CN111631344A - Method for improving rice quality - Google Patents
Method for improving rice quality Download PDFInfo
- Publication number
- CN111631344A CN111631344A CN202010488472.1A CN202010488472A CN111631344A CN 111631344 A CN111631344 A CN 111631344A CN 202010488472 A CN202010488472 A CN 202010488472A CN 111631344 A CN111631344 A CN 111631344A
- Authority
- CN
- China
- Prior art keywords
- rice
- newly
- quality
- paddy
- microwave treatment
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 43
- 239000004576 sand Substances 0.000 claims abstract description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005498 polishing Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000021588 free fatty acids Nutrition 0.000 abstract description 6
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 150000002632 lipids Chemical class 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000005336 cracking Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 abstract description 2
- 230000005732 intercellular adhesion Effects 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 3
- 235000019624 protein content Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for improving rice quality, which comprises the steps of permeating an ethanol water solution into newly-harvested rice by using river sand with specific fineness as an intermediate carrier and adopting a microwave treatment mode, promoting partial lipid and protein in a bran layer to migrate into rice grains, enhancing the cell wall strength and intercellular adhesion of starch endosperm cells, reducing soft and rotten rice after cooking the newly-harvested rice, avoiding rice grain cracking caused by direct microwave treatment and reducing processing loss. The method adopts a combined tempering technology, can promote the formation of protein disulfide bonds in the fresh rice while reducing the content of free fatty acid of the rice, moderately inhibit the swelling of starch in the gelatinization process, and further improve the taste quality of the newly harvested rice.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for improving the quality of rice.
Background
It is known that the taste quality of rice processed from newly harvested rice is not high, mainly because cooked rice is soft and rotten. Generally, after the rice is naturally aged for 1-3 months, the taste quality is better. Therefore, the quality and structure characteristics of the rice can be rapidly improved by adopting the method for accelerating aging, and the storage space and time are saved. However, general aging increases the free fatty acid content, causing an undesirable rancid taste that affects the taste quality of rice.
Disclosure of Invention
The invention aims to overcome the defect that the rancidity of rice is increased by a traditional accelerated aging method, and provides a method for improving the quality of rice, which adopts the following technical scheme:
a method for improving rice quality comprises the following steps:
s1, uniformly spraying 400-600 kg of 30-40% ethanol aqueous solution into 1000 kg of stable porous medium with the average particle size of less than 500 microns, and fully and uniformly mixing to obtain a material A;
s2, mixing the material A with 1000 kg of newly harvested paddy, placing the mixture in a vibration reaction tank together, wherein the vibration frequency is 360-400r/min, the amplitude is 6-8mm, and the material A and the newly harvested paddy are subjected to microwave treatment in the tank until the water content of the stable porous medium is 4-5%;
and S3, separating the stable porous medium from the paddy, and shelling, grinding and polishing the paddy to obtain high-quality rice.
The microwave processing in step S2 specifically includes: the microwave power is 540-.
In step S3, the stable porous medium is one or more of diatomite, river sand, and sea sand.
The invention has the beneficial effects that:
1. river sand with specific fineness is used as an intermediate carrier, and an ethanol water solution is infiltrated into the newly harvested rice by adopting a microwave treatment mode, so that partial lipid and protein of a bran layer are promoted to migrate into the rice grains, the cell wall strength and intercellular adhesion of starch endosperm cells can be enhanced, the soft and rotten rice after the newly harvested rice is cooked can be reduced, the cracking of the rice grains caused by the direct microwave treatment can be avoided, and the processing loss is reduced.
2. Different from natural aging, the combined conditioning technology adopted by the invention can reduce the content of free fatty acid in rice, promote the formation of protein disulfide bonds in fresh rice, moderately inhibit the swelling of starch in the gelatinization process, and further improve the taste quality of newly harvested rice.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1:
s1, uniformly spraying 400 kg of 30% ethanol aqueous solution into 1000 kg of porous river sand with the average particle size of less than 500 microns, and fully and uniformly mixing to obtain a material A;
s2, mixing the material A with 1000 kg of newly harvested paddy, putting the mixture into a vibration reaction tank, wherein the vibration frequency is 360r/min, the amplitude is 6mm, the material A and the newly harvested paddy are subjected to microwave treatment in the tank until the water content of river sand is 4%, the microwave power is 540W, and the microwave stops for 1 minute every 30 seconds;
and S3, separating the river sand from the paddy, and removing shells, grinding and polishing the paddy to obtain high-quality rice.
Example 2:
s1, uniformly spraying 500 kg of 35% ethanol aqueous solution into 1000 kg of porous sea sand with the average particle size of less than 500 microns, and fully and uniformly mixing to obtain a material A;
s2, mixing the material A with 1000 kg of newly harvested paddy, putting the mixture into a vibration reaction tank, wherein the vibration frequency is 380r/min, the amplitude is 7mm, the material A and the newly harvested paddy are subjected to microwave treatment in the tank until the water content of sea sand is 4.5%, the microwave power is 550W, and the microwave stops for 1 minute every 30 seconds;
s3, separating the sea sand and the paddy, and shelling, grinding and polishing the paddy to obtain the high-quality rice.
