CN101611845A - A kind of fragrant solomonseal rhizome instant rice flour and manufacture craft thereof - Google Patents
A kind of fragrant solomonseal rhizome instant rice flour and manufacture craft thereof Download PDFInfo
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Abstract
The present invention does ancillary additions with Chinese herbal medicine radix polygonati officinalis ginseng and makes, and can improve a kind of fragrant solomonseal rhizome instant rice flour of the relevant nutrition and the disease-resistant function of needed by human body.Simultaneously, the present invention has and moistens the lung and relieve the cough the nourishing the stomach of promoting the production of body fluid, health-care effects such as heat-clearing skin moisten, under the pharmacological action of radix polygonati officinalis ginseng, pulmonary tuberculosis cough, diabetes, hypertension, heart disease are also had certain disease-resistant function, and its product is that nutrition is good to eat, and is glittering and translucent, smooth surface, steep non muddy soup, unbroken noodles, characteristics such as instant for a long time.The radix polygonati officinalis processing method that adopts of the present invention is: the polygonati rhizoma that will excavate autumn, remove fibrous root, clean, the oven dry surface water, bright product are crushed to pulpous state, dry 6 hours of constant temperature under stirring (65 ℃), for the second time be crushed to granularity 400 orders (standby), its raw material proportioning is a long-grained nonglutinous rice powder 85%, radix polygonati officinalis ginseng 15%, adopt choosing again, join rice, wash rice, profit rice, Mi Shuifen from, pulverize, batch mixes, press powder and squeeze silk, multiple steaming is aging, the combing moulding, the box drying that falls, technological processes such as finished product cutting, packing are finished.
Description
Technical field:
The present invention relates to ready nutrient fast food field, specifically is a kind of fragrant solomonseal rhizome instant rice flour.
Background technology:
Many listening knows that all instant rice-flour noodles all is to use rice as primary raw material, and rice is by various chemical substance, forms by a certain percentage.These chemical substance great majority have certain nutrient value, except that microcomponents such as vitamin, pigment, also contain moisture content, ash, protein, fat, carbohydrate and crude fibre 6 big nutritions.Main chemical in the rice is a starch, content is generally about 75%, secondly be protein, generally in the 7-10% scope, its chemical analysis content of the rice of different cultivars is slightly different, although various effective ingredients play key effect to rice stick in the rice, but, nutritive value and health-care effect are not high, so according to the raising of present people's living standard, nutrition, health food have become the epoch consumption tide.
The present invention's main component is the radix polygonati officinalis ginseng, and its another name is again: solomon's seal, small bell dish, bamboo root seven, radix polygonati officinalis ginseng.English name: Fragrant Solomonseal Rhizome.Chemical composition: rhizome contains radix polygonati officinalis mucopolysaccharide (odoratan) and 4 kinds of radix polygonati officinalis levulan, and (C D), also contains azetidine-2-carboxylic acid (azetidin-2-carboxylic acid) etc. for polygonatum-fructan-O-A, B.The mucous matter of rhizome (is polysaccharide, be hydrolyzed into D-fructose 81.7%, glucose and arabinose), the trace saponin, chelidonic acid (chelidonic acid), ring nitrogen butane-2-carboxylic acid (azetidin-2-carboxylic acid), Arabic glucoside of Kaempferide and asparagine, tannin, steroid saponin.Rhizome also contains radix polygonati officinalis mucopolysaccharide (odoratam), and 4 kinds of radix polygonati officinalis levulan (polygonatum-fructan 0-A, B, C, D).
Therefore as seen, the radix polygonati officinalis ginseng is no secondary toxic action as a kind of food additives, and non-harmful natural green food, the dual-purpose product of medicine meet " Food Hygiene Law of the People's Republic of China " standard-required.
Summary of the invention:
The present invention does ancillary additions with Chinese herbal medicine radix polygonati officinalis ginseng and makes, and can improve a kind of fragrant solomonseal rhizome instant rice flour of the relevant nutrition and the disease-resistant function of needed by human body.
