CN106616345A - Processing technology for prolonging shelf life of rice - Google Patents
Processing technology for prolonging shelf life of rice Download PDFInfo
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- CN106616345A CN106616345A CN201611137073.0A CN201611137073A CN106616345A CN 106616345 A CN106616345 A CN 106616345A CN 201611137073 A CN201611137073 A CN 201611137073A CN 106616345 A CN106616345 A CN 106616345A
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- rice
- parts
- processing technology
- rice starch
- carry out
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 229940100486 rice starch Drugs 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000004925 denaturation Methods 0.000 claims description 10
- 230000036425 denaturation Effects 0.000 claims description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000000889 atomisation Methods 0.000 claims description 3
- 235000010331 calcium propionate Nutrition 0.000 claims description 3
- 239000004330 calcium propionate Substances 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 238000007885 magnetic separation Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- -1 sucrose ester Chemical class 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 238000005453 pelletization Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AFCIMSXHQSIHQW-UHFFFAOYSA-N [O].[P] Chemical compound [O].[P] AFCIMSXHQSIHQW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000001629 suppression Effects 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
- A23B9/06—Preserving by irradiation or electric treatment without heating effect
-
- 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 a processing technology for prolonging shelf life of rice. The processing technology comprises the following steps: (1) cleaning; (2) spraying and wetting; (3) dosing: taking the following raw materials in parts by weight: 80-100 parts of fine rice, 10-20 parts of corn flour, 10-15 parts of composite modified rice starch and 0.01-0.05 part of efficient preservative; (4) pelletizing; (5) baking and curing: putting wet grains into a drying oven at 100-120 DEG C, drying till the water content below 10%, and cooling in an airtight container till reaching room temperature; (6) performing ultraviolet irradiation: starting the ultraviolet irradiation process for the dried rice grains and adopting an ultraviolet sterilization device for treating, wherein the ultraviolet intensity is 200-300W and the wavelength is 240-280nm; and (7) packaging. According to the processing technology for prolonging shelf life of rice provided by the invention, the growth of microorganisms can be effectively restrained, the shelf life of rice can be prolonged and the nutritive value of the rice can be promoted.
Description
Technical field
The present invention relates to rice processing technique field, more particularly to a kind of processing technology for extending the rice shelf-life.
Background technology
Rice is the main food of our people, domestic some rice processing enterprises, in order to improve the class of rice, is used for reference
External advanced experience, is proposed the polished rice processing technique of suitable for China, and the quality of the rice for being processed has very big
Improve.But, the Keep the quality and freshness phase of its rice for processing is all shorter, particularly a shelf-life slightly mistake, once Kaifeng
Packaging bag, the rice in bag is just particularly easy to infested, has both affected mouthfeel, is also harmful to health.
The content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art, there is provided a kind of processing technology of prolongation rice shelf-life, energy
The growth of enough effectively suppression microorganisms, extends the shelf-life of rice, and can lift the nutritive value of rice.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of processing technology for extending the rice shelf-life, comprises the following steps：
(1) clear up：The boosted machine of paddy carries out just clear, removing impurity into vibrating cleaning sieve, then the vibration of Jing seconds is clearly
Reason sieve is carried out again clearly, and Jing stone removers remove stone, then carries out magnetic separation, rejects magnetic impurity；Rice husk separation is carried out again, obtains paddy rough
Thing；
(2) spraying profit is rough：The rough process of spraying profit is carried out using atomization spraying machine, allows the water tariff collection contained by the rough thing of paddy to exist
13-15%, then carries out out rough and pearling；Thereafter, hot polishing is carried out while hot, is cooled down, carry out selected, obtain selected rice；
(3) dispensing：Raw material is taken by following weight portion：Selected rice 80-100 parts, corn flour 10-20 parts, complex denaturation rice
Starch 10-15 parts, efficient fresh-keeping agent 0.01-0.05 parts；
(4) granulate：Raw material is mixed, is stirred, carry out extrusion, crushed, then made using rotary granulator
Grain obtains wet grain into rice-shaped；
(5) curing is bakeed：Wet grain is placed in 100-120 DEG C of drying box, is dried to water content below 10%, in closed appearance
Room temperature is cooled in device；
(6) ultraviolet irradiation：The dried grain of rice is entered into ultraviolet irradiation process, using ultraviolet sterilization worm device, its
Uitraviolet intensity 200-300W, wavelength 240-280nm；
(7) it is vacuum-packed.
Complex denaturation rice starch described in step (3) is prepared by following methods：16-20 is configured to by raw material of rice starch
The rice starch breast of Baume degrees, is heated to 60-80 DEG C under the alkalescence condition of PH8, adds the trichlorine of rice starch breast weight 0.15%
Oxygen phosphorus reaction, adds the aceticanhydride reaction of rice starch breast weight 3%, washs after cooling, is dehydrated, is dried, and sieves to obtain complex denaturation
Rice starch.
