CN108208156A - A kind of processing method for quick-freezing of selenium-rich rice - Google Patents
A kind of processing method for quick-freezing of selenium-rich rice Download PDFInfo
- Publication number
- CN108208156A CN108208156A CN201711476105.4A CN201711476105A CN108208156A CN 108208156 A CN108208156 A CN 108208156A CN 201711476105 A CN201711476105 A CN 201711476105A CN 108208156 A CN108208156 A CN 108208156A
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- CN
- China
- Prior art keywords
- selenium
- rich rice
- parts
- quick
- weight
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 53
- 235000009566 rice Nutrition 0.000 title claims abstract description 53
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 52
- 239000011669 selenium Substances 0.000 title claims abstract description 52
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000007710 freezing Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 241000723353 Chrysanthemum Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 5
- 239000011435 rock Substances 0.000 claims description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 208000005016 Intestinal Neoplasms Diseases 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 3
- 208000005718 Stomach Neoplasms Diseases 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 208000001130 gallstones Diseases 0.000 abstract description 3
- 206010017758 gastric cancer Diseases 0.000 abstract description 3
- 230000002496 gastric effect Effects 0.000 abstract description 3
- 201000002313 intestinal cancer Diseases 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 201000011549 stomach cancer Diseases 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000002700 urine Anatomy 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
- A23B9/06—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
- A23B9/08—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
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- 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)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing method for quick-freezing of selenium-rich rice, specifically include the following contents：Selenium-rich rice and fresh chrysanthemum are mainly first mixed stir-fry by it, are then soaked in mixed solution, and drying, ultraviolet light irradiation and interim chilled storage to obtain the final product；The present invention passes through rational quick-frozen selenium-rich rice, the quality of selenium-rich rice has not only been effectively ensured, and water content is big, storage tolerance, and nutritive value is high, the selenium-rich rice of the present invention is eaten for a long time, cholesterol can be reduced, artery sclerosis is prevented, reducing fever and causing diuresis, function of spleen and stomach regulating, improves digestion, has special efficacy to prevention gastric and intestinal cancer and diabetes and gall stone etc..
Description
Technical field
The present invention relates to a kind of processing methods of rice, and in particular to a kind of processing method for quick-freezing of selenium-rich rice.
Background technology
Eat the fragrant glutinous exquisiteness of selenium-rich rice meat raw, it is full of nutrition, it is favored by people, modern medicine study shows selenium-rich
Rice has the function of special nutrition and health care, frequent selenium-rich rice can reduce cholesterol, prevent artery sclerosis, reducing fever and causing diuresis,
Function of spleen and stomach regulating improves digestion, has special efficacy to prevention gastric and intestinal cancer and diabetes and gall stone etc..It is also supplement human body simultaneously
Nutrition, the good merchantable brand for improving diet structure, Prospects of Deep Processing is wide, but due to selenium-rich rice exist seasonal strong, water content is big,
Not the problems such as storage tolerance, a series of physiological acoustic signals can occur for storage under field conditions (factors) after harvesting, meanwhile, because of its nutriture value
Value is high, is more subject to mould, microorganism dip dyeing, and the fresh fresh-keeping difficulty of grain is big, and shelf life is short, it is serious hinder selenium-rich rice and its
Popularization and application of the product in people live.
In recent years, numerous studies have been carried out to selenium-rich rice quick forzen processing technology, has mainly used blanching-cooling-drip at present
The techniques such as water-quick-frozen carry out selenium-rich rice fresh-retaining preserving, but occur that selenium-rich rice seriously shrinks after thawing often, appearance shape hair
It is black, lackluster, the problems such as period of storage is short.
Invention content
In order to alleviate shortcomings and deficiencies of the prior art, quick-frozen the purpose of the present invention is to provide a kind of selenium-rich rice adds
Work method.
