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Preparation method of primary-taste modified rice fresh keeping agent material

A preservative and modification technology, which is applied in the field of preparation of original flavor modified rice preservative materials, can solve the problems of oxidative decomposition, residual odor, affecting rice storage quality and use effect, etc., achieve stable release performance and long-lasting performance, and improve The effect of long-lasting anti-oxidation performance and excellent sustained-release performance

Inactive Publication Date: 2018-12-18
FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] The technical problem to be solved by the present invention: Aiming at the problem that the existing plant essential oil rice preservative material has strong volatility at room temperature, it is very easy to oxidize and decompose and leave odor on the surface of rice, which affects the storage quality and use effect of rice, and provides A kind of preparation method of original taste modified rice preservative material

Method used

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  • Preparation method of primary-taste modified rice fresh keeping agent material

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Embodiment Construction

[0017] Take the rice husk, wash it, dry it, crush it through a 200-mesh sieve, collect the sieved particles and put them in a muffle furnace, heat up to 450-500°C at a rate of 8°C / min, heat-preserve, calcinate and carbonize for 45-60min, and let stand to cool to room temperature and collect carbonized particles, weigh 45 to 50 parts of deionized water, 10 to 15 parts of potassium hydroxide and 15 to 20 parts of carbonized particles in a reaction kettle, stir and mix and place in 200 Ultrasonic disperse at ~300W for 10~15min, collect the mixed solution and place it in the reaction kettle, blow nitrogen to remove the air, then keep it warm at 800~900℃ for 1~2h, filter and collect the filter cake, rinse with deionized water for 3~ After 5 times, dry at 45-50°C for 6-8 hours to obtain adsorption-modified particles; then take defatted rice bran and add defatted rice bran to deionized water at a mass ratio of 1:10, stir and mix to obtain a mixed solution and place Heat in a water ba...

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Abstract

The invention relates to a preparation method of a primary-taste modified rice fresh keeping agent material, and belongs to the technical field of food additive materials. The technical scheme adoptedby the invention lies in that the primary-taste modified rice fresh keeping agent material is prepared by using rice husks as raw materials; the rice husks contain rich antioxidation peptide, the rice husks are subjected to enzymolysis and collection, the rice husks are coated with essential oil, and a microcapsule structure is formed; the microcapsule structure can effectively relieve the releasing efficiency of the essential oil, so that the essential oil material has excellent slow release performance; in the storage course, due to massive release of the essential oil at the initial stage,after the essential oil disappears at the later stage, due to the effects of the antioxidation peptide, the fresh keeping agent material continues forming antioxygenic properties, so that the antioxidation durability of the rice fresh keeping agent material can be effectively improved; an adsorbent material is prepared by using the rice husks as raw materials, so that when the adsorbent materialis added to fresh keeping agent microspheres, the adsorbent material can effectively adsorb surplus essential oil smell; and besides, excellent pore canal structure of the fresh keeping agent materialcan be maintained, and the releasing properties and the durability of the fresh keeping agent material can be stable.

Description

technical field [0001] The invention relates to a preparation method of an original flavor modified rice preservative material, belonging to the technical field of food additive materials. Background technique [0002] In recent years, natural disasters have occurred frequently all over the world, coupled with people's extensive development and utilization of food resources, the use of food in the food industry has been greatly expanded, which has caused a tense trend in the supply of food, which has brought food Market and price fluctuations in the food industry. Food is the basic guarantee for people's survival, and small price fluctuations will have a huge impact on residents' daily life. Due to the seasonality and regionality of rice, it is determined that a part of rice must be used for storage and circulation. Once the storage and supply of rice become tight, the negative impact on people's daily life and social stability will be immeasurable. [0003] At present, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/26A23B9/28A23B9/30
CPCA23B9/26A23B9/28A23B9/30
Inventor 刘茂龙韩桂林
Owner FOSHAN WANYANG BIOLOGICAL TECH CO LTD
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