Efficient fresh-keeping agent described in step (3) is prepared by following methods：By weight percentage by 10% monoglyceride, 20%
D-sorbite and 20% sucrose ester mix, 60-80 DEG C of heating, and stir to obtain oil phase compound；By 10% citric acid, 20% mountain
Potassium sorbate, 10% calcium propionate mix with 10% water, 60-80 DEG C heating, stir water mixes material；Then by above-mentioned oil phase
Compound is mixed with water conjunction material and carries out vacuum emulsification and obtain final product efficient fresh-keeping agent.
Compared with the prior art, beneficial effects of the present invention are as follows：
The processing technology of the prolongation rice shelf-life of the present invention, can effectively suppress the growth of microorganism, extend rice
Shelf-life, and the nutritive value of rice can be lifted.The present invention is added with rice and ultraviolet irradiation process, has both been improve big
The nutritive value of rice, lifts rice mouthfeel, and the shelf-life of prolongation rice, and complex denaturation rice starch is added during dispensing, can
Suppress the growth of microorganism, antiageing effect is good, extend the shelf-life of rice；The antistaling agent of addition is safe efficient, the shelf-life
It is long；Rice after assorted, into ultraviolet irradiation process, using ultraviolet sterilization worm device, can destroy bacterium and larva is thin
DNA in born of the same parents, so as to kill rice in remaining worm's ovum and germ, to extend the Keep the quality and freshness phase of rice, and ensure edible defending
Raw safety, is conducive to health.
Specific embodiment
With reference to embodiments the present invention is further illustrated, but the present invention is not limited only to these embodiments, not
On the premise of departing from present inventive concept, any improvement made is within the scope of the present invention.
Embodiment 1：
A kind of processing technology for extending the rice shelf-life, comprises the following steps：
(1) clear up：The boosted machine of paddy carries out just clear, removing impurity into vibrating cleaning sieve, then the vibration of Jing seconds is clearly
Reason sieve is carried out again clearly, and Jing stone removers remove stone, then carries out magnetic separation, rejects magnetic impurity；Rice husk separation is carried out again, obtains paddy rough
Thing；
(2) spraying profit is rough：The rough process of spraying profit is carried out using atomization spraying machine, allows the water tariff collection contained by the rough thing of paddy to exist
15%, then carry out out rough and pearling；Thereafter, hot polishing is carried out while hot, is cooled down, carry out selected, obtain selected rice；
(3) dispensing：Raw material is taken by following weight portion：100 parts of selected rice, 20 parts of corn flour, complex denaturation rice starch 10
Part, 0.03 part of efficient fresh-keeping agent；Described complex denaturation rice starch is prepared by following methods：It is configured to by raw material of rice starch
The rice starch breast of 16-20 Baume degrees, is heated to 60-80 DEG C under the alkalescence condition of PH8, adds rice starch breast weight 0.15%
Phosphorus oxychloride reaction, adds the aceticanhydride reaction of rice starch breast weight 3%, washs after cooling, is dehydrated, is dried, and sieving to be combined
Denaturation rice starch；Described efficient fresh-keeping agent is prepared by following methods：By weight percentage by 10% monoglyceride, 20% sorbose
Alcohol and 20% sucrose ester mix, 60-80 DEG C of heating, and stir to obtain oil phase compound；By 10% citric acid, 20% sorbic acid
Potassium, 10% calcium propionate mix with 10% water, 60-80 DEG C heating, stir water mixes material；Then above-mentioned oil phase is mixed
Material is mixed with water conjunction material and carries out vacuum emulsification and obtain final product efficient fresh-keeping agent；
(4) granulate：Raw material is mixed, is stirred, carry out extrusion, crushed, then made using rotary granulator
Grain obtains wet grain into rice-shaped；
(5) curing is bakeed：Wet grain is placed in 100 DEG C of drying boxes, is dried to water content below 10%, in closed container
It is cooled to room temperature；
(6) ultraviolet irradiation：The dried grain of rice is entered into ultraviolet irradiation process, using ultraviolet sterilization worm device, its
Uitraviolet intensity 300W, wavelength 250nm；
(7) it is vacuum-packed.
Claims (3)
1. it is a kind of extend the rice shelf-life processing technology, it is characterised in that：Comprise the following steps：
(1) clear up：The boosted machine of paddy carries out just clear, removing impurity, then Jing second vibrating cleaning sieves into vibrating cleaning sieve
Carry out again clearly, and Jing stone removers remove stone, then carry out magnetic separation, reject magnetic impurity；Rice husk separation is carried out again, obtains the rough thing of paddy；
(2) spraying profit is rough：The rough process of spraying profit is carried out using atomization spraying machine, the water tariff collection contained by the rough thing of paddy is allowed in 13-
15%, then carry out out rough and pearling；Thereafter, hot polishing is carried out while hot, is cooled down, carry out selected, obtain selected rice；
(3) dispensing：Raw material is taken by following weight portion：Selected rice 80-100 parts, corn flour 10-20 parts, complex denaturation rice starch
10-15 parts, efficient fresh-keeping agent 0.01-0.05 parts；
(4) granulate：Raw material is mixed, is stirred, carry out extrusion, crushed, be then a granulated into using rotary granulator
Rice-shaped, obtains wet grain；
(5) curing is bakeed：Wet grain is placed in 100-120 DEG C of drying box, is dried to water content below 10%, in closed container
It is cooled to room temperature；
(6) ultraviolet irradiation：The dried grain of rice is entered into ultraviolet irradiation process, using ultraviolet sterilization worm device, its is ultraviolet
Line strength 200-300W, wavelength 240-280nm；
(7) it is vacuum-packed.
