Processing method of finely-processed rice

Abstract

The invention relates to the technical field of rice processing, and discloses a fine-processing rice processing method which comprises the following steps: step 1, cleaning: firstly, cleaning unprocessed grains to remove impurities such as iron, stones and soil so as to ensure the purity of the grains, and cleaning by using a cylindrical precleaner, a vibrating screen, a stoning machine and a magnetic separator, so as to ensure the purity of the grains; the raw material purity is ensured; step 2, rice hulling: performing hulling treatment through a rice huller to remove hulls of the rice; according to the method, four-time impurity removal, effective impurity removal and secondary grading treatment on the white rice are conducted, the white rice is graded through the white rice grading screen according to the size, shape and other characteristics, the quality of the rice is guaranteed, the treatment capacity of the white rice grading screen is 5 t / h, the broken rice amount is controlled to be 2.5% and 1.5% respectively, and the high-quality amount of the rice is increased; meanwhile, according to the method, the processing temperature is 45-50 DEG C, it is guaranteed that nutritional ingredients in the rice are not damaged, the natural taste and fragrance of the rice are reserved, and the color, luster and taste of the rice are effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of rice processing, in particular to a refined rice processing method. Background Art

[0002] As one of the staple foods of Chinese residents, the processing methods of rice are constantly developing with the improvement of people's living standards. The typical rice milling process mainly includes cleaning, rice separation, rice milling, rice rubbing and other processes. At present, the rice milling process actually used by rice processing enterprises is as follows: raw grain → grain suction → weighing → wind selection → scraper conveying → storage → electromagnetic material connection → conveying → primary cleaning → impurity cleaning → primary stone removal → dust removal → magnetic separation → shelling → rice separation → secondary stone removal → magnetic separation → storage box → first rice milling → second rice milling → white rice grading → length grading → white rice stone removal → rice storage box → polishing → wind screening → color selection → storage → weighing and packaging → storage of finished products. In order to further improve the quality grade of rice, it is usually necessary to selectively set polishing, grading and color selection and other finishing processes according to specific conditions. Summary of the invention

[0003] The object of the present invention is to provide a refined rice processing method to solve the problems raised in the above background technology.

[0004] To achieve the above object, the present invention provides the following technical solution: a method for processing finely processed rice, comprising the following steps:

[0005] Step 1, cleaning: First, the raw grains are cleaned to remove impurities such as iron, stone, soil and other debris to ensure the purity of the grains. This step uses a cylindrical primary cleaning screen, a vibrating screen, a stone remover and a magnetic separator to ensure the purity of the raw materials;

[0006] Step 2, rice husking: The rice husking machine is used to remove the husk of the rice to obtain brown rice. During this process, there is an air separation device to effectively remove the rice husk;

[0007] Step 3: Separation of rice grains from rough grains: Use a rice grain-rough separation sieve to accurately separate the mixture of rice grains and rough grains to ensure the purity of the rice grains;

[0008] Step 4, rice milling: Use a rice milling machine to process brown rice. Usually, a configuration of one sand and two irons is adopted. If a polishing machine is added, it can be regarded as three irons. There are some differences in this step between northern and southern rice, but the main purpose is to remove the outer layer of brown rice to make the rice whiter. The rice milling temperature is maintained at 23-25℃;

[0009] Step 5: Rice grading: Use a rice grading screen to grade the rice according to its size, shape and other characteristics to ensure the quality of the rice;

[0010] Step 6, color sorting: Use a color sorter to select the color, pick out the rice that does not meet the color requirements, and improve the overall color of the rice;

[0011] Step 7, polishing: In order to improve the glossiness of the rice, a polishing machine will be used for polishing before color sorting;

[0012] Step 8: White rice classification again: In order to ensure the uniform quality of rice, white rice classification will be carried out again to further extract broken rice;

[0013] Step 9. Packaging: Finally, the rice that has undergone a strict processing process will be packaged and weighed.

