Rice processing method

Abstract

The invention discloses a rice processing method. The rice processing method comprises the following steps: S1, performing grade distinguishing on to-be-processed rice; s2, performing water blending treatment on different grades of rice; s3, the rice subjected to water blending treatment is ground to be white; s4, carrying out pre-gelatinization treatment on the whitened rice through high-temperature steam; and S5, carrying out fresh-keeping packaging.

Description

Technical Field

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

[0002] As one of the world's major food crops, the quality of rice is directly related to people's quality of life and health. As consumers pay more and more attention to food safety and quality, high-quality and nutritious rice products are increasingly favored by the market.

[0003] Rongjiang, Guizhou Province, has unique natural conditions and abundant rice resources, and has the potential to produce high-quality commercial rice. However, the processing technology for Rongjiang rice still has certain limitations, which limits the commercial characteristics of rice (such as more broken grains, poor color, etc.), restricting the further development of the local rice industry.

[0004] Therefore, in order to better meet the market demand for rice of different qualities and improve the added value and market competitiveness of rice, it is necessary to improve the existing processing technology. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a fermentation bed for cattle breeding, which can improve the cattle breeding environment and effectively treat cattle excrement.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A rice processing method comprises the steps of:

[0008] S1. Classify the rice to be processed;

[0009] S2. Water conditioning treatment of rice of different grades;

[0010] S3, whitening the rice after the water conditioning treatment;

[0011] S4, pre-gelatinizing the milled rice by high-temperature steam;

[0012] S5. Carry out fresh-keeping packaging.

[0013] Preferably, in step S1, the process of distinguishing the grades of the rice to be processed includes:

[0014] Differentiate between new rice and old rice based on when the rice was harvested;

[0015] Grain sizes of new rice and old rice are differentiated respectively, and the new rice and old rice to be processed are differentiated according to the size of the grains, and new rice and old rice of extra-large grains, large grains and small grains are obtained respectively.

[0016] Preferably, in step S2, the water conditioning treatment of rice of different grades comprises:

[0017] New rice and old rice with different grain sizes are treated with water using steam.

[0018] Preferably, in step S2:

[0019] For extra-large new rice, water is adjusted to make the moisture content of extra-large new rice 12%-13%;

[0020] For large-grain new rice, water is adjusted to make the moisture content of large-grain new rice 13%-14%;

[0021] For small-grain new rice, water is adjusted to make the moisture content of small-grain new rice 13%-15%;

[0022] For the extra-large grains of old rice, water is adjusted to make the moisture content of the extra-large grains of old rice 12.5%-14%;

[0023] For large-grain old rice, water is adjusted to make the moisture content of large-grain old rice 13%-15%;

[0024] For small-grain old rice, water is adjusted to make the moisture content of large-grain old rice 14%-16%.

[0025] Preferably, in step S3, the process of whitening the rice includes:

[0026] The new rice and old rice that have been water-tempered are lightly milled at multiple stages.

[0027] Preferably, the multi-stage light milling of the new rice and the old rice after water conditioning comprises:

[0028] The new rice that has been water-conditioned is lightly milled at level 3-4;

[0029] The old rice that has been water-tempered is lightly milled at level 2-3.

[0030] Preferably, the step S3 further comprises:

[0031] The whitened rice is cold polished, and the cold polishing environment is controlled below 10 degrees Celsius.

[0032] Preferably, in step S4, the process of pre-gelatinizing the milled rice by high-temperature steam comprises:

[0033] The newly milled rice is pre-gelatinized by steam at 60-70℃, and the pre-gelatinization time is controlled within 3-6 minutes;

[0034] The whitened old rice is pre-gelatinized by blowing steam at 60-70℃, and the pre-gelatinization time is controlled at 4-7 minutes.

[0035] Preferably, the pregelatinization process is carried out by a drum dryer.

[0036] Preferably, in step S5, the process of fresh-keeping packaging includes:

[0037] Sterilization treatment is performed;

[0038] The bag was filled with nitrogen and sealed.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] The rice processing method of the embodiment of the present invention can reduce the broken rice rate during the rice processing process, and at the same time, make the rice have better glossiness and taste, thereby extending the shelf life of the rice. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The present invention is a schematic diagram of a rice processing method according to an embodiment of the present invention. DETAILED DESCRIPTION

[0042] 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.

