CN110786449A - Processing method of nutritional rice - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 279
- 235000009566 rice Nutrition 0.000 title claims abstract description 279
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 278
- 238000003958 fumigation Methods 0.000 claims abstract description 169
- 238000001035 drying Methods 0.000 claims abstract description 84
- 238000002791 soaking Methods 0.000 claims abstract description 32
- 238000003860 storage Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 14
- 239000003513 alkali Substances 0.000 claims abstract description 13
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 238000003801 milling Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 11
- 238000003754 machining Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000000463 material Substances 0.000 claims description 37
- 239000000047 product Substances 0.000 claims description 33
- 238000001816 cooling Methods 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 23
- 235000021329 brown rice Nutrition 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 12
- 241000723346 Cinnamomum camphora Species 0.000 claims description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 244000242564 Osmanthus fragrans Species 0.000 claims description 12
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 12
- 235000011613 Pinus brutia Nutrition 0.000 claims description 12
- 241000018646 Pinus brutia Species 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 229960000846 camphor Drugs 0.000 claims description 12
- 229930008380 camphor Natural products 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 5
- 239000002316 fumigant Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000006148 magnetic separator Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000005498 polishing Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000000391 smoking effect Effects 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 230000002087 whitening effect Effects 0.000 claims description 5
- 235000008935 nutritious Nutrition 0.000 claims 5
- 230000006866 deterioration Effects 0.000 abstract description 3
- 210000001161 mammalian embryo Anatomy 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 description 3
- 230000002542 deteriorative effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B5/00—Grain treatment not otherwise provided for
- B02B5/02—Combined processes
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- 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
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- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention relates to a processing method of nutrient rice, which mainly comprises the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, rice grading, fine processing and storage. By adopting the processing method, firstly, the edible alkali soaking treatment is adopted, so that the nutrients in the rice cortex and the rice embryo can be soaked into the rice, the problem of loss of the nutrient components of the rice caused by finish machining is ensured, the nutritive value of the rice can be improved through two times of fumigation treatment, the processing is carried out in a low-temperature state in the whole process, the problems of loss of the nutrient components of the rice and reduction of the quality caused by the rise of the temperature of the rice in the processing process can be effectively avoided, the problem of easy mildew and deterioration of the rice in the storage process can be effectively prevented, the quality guarantee period of the rice is prolonged, and the processing quality of the rice is improved.
Description
Technical Field
The invention relates to the technical field of rice processing, in particular to a processing method of nutritional rice.
Background
The rice and the products thereof have the widest consumption objects, huge development potential and wide market, and have great social and economic benefits for research and development of the rice and the products thereof, and the processing method of the rice and the products thereof is continuously developed along with the improvement of the living standard of people.
At present, in the processing process of rice, as the purchased rice is generally subjected to insolation, namely is bagged, stored and sold, the water content of the purchased rice is high, and the water content of the purchased rice is different at different periods, great difficulty is brought to rice processing. Due to high moisture, the processed rice has short shelf life, and the problems of mildewing, deterioration and the like are easy to occur in the storage process, so that the rice is sold in short time, the selling price of the rice is greatly discounted for selling as soon as possible, and economic loss is brought to processing enterprises. In addition, with the continuous change of the consumption concept of people and the continuous improvement of the living standard, the quality requirement of consumers on the rice is higher and higher, the rice is not only reflected in the quality, the external sense and the taste, but also has higher and higher nutritional requirement, and the rice processed by adopting the existing processing mode can not meet the diversified requirements of people.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a processing method which is rich in nutrition, can prolong the storage time of rice, prevent the rice from mildewing and deteriorating, can enhance the nutrient substances of the rice, meets the diversified requirements of people, and particularly can prevent the rice from mildewing and deteriorating.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a processing method of nutritional rice mainly comprises the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, white rice grading, fine processing and storage, and specifically comprises the following steps:
