阅读说明：本技术 一种莽稻的脱壳方法 (Unshelling method of shikimic rice ) 是由 皮发娟 胡涛 李六朋 杨立来 于 2020-07-17 设计创作，主要内容包括：本方案公开了水稻加工技术领域的一种莽稻的脱壳方法,包括以下步骤：步骤一、首次干燥：将筛选后的莽稻稻谷干燥至含水量为6％～9％；步骤二、浸润：将首次干燥后的莽稻稻谷放入水中浸润3～5s后捞出；步骤三、冷却：对浸润捞出的莽稻稻谷进行冷却,冷却温度为0℃以下；步骤四、二次干燥：将冷却后的莽稻稻谷干燥至含水量为14％以下；步骤五、脱壳：将二次干燥后的莽稻稻谷送入砻谷机内进行去壳处理。本申请在莽稻稻谷进行脱壳前,对其进行首次干燥、浸润、冷却和二次干燥,可以将莽稻稻谷在脱壳阶段的碎米率由9％～11％降低至3％～4％。(The scheme discloses a method for hulling shikimic rice, which belongs to the technical field of rice processing and comprises the following steps: step one, primary drying: drying the screened shikimic rice until the water content is 6-9%; step two, infiltration: soaking the primarily dried shikimic rice in water for 3-5 s, and then fishing out; step three, cooling: cooling the soaked and fished shikimic rice at the temperature of below 0 ℃; step four, secondary drying: drying the cooled shikimic rice until the water content is below 14%; step five, hulling: and (4) conveying the secondarily dried shikimic rice into a rice huller for hulling. Before unshelling, the method carries out primary drying, soaking, cooling and secondary drying on the shikimic rice, and can reduce the rice breaking rate of the shikimic rice from 9-11% to 3-4% in the unshelling stage.)

1. A method for hulling shikimic rice is characterized in that: the method comprises the following steps:

step one, primary drying: drying the screened shikimic rice until the water content is 6-9%;

step two, infiltration: soaking the primarily dried shikimic rice in water for 3-5 s, and then fishing out;

step three, cooling: cooling the soaked and fished shikimic rice at the temperature of below 0 ℃;

step four, secondary drying: drying the cooled shikimic rice until the water content is below 14%;

step five, hulling: and (4) conveying the secondarily dried shikimic rice into a rice huller for hulling.

2. The method for hulling shikimic rice as claimed in claim 1, wherein: in the first step, the screening before the shikimic rice is dried for the first time specifically comprises the following steps: feeding the shikimic rice into a vibrating screen with a magnetic separation function, and cleaning impurities, broken stones and metals.

3. A method for hulling shikimic rice as claimed in claim 1 or 2, characterized in that: in the first step, the shikimic rice is dried for the first time until the water content is 7-8%.

4. A method for hulling shikimic rice as claimed in claim 3 wherein: in the first step, the temperature for drying the shikimic rice for the first time is 20-40 ℃.

5. The method for hulling shikimic rice as claimed in claim 4, wherein: in the third step, the temperature for cooling the soaked and fished shikimic rice is-200 ℃ to-20 ℃.

6. The method for hulling shikimic rice as claimed in claim 5, wherein: in the third step, the temperature for cooling the soaked and fished shikimic rice is-100 ℃ to-50 ℃.

7. A method for hulling shikimic rice as claimed in any one of claims 4 to 6 wherein: in the fourth step, during the secondary drying, the cooled shikimic rice is dried until the water content is 8-12%.

8. The method for hulling shikimic rice as claimed in claim 7, wherein: in the fourth step, the temperature for secondary drying of the shikimic rice is 20-50 ℃.

Technical Field

The invention belongs to the technical field of rice processing, and particularly relates to a method for unshelling shikimic rice.

Background

The shikimic rice is a new conventional rice variety which is obtained by hybridizing the big rice aroma of Guizhou with a material R147 carrying the dominant episomal gene of the big rice grains in 2014, and finely selecting from more than 300 strains after years of south breeding and north breeding; at present, the rice is unique in Guizhou. The weight of the shikimic rice is more than 40 g, and the shikimic rice has certain resistance to rice blast. Therefore, the shikimic rice is suitable for wide-range popularization and application.

Currently, during the processing of shikimic rice, the conventional rice processing mode is still adopted for processing the shikimic rice, and the processing process comprises the following steps: screening → dipping → husking → separating of brown rice → rice milling → sieving and packaging. Wherein, the soaking is to soak the paddy in hot water for several hours, then to be steamed and boiled by steam at high temperature, and to be dried until the water content is reduced to below 14 percent. This processing mode makes vitamin and mineral substance in chaff, the cortex dissolve in water and permeate into the rice grain inlayer, and the outer starch gelatinization of rice grain for embryo and the aleurone layer of lower part are easily kept on the rice grain at the husk rice in-process, still can reduce the broken rice rate in the course of working simultaneously, improve out rice rate. However, compared with common rice, the length of the shikimic rice is increased by nearly one time, so that the rice breaking rate of the shikimic rice in the hulling process is greatly increased. The broken rice rate of the common rice during husking is 6-8%; the same processing mode can lead the rice breaking rate of the shikimic rice to reach 9 to 11 percent.

