CN115053926A - 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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- CN115053926A CN115053926A CN202210640352.8A CN202210640352A CN115053926A CN 115053926 A CN115053926 A CN 115053926A CN 202210640352 A CN202210640352 A CN 202210640352A CN 115053926 A CN115053926 A CN 115053926A
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000004033 plastic Substances 0.000 claims abstract description 53
- 238000011282 treatment Methods 0.000 claims abstract description 34
- 239000002655 kraft paper Substances 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 10
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- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
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- 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, which comprises the steps of firstly filling the brown rice into a plastic freshness protection package with tiny through holes, vacuumizing and carrying out radio frequency treatment on the brown rice so as to achieve better enzyme deactivation effect and keep embryo activity; the plastic freshness protection package is put into the kraft paper bag, the brown rice still has 75% -90% of germ activity, so that respiration is existed, the plastic freshness protection package and the kraft paper bag both have certain air permeability, the quality deterioration of the brown rice caused by oxygen-free respiration can not be caused, meanwhile, the kraft paper bag and the plastic freshness protection package both have the functions of air permeability and moisture resistance, the humidity of the brown rice can not be too high under the condition that the temperature fluctuation is large, such as opening of a warehouse door or transferring to a warehouse, and the influence of the dewing phenomenon on the storage quality of the brown rice can be reduced, so that the low-temperature storage quality of the brown rice is improved; the method is simple, effective, low in cost and suitable for industrialization.
Description
Technical Field
The invention relates to the technical field of agricultural product storage, in particular to a method for improving the low-temperature storage quality of brown rice.
Background
The brown rice is caryopsis of rice without rice hulls, and the outer layer embryo bud and the rice bran layer retain 70-80% of nutrients and natural bioactive substances (such as gamma-aminobutyric acid, gamma-oryzanol, glutathione, ceramide and the like) of the rice, and is a whole-grain health food recognized worldwide. However, due to the loss of the protection of the rice hulls, the degradation of nutrients such as lipid rich in the outer layer of the brown rice is accelerated, and the brown rice is more susceptible to insects and mildew, so that the storage and preservation of the brown rice are always concerned by the industry.
The method which is widely applied at present is a brown rice low-temperature storage technology, and mainly utilizes the principles of delaying loss of nutrient substances in brown rice, inhibiting growth of mold and breeding of insect pests and the like in a low-temperature environment. The technology is widely applied in developed countries such as Japan, and can greatly prolong the quality guarantee period of brown rice. Considering factors such as energy consumption and facility conditions, 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 phenomena of lipid oxidation, quick quality aging after ex-warehouse and other quality deterioration.
To solve the above problems, the academia has made many beneficial attempts to this problem. Such as: the patent application with publication number CN112970840A adopts a continuous totally-enclosed steam processing method; patents with publication numbers CN102948474B, CN102948907B and publication number CN102972518A adopt a method of alternately treating air and superheated steam; the patent with the publication number of CN102960439B adopts a method of preserving by combining microwave and superheated steam; the patent application with publication number CN110292067A adopts a spraying method to add L-ascorbic acid palm with 3% concentrationPalmitate antioxidant, then treated with ultra high pressure (150 MPa); the patent application with publication number CN107857920A uses TiO 2 And packaging with silver-carrying antibacterial packaging film. The methods achieve the effects of inactivating enzymes and preventing mildew and preserving storage of brown rice and germ rice to a certain degree, but the methods have the problems of excessive heat treatment, chemical reagent residue and the like, and particularly, the rice is a bulk agricultural product, so that the methods are extremely difficult to be applied in a large scale.
Disclosure of Invention
The invention aims to solve the technical problem of the prior art and provides a method for improving the low-temperature storage quality of brown rice, which can effectively inactivate enzyme and keep embryo activity and is suitable for industrialization.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a method for improving the low-temperature storage quality of brown rice comprises the following steps:
(1) the rice is dried and hulled to form brown rice after being picked;
(2) putting the brown rice into a plastic freshness protection package, and sealing, shaping and vacuumizing the plastic freshness protection package;
the plastic freshness protection package is densely provided with a plurality of tiny through holes for keeping the plastic freshness protection package in a vacuum environment for a certain time and automatically sucking air after a certain time to present a breathable state;
(3) carrying out radio frequency treatment on the brown rice which is in the plastic freshness protection bag and kept in a vacuum state to realize insect killing and enzyme deactivation;
(4) and (4) placing the plastic freshness protection package which is still kept in a vacuum state after the radio frequency treatment in a kraft paper bag, sealing, and warehousing for storage.
