Rice processing method
阅读说明:本技术 一种大米的加工方法 (Rice processing method ) 是由 秦家国 杨俊杰 于 2020-05-29 设计创作,主要内容包括:本申请涉及食品加工技术领域,具体公开了大米的加工方法,其主要包括步骤(1):对稻谷进行低温干燥;步骤(2):对稻谷进行色选;步骤(3):对稻谷进行进行碾米及抛光。在对稻谷进行低温干燥的过程为:(A)将采收后的稻谷铺设在储藏室内,向储藏室内加入干冰并封闭储藏室;(B)对储藏室进行抽真空处理,并分离出二氧化碳进行压缩存储;(C)稻谷的含水率降低至16%-18%后,停止对储藏室进行抽真空处理;(D)向储藏室内注入二氧化碳,并将温度控制在30℃-35℃,使储藏室内保持在常压状态;(E)对储藏室内的二氧化碳进行循环、干燥;稻谷的含水率降低至14%后,稻谷进入存储状态。通过对稻谷进行低温干燥,可以保证大米品质和口味。(The application relates to the technical field of food processing, and particularly discloses a processing method of rice, which mainly comprises the following steps of (1): drying the paddy at low temperature; step (2): performing color selection on the rice; and (3): and (4) milling and polishing the rice. The process of drying the paddy at low temperature comprises the following steps: (A) laying the harvested paddy in a storage chamber, adding dry ice into the storage chamber and sealing the storage chamber; (B) vacuumizing the storage chamber, and separating out carbon dioxide for compression and storage; (C) stopping vacuumizing the storage chamber after the water content of the rice is reduced to 16% -18%; (D) injecting carbon dioxide into the storage chamber, and controlling the temperature to be 30-35 ℃ so as to keep the storage chamber in a normal pressure state; (E) circulating and drying the carbon dioxide in the storage chamber; after the water content of the rice is reduced to 14%, the rice enters a storage state. The quality and taste of the rice can be ensured by drying the rice at low temperature.)
1. The processing method of the rice is characterized by comprising the following steps:
step (1): drying the harvested rice, wherein the drying process is carried out in a storage chamber;
(A) laying the harvested paddy in a storage chamber, adding dry ice into the storage chamber and sealing the storage chamber;
(B) continuously pumping out gas in the storage chamber to vacuumize the interior of the storage chamber, and separating out carbon dioxide for compression storage;
(C) stopping vacuumizing the storage chamber until the water content of the rice is reduced to 16% -18%;
(D) drying the compressed and stored carbon dioxide, and injecting the carbon dioxide into a storage chamber, wherein the temperature in the storage chamber is controlled to be 30-35 ℃, and the storage chamber is kept in a normal pressure state;
(E) extracting carbon dioxide in the storage chamber, drying the carbon dioxide, and injecting the carbon dioxide into the storage chamber to perform circulating treatment on the carbon dioxide in the storage chamber; stopping the circular treatment of the carbon dioxide in the storage chamber until the water content of the rice is reduced to 14%, and enabling the rice to enter a storage state;
step (2): putting the stored paddy into a color selector, and performing color selection on the paddy to obtain high-quality paddy;
and (3): and (3) carrying out rice milling and polishing treatment on the high-quality rice obtained in the step (2) to obtain rice.
2. The processing method of rice according to claim 1, characterized in that: in the step (C) of the step (1), the temperature inside the storage chamber is maintained at 18 ℃ to 22 ℃.
3. The processing method of rice according to claim 2, characterized in that: in the step (1), the temperature in the storage chamber is controlled to 35 ℃.
4. The processing method of rice according to claim 3, wherein: and (E) in the step (1), after the rice enters a storage state, maintaining the temperature in the storage chamber at normal temperature.
5. The processing method of rice according to claim 4, wherein: in the step (1), the rice is arranged in the storage chamber in layers along the vertical direction, and a gap of 20cm-30cm is formed between adjacent layers.
