Quantity | 1 - |
Price | 1 |
MOQ | 1 set |
Port | Qingdao Port |
Packaging | Standard export wooden cases |
Lead Time | 15 days |
Function | paddy parboiling rice mill |
The parboiled rice machine is to steam paddy before processing into white rice.In this period,the rice absorbs enough water to keep the nutrition.At the same time,pest is killed to realize grain long time storage.
1. Maximize the output of paddy, minimize the broken rate;
2. Low power consumed,Wasted husk can be used as fuel;
3. Unique design for equal and even air flow;
4. Automatic electronically controlled operation
No. |
Model |
Output (kg/h) |
Power (kw) |
1 |
STR-30 |
30~40 tons per day |
|
2 |
STR-60 |
50~60 tons per day |
|
3 |
STR-80 |
60~80 tons per day |
|
4 |
STR-100 |
100~120 tons per day |
|
5 |
STR-150 |
150~200 tons per day |
Working Principle
The parboiled rice mill plant includes four main parts:
1.Cleaning part;
2.Parboiling part;
3.Drying part;
4.Rice milling part;
Steam and hot water makes the starch granules gelatinated which brings several advantages such as improves the yield of head rice,improves shelf life,improves nutrition, resistance towards fungus, rodents & insects, resistance to infestation during storage, above all lower broken rate.
Product process details description
1) Cleaning Step
The dust in paddy should be removed first in case that it will pollute the water when soaking,and decrease the nutrition.
2) Soaking Step
In
this step,the paddy will absorb enough water,to create conditions
for
starch pasting.
During the course of starch pasting, paddy must absorb more than 30% water, or it will not be able to fully steam
the paddy in the steaming step which will influence the rice quality.
According to paddy variety and quality, the soaking temperature is 55-80 degree, soaking time is 3.5-4.5 hours.
3)Steaming
Step
After
soaking the inside of endosperm has
absorbed enough
water,
now
it’s
suitable to steam for starch pasting.
Steaming can change the physical structure of rice and
keep
nutrition.The
pest
is killed in this step
which can make the rice store longer.
The operation have a great effect on quality, color, taste of final product, increasing intensity of particle, improving rice yield rate and changing the storage speciality. By regulating the technical condition of steaming, parboiled rice can be processed into different colors.
4) Drying and Cooling Step
The
moisture content can be reduced from
35% to 14%
after drying.14% is the safe content of storage and
milling.
5) Tempering Step
To make the paddy suitable for husking,the temperature should be not high,so it needs to be cooled slowly by nature air wind.
6)Husking Step
After
soaking and steaming,the paddy is easy to be
de-husked.
7) Milling Step
It
takes more time to process parboiled paddy than normal paddy.
This is because
of
the joint connection of
skin
and endosperm, the hard paddy particles,and
the high fat content in the
bran.
The separated rice bran become smectic
because of mechanical friction, the result is that the rice
screen is easy to be blocked.
There needs an iron roller type rice mill machine to get perfect effect.
8) Polishing Step
The polisher is make the surface or parboiled rice look shinning.
9) Grading Step
Grading machine is to separate different quality rice and remove broken rice.
10) Color Sorting Step
The color sorter is to pick out
bad rice
by color,such
as yellow,black rice.
11)
Packing Step
The parboiled rice can be packed into 5kg,10kg,25kg,or 50kg bags as you like.If you want to pack into 1kg,2kg or 5kg bags,you need to add another packing machine.
The parboiled machines can process 10-1000 tons paddy per day automatically.