CN102240001B - Method for preparing preboiled rice by ultrasound microwave - Google Patents
Method for preparing preboiled rice by ultrasound microwave Download PDFInfo
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- CN102240001B CN102240001B CN201110142981A CN201110142981A CN102240001B CN 102240001 B CN102240001 B CN 102240001B CN 201110142981 A CN201110142981 A CN 201110142981A CN 201110142981 A CN201110142981 A CN 201110142981A CN 102240001 B CN102240001 B CN 102240001B
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Abstract
The invention discloses a method for preparing preboiled rice by ultrasound microwave, in particular to a method for preparing good-quality unpolished rice into preboiled rice by using an ultrasound microwave technology. The method belongs to the technical field of fine and deep processing of grains. The method comprises the following steps: carrying out ultrasound microwave pulse soaking on a processed object which is unpolished rice obtained after paddy is hulled; and carrying out two-stage microwave drying; and finally cooling and packaged. The prepared preboiled rice has the characteristics of good storage stability, little nutrition ingredient loss and good sensory quality. The method for preparing preboiled rice by ultrasound microwave, which is provided by the invention, has the advantages of low energy consumption, time saving and simple and clean preparation process.
Description
Technical field
A kind of ultrasonic-microwave prepares the method for preboiled rice, and being specifically related to a kind of is raw material with high-quality brown rice, utilizes the ultrasonic-microwave technology to prepare the method for preboiled rice, belongs to grain intensive processing technical field.
Background technology
In recent years, the continuous enhancing of Along with people's health perception has been not content with common highed milled rice for the consumption of rice, tend to gradually nutrient more comprehensively, digest and assimilate easier nutrient enhancing rice.And preboiled rice makes nutrient such as mineral matter, vitamin etc. in rice cortex, the embryo be transferred to endosperm through soaking heat treatment, is a kind of natural nutrient enhancing rice.Than the artificial nutrition enriched rice, advantage such as that preboiled rice has is natural, do not have interpolations, low cost, high adhesive rate, reinforcement are even, so preboiled rice has powerful growth momentum as the new varieties of nutrient enhancing rice in the intensive processing industry of rice.
The processing history of preboiled rice is long, but because processing length consuming time, technology is loaded down with trivial details and cream-coloured dark, rice is less sticky and the taste custom such as is not inconsistent at reason, the domestic consumption market demand is limited always, China's preboiled rice processing at present is mainly used in outlet.And the Along with people's living standard improves, and health diet consciousness is strengthened, and the unique nutritive value of preboiled rice will be gradually by people's cognition, will be regarded as healthy food and nutrient rice by increasing consumer, and then become the healthy staple food of Future in China main flow.The domestic market also will become one of maximum preboiled rice consumption market, the whole world, and preboiled rice processing also will present the trend that develops rapidly.
Preboiled rice is to be raw material with paddy, after cleaning, immersion, boiling, dry and cooling etc. are handled, shell again pearling and must product, have the incomparable advantage of general rice.(1) comprehensive nutrition: preboiled rice is when hydrothermal treatment consists, and water-soluble substanceses such as B family vitamin in cortex and the embryo and inorganic salts are inner to endosperm with moisture penetration, make its Cobastab
1And B
5Content nearly doubles, the content of calcium, phosphorus and iron with compare also corresponding increase with the precision general rice; (2) be prone to digest and assimilate: the starch of preboiled rice fragments into dextrin through heat treatment, and dextrin content is five times of general rice, and the human consumption absorptivity of preboiled rice protein is higher by 4.5% than common rice, and it is edible to be suitable for infant, patient and old man; (3) rice milling yield is high, ripe rice rate is high, the rice bran oil yield high: preboiled rice is handled through boiling, and the structural mechanics character of seed is improved, and broken rice rate obviously reduces during pearling; The boiling characteristic of also improving the grain of rice is handled in boiling simultaneously, and dilatancy improves, and residual solid content is few, has the flavour of preboiled rice simultaneously; The parboiled rice rice bran is because heat treatment makes protein denaturation more complete, and oil extracted from rice husks is separated out easily, thereby oil yield is higher than common rice bran; (4) storage stability is good: preboiled rice is killed most microorganisms and insect when hydrothermal treatment consists, the enzyme denaturation inactivation, thereby in storage, have advantages of higher stability.
