CN109105485B - Storage method for prolonging shelf life of whole grain brown rice product under high temperature condition - Google Patents
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- 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
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
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- 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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Abstract
The invention discloses a storage method for prolonging the shelf life of a whole grain brown rice product under a high-temperature condition, and belongs to the technical field of grain processing. The method comprises the following steps: subjecting whole grain brown rice to instantaneous high temperature fluidization, cooling to room temperature, placing into packaging bag, adding oxygen absorbent and ethanol sustained release agent, and vacuum packaging. The invention improves the storage stability of the instant high-temperature fluidized brown rice by adopting the combined action of the oxygen absorbent and the ethanol sustained-release agent and a vacuum packaging method, and particularly, the oxygen absorbent is utilized to absorb redundant oxygen to delay lipid oxidation; the ethanol is used for inhibiting the lipase activity, so that the degradation of lipid in the brown rice is delayed, and the shelf life of the instant high-temperature fluidized brown rice is prolonged on the premise that the brown rice maintains good sensory quality such as cooking eating quality, flavor and the like; the method is simple and easy to operate and has strong universality.
Description
Technical Field
The invention relates to a storage method for prolonging the shelf life of a whole grain brown rice product under a high-temperature condition, and belongs to the technical field of grain processing.
Background
The rice is one of the important grain crops in the world, wherein the annual output of Chinese rice is 1.95 hundred million tons and the Chinese rice occupies the first position in the world. Most of nutrients in the rice are mainly concentrated in the cortex and the embryo, but at present, people mostly use polished rice as staple food, and the polished rice is milled and then the cortex and the embryo are taken out, so that most of nutrients in the rice are lost. The brown rice is a whole grain rich in active ingredients such as polyphenol, flavone and dietary fiber, can reduce the risk of chronic diseases such as diabetes and cardiovascular diseases, but the staple consumption of the brown rice is severely restricted by the defect of poor cooking quality. In order to improve the cooking and eating quality of the brown rice, scholars at home and abroad carry out related research and develop a plurality of whole grain brown rice products. The instant high-temperature fluidized brown rice is a whole grain product which can effectively improve the cooking edible quality of the brown rice, the stress is formed by utilizing the difference of the internal and external water gradients of the brown rice grains in the instant high-temperature treatment process, the structure of the brown rice cortex is damaged, the cooking quality of the brown rice is effectively improved, and compared with other methods, the method has the advantages of simple process, short treatment time, remarkable edible quality improving effect and the like.
However, in the process of processing the rice into the brown rice or after instantaneous high-temperature treatment, the structural integrity of the cortex of the rice is damaged to a certain extent, so that the contact chance of fat with lipase and oxygen is increased, the oxidation rancidity rate is accelerated, the storage stability of the brown rice is reduced, the shelf life is shortened, and the commercial production and popularization of the brown rice products are not facilitated. Therefore, the problem of poor storage stability of the instantly fluidized brown rice at high temperature is urgently needed to be researched and solved.
In order to improve the storage stability of the instant high-temperature fluidized brown rice, the prior methods mainly comprise modified atmosphere storage, an irradiation method, a degreasing method and the like, wherein the modified atmosphere storage can improve the storage stability of the brown rice, but the storage stability of the food modified brown rice cannot be effectively improved because the lipid structure in the food modified brown rice is damaged; although the irradiation method and the degreasing method can significantly improve the storage stability of the brown rice, the safety of the methods is controversial, and the degreasing method is a problem in that some nutrients in the brown rice are lost and is not acceptable to consumers.
Disclosure of Invention
In order to solve the problem of poor storage stability of the instant high-temperature fluidized brown rice, the invention provides a storage method for prolonging the shelf life of a whole-grain brown rice product under a high-temperature condition, and the technical scheme is as follows:
a method of extending shelf life of whole grain brown rice products under high temperature conditions comprising: subjecting whole grain brown rice to instantaneous high temperature fluidization, cooling to room temperature, placing into packaging bag, adding oxygen absorbent and ethanol sustained release agent, and vacuum packaging.