(1) screening paddy, namely cleaning the paddy to be treated by adopting a roller and a vibrating screen to remove weeds, branches and leaves in the paddy, then removing sandstone and dust in the paddy by adopting a stone remover, and finally removing metal impurities in the paddy by adopting a magnetic separator;
(2) soaking: putting the screened rice into a soaking solution prepared by edible alkali, wherein the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 15 to 20 minutes, so that the rice is fully soaked;
(3) primary drying: taking out the soaked paddy, draining, putting into a drying room, and drying by hot air until the water content is 20%;
(4) primary fumigation: sending the dried paddy into a fumigation chamber for primary fumigation treatment, wherein the fumigation material adopted in the primary fumigation treatment comprises the following raw materials in parts by weight: 40-50 parts of camphor leaves, 30-40 parts of sweet osmanthus leaves, 25-35 parts of lotus leaves, 20-30 parts of tea leaves and 15-25 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 80-90% of water and 10-20% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and the rice can be completely fumigated, wherein the fumigation is carried out for multiple times, each time lasts for 1-2 hours, and the interval between the fumigation solutions is 10-12 hours;
(5) secondary drying: taking out the rice after primary fumigation, putting the rice into a drying room, and drying the rice by hot air until the water content is 15%;
(6) quick-freezing: putting the rice subjected to secondary drying into quick-freezing equipment for quick-freezing for two times, wherein the first quick-freezing temperature is 4-1 ℃ below zero, the time is 8-10 min, and the second quick-freezing temperature is 12-8 ℃ below zero, and the time is 10-15 min;
(7) secondary fumigation: feeding the quick-frozen rice into a secondary fumigation chamber for secondary fumigation treatment, wherein fumigation materials adopted in the secondary fumigation treatment are the same as fumigation materials adopted in the first fumigation treatment, fumigation solution for the secondary fumigation treatment is prepared from 85-95% of water and 5-15% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of the fumigation chamber, and the rice can be completely fumigated, wherein the fumigation is carried out for multiple times, each time lasts for 30-40 minutes, and the interval is 4-5 hours;
(8) husking rice: removing hull of the rice after the secondary fumigation treatment by using a rice huller, wherein the hull of the rice is removed, the gap of a rubber roller of the rice huller is controlled not to exceed 1.5mm, and the hulling rate is more than 90%; then separating the husked brown rice from unhulled rice by a brown rice separator, wherein the separation rate is more than 98%; finally, grading the separated brown rice by using a grader according to the size and the thickness, and removing immature grains and broken grains;
(9) rolling rice: the method comprises the following steps of (1) carrying out rough grinding and whitening on the brown rice obtained after husking the paddy by using a rice mill, and keeping the temperature of materials within a range of 15-20 ℃ during rolling;
(10) grading the white rice: placing the rice obtained after the rice milling into a rice cooling bin, standing for 20-24 hours, naturally cooling to room temperature, classifying the white rice by using a white rice separation sieve, and separating complete rice grains from incomplete rice grains to obtain a primary white rice finished product; finally, conveying the primary white rice finished product into a warehouse for storage, and controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%;
(11) finish machining: polishing, color selecting and grading the white rice in the step (10) within one to three months before sale to obtain a finished white rice product, and finally packaging the finished white rice product into bags according to different specifications, packaging the finished product and sealing;
(12) and (3) storage: and (4) conveying the finished product packaged in the step (11) into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃, controlling the relative humidity to be 35-40%, and waiting for sale.
Further, in the processing method of the nutrient rice, the soaking solution is prepared from 90% of water and 10% of edible alkali in a weight ratio in the soaking process in the step (2).
Further, in the processing method of the nutritional rice, the soaked rice is taken out, drained and placed in a drying room in the primary drying process in the step (3), so that the soaked rice is spread in the drying room, and the spreading thickness is 1-1.5 cm; and (3) drying for multiple times by adopting hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 20.
Further, in the processing method of the nutritional rice, the rice after primary fumigation is taken out, put into a drying room and put into the drying room in the secondary drying process in the step (5), so that the fumigated rice is spread in the drying room, and the spreading thickness is 1-1.5 cm; and (3) drying for multiple times by adopting hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 15.
