CN112237250A - Antioxidant method for processing quick-frozen rice product - Google Patents
Antioxidant method for processing quick-frozen rice product Download PDFInfo
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- CN112237250A CN112237250A CN202010919031.2A CN202010919031A CN112237250A CN 112237250 A CN112237250 A CN 112237250A CN 202010919031 A CN202010919031 A CN 202010919031A CN 112237250 A CN112237250 A CN 112237250A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 91
- 235000009566 rice Nutrition 0.000 title claims abstract description 91
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 74
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 36
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 90
- 238000003756 stirring Methods 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 238000003860 storage Methods 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 230000003064 anti-oxidating effect Effects 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 235000006708 antioxidants Nutrition 0.000 claims description 70
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 50
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 46
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
- 238000004806 packaging method and process Methods 0.000 claims description 30
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 25
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 25
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 25
- 229930003268 Vitamin C Natural products 0.000 claims description 25
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 25
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 25
- 229960005055 sodium ascorbate Drugs 0.000 claims description 25
- 239000001509 sodium citrate Substances 0.000 claims description 25
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 25
- 235000019154 vitamin C Nutrition 0.000 claims description 25
- 239000011718 vitamin C Substances 0.000 claims description 25
- 229930003427 Vitamin E Natural products 0.000 claims description 23
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 23
- 235000019165 vitamin E Nutrition 0.000 claims description 23
- 229940046009 vitamin E Drugs 0.000 claims description 23
- 239000011709 vitamin E Substances 0.000 claims description 23
- 239000011259 mixed solution Substances 0.000 claims description 20
- 235000011083 sodium citrates Nutrition 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 12
- 239000008223 sterile water Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 2
- 238000006701 autoxidation reaction Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 6
- 238000000053 physical method Methods 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012943 hotmelt Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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 an anti-oxidation method for processing quick-frozen rice products, which belongs to the technical field of anti-oxidation treatment of quick-frozen rice products and comprises the following steps: the method comprises the following steps: preparing a compound antioxidant in advance; step two: pouring the processed rice product onto a tray, spreading, placing the tray in a food dryer, and drying the rice product under the condition of hot air at 50-60 ℃ for 1-2h to maintain the water content in the rice product at 6.5% -8.5%; step three: pouring the dried rice product into a heating and stirring container which is cleaned and dried, and adding the compound antioxidant prepared in the step one; according to the invention, before the quick-frozen rice product is frozen, the composite antioxidant with a proper proportion is uniformly stirred and mixed in the quick-frozen rice product, so that the autoxidation reaction of the quick-frozen rice product during the storage period can be effectively inhibited, the quality and the nutritive value of the quick-frozen rice product are maintained, the basic guarantee is provided for the storage, processing and application of the quick-frozen rice product, and the quick-frozen rice product is suitable for wide popularization and use.
Description
Technical Field
The invention belongs to the technical field of anti-oxidation treatment of quick-frozen rice products, and particularly relates to an anti-oxidation method for processing quick-frozen rice products.
Background
In addition to the spoilage caused by the action of microorganisms, the deterioration of food also can generate oxidation reaction with oxygen in the air, so that the rancidity, the discoloration, the browning, the flavor deterioration, the vitamin damage and the like of oil in the food are caused, even harmful substances are generated, the quality and the nutritional value of the food are reduced, and the food is sometimes poisoned by eating the food by mistake and endangers the health of human bodies. The method for preventing food from oxidative deterioration includes physical method and chemical method. The physical method is to package the food material, processing link and finished product at low temperature, in dark place, in oxygen isolation or in nitrogen. Chemical means adding antioxidants to the food. However, the existing anti-oxidation treatment method of the quick-frozen rice product only aims at eliminating the effect of lipoxidase in the quick-frozen rice product, does not inhibit the autoxidation reaction of fat in the storage process, has low anti-oxidant action efficiency, and cannot realize the anti-oxidation synergistic effect, so that the anti-oxidation treatment effect of the quick-frozen rice product is poor.
