CN115582160A - Processing method for preparing whole grain rice by husking grains - Google Patents

Abstract

The invention discloses a processing method for preparing whole grain rice by husking grains, which comprises the following steps: performing steam explosion treatment on the grain with the hull in water vapor with the temperature of 130-230 ℃ and the pressure of 0.17-2.70 MPa for 10-600 s, and then performing drying, separating and hulling operations to obtain complete chaff and complete whole grain rice. The method has good hulling effect on semen Tritici Aestivi, semen Setariae, broom corn millet, jowar, rice, semen Avenae Nudae, herba Avenae Fatuae, coicis semen, fructus Hordei vulgaris, semen Fagopyri Esculenti, rhizoma et radix Veratri or semen Amaranthi Tricoloris, and especially has improved hulling effect on pseudo grains such as radix Et rhizoma Fagopyri Tatarici, sweet semen Fagopyri Esculenti, and oat. The method has the advantages of high whole rice rate, high hulling rate, low loss rate, short processing period, complete hulling, low energy consumption, high efficiency, and the prepared whole grain rice has rich nutrition, good taste, sufficient flavor, and short gelatinization time.

Description

Processing method for preparing whole grain rice by husking grains

Technical Field

The invention belongs to the field of grain processing. In particular to a processing method for preparing whole grain rice by husking grains.

Background

Grain husking is an important link in the grain processing process, the husking speed and quality are directly related to the husking cost and the product quality, and the husking devices and methods are different due to different factors such as the size, the shape, the texture hardness degree, the tightness degree between husks and grains and the like of grains.

At present, the mature husking technology of wheat and rice is improved from the husking technology of wheat and rice, and most of the husking processing technologies of other grains are improved from the husking technology of wheat and rice, so that the husking processing technology of the wheat and rice is not completely suitable due to different sizes, shapes and properties of raw materials of each grain, and the quality of products is poor. Because many grains do not have proper husking devices, the stress of the grains is uneven in the husking process, and the phenomena of low rice-finishing rate, more damaged grains, more broken rice, incomplete husking and the like are caused. Sometimes, one-time shelling cannot be realized, and repeated shelling is often needed. Even if the rice husking equipment is mature, the technical parameters of husking are not easy to determine due to different varieties of rice, so that the quality of the husked rice is reduced. Some grains, such as tartary buckwheat, have small lean fruit, round top, blunt edges and corners, and are mostly provided with ventral sulcus. The tartary buckwheat kernels are crisp, the shells have high toughness, and the shells and the kernels are tightly attached, so that the shelling characteristics of the tartary buckwheat kernels are different from those of other shell grains, the traditional shelling method and equipment cannot meet the requirements of tartary buckwheat shelling, the kernel finishing rate is very low, the kernel crushing rate is high, the product quality is low, and the requirements of eating the tartary buckwheat kernels cannot be met. Van vitamin fruit (Tartary buckwheat surface hardening technical research and huller improvement test thereof [ D)]2017) to improve a non-thermal shelling method and a sheller for the dynamic pressure-regulating grinding of tartary buckwheat, wherein the shelling rate can reach 84.44%, but the whole kernel rate is only 80.83%. Liu Yan Hui et al (Liu Yan Hui, du Wen Liang, wu Ying Si., tartary buckwheat shelling process and optimization of main parameters [ J ]]Agro-mechanistic research, 2008 (12): 131-133) provided a steam-wet-sand-table and steam-wet-rubber dehulling method, but the full half kernel rate was only 37.6%. Some cereals, e.g. oats, have inward glumes, inward and outward glume hooksThe hooking strength is high due to the fact that the contact area of the branch is large, the purpose of longitudinal rubbing and tearing of husking cannot be achieved due to the fact that the glume cannot be pressed on a glue surface, a rubber roller rice huller cannot be used for hulling, an impact hulling method is generally adopted, however, during impact, oats are easy to break, the broken rice rate is increased, lipases are easy to generate from broken grains, lipoxidation reaction is easy to occur, and the oats grains are rancid. How to obtain high whole kernel rate is one of the key technical problems in husking the grains. In the prior tartary buckwheat and oat shelling technology, in order to improve the shelling and kernel-removing rate, processes such as soaking, cooking, drying, shelling and drying are required to be carried out on raw materials, the ripening shelling method is commonly used in oat and tartary buckwheat shelling, but the ripening shelling method dissolves out water-soluble substances in the raw materials, and certain loss is caused by nutrition. Meanwhile, the energy consumption and the water consumption in the curing and shelling production are high, the power consumption is about 20 kW.h/t, and the water consumption is about 3-4m ³ The production method is time-consuming and labor-consuming, low in production efficiency and high in cost. During the husking process, the grain quality is altered. In addition, some dynamic grinding and shelling technologies are provided, the low-pressure grinding is adopted to grind the hulls at the ridge and the conical top of the tartary buckwheat seed grain to be white, the binding force between the three petals of the hulls is reduced, and then the low-pressure kneading is carried out on the tartary buckwheat to peel off the hulls.

