CN114698772A - Processing method of bright-color steamed rice - Google Patents

Processing method of bright-color steamed rice Download PDF

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Publication number
CN114698772A
CN114698772A CN202210294042.5A CN202210294042A CN114698772A CN 114698772 A CN114698772 A CN 114698772A CN 202210294042 A CN202210294042 A CN 202210294042A CN 114698772 A CN114698772 A CN 114698772A
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rice
bright
processing method
material cavity
soaking
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Inventor
宋玉
吴芬
张彪
余执枫
曹磊
刘超
陶澍
洪莹
邵子晗
孙剑
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Fengyang Jiajiale Rice Industry Co ltd
Institute of Agro Products Processing of Anhui Academy of Agricultural Sciences
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Fengyang Jiajiale Rice Industry Co ltd
Institute of Agro Products Processing of Anhui Academy of Agricultural Sciences
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Priority to CN202210294042.5A priority Critical patent/CN114698772A/en
Publication of CN114698772A publication Critical patent/CN114698772A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
    • F26B3/04—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour circulating over or surrounding the materials or objects to be dried
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B2200/00—Drying processes and machines for solid materials characterised by the specific requirements of the drying good
    • F26B2200/06—Grains, e.g. cereals, wheat, rice, corn

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

A processing method of bright-colored steamed rice is characterized by pretreating rice, soaking the rice in a citric acid solution with a low pH value, and performing the procedures of stewing, drying and the like to obtain the bright-colored light-yellow nutritional steamed rice. The edible nutritional steamed rice obtained by the invention is white-like or light yellow in color, semitransparent, complete in particle, and greatly reduced in starch digestibility and eGI value compared with polished rice and traditional steamed rice; has unique rice fragrance, no impurity and no peculiar smell, and is very suitable for people needing to control blood sugar.

Description

Processing method of bright-color steamed rice
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of bright-color steamed rice.
Background
The rice to be steamed is a semi-cooked rice product which is produced by using rice as a raw material, soaking, steaming, drying, and then performing conventional rice hulling, rice milling and polishing processes. The steamed rice not only has higher nutritive value and rice yield than common rice, but also has unique taste. But the color, the fragrance and the taste of the steamed rice have obvious defects, particularly the amber or brown yellow color is greatly different from the white rice preferred by consumers, and the market acceptance of the steamed rice is seriously influenced.
Disclosure of Invention
The invention aims to provide a method for processing the parboiled rice with bright color.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of the bright-color steamed rice is characterized by comprising the following steps: the integrated rice steaming and soaking cooking device comprises a material cavity, a top cover arranged at the upper end of the material cavity, a lower cover in threaded connection with the lower end of the material cavity, and a bottom layer food steamer arranged on the inner side of the material cavity; a hinge is movably connected between the material cavity and the left end of the top cover, a pneumatic mechanism is installed on the left side of the upper end of the material cavity and controls the hinge to rotate, a liquid level meter is installed at the front end of the material cavity, and a steam mechanism is installed at the lower end of the lower cover;
the processing method comprises the following steps:
step 1: adjusting the moisture content of the rice so that the moisture content is less than or equal to 15%;
step 2: placing the rice into the integrated rice soaking and steaming equipment according to the mass ratio of 60-70:100 of the rice to the soaking solution, soaking for 3-5 hours, then discharging the soaking solution, washing with clean water, and directly steaming the soaked rice in the integrated rice soaking and steaming equipment;
and step 3: preheating the high-pressure cooking pot to above 60 ℃, placing the paddy obtained in the step 2 in the high-pressure cooking pot, keeping the temperature for 5-8min at the temperature of 100 ℃ and 115 ℃, then exhausting and cooling, and taking out the paddy when the temperature is reduced to below 90 ℃;
and 4, step 4: and (4) conveying the paddy obtained in the step (3) into a drier for hot air dehumidifying and drying.
The preferable technical scheme is that a ring beam is fixedly connected to the outer side of the material cavity, three groups of supporting legs are annularly distributed at the lower end of the ring beam, and the lower ends of the supporting legs are movably connected with a base.
