CN109805264A - A kind of rice dry grinding processing rice noodles preparation process - Google Patents
A kind of rice dry grinding processing rice noodles preparation process Download PDFInfo
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Abstract
The present invention relates to food processing technology fields, a kind of rice dry grinding processing rice noodles preparation process is disclosed, powder ball is stirred to get by the way that allotment will be carried out by a certain percentage after the dry powder-grinding of rice with cornstarch, tapioca and ripe Gorgon euryale, then wire vent, aging, cut powder, wash powder, quantitative molding, drying and packaging, optimize preparation process, have the advantages that simple process, the loss of with short production cycle, rice less, raw material yield is high, nutrient loss is low, water usage amount is few, without cost of sewage disposal, elasticity is good that mouthfeel is good for obtained rice noodles.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to for a kind of rice dry grinding processing rice noodles preparation process.
Background technique
Currently, traditional rice wet-milling prepares rice noodles process requirement for the filters pressing, wire vent again of defibrination after rice in steep, soaked in rice
Water consumption is big during bubble, causes rice proportion of goods damageds height and cost of sewage disposal high, simultaneously as by the immersion of long time
Rice causes the entire rice noodles preparation production cycle longer.
Summary of the invention
It dry grinds the object of the present invention is to provide a kind of rice and processes rice noodles preparation process, main purpose is using dry grinding
Method prepares rice noodles, to solve that above-mentioned traditional rice noodles preparation process water consumption is big, cost of sewage disposal is high and the production cycle is long
Technical problem.
To achieve the goals above, the technical solution used in the present invention is: providing a kind of rice dry grinding processing rice noodles system
Standby technique, comprising the following steps:
(1) it weighs raw material: weighing rice, water, cornstarch, tapioca and ripe Gorgon euryale respectively according to weight ratio, for use,
In, rice, water, cornstarch, tapioca and the weight ratio of ripe Gorgon euryale are 380~420:222~245.7:80~120:23.75
~26.25:40~50；
(2) dry powder-grinding: rice is put into cylinder, and the water that a quarter is added stirs evenly, and profit is thrown after rice 5~6 hours
Enter whirlwind flour mill to be milled, obtain dry rice flour, milling temperature is not higher than 65 DEG C；Wherein, the model of whirlwind flour mill
JXFM110 is prepared by Jiading Grain and Oil Instrument Co., Ltd., Shanghai；A small amount of water is first added so that rice contain it is suitable aqueous
Rate, convenient for grinding；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed is 60~90r/h, obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 97 DEG C~103 DEG C, institute
Obtaining bean vermicelli diameter is 0.8~1.0mm；Wherein, the blanking speed of blanker and the wire vent speed of machine for cooking are consistent, to maintain system ripe
The stability of the parameters such as system ripe time, the ripe temperature of system, powder Ci curing degree and the bean vermicelli diameter of machine inner cavity；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours, after aging
Bean vermicelli moisture content is 35%~38%；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 35~40cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 60~150 seconds, simultaneously drainage is taken out；
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, under high speed drying mode, leading portion drying temperature
It is 62~72 DEG C, back segment drying temperature is 62~72 DEG C, and drying rate is 8~10 row's powder boxes/minute, and drying course continues 4.5
~5.6 hours, the moisture content of rice noodle cake was 8.0~10.5% after drying；Under low speed drying mode, leading portion drying temperature is 42
~52 DEG C, back segment drying temperature is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, drying course continues 8.2~
10 hours, the moisture content of rice noodle cake was 9.0~11.5% after drying；The selection gist yield and worker's personnel depaly of drying mode
Demand determines, when demand yield is larger and worker is more, dries mode using low speed；When demand yield is smaller and work
When people is less, mode is dried using high speed.
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.Specifically, can require according to different taste, different sauce bags, powder packet are chosen
With vegetables packet, with realize taste diversification and product differentiation.
