Processing method for increasing retention rate of rice germs

Abstract

The invention discloses a processing method for increasing the retention rate of rice germs. The method comprises steps as follows: A, screening of unhusked rice; B, stone removal for the unhusked rice; C, husking; D, a husked rice separation and magnetic separation procedure; E, a rice milling procedure; F, polishing of the rice; G, color sorting and classification of the rice; particularly, a buffer device is added to the husking procedure, the rice flow impact force is reduced, the manner that multiple machines are adopted for gentle milling is adopted in the rice milling procedure, and the moisture content of unpolished rice is adjusted before polishing; the cold rice polishing manner is adopted for polishing of the rice; the retention rate of the rice germs is increased with the processes. The method is simple and convenient to use, damage to rice germ parts can be reduced, and the retention rate of the rice germs can be substantially increased to at least 80%.

Description

Technical field: [0001] The invention relates to the technical field of rice processing, in particular to a processing method for improving the retention rate of rice germ. Background technique: [0002] Rice germ is the essence of rice, the embryo of rice, the living substance, and the meristem of rice. It is rich in nutrients necessary for life movement and more than a dozen biologically active ingredients. It is a unique natural Nutrient source is a rare treasure house of food nutrition, which produces miraculous nutritional ingredients, rich in initial life energy, and can bring great vitality to the human body. The content of protein and lipid in rice germ is more than 20%, the amino acid composition in protein is relatively balanced, the natural vitamin E in lipid is (200-300mg) / 100g, and more than 70% of fatty acid is unsaturated fatty acid, which is rich in Trace elements and minerals. [0003] However, due to the large difference in hardness between the germ par...

AI Technical Summary

Problems solved by technology

[0003] However, due to the large difference in hardness between the germ part and the rice grain part, the rice germ part will be damaged or even detached during the rough milling, fine milling and multiple polishing procedures of the rice processing technology, causing the germ part of the rice grain to form gaps shape, which seriously affects the balance of the nutritional components of rice

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