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Processing technology for rice with long storage life and low broken rice rate

A technology of processing technology and shelf life, used in lighting and heating equipment, drying solid materials without heating, drying solid materials, etc. The effect of low moisture content, extended shelf life, and reduced broken rice rate

Inactive Publication Date: 2018-01-16
安徽省明光市中富粮油食品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the rice processing technology, the raw grains are basically harvested by machines, and farmers basically do not over-process the grains, resulting in mixed raw grains, more impurities, and uneven moisture content, which brings great difficulties to rice processing. , after husking and rice milling, it is sent to a polishing machine for polishing, resulting in an unclean appearance, a high rate of crushing, and a low rate of finished rice. Also, due to the high moisture content of the rice, the shelf life is shortened. In addition, consumers' ideas continue to increase. Increase the emphasis on the shelf life and broken rice rate of rice. The currently processed rice cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing technology for rice with a long shelf life and low broken rice rate, comprising the steps of:

[0021] S1, removing impurities from the picked rice, air-drying at room temperature, and drying with hot air under stirring to obtain pretreated rice;

[0022] S2. Mix and stir gum arabic and water, add single-walled carbon nanotubes for ultrasonic vibration, vacuum dry, add pretreated rice and mix evenly, the stirring temperature is 6°C, heat in steam, and send it to a rice mill for rolling. The paddy is separated to obtain the husked rice;

[0023] S3, cooling the husked rice to room temperature, polishing, color sorting, and grading to obtain rice with a long shelf life and low broken rice rate.

Embodiment 2

[0025] A processing technology for rice with a long shelf life and low broken rice rate, comprising the steps of:

[0026] S1. Remove impurities from the picked rice, air-dry it at room temperature, and dry it with hot air for 20 minutes under stirring at a temperature of 55° C. to obtain pretreated rice;

[0027] S2. Mix 4 parts of gum arabic and 60 parts of water in parts by weight and stir for 20 minutes. The stirring temperature is 90°C. Add 4 parts of single-walled carbon nanotubes and ultrasonically shake for 18 minutes. The ultrasonic power is 400W. Vacuum dry at a temperature of 70°C for 2 hours, add 100 parts of pretreated rice are mixed evenly, the stirring temperature is 5°C, heated in steam at a temperature of 250°C for 2 seconds, sent to a rice mill for rolling, and the paddy is separated to obtain husked rice;

[0028] S3, cooling the husked rice to room temperature, polishing, color sorting, and grading to obtain rice with a long shelf life and low broken rice r...

Embodiment 3

[0030] A processing technology for rice with a long shelf life and low broken rice rate, comprising the steps of:

[0031] S1. Remove impurities from the picked rice, air-dry it at room temperature, and dry it with hot air for 30 minutes under stirring at a temperature of 45° C. to obtain pretreated rice;

[0032] S2. Mix 10 parts of gum arabic and 40 parts of water in parts by weight and stir for 40 minutes. The stirring temperature is 80°C. Add 8 parts of single-walled carbon nanotubes for ultrasonic vibration for 5 minutes. The ultrasonic power is 450W. Vacuum dry for 4 hours at a temperature of 60°C. 80 parts of pretreated rice are mixed evenly, the stirring temperature is 10°C, heated in steam at a temperature of 240°C for 4 seconds, sent to a rice mill for rolling, and the paddy is separated to obtain husked rice;

[0033] S3, cooling the husked rice to room temperature, polishing, color sorting, and grading to obtain rice with a long shelf life and low broken rice rate....

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PUM

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Abstract

The invention discloses a processing technology for rice with the long storage life and the low broken rice rate. The technology comprises the steps that impurities in picked unhusked rice are removed, indoor temperature air drying is performed, hot air drying is performed under the stirring state, and preprocessed rice is obtained; Arabic gum and water are mixed, stirred and added into a single-walled nanotube for ultrasonic concussion, vacuum drying is performed, the preprocessed rice is added and mixed to be uniform, the stirring temperature is 5-10 DEG C, the mixture is fed into steam to be heated and fed into a rice husking machine to be husked, husked rice separation is performed, and husked rice is obtained; the husked rice is cooled to the indoor temperature, polishing, color sorting and classification are performed to obtain the rice with the long storage life and the low broken rice rate. The rice is low in broken rice rate, low in water content, long in storage life and quite high in economic benefit.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a processing technology for rice with long shelf life and low broken rice rate. Background technique [0002] At present, in the rice processing technology, the raw grain is basically harvested by machine, and farmers basically do not over-process the grain, resulting in mixed raw grain, more impurities, and uneven moisture content, which brings great difficulties to rice processing. , after husking and rice milling, it is sent to a polishing machine for polishing, resulting in an unclean appearance and a high rate of crushing, and a low rate of finished rice. Also, due to the high moisture content of the rice, the shelf life is shortened. In addition, consumers' ideas continue to Increase the attention to the shelf life and broken rice rate of rice. The currently processed rice cannot meet the needs of consumers. Contents of the invention [0003] The invention propos...

Claims

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Application Information

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IPC IPC(8): B02B5/02B02B1/08B02B7/00F26B5/04F26B21/00
Inventor 仲春付
Owner 安徽省明光市中富粮油食品贸易有限公司
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