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Processing method of flavored rice

A processing method and rice technology, applied in the fields of food science, application, grain processing, etc., can solve the problems of no significant increase in nutrients and single taste of rice, and achieve the effect of reducing the brittleness rate, good taste, and promoting absorption.

Inactive Publication Date: 2018-06-22
姚明武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the rice processed by the above process steps has a clean appearance, the nutritional content has not been significantly improved, and the existing rice still has the problem of single taste
And as people's consumption concepts are constantly changing, new requirements are constantly put forward for the external senses and taste of rice, which leads to the fact that the rice processed by a single raw grain variety can no longer meet people's needs, and its processing technology needs to be improved. Link to nutrition and flavor to meet consumer needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In this example, flavored rice is obtained through the processing steps:

[0020] First of all, the rice is harvested and placed in the drying room to dry the rice. When drying, it is dried with hot air. The temperature of the hot air is adjusted to 35°C. The hot air is dried for 20 minutes every 30 minutes, and then naturally cooled for 10 minutes. This cycle Drying is carried out until the comprehensive moisture content of the rice drops to 16%, and then the quick-freezing operation is carried out after the impurity removal treatment of air separation, magnetic separation and screening, and the quick-freezing temperature is adjusted to -15°C for 30 minutes. Then the rice after the quick-frozen treatment is tiled and fumigated. When it is fumigated, the fumigant is prepared in advance, and it includes the following raw materials: 20 parts of tangerine peel, 20 parts of carbonized apple wood, 16 parts of black tea and tea dregs. 13 parts of cinnamon bark, 13 parts of bl...

Embodiment 2

[0023] In this example, flavored rice is obtained through the processing steps:

[0024] First of all, after the rice is harvested, spread it in the drying room to dry the rice. When drying, it is dried with hot air. The temperature of the hot air is adjusted to 38°C. The hot air is dried for 20 minutes every 30 minutes, and then naturally cooled for 10 minutes. This cycle Carry out drying until the comprehensive moisture content of the rice drops to 16%, and then carry out the quick-freezing operation after wind separation, magnetic separation twice and screening once for impurity removal. Adjust the quick-freezing temperature to -16°C and quick-freeze for 20 minutes . Then the rice after the quick-frozen treatment is tiled and fumigated. When it is fumigated, the fumigant is prepared in advance and includes the following raw materials: 24 parts of tangerine peel, 24 parts of carbonized apple wood, 18 parts of black tea and tea dregs. 12 parts of cinnamon bark, 12 parts of b...

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Abstract

The invention relates to a processing method of flavored rice. The processing method comprises the following steps: drying harvested rice by means of hot wind to control the water content of the ricefirst; then quickly freezing the rice after removing impurities, carrying out interval fumigating treatment for 2-3 times on the quickly frozen rice by using a special fumigating material package, andremoving husks of the fumigated rice, wherein the husking yield is between 60% and 80% to obtain a semi-product; then atomizing and spraying rice fermentation liquor to the surface of the semi-product and storing the semi-product in a warehouse; then controlling the comprehensive water content of the rice to be within 18% by means of low-temperature drying after steaming; and then successively carrying out hulling, husked rice separation, secondary rice milling, grading, color sorting and polishing to obtain finished product rice. According to the processing method provided by the invention,the broken rice rate can be reduced greatly, and meanwhile, the rice is strong in fragrance and has a health-care effect.

Description

technical field [0001] The invention relates to the technical field of rice finishing, in particular to a method for processing flavored rice. Background technique [0002] Rice is one of the staple foods of Chinese residents, and its processing methods continue to develop with the improvement of people's living standards. At present, raw grains are basically harvested by machine, and there will be no excessive removal of impurities and drying operations, which will cause problems such as easy mixing of raw grains, cross-contamination, many impurities, high and uneven moisture content, etc., which brings great problems to rice processing. Therefore, in the rice processing process, it basically includes cleaning, husking, paddy separation, rice milling, rice polishing and other processes, and in order to further improve the quality of rice, it is usually necessary to set up selectively according to specific conditions. Finishing processes such as polishing, grading and color...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02A23L27/10A23L33/10
CPCB02B5/02A23L27/10A23L33/10
Inventor 姚明武
Owner 姚明武
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