CN111034908A - Processing method and processing system of flavored rice - Google Patents
Processing method and processing system of flavored rice Download PDFInfo
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- CN111034908A CN111034908A CN201911212315.1A CN201911212315A CN111034908A CN 111034908 A CN111034908 A CN 111034908A CN 201911212315 A CN201911212315 A CN 201911212315A CN 111034908 A CN111034908 A CN 111034908A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 235000021329 brown rice Nutrition 0.000 claims abstract description 46
- 239000000126 substance Substances 0.000 claims abstract description 37
- 238000010411 cooking Methods 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 239000003205 fragrance Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 68
- 238000000222 aromatherapy Methods 0.000 claims description 46
- 239000007791 liquid phase Substances 0.000 claims description 40
- 239000012808 vapor phase Substances 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 21
- 238000011282 treatment Methods 0.000 claims description 20
- 125000003118 aryl group Chemical group 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 15
- 244000251953 Agaricus brunnescens Species 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 6
- 238000005498 polishing Methods 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 5
- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 4
- 241001282160 Percopsis transmontana Species 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000005259 measurement Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000002087 whitening effect Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 6
- 101100298225 Caenorhabditis elegans pot-2 gene Proteins 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
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- 235000013355 food flavoring agent Nutrition 0.000 description 1
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- 210000001161 mammalian embryo Anatomy 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
- B02B3/04—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming by means of rollers
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
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Abstract
The invention discloses a processing method and a processing system of flavor rice, which skillfully utilize a cooking pot, a rectifying tower and a fragrance tower to extract fragrance substances in natural fragrance substance raw materials in real time, and the boiling points of the fragrance substances are mostly lower than the boiling point of water or can be volatilized quickly when being heated under the condition of lower than the boiling point of water, so that by utilizing the characteristics, the primary extraction is carried out through the cooking pot, and then the secondary extraction is carried out through the rectifying tower, so that the extracted fragrance substances can be extracted through the fragrance pipeline or the rectifying tower and input into the fragrance tank to be adsorbed and mixed with brown rice in the fragrance tank, the scheme improves the nutritional value and the possibility of marketization operation under the condition of natural flavor by skillfully utilizing the characteristics of the brown rice for processing, and in the scheme of the invention, the circulation of the fragrance substances is improved in a multi-stage circulation mode, avoid it to run off too much in the course of working, both guaranteed the consideration of reduce cost, guaranteed the requirement that the product is reliable and stable again.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method and a processing system of flavor rice.
Background
With the increasing expansion of the catering and consumption market, consumers have increasingly diverse demands on consumer products, especially for personalized and novel foods, some merchants have introduced varieties similar to the popular 'grass bag rice' in the early years, such as vanilla rice, jasmine rice and the like, in order to improve the popularity of the consumers, the rice is mainly processed by directly adding some fragrant plants, essence or other flavoring agents into the rice, although the rice has unique taste, the consumers are in the wonderful psychology and are in a profound attempt, however, the stability and the consistency of the taste of the flavored rice cannot be continuously ensured due to the direct adoption of the additive mode, and in addition, the rice adopting the additive can present different tastes in some sharp taste tastes, for example, the rice has obvious mixed taste or unnatural fragrance and other abnormal appearances, the main reason for this is that rice cooked directly with additives hardly retains the natural smell, and more or less exhibits an unnatural emission characteristic of a less intense smell.