[0014] Preferably, in step 1, a cylindrical primary cleaning screen and a vibrating screen are used for preliminary cleaning before storage to facilitate storage and prevent grain burning; various impurities such as straw are removed for 3 to 5 seconds.

[0015] Preferably, the stone remover used in step 1 needs to be processed before the raw grain is processed to remove foreign matter such as soil, sand and gravel mixed in the rice, and the time is 3 to 5 seconds.

[0016] Preferably, the magnetic separator needs to remove impurities such as iron filings before raw material processing, and the iron filings on the magnet of the magnetic separator are cleared before each processing and the iron absorption effect of the magnet is checked. The magnetic induction intensity of the magnetic separator is 100-200mT, and the magnetic separation time is 3-8 minutes.

[0017] Preferably, the gap between the rubber rollers of the rice husker does not exceed 2 mm, the hulling rate is >75%, and the air separation equipment is a horizontal wind separator / vertical wind separator.

[0018] Preferably, the brown rice separation screen separates the brown rice from the unhulled rice, and the separation rate is kept above 99%.

[0019] Preferably, the white rice grading screen in steps 5 and 8 has a processing capacity of 5 to 6 t / h, and the amount of broken rice is controlled to be 2.5% and 1.5% respectively.

[0020] Preferably, the color sorter adopts the Setex Z series of Buhler of Switzerland, the polisher makes the starch on the surface of the rice form a gelatinous layer, making the rice crystal clear and translucent, extending the shelf life, increasing the broken grains by no more than 1.5% to 2%, the polishing time is controlled at 20 to 30 minutes, and the temperature is maintained at 45-50°C.

[0021] The present invention provides a method for processing finely processed rice. It has the following beneficial effects:

[0022] (1) The present invention effectively removes impurities through four times of impurity removal, performs secondary grading treatment on white rice, and uses a white rice grading screen to grade white rice according to characteristics such as size and shape to ensure the quality of rice. The processing capacity of the white rice grading screen is 5 t / h, and the amount of broken rice is controlled to be 2.5% and 1.5% respectively, thereby improving the quality of rice. At the same time, the processing temperature of the method at 45-50° C. ensures that the nutrients in the rice are not destroyed, retains its natural taste and aroma, and effectively improves the color and taste of the rice.

[0023] (2) The present invention achieves fine processing of rice by milling, color sorting and polishing the rice, making the product appearance more crystal clear, meeting consumers' demand for high-quality rice. In addition, the technology can also reduce energy consumption, reduce waste in the processing process, and effectively improve processing efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is the rice quality index diagram of the present invention;

[0025] Figure 2 It is the quality index view of high-quality rice of the present invention;

[0026] Figure 3 This is a view of the precision detector of the present invention. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0029] Embodiment 1:

[0030] A preferred embodiment of a refined rice processing method provided by the present invention is as follows: A refined rice processing method comprises the following steps:

[0031] Step 1, cleaning: First, the raw grain is cleaned to remove impurities such as iron, stone, soil and other sundries to ensure the purity of the grain. This step uses a cylindrical primary cleaning screen, a vibrating screen, a stone remover, and a magnetic separator to clean the raw materials to ensure the purity of the raw materials; the cylindrical primary cleaning screen and the vibrating screen used in step 1 need to be initially cleaned before storage to facilitate storage and prevent grain fever; remove various impurities such as straw for 3 seconds; the stone remover used in step 1 needs to be processed before the raw grain is processed to remove foreign matter such as soil, sand and gravel mixed in the rice for 3 seconds; the magnetic separator needs to remove impurities such as iron filings before the raw materials are processed. Before each processing, the iron filings on the magnet of the magnetic separator are removed and the iron absorption effect of the magnet is checked. The magnetic induction intensity of the magnetic separator is 100mT, and the magnetic separation time is 3 minutes;