Traditional preboiled rice production technology comprises the following technological process of production: paddy soaks through cleaning, classification, decatize, dry cooling, the shelling of rice huller paddy, pearling and finished product packing.It is thus clear that the preparation of preboiled rice is to be object with paddy, it is soaked decatize handle.Traditional band rice husk is handled the infiltration that not only hinders moisture and steam, and reduces the batch processed amount, waste heat energy.The present invention considers from economic angle, after the paddy husking removal of impurities, the brown rice of gained is handled, and does not only influence the sense organ nutritional quality of preboiled rice product, and energy efficient, reduces cost.
Traditional preboiled rice preparation is to adopt the high temperature infusion method, is about to paddy and is soaked in 3.5～4.5h in 55～70 ℃ of hot water, makes paddy final moisture content reach 34%～36%.Carry out decatize to soaking back paddy, decatize is the key link of preboiled rice process, i.e. decatize a period of time under the steam condition of uniform temperature, pressure, make the abundant and don't excessive gelatinization of rice starch.The present invention utilizes the ultrasonic-microwave technology to replace soaking and the decatize link; Soak through ultrasonic-microwave; Not only in the extremely short time, make the moisture of brown rice reach 34%～36%; The outer nutrient of brown rice migrates to endosperm, and the heat effect of microwave makes rice starch produce sufficient gelatinization, forms distinctive quality of preboiled rice and characteristic.Therefore the ultrasonic-microwave immersion treatment than traditional preboiled rice preparation, not only shortens the processing time greatly, simplifies treatment process, and do not influence the nutrition organoleptic attribute of preboiled rice, has advantages such as less energy consumption, process are simple, pollution-free, quality better.
Traditional preboiled rice drying is that two-part is dry; First section quick formula drying makes paddy moisture reduce to 18%～22% fast by 34%～36%; Can prevent that color is dark excessively, behind tempering cooling 4～6h, broken rice rate when reducing husk rice; Formula is dry at a slow speed to carry out the low temperature second time (under 60 ℃), and moisture is reduced to below 14% safe moisture.Drying means adopts high-temperature furnace gas convection drying, decatize indirect drying and electric energy invert atmosphere heat energy dry usually.The present invention adopts micro-wave drying method, and is not only little to nutritional labeling influence, and have heating rapidly, evenly, little, the simple operation and other advantages of power consumption, shorten drying time greatly simultaneously, improve drying efficiency.
In sum, loaded down with trivial details, the long processing time of technology, energy consumption cost height become the bottleneck difficult problem of preboiled rice processing; Present invention is directed at this; Advanced person's ultrasonic-microwave technology is applied to the preparation of preboiled rice, for preboiled rice production provides new way, to the foundation of preboiled rice process systems; And the developing in preboiled rice market, all have crucial meaning.
Summary of the invention
The purpose of this invention is to provide a kind of efficiently, easy and healthy, the preboiled rice preparation method that production cost is low is to remedy the deficiency of existing preboiled rice production technology.
Technical scheme of the present invention: a kind of ultrasonic-microwave prepares the method for preboiled rice; After the shelling of paddy rice huller paddy, brown rice is carried out ultrasonic-microwave pulse immersion treatment, again through two-part microwave drying; Be packaged to be stable, be of high nutritive value, rice milling yield and the high preboiled rice of ripe rice rate, concrete steps are following:
(1) removal of impurities classification: paddy is shelled, obtains high-quality brown rice after the removal of impurities, hierarchical processing;
(2) ultrasonic-microwave pulse immersion treatment: step (1) gained high-quality brown rice is soaked in the water, places and carry out ultrasonic-microwave pulse immersion treatment 100-800s in the ultrasonic-microwave equipment, the every work 20-80s of ultrasonic-microwave burst process, 20-80s at interval;
The microwave frequency of said 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 said sonicated is 40kHz, and power is 20-100W;
(3) two-part microwave drying: step (2) gained brown rice is carried out two-part microwave drying, and two sections drying rooms carry out tempering 20-60min; First section dry 2450MHz or 915MHz microwave frequency of adopting, microwave power is 500-1200W, microwave action time 60-200s; Second section dry 2450MHz or 915MHz microwave frequency of adopting, microwave power is 100-300W, microwave action time 5-20min;
(4) pack: pack after step (3) gained brown rice is cooled off and promptly get product preboiled rice.