Optionally, the oxygen absorbent and the ethanol sustained release agent are food-grade products.
Optionally, the oxygen permeability of the packaging bag at 25 ℃ for 24 hours is lower than 20mL/m2。
Optionally, an oxygen absorbent with oxygen absorption amount of 200-600mL is added into each package of whole grain brown rice, and the ethanol slow release agent is added according to the mass ratio of 1: 100-3: 100 to the whole grain brown rice.
Optionally, the process parameters of the instantaneous high-temperature fluidization treatment include: the instantaneous high-temperature fluidization temperature is 120-150 ℃, and the treatment time is 40-80 s.
Optionally, the brown rice is caryopsis obtained by removing rice hulls from outer protective sheaths of rice grains.
Optionally, the brown rice comprises polished round-grained nonglutinous rice and polished long-grained nonglutinous rice.
Optionally, the ethanol sustained release agent is an external control type food preservative.
The invention has the beneficial effects that:
the storage stability of the instant high-temperature fluidized brown rice is improved by adopting the combined action of the oxygen absorbent and the ethanol sustained-release agent and a vacuum packaging method, and specifically, the oxygen absorbent is utilized to absorb redundant oxygen to inhibit the propagation of mold or the decomposition and oxidation of lipid; the ethanol is used for inactivating microorganisms or lipase activity, so that the degradation of lipid in the brown rice is delayed, the generation of substances such as undesirable components free fatty acid and hexanal is effectively controlled, and the shelf life of the instant high-temperature fluidized brown rice is prolonged on the premise that good sensory qualities such as cooking eating quality and flavor are maintained; the method is simple and easy to operate and has strong universality.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
FIG. 1 is a graph showing the change in the fatty acid value of the instantaneously high-temperature fluidized brown rice stored by the stabilizing technique of comparative examples 1 to 3 and examples 1 to 4 during storage;
FIG. 2 is a graph showing the change of hexanal content of the instantaneously high-temperature fluidized brown rice stored by the stabilizing techniques of comparative examples 1 to 3 and examples 1 to 4 during the storage.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
Before the specific embodiments are described, the method for measuring the relevant parameters is described;
the relevant parameters were determined as follows:
(1) determination of fatty acid value:
the method is determined and appropriately modified according to GB/T5510-2011 'determination of fatty acid values of grains and oils for grain and oil inspection', and specifically comprises the following steps: weighing 10g of brown rice powder in a 150mL conical flask, adding 50mL of absolute ethyl alcohol, shaking at room temperature for 30min, filtering, taking 25mL of filtrate in a 50mL beaker, and titrating with a KOH standard solution, wherein the titration end point is determined when the pH value is 8 and the pH value is kept unchanged for 30 s. Expressed as mg KOH required to neutralize free fatty acids in a 100g sample of brown rice flour.
(2) And (3) measuring the hexanal content:
hexanal content was determined by headspace gas method. Sample preparation: grinding brown rice into powder, sieving with a 100-mesh sieve, accurately weighing 1.0000g of brown rice powder, adding into a headspace sample bottle, adding 5mL of deionized water, fully dispersing, mixing, and keeping temperature in 70 deg.C water bath for 30min to be tested; gas phase measurement conditions: the chromatographic column is DB-2360M I.D.0.32mm 0.25 μ M; the detector is FID; the temperature of a sample inlet is 200 ℃; the temperature of the detector is 250 ℃; the flow rate of the carrier gas (N2) is 1.2 mL/min; the flow rate of the fuel gas (H2) is 47 mL/min; the flow rate of combustion-supporting gas (Air) is 400 mL/min; the split ratio is 1: 1; the temperature raising procedure is that the initial temperature is kept at 40 ℃ for 8min, and the temperature is raised to 180 ℃ at the speed of 10 ℃/min and kept for 2 min.
