Rice processing method

A rice processing and rice technology, applied in the field of rice processing, can solve the problems of high broken rice rate and complicated process, and achieve the effect of reducing broken rice rate, simple processing process and low husking damage rate

Active Publication Date: 2017-05-24
颍上县锡安山米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the disadvantages of complex procedures and high broken rice rate in existing rice processing, the purpose of the present invention is to provide a rice processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of rice processing method, concrete steps are as follows:

[0019] (1) After washing the rice, soak it in 5% sodium carbonate aqueous solution for 8 hours, drain the water, and centrifuge it under vacuum conditions with a vacuum degree of 0.01MPa and a temperature of -15°C, and the centrifugal speed is 1500rpm. Centrifugation time 6min;

[0020] (2) Put the rice obtained in step (1) into water, stir at a stirring rate of 120r / min for 10 minutes, and separate the rice husk from the brown rice;

[0021] (3) Soak the brown rice in 2% calcium glycerophosphate aqueous solution for 1 hour, drain the water, treat it for 30 minutes under vacuum conditions with a vacuum degree of 0.01MPa and a temperature of -5°C, and instantly raise the temperature to 120°C, and keep 60 seconds;

[0022] (4) Throwing the brown rice obtained in step (3) into water again, stirring at a stirring rate of 120 r / min for 2 minutes, separating the inner protective cortex from the...

Embodiment 2

[0026] Embodiment 2, a kind of rice processing method, concrete steps are as follows:

[0027] (1) After washing the rice, soak it in 5% sodium carbonate aqueous solution for 10 hours, drain the water, and centrifuge it under vacuum conditions with a vacuum degree of 0.12MPa and a temperature of -20°C, and the centrifugal speed is 1700rpm. Centrifugation time 7min;

[0028] (2) Put the rice obtained in step (1) into water, stir at a stirring rate of 130r / min for 15 minutes, and separate the rice husk from the brown rice;

[0029] (3) Soak the brown rice in 2% calcium glycerophosphate aqueous solution for 15 hours, drain the water, treat it for 35 minutes under vacuum conditions with a vacuum degree of 0.12MPa and a temperature of -8°C, and instantly raise the temperature to 130°C, and keep 70 seconds;

[0030] (4) Throwing the brown rice obtained in step (3) into water again, stirring at a stirring rate of 130 r / min for 3 minutes, separating the inner protective cortex from ...

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PUM

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Abstract

The invention relates to the technical field of cereal processing, in particular to a rice processing method. The rice processing method specially comprises the following steps that after being washed, unhulled rice is soaked in a sodium carbonate water solution with the concentration being 5% and then is subjected to vacuum freezing and centrifugal treatment, and the unhulled rice is put into water and hulled; brown rice is put into a 2% calcium glycerophosphate water solution to be soaked, the brown rice is put into water after being subjected to vacuum freezing and instant high-temperature treatment, and hulling is carried out; and after rice is dried at a lower temperature, a layer of cow milk protein peptide is sprayed onto the surface of the rice in a mist manner, then, the rice is introduced into a polishing machine to be polished, the rice is dried in an instant high-low-temperature drying manner till the water content is lower than 2%. The finally obtained rice grains are uniform, smooth in surface, satiate and crystal clear.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a rice processing method. Background technique [0002] Rice is one of the staple foods of human beings. According to the analysis of modern nutrition, rice contains protein, fat, vitamin B1, A, E and various minerals. Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. Therefore, edible rice has higher nutritional value. At present, the rice on the market is mostly processed before being sold. The production process includes cleaning the rice, removing impurities, peeling, separating the paddy, secondary peeling, rough milling, fine milling, white rice grading, polishing, coloring, etc. Selection, secondary grading of white rice, and subpackaging are complex procedures, and the rate of broken rice is extremely high during the process. Contents of the invention [0003] In order to solve the shortcomings of complicated pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02
CPCB02B5/02
Inventor 廉海
Owner 颍上县锡安山米业有限公司
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