The preferred technical scheme does, the upper end of the lower cover is distributed with overflow ports, the water outlet is arranged at the front end of the lower cover, the filter screen is arranged on the inner side of the water outlet, the overflow ports are communicated with the inner side of the water outlet, the pressure sensor is arranged at the upper end of the top cover, the pressure sensor is electrically controlled to be connected with the steam mechanism, and the water inlet is arranged at the upper end of the top cover.
The preferred technical scheme does, both ends fixedly connected with vertical support frame about the bottom food steamer, the vertical distribution in bottom food steamer upper end has the range upon range of food steamer of multilayer, range upon range of food steamer set up in between the support frame, the locking groove has been seted up in the middle of the lower cover upper end, the bottom food steamer with the support frame lower extreme all set up in locking inslot side.
The preferable technical scheme is that limiting frames are symmetrically arranged on the left side and the right side of the inner side of the material cavity, the limiting frames are arranged on the outer side of the supporting frame, and a rubber pad is arranged between the limiting frames and the supporting frame.
The optimized technical scheme is that a balance beam is horizontally arranged between the support frames, a movable groove is vertically formed in the inner side of each support frame, the left end and the right end of the balance beam are movably connected to the inner side of the movable groove, and a hanging ring is arranged in the middle of the upper end of the balance beam.
According to the preferable technical scheme, an oil cylinder is installed at the right end of the material cavity, an L-shaped locking frame is movably connected to the upper end of the oil cylinder, a hook is installed on the lower side of the top end of the locking frame, and the hook is used for being connected with a hanging ring.
The preferable technical scheme is that the soak solution is a food-grade citric acid-sodium citrate buffer solution, and the pH value is 3-6.
In the step 4, the preferable technical scheme is that variable-temperature drying and tempering are combined in the drying process, the rice is dried for 0.8 to 1.2 hours at the high temperature of 48 to 52 ℃, then tempered for 0.8 to 1.2 hours, and then dried for 9 to 11 hours at the low temperature of 38 to 42 ℃, and the water content of the dried rice is 6 to 13 percent.
Tempering means that drying is stopped after grains are dried in a drying process, the temperature is kept unchanged, and the grains are maintained for a certain period of time, so that moisture in the grains is diffused outwards, and the difference of internal and external moisture gradients is reduced.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts citric acid solution with low pH value to soak paddy, and then completes the procedures of stewing, drying and the like to obtain the light yellow nutritional steamed rice with bright color. The edible nutritional steamed rice obtained by the invention is white-like or light yellow in color, semitransparent, complete in particle, and greatly reduced in starch digestibility and eGI value compared with polished rice and traditional steamed rice; has unique rice fragrance, no impurity and no peculiar smell, and is very suitable for people needing to control blood sugar.
2. The integrated soaking and cooking equipment for the steamed rice disclosed by the invention is used for soaking and cooking the rice in one equipment, and two processes of soaking and cooking in the processing of the steamed rice are combined and completed, so that the working efficiency is obviously improved, the materials do not need to be circulated among different equipment, the pollution and oxidation of the materials are prevented, purified water can be timely supplemented into the equipment through the linkage between the liquid level meter and the control mechanism of the water supply device, the materials are fully soaked, and the detachable lower cover is convenient for a user to clean a material cavity and maintain the electrical equipment.
Drawings
FIG. 1 is a schematic view of an assembly structure of an integrated steaming and boiling device for steaming rice according to an embodiment of the present invention;
FIG. 2 is a schematic view of another assembled structure of the integrated steaming and boiling device for steaming rice according to the embodiment of the present invention;
FIG. 3 is a schematic view of a lower cover structure of an integrated steaming and boiling device for steaming rice according to an embodiment of the present invention;
fig. 4 is a schematic structural diagram of a bottom layer food steamer of the integrated steamed rice soaking and cooking device of the invention.
The labels in the figures are: 1. a material cavity; 2. a top cover; 3. a hinge; 4. a pneumatic mechanism; 5. a liquid level meter; 6. a lower cover; 7. a steam mechanism; 8. a bottom layer food steamer; 9. a ring beam; 10. supporting legs; 11. a base; 12. an overflow port; 13. a water outlet; 14. filtering with a screen; 15. a pressure sensor; 16. a water inlet; 17. a support frame; 18. stacking food drawers; 19. a locking groove; 20. a limiting frame; 21. a rubber pad; 22. a balance beam; 23. a movable groove; 24. hanging a ring; 25. an oil cylinder; 26. a locking frame; 27. and (4) hanging hooks.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will be apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1-4. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are for illustrative purposes only and are not intended to limit the scope of the present invention. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical reagent store unless otherwise specified.