Further, in the processing method of the nutritional rice, the smoking materials adopted in the first fumigation in the step (4) and the second fumigation in the step (7) comprise the following raw materials in parts by weight: 45 parts of camphor leaves, 35 parts of sweet osmanthus leaves, 30 parts of lotus leaves, 25 parts of tea leaves and 20 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, and fumigation needs to be carried out for three times, wherein each time lasts for 1-2 hours, and the interval between every two times is 10-12 hours; the fumigation solution for the secondary fumigation treatment is prepared from 90% of water and 10% of fumigation materials in parts by weight, and the fumigation is carried out for four times, each time lasts for 30-40 minutes, and the interval between every two times is 4-5 hours; in the fumigation process, the fumigation amount is determined according to the area of the fumigation bin, and the rice can be completely fumigated.
The processing method of the nutritional rice further comprises the steps of picking fresh camphor leaves, sweet osmanthus leaves, lotus leaves, tea leaves and pine needles, cleaning, taking the raw materials according to the raw material proportion, mixing and grinding the raw materials to obtain a mixture, adding water into the obtained mixture, decocting the mixture for three times, wherein the water added for the first time is 6-8 times of the weight of the mixture, firstly boiling the mixture with strong fire, then decocting the mixture for 2.5-3.5 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture for 2-3 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 3-5 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
Compared with the prior art, the processing method of the nutritional rice has the beneficial effects that: soaking the screened rice by adopting a soaking solution prepared by edible alkali to fully soak the rice, so that the nutrients in the cortex and rice embryo of the rice can be soaked into the rice, the problem of loss of the nutrients of the rice caused by finish machining in the following process is solved, the glossiness of the rice after finish machining can be ensured, and the visual effect of pearly and lustrous appearance can be achieved; in addition, through twice fumigation treatment, natural plants which can be harvested all the year round are used as fumigation raw materials, so that the processed rice is more storage-resistant, does not go moldy and go bad in the storage process, the quality guarantee period of the rice is prolonged, the nutritional value of the rice is improved, the prepared rice is good in quality, free of peculiar smell and good in taste, has a good health-care function, and can meet diversified requirements of people.
Therefore, by adopting the processing method, firstly, the edible alkali soaking treatment is adopted, so that the nutrients in the rice cortex and the rice embryo can be soaked into the rice, the problem of loss of the nutrients of the rice caused by finish machining is ensured, the nutritive value of the rice can be improved through twice fumigation treatment, the processing is carried out in a low-temperature state in the whole process, the problems of loss of the nutrients of the rice and reduction of the quality caused by the rise of the temperature of the rice in the processing process can be effectively avoided, the problem of mildewing and deterioration of the rice in the storage process can be effectively prevented, the quality guarantee period of the rice is prolonged, and the processing quality of the rice is improved.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further described with reference to the following specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention.
Example 1:
a processing method of nutritional rice mainly comprises the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, white rice grading, fine processing and storage, and specifically comprises the following steps:
(1) screening paddy, namely cleaning the paddy to be treated by adopting a roller and a vibrating screen to remove weeds, branches and leaves in the paddy, then removing sandstone and dust in the paddy by adopting a stone remover, and finally removing metal impurities in the paddy by adopting a magnetic separator;
(2) soaking: putting the screened rice into a soaking solution prepared from edible alkali, wherein the soaking solution is prepared from 90% of water and 10% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 15 to 20 minutes, so that the rice is fully soaked;
(3) primary drying: taking out the soaked paddy, draining, and putting into a drying room to spread the soaked paddy in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 20;
(4) primary fumigation: sending the dried paddy into a fumigation chamber for primary fumigation treatment, wherein the fumigation material adopted in the primary fumigation treatment comprises the following raw materials in parts by weight: 40 parts of camphor leaves, 30 parts of sweet osmanthus leaves, 25 parts of lotus leaves, 20 parts of tea leaves and 15 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 80% of water and 20% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, rice can be completely fumigated, the fumigation is carried out for three times, 1-2 hours are carried out each time, and the interval is 10-12 hours;
