1230 results about "Broken rice" patented technology

The invention relates to a processing method allowing lower broken rice rate and belongs to the technical field of rice processing. The processing method includes the steps of rice screening, stone removal, magnetic separation, moisture measurement and drying or atomizing, hulling, husked rice separation, thickness classification, moisture measurement and drying or atomizing, rolling, white rice classification, cooling, polishing, color sorting, water content detection, and sterilizing and packaging. The rice processed by the processing method is low in broken rice rate, long in shelf life and good in glossiness, and flavor of the rice is rarely lost.

The invention discloses an image automatic analysis method for reticulate adhesion rice. The method firstly images rice under the grade of a reference backlight, and enables the reticulate adhesion rice to belong to the different local regions separately through an automatic segmentation. Secondly, the automatic segmentation includes that fat circular rice is carried on a distance transformation and a watershed transformation to be divided, as well as to use a circular template to get the concave angle point of long rice after the long rice is carried out watershed transformation, and the separation line can be determined and the wrong separation line can be removed according to the concave angle point. Different colors is using to color complete polished rice, broken rice and the rice whose length is in the critical region and to color background and chalkiness so as to figure out the grain number, the length, the width and the length to width ratio of each grain, finally, and the entire polished rice rate, the broken rice rate, the chalkiness degree and the chalkiness grain rate, and to form an analysis report. The invention overcomes the problem that the reticulate adhesion rice is difficult to be carried on automated analysis, and removes the limit of the request analysis sample is not in adhesion placing.

The invention discloses a processing method for fermenting rice flour by lactobacillus, namely using the lactobacillus to ferment and produce rice flour food with high quality, belonging to the technology field of food process. The technical proposal comprises the following steps of grinding the rice flour to thick liquid, spreading the thick liquid to steam a sheet, extruding and cooking rice bars, steaming the rice bars, and washing and cooling the rice bars. The processing method is characterized in that the selected material is rice or broken rice with amylose starch content more than 20%, the lactobacillus is added into the rice flour for fermentation at a constant temperature before or after grinding the rice flour to thick liquid, the number of the lactobacillus is 10<6> - 10<11>cfu / ml, the fermentation temperature is 30-50 DEG C, and the fermentation time is 8-18 hours. The processing method avoids the danger of latent miscellaneous bacteria by adopting pure strain enrichment fermentation, improves the flexibility and ensures the cleanness and the quality of the rice flour by utilizing pre-pasting rice milk instead of reserved rice sheet and fermented glutinous rice, and saves production cost due to the short production period.

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

The invention discloses a nonreactive health powdered suckling pig creep compound feed and a preparation method thereof, wherein the feed is prepared from the following materials: corn, broken rice, puffed corn starch, puffed soybean meal, dehulling soybean meal, fermented soybean meal, white fish meal, flour, plasma protein flour, whey powder, fruit sugar, glucose monohydrate, bean oil, calcium formate, calcium biphosphate, salt, enveloped slow release acidulant, choline chloride, suckling pig compound premix, zinc oxide, yeast cell wall polysaccharides, sodium glutamate, arazyme, lipidase, Clostridium butyricum, essential oils, L-lysine hydrochloride, DL methionine, L-threonine, tryptophan and phytase. Based on the physiological characteristics of suckling pig and by the combination of various materials, the feed is supplementary in nutrition and high in design of amino acid and daily ration of energy without adding antibiotics, and Clostridium butyricum and various essential oils are used for protecting the health; therefore, the feed intake of suckling pig can be increased, the weight growth rate is increased, the diarrhea rate after ablactation is reduced, the intestine health of suckling pig can be improved, the immunity is improved, and the survival rate of suckling pig is increased.