Example 1: processing method of bright-color steamed rice
A processing method of bright-colored steamed rice comprises integrated rice soaking and cooking equipment, wherein an assembly structure schematic diagram is shown in figure 1, another state assembly structure schematic diagram is shown in figure 2, a lower cover 6 structure schematic diagram is shown in figure 3, a bottom layer steamer tray 8 structure schematic diagram is shown in figure 4, the integrated rice soaking and cooking equipment comprises a material cavity 1, a top cover 2 installed at the upper end of the material cavity 1, a lower cover 6 connected to the lower end of the material cavity 1 in a threaded mode, and a bottom layer steamer tray 8 arranged on the inner side of the material cavity 1, a hinge 3 is movably connected between the left end of the material cavity 1 and the left end of the top cover 2, a pneumatic mechanism 4 is installed on the left side of the upper end of the material cavity 1, the pneumatic mechanism 4 controls the hinge 3 to rotate, a liquid level meter 5 is installed at the front end of the material cavity 1, and a steam mechanism 7 is installed at the lower end of the lower cover 6.
For the specific embodiment, the liquid level meter 5 is installed at the height of the normal water level, and in the soaking stage, when the water level drops, the liquid level meter 5 transmits a signal to the water supplementing mechanism, so as to supplement water into the material cavity 1 through the water inlet 16, and the uppermost laminated food steamer 18 is positioned below the liquid level.
Wherein, the outer side of the material cavity 1 is fixedly connected with a ring beam 9, three groups of supporting legs 10 are annularly distributed at the lower end of the ring beam 9, and the lower ends of the supporting legs 10 are movably connected with a base 11. The material cavity 1 is uniformly arranged at the lower end of the supporting leg 10 through the annular ring beam 9, so that the stability of the equipment can be greatly improved, and the shaking is not easy to occur.
Meanwhile, overflow ports 12 are distributed at the upper end of the lower cover 6, a water outlet 13 is formed in the front end of the lower cover 6, a filter screen 14 is installed on the inner side of the water outlet 13, the overflow ports 12 are communicated with the inner side of the water outlet 13, a pressure sensor 15 is installed at the upper end of the top cover 2, the pressure sensor 15 is electrically connected with the steam mechanism 7, and a water inlet 16 is formed in the upper end of the top cover 2. The steam that steam mechanism 7 produced makes the atmospheric pressure increase in the material chamber 1, and pressure sensor 15 detects the pressure of grow back, through devices such as the relief valve that sets up on top cap 2, reduces the pressure in the material chamber 1.
In addition, both ends fixedly connected with vertical support frame 17 about bottom food steamer 8, the vertical distribution in bottom food steamer 8 upper end has the range upon range of food steamer 18 of multilayer, range upon range of food steamer 18 sets up between support frame 17, locking groove 19 has been seted up in the middle of the 6 upper ends of lower cover, bottom food steamer 8 and support frame 17 lower extreme all set up in locking groove 19 inboardly, spacing 20 is installed to 1 inboard bilateral symmetry in material chamber, spacing 20 sets up in the support frame 17 outside, be provided with rubber pad 21 between spacing 20 and the support frame 17. Bottom food steamer 8 is difficult to take place to remove in material chamber 1 through the limiting displacement of locking groove 19, and spacing 20 produces the limiting displacement of the left and right sides to support frame 17, makes the range upon range of food steamer 18 of stacking too high be difficult to take place to empty.
In addition, horizontal installation has compensating beam 22 between the support frame 17, and the inboard vertical movable groove 23 of having seted up of support frame 17, and the equal swing joint in movable groove 23 inboard in both ends about compensating beam 22 is provided with link 24 in the middle of the compensating beam 22 upper end, and hydro-cylinder 25 is installed to 1 right-hand member in material chamber, and hydro-cylinder 25 upper end swing joint has L type locking frame 26, and locking frame 26 top downside installs couple 27, and couple 27 is used for connecting link 24. The balance beam 22 can vertically move through the movable groove 23, along with the sequential stacking of the stacked food steamers 18, gradually moves upwards, and when the hook 27 is hooked with the hanging ring 24, the oil cylinder 25 controls the locking frame 26 to vertically rotate and ascend, so that the bottom food steamer 8 and the stacked food steamers 18 are lifted or lowered.