(5) secondary drying: taking out the rice subjected to primary fumigation, putting the rice into a drying room, and putting the rice into the drying room, so that the fumigated rice is spread in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 15;
(6) quick-freezing: putting the rice subjected to secondary drying into quick-freezing equipment for quick-freezing for two times, wherein the first quick-freezing temperature is 4-1 ℃ below zero, the time is 8-10 min, and the second quick-freezing temperature is 12-8 ℃ below zero, and the time is 10-15 min;
(7) secondary fumigation: conveying the quick-frozen rice into a secondary fumigation chamber for secondary fumigation treatment, wherein fumigation materials adopted in the secondary fumigation treatment are the same as those adopted in the first fumigation treatment, fumigation solution in the secondary fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of the fumigation chamber, and the rice is fumigated for four times, each time for 30-40 minutes, and the interval is 4-5 hours;
(8) husking rice: removing hull of the rice after the secondary fumigation treatment by using a rice huller, wherein the hull of the rice is removed, the gap of a rubber roller of the rice huller is controlled not to exceed 1.5mm, and the hulling rate is more than 90%; then separating the husked brown rice from unhulled rice by a brown rice separator, wherein the separation rate is more than 98%; finally, grading the separated brown rice by using a grader according to the size and the thickness, and removing immature grains and broken grains;
(9) rolling rice: the method comprises the following steps of (1) carrying out rough grinding and whitening on the brown rice obtained after husking the paddy by using a rice mill, and keeping the temperature of materials within a range of 15-20 ℃ during rolling;
(10) grading the white rice: placing the rice obtained after the rice milling into a rice cooling bin, standing for 20-24 hours, naturally cooling to room temperature, classifying the white rice by using a white rice separation sieve, and separating complete rice grains from incomplete rice grains to obtain a primary white rice finished product; finally, conveying the primary white rice finished product into a warehouse for storage, and controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%;
(11) finish machining: polishing, color selecting and grading the white rice in the step (10) within one to three months before sale to obtain a finished white rice product, and finally packaging the finished white rice product into bags according to different specifications, packaging the finished product and sealing;
(12) and (3) storage: and (4) conveying the finished product packaged in the step (11) into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃, controlling the relative humidity to be 35-40%, and waiting for sale.
The preparation method of the smoking material comprises the steps of picking fresh camphor leaves, sweet osmanthus leaves, lotus leaves, tea leaves and pine needles, cleaning, taking the raw materials according to the raw material proportion, mixing and grinding the raw materials to obtain a mixture, adding water into the obtained mixture, decocting the mixture for three times, wherein the water added for the first time is 6 times of the weight of the mixture, firstly burning the mixture to be boiling with strong fire, then decocting the mixture for 2.5 hours with small fire, naturally cooling, and filtering to obtain a filtrate; adding water 4 times of the weight of the mixture for the second time, boiling with strong fire, decocting with slow fire for 2 hr, naturally cooling, and filtering to obtain filtrate; adding water 3 times of the weight of the mixture for the third time, boiling with strong fire, decocting with slow fire for 1.5 hr, naturally cooling, and filtering to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
Example 2:
a processing method of nutritional rice mainly comprises the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, white rice grading, fine processing and storage, and specifically comprises the following steps:
(1) screening paddy, namely cleaning the paddy to be treated by adopting a roller and a vibrating screen to remove weeds, branches and leaves in the paddy, then removing sandstone and dust in the paddy by adopting a stone remover, and finally removing metal impurities in the paddy by adopting a magnetic separator;
(2) soaking: putting the screened rice into a soaking solution prepared from edible alkali, wherein the soaking solution is prepared from 90% of water and 10% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 15 to 20 minutes, so that the rice is fully soaked;
(3) primary drying: taking out the soaked paddy, draining, and putting into a drying room to spread the soaked paddy in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 20;
