I. Introduction of Analog Rice

Analog rice is made from non-rice plants through extrusion process.

The non-rice plant raw material are grains and tubers including white corn flour, yellow corn flour, tapioca flour, bran flour, sago flour, soybean flour, mung bean flour, sorghum flour, kidney bean flour etc.

These ingredients are natural sources for starch, protein, fiber and nutrients needed for making analog rice.

In addition, scientific nutrients such as vitamins, proteins, minerals, fibers, etc. can be added to the formulation for making analog rice.

The rich and customizable nutrients of the anolog rice meet more personnel nutritional needs of modern society and adapt to the health conditions of consumers.

Seen from a different view, the replacement of rice with other crops that are more widely grown in local could decrease the global dependence on rice.

II. Parameters of Analog Rice Food Factory Process Equipment  

III. The General Flow Chart for Analog Rice 

• चरण 1: मिश्रण
• Step 2: Extrusion & shaping
• Step 3: Drying/baking
• Step 4: Blending of different crumbs
• Step 5: Screening (to remove small particles)
• Step 6: Measuring and packing

The work of the analog rice food factory process equipment is as follow:

1) Cereals or stems should be crushed into powdery granules of required sizes. The flour particle size is better not be over large that is difficult to hydrate, or very fine that tends to agglomerate. 2) A high-speed mixer fully mixes the grain or stem powder with other auxiliary materials (skim milk, vegetable oil), etc. 3) The mixture is automatically added to the extruder at a constant speed, and at the same time, a certain amount of water is also added at a desired even speed. 4) Extrusion process must perform many phenomena in a short period of time under controlled, continuous, and steady-state working conditions. First, the mixed raw materials are conditioned and tempered in the extruder, then cooked and kneaded to form a dough of desired feature. The design of the process and the setting of equipment parameters enable the starch be cooked well while without puffing. 5) The dough is extruded into rice-like granules through a molding die. The rice-shaped granules are as close to rice as possible in smell, taste and texture, and already evenly packed with rich nutrients. 6) After drying in the dryer, the weighing and packaging process are completed by the automatic packing process.

IV. Components of Analog Rice Food Process Machine

V. More

लचीलापन

• The twin-screw extrusion processes a wide range of plant raw materials, either single or in combination.
• By setting different extrusion process parameters like cooking temperature, pressure, extrusion moisture content, screw speed, etc., it is possible to produce analog rice with different  degrees of gelatinization.
• The width and length of the extruded rice analog depend on the mold, such as 0.5-3.5mm wide and 4-10mm long, etc. The mold can be customized freely.

Processing potential

• In addition to anolog rice, enriched /fortified rice and instant/precooked rice can also be produced by changing the formula and extrusion parameter settings.