阅读说明：本技术 一种胚芽米的生产方法 (Production method of germ rice ) 是由 李涛 李欣宇 于 2019-03-11 设计创作，主要内容包括：一种胚芽米的加工方法,加工中遵循轻碾多碾原则,主要工序：低速砻谷-多次轻碾-营养水浸-温室发芽-冷冻固化-水洗-干燥-包装入库。具体加工步骤如下：a)选用当年收获的稻谷,低速砻谷后糙米,轻碾去掉谷壳,取得完整胚芽米；b)将胚芽米浸泡在装有10～20℃营养水的搅拌机中,并慢搅拌0.5小时；c)将浸泡过的胚芽米捞起并放入温室内,封存20小时使其发芽,芽长为0.1～0.2mm时；d)取出发芽胚芽米,存入冷窖进行冷冻固化,冷窖内温度为-0.1～-0.5℃,速冻时间为5～8小时；e)再取出水洗,并进行通风凉干,送入温度为50～60℃的干燥机内进行脱水干燥,冷却包装库存。方法简单,成品质量高。(A processing method of germ rice follows the principle of light grinding and multi-grinding in the processing, and comprises the following main steps: low-speed rice hulling, multiple light grinding, nutrient water soaking, greenhouse germination, freezing and solidification, washing, drying, packaging and warehousing. The specific processing steps are as follows: a) selecting rice harvested in the same year, and low-speed hulling brown rice, lightly grinding to remove husk to obtain complete germ rice; b) soaking the germ rice in a stirrer filled with 10-20 ℃ nutrient water, and slowly stirring for 0.5 hour; c) the soaked rice with the embryo is taken out and put into a greenhouse, and the rice with the embryo is sealed and stored for 20 hours to germinate, wherein the length of the bud is 0.1-0.2 mm; d) taking out the germinated rice with embryo, storing the germinated rice in a cold cellar for freezing and solidifying, wherein the temperature in the cold cellar is between-0.1 and-0.5 ℃, and the quick freezing time is 5 to 8 hours; e) and taking out, washing, ventilating, drying, dehydrating and drying in a drier at the temperature of 50-60 ℃, cooling, packaging and storing. The method is simple and the finished product has high quality.)

1. A processing method of germ rice is characterized in that: the processing follows the principle of light milling and multi-milling, and the main procedures are low-speed rice hulling, multiple times of light milling, nutrient water immersion, greenhouse germination, freezing solidification, washing, drying, packaging and warehousing, and the specific processing steps are as follows: selecting rice harvested in the same year, low-speed hulling to obtain brown rice, and lightly grinding for many times to remove husk to obtain complete germ rice; soaking the germ rice in a stirrer filled with 10-20 ℃ nutrient water, and slowly stirring for 0.5 hour; the soaked rice with embryo buds is fished out and put into a greenhouse, the temperature of the greenhouse is 20-30 ℃, the greenhouse is sealed for 20 hours to germinate, when the bud length is 0.1-0.2 mm, the germinated rice with embryo buds is taken out and stored in a cold cellar to be frozen and solidified, the temperature in the cold cellar is-0.1- -0.5 ℃, the germinated rice with embryo buds is quickly frozen in the cold cellar for 5-8 hours; and taking out, washing, ventilating and drying, sending into a drier at the temperature of 50-60 ℃ for dehydration and drying, cooling, and packaging and storing.

2. The method for processing milled rice with germ according to claim 1, wherein the method comprises the steps of: the water content of the brown rice is controlled to be about 13%.

3. The method for processing milled rice with germ according to claim 1, wherein the method comprises the steps of: the nutrient water is prepared by mixing 30% of organic selenium compound, 25% of vitamin A, 25% of vitamin C and 20% of linoleic acid.

Technical Field

The invention relates to a processing method of rice, belongs to the technical field of grain processing, and particularly relates to a production method of germ rice.

Background

The germ rice is a nutrient, healthy and green food, and germs can also germinate, so the germ rice also becomes 'live rice'. The plumule accounts for only 3% of the weight of one rice, but the nutrition accounts for 50% of one rice, the plumule contains abundant protein, starch, dietary fiber, a plurality of vitamins and bioactive substances, and trace elements of calcium, iron, zinc, selenium and the like, through assay analysis, the plant protein content in the plumule of the rice is 20.8%, the fat content is 20.7%, each kilogram of plumule contains 14.5g of vitamin B, 23.6g of vitamin B and 3.7g of vitamin E, and the rice meets the requirement of people for upgrading consumption from satisfying 'full' to pursuing 'good eating'. The structure of rice is divided into rice hull and bran layer, or hull, germ and endosperm from outside to inside. Generally, commercially available food rice can be classified into brown rice, germ rice and polished rice according to the processing degree, the rice from which the rice hull is removed is brown rice, then the bran layer is removed, and the rice is classified into germ live rice and polished rice according to the situation that germs are retained when the bran layer is removed, and the rice with the retention rate of the rice germ of more than 80 is called germ live rice. At present, rice eaten by people at ordinary times is polished rice, which is husked brown rice from rice and then is prepared by grinding or polishing, bran and germs are removed from the polished rice, most of nutrition is lost, although the taste is fine and smooth, malnutrition or certain diseases can be caused by long-term eating, the nutrition of the brown rice is good, but the taste is poor, and the taste of the germ live rice is between that of the brown rice and the polished rice. In addition, the germ is reserved when the germ rice is processed, so that the rice yield is improved, and meanwhile, the germ rice has extremely important significance for the health level of people and the improvement of the nutritional structure of daily life.

