CN105642388A

CN105642388A - Processing method for increasing rice remained germ rate

Info

Publication number: CN105642388A
Application number: CN201511003936.0A
Authority: CN
Inventors: 刘清岱; 李志彬; 东丽; 赵飞; 华泽田; 杨飞
Original assignee: TIANJIN TIANLONG SEEDS SCIENCE AND TECHNOLOGY Co Ltd; CHINA NATIONAL JAPONICA RICE RESEARCH AND DEVELOPMENT CENTER
Current assignee: CHINA NATIONAL JAPONICA RICE RESEARCH AND DEVELOPMENT CENTER; Tianjin Tianlong Science & Technology Co Ltd
Priority date: 2015-12-30
Filing date: 2015-12-30
Publication date: 2016-06-08

Abstract

The invention relates to a processing method for increasing the rice remained germ rate. The processing method is a rice processing and producing method for achieving the high remained germ rate. The method mainly comprises the steps that a brown rice species is selected before rice processing, and the remained germ rate of rice is increased in the aspects of the brown rice water content, the milling pressure, the whitening frequency and the like. The rice remained germ rate can reach 80% or above. The method effectively solves the problems of remained germ rice species selecting and remained germ rice milling, and the remained germ rate of rice after milling can be obviously increased by controlling the water content of brown rice, milling conditions and other indexes. The milled rice rate of rice can be increased due to mass production of remained germ rice, indirect production increasing is achieved, and meanwhile the nutrient content of rice is increased.

Description

A kind of processing method improving rice rate of kernels with remained germ

Technical field

The present invention relates to a kind of processing method improving rice rate of kernels with remained germ, belong to the production and processing field of rice, first the selection of brown rice kind before Rice producing is carried out, then the rate of kernels with remained germ of rice is improved mainly through controlling the aspects such as brown rice water content, pressure of milling, pearling number of times, rice rate of kernels with remained germ is up to more than 80%, it is achieved the method for the processing of high rate of kernels with remained germ rice.

Background technology

Rice with remained germ is the refining rice of one that can retain embryo part in the course of processing, not only has good food flavor, and can take full advantage of the nutrition of rice germ. In the course of processing of rice, along with the stone roller of rice germ Yu cortex removes, its contained nutritional labeling also runs off therewith, if long-term eating is susceptible to suffer from various chronic disease. Rice with remained germ can retain rice germ nutrition, and mouthfeel is also significantly improved relative to brown rice. Owing to rice germ is the part of the most being rich in nutrition value in rice, protein content is higher, but also containing a lot of other nutritional labelings and biological active substances. Therefore edible rice with remained germ can improve the immune function of human body for a long time, the diseases such as intestinal cancer, constipation and obesity is all had certain preventive effect, uplifts the people's living standard.

China's Resources Consumption of Grain Production is limited, especially eating rice production resource wretched insufficiency. The rice of high rate of kernels with remained germ is not only able to take full advantage of the nutrition of rice germ, can also improve rice milling yield simultaneously, it is achieved the indirect volume increase of rice. The seed coat of rice and embryo account for the 5%-6% of whole grain of rice weight. Wherein rice germ accounts for the 3% of whole grain of rice weight. National rice total output 1.3 hundred million tons in 2014, if it is possible to retain wherein rice germ part, it becomes possible to volume increase 3,900,000 tons indirectly, meets the trend of national economic development. It is on the one hand the new problems such as the trophic structure imbalance that faces of China resident and trace element deficiency, it is the waste of the huge nutritional resource existed in tradition eating rice production on the one hand, how to solve this problem seeming contradiction, be related to sustainable development, be related to the Food Security of national economy. If able to be milled in the process of polished rice at rice, make rice embryo not exclusively lose, so both remain the mouthfeel of polished rice, remain again the nutrition in rice embryo, just can adequate solution the problems referred to above. People thus can be made to supplement required nutrient substance in the daily process having a meal, not only nutrition, safety but also convenient, cheap.This patent efficiently solves the selection of rice with remained germ rice kind and the problem of rice with remained germ milling processing, and rice rate of kernels with remained germ reaches more than 80%, and the production of rice with remained germ can improve the rice milling yield of Oryza glutinosa, it is achieved the nutrient laden of rice.

Summary of the invention

1. rice with remained germ processes selecting of front rice kind: Oryza sativa L. polished rice rate of kernels with remained germ grows up to negative correlation with seed girth, Length-width ratio and seed, becomes positive correlation with seed width and seed circularity, therefore selects Length-width ratio little, and the rice kind that seed circularity is high is used for processing rice with remained germ. Weigh a certain amount of brown rice of different cultivars, put into and SC-E type seed Rice Outer-quality detector measures the Rice Kernel characteristic indexs such as rice girth, grain length, wide, the length-width ratio of grain, carry out Grain Morphology analysis, for ensureing high rate of kernels with remained germ, therefore the Japonica rice of almost spherical is selected to be advisable during processing rice with remained germ, it is determined that to prepare the rice kind of rice with remained germ.

2., before milling processing, brown rice water content requires at 13%-14%:

Before being in that milling processing, brown rice water content requires at 13%-14%, and when brown rice optimum moisture is 13.5%, the rate of kernels with remained germ of rice is the highest; And the rate of kernels with remained germ that moisture is 12.5%, 14.5%, 15.5%, 16.5% brown rice reduces 8%, 4%, 10%, 16% than the rate of kernels with remained germ of water content 13.5% brown rice.