(4) primary fumigation: sending the dried paddy into a fumigation chamber for primary fumigation treatment, wherein the fumigation material adopted in the primary fumigation treatment comprises the following raw materials in parts by weight: 45 parts of camphor leaves, 35 parts of sweet osmanthus leaves, 30 parts of lotus leaves, 25 parts of tea leaves and 20 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 85% of water and 5% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and the rice needs to be fumigated for three times, 1-2 hours each time, and 10-12 hours in the middle;
(5) secondary drying: taking out the rice subjected to primary fumigation, putting the rice into a drying room, and putting the rice into the drying room, so that the fumigated rice is spread in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 15;
(6) quick-freezing: putting the rice subjected to secondary drying into quick-freezing equipment for quick-freezing for two times, wherein the first quick-freezing temperature is 4-1 ℃ below zero, the time is 8-10 min, and the second quick-freezing temperature is 12-8 ℃ below zero, and the time is 10-15 min;
(7) secondary fumigation: conveying the quick-frozen rice into a secondary fumigation chamber for secondary fumigation treatment, wherein fumigation materials adopted in the secondary fumigation treatment are the same as those adopted in the first fumigation treatment, a fumigation solution for the secondary fumigation treatment is prepared from 90% of water and 10% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of the fumigation chamber, and the rice is required to be fumigated for four times, 30-40 minutes each time, and 4-5 hours in the middle;
(8) husking rice: removing hull of the rice after the secondary fumigation treatment by using a rice huller, wherein the hull of the rice is removed, the gap of a rubber roller of the rice huller is controlled not to exceed 1.5mm, and the hulling rate is more than 90%; then separating the husked brown rice from unhulled rice by a brown rice separator, wherein the separation rate is more than 98%; finally, grading the separated brown rice by using a grader according to the size and the thickness, and removing immature grains and broken grains;
(9) rolling rice: the method comprises the following steps of (1) carrying out rough grinding and whitening on the brown rice obtained after husking the paddy by using a rice mill, and keeping the temperature of materials within a range of 15-20 ℃ during rolling;
(10) grading the white rice: placing the rice obtained after the rice milling into a rice cooling bin, standing for 20-24 hours, naturally cooling to room temperature, classifying the white rice by using a white rice separation sieve, and separating complete rice grains from incomplete rice grains to obtain a primary white rice finished product; finally, conveying the primary white rice finished product into a warehouse for storage, and controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%;
(11) finish machining: polishing, color selecting and grading the white rice in the step (10) within one to three months before sale to obtain a finished white rice product, and finally packaging the finished white rice product into bags according to different specifications, packaging the finished product and sealing;
(12) and (3) storage: and (4) conveying the finished product packaged in the step (11) into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃, controlling the relative humidity to be 35-40%, and waiting for sale.
The preparation method of the smoking material comprises the steps of picking fresh camphor leaves, sweet osmanthus leaves, lotus leaves, tea leaves and pine needles, cleaning, taking the raw materials according to the raw material proportion, mixing and grinding the raw materials to obtain a mixture, adding water into the obtained mixture, decocting the mixture for three times, wherein the water added for the first time is 7 times of the weight of the mixture, firstly boiling the mixture with strong fire, then decocting the mixture for 3 hours with small fire, naturally cooling the mixture, and filtering to obtain a filtrate; adding water 5 times the weight of the mixture for the second time, boiling with strong fire, decocting with slow fire for 2.5 hr, naturally cooling, and filtering to obtain filtrate; adding water 4 times of the weight of the mixture for the third time, boiling with strong fire, decocting with slow fire for 2 hr, naturally cooling, and filtering to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
Example 3:
a processing method of nutritional rice mainly comprises the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, white rice grading, fine processing and storage, and specifically comprises the following steps:
(1) screening paddy, namely cleaning the paddy to be treated by adopting a roller and a vibrating screen to remove weeds, branches and leaves in the paddy, then removing sandstone and dust in the paddy by adopting a stone remover, and finally removing metal impurities in the paddy by adopting a magnetic separator;
(2) soaking: putting the screened rice into a soaking solution prepared from edible alkali, wherein the soaking solution is prepared from 90% of water and 10% of edible alkali in a weight ratio, the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 15 to 20 minutes, so that the rice is fully soaked;
