World Grain - May 2008 - 53

RICE QUARTERLY: RICE PROCESSING DEVELOPMENTS IN CHINA

removed, which reduces the nutritional
value. Years ago, studies on enriched
rice were carried out in the United
States and Japan, which led to many
fortification technologies being developed, many enriched rice products being produced and hygienic standards
for the use of nutritional fortification
substances in rice being established. In
recent years, China has also made some
progress in rice nutritional fortification
technology.
Germinated rice refers to the kind of
polished rice in which the embryo is
preserved. In the rice embryo, there are
many kinds of vitamins, such as Vitamin E, B1 Vitamin, and B2 Vitamin as
well as high-quality proteins and fats.
Therefore, the nutritional value of germinated rice is higher than common rice.
During the processing of common rice,
most of the rice embryos are brushed

Parboiled rice has many other positive
qualities such as good storage stability, high expansion ratio and excellent
digestibility.
Germinated brown rice is brown rice
soaked in water until it just begins to
bud. The outer bran layer becomes soft
and more prone to water absorption,
making it easier to cook. Studies show

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that germinated brown rice may enhance brain functions and reduce levels
of lipids or fats in the blood. Studies
have found that germinated brown rice
contains three times as much y-amino
butyric acid as conventional brown rice
and five times as much as white rice.
Germinated brown rice is known to
promote blood flow in the brain, help

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1Vlanu factu ri ng

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More than 80% of the Chinese
rice processing enterprises use
polishers made in China.

off during hulling. In the processing of
germinated rice, special technologies
and equipment are introduced. Before
hulling, brown rice is pretreated with
chemical solvents or enzymes and then
milled under low-pressure by a vertical
rice whitener. Some Chinese rice processing enterprises have mastered this
technology.
Parboiled rice, also called "half-cooking rice," is also produced in China. The
basic parboiled rice process is the same
as common rice, but procedures such
as soaking, pressure steam cooking and
drying prior to hulling are added while
processing parboiled rice. This results
in improved rice processing quality
and a decreased proportion of broken
rice. During processing, vitamins and
mineral substances in the upper layer
soak into the kernels, increasing the nutritional content of the endosperm and
the overall nutritional value of the rice.

Accurate
separations are
critical for proper
flow scheme performance
and finished product protection.

See the difference
Great Western makes . . .
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* Industry experience and know how
* True gyratory motion for the
most accurate separations
* Dependable sifter drives
* Durable Sieves

Many special features developed
specifically for the process requirements
dictated by corn milling

Product Protection & Production Sifters Since 1858
For more information, see Page 82.

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World Grain - May 2008

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