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Physical fresh keeping method of wheat or rice

A fresh-keeping method and technology for wheat are applied in the field of physical fresh-keeping of wheat or rice, which can solve problems such as hidden dangers of food safety and loss of nutrients, achieve odor and nutritional value assurance, broad market application prospects, and significant antibacterial and insecticidal effects. Effect

Inactive Publication Date: 2017-04-26
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soaking treatment of chemical substances inevitably has food safety hazards, and the method of high temperature inactivation of enzymes also has the problem of losing nutrients

Method used

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  • Physical fresh keeping method of wheat or rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Soaking and cleaning: immerse the peeled wheat in ultra-pure water to remove impurities and dust contained in the wheat, and then sonicate for 1 hour;

[0027] (2), draining, and air-flow blowing and mixing treatment: the treated wheat is kept away from light and drained quickly at a low temperature of 5°C, and then dried at 40°C and 60min with a mesh-belt type airflow dryer;

[0028] (3) High-pressure osmosis treatment: add 10ml mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 100°C, and use a high-pressure pump to pump the volatilized mugwort gas into the high-pressure air chamber containing 100g wheat , and pressurize the high-pressure chamber to ensure that the pressure in the high-pressure chamber is 10MPa. At this time, the mugwort essential oil gas is in an approximate supercritical state with a density of 0.68-0.85g / cm3, and the processing time is 50min;

[0029] (4), vacuum high...

Embodiment 2

[0033] (1) Soaking and cleaning: immerse the peeled rice in ultra-pure water to remove impurities and dust contained in the wheat, and then sonicate for 2 hours;

[0034] (2), draining, and air-flow blowing and mixing treatment: the treated rice is kept away from light and drained quickly at a low temperature of 15°C, and then dried at 60°C and 90min with a mesh-belt type airflow dryer;

[0035](3) High-pressure osmosis treatment: add 10ml mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 120°C, and use a high-pressure pump to pump the volatilized mugwort gas into the high-pressure air chamber containing 100g rice , and pressurize the high-pressure chamber to ensure that the pressure in the high-pressure chamber is 14MPa. At this time, the mugwort essential oil gas is in an approximate supercritical state with a density of 0.68-0.85g / cm3, and the processing time is 80min;

[0036] (4), vacuum high-v...

Embodiment 3

[0040] (1) Soaking and cleaning: immerse the graded wheat in ultrapure water to remove impurities and dust contained in the wheat, and then sonicate for 1.5 hours;

[0041] (2), draining, and air-flow blowing and mixing treatment: the treated wheat is kept away from light and drained quickly at a low temperature of 10°C, and then dried at 50°C and 75min with a mesh-belt type airflow dryer;

[0042] (3) High-pressure osmosis treatment: add 10ml mugwort essential oil into the heating chamber, promote the volatilization of mugwort essential oil at a constant temperature of 110°C, and use a high-pressure pump to pump the volatilized mugwort gas into the high-pressure air chamber containing 100g wheat , and pressurize the high-pressure chamber to ensure that the pressure in the high-pressure chamber is at 12MPa. At this time, the mugwort essential oil gas is in an approximate supercritical state with a density of 0.68-0.85g / cm3, and the processing time is 65min;

[0043] (4), vacuu...

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Abstract

The invention discloses a physical fresh keeping method of wheat or rice. The problems that in a conventional storage process, insect pests appear in the wheat or the rice, so that the nutrient value of the stored wheat or the stored rice is low can be solved. The technical scheme adopted by the invention lies in that the physical fresh keeping method comprises the following steps of soaking the wheat or the rice, cleaning the soaked wheat or the soaked rice, draining the cleaned wheat or the cleaned rice, performing high-pressure osmotic treatment, performing corona discharge treatment through a vacuum high-voltage electric field, performing vacuum packaging, and performing cold storage. According to the physical fresh keeping method disclosed by the invention, under high-pressure conditions, volatilized-out argy wormwood gas shows an approximate supercritical state, so that the volatilized-out argy wormwood gas has extremely high infiltration capacity and can infiltrate the inner part of the wheat or the rice to have the effective effects of restraining bacteria and killing insects; through the corona discharge treatment through the vacuum high-voltage electric field, molecular structures of volatile ingredients in argy wormwood are destroyed, and further peculiar smell is removed; and the preservation period of the processed wheat or the processed rice is greatly prolonged, and the processed wheat or the processed rice is excellent in color, fragrance and taste.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a physical preservation method for wheat or rice. Background technique [0002] Wheat is one of the three major grains, and almost all of its production is used for food, and only about one-sixth is used as feed. Wheat is one of the main grains in our country. It is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. Due to different varieties and environmental conditions, the nutritional components vary greatly. From the perspective of protein content, wheat grains grown in continental arid climate zones are hard and transparent, with high protein content of 14-20%, and strong gluten. Elastic, suitable for toasting. As early as 1700 years ago, Zhang Zhongjing, a Chinese medical sage, created the famous prescription "Licorice, Wheat and Jujube Decoction". This shows that wheat has a long history of being used to treat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/06A23B9/10A23B9/20
CPCA23B9/005A23B9/06A23B9/10A23B9/20
Inventor 汪超胡开群李冬生吴茜石勇徐宁胡勇周梦舟
Owner HUBEI UNIV OF TECH
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