Rice Glucose Project Introduction
The rice enters the rice soaking system after the contaminants have been removed. After soaking for a predetermined amount of time, it moves on to the grinding stage to produce quality rice milk. Following online detection and control of the rice milk's DS, PH value, and number of enzymes in accordance with process specifications, the rice milk was then added to the automatic liquefaction system. To achieve the best liquefaction effect, use a two-time ejection method with twice-flashing, while maintaining the right temperature and timing. Once the rice has been liquefied, the rice syrup is filtered to get rid of the trace levels of protein and other contaminants. The syrup is introduced to the saccharification system following PH correction and enzyme addition. The DE value required by the final product is attained by carefully regulating the enzyme concentration and saccharification duration. In order to refine and purify rice glucose, coloured impurities and impurity ions are removed via continuous ion exchange, filtration, and decolorization of the liquid form of the substance. The suitable rice glucose was produced after concentration by evaporation.