Production process of parboiled rice

A production process, parboiled rice technology, applied in the field of parboiled rice production technology, can solve the problems of large investment in production equipment, complex parboiled rice production process, etc., and achieve short processing time, short cooking time and high nutritional value Effect

Inactive Publication Date: 2016-05-11
江苏奕帆农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the existing parboiled rice production process is co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take a certain amount of raw rice, remove impurities, barnyard and stone, remove insect-eaten grains, diseased grains, and damaged grains in the raw materials. Grading for backup. Preheat the soaking water to 80°C, then put the cleaned and graded rice into it, reduce the soaking water temperature to 70%, soak in soaking water at a constant temperature of 70°C for 3 hours, and make the moisture in the rice reach 30%. The soaked rice is put into a sealed steamer and steamed under pressure, the temperature is kept at 100°C, the pressure is kept at 100kPa, and the time is 20 minutes, so that the starch in the rice is fully gelatinized. Put the steamed rice flat on the baking tray, the thickness of the grain layer is 7cm, push it into the drying room, use the heat of the boiler, convert the heat into hot air through the heat exchanger, and indirectly dry the rice. The drying process is divided into two stages. The first stage is rapid drying. The temperature of the drying r...

Embodiment 2

[0020] Take a certain amount of raw rice, remove impurities, barnyard and stone, remove insect-eaten grains, diseased grains, and damaged grains in the raw materials. Grading for backup. Preheat the soaking water to 90°C, then put the cleaned and graded rice into it, reduce the soaking water temperature to 70%, soak in soaking water at a constant temperature of 70°C for 3 hours, and make the moisture in the rice reach 30%. The soaked rice is put into a sealed steamer and steamed under pressure, the temperature is kept at 100°C, the pressure is kept at 100kPa, and the time is 30 minutes, so that the starch in the rice is fully gelatinized. Put the steamed rice flat on the baking tray, the thickness of the grain layer is 10cm, push it into the drying room, use the heat of the boiler, convert the heat into hot air through the heat exchanger, and dry the rice indirectly. The drying process is divided into two stages. The first stage is rapid drying. The temperature of the drying ...

Embodiment 3

[0022] Take a certain amount of raw rice, remove impurities, barnyard and stone, remove insect-eaten grains, diseased grains, and damaged grains in the raw materials. Grading for backup. Preheat the soaking water to 80°C, then put the cleaned and graded rice into it, reduce the soaking water temperature to 70%, soak in soaking water at a constant temperature of 70°C for 3 hours, and make the moisture in the rice reach 30%. The soaked rice is put into a sealed steamer and steamed under pressure, the temperature is kept at 100°C, the pressure is kept at 100kPa, and the time is 40 minutes, so that the starch in the rice is fully gelatinized. Put the steamed rice flat on the baking tray, the thickness of the grain layer is 10cm, push it into the drying room, use the heat of the boiler, convert the heat into hot air through the heat exchanger, and dry the rice indirectly. The drying process is divided into two stages. The first stage is rapid drying. The temperature of the drying ...

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Abstract

The invention relates to a production process of parboiled rice and belongs to the technical field of grain fine and profound processing. According to the production process, pollution-free, environment-friendly or organic rice is selected as the raw material, no additive is added, and a parboiled rice product is obtained through such processing technologies as cleaning and preliminary classification, soaking, steaming, drying, tempering and cooling, rice with huller and husked rice separation, rice milling, polishing, color sorting and packaging. The product is nutrient-enriched food and easy to store and eat and has the advantages of being high in nutritive value, high in rice cooking rate, high in oil extraction rate, long in storage life, short in cooling time and the like; economic benefits are remarkable, the formula is reasonable, the production process is simple, energy consumption is low, processing time is short, the process is safe and sanitary, investment is little, and on the basis of original common rice production equipment, only soaking and steaming equipment is added, and then the product can be produced on a large scale.

Description

technical field [0001] The invention relates to a production process of parboiled rice, which belongs to the field of food processing. Background technique [0002] Parboiled rice, commonly known as "semi-cooked rice" in the international market, is a nutritious rice made of rice as raw material, after cleaning, soaking, cooking, drying and other hydrothermal treatments, and then peeling and milling according to conventional methods. It has the characteristics of high nutritional value, high rice yield, high oil yield, long storage period, and short cooking time. Generally, pollution-free, green and organic rice is used as raw materials to ensure that unfavorable ingredients such as pesticide residues and heavy metals are not immersed in it. Parboiled rice has just entered the initial stage of development in China, but it is very popular in Europe, America, the Middle East and other regions. It is famous abroad as healthy rice and green food. The selling price of parboiled ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/10
CPCA23V2002/00A23V2300/24
Inventor 徐厚良杨宗耀
Owner 江苏奕帆农业科技有限公司
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