METHOD FOR EXTENDING SHELF LIFE OF GERM REMAINED RICE BY MODERATE MOISTENING AND ELECTRON BEAM IRRADIATION

Abstract

A method for extending shelf life of germ remained rice includes evenly spreading the germ remained rice on a sheet tray, and moderately moistening the germ remained rice, packing the germ remained rice moistened, and irradiating the germ remained rice with an electron beam.

Claims

1. A method for extending shelf life of germ remained rice, the method comprising: 1) evenly spreading the germ remained rice on a sheet tray, and moderately moistening the germ remained rice; and 2) packing the germ remained rice moistened, and irradiating the germ remained rice with an electron beam.

2. The method of claim 1, wherein in 1), the germ remained rice has a germ retention rate of more than or equal to 80%.

3. The method of claim 1, wherein in 1), the germ remained rice is evenly spread on the sheet tray to a thickness of equal to or less than 2 cm.

4. The method of claim 1, wherein in 1), the term “moderately moistening” as used herein refers to a process comprising transferring the sheet tray to a constant climate chamber without spraying water until moisture seeps through the germ remained rice.

5. The method of claim 1, wherein in 1), the germ remained rice is moistened at a temperature of 20° C.-30° C. with a relative humidity of 88-99% for 1.0-2.0 hours.

6. The method of claim 1, wherein in 1), the germ remained rice is germ-remained indica rice or germ-remained japonica rice; the germ-remained indica rice is moistened to a moisture content of equal to or not more than 14.5%, and the germ-remained indica rice is moistened to a moisture content of equal to or not more than 15.5%.

7. The method of claim 1, wherein in 2), the term “packing” as used herein refers to sealing the moistened germ remained rice in a bag without removing the air; and the germ remained rice is evenly spread in the bag to a thickness of equal to or not more than 1 cm.

8. The method of claim 7, wherein the bag comprises nylon composite.

9. The method of claim 1, wherein in 2), the germ remained rice is irradiated with the electron beam at 0.5-1.0 kGy.

10. Germ remained rice treated by the method of claim 1.

Description

DETAILED DESCRIPTION OF THE EMBODIMENTS

Example 1

[0022] A method for extending shelf life of germ remained rice by moderate moistening and electron beam irradiation on the germ remained rice, and the method comprises:

[0023] 1. germ remained rice (Nanjing 9108) was evenly spread on a sheet tray to a thickness of equal to or less than 2 cm, transferred to a constant climate chamber, and moistened at a temperature of 30° C. and a relative humidity of 99% for 2 hours, to achieve a moisture content of equal to or more than 15.5%; and

[0024] 2. the moistened germ remained rice was sealed in a nylon composite bag, evenly spread to a thickness of equal to or less than 1 cm, irradiated with an electron beam at a dose of 1.0 kGy, and stored at 25° C.

Example 2

[0025] A method for extending shelf life of germ remained rice by moderate moistening and electron beam irradiation on the germ remained rice, and the method comprises:

[0026] 1. germ remained rice (Nanjing 9108) was evenly spread on a sheet tray to a thickness of equal to or less than 2 cm, transferred to a constant climate chamber, and moistened at a temperature of 25° C. and a relative humidity of 88% for 1 hour, to achieve a moisture content of equal to or more than 15.5%; and

[0027] 2. the moistened germ remained rice was sealed in a nylon composite bag, evenly spread to a thickness of equal to or less than 1 cm, irradiated with an electron beam at a dose of 1.0 kGy, and stored at 25° C.

Example 3

[0028] A method for extending shelf life of germ remained rice by moderate moistening and electron beam irradiation, and the method comprises:

[0029] 1. germ remained rice (Nanjing 9108) was evenly spread on a sheet tray to a thickness of equal to or less than 2 cm, transferred to a constant climate chamber, and moistened at a temperature of 20° C. and a relative humidity of 95% for 1.5 hours, to achieve a moisture content of equal to or more than 15.5%; and

[0030] 2. the moistened germ remained rice was sealed in a nylon composite bag, evenly spread to a thickness of equal to or less than 1 cm, irradiated with the electron beam at a dose of 0.5 kGy, and stored at 25° C.

Comparison Example 1

[0031] A method for extending the shelf life of the germ remained rice, and the method comprises:

[0032] 1. germ remained rice (Nanjing 9108) was sealed in a nylon composite bag, and evenly spread to a thickness of equal to or less than 1 cm; and

[0033] 2. the sealed germ remained rice was then stored at 25° C.

Comparison Example 2

[0034] A method for extending the shelf life of the germ remained rice by electron beam irradiation, and the method comprises:

[0035] 1. germ remained rice (Nanjing 9108) was sealed in a nylon composite bag, and evenly spread to a thickness of equal to or less than 1 cm; and

[0036] 2. the sealed germ remained rice was irradiated with an electron beam at a dose of 1.0 kGy and stored at 25° C.

