El proceso de producción de arroz de jarabe

El proceso de producción de arroz de jarabe
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Process Overview

In order to reduce production costs, starch is generally not used as raw material, but the caramel processing technology that directly uses broken rice as raw material.

Process Flow

El proceso de producción de arroz de jarabe

1. Rice cleaning: The broken rice is sent to the vibrating screen, stone removal machine and iron remover to remove various impurities in the rice to achieve the purpose of purification.

2. Soaking: The purified rice is sent to the soaking tank, the rice is washed with water from the bottom, and then soaked to soften the rice.

3. Slurry mixing: the soaked rice is first entered into the rice grinding equipment for grinding, and then the concentration and pH of the rice slurry are adjusted, and liquefaction enzymes are added to prepare for liquefaction.

4. Liquefaction: The prepared rice slurry is sent to the high-pressure liquefaction jet for liquefaction, so that the starch molecules can be hydrolyzed as much as possible.

5. Protein filtration and drying: The liquefied liquid is transported to the plate and frame filter to filter the protein, and the filtered protein residue is washed with water and filtered again, and then sent to the drying equipment for drying.

6. Saccharification: Cool the filtered liquefied liquid first and then adjust its pH value, and then add an appropriate amount of saccharification enzyme for saccharification, and obtain products that require DE.

7. Decolorization: Add an appropriate amount of activated carbon to the saccharified liquid after saccharification, and maintain it for a certain period of time for decolorization, and then remove the activated carbon with a filter to remove colored substances and some impurities in the sugar liquid.

8. Isolation: The exchange performance of Ionization resin for specific ions and the adsorption performance of organic substances are used to remove impurities such as salt and organic substances in the sugar solution, so as to obtain a high-quality glucose solution.

9. Evaporation: The concentration of glucose solution is increased by evaporation and concentration to meet the needs of different customers.

Application Range

Rice syrup has a wide range of uses. It can be roughly divided into the following nine categories:

Beverage industry: cola, soft drinks, fruit tea, fruit juice, cold drinks, ice cream;

Baked goods: bread, cakes, dry pastries, health food;

Milk products: soy milk, yogurt, milk processing;

Condiments: soy sauce, pickles, salads, flavors and spices;

Canned food industry: jam, canned fruit, etc.;

Candy and candied fruit: soft candy, candied fruit, coffee, etc.;

Tobacco: moisturizing agent;

Pharmaceuticals: excipients, rectangular preparations, oral liquids, medicinal syrup preparations;

Alcohol: nourishing wine, fruit wine, rice wine, rice wine, etc.

 

 

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