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Method and equipment for producing sprouting half-polished rice

A technology for germ rice and germinated brown rice is applied in the processing field of rice products, and can solve the problems of complex processing methods, reducing the whole germination rate of germinated germ rice, and complicated structure.

Active Publication Date: 2009-09-09
杨春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the water used to soak brown rice and promote its germination does not have an appropriate temperature, if the water temperature is too low, it will affect its germination rate and germination speed; Germination, but due to the serious mutual extrusion between brown rice grains, it is not conducive to the normal germination and germ growth of each brown rice grain, thus affecting the germination rate and germination speed; and because of its drying, hot air drying with the single purpose of removing water Form, hot air drying for a long time can easily lead to the breakage and damage of part of the germ, thus reducing the whole germ rate of germinated germ rice and affecting the quality of the finished product
Therefore, its weak point is that it needs to additionally add granules above 60° C. to remove the bran, and then also need to sieve out the above-mentioned granules. There is room for improvement. In addition, the germ of germinated germ rice is easy to break, and the whole germ rate is not high
[0004] Chinese invention patent CN1408253A also discloses a device for manufacturing the above-mentioned germinated germ rice, which mainly includes a part for making brown rice into germinated brown rice, a part for softening the surface of germinated germ rice, adding heated granules to absorb residual bran, The structure of the hot air drying part is mainly to meet the needs of the germinated germ rice manufacturing method. The disadvantage is that the structure is relatively complicated and inconvenient to use.

Method used

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  • Method and equipment for producing sprouting half-polished rice
  • Method and equipment for producing sprouting half-polished rice
  • Method and equipment for producing sprouting half-polished rice

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Example 1, in figure 1 In the flow chart shown, the preparation method of germinated germ rice according to the present invention, its preparation steps are the process flow: take raw brown rice—soaking treatment—germination treatment—passivation treatment—cleaning treatment—fresh-keeping packaging or drying Handling - Finished product packaging. The above drying process is decomposed into the first-level hot air drying and the second-level microwave drying in turn, namely:

[0038] (1) Using brown rice as a raw material, spread the brown rice into a thin layer, add water to soak; at this time, the above-mentioned brown rice is put into a container for soaking, and the soaking time is 8-24 hours, which is 16 hours here. Hour. Certainly, the above soaking time may also be 14 hours, 18 hours, 20 hours, 22 hours, etc.

[0039] (2) Spread the soaked brown rice described in the above step (1) into a thin layer, take it out as it has been spread into a thin layer, put it i...

Embodiment 2

[0045] Embodiment 2. In this embodiment, except that the method of spraying atomized water is adopted for the constant humidity treatment, other method steps are the same as those described in Embodiment 1. In this embodiment, in the step (2), atomized water is sprayed into the space where the brown rice is located to perform constant humidity treatment, so that the humidity of the space where the brown rice is located is maintained at 65%-100%. The humidity here is kept at 85%, of course, the humidity can be kept at 65%, 70%, 75%, 80%, 85%, 88%, 92%, 95%, 98%, 100%, etc., which will not be detailed here stated. When the germinated germ rice is prepared by the preparation method described in this example, the germination rate reaches 99%, which is 4-5 percentage points higher than the 94%-95% of the prior art, thereby producing a more substantial progress.

Embodiment 3

[0046]Embodiment 3. In this embodiment, except that the drying process is decomposed into the first-stage hot-air drying and the second-stage microwave drying, other steps and methods are the same as those described in Example 2. In this embodiment, the drying treatment involved in step (5) of the present invention is decomposed into two-stage drying treatment of hot air drying and microwave drying. First, the germinated brown rice is subjected to the first-stage hot air drying treatment, so that It removes surface moisture, and then performs microwave drying treatment on it, so that the germinated brown rice retains 13%-18% of moisture, and 16% of moisture is retained here. The above-mentioned hot air drying temperature is generally 40°C-80°C, and the hot air temperature of the hot air drying here is 60°C, of ​​course, it can also be 40°C, 50°C, 70°C, 80°C, etc., which will not be described in detail here. When the hot air temperature is 60°C, the hot air drying time is gener...

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Abstract

A method for preparing the germinated embryo rice from non-glutinous rice includes such steps as spreading said rice to become thin layer, immersing in water, germinating, passivating in the water at 70-100 deg.C, washing, and antistaling packing or drying including hot air baking and microwave drying. Its apparatus is composed of container with openable cover or door, and rice spreading unit.

Description

technical field [0001] The invention relates to a processing method of rice products, in particular to a method for preparing germinated germ rice by using brown rice as raw material. The present invention also relates to a device for preparing the above-mentioned germinated germ rice. Background technique [0002] At present, many scholars and experts at home and abroad have repeatedly studied the physiological activation technology of brown rice, and germinated brown rice to produce nutritious germinated brown rice, but they have not solved the problem that the taste of germinated brown rice is relatively hard. And ordinary polished white rice is because of its fine processing, and nutrient composition loss is many, although mouthfeel is better, outward appearance is good-looking, and consumer is doted on, but deviates from people's diet wish that pursues health nutrition day by day. Germinated germ rice is a kind of rice product after processing germinated brown rice. It...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/172A23B9/24A23B9/08A23B9/30A23B9/04B02B1/00A23L7/152
Inventor 杨春华
Owner 杨春华
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