CN114601105A - 糯米生产加工工艺 - Google Patents
糯米生产加工工艺 Download PDFInfo
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- B02B1/00—Preparing grain for milling or like processes
- B02B1/02—Dry treatment
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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
- B02B1/00—Preparing grain for milling or like processes
- B02B1/08—Conditioning grain with respect to temperature or water content
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- 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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Abstract
本发明提供糯米生产加工工艺，包括除杂、冷藏、热风干、脱壳、二次脱壳、振动筛选饱满的米粒，采用佛手提取液和黑枣提取液与糯米浸泡，加入食盐采用电磁振荡将稻米与稻米皮分离，最后沥干、烘干包装。本发明提供的糯米生产加工工艺采用先冷藏后风热的工艺便于增加对糯稻的脱壳率，进行二次脱壳降低了糯米的浪费，采用佛手提取液和黑枣提取液进行浸泡增加了糯米的鲜甜口感，并加入食盐便于糯米皮的分离，采用电磁振荡将稻米与稻米皮分离提高了分离的效率，便于佛手提取液和黑枣提取液与糯米的充分结合，使得生产的糯米质量好，鲜甜可口。
Description
技术领域
本发明涉及粮食加工技术领域，特别的为糯米生产加工工艺。
背景技术
糯米是糯稻脱壳的米，在中国南方称为糯米，而北方则多称为江米。糯米是制造粘性小吃，如粽子、八宝粥、各式甜品的主要原料，糯米也是酿造醪糟(甜米酒)的主要原料。糯米是一种温和的滋补品，有补虚、补血、健脾暖胃、止汗等作用，适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的汗虚、气短无力、妊娠腹坠胀等症。现代科学研究表明：糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B及淀粉等，为温补强壮品，糯米也是酿造甜米酒的主要原料，是食用性最高的一种粮食作物，因此，对于糯米的加工就显得极其重要；
现有的糯米加工工艺在使用时存在一定的弊端，首先，传统的糯米加工时只进行一次脱壳，且脱壳率不高，造成粮食的浪费，脱皮效果差，糯米口感差。
发明内容
本发明提供的发明目的在于提供糯米生产加工工艺以解决上述问题。
为实现以上目的，本发明通过以下技术方案予以实现：糯米生产加工工艺，包括将采收的糯稻放入滚筒初清筛中去除稻草等杂质，时间为8-10秒，然后放入去石机中去除糯稻中混入的土、砂石块等异物，将上述糯稻放入温度为0-3摄氏度的冷藏室内冷藏，然后取出，通过热风机对稻谷进行风干，风干温度45-55摄氏度，然后将稻谷放入到脱壳机内脱壳，得到去壳糯米，将第一次的稻壳重新放入到脱壳机内部进行二次脱壳，将二次的稻米进行合并，通过振动筛选机选取颗粒饱满的糯米并清洗干净，清洗干燥的佛手,加入乙醇和食盐提取得到佛手提取液，清洗干燥的黑枣,加入水提取得到黑枣提取液，把步骤B的佛手提取液和步骤C的黑枣提取液混合均匀,得到混合液,将步骤A清洗干净的糯米放入混合液中浸泡10～24小时,浸泡结束后进行电磁振荡将稻米与稻米皮分离，将所得去皮糯米沥干水分，沥干水分后进行烘干。
优选的，所述佛手提取液和黑枣提取液的质量份数比例为2:1。
优选的，所述佛手、乙醇和食盐的质量份数比例为2:1：1。
优选的，所述热风机风干时间为10-15分钟。
优选的，所述冷藏室内冷藏的时间为5-8小时。
