Introduction
Soaking is the first procedure of water heat treatment. It is the process in which rice absorbs water and expands its volume. The water content required for gelatinization of all starch in rice must be more than 30%. lf the water absorption of rice is insufficient, the rice will not be thoroughly steamed in the steam process, which will affect the quality of parboiled rice. The soaking methods of rice can be basically divided into normal temperature soaking and high temperature soaking. Now the widely used soaking method is high temperature soaking. The high temperature soaking method is to pre-heat the soaking water to 80 ~ 90 C, and then put it into rice for soaking. In the process of soaking, the water temperature is kept at 70 ℃ for 3 h, which can completely eliminate the adverse effects of fermentation in the normal temperature soaking.
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