CN111644221A

CN111644221A - Production process of high-quality germ rice

Info

Publication number: CN111644221A
Application number: CN202010566868.3A
Authority: CN
Inventors: 宋明
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-06-19
Filing date: 2020-06-19
Publication date: 2020-09-11

Abstract

The invention discloses a production process of high-quality germ rice, which sequentially comprises the steps of high-quality rice → air separation → cleaning → magnetic separation → rice hulling → paddy separation → drying → rice milling → classification → color selection → vacuum packaging → finished products. The method can remove the epidermis and endosperm of the surface layer of the brown rice grains, and simultaneously retain the aleurone layer and the embryo part as much as possible, thereby not only improving the taste of the embryo rice, but also maximally retaining the nutritional ingredients of the embryo rice; the rice produced by the process has the advantages that the nutritional ingredients are fully preserved and preserved, so that the taste is fresh and fragrant; the processing process does not cause more nutrient deficiency and is rich in various trace elements; the washing-free germ rice is obtained by the process, and the loss of nutrient components in the cleaning process is avoided.

Description

Production process of high-quality germ rice

Technical Field

The invention relates to the field of grain processing, in particular to a production process of high-quality germ rice.

Background

The germ rice is rice with germ part of rice retained, and other parts are the same as rice with white rice. The most important central part of rice is the germ, the so-called "sprout", which, as the name implies, is the part where new life is produced. The scientific standard name of the rice is 'germ-remaining rice', which is rice with over eighty percent of germ-remaining rate. The rice is removed of the rice husk to form the brown rice, but the brown rice is covered with a layer of brown rice husk, the germ rice is only the layer of brown rice husk which is not easily digested by people on the surface of the brown rice is removed on the basis of the brown rice, and the complete germ and seed husk are reserved. The plumule accounts for only 3% by weight of rice, however 66% of nutrient elements are in the small plumule and are called as 'golden dots', the plumule contains rich protein, starch, dietary fiber, multiple vitamins and bioactive substances, and contains trace elements of calcium, iron, zinc, selenium and the like, the nutritive value of the plumule is several times of that of common rice, and with the development of economy and the improvement of living standard of people, people pay more and more attention to the rationalization of diet and the comprehensiveness of nutrition, so that the plumule rice rich in total nutrition is widely popularized and eaten in international and domestic, and the rising trend of the chronic disease rate related to diet is slowed down.

At present, the rice with embryo is directly processed into the rice with embryo mainly by a rice threshing and milling machine. However, since the embryo tissue is loose, the embryo and radicle are connected together by a very short hypocotyl, the embryo is located at the lower end of the abdomen of rice, and the connection with the endosperm is not firm. In the production process, the more processing steps are, the more complex the processing steps are, the higher the precision is, the more easily the germ falls off, and the germ retention rate is low. The germ rice is easy to be eroded by microorganisms and the like due to the concentrated germ nutrient substances of the epidermis, and has the advantages of higher aging speed and shorter storage time due to factors such as respiration and the like. Therefore, it is necessary to find a method for inhibiting the aging of the milled rice starch, so as to delay the aging of the milled rice starch during storage and maintain a certain taste.

Aiming at the problems in the production process of the germ rice, the development of the production process of the germ rice, which has simple process, convenient eating and high germ retention rate, has important significance for the development of the germ rice and related products.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a high-quality germ rice production process.

The processing method provided by the invention has simple steps, and the flow of the rice entering the germ rice mill is controlled, so that the polishing is not needed in the processing process, the quality of the rice is improved, the contents of protein, vitamins, mineral substances and the like are increased by 60-70% on the original base number, and the germ retention rate reaches more than 90%.