Simultaneously, the present invention has and moistens the lung and relieve the cough the nourishing the stomach of promoting the production of body fluid, health-care effects such as heat-clearing skin moisten, under the pharmacological action of radix polygonati officinalis ginseng, pulmonary tuberculosis cough, diabetes, hypertension, heart disease are also had certain disease-resistant function, and its product is that nutrition is good to eat, and is glittering and translucent, smooth surface, steep non muddy soup, unbroken noodles, characteristics such as instant for a long time.
Also have various nutrient elements in the bright product of per 100 gram radix polygonati officinalis ginsengs, its nutritional labeling is as shown below:
Radix polygonati officinalis ginseng nutrient table (content unit: milligram)
| Composition | Content | Composition | Content |
| Carrotene | ??5.4 | Phosphorus | ??393 |
| Cobastab | ??20.43 | Sodium | ??34 |
| Vitamin C | ??232 | Iron | ??10.8 |
| Calcium | ??660 | Manganese | ??8.7 |
| Magnesium | ??256 | Zinc | ??3.8 |
| Potassium | ??2300 | Copper | ??0.7 |
The radix polygonati officinalis processing method that adopts of the present invention is: the polygonati rhizoma that will excavate autumn, remove fibrous root, clean, the oven dry surface water, bright product are crushed to pulpous state, and dry 6 hours of constant temperature under stirring (65 ℃) is crushed to granularity 400 orders (standby) for the second time, its raw material proportioning is a long-grained nonglutinous rice powder 85%, radix polygonati officinalis ginseng 15%.
Manufacture craft of the present invention is finished by following making flow process:
Choosing, join rice, selecting early rice when selecting, joining meter is desirable feedstock, and its amylose content is good at 22%-25%.Choosing, the technological requirement of joining rice are: must select to have certain white belly and the early rice in 1 year of ageing; If surpass the early rice more than a year, should match a certain amount of new then early rice collocation.Collocating principle: rice is older, and new rice ratio is bigger.Generally speaking, 2 years be example with ageing, should be by old six new four proportionings.The rice machining accuracy of being matched should be at the international level more than, if do not reach, rice should be ground again once back blanking;
Wash rice, profit rice, wash profit rice and be by tubing pump and be furnished with the rice-washing devices of 4 choosing rice buckets and 4 cover fluidic devices, under the impact of the water jets of 3Mpa pressure, make attached to the material on the rice to split away off, and fully suction reaches the purpose of washing rice and profit meter.Its technological requirement is: the water through washing Mi Yihou becomes clear, the haze-free benchmark that is.Half shattered crack after the infiltration, as white as polished jade, the grain of rice firmly one rub with the hands flour get final product;
Mi Shuifen from, Mi Shuifen from exactly the rice through washing, moistening being flowed in the rice water separation device by make rice every sand launder by jet pipe, carry out rice, moisture from, treat that the rice control is done after, promptly enter storage Mi Dou and change next procedure over to and pulverize;
Pulverize, pulverizing is exactly the method for utilizing machinery, overcomes the cohesiveness of solid material inside, it is split into the powder rice of required fineness, for steaming material process together down, the extrusion modling operation is laid a solid foundation, and also helps all even water balance of chemical composition of rice stick simultaneously.Rice powder after the pulverizing should pass through 60-80 purpose mesh screen, and screenings enters next procedure, and oversize is gone into machine again and pulverized;
Batch mixes, rice is through soaking, and after the pulverizing, its water content is often on the low side, is not suitable for pressing the work that powder squeezes silk, needs additional an amount of moisture to satisfy and produces needs.To nutrition, health care, the disease-resistant rice stick that obtains add auxiliary material or food additives in this operation.Technological requirement is accomplished: material is even, the water content unanimity, and hand is pinched agglomerating, clash into the frustillatum that to loose, mix has a significant impact product quality, can make the water content of material difference occur when mixing is inhomogeneous, causes the vermicelli thickness inhomogeneous when pressing the crowded silk of powder; Mixed material water content many and few squeeze operation and also have a significant impact pressing, and moisture is high to press the easy adhesion of ground rice behind the powder, and moisture is low, easily produces expanded phenomenon when pressing powder;