Further, in step (5), the relative air humidity in aging area maintains 70~80% in ageing machine.Such as
This setting, it is ensured that the stability of bean vermicelli moisture content and aging effect in ageing time 8~10 hours has optimum efficiency.Work as aging
Area's relative air humidity can be by modes humidification process such as water spray vapour when being lower than 50%.
Further, it in step (7), is immersed in the water from rice noodles semi-finished product to taking-up and completes being no more than total time for drainage
180 seconds, the input amount of rice noodles semi-finished product threw powder by 2/3rds of powder-clean machine volume.So set, convenient for maintaining rice noodles half
The stability of finished product water absorption is continually and steadily controlled conducive to subsequent drying procedure.
Preferably, a kind of rice dry grinding processing rice noodles preparation process is provided, comprising the following steps:
(1) it weighs raw material: weighing rice, water, cornstarch, tapioca and ripe Gorgon euryale respectively according to weight ratio, for use,
In, rice, water, cornstarch, tapioca and the weight ratio of ripe Gorgon euryale are 400:234:100:25:45；
(2) dry powder-grinding: rice is put into cylinder, and the water that a quarter is added stirs evenly, and profit is put into after rice 5.5 hours
Whirlwind flour mill is milled, and obtains dry rice flour, and milling temperature is 40 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 80r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 100 DEG C, gained bean vermicelli
Diameter is 1mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours, the bean vermicelli after aging
Moisture content is 36%；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 38cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 120 seconds, simultaneously drainage is taken out；
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, under high speed drying mode, leading portion drying temperature
It is 66 DEG C, back segment drying temperature is 68 DEG C, and drying rate is 10 row's powder boxes/minute, and drying course continues 5 hours, rice after drying
The moisture content of line muffin is 9%；Under low speed drying mode, leading portion drying temperature is 48 DEG C, and back segment drying temperature is 55 DEG C, drying
Speed is 5 row's powder boxes/minute, and drying course continues 9 hours, and the moisture content of rice noodle cake is 10% after drying；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
Most preferably, and the technique has the advantages that rice loss is less, water usage amount is less, shorter without cost of sewage disposal, production cycle.
Compared with the existing technology, the beneficial effects of the present invention are:
It is stirred by the way that allotment will be carried out by a certain percentage after the dry powder-grinding of rice with cornstarch, tapioca and ripe Gorgon euryale
To powder ball, then wire vent, aging, cut powder, wash powder, quantitative molding, drying and packaging, optimize preparation process, there is technique letter
Single, with short production cycle, rice loss is less, raw material yield is high, nutrient loss is low, water usage amount is few, without cost of sewage disposal
The advantages of.
Detailed description of the invention
Fig. 1 is a kind of flow diagram of rice dry grinding processing rice noodles preparation process of the present invention.
Specific embodiment
In order to which the objects, technical solutions and advantages of the application are more clearly understood, with reference to the accompanying drawings of the specification and have
Invention is further described in detail for body embodiment.It should be appreciated that specific embodiment described herein is only used to explain this
Application is not used to limit the application.
Referring to Fig.1, a kind of rice dry grinding processing rice noodles preparation process in the present invention is shown, comprising the following steps:
(1) it weighs raw material: weighing rice, water, cornstarch, tapioca and ripe Gorgon euryale respectively according to weight ratio, for use,
In, rice, water, cornstarch, tapioca and the weight ratio of ripe Gorgon euryale are 380~420:222~245.7:80~120:23.75
~26.25:40~50；
(2) dry powder-grinding: rice is put into cylinder, and the water that a quarter is added stirs evenly, and profit is thrown after rice 5~6 hours
Enter whirlwind flour mill to be milled, obtain dry rice flour, milling temperature is not higher than 65 DEG C；Wherein, the model of whirlwind flour mill
JXFM110 is prepared by Jiading Grain and Oil Instrument Co., Ltd., Shanghai；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed is 60~90r/h, obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 97 DEG C~103 DEG C, institute
Obtaining bean vermicelli diameter is 0.8~1.0mm；Wherein, the blanking speed of blanker and the wire vent speed of machine for cooking are consistent, to maintain system ripe
The stability of the parameters such as system ripe time, the ripe temperature of system, powder Ci curing degree and the bean vermicelli diameter of machine inner cavity；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours, after aging
Bean vermicelli moisture content is 35%~38%；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 35~40cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 60~150 seconds, simultaneously drainage is taken out；
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, under high speed drying mode, leading portion drying temperature
It is 62~72 DEG C, back segment drying temperature is 62~72 DEG C, and drying rate is 8~10 row's powder boxes/minute, and drying course continues 4.5
~5.6 hours, the moisture content of rice noodle cake was 8.0~10.5% after drying；Under low speed drying mode, leading portion drying temperature is 42
~52 DEG C, back segment drying temperature is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, drying course continues 8.2~
10 hours, the moisture content of rice noodle cake was 9.0~11.5% after drying；The selection gist yield and worker's personnel depaly of drying mode
Demand determines, when demand yield is larger and worker is more, dries mode using low speed；When demand yield is smaller and work
When people is less, mode is dried using high speed.