When the integrated soaking and cooking equipment for the rice to be steamed is used, a user places the rice to be steamed in the bottom layer of the food steamer 8 and the stacked food steamer 18, then sequentially stacks the stacked food steamer 18 layer by layer, then connects the hook 27 to the hanging ring 24, controls the locking frame 26 to rotate and rise through the oil cylinder 25, moves the bottom layer of the food steamer 8 to the upper part of the material cavity 1, vertically lowers the bottom layer of the food steamer into the material cavity 1, closes the top cover 2 through the pneumatic mechanism 4 after the locking frame 26 is removed, supplements water into the material cavity 1 through the water supplementing mechanism until the food steamer is completely immersed by the water, stops supplying water to the water supplementing mechanism after the liquid level meter 5 detects the liquid level height, feeds water to the water supplementing mechanism to stop supplying water after soaking for a period of time, constantly supplements water inwards by the liquid level meter 5 in cooperation with the water supplementing mechanism, opens the overflow port 12 after soaking, discharges the water through the water outlet 13, and then starting a steam mechanism 7 to generate steam in the material cavity 1, cooking the steamed rice, opening the top cover 2 after the cooking is finished, and completely lifting out the bottom layer food steamer 8 and the laminated food steamer 18 through the oil cylinder 25.
The processing method comprises the following steps:
step 1: adjusting the moisture content of the rice so that the moisture content is less than or equal to 15%;
step 2: placing the rice into the integrated rice soaking and steaming equipment according to the mass ratio of 60-70:100 of the rice to the soaking solution, soaking for 3-5 hours, then discharging the soaking solution, washing with clean water, and directly steaming the soaked rice in the integrated rice soaking and steaming equipment;
and 3, step 3: preheating the high-pressure cooking pot to above 60 ℃, placing the paddy obtained in the step 2 in the high-pressure cooking pot, keeping the temperature for 5-8min at the temperature of 100 ℃ and 115 ℃, then exhausting and cooling, and taking out the paddy when the temperature is reduced to below 90 ℃;
and 4, step 4: and (4) conveying the paddy obtained in the step (3) into a drier for hot air dehumidifying and drying.
Preferably, the soak solution is a food-grade citric acid-sodium citrate buffer solution, and the pH value is 3-6.
In the step 4, the preferable embodiment is that the drying adopts the combination of variable temperature drying and tempering, the drying is firstly carried out for 0.8 to 1.2 hours at the high temperature of 48 to 52 ℃, then tempering is carried out for 0.8 to 1.2 hours, then the drying is carried out for 9 to 11 hours at the low temperature of 38 to 42 ℃, and the water content of the dried rice is 6 to 13 percent.
TABLE 1 influence of pH 4.0 soaking solution on the quality of the processed parboiled rice
Figure BDA0003562558470000041
TABLE 2 influence of pH 4.0 soak solution on the color change of parboiled rice
Figure BDA0003562558470000042
Figure BDA0003562558470000051
TABLE 3 variation of the composition of the rice starch and eGI
Figure BDA0003562558470000052
Example 2: processing method of bright-color steamed rice
The used integrated soaking and steaming equipment for the steamed rice is the same as that in the embodiment 1.
A processing method of grain-steaming rice with optimized color and luster and an integrated soaking and cooking device used by the same are characterized in that:
1. taking rice, naturally drying, winnowing and sieving to ensure that the water content is lower than 15 percent, and the rice has no insect pest and zeptozeptorum to obtain standby rice;
2. soaking paddy in soaking and cooking integrated equipment according to the weight ratio of 66:100 to soak paddy for 4 hours at the temperature of 55 ℃, discharging the soaking solution after the soaking process is finished, directly cooking the paddy in the integrated equipment after washing with clean water, wherein the soaking solution is a food-grade citric acid-sodium citrate buffer solution, adjusting the pH value to be 5 according to the proportion, and cleaning the paddy with flowing clean water after the soaking is finished;
3. preheating the high-pressure cooking pot to above 60 deg.C, placing the rice fully absorbing water in the high-pressure cooking pot, maintaining at 110 deg.C for 5min, exhausting gas, cooling, and taking out the rice when the temperature is reduced to below 90 deg.C;
4. the rice taken out from the high-pressure cooking pot is sent into a drier for hot air dehumidifying and drying, the drying adopts a variable temperature drying and tempering way, the rice is firstly dried for 1h under the high-temperature hot air of 50 ℃, then tempered for 1h, and then dried for 10h under the low temperature of 40 ℃, and the moisture of the dried rice is about 13-16%. And (3) rice hulling and milling are carried out according to the first-grade rice standard in GB/T1354-2018. Obtaining the half-cooked edible nutritional steamed rice.