To achieve these goals, the present invention adopts the following technical scheme that：
The processing method for quick-freezing of selenium-rich rice, specifically includes the following contents：
（1）Selected high-quality selenium-rich rice mixes the mixed proportion of stir-frying, the selenium-rich rice and fresh chrysanthemum with fresh chrysanthemum
For 4-5：1；Stir-frying temperature maintains 45-50 DEG C, and stir-frying 10-15 minutes to terminate to detach takes selenium-rich rice,
（2）It is in an amount 100 parts by weight meters, takes 0.8-1.2 parts of sodium citrates, 0.01-0.02 parts by weight of lemon acid, 0.1-0.2
Parts by weight salt, 0.05-0.08 parts by weight rock sugar, surplus is water, is uniformly mixed to obtain mixed solution, above-mentioned selenium-rich rice is put into
It wherein impregnates 20-30 minutes, then takes out and drain away the water；
（3）Selenium-rich rice is placed in 100-120 DEG C of drying box, it is dry to water content 10% hereinafter, being cooled in closed container
Room temperature；Then dried selenium-rich rice is entered into ultraviolet light irradiation process, using ultraviolet sterilization worm device, uitraviolet intensity
200-300W, wavelength 240-280nm；
（4）Above-mentioned selenium-rich rice within 10-15 seconds time was cooled to -8--12 DEG C, is kept for 20-30 minutes, then at 6-8 seconds
It is interior to be cooled to -25--30 DEG C, it freezes 0.5-1 hours, finally sealed is simultaneously stored at a temperature of -5 DEG C.
The mixed solution in an amount for 100 parts by weight meters, take 1.0 parts of sodium citrates, 0.015 parts by weight of lemon acid,
0.15 parts by weight salt, 0.06 parts by weight rock sugar, surplus is water.
The step（3）Middle selenium-rich rice is placed in 110 DEG C of drying boxes, and drying is to water content below 8%.
The uitraviolet intensity 250W, wavelength 260nm of the ultraviolet sterilization worm device.
The selenium-rich rice was cooled to -10 DEG C within 10 second time, was kept for 25 minutes, then be cooled within 7 second time -
It 25 DEG C, freezes 0.5 hour.
Beneficial effects of the present invention：
By rational quick-frozen selenium-rich rice the quality of selenium-rich rice has not only been effectively ensured, but also water content is big, resistance in the present invention
Storage, and nutritive value is high, and the selenium-rich rice of the present invention is eaten for a long time, and can reduce cholesterol, prevent artery sclerosis, heat-clearing profit
Urine, improves digestion at function of spleen and stomach regulating, has special efficacy to prevention gastric and intestinal cancer and diabetes and gall stone etc..
Specific embodiment
Embodiment 1：The processing method for quick-freezing of selenium-rich rice, specifically includes the following contents：
（1）Selected high-quality selenium-rich rice mixes the mixed proportion of stir-frying, the selenium-rich rice and fresh chrysanthemum with fresh chrysanthemum
It is 4.5：1；Stir-frying temperature maintains 45 DEG C, and stir-frying 10 minutes to terminate to detach takes selenium-rich rice,
（2）In an amount for 100 parts by weight meters, take 1.0 parts of sodium citrates, 0.015 parts by weight of lemon acid, 0.15 parts by weight salt,
0.06 parts by weight rock sugar, surplus are water, are uniformly mixed to obtain mixed solution, and above-mentioned selenium-rich rice is put into and wherein impregnates 20-30 points
Clock then takes out and drains away the water；
（3）Selenium-rich rice is placed in 110 DEG C of drying boxes, it is dry to water content 10% hereinafter, being cooled to room in closed container
Temperature；Then dried selenium-rich rice is entered into ultraviolet light irradiation process, using ultraviolet sterilization worm device, uitraviolet intensity
250W, wavelength 260nm；
（4）Above-mentioned selenium-rich rice within 10 second time was cooled to -10 DEG C, is kept for 25 minutes, then be cooled within 7 second time -
It 25 DEG C, freezes 0.5 hour, finally sealed is simultaneously stored at a temperature of -5 DEG C.
