A kind of processing method of rice
A processing method and rice technology, applied in the direction of grain finishing, grain milling, grain degerming, etc., can solve the problems of low market share and high broken rice rate, reduce energy consumption, accelerate evaporation, and promote water evaporation Effect
Active Publication Date: 2021-08-24
贵州省湄潭县茅坝御膳米业有限公司
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Problems solved by technology
my country's annual rice output is about 200 million tons, accounting for about 36% of the world's total rice output. However, because the quality of rice does not meet the quality requirements of the international market, the market share is not high. One of the important reasons is that the broken rice rate is high. high
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[0028] The following is further described in detail through specific implementation methods:
[0029] The reference signs in the drawings of the description include: storage room 10, placement plate 11, positioning screw 111, discharge port 12, fifth one-way valve 13, stop valve 14, cylinder body 20, piston 21, suction space 22, First one-way valve 23, second one-way valve 24, pressing rod 25, third one-way valve 26, transition space 27, pipe body 30, pressing valve 31, first spring 32, groove 33, carbon dioxide storage tank 40 , the fourth one-way valve 41 , the solenoid valve 42 .
[0030] The processing method of rice comprises the steps:
[0031] Step (1): Drying the harvested rice, and the drying process is carried out in the storage room;
[0032] (A) Lay the harvested rice in the storage room, add dry ice to the storage room and close the storage room;
[0033] (B) Continuously extracting the gas in the storage room to vacuumize the inside of the storage room, separa...
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This application relates to the technical field of food processing, and specifically discloses a rice processing method, which mainly includes step (1): drying the rice at low temperature; step (2): color sorting the rice; step (3): drying the rice Rice milling and polishing. The process of low-temperature drying of rice is as follows: (A) laying the harvested rice in the storage room, adding dry ice to the storage room and sealing the storage room; (B) vacuumizing the storage room, and separating carbon dioxide for drying. Compressed storage; (C) after the moisture content of rice is reduced to 16%-18%, stop vacuumizing the storage room; (D) inject carbon dioxide into the storage room, and control the temperature at 30°C-35°C to make the storage room The room is maintained at normal pressure; (E) the carbon dioxide in the storage room is circulated and dried; after the moisture content of the rice is reduced to 14%, the rice enters a storage state. By drying rice at low temperature, the quality and taste of rice can be guaranteed.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a rice processing method. Background technique [0002] The rice kernel consists of a hard shell and brown rice, which acts as a protection. When rice is dry, its shell acts as a barrier to the transfer of moisture inside the grain to the outer surface. Therefore, rice is a kind of grain that is difficult to dry, and its degree of mechanized drying is far lower than that of wheat and corn. Rice is also a heat-sensitive material with high starch content and is sensitive to the drying process. During the drying process, improper temperature control may cause stress cracks (burst) and other adverse phenomena, resulting in the loss of rice quality. The rice with burst waist has lost its vitality as a seed, and as edible rice, it is easy to be crushed during rice milling, which seriously reduces the whole rice rate and directly affects the market value of rice. In the inte...
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IPC IPC(8): B02B1/08B02B1/02B02B3/00B02B5/00
CPCB02B1/02B02B1/08B02B3/00B02B5/00
Inventor 秦家国杨俊杰
Owner 贵州省湄潭县茅坝御膳米业有限公司