CN111135897A - Rice processing method - Google Patents
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- CN111135897A CN111135897A CN201911172563.8A CN201911172563A CN111135897A CN 111135897 A CN111135897 A CN 111135897A CN 201911172563 A CN201911172563 A CN 201911172563A CN 111135897 A CN111135897 A CN 111135897A
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- 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
- B02B5/00—Grain treatment not otherwise provided for
- B02B5/02—Combined processes
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Abstract
The invention discloses a rice processing method, which comprises the following steps: step S10: screening and removing stones and empty shells in the rice heap; step S20: adding the rice screened in the step S10 into a rice huller for hulling, removing glume and preparing brown rice; step S30: adding the brown rice obtained in the step S20 into a freezing chamber for freezing; step S40: adding the brown rice frozen in the step S30 into a rice mill for whitening treatment to remove cortex and embryo; step S50: spraying a cortex degradation solution on the rice prepared in the step S40, stirring for 5-15 minutes, adding the rice into a cleaning machine for cleaning, and dehydrating and drying the cleaned rice; step S60: sequentially adding the rice dried in the step S50 into a color separator and a magnetic separator to remove the heterochromatic grains and magnetic impurities in the rice grains; step S70: and (5) weighing and bagging the rice with the heterochromatic grains and the magnetic impurities removed in the step (S60) according to the specification requirement. Compared with the related technology, the rice processing method provided by the invention is simple and efficient, and the quality of the finished product is high.
Description
Technical Field
The invention relates to the technical field of rice processing technology, in particular to a rice processing method.
Background
The rice is one of the traditional staple foods in China and is also a main food for people in the south of China. Rice is the basic food for supplementing nutrients, contains protein, fat, vitamins and 11 minerals besides carbohydrate, and can provide comprehensive nutrition for human body. The rice contains about 75% of carbohydrate, 7% -8% of protein, 1.3% -1.8% of fat and rich B vitamins. The carbohydrate in the rice is mainly starch, the protein is mainly glutelin, and secondly gliadin and globulin, the biological value of the protein and the composition ratio of amino acid are higher than that of cereal crops such as wheat, barley, millet, corn and the like, the digestibility is 66.8-83.1%, and the carbohydrate is also one of the cereal proteins.
The rice is cleaned, husked and glume is removed to obtain brown rice, the brown rice is milled in subsequent processing, and the essence of the milling treatment is that under the premise of ensuring the integrity of the rice grains, a certain external force is applied to destroy the coupling force between endosperm and cortex so that the cortex is removed from the surface of the endosperm grains. The brown rice can be milled, i.e. the friction and the rubbing effect are achieved, and the milling effect is achieved. The brown rice is basically milled in the milling chamber by 4 factors of collision, milling pressure, rolling and axial output. However, because the husks of the brown rice are smooth, the toughness is strong, and a certain coupling force exists between the husks and the endosperm, the rice husking process needs a large force to separate the rice husks from the rice grains, the rice grains are easy to break due to the large force, and the processing quality of finished products is further reduced.
In order to improve the broken rice rate in the rice processing process and improve the processing quality of finished products, the rice processing method in the prior art usually adopts the methods of reducing the rice milling pressure and increasing the rice milling channels so as to slow down the whitening effect and improve the processing precision. Therefore, the processing process is too complicated, and the processing efficiency is not high.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a simple and efficient rice processing method with high finished product quality.
In order to achieve the purpose, the invention provides the following technical scheme:
a rice processing method comprises the following steps:
step S10, rice screening: screening and removing stones and empty shells in the rice heap;
step S20, rice hulling: adding the rice screened in the step S10 into a rice huller for hulling, removing glume and preparing brown rice;
step S30, freezing process: adding the brown rice obtained in the step S20 into a freezing chamber for freezing;
step S40, whitening: adding the brown rice frozen in the step S30 into a rice mill for whitening treatment to remove cortex and embryo;
step S50, cleaning and drying: spraying a cortex degradation solution on the rice prepared in the step S40, stirring for 5-15 minutes, adding the rice into a cleaning machine for cleaning, and dehydrating and drying the cleaned rice;
step S60, color selection and magnetic separation: sequentially adding the rice dried in the step S50 into a color separator and a magnetic separator to remove the heterochromatic grains and magnetic impurities in the rice grains;
step S70, packaging: and (5) weighing and bagging the rice with the heterochromatic grains and the magnetic impurities removed in the step (S60) according to the specification requirement.
