Product Description
1. This parboiled rice mill machinery can not only apply to the parboiled rice mill but also to rice mills.
2. The device is based on rice (paddy) as raw material, after hydro-thermal treatment, such as cleaning, soaking, cooking, drying, etc. Then according to the conventional rice milling processing method to process rice products, with high value of nutrition, good quality, high output rate, high oil recovery, long storage life, and short cooking time, etc.
3. Parboiled rice processing technology Paddy rice—-cleaning—soaking—steaming—drying and cooling—husking—milling—grading and polishing—color sorting—packing
1) Cleaning firstly, the paddy needs to be cleaned in this stage. It should remove dust and impurities. Through the screen, the paddy will be cleaner when removing the straw leaf, and other impurities, such as stones and so on.
2) Soaking paddy.
A. This stage is aimed to make the paddy absorb enough moisture, which needs to be above 30%. And it will create a good condition for the starch dextrinization.
B. According to the rice type and quality, usually the soaking temperature is 55-70 degrees, and soaking time is 3.5-4.5 hours.
3) Steaming and boiling. The water vapor with a certain temperature and pressure was heated to the paddy so that starch dextrinization. This operation has a great influence on the parboiled rice finished product quality, color, and taste, it can increase the strength of the grain, increase the rate of rice, and change the rice storage characteristics. Adjusting the cooking process conditions can produce color for the light, sub-dark, and dark steamed rice.
4) Drying and Cooling This is aimed to reduce the moisture to increase the production ratio and easy to store and transport.
Specification
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