CN112219896B - Method for stabilizing volatile odor characteristic substances in rice storage process by aid of low-temperature plasma - Google Patents

Method for stabilizing volatile odor characteristic substances in rice storage process by aid of low-temperature plasma Download PDF

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CN112219896B
CN112219896B CN202011094822.2A CN202011094822A CN112219896B CN 112219896 B CN112219896 B CN 112219896B CN 202011094822 A CN202011094822 A CN 202011094822A CN 112219896 B CN112219896 B CN 112219896B
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rice
low
electrodes
odor characteristic
substances
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CN112219896A (en
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丁超
刘纪伟
刘强
赵思琪
丁海臻
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Nanjing University of Finance and Economics
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Nanjing University of Finance and Economics
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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
    • A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Storage Of Harvested Produce (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a method for stabilizing volatile odor characteristic substances in the rice storage process by low-temperature plasma assistance, which comprises the following steps: (1) Quantitatively weighing fresh rice subjected to impurity removal, uniformly spreading on a bracket between two electrodes of a low-temperature plasma reactor, wherein the thickness is less than 1cm, vacuumizing the system to below 0.05mbar by using a rotary vacuum pump, using air as gas generated by plasma, coupling the electrodes to a radio-frequency power supply, adjusting the bracket, and treating for 6-10 min under the condition of 30-80W. (2) And taking out the treated rice, recovering to room temperature, packaging, and storing under dry and light-proof conditions to obtain the rice with stabilized odor characteristic substances. The invention has low energy consumption and no pollution, and can effectively delay the rising speed of the content of hexanal, valeraldehyde and other odor characteristic substances in the paddy under the premise of not damaging the nutrition substances of the paddy, thereby stabilizing the odor characteristic substances in the storage process of the paddy.