本发明提供了糯米生产加工工艺。具备以下有益效果：
本发明提供的糯米生产加工工艺采用先冷藏后风热的工艺便于增加对糯稻的脱壳率，进行二次脱壳降低了糯米的浪费，采用佛手提取液和黑枣提取液进行浸泡增加了糯米的鲜甜口感，并加入食盐便于糯米皮的分离，采用电磁振荡将稻米与稻米皮分离提高了分离的效率，便于佛手提取液和黑枣提取液与糯米的充分结合，使得生产的糯米质量好，鲜甜可口。
具体实施方式
下面，结合具体实施方式，对本发明做出进一步的描述：
糯米生产加工工艺，包括将采收的糯稻放入滚筒初清筛中去除稻草等杂质，时间为8-10秒，然后放入去石机中去除糯稻中混入的土、砂石块等异物，将上述糯稻放入温度为0-3摄氏度的冷藏室内冷藏，然后取出，通过热风机对稻谷进行风干，风干温度45-55摄氏度，然后将稻谷放入到脱壳机内脱壳，得到去壳糯米，将第一次的稻壳重新放入到脱壳机内部进行二次脱壳，将二次的稻米进行合并，通过振动筛选机选取颗粒饱满的糯米并清洗干净，清洗干燥的佛手,加入乙醇和食盐提取得到佛手提取液，清洗干燥的黑枣,加入水提取得到黑枣提取液，把步骤B的佛手提取液和步骤C的黑枣提取液混合均匀,得到混合液,将步骤A清洗干净的糯米放入混合液中浸泡10～24小时,浸泡结束后进行电磁振荡将稻米与稻米皮分离，将所得去皮糯米沥干水分，沥干水分后进行烘干。
根据本发明的上述方案，所述佛手提取液和黑枣提取液的质量份数比例为2:1。
根据本发明的上述方案，所述佛手、乙醇和食盐的质量份数比例为2:1：1。
根据本发明的上述方案，所述热风机风干时间为10-15分钟。
根据本发明的上述方案，所述冷藏室内冷藏的时间为5-8小时。
本发明提供的糯米生产加工工艺采用先冷藏后风热的工艺便于增加对糯稻的脱壳率，进行二次脱壳降低了糯米的浪费，采用佛手提取液和黑枣提取液进行浸泡增加了糯米的鲜甜口感，并加入食盐便于糯米皮的分离，采用电磁振荡将稻米与稻米皮分离提高了分离的效率，便于佛手提取液和黑枣提取液与糯米的充分结合，使得生产的糯米质量好，鲜甜可口，值得推广。
最后应说明的是：以上仅为本发明的优选实施例而已，并不用于限定本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.糯米生产加工工艺，其特征在于，包括如下步骤：
将采收的糯稻放入滚筒初清筛中去除稻草等杂质，时间为8-10秒，然后放入去石机中去除糯稻中混入的土、砂石块等异物，将上述糯稻放入温度为0-3摄氏度的冷藏室内冷藏，然后取出，通过热风机对稻谷进行风干，风干温度45-55摄氏度，然后将稻谷放入到脱壳机内脱壳，得到去壳糯米，将第一次的稻壳重新放入到脱壳机内部进行二次脱壳，将二次的稻米进行合并，通过振动筛选机选取颗粒饱满的糯米并清洗干净，清洗干燥的佛手,加入乙醇和食盐提取得到佛手提取液，清洗干燥的黑枣,加入水提取得到黑枣提取液，把步骤B的佛手提取液和步骤C的黑枣提取液混合均匀,得到混合液,将步骤A清洗干净的糯米放入混合液中浸泡10～24小时,浸泡结束后进行电磁振荡将稻米与稻米皮分离，将所得去皮糯米沥干水分，沥干水分后进行烘干。
2.根据权利要求1所述的糯米生产加工工艺，其特征在于：所述佛手提取液和黑枣提取液的质量份数比例为2:1。
3.根据权利要求1所述的糯米生产加工工艺，其特征在于：所述佛手、乙醇和食盐的质量份数比例为2:1：1。
4.根据权利要求1所述的糯米生产加工工艺，其特征在于：所述热风机风干时间为10-15分钟。
5.根据权利要求1所述的糯米生产加工工艺，其特征在于：所述冷藏室内冷藏的时间为5-8小时。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649535A (zh) * | 2023-06-07 | 2023-08-29 | 安徽蒸小皖餐饮股份有限公司 | 一种青稞活性组分保持率高的加工方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116649535A (zh) * | 2023-06-07 | 2023-08-29 | 安徽蒸小皖餐饮股份有限公司 | 一种青稞活性组分保持率高的加工方法 |
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