TABLE 4 influence of pH 5.0 soak on the quality of the parboiled Rice processing
Figure BDA0003562558470000053
TABLE 5 influence of pH 5.0 soak solution on the color change of parboiled rice
Figure BDA0003562558470000054
TABLE 6 variation of the composition of the rice starch and eGI
Figure BDA0003562558470000061
Example 3: processing method of bright-color parboiled rice
The used integrated soaking and cooking equipment for the steamed rice is the same as that in the embodiment 1.
A method for processing bright-colored steamed rice,
comprises the following steps:
step 1: adjusting the moisture content of the rice so that the moisture content is equal to 13.87%;
step 2: placing the rice into the integrated soaking and steaming equipment for the steamed rice according to the mass ratio of the rice to the soaking solution of 60:100, soaking for 3 hours, then discharging the soaking solution, washing with clear water, and directly steaming the soaked rice in the integrated soaking and steaming equipment for the steamed rice;
and step 3: preheating the high-pressure cooking pot to above 60 ℃, placing the paddy obtained in the step 2 into the high-pressure cooking pot, keeping the temperature for 5min at the temperature of 100 ℃, then exhausting and cooling, and taking out the paddy when the temperature is reduced to below 90 ℃;
and 4, step 4: and (4) conveying the paddy obtained in the step (3) into a drier for hot air moisture removal and drying.
Preferably, the soak solution is a food-grade citric acid-sodium citrate buffer solution, and the pH value is 3.
In the step 4, the drying is preferably performed by combining variable temperature drying and tempering, the drying is performed for 0.8h under high temperature hot air at 48-DEG C, then tempering is performed for 0.8h, and then the drying is performed for 9h at low temperature of 38 ℃, and the water content of the dried rice is 6%.
Tempering means that drying is stopped after grains are dried in a drying process, the temperature is kept unchanged, and the grains are maintained for a certain period of time, so that moisture in the grains is diffused outwards, and the difference of internal and external moisture gradients is reduced.
Example 4: processing method of bright-color parboiled rice
The used integrated soaking and cooking equipment for the steamed rice is the same as that in the embodiment 1.
A method for processing bright-colored steamed rice,
comprises the following steps:
step 1: adjusting the moisture content of the rice so that the moisture content is less than or equal to 15%;
step 2: placing the rice into the integrated rice steaming and boiling equipment according to the mass ratio of the rice to the soaking solution of 70:100, soaking for 5 hours, then discharging the soaking solution, washing with clear water, and directly steaming the soaked rice in the integrated rice steaming and boiling equipment;
and 3, step 3: preheating the high-pressure cooking pot to above 60 ℃, placing the paddy obtained in the step 2 into the high-pressure cooking pot, keeping the temperature for 8min at the temperature of 115 ℃, then exhausting and cooling, and taking out the paddy when the temperature is reduced to below 90 ℃;
and 4, step 4: and (4) conveying the paddy obtained in the step (3) into a drier for hot air moisture removal and drying.
In a preferred embodiment, the soak solution is a food-grade citric acid-sodium citrate buffer solution with the pH value of 6.
In the step 4, the drying is preferably performed by combining variable temperature drying and tempering, the drying is performed for 1.2 hours at 52 ℃ by high-temperature hot air, then tempering is performed for 1.2 hours, and then the drying is performed for 11 hours at 42 ℃ at low temperature, wherein the water content of the dried rice is 13%.
Tempering means that drying is stopped after grains are dried in a drying process, the temperature is kept unchanged, and the grains are maintained for a certain period of time, so that moisture in the grains is diffused outwards, and the difference of internal and external moisture gradients is reduced.