[0032] Step 2, rice husking: the rice husking machine is used to remove the outer shell of the rice to obtain brown rice. During this process, a wind selection device is provided to effectively remove the rice husk. The gap between the rubber rollers of the rice husking machine does not exceed 2 mm, the husking rate is greater than 75%, and the wind selection device is a horizontal wind winnowing machine / vertical wind winnowing machine;

[0033] Step 3, rice-rough separation: Use a rice-rough separation screen to accurately separate the rice and rough mixture to ensure the purity of the rice grains; the rice-rough separation screen separates the brown rice from the unhusked rice, and the separation rate is kept above 99%;

[0034] Step 4, rice milling: Use a rice milling machine to process brown rice. Usually, a configuration of one sand and two irons is adopted. If a polishing machine is added, it can be regarded as three irons. There are some differences in this step between northern and southern rice, but the main purpose is to remove the outer layer of brown rice to make the rice whiter. The rice milling temperature is maintained at 23°C.

[0035] Step 5, white rice classification: Use a white rice classification screen to classify the white rice according to its size, shape and other characteristics to ensure the quality of the rice; the white rice classification screen has a processing capacity of 5t / h and controls the amount of broken rice to be 2.5%;

[0036] Step 6, color sorting: Use a color sorter to select the color, pick out the rice that does not meet the color requirements, and improve the overall color of the rice; the color sorter uses the Swiss Buhler Setex Z series;

[0037] Step 7, polishing: In order to improve the glossiness of the rice, a polishing machine will be used for polishing before color sorting; the polishing machine makes the starch on the surface of the rice form a gelatinous layer, making the rice crystal clear and extending the shelf life. The increase in broken grains does not exceed 1.5%. The polishing time is controlled at 20 minutes and the temperature is maintained at 45°C.

[0038] Step 8: White rice classification again: In order to ensure the uniform quality of rice, white rice classification will be carried out again to further extract broken rice; the amount of broken rice is controlled to 1.5%;

[0039] Step 9. Packaging: Finally, the rice that has undergone a strict processing process will be packaged and weighed.

[0040] Embodiment 2:

[0041] A method for processing finely processed rice comprises the following steps:

[0042] Step 1, cleaning: First, the raw grain is cleaned to remove impurities such as iron, stone, soil and other sundries to ensure the purity of the grain. This step uses a cylindrical primary cleaning screen, a vibrating screen, a stone remover, and a magnetic separator to clean the raw materials to ensure the purity of the raw materials; the cylindrical primary cleaning screen and the vibrating screen used in step 1 need to be initially cleaned before storage to facilitate storage and prevent grain fever; remove various impurities such as straw for 6 seconds; the stone remover used in step 1 needs to be processed before the raw grain is processed to remove foreign matter such as soil, sand and gravel mixed in the rice for 6 seconds; the magnetic separator needs to remove impurities such as iron filings before the raw materials are processed. Before each processing, the iron filings on the magnet of the magnetic separator are removed and the iron absorption effect of the magnet is checked. The magnetic induction intensity of the magnetic separator is 150mT, and the magnetic separation time is 6 minutes;

[0043] Step 2, rice husking: the rice husking machine is used to remove the outer shell of the rice to obtain brown rice. During this process, a wind selection device is provided to effectively remove the rice husk. The gap between the rubber rollers of the rice husking machine does not exceed 2 mm, the husking rate is greater than 75%, and the wind selection device is a horizontal wind winnowing machine / vertical wind winnowing machine;

[0044] Step 3, rice-rough separation: Use a rice-rough separation screen to accurately separate the rice and rough mixture to ensure the purity of the rice grains; the rice-rough separation screen separates the brown rice from the unhusked rice, and the separation rate is kept above 99%;

[0045] Step 4, rice milling: Use a rice milling machine to process brown rice. Usually, a configuration of one sand and two irons is adopted. If a polishing machine is added, it can be regarded as three irons. There are some differences in this step between northern and southern rice, but the main purpose is to remove the outer layer of brown rice to make the rice whiter. The rice milling temperature is maintained at 24°C.