6. The processing method of rice according to claim 5, wherein: in the step (A) of the step (1), dry ice is laid at the bottommost part of the storage chamber; in the step (B), gas is continuously withdrawn from the top of the storage chamber.
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of rice.
Background
The rice kernel consists of a hard shell and brown rice, and the shell plays a protective role. When the rice is dried, the outer shell of the rice can block the moisture in the grains from transferring to the outer surface. Thus, rice is a difficult grain to dry, and the mechanization of drying is far less than that of wheat and corn. Rice is also a heat-sensitive material, has high starch content and is sensitive to the drying process. During the drying process, unfavorable phenomena such as stress cracking (popping) and the like may occur due to improper temperature control, resulting in loss of quality of the rice. The rice with cracked waist as seed loses vitality, and the rice as food is easy to be crushed during rice milling, so that the rate of finished rice is seriously reduced, and the market value of the rice is directly influenced. In the international market, the difference between high-grade rice (broken rice rate below 10%) and low-grade rice (broken rice rate above 20%) is about $ 100/t. The annual rice yield of China is about 2 hundred million t, which accounts for about 36% of the total rice yield in the world, but the rice quality does not meet the quality requirement of the international market, so the occupied market share is not high, and one important reason is that the broken rice rate is higher. The dried rice needs to be dehydrated and maintain its nutrients and taste. Tests show that the rice with the water content of more than 24% is dried after being placed for 10 hours, the taste is reduced, so the rice needs to be dried immediately after being harvested, and the rice needs to be dried until the water content is below 14% when being stored.
A rice dryer is known to include a drying box and a heating unit. When the dryer dries an article, the article is placed in the drying box, and the heating part is utilized to heat the article so as to evaporate moisture in the article to reach a required moisture content. The heating component can enable the microwave generator or the resistance wire and the like, the drying of rice is different from that of other grains, and the shell of the rice plays a role in preventing internal moisture from transferring to the outer surface when the rice is dried, so that the rice becomes the grain which is difficult to dry.
The higher the temperature at which the rice is dried, the greater the degree of lipolysis during storage, and the higher the fatty acid content. The inventors of Shuihuang et al studied the cause of the influence of fatty acids on the quality of rice, and considered that fatty acids are easily bonded to amylose in rice to inhibit gelatinization thereof, thereby lowering the viscosity of rice. Zhengzhengji researches the relationship between the quality and taste value of dried rice, tests and regression obtain a mathematical model of the main components and taste value of the rice, when the drying temperature exceeds 45 ℃, the starch in the rice is disorderly arranged, and the cell walls of amyloplast and endosperm are difficult to decompose; with the increase of the drying temperature and the increase of the content of internal fatty acid in the storage process, the aging degree of the rice is deepened, and the gelatinization of starch is inhibited. These factors are the root cause of the decrease in taste of rice after drying. In order to maintain the taste quality of the dried rice, the drying temperature should not exceed 45 ℃.
Under the vacuum state, the boiling point of the moisture of the material is reduced, the vaporization process is accelerated, and the method is particularly suitable for grains (such as rice) which are sensitive to temperature and are easy to decompose. The vacuum drying is mainly carried out in a low vacuum area, and the boiling evaporation temperature of the paddy water in the vaporization process is in direct proportion to the ambient pressure. The high-moisture rice is placed in the closed drying cavity, the drying cavity is enabled to form and maintain a certain vacuum degree, meanwhile, the rice in the drying cavity is continuously heated, the moisture in the rice is enabled to be diffused to the surface through pressure difference, the rice is pumped away by the vacuum pump after being vaporized, and continuous dehydration and drying of the high-moisture rice in a vacuum low-temperature state are achieved. The vacuum drying reduces the boiling evaporation temperature of the water from 100 ℃ to below 40 ℃, and the evaporation temperature is lower than the gelatinization temperature of the starch, so that the grains are not damaged, the expansion and the waist explosion of the grains are avoided, the product quality after the grains are dried can be ensured, and the original color, fragrance, taste, nutrient content and quality of the dried materials are basically unchanged.
