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Processing method of germ-left rice

A processing method and technology of rice with germ, applied in the processing field of rice with germ, can solve problems such as easy shedding, achieve the effects of improving nutritional structure, improving health awareness, and broadening market prospects

Inactive Publication Date: 2020-08-04
江苏十月金农业发展有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

but easy to fall off

Method used

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Embodiment Construction

[0013] The present invention is further described below through specific examples, but the present invention is not limited only to the following examples. Within the scope of the present invention or without departing from the content, spirit and scope of the present invention, changes, combinations or substitutions to the present invention are obvious to those skilled in the art and are included in the scope of the present invention Inside.

[0014] A method for processing germ rice, the processing method comprising the following steps: roughing, cleaning, husking, separation of paddy rice, brown rice selection, brown rice tempering, multi-pass whitening, polishing, germ rice grading, color sorting , finished product warehouse, metering packaging, finished germ rice.

[0015] As the raw grain for processing rice with germ, choose brown rice with a germ retention rate of more than 90%.

[0016] It adopts the whitening process of light machine multi-milling and multi-machine...

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Abstract

The invention discloses a processing method of germ-left rice. The processing method comprises the following steps: raw paddy, cleaning, paddy hulling, paddy separation, brown rice refined selection,brown rice conditioning, multiple whitening through rolling, polishing, germ rice grading, color sorting, finished product bin, measuring packaging, and finished germ rice. The production of the germ-left rice is in line with people's requirements for food nutrition and health. In addition, germs are retained during the processing of the germ-left rice, so that the rice yield is improved, a germ retaining rate of the obtained germ-left rice is higher than 80%, the nutrition in the rice germs can be well retained, it can be seen that the germ-left rice has a broad market prospect, and thereby the promotion and popularization of the germ-left rice is beneficial to improve people's health awareness and improve the nutritional structure of daily life.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a method for processing rice with germ. Background technique [0002] Rice is the most important and oldest food in the genus Oryza, and it originates in China. It is one of the main food crops in the world. China's rice sowing area accounts for 1 / 4 of the country's grain crops, while the output accounts for more than half. There are various ways to eat rice, such as rice, rice porridge, rice cakes, rice cakes, rice wine and so on. In addition to being edible, rice can also be used as industrial raw materials for wine making and sugar refining, and rice husk and rice straw can be used as feed. multiple usage. [0003] Germ-retained rice refers to rice with a germ retention rate of more than 80%. Embryo is an important part of rice, rich in fat, protein and vitamin B1, etc., with high nutritional value. But easy to fall off. In order to obtain polished rice, the ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02B5/02
CPCB02B5/02
Inventor 刘俊
Owner 江苏十月金农业发展有限公司
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