CN1701668A - Processing technique for edible paddy - Google Patents
Processing technique for edible paddy Download PDFInfo
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- CN1701668A CN1701668A CN 200510050093 CN200510050093A CN1701668A CN 1701668 A CN1701668 A CN 1701668A CN 200510050093 CN200510050093 CN 200510050093 CN 200510050093 A CN200510050093 A CN 200510050093A CN 1701668 A CN1701668 A CN 1701668A
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Abstract
The invention discloses a processing technique for edible paddy which includes a radiation step and a drying step, wherein the radiation step comprises radiating the harvested paddy seeds with gamma-rays by the radiation dose of 2-10kGy, the drying process comprises kilning the paddy with hot air to moisture suitable for safety storage, the paddy moisture percentage is below 15%, the drying temperature is in the range of 30-60 deg. C.
Description
Technical field
The present invention relates to a kind of processing technology of post-processed method, particularly a kind of edible paddy of paddy.
Background technology
When needs are stored as a kind of grain, all will dry processing earlier behind the rice harvest, purpose is in order to reduce the moisture content in the paddy body, to be convenient to preserve.Yet because the chemical change of paddy inside in the drying course, behind rice drying, especially adopt higher temperature oven dry in order to improve drying efficiency after, descending appears in the edible quality of paddy and cooking quality, promptly as edible paddy taste variation, be unfavorable for boiling.This has brought a difficult problem for undoubtedly the enterprise that is engaged in edible paddy production, processing.Therefore be necessary to develop the paddy treatment process after a kind of results, make paddy at employing low temperature hot-air seasoning, when particularly adopting the high-temperature hot-air oven dry in order to enhance productivity, its edible quality and cooking quality still can keep higher level, and do not influence the paddy processing quality.
Summary of the invention
At the deficiencies in the prior art part, the invention provides a kind of can flash baking paddy, can guarantee paddy edible quality and cooking quality and do not influence the edible paddy processing technology of paddy processing quality again.
The present invention is to realize by such technical scheme for reaching above purpose: a kind of processing technology of edible paddy is provided, comprises irradiation step and baking step;
Irradiation steps is: adopt gamma-rays to carry out the irradiation of 2～10kGy dose of radiation the paddy of being gathered in the crops;
Baking step is: the paddy behind the above-mentioned irradiation is carried out hot-air seasoning to safe storage moisture, i.e. paddy moisture content≤15%; Described bake out temperature is 30～60 ℃.
A kind of improvement as the processing technology of edible paddy of the present invention: bake out temperature is 60 ℃ in the baking step.
Further improvement as the processing technology of edible paddy of the present invention: irradiation steps is carried out the irradiation of 10kGy dose of radiation for the paddy that will be gathered in the crops adopts gamma-rays.
Further improvement as the processing technology of edible paddy of the present invention: what adopt in the irradiation steps is
60Co irradiation.
Used edible paddy processing technology of the present invention, the dry product matter behind the rice drying be the analysis showed that, the edible quality and the cooking quality of the pretreated paddy of process irradiation all have rising.In irradiation dose scope of the present invention, along with the raising of irradiation dose, made paddy edible quality and cooking quality are also higher, and its processing quality is not affected.
The specific embodiment
Embodiment 1, a kind of edible paddy processing technology may further comprise the steps successively:
1), adopt irradiation bomb to be the paddy of being gathered in the crops
60The gamma-rays of Co carries out radiation treatment, and dose of radiation is respectively 2,5,8,10kGy;
2), the paddy behind the above-mentioned irradiation is carried out hot-air seasoning respectively, below paddy safe storage moisture, i.e. paddy moisture content≤15%; Bake out temperature is 30 ℃.
Will handling (being 0kGy), directly carrying out the paddy of baking step with batch results without gamma-ray irradiation, measure with the edible quality and the cooking quality of the paddy that obtains according to the method described above, relatively different disposal is to the influence of edible paddy edible quality and cooking quality.Concrete outcome sees Table 1.
Embodiment 2, a kind of edible paddy processing technology may further comprise the steps successively:
1), adopt irradiation bomb to be the paddy of being gathered in the crops
60The gamma-rays of Co carries out radiation treatment, and dose of radiation is respectively 2,5,8,10kGy;
2), the paddy behind the above-mentioned irradiation is carried out hot-air seasoning respectively, below paddy safe storage moisture, i.e. paddy moisture content≤15%; Bake out temperature is 40 ℃.
Will handling (being 0kGy), directly carrying out the paddy of baking step with batch results without gamma-ray irradiation, measure with the edible quality and the cooking quality of the paddy that obtains according to the method described above, relatively different disposal is to the influence of edible paddy edible quality and cooking quality.Concrete outcome sees Table 2.
Embodiment 3, a kind of edible paddy processing technology may further comprise the steps successively:
1), adopt irradiation bomb to be the paddy of being gathered in the crops
60The gamma-rays of Co carries out radiation treatment, and dose of radiation is respectively 2,5,8,10kGy;
2), the paddy behind the above-mentioned irradiation is carried out hot-air seasoning respectively, below paddy safe storage moisture, i.e. paddy moisture content≤15%; Bake out temperature is 60 ℃.
Will handling (being 0kGy), directly carrying out the paddy of baking step with batch results without gamma-ray irradiation, measure with the edible quality and the cooking quality of the paddy that obtains according to the method described above, relatively different disposal is to the influence of edible paddy edible quality and cooking quality.Concrete outcome sees Table 3.