[0043] See also Figure 1 A rice processing method according to an embodiment of the present invention comprises the following steps:

[0044] S1. Classify the rice to be processed;

[0045] S2. Water conditioning treatment of rice of different grades;

[0046] S3, whitening the rice after the water conditioning treatment;

[0047] S4, pre-gelatinizing the milled rice by high-temperature steam;

[0048] S5. Carry out fresh-keeping packaging.

[0049] Specifically, in step S1, the process of distinguishing the grades of the rice to be processed includes:

[0050] S11, distinguishing new rice from old rice according to the time of rice harvesting.

[0051] Since there is a qualitative difference in taste between old rice that has been stored for a long time and new rice that has just been harvested, when processing rice, new rice and old rice are processed separately, so that high-quality rice and ordinary quality rice can be processed separately to ensure high-quality product quality.

[0052] S12, distinguishing the grain sizes of new rice and old rice respectively, distinguishing the grain sizes of the new rice and old rice to be processed according to the sizes of the grains, and obtaining new rice and old rice of extra-large grain, large grain and small grain grades respectively.

[0053] By distinguishing the rice grains based on their particle size, we can avoid mixing rice grains of different sizes. In the subsequent rice milling process, rice grains of the same particle size grade can be more efficiently dehulled during rice milling. At the same time, we can effectively reduce the broken rice rate, ensure product quality, and increase product added value. Of course, before distinguishing the grain size, we should first distinguish between new and old rice grains.

[0054] In this embodiment, in step S2, water conditioning treatment of rice of different grades includes:

[0055] S21, for new rice and old rice with different grain sizes, water conditioning treatment is performed by steam respectively.

[0056] Specifically, the water conditioning treatment of rice can be carried out through a drum. The rice is continuously tumbling in the drum. At the same time, steam is introduced into the drum to soak the surface of the rice, thereby reducing the binding force between the rice shell and the rice inside. At the same time, the soaked surface shell can increase the surface friction coefficient, so that the mutual friction between the rice is greater during the rice milling process, which makes it easier to shell and increase the rice output rate, thereby reducing the power consumption of the rice milling machine.

[0057] In a further embodiment, in step S2:

[0058] For extra-large-grain new rice, water is adjusted to make the moisture content of the extra-large-grain new rice 12%-13%. Since the outer skin of new rice is relatively strong, in order to make the outer skin easy to break and produce rice during the rice milling process, it is more appropriate to choose a lower moisture content.

[0059] For large-grain new rice, water is adjusted to keep the moisture content at 13%-14%. Since the grain size is smaller than that of extra-large-grain new rice, the ability to break the husk and separate the rice is relatively poor. By controlling the moisture content at 13%-14%, it can be ensured that the outer husk has a sufficient friction coefficient, so that the large-grain rice can be easily separated.

[0060] For small-grain new rice, water adjustment is carried out to make the moisture content of small-grain new rice at 13%-15%. Similarly, the water adjustment of small-grain rice can be slightly increased, so it is easier to produce rice and reduce the broken rice rate.

[0061] In addition, for old rice, the texture of the skin changes during storage, resulting in a greater probability of the skin breaking under the same friction force. Compared with new rice, the control of moisture content can have a larger controllable range. For example:

[0062] For the extra-large grains of old rice, water is adjusted to make the moisture content of the extra-large grains of old rice 12.5%-14%;

[0063] For large-grain old rice, water is adjusted to make the moisture content of large-grain old rice 13%-15%;

[0064] For small-grain old rice, water is adjusted to make the moisture content of large-grain old rice 14%-16%.

[0065] In this embodiment, in step S3, the process of whitening the rice includes:

[0066] The new rice and old rice that have been water-tempered are lightly milled at multiple stages.

[0067] Specifically, the multi-stage light milling of the new rice and the old rice after water conditioning includes:

[0068] The new rice that has been water-conditioned is lightly milled at level 3-4;

[0069] The old rice that has been water-tempered is lightly milled at level 2-3.

[0070] In this embodiment, step S3 further includes:

[0071] The whitened rice is cold polished, and the cold polishing environment is controlled below 10 degrees Celsius.