[0046] Step 5, white rice classification: Use a white rice classification screen to classify the white rice according to its size, shape and other characteristics to ensure the quality of the rice; the white rice classification screen has a processing capacity of 5.5t / h and controls the amount of broken rice to be 2.5%;

[0047] Step 6, color sorting: Use a color sorter to select the color, pick out the rice that does not meet the color requirements, and improve the overall color of the rice; the color sorter uses the Swiss Buhler Setex Z series;

[0048] Step 7, polishing: In order to improve the glossiness of the rice, a polishing machine will be used for polishing before color sorting; the polishing machine makes the starch on the surface of the rice form a gelatinous layer, making the rice crystal clear and extending the shelf life. The increase in broken grains does not exceed 1.8%. The polishing time is controlled at 25 minutes and the temperature is maintained at 48°C.

[0049] Step 8: White rice classification again: In order to ensure the uniform quality of rice, white rice classification will be carried out again to further extract broken rice; the amount of broken rice is controlled to 1.5%;

[0050] Step 9. Packaging: Finally, the rice that has undergone a strict processing process will be packaged and weighed.

[0051] Embodiment three:

[0052] A method for processing finely processed rice comprises the following steps:

[0053] Step 1, cleaning: First, the raw grain is cleaned to remove impurities such as iron, stone, soil and other sundries to ensure the purity of the grain. This step uses a cylindrical primary cleaning screen, a vibrating screen, a stone remover, and a magnetic separator to ensure the purity of the raw materials; the cylindrical primary cleaning screen and the vibrating screen used in step 1 need to be initially cleaned before storage to facilitate storage and prevent grain fever; remove various impurities such as straw for 5 seconds; the stone remover used in step 1 needs to be processed before the raw grain is processed to remove foreign matter such as soil, sand and gravel mixed in the rice for 5 seconds; the magnetic separator needs to remove impurities such as iron filings before the raw materials are processed. Before each processing, the iron filings on the magnet of the magnetic separator are removed and the iron absorption effect of the magnet is checked. The magnetic induction intensity of the magnetic separator is 200mT, and the magnetic separation time is 8 minutes;

[0054] Step 2, rice husking: the rice husking machine is used to remove the outer shell of the rice to obtain brown rice. During this process, a wind selection device is provided to effectively remove the rice husk. The gap between the rubber rollers of the rice husking machine does not exceed 2 mm, the husking rate is greater than 75%, and the wind selection device is a horizontal wind winnowing machine / vertical wind winnowing machine;

[0055] Step 3, rice-rough separation: Use a rice-rough separation screen to accurately separate the rice and rough mixture to ensure the purity of the rice grains; the rice-rough separation screen separates the brown rice from the unhusked rice, and the separation rate is kept above 99%;

[0056] Step 4, rice milling: Use a rice milling machine to process brown rice. Usually, a configuration of one sand and two irons is adopted. If a polishing machine is added, it can be regarded as three irons. There are some differences in this step between northern and southern rice, but the main purpose is to remove the outer layer of brown rice to make the rice whiter. The rice milling temperature is maintained at 25°C.

[0057] Step 5, white rice classification: Use the white rice classification screen to classify the white rice according to the size, shape and other characteristics to ensure the quality of the rice; the white rice classification screen has a processing capacity of 6t / h and controls the amount of broken rice to 2.5%;

[0058] Step 6, color sorting: Use a color sorter to select the color, pick out the rice that does not meet the color requirements, and improve the overall color of the rice; the color sorter uses the Swiss Buhler Setex Z series;

[0059] Step 7, polishing: In order to improve the glossiness of the rice, a polishing machine will be used for polishing before color sorting; the polishing machine makes the starch on the surface of the rice form a gelatinous layer, making the rice crystal clear and extending the shelf life. The increase in broken grains does not exceed 2%. The polishing time is controlled at 30 minutes and the temperature is maintained at 50°C.