The measurement of edible, the cooking quality parameter of edible paddy after the preliminary treatment of table 1 irradiation
(bake out temperature is 30 ℃)
| Irradiation dose | Head rice rate | The performance amylose content | The glue denseness | Gelatinization point |
| ??0kGy ??2kGy | ??60.3％ ??60.2％ | ??18.69％ ??18.11％ | ??71.09mm ??74.86mm | ??78.5℃ ????78.8℃ |
| ??5kGy ??8kGy ??10kGy | ??60.5％ ??60.1％ ??60.4％ | ??17.51％ ??16.82％ ??16.38％ | ??85.45mm ??87.69mm ??93.37mm | ?79.7℃ ??80.8℃ ??81.5℃ |
The measurement of edible, the cooking quality parameter of edible paddy after the preliminary treatment of table 2 irradiation
(bake out temperature is 40 ℃)
| Irradiation dose | Head rice rate | The performance amylose content | The glue denseness | Gelatinization point |
| ??0kGy ??2kGy ??5kGy ??8kGy ??10kGy | ??59.8％ ??59.2％ ??60.0％ ??60.4％ ??59.8％ | ??18.56％ ??18.03％ ??17.34％ ??16.72％ ??16.28％ | ??70.09mm ??75.25mm ??83.52mm ??88.58mm ??92.26mm | ??78.3℃ ????78.6℃ ????79.4℃ ????80.4℃ ????81.0℃ |
The measurement of edible, the cooking quality parameter of edible paddy after the preliminary treatment of table 3 irradiation
(bake out temperature is 60 ℃)
| Irradiation dose | Head rice rate | The performance amylose content | The glue denseness | Gelatinization point |
| ??0kGy ??2kGy ??5kGy | ??56.9％ ??56.8％ ??57.1％ | ??18.36％ ??17.83％ ??17.29％ | ??68.98mm ??76.43mm ??83.67mm | ??78.2℃ ????78.5℃ ????79.2℃ |
| ??8kGy ??10kGy | ??57.0％ ??57.2％ | ??16.68％ ??16.17％ | ??87.42mm ??92.76mm | ??80.1℃ ????80.9℃ |
Performance amylose content in the table descends behind irradiation, is that this helps digestion and the absorption of human body to starch owing to form the result that the long-chain of the amylopectin of starch granules is interrupted.Therefore, performance amylose content and paddy edible quality negative correlation, the edible quality that promptly should be worth more little paddy is good more; Glue denseness and the positive correlation of paddy edible quality, the mouthfeel that promptly should be worth big more paddy is good more, and edible quality is good more; Gelatinization point and the positive correlation of paddy cooking quality, i.e. anti-more the boiling of the big more paddy of this value, cooking quality is good more.
By table 1～3 as can be known, under different bake out temperatures, all show identical Changing Pattern through the pretreated rice quality of irradiation.Promptly the performance amylose content through the pretreated paddy of gamma-ray irradiation all is lower than the not paddy of irradiation, and irradiation dose is high more, and the performance amylose content is low more; Glue denseness and gelatinization point through the pretreated paddy of gamma-ray irradiation all are higher than the not paddy of irradiation, and irradiation dose is high more, and glue denseness and gelatinization point are all high more.In addition, when improving paddy dry product matter, the processing quality behind the rice drying does not reduce because of the increase of irradiation steps.As seen adopt the processing technology of edible paddy of the present invention, help improving the edible quality and the cooking quality of paddy, and can not reduce the processing quality of oven dry back paddy.In the actual production of implementing this technology, the desirable high value of bake out temperature is to improve the drying rate of paddy, and irradiation dose also should be got high value to improve the dry product matter of paddy.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (4)
1, a kind of processing technology of edible paddy is characterized in that: comprise irradiation steps and baking step successively;
Described irradiation steps is: adopt gamma-rays to carry out the irradiation of 2～10kGy dose of radiation the paddy of being gathered in the crops;
Described baking step is: the paddy behind the described irradiation is carried out hot-air seasoning to safe storage moisture, i.e. paddy moisture content≤15%; Described bake out temperature is 30～60 ℃.
2, the processing technology of a kind of edible paddy according to claim 1 is characterized in that: bake out temperature is 60 ℃ in the described baking step.
3, the processing technology of a kind of edible paddy according to claim 1 and 2 is characterized in that described irradiation steps is: adopt gamma-rays to carry out the irradiation of 10kGy dose of radiation the paddy of being gathered in the crops.
4, the processing technology of a kind of edible paddy according to claim 3 is characterized in that: what adopt in the described irradiation steps is
60Co irradiation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510050093 CN1701668A (en) | 2005-06-15 | 2005-06-15 | Processing technique for edible paddy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510050093 CN1701668A (en) | 2005-06-15 | 2005-06-15 | Processing technique for edible paddy |
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|---|---|
| CN1701668A true CN1701668A (en) | 2005-11-30 |
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|---|---|---|---|
| CN 200510050093 Pending CN1701668A (en) | 2005-06-15 | 2005-06-15 | Processing technique for edible paddy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960441A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Method of prolonging rice storage period by X ray and superheated steam combined treatment |
| CN103053685A (en) * | 2013-01-16 | 2013-04-24 | 银尧明 | Storing and processing method of rice |
-
2005
- 2005-06-15 CN CN 200510050093 patent/CN1701668A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960441A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Method of prolonging rice storage period by X ray and superheated steam combined treatment |
| CN102960441B (en) * | 2012-11-08 | 2014-02-26 | 南昌大学 | Method of prolonging rice storage period by X ray and superheated steam combined treatment |
| CN103053685A (en) * | 2013-01-16 | 2013-04-24 | 银尧明 | Storing and processing method of rice |
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