is multiple for causing its rotten reason, wherein makees due to the oxidation of lipase
With making steatolysis be fatty acid, and then promote reaction fatty acid oxidation enzyme catalysis fatty acid decomposition aggravation downstream, produce
The raw volatile material such as aldehyde, ketone causes rice to become sour, and is commonly called as Kazakhstan and loses.Breathe out and lose the fatty acid of generation, hydroperoxides and derive
Thing and free radical, damage protein, membrane structure, cell tissue and DNA, reduces the storage time of rice, makes rice
Edible and nutritive value reduce.Rice biological preparation is fresh-keeping is the preservation method the most just risen, i.e. comprehensive utilization
The technology of multiple subjects such as, physics, microbiology, solves the problems such as rice infested goes mouldy, fluffing of turn to be yellow, souring are spoiled, together
Time kill the mycetes such as such as Alternaria, Aspergillus glaucus, penicillium sp and green mold, the activation of suppression lipase, prevent non-enzymatic browning, from
And reach preservation and freshness purpose.
Rice often uses antistaling agent to extend its quality guarantee period in storage, such as Chinese invention patent application
Disclose a kind of mildewproof anti-staling agent for rice in 200810052488.7, be made up of following component weight ratio: sodium diacetate 10～15
Part, vitamin C 5～8 parts, trehalose 5～8 parts, flavour enhancer for rice 1～2 parts.With clear water dissolve, make 10% antistaling agent molten
Liquid, adds when rice polishes as polishing agent.Chinese invention patent application 01114425.4 discloses a kind of rice biology and protects
Fresh dose, it is made up of the raw material of following weight percentage ratio: glucose 0.7～5.8%, sodium bicarbonate 0.5～1.2%, meter Xiang
0.3～1.2%, sodium diacetate 0.5～1.8%, water 90～98%.Its purposes is to drip when rice polishes or spray and grain of rice table
Layer produces biochemical action, forms very thin protecting film, thus plays preservation.
China is the first big Oryza glutinosa manufacturing country in the world, and rice is one of kind being most difficult to keeping in storage grain kind.Long
Having fallen behind due to storage technique of guaranteeing the quality since phase, corn is aged in storage, the process of circulation, situation of going mouldy is serious.
It is desirable to provide a kind of rice antistaling agent, its component safety is natural, and rice can be made in the long-term storage of room temperature
In reach damp proof, fungi-proofing, the good result of anti-metamorphic, extend the preserving rice phase.
Summary of the invention
It is an object of the invention to provide a kind of rice antistaling agent, its component safety is the most natural, can make long-term at room temperature of rice
Storage reaches damp proof, fungi-proofing, the good result of anti-metamorphic, extends the preserving rice phase.
In order to realize above-mentioned purpose, present invention employs following technical scheme:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 5-10 part, wood vinegar 3-5 part, trehalose 1 part, Algin 0.5 part, vitamin are taken
C 0.5 part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
Wood vinegar is from the natural acetic acid composition in timber, and timber, after high-temperature firing, extracts fat liquid, then through purifying
Extract powder, it is simply that there is the wood vinegar of health care.Wood vinegar can also extract from bamboo, or from various nut visitors
Extract.Wood vinegar can make environment-friendly deodorant agent, Snow Agent, insecticide etc..It it is the by-product in the application of a kind of biomass developed
Product.The purposes of wood vinegar: 1. wood vinegar is sprayed in soil the damping-off that can prevent seed by soil improvement, it is possible to as soil
Disinfectant.Soil is used the breeding that Bamboo vinegar solution can effectively suppress to hinder the microbiology class of plant growing, and root nodule can be killed
The insects such as nematicide.2. deodorization wood vinegar can be used for being sent out during the fresh article corruption such as feces of toilet process, family's animal house and fish market
The stench deodorize gone out.Wood vinegar is sprayed at the cacodorous places such as toilet, stink can be eliminated, keep with fresh air, spray
Once can maintain 3-5 days.Be alternatively arranged as summer perfume eliminate with the abnormal smells from the patient such as fetid sweat, and make people feel nice and cool.3. liquid is smoked
The Petaso of the wood vinegar dipping that product are clarified and sausage, then carry out sootiness, Petaso and sausage and be difficult to infested, taste is more delicious.4.
