CN102228082A - Ultrasonic-microwave synergistic method for stabilizing brown rice - Google Patents
Ultrasonic-microwave synergistic method for stabilizing brown rice Download PDFInfo
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- CN102228082A CN102228082A CN2011101429256A CN201110142925A CN102228082A CN 102228082 A CN102228082 A CN 102228082A CN 2011101429256 A CN2011101429256 A CN 2011101429256A CN 201110142925 A CN201110142925 A CN 201110142925A CN 102228082 A CN102228082 A CN 102228082A
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- 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
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Abstract
The invention provides an ultrasonic-microwave synergistic method for stabilizing brown rice, belonging to the technical field of fine and further processing of the cereals. The method comprises the following steps: using brown rice after rice hulling as the object, carrying out the ultrasonic-microwave treatment, microwave drying the treatment medium of brown rice residua, so as to obtain the brown rice with low lipase activity capable of being stored for a long time, or further processing to obtain the stable rice bran and rice. The brown rice, rice and rice bran obtained by using the method, are not easy to go rancid, and have high stability. The ultrasonic-microwave synergistic method for stabilizing brown rice provided by the invention has the advantages of high efficiency, hygiene, energy saving and the like, and provides the basis for the storage and circulation of brown rice and the development of functional food of brown rice.
Description
Technical field
A kind of ultrasonic-microwave is united the method for stablizing brown rice, belongs to grain intensive processing technical field, is specifically related to a kind of ultrasonic-microwave associating pulse processing, finally obtains the low brown rice of lipase activity, for the circulation of brown rice storage and development of functional food thereof provide foundation.
Background technology
Paddy is one of topmost grain variety in the world, also is the first cereal crops of China.Grain had both concerned social economy's sustainable development and social stability as specialty goods in the national economic development, also affected the stable of global grain market.The grain reserves of China not only quantity are huge, and storage cycle is long, and the annual paddy that stores need account for capacity 50,000,000,000 kg.This appears drawback day by day suddenly under the situation that at present China's financial resources are tight, grain cabin capacity is tight slightly: though that paddy is more conducive to is fresh-keeping, account for 30%~40% capacity than brown rice, polished rice more, exceed 25% freight volume and operating and administrative expenses accordingly; The severe contamination urban environment is unfavorable for that comprehensive utilization is concentrated in the place of production of rice husk resource simultaneously.And polished rice is exposed because of structure, the storage stability extreme difference, and lack the activity of germinateing.Comparatively speaking, have many advantages as circulation and storage object: not only increase substantially the utilization rate of capacity, reduce the transportation management expense, keeping the activity of germinateing simultaneously with brown rice.Predict according to the relevant expert: substitute the paddy accumulating as brown rice, China can save nearly 1,000,000,000 yuan of expenses every year, and paddy, rice bran focus utilization at source will bring new opportunity to place of production grain feed processing industry simultaneously.And Japan has substituted brown rice paddy as main accumulating object, and possesses very ripe storage circulation and process technology and system.
In addition, brown rice is because of keeping plumule, rice bran layer, contain natural bioactivity substance that abundant nutrient and multiple polished rice lack such as GABA, glutathione, γ-Hi-Z, ceramide etc., be proved have anticancer, prevent and treat effects such as diabetes, hypercholesterolemia and obesity, to the prevention of health and modern civilization disease with treat significant.Therefore, brown rice is classified as full cereal healthy food by U.S. FDA recently, and proposal is directly edible, this means that brown rice substitutes polished rice and becomes the new direction that staple food will become the future health meals.The development of various brown rice functional food such as brown rice beverage, cake, condiment etc. simultaneously also is surging forward.
Based on the special nutritive value of brown rice, store the foundation of circulation systems with the paddy of brown rice form, bringing good society, economy, ecological benefits simultaneously, also the deep development for unpolished-rice nutrient value facilitates.Yet because brown rice loses clever shell protection, embryo and endosperm are naked state, are easy to oxidation; And kept plumule, have strong breathing and other physiological actions; The more important thing is, the lipid content of brown rice is higher, and the oxidation reaction that hydrolysis that lipase causes and lipoxygenase cause easily takes place in storage, causes water-disintegrablely becoming sour, oxidisability becomes sour, cause the brown rice quality to descend, produce that acidity increases, a series of variations of degradation under the viscosity.The safe storage phase of brown rice is that index is 60 days with the content of fatty acid under the general normal temperature, is that index is 80 days with aldehyde just.This unstability of brown rice not only seriously restricts the implementation of brown rice as storage circulation object, also limits the deep development utilization that unpolished-rice nutrient is worth dramatically.