Therefore, the husking mode of the shikimic rice is optimized, the broken rice rate is further reduced, and the method has positive significance for improving the processing quality of the shikimic rice.

Disclosure of Invention

The invention aims to provide a husking method of shikimic rice, which is used for reducing the broken rice rate of the shikimic rice during husking.

The method for hulling shikimic rice comprises the following steps:

step one, primary drying: drying the screened shikimic rice until the water content is 6-9%;

step two, infiltration: soaking the primarily dried shikimic rice in water for 3-5 s, and then fishing out;

step three, cooling: cooling the soaked and fished shikimic rice at the temperature of below 0 ℃;

step four, secondary drying: drying the cooled shikimic rice until the water content is below 14%;

step five, hulling: and (4) conveying the secondarily dried shikimic rice into a rice huller for hulling.

The beneficial effect of this scheme: the shikimic rice is dried for the first time, so that gaps between the rice hulls of the shikimic rice and the rice grains of the shikimic rice are enlarged, and the contact between moisture and the rice grains during infiltration is reduced; when the rice is soaked, the soaking time is only 3-5 s, so that the rice husks of the shikimic rice are soaked by water and the rice grains are hardly influenced; cooling the soaked shikimic rice, freezing water staying in shikimic rice husks due to the fact that the cooling temperature is below 0 ℃, and breaking the husks of the shikimic rice after the water is frozen; after cooling, the shikimic rice is dried for the second time, so that a larger gap is formed between the rice hulls of the shikimic rice again, and the shelling is facilitated. By adopting the shelling mode in the scheme to carry out shelling treatment on the shikimic rice, the rice breaking rate of the shikimic rice in the shelling stage can be reduced from 9-11% to 3-4%.

Further, in the step one, the screening before the shikimic rice is dried for the first time specifically comprises the following steps: feeding the shikimic rice into a vibrating screen with a magnetic separation function, and cleaning impurities, broken stones and metals. The shikimic rice is screened by the vibrating screen with the magnetic separation function, so that impurities, broken stones and metals in the shikimic rice can be cleaned as far as possible.

Further, in the step one, the shikimic rice is dried for the first time until the water content is 7-8%. The shikimic rice is dried to the water content of 7% -8%, so that on one hand, a large gap can be generated between the rice husk and the rice grains of the shikimic rice, and meanwhile, the excessive hardening of the rice grains caused by the excessive drying of the shikimic rice can be avoided.

Further, in the first step, the temperature for drying the shikimic rice for the first time is 20-40 ℃. The shikimic rice is dried at the temperature of 20-40 ℃, so that the shikimic rice drying process can be more balanced, and the problems that the outer surface of the shikimic rice is excessively dried and the inside of the shikimic rice is insufficiently dried due to overhigh temperature are avoided.

Further, in the third step, the temperature for cooling the soaked and fished shikimic rice is-200 ℃ to-20 ℃. The cooling temperature of the shikimic rice is set to be-200 ℃ to-20 ℃, so that the moisture in the shikimic rice hull can be quickly frozen, and the penetration of the shikimic rice hull to the rice grains is reduced as much as possible. Meanwhile, the temperature range can be quickly changed to instantly increase the temperature difference on the surface of the shikimic rice, which is beneficial to breaking the rice husk of the shikimic rice and avoiding the damage of rice grains caused by too low temperature.

Further, in the third step, the temperature for cooling the soaked and fished shikimic rice is-100 ℃ to-50 ℃. The cooling temperature of the shikimic rice is set to be-100 ℃ to-50 ℃, so that the moisture in the shikimic rice hull can be quickly frozen, and the penetration of the shikimic rice hull to the rice grains is reduced as much as possible. Meanwhile, the temperature range can be quickly changed to instantly increase the temperature difference on the surface of the shikimic rice, which is beneficial to breaking the rice husk of the shikimic rice and avoiding the damage of rice grains caused by too low temperature.

Further, in the fourth step, the cooled shikimic rice is dried to the water content of 8-12% during the secondary drying. The cooled shikimic rice is dried to the water content of 8-12%, so that the shikimic rice is disclosed and the rice grains are relatively dry, normal hulling is ensured, and unnecessary energy waste caused by over-drying of the shikimic rice is avoided.

Further, in the fourth step, the temperature for secondary drying of the shikimic rice is 20-50 ℃. The shikimic rice is dried at the temperature of 20-50 ℃, so that the dehydration of the shikimic rice can be realized more quickly, the drying process of the shikimic rice can be more balanced, and the internal and external dehydration balance of the shikimic rice is ensured.

Detailed Description

The following is further detailed by way of specific embodiments: