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Unpolished rice tempering and enzyme deactivation equipment

A technology for tempering and brown rice, applied in food preparation, grain processing, grain milling, etc., can solve the problems of brown rice prone to cracks and cracks, and achieve the effects of easy moisture gradient balance, low burst rate, and fewer cracks.

Inactive Publication Date: 2013-03-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems that brown rice is prone to cracks and waist bursts in the existing conditioning process, the present invention provides a brown rice conditioning and enzymatic elimination equipment

Method used

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  • Unpolished rice tempering and enzyme deactivation equipment
  • Unpolished rice tempering and enzyme deactivation equipment
  • Unpolished rice tempering and enzyme deactivation equipment

Examples

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Embodiment 1

[0028] like figure 1 As shown, the brown rice tempering equipment includes a tempering box 1, a blanking port 2 and a discharge port 3 on the conditioning box, a conveyor belt 4 placed in the tempering box, a hot air square tube 5 below the conveyor belt 4 and Cold air square pipe 6; brown rice falls from the discharge port to the conveyor belt, and is transported to the discharge port 3 to be sent out. There are five layers of conveyor belts 4 in the tempering box, and the conveyor belts of each layer are arranged in a dislocation;

[0029] Hot-blast square pipes 5 and cold-blast square pipes 6 are arranged below every layer of conveyor belt 4, and hot-blast square pipes 5 are connected with saturated steam generator 8 through pipelines (as figure 2 ), the cold air square pipe is connected to the air cooler 11 through the pipe (such as image 3 );

[0030] The hot air square pipe 5 and the cold air square pipe 6 are distributed with air outlets 9;

[0031] The length of t...

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Abstract

The invention relates to unpolished rice tempering and enzyme deactivation equipment, comprising a tempering box, a blanking opening and a discharging opening on the tempering box, conveying belts placed inside the tempering box, hot air square pipes and cold air square pipes below the conveying belts. Unpolished rice falls down to the conveying belts from the blanking opening and is conveyed to the discharging opening to be conveyed out; the tempering box is internally provided with five layers of conveying belts; all the layers of conveying belts are arrayed in a staggered manner; the hot air square pipes and the cold air square pipes are arrayed below each layer of conveying belt; the hot air square pipes are connected with a saturated steam generator through a pipeline and the cold air square pipes are connected with an air cooler through a pipeline; air blowing openings are distributed on the hot air square pipes and the cold air square pipes; the conveying belts are provided with small holes for an air flow to pass through; and the quantities and the lengths of the hot air square pipes and the cold air square pipes on each conveying layer are different. The unpolished rice tempering and enzyme deactivation equipment has good tempering effect and can be used for killing worms, mildews and bacteria hidden in the unpolished rice in a tempering process and passivating lipolytic enzymes such as lipoxidase and lipase.

Description

technical field [0001] The invention relates to a grain processing equipment, in particular to a brown rice conditioning and deenzyme equipment. Background technique [0002] The safe storage moisture of rice is less than 14%. The moisture content of rice after storage is generally around 12%-13%. According to the previous research results and foreign experience, the optimal moisture content of brown rice is around 15%-16%. Therefore, it is very necessary for the brown rice to be humidified and tempered before processing. After the brown rice is humidified and tempered, the hardness of the brown rice can be reduced and the toughness of the brown rice can be enhanced, thereby reducing the fine cracks of the ground rice (those with fine cracks) After the rice is stewed, starch deposits will occur in the cracks, and the taste will decrease), reduce the broken rice rate, improve the surface finish of the rice, improve the quality, and reduce energy consumption. [0003] The mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B1/08A23L1/015A23L5/20
Inventor 钟业俊刘成梅刘伟涂宗财
Owner NANCHANG UNIV
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