The invention relates to a twin-screw double extrusion preparation method for nutrition-fortification instant rice, belonging to the broken rice deep processing field. The invention primarily makes use of broken rice as the raw material together with the accessory materials, such as cereal, food additive, micronutrient and salt, all of which are conditioning compounded with water added, followed by a high temperature extrusion, a second low temperature extrusion, cutting and shaping, drying, cooling, and packing process. The invention is characterized in that the innovation of applying the twin-screw double extrusion preparation process not only overcomes the disadvantages of the traditional process or that combined with the single screw process, but also significantly promotes the production efficiency of the instant rice with good rehydration characteristics and rich nutrition. After adding an appropriate portion of hot water of 90 to 100 degrees centigrade, the nutrition-fortification instant rice can be rehydrated within 3 to 5 minutes, providing a similar composition and appearance with the nature rice.

The present invention is process of prepare rice starch and rice protein, and belongs to the field of rice deep processing technology. Various kinds of rice material, including broken rice, old rice, etc. are processed through crushing, micronizing, enzymolysis and centrifuging to form precipitate and supernatant; the precipitate is water washed and dried to obtain rice starch; and the supernatant is heated to deactivate enzyme, concentrated and spray dried to obtain rice protein. The obtained rice starch and rice protein are white and rich in nutrients, and the process an raise the value of rice.

The invention relates to a rice processing method and belongs to the technical field of rice processing. The rice processing method includes the following steps of rice screening, stone removing, magnetic separation, rice hulling, husked rice separation, thickness grading, rice milling, rice grading, rice cooling, polishing, color sorting, second-time rice grading, sterilizing and packaging. The rice processing method is simple in procedure and high in milled rice rate, production cost of rice processing enterprises can be lowered, and rice produced by the method is clean, high in smoothness and low in broken rice rate.

The invention relates to a method for preparing high-purity rice protein and high-purity rice peptide. Rice or broken rice is used as a raw material in the method; based on crude rice protein prepared by an alkali extraction and acid precipitation method, non-protein substances in the crude rice protein are removed by the impurity removing effect of an efficient composite enzyme consisting of amylase, cellulase and lipase, and then the high-purity rice protein with protein content of more than 90 percent is prepared; and based on the high-purity rice protein, the hydrolysis degree of the rice protein is controlled under the action of the composite enzyme by an alternated enzymolysis ultra-filtration coupling technology, and the high-purity rice peptide with protein content of over 90 percent, polypeptide content of more than 70 percent and 200 to 1,200Da oligopeptide content of over 50 percent is prepared by separation.

The invention discloses a refined rice processing method. The refined rice processing method comprises the following steps of rice screening, stone removal, magnetic separation and rice shelling, rice-bran separating, secondary shelling, thickness grading, moisture measurement and drying or atomizing, rice milling and white rice grading, rice cooling, polishing, color sorting, secondary white rice grading and moisture content detection, and packaging. The refined rice processing method comprises a plurality of impurity removal steps, and consequently, the purity of rice is guaranteed, the produced rice is high in purity, and the safety and the processing efficiency in the processing process are guaranteed. In the rice shelling and rice milling steps of the refined rice processing method, the material temperature is strictly controlled so that the material can be always kept in a relative low temperature appropriate environment, and the crack ratio and the broken rice rate can be reduced and the complete particle rate can be increased; the original faint scent of rice is maintained. The refined rice processing method is used for solving the problems of surface damage and uneven polishing in the rice polishing process by controlling the polishing water temperature and the dampening amount; as a result, the surfaces of all the rice grains polished can be kept smooth and clean, and the quality guarantee period of the rice can be prolonged.

The invention discloses a method for producing tasty instant rice noodles from broken rice. The formula of the starch raw material of the tasty instant rice noodles comprises 72-84% of rice meal prepared from broken rice, 4-7% of potato starch, and corn starch of which the amount is 3 times that of the potato starch, and a polysaccharide thickener and an emulsifier are added. The production process comprises the following steps: making the starch raw material into starch dough; adjusting the extrusion parameters and temperature in the process of preparing wavy noodle blocks on an instant rice noodles production line; aging and re-steaming the noodle blocks, and drying by a three-section hot air circular drying method; and finally cooling, inspecting and packing. The instant rice noodles produced by the method disclosed by the invention can not cause paste soup, seasonings in the soup can enter the rice noodles, so that the rice noodles have good taste and toughness and is easy to cook; the soaking time is long that the rice noodles are not broken after being soaked for 12 hours, and the rice noodles have smooth and tough mouthfeel, good taste, unique flavor and rich nutrition; and moreover, the comprehensive utilization rate of the broken rice is improved, the production cost is reduced, and relatively high economic and social benefits are gained.