The said first section dry back brown rice moisture of step (3) is reduced to 18%-22%; Second section dry back brown rice moisture is reduced to safe grain storage moisture below 14%.
Beneficial effect of the present invention: the present invention is directed to the shortcoming that traditional band rice husk is handled waste heat energy, utilize brown rice to be process object, not only do not influence the sense organ nutritional quality of preboiled rice product, and reach the purpose that energy efficient reduces cost.Simultaneously; Immersion and the decatize link of utilizing the ultrasonic-microwave technology to replace traditional preboiled rice to produce; Not only shorten the processing time greatly, simplify treatment process, and do not influence the nutrition organoleptic attribute of preboiled rice, have advantages such as less energy consumption, process are simple, pollution-free, quality better.In addition, utilize micro-wave drying method, not only shorten drying time greatly, improve drying efficiency, and at utmost kept nutritional labeling.
The specific embodiment
Employed in the present invention term only if other explanation is arranged, generally has the implication of those of ordinary skills' common sense.Below in conjunction with concrete 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 scope of the present invention by any way.
Embodiment 1
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 40s, blanking time 20s.At microwave frequency 915MHz, power 200W, supersonic frequency 40kHz, power are to act on 700s under the 50W condition.Soak back brown rice at microwave frequency 2450MHz, power 600W rapid draing 180s, behind the tempering 30min, utilize microwave frequency 2450MHz, the slow dry 10min of power 200W, pack after cooling product preboiled rice.
Embodiment 2
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 50s, blanking time 30s.At microwave frequency 2450MHz, power 450W, supersonic frequency 40kHz, power are to act on 250s under the 50W condition.Soak back brown rice at microwave frequency 2450MHz, power 800W rapid draing 90s, behind the tempering 20min, utilize microwave frequency 2450MHz, the slow dry 15min of power 100W, pack after cooling, get product preboiled rice.
Embodiment 3
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 60s, blanking time 40s.At microwave frequency 915MHz, power 300W, supersonic frequency 40kHz, power are to act on 400s under the 50W condition.Soak back brown rice at microwave frequency 915MHz, power 500W rapid draing 200s, behind the tempering 40min, utilize microwave frequency 915MHz, the slow dry 8min of power 300W, pack after cooling, get product preboiled rice.
Embodiment 4
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 70s, blanking time 30s.At microwave frequency 2450MHz, power 600W, supersonic frequency 40kHz, power are to act on 200s under the 50W condition.Soak back brown rice at microwave frequency 2450MHz, power 1000W rapid draing 60s, behind the tempering 50min, utilize microwave frequency 915MHz, the slow dry 14min of power 250W, pack after cooling, get product preboiled rice.
Embodiment 5
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 60s, blanking time 30s.At microwave frequency 915MHz, power 750W, supersonic frequency 40kHz, power are to act on 150s under the 50W condition.Soak back brown rice at microwave frequency 2450MHz, power 1200W rapid draing 30s, behind the tempering 60min, utilize microwave frequency 2450MHz, the slow dry 12min of power 150W, pack after cooling, get product preboiled rice.
Embodiment 6
After the paddy husking, carry out removal of impurities screening, gained brown rice places and carries out ultrasonic-microwave pulse immersion treatment in the ultrasonic-microwave equipment, and the ultrasonic-microwave mode of action adopts pulsed: pulse working time 80s, blanking time 60s.At microwave frequency 2450MHz, power 800W, supersonic frequency 40kHz, power are to act on 100s under the 50W condition.Soak back brown rice at microwave frequency 2450MHz, power 600W rapid draing 180s, behind the tempering 40min, utilize microwave frequency 915MHz, the slow dry 12min of power 200W, pack after cooling, get product preboiled rice.
