CN110623063A - Preservation method of germ-remaining rice - Google Patents
Preservation method of germ-remaining rice Download PDFInfo
- Publication number
- CN110623063A CN110623063A CN201911055149.9A CN201911055149A CN110623063A CN 110623063 A CN110623063 A CN 110623063A CN 201911055149 A CN201911055149 A CN 201911055149A CN 110623063 A CN110623063 A CN 110623063A
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- rice
- germ
- remaining rice
- embryo
- remaining
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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
-
- 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
- A23B9/10—Freezing; Subsequent thawing; Cooling
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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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a preservation method of germ-remaining rice, belonging to the field of grain processing, and mainly comprising the following steps: (1) screening and grading; (2) pulse microwave enzyme deactivation and sterilization, wherein the pulse microwave dose is 2.2-2.8W/g, the intermittent time is 180-220ms, and the total time is 45-55 s; (3) vacuum packaging; (4) storing at low temperature, and refrigerating the treated embryo-retained rice at low temperature of 0-10 deg.C. The shelf life of the embryo-remaining rice treated by the method is at least 1.5 times longer than that of the untreated embryo-remaining rice.
Description
Technical Field
The invention belongs to the field of grain processing, and particularly relates to a preservation method of germ-remaining rice.
Background
The germ rice is also called germ-remaining rice, which is a kind of refined rice with germ remaining part of rice in the processing process and germ remaining rate reaching more than 80%. The germ rice has the nutrition of brown rice and the taste of polished rice, and the germ-remaining rice contains various nutritional ingredients such as starch, protein, fat, various vitamins and minerals. The long-term consumption of the embryo-retained rice can promote the metabolic balance of human body, reduce serum cholesterol, remove free radicals, delay cell aging and the like.
The germ-remaining rice meets the requirements of people on nutrition and health care of food, has wide market prospect in China no matter in nutrition and health or from economic benefit, and has extremely important significance for promoting the development of food and food processing industry in China.
In recent years, although some achievements are made in the study of the germ-retaining rice by scientific research institutions and specialized schools in China, the study on the germ-retaining rice preservation method is less. The germ-remaining rice is difficult to store and is the main reason of difficult market circulation, so the development of a safe, efficient and environment-friendly germ-remaining rice preservation technology has important significance for prolonging the shelf life of the germ-remaining rice, expanding the market share of the germ-remaining rice, improving the economic benefit of germ-remaining rice processing enterprises and improving the dietary nutrition of residents. Therefore, researches on preservation methods of the germ-retaining rice are imperative.
Disclosure of Invention
In view of the above, the invention aims to overcome the defects of the prior art and provide a preservation method of the germ-remaining rice, which prolongs the shelf life of the germ-remaining rice; meanwhile, the invention can effectively maintain the original appearance of the embryo-retained rice, has small nutrient loss rate and is easy to store and transport, and the fresh embryo-retained rice is subjected to a series of steps of screening and grading, microwave enzyme-inactivating and sterilizing, vacuum packaging, low-temperature storage and the like to obtain the novel fresh embryo-retained rice.
A preservation method of germ-remaining rice comprises the following steps:
(1) screening and grading the remained embryo rice, and removing broken stones, soil blocks, heterogeneous seeds, worm-eaten grains, imperfect grains and the like in the raw material to obtain a screening raw material;
(2) carrying out microwave enzyme deactivation and sterilization on the embryo-remaining rice screened in the step (1), wherein the pulse microwave process of the embryo-remaining rice comprises the following steps: the pulse microwave dose is 2.2-2.8W/g, the intermittent time is 180-220ms, and the total time is 45-55 s;
(3) weighing a certain mass of the sample subjected to microwave treatment according to the requirement, placing the sample in a plastic bag, and carrying out vacuum packaging by using a vacuum packaging machine;
(4) and (4) refrigerating and preserving the packaged embryo-remained rice at the low temperature of 0-10 ℃.
The invention has the advantages that:
1. the embryo-remaining rice which is difficult to preserve is subjected to microwave enzyme deactivation and sterilization treatment, so that the lipase activity and the microbial quantity are reduced, and conditions are provided for prolonging the quality guarantee period of the embryo-remaining rice;
2. the pulse microwave can cause the lipase protein to be denatured and kill harmful organisms under the condition of lower temperature. The rice can be effectively subjected to insect killing, mildew prevention and enzyme killing, the effect is good, and the energy consumption is low;
3. the vacuum packaging method is adopted, the color of the germ-retaining rice is not easy to change under the vacuum condition, and the germ-retaining rice is clean and sanitary, so that the aims of keeping fresh and prolonging the shelf life are fulfilled;
4. the treated germ-remaining rice has complete shape, less color change, prolonged shelf life and better taste;
5. the whole process flow is simple, the operation steps are few, the processing conditions are easy to control, the drying, the disinsection and the sterilization of the product are simultaneously completed in the microwave treatment process, and no additional sterilization procedure is needed; in addition, the product does not contain any artificially synthesized additive, and is delicious and safe to eat; compared with the traditional processing method, the shelf life is prolonged, and the nutrient components, color and flavor of the product are retained to a greater extent.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, are all conventional biochemical reagents; the experimental methods are conventional methods unless otherwise specified.
The present invention will be described in detail with reference to examples.
Example 1
The fresh embryo-retained rice is subjected to a series of steps of screening and grading, microwave enzyme deactivation and sterilization, vacuum packaging, low-temperature storage and the like to obtain novel fresh-keeping embryo-retained rice. The invention relates to a preservation method of germ-remaining rice, which comprises the following steps:
(1) screening and grading the remained embryo rice, and removing broken stones, soil blocks, heterogeneous seeds, worm-eaten grains, imperfect grains and the like in the raw material to obtain a screening raw material;
(2) carrying out microwave enzyme deactivation and sterilization on the embryo-remaining rice screened in the step (1), wherein the pulse microwave process of the embryo-remaining rice comprises the following steps: pulse microwave dose is 2.5W/g, intermittent time is 200ms, and total time is 50 s;
(3) weighing 50kg of the sample subjected to microwave treatment, dividing into 20 parts, each part being 2.5kg, placing the parts in a plastic bag (20cm multiplied by 40cm), and carrying out vacuum packaging by using a vacuum packaging machine;
(4) and (4) refrigerating and preserving the packaged embryo-remained rice at 4 ℃.
Example 2
The fresh embryo-retained rice is subjected to a series of steps of screening and grading, microwave enzyme deactivation and sterilization, vacuum packaging, low-temperature storage and the like to obtain novel fresh-keeping embryo-retained rice. The invention relates to a preservation method of germ-remaining rice, which comprises the following steps:
(1) screening and grading the remained embryo rice, and removing broken stones, soil blocks, heterogeneous seeds, worm-eaten grains, imperfect grains and the like in the raw material to obtain a screening raw material;
(2) carrying out microwave enzyme deactivation and sterilization on the embryo-remaining rice screened in the step (1), wherein the pulse microwave process of the embryo-remaining rice comprises the following steps: pulse microwave dose is 2.5W/g, intermittent time is 210ms, and total time is 50 s;
(3) weighing 100kg of the sample subjected to microwave treatment, dividing into 40 parts, each part being 2.5kg, placing the parts in a plastic bag (20cm multiplied by 40cm), and carrying out vacuum packaging by using a vacuum packaging machine;
(4) and (4) refrigerating and preserving the packaged embryo-remained rice at 4 ℃.
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 (5)
1. A preservation method of germ-remaining rice is characterized in that: the method comprises the following steps:
(1) screening and grading the remained embryo rice, and removing broken stones, soil blocks, heterogeneous seeds, worm-eaten grains, imperfect grains and the like in the raw material to obtain a screening raw material;
(2) carrying out microwave enzyme deactivation and sterilization on the embryo-remaining rice screened in the step (1), wherein the pulse microwave process of the embryo-remaining rice comprises the following steps: the pulse microwave dose is 2.2-2.8W/g, the intermittent time is 180-220ms, and the total time is 45-55 s;
(3) weighing a certain mass of the sample subjected to microwave treatment according to the requirement, placing the sample in a plastic bag, and carrying out vacuum packaging by using a vacuum packaging machine;
(4) and (5) refrigerating and preserving the packaged embryo-remained rice at low temperature.
2. The method for preserving germ-remaining rice as claimed in claim 1, wherein: the germ-remaining rice in the step (1) is first-grade rice.
3. The method for preserving germ-remaining rice as claimed in claim 1, wherein: and (3) carrying out vacuum packaging on the germ-remaining rice by using a vacuum packaging machine, and the rice is sanitary and safe and is not easy to change in color.
4. The method for preserving germ-remaining rice as claimed in claim 1, wherein: the embryo-remaining rice treated by the method has the quality guarantee period prolonged by at least 1.5 times compared with that of untreated embryo-remaining rice.
5. The method for preserving germ-remaining rice as claimed in claim 1, wherein: and (4) after the germ-remaining rice is processed, refrigerating at 0-10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911055149.9A CN110623063A (en) | 2019-10-31 | 2019-10-31 | Preservation method of germ-remaining rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911055149.9A CN110623063A (en) | 2019-10-31 | 2019-10-31 | Preservation method of germ-remaining rice |
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| CN110623063A true CN110623063A (en) | 2019-12-31 |
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| CN201911055149.9A Pending CN110623063A (en) | 2019-10-31 | 2019-10-31 | Preservation method of germ-remaining rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112278628A (en) * | 2020-11-18 | 2021-01-29 | 湄潭县宫廷香米业有限责任公司 | Rice fresh-keeping storage method and storage equipment |
| CN115720928A (en) * | 2022-11-29 | 2023-03-03 | 代代田(佛山)生物科技有限公司 | Grain crop and its sterilizing and pest killing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301007A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by combination of microwave, ultraviolet ray and high-voltage pulse electric field |
| CN102228082A (en) * | 2011-05-31 | 2011-11-02 | 江南大学 | Ultrasonic-microwave synergistic method for stabilizing brown rice |
| CN102972518A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for extending storage period of embryo rice |
| CN103828914A (en) * | 2014-03-19 | 2014-06-04 | 华中农业大学 | Method for insect and mildew prevention and preservation of grains through pulse microwave drying |
| CN107410847A (en) * | 2017-04-18 | 2017-12-01 | 华中农业大学 | A kind of high GABA rice product and its processing method |
| CN110326664A (en) * | 2019-08-09 | 2019-10-15 | 武汉轻工大学 | A kind of rice with remained germ and the method for extending its shelf-life |
-
2019
- 2019-10-31 CN CN201911055149.9A patent/CN110623063A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301007A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by combination of microwave, ultraviolet ray and high-voltage pulse electric field |
| CN102228082A (en) * | 2011-05-31 | 2011-11-02 | 江南大学 | Ultrasonic-microwave synergistic method for stabilizing brown rice |
| CN102972518A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for extending storage period of embryo rice |
| CN103828914A (en) * | 2014-03-19 | 2014-06-04 | 华中农业大学 | Method for insect and mildew prevention and preservation of grains through pulse microwave drying |
| CN107410847A (en) * | 2017-04-18 | 2017-12-01 | 华中农业大学 | A kind of high GABA rice product and its processing method |
| CN110326664A (en) * | 2019-08-09 | 2019-10-15 | 武汉轻工大学 | A kind of rice with remained germ and the method for extending its shelf-life |
Non-Patent Citations (4)
| Title |
|---|
| 张朝富等: "留胚米的保鲜包装技术", 《粮食与饲料工业》 * |
| 王汝华等: "留胚米的研究进展", 《农产品加工》 * |
| 谢丹等: "温度及包装材料对留胚米储藏品质的影响研究", 《粮食科技与经济》 * |
| 豁银强等: "脉冲微波对留胚米的稳定技术研究", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112278628A (en) * | 2020-11-18 | 2021-01-29 | 湄潭县宫廷香米业有限责任公司 | Rice fresh-keeping storage method and storage equipment |
| CN115720928A (en) * | 2022-11-29 | 2023-03-03 | 代代田(佛山)生物科技有限公司 | Grain crop and its sterilizing and pest killing method |
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Application publication date: 20191231 |