The invention belongs to the technical field of agricultural product constituent inspection and relates to the technical field of physical and chemical analysis of rice, in particular to a near-infrared inspection method for rice quality and application thereof. The method is characterized in that samples to be tested are subjected to near-infrared scanning to obtain an original wave spectrogram of light absorption values based on wavelengths; next, the original wave spectrogram is subjected to noise elimination processing and pre-processing, and characteristic wavelengths are filtered from processed spectra; lastly, the characteristic wavelengths are substituted into a prediction model of sample quality indexes to obtain near-infrared inspection values of sample quality. The rice includes unhusked rice, unpolished rice and polished rice. Inspection quality includes protein, fat, moisture, total sugar, ash content and the broken rice rate, the husking rate, the rice bran powder rate and the head rice rate of the rice. Inspection application includes rice quality prediction through the model and modification of the model. The near-infrared inspection method for rice quality and the application thereof have the outstanding advantages that the test speed is high, and the samples will not be damaged.

The invention belongs to the technical field of fermentation of feeds, enzymic preparations and microorganism, in particular to a preparation method of a soluble easily-digested feed for young livestock and poultry. Impurity removal and smashing of corn, wheat and broken rice are performed, water is added into cereals to manufacture pulp, and a-amylase and glucoamylase are added to prepare enzymatic hydrolysate. Filtrate, plasma protein, lactose and the like are mixed to prepare dextrin priming. Filter residues, soya bean meal and the water are evenly mixed, then fungi are inoculated to perform anaerobic fermentation and enzymolysis, and small-peptide protein slurry is prepared through superfine grinding and defibrination. A total-nutrition solution is prepared through mixing, and emulsified liquid is prepared through filter pressing and homogeneity of a high-pressure homogenizer. The emulsified liquid is directly packed into a paste or liquid feed, or is manufactured into a powder feed through absorption of extruded corns and drying of a tube bundle dryer, or is manufactured into a small-pellet feed through the drying of a spray dryer after tempering is performed by adding the water. The feed is rich in short-chain dextrin, glucose, oligosaccharide, small peptide, lactic acid and probiotics and has the advantages of being balanced in amino acid, high in nutrition, easy to digest, good in palatability, low in antinutritional factor content and the like.

The invention relates to a fine processing technology of rice. The fine processing technology comprises the steps of preliminary cleaning, microwave drying, clearing, unshelling, separation of rice from brown rice, atomization moistening brown rice, multilevel grinding rice, preliminary classifying, polishing, separating screening, color sorting, ultraviolet irradiating, calculating for packing and storing. According to the fine processing technology disclosed by the invention, microwave drying is additionally performed, so that the content of solubility amylopectin in rice is improved, and the taste of the rice is enhanced; the brown rice is atomized and moistened, and the water content of the brown rice is kept to be 14%-16%, a bran layer and an embryo expand after absorbing water and are softened, extrusion force required for grinding a surface layer can be reduced, crushing and cracks during the process of grinding rice is reduced, the rate of broken rice is reduced, and the rate of entire rice is increased; ultraviolet irradiation is additionally performed, so that residual bacteria or larval cells are destroyed, the expiration date of the rice is prolonged, and the rice is beneficial to human health.

