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Method for prolonging shelf life of rice

A storage period, rice technology, applied in the direction of edible seed preservation, seed preservation by drying, seed preservation with coating protective layer, etc., can solve the problem of reducing the metabolic level of rice and microorganisms, prolonging the storage time of rice, and rice piles prone to heat To avoid excessive water loss, reduce drying costs, and strong antibacterial and bactericidal effects

Inactive Publication Date: 2018-04-03
蚌埠市禹会区马城胡本号家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The present invention aims at the existing problems: due to the influence of temperature, humidity and other conditions in the rice storage process, the rice contains more aflatoxins after mildew occurs, which causes more safety risks to human health after eating; Low-temperature storage is used to reduce the activity of plant cells and enzymes at low temperature, thereby reducing the metabolic level of rice and microorganisms, which can prolong the storage time of rice, but long-term low-temperature storage is costly; while chemical methods use chemical reagents to spray rice. Mixing materials can improve the antibacterial and insecticidal effect, but it will cause the residue of chemical reagents in the rice; the gas storage method is low in cost, and can prolong the storage time by inhibiting aerobic respiration, but the rice pile is prone to heat during storage, causing mildew in the rice Change

Method used

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  • Method for prolonging shelf life of rice

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Effect test

Embodiment 1

[0016] A method for prolonging the storage period of rice, comprising the following steps:

[0017] (1) Drying: Dry the harvested rice naturally for 2 days, and turn it twice a day to reduce the moisture content in the rice, reduce the drying cost and the probability of mildew, and use the blower screening machine to remove impurities such as weeds and stones in the rice After entering the blower screening machine, they are separated by wind resistance, which can reduce the probability of rice heat and mildew, and the rice can be dried;

[0018] (2) Drying: Put the air-dried rice into the conveyor dryer for drying treatment. There are 3 drying temperature zones in total. The temperature in the first temperature zone is 71°C for 25 seconds, and the temperature in the second temperature zone is 57°C. , time 2min, the temperature in the third temperature zone is 43°C, and the time is 9min, repeat the baking twice, using the parameters of high temperature for short time and low te...

Embodiment 2

[0026] (1) Drying: Dry the harvested rice naturally for 3 days, and turn it twice a day to reduce the moisture content in the rice, reduce the drying cost and the probability of mildew, and use the blower screening machine to remove impurities such as weeds and stones in the rice After entering the blower screening machine, they are separated by wind resistance, which can reduce the probability of rice heat and mildew, and the rice can be dried;

[0027] (2) Drying: Put the air-dried rice into the conveyor dryer for drying treatment. There are 3 drying temperature zones in total. The temperature in the first temperature zone is 73°C for 26 seconds, and the temperature in the second temperature zone is 59°C. , for 3 minutes, the temperature in the third temperature zone is 44°C, and the time is 10 minutes. Repeat the baking 3 times. The parameters of high temperature for short time and low temperature for long time can be used to avoid excessive loss of moisture and nutrients du...

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Abstract

The invention discloses a method for prolonging shelf life of rice. The method is characterized by comprising the following steps of (1) performing drying in sunshine: naturally drying harvested rice,and removing impurities of weeds, pebbles and the like in the rice with a blowing sieving machine; (2) performing baking: transferring the dried rice in a convey-type baking machine for baking, and performing baking for 2-3 times until the water content of the rice is 9-11%; (3) performing protecting: spreading the baked rice, performing spraying with protecting liquid, and placing the rice underthe low temperature environment for 2-3 days; and (4) performing storage: putting the protected rice in a sealed warehouse for storage and preservation, leading ozone in the sealed warehouse once every half a month, and lowering the temperature of the warehouse once each month.

Description

technical field [0001] The invention belongs to the technical field of rice storage, and in particular relates to a method for extending the storage period of rice. Background technique [0002] Rice, as early as 7,000 years ago, there was a history of planting rice in the Yangtze River Basin in my country. Its varieties include indica rice and japonica rice. Now it mainly refers to hybrid rice. It solves the food problem of nearly half of the world's population and is the main food crop for human beings. The main rice planting areas in my country include the Northeast, the Yangtze River Basin and the Pearl River Basin, which provide the main food supply for daily life, and are also related to the national economic development and the stability of people's livelihood; rice can be used as raw materials for various food processing, and can be used for brewing, Sugar and other industrial manufacturing fields. my country is the main production area of ​​rice, and the annual rice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/08A23B9/14A23B9/20A23B9/26
CPCA23B9/08A23B9/14A23B9/20A23B9/26Y02P60/85Y02A40/90
Inventor 胡本号
Owner 蚌埠市禹会区马城胡本号家庭农场
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