Disclosure of Invention
In view of the circumstances of the prior art, an object of the present invention is to provide a method and a system for processing flavored rice, which are convenient and reliable to perform, and which can effectively adhere odor to flavored rice and can maintain good texture of the flavored rice.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a processing method of flavor rice comprises the following steps:
(1) crude extraction of aromatic substances: placing natural aromatic substance raw materials into a cooking pot, cooking at the temperature of 80-95 ℃, inputting evaporated substances into a condenser, carrying out vapor-liquid separation on the evaporated substances by the condenser, inputting separated vapor into an aroma pipeline, and inputting condensate into a rectifying tower;
(2) heating the rectifying tower at the temperature of 75-85 ℃, enabling condensate liquid input into the rectifying tower to be partially evaporated in the environment, outputting evaporated steam into an aroma pipeline from the top of the rectifying tower, arranging an outlet at the bottom of the rectifying tower, discharging feed liquid periodically for detection, stopping discharging the feed liquid when the content of aromatic substances is greater than a preset value, then outputting the feed liquid from one side of the middle part of the rectifying tower, conveying the feed liquid to the top of the aroma tower, and spraying periodically by a sprayer;
(3) sending the brown rice to be subjected to flavor processing into an aroma tower through a feeder according to the measurement, wherein the sprayer is started while the feeder is conveying the brown rice, the feed liquid output by the rectifying tower is sprayed into the aroma tower, and the sprayer stops working after the feeder finishes feeding; then an aromatherapy pipeline inputs aromatherapy steam from the middle part of the aromatherapy tower, the pressure of a tank in the aromatherapy tower is kept to be 0.1-0.5 Mpa, an air outlet is formed in the top of the aromatherapy tower, and the steam in the aromatherapy tower is input into a cooking tank to maintain the dynamic balance of air pressure in the aromatherapy tower, so that aromatherapy treatment is carried out for 2-4 hours;
(4) after the aromatherapy is finished, outputting the aromatherapy-treated brown rice from a discharge hole at the bottom of the aromatherapy tower, and stopping inputting aromatherapy steam by an aromatherapy pipeline at the same time of outputting; after the brown rice is output, closing a discharge hole at the bottom of the aroma tower, and repeating the step (3);
(5) and after the brown rice output by the aroma tower is subjected to the grinding and polishing treatment by a sand roller, the brown rice is air-dried until the water content is lower than 15%, and then the brown rice is vacuum-packaged and stored, so that the processing of the flavor rice can be completed.
Further, the natural aromatic substance raw material in the step (1) is one of lemon, jasmine, rose, mint and sesame.
Further, the natural aromatic substances in the step (1) are also subjected to ultraviolet sterilization pretreatment.
Further, in the step (2), the diameter of the liquid drops sprayed by the sprayer is 5-10 microns.
Further, in the step (3), the mass of the feed liquid sprayed by the sprayer is 2% -5% of the mass of the input brown rice, and after the input brown rice is accumulated in the aromatherapy tower, the edge of the accumulated material pile formed by accumulation is not higher than the inlet of the aromatherapy pipeline for inputting the aromatherapy gas.
Further, in the step (3), during the aroma treatment of the brown rice, the brown rice is stirred at a low speed once every 15-25 min as a period, so that most of the brown rice at the lower layer is turned to the upper layer.
Further, in the step (5), the time interval from the brown rice output by the aroma tower to the sanding roller for whitening and polishing is not more than 1 h, and the transportation process is closed packaging transportation after the treatment of each step.