Thereby, no matter be angle from grain circulation economy, still from the angle of nutrient health, the stabilisation research of brown rice is of great practical significance.Make a general survey of domestic and international brown rice storage-stable Study on Technology, have in quite a few control that concentrates on the brown rice storage condition, comprise moisture, temperature, vacuum, controlled atmosphere and stifling etc.Though obtain certain effect, wherein Ri Ben cryopreservation technology is very ripe, the input maintenance cost height of whole accumulating system, and can not fundamentally suppress the quality deterioration of brown rice.Also there are both at home and abroad many researchers to be devoted to the go out research of enzyme stabilization technique of brown rice in recent years, method such as successively have heat treatment, organic solvent to handle, ethanol is stable, radiation stabilized, superheated steam are stable, but the security of residual, the irradiation of chemical reagent and heat treatment loss of nutritive components etc. make the stagnation of husked rice and stabilizing Study on Technology.
Microwave is as one of classical antihunt means of the nearly 20 years rice bran of research, and the enzyme effect of not only going out is remarkable, and have heating rapidly, evenly, little to the nutritional labeling influence, power consumption is little, simple operation and other advantages.Simultaneously, ultrasonic method is the zymotechnic that goes out of emerging development in recent years, has the enzyme effect of going out significantly when using with pressure, heat integration.Advantages such as ultrasonic stable energy consumption is little, little to the nutritional labeling influence, efficient is high, the time is short make it to possess very big advantage in brown rice goes out enzyme stabilization.Thereby application ultrasonic and the microwave complex technique, its cooperative effect will produce effect difficult to the appraisal to husked rice and stabilizing, the science of brown rice accumulating system set up, and the reasonable utilization of unpolished-rice nutrient value, all have crucial meaning.
Summary of the invention
The purpose of this invention is to provide a kind of efficient, health, energy-conservation husked rice and stabilizing method, obtain brown rice, rice, rice bran series of stable product simultaneously.
Technical scheme of the present invention: a kind of ultrasonic-microwave is united the method for stablizing brown rice, be specifically related to: paddy is after the shelling of rice huller paddy, by treatment media it is carried out the ultrasonic-microwave burst process, remove treatment media through microwave drying again, the brown rice that obtains, rice, rice bran all have the low characteristics of lipase activity, and concrete steps are as follows:
(1) removal of impurities: with paddy shell, removal of impurities obtains brown rice after handling;
(2) ultrasonic-microwave burst process: step (1) gained brown rice is placed treatment media, in ultrasonic-microwave equipment, carry out burst process, processing time 250-800s.Wherein, pulse working time 20-80s, blanking time 20-80s;
Described treatment media is selected the Diluted Alcohol solution of mass concentration≤10% or the food acids solution of mass concentration≤5% for use;
Described food acids solution is selected a kind of in citric acid solution, ascorbic acid solution, tartaric acid solution, oxalic acid solution, isocitric acid solution, succinic acid solution, the lactic acid solution etc. for use;
The microwave frequency of described microwave treatment is 2450MHz or 915MHz, and microwave treater is made up of one of any power or several microwave generators, and power is 100-800W;
The supersonic frequency of described ultrasonic processing is 40kHz, and power is 20-100W;
(3) microwave drying: step (2) gained brown rice is carried out microwave drying, and microwave frequency adopts 2450MHz or 915MHz, and microwave power is 100-1500W, microwave action time 100-1200s;
Described ultrasonic-microwave is united the method for stablizing brown rice, and brown rice moisture is reduced to safe grain storage moisture below 14% after the described microwave drying of step (3).
Beneficial effect of the present invention: the present invention is directed to existing brown rice the go out deficiency and the defectives such as chemical agent residue, irradiation security and the loss of heat treatment nutritional labeling of zymotechnic, make full use of the significant of microwave deactivating enzyme, the ultrasonic enzyme that goes out, adopting microwave ultrasound to unite the zymotechnic that goes out stablizes brown rice, the enzyme effect of not only going out is very remarkable, and have the energy-and time-economizing, to advantages such as nutritional labeling influence are little.In addition, on the basis ultrasonic, that microwave cooperating goes out enzyme effect,, brown rice is carried out the auxiliary enzyme that goes out of chemistry, when strengthening ultrasonic treatment effect, reach the purpose of the chemical cooperated enzyme that goes out by in treatment media water, adding food acids and ethanol.In addition, utilize microwave drying, both the residual treatment medium was volatilized, the fuel factor of microwave makes that again the brown rice enzyme effect of going out is further consolidated.