Preferably, the brown rice is dried before being put into the freezing chamber in step S30, the temperature of the brown rice is controlled to be 50 to 60 ℃, and the drying time is 2 to 8 minutes.
Preferably, the brown rice is air-dried for 5 to 10 minutes before being put into the freezer in step S30.
Preferably, the temperature of the freezing treatment is controlled to be-10 ℃ to-2 ℃.
Preferably, step S20 includes the following sub-steps:
step S21: adding paddy into a rice huller to carry out rice hulling treatment to obtain a paddy and brown mixture;
step S22: removing glumes from the mixture of the rice and brown rice by using hot air at 50-60 ℃;
step S23: separating the rough rice.
Preferably, in step S50, the mass ratio of the cortex degradation solution to the rice is controlled to be between 1:20 and 1: 30.
Preferably, the cortex degradation solution is a cellulase solution or a pectinase solution.
Preferably, the step S70 includes the following sub-steps:
step S71: irradiating the rice obtained in step S60 with ultraviolet rays;
step S72: adding pepper powder into the rice obtained in the step S71, and controlling the mass ratio of the pepper powder to the rice to be 1: 100;
step S73: and (4) vacuumizing and bagging the rice obtained in the step (S72).
In conclusion, the invention has the following beneficial effects: the brown rice is frozen before the whitening procedure, so that the connection relation between the brown rice cortex and the endosperm is weakened or damaged, and then the separation of the brown rice cortex, the germ and the endosperm can be completed only by arranging one rice milling in the subsequent whitening procedure, thereby saving the whitening procedure and improving the rice processing efficiency; before the brown rice is added into the freezing chamber, the brown rice is dried or air-dried, so that the moisture of the skin layer of the brown rice can be quickly evaporated, and the moisture in the endosperm is reserved, and the moisture difference between the skin layer and the endosperm is favorable for damaging the connection between the skin layer and the endosperm by freezing; through setting up step S50, spray cortex degradation solution and stir the after-cleaning to the rice after whitening, replaced prior art' S rice polishing process, got rid of the bran powder who remains on rice surface, it is more convenient and high-efficient.
Drawings
FIG. 1 is a standard curve of photometric analysis according to an example of the present invention;
FIG. 2 is a block flow diagram of a first embodiment of the present invention;
fig. 3 is a block diagram of the flow of step S70 according to the first embodiment of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
The first experimental example: experiment for influence of different brown rice temperatures on rice processing precision
1. Experimental Material
Brown rice sample one: adding brown rice at room temperature (25 deg.C) into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve;
brown rice sample two: adding brown rice at-2 deg.C into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve;
brown rice sample three: adding brown rice at-6 deg.C into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve;
and fourth, brown rice sample: adding brown rice at-10 deg.C into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve;
brown rice sample five: adding brown rice at-14 deg.C into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve;
brown rice sample six: adding brown rice at-18 deg.C into a rice mill, grinding, pulverizing, and sieving with 40 mesh sieve.
The brown rice used in the experiment is early indica brown rice purchased from Jiangsu such as east Yuqirice industry center.
2. Experimental methods
Phytic acid, known by the chemical name inositol hexaphosphate, is widely found in cereals, legumes and oilseeds as the phosphate and major storage form of inositol. In the brown rice, the phytic acid is mainly distributed in the fruit cortex layer, the seed cortex layer, the aleurone layer and the sub-aleurone layer, wherein the content of the aleurone layer is the highest, so that the separation degree of the cortex layer and the endosperm of the brown rice after the whitening process is judged by taking the phytic acid content of the processed rice as the basis. Specifically, after ferric iron precipitate is dissolved by hydrochloric acid, the content of phytic acid in the brown rice and the brown rice product is calculated by measuring the change of phosphorus content before and after the precipitate. The specific operation method comprises the following steps:
(1) and taking 5-10g of sample, putting the sample into a 500ml iodine value bottle, adding 100ml of hydrochloric acid solution with the mass fraction of 1.2%, plugging the stopper, and mechanically shaking for 2 hours at room temperature (25 ℃).
(2) Vacuum filtration (sand core funnel No. 3) or centrifugal separation to obtain 30ml of supernatant.
