CN113575678A - Method for prolonging shelf life of rice product - Google Patents
Method for prolonging shelf life of rice product Download PDFInfo
- Publication number
- CN113575678A CN113575678A CN202110706000.3A CN202110706000A CN113575678A CN 113575678 A CN113575678 A CN 113575678A CN 202110706000 A CN202110706000 A CN 202110706000A CN 113575678 A CN113575678 A CN 113575678A
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- rice
- product
- shelf life
- electrostatic field
- voltage electrostatic
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 121
- 235000009566 rice Nutrition 0.000 title claims abstract description 121
- 238000000034 method Methods 0.000 title claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 120
- 230000005686 electrostatic field Effects 0.000 claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims description 11
- 229920000856 Amylose Polymers 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 3
- 239000004267 EU approved acidity regulator Substances 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims description 2
- 230000008929 regeneration Effects 0.000 abstract description 8
- 238000011069 regeneration method Methods 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000018167 Reynoutria japonica Nutrition 0.000 description 1
- 240000001341 Reynoutria japonica Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000012495 reaction gas Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
Classifications
-
- 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
- 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
Abstract
The invention relates to the field of agricultural product processing and food preservation, and discloses a method for prolonging the shelf life of rice products, which comprises the following steps: the rice product is stored in a high-voltage electrostatic field environment of 20-50 kV/m. The method can prolong the shelf life of the rice product, inhibit the regeneration enthalpy change value and improve the taste and quality of the rice product.
Description
Technical Field
The invention relates to the field of agricultural product processing and food preservation, in particular to a method for prolonging the shelf life of rice products.
Background
Rice is one of the most popular staple foods worldwide, and about 63% of people in china use rice as the staple food. With the fast pace of life and the development of science and technology, the instant rice industry is also developing vigorously, and the produced products are various in variety and different in flavor. The instant rice can be divided into fresh rice (quality guarantee period of 2-3 days), sterile rice (quality guarantee period of 6-12 months), high-temperature and high-pressure sterilized rice (quality guarantee period of 1-2 years), extruded rice (quality guarantee period of 1 year) and alpha-cooked rice (quality guarantee period of 1-2 years) according to the processing technology, wherein the fresh rice is not sterilized, an acidity regulator and a preservative are not added, the taste and the flavor are most similar to those of the newly prepared rice, but in order to prolong the quality guarantee period, the fresh rice is generally stored in a low-temperature (0-15 ℃) environment, the rice is easy to retrogradation, and the taste is hardened to influence the taste and the quality of the product.
Disclosure of Invention
The invention aims to prolong the shelf life of rice and inhibit retrogradation problem of the rice during storage in a low-temperature environment, and provides a method for prolonging the shelf life of a rice product, which can prolong the shelf life of the rice product, inhibit starch retrogradation phenomenon and improve the taste quality of the rice product.
In order to achieve the above objects, the present invention provides a method for extending shelf life of a rice product, comprising: the rice product is stored in a high-voltage electrostatic field environment of 20-50 kV/m.
Preferably, the rice used to prepare the rice product has an amylose content of 10-19 wt%, a protein content of 5-10 wt%, a maximum viscosity of 2700-.
Preferably, the field intensity of the high-voltage electrostatic field is 33-45 kV/m.
Preferably, the temperature of preservation is 0-25 ℃.
More preferably, the temperature of preservation is 4-15 ℃.
The method can prolong the shelf life of the rice product, inhibit the regeneration enthalpy change value and improve the taste and quality of the rice product.
In the invention, the shelf life of the cooked rice and the rice products preserved at 0 ℃ can reach 12-14 days, the shelf life of the cooked rice and the rice products preserved at 4 ℃ can reach 7-8 days, the shelf life of the cooked rice and the rice products preserved at 15 ℃ can reach 5-6 days, the shelf life of the cooked rice and the rice products preserved at 25 ℃ can reach 3-4 days, andthe total number of colonies in the rice product is 1 × 106The rice product has a retrogradation enthalpy change value of 3.65J/g or less and a cfu/g or less, and can further improve the taste and quality of the rice product in a preferable temperature range.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The invention provides a method for prolonging the shelf life of a rice product, which comprises the following steps: the rice product is stored in a high-voltage electrostatic field environment of 20-50 kV/m.