Claims (5)
1. a kind of processing method for quick-freezing of selenium-rich rice, which is characterized in that specifically include the following contents：
（1）Selected high-quality selenium-rich rice mixes the mixed proportion of stir-frying, the selenium-rich rice and fresh chrysanthemum with fresh chrysanthemum
For 4-5：1；Stir-frying temperature maintains 45-50 DEG C, and stir-frying 10-15 minutes to terminate to detach takes selenium-rich rice,
（2）It is in an amount 100 parts by weight meters, takes 0.8-1.2 parts of sodium citrates, 0.01-0.02 parts by weight of lemon acid, 0.1-0.2
Parts by weight salt, 0.05-0.08 parts by weight rock sugar, surplus is water, is uniformly mixed to obtain mixed solution, above-mentioned selenium-rich rice is put into
It wherein impregnates 20-30 minutes, then takes out and drain away the water；
（3）Selenium-rich rice is placed in 100-120 DEG C of drying box, it is dry to water content 10% hereinafter, being cooled in closed container
Room temperature；Then dried selenium-rich rice is entered into ultraviolet light irradiation process, using ultraviolet sterilization worm device, uitraviolet intensity
200-300W, wavelength 240-280nm；
（4）Above-mentioned selenium-rich rice within 10-15 seconds time was cooled to -8--12 DEG C, is kept for 20-30 minutes, then at 6-8 seconds
It is interior to be cooled to -25--30 DEG C, it freezes 0.5-1 hours, finally sealed is simultaneously stored at a temperature of -5 DEG C.
2. the processing method for quick-freezing of selenium-rich rice according to claim 1, which is characterized in that the mixed solution is by total
It measures as 100 parts by weight meters, takes 1.0 parts of sodium citrates, 0.015 parts by weight of lemon acid, 0.15 parts by weight salt, 0.06 parts by weight ice
Sugar, surplus are water.
3. the processing method for quick-freezing of selenium-rich rice according to claim 1, which is characterized in that the step（3）Middle richness
Selenium rice is placed in 110 DEG C of drying boxes, and drying is to water content below 8%.
4. the processing method for quick-freezing of selenium-rich rice according to claim 1, which is characterized in that the ultraviolet sterilization worm
The uitraviolet intensity 250W of device, wavelength 260nm.
5. the processing method for quick-freezing of selenium-rich rice according to claim 1, which is characterized in that the selenium-rich rice is 10
- 10 DEG C are cooled in time second, is kept for 25 minutes, then -25 DEG C were cooled within 7 second time, is freezed 0.5 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711476105.4A CN108208156A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method for quick-freezing of selenium-rich rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711476105.4A CN108208156A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method for quick-freezing of selenium-rich rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208156A true CN108208156A (en) | 2018-06-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711476105.4A Pending CN108208156A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method for quick-freezing of selenium-rich rice |
Country Status (1)
| Country | Link |
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| CN (1) | CN108208156A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601864A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| CN112237250A (en) * | 2020-09-04 | 2021-01-19 | 江苏百斯特鲜食有限公司 | Antioxidant method for processing quick-frozen rice product |
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|---|---|---|---|---|
| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
| CN104923331A (en) * | 2015-06-05 | 2015-09-23 | 安徽光明槐祥工贸集团有限公司 | Special-flavor rice processing method |
| CN106615086A (en) * | 2016-11-30 | 2017-05-10 | 颍上县锡安山米业有限公司 | Processing and storage method capable of improving quality of rice |
| CN106690010A (en) * | 2016-11-30 | 2017-05-24 | 枞阳县横山生态农业有限公司 | Rice quality strengthening method |
| CN106722158A (en) * | 2016-11-30 | 2017-05-31 | 颍上县锡安山米业有限公司 | A kind of processing method of ageing meter Fu Xian |
| CN107212087A (en) * | 2017-05-27 | 2017-09-29 | 湖北金吉祥速冻食品有限公司 | A kind of corn processing method for quick-freezing |
-
2017
- 2017-12-29 CN CN201711476105.4A patent/CN108208156A/en active Pending
Patent Citations (6)
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| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109601864A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| CN112237250A (en) * | 2020-09-04 | 2021-01-19 | 江苏百斯特鲜食有限公司 | Antioxidant method for processing quick-frozen rice product |
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Application publication date: 20180629 |