With the development of our country’s social economy and the improvement of people’s living standards, people are no longer satisfied with eating, but they are required to eat well, and they are required to be able to provide more variety, better quality, more nutritious and safer and healthier grain and oil. food. Rice processing has also evolved from traditional processing methods to deep processing, with new technologies, new processes, and new products emerging to meet people’s increasing demands for quality and taste. In order to make the new rice processing technology more widely used to improve the overall level of China's rice processing industry and enhance the market competitiveness of enterprises and products, this article will be steamed rice, leaving the embryo rice and nutritionally enhanced rice and other nutritional types The rice processing method is briefly introduced. 1. Steamed Rice Rice Steamed rice is a kind of nutritional rice. It is a rice made by grinding rice (or brown rice) by hydrothermal treatment. Its nutritional value is higher than ordinary rice, and it is easily digested and absorbed by the human body. It is mainly through the process of hydrothermal treatment of rice, so that the water-soluble nutrients such as vitamins and inorganic salts contained in the cortex and germs penetrate into the endosperm, and the nutritional value and physiological activity of the rice are enhanced by means of the nutrient active substances of the outer layer of the rice itself. . Parboiled rice is very swellable and has a high rate of rice out of rice. The key to the production of steamed rice is to subject the cleaned rice to hydrothermal treatment, followed by semolina and rice milling. The main task of cleaning is to remove impurities and imperfect grains, but in order to obtain a good quality of steamed rice, it is best to classify after cleaning so that the rice is soaked and steamed according to the difference in particle size and density. Hydrothermal treatment includes four steps of soaking, steaming, drying and cooling. The purpose of the soaking is to allow rice to fully absorb water, in order to expand its own volume, to create the necessary conditions for starch gelatinization; at the same time, the external nutrients penetrate the interior. The water required for gelatinization of starch in rice must be more than 30%. In order to shorten the soaking time, high-temperature soaking is generally adopted. The water temperature is maintained at about 70° C. and soaking for 3 hours. After soaking rice, the inner endosperm absorbs a considerable amount of water, and then steam is used for heating to gelatinize starch, which is steaming. Steaming increases the strength of rice grains, increases the rate of rice production, and changes the storage characteristics and food quality of rice. Therefore, steamed rice has the characteristics of being less prone to insects, less susceptible to mildew, and easy to store. In the steaming process, the temperature, time and homogeneity of the steaming must be known so that the starch can be fully and without excessive gelatinization. After soaking and steaming, rice not only has a high moisture content (34% to 36%), but also has a high temperature (approximately 100°C or so). It can neither be stored nor processed, and must be dried to remove water. Cooling and cooling are required to enter the subsequent processing. Usually the moisture content drops to 14% and the temperature drops to near room temperature. After rice is hydrothermally treated, it is easy to shell out, but brown rice is more difficult to whiten. The speed of the rice roller should be properly increased by 10%, while the number of whitening channels should be increased and the blasting should be enhanced. 2. Embryos left in embryos Rice embryos, also known as germ rice, refer to rice whose embryo rate is above 80%. Because of the retention of rice germ containing many nutrients such as vitamins, high-quality protein and fat, the retained embryo rice has higher nutritional value than ordinary rice, and vitamin B1, vitamin B2, and vitamin E are mostly preserved. Compared with sorghum rice, the process of leaving embryo rice is simple, the cost is low, and the taste of rice is good, but the brown rice has a slightly lower yield. The production method of leaving embryo rice is basically the same as that of ordinary rice, which needs to be cleaned, cooked, and milled in 3 sections. In order to keep the embryo rate at 80% or more, it is necessary to use a multi-machine white, sand and iron, sand roller mill, iron roller wipe, light grind light wipe, spray wind and wet process. The whitening pressure of the rice mill should be low, and the diamond grains of the sand roller mill should be fine (Nos. 46 and 60). The working speed of the roller should not be too high, otherwise the germs will fall off easily and should be based on the different stages of grinding. To change the rotation speed from high to low. The gap between the white room should be enlarged as much as possible, and the application of the rice knife and the pressure screen bar should be appropriate so that the internal resistance can be flattened. The use of vertical rice mill is better when rice is milled, because the rice grains are evenly distributed in the vertical rice mill. Especially when the vertical rice mill with the upper feed is used, the direction of rice flow is the same as that of gravity. The rice grains are in a vertical state in the whitening room, that is, the length direction of the rice grains is parallel to the axis of the roller, and the rice grains are grinded in this state with minimal damage to the germ. When processing the remaining embryo rice, we must pay attention to the preference of brown rice. The completeness rate of the brown rice embryo is preferably over 98%. The water content of brown rice should be moderate, and high and low water content can affect the rate of remaining embryos. If the water content is too low, the grain strength is large, and the binding between the cortex and the endosperm is strong and it is difficult to grind. If the milling force is increased, the embryo will be damaged and it will fall off. When the water content is too high, the water absorption rate of the embryo and the endosperm is different. The different expansion speeds result in a weakening of the binding force between them, and the embryos easily fall off during the milling process. 