Aiming at the technical defects in the prior art, the invention discloses a processing method for preparing whole grain rice by husking grains.

Disclosure of Invention

One purpose of the invention is to provide a processing method for preparing whole grain rice by husking grains, which has high whole rice rate, high husking rate and low loss rate; compared with the traditional shelling method, the processing period is short, the peel and the shell are completely peeled, the energy consumption is low, and the efficiency is high.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a processing method for preparing whole grain rice by husking grains, which comprises the following steps:

performing steam explosion treatment on the grains with shells in water vapor with the temperature of 130-230 ℃ and the pressure of 0.17-2.70 MPa, and keeping the pressure for 10-600 s;

then drying, separating and shelling to obtain complete chaff and complete whole grain rice.

The method has the advantages of short processing period, complete peel and shell stripping, high rice hulling rate, high hulling rate, low loss rate, low energy consumption, high efficiency, complete wheat hulls, less broken hulls and no influence on secondary sales.

The method for husking the grains is suitable for various kinds of grains with husks, including but not limited to one or more of wheat, millet, broom corn millet, sorghum, rice, highland barley, oat, coix lacryma-jobi, barley, buckwheat, quinoa or amaranth.

According to the specific embodiment of the invention, before hulling, the grain with hulls can be subjected to impurity removal, cleaning and screening in advance to obtain clean raw materials with plump and consistent size, and then the clean raw materials are put into subsequent operation.

Further, the buckwheat is tartary buckwheat or sweet buckwheat, and the oat is oat rind.

The tartary buckwheat, the sweet buckwheat and the oat bran belong to the category of fake grains, and due to the special hull and kernel structure, the traditional hull removing method and equipment can not meet the requirement of hull removing, so that the whole kernel rate is low, the wheat kernel breaking rate is high, the product quality is low, and the requirement of eating with grains can not be met.

Further, it should be noted that the term "whole grain rice" used in the present invention means wheat kernels obtained by steam explosion ripening of grains to obtain corresponding grains.

In the present invention, when the grain husking process is performed by the steam explosion technique, the conditions of the steam explosion (for example, the temperature, pressure, and dwell time of the steam) may be adjusted by a single factor or a multi-factor level in practical applications. There is no absolute correlation between these process conditions, and for example, the temperature of the steam alone may be changed, or the temperature, pressure, and dwell time of the steam may be changed simultaneously.

According to a specific embodiment of the present invention, the temperature of the water vapor is 130 ℃ to 230 ℃, and may be, for example, 130 ℃, 140 ℃, 150 ℃, 160 ℃, 170 ℃, 180 ℃, 190 ℃,200 ℃, 210 ℃, 220 ℃, 230 ℃ and any subrange thereof.

According to a particular embodiment of the invention, the pressure of the water vapour is between 0.17MPa and 2.70MPa, and may be, for example, 0.17MPa, 0.3MPa, 0.5MPa, 0.6MPa, 0.7MPa, 0.9MPa, 1.0MPa, 1.2MPa, 1.3MPa, 1.4MPa, 1.45MPa, 1.5MPa, 1.6MPa, 1.7MPa, 1.9MPa, 2.1MPa, 2.3MPa, 2.6MPa, 2.7MPa and any subrange therebetween.

According to a specific embodiment of the present invention, the dwell time is 10s to 600s, and may be, for example, 10s, 30s, 80s, 90s, 150s, 200s, 250s, 300s, 350s, 450s, 500s, 600s, and any subrange therebetween.

