**Production Method**
The production process begins with the selection of raw materials, which can include new rice, aged rice, fermented rice, or rice flour, either individually or in a suitable combination. For example, rice bran can be used alongside polished rice to create a blended raw material. The rice and rice bran are stored separately in dedicated storage tanks. A measured amount of rice is taken from the main rice tank and placed into a soaking tank, where it is mixed with water from a separate water storage tank. The rice is then soaked for a specific duration to allow initial expansion. After soaking, the rice along with the soaking solution is transferred to a mixing tank, where a certain amount of hydrazine is added. Water and a mixture of rice and glutinous rice are also introduced into the tank and allowed to soak further, enabling full swelling of the grains. During the soaking phase, it is recommended to use warm water at around 55°C and add an appropriate amount of liquefaction enzyme, which enhances both soaking efficiency and the subsequent liquefaction process.
Once the rice has fully expanded, it is transferred to a pulverizer and ground into fine powder using two stages of grinding. The resulting powder is then stored in a holding tank. Some of this powder is returned to the first pulverizer to ensure smooth operation during the initial grinding phase. A portion of the powder is taken from the storage tank and sent to a heating device, where liquefaction enzyme is added. The mixture is heated briefly to 85°C before being moved to a second heating unit, where it is raised to 94–95°C. It is then transferred to a protein aggregation device, where it undergoes heat treatment at 94–95°C for a set period. This step causes the proteins in the rice to coagulate while the starch is liquefied. The rice protein and raffinate are then passed to a second-stage protein aggregation device, where they are again heated to 94–95°C to further coagulate any remaining proteins and completely liquefy the starch.
Afterward, the rice protein is passed through a first sieve, where it is washed with warm water. It is then combined with the raffinate and passed through a second sieve before being sent to a dehydrator. The dehydrated rice protein is conveyed to a continuous drying apparatus, where it is dried to the desired moisture level. Once dried, the rice protein powder is stored in a dedicated storage tank and packaged for shipping. The waste liquid generated during dehydration is returned to the soaking tank for reuse.
The raffinate obtained from the first and second sieves is sent to a saccharification tank, where glucoamylase is added to convert the starch into sugar. The resulting saccharification solution is stored and heated, with a filter aid added to improve clarity. The solution is then filtered continuously and stored in a sugar liquid tank. This sugar liquid can be used as a base for beer, rice vinegar, or cooking wine.
Finally, the coarse sugar liquid is passed through a fine filter and sent to another storage tank. It is heated and treated with a decolorizing agent, then purified using a filtration system. The purified sugar liquid is stored for future use, completing the production cycle.
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Zhejiang Industrial Group Co., Ltd. , https://www.xingyeseafood.com