2. it is according to claim 1 extend the rice shelf-life processing technology, it is characterised in that：Described in step (3)
Complex denaturation rice starch is prepared by following methods：The rice starch breast of 16-20 Baume degrees is configured to as raw material with rice starch, in PH8
Alkalescence condition under be heated to 60-80 DEG C, add the phosphorus oxychloride reaction of rice starch breast weight 0.15%, add rice starch breast
The aceticanhydride reaction of weight 3%, washs after cooling, is dehydrated, is dried, and sieves to obtain complex denaturation rice starch.
3. it is according to claim 1 extend the rice shelf-life processing technology, it is characterised in that：Described in step (3)
Efficient fresh-keeping agent is prepared by following methods：10% monoglyceride, 20% D-sorbite and 20% sucrose ester are mixed by weight percentage
Close, 60-80 DEG C of heating, stir to obtain oil phase compound；By 10% citric acid, 20% potassium sorbate, 10% calcium propionate with
10% water mix, 60-80 DEG C heating, stir water mixes material；Then above-mentioned oil phase compound is mixed with water into conjunction material
Carry out vacuum emulsification and obtain final product efficient fresh-keeping agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137073.0A CN106616345A (en) | 2016-12-12 | 2016-12-12 | Processing technology for prolonging shelf life of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137073.0A CN106616345A (en) | 2016-12-12 | 2016-12-12 | Processing technology for prolonging shelf life of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616345A true CN106616345A (en) | 2017-05-10 |
Family
ID=58825568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611137073.0A Pending CN106616345A (en) | 2016-12-12 | 2016-12-12 | Processing technology for prolonging shelf life of rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616345A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455666A (en) * | 2017-06-22 | 2017-12-12 | 合肥市晶谷米业有限公司 | A kind of processing method of shelf-stable nutrient rice |
| CN108576213A (en) * | 2018-03-12 | 2018-09-28 | 滁州广洋湖米业有限公司 | Quality support method in a kind of rice storing process |
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|---|---|---|---|---|
| CN102715403A (en) * | 2012-06-27 | 2012-10-10 | 句容苏润米业有限公司 | Multi-nutrient substance scented rice and method for producing same |
| CN103285964A (en) * | 2013-07-01 | 2013-09-11 | 湖南绿海粮油有限公司 | Rice processing process |
| CN103447112A (en) * | 2012-05-27 | 2013-12-18 | 张金萍 | Novel processing technology for high-grade rice |
| CN103891841A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Method for prolonging shelf life of pastries |
| CN104028327A (en) * | 2014-06-12 | 2014-09-10 | 贵州凤冈县神农米业有限公司 | Rice processing method |
| CN105536916A (en) * | 2016-02-24 | 2016-05-04 | 连城县永进米业有限公司 | Fine processing technology of rice |
-
2016
- 2016-12-12 CN CN201611137073.0A patent/CN106616345A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103447112A (en) * | 2012-05-27 | 2013-12-18 | 张金萍 | Novel processing technology for high-grade rice |
| CN102715403A (en) * | 2012-06-27 | 2012-10-10 | 句容苏润米业有限公司 | Multi-nutrient substance scented rice and method for producing same |
| CN103285964A (en) * | 2013-07-01 | 2013-09-11 | 湖南绿海粮油有限公司 | Rice processing process |
| CN103891841A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Method for prolonging shelf life of pastries |
| CN104028327A (en) * | 2014-06-12 | 2014-09-10 | 贵州凤冈县神农米业有限公司 | Rice processing method |
| CN105536916A (en) * | 2016-02-24 | 2016-05-04 | 连城县永进米业有限公司 | Fine processing technology of rice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455666A (en) * | 2017-06-22 | 2017-12-12 | 合肥市晶谷米业有限公司 | A kind of processing method of shelf-stable nutrient rice |
| CN107455666B (en) * | 2017-06-22 | 2020-05-05 | 安徽省东博米业有限公司 | Processing method of long-storage nutritional rice |
| CN108576213A (en) * | 2018-03-12 | 2018-09-28 | 滁州广洋湖米业有限公司 | Quality support method in a kind of rice storing process |
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Application publication date: 20170510 |
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