[0072] Cold polishing is to remove the thin film on the surface of rice by friction with cold air and air flow. The whole process is carried out below 10℃ and does not require water or heat, so the nutrients and aroma of rice can be preserved. Cold polished rice is rich in dietary fiber, vitamin B and minerals, with a mellow taste and a shiny appearance.

[0073] In this embodiment, in step S4, the process of pre-gelatinizing the milled rice by high-temperature steam includes:

[0074] The newly milled rice is pre-gelatinized by steam at 60-70℃, and the pre-gelatinization time is controlled within 3-6 minutes;

[0075] The whitened old rice is pre-gelatinized by blowing steam at 60-70℃, and the pre-gelatinization time is controlled at 4-7 minutes.

[0076] Furthermore, the pre-gelatinization process is carried out by a drum dryer.

[0077] Pre-gelatinization can improve the gloss and taste of rice.

[0078] In this embodiment, in step S5, the process of performing fresh-keeping packaging includes:

[0079] S51, sterilization is performed. Specifically, ultraviolet sterilization can be used to ensure the safety of the rice sterilization process and reduce the possibility of contamination.

[0080] S52, bagging, filling with nitrogen and sealing. By filling the bag with nitrogen, the oxygen content in the rice storage environment can be reduced, thereby inhibiting the activity of enzymes such as peroxidase and olease, ensuring the freshness of the rice and extending the shelf life of the rice.

[0081] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A rice processing method, characterized in that: Includes steps: S1. Classify the rice to be processed; S2. Water conditioning treatment of rice of different grades; S3, whitening the rice after the water conditioning treatment; S4, pre-gelatinizing the milled rice by high-temperature steam; S5. Carry out fresh-keeping packaging.

2. The rice processing method according to claim 1, characterized in that: In step S1, the process of distinguishing the grades of the rice to be processed includes: Differentiate between new rice and old rice based on when the rice was harvested; Grain sizes of new rice and old rice are differentiated respectively, and the new rice and old rice to be processed are differentiated according to the size of the grains, and new rice and old rice of extra-large grains, large grains and small grains are obtained respectively.

3. The rice processing method according to claim 2, characterized in that: In step S2, water conditioning treatment of rice of different grades includes: New rice and old rice with different grain sizes are treated with water using steam.

4. The rice processing method according to claim 3, characterized in that: In step S2: For extra-large new rice, water is adjusted to make the moisture content of extra-large new rice 12%-13%; For large-grain new rice, water is adjusted to make the moisture content of large-grain new rice 13%-14%; For small-grain new rice, water is adjusted to make the moisture content of small-grain new rice 13%-15%; For the extra-large grains of old rice, water is adjusted to make the moisture content of the extra-large grains of old rice 12.5%-14%; For large-grain old rice, water is adjusted to make the moisture content of large-grain old rice 13%-15%; For small-grain old rice, water is adjusted to make the moisture content of large-grain old rice 14%-16%.

5. The rice processing method according to claim 1, characterized in that: In step S3, the process of whitening the rice includes: The new rice and old rice that have been water-tempered are lightly milled at multiple stages.

6. The rice processing method according to claim 5, characterized in that: The multi-stage light milling of new rice and old rice after water conditioning includes: The new rice that has been water-conditioned is lightly milled at level 3-4; The old rice that has been water-tempered is lightly milled at level 2-3.

7. The rice processing method according to claim 1, characterized in that: The step S3 further comprises: The whitened rice is cold polished, and the cold polishing environment is controlled below 10 degrees Celsius.

8. The rice processing method according to claim 1, characterized in that: In step S4, the process of pre-gelatinizing the milled rice by high-temperature steam comprises: The newly milled rice is pre-gelatinized by steam at 60-70℃, and the pre-gelatinization time is controlled within 3-6 minutes; The whitened old rice is pre-gelatinized by blowing steam at 60-70℃, and the pre-gelatinization time is controlled at 4-7 minutes.

9. The rice processing method according to claim 8, characterized in that: The pre-gelatinization process is carried out by a drum dryer.

10. The rice processing method according to claim 1, characterized in that: In step S5, the process of fresh-keeping packaging includes: Sterilization treatment is performed; The bag was filled with nitrogen and sealed.

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