Plant growth regulator wood vinegar can promote the growth of the plants such as vegetable, fruit tree, flowers, Oryza sativa L., lawn.Additionally, wood vinegar
Fertilizer, the growth of suppression weeds can also be manufactured, reduce pesticide dosage, the repellant etc. of insect pest.5. the preservation of food, wood vinegar
The anti-mildew being usually used in food industry, antibacterial, non-oxidizability.6. health care, wood vinegar can play the effect of fungi-proofing sterilization,
Can be used for dermatitis, tinea pedis, the treatment of pruritic disease, result shows itch stopping and diminish inflammation effect notable.7. beverage additive wood
Vinegar liquid stock solution, through refinement treatment, removes the harmful substance such as methanol, formaldehyde, can be as healthy beverage additive.8. feedstuff adds
Agent, wood vinegar, as feed additive, can improve the meat of domestic animal, cultured fishes, improves the quality of fish egg etc. and improves battalion
Support.
Although prior art has been disclosed for wood vinegar may be used for the anti-mildew of food, antibacterial, non-oxidizability, but individually uses
Fine in preserving rice effect, the present invention uses wood vinegar and other components to mix under special ratios, finds have significantly
Synergy, rice is had good preservation.
The invention have benefit that:
The present invention provides a kind of rice antistaling agent, and its component safety is natural, and rice can be made to reach anti-in the long-term storage of room temperature
Wet, fungi-proofing, the good result of anti-metamorphic, extends the preserving rice phase.
Detailed description of the invention
Embodiment 1:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 5 parts, wood vinegar 5 parts, trehalose 1 part, Algin 0.5 part, vitamin C 0.5 are taken
Part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
By only with the rice of wood vinegar process as a control group.
Through 35 DEG C of the rice of Preservation Treatment (being 1:300 equally), after humidity 60% deposits 7 months, outward appearance, gas after testing
Taste is normal, and sensory test: thick flavor, without harsh feeling.Its content of fatty acid increase is not notable, than matched group 13.16mg KOH/
100g few 39.23%, reducing sugar, about 0.1%, is remarkably decreased than matched group about 0.15%, does not produce Kazakhstan and loses or other changes
Matter phenomenon.And coliform count is less than 2.8 × 103。
Embodiment 2:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 10 parts, wood vinegar 3 parts, trehalose 1 part, Algin 0.5 part, vitamin C are taken
0.5 part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
By only with the rice of wood vinegar process as a control group.
Through 35 DEG C of the rice of Preservation Treatment (being 1:300 equally), after humidity 60% deposits 7 months, outward appearance, gas after testing
Taste is normal, and sensory test: thick flavor, without harsh feeling.Its content of fatty acid increase is not notable, than matched group 13.16mg KOH/
100g few 46.9%, reducing sugar, about 0.1%, is remarkably decreased than matched group about 0.15%, does not produce Kazakhstan and loses or its allometamorphism
Phenomenon.And coliform count is less than 2.3 × 103。
Embodiment 3:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 6 parts, wood vinegar 4 parts, trehalose 1 part, Algin 0.5 part, vitamin C 0.5 are taken
Part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
By only with the rice of wood vinegar process as a control group.
Through 35 DEG C of the rice of Preservation Treatment (being 1:300 equally), after humidity 60% deposits 7 months, outward appearance, gas after testing
Taste is normal, and sensory test: thick flavor, without harsh feeling.Its content of fatty acid increase is not notable, than matched group 13.16mg KOH/
100g few 43.7%, reducing sugar, about 0.1%, is remarkably decreased than matched group about 0.15%, does not produce Kazakhstan and loses or its allometamorphism
Phenomenon.And coliform count is less than 2.7 × 103。
Embodiment 4:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 9 parts, wood vinegar 3 parts, trehalose 1 part, Algin 0.5 part, vitamin C 0.5 are taken
Part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
By only with the rice of wood vinegar process as a control group.