[0060] Step 8: White rice classification again: In order to ensure the uniform quality of rice, white rice classification will be carried out again to further extract broken rice; the amount of broken rice is controlled to 1.5%;

[0061] Step 9. Packaging: Finally, the rice that has undergone a strict processing process will be packaged and weighed.

[0062] Judging criteria:

[0063] According to the standard "Rice" (GB / T 1354-2018), my country's rice is determined based on processing precision, broken rice content, small broken rice content, and imperfect grain content.

[0064] The national standard also puts forward unified requirements for the impurity content (other substances besides rice grains) in various types of rice, the content of yellow rice (grains with yellow endosperm, which are obviously different from the color of normal rice grains), the intermixing rate (other types of rice grains in the same batch of rice), the content of inorganic impurities, and the color and odor (the overall color, luster and odor of the entire batch of rice).

[0065] High-quality rice is determined by indicators such as broken rice (total amount and content of small and medium-sized broken rice), processing accuracy, chalkiness and tasting score. The content of amylose is restricted according to the type of rice (indica rice or japonica rice). In addition, the indicators for broken rice and small and medium-sized broken rice are more stringent than those for ordinary rice.

[0066] Rice processing precision detection method

[0067] Rice processing precision is an important indicator for evaluating rice quality and an important factor affecting the nutritional efficacy and economic value of rice.

[0068] The higher the rice processing precision, the more the rice grain surface cortex is milled away, the better the smoothness and taste, and the more popular it is with consumers. The lower the rice processing precision, the more the cortex is left in the grooves, the more protein, lipids, vitamins and minerals it contains, and the higher the nutritional value, but the taste is poor, and it is not easily accepted by consumers, and the economic value is low.

[0069] 1. Visual inspection

[0070] Take about 300g of the sample, divide it into four parts, take about 100 grains and place them in a white porcelain basin, spread them out sparsely (thickness of one grain of rice). Observe indoors facing south under the light, avoid direct sunlight, and make the line of sight and the sample at an angle of about 45°. Carefully observe the grain surface of the sample and observe it from different angles. Compare it with the standard sample, observe the rice germ residue and the skin residue on the surface and back groove of the rice grain. If the skin residue of the sample meets the standard of that grade, the sample will be classified as that grade.

[0071] The disadvantage of this visual inspection method is that the inspectors are highly subjective and not accurate enough. Sometimes the visual difference between the skinned and peeled parts of the rice grains is not obvious, which brings difficulties and errors to the inspection.

[0072] 2. Staining method

[0073] Take about 12g of whole polished rice from the sample, put it in a p90 mm evaporating dish or culture dish, add appropriate amount of deionized water, immerse the sample, wash off the bran powder, and pour out the clean water. After washing, add appropriate amount of dye to immerse the sample immediately, shake well and let it stand, then pour out the dye. After dyeing, add appropriate amount of 80% ethanol solution to the sample immediately, completely submerge the rice grains, shake well and let it stand, then pour out the liquid, and then rinse it with 80% ethanol solution for 3 times continuously. After rinsing, immediately use filter paper to absorb the moisture in the sample, dry it naturally until there is no water stain on the surface, the cortex and embryo part are blue-green, and the endosperm part is purple-red. If it cannot be tested in time, the sample can be dried and put into a sealed bag for storage at room temperature. The storage time shall not exceed 24 hours. Before using the dye, confirm whether there is precipitation. If there is, heat it to completely dissolve it. The dyeing environment temperature is controlled at 25℃±5℃. During the dyeing process, gently shake the culture dish several times after adding the reagent or rinse agent to ensure that all the rice grains are dispersed.

[0074] 3. Phosphorus content analysis method

[0075] Rice bran is rich in vitamin B1. The more bran is removed during processing, that is, the higher the processing precision, the more vitamin B1 is lost. If the nutritional components of rice before processing are used as a benchmark, the percentage of phosphorus loss during processing is similar to the percentage of vitamin B1 loss.