In the present invention, the rice product may be any form of rice product existing in the art, and preferably at least one selected from the group consisting of rice, rice ball, sushi, rice steamed sponge cake, and rice noodle.
In the present invention, the above-mentioned rice product can be produced by a conventional preparation method in the art, for example, rice can be prepared by the following method: washing rice, soaking for 25-30min, steaming for 25-30min, and stewing for 5-15min to obtain cooked rice.
Wherein, in the cooking process, the weight ratio of rice to water is preferably 1: 1.2-1.6.
Preferably, the rice product is free of preservatives, acidity regulators and antioxidants and has not been subjected to sterilization.
Preferably, the rice used to make the rice product has an amylose content of 10-19 wt.% (e.g., can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 wt.% and any range of compositions between any two values, more preferably 12-15 wt.%), a protein content of 5-10 wt.% (e.g., can be 5, 6, 7, 8, 9, 10 wt.% and any range of compositions between any two values, more preferably 6-7 wt.%), a maximum viscosity of 2700-3200cp (e.g., can be 2700, 2800, 2900, 3000, 3100, 3200cp and any range of compositions between any two values, more preferably 2850-2950cp), a retrogradation value of 70-200cp (e.g., can be 70, 80, 100, 120, 140, 160, 180, 200cp and any range of compositions between any two values, more preferably 70-100 cp). When the preferred rice is used for preparing the rice product, the shelf life of the rice product can be prolonged, the regeneration enthalpy change value can be inhibited, and the taste and the quality of the rice product are improved.
In the present invention, the amylose content can be determined from the amylose content of rice in GB/T15683-2008.
In the invention, the content of the protein can be determined according to the protein in the GB 5009.5-2016 food safety national standard food.
In the invention, the viscosity can be measured by a rapid viscometer method according to the gelatinization characteristics of GB/T24852-2010 rice and rice flour.
In the invention, the retrogradation value can be determined by a rapid viscometer method according to the gelatinization characteristics of GB/T24852-2010 rice and rice flour.
In the invention, the field intensity of the high-voltage electrostatic field is 20-50kV/m, for example, 20, 25, 30, 35, 40, 45, 50kV/m and any range formed by any two values, preferably 35-45 kV/m. Under the preferable conditions, the shelf life of the rice product can be further prolonged, and the mouthfeel of the product is improved.
In the present invention, preferably, the high voltage electrostatic field is provided by a high voltage electrostatic field generator. The high-voltage electrostatic field generator can be any device or device capable of providing a high-voltage electrostatic field in the field, and can be selected by a person skilled in the art according to the use requirement.
Preferably, the working parameters of the high-voltage electrostatic field comprise: rated voltage is 40-300kV, rated current is 2-5mA, and rated power is 100-.
Preferably, the temperature of preservation is 0-25 ℃ (e.g., can be 0, 1, 2, 3, 4, 5, 10, 15, 20, 25 ℃ and any range consisting of between any two values), more preferably 4-15 ℃. Under the preferable condition, the shelf life of the rice product can be prolonged, the regeneration enthalpy change value can be inhibited, and the taste and the quality of the rice product are improved.
Preferably, the stored humidity is 50% or less (e.g., may be 0, 1, 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50% and any range between any two values), and more preferably 30% or less. Under the preferable condition, the shelf life of the rice product can be prolonged, the regeneration enthalpy change value can be inhibited, and the taste and the quality of the rice product are improved.
According to a preferred embodiment of the present invention, a method for extending shelf life of a rice product comprises: storing the rice product in 33-45kV/m high voltage electrostatic field environment at 4-15 deg.C.
According to a particularly preferred embodiment of the invention, the method for extending the shelf life of a rice product comprises: the rice product is stored in 35-43kV/m high voltage electrostatic field environment at 12-18 deg.C.
Preferably, the preservation conditions are such that the total number of colonies in the rice product is 1X 106cfu/g or less, the regeneration enthalpy change value of 3.65J/g or less, and the hardness of 6.5 or less. More preferably, the preservation conditions are such that the total number of colonies in the rice product is 1X 105cfu/g or less, regeneration enthalpy change value of 2J/g or less, and hardness of 5 or less.
The total number of colonies can be determined by dilution plating.
