CN106615086A - Processing and storage method capable of improving quality of rice - Google Patents
Processing and storage method capable of improving quality of rice Download PDFInfo
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- CN106615086A CN106615086A CN201611081751.6A CN201611081751A CN106615086A CN 106615086 A CN106615086 A CN 106615086A CN 201611081751 A CN201611081751 A CN 201611081751A CN 106615086 A CN106615086 A CN 106615086A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 92
- 235000009566 rice Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 58
- 240000007594 Oryza sativa Species 0.000 title claims description 23
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 238000005507 spraying Methods 0.000 claims abstract description 16
- 238000000926 separation method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000021329 brown rice Nutrition 0.000 claims description 29
- 238000002604 ultrasonography Methods 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose ester Chemical class 0.000 claims description 5
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 241000001522 Terminalia chebula Species 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 239000010231 banlangen Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000010903 husk Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 239000009806 pulsatillae Substances 0.000 claims description 3
- 229920000856 Amylose Polymers 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000008236 heating water Substances 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- 241001480508 Entomophthora Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241000206469 Pulsatilla Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 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
-
- 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
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing and storage method capable of improving the quality of rice, and belongs to the technical field of rice processing. The method particularly comprises the following steps: (1) processing rice; (2) hulling; (3) performing husked rice separation; (4) spraying; (5) storing; and (6) performing fine processing. According to the method, each step is matched reasonably, the eating quality of the rice after storage can be effectively improved, the increasing rate of insoluble amylose is reduced, the high energy consumption mode in the traditional freezing storage is avoided, and good popularization value is achieved.
Description
Technical field
The invention belongs to rice processing technique field, and in particular to a kind of processing and store method of raising rice quality.
Background technology
Rice is one of requisite food in people's three meals in a day, containing abundant nutrient, its egg in rice
The biological value of white matter and the composition of aminoacid are high than cereal crops such as Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen setariae, Semen Maydiss, are frumentum eggs
Higher one kind in white matter.Because the yield of rice is larger, and on a large scale circulation is needed, therefore the storage of rice is whole link
In an important ring.Initially people are stored in the form of Oryza sativa L., and its advantage is that the stability of storage is high, and quality decline is slow, but institute
The capacity for needing is larger, and cost of transportation is higher, and existing people are more to be stored in the form of brown rice or polished rice, effectively reduces cost,
But the grain of rice is a kind of hydrocolloid systems rich in nutrient substance, generation the problems such as easily cause insect pest, go mouldy also results in food
The problems such as using quality decline, to improvement process is carried out by the way of freezing more than this people.But freeze the requirement to equipment
It is higher, and composition is not low, therefore, it is those skilled in the art when business to seek a kind of processing and store method for being more convenient for implementing
It is anxious.
The content of the invention
The present invention is intended to provide a kind of processing and store method for improving rice quality.
The present invention is achieved through the following technical solutions：
A kind of processing and store method for improving rice quality, comprises the steps：
（1）Oryza glutinosa process：
Fresh harvested Oryza glutinosa is carried out after bar remove impurity, then it is dried to water content be 10 ~ 12% after it is standby；
（2）Shell process：
By step（1）Oryza glutinosa after process is put in hulling machine carries out process of shelling, control hulling machine gap be 1.5 ~
2.5mm；
（3）The rough separation of paddy：
By step（2）Oryza glutinosa after process is put into grain separating machine and separates brown rice with unhulled Oryza glutinosa, obtains brown rice standby；
（4）Spray process：
A. following material is weighed by weight：5 ~ 8 parts of Pollen Pinis, 2 ~ 4 parts of Radix Et Caulis Acanthopanacis Senticosis, 6 ~ 9 parts of Fructus Chebulaes, 4 ~ 7 parts of Pericarpium Granatis, 2 ~ 5
Part Flos Bombacis Malabarici, 1 ~ 3 part of Fructus Arctii, 1 ~ 3 part of Radix Pulsatillae, 3 ~ 5 parts of Radix Isatidis；
B. the material mixing for operation a being weighed, in being put into the clear water of 15 times of its gross mass, heating and continuous boiling is boiled after 50 ~ 55min,
Filter to get filtrate standby；
C. add the sucrose ester of its gross mass 0.1 ~ 0.2% in the filtrate obtained by operation b, constantly puddle to after uniform rice
Spray coating liquor is standby；
D. the rice spray coating liquor obtained by operation c is sprayed in step（3）The brown rice surface of gained, then contains brown rice drying to water
It is standby that amount is not more than 10%；
（5）Storage process：
By step（4）Brown rice after process is placed in warehouse, and the oxygen volume content in warehouse air is down to into 7 ~ 8%, carbon dioxide
Volume content rises to 22 ~ 24%, while arranging a supersonic generator in warehouse, brown rice is applied at the ultrasound wave of interruption
Reason, i.e., apply a ultrasound wave every 24h, and 6 ~ 8h is continuously applied every time；
（6）Polish is processed：
The previous moon is being sold to step（5）The brown rice of storage is carried out at the polish such as conventional husk rice, classification, polishing, color choosing
Reason.