The specific embodiment
Employed in the present invention term unless other explanation is arranged, generally has the implication of those of ordinary skills' common sense.Below in conjunction with specific embodiment, and comparable data is described the present invention in further detail.Should note these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
In the present invention, the testing index of fat stability is the mobility of lipase, and through handling, the ppl event degree of brown rice is reduced to below the 5 μ mol/ (gh) by 160.1 ± 3.1 μ mol/ (gh), the enzyme rate of going out among the following embodiment〉96.9%.
Embodiment 1
After the paddy husking, gained brown rice places 2% tartaric acid solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 20s, blanking time 20s.At microwave frequency 2450MHz, power 150W, supersonic frequency 40kHz, power are to act on 600s under the 50W condition.Gained brown rice is at the dry 250s of microwave frequency 2450MHz, power 600W.
Embodiment 2
After the paddy husking, gained brown rice places 5% ethanolic solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 40s, blanking time 30s.At microwave frequency 915MHz, power 250W, supersonic frequency 40kHz, power are to act on 450s under the 50W condition.Gained brown rice is at the dry 180s of microwave frequency 2450MHz, power 800W.
Embodiment 3
After the paddy husking, gained brown rice places 5% succinic acid solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 50s, blanking time 40s.At microwave frequency 2450MHz, power 500W, supersonic frequency 40kHz, power are to act on 500s under the 50W condition.Gained brown rice is at the dry 300s of microwave frequency 915MHz, power 500W.
Embodiment 4
After the paddy husking, gained brown rice places 2% citric acid solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 60s, blanking time 50s.At microwave frequency 2450MHz, power 600W, supersonic frequency 40kHz, power are to act on 700s under the 50W condition.Gained brown rice is at the dry 800s of microwave frequency 2450MHz, power 200W.
Embodiment 5
After the paddy husking, gained brown rice places 5% oxalic acid solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 70s, blanking time 60s.At microwave frequency 915MHz, power 700W, supersonic frequency 40kHz, power are to act on 600s under the 50W condition.Gained brown rice is at the dry 700s of microwave frequency 2450MHz, power 300W.
Embodiment 6
After the paddy husking, gained brown rice places 3% ascorbic acid solution, carries out the ultrasonic-microwave burst process in ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 80s, blanking time 80s.At microwave frequency 2450MHz, power 800W, supersonic frequency 40kHz, power are to act on 800s under the 50W condition.Gained brown rice is at the dry 400s of microwave frequency 2450MHz, power 500W.
Claims (2)
1. a ultrasonic-microwave is united the method for stablizing brown rice, it is characterized in that: after the shelling of paddy rice huller paddy, by treatment media brown rice is carried out the ultrasonic-microwave burst process, remove treatment media through microwave drying again, further process the brown rice, rice, the rice bran that obtain and all have the low characteristics of lipase activity, step is as follows:
(1) removal of impurities classification: with paddy shell, removal of impurities, classification obtain brown rice after handling;
(2) ultrasonic-microwave burst process: step (1) gained brown rice is placed treatment media, in ultrasonic-microwave equipment, carry out burst process, processing time 250-800s;
Wherein, pulse working time 20-80s, blanking time 20-80s;
Described treatment media is selected the Diluted Alcohol solution of mass concentration≤10% or the food acids solution of mass concentration≤5% for use;
Described food acids solution is selected a kind of in citric acid solution, ascorbic acid solution, tartaric acid solution, oxalic acid solution, isocitric acid solution, succinic acid solution, the lactic acid solution for use;
The microwave frequency of described microwave treatment is 2450MHz or 915MHz, and microwave treater is made up of one of any power or several microwave generators, and power is 100-800W;
The supersonic frequency of described ultrasonic processing is 40kHz, and power is 20-100W;
(3) microwave drying: step (2) gained brown rice is carried out microwave drying, and microwave frequency adopts 2450MHz or 915MHz, and microwave power is 100-1500W, microwave action time 100-1200s.
