Nutrition Rice Processing Line

Certification: CE SGS ISO
Main motor brand: Siemens or Chinese brand
Inverter brand: Delta/Pioneer/Schneider
Capacity: 200-250kg/h
Voltage: three phase 380v 50hz(can be customized)
Material: stainless steel

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Description

Nutrition Rice Processing Line description

Fortified rice takes rice flour as its primary raw material, which guarantees the product's basic molding performance and a tender, pleasant taste. It can also be freely mixed with a variety of other grain flours to boost nutritional value and create distinct product features.

raw material and Final Sample

Alternative grain flours consist of millet flour, purple sweet potato flour, corn flour, sorghum flour, buckwheat flour, black rice flour, and konjac flour. Incorporating these components delivers two key advantages: firstly, nutritional enrichment, which efficiently supplies dietary fiber, vitamins, minerals, and anthocyanins to strengthen the product's health benefits; secondly, product differentiation, enabling the creation of items with varied hues including purple and black, as well as distinctive tastes such as multigrain and sweet potato notes, to satisfy diverse consumer demands.

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Nutrition Rice Processing Line Video

Nutrition Rice Processing Line steps

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Nutrition Rice Processing Line testing

1.instant rice samples

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2.The testing items include:

Test Indicators	Testing Methods	Reference Standards for Quality:
Rehydration Performance	Immersion in room temperature/boiling water for timing	Instant rice should be rehydrated in ≤8 minutes, without being undercooked or mushy.
Texture and Taste	Texture analyzer testing for hardness/elasticity + manual tasting	Hardness ≥12N, elasticity close to natural rice, no roughness.
Form and Specifications	Vernier caliper measurement	Length 5-7mm, diameter 2-3mm, deviation ≤0.2mm.

core Machine introduce

plate oven

In fortified rice and instant rice production lines, the oven is the core hub connecting "extrusion molding" and "packaging and warehousing". Its role is not simply "drying and dehydrating", but through precise temperature and humidity control, it determines the rehydration performance, taste and flavor, structural stability and shelf life of the finished product. It is a key link to ensure the consistency of product quality.

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