The surface of rice flour contains a small amount of po […]
The surface of rice flour contains a small amount of powder, which affects the appearance and storage of the rice and the taste of the rice. Therefore, it is necessary to remove this part of the powder through a “polishing” process.
The rice polisher is the most important stage of rice processing, which is the polishing and whitening of the rice surface. After polishing, the rice is bright and shiny, with no powder residency, which ensures the taste of rice and extends the shelf life of the final product. However, it should be noted that before polishing rice, it is necessary to ensure the removal of impurities such as stones and iron.
The current popular polishing is wet polishing, that is, adding appropriate amount of water during the polishing process, so that the binding force between the endosperm and a small amount of rice bran remaining on the rice is weakened, which is conducive to thoroughly milling out the rice bran and improving the smoothness and polishing of the rice. Evenness. The amount of water is usually about 0.2% to 0.3% of the rice flow. Properly configuring the amount of water can effectively remove the powder, reduce the temperature of the rice, and reduce the increase in crushing.
Chemical polishing is generally done by using a rice polisher to add chemicals. During the operation of the rice polisher, it is impossible to ensure that all the rice can be uniformly polished and polished, so the polished rice will also show its appearance with other rice. s difference. The average color of rice is uniform, and carefully observing the polished rice, especially polished rice with more edges and corners, the color will be different. The authentic rice, the colors are all beige, and the polished rice will carry some inconsistent with the beige color. Light yellow, if the rice appears this color, it is most likely polished rice.