Preferably, in the step (1), the moisture content of the brown rice is 12-14%.
In the step (2), the plastic freshness protection package is kept in a vacuum environment within 20-30 min after being vacuumized, and then the plastic freshness protection package can be restored to a ventilation state due to the existence of the tiny through holes. The plastic freshness protection package is kept in a vacuum environment within 20-30 min after being vacuumized so as to complete radio frequency treatment in the time period, and the radio frequency treatment is carried out in a vacuum state so as to avoid aggravation of oxidation due to temperature rise in the radio frequency treatment process; after the radio frequency treatment is finished, the plastic freshness protection package is restored to the ventilation state, so that the brown rice can breathe normally, and quality deterioration caused by anaerobic respiration is avoided.
Preferably, the plastic freshness protection package has a thickness of 0.03-0.04 mm, the tiny through holes are generated by laser drilling, and the air permeability of the plastic freshness protection package is 5 multiplied by 10 6 ～9×10 6 L·m -2 ·d -1 ·atm -1 The brown rice storage container is used for containing 20-25 kg of brown rice. The plastic freshness protection package is thinner, so that the freshness protection package can be conveniently matched with the tiny through holes after being vacuumized, a vacuum state can be kept for a long time, materials can be saved, and the packaging cost can be reduced; meanwhile, the thin plastic freshness protection package can not bear the weight and various collisions of the brown rice in the carrying process, so the freshness protection package can be placed into a kraft paper bag, the packaging reliability can be better improved, and the freshness protection package is convenient to carry and stack.
In the invention, 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 worm eggs and mould fungi, so that more than 80% of lipid oxidase is passivated, and rice germs still keep 75% -90% of activity.
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: the method comprises the steps of filling brown rice into a plastic freshness protection package with tiny through holes, vacuumizing the plastic freshness protection package, and performing radio frequency treatment on the brown rice so as to achieve a better enzyme deactivation effect and keep the activity of germs; the plastic freshness protection package is put into the kraft paper bag, the brown rice still has 75% -90% of germ activity, so that respiration is existed, the plastic freshness protection package and the kraft paper bag both have certain air permeability, the quality deterioration of the brown rice caused by oxygen-free respiration can not be caused, meanwhile, the kraft paper bag and the plastic freshness protection package both have the functions of air permeability and moisture resistance, the humidity of the brown rice can not be too high under the condition that the temperature fluctuation is large, such as opening of a warehouse door or transferring to a warehouse, and the influence of the dewing phenomenon on the storage quality of the brown rice can be reduced, so that the low-temperature storage quality of the brown rice is improved; the method is simple, effective, low in cost and suitable for industrialization.
Drawings
FIG. 1 is a graph showing the influence of the RF treatment on the lipase activity of brown rice in example 1 and comparative example 1;
FIG. 2 is a graph showing the influence 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 influence of different treatments on the fat content of brown rice in example 1 of the present invention and comparative example 2;
FIG. 4 is a graph showing the influence of different treatments on the fatty acid value of brown rice in example 1 of the present invention and comparative example 2;
FIG. 5 is a graph showing the influence of different treatments on the conductivity of brown rice during storage in example 1 of the present invention and comparative examples 2 and 3;
FIG. 6 is a graph showing the influence of different treatments on the sensory evaluation of brown rice during storage in example 1 of the present invention and comparative examples 2 and 3.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
The embodiment of the invention needs to use the plastic freshness protection package in the packaging process, the plastic freshness protection package is made of PE material, the thickness of the plastic freshness protection package is 0.03mm, the tiny through holes are generated by laser drilling, the air permeability of the plastic freshness protection package is 6.5 multiplied by 10 6 L·m -2 ·d -1 ·atm -1 The brown rice storage container is used for containing 20-25 kg of brown rice. The density of the micro through holes is based on the condition that the plastic freshness protection package filled with the brown rice can maintain 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) the rice is dried and hulled to form brown rice after being picked;
(2) putting 20kg of brown rice into a plastic freshness protection package, and sealing, shaping and vacuumizing the plastic freshness protection package; the plastic freshness protection package is densely provided with a plurality of tiny through holes, so that the plastic freshness protection package can keep a vacuum environment within 20-30 min and can be in a breathable state after 20-30 min due to air suction;
(3) carrying out radio frequency treatment on the brown rice which is in the plastic freshness protection bag and kept in a vacuum state to realize insect killing 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 6 min;
(4) placing the plastic freshness protection package which is still kept in a vacuum state after the radio frequency treatment in a kraft paper bag, sealing, and warehousing for storage; 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 at low temperature in the comparative example comprises the following steps:
(1) the rice is dried and hulled to form brown rice after being picked;
(2) putting 20kg of brown rice into a plastic freshness protection package, and sealing, shaping and vacuumizing the plastic freshness protection package;
(3) placing the plastic freshness protection package in a vacuum state in a kraft paper bag, sealing, and warehousing for storage; 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 the 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 show that: the lipase activity can be effectively passivated by the radio frequency treatment, the lipase activity is reduced by 82.70%, the germination rate of the brown rice is effectively maintained, and the germination rate of the brown rice treated by the radio frequency treatment is reduced by only 3.69%.