(10) product packaging: after the rice noodle cake after drying is cooled to room temperature, take out and with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles together.Specifically, can require according to different taste, different sauce bags, powder packet are chosen
With vegetables packet, with realize taste diversification and product differentiation.
Wherein, in step (5), the relative air humidity in aging area maintains 70~80% in ageing machine.So set
It sets, it is ensured that the stability of bean vermicelli moisture content and aging effect in ageing time 8~10 hours has optimum efficiency.When aging area sky
Gas relative humidity can be by modes humidification process such as water spray vapour when being lower than 50%.
In step (7), it is immersed in the water from rice noodles semi-finished product to the total time for taking out completion drainage and is no more than 180 seconds, rice
The input amount of line semi-finished product throws powder by 2/3rds of powder-clean machine volume.So set, convenient for maintaining the water suction of rice noodles semi-finished product
The stability of amount is continually and steadily controlled conducive to subsequent drying procedure.
Preparation process of the present invention by by after the dry powder-grinding of rice with cornstarch, tapioca and ripe Gorgon euryale by a certain percentage
Carry out allotment and stir to get powder ball, then wire vent, aging, cut powder, wash powder, quantitative molding, drying and packaging, optimize preparation work
There is skill simple process, with short production cycle, rice to be lost less, raw material yield height, nutrient loss is low, water usage amount is few, nothing
The advantages of cost of sewage disposal.
Embodiment 1
The present invention provides a kind of rice dry grinding processing rice noodles preparation process, comprising the following steps:
(1) it weighs raw material: being that 400:234:100:25:45 weighs rice 400kg, water 234kg, jade respectively according to weight ratio
Rice starch 100kg, tapioca 25kg and ripe Gorgon euryale 45kg, for use；
(2) dry powder-grinding: 400kg rice is put into cylinder, and 58.5kg water is added and stirs evenly, profit is thrown after rice 5.5 hours
Enter JXFM110 whirlwind flour mill to be milled, obtain dry rice flour, milling temperature is 40 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 80r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 100 DEG C, gained bean vermicelli
Diameter is 1mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours, the bean vermicelli after aging
Moisture content is 36%；The relative air humidity in aging area maintains 75% in ageing machine；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 38cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 120 seconds, simultaneously drainage is taken out；Wherein, from rice noodles half
Finished product is immersed in the water to the total time for completing drainage is taken out no more than 180 seconds, and the input amount of rice noodles semi-finished product presses powder-clean machine volume
2/3rds throw powder.
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and dries mode using high speed, wherein leading portion drying
Temperature is 66 DEG C, and back segment drying temperature is 68 DEG C, and drying rate is 10 row's powder boxes/minute, and drying course continues 5 hours, is dried
The moisture content of rice noodle cake is 9% afterwards；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, required according to different taste, chooses
Sauce bag, powder packet and each packet of vegetables packet of specific taste, encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
Most preferably, and the technique has the advantages that rice loss is less, water usage amount is less, shorter without cost of sewage disposal, production cycle.