The invention can realize effective husking of the grains by controlling the temperature of the water vapor, the pressure of the water vapor and the pressure maintaining time, and has high whole-rice rate, low broken-rice rate and high husking rate. In steam explosion, the explosion pressure is one of the key control factors. When the pressure is lower than 0.17MPa, the pressure difference with air is small, and the function of blasting cannot be achieved; when the pressure is higher than 2.70MPa, the surface of the raw material is easy to be pasted, the skin is cracked, and the integrity of the appearance of the particles is influenced. The pressure holding time is also one of the key control factors, when the pressure holding time is less than 10s, the steam pressure is not enough to improve the hardness of the surface layer of the wheat kernels, the problems of broken rice and the like are easily caused, when the pressure is released instantly, the increased gap between the wheat husks and the wheat kernels is limited, the shelling rate is low, and when the pressure holding time exceeds 600s, the wheat kernels are easily cracked due to long-time high pressure, and the integrity of the wheat kernels is also influenced.

The technical scheme provided by the invention has an obvious effect particularly in the aspect of hulling of tartary buckwheat and oat, the hulled tartary buckwheat and the oat are placed in a high-temperature and high-pressure environment, the raw materials after water adjustment are cooked by superheated steam in a short time (10 s-600 s), the cooking time is reduced, and the hardness of the surface layer of tartary buckwheat kernels can be greatly improved after high-pressure steam is used. When the pressure is released instantly, a large amount of gas between the wheat kernels expands instantly, the gap between the wheat kernels is enlarged, and the external force for separating the wheat kernels from the wheat husks is reduced, so that the rice sorting rate is high, the broken rice rate is low, and the hulling rate is high. The traditional buckwheat and oat shelling process adopts a method of soaking, high-temperature cooking, drying and shelling, the high-temperature cooking consumes longer time, the cooking is generally 30-90 min, shelling is carried out after drying, the moisture content is low after drying, shelling is easy, but the whole rice rate is low, the moisture content is high after drying, the whole rice rate is high, shelling is difficult, repeated shelling is needed, and the operation time and cost are increased.

Further, the processing method also comprises the steps of soaking the grains with shells in water or fiber softening solution, uniformly stirring and standing to obtain a pretreatment material, wherein the mass of the water or fiber softening solution is n times of that of the grains, and the sum of 0 and n is less than or equal to 3.

Further, the fabric softening solution includes, but is not limited to, one or more of cellulase, hemicellulase, xylanase or β -glucanase.

Further, the standing time is 0-24 h.

The choice of standing time should not exceed 24 hours, because under higher moisture conditions the grain surface is prone to mildew and food safety is challenged.

Further, the processing method also comprises the step of pre-drying the pre-treated material, wherein the pre-drying treatment condition is that the temperature is 4-30 ℃ and the time is 0-4 h.

Further, after the pretreatment material is subjected to pre-drying treatment, the water content of the pretreatment material is 4% -45%.

Further, the processing method also comprises the steps of grading and packaging after drying.

Further, the drying comprises drying, fluidized bed drying, microwave drying, infrared drying or air flow drying; preferably, the drying temperature is 20-100 ℃, and the drying time is 1-3 h.

Further, the separation includes, but is not limited to, air separation, gravity separation, or screen screening.

During drying, humidity is controlled to be 50% -85%, multiple stirring can be carried out during drying so as to facilitate rapid dewatering, the moisture content of dried chaff and grains can be reduced to be below 18%, dried grains are graded at 2-6 levels, the chaff and wheat kernels are primarily separated by using a rubber roll rice huller, the chaff and the grains are further separated by air separation, gravity separation or screen screening, broken rice is screened out, whole grains are reserved, the wheat kernels can be further subjected to aroma enhancement, tabletting and other treatments, and then vacuum packaging is carried out.

The invention has the following beneficial effects:

the invention discloses a processing method for preparing whole grain rice by husking grains, which can effectively husking grains such as wheat, millet, broom corn millet, sorghum, rice, highland barley, oat, coix lacryma-jobi, barley, buckwheat, quinoa, grain amaranth and the like to obtain complete husks and complete whole grain rice, and has the advantages of high whole rice rate, high husking rate and low loss rate; the method has the advantages that the method has obvious effect on removing pseudo grains such as tartary buckwheat, sweet buckwheat, oat and the like, the prepared pseudo grains have complete wheat husks, the whole buckwheat husk rate is 85-100%, the broken husks are few, secondary sales is not influenced, the prepared whole grain rice is rich in nutrition, small in loss of physiological active ingredients, good in taste, sufficient in fragrance and short in gelatinization time, and the whole grain rice can be mixed with the refined white rice in any proportion and then cooked together with the refined white rice.

Drawings

The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.

FIG. 1 shows the whole grain of Fagopyrum tataricum (a is a mixture of Fagopyrum tataricum hull and Fagopyrum tataricum rice; b is whole grain of Fagopyrum tataricum; c is Fagopyrum tataricum hull) after husking in example 1

FIG. 2 shows the whole buckwheat rice (a is whole buckwheat rice and b is buckwheat hull) without husk in example 2

FIG. 3 shows the hulled oat parboiled whole grain rice of example 3

FIG. 4 shows the hulled broom corn millet (a is a mixture of broom corn millet hulls and broom corn millet; b is the broom corn millet prepared whole corn rice) of example 4

FIG. 5 shows the hulled oat parboiled whole grain rice of example 5

FIG. 6 shows Tartary buckwheat having not been effectively isolated in comparative example 1

FIG. 7 shows sweet buckwheat grains which were not effectively separated in comparative example 2

FIG. 8 shows Tartary buckwheat that was not effectively isolated in comparative example 3

Detailed Description

The invention discloses a processing method for preparing whole grain rice by husking grains. Those skilled in the art can modify the process parameters appropriately in view of the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and products of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications of the methods described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of the present invention without departing from the spirit and scope of the invention.

In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

Unless otherwise specified, the reagents used in the examples of the present invention are commercially available products, and all of them can be purchased from commercial sources.

Example 1

The invention provides a processing method for preparing tartary buckwheat whole grain rice by tartary buckwheat husking, which comprises the following steps:

1) Cleaning: carrying out impurity removal, color selection and particle selection on the tartary buckwheat with the shell to obtain a tartary buckwheat raw material with uniform color and luster and particle type;

2) Pretreatment of raw materials: pouring the cleaned tartary buckwheat raw material into a container, cleaning for 2 times, and mixing the cleaned tartary buckwheat raw material: water =1:1.5, stirring uniformly, standing for 2 hours, and pre-drying at 30 ℃ for 1 hour to obtain a pre-treated material;

3) Steam explosion curing: and (3) placing the pretreated material in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water vapor with the temperature of 200 ℃ and the pressure of 1.45MPa for 240s to obtain the tartary buckwheat clinker after steam explosion.

4) Drying and cooling: drying the tartary buckwheat clinker for 1.5h in hot air drying equipment, wherein the drying temperature is 50 ℃ and the humidity is 50%, turning over for many times during the drying process, and drying until the moisture is 16%. After drying, air cooling is adopted to the room temperature.

5) Grading: grading the dried tartary buckwheat clinker for 2 times, and respectively separating tartary buckwheat shells and tartary buckwheat kernels by adopting a rubber roll rice huller. And winnowing to separate the buckwheat hulls from the tartary buckwheat kernels to obtain the tartary buckwheat whole grain rice and the tartary buckwheat hulls.

6) Screening: screening whole grain of radix Et rhizoma Fagopyri Tatarici, and removing hull and non-hulled grains of radix Et rhizoma Fagopyri Tatarici which can not be completely separated.

7) And (3) packaging: vacuum packaging whole grain rice and shell of radix Et rhizoma Fagopyri Tatarici respectively.

The scheme provided by the invention has a good effect in tartary buckwheat husking, the husking rate of the obtained tartary buckwheat whole grain rice reaches 87.4%, the grain type is complete, the broken rice rate is 3.2%, the whole kernel rate is 96.9%, the fragrance is strong, the taste is good, the grain type of the obtained tartary buckwheat husks is complete and clean, broken rice does not exist, and the broken rice rate is 0.9%.

Example 2

The invention provides a processing method for preparing buckwheat whole grain rice by buckwheat husking, which comprises the following steps:

1) Cleaning: and (3) removing impurities from the buckwheat raw material with the hull, performing color selection and grain selection to obtain the buckwheat raw material with uniform color and luster and grain type.

2) Pretreatment of raw materials: pouring the cleaned buckwheat into a container, and cleaning for 2 times according to the weight percentage of the buckwheat: water =1:2.3, standing for 20 hours after uniformly stirring, and prebaking for 2 hours at 20 ℃ to obtain a pretreated material;

3) Steam explosion curing: and (3) placing the pretreatment material in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water vapor with the temperature of 160 ℃ and the pressure of 0.52MPa, wherein the pressure maintaining time is 180s, so as to obtain the buckwheat clinker subjected to steam explosion.

4) Drying and cooling: drying the common buckwheat clinker in hot air drying equipment for 3h, wherein the drying temperature is 90 ℃, the humidity is 50%, and the common buckwheat clinker is turned over for many times during the drying until the moisture content is 18%. After drying, air cooling is adopted to room temperature.

5) Grading: grading the dried buckwheat clinker for 4 times, and respectively separating buckwheat hulls from buckwheat kernels by using a rubber roll rice huller to obtain the whole buckwheat rice and the buckwheat hulls.

6) Screening: screening whole buckwheat grains, and removing damaged grains.

7) Flavoring: flavoring whole buckwheat grains with roller baking machine at 137 deg.C for 30min, and cooling to room temperature by air cooling.

8) Packaging: and respectively carrying out vacuum packaging on the aroma-enhanced sweet buckwheat whole grain rice and the sweet buckwheat hulls.

Mixing 1 part by mass of the sweet buckwheat whole grain rice with 1-3 parts by mass of rice, and then cooking to obtain the sweet buckwheat whole grain rice which is rich in fragrance and nutrition.

The scheme provided by the invention has a good effect in husking the sweet buckwheat, the husking rate of the obtained sweet buckwheat whole grain rice is 94.5%, the grain type is complete, the broken rice rate is 1.8%, the whole kernel rate is 98.2%, the fragrance is strong, the taste is good, the grain type of the obtained sweet buckwheat husk is complete and clean, broken rice is avoided, and the broken rice rate is 0.7%.

Example 3

The invention provides a processing method for preparing oat-bran easily-boiled whole grain rice by hulling oat, which comprises the following steps:

1) Cleaning: and (3) removing impurities from the oat raw material with hull, and performing grain selection to obtain the hull oat raw material with uniform grain type.

2) Pretreatment of raw materials: pouring the cleaned raw materials of the oat peels into a container, cleaning for 1 time, and mixing the raw materials of the oat peels: water =1:3, uniformly stirring, standing for 5 hours, and pre-drying for 2 hours at 20 ℃ to obtain a pre-treated material;

3) Steam explosion curing: and (3) placing the pretreated material in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water vapor with the temperature of 180 ℃ and the pressure of 0.90MPa, wherein the pressure maintaining time is 300s, so as to obtain the skin oat clinker after steam explosion.

4) Drying and cooling: drying the skin oat clinker in hot air drying equipment for 3 hours at the drying temperature of 100 ℃ and the humidity of 40 percent, turning over for many times during the drying process until the moisture is 13 percent. After drying, air cooling is adopted to the room temperature.

5) Grading: and (3) grading the dried oat grog for 2 times, and respectively separating oat hulls from oat kernels by using a rubber roller rice huller to obtain oat whole grain rice and oat hulls.

6) Screening: screening oat whole grain rice, and screening out damaged grains.

7) Flavoring: and (3) performing aroma enhancement treatment on the skin oat whole grain rice by adopting a roller baking machine for 15min at the temperature of 150 ℃, wherein the moisture content is reduced to 5%, and performing air cooling to room temperature to obtain the skin oat easy-to-cook whole grain rice.

8) Tabletting: optionally, the oat-peeled whole grain rice is rolled and tabletted at a roller spacing of 3mm to form oat-peeled whole grain flakes.

8) Packaging: vacuum packaging the hull oat grains or hull oat flakes.

And adding 1 part by mass of the peel oatmeal into 3 parts by mass of boiling water, and boiling for 5min to obtain the whole grain oatmeal porridge dietary fiber with rich content of beta-glucan, aromatic flavor and rich nutrition.

The scheme provided by the invention has a good effect in hulling the hull oat, the hulling rate of the obtained hull oat whole grain rice reaches 85.5%, the grain type is complete, the broken rice rate is 4.8%, the whole kernel rate is 95.2%, the flavor is strong, the taste is good, the whole grain is clean, and broken rice does not exist.