(3) Accurately transferring 10ml of filtrate, and analyzing the content of total phosphorus in the filtrate by using a molybdenum blue colorimetric method, wherein the specific method comprises the following steps:
(a) respectively measuring 0,1.0,2.0,4.0,6.0,8.0 and 10.0ml of phosphorus standard working solution in a 50ml volumetric flask with 7 numbered 1,2,3,4,5,6 and 7, respectively adding 10.0,9.0,8.0,6.0,4.0,2.0 and 0.0 (each tube contains 0,0.01,0.02,0.04,0.06,0.08 and 0.10mg of phosphorus), and sequentially adding 8.0ml of hydrazine sulfate and 2.0ml of sodium molybdate solution in each tube. Adding a plug, shaking uniformly, loosening the plug, heating in a boiling water bath for 10min, taking out, immediately cooling to room temperature with running water, diluting to a scale with distilled water, shaking uniformly, standing for 10min, adjusting the zero point with a reagent blank as a reference solution, measuring the absorbance at the wavelength of 650nm by using a spectrophotometer, and drawing a standard curve.
(b) Accurately transferring 30ml of a sample to be detected into a ceramic crucible, adding zinc oxide, and slowly heating on an electric furnace until carbonization is complete. Then placing the crucible in a high-temperature furnace with the temperature of 550-600 ℃, burning for 2h, taking out, cooling to room temperature, adding 5ml of distilled water and 5ml of hydrochloric acid, covering a watch glass, heating and slightly boiling on an electric furnace for 5min, taking down, filtering the filtrate into a 100ml volumetric flask, washing the watch glass and the crucible with 5ml of hot distilled water, and washing the filter paper with 5ml of hot distilled water each time for 5 times. Cooling the filtrate to room temperature, dropwise adding 50% sodium hydroxide solution to neutralize until slight turbidity appears, dropwise adding hydrochloric acid until zinc hydroxide is dissolved, adding 2 more drops, diluting with distilled water to scale, and mixing uniformly.
Sucking 30ml or 10ml of the solution into a volumetric flask by a pipette, adding 8.0ml of hydrazine sulfate solution and 2.0ml of sodium molybdate solution, adding a stopper, shaking uniformly, loosening the stopper, heating in a boiling water bath for 10min, taking out, immediately cooling to room temperature, diluting to a scale with distilled water, mixing uniformly, standing for 10min, adjusting the zero point by taking a blank test as a reference solution, measuring the absorbance at the wavelength of 650nm by a spectrophotometer, and calculating the phosphorus content from a drawn standard curve.
(4) Accurately transferring 10ml of filtrate into a colorimetric tube of 100ml, adding 10ml of distilled water, adding 12ml of ferric trichloride solution, uniformly stirring, and heating for 75min on a boiling water bath.
(5) The mixture was cooled to room temperature, and the precipitate was filtered to give a clear solution. The residual phosphorus content of the solution was determined according to (a) and (b).
(6) And converting the content of the phytic acid in the samples according to the difference of the phosphorus content, wherein the measurement of each sample is repeated for 2 times, and the results are averaged.
3. Results of the experiment
The phytic acid content of different brown rice samples is shown in Table 1.
Table 1: phytic acid content of different brown rice samples
4. Conclusion and analysis
As can be seen from Table 1, the milling treatment of the frozen brown rice facilitates the separation of endosperm of the brown rice cortex. The low temperature can solidify the water stored in the brown rice, thereby destroying the connection strength between the cortex and the endosperm, and being beneficial to the brown rice whitening.
Experimental example two
The procedure of this example was substantially the same as that of the first example, except that the brown rice sample was set. In the experimental example, before freezing each sample, the brown rice sample two and the brown rice sample three are respectively dried for 2min, 5min and 8min and air-dried for 5min, 8min and 10min, the temperature is kept between 50 ℃ and 60 ℃ during drying, and the experimental results are shown in table 2.
Table 2: phytic acid content of different brown rice samples
The brown rice is pre-treated by drying or air drying before being frozen, so that partial moisture of the brown rice can be removed, the moisture stored in the endosperm is not easy to diffuse out, the moisture content difference between the cortex and the endosperm of the pre-treated brown rice is increased, the hardness of the endosperm with higher moisture content is increased due to moisture freezing and solidification in the subsequent freezing process, the connection strength between the endosperm and the cortex is reduced, and the brown rice whitening efficiency is further improved.
