CN108855307A

CN108855307A - A kind of processing technology of rice

Info

Publication number: CN108855307A
Application number: CN201810553087.3A
Authority: CN
Inventors: 冉龙廷
Original assignee: Guizhou Fenggang Changshan Rice Industry Co Ltd
Current assignee: Guizhou Fenggang Changshan Rice Industry Co Ltd
Priority date: 2018-05-31
Filing date: 2018-05-31
Publication date: 2018-11-23

Abstract

This application discloses the processing technologys of the rice of technical field of agricultural product process, include the following steps：Removal of impurities；It impregnates：Paddy after removal of impurities is placed on after spreading out 1~2h of even immersion in the water that temperature is 30~35 DEG C and is taken out；It dries：The paddy after immersion is dried using air-heater, hot blast temperature is 46~50 DEG C, and every 3~5min of drying is stirred once, until Rice Kernel Moisture Content is 9~12%, closes air-heater；Husk rice：Paddy after drying is put into decladding in rice mill, obtains brown rice；Vibration：Brown rice is put into the vibration container that vibration frequency is 120~150 times/min and vibrates 20~25min；Humidification：Brown rice after vibration is spread uniformly, the humidifier humidifies for the use of temperature being then 20~25 DEG C, every 3~5min is stirred once, until the moisture content of brown rice is 13~15%, closes humidifier, while the moisture on brown rice surface being drained；Pearling：Brown rice after humidification is put into and rolls to obtain first product again in rice mill；Polishing, color sorting and classification.When processing rice using the application, the generation of broken rice rate is effectively reduced.

Description

A kind of processing technology of rice

Technical field

The present invention relates to technical field of agricultural product process, and in particular to a kind of processing technology of rice.

Background technique

Rice is one of the staple food of people's most often feeding.The rice processing of broad sense refers to paddy husking to polished rice product Comprehensive process process.The processing flow of rice includes removal of impurities, husk rice, pearling, polishing, color sorting, classification and packaging substantially.

In actual production process, the processing technology of rice obtains broken rice rate in rice and accounts for 15~30%, due to following two sides The reason of face, will lead to broken rice rate increase；First be paddy in process, the moisture content of paddy is 15~18%, therefore rough Rice cortex is relatively soft, and kernel structure intensity is poor, and when pearling, which is also easy to produce, cracks rice；Second be paddy moisture content be 5~8%, because This meter of matter is relatively dry, and shelling is easy, but the cortex of brown rice is tightly combined with endosperm, and chaff layer is not easily to fall off when pearling, needs larger Whitening pressure, therefore will be easy to produce and crack rice.

Summary of the invention

The invention is intended to provide a kind of processing technology of rice, broken rice rate is high in the processing technology to solve existing rice The problem of.

In order to solve the above technical problems, the present invention provides the following technical solutions：A kind of processing technology of rice, including it is following Step：

Step 1: removal of impurities：Paddy, which is put into de-burring machine, removes impurity；

Step 2: impregnating：Paddy after removal of impurities is placed on after spreading out 1~2h of even immersion in the water that temperature is 30~35 DEG C and is taken Out；

Step 3: drying：The paddy after immersion is dried using air-heater, hot blast temperature is 46~50 DEG C, and Every 3~5min of drying is stirred once, until Rice Kernel Moisture Content is 9~12%, closes air-heater；

Step 4: husk rice：Paddy after drying is put into decladding in rice mill, obtains brown rice；

Step 5: vibration：Brown rice be put into vibration frequency be 120~150 times/min vibration container in vibration 20~ 25min；

Step 6: humidification：Brown rice after vibration is spread uniformly, is then added using the humidifier that temperature is 20~25 DEG C Wet, every 3~5min is stirred once, until the moisture content of brown rice is 13~15%, closes humidifier, while by the moisture on brown rice surface It drains；

Step 7: pearling：Brown rice after humidification is put into and rolls to obtain first product again in rice mill；

Step 8: polishing：First product is put into polishing in polishing machine and obtains finished product, and is cooled to room temperature；

Step 9: color sorting and classification：Color sorting in color selector is placed products into, places into grader and divides after the completion of color sorting Grade.

Beneficial effects of the present invention：The present invention first removes the impurity in paddy, and it is 30 that paddy, which is then placed on temperature, It is taken out after spreading out 1~2h of even immersion in~35 DEG C, the quality of the shell of paddy can thus be impregnated and be softened, then use air-heater Rice after immersion is dried, and drying temperature is 46~50 DEG C, can thus be evaporated the moisture on rice grain husks Fall, and during drying, stirred, the moisture of taking-up rice grain husks is with regard to more uniform in this way, and guarantees paddy Moisture content is 9~12%, and during both can guarantee husk rice in this way, decladding is more easier, and but also paddy will not be excessive It is dry, when such paddy decladding, just reduces the generation cracked rice, brown rice is obtained after husk rice；Then brown rice is placed on vibration Frequency is that 20~25min is vibrated in the vibration container of 120~150 times/min, is existed by vibrating in the endosperm for allowing for brown rice Micropore and gap increase, while also avoid destroy brown rice, then brown rice is humidified, such hydrone advances to embryo In the micropore and gap of cream guarantee so that the kernel structure of brown rice is hardened, and in humidification the moisture content of brown rice be 13~ 15%, while the moisture on the surface of the brown rice after humidification being drained, pearling in rice mill is put into after draining, during pearling, by It is hardened in the kernel structure of brown rice, and the surface of brown rice does not have moisture, therefore brown rice would not be gelatinized during pearling, Substantially increase head rice yield；Then it is polished, color sorting and classification obtain finished product.