Further, step（4）Every kilogram of rice sprays 20 ~ 30g when rice spray coating liquor is used described in operation d.
Further, step（5）Described in ultrasound wave apply frequency be 23 ~ 25kHz.
The present invention has the advantages that：
The present invention changes traditional stored manner on the basis of a large amount of practices, and has carried out pretreatment operation to rice, makes
It remains to keep quality well under normal temperature condition, wherein first uniqueness has prepared rice spray coating liquor, by Chinese herbal medicine not of the same race
Aqueous extracts and sucrose ester are made, and spraying can effectively suppress the generation of entomophthora in rice surface, while reducing the speed of rice dehydration
Rate, can't affect the taste quality of rice itself, during the warehouse of composition of air adjustment is put in after process, rationally improve
Carbon dioxide ensure that the storage property of rice, and the ultrasound wave for periodically applying is reduced beneficial to the uniformity for improving spray coating liquor film forming
The speed of rice surface ageing, further improves the quality of storage.Finally under the reasonable coordination of each step, the inventive method
The edible quality after rice storage can be effectively lifted, the elevated speed of water-insoluble amylose is reduced, and avoids traditional cold
Freeze and store hides the mode of highly energy-consuming, there is good promotional value.
Specific embodiment
Embodiment 1
A kind of processing and store method for improving rice quality, comprises the steps：
（1）Oryza glutinosa process：
Fresh harvested Oryza glutinosa is carried out after bar remove impurity, then it is dried to water content be 10 ~ 11% after it is standby；
（2）Shell process：
By step（1）Oryza glutinosa after process is put in hulling machine carries out process of shelling, and the gap for controlling hulling machine is 1.5mm；
（3）The rough separation of paddy：
By step（2）Oryza glutinosa after process is put into grain separating machine and separates brown rice with unhulled Oryza glutinosa, obtains brown rice standby；
（4）Spray process：
A. following material is weighed by weight：5 parts of Pollen Pinis, 2 parts of Radix Et Caulis Acanthopanacis Senticosis, 6 parts of Fructus Chebulaes, 4 parts of Pericarpium Granatis, 2 portions of Flos Bombacis Malabaricis, 1
Part Fructus Arctii, 1 part of Radix Pulsatillae, 3 parts of Radix Isatidis；
B. the material mixing for operation a being weighed, in being put into the clear water of 15 times of its gross mass, heating and continuous boiling is boiled after 50min, is filtered
Obtain filtrate standby；
C. add the sucrose ester of its gross mass 0.1% in the filtrate obtained by operation b, constantly puddle to after uniform rice spraying
Liquid is standby；
D. the rice spray coating liquor obtained by operation c is sprayed in step（3）The brown rice surface of gained, then contains brown rice drying to water
It is standby that amount is not more than 10%；
（5）Storage process：
By step（4）Brown rice after process is placed in warehouse, and the oxygen volume content in warehouse air is down to into 7%, carbon dioxide body
Product content rises to 22%, while arranging a supersonic generator in warehouse, applies the ultrasonic Treatment of interruption to brown rice, i.e.,
Apply a ultrasound wave every 24h, 6h is continuously applied every time；
（6）Polish is processed：
The previous moon is being sold to step（5）The brown rice of storage is carried out at the polish such as conventional husk rice, classification, polishing, color choosing
Reason.
Further, step（4）Every kilogram of rice sprays 20g when rice spray coating liquor is used described in operation d.
Further, step（5）Described in ultrasound wave apply frequency be 23kHz.