Comparison Example 3

[0037] A method for extending the shelf life of germ remained rice by electron beam irradiation, and the method comprises:

[0038] 1. germ remained rice (Nanjing 9108) was sealed in a nylon composite bag, and evenly spread to a thickness of equal to or less than 1 cm; and

[0039] 2. the sealed germ remained rice was irradiated with an electron beam at a dose of 2.0 kGy and stored at 25° C.

Example 4

[0040] 1. Physicochemical Properties of Germ Remained Rice

[0041] A physicochemical test was performed on the germ remained rice (before storage) obtained from Examples 1-3 and Comparison examples 1-3; and results were shown in Table 1. Broken rate of the germ remained rice was calculated in accordance with the method given in GB/T 5503-2009; fissure rate of the germ remained rice was calculated in accordance with the method given in GB/T 5496-1985; and the lipase activity was calculated in accordance with the method given in GB/T 5523-2008. A half-germ method was used to calculate the germ retention rate of the germ remained rice and was as follows: the germ remained rice was transferred to a white enamel plate and observed to determine the germ retention rate. Rice grains were morphologically categorized as full germ, flat germ, half germ, residual germ and empty germ. Germ remained rice grains referred to rice grains with full germ, flat germ and half germ. The germ retention rate was expressed as a percentage of the mass of the germ remained rice grains in relation to the total mass of the rice grains.

TABLE-US-00001 TABLE 1 Germ retention Fissure rate Broken Relative lipase Group rate (%) (%) rate (%) activity (%) Example 1 82.4 ± 0.1 42.61 ± 0.76 5.81 ± 0.12 59.8 ± 1.17 Example 2 82.4 ± 0.3 45.33 ± 0.18 6.22 ± 0.10 61.2 ± 0.87 Example 3 82.5 ± 0.5 36.90 ± 0.52 4.95 ± 0.05 66.5 ± 1.25 Comparison 82.5 ± 1.0 32.70 ± 0.23 4.50 ± 0.11  100 ± 0.00 example 1 Comparison 82.0 ± 0.1 49.20 ± 0.61 6.60 ± 0.09 68.7 ± 0.56 example 2 Comparison 81.5 ± 0.3 66.20 ± 0.32 15.44 ± 0.12  48.7 ± 1.28 example 3

[0042] As shown in Table 1, the germ retention rate remained unchanged after electron beam irradiation. The moderate moistening process reduced the formation of fissures caused by electron beam irradiation so as to prevent deformation of the germ remained rice. The enzyme activity of the moistened germ remained rice was decreased more efficiently than that of dry germ remained rice. In Comparison example 3, the germ remained rice was irradiated with electron beam at a dose of 2.0 kGy to achieve the desired effect of inactivating the enzyme; the broken rate increased to 15.44% and the fissure rate increased to 66.20%, reducing the appearance quality of the germ remained rice.

[0043] 2. Moisture Content of Germ Remained Rice

[0044] The moisture content of the germ remained rice obtained from Examples 1-3 and Comparison examples 1-2 was calculated in accordance with the rules given in GB/5009.3-2016. The results were shown in Table 2.

TABLE-US-00002 TABLE 2 Moisture content (%) Group 0 d 30 d 60 d 90 d 120 d Example 1 15.32 ± 0.01 15.21 ± 0.12 14.85 ± 0.4  14.19 ± 13.65 ± 0.52 0.22 Example 2 14.76 ± 0.08 14.65 ± 0.3  14.26 ± 0.01 13.53 ± 12.95 ± 0.18 0.17 Example 3 14.93 ± 0.31 14.77 ± 0.11 14.42 ± 0.24 13.83 ± 13.31 ± 0.24 0.18 Comparison 12.93 ± 0.06 12.70 ± 0.02 12.34 ± 0.01 11.95 ± 11.76 ± example 1 0.03 0.41 Comparison 12.87 ± 0.11 12.80 ± 0.18 12.31 ± 0.18 11.45 ± 11.33 ± example 2 0.40 0.35

[0045] As shown in Table 2, the germ remained rice obtained from Examples 1-3 had higher moisture content than that of Comparison example 1. The moistening process maintains moisture in the germ remained rice during storage to improve the quality of the germ remained rice.