A system for processing flavored rice, comprising:
the upper part of the cooking pot is provided with a feed inlet, the periphery of the bottom of the cooking pot is sleeved with a first heating device for heating the interior of the cooking pot, the top of the cooking pot is provided with a first vapor-phase material outlet for outputting vapor-phase materials, and the bottom of the cooking pot is provided with a first liquid-phase material outlet for outputting liquid-phase materials;
the condenser is provided with a feed inlet, is connected with a vapor phase material outlet pipeline of the cooking pot, and is also respectively provided with a vapor phase outlet and a liquid phase outlet, the vapor phase outlet is used for outputting vapor phase materials after heat exchange, and the liquid phase outlet is used for outputting liquid phase materials after heat exchange;
the rectifying tower is provided with a feed inlet at the upper part and is connected with a liquid phase outlet pipeline of the condenser, a second heating device for heating the interior of the rectifying tower is sleeved on the periphery of the bottom of the rectifying tower, a second vapor phase material outlet for outputting vapor phase materials is arranged at the top of the rectifying tower, a second liquid phase material outlet for outputting liquid phase materials is arranged at the bottom of the rectifying tower, and a third liquid phase material outlet for outputting liquid phase materials is also arranged at one side of the middle part of the rectifying tower;
the aroma pipeline is provided with a plurality of branches and is respectively connected with a vapor phase outlet of the condenser and a second vapor phase material outlet pipeline of the rectifying tower through the branches;
the top in the aroma tower is provided with a sprayer and is connected with a third liquid-phase material outlet pipeline of the rectifying tower, an accommodating cavity for flavor treatment is formed in the aroma tower, the middle part of the aroma tower is connected with the aroma pipeline and is used for inputting aroma gas, the lower part of the aroma tower is provided with a stirring device, the bottom of the aroma tower is provided with a discharge hole for outputting flavor-treated materials, and the top of the aroma tower is also provided with a gas outlet and is connected with a feed inlet pipeline of the cooking tank;
the pressure gauge is connected to the fragrance tower and is used for detecting the pressure in the fragrance tower in real time;
the feeding machine is used for inputting materials to be subjected to flavor treatment, and a discharge hole for outputting the materials is connected with the upper part of the aroma tower;
the aromatherapy pipeline is provided with a first electric control valve;
a second electric control valve is arranged on a pipeline connecting a third liquid-phase material outlet of the rectifying tower and a sprayer of the aromatherapy tower;
a third electric control valve is arranged on a gas outlet of the aroma tower, and a fourth electric control valve is arranged on a discharge hole of the aroma tower;
and a fifth electric control valve is arranged on a discharge port of the feeding machine.
Further, the middle part of champignon tower closely overlaps and is equipped with the adapter sleeve, and the champignon tower corresponds week side that the adapter sleeve was established and is equipped with a plurality of inlet port that the annular array laid, is provided with the filter screen on the inlet port, the champignon pipeline be connected with the adapter sleeve.
Furthermore, the aroma pipe is provided with a first pump, and the third liquid-phase material outlet of the rectifying tower and the pipeline connected with the sprayer of the aroma tower are provided with a second pump.
By adopting the technical scheme, the invention has the beneficial effects that: the proposal ingeniously utilizes the cooking pot, the rectifying tower and the aroma tower to extract aroma substances in natural aromatic substance raw materials in real time, and the boiling points of the aromatic substances are mostly lower than the boiling point of water or can be volatilized quickly when being heated under the condition of being lower than the boiling point of water, so the aroma substances are extracted for the first time by the cooking pot and then extracted for the second time by the rectifying tower, so that the extracted aroma substances can be extracted by the aroma pipeline or the rectifying tower and input into the aroma tank to be adsorbed and mixed with the brown rice in the aroma tank, one of the reasons for adopting the brown rice is that the brown rice is whole grain rice which is obtained by non-processing or less processing after husking the rice and consists of three parts of rice bran, embryo and endosperm, compared with white rice, the brown rice realizes the whole nutrition retention of the rice to a higher degree, and in the aroma process, because a sprayer sprays, therefore, in the process of absorbing the aroma steam, other nutrient substances in the brown rice can also penetrate into the endosperm (namely the rice food material eaten by people at ordinary times) to a certain degree, in addition, because the aroma time is 2-4 h, the rice bran of the brown rice can be used for assisting in adsorbing a certain amount of aroma substances, so that the aroma emission of the endosperm can be inhibited in the subsequent rice making process, the made rice can still keep a certain light flavor when the water content is lower than 15% after being subjected to the whitening and polishing treatment by a sand roller and then the air drying treatment, and the key of enabling the rice to present a simulated natural flavor is realized, if the treated rice is directly used for aroma, the aroma substances can only stay on the surface of the rice and cannot keep a good aroma effect, and in the air drying process, easy to disperse, so that the rice in different batches can not reach similar flavor, and the proposal of the invention improves the nutritive value and the possibility of marketization operation under the condition of ensuring natural flavor by skillfully utilizing the characteristics of the brown rice for processing, the raw materials of the natural aromatic substances aimed at by the scheme of the invention are the natural aromatic substances with relatively mild or non-pungent smell, such as lemon, jasmine, rose, mint or sesame, the flavor types of the rice which are difficult to overcome by the prior flavor rice are difficult to keep natural flavor of the cooked rice because the flavor is lighter, the simulation difficulty is higher, and in the scheme of the invention, the circulation of the aroma substances is improved by adopting a multi-stage circulation mode, so that excessive loss of the aroma substances in the processing process is avoided, the consideration of cost reduction is ensured, and the requirements of stability and reliability of products are also ensured.
Drawings
The invention will be further elucidated with reference to the drawings and the detailed description:
FIG. 1 is a schematic diagram of a processing system according to the present invention.
Detailed Description
As shown in fig. 1, the present invention relates to a system for processing flavored rice, which comprises:
the upper part of the cooking pot 2 is provided with a feed inlet, the periphery of the bottom of the cooking pot is sleeved with a first heating device 21 for heating the interior of the cooking pot 2, the top of the cooking pot is provided with a first vapor-phase material outlet for outputting vapor-phase materials, and the bottom of the cooking pot is provided with a first liquid-phase material outlet for outputting liquid-phase materials;
the condenser 4 is provided with a feed inlet, is connected with a vapor phase material outlet pipeline of the cooking tank 2 and is also respectively provided with a vapor phase outlet and a liquid phase outlet, the vapor phase outlet is used for outputting vapor phase materials after heat exchange, and the liquid phase outlet is used for outputting liquid phase materials after heat exchange;
a rectifying tower 3, the upper part of which is provided with a feed inlet and is connected with a liquid phase outlet pipeline of a condenser 4, the periphery of the bottom of which is sleeved with a second heating device 31 for heating the interior of the rectifying tower 3, the top of which is provided with a second vapor phase material outlet for outputting vapor phase materials, the bottom of which is provided with a second liquid phase material outlet for outputting liquid phase materials, one side of the middle of which is also provided with a third liquid phase material outlet for outputting liquid phase materials, and the third liquid phase material outlet can be provided with a three-way valve 5 for assisting in outputting some feed liquid for detection;
the aromatherapy pipeline 8 is provided with a plurality of branches and is respectively connected with a vapor phase outlet of the condenser 4 and a second vapor phase material outlet pipeline of the rectifying tower 3 through the branches;
the top of the aroma tower 1 is provided with a sprayer 15 and is connected with a third liquid phase material outlet pipeline of the rectifying tower 3, an accommodating cavity for flavor treatment is formed inside the aroma tower, the middle part of the aroma tower is connected with an aroma pipeline 8 and is used for inputting aroma steam, the lower part of the aroma tower is provided with a stirring device 9, the bottom of the aroma tower is provided with a discharge hole 11 for outputting flavor treated materials, and the top of the aroma tower is also provided with a gas outlet 13 and is connected with a feed hole pipeline of the cooking tank 2;
the pressure gauge 16 is connected to the fragrance tower 1 and is used for detecting the pressure in the fragrance tower 1 in real time;
the feeder 7 is used for inputting materials to be subjected to flavor treatment, a material outlet 72 for outputting the materials is connected with the upper part of the aroma tower 1, and a material inlet 71 of the feeder 7 is in a conical structure and can be conveniently used for transferring and feeding materials;
the aromatherapy pipeline 8 is provided with a first electric control valve 81;
a second electric control valve 52 is arranged on a pipeline connecting a third liquid-phase material outlet of the rectifying tower 3 with a sprayer of the aromatherapy tower;
a third electric control valve 13 is arranged on a gas outlet of the fragrance tower 1, and a fourth electric control valve 12 is arranged on a discharge hole of the fragrance tower 1;
and a fifth electric control valve is arranged on a discharge port of the feeding machine.
