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Method for producing sea rice noodles by utilizing inert gas shielding and ultraviolet radiation

A technology of inert gas and rice flour, which is applied in the field of food research and technology development, can solve the problems of nutritional quality damage and high processing intensity, and achieve the effects of increasing added value, improving particle uniformity and shortening drying time.

Inactive Publication Date: 2019-08-30
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its processing intensity is high, and it is easy to cause damage to nutritional quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1 high-speed dissolving type product

[0054] Take 20kg of seawater rice, spread it flat on the disc of the umbrella-shaped vibrating sieve machine, the thickness is less than 5cm, close the lid; vibrate the sieve for 15 minutes, and the vibrating sieve speed is 89rpm; add 30kg of clean water to the vibrating rice, and wash it 3 times by mechanical rotation (change the water 3 times), the speed is 30 rpm; soak the washed rice in 0.5% sodium bicarbonate solution for 3 hours; wash the soaked rice twice with clean water. The rice after the second washing is put into a steamer, spread 1cm flat, and steamed for 30min with 100°C steam. Cool the clinker to room temperature by blowing nitrogen gas, and take away the moisture in the clinker. The steamed rice is laid flat on a freezing tray and quickly frozen to -40°C. The first drying stage is the sublimation dehydration stage at a temperature of 10°C, and the second drying stage is a dehydration stage at a temperatu...

Embodiment 2

[0055] Embodiment 2 Medium-speed dissolving type product

[0056] Take 30kg of seawater rice, spread it flat on the disc of the umbrella-shaped vibrating sieve machine, the thickness is less than 5cm, close the lid; vibrate the sieve for 15 minutes, the vibrating sieve speed is 90rpm; add 40kg of clean water to the vibrating rice, and wash it 3 times by mechanical rotation (change the water 3 times), the speed is 35 rpm; soak the washed rice in 0.5% sodium bicarbonate solution for 4 hours; wash the soaked rice twice with clean water. The rice after the second washing is put into a steamer, spread 1cm flat, and steamed with 100°C water steam for 35min. Cool the clinker to room temperature by blowing nitrogen gas, and take away the moisture in the clinker. The steamed rice was laid flat on a freezing tray and quickly frozen to -40°C for 4 hours.

[0057] The temperature of the first drying stage (sublimation dehydration stage) is 10°C, the temperature of the second drying stag...

Embodiment example 3

[0058] Implementation Case 3 Low-speed dissolving products

[0059] Take 15kg of seawater rice, spread it flat on the disc of the umbrella-shaped vibrating sieve machine, the thickness is less than 5cm, close the lid; vibrate the sieve for 20 minutes, and the vibrating sieve speed is 90 rpm; add 30kg of clean water to the vibrating rice, and wash it by mechanical rotation for 3 times (3 times of water change), the speed is 35 rpm; the washed rice is soaked in 0.4% sodium bicarbonate solution for 3 hours; the soaked rice is washed twice with clean water. The rice after the second wash was put into a steamer, spread 1 cm flat, and steamed with 100°C steam for 37 min. Cool the clinker to room temperature by blowing nitrogen gas, and take away the moisture in the clinker. The steamed rice is laid flat on a freezing tray, quickly frozen to -40°C, and pre-cooled for 5 hours. The temperature in the first drying stage (sublimation dehydration stage) is 5°C, and the temperature in the...

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Abstract

The invention relates to a method for producing sea rice noodles by utilizing inert gas shielding and ultraviolet radiation. The method is characterized by comprising the following steps that: sea rice is taken as a raw material, and a product is obtained by performing impurity removing, soaking, curing, infrared vacuum freeze-drying, roller ball-milling and smashing, mixing, nitrogen-assisted stirring, ultraviolet radiation sterilization, and packaging and storing through the inert gas shielding. By utilizing the stable chemical property of nitrogen, and assistance of the roller ball-millingand smashing on the rice, the particle uniformity is improved, the particle size range is 10-150 mum, and nutrients and functional component loss are reduced at the same time. The rice is subjected toinfrared vacuum freeze-drying, energy consumption is reduced, and drying time is shortened. By utilizing the characteristics of damaging microbial cell membranes and DNA genetic materials of ultraviolet radiation, microorganisms are sterilized effectively without chemical residues, and bacteria is reduced by 3-4 logarithmic units. By utilizing the efficient stability of mixed inert gas, oxidationloss of the nutrition components is avoided, and meanwhile, a product is good in mouthfeel, antioxidation is increased, and the balance of nutrition is reinforced.

Description

technical field [0001] The invention relates to the field of food research and technical development; in particular, it relates to a method for preparing instant rice flour products using seawater rice as a raw material, and in particular to a method of using seawater rice as a main raw material, which is subjected to infrared vacuum freeze-drying and ultraviolet radiation under the protection of an inert gas. Make the method for rice flour food according to sterilization. Background technique [0002] Seawater rice flour is processed from seawater rice, which is rich in mineral elements, including protein, fat, vitamins, fiber and compound components, and rich in nutrients. The seawater rice flour made by mixing inert gas protection combined with ultraviolet radiation has good instant solubility, viscosity and nutritional value, is easier to be absorbed by the human body, and has a more delicate taste. [0003] Duan Lihao et al. (2011) researched the freeze-drying preparat...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105A23L33/10A23L33/125A23L5/00A23L3/28A23L3/3418A23L5/10
CPCA23L7/198A23L33/105A23L33/10A23L33/125A23L5/00A23L3/28A23L3/3418A23L5/17A23V2002/00A23V2200/30A23V2250/2112A23V2250/636
Inventor 曹笑皇钟赛意莫格敏刘晓菲贾学静陈建平苏伟明周鸿凯
Owner GUANGDONG OCEAN UNIVERSITY
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