3. mill when pressure is 2Kg and can obtain higher rate of kernels with remained germ:

Pressure of milling is exactly that the feed quantity of import is at the pressure of intracavity formation of milling. Higher rate of kernels with remained germ can be obtained when pressure of milling is 2Kg. When pressure of milling is reduced 1Kg by 2Kg, rate of kernels with remained germ reduces 7%. When pressure of milling is increased to 3Kg, 4Kg by 2Kg, rate of kernels with remained germ reduces 5%, 17% respectively.

4. the pearling number of times in the rice with remained germ course of processing is 2 times

In moisture 13.5%, when grinding times 2 times, rate of kernels with remained germ can reach 80%, grinding times more than 2 times after rate of kernels with remained germ lower than 80%. The pearling effect of twice of milling is better than mills once, thus mill 2 times be most suitable.

The feature of the present invention: mainly include the system of selection of rice kind before Rice producing, improve the rate of kernels with remained germ of rice, the method reaching the processing of high rate of kernels with remained germ rice by controlling the processing conditionss such as brown rice water content, pressure of milling, pearling number of times.

Specific embodiments

Embodiment 1

A kind of processing method improving rice rate of kernels with remained germ of the present invention, first the selection of brown rice kind before Rice producing is carried out, then the rate of kernels with remained germ of rice is improved mainly through controlling the aspects such as brown rice water content, pressure of milling, pearling number of times, it is achieved the method for the processing of high rate of kernels with remained germ rice. Weigh a certain amount of brown rice of different cultivars, carry out Grain Morphology analysis, select the Japonica rice of almost spherical to be advisable, it is determined that to prepare the rice kind of rice with remained germ.

When pearling number of times identical (pearling 2 times), the impact (Fig. 1) on rate of kernels with remained germ of the different moisture content brown rice, moisture is when 13.5%, rate of kernels with remained germ is up to 95%, and the rate of kernels with remained germ that moisture is 12.5%, 14.5%, 15.5%, 16.5% brown rice reduces 8%, 4%, 10%, 16% than the rate of kernels with remained germ of water content 13.5% brown rice, the too high or too low adhesion that all can reduce embryo and endosperm of moisture. So moisture is 13.5% can well retain embryo, and ensure that rate of kernels with remained germ reaches more than 80%.

Pressure of milling is exactly that the feed quantity of import is at the pressure of intracavity formation of milling. Mill the relation (Fig. 2) of pressure and rate of kernels with remained germ, higher rate of kernels with remained germ when pressure of milling is 2Kg, can be obtained.When pressure of milling is reduced 1Kg by 2Kg, rate of kernels with remained germ reduces 7%. When pressure of milling is increased to 3Kg, 4Kg by 2Kg, rate of kernels with remained germ reduces 5%, 17% respectively. Feed quantity is very few, and the activity coefficient in grinding house is low, makes the grain of rice, at intracavity, fierce shock occur, and in grinding house, residence time increases, and adds and ground the chance cut and cause that embryo portion is ground, and reduces rate of kernels with remained germ. But feed quantity is too much, causes pressure of milling excessive so that the grain of rice is ground, by rice milling roller, the dynamics cut and increases, and embryo portion also can be made easily to be ground.

The selection of pearling number of times in the rice with remained germ course of processing, had both ensured that rate of kernels with remained germ reached more than 80% whiteness (Fig. 3) ensureing rice again. Can be seen that along with the increase rate of kernels with remained germ of grinding times is gradually lowered, in moisture 13.5%, when grinding times 2 times, rate of kernels with remained germ reaches 80%, grinding times more than 2 times after rate of kernels with remained germ lower than 80%. The pearling effect of twice of milling is better than mills once, thus mill 2 times be most suitable. Two rice germ whitener series connection can be adopted to use the effect reaching twice to mill in factory's large-scale production.

So, comprehensive three of the above milling processing factor, it is ensured that brown rice rate of kernels with remained germ in the course of processing reaches the optimum of more than 80% and is: brown rice moisture content is 13.5%, and mill pressure 2Kg, pearling number of times 2 times.

Accompanying drawing explanation

Fig. 1 is " relation of brown rice water content and rate of kernels with remained germ " figure;

Fig. 2 is " pressure relation with rice rate of kernels with remained germ of milling " figure;

Fig. 3 is " relation of grinding times and rice rate of kernels with remained germ " figure.

Claims

1. the processing method improving rice rate of kernels with remained germ, is primarily characterized in that:

(1). it is suitable for being processed as the rice of rice with remained germ according to Rice Kernel character determination;

(2). before milling processing, brown rice water content requires at 13%-14%;

(3) mill when pressure is 2Kg and can obtain higher rate of kernels with remained germ;

(4) the pearling number of times in the rice with remained germ course of processing is 2 times.

2. a kind of processing method improving rice rate of kernels with remained germ according to claim 1, it is characterized in that, first the selection of brown rice kind before Rice producing is carried out, then the rate of kernels with remained germ of rice is improved mainly through controlling the aspects such as brown rice water content, pressure of milling, pearling number of times, it is achieved rate of kernels with remained germ reaches the rice with remained germ processing of more than 80%.

3. a kind of processing method improving rice rate of kernels with remained germ according to claim 1, it is characterised in that selecting Length-width ratio little, the rice kind that seed circularity is high is used for processing rice with remained germ.

4. a kind of processing method improving rice rate of kernels with remained germ according to claim 1, it is characterised in that before milling processing, brown rice water content requires between 13%-14%, and brown rice optimum moisture is 13.5%.

5. a kind of processing method improving rice rate of kernels with remained germ according to claim 1, it is characterised in that in milling processing process, pressure of milling selects 2Kg to be advisable.

6. a kind of processing method improving rice rate of kernels with remained germ according to claim 1, it is characterised in that in milling processing process, the pearling number of times in the rice with remained germ course of processing is 2 times.