[0076] Therefore, the percentage of phosphorus loss during processing can be used as an indicator to detect the rice processing accuracy. The phosphorus content before and after rice processing was obtained by heating and leaching method.

[0077] 4. Fat extraction method

[0078] The substances removed during rice processing include the outer bran layer, most of the aleurone layer (inner bran layer), part of the endosperm and the rice germ. The protein, fat or oil and soluble carbohydrates in the removed substances are extracted from the inner layer aleurone cells and the rice germ, while the starch is obtained from the endosperm powder adhered to the outer bran layer. The amount of fat remaining in the rice grains after processing is the amount of fat in the inner bran layer remaining on the rice grains after processing, which is linearly related to the amount of bran removed during processing. Moreover, for the same variety, this linear relationship between them does not change with the change of year. The processing accuracy of rice can be obtained by extracting the soluble fat in the processed rice grains. The extraction of fat can be completed by using petroleum ether as a solvent and a suitable extraction device through a series of processes such as heating, reflux, steam bath evaporation, ventilation heating, cooling, drying and weighing. Based on this, this method is more accurate, but it takes a long time and requires a suitable extraction device and corresponding extraction technology.

[0079] 5. Computer image recognition

[0080] 5.1. Colored Image Recognition Method

[0081] Sometimes the color difference between the rice grain surface peeling part and the peeled part is not obvious, and it is difficult to identify with the naked eye. Computers will also encounter this problem. Therefore, in order to obtain a result that is easy for the computer to identify, the rice sample is dyed, and suitable dyeing parameters (dye concentration, dyeing time, rinsing time, etc.) are selected. The best dyeing parameter combination must be determined after a large number of experiments. Take a certain amount of dyed rice sample and place it under a camera, shoot its reflected image, and a computer equipped with an image acquisition card performs a series of processing on the image to extract the required eigenvalues. The rice grain peeling part and endosperm are identified using colorimetry theory, and the peeling degree (rice grain peeling percentage) index is used to quantitatively detect the processing accuracy of rice, and calculate the corresponding area, thereby calculating the processing accuracy of the rice sample. This method is objective and accurate.

[0082] Sometimes the color difference between the rice grain surface peeling part and the peeled part is not obvious, and it is difficult to identify with the naked eye. Computers will also encounter this problem. Therefore, in order to obtain a result that is easy for the computer to identify, the rice sample is dyed, and suitable dyeing parameters (dye concentration, dyeing time, rinsing time, etc.) are selected. The best dyeing parameter combination must be determined after a large number of experiments. Take a certain amount of dyed rice sample and place it under a camera, shoot its reflected image, and a computer equipped with an image acquisition card performs a series of processing on the image to extract the required eigenvalues. The rice grain peeling part and endosperm are identified using colorimetry theory, and the peeling degree (rice grain peeling percentage) index is used to quantitatively detect the processing accuracy of rice, and calculate the corresponding area, thereby calculating the processing accuracy of the rice sample. This method is objective and accurate.

[0083] However, the accuracy of pixel color classification in the image processing process is greatly affected by the dyeing method, and the dyeing process becomes a new source of error.

[0084] 5.2 Transmission Image Recognition Method

[0085] In order to avoid the error introduced by the dyeing process, it is assumed that the original state of the rice is directly processed by computer image processing without dyeing. However, as mentioned above, the color difference between the skin-retaining part and the peeled part of the rice grain surface on the reflected image is not obvious in this state, making it difficult to accurately identify and classify. The rice sample is placed between the light source and the camera in a dark box to obtain a transmission image of the rice, which is then sent to the computer for processing. After a large number of experiments, the corresponding relationship between the average grayscale of the rice sample and the degree of skin-retaining of the rice grains was found. Thus, rapid and non-destructive testing of the rice processing accuracy can be achieved, and the test results are objective and accurate.