The purpose of the invention is realized by the following technical scheme: a processing method of germ rice comprises the following steps:

a production method of germ rice is characterized by comprising the following steps:

1. air separation

Removing rice hulls, straw stalks, dust and the like by using an exhaust fan;

2. cleaning up

Removing small stones, soil blocks and heavier impurities of rice straws mixed in the rice by using the rice treated in the step (1) through a vibrating screen and a stone removing machine;

3. magnetic separation

Removing impurities such as small scrap iron and the like from the rice cleaned in the step (2) by a dry magnetic separator;

4. hulling rice:

removing glumes of the rice subjected to magnetic separation in the step (3) through a rice huller;

5. separating the rough rice:

separating the brown rice, the glume and the paddy after the hulling in the step (4) on a separating plate which inclines in two directions and vibrates in a reciprocating mode, and enabling the paddy to enter the hulling machine again;

6. drying

And (5) drying the brown rice treated in the step (5) by using a forced air dryer.

7. Rice milling

Pressing the brown rice in the step (6) in a rice milling chamber by pushing by internal pressure and mechanical force of a thallium pressing of a rice milling machine, and removing the cortex of the brown rice through self-phase friction and mutual friction between the brown rice and a grinding wheel;

8. grading

Classifying the polished rice in the step (7) through a rice classifying screen, classifying and finishing the rice, and screening through sieve plates with different diameters by utilizing the grain size difference of rice grains to separate broken rice which cannot meet the requirement;

9. color sorting

And (4) carrying out color sorting on the milled rice with the embryo in the step (8) by a color sorting machine, and removing glumes, green grains, yellow grains and over-white grains.

10. Vacuum package

And (4) carrying out vacuum packaging on the milled rice with the embryo obtained by the color selection in the step (9), and carrying out heat sterilization at 110 ℃ for 1 min. Cooling to obtain the vacuum-packaged wash-free germ rice.

Compared with the prior art, the invention has the beneficial effects that:

(1) the retention rate of the embryo can reach more than 92 percent;

(2) the contents of protein, vitamins, minerals and the like of the milled rice with the embryo are increased by 70-85% on the original base number;

(3) compared with white rice, the dietary fiber is increased;

(4) the milled rice with embryo has good taste;

(5) the vacuum-packed germ rice subjected to steam sterilization reduces the mould propagation speed and lipase secretion and reduces the lipase activity in the storage process of the germ rice, thereby reducing the hydrolysis of grease and the generation of saturated fatty acid, delaying the aging of germ rice starch in the storage process and keeping the stability of the taste.

Drawings

FIG. 1 is a flow chart of a high quality rice with germ produced by the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1:

a processing method of germ rice comprises the following steps:

1. air separation

Removing rice hulls, straw stalks, dust and the like by using an exhaust fan;

2. cleaning up

Removing small stones, soil blocks and heavier impurities of rice straws mixed in the rice through a vibrating screen and a stone removing machine;

3. magnetic separation

Removing impurities such as small scrap iron and the like by a dry magnetic separator;

4. hulling rice:

husking rice by a rice huller;

5. separating the rough rice:

separating chaff and paddy on the separating plate, and feeding the paddy into the hulling machine again;

6. drying

Drying by a forced air drier.

7. Rice milling

The brown rice is extruded in the rice milling chamber by the pushing of the internal pressure and the mechanical force of the thallium pressing of the rice milling machine, and the cortex of the brown rice is removed through self-phase friction and mutual friction between the brown rice and the grinding wheel;

8. grading

Classifying, sorting and separating the white rice by a white rice classifying screen to obtain broken rice which cannot meet the requirements;

9. color sorting

And (5) performing color sorting through a color sorter to remove glumes, green grains, yellow grains and over-white grains.

10. Vacuum package

Vacuum packaging the germinated rice, and heat sterilizing at 110 deg.C for 1 min. Cooling to obtain the vacuum-packaged wash-free germ rice.

