Effect of moisture-heating treatment on the quality of parboiled rice and processing optimization were studied. Results indicated that the riboflavine content of parboiled rice is higher, and the color is light, aroma is strong and the head yield ratio is higher by soaking with acid and ethanol, cooking at high-pressure and then drying with high temperature-high moisture. Optimal processing parameters are soaking paddy with citrate acid for 2h, then with 1.5% ethanol for 1.5h, high pressure cooking for 30min, and then drying under 55%RH, 90℃ for 30min, cooling slowly for 2.5h, and shelling and milling immediately. Head yield ratio and whole rice ratio was 67.3% and 87.0% respectively, the color of finished product is light, rice aroma is strong, and the content of riboflavine is 2.47mg/100g.
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