CN115053926B - Method for improving low-temperature storage quality of brown rice - Google Patents
Method for improving low-temperature storage quality of brown rice Download PDFInfo
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- CN115053926B CN115053926B CN202210640352.8A CN202210640352A CN115053926B CN 115053926 B CN115053926 B CN 115053926B CN 202210640352 A CN202210640352 A CN 202210640352A CN 115053926 B CN115053926 B CN 115053926B
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000004033 plastic Substances 0.000 claims abstract description 48
- 238000011282 treatment Methods 0.000 claims abstract description 33
- 230000000694 effects Effects 0.000 claims abstract description 16
- 239000002655 kraft paper Substances 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 230000009849 deactivation Effects 0.000 claims abstract description 7
- 230000035699 permeability Effects 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 235000009566 rice Nutrition 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 6
- 238000003306 harvesting Methods 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000005553 drilling Methods 0.000 claims description 3
- 102000004316 Oxidoreductases Human genes 0.000 claims description 2
- 108090000854 Oxidoreductases Proteins 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 230000035784 germination Effects 0.000 description 4
- 235000019626 lipase activity Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 229910010413 TiO 2 Inorganic materials 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000020985 whole grains Nutrition 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
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- A23B9/02—Preserving by heating
- A23B9/04—Preserving by heating by irradiation or electric treatment
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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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 Fruits Or Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for improving the low-temperature storage quality of brown rice, firstly, the brown rice is put into a plastic fresh-keeping bag with a tiny through hole, and the plastic fresh-keeping bag is vacuumized and subjected to radio frequency treatment so as to achieve better enzyme deactivation effect and keep germ activity; the plastic fresh-keeping bag is put into the kraft paper bag, and as the brown rice still has 75-90% of germ activity, the plastic fresh-keeping bag and the kraft paper bag have certain air permeability, so that the brown rice does not breathe in an oxygen-free manner to deteriorate the quality, and meanwhile, the kraft paper bag and the plastic fresh-keeping bag have air permeability and moisture resistance, so that the humidity of the brown rice is not too high under the condition of large temperature fluctuation such as opening of a warehouse door or a rotary warehouse, and the like, and the influence of the dewing phenomenon on the storage quality of the brown rice can be reduced, thereby improving the low-temperature storage quality of the brown rice; the method is simple and effective, has low cost and is suitable for industrialization.
Description
Technical Field
The invention relates to the technical field of agricultural product storage, in particular to a method for improving low-temperature storage quality of brown rice.
Background
The brown rice is caryopsis after rice husk is removed, 70% -80% of nutrients and natural bioactive substances (such as gamma-aminobutyric acid, gamma-oryzanol, glutathione and ceramide) of the rice are reserved in the outer embryo and rice bran layer, and the brown rice is a whole grain health food which is widely accepted. However, the rice hull protection is lost, so that the degradation of nutrients such as lipid and the like which are rich in the outer layer of the brown rice is accelerated, and the brown rice is more easily influenced by insects and mildews, so that the storage and preservation of the brown rice are always hot points of attention in the industry.
The widely applied method is a brown rice low-temperature storage technology at present, and mainly utilizes the principles of deferred loss of nutrient substances in brown rice, growth of mould, inhibition of insect pest and the like in a low-temperature environment. The technology is widely applied in developed countries such as Japan, and can greatly prolong the shelf life of brown rice. Considering the factors of energy consumption, facility conditions and the like, the storage conditions mainly adopted at present are 15-20 ℃ and RH is less than or equal to 70%, but under the conditions, the brown rice still has obvious quality degradation phenomena of lipid oxidation, quick quality aging after leaving warehouse and the like.
