Method for preparing crystalline dextrose by rice
A technology for crystallizing glucose and rice, applied in chemical instruments and methods, monosaccharides, sugar derivatives, etc., to meet production needs, hypoallergenic, and rich in resources.
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[0020] Embodiment: take section (fine) rice as raw material
[0021] Section 1.1 (fine) rice cleaning: Use the bran and rice separation sieve to sift out the bran powder and rice husk, and then use the stone remover to remove other impurities.
[0022] 1.2 Washing: The knot (fine) rice is repeatedly washed with tap water and sent to the soaking tank.
[0023] 1.3 Soaking: adjust the PH value to 10 with soda ash for soaking the knotted (fine) rice to ensure that the soluble protein and fat substances on the surface of the knotted (fine) rice are fully washed to help soften the knotted (fine) rice and inhibit the fermentation of lactic acid bacteria; when the temperature is high Soak for 2 hours, soak for 4 hours when the temperature is low, rinse the rice once with clear water and drain the soaking water before refining.
[0024] 1.4 Refining: Use a grinding wheel to refine the pulp, with a fineness of 60 mesh, no obvious particles by hand, and coarse grains for grinding.
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