Claims (2)
1. a ultrasonic-microwave prepares the method for preboiled rice; After it is characterized in that the shelling of paddy rice huller paddy, brown rice is carried out ultrasonic-microwave pulse immersion treatment, again through two-part microwave drying; Be packaged to be stable, be of high nutritive value, rice milling yield and the high preboiled rice of ripe rice rate, step is following:
(1) removal of impurities classification: paddy is shelled, obtains brown rice after the removal of impurities, hierarchical processing;
(2) ultrasonic-microwave pulse immersion treatment: step (1) gained brown rice is soaked in the water, places and carry out ultrasonic-microwave pulse immersion treatment 100-800s in the ultrasonic-microwave equipment, wherein, pulsed operation 20-80s, 20-80s at interval;
The microwave frequency of said 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 said sonicated is 40kHz, and power is 20-100W;
(3) two-part microwave drying: step (2) gained brown rice is carried out two-part microwave drying, and first section dry microwave frequency adopts 2450MHz or 915MHz, and microwave power is 500-1200W, microwave action time 60-200s; Two sections drying rooms carry out tempering 20-60min; Second section dry microwave frequency adopts 2450MHz or 915MHz, and microwave power is 100-300W, microwave action time 5-20min;
(4) pack: pack after step (3) gained brown rice is cooled off and promptly get product preboiled rice.
2. prepare the method for preboiled rice according to the said ultrasonic-microwave of claim 1, it is characterized in that the said first section dry back brown rice moisture of step (3) reduces to 18%-22%; Second section dry back brown rice moisture is reduced to safe grain storage moisture below 14%.
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| CN201110142981A CN102240001B (en) | 2011-05-31 | 2011-05-31 | Method for preparing preboiled rice by ultrasound microwave |
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| CN102240001B true CN102240001B (en) | 2012-09-05 |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103271423B (en) * | 2013-06-05 | 2015-08-12 | 福娃集团有限公司 | A kind of ultrasonic wave rice in steep device and immersion process |
| CN103844176B (en) * | 2014-02-18 | 2015-05-20 | 南昌大学 | Production method of instant colored rice |
| CN104489082A (en) * | 2015-01-18 | 2015-04-08 | 东北农业大学 | Microwave drying germinated brown rice quality protecting method based on tempering and variable power |
| CN104663879A (en) * | 2015-03-30 | 2015-06-03 | 安徽秋果食品有限公司 | Peanut storage method |
| CN105558783A (en) * | 2016-01-21 | 2016-05-11 | 江苏奕帆农业科技股份有限公司 | Production process of parboiled rice |
| CN106616267A (en) * | 2016-11-30 | 2017-05-10 | 枞阳县横山生态农业有限公司 | Gelatinization technology for reducing nutrition loss rate of rice |
| CN106616360A (en) * | 2016-12-08 | 2017-05-10 | 江苏财经职业技术学院 | Novel environmentally-friendly preboiled rice preparation method |
| CN107095136B (en) * | 2017-05-08 | 2020-07-10 | 安徽大学 | Processing technology of slow-digestion parboiled rice |
| 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 |
| 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 |
| CN110916087A (en) * | 2019-12-11 | 2020-03-27 | 北京工商大学 | Method for improving whiteness of parboiled rice by ultrahigh pressure soaking and microwave cooking assistance |
| CN112278628A (en) * | 2020-11-18 | 2021-01-29 | 湄潭县宫廷香米业有限责任公司 | Rice fresh-keeping storage method and storage equipment |
| CN115428888A (en) * | 2022-10-09 | 2022-12-06 | 黑龙江省农业科学院食品加工研究所 | Preparation method of microwave fission easy-cooking whole grain |
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| US2538007A (en) * | 1948-11-12 | 1951-01-16 | Ernest B Kester | Stabilization of brown rice |
| 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 |
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| JPS6211052A (en) * | 1985-07-05 | 1987-01-20 | Masaaki Taguchi | Stabilization of rice bran and apparatus therefor |
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- 2011-05-31 CN CN201110142981A patent/CN102240001B/en not_active Expired - Fee Related
Patent Citations (3)
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|---|---|---|---|---|
| US2538007A (en) * | 1948-11-12 | 1951-01-16 | Ernest B Kester | Stabilization of brown rice |
| 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 |
Non-Patent Citations (2)
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