The enthalpy change value can be measured by a differential scanning calorimeter.
The present invention will be described in detail below by way of examples.
In the following examples, reagents and materials used were all commercially available unless otherwise specified.
In the following examples, 3 replicates of each group were used as results with their average value.
In the following examples, the ambient humidity was 40%, unless otherwise specified.
Preparation example
This preparation example is for explaining a method of preparing a rice ball.
Selecting rice with amylose content of 14.2 wt%, protein content of 6.42 wt%, highest viscosity of 2849cp and retrogradation value of 167cp, washing, soaking for 25min, steaming for 30min (weight ratio of rice to water is 1: 1.4), stewing for 10min, and cooling to room temperature to obtain cooked rice.
The cooked rice is made into cake-shaped rice ball with diameter of 10cm and height of 3 cm.
Test example
This test example is for explaining the evaluation method of a rice ball.
1. Method for measuring total number of colonies of rice ball
Determination of total number of bacterial colonies in GB 4789.2-2016 food safety national standard food microbiology inspection
2. Determination method of regeneration enthalpy change value
The retrogradation enthalpy change value of the cooked rice was measured by a Differential Scanning Calorimeter (DSC).
Specifically, the rice sample is freeze-dried, milled by a cyclone mill and sieved by a 200-mesh sieve. Adding 7 mul of ultrapure water and 2.5-3.0mg of sample rice flour into a crucible with the diameter of 5mm, and fully and uniformly mixing the rice flour and the water. After capping, the mixture was allowed to stand at normal temperature for 24 hours. The METTLER TOLEDO TGA/DSC synchronous thermal analyzer is used for adjusting parameters, drying gas is 150ml/min, and reaction gas is 50 ml/min. The initial temperature of temperature rise is 30 ℃, and the final temperature is 100 ℃; the rate of temperature rise is 10 ℃/min). After the measurement is finished, intercepting the peak value calculation area to obtain the area mJ, the enthalpy value change J/g, the initial temperature, the peak temperature and the end temperature.
3. Method for measuring hardness
Measured with a viscometer of Japanese bamboo SATAKE RHS 1A.
4. Method for sensory evaluation
After the rice ball is placed according to the storage requirement, sensory evaluation is carried out on the rice ball according to a sensory evaluation table shown in table 1, and an average value is calculated according to a score value and is used as a final sensory evaluation result.
TABLE 1
Example 1
This example illustrates the method of extending shelf life of a rice product according to the present invention.
The rice ball prepared in the preparation example was stored at 15 deg.C in a high voltage electrostatic field-free environment and a high voltage electrostatic field generator environment of 40kV/m, respectively.
The total number of colonies, hardness, enthalpy of retrogradation and sensory score of the rice ball were measured on days 0, 1, 3, 5, 7 and 9, respectively, according to the methods described in the test examples, and the results are shown in Table 2.
TABLE 2
Example 2
This example illustrates the method of extending shelf life of a rice product according to the present invention.
The rice ball prepared in the preparation example was stored at 4 ℃ in a high-voltage electrostatic field-free environment and a high-voltage electrostatic field generator environment of 35kV/m, respectively.
The total number of colonies, hardness, enthalpy of retrogradation and sensory score of the rice ball were measured on days 0, 1, 3, 5, 7 and 11 according to the methods described in the test examples, and the results are shown in Table 3.
TABLE 3
Example 3
This example illustrates the method of extending shelf life of a rice product according to the present invention.
The rice ball prepared in the preparation example was stored at 0 deg.C in an environment without high voltage electrostatic field and in an environment with a high voltage electrostatic field generator of 20kV/m, respectively.
The total number of colonies, hardness, enthalpy change of retrogradation and sensory score value of the rice ball were measured on days 0, 1, 3, 5, 7, 11, 13 and 15, respectively, according to the methods described in the test examples, and the results are shown in Table 4.
TABLE 4
Example 4
This example illustrates the method of extending shelf life of a rice product according to the present invention.
The rice ball prepared in the preparation example was stored at 25 deg.C in an environment without high voltage electrostatic field and in an environment with a high voltage electrostatic field generator of 50kV/m, respectively.