The oxygen permeability of the whole grain brown rice used in the embodiment of the invention is lower than 20 after 24 hours at 25 DEG CmL/m2The oxygen absorption amount of each package of the oxygen absorbent is 50ml, 100ml, 150ml, 200ml and the like, and the oxygen absorbent with proper oxygen absorption amount is usually selected according to the requirements of packaging bags and products; in the examples of the present invention, an oxygen absorbent having an oxygen absorption amount of 200ml per package is used as an example.
The embodiment of the present invention takes an example of using 2g of ethanol sustained release agent per package, and ethanol sustained release agents of other specifications may also be used according to product requirements, which is not limited in the present invention.
Example 1:
after the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 120 deg.C for 80s to obtain whole grain brown rice product, weighing 200g in aluminum foil bag, placing oxygen absorbent 1 bag with oxygen absorption amount of 200 ml; placing 2 tablets of ethanol sustained release agent, each tablet has a mass of 200g and a size of 4cm × 4cm, and vacuum packaging. Stored at 55 ℃ for 35 days. After storage, the instantly high-temperature fluidized brown rice has good sensory quality and no alcoholic taste.
Example 2
After the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 120 deg.C for 60s to obtain whole grain brown rice product, weighing 200g in PA/PE bag, placing oxygen absorbent 1 bag with oxygen absorption amount of 200 ml; 2 tablets of ethanol sustained release agent, each tablet has a mass of 200g and a size of 4cm multiplied by 4cm, and is vacuum-packed. Stored at 55 ℃ for 35 days. After storage, the instantly high-temperature fluidized brown rice has good sensory quality and no alcoholic taste.
Example 3
After the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 140 deg.C for 60s to obtain whole grain brown rice product, weighing 200g in PA/PE bag, placing oxygen absorbent 1 bag with oxygen absorption amount of 200 ml; the ethanol sustained release preparation is 4 tablets, each tablet has a mass of 200g and a size of 4cm multiplied by 4cm, and is vacuum-packaged. Stored at 55 ℃ for 35 days. After storage, the instantly high-temperature fluidized brown rice has good sensory quality and no alcoholic taste.
Example 4
The brown rice is subjected to instantaneous high-temperature fluidization treatment, wherein the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 130 deg.C for 40s to obtain whole grain brown rice product, weighing 400g in PA/PE bag, placing 2 bags of oxygen absorbent with oxygen absorption of 200ml per bag, adding 4 ethanol sustained release agents with mass of 200g per tablet and size of 4cm × 4cm, and vacuum packaging. Stored at 55 ℃ for 35 days. After storage, the instantly high-temperature fluidized brown rice has good sensory quality and no alcoholic taste.
Comparative example 1
Compared with the embodiment 1, the comparison example is not added with the oxygen absorbent, nor the ethanol slow release agent;
specifically, after the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 120 deg.C for 80s to obtain whole grain brown rice product, weighing 200g in PA/PE bag, and vacuum packaging. Stored at 55 ℃ for 35 days.
Comparative example 2
Compared with the embodiment 1, the comparison example only adds the oxygen absorbent, the addition amount is twice of that of the embodiment 1, and no ethanol sustained release agent is added;
specifically, after the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 120 deg.C for 80s to obtain whole grain brown rice product, weighing 200g in PA/PE bag, placing 2 bags of oxygen absorbent with oxygen absorption of 200ml each, and vacuum packaging. Stored at 55 ℃ for 35 days.
Comparative example 3
Compared with the embodiment 1, the comparison example only adds the ethanol slow release agent, the addition amount of the ethanol slow release agent is twice of that of the embodiment 1, and no oxygen absorbent is added;
specifically, after the brown rice is subjected to instantaneous high-temperature fluidization treatment, the technological parameters of the instantaneous high-temperature fluidization treatment are as follows: fluidizing at 120 deg.C for 80s to obtain whole grain brown rice product, weighing 200g in PA/PE bag, placing 4 tablets of ethanol sustained release agent, each tablet has a mass of 200g and size of 4cm × 4cm, and vacuum packaging. Stored at 55 ℃ for 35 days.
