Rice germ process

Abstract

The invention discloses a rice germ process which sequentially comprises the steps of: selecting high-quality rice; screening; removing stone; hulling rice; separating husked rice; storing brown rice; whitening; polishing; grading; color-sorting; packaging in vacuum; and obtaining a finished product. The whitening step is as follows: in a rice germ machine, the brown rice is fed to a sieve cage of the rice machine by using a feeding auger, hulls on surface layers of the brown rice grains, seed husks and perispern are removed by using mutual extrusion and friction actions among the brown rice grains, and aleurone layers and germ parts of the brown rice grains are maintained as far as possible, thus the taste of the rice germ is improved, and nutrients of the rice germ are remained furthest. The polishing step is as follows: water is added in the mutually extruded and rubbed rice germ in a sieve cage of a polishing machine, and the brightness of the rice grains is improved by using mutual friction action among the rice grains and wetting action of water to the rice grains so as to improve the commercial value of the rice germ. The rice produced by adopting the process has the characteristics of fully remained nutrients, freshness and better taste, and is rich in various trace elements without causing loss of more nutrients in a processing process. In order to activate the vitality in the germ, the germination process is implemented before eating, thus the purposes of saving energy, reducing consumption and ensuring the vitality of nutrients are achieved.

Description

technical field [0001] The invention relates to a processing technology of edible rice. Background technique [0002] The rice currently sold in the domestic market pursues fine white grinding in the processing process, and the rice germ containing 66% of the nutrition in a single rice grain is stripped into the rice bran. The rice germ is rich in VE and various trace elements. The rice on the market is currently over-milled. The mill peels off the aleurone layer, resulting in a lack of trace elements. The rice we eat only has carbohydrate sugar. The germinated brown rice of the previous generation needs to be dried at constant temperature and humidity after germination, which requires a large investment and poor taste. We produce a new generation of germ rice, using the latest technology to remove brown rice husks that affect the taste of brown rice. The germ residue rate is over 80%, and various trace elements are retained. It is rich in nutrients several times that of or...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing technology for edible rice, which solves the problem of nutrient deficiency caused by the pursuit of fine white and beautiful appearance of traditional edible rice during processing, and avoids the poor taste of germinated brown rice and the water pollution and secondary pollution during processing. The energy consumption of drying is more comprehensive, the nutritional value is more comprehensive, rich in various trace elements, and the taste is greatly improved compared with brown rice