Example 3:
s1, uniformly spraying 600 kg of 40% ethanol aqueous solution into 1000 kg of stable diatomite with the average particle size of less than 500 microns, and fully and uniformly mixing to obtain a material A;
s2, mixing the material A with 1000 kg of newly harvested paddy, putting the mixture into a vibration reaction tank, wherein the vibration frequency is 400r/min, the amplitude is 8mm, the material A and the newly harvested paddy are treated by microwaves in the tank until the water content of the diatomite is 5 percent, the microwave power is 560W, and the microwaves stop for 1 minute every 30 seconds;
and S3, separating the diatomite from the rice, and shelling, grinding and polishing the rice to obtain high-quality rice.
The newly harvested rice was hulled, milled, and polished to obtain rice as a control group. As compared with the rice of the control group, the rice produced in example 1 has the lipid and protein contents respectively increased by 36.2% and 33.8%, the free fatty acid content decreased by 26.7%, the rice produced in example 2 has the lipid and protein contents respectively increased by 32.3% and 35.4%, the free fatty acid content decreased by 23.2%, the rice produced in example 3 has the lipid and protein contents respectively increased by 34.4% and 29.7%, and the free fatty acid content decreased by 24.9%. After cooking, the cooked rice of example 1, example 2 and example 3 all had better grain size than the control group, and the control group was softer and softer.
Although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention.
Claims (3)
1. A method for improving the quality of rice is characterized by comprising the following specific steps:
s1, uniformly spraying 400-600 kg of 30-40% ethanol aqueous solution into 1000 kg of stable porous medium with the average particle size of less than 500 microns, and fully and uniformly mixing to obtain a material A;
s2, mixing the material A with 1000 kg of newly harvested paddy, placing the mixture in a vibration reaction tank together, wherein the vibration frequency is 360-400r/min, the amplitude is 6-8mm, and the material A and the newly harvested paddy are subjected to microwave treatment in the tank until the water content of the stable porous medium is 4-5%;
and S3, separating the stable porous medium from the paddy, and shelling, grinding and polishing the paddy to obtain high-quality rice.
2. The method as claimed in claim 1, wherein the microwave treatment in step S2 is specifically: the microwave power is 540-.
3. The method as claimed in claim 1, wherein the stable porous medium in step S3 is one or more selected from diatomite, river sand, and sea sand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010488472.1A CN111631344A (en) | 2020-06-02 | 2020-06-02 | Method for improving rice quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010488472.1A CN111631344A (en) | 2020-06-02 | 2020-06-02 | Method for improving rice quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111631344A true CN111631344A (en) | 2020-09-08 |
Family
ID=72323683
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010488472.1A Pending CN111631344A (en) | 2020-06-02 | 2020-06-02 | Method for improving rice quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111631344A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1925756A (en) * | 2004-02-06 | 2007-03-07 | 福布斯梅迪泰克公司 | Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose |
| CN102948672A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Production method of lightly grinded nutritional rice with good cooking performance and storability |
| CN103584257A (en) * | 2013-10-25 | 2014-02-19 | 浙江大学 | Cooked ice quality modifier and quick-frozen cooked rick making method |
| CN105639224A (en) * | 2014-11-11 | 2016-06-08 | 丰益(上海)生物技术研发中心有限公司 | Rice quality modifying agent and method for improving rice quality |
| 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 |
| CN108936253A (en) * | 2018-07-23 | 2018-12-07 | 望江县山映米业有限公司 | A kind of processing method of rice |
| CN109077114A (en) * | 2018-05-31 | 2018-12-25 | 镇江虎瑞生物科技有限公司 | A kind of method of microwave drying rice |
| CN110179054A (en) * | 2019-04-19 | 2019-08-30 | 安徽丰原发酵技术工程研究有限公司 | A kind of corn soaking new process |
-
2020
- 2020-06-02 CN CN202010488472.1A patent/CN111631344A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1925756A (en) * | 2004-02-06 | 2007-03-07 | 福布斯梅迪泰克公司 | Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose |
| CN102948672A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Production method of lightly grinded nutritional rice with good cooking performance and storability |
| CN103584257A (en) * | 2013-10-25 | 2014-02-19 | 浙江大学 | Cooked ice quality modifier and quick-frozen cooked rick making method |
| CN105639224A (en) * | 2014-11-11 | 2016-06-08 | 丰益(上海)生物技术研发中心有限公司 | Rice quality modifying agent and method for improving rice quality |
| 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 |
| CN109077114A (en) * | 2018-05-31 | 2018-12-25 | 镇江虎瑞生物科技有限公司 | A kind of method of microwave drying rice |
| CN108936253A (en) * | 2018-07-23 | 2018-12-07 | 望江县山映米业有限公司 | A kind of processing method of rice |
| CN110179054A (en) * | 2019-04-19 | 2019-08-30 | 安徽丰原发酵技术工程研究有限公司 | A kind of corn soaking new process |
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|---|
| SHIN HM，ET AL: "Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk", 《FOOD SCI BIOTECHNOL》 * |
| ZHONG Y ，ET AL: "Accelerated aging of rice by controlled microwave treatment", 《FOOD CHEMISTRY》 * |
| 李彤: "米陈化对稻米蒸煮食用品质影响及机理研究", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200908 |
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| RJ01 | Rejection of invention patent application after publication |