Limit Enzymolysis-Spray Drying Of Rice Prepares Infant Rice Powder And Its Factory Design

China is the “kingdom of rice” in the world, and the annual yield of rice in China accounts for 37% of the world's total production. However, a majority of rice in China is consumed as staple food and the processing of rice is at the primary stage.Compared with the developed countries, whether in the concept or the technical level of rice processing, we still have a long way to go. There are approximately 20 million newborns every year in China, and cereal is the best infant food supplements which is recommended by WHO. Infant rice powder, a traditional breast milk substitute or infant food supplement, has received extensive attention. Currently, the processing methods of infant rice powder include extrusion method and roller drying method.But the traditional processing techniques can result in many problems such as lower water-solubility, higher viscosity, and lower digestibility. Therefore, the improvement and innovation of the infant rice powder processing technology is extremely urgent to address these issues and create more economic value. In this study, rice was used as raw material and enzyme was applied to hydrolyse it. Then the influence of different enzymolysis degree(DE) on the morphology, functional characteristics(solubility?water holding capacity?in vitro digestibility)and rheological properties of infant rice powder was explored. What's more, a plant design was made in this study.The main results are as follows:A high temperature ?-amylase enzyme was chosen to enzymatic hydrolysis the rice milk, and the DE value was determined. The optimal process parameters obtained through a single factor and orthogonal experiments were as follows: the enzyme addition was 0.13%, reaction temperature was 95 ?, substrate concentration was15% and the reaction time was 100 min, which could result to a DE value at 27.20.At the basis of the optimal enzymatic process, infant rice powders with different DE value were obtained at different reaction time(10min,40 min,70min,100min)through spray drying technology. Commercial rice powder(DE=0.62) was purchased to be compared. The effect of different DE value on its morphology, functional properties(solubility, hydration capacity and in vitro digestibility) and rheologicalproperties were investigated. The results showed that the solubility of the infant rice powder was increased and the hydration capacity?RDS content and viscosity of the solution were reduced with the increase of DE value. Compared with enzymatic infant rice powder, the commercial sample had lower solubility index and starch digestibility and higher hydration capacity and viscosity. The infant rice powder that was prepared through enzyme and spray drying could effectively improve the poor solubility and digestibility of traditional processing products.A class of 10 tons of enzymatic infant rice powder factory was designed. In this study, the production process, raw and auxiliary materials and packaging materials requirements were determined. And the main equipments in workshop were selected,the heat balance, water, steam and labor balance, main economic indicators were calculated. The factory design also included: the common parts of the system, part of the buildings, health and fire safety section, integrated part of the economy, the environmental protection.The design drawings includde: whole plant general layout diagram, process flow diagrams, workshop floor plan, flat line graph and line perspective.