Through 35 DEG C of the rice of Preservation Treatment (being 1:300 equally), after humidity 60% deposits 7 months, outward appearance, gas after testing
Taste is normal, and sensory test: thick flavor, without harsh feeling.Its content of fatty acid increase is not notable, than matched group 13.16mg KOH/
100g few 40.6%, reducing sugar, about 0.1%, is remarkably decreased than matched group about 0.15%, does not produce Kazakhstan and loses or its allometamorphism
Phenomenon.And coliform count is less than 2.4 × 103。
Embodiment 5:
A kind of rice antistaling agent, it is characterised in that its preparation process is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 7 parts, wood vinegar 5 parts, trehalose 1 part, Algin 0.5 part, vitamin C 0.5 are taken
Part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
The using method of described rice antistaling agent is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
In the present invention, the anti-Kazakhstan of rice is lost effect and is caused rice to breathe out by mensuration to lose fat and be oxidized to fat after fatty acid
Fat acid increments represents, algoscopy GB/T 15684-1995.
After rice storage, color and luster, abnormal smells from the patient etc. measure and carry out by GB/T 5492-2008.
By only with the rice of wood vinegar process as a control group.
Through 35 DEG C of the rice of Preservation Treatment (being 1:300 equally), after humidity 60% deposits 7 months, outward appearance, gas after testing
Taste is normal, and sensory test: thick flavor, without harsh feeling.Its content of fatty acid increase is not notable, than matched group 13.16mg KOH/
100g few 44.9%, reducing sugar, about 0.1%, is remarkably decreased than matched group about 0.15%, does not produce Kazakhstan and loses or its allometamorphism
Phenomenon.And coliform count is less than 2.6 × 103。
Visible, although prior art has been disclosed for wood vinegar and may be used for the anti-mildew of food, antibacterial, non-oxidizability, but
Being individually used for preserving rice effect not fine, the present invention uses wood vinegar and other components to mix under special ratios, finds tool
There is significant synergy, rice is had good preservation.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope that the invention discloses, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (3)
1. the preparation method of a rice antistaling agent, it is characterised in that step is as follows:
(1) preparation of Rhizoma Zingiberis Recens extract, dries Rhizoma Zingiberis Recens, pulverize, with ethanol press 1:3 extract twice, filtration, filtrate 30 DEG C with
Lower Rotary Evaporators concentrating under reduced pressure, obtains extractum, and cryopreservation is standby；
(2) according to parts by weight, Rhizoma Zingiberis Recens extract 5-10 part, wood vinegar 3-5 part, trehalose 1 part, Algin 0.5 part, vitamin are taken
C 0.5 part, pure water 100 parts, mixed dissolution obtains rice antistaling agent.
2. the rice antistaling agent that the preparation method of the rice antistaling agent described in claim 1 prepares.
3. the rice antistaling agent described in claim 2 is for the application of preserving rice, and its using method is:
Rice antistaling agent is stirred in 1: 300(antistaling agent: rice) ratio spray into when rice polishes, make and grain of rice table
Layer produces biochemical action, forms invisible colloid biochemical film, thus plays preservation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106578046A (en) * | 2016-12-20 | 2017-04-26 | 绩溪袁稻农业产业科技有限公司 | Natural rice preservative and use method thereof |
| CN106720295A (en) * | 2016-12-20 | 2017-05-31 | 绩溪袁稻农业产业科技有限公司 | Natural rice antistaling agent and its application method |
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
| CN113412860A (en) * | 2021-07-13 | 2021-09-21 | 蚌埠市江淮粮油有限公司 | Preservative for rice storage and preparation process thereof |
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| CN103815014A (en) * | 2014-03-13 | 2014-05-28 | 海南省粮油科学研究所 | Preparation method of natural rice preservatives |
| CN104413530A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Aquatic product preservative |
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| CN101263828A (en) * | 2008-04-30 | 2008-09-17 | 浙江林学院 | Disinfection antistaling agent containing vinegar liquid for plant and uses thereof |
| CN104413530A (en) * | 2013-08-30 | 2015-03-18 | 凯姆勒吸水材料（天津）有限公司 | Aquatic product preservative |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578046A (en) * | 2016-12-20 | 2017-04-26 | 绩溪袁稻农业产业科技有限公司 | Natural rice preservative and use method thereof |
| CN106720295A (en) * | 2016-12-20 | 2017-05-31 | 绩溪袁稻农业产业科技有限公司 | Natural rice antistaling agent and its application method |
| CN110876474A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Three kinds of mushrooms and preparation method thereof |
| CN113412860A (en) * | 2021-07-13 | 2021-09-21 | 蚌埠市江淮粮油有限公司 | Preservative for rice storage and preparation process thereof |
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