[0046] 3. Fatty Acid Value and Palatability of Germ Remained Rice

[0047] The germ remained rice obtained from Examples 1-3 and Comparison examples 1-2 were stored for a period of time and measured to determine the fatty acid value (mg KOH/100 g) and palatability; and the results were shown in Tables 3 and 4. The fatty acid value was calculated in accordance with the method given in GB/T 15684-2015; and the palatability was determined by a rice taste meter (STA1B, SATAKE Company). 30.0 g of the germ remained rice was added to a stainless steel pot and washed with a continuous stream of running water for 30 seconds. The outside of the stainless steel pot was cleaned. The cleaned germ remained rice was mixed with 1.4 times its weight of clean water (42.0 g) and allowed to soak for 30 minutes. A filter paper was covered on the stainless steel pot and fastened with an elastic band; the stainless steel pot was placed in a steamer, cooked for 30 minutes, and kept warm for 10 min. The cooked germ remained rice in the stainless steel pot was stirred until light and fluffy, covered with the filter paper, placed in a cooling box, and cooled with a fan for 20 minutes; the germ remained rice was then covered with a stainless steel cover, allowed to stand for 100 minutes, and used in subsequent experiments. 8.0 g of the cooked germ remained rice (e.g. 8.0 g of germ-remained japonica rice or 7.0 g of germ-remained indica rice) was placed in a space surrounded by a stainless steel ring with a diameter of 3.0 cm and a height of 0.9 cm. A tablet press was used to press both the front and back sides of the stainless steel pot, each side for 10 seconds; and the pressed rice was measured by the rice taste meter.

TABLE-US-00003 TABLE 3 Group Example 1 Example 2 Example 3 Comparison example 1 Comparison example 2  0 d 14.5 ± 1.0 14.5 ± 0.5 14.5 ± 0.6 14.4 ± 0.8 14.5 ± 0.2  15 d 16.2 ± 1.3 16.8 ± 0.5 17.9 ± 0.2 18.8 ± 1.0 18.6 ± 0.8  30 d 17.2 ± 0.5 18.3 ± 0.3 19.1 ± 0.4 35.4 ± 1.2 19.9 ± 0.8  45 d 20.9 ± 0.7 21.5 ± 0.5 22.5 ± 1.0 41.5 ± 0.1 23.7 ± 0.6  60 d 23.2 ± 0.4 24.3 ± 0.3 25.3 ± 0.5 57.8 ± 1.3 27.3 ± 0.8  75 d 27.8 ± 1.2 28.6 ± 0.4 29.1 ± 0.7 68.5 ± 1.0 32.5 ± 0.0  90 d 30.5 ± 0.9 31.5 ± 0.3 32.2 ± 0.3 85.3 ± 0.3 36.2 ± 0.8 105 d 33.5 ± 1.1 34.4 ± 0.2 37.5 ± 0.4 98.3 ± 0.5 42.7 ± 1.5 120 d 40.1 ± 0.8 42.9 ± 0.1 43.4 ± 0.2 113.5 ± 0.8  50.6 ± 0.8

TABLE-US-00004 TABLE 4 0 d 120 d Appear- Palat- Overall Appear- Palat- Overall Group ance ability rating ance ability rating Example 1 6.1 6.7 74.8 5.4 6.5 73.4 Example 2 5.9 6.5 73.6 5.7 6.2 72.6 Example 3 6.4 6.8 75.2 5.9 6.6 73.8 Comparison 6.8 7.1 77.7 5.8 5.9 70.4 example 1 Comparison 5.3 6.0 70.2 4.9 5.5 68.0 example 2

[0048] As shown in Tables 3-4, in Comparison example 1, the fatty acid value increased to 35.4±1.2 mg KOH/100 g after the germ remained rice was stored for 30 days; according to the guidelines for evaluation of paddy storage character (GB/T 20569-2006), the germ remained rice with the fatty acid value exceeding 35 mg KOH/100 g was considered as aged or expired rice, so the shelf life of the germ remained rice in Comparison example 1 was 15 days. In Comparison example 2 and Examples 1-3, the germ remained rice had a shelf life of 75 days, 105 days, 105 days, and 90 days, respectively. The results showed that the moderate moistening process and the electron beam irradiation contributed to an extension of the shelf life of the germ remained rice. After being stored for 0 day, the germ remained rice in Examples 1, 2, and 3 were less palatable than that of Comparison example 1 but more palatable than that of Comparison example 2; the results showed that the moderate moistening process prevented palatability deterioration of the germ remained rice caused by the electron beam irradiation. After storage for 120 days, the germ remained rice in Examples 1, 2, and 3 were more palatable than that of both Comparison examples 1 and 2; the results demonstrated that the moderate moistening process and the electron beam irradiation prevented palatability deterioration of the germ remained rice.

[0049] The moderate moistening process of the disclosure was preferable to spraying of water on the germ remained rice, because the latter resulted in dramatic increases in the fissure rate and broken rate of the germ remained rice.

[0050] The method of the disclosure moistens the germ remained rice and irradiates it with an electron beam to maintain the appearance quality and palatability of a grain of germ remained rice, thereby extending its shelf life.

[0051] It will be obvious to those skilled in the art that changes and modifications may be made, and therefore, the aim in the appended claims is to cover all such changes and modifications.