Further, the citric acid solution that concentration is 0.8%, and water and citric acid solution are added in the water of the step 2 Volume ratio be 1：0.01.Because citric acid solution is in acidity, after with the contact of the shell of paddy, the shell and acid of paddy Matter reacts, so that shell quality softens, when husk rice, the shell expulsion rate of paddy is higher.

Further, the booth of paddy is even with a thickness of 3~5cm in the step 2.It is more uniform when immersion.

Specific embodiment

It is further described below by specific embodiment：

Embodiment 1：

A kind of processing technology of rice, includes the following steps：

Step 2: impregnating：Paddy after removal of impurities is placed on temperature is that even immersion 1h is spread out in 30 DEG C of water, and paddy is in water Spread out even with a thickness of 3cm, and it is 0.8% citric acid solution that concentration is added in water, and the volume ratio of water and citric acid solution is 1: 0.01；

Step 3: drying：The paddy after immersion is dried using air-heater, hot blast temperature is 46 DEG C, and is often done Dry 3~5min is stirred once, until Rice Kernel Moisture Content is 9%, closes air-heater；

Step 5: vibration：Brown rice is put into the vibration container that vibration frequency is 120 times/min and vibrates 20min；

Step 6: humidification：Brown rice after vibration is spread uniformly, the humidifier humidifies for the use of temperature being then 20 DEG C, often 3min is stirred once, until the moisture content of brown rice is 13%, closes humidifier, while the moisture on brown rice surface being drained；

Embodiment 2：

A kind of processing technology of rice, includes the following steps：

Step 2: impregnating：Paddy after removal of impurities is placed in the water that temperature is 33 DEG C and spreads out even immersion 1.5h, paddy is in water Booth it is even with a thickness of 4cm, and it is 0.8% citric acid solution that concentration is added in water, and the volume ratio of water and citric acid solution is 1: 0.01；

Step 3: drying：The paddy after immersion is dried using air-heater, hot blast temperature is 48 DEG C, and is often done Dry 4min is stirred once, until Rice Kernel Moisture Content is 11%, closes air-heater；

Step 5: vibration：Brown rice is put into the vibration container that vibration frequency is 135 times/min and vibrates 22min；

Step 6: humidification：Brown rice after vibration is spread uniformly, the humidifier humidifies for the use of temperature being then 22 DEG C, often 4min is stirred once, until the moisture content of brown rice is 14%, closes humidifier, while the moisture on brown rice surface being drained；

Embodiment 3:

A kind of processing technology of rice, includes the following steps：

Step 2: impregnating：Paddy after removal of impurities is placed on temperature is that even immersion 2h is spread out in 35 DEG C of water, and paddy is in water Spread out even with a thickness of 5cm, and it is 0.8% citric acid solution that concentration is added in water, and the volume ratio of water and citric acid solution is 1: 0.01；

Step 3: drying：The paddy after immersion is dried using air-heater, hot blast temperature is 50 DEG C, and is often done Dry 5min is stirred once, until Rice Kernel Moisture Content is 12%, closes air-heater；

Step 5: vibration：Brown rice is put into the vibration container that vibration frequency is 150 times/min and vibrates 25min；

Step 6: humidification：Brown rice after vibration is spread uniformly, the humidifier humidifies for the use of temperature being then 25 DEG C, often 5min is stirred once, until the moisture content of brown rice is 15%, closes humidifier, while the moisture on brown rice surface being drained；

4 parts of identical paddy are weighed, every part of 100kg, wherein three parts are processed using Examples 1 to 3, in addition portion is adopted With the prior art (comparative example) by carrying out husk rice after removal of impurities, and the moisture content of paddy is 16% in rice milling process, then is carried out Polishing, color sorting and classification obtain rice in turn；The head rice yield for carrying out detection rice respectively obtains following data：

Group	Head rice yield (%)	Broken rice rate (%)
			Embodiment 1	96.5	3.5
Embodiment 2	96.8	3.2
			Embodiment 3	97.3	2.7
Comparative example	78.4	21.6

It can obviously be learnt by above-mentioned data, rice be processed using the present invention, broken rice rate is significantly lower than the prior art.

For those skilled in the art, without departing from the structure of the invention, several changes can also be made Shape and improvement, these also should be considered as protection scope of the present invention, these all will not influence the effect and patent that the present invention is implemented Practicability.

Claims

1. a kind of processing technology of rice, it is characterised in that：Include the following steps：

Step 3: drying：The paddy after immersion is dried using air-heater, hot blast temperature is 46~50 DEG C, and is often done Dry 3~5min is stirred once, until Rice Kernel Moisture Content is 9~12%, closes air-heater；

Step 5: vibration：Brown rice is put into the vibration container that vibration frequency is 120~150 times/min and vibrates 20~25min；

Step 6: humidification：Brown rice after vibration is spread uniformly, the humidifier humidifies for the use of temperature being then 20~25 DEG C, every 3 ~5min is stirred once, until the moisture content of brown rice is 13~15%, closes humidifier, while the moisture on brown rice surface being drained；

Step 9: color sorting and classification：Color sorting in color selector is placed products into, places into grader and is classified after the completion of color sorting.

2. the processing technology of rice according to claim 1, it is characterised in that：Concentration is added in the water of the step 2 is 0.8% citric acid solution, and the volume ratio of water and citric acid solution is 1：0.01.

3. the processing technology of rice according to claim 2, it is characterised in that：The even thickness in the booth of paddy in the step 2 For 3~5cm.