Press powder and squeeze silk, the crowded silk of press for extracting juice powder is exactly the rice with powdery, makes the ground rice of strip by powder press.Steaming material in traditional ground rice production---is squeezed naked---to press bar 3 procedures combine together, simplified technology widely, also changed the operating parameter of technology, make the rice stick better quality of squeezing out and.Pressing the powder operation actual is exactly a slaking and a crowded silk forming process.So must rationally control amount of cure, squeezing out the powder that comes can not be too living, again can not be too ripe.When too living, squeeze out the ground rice poor toughness, the strip-breaking rate height that come, to tell the slurry value big.When too ripe, crowded silk has some setbacks, and adhesion easily is unfavorable for the processing of back operation.The ground rice of extruding in addition requires institutional framework tight, solid, the thickness unanimity, and smooth surface, no bubble is rich in toughness.Will shear by suitable length from the ground rice silk that powder press comes out, general length is 1.4-1.5 rice.The ground rice silk is suitably cut long, can improve the utilization rate of drying room, can also increase the ratio of high-class product.The ground rice silk of newly extruding can be hung on the powder pole at drying room and dry in the air, makes the bean vermicelli surface starch aging, gets final product to mutual adhesion between bean vermicelli;
The multiple steaming worn out, and multiple the steaming is to allow rice starch carry out maturing process again 1 time, makes its further gelatinization of surface, dries after the combustion again, could guarantee that the paste soup rate of finished product is very low, ground rice smooth surface, good toughness, bite foot.Steam again and generally all adopt the multiple steamer of high pressure, the temperature of steam surpasses 100 ℃ in the cabinet, and high temperature, high pressure can shorten the steaming powder time (105 ℃/5 minutes), can improve the ground rice quality greatly like this;
The combing moulding, the ground rice silk after multiple the steaming, it is overlapping, at random to hang on the bamboo pole adhesion, so must just can dry after combing.During sliver, earlier bean vermicelli is put into cold water and soak, by hand the ground rice silk of adhesion is rubbed scattered, use the little plank (go up face nailing some stainless steel nails are arranged) of 1 Brush Shapes to come gently combing ground rice silk again, make between the every ground rice silk not stick together, can dry;
The box drying that falls in order to guarantee the quality of ground rice, adopts the cableway-type drying room more, and its bake out temperature time can be regulated arbitrarily according to arts demand.The thermal source of oven dry can be the steam that boiler produces, and also can be the hot blast of hot-blast stove heating.Drying room inside generally is divided into 3 hothouses: predrying chamber, main hothouse, back hothouse.Common predrying chamber 24-30 ℃, account for about 10% of total drying time running time; Main hothouse 34-40 ℃, account for running time about 70%; Back hothouse is reduced to room temperature by 32 ℃, and account for about 20% running time.The adjusting of oven dry will be looked concrete conditions such as season, air themperature, temperature and grasp flexibly;
Finished product cutting, the general disk cutter that adopts of cutting is finished, and to the requirement of cutting machine saw blade be: saw blade is thin, tooth is many, and rotating speed is at 1000-1300 rev/min.If saw blade is thick, the number of teeth is few, when cutting, can cause bigger waste.Cutting Length is generally at 25-30 centimetre.Oversize too short all bad;
Packing, press various Different Weight specifications packings: advanced pedestrian's work point inspection before pack, not straight, spotted, different in size the picking out of bar shaped as time shelves rice stick processing.Qualified rice stick is packed after weighing and is finished product.
The specific embodiment:
The polygonati rhizoma that to excavate autumn is removed fibrous root, cleans, and the oven dry surface water, bright product are crushed to pulpous state, and dry 6 hours of constant temperature under stirring (65 ℃) is crushed to granularity 400 orders (standby) for the second time, and its raw material proportioning is a long-grained nonglutinous rice powder 85%, radix polygonati officinalis ginseng 15%.