Referring to fig. 1 to 3, the present invention provides a rice processing method for processing rice into rice, which includes the following steps:
example one
Step S10, rice screening: screening and removing stones and empty shells in the rice heap; preferably, a screen mesh mode is adopted to screen and remove larger and smaller impurities in the rice, such as larger rice branches, smaller particles and the like; then, removing the empty-hull rice with the particle size not much different from that of the rice grains by adopting a wind screening mode, and finally removing stones with the particle size not much different from that of full rice grains by utilizing a stone remover;
step S20, rice hulling: adding the rice screened in the step S10 into a rice huller for hulling, removing glume and preparing brown rice; specifically, in this embodiment, the step S20 includes the following sub-steps:
step S21: adding paddy into a rice huller to carry out rice hulling treatment to obtain a paddy and brown mixture;
step S22: removing glumes from the mixture of the rice and brown rice by using hot air at 50-60 ℃;
step S23: separating the rough rice.
In the step, glumes in the brown rice husk mixture are removed by hot air, so that on one hand, the subsequent separation of brown rice husk is facilitated, and on the other hand, moisture in the brown rice husk layer can be taken away by hot air, so that the brown rice with dry husk layer and wet endosperm is obtained.
Step S30, freezing process: adding the brown rice obtained in the step S20 into a freezing chamber for freezing;
the temperature of the freezing treatment is controlled to be-10 ℃ to-2 ℃. In the step, the moisture content of the pre-treated and dried brown rice is low and mainly exists in the endosperm part, and the brown rice is frozen, so that the coupling strength between the cortex and the endosperm can be effectively weakened, and the subsequent whitening efficiency is improved.
Step S40, whitening: adding the brown rice frozen in the step S30 into a rice mill for whitening treatment to remove cortex and embryo;
in the step, the husks of the brown rice, which are difficult to remove originally, in the back ditch and the husk in the rice ditch become brittle after freezing treatment, and can fall off quickly after being lightly rolled.
Step S50, cleaning and drying: spraying a cortex degradation solution on the rice prepared in the step S40, stirring for 5-15 minutes, adding the rice into a cleaning machine for cleaning, and dehydrating and drying the cleaned rice; after the whitening treatment, in order to prevent the bran powder from remaining on the surface of part of the rice, in this step, a bran layer degrading solution is sprayed into the rice, the bran layer degrading solution reacts with the bran powder remaining on the surface of the rice, and the bran powder is degraded to achieve the purpose of complete removal.
It should be noted that, compare with prior art, this application need not to set up rice polishing process, and only need set up one whitening process, has still saved manufacturing procedure when having promoted the machining precision, has promoted machining efficiency to a very big extent.
Preferably, the mass ratio of the cortex degrading solution to the rice is controlled between 1:20 and 1: 30.
The cortex degradation solution is cellulase solution or pectinase solution. In this embodiment, the cortex degradation solution is a cellulase solution.
Step S60, color selection and magnetic separation: sequentially adding the rice dried in the step S50 into a color separator and a magnetic separator to remove the heterochromatic grains and magnetic impurities in the rice grains;
step S70, packaging: and (5) weighing and bagging the rice with the heterochromatic grains and the magnetic impurities removed in the step (S60) according to the specification requirement.
Specifically, the step S70 includes the following sub-steps:
step S71: irradiating the rice obtained in step S60 with ultraviolet rays;
step S72: adding pepper powder into the rice obtained in the step S71, and controlling the mass ratio of the pepper powder to the rice to be 1: 100;
step S73: and (4) vacuumizing and bagging the rice obtained in the step (S72).
In the step, the eggs of the rice worms remained in the rice are killed by ultraviolet irradiation, and then the pepper powder and the rice are mixed and bagged, so that the rice worms can be avoided.
Example two
The rice processing method provided in this embodiment is basically the same as the rice processing method provided in the first embodiment, and is different from the method of pretreating the brown rice before step S30. In this embodiment, after the husks of the brown rice are removed by the rice hulling process of step S20, the brown rice is dried by a dryer, wherein the drying temperature is controlled to 50 ℃ to 60 ℃ and the drying time is 2 to 8 minutes.
EXAMPLE III
The rice processing method provided in this embodiment is basically the same as the rice processing method provided in the first embodiment, and is different from the method of pretreating the brown rice before step S30. In this embodiment, after the husks of the brown rice are removed by the rice hulling process of step S20, the brown rice is air-dried by using a blower, wherein the air-drying time is 5 to 10 minutes.
