Stoving method for improving paddy rice quality

Abstract

The invention discloses a stoving method for improving paddy rice quality. The method comprises the following steps: A, harvesting paddy rice within 8 days after a proper mature period begins, and conducting piling for 3-6 days; B, conducting thin-layer drying with constant hot air temperature and apparent wind speed; and C, conducting drying at 40 DEG C for 3 to 6 hours when the moisture contentof the paddy rice is 21 percent. The new stoving method for improving the quality of the paddy rice carries out in-time drying and delayed drying tests on the paddy rice harvested at different times,measures quality indexes of the paddy rice, and systematically analyzes the differences between in-time drying and delayed drying in the aspects of crackling rate, head rice yield, texture property and taste value of the paddy rice.

Description

technical field [0001] The invention relates to the field of biotechnology for improving agricultural crops, in particular to a new method for drying and improving rice quality. Background technique [0002] my country is a big rice producer and also a big rice consumer. The sown area of ​​rice accounts for 30% of the total sown area of ​​all grain crops, and the output accounts for more than 40% of the total grain output. [0003] For a long time, in order to meet people's basic needs for food, the main goal of rice drying and processing is to increase production. With the development of rice processing technology, the production has continued to increase. At present, it has been able to meet people's living needs. After solving food and clothing, people's The line of sight began to gradually focus on the quality of rice. [0004] The improvement of rice quality can not only improve the taste and retain the original nutritional components under the premise of ensuring the...

AI Technical Summary

Problems solved by technology

Excessively high drying temperature can lead to an increase in rice cracking rate, an increase in broken rice, a decrease in the rate of polished rice, aggravating heat damage and even burning.

[0011] The denaturation of protein, fat and starch caused by high temperature will easily lead to the aging of rice, the reduction of nutrition, the decrease of taste, and the deterioration of taste. Usually, the temperature of hot air for rice drying should be controlled at 40-6°C. Low temperature drying helps to ensure the quality of rice after drying. However, low-temperature drying has the disadvantages of low drying efficiency, long drying cycle, and unsuitable for continuous drying.

[0012] The feature of timely drying is that it can immediately perform hot air drying on the paddy harvested from the harvester in the field. It can be seen that the timely drying method has high requirements for the continuity of drying, but when the paddy is harvested, the initial moisture content is high. The drying time is long, and the drying efficiency and the quality of the rice after drying must be considered at the same time when selecting the drying temperature.

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