Rice Glucose Project Introduction
Rice is used as the raw material for rice glucose. After the contaminants are removed, the rice goes into the soaking process. After soaking, it is delivered to the section for grinding to produce quality rice milk. A certain period is maintained during the soaking process. The necessary DS value, PH value, and enzyme were then added to the milk to modify it. A system of online detection and control oversees the adjustment process. The automatic liquefaction system receives the rice milk. The best liquefaction effect can be attained by using two-time ejection, twice-flashing, adequate temperature management, and a specific amount of time. After being liquefied, rice syrup is filtered to get rid of any remaining protein and other impurities. After PH adjustment and the inclusion of an enzyme, the syrup is then transported to the system for saccharification. By carefully controlling the enzyme concentration and saccharification time, the DE value required by the final product is achieved. Decolorization, filtering, and a continuous ion exchange system are used to remove colored impurities and impurity ions from liquid rice glucose in order to achieve the refinement and purification objectives. After concentration in the evaporator, usable rice glucose was obtained.