Embodiment 2
The present invention provides a kind of rice dry grinding processing rice noodles preparation process, comprising the following steps:
(1) it weighs raw material: being that 390:228:85:24:42 weighs rice 390kg, water 228kg, jade respectively according to weight ratio
Rice starch 85kg, tapioca 24kg and ripe Gorgon euryale 42kg, for use；
(2) dry powder-grinding: 390kg rice is put into cylinder, and 57kg water is added and stirs evenly, profit is put into after rice 6 hours
JXFM110 whirlwind flour mill is milled, and obtains dry rice flour, and milling temperature is 50 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 85r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 102 DEG C, gained bean vermicelli
Diameter is 0.9mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8 hours, the bean vermicelli after aging
Moisture content is 37%；The relative air humidity in aging area maintains 78% in ageing machine；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 40cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 110 seconds, simultaneously drainage is taken out；Wherein, from rice noodles half
Finished product is immersed in the water to the total time for completing drainage is taken out no more than 180 seconds, and the input amount of rice noodles semi-finished product presses powder-clean machine volume
2/3rds throw powder.
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and dries mode using high speed, wherein leading portion drying
Temperature is 68 DEG C, and back segment drying temperature is 70 DEG C, and drying rate is 9 row's powder boxes/minute, and drying course continues 5.5 hours, is dried
The moisture content of rice noodle cake is 10% afterwards；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, required according to different taste, chooses
Sauce bag, powder packet and each packet of vegetables packet of specific taste, encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
It is good, and the technique have the advantages that rice is lost less, water usage amount is few, without cost of sewage disposal, with short production cycle.
Embodiment 3
The present invention provides a kind of rice dry grinding processing rice noodles preparation process, comprising the following steps:
(1) weigh raw material: according to weight ratio be 415:240:115:25.5:48 weigh respectively rice 415kg, water 240kg,
Cornstarch 115kg, tapioca 25.5kg and ripe Gorgon euryale 48kg, for use；
(2) dry powder-grinding: 415kg rice is put into cylinder, and 60kg water is added and stirs evenly, profit is put into after rice 5 hours
JXFM110 whirlwind flour mill is milled, and obtains dry rice flour, and milling temperature is 35 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 70r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 99 DEG C, gained bean vermicelli
Diameter is 0.8mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 10 hours, the powder after aging
Silk moisture content is 35%；The relative air humidity in aging area maintains 73% in ageing machine；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 36cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 100 seconds, simultaneously drainage is taken out；Wherein, from rice noodles half
Finished product is immersed in the water to the total time for completing drainage is taken out no more than 180 seconds, and the input amount of rice noodles semi-finished product presses powder-clean machine volume
2/3rds throw powder.
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and dries mode using high speed, wherein leading portion drying
Temperature is 63 DEG C, and back segment drying temperature is 65 DEG C, and drying rate is 8.5 row's powder boxes/minute, and drying course continues 4.5 hours, is dried
The moisture content of rice noodle cake is 8.5% after dry；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, required according to different taste, chooses
Sauce bag, powder packet and each packet of vegetables packet of specific taste, encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
It is good, and the technique have the advantages that rice is lost less, water usage amount is few, without cost of sewage disposal, with short production cycle.
Embodiment 4
The present invention provides a kind of rice dry grinding processing rice noodles preparation process, comprising the following steps:
(1) weigh raw material: according to weight ratio be 380:222:80:23.75:40 weigh respectively rice 380kg, water 222kg,
Cornstarch 80kg, tapioca 23.75kg and ripe Gorgon euryale 40kg, for use；
(2) dry powder-grinding: 380kg rice is put into cylinder, and 55.5kg water is added and stirs evenly, profit is put into after rice 5 hours
JXFM110 whirlwind flour mill is milled, and obtains dry rice flour, and milling temperature is 30 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 60r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 97 DEG C, gained bean vermicelli
Diameter is 0.8mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8 hours, the bean vermicelli after aging
Moisture content is 35%；The relative air humidity in aging area maintains 70% in ageing machine；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 35cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 60 seconds, simultaneously drainage is taken out；Wherein, from rice noodles half at
Product are immersed in the water to the total time for completing drainage is taken out no more than 180 seconds, and the input amount of rice noodles semi-finished product is by powder-clean machine volume
2/3rds throw powder.
