CN114097879A - 一种大米的储藏方法 - Google Patents
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Abstract
本发明涉及大米储藏技术领域，尤其涉及一种大米的储藏方法，包括以下步骤：步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为10～12％后备用；步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为1.5～2.5mm；步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌。本发明将保鲜剂、防虫剂喷覆在大米表面，能有效抑制虫霉的发生，同时降低了大米失水的速率，并不会影响大米本身的口感品质，同时，使得包装袋内部形成真空环境，从而延长了大米生虫的时间，且不会产生污染，提高大米的质量。
Description
技术领域
本发明涉及大米储藏技术领域，具体为一种大米的储藏方法。
背景技术
大米是人们一日三餐中必不可少的食物之一，大米中含有丰富的营养元素，其蛋白质的生物价和氨基酸的构成比例均比大麦、小麦、小米、玉米等禾谷类作物高，是谷类蛋白质中较高的一种。因大米的产量较大，并需要大范围的流通，因此大米的储藏是整个环节中重要的一环。最初人们以水稻的形式储藏，其优点是储藏的稳定性高，品质下降慢，但所需的仓容较大，且运输成本较高，现人们多以糙米或精米的形式储藏，有效的降低了成本，但米粒是一种富含营养物质的亲水胶体体系，容易引起虫害、霉变等问题的发生，亦造成食用品质下降等问题。
发明内容
针对现有技术的不足，本发明提供了一种大米的储藏方法，具备防虫害、霉变的优点，解决了米粒是一种富含营养物质的亲水胶体体系，容易引起虫害、霉变等问题的发生，亦造成食用品质下降等的问题。
为解决上述的技术问题，本发明提供如下技术方案：一种大米的储藏方法，包括以下步骤：
步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为10～12％后备用；
步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为1.5～2.5mm；
步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌，选取符合规定标准的品质、成熟度的大米；
步骤四：将大米放置在密闭容器中，向容器内注入二氧化碳，并使得容器内二氧化碳的浓度为90～95％，同时将保鲜剂、防虫剂喷覆在大米表面；
步骤五：将处理的大米进行筛选，挑出有霉变、虫斑、霉点的大米，将大米放入烘房中，干燥至大米含水率小于5～9％，停止干燥，用透气的麻袋将大米包好；
步骤六：抽出每个包装袋内的空气，然后按照每1万千克大米充入8～12千克二氧化碳的比例向包装袋内充入二氧化碳，然后将包装袋密封住。
进一步地，所述在步骤三中，对消毒后的大米进行熏蒸，熏蒸剂采用磷化铝，熏蒸6～8天后通风，通风2～4天。
进一步地，所述在步骤三中，对大米杀菌采用微波杀菌机和紫外线灯协同处理，微波杀菌机的微波功率为200～400W，处理的时间为2～4分钟。
进一步地，所述保鲜剂由下述质量份数的成分制备而成的：花椒叶5～9份、山胡椒油4～6份、壳聚糖3～5份、茶多酚0.5～1份、藤茶提取物1～5份、ε-聚赖氨酸0.05～0.1份、β-环糊精0.1～0.2份、蔗糖5～10份、去离子水500～1000份。
进一步地，所述防虫剂的制备方法是：将凹凸棒石粘土10～30份、膨润土20～50份酸化并晒干，所得的混合物与生姜2～8份、大蒜1～6份、桔皮3～10份、红辣椒6～22份、花椒10～30份和小茴香3～8份共同磨粉，经造粒并烘干，即得。
进一步地，所述凹凸棒石粘土和膨润土经自然风化20～60天后晒干，水分应≤13％。
借由上述技术方案，本发明提供了一种大米的储藏方法，至少具备以下有益效果：
该大米的储藏方法，将保鲜剂、防虫剂喷覆在大米表面，能有效抑制虫霉的发生，同时降低了大米失水的速率，并不会影响大米本身的口感品质，同时，使得包装袋内部形成真空环境，从而延长了大米生虫的时间，且不会产生污染，提高大米的质量。