Adopt following technological process to finish again:
Choosing, join rice, selecting early rice when selecting, joining meter is desirable feedstock, and its amylose content is good at 22%-25%.Choosing, the technological requirement of joining rice are: must select to have certain white belly and the early rice in 1 year of ageing; If surpass the early rice more than a year, should match a certain amount of new then early rice collocation.Collocating principle: rice is older, and new rice ratio is bigger.Generally speaking, 2 years be example with ageing, should be by old six new four proportionings.The rice machining accuracy of being matched should be at the international level more than, if do not reach, rice should be ground again once back blanking;
Wash rice, profit rice, wash profit rice and be by tubing pump and be furnished with the rice-washing devices of 4 choosing rice buckets and 4 cover fluidic devices, under the impact of the water jets of 3Mpa pressure, make attached to the material on the rice to split away off, and fully suction reaches the purpose of washing rice and profit meter.Its technological requirement is: the water through washing Mi Yihou becomes clear, the haze-free benchmark that is.Half shattered crack after the infiltration, as white as polished jade, the grain of rice firmly one rub with the hands flour get final product;
Mi Shuifen from, Mi Shuifen from exactly the rice through washing, moistening being flowed in the rice water separation device by make rice every sand launder by jet pipe, carry out rice, moisture from, treat that the rice control is done after, promptly enter storage Mi Dou and change next procedure over to and pulverize;
Pulverize, pulverizing is exactly the method for utilizing machinery, overcomes the cohesiveness of solid material inside, it is split into the powder rice of required fineness, for steaming material process together down, the extrusion modling operation is laid a solid foundation, and also helps all even water balance of chemical composition of rice stick simultaneously.Rice powder after the pulverizing should pass through 60-80 purpose mesh screen, and screenings enters next procedure, and oversize is gone into machine again and pulverized;
Batch mixes, rice is through soaking, and after the pulverizing, its water content is often on the low side, is not suitable for pressing the work that powder squeezes silk, needs additional an amount of moisture to satisfy and produces needs.To nutrition, health care, the disease-resistant rice stick that obtains add auxiliary material or food additives in this operation.Technological requirement is accomplished: material is even, the water content unanimity, and hand is pinched agglomerating, clash into the frustillatum that to loose, mix has a significant impact product quality, can make the water content of material difference occur when mixing is inhomogeneous, causes the vermicelli thickness inhomogeneous when pressing the crowded silk of powder; Mixed material water content many and few squeeze operation and also have a significant impact pressing, and moisture is high to press the easy adhesion of ground rice behind the powder, and moisture is low, easily produces expanded phenomenon when pressing powder;
Press powder and squeeze silk, the crowded silk of press for extracting juice powder is exactly the rice with powdery, makes the ground rice of strip by powder press.Steaming material in traditional ground rice production---is squeezed naked---to press bar 3 procedures combine together, simplified technology widely, also changed the operating parameter of technology, make the rice stick better quality of squeezing out and.Pressing the powder operation actual is exactly a slaking and a crowded silk forming process.So must rationally control amount of cure, squeezing out the powder that comes can not be too living, again can not be too ripe.When too living, squeeze out the ground rice poor toughness, the strip-breaking rate height that come, to tell the slurry value big.When too ripe, crowded silk has some setbacks, and adhesion easily is unfavorable for the processing of back operation.The ground rice of extruding in addition requires institutional framework tight, solid, the thickness unanimity, and smooth surface, no bubble is rich in toughness.Will shear by suitable length from the ground rice silk that powder press comes out, general length is 1.4-1.5 rice.The ground rice silk is suitably cut long, can improve the utilization rate of drying room, can also increase the ratio of high-class product.The ground rice silk of newly extruding can be hung on the powder pole at drying room and dry in the air, makes the bean vermicelli surface starch aging, gets final product to mutual adhesion between bean vermicelli;