Description

Method for stabilizing volatile odor characteristic substances in rice storage process by aid of low-temperature plasma
Technical Field
The invention belongs to the technical field of agricultural product processing and storage, and particularly relates to a method for stabilizing odor characteristic substances in a low-temperature plasma-assisted rice storage process.
Background
The rice is one of main grains eaten by human beings, the rice contains rich nutrition components, and has a plurality of odor characteristic substances closely related to the smell of the rice, the volatile odor characteristic substances stimulate olfactory cells of people to a certain extent, the favor degree and purchasing desire of consumers on the rice are determined, on the other hand, the physiological and biochemical states of the rice and the freshness degree of the rice in a short-term storage period can be judged by measuring the content of the volatile odor characteristic substances, for example, volatile carbonyl compounds such as pentanal, hexanal and the like with strong polarity and high boiling point are the main sources of the ageing smell in the rice, so that the ageing degree of the rice can be judged by measuring the aldehyde substances, and once the rice is aged, the rice has the adverse phenomena of increasing of fatty acid value and acidity, generating unpleasant gas, being easily infected by microorganisms, deteriorating the taste and the like, and the eating quality of the rice is greatly influenced. In the actual storage process, the content of the odor characteristic substances closely related to aging increases with the increase of the storage time, so that the content is stabilized within a certain range by reducing the generation of the odor characteristic substances, and the method has important significance for delaying the aging of the rice during the storage process and retaining the edible quality.
At present, few methods for stabilizing volatile odor characteristic substances in paddy are applied, and most of the methods adopt drying methods such as microwave drying, infrared drying and the like, and the methods stabilize the volatile odor characteristic substances in the paddy and damage certain thermosensitive nutrients in the paddy due to higher treatment temperature, so that the nutritional value of the paddy is low, and therefore, research and development of a volatile odor characteristic substance stabilizing technology capable of stabilizing the volatile odor characteristic substances in the paddy and not damaging the nutrients in the paddy is particularly important.
The low-temperature plasma is a fourth state except for a substance tri-state, and is a neutral gas which is formed by a large number of positive and negative charged particles, electrons and neutral particles generated in the discharge process of the gas. The low-temperature plasma treatment has low temperature, so that the low-temperature plasma treatment does not damage nutrient substances in grains, can better retain the original organoleptic properties of the grains and does not generate toxic and harmful substances, and has a great application prospect in the aspect of grain storage as a novel innovative technology. However, there are also some disadvantages in the current methods for using low temperature plasma, for example, the invention patent "method for reducing zearalenone" (patent publication number CN111685259 a) discloses a method for reducing zearalenone in corn by low temperature plasma treatment, which can effectively reduce the gibberellin present in corn, but when corn is treated by low temperature plasma, gas and water vapor adsorbed on the surface of corn cannot be removed because of the lack of vacuum degree of a control system, and in this case, fat in corn is easily oxidized and rancid during storage and generates bad smell, which is unfavorable for corn storage. The invention patent of an instant whole grain product and a processing method thereof (patent publication No. CN 108719801A) discloses an instant whole grain product and a processing method thereof, which uses low-temperature plasma to treat whole grain raw materials, so that the raw materials have better cooking characteristics and gelatinization characteristics, but the cost is high because the reaction gas of the plasma is nitrogen, helium, hydrogen and other gases instead of directly using air, and the method does not control the vacuum degree of a system, so that the storage stability of the prepared whole grain product is not high.
Disclosure of Invention
The invention aims to provide a method for stabilizing volatile odor characteristic substances in the rice storage process by using low-temperature plasma, which solves the problems in the rice storage process in the background technology and the defects in the prior art.
The invention is realized in that the method for stabilizing volatile odor characteristic substances in the rice storage process by using low-temperature plasma comprises the following steps:
(1) Quantitatively weighing fresh rice subjected to impurity removal treatment, uniformly spreading on a bracket between two electrodes of a low-temperature plasma reactor, wherein the thickness is less than 1cm, vacuumizing the system to below 0.05mbar by using a rotary vacuum pump, using air as gas generated by plasma, coupling the electrodes to a radio frequency power supply with the frequency of 12-14 MHz, adjusting the bracket, and treating for 6-10 min under the condition of 30-80W.
(2) And taking out the treated rice, packaging when the temperature is restored to room temperature, and storing under the dry and light-proof condition to obtain the rice with the stabilized odor characteristic substances.
In a preferred embodiment, the fresh rice in step (1) is a rice having a harvesting time of less than one week, a moisture content of less than 17%, and subjected to a impurity removal treatment.
In a preferred embodiment, the plasma reactor in step (1) is made of a glass tube having a thickness of 5mm, a height of 130mm and an inner diameter of 300 mm.
In a preferred embodiment, the top and bottom plates of the reactor in step (1) are both made of stainless steel.
In a preferred embodiment, the electrodes in the step (1) are two parallel electrodes, the diameter of the electrodes is 20-30 cm, preferably 24-28 cm, the distance between the electrodes is kept between 4-9 cm, preferably 4-5 cm, and the electrodes are connected with the top and the bottom of the reactor through sealing strips.
In a preferred embodiment, the thickness of the rice spread in step (1) on the support is less than 1cm, preferably 4-8 mm, more preferably 6-8 mm.
In a preferred embodiment, in step (1), the gas or water vapor adsorbed on the surface of the rice particles is evacuated by evacuating the system to 0.05mbar or less, preferably 0.04mbar or less, more preferably 0.03mbar or less using a rotary vacuum pump.
In a preferred embodiment, the electrode in step (1) is coupled to a radio frequency power source at a frequency of 12 to 14MHz, preferably 13 to 14MHz, more preferably 13.56MHz.
In a preferred embodiment, the low temperature plasma treatment power in the step (1) is 30W to 80W for 6 to 10min, preferably 50W to 60W, 6 to 8min, more preferably 60W, 8min.
In a preferred embodiment, the package in step (2) is a food-grade sealed package bag, including polypropylene bags, polyethylene bags, low density polyethylene bags, and the like.
The invention also relates to the use of the method described above for stabilizing volatile substances in rice products (brown rice, polished rice).
Compared with the defects or shortcomings of the existing stabilization method of the smell characteristic substances in the rice, the method has the advantages that:
(1) The low-temperature plasma technology is used for stabilizing the odor characteristic substances in the rice, and due to the fact that the temperature is low during treatment, the nutrient substances in the rice can be reserved to the maximum extent.
(2) The low-temperature plasma technology is used for stabilizing the odor characteristic substances in the rice, so that the activity of enzymes (lipase, lipoxygenase and peroxidase) related to the oxidative rancidity of the fat in the rice is reduced, the oxidative rancidity of the fat in the rice is delayed, and the edible quality and the nutritional value of the rice are reserved.
(3) The low-temperature plasma technology is used for stabilizing odor characteristic substances in the paddy, and singlet oxygen, ozone and active nitrogen generated during treatment can play a good role in inhibiting growth of decay-causing microorganisms and food-borne pathogens in the paddy, so that the storage period of the paddy is prolonged.
(4) The low-temperature plasma technology is used for stabilizing the odor characteristic substances in the rice, so that the generation speed of hexanal, pentanal and other substances closely related to the generation of aged odor in the rice can be slowed down, the content of some heterocyclic compounds can be reduced, and the rice can be kept to a higher freshness in the storage process.
Drawings
Fig. 1 is a schematic view of the overall distribution plane of a plasma reactor.
In the figure: (1) a tray; (2) a ground electrode; (3) a charged electrode; (4) a radio frequency power supply; (5) a gas inlet meter; (6) a vacuum gauge; (7) a gas inlet.
FIG. 2 is a graph showing the relative content of hexanal, a volatile characteristic substance, in fresh rice treated with low temperature plasma and untreated fresh rice, as a function of the time for storing the rice in accordance with one embodiment of the present invention.
FIG. 3 is a graph showing the relative content of valeraldehyde, a volatile material, in fresh rice treated with low temperature plasma and untreated fresh rice, as a function of the time for storing the rice in accordance with one embodiment of the present invention.
Detailed Description
The invention will now be further illustrated with reference to the following examples, which are provided for illustration and description only and are not intended to limit the invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of the present invention.
Example 1
1. Raw material selection
The rice with harvesting time less than one week, moisture content less than 17% and impurity removal treatment is selected.
2. Stabilization of volatile substances in rice
(1) Uniformly spreading fresh rice on a bracket between two electrodes of a low-temperature plasma reactor, wherein the thickness of the fresh rice is 6mm;
(2) The system was evacuated to 0.03mbar by using a rotary vacuum pump;
(3) Coupling the electrode to a radio frequency power source at a frequency of 13.56MHz;
(4) And adjusting the bracket to obtain stable glow discharge, and treating for 8min at 40W.
Example 2
This embodiment is substantially the same as embodiment 1 described above, except that:
in the step (1), the thickness of the rice bran layer is adjusted to 10mm.
Example 3
This embodiment is substantially the same as embodiment 1 described above, except that:
in the step (4), the treatment conditions were set to 60W for 8min.
Example 4
This embodiment is substantially the same as embodiment 1 described above, except that:
in the step (4), the treatment conditions were set to 40W for 10min.
Example 5
This embodiment is substantially the same as embodiment 1 described above, except that:
in the step (4), the treatment conditions were set to 60W for 10min.
Example 6
This embodiment is substantially the same as embodiment 1 described above, except that:
in the step (1), the thickness of the rice bran layer is regulated to be 10mm;
in the step (4), the treatment conditions were set to 60W for 10min.
Comparative examples
The comparison test was performed by selecting fresh rice stabilized by low-temperature plasma-treated odor characteristic substances in examples 1 to 6.
The stabilized rice after the low temperature plasma treatment was cooled to room temperature and then taken out and packaged, the untreated rice was packaged in the same manner, and the two groups of samples were stored at 30℃for 6 months in the absence of light. During this period, the hexanal and pentanal content of the rice was measured every month.
As shown in fig. 2 to 3, it can be seen from both the graphs that the content and the rising rate of hexanal and pentanal, which are volatile characteristic substances closely related to aging of rice, in rice are significantly reduced by the low-temperature plasma treatment, and thus it can be demonstrated that the stabilizing effect of the low-temperature plasma treatment on the volatile characteristic substances in rice is remarkable.