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and dries mode using low speed, wherein leading portion drying
Temperature is 42 DEG C, and back segment drying temperature is 50 DEG C, and drying rate is 4.5 row's powder boxes/minute, and drying course continues 8.2 hours, is dried
The moisture content of rice noodle cake is 9% after dry；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, required according to different taste, chooses
Sauce bag, powder packet and each packet of vegetables packet of specific taste, encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
It is good, and the technique have the advantages that rice is lost less, water usage amount is few, without cost of sewage disposal, with short production cycle.
Embodiment 5
The present invention provides a kind of rice dry grinding processing rice noodles preparation process, comprising the following steps:
(1) it weighs raw material: being that 420:245.7:120:26.25:50 weighs rice 420kg, water respectively according to weight ratio
245.7kg, cornstarch 120kg, tapioca 26.25kg and ripe Gorgon euryale 50kg, for use；
(2) dry powder-grinding: 420kg rice is put into cylinder, and 61.425kg water is added and stirs evenly, profit is thrown after rice 6 hours
Enter JXFM110 whirlwind flour mill to be milled, obtain dry rice flour, milling temperature is 65 DEG C；
(3) feed intake stirring: by cornstarch, tapioca, ripe Gorgon euryale and grinding after dry rice flour and remaining water be added
Mixing is stirred into a mixing bowl, mixing speed 90r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 103 DEG C, gained bean vermicelli
Diameter is 1mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 10 hours, the powder after aging
Silk moisture content is 38%；The relative air humidity in aging area maintains 80% in ageing machine；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 40cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 150 seconds, simultaneously drainage is taken out；Wherein, from rice noodles half
Finished product is immersed in the water to the total time for completing drainage is taken out no more than 180 seconds, and the input amount of rice noodles semi-finished product presses powder-clean machine volume
2/3rds throw powder.
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and are put into drying line inlet parallel
In the powder box of column, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and dries mode using low speed, wherein leading portion drying
Temperature is 52 DEG C, and back segment drying temperature is 60 DEG C, and drying rate is 5.5 row's powder boxes/minute, and drying course continues 10 hours, is dried
The moisture content of rice noodle cake is 11.5% after dry；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, required according to different taste, chooses
Sauce bag, powder packet and each packet of vegetables packet of specific taste, encapsulation is packaged to get convenient and instant type rice noodles together.
Using the rice of the present invention dry grinding processing rice noodles preparation process of above-mentioned special process parameter, prepared rice noodles quality
It is good, and the technique have the advantages that rice is lost less, water usage amount is few, without cost of sewage disposal, with short production cycle.
It is compared in addition, rice of the present invention dry grinding processing rice noodles preparation process is prepared rice noodles technique with traditional wet-milling processes
Analysis, detailed data are as shown in table 1.
Table 1 is present invention dry grinding flouring technology and conventional wet powder-grinding technique superiority and inferiority contrast table
Through 1 comparative analysis of table it is found that opposite conventional wet powder-grinding technique, rice dry grinding processing rice noodles preparation process of the present invention
Water consumption is low and more meets clean energy-saving environmental requirement, small, Non-aqueous processing expense the advantage with the rice proportion of goods damageds.Meanwhile by
Do not have in rice in advance by impregnating the long period, so that the entire production cycle greatly shortens, optimizes and simplify production technology.
In order to further verify the property for the rice noodles that various embodiments of the present invention obtain, mechanical property test also is carried out to it.
Specific test method is referring to document: Ding Wenping, the foundation of rice noodles quality instrument evaluation system, food industry science and technology,
2004,25 (1): 135~137, the rice noodles that each embodiment is obtained carry out shearing test, shear stress, strain peak area, elasticity
Coefficient corresponds to rice noodles elasticity.The preferable rice noodles standard of quality are as follows: 40~75g of shear stress strains 120~170g*s of peak area,
Coefficient of elasticity is 40% or more.Detailed test data is as shown in table 2.