In order to solve the above problems, the academy has made many beneficial attempts for the problem. Such as: the patent application with publication number CN112970840A adopts a continuous totally-enclosed steam processing method; the patent with publication number CN102948474B, CN102948907B and publication number CN102972518A adopts a method of alternately treating air and superheated steam; the patent with publication number CN102960439B adopts a method of combining microwave and superheated steam for fresh-keeping; the patent application with publication No. CN110292067A adopts a spraying method to throw in 3% concentration L-ascorbyl palmitate antioxidant, and then the antioxidant is treated with ultra-high pressure (150 MPa); the patent application with publication number CN107857920A adopts TiO 2 And packaging by a silver-carrying antibacterial packaging film. The methods achieve the effects of inactivating enzyme, preventing mildew, preserving and storing brown rice and germ rice to a certain extent, but the methods have the problems of excessive heat treatment, residual chemical reagent and the like, and particularly the large-scale application of the methods is extremely difficult because the rice is a large amount of agricultural products.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for improving the low-temperature storage quality of brown rice, which can effectively deactivate enzymes and maintain the activity of embryo buds and is suitable for industrialization, aiming at the current state of the art.
The technical scheme adopted for solving the technical problems is as follows:
a method for improving the low-temperature storage quality of brown rice, comprising the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Placing brown rice into a plastic fresh-keeping bag, sealing, shaping and vacuumizing the plastic fresh-keeping bag;
the plastic fresh-keeping bag is densely provided with a plurality of tiny through holes, so that the plastic fresh-keeping bag can keep a vacuum environment for a certain time, and air can be automatically sucked after a certain time to be in a ventilation state;
(3) Carrying out radio frequency treatment on brown rice in a plastic fresh-keeping bag and kept in a vacuum state to realize disinsection and enzyme deactivation;
(4) And placing the plastic fresh-keeping bag which is still in a vacuum state after radio frequency treatment in a kraft paper bag, sealing, and warehousing and storing.
Preferably, in the step (1), the moisture content of the brown rice is 12-14%.
In the step (2), the plastic fresh-keeping bag keeps a vacuum environment within 20-30 min after being vacuumized, and then the ventilation state can be restored due to the existence of the tiny through holes. The plastic fresh-keeping bag is kept in a vacuum environment within 20-30 min after being vacuumized, so that radio frequency treatment is finished within the time period, and the radio frequency treatment is carried out in a vacuum state, so that the oxidation is prevented from being aggravated due to temperature rise in the radio frequency treatment process; after the radio frequency treatment is finished, the plastic fresh-keeping bag is restored to a ventilation state, so that the brown rice can breathe normally, and quality degradation caused by anaerobic respiration is avoided.
Preferably, the thickness of the plastic fresh-keeping bag is 0.03-0.04 mm, the micro through holes are produced by laser drilling, and the air permeability is 5 multiplied by 10 6 ～9×10 6 L·m -2 ·d -1 ·atm -1 Is used for containing 20-25 kg of brown rice. The thickness of the plastic fresh-keeping bag is set to be thinner, so that the plastic fresh-keeping bag can be matched with the tiny through holes after vacuumizing, the vacuum state can be kept for a long time, materials can be saved, and the packaging cost can be reduced; meanwhile, the thin plastic fresh-keeping bag cannot bear the weight of brown rice and various collisions in the carrying process, so that the brown rice fresh-keeping bag is filled into a kraft paper bag, the packaging reliability can be better improved, and carrying and stacking are facilitated.
In the invention, in the step (3), the frequency of the radio frequency treatment is 27.12MHz, the radio frequency final temperature is 55 ℃, and the temperature is maintained for 5-6 min; the condition is used for killing more than 99% of ova and moulds, so that more than 80% of lipid oxidase is passivated, and the activity of the rice embryo is still kept at 75% -90%.
Preferably, in the step (4), the storage condition of the brown rice after warehousing is that the storage temperature is 13-15 ℃ and the relative humidity is less than or equal to 65%.
Compared with the prior art, the invention has the advantages that: firstly, placing brown rice into a plastic fresh-keeping bag with a tiny through hole, vacuumizing and performing radio frequency treatment on the brown rice to achieve a better enzyme deactivation effect and keep the activity of embryo; the plastic fresh-keeping bag is put into the kraft paper bag, and as the brown rice still has 75-90% of germ activity, the plastic fresh-keeping bag and the kraft paper bag have certain air permeability, so that the brown rice does not breathe in an oxygen-free manner to deteriorate the quality, and meanwhile, the kraft paper bag and the plastic fresh-keeping bag have air permeability and moisture resistance, so that the humidity of the brown rice is not too high under the condition of large temperature fluctuation such as opening of a warehouse door or a rotary warehouse, and the like, and the influence of the dewing phenomenon on the storage quality of the brown rice can be reduced, thereby improving the low-temperature storage quality of the brown rice; the method is simple and effective, has low cost and is suitable for industrialization.