In addition, the unsaturated paddy has more folds and dull color, and after the second paddy is dried, the unsaturated paddy is selected out first, and then the paddy is subjected to subsequent processing such as husking, so that the rice with better quality can be processed.
Disclosure of Invention
The invention aims to provide a processing method of rice, which ensures the quality and taste of the rice by drying the rice at low temperature and performing color selection on the rice.
The processing method of the rice comprises the following steps:
step (1): drying the harvested rice, wherein the drying process is carried out in a storage chamber;
(A) laying the harvested paddy in a storage chamber, adding dry ice into the storage chamber and sealing the storage chamber;
(B) continuously pumping out gas in the storage chamber to vacuumize the interior of the storage chamber, and separating out carbon dioxide for compression storage;
(C) stopping vacuumizing the storage chamber until the water content of the rice is reduced to 16% -18%;
(D) drying the compressed and stored carbon dioxide, and injecting the carbon dioxide into a storage chamber, wherein the temperature in the storage chamber is controlled to be 30-35 ℃, and the storage chamber is kept in a normal pressure state;
(E) extracting carbon dioxide in the storage chamber, drying the carbon dioxide, and injecting the carbon dioxide into the storage chamber to perform circulating treatment on the carbon dioxide in the storage chamber; stopping the circular treatment of the carbon dioxide in the storage chamber until the water content of the rice is reduced to 14%, and enabling the rice to enter a storage state;
step (2): putting the stored paddy into a color selector, and performing color selection on the paddy to obtain high-quality paddy;
and (3): and (3) carrying out rice milling and polishing treatment on the high-quality rice obtained in the step (2) to obtain rice.
The beneficial effect of this basic scheme lies in:
(1) during the process of drying the rice, dry ice is put into the storage chamber, and the rice in the storage chamber can be in a low-temperature state through volatilization of the dry ice; the harvested paddy has high water content, so that the paddy is easy to heat after being accumulated, the paddy goes bad, the paddy is in a low-temperature state, and the deterioration of the paddy is avoided; in addition, the carbon dioxide formed by volatilization of the dry ice can isolate the rice from air, so that the rice can be further prevented from deteriorating.
(2) The storage chamber is in a vacuum state by pumping out the gas in the storage chamber; under the vacuum state, the boiling point of the water content is reduced, thereby accelerating the evaporation of the water content in the rice, facilitating the rapid drying of the rice and ensuring the taste of the rice. In addition, under the vacuum state, the paddy can be dried at low temperature, so that the evaporation temperature of water is lower than the gelatinization temperature, and the paddy can be prevented from swelling and cracking.
(3) After the water content of the paddy is reduced to 16% -18%, the paddy has certain storage conditions, but the evaporation of water in the paddy becomes slow; therefore, the temperature in the storage chamber is controlled to be 30-35 ℃ to promote the evaporation of the moisture, the rice has storage conditions, namely, the rice can be stored for a longer time compared with the rice with high moisture content, and the energy consumption can be reduced by adopting a mode of increasing the temperature under normal pressure and prolonging the drying time to dry the rice.
(4) The storage chamber is refilled with compressed carbon dioxide, the rice is isolated from air by the carbon dioxide, and the storage chamber is still filled with the carbon dioxide under the storage state of the rice, so that the rice can be prevented from growing rice worms and deteriorating. In addition, in the step (E) of the step (1), the evaporated moisture can be discharged by circulating the carbon dioxide in the storage chamber and drying the carbon dioxide, and the circulation of the carbon dioxide forms a flowing air flow in the storage chamber, thereby facilitating the evaporation of the moisture.
The first preferred scheme is as follows: as a further optimization of the basic scheme, in the step (C) of the step (1), the temperature inside the storage chamber is maintained at 18 ℃ to 22 ℃. The rice is frozen through the volatilization of the dry ice, so that the rice can be in a full state, and the shaping of the full rice is facilitated; after the storage chamber is in a vacuum state, the moisture in the paddy begins to be directly evaporated, and the evaporation rate of the moisture can be further improved by controlling the temperature of the storage chamber to be 18-22 ℃.