(3) primary drying: taking out the soaked paddy, draining, and putting into a drying room to spread the soaked paddy in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 20;
(4) primary fumigation: sending the dried paddy into a fumigation chamber for primary fumigation treatment, wherein the fumigation material adopted in the primary fumigation treatment comprises the following raw materials in parts by weight: 50 parts of camphor leaves, 40 parts of sweet osmanthus leaves, 35 parts of lotus leaves, 30 parts of tea leaves and 25 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 90% of water and 10% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and the rice needs to be fumigated for three times, 1-2 hours each time, and 10-12 hours in the middle;
(5) secondary drying: taking out the rice subjected to primary fumigation, putting the rice into a drying room, and putting the rice into the drying room, so that the fumigated rice is spread in the drying room, wherein the spreading thickness is 1-1.5 cm; drying for multiple times by using hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 15;
(6) quick-freezing: putting the rice subjected to secondary drying into quick-freezing equipment for quick-freezing for two times, wherein the first quick-freezing temperature is 4-1 ℃ below zero, the time is 8-10 min, and the second quick-freezing temperature is 12-8 ℃ below zero, and the time is 10-15 min;
(7) secondary fumigation: conveying the quick-frozen rice into a secondary fumigation chamber for secondary fumigation treatment, wherein fumigation materials adopted in the secondary fumigation treatment are the same as those adopted in the first fumigation treatment, fumigation solution in the secondary fumigation treatment is prepared from 95% of water and 5% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of the fumigation chamber, and the rice is required to be fumigated for four times, 30-40 minutes each time, and 4-5 hours in the middle;
(8) husking rice: removing hull of the rice after the secondary fumigation treatment by using a rice huller, wherein the hull of the rice is removed, the gap of a rubber roller of the rice huller is controlled not to exceed 1.5mm, and the hulling rate is more than 90%; then separating the husked brown rice from unhulled rice by a brown rice separator, wherein the separation rate is more than 98%; finally, grading the separated brown rice by using a grader according to the size and the thickness, and removing immature grains and broken grains;
(9) rolling rice: the method comprises the following steps of (1) carrying out rough grinding and whitening on the brown rice obtained after husking the paddy by using a rice mill, and keeping the temperature of materials within a range of 15-20 ℃ during rolling;
(10) grading the white rice: placing the rice obtained after the rice milling into a rice cooling bin, standing for 20-24 hours, naturally cooling to room temperature, classifying the white rice by using a white rice separation sieve, and separating complete rice grains from incomplete rice grains to obtain a primary white rice finished product; finally, conveying the primary white rice finished product into a warehouse for storage, and controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%;
(11) finish machining: polishing, color selecting and grading the white rice in the step (10) within one to three months before sale to obtain a finished white rice product, and finally packaging the finished white rice product into bags according to different specifications, packaging the finished product and sealing;
(12) and (3) storage: and (4) conveying the finished product packaged in the step (11) into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃, controlling the relative humidity to be 35-40%, and waiting for sale.
The preparation method of the smoking material comprises the steps of picking fresh camphor leaves, sweet osmanthus leaves, lotus leaves, tea leaves and pine needles, cleaning, taking the raw materials according to the raw material proportion, mixing and grinding the raw materials to obtain a mixture, adding water into the obtained mixture, decocting the mixture for three times, wherein the water added for the first time is 8 times of the weight of the mixture, firstly boiling the mixture with strong fire, then decocting the mixture for 3.5 hours with small fire, naturally cooling the mixture, and filtering to obtain a filtrate; adding water 6 times of the weight of the mixture for the second time, boiling with strong fire, decocting with slow fire for 3 hr, naturally cooling, and filtering to obtain filtrate; adding water 5 times the weight of the mixture for the third time, boiling with strong fire, decocting with slow fire for 2.5 hr, naturally cooling, and filtering to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
The above description is only an example of the present invention, and is not intended to limit the scope of the present invention, and all the insubstantial modifications made by the method, or the technical solutions of the present invention, or the direct application of the method, the technical solutions of the present invention to other fields without any modifications, are within the scope of the present invention.
Claims (6)
1. A processing method of nutrient rice is characterized by mainly comprising the steps of rice screening, soaking, primary drying, primary fumigation, secondary drying, secondary fumigation, rice husking, rice milling, rice grading, fine processing and storage, and specifically comprises the following steps:
(1) screening paddy, namely cleaning the paddy to be treated by adopting a roller and a vibrating screen to remove weeds, branches and leaves in the paddy, then removing sandstone and dust in the paddy by adopting a stone remover, and finally removing metal impurities in the paddy by adopting a magnetic separator;
(2) soaking: putting the screened rice into a soaking solution prepared by edible alkali, wherein the temperature of the solution is kept between 65 and 70 ℃, and the soaking time is controlled to be 15 to 20 minutes, so that the rice is fully soaked;
(3) primary drying: taking out the soaked paddy, draining, putting into a drying room, and drying by hot air until the water content is 20%;
(4) primary fumigation: sending the dried paddy into a fumigation chamber for primary fumigation treatment, wherein the fumigation material adopted in the primary fumigation treatment comprises the following raw materials in parts by weight: 40-50 parts of camphor leaves, 30-40 parts of sweet osmanthus leaves, 25-35 parts of lotus leaves, 20-30 parts of tea leaves and 15-25 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 80-90% of water and 10-20% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of a fumigation bin, and the rice can be completely fumigated, wherein the fumigation is carried out for multiple times, each time lasts for 1-2 hours, and the interval between the fumigation solutions is 10-12 hours;
(5) secondary drying: taking out the rice after primary fumigation, putting the rice into a drying room, and drying the rice by hot air until the water content is 15%;
(6) quick-freezing: putting the rice subjected to secondary drying into quick-freezing equipment for quick-freezing for two times, wherein the first quick-freezing temperature is 4-1 ℃ below zero, the time is 8-10 min, and the second quick-freezing temperature is 12-8 ℃ below zero, and the time is 10-15 min;
(7) secondary fumigation: feeding the quick-frozen rice into a secondary fumigation chamber for secondary fumigation treatment, wherein fumigation materials adopted in the secondary fumigation treatment are the same as fumigation materials adopted in the first fumigation treatment, fumigation solution for the secondary fumigation treatment is prepared from 85-95% of water and 5-15% of fumigation materials in parts by weight, the fumigation amount is determined according to the area of the fumigation chamber, and the rice can be completely fumigated, wherein the fumigation is carried out for multiple times, each time lasts for 30-40 minutes, and the interval is 4-5 hours;
(8) husking rice: removing hull of the rice after the secondary fumigation treatment by using a rice huller, wherein the hull of the rice is removed, the gap of a rubber roller of the rice huller is controlled not to exceed 1.5mm, and the hulling rate is more than 90%; then separating the husked brown rice from unhulled rice by a brown rice separator, wherein the separation rate is more than 98%; finally, grading the separated brown rice by using a grader according to the size and the thickness, and removing immature grains and broken grains;
(9) rolling rice: the method comprises the following steps of (1) carrying out rough grinding and whitening on the brown rice obtained after husking the paddy by using a rice mill, and keeping the temperature of materials within a range of 15-20 ℃ during rolling;
(10) grading the white rice: placing the rice obtained after the rice milling into a rice cooling bin, standing for 20-24 hours, naturally cooling to room temperature, classifying the white rice by using a white rice separation sieve, and separating complete rice grains from incomplete rice grains to obtain a primary white rice finished product; finally, conveying the primary white rice finished product into a warehouse for storage, and controlling the temperature of the warehouse to be 10-15 ℃ and the relative humidity to be 35-40%;
(11) finish machining: polishing, color selecting and grading the white rice in the step (10) within one to three months before sale to obtain a finished white rice product, and finally packaging the finished white rice product into bags according to different specifications, packaging the finished product and sealing;
(12) and (3) storage: and (4) conveying the finished product packaged in the step (11) into a warehouse for warehousing and storage, controlling the temperature of the warehouse to be 10-15 ℃, controlling the relative humidity to be 35-40%, and waiting for sale.