Disclosure of Invention
The invention aims to provide an anti-oxidation method for processing quick-frozen rice products, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: an antioxidant method for processing quick-frozen rice products comprises the following steps:
the method comprises the following steps: preparing a compound antioxidant in advance;
step two: pouring the processed rice product onto a tray, spreading, placing the tray in a food dryer, and drying the rice product under the condition of hot air at 50-60 ℃ for 1-2h to maintain the water content in the rice product at 6.5% -8.5%;
step three: pouring the dried rice product into a heating and stirring container which is cleaned and dried, and adding the compound antioxidant prepared in the step one, wherein the mixing ratio is 200: 5-7, wherein the weight unit of the two components is kg, and the volume unit is L;
step three: starting a heating and stirring container to stir the rice product and the composite antioxidant for 10-15min under the conditions that the heating temperature is 20-30 ℃ and the stirring speed is 80-100 rpm, so as to obtain an antioxidant rice product;
step four: pouring the uniformly mixed antioxidant rice product obtained in the third step into a storage hopper which is cleaned and dried, placing the storage hopper in a freezer, and freezing for 3-4 hours at the low temperature of-20 to-16 ℃ until the surface temperature of the antioxidant rice product is-5 to-4 ℃ and the surface temperature is-8 to-6 ℃;
step five: pouring the frozen antioxidant rice product into an automatic filling machine, packaging the antioxidant rice product by using a gas-extraction type food packaging bag, and keeping the height of the antioxidant rice product loaded in the automatic filling machine to be 1-2cm lower than the height of a sealing opening at the top of the packaging bag so as to facilitate the hot-melting sealing equipment to seal the packaging bag;
step six: and (5) connecting the air-extracting type food packaging bag loaded with the antioxidant rice products in the step five with a vacuum air-extracting device to extract air in the packaging bag and maintain the vacuum shriveled state in the packaging bag to obtain a finished product.
By adopting the technical scheme, the composite antioxidant with a proper proportion is uniformly stirred and mixed in the rice product before the rice product is frozen, the quick-frozen rice product is stored in a vacuum sealing way, and the treatment measures of a physical method and a chemical method are combined, so that the autoxidation reaction of the quick-frozen rice product during the storage period can be effectively inhibited, the quality and the nutritional value of the quick-frozen rice product are maintained, and the basic guarantee is provided for the storage, processing and application of the quick-frozen rice product.
Further, the compound antioxidant comprises the following components in parts by weight: 6-8 parts of D-sodium ascorbate, 6-6 parts of natural vitamin E4, 2-5 parts of natural vitamin C, 7-8 parts of disodium ethylene diamine tetraacetate, 3-5 parts of sodium citrate, 12-14 parts of ethanol and 24-28 parts of sterile water.
Further, the purity of the ethanol is 60-70%, and the purity of the natural vitamin E and the purity of the natural vitamin C are not lower than 85%.
Further, the preparation of the compound antioxidant comprises the following steps:
the method comprises the following steps: respectively weighing corresponding parts by weight of D-sodium ascorbate, natural vitamin E, natural vitamin C, disodium ethylene diamine tetraacetate, sodium citrate, ethanol and water for later use
Step two: adding D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate into a small amount of warm water, stirring until the D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate are fully dissolved in the warm water, and adding the rest sterile water to obtain a mixed solution C;
step three: adding natural vitamin E and natural vitamin C into an ethanol solution, and fully stirring and dissolving to obtain a mixed solution D;
step four: and pouring the mixed solution C and the mixed solution D into a stirring homogenizer, and stirring for 30-45min at the temperature of 30-40 ℃, the stirring speed of 120-150 rpm and the pressure of 6-10 MP to obtain the composite antioxidant.
Furthermore, in the second step, the adding proportion of solute D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate is 1.5-2:1.5-2.5: 1.
Further, the adding ratio of the natural vitamin E to the natural vitamin C in the third step is 1.2-2: 1.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, before the rice product is frozen, the composite antioxidant with a proper proportion is uniformly stirred and mixed in the rice product, the quick-frozen rice product is stored in a vacuum sealing manner, and the physical method and the chemical method are combined to act, so that the autoxidation reaction of the quick-frozen rice product during the storage period can be effectively inhibited, the quality and the nutritive value of the quick-frozen rice product are maintained, and the basic guarantee is provided for the storage, processing and application of the quick-frozen rice product.