Wherein, the middle part of champignon tower 1 closely overlaps and is equipped with adapter sleeve 6, and champignon tower 1 corresponds week side that the adapter sleeve was established and is equipped with a plurality of inlet port 61 that the annular array laid, is provided with the filter screen on the inlet port, champignon pipeline 8 be connected with adapter sleeve 6.
In addition, the aroma line 8 on be equipped with first pump 82, be equipped with second pump 51 on the pipeline that the third liquid phase material outlet of rectifying column 3 is connected with the atomizer 15 of aroma column 1, first pump 82 and second pump 51 all are used for adjusting the flow.
Through the cooperation of above-mentioned device, this scheme still provides corresponding processing method, and it includes:
a processing method of flavor rice comprises the following steps:
(1) crude extraction of aromatic substances: placing natural aromatic substance raw materials into a cooking tank 2, cooking at the temperature of 80-95 ℃, inputting evaporated substances into a condenser 4, carrying out vapor-liquid separation on the evaporated substances by the condenser 4, inputting the separated vapor into an aromatherapy pipeline 8, and inputting condensate into a rectifying tower 3; wherein the natural aromatic substance raw material is one of lemon, jasmine, rose, mint and sesame, and is subjected to ultraviolet sterilization pretreatment before being added into the cooking pot 2;
(2) heating the rectifying tower 3 at the temperature of 75-85 ℃, partially evaporating the condensate input into the rectifying tower 3 in the environment, outputting the evaporated gas into an aroma pipeline 8 from the top of the rectifying tower 3, arranging an outlet at the bottom of the rectifying tower 3, periodically discharging the feed liquid for detection, stopping discharging the feed liquid when the content of aromatic substances is greater than a preset value, then outputting the feed liquid from one side of the middle part of the rectifying tower 3, conveying the feed liquid to the top of the aroma tower 1, and periodically spraying the feed liquid by a sprayer 15; wherein the diameter of the liquid drops sprayed by the sprayer 15 is 5-10 micrometers;
(3) sending the brown rice to be flavor-processed into the aroma tower 1 through the feeder 7 according to the measurement, wherein the sprayer 15 is started when the feeder 7 is conveyed into the brown rice, the feed liquid output by the rectifying tower 3 is sprayed into the aroma tower, and the sprayer 15 stops working after the feeder 7 finishes feeding; then an aroma pipeline 8 inputs aroma steam from the middle part of the aroma tower 1, the pressure of the tank in the aroma tower 1 is kept to be 0.1-0.5 Mpa, an air outlet 13 is arranged at the top of the aroma tower 1, and meanwhile, the gas in the aroma tower 1 is input into the cooking tank 2 to maintain the dynamic balance of the air pressure in the aroma tower 1, so that aroma treatment is carried out for 2-4 hours; wherein, the mass of the feed liquid sprayed by the sprayer 15 is 2-5% of the mass of the added brown rice, and after the input brown rice is accumulated in the aromatherapy tower 1, the edge of the accumulated material pile is not higher than the inlet of the aromatherapy pipeline 8 for inputting aromatherapy gas; during the aroma treatment of the brown rice, stirring the brown rice at a low speed once every 15-25 min as a period, and turning most of the brown rice on the lower layer to the upper layer;
(4) after the aromatherapy is finished, the aroma-treated brown rice is output from a discharge hole 11 at the bottom of the aromatherapy tower 1, and meanwhile, the aroma pipeline 8 stops inputting aroma gas; after the brown rice is output, closing a discharge hole 11 at the bottom of the aroma tower 1, and then repeating the step (3);
(5) the brown rice output by the aroma tower 1 is subjected to the grinding and polishing treatment by a sand roller, then is air-dried until the water content is lower than 15%, and is then vacuum-packaged and stored, so that the processing of the flavor rice can be completed; it should be noted that the time interval from the brown rice output from the aroma tower 1 to the sanding and polishing processes is not more than 1 h, and the transportation process is closed package transportation after the treatments of each step.