Example 4

The invention provides a processing method for preparing millet blending whole grain rice by hulling millet, which comprises the following steps:

1) Cleaning: and (4) winnowing and removing impurities from the broom corn millet raw material with the shells to obtain a clean broom corn millet raw material.

2) Pretreatment of raw materials: pouring the cleaned broom corn millet with the shell into a container, and mixing the cleaned broom corn millet with the shell: water =1:2.5, washing for 2 times, standing for 20min, and pre-drying at 20 ℃ for 2h to obtain a pretreatment material;

3) Steam explosion curing: and (3) placing the pretreatment material in a steam explosion reactor, and performing steam explosion treatment by adopting saturated steam with the temperature of 210 ℃ and the pressure of 1.81MPa for 120s to obtain the steam exploded broom corn millet clinker.

4) Drying and cooling: and (3) drying the broom corn millet clinker subjected to steam explosion in hot air drying equipment for 2 hours at the drying temperature of 110 ℃ and the humidity of 45%, turning over for many times during the drying process, and drying until the moisture content is 8%. After drying, air cooling is adopted to the room temperature.

5) Separating the peel and the shell: and (4) the dried broom corn millet clinker is subjected to air separation and screening, and the broom corn millet shells and the broom corn millet are separated to obtain the broom corn millet blending whole grain rice.

6) Packaging: and packaging the whole grain rice mixed with millet. Preferably, the whole grain rice is prepared by mixing broom corn millet and nitrogen.

1 part by mass of the millet mixed whole grain rice is added with 3 parts by mass of 95 ℃ milk to be mixed for 3-5 min, and the obtained millet mixed whole grain rice soup is thick, thick in flavor and smooth in taste.

The scheme provided by the invention shows a good effect in hulling the broom corn millet, the hulling rate of the obtained whole broom corn millet grains reaches 98%, the grains are complete, the broken rice rate is 1.2%, the whole kernel rate is 98.8%, the flavor is rich, the taste is good, and the obtained broom corn millet grains are complete in grains, clean and free of broken rice.

Example 5

The invention provides a processing method for preparing boiled whole grain rice with oat husks, which comprises the following steps:

1) Cleaning: and (3) removing impurities from the oat raw material with hull, and performing particle selection to obtain the hull oat raw material with uniform particle type.

2) Steam explosion curing: and (3) placing the pretreated material in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water vapor with the temperature of 200 ℃ and the pressure of 1.45MPa for 500s to obtain the skin oat clinker after steam explosion.

3) And (3) cooling: the oat grog is cooled to room temperature in an air cooling device.

4) Grading: and (3) grading the dried oat grog for 2 times, and respectively separating oat hull and oat kernel by using a rubber roll rice huller to obtain oat whole grain rice and oat hull.

5) Screening: screening the oat whole grain rice to remove damaged grains.

6) Flavoring: and (3) performing aroma enhancement treatment on the skin oat whole grain rice for 15min by adopting a roller baking machine, wherein the temperature is 150 ℃, the moisture is reduced to 5%, and air cooling is adopted to the room temperature to obtain the skin oat easy-cooking whole grain rice.

7) Packaging: vacuum packaging the oat bran or oat bran flakes.

Adding 1 part by mass of the hull oatmeal into 2 parts by mass of white rice, and cooking in an electric cooker according to a cooking mode to obtain the oat white rice mixed rice which is soft and glutinous in taste, aromatic in flavor and rich in nutrition.

The scheme provided by the invention has a good effect in hulling the hull oat, the obtained whole grain type of the hull oat is complete, the hulling rate reaches 89.9%, the broken rice rate is 15.5%, the whole kernel rate is 84.5%, the flavor is strong, and the taste is good.

Experimental example 1

The raw materials and the prepared whole grain rice of examples 1 to 5 were subjected to lipase activity tests, and the test method used GB/T5523-2008 grain and oil to test the lipase activity of grain and oil. The results obtained are shown in Table 1.

TABLE 1 comparison of test data for lipase activities in examples 1-5

Tests show that the lipase activity of the whole grain rice prepared by the method is lower than that of the lipase activity in the raw materials, the grains of the examples 1-5 are hulled by the method provided by the invention, the broken rice rate is lower, the whole rice rate is higher, the produced lipase is less, the original lipase activity is reduced, the phenomenon of rancidity of the grains is inhibited, the quality guarantee period of the grains is prolonged, and the long-term storage is facilitated.