Drawings
FIG. 1 is a graph showing the effect of the RF treatment on the lipase activity of brown rice in example 1 and comparative example 1 of the present invention;
FIG. 2 is a graph showing the effect of the RF treatment on the germination rate of brown rice in example 1 and comparative example 1 of the present invention;
FIG. 3 is a graph showing the effect of the different treatments of example 1 and comparative example 2 on the fat content of brown rice according to the present invention;
FIG. 4 is a graph showing the effect of the different treatments of example 1 and comparative example 2 of the present invention on the fatty acid value of brown rice;
FIG. 5 is a graph showing the effect of the different treatments of example 1 and comparative examples 2 and 3 of the present invention on the conductivity during storage of brown rice;
FIG. 6 is the effect of the different treatments of inventive example 1 and comparative examples 2, 3 on the organoleptic scores during brown rice storage.
Detailed Description
The invention is described in further detail below with reference to the embodiments of the drawings.
In the embodiment of the invention, a plastic fresh-keeping bag is needed in the packaging process, the plastic fresh-keeping bag is made of PE material, the thickness is 0.03mm, the micro through holes are produced by laser drilling, and the air permeability is 6.5 multiplied by 10 6 L·m -2 ·d -1 ·atm -1 Is used for containing 20-25 kg of brown rice. The density of the tiny through holes is based on the fact that the plastic fresh-keeping bag filled with brown rice can be kept in a vacuum environment for 20-30 min.
Example 1:
the method for improving the low-temperature storage quality of the brown rice comprises the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Placing 20kg of brown rice into a plastic fresh-keeping bag, sealing, shaping and vacuumizing the plastic fresh-keeping bag; the plastic fresh-keeping bag is densely provided with a plurality of tiny through holes, so that the plastic fresh-keeping bag can keep a vacuum environment within 20-30 min and can be in a ventilation state due to air suction after 20-30 min;
(3) Carrying out radio frequency treatment on brown rice in a plastic fresh-keeping bag and kept in a vacuum state to realize disinsection and enzyme deactivation; the frequency of the radio frequency treatment is 27.12MHz, the final temperature of the radio frequency is 55 ℃, and the temperature is maintained for 6min;
(4) Placing the plastic fresh-keeping bag which is still in a vacuum state after radio frequency treatment in a kraft paper bag, sealing, and warehousing and storing; the storage condition is that the storage temperature is 14 ℃ and the relative humidity is less than or equal to 65 percent.
Comparative example 1:
the method for storing brown rice of the comparative example at low temperature comprises the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Placing 20kg of brown rice into a plastic fresh-keeping bag, sealing, shaping and vacuumizing the plastic fresh-keeping bag;
(3) Placing the plastic fresh-keeping bag in a vacuum state in a kraft paper bag, sealing, and warehousing and storing; the storage condition is that the storage temperature is 14 ℃ and the relative humidity is less than or equal to 65 percent.
The lipase activity and germination rate of the brown rice of example 1 and comparative example 1 were measured, respectively, as shown in fig. 1 and 2, and the experimental results showed that: the radio frequency treatment can effectively deactivate lipase activity, the lipase activity is reduced by 82.70 percent, meanwhile, the brown rice germination rate is effectively maintained, and the brown rice germination rate of the radio frequency treatment is reduced by only 3.69 percent.
Comparative example 2:
the method for storing brown rice of the comparative example at low temperature comprises the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Carrying out radio frequency treatment on 20kg of brown rice to realize disinsection and enzyme deactivation; the frequency of the radio frequency treatment is 27.12MHz, the final temperature of the radio frequency is 55 ℃, and the temperature is maintained for 6min;
(4) Placing the brown rice subjected to radio frequency treatment in a kraft paper bag, sealing, and warehousing and storing; the storage condition is that the storage temperature is 14 ℃ and the relative humidity is less than or equal to 65 percent.