Embodiment 2
A kind of processing and store method for improving rice quality, comprises the steps：
（1）Oryza glutinosa process：
Fresh harvested Oryza glutinosa is carried out after bar remove impurity, then it is dried to water content be 11 ~ 12% after it is standby；
（2）Shell process：
By step（1）Oryza glutinosa after process is put in hulling machine carries out process of shelling, and the gap for controlling hulling machine is 2.5mm；
（3）The rough separation of paddy：
By step（2）Oryza glutinosa after process is put into grain separating machine and separates brown rice with unhulled Oryza glutinosa, obtains brown rice standby；
（4）Spray process：
A. following material is weighed by weight：8 parts of Pollen Pinis, 4 parts of Radix Et Caulis Acanthopanacis Senticosis, 9 parts of Fructus Chebulaes, 7 parts of Pericarpium Granatis, 5 portions of Flos Bombacis Malabaricis, 3
Part Fructus Arctii, 3 parts of Radix Pulsatillaes, 5 parts of Radix Isatidis；
B. the material mixing for operation a being weighed, in being put into the clear water of 15 times of its gross mass, heating and continuous boiling is boiled after 55min, is filtered
Obtain filtrate standby；
C. add the sucrose ester of its gross mass 0.2% in the filtrate obtained by operation b, constantly puddle to after uniform rice spraying
Liquid is standby；
D. the rice spray coating liquor obtained by operation c is sprayed in step（3）The brown rice surface of gained, then contains brown rice drying to water
It is standby that amount is not more than 10%；
（5）Storage process：
By step（4）Brown rice after process is placed in warehouse, and the oxygen volume content in warehouse air is down to into 8%, carbon dioxide body
Product content rises to 24%, while arranging a supersonic generator in warehouse, applies the ultrasonic Treatment of interruption to brown rice, i.e.,
Apply a ultrasound wave every 24h, 8h is continuously applied every time；
（6）Polish is processed：
The previous moon is being sold to step（5）The brown rice of storage is carried out at the polish such as conventional husk rice, classification, polishing, color choosing
Reason.
Further, step（4）Every kilogram of rice sprays 30g when rice spray coating liquor is used described in operation d.
Further, step（5）Described in ultrasound wave apply frequency be 25kHz.
Comparative example 1
This comparative example 1 compared with Example 1, saves step（4）Process is sprayed, method and step all same in addition.
Comparative example 2
This comparative example 2 compared with Example 2, in step（5）Ultrasonic Treatment is not applied in storage process, side in addition
Method step all same.
Matched group
Existing rice processes freezing method.In order to contrast effect of the present invention, choose with a collection of " Tianyou998 " kind Oryza sativa L., and
After Shi Caishou, after being processed storage 1 year with above-mentioned five kinds of modes respectively, it is drawn off carrying out cooking quality measure, it is concrete right
It is more as shown in table 1 below than data：
Table 1
| Water-insoluble amylose content（%） | Heating water absorption rate（mL/g） | Soluble solid（mg/mL） | Rice water pH | The blue value of rice water iodine（660nmOD） | |
| Embodiment 1 | 7.3 | 2.10 | 1.44 | 6.75 | 0.065 |
| Embodiment 2 | 7.1 | 2.08 | 1.47 | 6.78 | 0.068 |
| Comparative example 1 | 8.2 | 2.38 | 1.32 | 6.62 | 0.061 |
| Comparative example 2 | 8.4 | 2.44 | 1.28 | 6.58 | 0.057 |
| Matched group | 9.2 | 2.66 | 1.03 | 6.44 | 0.052 |
Note：Water-insoluble amylose content described in upper table 1 is tested with reference to GB/T15683-1995；Described plus heat absorbing water
Rate, soluble solid, rice water pH, rice water iodine orchid value concrete grammar are：（1）105 DEG C of rice 5.0g for being dried 2h are weighed, is put into
Tool plug Erlenmeyer flask, rice cooking follows the principle of excessive decocting in water rice, adds 50ml distilled water, soaks 10min, boiling water bath 30min
Afterwards, ice-water bath 5min；（2）Heating water absorption rate is determined：Excessive rice water is collected after cooking with pipet, 4000r/min
Centrifugation 10min, record volume after centrifugal filtration, the calculating of rice heating water absorption rate is remaining rice water volume and total steaming and decocting
The difference of water volume and the ratio of butt rice weight, Unit/mL/g, double result of the tests ask its average, measurement result to take arithmetic point
Two afterwards；（3）Soluble solid is determined：The rice water 10mL after above-mentioned centrifugation is taken, in being transferred to weighing botle, is placed at 110 DEG C
2h is dried to weight, is put in exsiccator to be dropped to by weighing botle after taking-up and weigh after room temperature, calculate the matter before and after weighing botle is dried
Amount is poor, and with the ratio of rice water volume soluble solid is, and unit mg/mL, double result of the tests ask its average, measurement result
Take 2 significant digits；（4）Rice water pH is determined：Under room temperature, the rice water solution after centrifugation is determined using digital pH meter；（5）Rice water
The blue value of iodine is determined：Extracting centrifugal liquid 1mL is put in 50mL distilled water, adds 0.5mol/L hydrochloric acid solution 5mL and 0.2g/100mL iodine
Reagent 1mL, is settled to 100mL, on ultraviolet spectrophotometer at 660nm observe absorbance.