Comparative example 2:
the method for storing brown rice at low temperature in the comparative example comprises the following steps:
(1) the rice is dried and hulled to form brown rice after being picked;
(2) carrying out radio frequency treatment on 20kg of brown rice to realize insect killing 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 6 min;
(4) placing the brown rice subjected to radio frequency treatment in a kraft paper bag, sealing, and warehousing for storage; the storage condition is that the storage temperature is 14 ℃ and the relative humidity is less than or equal to 65 percent.
The changes of the fat content and the fatty acid value content of the brown rice before and after the radio frequency treatment are detected, as shown in fig. 3 and 4, the experimental result shows that: in comparative example 2, the direct radio frequency treatment without vacuum packaging aggravates the brown rice lipid oxidation to a certain extent, which is manifested by the decrease of the fat content and the increase of the fatty acid value; in example 1, the oxidation process can be effectively inhibited by performing the radio frequency treatment after vacuum packaging.
Comparative example 3:
the method for storing brown rice at low temperature in the comparative example comprises the following steps:
(1) the rice is dried and hulled to form brown rice after being picked;
(2) putting 20kg of brown rice into a plastic bag, and carrying out shaping, vacuumizing and sealing treatment on the plastic bag; the plastic bag is a common plastic bag (the thickness is 0.03mm) capable of realizing vacuum packaging;
(3) carrying out radio frequency treatment on the brown rice which is in the plastic bag and kept in a vacuum state to realize insect killing 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 6 min;
(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 of the conductivity and the sensory evaluation of the brown rice stored in the storage period in the embodiment 1 and the comparative examples 2 and 3 are comprehensively compared, as shown in fig. 5 and 6, the results show that the brown rice treated by the method in the embodiment 1 of the invention has less increase of the conductivity value due to the respiration of the brown rice after the radio frequency treatment, and can keep higher sensory edible quality; in contrast, when the comparative example 3 is stored in a vacuum environment, the brown rice cannot breathe, and the quality of the brown rice is reduced rapidly.
Claims (5)
1. A method for improving the low-temperature storage quality of brown rice is characterized by comprising the following steps:
(1) the rice is dried and hulled to form brown rice after being picked;
(2) putting the brown rice into a plastic freshness protection package, and sealing, shaping and vacuumizing the plastic freshness protection package;
the plastic freshness protection package is densely provided with a plurality of tiny through holes for keeping the plastic freshness protection package in a vacuum environment for a certain time and automatically sucking air after a certain time to present a breathable state;
(3) carrying out radio frequency treatment on the brown rice which is in the plastic freshness protection bag and is kept in a vacuum state to realize insect killing and enzyme deactivation;
(4) and (4) placing the plastic freshness protection package which is still kept in a vacuum state after the radio frequency treatment in a kraft paper bag, sealing, and warehousing for storage.
2. The method for improving the low-temperature storage quality of brown rice according to claim 1, wherein: in the step (2), the plastic freshness protection package is kept in a vacuum environment within 20-30 min after being vacuumized, and then the plastic freshness protection package can be restored to a ventilation state due to the existence of the tiny through holes.
3. The method for improving the low-temperature storage quality of brown rice according to claim 2, wherein: the thickness of the plastic freshness protection package is 0.03-0.04 mm, the tiny through holes are generated by laser drilling, and the air permeability of the plastic freshness protection package is 6.5 multiplied by 10 6 L·m -2 ·d -1 ·atm -1 The brown rice storage container is used for containing 20-25 kg of brown rice.
4. 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 worm eggs and mould fungi, so that more than 80% of lipid oxidase is passivated, and rice germs still keep 75% -90% of activity.
5. 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 warehousing is that the storage temperature is 13-15 ℃ and the relative humidity is less than or equal to 65%.
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