3. Nutrition Enhancement Rice people like to eat high-precision rice in order to pursue a good taste and taste. However, most of the vitamins, fats, and trace elements that are of nutritional value in rice accumulate in the embryo and the cortex. As the processing accuracy of rice increases, the content of nutrients decreases. In order to solve the contradiction between rice delicacy and nutrition, increase the nutritional value of refined rice, and supplement essential nutrients such as protein, vitamins, and minerals, it is an effective way to produce nutrition-enhanced rice. The nutrients needed to strengthen rice are mainly amino acids, vitamins and mineral salts. In high-precision rice, fortified amino acids can improve the quality and physiological value of rice protein, strengthen the vitamins and calcium, iron, etc. to meet the body's demand for these nutrients. The method of production of fortified rice can be attributed to two categories: nutrient-enhanced rice and nutrient-enhanced rice. In addition to nutrients, fortified rice is prepared by mixing various nutrients into a solution, and then impregnating rice grains in solution to absorb nutrients, or spraying the solution on the surface of rice grains, and then drying. The nutrient-enhanced rice is generally managed to preserve a variety of vitamins, minerals, and other nutrients contained in the rice grain cortex or germ, and as described above, the steamed rice and the retained embryo rice are both to preserve rice's own nutrients, and to achieve nutritional strengthening. The method of adding nutrients to enhance rice production is divided into soaking and absorption strengthening method, coating film strengthening method and strong type strengthening method according to the different process. 1 leaching method to strengthen the process. First configure a certain concentration of nutrient solution, impregnate the rice and place it in a drum with a steam insulation layer. The temperature of the solution is maintained at 30°C to 40°C. Soak for more than 6 hours. Drain the water after the water saturation reaches 30%. 40 °C hot air, turn the drum to make the rice slightly dry. Then, the unexhausted solution is sprayed on the rice grains by the nozzle above the drum, and the rice grains are continuously turned to absorb all of them. The hot air is blown into the rice again to dry the rice grains to normal moisture, and the whole process completes one soaking. The secondary immersion operation is the same as one priming but does not dry at the end. After the secondary soaking, the wet rice grains are steamed to gelatinize the surface of the rice grains. The steam temperature is 100° C. and the steaming time is 20 minutes. Grain surface. Chemicals are good for preventing the loss of nutrients during rice crushing and panning. Finally, the steamed rice grains are still placed in the above-mentioned drum, and a certain amount of 5% acetic acid solution is sprayed while rotating, and then dried at a low temperature of 40° C. to reduce the water content of rice grains to 13%. Ultimately enhanced rice products. 2 coating method to strengthen the process. The coating method is a method of coating several layers of viscous material on the surface of rice grains to produce enhanced rice. The enhanced rice produced by this method reduces the loss of nutrients during the washing process by more than half compared to the non-coated products. The rice was first dried to a moisture content of 7%, placed in a vacuum tank, and injected with a certain amount of nutrient fortifier solution. The mixture was stirred under a vacuum of 80kPa for 10 minutes to perform vacuum soaking. When the air in the rice grain was extracted, Various nutrients are inhaled into the interior. Take out the rice grains, wait for cooling, steam in the steamer for 7 minutes, and then cool with cold air. The granulated rice was then used to disperse the bonded rice grains and sent to a hot air dryer to reduce the moisture content to 15% and complete the steaming and gelatinization and drying steps. A certain amount of pectin and potato starch were dissolved in hot water at 50°C as the first coating solution. The dried rice grains were placed in a classifier and mixed with the first coating solution for mixing and the solution was applied to the surface layer of rice grains. The coated film was steamed for 3 minutes, ventilated and cooled, and then sent to a hot air dryer for drying. The product was dried with hot air at 80° C. for 30 minutes and then continuously cooled to 60° C. for 45 minutes. At this point, the first coating was completed. The entire coating process needs to be performed 3 times, and the basic coating method is the same. In the second coating, the grains of rice were first moistened with a gum arabic solution, and mixed with potato starch and sucrose fatty acid ester solution; the third coating was sprayed with a solution of collodion ether and dried. Strengthened rice. 3Strengthened strengthening process: The intense strengthening process is to use two rice fortifiers to force various nutrients to infiltrate the inside of rice grains or apply to the surface of rice grains to achieve the purpose of strengthening rice grains. During production, the white rice and the formulated nutrient solution are sent to each reinforcing machine in several stages. During the process of mixing the rice grains with the fortifier and being vigorously stirred by the fortifier, various nutrients are quickly penetrated into the rice grains or coated on the surface of the rice grains. Suspended slowly by the appropriate Su, evaporation of water, that is, to strengthen the rice. This strengthening process does not require steam insulation and hot air drying. It requires less Equipment and investment, and is simpler than the soaking method and the coating film strengthening process, which is conducive to popularization and application in most rice mills.
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