Compared with the prior art, the invention has the beneficial effects that: the brown rice is frozen before the whitening procedure, so that the connection relation between the brown rice cortex and the endosperm is weakened or damaged, and then the separation of the brown rice cortex, the germ and the endosperm can be completed only by arranging one rice milling in the subsequent whitening procedure, thereby saving the whitening procedure and improving the rice processing efficiency; before the brown rice is added into the freezing chamber, the brown rice is dried or air-dried, so that the moisture of the skin layer of the brown rice can be quickly evaporated, and the moisture in the endosperm is reserved, and the moisture difference between the skin layer and the endosperm is favorable for damaging the connection between the skin layer and the endosperm by freezing; through setting up step S50, spray cortex degradation solution and stir the after-cleaning to the rice after whitening, replaced prior art' S rice polishing process, got rid of the bran powder who remains on rice surface, it is more convenient and high-efficient.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that several improvements and modifications without departing from the principle of the present invention will occur to those skilled in the art, and such improvements and modifications should also be construed as within the scope of the present invention.
Claims (8)
1. A rice processing method is characterized by comprising the following steps:
step S10, rice screening: screening and removing stones and empty shells in the rice heap;
step S20, rice hulling: adding the rice screened in the step S10 into a rice huller for hulling, removing glume and preparing brown rice;
step S30, freezing process: adding the brown rice obtained in the step S20 into a freezing chamber for freezing;
step S40, whitening: adding the brown rice frozen in the step S30 into a rice mill for whitening treatment to remove cortex and embryo;
step S50, cleaning and drying: spraying a cortex degradation solution on the rice prepared in the step S40, stirring for 5-15 minutes, adding the rice into a cleaning machine for cleaning, and dehydrating and drying the cleaned rice;
step S60, color selection and magnetic separation: sequentially adding the rice dried in the step S50 into a color separator and a magnetic separator to remove the heterochromatic grains and magnetic impurities in the rice grains;
step S70, packaging: and (5) weighing and bagging the rice with the heterochromatic grains and the magnetic impurities removed in the step (S60) according to the specification requirement.
2. The rice processing method as claimed in claim 1, wherein the brown rice is dried at 50 to 60 ℃ for 2 to 8 minutes before the brown rice is introduced into the freezing chamber in step S30.
3. The rice processing method as claimed in claim 1, wherein the brown rice is air-dried for 5 to 10 minutes before the brown rice is introduced into the freezing chamber in step S30.
4. The rice processing method as claimed in claim 1, wherein the step S20 comprises the following substeps:
step S21: adding paddy into a rice huller to carry out rice hulling treatment to obtain a paddy and brown mixture;
step S22: removing glumes from the mixture of the rice and brown rice by using hot air at 50-60 ℃;
step S23: separating the rough rice.
5. The rice processing method according to any one of claims 2 to 4, wherein the temperature of the freezing treatment is controlled at-10 ℃ to-2 ℃.
6. The rice processing method according to claim 1, wherein in the step S50, the mass ratio of the skin degradation solution to the rice is controlled to be between 1:20 and 1: 30.
7. The rice processing method according to claim 6, wherein the husk degradation solution is a cellulase solution or a pectinase solution.
8. The rice processing method as claimed in claim 1, wherein the step S70 comprises the sub-steps of:
step S71: irradiating the rice obtained in step S60 with ultraviolet rays;
step S72: adding pepper powder into the rice obtained in the step S71, and controlling the mass ratio of the pepper powder to the rice to be 1: 100;
step S73: and (4) vacuumizing and bagging the rice obtained in the step (S72).
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Cited By (4)
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| CN112473769A (en) * | 2020-11-09 | 2021-03-12 | 俞杰 | Rice processing method |
| CN112774766A (en) * | 2020-12-24 | 2021-05-11 | 重庆红土米业有限责任公司 | Rice processing method |
| CN113399016A (en) * | 2021-06-11 | 2021-09-17 | 宁夏山逗子杂粮绿色食品科技开发有限公司 | Coarse cereal production system |
| CN114177971A (en) * | 2021-11-17 | 2022-03-15 | 溆浦县金裕米业有限公司 | Purple sweet potato rice finish machining process convenient for cleaning residual pesticides |
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| CN114177971A (en) * | 2021-11-17 | 2022-03-15 | 溆浦县金裕米业有限公司 | Purple sweet potato rice finish machining process convenient for cleaning residual pesticides |
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