CN109619397A - A kind of fruity rice processing technique - Google Patents

Abstract

The invention discloses a kind of fruity rice processing technique, which includes the following steps: an impurity elimination；Drying；It is quick-frozen；It impregnates；Refrigeration；Drying；Husk rice；Secondary impurity elimination；Post-processing.The invention has the following beneficial effects: process impurity eliminations twice to handle, and uses density separation, and the impurity of any influence rice quality and mouthfeel is substantially free of in rice；Using inspissated juice immersion treatment, so that rice has fruity odours, while it is salubrious to cook the rice taste come；Using chilling treatment, guarantee that fruity can go deep into rice, it is persistently fragrant；It is dried using intermittent hot wind to paddy, it slowly can evenly take away the moisture in the grain of rice wrapped up in husk and husk, temperature control is suitable, avoid temperature is excessively high from leading to that grain of rice surface rapidly becomes fragile and internal moisture still retains excessively, grain of rice surface will not become fragile, and reduce the probability for the phenomenon that occurs cracking rice；It is cooled to room temperature and carries out husk rice again and remove husk, also avoid that paddy is excessively dry and stress is frangible.

Description

A kind of fruity rice processing technique

[technical field]

The present invention relates to rice processing technique field more particularly to a kind of fruity rice processing techniques.

[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, polishing, color sorting, classification and packaging substantially.

But often taste is single for existing rice, and without obvious smell, mouthfeel is determined by rice matter and mouthfeel is approximate, difficult To meet multiple tastes requirement of the people to food.

[summary of the invention]

The present invention provides a kind of fruity rice processing technique, and the rice processed has fruity, and clean taste.

In order to solve the above technical problems, The technical solution adopted by the invention is as follows:

A kind of fruity rice processing technique, the processing technology include the following steps:

Step 1: an impurity elimination: the paddy of harvesting being put into impurity removing machine and removes impurity；

Step 2: drying: to drying by the processed paddy of step 1, until paddy moisture content 18% with It is interior；

Step 3: quick-frozen: will be 30-40 minutes quick-frozen in quick freezing unit by the processed paddy of step 2, quick-frozen temperature Degree is -8 to -15 DEG C；

Step 4: impregnate: passing through the processed paddy of step 3,1:3-5 is put into concentration fruit syrup according to the ratio, in 0-5 It stirs 20-30 minutes, is then allowed to stand 1-2 days under the conditions of DEG C temperature；

Step 5: refrigeration: will pull out by the processed paddy of step 4 and refrigeration of putting in storage, and temperature control is in 0-2 in storehouse DEG C, it refrigerates 2-3 days；

Step 6: drying: repeatedly being dried using hot wind to by the processed paddy of step 5, the hot wind Temperature is 35-45 DEG C, it is every it is 50-60 minute dry after take out and stir, and cool down and be dried again after ten minutes, until Rice Kernel Moisture Content It is 15~17%, is finally cooled to room temperature paddy；

Step 7: husk rice: will be by husk of going out in the processed paddy investment rice mill of step 6；

Step 8: secondary impurity elimination: using specific gravity seperator, be blowed according to the specific gravity of rice and impurity, remove rice In impurity；

Step 9: post-processing: to step 8 obtain rice polished, color sorting and classification handle, obtain rice at Product.

The invention has the following beneficial effects:

1, it is handled by impurity elimination twice, and uses density separation, be substantially free of any influence rice quality in rice With the impurity of mouthfeel；

2, using inspissated juice immersion treatment, so that rice has fruity odours, while it is salubrious to cook the rice taste come；

3, using chilling treatment, guarantee that fruity can go deep into rice, it is persistently fragrant；

4, it is dried, slowly can evenly be taken away in the grain of rice wrapped up in husk and husk to paddy using intermittent hot wind Moisture, temperature control are suitable for avoiding temperature is excessively high from leading to that grain of rice surface rapidly becomes fragile and internal moisture still retains excessively, grain of rice table Face will not become fragile, and reduce the probability for the phenomenon that occurs cracking rice；

5, it is cooled to room temperature and carries out husk rice again and remove husk, also avoid that paddy is excessively dry and stress is frangible.

[specific embodiment]

The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects It encloses.

The present invention provides a kind of fruity rice processing technique, which includes the following steps:

Step 1: an impurity elimination: the paddy of harvesting being put into impurity removing machine and removes impurity；

Step 2: drying: to drying by the processed paddy of step 1, until paddy moisture content 18% with It is interior；

Step 3: quick-frozen: will be 30-40 minutes quick-frozen in quick freezing unit by the processed paddy of step 2, quick-frozen temperature Degree is -8 to -15 DEG C；

After fast frozen, it is possible to reduce cracking rice when husk rice improves the integrity degree of the grain of rice.

