Origin and development of brown rice conditioning technology

Brown rice conditioning refers to the humidification process brown rice (use water or steam) to soften its cortex, reduce the binding force between the cortex and endosperm, increase the friction coefficient of the surface, and adjust the brown rice to the optimal grinding state.
        In the international processing of brown rice, Japan's technology is the most advanced, and the research on the quality adjustment of brown rice started earlier. Since the late 1950s, the rapid increase of modern large-scale white rice milling machine plants in Japan resulted in the emergence of related technology research and development, which was fully developed in the 1970s and 1980s.The researchers found that white rice with 14% to 17% water content tasted good.The ideal range of brown rice hardness for whitening is 68-78N; The optimal whitening temperature of brown rice is 15-25℃ with 15.5%-16.5% moisture. Since rice bran is easy to rancidity, low temperature warehouses (below 15℃, relative humidity 70%-80%) and semi-low temperature warehouses (below 20℃, relative humidity 70%-80%) have been used since the early 1950s to keep the quality of stored brown rice. The storage time is generally about 1 year, and the balance moisture of brown rice has been reached, and the moisture is about 14.5%-16.2%.The water content of the milled white rice reached the requirement of the best taste.The purpose of storing and conditioning brown rice is to improve the edible quality of white rice and improve the whitening efficiency, so as to obtain the greatest economic benefits.
       China's brown rice conditioning started in the 1990s, and some large rice mills took the lead in the treatment of brown rice conditioning, and achieved good results.When brown rice is added with water or steam, the binding state of the cortex and endosperm changes, which makes the binding force of the cortex and endosperm decrease and the cortex is easy to roll.After absorbing water, the cortex becomes moist and soft, and the friction coefficient of the surface of brown rice increases. Under the action of low whitening pressure, the whitening can not only reduce the energy consumption in the whitening process, but also reduce the crushing rate and improve the rice yield rate.Now brown rice conditioning technology has been widely used in rice milling machine plants.