IMPROVED METHOD OF PAR-BOILING PADDY FOR BETTER QUALITY RICE
IMPROVED METHOD OF PAR-BOILING PADDY FOR BETTER QUALITY RICE
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改进半煮稻谷方法，提高稻米品质
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通讯作者：
D. Pratt
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作者：
Peijun Yang;D. Pratt
在稻米加工中，稻谷的半煮（水热过程）在很大程度上决定了精米的质量。在这项工作中，一种改进的方法，部分煮的稻谷（收获的大米），其中包括预浸泡的稻谷在热水中只有3小时，然后通过蒸汽20分钟，被采用。这与尼日利亚阿夸伊博姆州的传统方法进行了比较。传统的方法包括在冷水中预浸泡一夜，然后在热水中煮沸几个小时以裂解，因此需要16至24小时才能完成一批。结果表明，改进后的干燥方法比传统干燥方法干燥速度快。在碾磨过程中，改进的方法获得了91.2%的高谷物产量（全谷物），而传统方法的谷物产量为48.8%。改进后的方法也比传统方法生产出颜色更鲜艳的大米。工业分析表明，改良法处理的大米营养成分含量高于传统法处理的大米。这表明在热水浸泡期间更好的溶解（浸泡谷物中的营养物分布）。采用改进后的方法，可以在传统方法的1批时间内完成7批以上的稻谷预煮。蒸米半锅是在当地制造的。
: In rice processing, par-boiling (hydrothermal process) of paddy determines to a large extent, the quality of milled rice. In this work, an improved method of par-boiling of paddy (harvested rice) which consists of pre-soaking of paddy in hot water for 3 hours only and then passing it through steam for 20 minutes, was employed. This was compared with traditional method practiced in Akwa Ibom State, Nigeria. The traditional method involves pre-soaking in cold water overnight before boiling in hot water for several hours to crack, thus taking between 16 and 24 hours to complete one batch. The result showed that drying of par-boiled paddy was faster with the improved method than with the traditional method. During milling, the improved method gave high grain yield (whole grains) of 91.2%, while the traditional method had grain yield of 48.8%. The improved method also produced rice with brighter colour than the traditional method. Proximate analysis showed that the nutrient contents were higher in rice of improved method than the one of traditional method. This indicates better solubilization (nutrient distribution in soaked grains) during hot water soaking. With the improved method, more than 7 batches of paddy could be par-boiled using the same time of 1 batch for the traditional method. The steam rice par-boiler was fabricated locally.