Study On The Key Technology In The Industrialized Manufacture Of Instant Nutritional Rice

The mushy technology of metamorphic starches were studied when producing the instant nutritional rice in this paper. Meanwhile, the qualities and the key equipment of industrialized manufacture were tested by experiments.The instant rice were divided into two kinds by the manner of eating: one was called dehydrated rice and the other named non- dehydrated rice. Because of the impetus of market in-country and overseas were both researching the instant rice actively. The instant nutritional rice which studied in this paper was belong to the later kind, but the key technology was different from before.The topic did research on dealing with starch mushily beforehand, and analyse its preparation, property and applications. This technology can reduce the cost by keeping the quality of the rice. Another important work is to confirm the proportion of special metamorphic starches and water. In this working process, we find new idea mostly from daily living experiences: firstly, confirm the proportion of metamorphic starches, rice and water by usually cooking rice; secondly, use the crossed tests to decide the optimal compounding of proportion; thirdly, optimize the proportion by sense assess the quality of the rice. On the base of optimal proportion with 1:14 to advance the quality of rice.Analyse the rigidity, viscosity and texture of rice according to different proportion of rice and starch paste. And study the factors of influence the quality of rice roundly. Lastly, depend on the special produced technics of rice: uncooked rice feeding, filling and packaging, sterilization and heating were completed one-off. Then we could get the instant rice which was coloury, sweet-scented and full. Put the instant rice into industrialized manufacture, and study the key working procedure and equipment, and set up the corresponding product line.