The change of the fat content and the fatty acid value content of the brown rice before and after the radio frequency treatment is detected, as shown in fig. 3 and 4, the experimental result shows that: in comparative example 2, the oxidation of brown rice lipid was enhanced to some extent by the direct radio frequency treatment without vacuum packaging, which was manifested by a decrease in fat content and an increase in fatty acid value; in example 1, the vacuum packaging is performed before the radio frequency treatment, so that the oxidation process can be effectively inhibited.
Comparative example 3:
the method for storing brown rice of the comparative example at low temperature comprises the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Putting 20kg of brown rice into a plastic bag, shaping, vacuumizing and sealing the plastic bag; the plastic bag is a common plastic bag (the thickness is 0.03 mm) capable of realizing vacuum packaging;
(3) Carrying out radio frequency treatment on brown rice in a plastic bag and kept in a vacuum state to realize disinsection and enzyme deactivation; the frequency of the radio frequency treatment is 27.12MHz, the final temperature of the radio frequency is 55 ℃, and the temperature is maintained for 6min;
(4) Warehousing and storing the plastic bags subjected to radio frequency treatment; the storage condition is that the storage temperature is 14 ℃ and the relative humidity is less than or equal to 65 percent.
The indexes such as conductivity and sensory scores during the storage period of the brown rice stored in the comparative example 1 and the comparative examples 2 and 3 are comprehensively compared, as shown in fig. 5 and 6, and the result shows that the brown rice treated by the method of the embodiment 1 of the invention has less rise of the conductivity value due to the respiration of the brown rice treated by the radio frequency treatment, and can keep higher sensory edible quality; whereas comparative example 3 was stored under vacuum, brown rice could not breathe and the quality was rapidly lowered.
Claims (4)
1. A method for improving the low-temperature storage quality of brown rice, which is characterized by comprising the following steps:
(1) Drying and hulling the rice after harvesting to form brown rice;
(2) Placing brown rice into a plastic fresh-keeping bag, sealing, shaping and vacuumizing the plastic fresh-keeping bag;
the plastic fresh-keeping bag is densely provided with a plurality of tiny through holes, so that the plastic fresh-keeping bag can keep a vacuum environment for a certain time, and air can be automatically sucked after a certain time to be in a ventilation state; the plastic fresh-keeping bag keeps a vacuum environment within 20-30 min after being vacuumized, and then the ventilation state can be restored due to the existence of the tiny through holes;
(3) Carrying out radio frequency treatment on brown rice in a plastic fresh-keeping bag and kept in a vacuum state to realize disinsection and enzyme deactivation;
(4) And placing the plastic fresh-keeping bag which is still in a vacuum state after radio frequency treatment in a kraft paper bag, sealing, and warehousing and storing.
2. The method for improving the low-temperature storage quality of brown rice according to claim 1, wherein: the thickness of the plastic fresh-keeping bag is 0.03-0.04 mm, the tiny through holes are produced by laser drilling, and the air permeability is 6.5 multiplied by 10 6 L·m -2 ·d -1 ·atm -1 Is used for containing 20-25 kg of brown rice.
3. The method for improving the low-temperature storage quality of brown rice according to claim 1, wherein: in the step (3), the frequency of the radio frequency treatment is 27.12MHz, the final temperature of the radio frequency is 55 ℃, and the temperature is maintained for 5-6 min; the condition is used for killing more than 99% of ova and moulds, so that more than 80% of lipid oxidase is passivated, and the activity of the rice embryo is still kept at 75% -90%.
4. The method for improving the low-temperature storage quality of brown rice according to claim 1, wherein: in the step (4), the storage condition of the brown rice after warehouse entry is that the storage temperature is 13-15 ℃ and the relative humidity is less than or equal to 65 percent.
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| CN202210640352.8A CN115053926B (en) | 2022-06-07 | 2022-06-07 | Method for improving low-temperature storage quality of brown rice |
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| CN202210640352.8A CN115053926B (en) | 2022-06-07 | 2022-06-07 | Method for improving low-temperature storage quality of brown rice |
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