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

The invention discloses a preparation method of a lactating sow feed. The preparation method comprises the following specific steps: soaking soybeans in water, grinding the soaked soybeans into thick liquid by a grinding miller, raising the temperature, cooking and cooling to prepare soybean milk dregs; mixing the soybean milk dregs, alfalfa meal, corn flour, brown sugar, a composite bacterial liquid and a compound enzyme according to a ratio; carrying out solid fermentation and enzymolysis, and then drying the substance to obtain a soybean-grass fermentation material; uniformly mixing the soybean-grass fermentation material, corn, broken rice, bean pulp, fish meal, emulsified oil powder, helianthus tuberosus powder, seaweed, composite Chinese herbal medicines and 4% of premix sold in the market, so as to obtain the lactating sow feed capable of calling food, promoting lactation and resisting constipation. The lactating sow feed disclosed by the invention is rich in emulsified fat, yeast protein, active oligopeptide, short-chain dextrin, glucose, soybean and helianthus tuberosus oligosaccharides, lactic acid, probiotics and unstated prolactin, good in palatability, balanced in amino acid, high in nutrition, low in probability of digestion, low in anti-nutritional factor content, and capable of obviously promoting sow ingestion, simulating lactation and preventing constipation.

The invention discloses a wheat middling-corn compound feed for weaned pigs. The wheat middling-corn compound feed comprises the following components in part by weight: 15-17 parts of corn, 8-10 parts of broken rice, 45-50 parts of wheat middling, 4-4.5 parts of biscuit powder, 5-6 parts of wheat bran, 8-10 parts of soybean meal, 2-2.5 parts of chocolate, 1-2 parts of fish powder, and 0.15-0.2 part of composite microorganism bacterium agent, wherein the composite microorganism bacterium agent comprises one or more of enterococcus, saccharomycete and bacillus. The compound feed reduces the content of the corn and the soybean pump by using the wheat middling as a substitute, so that the production cost of the feed is greatly reduced. The wheat-middling compound feed further contains composite microorganism bacterium agent, so that the weaned pigs can well digest the wheat middling, and the nutritions needed for the growth and development of the weaned pigs are completely satisfied; the growth performance is remarkably improved relative to the corn-soybean pulp daily ration; moreover, diarrhea incidence rate is not improved, but reduced, thereby providing a good basis for post high-speed growth of the weaned pigs.

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

The invention discloses a creep compound feed for piglets. The compound feed is prepared from the following raw materials in percentage by weight: 13-18% of corn, 23-27% of flour, 10-13% of broken rice, 15-20% of soybean meal, 1.5-2.5% of soybean oil, 6-10% of whey powder, 5-10% of glucose, 3-5% of plasma protein powder, 2-5% of fish meal, 2-5% of dried porcine solubles, 0.4-0.8% of calcium dihydrogen phosphate, 0.08-0.15% of common salt, 0.06-0.15% of sodium butyrate, 0.2-0.5% of acidifier, 0.05-0.15% of emulsifier, 0.02-0.05% of microecological matters, 0.03-0.07% of choline chloride and 0.8-1.5% of premix, wherein the sum of the percentages by weight of all the raw materials is 100%. The preparation method comprises the following steps: weighing all the raw materials in percentage by weight, and pouring into a pulverizer for pulverization, wherein the pulverization particle size is 30 meshes; and pouring into a mixing machine and uniformly mixing. The creep compound feed for the piglets, disclosed by the invention, has the beneficial effects of meeting the nutritional needs of the piglets during the creep period, being good in palatability and high in digestibility, and effectively preventing loss of flesh due to ablactation, diarrhea and underweight of the piglets.

The invention relates to the technical field of feeds and in particular to a dedicated feed for pavo cristatus breeding. The feed is made from the following raw materials in parts by weight: 50-60 parts of corns, 20-30 parts of broken rice, 15-25 parts of oat, 15-18 parts of peanut stalk, 8-10 parts of mung beans, 5-8 parts of red beans, 35-45 parts of soybean meal, 15-20 parts of sunflower seed meal, 2-3 parts of beef liver powder, 2-3 parts of locust powder, 3-4 parts of sage seeds, 1-2 (part)s of trichosanthes kirilowii, 2-3 parts of bone meal, 1-2 (part)s of river snail powder, 1-2 (part)s diatomite, 2-3 parts of parched sesames, 2-3 parts of flos hibisci, 3-4 parts of portulaca oleracea,3-4 parts of banana stems and leaves, 0.5-1 part of herba leonuri, 0.2-0.4 part of psoralea corylifolia, 0.1-0.2 part of herba rpimedii, 0.3-0.5 part of fructus ligustri lucidi, an appropriate amount of table salt, and 0.2-0.5 part of a feed attractant. The dedicated feed for a pavo cristatus, provided by the invention, is made of pure natural raw materials and free of any synthesized chemical additives, traditional Chinese medicine ingredients added can effectively improve the egg-laying rate, and the pavo cristatus fed with the feed has a beautiful figure, a bright hair color and an active feeding behavior.