[0086] At present, the rice processing precision instrument based on computer image recognition has been completely domestically produced, and its performance indicators and actual application effects can fully meet the testing requirements of rice processing enterprises. The figure below shows a domestically produced rice processing precision detector, which takes less than 30 seconds for a single test. It is fast and accurate, greatly saving labor costs and improving rice testing efficiency.

[0087] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing finely processed rice, characterized in that: The following steps are involved: Step 1, cleaning: First, the raw grains are cleaned to remove impurities such as iron, stone, soil and other debris to ensure the purity of the grains. This step uses a cylindrical primary cleaning screen, a vibrating screen, a stone remover and a magnetic separator to ensure the purity of the raw materials; Step 2, rice husking: The rice husking machine is used to remove the husk of the rice to obtain brown rice. During this process, there is an air separation device to effectively remove the rice husk; Step 3: Separation of rice grains from rough grains: Use a rice grain-rough separation sieve to accurately separate the mixture of rice grains and rough grains to ensure the purity of the rice grains; Step 4, rice milling: Use a rice milling machine to process brown rice. Usually, a configuration of one sand and two irons is adopted. If a polishing machine is added, it can be regarded as three irons. There are some differences in this step between northern and southern rice, but the main purpose is to remove the outer layer of brown rice to make the rice whiter. The rice milling temperature is maintained at 23-25℃; Step 5: Rice grading: Use a rice grading screen to grade the rice according to its size, shape and other characteristics to ensure the quality of the rice; Step 6, color sorting: Use a color sorter to select the color, pick out the rice that does not meet the color requirements, and improve the overall color of the rice; Step 7, polishing: In order to improve the glossiness of the rice, a polishing machine will be used for polishing before color sorting; Step 8: White rice classification again: In order to ensure the uniform quality of rice, white rice classification will be carried out again to further extract broken rice; Step 9. Packaging: Finally, the rice that has undergone a strict processing process will be packaged and weighed.

2. A rice processing method according to claim 1, characterized in that: In the step 1, the cylindrical primary cleaning screen and the vibrating screen are used for preliminary cleaning before storage to facilitate storage and prevent grain from burning; various impurities such as straw are removed, and the time is 3 to 5 seconds.

3. The method for processing rice according to claim 1, characterized in that: The stone remover used in step 1 needs to be processed before the raw grain is processed to remove foreign matter such as soil, sand and gravel mixed in the rice, and the time is 3 to 5 seconds.

4. The method for processing rice according to claim 1, characterized in that: The magnetic separator needs to remove impurities such as iron filings before raw material processing. Before each processing, the iron filings on the magnet of the magnetic separator are removed and the iron absorption effect of the magnet is checked. The magnetic induction intensity of the magnetic separator is 100-200mT, and the magnetic separation time is 3-8 minutes.

5. The method for processing finely processed rice according to claim 1, characterized in that: The gap between the rubber rollers of the rice husker does not exceed 2 mm, the hulling rate is >75%, and the air separation equipment is a horizontal wind separator / vertical wind separator.

6. The method for processing finely processed rice according to claim 1, characterized in that: The brown rice separation screen separates brown rice from unhulled rice, and the separation rate is kept controlled at more than 99%.

7. The method for processing finely processed rice according to claim 1, characterized in that: The white rice grading screen in steps 5 and 8 has a processing capacity of 5 to 6 t / h, and controls the amount of broken rice to be 2.5% and 1.5% respectively.

8. The method for processing finely processed rice according to claim 1, characterized in that: The color sorter adopts the Setex Z series of Buhler of Switzerland. The polisher makes the starch on the surface of the rice form a gelatinous layer, making the rice crystal clear and bright, extending the shelf life, and increasing the broken grains by no more than 1.5% to 2%. The polishing time is controlled at 20 to 30 minutes, and the temperature is maintained at 45-50°C.

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