The multiple steaming worn out, and multiple the steaming is to allow rice starch carry out maturing process again 1 time, makes its further gelatinization of surface, dries after the combustion again, could guarantee that the paste soup rate of finished product is very low, ground rice smooth surface, good toughness, bite foot.Steam again and generally all adopt the multiple steamer of high pressure, the temperature of steam surpasses 100 ℃ in the cabinet, and high temperature, high pressure can shorten the steaming powder time (105 ℃/5 minutes), can improve the ground rice quality greatly like this;
The combing moulding, the ground rice silk after multiple the steaming, it is overlapping, at random to hang on the bamboo pole adhesion, so must just can dry after combing.During sliver, earlier bean vermicelli is put into cold water and soak, by hand the ground rice silk of adhesion is rubbed scattered, use the little plank (go up face nailing some stainless steel nails are arranged) of 1 Brush Shapes to come gently combing ground rice silk again, make between the every ground rice silk not stick together, can dry;
The box drying that falls in order to guarantee the quality of ground rice, adopts the cableway-type drying room more, and its bake out temperature time can be regulated arbitrarily according to arts demand.The thermal source of oven dry can be the steam that boiler produces, and also can be the hot blast of hot-blast stove heating.Drying room inside generally is divided into 3 hothouses: predrying chamber, main hothouse, back hothouse.Common predrying chamber 24-30 ℃, account for about 10% of total drying time running time; Main hothouse 34-40 ℃, account for running time about 70%; Back hothouse is reduced to room temperature by 32 ℃, and account for about 20% running time.The adjusting of oven dry will be looked concrete conditions such as season, air themperature, temperature and grasp flexibly;
Finished product cutting, the general disk cutter that adopts of cutting is finished, and to the requirement of cutting machine saw blade be: saw blade is thin, tooth is many, and rotating speed is at 1000-1300 rev/min.If saw blade is thick, the number of teeth is few, when cutting, can cause bigger waste.Cutting Length is generally at 25-30 centimetre.Oversize too short all bad;
Packing, press various Different Weight specifications packings: advanced pedestrian's work point inspection before pack, not straight, spotted, different in size the picking out of bar shaped as time shelves rice stick processing.Qualified rice stick is packed after weighing and is finished product.
Following table is the target level of product quality table of finished product of the present invention:
1, sense index
| Sequence number | Content | Sense index |
| 1 | Shape | The wide 1.2-6mm of dry powder bar, thick 0.3-0.5mm.Finished product is with then press different quality and specification requirement, and vermicelli are coiled or be folded into degree of tightness appropriateness, neat bulk |
| 2 | Color and luster | The dry powder entire body is translucent, is peculiar canescence after the uniform rice starch drying, is uniform beautiful white after the rehydration |
| 3 | Smell | The dry powder smell is normal, and no musty or other peculiar smell have the peculiar rice of rice food fragrance after the rehydration |
| 4 | Cooking property | Should not have obvious paste bar, drafting, weak bar, disconnected bar after the vermicelli rehydration, mouthfeel is not half-cooked, do not stick to one's teeth |
2, physical and chemical index
| Sequence number | Content | Index |
| ??1 | Moisture | ??＜13.5％ |
| ??2 | Ash content | ??≤3.0％ |
| ??3 | The flour rate | ??＜3％ |
| ??4 | Disconnected bar | ??＜10％ |
| ??5 | Ripe degree (aization degree) | ??＞90％ |
| ??6 | Rehydration time | ??≤5mni |
| ??7 | Soup juice sediment | ??≤1.5ml/10g |
| ??8 | ??SO 2Residual quantity | ??≤3mg/kg |
| ??9 | Acidity 0.1N alkali lye | ??≤1.0ml/10g |
3, sanitary index
| Sequence number | Content | Index |
| ??1 | Arsenic (in As) | ??≤0.5mg/kg |
| ??2 | Plumbous (in Pb) | ??≤0.5mg/kg |
| ??3 | Total plate count (powder agglomates) | ??≤1000cfu/g |
| ??4 | Coliform (powder agglomates) | ??MPN/100g |
| ??5 | Pathogenic bacteria | Must not detect |
4, nutritional labeling
Detect by listed 14 the nutritional labeling projects of FDA requirement.It is listed that detection method is pressed the AOAC regulation.
