Rice deterioration inhibition method

An anti-deterioration, rice technology, applied in anti-rot containers, preservation of seeds through pressure changes, food preservation, etc., can solve the problems of rice losing its elasticity, aroma, and cannot be eaten again, and achieve good anti-aging effect and good effect Excellent, improved anti-deterioration effect

Inactive Publication Date: 2016-12-21
ANHUI YUNTIAN RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, when the rice is aged due to a long storage time, the rice made from it will lose its proper elasticity and aroma, especially when the rice is moldy, it cannot be eaten again

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Embodiment, the method for preventing deterioration of rice, comprises the following steps in turn:

[0014] (1) Pretreatment: Dissolve α,α-1,1 trehalose in water to make 2~3% α,α-1,1 trehalose solution. For example, the concentration of α,α-1,1 trehalose solution is 2, 2.5 or 3%. At room temperature, spray the aforementioned trehalose solution onto the surface of the rice grains, and the amount of spraying is 0.1-0.3% of the weight of the rice grains. For example, the spray amount is 0.1, 0.2 or 0.3% by weight of rice grains. Of course, in the process of spraying, it is best to combine the continuous turning of the rice grains to achieve a uniform spraying effect. Then place the rice grains sprayed with the trehalose solution in a closed pressure chamber, and apply pressure at a pressure of 150-200 MPa for 100-150 minutes. For example, apply pressure at 150Mpa for 150 minutes, apply pressure at 180Mpa for 110 minutes, or apply pressure at 200Mpa for 100 minutes. Af...

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PUM

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Abstract

The invention discloses a rice deterioration inhibition method, which successively comprises steps of pretreatment, film mulching, packaging and the like. By using alpha, alpha-1,1 trehalose as an anti-stale agent and with the combination of high-pressure treatment, the anti-stale agent can greatly infiltrate into rice; a ginger juice extract is used for film mulching of rice; and a dustproof bag, which is formed from raw materials with a fresh-keeping effect, such as kelp, anise and the like, is used for packaging. Therefore, deterioration inhibition capability of rice is greatly raised. Through practical testing, shelf life of rice reaches 24 months and above, and the effect is excellent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preventing deterioration of rice. Background technique [0002] As the most important food crop, the status of rice is extremely important. People like to eat rice, except that it is more nutritious, and the good taste of rice has also greatly influenced people's habits. Obviously, when the rice is aged due to the long storage time, the rice made from it will lose its proper elasticity and aroma, especially when the rice is moldy, it cannot be eaten again. Therefore, the industry has done a lot of research on the anti-aging of rice. Contents of the invention [0003] The purpose of the present invention is to provide a method for preventing deterioration of rice, which has the characteristics of better anti-aging effect. [0004] The technical solution adopted in the present invention is: the rice anti-deterioration method comprises the following steps s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/14A23B9/00B65D81/24
CPCA23B9/26A23B9/005A23B9/14A23V2002/00B65D81/24A23V2250/21A23V2250/636A23V2300/50
Inventor 汪春生
Owner ANHUI YUNTIAN RICE
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