Experimental example 2

Gelatinization characteristics of the raw materials and the prepared whole grain rice of examples 1-5 were tested by the rapid viscometry method using GB/T24853-2010 wheat, rye and their flours and starch gelatinization characteristics, and the results are shown in Table 2.

Table 2 comparison of gelatinization characteristics of examples 1 to 5

It can be seen from table 2 that the peak viscosity, minimum viscosity, final viscosity, retrogradation value, attenuation value, peak time and gelatinization temperature of the whole grain rice are all significantly lower than the corresponding values in the raw materials, which indicates that the whole grain rice prepared by the method provided by the invention can be cooked at a lower temperature in a shorter time, has the conditions for producing the whole grain rice which is easy to cook or brew, and effectively solves the technical problems that the whole grain rice is not easy to cook and store.

Comparative example 1

Referring to the processing method for preparing whole grain rice by hulling tartary buckwheat in example 1, the steam explosion conditions are changed to 200 ℃, the pressure is 1.45MPa and the pressure holding time is 240s, and other parameters are consistent with those in example 1.

Under the steam explosion condition, the tartary buckwheat kernels are gelatinized when the temperature is too high, are adhered to tartary buckwheat hulls and cannot be effectively separated, the half kernel rate of the tartary buckwheat kernels is lower than 50%, and the complete rate of the tartary buckwheat hulls is lower than 40%.

Comparative example 2

Referring to the processing method for preparing whole grain rice by hulling sweet buckwheat in example 2, the steam explosion conditions were changed to 120 ℃, 0.10MPa, and 60 seconds of pressure holding time, and other parameters were kept the same as those of example 2.

Under the steam explosion condition, the explosion pressure is low, the sweet buckwheat kernels are adhered to the sweet buckwheat hulls, the tartary buckwheat kernels cannot be effectively separated from the tartary buckwheat hulls, and the half-kernel rate of the obtained sweet buckwheat rice is almost 0.

Comparative example 3

Referring to the processing method for preparing whole grain rice by hulling tartary buckwheat in example 1, the steam explosion conditions are changed to 120 ℃, the pressure is 0.10MPa, the pressure holding time is 180s, and other parameters are consistent with those in example 1.

Under the steam explosion condition, the explosion pressure is low, the tartary buckwheat kernels are adhered to the tartary buckwheat shells, the tartary buckwheat kernels cannot be effectively separated from the tartary buckwheat shells, the obtained tartary buckwheat is broken rice without whole grains, and the tartary buckwheat shells are crushed without complete tartary buckwheat shells.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.

Claims (10)

1. A process for dehulling grain to produce whole grain rice, the process comprising the steps of:

performing steam explosion treatment on the grains with shells in water vapor with the temperature of 130-230 ℃ and the pressure of 0.17-2.70 MPa for 10-600 s;

then drying, separating and shelling to obtain complete chaff and complete whole grain rice.

2. The processing method according to claim 1, wherein the cereal is one or more of wheat, millet, broom corn millet, sorghum, rice, highland barley, oat, coix seed, barley, buckwheat, quinoa or amaranth; preferably, the buckwheat is tartary buckwheat or sweet buckwheat, and the oat is oat bran.

3. The processing method according to claim 1, further comprising soaking the shelled grains in water or a fiber softening solution, stirring uniformly, and standing to obtain the pretreated material, wherein the mass of the water or the fiber softening solution is n times of the mass of the grains, and n is greater than or equal to 0 and less than or equal to 3.

4. The process of claim 3, wherein the fiber softening solution comprises one or more of cellulase, hemicellulase, xylanase or β -glucanase.

5. The process according to claim 3, wherein the resting time is from 0 to 24 hours.

6. The processing method according to claim 3, further comprising subjecting the pre-treated material to a pre-baking treatment at a temperature of 4 ℃ to 30 ℃ for 0h to 4h.

7. The process of claim 6, wherein the moisture content of the pre-treated material after the pre-baking treatment is 4-45%.

8. The process of claim 1 further comprising classifying and packaging after drying.

9. The process of claim 1, wherein the drying comprises oven drying, fluidized bed drying, microwave drying, infrared drying, or pneumatic drying; preferably, the drying temperature is 20-100 ℃, and the drying time is 1-3 h.

10. The process of claim 1, wherein said separating and dehulling comprises air classification, gravity classification or screen classification.

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