具体实施方式
下面将结合本发明的实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
一种大米的储藏方法，包括以下步骤：
步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为10％后备用；
步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为1.5mm；
步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌，对大米杀菌采用微波杀菌机和紫外线灯协同处理，微波杀菌机的微波功率为200W，处理的时间为2分钟，对消毒后的大米进行熏蒸，熏蒸剂采用磷化铝，熏蒸6天后通风，通风2天，选取符合规定标准的品质、成熟度的大米；
步骤四：将大米放置在密闭容器中，向容器内注入二氧化碳，并使得容器内二氧化碳的浓度为90％，同时将保鲜剂、防虫剂喷覆在大米表面；
步骤五：将处理的大米进行筛选，挑出有霉变、虫斑、霉点的大米，将大米放入烘房中，干燥至大米含水率小于5％，停止干燥，用透气的麻袋将大米包好；
步骤六：抽出每个包装袋内的空气，然后按照每1万千克大米充入8千克二氧化碳的比例向包装袋内充入二氧化碳，然后将包装袋密封住。
保鲜剂由下述质量份数的成分制备而成的：花椒叶5份、山胡椒油4份、壳聚糖3份、茶多酚0.5份、藤茶提取物1份、ε-聚赖氨酸0.05份、β-环糊精0.1份、蔗糖5份、去离子水500份。
防虫剂的制备方法是：将凹凸棒石粘土10份、膨润土20份酸化并晒干，凹凸棒石粘土和膨润土经自然风化20天后晒干，水分应≤13％，所得的混合物与生姜2份、大蒜1份、桔皮3份、红辣椒6份、花椒10份和小茴香3份共同磨粉，经造粒并烘干，即得。
实施例二：
一种大米的储藏方法，包括以下步骤：
步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为11％后备用；
步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为2mm；
步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌，对大米杀菌采用微波杀菌机和紫外线灯协同处理，微波杀菌机的微波功率为300W，处理的时间为3分钟，对消毒后的大米进行熏蒸，熏蒸剂采用磷化铝，熏蒸7天后通风，通风3天，选取符合规定标准的品质、成熟度的大米；
步骤四：将大米放置在密闭容器中，向容器内注入二氧化碳，并使得容器内二氧化碳的浓度为92％，同时将保鲜剂、防虫剂喷覆在大米表面；
步骤五：将处理的大米进行筛选，挑出有霉变、虫斑、霉点的大米，将大米放入烘房中，干燥至大米含水率小于7％，停止干燥，用透气的麻袋将大米包好；
步骤六：抽出每个包装袋内的空气，然后按照每1万千克大米充入10千克二氧化碳的比例向包装袋内充入二氧化碳，然后将包装袋密封住。
保鲜剂由下述质量份数的成分制备而成的：花椒叶8份、山胡椒油5份、壳聚糖4份、茶多酚0.8份、藤茶提取物3份、ε-聚赖氨酸0.07份、β-环糊精0.15份、蔗糖8份、去离子水800份。
防虫剂的制备方法是：将凹凸棒石粘土20份、膨润土30份酸化并晒干，凹凸棒石粘土和膨润土经自然风化40天后晒干，水分应≤13％，所得的混合物与生姜6份、大蒜4份、桔皮6份、红辣椒16份、花椒20份和小茴香5份共同磨粉，经造粒并烘干，即得。
实施例三：
一种大米的储藏方法，包括以下步骤：
步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为12％后备用；
步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为2.5mm；
步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌，对大米杀菌采用微波杀菌机和紫外线灯协同处理，微波杀菌机的微波功率为400W，处理的时间为4分钟，对消毒后的大米进行熏蒸，熏蒸剂采用磷化铝，熏蒸8天后通风，通风4天，选取符合规定标准的品质、成熟度的大米；