| Sequence number | Content | Index |
| ??1 | Protein | ??8.88％ |
| ??2 | Fat | ??0.82％ |
| ??3 | Saturated fatty acid | ??0 |
| ??4 | Total reducing sugar | ??0 |
| ??5 | Carbohydrate | ??78.9％ |
| ??6 | Crude fibre | ??0.25％ |
| ??7 | Cholesterol | Do not detect |
| ??8 | Vitamin A | Do not detect |
| ??9 | Vitamin C | Do not detect |
| ??10 | Sodium | ??4.72mg/100g |
| ??11 | Iron | ??0.599mg/100g |
| ??12 | Calcium | ??16.38mg/100g |
| ??13 | Total calorie | ??358.5Kcal/100g |
| ??14 | The calorie that slightly refers to fat | ??7.38Kcal/100g |
Claims (10)
1, be the fragrant solomonseal rhizome instant rice flour of main component a kind of comprising by the long-grained nonglutinous rice powder, it is characterized in that: the polygonati rhizoma that will excavate autumn, remove fibrous root, clean, the oven dry surface water, bright product are crushed to pulpous state, and dry 6 hours of constant temperature under stirring (65 ℃) is crushed to granularity 400 orders (standby) for the second time, its raw material proportioning is a long-grained nonglutinous rice powder 85%, radix polygonati officinalis ginseng 15% adopts choosing again, joins rice, washes rice, profit rice, Mi Shuifen from, pulverize, batch mixes is pressed powder and is squeezed silk, the multiple steaming worn out, the combing moulding, the box drying that falls, technological processes such as finished product cutting, packing are finished.
2, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: selecting early rice when selecting, joining meter is desirable feedstock, its amylose content is good at 22%-25%, and its technological requirement is, must select to have certain white belly and the early rice in 1 year of ageing; If surpass the early rice more than a year, should match a certain amount of new then early rice collocation, collocating principle: rice is older, new rice ratio is bigger, generally speaking, 2 years is example with ageing, should be by old six new four proportionings, the rice machining accuracy of being matched should be at the international level more than, if do not reach, rice should be ground again once back blanking.
3, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: wash rice, profit rice and be by tubing pump and be furnished with the rice-washing devices of 4 choosing rice buckets and 4 cover fluidic devices, under the impact of the water jets of 3Mpa pressure, make attached to the material on the rice and split away off, and fully suction reaches the purpose of washing rice and profit rice, and its technological requirement is that the water through washing Mi Yihou becomes clear, haze-free be benchmark, half shattered crack after the infiltration, as white as polished jade, the grain of rice firmly one rub with the hands flour get final product.
4, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: Mi Shuifen is from exactly the rice through washing, moistening being flowed in the rice water separation device by make rice every sand launder by jet pipe, carry out rice, moisture from, treat that rice control is done after, promptly enter storage Mi Dou and change next procedure over to and pulverize.
5, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: pulverizing is exactly the method for utilizing machinery, overcome the cohesiveness of solid material inside, it is split into the powder rice of required fineness, and for steaming material process together down, the extrusion modling operation is laid a solid foundation, the all even water balance of chemical composition that also helps simultaneously rice stick, rice powder after the pulverizing should pass through 60-80 purpose mesh screen, and screenings enters next procedure, and oversize is gone into machine again and pulverized.
6, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: batch mixes is through soaking with rice, after the pulverizing, its water content is often on the low side, be not suitable for pressing the work that powder squeezes silk, need to replenish an amount of moisture and could satisfy the production needs, nutrition, health care, the disease-resistant rice stick that obtains adds auxiliary material or food additives in this operation, its technological requirement is that material is even, the water content unanimity, hand is pinched agglomerating, clash into the frustillatum that can loose, mix has a significant impact product quality, can make the water content of material difference occur when mixing is inhomogeneous, when pressing the crowded silk of powder, cause the vermicelli thickness inhomogeneous, mixed material water content many and few squeeze operation and also have a significant impact pressing, and moisture is high to press the easy adhesion of ground rice behind the powder, moisture is low, easily produces expanded phenomenon when pressing powder.
7, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: the crowded silk of press for extracting juice powder is exactly the rice with powdery, make the ground rice of strip by powder press, steaming material in traditional ground rice production---is squeezed naked---to press bar 3 procedures combine together, simplified technology widely, also changed the operating parameter of technology, make the rice stick better quality of squeezing out and, pressing the powder operation actual is exactly a slaking and a crowded silk forming process, so must rationally control amount of cure, squeezing out the powder that comes can not be too living, again can not be too ripe, when too living, the ground rice poor toughness of squeezing out and, the strip-breaking rate height, it is big to tell the slurry value, when too ripe, crowded silk has some setbacks, adhesion easily is unfavorable for the processing of back operation, and the ground rice of extruding in addition requires institutional framework tight, solid, the thickness unanimity, smooth surface, no bubble is rich in toughness, to shear by suitable length from the ground rice silk that powder press comes out, general length is 1.4-1.5 rice, and the ground rice silk is suitably cut long, can improve the utilization rate of drying room, can also increase the ratio of high-class product, the ground rice silk of newly extruding can be hung on the powder pole at drying room and dry in the air, makes the bean vermicelli surface starch aging, gets final product to mutual adhesion between bean vermicelli.
8, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: the multiple steaming is to allow rice starch carry out maturing process again 1 time, make its further gelatinization of surface, oven dry again could guarantee that the paste soup rate of finished product is very low after the combustion, ground rice smooth surface, good toughness, bite foot, the multiple steaming generally all adopted the multiple steamer of high pressure, the temperature of steam surpasses 100 ℃ in the cabinet, and high temperature, high pressure can shorten the steaming powder time (105 ℃/5 minutes), can improve the ground rice quality greatly like this.
9, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: the box drying falls, the cableway-type drying rooms that adopt more, its bake out temperature time can be regulated arbitrarily according to arts demand, the thermal source of oven dry, can be the steam that boiler produces, also can be the hot blast of hot-blast stove heating, and drying room inside generally is divided into 3 hothouses: predrying chamber, main hothouse, back hothouse.Common predrying chamber 24-30 ℃, account for about 10% of total drying time running time; Main hothouse 34-40 ℃, account for running time about 70%; Back hothouse is reduced to room temperature by 32 ℃, and account for about 20% running time.
10, according to the described fragrant solomonseal rhizome instant rice flour of claim one, it is characterized in that: the finished product cutting, the general disk cutter that adopts of cutting is finished, requirement to the cutting machine saw blade is that saw blade is thin, tooth is many, rotating speed is at 1000-1300 rev/min, if saw blade is thick, the number of teeth is few, when cutting, can cause bigger waste, the length after the cutting is generally at 25-30 centimetre.
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| CN102823870A (en) * | 2012-09-24 | 2012-12-19 | 申健 | Method for producing polygonatum odoratum silk noodles |
| CN102960657A (en) * | 2012-12-06 | 2013-03-13 | 朱克兰 | Radix polygonati officinalis and Chinese yam silk noodles |
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| CN104605253A (en) * | 2015-02-09 | 2015-05-13 | 陆开云 | Highland barley-cod liver oil-fresh bamboo leaf fire-clearing instant rice noodles and preparation method thereof |
| CN104621450A (en) * | 2015-02-09 | 2015-05-20 | 陆开云 | Instant wax apple, seaweed and fresh bamboo leaf rice noodles capable of clearing internal heat and preparation method of rice noodles |
| CN104621449A (en) * | 2015-02-09 | 2015-05-20 | 陆开云 | Instant heat-clearing rice flour with gypsum, mung bean and fresh bamboo leaves and preparation method of instant heat-clearing rice flour |
| CN105707668A (en) * | 2016-02-02 | 2016-06-29 | 凯里学院 | Health-care paederia scandens instant fresh rice noodles and preparation method thereof |
| CN112089001A (en) * | 2020-09-08 | 2020-12-18 | 湖南康洁食品科技发展有限公司 | Method for processing instant rice noodles by using rice |
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