Processing method of milled rice with embryos

Abstract

A processing method of milled rice with embryos follows the principle of light milling and multiple milling during processing, and comprises the main procedures of low-speed rice hulling, multiple times of light milling, nutrient water immersion, greenhouse germination, freezing solidification, water washing, drying, packaging and warehousing. The method comprises the following specific processingsteps: a) selecting unhulled rice harvested in the current year, hulling the unhulled rice at a low speed, and performing light milling to remove rice husks to obtain complete milled rice with embryos; b) soaking the milled rice with embryos in a stirrer filled with nutrient water at 10-20 DEG C, and slowly stirring the nutrient water for 0.5 hour; c) fishing out the soaked milled rice with embryos, putting the milled rice with embryos into a greenhouse, sealing and storing the milled rice with embryos for 20 hours to germinate the milled rice with embryos; d) when the bud length is 0.1-0.2 mm, taking out the germinated milled rice with embryos, storing the germinated milled rice with embryos in a cold cellar for freezing and curing for 5-8 hours at the temperature of -0.1 DEG C to -0.5 DEG C; and e) taking out the germinated milled rice with embryos, washing the germinated milled rice with embryos with water, drying the germinated milled rice with embryos through ventilation, feedingthe germinated milled rice with embryos into a dryer at the temperature of 50 to 60 DEG C for dewatering and drying, and performing cooling, packaging and storing. The method is simple and high in quality of finished products.

Description

technical field [0001] The invention relates to a rice processing method, which belongs to the technical field of grain processing, in particular to a method for producing germ rice. Background technique [0002] Germ rice is a nutritious, healthy and green food, and the germ can also germinate, so germ rice is also called "live rice". The germ accounts for only 3% by weight in a grain of rice, but its nutrition accounts for 50% of a grain of rice. The germ contains rich protein, starch, dietary fiber, multivitamins and biologically active substances, and contains trace elements calcium, Iron, zinc, selenium, etc., through laboratory analysis, the vegetable protein content in rice germ is 20.8%, the fat content is 20.7%, and vitamin B14.5g, vitamin B23.6g, vitamin E3.7g are contained in every kilogram of germ, accord with the people from satisfying " From "eat enough" to the pursuit of "eat well". The structure of rice is divided into rice husk, bran layer or chaff, germ a...

AI Technical Summary

Problems solved by technology

At present, the rice that people usually eat is polished white rice, which is made from brown rice husked from paddy, and then ground or polished. This refined white rice has removed the bran and germ, and lost most of its nutrition. , long-term consumption will cause malnutrition or certain diseases, while brown rice has good nutrition but poor taste, and the taste of live germ rice is between brown rice and polished white rice.