The preferred scheme II is as follows: as a further optimization of the first preferred embodiment, in the step (D) of the step (1), the temperature in the storage chamber is controlled to 35 ℃. The temperature is controlled to be 35 ℃, so that the speed of water evaporation can be increased while the temperature is lower than the gelatinization temperature, the quality of the rice is guaranteed, and the drying efficiency can be considered.
The preferable scheme is three: as a further optimization of the second preferred embodiment, in the step (E) of the step (1), after the rice enters the storage state, the temperature in the storage chamber is maintained at normal temperature; the temperature of the storage chamber is maintained at normal temperature, so that the energy consumption can be reduced.
The preferable scheme is four: as a further optimization of the third preferred embodiment, in the step (1), the rice grains are arranged in the storage chamber in layers along the vertical direction, and a gap of 20cm to 30cm is formed between adjacent layers. The rice is arranged in layers, so that higher temperature can be prevented from forming inside the accumulated rice; meanwhile, a gap of 20cm-30cm is formed between adjacent layers, so that water and air can overflow and air flow can circulate conveniently.
The preferable scheme is five: as a further optimization of the preferable fourth scheme, in the step (a) of the step (1), dry ice is laid at the bottommost part of the storage room; in the step (B), gas is continuously withdrawn from the top of the storage chamber. Since the carbon dioxide is denser than air, the carbon dioxide formed by sublimation of the dry ice will thus accumulate upwards at the bottom of the storage compartment, while the gas withdrawn from the storage compartment is withdrawn from the top, which can be followed by withdrawal of air and then carbon dioxide, thus facilitating the separation of carbon dioxide and oxygen.
Drawings
FIG. 1 is a schematic diagram of an embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include:
The processing method of the rice comprises the following steps:
step (1): drying the harvested rice, wherein the drying process is carried out in a storage chamber;
(A) laying the harvested paddy in a storage chamber, adding dry ice into the storage chamber and sealing the storage chamber;
(B) continuously extracting gas in the storage chamber to vacuumize the interior of the storage chamber, separating carbon dioxide from the extracted gas and compressing and storing the carbon dioxide;
(C) controlling the temperature inside the storage chamber at 20 ℃ until the water content of the rice is reduced to 16%, and stopping vacuumizing the storage chamber;
(D) drying the compressed and stored carbon dioxide, and injecting the carbon dioxide into a storage chamber, wherein the temperature in the storage chamber is controlled at 35 ℃, and the storage chamber is kept in a normal pressure state;
(E) extracting carbon dioxide in the storage chamber, drying the carbon dioxide, and injecting the carbon dioxide into the storage chamber to perform circulating treatment on the carbon dioxide in the storage chamber; and after the water content of the rice is reduced to 14%, keeping the temperature in the storage chamber at normal temperature, stopping the circulating treatment of the carbon dioxide in the storage chamber, and enabling the rice to enter a storage state.
Step (2): and (4) putting the stored rice into a color selector, and performing color selection on the rice to obtain high-quality rice.
And (3): and (3) carrying out rice milling and polishing treatment on the high-quality rice obtained in the step (2) to obtain rice.
In the step (1), the drying treatment of the rice is carried out in the rice drying device, and the step (2) also involves the color sorting of the rice, so in the embodiment, the rice drying device and the color sorting machine are also subjected to adaptive improvement and matching, so that the efficiency of the drying treatment of the rice and the color sorting of the rice is improved.
The rice drying apparatus includes a
The
The carbon dioxide recovery part comprises a
The control valve includes the body 30 with
The upper portion of the
The carbon dioxide storage section includes a carbon
The carbon
The specific working process of the rice drying equipment is as follows:
(1) the just harvested paddy is uniformly laid on the placing
(2) After the
(3) After extracting carbon dioxide and air inside the
(4) After the water content of the rice is reduced to 16%, the
(5) After the water content of the rice is reduced to 14%, the reciprocating motor is turned off, and the temperature in the
(6) When the paddy needs to be processed into rice, the
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
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