The invention relates to the technical field of feeds and particularly relates to a lamb feed. The feed is prepared from the following raw materials in parts by weight: 75-80 parts of corns, 15-16 parts of sunflower seed meal, 10-12 parts of soya bean meal, 8-10 parts of broken rice, 15-18 parts of black wheat bran, 20-22 parts of wheat straws, 12-15 parts of dry straws, 5-8 parts of grass seed meal, 8-10 parts of mung bean leaves, 8-10 parts of peanut seedlings, 6-8 parts of sugar beet earthnuts, 4-5 parts of oenothera biennis seeds, 2-3 parts of Chinese chive seeds, 2-3 parts of fresh ginger powder, 8-10 parts of pea seedlings, 6-8 parts of crowndaisy chrysanthemum, 6-8 parts of bamboo shoots, a suitable amount of table salt and 0.2-0.5 part of a phagostimulant. The lamb feed provided by the invention is enriched with nutrient elements including amino acids, vitamins, microelements and the like needed by the rapid growth and development of lambs; after the lambs eat the feed, the growth and development of the lambs are rapid and the weight of the lambs is increased obviously.

The invention belongs to the technical field of microbial fermentation and particularly relates to a preparation method of piglet feed fermented by tomato, hawthorn and fish meal. The preparation method includes: mixing the tomato, the hawthorn and the fish meal with water to obtain concentrated slurry, heating for soaking, sterilizing, cooling, inoculating bacillus subtilis producing protease, brewer's yeast and lactic acid bacteria, fermenting, proportionally adding puffed corn flour, corn flour, broken rice, puffed soybean meal powder, puffed soybean flour, protein whey powder, cane sugar, glucose, citric acid, and premix, fermenting, and drying to obtain the piglet feed fermented by the tomato, the hawthorn and the fish meal. The piglet feed is rich in activated small peptide, lycopene, maslinic acid and lactic acid, is high in nutrients, easily digestible, fine in palatability, low in antinutritional factor content, fine in growth promoting performance and the like. In addition, by the piglet feed, feed intake is improved, feed digestibility is improved evidently, antinutritional factors in the feed can be eliminated, and diarrhea of piglets can be reduced.

The invention relates the rice fine finishing production line. The production line comprises specific density stone removing machine, ceramic abrasive roll rice polishing machine, grain separating machine, magnetic cobber, buffing machine, length classifier, thickness classifier, compressed air station and dust-collecting equipment. The finishing work comprises primary rouging, separating grain, fine rolling, second rouging and final treatment. The reasonable production line improves the rate of husked rice, reduces the broken rice and the waste of grain and increases the grain availability ratio.

The invention provides a method for processing and purifying rice. The processing technology of the method is completed by thirteen technological processes as follows: unhulled rice screening, drying, stone removing, magnetic separating, rice hulling, husked rice separating, thickness grading, rice milling, white rice grading, color sorting, polishing, white rice grading and finished product packaging. According to the method for processing and purifying rice, impurities are removed through screening; after drying, the finished product rate can be increased in subsequent processing; the quality of rice can be improved through grading for multiple times; the processing course is pollution-free; and a low-temperature rice-rubbing and rice-milling mode is adopted, so that the broken rice rate is reduced, and the economic benefit is increased.