The invention combines a chemical method and a physical method, has simple treatment process, good anti-oxidation treatment effect of the quick-frozen rice product, simple preparation process of the composite antioxidant and low preparation cost, and is beneficial to ensuring higher market competitiveness of the quick-frozen rice product.
Detailed Description
The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and thereby implement the subject matter described herein, and are not intended to limit the scope, applicability, or examples set forth in the claims. Changes may be made in the function and arrangement of elements discussed without departing from the scope of the disclosure. Various examples may omit, substitute, or add various procedures or components as needed. For example, the described methods may be performed in an order different from that described, and various steps may be added, omitted, or combined. In addition, features described with respect to some examples may also be combined in other examples.
Example 1
An antioxidant method for processing quick-frozen rice products comprises the following steps:
the method comprises the following steps: preparing a compound antioxidant in advance;
step two: pouring the processed rice product onto a tray, spreading, placing the tray in a food dryer, and drying the rice product under the condition of hot air at 50 ℃ for 1h to maintain the water content in the rice product to be 8.5%;
step three: pouring the dried rice product into a heating and stirring container which is cleaned and dried, and adding the compound antioxidant prepared in the step one, wherein the mixing ratio is 200: 5, wherein the weight unit of the two proportions is kg, and the volume unit is L;
step three: starting a heating and stirring container to stir the rice product and the composite antioxidant for 10min under the conditions that the heating temperature is 20 ℃ and the stirring speed is 80rpm, so as to obtain an antioxidant rice product;
step four: pouring the uniformly mixed antioxidant rice product obtained in the third step into a storage hopper which is cleaned and dried, placing the storage hopper in a freezer, and freezing for 3 hours at the low temperature of-16 ℃ until the surface temperature of the antioxidant rice product is-4 ℃ and-6 ℃;
step five: pouring the frozen antioxidant rice product into an automatic filling machine, packaging the antioxidant rice product by using a gas-extraction type food packaging bag, and keeping the height of the antioxidant rice product loaded in the packaging bag to be 1cm lower than the height of a sealing opening at the top of the packaging bag so as to facilitate the sealing of the packaging bag by hot-melt sealing equipment;
step six: and (5) connecting the air-extracting type food packaging bag loaded with the antioxidant rice products in the step five with a vacuum air-extracting device to extract air in the packaging bag and maintain the vacuum shriveled state in the packaging bag to obtain a finished product.
Example 2
An antioxidant method for processing quick-frozen rice products comprises the following steps:
the method comprises the following steps: preparing a compound antioxidant in advance;
step two: pouring the processed rice product onto a tray, spreading, placing the tray in a food dryer, and drying the rice product under the condition of 60 ℃ hot air for 2h to maintain the water content in the rice product to be 6.5%;
step three: pouring the dried rice product into a heating and stirring container which is cleaned and dried, and adding the compound antioxidant prepared in the step one, wherein the mixing ratio is 200: 7, wherein the weight unit of the two proportions is kg, and the volume unit is L;
step three: starting a heating and stirring container to stir the rice product and the composite antioxidant for 15min under the conditions that the heating temperature is 30 ℃ and the stirring speed is 100rpm, so as to obtain an antioxidant rice product;
step four: pouring the uniformly mixed antioxidant rice product obtained in the third step into a storage hopper which is cleaned and dried, placing the storage hopper in a freezer, and freezing for 4 hours at the low temperature of-20 ℃ until the surface temperature of the antioxidant rice product is-5 ℃ and-8 ℃;
step five: pouring the frozen antioxidant rice product into an automatic filling machine, packaging the antioxidant rice product by using a gas-extraction type food packaging bag, and keeping the height of the antioxidant rice product loaded in the packaging bag to be 2cm lower than the height of a sealing opening at the top of the packaging bag so as to facilitate the sealing of the packaging bag by hot-melt sealing equipment;
step six: and (5) connecting the air-extracting type food packaging bag loaded with the antioxidant rice products in the step five with a vacuum air-extracting device to extract air in the packaging bag and maintain the vacuum shriveled state in the packaging bag to obtain a finished product.
Example 3
The compound antioxidant comprises the following components in parts by weight: 6 parts of D-sodium ascorbate, 4 parts of natural vitamin E, 2 parts of natural vitamin C, 7 parts of disodium ethylene diamine tetraacetate, 3 parts of sodium citrate, 12 parts of ethanol and 24 parts of sterile water.
