**Production Method**
1. The raw materials for this process can include fresh rice, aged rice, fermented rice, or rice flour, and they can be used individually or in a specific proportion. For example, rice bran can be combined with leftover rice from the polishing process. The rice and rice bran are stored separately in raw material tanks. A certain amount of rice is taken from the main rice tank and placed into a soaking tank, where water is added from the water storage tank. The rice is soaked for a set period to allow initial swelling. After that, the rice along with the soaking solution is transferred to a mixed soaking tank, where a measured amount of hydrazine is added. Water is then introduced, and the rice and glutinous rice are soaked again for a certain time to ensure full expansion. During the water filling step, it's recommended to use warm water around 55°C, and adding an appropriate amount of liquefaction enzyme can enhance both the soaking efficiency and the subsequent liquefaction process.
2. Once the rice and mash have swelled, they are all moved into a pulverizer and ground into powder using two stages of grinding. The powder is then sent to a storage tank, and a portion is returned to the first grinder to ensure smooth initial grinding. From the storage tank, a certain amount of powder is taken and placed into a heating device. An appropriate amount of liquefaction enzyme is added, and the mixture is heated briefly to 85°C before being transferred to a second heating device, where it is heated to 94–95°C. The material is then moved to a protein aggregation unit. In the first stage, the powdered material is heat-treated at 94–95°C for a set period, which causes the proteins in the rice to coagulate. At the same time, the starch in the rice and mash begins to liquefy. The rice protein and raffinate are then transferred to a second-stage protein aggregation device, where they are again treated at 94–95°C to further coagulate any remaining protein and fully liquefy the remaining starch.
3. After this, the mixture passes through a first sieve, where the rice protein is recovered and rinsed with warm water. The rice protein, along with the raffinate, is then passed through a second sieve and sent to a dehydrator for moisture removal. The dehydrated rice protein is transported via conveyor to a continuous drying unit, where it is dried to a specified moisture level. Finally, the rice protein powder is stored in a dedicated storage tank and packaged for shipping. Any waste liquid from the dehydrator is recycled back into the soaking tank for reuse.
4. The raffinate obtained from the first and second sieves is sent to a saccharification tank, where glucoamylase is added to produce a saccharification solution. This solution is then transferred to a storage tank, where a filter aid is introduced. The mixture is filtered continuously and stored in a sugar liquid storage tank. This sugar liquid can be used as a base for beer, rice vinegar, or cooking wine.
5. The coarse sugar liquid is then passed through a fine filter and sent to another storage tank. It is heated, and a decolorizing agent is added to purify the liquid. After purification through a filtration system, the clean sugar solution is stored for further use. This refined sugar liquid is suitable for various food and beverage applications, ensuring high quality and consistency in the final products.
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