Step 4: impregnate: passing through the processed paddy of step 3,1:3-5 is put into concentration fruit syrup according to the ratio, in 0-5 It stirs 20-30 minutes, is then allowed to stand 1-2 days under the conditions of DEG C temperature；

In step 4, concentration fruit syrup can be pear juice, glass juice, cider, orange juice etc., be also possible to various fruits Blended fruit juice.

Step 5: refrigeration: will pull out by the processed paddy of step 4 and refrigeration of putting in storage, and temperature control is in 0-2 in storehouse DEG C, it refrigerates 2-3 days；

Step 6: drying: repeatedly being dried using hot wind to by the processed paddy of step 5, the hot wind Temperature is 35-45 DEG C, it is every it is 50-60 minute dry after take out and stir, and cool down and be dried again after ten minutes, until Rice Kernel Moisture Content It is 15~17%, is finally cooled to room temperature paddy；

It in step 6, is dried using intermittent hot wind to paddy, slowly can evenly take away package in husk and husk The grain of rice in moisture, temperature control is suitable for avoiding temperature is excessively high from leading to that grain of rice surface rapidly becomes fragile and internal moisture still retains Excessively, grain of rice surface will not become fragile, and reduce the probability for the phenomenon that occurs cracking rice.It is cooled to room temperature and carries out husk rice again and remove husk, Avoid that paddy is excessively dry and stress is frangible.

Step 7: husk rice: will be by husk of going out in the processed paddy investment rice mill of step 6；

Step 8: secondary impurity elimination: using specific gravity seperator, be blowed according to the specific gravity of rice and impurity, remove rice In impurity；

In step 8, using density separation, blinding, metal fillings, the impurity such as broken branches and leaves can be removed.

Step 9: post-processing: to step 8 obtain rice polished, color sorting and classification handle, obtain rice at Product.

The invention has the following beneficial effects:

1, it is handled by impurity elimination twice, and uses density separation, be substantially free of any influence rice quality in rice With the impurity of mouthfeel；

2, using inspissated juice immersion treatment, so that rice has fruity odours, while it is salubrious to cook the rice taste come；

3, using chilling treatment, guarantee that fruity can go deep into rice, it is persistently fragrant；

4, it is dried, slowly can evenly be taken away in the grain of rice wrapped up in husk and husk to paddy using intermittent hot wind Moisture, temperature control are suitable for avoiding temperature is excessively high from leading to that grain of rice surface rapidly becomes fragile and internal moisture still retains excessively, grain of rice table Face will not become fragile, and reduce the probability for the phenomenon that occurs cracking rice；

5, it is cooled to room temperature and carries out husk rice again and remove husk, also avoid that paddy is excessively dry and stress is frangible.

Although the embodiments of the present invention have been disclosed as above, but it is not restricted to listed fortune in specification and embodiment With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily real Now other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is not limited to Specific details.

Claims (1)

1. a kind of fruity rice processing technique, which is characterized in that the processing technology includes the following steps:

Step 1: an impurity elimination: the paddy of harvesting being put into impurity removing machine and removes impurity；

Step 2: drying: being dried to by the processed paddy of step 1, until paddy moisture content is within 18%；

Step 3: quick-frozen: will by the processed paddy of step 2 it is 30-40 minute quick-frozen in quick freezing unit, quick freezing temperature for- 8 to -15 DEG C；

Step 4: impregnate: passing through the processed paddy of step 3,1:3-5 is put into concentration fruit syrup according to the ratio, in 0-5 DEG C of temperature It stirs 20-30 minutes, is then allowed to stand 1-2 days under the conditions of degree；

Step 5: refrigeration: will pull out by the processed paddy of step 4 and refrigeration of putting in storage, and temperature control is cold at 0-2 DEG C in storehouse 2-3 days, hiding；

Step 6: drying: repeatedly being dried using hot wind to by the processed paddy of step 5, the hot blast temperature Be 35-45 DEG C, it is every it is 50-60 minutes dry after take out and stir, and cooling is dried again after ten minutes, until Rice Kernel Moisture Content is 15 ~17%, finally paddy is cooled to room temperature；

Step 7: husk rice: will be by husk of going out in the processed paddy investment rice mill of step 6；

Step 8: secondary impurity elimination: using specific gravity seperator, be blowed according to the specific gravity of rice and impurity, removed in rice Impurity；

Step 9: post-processing: the rice that step 8 obtains is polished, color sorting and classification processing, obtains rice finished product.