The purity of the ethanol is 60 percent, and the purity of the natural vitamin E and the purity of the natural vitamin C are not lower than 85 percent.
The preparation of the compound antioxidant comprises the following steps:
the method comprises the following steps: respectively weighing corresponding parts by weight of D-sodium ascorbate, natural vitamin E, natural vitamin C, disodium ethylene diamine tetraacetate, sodium citrate, ethanol and water for later use
Step two: adding D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate into a small amount of warm water, stirring until the D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate are fully dissolved in the warm water, and adding the rest sterile water to obtain a mixed solution C;
step three: adding natural vitamin E and natural vitamin C into an ethanol solution, and fully stirring and dissolving to obtain a mixed solution D;
step four: and pouring the mixed solution C and the mixed solution D into a stirring homogenizer, and stirring for 30min at the temperature of 30 ℃, the stirring speed of 120rpm and the pressure of 6MP to obtain the composite antioxidant.
In the second step, the adding proportion of solute D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate is 2:2.4: 1.
The adding ratio of the natural vitamin E to the natural vitamin C in the third step is 2:1.
Example 4
The compound antioxidant comprises the following components in parts by weight: 8 parts of D-sodium ascorbate, 6 parts of natural vitamin E, 5 parts of natural vitamin C, 8 parts of disodium ethylene diamine tetraacetate, 5 parts of sodium citrate, 14 parts of ethanol and 28 parts of sterile water.
The purity of the ethanol is 70 percent, and the purity of the natural vitamin E and the purity of the natural vitamin C are not lower than 85 percent.
The preparation of the compound antioxidant comprises the following steps:
the method comprises the following steps: respectively weighing corresponding parts by weight of D-sodium ascorbate, natural vitamin E, natural vitamin C, disodium ethylene diamine tetraacetate, sodium citrate, ethanol and water for later use
Step two: adding D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate into a small amount of warm water, stirring until the D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate are fully dissolved in the warm water, and adding the rest sterile water to obtain a mixed solution C;
step three: adding natural vitamin E and natural vitamin C into an ethanol solution, and fully stirring and dissolving to obtain a mixed solution D;
step four: and pouring the mixed solution C and the mixed solution D into a stirring homogenizer, and stirring for 45min at 40 ℃, the stirring speed of 150rpm and the pressure of 10MP to obtain the composite antioxidant.
Furthermore, in the second step, the adding proportion of the solute D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate is 1.6:1.6: 1.
Furthermore, the adding ratio of the natural vitamin E to the natural vitamin C in the third step is 1.2: 1.
Example 5
The compound antioxidant comprises the following components in parts by weight: 7 parts of D-sodium ascorbate, 5 parts of natural vitamin E, 3.5 parts of natural vitamin C, 7.5 parts of disodium ethylene diamine tetraacetate, 4 parts of sodium citrate, 13 parts of ethanol and 26 parts of sterile water.
The purity of ethanol is 60-70%, and the purity of natural vitamin E and natural vitamin C is not lower than 85%.
The preparation of the compound antioxidant comprises the following steps:
the method comprises the following steps: respectively weighing corresponding parts by weight of D-sodium ascorbate, natural vitamin E, natural vitamin C, disodium ethylene diamine tetraacetate, sodium citrate, ethanol and water for later use
Step two: adding D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate into a small amount of warm water, stirring until the D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate are fully dissolved in the warm water, and adding the rest sterile water to obtain a mixed solution C;
step three: adding natural vitamin E and natural vitamin C into an ethanol solution, and fully stirring and dissolving to obtain a mixed solution D;
step four: and pouring the mixed solution C and the mixed solution D into a stirring homogenizer, and stirring for 35min at 35 ℃ and a stirring speed of 135rpm under a pressure of 8MP to obtain the compound antioxidant.
In the second step, the adding proportion of solute D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate is 1.75:1.88: 1.