The total number of colonies, hardness, enthalpy of retrogradation and sensory score of the rice ball were measured on days 0, 1, 2, 3, 5 and 7, respectively, according to the methods described in the test examples, and the results are shown in Table 5.
TABLE 5
Example 5
This example illustrates the method of extending shelf life of a rice product according to the present invention.
A rice ball was prepared according to the method described in the preparation example, except that the rice had an amylose content of 22.5 wt%, a protein content of 7.4 wt%, a maximum viscosity of 3576cp and a retrogradation value of 431 cp.
The rice ball prepared in the preparation example was stored at 15 ℃ in an environment without high voltage electrostatic field and in an environment of 40kV/m high voltage electrostatic field generator, respectively, according to the procedure described in example 1.
The total number of colonies, hardness, enthalpy of retrogradation and sensory score of the rice ball were measured on days 0, 1, 3, 5, 7 and 9, respectively, according to the methods described in the test examples, and the results are shown in Table 6.
TABLE 6
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (10)
1. A method for extending the shelf life of a rice product, comprising: the rice product is stored in a high-voltage electrostatic field environment of 20-50 kV/m.
2. The method of claim 1, wherein the rice product is selected from at least one of rice, rice balls, sushi, rice steamed sponge cake, and rice noodles.
3. The method of claim 1 or 2, wherein the rice product is free of preservatives, acidity regulators, and antioxidants and has not been sterilized.
4. The method as claimed in any one of claims 1 to 3, wherein the rice used for the preparation of the rice product has an amylose content of 10 to 19% by weight, a protein content of 5 to 10% by weight, a maximum viscosity of 2700-.
5. The method as claimed in claim 4, wherein the rice used for the preparation of the rice product has an amylose content of 12-15 wt%, a protein content of 6-7 wt%, a maximum viscosity of 2850-2950cp and a retrogradation value of 70-100 cp.
6. The method according to any one of claims 1 to 5, wherein the field strength of the high voltage electrostatic field is 33-45 kV/m.
7. The method according to any one of claims 1-6, wherein the high voltage electrostatic field is provided by a high voltage electrostatic field generator.
8. The method of claim 7, wherein the operating parameters of the high voltage electrostatic field comprise: rated voltage is 40-300kV, rated current is 2-5mA, and rated power is 100-.
9. The method according to any one of claims 1 to 8, wherein the temperature of preservation is 0 to 25 ℃.
10. The method of claim 9, wherein the temperature of preservation is 4-15 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110706000.3A CN113575678A (en) | 2021-06-24 | 2021-06-24 | Method for prolonging shelf life of rice product |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110706000.3A CN113575678A (en) | 2021-06-24 | 2021-06-24 | Method for prolonging shelf life of rice product |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10248542A (en) * | 1997-03-07 | 1998-09-22 | Denshi Butsusei Sogo Kenkyusho:Kk | Storing casing for food |
| JP2000139375A (en) * | 1998-11-04 | 2000-05-23 | Nisshin Flour Milling Co Ltd | Water for cooking rice and cooked rice using the same |
| US6451364B1 (en) * | 1997-03-17 | 2002-09-17 | Akinori Ito | Method of treating a food object in an electrostatic field |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
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| CN110463731A (en) * | 2019-09-10 | 2019-11-19 | 宁波海通食品科技有限公司 | A method of promoting quality in the freezing waffle dough shelf-life |
| CN110771797A (en) * | 2019-10-09 | 2020-02-11 | 新三和（烟台）食品有限责任公司 | Compressed rice and its production method |
| CN112176531A (en) * | 2020-09-30 | 2021-01-05 | 郑州轻工业大学 | Low-voltage electrostatic field combined electrostatic spinning edible film and preparation method and application thereof |
-
2021
- 2021-06-24 CN CN202110706000.3A patent/CN113575678A/en active Pending
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| JPH10248542A (en) * | 1997-03-07 | 1998-09-22 | Denshi Butsusei Sogo Kenkyusho:Kk | Storing casing for food |
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| JP2000139375A (en) * | 1998-11-04 | 2000-05-23 | Nisshin Flour Milling Co Ltd | Water for cooking rice and cooked rice using the same |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
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| CN110463731A (en) * | 2019-09-10 | 2019-11-19 | 宁波海通食品科技有限公司 | A method of promoting quality in the freezing waffle dough shelf-life |
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