The foregoing is directed to embodiments of the present invention, and equivalents, modifications, substitutions and variations such as will occur to those skilled in the art, which fall within the scope and spirit of the appended claims.
Claims (10)
1. A processing method of flavor rice is characterized in that: which comprises the following steps:
(1) crude extraction of aromatic substances: placing natural aromatic substance raw materials into a cooking pot, cooking at the temperature of 80-95 ℃, inputting evaporated substances into a condenser, carrying out vapor-liquid separation on the evaporated substances by the condenser, inputting separated vapor into an aroma pipeline, and inputting condensate into a rectifying tower;
(2) heating the rectifying tower at the temperature of 75-85 ℃, enabling condensate liquid input into the rectifying tower to be partially evaporated in the environment, outputting evaporated steam into an aroma pipeline from the top of the rectifying tower, arranging an outlet at the bottom of the rectifying tower, discharging feed liquid periodically for detection, stopping discharging the feed liquid when the content of aromatic substances is greater than a preset value, then outputting the feed liquid from one side of the middle part of the rectifying tower, conveying the feed liquid to the top of the aroma tower, and spraying periodically by a sprayer;
(3) sending the brown rice to be subjected to flavor processing into an aroma tower through a feeder according to the measurement, wherein the sprayer is started while the feeder is conveying the brown rice, the feed liquid output by the rectifying tower is sprayed into the aroma tower, and the sprayer stops working after the feeder finishes feeding; then an aromatherapy pipeline inputs aromatherapy steam from the middle part of the aromatherapy tower, the pressure of a tank in the aromatherapy tower is kept to be 0.1-0.5 Mpa, an air outlet is formed in the top of the aromatherapy tower, and the steam in the aromatherapy tower is input into a cooking tank to maintain the dynamic balance of air pressure in the aromatherapy tower, so that aromatherapy treatment is carried out for 2-4 hours;
(4) after the aromatherapy is finished, outputting the aromatherapy-treated brown rice from a discharge hole at the bottom of the aromatherapy tower, and stopping inputting aromatherapy steam by an aromatherapy pipeline at the same time of outputting; after the brown rice is output, closing a discharge hole at the bottom of the aroma tower, and repeating the step (3);
(5) and after the brown rice output by the aroma tower is subjected to the grinding and polishing treatment by a sand roller, the brown rice is air-dried until the water content is lower than 15%, and then the brown rice is vacuum-packaged and stored, so that the processing of the flavor rice can be completed.
2. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: the natural aromatic substance raw material in the step (1) is one of lemon, jasmine, rose, mint and sesame.
3. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: the natural aromatic substances in the step (1) are also subjected to ultraviolet sterilization pretreatment.
4. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: in the step (2), the diameter of the liquid drops sprayed by the sprayer is 5-10 microns.
5. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: in the step (3), the mass of the feed liquid sprayed by the sprayer is 2% -5% of the mass of the added brown rice, and after the input brown rice is accumulated in the aromatherapy tower, the edge of the accumulated material pile is not higher than the inlet of the aromatherapy pipeline for inputting the aromatherapy gas.
6. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: in the step (3), during the aromatherapy treatment of the brown rice, the brown rice is stirred at a low speed once every 15-25 min as a period, so that most of the brown rice at the lower layer is turned to the upper layer.
7. The method for processing flavored rice of claim 1, wherein the method comprises the steps of: in the step (5), the time interval from the brown rice output by the aroma tower to the sanding roller for whitening and polishing is not more than 1 h, and the transportation process is closed packaging transportation after the treatment of each step.