2. unite the method for stablizing brown rice according to the described ultrasonic-microwave of claim 1, it is characterized in that the described microwave drying of step (3) after brown rice moisture reduce to safe grain storage moisture below 14%.
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Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102948466A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Method for prolonging storage period of polished rice through microwave and hot air combined treatment |
CN105029178A (en) * | 2015-08-10 | 2015-11-11 | 六安叶集区三元粮油贸易有限公司 | Fragrant rice capable of promoting absorption and making method thereof |
CN105166716A (en) * | 2015-08-10 | 2015-12-23 | 六安叶集区三元粮油贸易有限公司 | Digestible health-care rice and preparation method thereof |
CN106343422A (en) * | 2016-08-31 | 2017-01-25 | 秭归帝元食品罐头股份有限公司 | Quick-frozen orange peel production technology |
CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
CN107125586A (en) * | 2017-05-16 | 2017-09-05 | 南京财经大学 | A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice |
CN107439682A (en) * | 2017-09-04 | 2017-12-08 | 南京财经大学 | A kind of method of microwave hot air combined stable paddy lipase |
CN107637742A (en) * | 2017-09-20 | 2018-01-30 | 华中农业大学 | A kind of plant source solid beverage and preparation method thereof |
CN108175029A (en) * | 2017-12-19 | 2018-06-19 | 西南大学 | Utilize the method for ultrasound-microwave combined processing passivation citrus fruit ball surface residual enzyme activity |
CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
WO2019127461A1 (en) * | 2017-12-29 | 2019-07-04 | 陈坚胜 | Processing method for improving rice quality and use thereof |
CN109998037A (en) * | 2019-04-11 | 2019-07-12 | 安徽省蒸谷米食品科技有限公司 | A kind of method of quick preparation preboiled rice |
CN110623063A (en) * | 2019-10-31 | 2019-12-31 | 天津潮白谷物食品有限公司 | Preservation method of germ-remaining rice |
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CN101301007A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by combination of microwave, ultraviolet ray and high-voltage pulse electric field |
CN101301006A (en) * | 2008-06-05 | 2008-11-12 | 扬州大学 | Method for processing husked rice and stabilizing rice bran by microwave |
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Cited By (15)
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CN102948466A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Method for prolonging storage period of polished rice through microwave and hot air combined treatment |
CN105029178A (en) * | 2015-08-10 | 2015-11-11 | 六安叶集区三元粮油贸易有限公司 | Fragrant rice capable of promoting absorption and making method thereof |
CN105166716A (en) * | 2015-08-10 | 2015-12-23 | 六安叶集区三元粮油贸易有限公司 | Digestible health-care rice and preparation method thereof |
CN106360533B (en) * | 2016-08-31 | 2019-11-15 | 秭归帝元食品罐头股份有限公司 | A kind of orange peel sauce production method |
CN106343422A (en) * | 2016-08-31 | 2017-01-25 | 秭归帝元食品罐头股份有限公司 | Quick-frozen orange peel production technology |
CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
CN106343422B (en) * | 2016-08-31 | 2020-04-07 | 秭归帝元食品罐头股份有限公司 | Production process of quick-frozen orange peels |
CN107125586A (en) * | 2017-05-16 | 2017-09-05 | 南京财经大学 | A kind of method that utilization microwave pulse handles fast lifting eating quality of brown rice |
CN107439682A (en) * | 2017-09-04 | 2017-12-08 | 南京财经大学 | A kind of method of microwave hot air combined stable paddy lipase |
CN107637742A (en) * | 2017-09-20 | 2018-01-30 | 华中农业大学 | A kind of plant source solid beverage and preparation method thereof |
CN108175029A (en) * | 2017-12-19 | 2018-06-19 | 西南大学 | Utilize the method for ultrasound-microwave combined processing passivation citrus fruit ball surface residual enzyme activity |
WO2019127461A1 (en) * | 2017-12-29 | 2019-07-04 | 陈坚胜 | Processing method for improving rice quality and use thereof |
CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
CN109998037A (en) * | 2019-04-11 | 2019-07-12 | 安徽省蒸谷米食品科技有限公司 | A kind of method of quick preparation preboiled rice |
CN110623063A (en) * | 2019-10-31 | 2019-12-31 | 天津潮白谷物食品有限公司 | Preservation method of germ-remaining rice |
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