Referring to fig. 1 and 2, it can be seen that the rising rates of the fatty acid value and the hexanal content of the instantaneously high-temperature fluidized brown rice are fast when the brown rice is stored at a high temperature, the fatty acid value and the hexanal content of the sample of comparative example 1 are out of the acceptable ranges when the brown rice is stored at a high temperature for 21 days, and the fatty acid value of comparative example 2 and the hexanal content of comparative example 3 are out of the acceptable ranges when the brown rice is stored for 28 days; the fatty acid value and the hexanal content of the samples in examples 1 to 4 were slowly changed and were within acceptable ranges up to 35 days of storage at high temperature, and compared with comparative examples 1, 2 and 3, the storage stability of the instantaneously high-temperature fluidized brown rice was significantly improved, and the sensory quality scores of the samples in examples after 35 days of storage at high temperature were as shown in table 1, while the storage stability of comparative examples 1 to 3 was out of the acceptable range and was not suitable for the sensory test, and thus it can be seen that the sensory quality scores of the samples stored by the method provided by the present invention are significantly better than those of the control group and are within the acceptable range, indicating that the shelf life of the samples was extended by the way of packaging the instantaneously high-temperature fluidized brown rice with the ethanol sustained release agent in combination with the oxygen absorbent.
Table 1: sample sensory quality rating sheet after 35 days of storage
Note: since the fatty acid value or (and) hexanal content measured in comparative examples 1, 2 and 3 was out of the acceptable range when stored for 35 days, it was not suitable for the sensory test.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (12)
1. A method of extending shelf life of whole grain brown rice products under high temperature conditions, the method comprising: carrying out instantaneous high-temperature fluidization treatment on the whole-grain brown rice, cooling to room temperature, putting into a packaging bag, adding an oxygen absorbent and an ethanol slow-release agent, and carrying out vacuum packaging;
wherein an oxygen absorbent with oxygen absorption amount of 200-600mL is added into each package of whole grain brown rice, and the ethanol slow release agent is added according to the mass ratio of 1: 100-3: 100 with the whole grain brown rice;
the brown rice is caryopsis obtained by removing rice hulls with outer protective sheaths from rice grains.
2. The method of claim 1, wherein the oxygen absorbent and the ethanol release agent are food grade products.
3. The method as claimed in claim 1 or 2, wherein the oxygen permeability of the packaging bag at 25 ℃ for 24h is less than 20mL/m2。
4. The method according to claim 1 or 2, wherein the process parameters of the instantaneous high-temperature fluidization treatment include: the instantaneous high-temperature fluidization temperature is 120-150 ℃, and the treatment time is 40-80 s.
5. The method of claim 3, wherein the process parameters of the transient high temperature fluidization process include: the instantaneous high-temperature fluidization temperature is 120-150 ℃, and the treatment time is 40-80 s.
6. The method according to any one of claims 1, 2 and 5, wherein the brown rice comprises non-glutinous brown rice and indica brown rice.
7. The method according to claim 3, wherein the brown rice includes non-glutinous brown rice and indica-type brown rice.
8. The method according to claim 4, wherein the brown rice includes non-glutinous brown rice and indica-type brown rice.
9. The method according to any one of claims 1, 2, 5, 7 and 8, wherein the ethanol slow release agent is an external control type food preservative.
10. The method according to claim 3, wherein the ethanol sustained release agent is an external control type food preservative.
11. The method according to claim 4, wherein the ethanol sustained release agent is an external control type food preservative.
12. The method according to claim 6, wherein the ethanol sustained release agent is an external control type food preservative.
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| CN105639455A (en) * | 2016-03-15 | 2016-06-08 | 江南大学 | Preparation method of easy-to-cook germinated brown rice |
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| CN104026461A (en) * | 2014-06-27 | 2014-09-10 | 江南大学 | Preparation method of rice specially used for people with hyperglycemia |
| CN105639455A (en) * | 2016-03-15 | 2016-06-08 | 江南大学 | Preparation method of easy-to-cook germinated brown rice |
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