The adding ratio of the natural vitamin E to the natural vitamin C in the third step is 2:1.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. An anti-oxidation method for processing quick-frozen rice products is characterized by comprising the following steps:
the method comprises the following steps: preparing a compound antioxidant in advance;
step two: pouring the processed rice product onto a tray, spreading, placing the tray in a food dryer, and drying the rice product under the condition of hot air at 50-60 ℃ for 1-2h to maintain the water content in the rice product at 6.5% -8.5%;
step three: pouring the dried rice product into a heating and stirring container which is cleaned and dried, and adding the compound antioxidant prepared in the step one, wherein the mixing ratio is 200: 5-7, wherein the weight unit of the two components is kg, and the volume unit is L;
step three: starting a heating and stirring container to stir the rice product and the composite antioxidant for 10-15min under the conditions that the heating temperature is 20-30 ℃ and the stirring speed is 80-100 rpm, so as to obtain an antioxidant rice product;
step four: pouring the uniformly mixed antioxidant rice product obtained in the third step into a storage hopper which is cleaned and dried, placing the storage hopper in a freezer, and freezing for 3-4 hours at the low temperature of-20 to-16 ℃ until the surface temperature of the antioxidant rice product is-5 to-4 ℃ and the surface temperature is-8 to-6 ℃;
step five: pouring the frozen antioxidant rice product into an automatic filling machine, packaging the antioxidant rice product by using a gas-extraction type food packaging bag, and keeping the height of the antioxidant rice product loaded in the automatic filling machine to be 1-2cm lower than the height of a sealing opening at the top of the packaging bag so as to facilitate the hot-melting sealing equipment to seal the packaging bag;
step six: and (5) connecting the air-extracting type food packaging bag loaded with the antioxidant rice products in the step five with a vacuum air-extracting device to extract air in the packaging bag and maintain the vacuum shriveled state in the packaging bag to obtain a finished product.
2. The antioxidant method for processing quick-frozen rice products as claimed in claim 1, wherein: the composite antioxidant comprises the following components in parts by weight: 6-8 parts of D-sodium ascorbate, 6-6 parts of natural vitamin E4, 2-5 parts of natural vitamin C, 7-8 parts of disodium ethylene diamine tetraacetate, 3-5 parts of sodium citrate, 12-14 parts of ethanol and 24-28 parts of sterile water.
3. The antioxidant method for processing quick-frozen rice products as claimed in claim 2, wherein: the purity of the ethanol is 60-70%, and the purity of the natural vitamin E and the purity of the natural vitamin C are not lower than 85%.
4. The antioxidant method for processing quick-frozen rice products as claimed in claim 2, wherein: the preparation of the compound antioxidant comprises the following steps:
the method comprises the following steps: respectively weighing corresponding parts by weight of D-sodium ascorbate, natural vitamin E, natural vitamin C, disodium ethylene diamine tetraacetate, sodium citrate, ethanol and water for later use
Step two: adding D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate into a small amount of warm water, stirring until the D-sodium ascorbate, the disodium ethylene diamine tetraacetate and the sodium citrate are fully dissolved in the warm water, and adding the rest sterile water to obtain a mixed solution C;
step three: adding natural vitamin E and natural vitamin C into an ethanol solution, and fully stirring and dissolving to obtain a mixed solution D;
step four: and pouring the mixed solution C and the mixed solution D into a stirring homogenizer, and stirring for 30-45min at the temperature of 30-40 ℃, the stirring speed of 120-150 rpm and the pressure of 6-10 MP to obtain the composite antioxidant.
5. The antioxidant method for processing quick-frozen rice products as claimed in claim 4, wherein the antioxidant method comprises the steps of: in the second step, the adding proportion of solute D-sodium ascorbate, disodium ethylene diamine tetraacetate and sodium citrate is 1.5-2:1.5-2.5: 1.
6. The antioxidant method for processing quick-frozen rice products as claimed in claim 4, wherein the antioxidant method comprises the steps of: the adding ratio of the natural vitamin E to the natural vitamin C in the third step is 1.2-2: 1.
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| CN109123365A (en) * | 2018-08-27 | 2019-01-04 | 安徽省皖美食品有限公司 | A kind of quick-frozen rice production method |
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| CN102783696A (en) * | 2012-08-27 | 2012-11-21 | 唐洪权 | Safe and efficient antioxidant for compound food |
| CN108208156A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| CN108450733A (en) * | 2018-04-10 | 2018-08-28 | 湖南米珍宝生物高科技有限公司 | A kind of method of brown rice skin powder anti-oxidant treatment |
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