Disclosure of Invention

The invention aims to provide a production method of germ rice, which is simple to operate, prevents the bonding force between germ and endosperm from being reduced, improves the whole bud ratio and improves the product quality.

The technical scheme adopted by the invention for solving the technical problems is as follows: the invention relates to a method for processing germ live rice, which comprises the main steps of low-speed rice hulling, multiple times of light grinding, nutrient water leaching, greenhouse germination, freezing solidification, washing, drying, packaging and warehousing, wherein the main steps are light grinding and multiple grinding, and the method is characterized in that the binding force between germ and endosperm is very small, so that the germ retention rate is high and a certain fine whiteness can be achieved.

The specific processing steps are as follows:

a) selecting rice harvested in the same year, and low-speed hulling to obtain brown rice, controlling the water content of the brown rice to be about 13%, and lightly grinding for multiple times to remove rice husks to obtain complete germ rice.

b) Soaking the germinated rice in a stirrer filled with 10-20 ℃ nutrient water, and slowly stirring for 0.5 hour to ensure that the germinated rice is uniformly soaked, wherein the nutrient water is formed by mixing 30% of organic selenium compound, 25% of vitamin A, 25% of vitamin C and 20% of linoleic acid.

c) And fishing out the soaked rice with embryo and putting the rice with embryo into a greenhouse, wherein the temperature of the greenhouse is 20-30 ℃, sealing and storing the rice for 20 hours to enable the rice to germinate, and taking out the germinated rice with embryo when the length of the bud is 0.1-0.2 mm.

d) And taking out the germinated rice with embryo, storing the germinated rice in a cold cellar for freezing and solidifying, wherein the temperature in the cold cellar is-0.1 to-0.5 ℃, and quickly freezing the germinated rice with embryo in the cold cellar for 5 to 8 hours.

e) And taking out the germinated rice for washing, carrying out ventilation and air drying, sending the germinated rice into a dryer with the temperature of 50-60 ℃ for dehydration and drying, cooling, and packaging and storing.

The invention has the beneficial effects that: simple method, high germination rate and whole bud rate of the product, direct and effective sterilization, high bud preservation nutrient content, high finished product quality and the like.

The specific implementation mode is as follows:

the invention can keep higher embryo-remaining rate and reach a certain refined whiteness, the processing follows the principle of light grinding and multi-grinding, and the main procedures are low-speed rice hulling, multi-time light grinding, nutrient water soaking, greenhouse germination, drying, packaging and warehousing. The specific processing steps are as follows: selecting rice harvested in the same year, low-speed hulling to obtain brown rice, controlling the water content of the brown rice to be about 13%, and lightly grinding for multiple times to remove rice husks to obtain complete germ rice. Because the fresh rice is more compact in tissue structure than the aged rice, the embryo retention rate is easy to improve during rice milling, the rice grain structure is compact, and the binding force between the embryo of late rice and the endosperm is good; soaking the germinated rice in a stirrer filled with 10-20 ℃ nutrient water, slowly stirring for 0.5 hour to ensure that the germinated rice is uniformly soaked, wherein the nutrient water is formed by mixing 30% of organic selenium compound, 25% of vitamin A, 25% of vitamin C and 20% of linoleic acid, so that the germinated rice absorbs nutrient water components, and the nutrient content of the germinated rice is increased; and (3) taking out the soaked rice with embryo buds and putting the rice with embryo buds into a greenhouse, wherein the temperature of the greenhouse is 20-30 ℃, the rice with embryo buds is sealed and stored for 20 hours to germinate, when the bud length is 0.1-0.2 mm, the rice with embryo buds is taken out and stored in a cold cellar for freezing and solidifying, the temperature in the cold cellar is-0.1-0.5 ℃, and the rice with embryo buds is quickly frozen in the cold cellar for 5-8 hours. Then taking out and washing with water, and ventilating and drying; after the germinated rice is ventilated and dried in the air, the germinated rice is sent into a drying machine room with the temperature of 50-60 ℃ for drying, the germinated rice is dehydrated and dried within a period of time, the buds of the germinated rice undergo a hot and cold temperature difference effect within a short time, nutrient substances of the germinated rice are diffused into the buds for storage, the buds are enabled to preserve nutrient components, the taste of the rice is greatly improved, and the germinated rice is packaged and stored after being cooled. The method is simple, and the product has high germination rate, high whole bud rate and rich nutrition.