步骤四：将大米放置在密闭容器中，向容器内注入二氧化碳，并使得容器内二氧化碳的浓度为95％，同时将保鲜剂、防虫剂喷覆在大米表面；
步骤五：将处理的大米进行筛选，挑出有霉变、虫斑、霉点的大米，将大米放入烘房中，干燥至大米含水率小于9％，停止干燥，用透气的麻袋将大米包好；
步骤六：抽出每个包装袋内的空气，然后按照每1万千克大米充入12千克二氧化碳的比例向包装袋内充入二氧化碳，然后将包装袋密封住。
保鲜剂由下述质量份数的成分制备而成的：花椒叶9份、山胡椒油6份、壳聚糖5份、茶多酚1份、藤茶提取物5份、ε-聚赖氨酸0.1份、β-环糊精0.2份、蔗糖10份、去离子水1000份。
防虫剂的制备方法是：将凹凸棒石粘土30份、膨润土50份酸化并晒干，凹凸棒石粘土和膨润土经自然风化260天后晒干，水分应≤13％，所得的混合物与生姜8份、大蒜6份、桔皮10份、红辣椒22份、花椒30份和小茴香8份共同磨粉，经造粒并烘干，即得。
该大米的储藏方法，将保鲜剂、防虫剂喷覆在大米表面，能有效抑制虫霉的发生，同时降低了大米失水的速率，并不会影响大米本身的口感品质，同时，使得包装袋内部形成真空环境，从而延长了大米生虫的时间，且不会产生污染，提高大米的质量。
需要说明的是，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种大米的储藏方法，其特征在于，包括以下步骤：
步骤一：将新鲜收割后的稻谷进行去杆除杂后，再对其进行干燥至水含量为10～12％后备用；
步骤二：将处理后的稻谷放入砻谷机中进行去壳处理，控制砻谷机的间隙为1.5～2.5mm；
步骤三：将需要储存的大米送入振动筛选机中进行筛选，去除破碎粒、枯叶及草籽杂质，并对筛选后的大米进行处理，大米的处理包括控制大米的含水量和杀菌，选取符合规定标准的品质、成熟度的大米；
步骤四：将大米放置在密闭容器中，向容器内注入二氧化碳，并使得容器内二氧化碳的浓度为90～95％，同时将保鲜剂、防虫剂喷覆在大米表面；
步骤五：将处理的大米进行筛选，挑出有霉变、虫斑、霉点的大米，将大米放入烘房中，干燥至大米含水率小于5～9％，停止干燥，用透气的麻袋将大米包好；
步骤六：抽出每个包装袋内的空气，然后按照每1万千克大米充入8～12千克二氧化碳的比例向包装袋内充入二氧化碳，然后将包装袋密封住。
2.根据权利要求1所述的大米的储藏方法，其特征在于：所述在步骤三中，对消毒后的大米进行熏蒸，熏蒸剂采用磷化铝，熏蒸6～8天后通风，通风2～4天。
3.根据权利要求1所述的大米的储藏方法，其特征在于：所述在步骤三中，对大米杀菌采用微波杀菌机和紫外线灯协同处理，微波杀菌机的微波功率为200～400W，处理的时间为2～4分钟。
4.根据权利要求1所述的大米的储藏方法，其特征在于：所述保鲜剂由下述质量份数的成分制备而成的：花椒叶5～9份、山胡椒油4～6份、壳聚糖3～5份、茶多酚0.5～1份、藤茶提取物1～5份、ε-聚赖氨酸0.05～0.1份、β-环糊精0.1～0.2份、蔗糖5～10份、去离子水500～1000份。
5.根据权利要求1所述的大米的储藏方法，其特征在于：所述防虫剂的制备方法是：将凹凸棒石粘土10～30份、膨润土20～50份酸化并晒干，所得的混合物与生姜2～8份、大蒜1～6份、桔皮3～10份、红辣椒6～22份、花椒10～30份和小茴香3～8份共同磨粉，经造粒并烘干，即得。
6.根据权利要求5所述的大米的储藏方法，其特征在于：所述凹凸棒石粘土和膨润土经自然风化20～60天后晒干，水分应≤13％。
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| CN115843869A (zh) * | 2022-11-24 | 2023-03-28 | 姜小平 | 一种大米的超长期储存方法 |
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| CN115843869A (zh) * | 2022-11-24 | 2023-03-28 | 姜小平 | 一种大米的超长期储存方法 |
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