The invention relates to the technical field of livestock breeding and in particular relates to a green pork piglet feed for stimulating the appetite and assisting in digestion. The feed is prepared from the following raw materials in parts by weight: 50-60 parts of corn meal, 20-22 parts of broken rice, 10-12 parts of chaff, 12-15 parts of rye bran, 10-12 parts of corn sugar slag, 8-10 parts of dry vinegar residues, 15-18 parts of rapeseed meal, 3-4 parts of fried white sesame powder, 1-2 parts of flos caryophylli, 2-3 parts of dry phyllanthus emblica powder, 5-8 parts of suaeda salsa, 3-4 parts of fish gut powder, 2-3 parts of fine shell powder, 6-8 parts of sweet potato seedlings, a proper amount of locust leaves, a proper amount of edible salt and 4-5 parts of a phagostimulant. The feed aims at the physiological features of piglets, and the raw materials such as the fried white sesame powder, the flos caryophylli and the dry phyllanthus emblica powder are specially added to stimulate the appetites of the piglets and promote digestion of intestinal tracts to the food; furthermore, the nutrition is balanced and complete; the growth of the piglets can be accelerated; after the piglets are fed on the feed, the daily weight gain is increased; moreover, all the raw materials are pure natural green components, so that the problem of drug residues is solved.

The invention relates to a method for preparing rice protein with high dissolubility, and belongs to the technical field of deep machining of plant protein resource. The method uses broken rice as a raw material; and the rice protein separated out by an alkaline extraction and acid precipitation method is subject to working procedures of compound enzyme multi-locus directed modification, graft copolymerization with amylose, spraying, drying and the like to prepare the rice protein with high dissolubility. The nitrogen solubility index NSI of the rice protein prepared by the method is more than or equal to 85 percent; and the rice protein can be widely used as a functional ingredient of a protein beverage, a roasted product, a minced meat product and a nutritional health-care product.

The invention relates to a production method of a straight rice noodle made of broken rice, which belongs to the field of agricultural product processing. The production method comprises the following steps that integral rice and a certain percentage of broken rice are used as main raw materials, the raw materials are soaked and pulverized, a small amount of artemisia sphaerocephala krasch gum is added in the process of breading, and then procedures such as twin-screw extrusion, aging 1, repeated evaporation, aging 2, smoothing and washing, and drying are performed. The straight rice noodle prepared by using the production method has the advantages of little syrup amount, low broken rate and good taste, and the production cost is greatly reduced.

The invention relates to the field of rice machining, in particular to a polishing grain type rice polishing machine. The polishing grain type rice polishing machine comprises a polishing barrel, a to-be-polished rice inlet, a polishing barrel hopper chamber and a polishing rice outlet, wherein the to-be-polished rice inlet is arranged above the polishing barrel, the polishing barrel hopper chamber is arranged below the polishing barrel, and the polishing rice outlet is arranged below the polishing barrel hopper chamber. The polishing chamber comprises an upper polishing chamber, coarse-grain polishing grains, a lower polishing chamber and fine-grain polishing grains, the upper polishing chamber and the lower polishing chamber are arranged on the upper portion and the lower portion of the polishing barrel respectively, and the coarse-grain polishing grains and the fine-grain polishing grains are filled in the upper polishing chamber and the lower polishing chamber respectively. The polishing grain type rice polishing machine can well polish rice uniformly, and broken rice rate is decreased.

The invention discloses a slab abrasive belt rice milling machine which comprises a hopper, a discharging barrel and a machine frame. A straight-going rice milling channel is formed inside the machine frame. An abrasive belt transmission mechanism is arranged in the length direction of the rice milling channel. The abrasive belt transmission mechanism comprises a driving wheel, a driven wheel and an abrasive belt matched with the driving wheel and the driven wheel. A rice cutter is arranged on the rice milling channel. The blade end of the rice cutter is opposite to the abrasive belt, and a gap is reserved between the blade end of the rice cutter and the abrasive belt. The hopper is communicated with one end of the rice milling channel through a feeding head at the lower end of the hopper. The discharging barrel is communicated with the other end of the rice milling channel. The slab abrasive belt rice milling machine is high in rice milling efficiency and low in power consumption, meanwhile, the rate of remaining germs is high, and the broken rice rate is low.