Claims (4)

1. Use of a method for stabilizing volatile odor-causing substances during storage of rice with the aid of low-temperature plasma, characterized in that the use is in stabilizing volatile odor-causing substances in rice products;
the volatile odor characteristic material comprises hexanal and pentanal;
the method for stabilizing the volatile odor characteristic substances in the rice storage process by using the low-temperature plasma comprises the following steps of:
(1) Quantitatively weighing fresh rice subjected to impurity removal, uniformly spreading on a bracket between two electrodes of a low-temperature plasma reactor, wherein the thickness is less than 1cm, vacuumizing the system to below 0.05mbar by using a rotary vacuum pump, using air as gas generated by plasma, coupling the electrodes to a radio-frequency power supply, adjusting the bracket, and treating for 6-10 min under the condition of 30-80W;
the fresh rice is the rice which has the harvesting time of less than half a month, the moisture content of less than 17 percent and is subjected to impurity removal treatment;
the electrode in the step (1) is coupled to a radio frequency power supply, and the frequency is 12-14 MHz;
(2) And taking out the treated rice, packaging when the temperature is restored to room temperature, and storing under the dry and light-proof condition to obtain the rice with the stabilized odor characteristic substances.
2. The use according to claim 1, wherein in step (1) the plasma reactor is made of glass tube having a thickness of 5mm, a height of 130mm and an inner diameter of 300 mm.
3. The use according to claim 1, wherein in step (1) the top and bottom plates of the reactor are both stainless steel.
4. The use according to claim 1, wherein in step (1) the electrodes are two parallel electrodes having a diameter of 20-30 cm, the distance between the electrodes being kept between 4-9 cm, the electrodes being connected to the top and bottom of the reactor by means of sealing strips.
CN202011094822.2A 2020-10-14 2020-10-14 Method for stabilizing volatile odor characteristic substances in rice storage process by aid of low-temperature plasma Active CN112219896B (en)

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CN114705037A (en) * 2022-03-23 2022-07-05 东北农业大学 Method for passivating and drying rice bran
CN114847372B (en) * 2022-04-19 2024-01-26 湖南省农产品加工研究所 Method for improving ageing quality of citrus fruit tea
CN115053926B (en) * 2022-06-07 2023-10-20 宁波市农业科学研究院 Method for improving low-temperature storage quality of brown rice
CN115736086A (en) * 2022-11-24 2023-03-07 南京财经大学 Method for removing bad flavor of soybean protein powder based on air-conditioning auxiliary low-temperature plasma

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