While the invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not to be limited to the disclosed embodiment, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (9)

1. A processing method of the bright-color steamed rice is characterized by comprising the following steps: the integrated rice steaming and soaking cooking device comprises a material cavity, a top cover arranged at the upper end of the material cavity, a lower cover in threaded connection with the lower end of the material cavity, and a bottom layer food steamer arranged on the inner side of the material cavity; a hinge is movably connected between the material cavity and the left end of the top cover, a pneumatic mechanism is installed on the left side of the upper end of the material cavity and controls the hinge to rotate, a liquid level meter is installed at the front end of the material cavity, and a steam mechanism is installed at the lower end of the lower cover;
the processing method comprises the following steps:
step 1: adjusting the moisture content of the rice so that the moisture content is less than or equal to 15%;
step 2: placing the rice into the integrated soaking and steaming equipment for soaking for 3-5 hours according to the mass ratio of the rice to the soaking solution of 60-70:100, then discharging the soaking solution, washing with clear water, and directly steaming the soaked rice in the integrated soaking and steaming equipment for steaming the rice;
and step 3: preheating the high-pressure cooking pot to above 60 ℃, placing the paddy obtained in the step 2 in the high-pressure cooking pot, keeping the temperature for 5-8min at the temperature of 100 ℃ and 115 ℃, then exhausting and cooling, and taking out the paddy when the temperature is reduced to below 90 ℃;
and 4, step 4: and (4) conveying the paddy obtained in the step (3) into a drier for hot air dehumidifying and drying.
2. The processing method of the bright-colored steamed rice according to claim 1, wherein a ring beam is fixedly connected to the outer side of the material cavity, three groups of supporting legs are annularly distributed at the lower end of the ring beam, and a base is movably connected to the lower ends of the supporting legs.
3. The processing method of the bright-colored steamed rice as claimed in claim 1, wherein overflow ports are distributed at the upper end of the lower cover, a water outlet is arranged at the front end of the lower cover, a filter screen is arranged inside the water outlet, the overflow ports are communicated with the inside of the water outlet, a pressure sensor is arranged at the upper end of the top cover, the pressure sensor is electrically connected with the steam mechanism, and a water inlet is arranged at the upper end of the top cover.
4. The processing method of the bright-colored steamed rice, as claimed in claim 1, wherein vertical support frames are fixedly connected to the left and right ends of the bottom layer of food steamer, a plurality of layers of stacked food steamer are vertically distributed on the upper end of the bottom layer of food steamer, the stacked food steamer is arranged between the support frames, a locking groove is formed in the middle of the upper end of the lower cover, and the lower ends of the bottom layer of food steamer and the support frames are both arranged inside the locking groove.
5. The processing method of the bright-colored steamed rice, according to claim 4, is characterized in that limiting frames are symmetrically arranged on the left and right sides of the inner side of the material cavity, the limiting frames are arranged on the outer side of the supporting frame, and a rubber pad is arranged between each limiting frame and the supporting frame.
6. The processing method of the bright-colored steamed rice, according to claim 4, characterized in that a balance beam is horizontally installed between the supporting frames, a movable groove is vertically formed in the inner side of each supporting frame, the left end and the right end of the balance beam are movably connected to the inner side of the movable groove, and a hanging ring is arranged in the middle of the upper end of the balance beam.
7. The processing method of the bright-colored steamed rice, according to claim 6, is characterized in that an oil cylinder is installed at the right end of the material cavity, an L-shaped locking frame is movably connected to the upper end of the oil cylinder, and a hook is installed on the lower side of the top end of the locking frame and used for being connected with a hanging ring.
8. The method of claim 1, wherein the soaking solution is a food grade citric acid-sodium citrate buffer solution with a pH of 3-6.
9. The processing method of the bright-colored parboiled rice according to claim 1, wherein in the step 4, the drying is performed by combining temperature-changing drying and tempering, the parboiled rice is firstly dried at a high temperature of 48-52 ℃ for 0.8-1.2h, then tempered for 0.8-1.2h, and then dried at a low temperature of 38-42 ℃ for 9-11h, and the water content of the dried rice is 6-13%.
CN202210294042.5A 2022-03-24 2022-03-24 Processing method of bright-color steamed rice Pending CN114698772A (en)

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