CN110789850A

CN110789850A - Germ rice fresh-keeping packaging storage method

Info

Publication number: CN110789850A
Application number: CN201910966877.9A
Authority: CN
Inventors: 虞向阳; 李洋
Original assignee: Baoying Yongjia Rice Co Ltd
Current assignee: Baoying Yongjia Rice Co Ltd
Priority date: 2019-10-12
Filing date: 2019-10-12
Publication date: 2020-02-14

Abstract

The invention relates to the technical field of rice packaging, in particular to a germ rice fresh-keeping packaging storage method. According to the germ rice fresh-keeping packaging and storing method, the drying bag and the paper inner packaging bag soaked with the reed leaf water play an effective fresh-keeping and anti-corrosion role on the germ rice, the rice germ in the drying bag has a strong moisture absorption function and can absorb moisture in the air in the bag, and the germ rice fresh-keeping packaging and storing method effectively improves the fresh-keeping time of the germ rice and ensures the taste of the germ rice in the packaging bag.

Description

Germ rice fresh-keeping packaging storage method

Technical Field

The invention relates to the technical field of rice packaging, in particular to a germ rice fresh-keeping packaging and storing method.

Background

The rice is a fresh food, and at the in-process of rice processing and storage, because the wrapping bag is ordinary kraft paper bag, the leakproofness is poor, and can't block and absorb the aqueous vapor in its air, and then make the rice quality in the packing storage descend along with the oxidation of contact air to receive the influence of temperature and humidity easily, finally lead to the quality and the taste of rice to reduce fast.

Disclosure of Invention

In order to overcome the defect of poor preservation effect of the existing rice package, the invention provides a preservation package storage method of germ rice, which is used for preparing a drying package and realizing preservation package of the germ rice after processing the inner packaging bag.

The technical scheme adopted by the invention for solving the technical problems is as follows: a germ rice fresh-keeping packaging storage method comprises the following steps:

a. cleaning the raw material zongzi leaves with clear water for 2-3 times, and soaking in clear water for 60-90 minutes.

b. Scalding the soaked reed leaves with boiling water of 100 ℃, scalding the reed leaves with 1000 g of water and 500 g of reed leaves for 5 minutes, fishing out the reed leaves to obtain reed leaf water, and draining the fished reed leaves.

c. And putting raw material reed leaves with the same weight as the reed leaves in the reed leaf water, heating and concentrating the reed leaf water to one third, cooling to normal temperature, fishing out the reed leaves in the reed leaf water, soaking 100% bamboo pulp paper in the concentrated reed leaf water for 10-15 minutes, fishing out, naturally drying, and making into a paper inner packaging bag.

d. Drying the raw material zongzi leaves at a low temperature of 30-40 ℃, and then crushing the dried zongzi leaves; then adding deionized water and 0.3-0.5% of cellulase which are twice of the weight of the crushed reed leaf powder into the crushed reed leaf powder, and uniformly stirring; then carrying out enzymolysis on the uniformly stirred mixture at the constant temperature of 45-50 ℃ under heat preservation; filtering again, heating to reflux for 2-3 times (each time for 2-3 hr), filtering the extractive solution, distilling under reduced pressure to obtain paste, and drying to obtain dry extract.

e. Removing coarse grains from the stored brown rice, sieving to remove impurities to obtain germinated rice with water content less than or equal to 14.5%, and cooling to room temperature.

f. Mixing 8-10 g of dried extract of rice dumpling leaf and 5-10 g of rice germ with water content of 1.8-2.2%, packaging with bamboo pulp paper to obtain dry bag, and placing the dry bag into paper inner packaging bag.

g. And (3) sealing the rice with the germ after the rice with the germ is placed in the paper inner packaging bag filled with the dry bag, and then placing the paper inner packaging bag filled with the rice with the germ and sealed in a kraft paper outer bag to finish packaging.

The germ rice fresh-keeping packaging and storing method has the beneficial effects that the drying bag and the paper inner packaging bag soaked with the reed leaf water play a role in effectively keeping germ rice fresh and preventing corrosion, the rice germ in the drying bag has a strong moisture absorption function and can absorb moisture in the air in the bag, and the germ rice fresh-keeping packaging and storing method effectively improves the fresh-keeping time of the germ rice and ensures the taste of the germ rice in the packaging bag.

