Abstract: Effect of moisture-heating treatment on the quality ofparboiled rice and processing optimization were studied. Resultsindicated that the riboflavine content of parboiled rice is higher, and thecolor is light, aroma is strong and the head yield ratio is higher bysoaking with acid and ethanol, cooking at high-pressure and thendrying with high temperature-high moisture. Optimal processingparameters are soaking paddy with citrate acid for 2h, then with 1.5%ethanol for 1.5h, high pressure cooking for 30min, and then dryingunder 55%RH, 90~C for 30min, cooling slowly for 2.5h, and shelling andmilling immediately. Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.
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