The contents of proteins, vitamins, minerals and the like of the milled rice with the embryo are increased by 78-80% on the original base number; the retention rate of the embryo can reach more than 92 percent; the grains are uniform and full, and the taste is better; the preservation period is more than or equal to 24 months;

example 2:

a processing method of germ rice comprises the following steps:

1. air separation

Removing rice hulls, straw stalks, dust and the like by using an exhaust fan;

2. cleaning up

3. magnetic separation

4. hulling rice:

husking rice by a rice huller;

5. separating the rough rice:

separating chaff and paddy on a separating plate, feeding the separated brown rice into an atomizing sprayer, and feeding the paddy into a rice huller again;

6. drying

Drying by a forced air drier.

7. Rice milling

8. grading

9. color sorting

10. Vacuum package

Vacuum packaging the germinated rice, and performing 30S heat sterilization at 120 deg.C. Cooling to obtain the vacuum-packaged wash-free germ rice.

The contents of proteins, vitamins, minerals and the like of the milled rice with the embryo are increased by 75-82% on the original base number; the retention rate of the embryo can reach more than 90 percent; the grains are uniform and full, and the taste is better; the preservation period is more than or equal to 24 months.

Claims

1. A processing technology of high-quality germ rice is characterized in that: the operation steps are as follows in sequence: high-quality rice is subjected to air separation, cleaning and magnetic separation, then added into a rice huller to hulle, and separated to obtain brown rice. Pre-hulling by spraying 0.1% cellulase water solution, drying, milling, grading, color selecting to obtain high-quality germ rice, sterilizing, and vacuum packaging to obtain high-quality wash-free germ rice.

2. The process for producing high-quality germinated rice according to claim 1, wherein said process comprises the steps of: the specific operation steps are as follows:

(1) winnowing: removing rice hulls, straw stalks, dust and the like by using an exhaust fan;

(2) cleaning: removing small stones, soil blocks and heavier impurities of rice straws mixed in the rice by using the rice treated in the step (1) through a vibrating screen and a stone removing machine;

(3) magnetic separation: removing impurities such as small scrap iron and the like from the rice cleaned in the step (2) by a dry magnetic separator;

(4) hulling rice: removing glumes of the rice subjected to magnetic separation in the step (3) through a rice huller;

(5) separating the rough rice: separating the brown rice, the glume and the paddy after the hulling in the step (4) on a separating plate which inclines in two directions and vibrates in a reciprocating mode, and enabling the paddy to enter the hulling machine again;

(6) and (3) drying: and (5) drying the brown rice treated in the step (5) by using a forced air dryer.

(7) Rice milling: pressing the brown rice in the step (6) in a rice milling chamber by pushing by internal pressure and mechanical force of a thallium pressing of a rice milling machine, and removing the cortex of the brown rice through self-phase friction and mutual friction between the brown rice and a grinding wheel;

(8) grading the polished white rice in the step (7) through a white rice grading sieve, grading and finishing the white rice, and screening through sieve plates with different diameters by utilizing the grain size difference of rice grains to separate broken rice which cannot meet the requirement;

(9) color selection: and (4) carrying out color sorting on the milled rice with the embryo in the step (8) by a color sorting machine, and removing glumes, green grains, yellow grains and over-white grains.

(10) And (3) vacuum packaging: and (4) carrying out vacuum packaging on the milled rice with the embryo obtained by the color selection in the step (9), and carrying out heat sterilization at 110 ℃ for 1 min. Cooling to obtain the vacuum-packaged wash-free germ rice.

3. The processing technology of high-quality germ rice according to claim 2, wherein the processing technology comprises the following steps: the heat sterilization temperature is 100-140 ℃, and the time is 20-120 s.

4. The processing technology of high-quality germ rice according to claim 2, wherein the processing technology comprises the following steps: the thermal sterilization process aims to remove microorganisms and bacteria of the germ rice, delay the aging of the germ rice starch in the storage process and improve the shelf life of the germ rice.

5. The processing technology of high-quality germ rice according to claim 2, wherein the processing technology comprises the following steps: the washing-free germ rice obtained by the process avoids the damage of the germ layer on the surface of the rice grains in the cleaning process, and reduces the loss of nutrient components. And the edible flour is convenient to eat and meets the living demands of people at present.