2. The method for processing nutritious rice according to claim 1, wherein: in the soaking process in the step (2), the soaking solution is prepared from 90% of water and 10% of edible alkali in a weight ratio.
3. The method for processing nutritious rice according to claim 1, wherein: in the primary drying process of the step (3), the soaked rice is taken out, drained and placed into a drying room, so that the soaked rice is spread in the drying room, and the spreading thickness is 1-1.5 cm; and (3) drying for multiple times by adopting hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 20.
4. The method for processing nutritious rice according to claim 1, wherein: in the secondary drying process in the step (5), taking out the rice subjected to primary fumigation, putting the rice into a drying room, and putting the rice into the drying room, so that the fumigated rice is spread in the drying room, wherein the spreading thickness is 1-1.5 cm; and (3) drying for multiple times by adopting hot air, wherein the temperature of the hot air is 50-55 ℃, the hot air needs to be turned once after drying for 30-40 minutes, and the rice is dried after being cooled for 10-15 minutes until the water content of the rice is 15.
5. The method for processing nutritious rice according to claim 1, wherein: in the primary fumigation in the step (4) and the secondary fumigation in the step (7), the adopted fumigation materials comprise the following raw materials in parts by weight: 45 parts of camphor leaves, 35 parts of sweet osmanthus leaves, 30 parts of lotus leaves, 25 parts of tea leaves and 20 parts of pine needles; the fumigation solution for the primary fumigation treatment is prepared from 85% of water and 15% of fumigation materials in parts by weight, and fumigation needs to be carried out for three times, wherein each time lasts for 1-2 hours, and the interval between every two times is 10-12 hours; the fumigation solution for the secondary fumigation treatment is prepared from 90% of water and 10% of fumigation materials in parts by weight, and the fumigation is carried out for four times, each time lasts for 30-40 minutes, and the interval between every two times is 4-5 hours; in the fumigation process, the fumigation amount is determined according to the area of the fumigation bin, and the rice can be completely fumigated.
6. The processing method of nutritious rice according to claim 5, characterized in that: the smoking material is a concentrated paste and is prepared by picking fresh camphor leaves, sweet osmanthus leaves, lotus leaves, tea leaves and pine needles, cleaning, taking the raw materials according to the proportion of the raw materials, mixing and grinding the raw materials to obtain a mixture, adding water into the mixture for decocting for three times, wherein the water added for the first time is 6-8 times of the weight of the mixture, firstly burning the mixture to be boiling with strong fire, then decocting for 2.5-3.5 hours with small fire, naturally cooling, and filtering to obtain a filtrate; adding water in an amount which is 4-6 times of the weight of the mixture for the second time, boiling the mixture with big fire, then decocting the mixture for 2-3 hours with small fire, naturally cooling the mixture, and filtering the mixture to obtain filtrate; adding water in an amount which is 3-5 times of the weight of the mixture for the third time, boiling the mixture with big fire, then decocting the mixture with small fire for 1.5-2.5 hours, naturally cooling the mixture, and filtering the mixture to obtain filtrate; and collecting the three filtrates, mixing, and concentrating into paste after rotary evaporation and concentration treatment to obtain the concentrated fumigant paste.
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| CN111871485A (en) * | 2020-06-29 | 2020-11-03 | 祁东县归阳粮食购销有限责任公司 | Method for processing rice into rice |
| CN112120191A (en) * | 2020-10-10 | 2020-12-25 | 紫云自治县干水井种养殖村社合一农民专业合作社 | Processing method of flavored dried sweet potatoes |
| CN115254308A (en) * | 2022-06-22 | 2022-11-01 | 张华� | Starch-rich raw material milling process |
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| CN106694087A (en) * | 2016-11-30 | 2017-05-24 | 颍上县锡安山米业有限公司 | Processing method of health-care rice |
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| CN115254308A (en) * | 2022-06-22 | 2022-11-01 | 张华� | Starch-rich raw material milling process |
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