Detailed Description

A germ rice fresh-keeping packaging storage method comprises the following steps:

f. Mixing 8-10 g of dried extract of rice dumpling leaf and 5-10 g of rice germ with water content of 1.8-2.2%, packaging with bamboo pulp paper to obtain dry bag, and placing the dry bag into paper inner packaging bag. The drying bag plays a role in drying moisture and inhibiting bacteria.

The specific embodiment is as follows: a. cleaning the raw material zongzi leaves with clear water for 3 times, and then soaking the zongzi leaves in the clear water for 60 minutes. b. Scalding the soaked reed leaves with boiling water of 100 ℃, scalding the reed leaves with 1000 g of water and 500 g of reed leaves for 5 minutes, fishing out the reed leaves to obtain reed leaf water, and draining the fished reed leaves. c. Putting raw material reed leaves with the same weight as the reed leaves in water again, then heating the reed leaves to concentrate to one third, cooling to normal temperature, fishing out the reed leaves in the water, soaking 100% bamboo pulp paper in the concentrated reed leaves in water for 15 minutes, fishing out, naturally drying, and making into paper inner packaging bags. d. Drying the raw material zongzi leaves at a low temperature of 30 ℃, and then crushing the dried zongzi leaves; then adding deionized water and 0.3% of cellulase which are twice of the weight of the crushed reed leaf powder into the crushed reed leaf powder, and uniformly stirring; then carrying out enzymolysis on the uniformly stirred mixture at the constant temperature of 45 ℃ in a heat-preserving manner; filtering again, heating to reflux for 3 times, each reflux extraction time is 3h, filtering the extractive solution, distilling under reduced pressure to obtain paste, and drying to obtain dry extract. e. Removing coarse grains from the stored brown rice, sieving to remove impurities to obtain germinated rice with water content less than or equal to 14.5%, and cooling to room temperature. f. Mixing 10 g of dried rice dumpling leaf extract and 10 g of rice germ with 2% of water, packaging with bamboo pulp paper to prepare a dry bag, and putting the dry bag into a paper inner packaging bag. The drying bag plays a role in drying moisture and inhibiting bacteria. g. And (3) sealing the rice with the germ after the rice with the germ is placed in the paper inner packaging bag filled with the dry bag, and then placing the paper inner packaging bag filled with the rice with the germ and sealed in a kraft paper outer bag to finish packaging. The preservation packaging and storing method of the germ rice effectively improves the preservation time of the germ rice and ensures the taste of the germ rice in the packaging bag.

The foregoing description is intended to be illustrative rather than limiting, and it will be appreciated by those skilled in the art that many modifications, variations or equivalents may be made without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A germ rice fresh-keeping packaging storage method is characterized by comprising the following steps: a. cleaning the raw material zongzi leaves with clear water for 2-3 times, and then soaking in clear water for 60-90 minutes;

b. scalding the soaked reed leaves with 100 ℃ of boiling water for 5 minutes, fishing out the reed leaves to obtain reed leaf water, and draining the fished reed leaves;

c. putting raw material reed leaves with the same weight as the water phase of the reed leaves into the reed leaf water, heating and concentrating the reed leaf water to one third, cooling to normal temperature, fishing out the reed leaves in the reed leaf water, soaking 100% bamboo pulp paper in the concentrated reed leaf water for 10-15 minutes, fishing out, naturally drying, and making into a paper inner packaging bag;

d. drying the raw material zongzi leaves at a low temperature of 30-40 ℃, and then crushing the dried zongzi leaves; then adding deionized water and 0.3-0.5% of cellulase which are twice of the weight of the crushed reed leaf powder into the crushed reed leaf powder, and uniformly stirring; then carrying out enzymolysis on the uniformly stirred mixture at the constant temperature of 45-50 ℃ under heat preservation; filtering, heating to reflux for 2-3 times (each time for 2-3 hr), filtering the extractive solution, distilling under reduced pressure to obtain paste, and drying to obtain dry extract;

e. removing coarse rice from stored brown rice, sieving to remove impurities to obtain germinated rice with water content less than or equal to 14.5%, and cooling to room temperature;

f. mixing 8-10 g of dried extract of rice dumpling leaf and 5-10 g of rice germ with water content of 1.8-2.2%, packaging with bamboo pulp paper to obtain dry bag, and placing the dry bag into paper inner packaging bag;