By in upper table 1 as can be seen that the present invention process after rice cooking characteristic be effectively maintained, Aging Degree compared with
It is low, and the performance being aged is the rising of water-insoluble amylose content, heating water absorption rate rising, soluble solid decline, rice
Soup pH value declines, the blue value of rice water iodine declines, and inventive process avoids traditional freezing mode, is easy to the reduction of energy consumption.
Claims (3)
1. it is a kind of improve rice quality processing and store method, it is characterised in that comprise the steps：
（1）Oryza glutinosa process：
Fresh harvested Oryza glutinosa is carried out after bar remove impurity, then it is dried to water content be 10 ~ 12% after it is standby；
（2）Shell process：
By step（1）Oryza glutinosa after process is put in hulling machine carries out process of shelling, control hulling machine gap be 1.5 ~
2.5mm；
（3）The rough separation of paddy：
By step（2）Oryza glutinosa after process is put into grain separating machine and separates brown rice with unhulled Oryza glutinosa, obtains brown rice standby；
（4）Spray process：
A. following material is weighed by weight：5 ~ 8 parts of Pollen Pinis, 2 ~ 4 parts of Radix Et Caulis Acanthopanacis Senticosis, 6 ~ 9 parts of Fructus Chebulaes, 4 ~ 7 parts of Pericarpium Granatis, 2 ~ 5
Part Flos Bombacis Malabarici, 1 ~ 3 part of Fructus Arctii, 1 ~ 3 part of Radix Pulsatillae, 3 ~ 5 parts of Radix Isatidis；
B. the material mixing for operation a being weighed, in being put into the clear water of 15 times of its gross mass, heating and continuous boiling is boiled after 50 ~ 55min,
Filter to get filtrate standby；
C. add the sucrose ester of its gross mass 0.1 ~ 0.2% in the filtrate obtained by operation b, constantly puddle to after uniform rice
Spray coating liquor is standby；
D. the rice spray coating liquor obtained by operation c is sprayed in step（3）The brown rice surface of gained, then contains brown rice drying to water
It is standby that amount is not more than 10%；
（5）Storage process：
By step（4）Brown rice after process is placed in warehouse, and the oxygen volume content in warehouse air is down to into 7 ~ 8%, carbon dioxide
Volume content rises to 22 ~ 24%, while arranging a supersonic generator in warehouse, brown rice is applied at the ultrasound wave of interruption
Reason, i.e., apply a ultrasound wave every 24h, and 6 ~ 8h is continuously applied every time；
（6）Polish is processed：
The previous moon is being sold to step（5）The brown rice of storage is carried out at the polish such as conventional husk rice, classification, polishing, color choosing
Reason.
2. it is according to claim 1 it is a kind of improve rice quality processing and store method, it is characterised in that step（4）Behaviour
Make every kilogram of rice when rice spray coating liquor described in d is used and spray 20 ~ 30g.
3. it is according to claim 1 it is a kind of improve rice quality processing and store method, it is characterised in that step（5）In
It is 23 ~ 25kHz that described ultrasound wave applies frequency.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208156A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| WO2019127461A1 (en) * | 2017-12-29 | 2019-07-04 | 陈坚胜 | Processing method for improving rice quality and use thereof |
| CN111202205A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Preparation method of vacuum freeze-dried health-preserving porridge |
| CN111955542A (en) * | 2020-09-09 | 2020-11-20 | 安徽省东博米业有限公司 | Rice fresh-keeping storage process |
| RU2765995C1 (en) * | 2020-12-29 | 2022-02-07 | Общество с ограниченной ответственностью "Феникс" при ассоциации производителей семян кукурузы | Line for preparation of seeds for sowing into soil |
Citations (6)
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| WO2019127461A1 (en) * | 2017-12-29 | 2019-07-04 | 陈坚胜 | Processing method for improving rice quality and use thereof |
| CN111202205A (en) * | 2018-11-22 | 2020-05-29 | 钟祥兴利食品股份有限公司 | Preparation method of vacuum freeze-dried health-preserving porridge |
| CN111955542A (en) * | 2020-09-09 | 2020-11-20 | 安徽省东博米业有限公司 | Rice fresh-keeping storage process |
| RU2765995C1 (en) * | 2020-12-29 | 2022-02-07 | Общество с ограниченной ответственностью "Феникс" при ассоциации производителей семян кукурузы | Line for preparation of seeds for sowing into soil |
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