8. The system for processing a flavored rice, as claimed in any one of claims 1 to 7, wherein: it includes:
the upper part of the cooking pot is provided with a feed inlet, the periphery of the bottom of the cooking pot is sleeved with a first heating device for heating the interior of the cooking pot, the top of the cooking pot is provided with a first vapor-phase material outlet for outputting vapor-phase materials, and the bottom of the cooking pot is provided with a first liquid-phase material outlet for outputting liquid-phase materials;
the condenser is provided with a feed inlet, is connected with a vapor phase material outlet pipeline of the cooking pot, and is also respectively provided with a vapor phase outlet and a liquid phase outlet, the vapor phase outlet is used for outputting vapor phase materials after heat exchange, and the liquid phase outlet is used for outputting liquid phase materials after heat exchange;
the rectifying tower is provided with a feed inlet at the upper part and is connected with a liquid phase outlet pipeline of the condenser, a second heating device for heating the interior of the rectifying tower is sleeved on the periphery of the bottom of the rectifying tower, a second vapor phase material outlet for outputting vapor phase materials is arranged at the top of the rectifying tower, a second liquid phase material outlet for outputting liquid phase materials is arranged at the bottom of the rectifying tower, and a third liquid phase material outlet for outputting liquid phase materials is also arranged at one side of the middle part of the rectifying tower;
the aroma pipeline is provided with a plurality of branches and is respectively connected with a vapor phase outlet of the condenser and a second vapor phase material outlet pipeline of the rectifying tower through the branches;
the top in the aroma tower is provided with a sprayer and is connected with a third liquid-phase material outlet pipeline of the rectifying tower, an accommodating cavity for flavor treatment is formed in the aroma tower, the middle part of the aroma tower is connected with the aroma pipeline and is used for inputting aroma gas, the lower part of the aroma tower is provided with a stirring device, the bottom of the aroma tower is provided with a discharge hole for outputting flavor-treated materials, and the top of the aroma tower is also provided with a gas outlet and is connected with a feed inlet pipeline of the cooking tank;
the pressure gauge is connected to the fragrance tower and is used for detecting the pressure in the fragrance tower in real time;
the feeding machine is used for inputting materials to be subjected to flavor treatment, and a discharge hole for outputting the materials is connected with the upper part of the aroma tower;
the aromatherapy pipeline is provided with a first electric control valve;
a second electric control valve is arranged on a pipeline connecting a third liquid-phase material outlet of the rectifying tower and a sprayer of the aromatherapy tower;
a third electric control valve is arranged on a gas outlet of the aroma tower, and a fourth electric control valve is arranged on a discharge hole of the aroma tower;
and a fifth electric control valve is arranged on a discharge port of the feeding machine.
9. The system of claim 8, wherein the system further comprises: the middle part of champignon tower closely overlaps and is equipped with the adapter sleeve, and the champignon tower corresponds week side that the adapter sleeve was established and is equipped with a plurality of inlet port that the annular array laid, is provided with the filter screen on the inlet port, the champignon pipeline be connected with the adapter sleeve.
10. The system of claim 8, wherein the system further comprises: the aroma pipe is provided with a first pump, and the pipe for connecting the third liquid-phase material outlet of the rectifying tower and the sprayer of the aroma tower is provided with a second pump.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911212315.1A CN111034908A (en) | 2019-12-02 | 2019-12-02 | Processing method and processing system of flavored rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911212315.1A CN111034908A (en) | 2019-12-02 | 2019-12-02 | Processing method and processing system of flavored rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034908A true CN111034908A (en) | 2020-04-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911212315.1A Withdrawn CN111034908A (en) | 2019-12-02 | 2019-12-02 | Processing method and processing system of flavored rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034908A (en) |
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2019
- 2019-12-02 CN CN201911212315.1A patent/CN111034908A/en not_active Withdrawn
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Application publication date: 20200421 |