Parboiled rice production and graded soaking method
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A technology of parboiled rice and rice, which is applied in food drying, food science, and yeast-containing food ingredients, etc. It can solve the problems of fast water absorption rate, high crack rate, and affecting the quality of finished products, and achieves increased gelatinization rate and crack rate. The effect of reducing and falling off easily
Inactive Publication Date: 2016-07-06
国粮武汉科学研究设计院有限公司
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Abstract
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Problems solved by technology
One-time immersion has the disadvantages of immersion pressure, fixed immersion temperature, high temperature, high pressure, short immersion time, fast water absorption rate, high nutrient loss rate, and high crack rate during subsequent processing.
If the soaking temperature is low and the pressure is small, the soaking time will be long, which will affect the production efficiency
No soaking process is used in the production process, which can reduce the loss of rice nutrients, but nutrients such as selenium in rice cannot be enriched, and direct cooking due to high cooking temperature will lead to a high crack rate in the product and affect the quality of the finished product
[0003] The soaking process directly affects the effect of husking and rice milling in the subsequent processing. Soaking in general soaking liquid will cause the rice grains to become more compact after absorbing water, which will increase the difficulty of husking and rice milling.
Method used
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Embodiment 1
[0029] 1. Clean the paddy for later use; then soak the cleaned paddy once, add a cellulase solution with a concentration of 0.015% and an enzyme activity of 5000u / g to a citric acid solution with a concentration of 1% to make a pH The citric acid-cellulase solution with a value of 5.5 soaks the cleaned rice for the first time, the soaking temperature is 45°C, the soaking pressure is 400kpa, soaks for 2h, and filters out the soaking solution;
[0030] 2. Soak the rice for the second time under normal pressure after soaking for the first time, at a temperature of 30° C., and soak for 3 hours with a solution of selenium yeast with a concentration of 60 μmol / L.
[0031] 3. After soaking for the second time, spread the rice into a thickness of 2 cm, and filter it. After filtering, the moisture content is 42%, and send it into the cooking pot with a conveyor belt, seal it, and feed saturated steam at 120 ° C to make the rice endosperm part Starch gelatinizes rapidly.
[0032] 4. Th...
Embodiment 2
[0043] 1. Clean up the rice for later use, then soak the cleaned rice for the first time, add a cellulase solution with a concentration of 0.015% and an enzyme activity of 5000u / g to a citric acid solution with a concentration of 1%, and prepare A citric acid-cellulase solution with a pH value of 6.5 is used to soak the cleaned rice for the first time, the soaking temperature is 55°C, the soaking pressure is 300kpa, soaked for 1h, and the soaking solution is filtered off;
[0044] 2. Soak the rice for the second time under normal pressure at a temperature of 45° C., and soak for 3 hours with a solution of selenium yeast with a concentration of 60 μmol / L.
[0045] 3. After soaking for the second time, spread the rice into a thickness of 2 cm and filter it. After filtering, the water content is 40%. It is sent into the cooking pot with a conveyor belt, sealed, and saturated steam at 120 ° C is introduced to make the rice endosperm part Starch gelatinizes rapidly.
[0046] 4. Th...
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Abstract
The invention discloses a parboiled rice production and graded soaking method.The method is technically characterized in that cleaned unhulled rice is subjected to graded soaking two times.The cleaned unhulled rice is soaked in a solution of citric acid with the concentration being 1% and cellulose enzyme (enzyme activity is 5000 u/g and concentration is 0.010-0.015%) for the first time, soaking temperature is 45-55 DEG C, soaking pressure is 300-400 kpa, and soaking time is 1-2 h.The unhulled rice soaked for the first time is subjected to filtration so that soaking liquid can be filtered out, second time of normal pressure soaking is performed, and soaking is performed for 2-3 h in a selenium solution with the concentration being 60 micron mol/L at the temperature of 30-45 DEG C.After the unhulled rice is processed, water content is controlled to be 40-42%, the unhulled rice is conveyed into a cooking vessel through a conveying device, the cooking vessel is closed, 120 DEG C saturated steam is introduced, and starch of unhulled rice endosperms is fast gelatinized.The cooked unhulled rice is gradually dried till the water content is 14%, the temperature of the unhulled rice is gradually lowered through a tempering technology after each drying procedure, and it is guaranteed that temperature and water of various portions of the unhulled rice are uniform; the dried unhulled rice is hulled, ground and packaged, and parboiled rice finished products are made.
Description
technical field [0001] The invention belongs to the technical field of grain processing, and specifically relates to a production process of parboiled rice, in particular to a steaming method in which secondary soaking is performed during the production process of parboiled rice. Grading soaking technology for rice production. Background technique [0002] Parboiled rice, commonly known as "semi-cooked rice" in the international market, is a rice product produced with rice as raw material, after cleaning, soaking, cooking, drying and other hydrothermal treatments, and then according to conventional rice milling processing methods. It has the characteristics of high rice rate, high oil yield, long storage period, and short cooking time. Parboiled rice processing preserves more nutrients than white rice processing, but some nutrients are still dissolved in water during the soaking process, and most of them are water-soluble micronutrients, resulting in the loss of rice nutrie...
Claims
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Application Information
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