Table 2 is the shearing test and tension test data of each embodiment rice noodles
As can be seen from Table 2, the rice noodles obtained relative to conventional wet powder-grinding, the rice that the present invention is provided using dry grinding
Line has good toughness and elasticity.
Finally it should be noted that illustrated to preferable implementation of the invention above, but the present invention and unlimited
In the embodiment, those skilled in the art can also make various etc. on the premise of without prejudice to spirit of the invention
With deformation or replacement, these equivalent deformations or replacement are all included in the scope defined by the claims of the present application.
Claims (4)
1. a kind of rice dry grinding processing rice noodles preparation process, which comprises the following steps:
(1) it weighs raw material: weighing rice, water, cornstarch, tapioca and ripe Gorgon euryale respectively according to weight ratio, for use, wherein
Rice, water, cornstarch, tapioca and the weight ratio of ripe Gorgon euryale be 380~420:222~245.7:80~120:23.75~
26.25:40~50；
(2) dry powder-grinding: rice is put into cylinder, and the water that a quarter is added stirs evenly, and profit puts into rotation after rice 5~6 hours
Wind flour mill is milled, and obtains dry rice flour, and milling temperature is not higher than 65 DEG C；
(3) feed intake stirring: by after cornstarch, tapioca, ripe Gorgon euryale and grinding dry rice flour and remaining water be added to stirring
It mixes and is stirred mixing in cylinder, mixing speed is 60~90r/h, obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 97 DEG C~103 DEG C, gained powder
Silk diameter is 0.8~1.0mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 8~10 hours, the bean vermicelli after aging
Moisture content is 35%~38%；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 35~40cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 60~150 seconds, simultaneously drainage is taken out；
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and it is arranged in parallel to be put into drying line inlet
In powder box, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and under high speed drying mode, leading portion drying temperature is 62
~72 DEG C, back segment drying temperature is 62~72 DEG C, and drying rate is 8~10 row's powder boxes/minute, and drying course continues 4.5~5.6
Hour, the moisture content of rice noodle cake is 8.0~10.5% after drying；Under low speed drying mode, leading portion drying temperature is 42~52
DEG C, back segment drying temperature is 50~60 DEG C, and drying rate is 4.5~5.5 row's powder boxes/minute, and it is small that drying course continues 8.2~10
When, the moisture content of rice noodle cake is 9.0~11.5% after drying；
(10) it product packaging: after the rice noodle cake after drying is cooled to room temperature, takes out and together with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles.
2. a kind of rice dry grinding processing rice noodles preparation process according to claim 1, it is characterised in that: in step (5),
The relative air humidity in aging area maintains 70~80% in ageing machine.
3. a kind of rice dry grinding processing rice noodles preparation process according to claim 1, it is characterised in that: in step (7),
It is immersed in the water from rice noodles semi-finished product to taking out the total time for completing drainage and is no more than 180 seconds, the input amounts of rice noodles semi-finished product is by washing
2/3rds of powder machine volume throw powder.
4. a kind of rice dry grinding processing rice noodles preparation process according to any one of claim 1 to 3, which is characterized in that
The following steps are included:
(1) it weighs raw material: weighing rice, water, cornstarch, tapioca and ripe Gorgon euryale respectively according to weight ratio, for use, wherein
Rice, water, cornstarch, tapioca and the weight ratio of ripe Gorgon euryale are 400:234:100:25:45；
(2) dry powder-grinding: rice is put into cylinder, and the water that a quarter is added stirs evenly, and profit puts into whirlwind after rice 5.5 hours
Flour mill is milled, and obtains dry rice flour, and milling temperature is 40 DEG C；
(3) feed intake stirring: by after cornstarch, tapioca, ripe Gorgon euryale and grinding dry rice flour and remaining water be added to stirring
It mixes and is stirred mixing in cylinder, mixing speed 80r/h obtains powder ball；
(4) wire vent: powder ball being added after blanker and enters machine for cooking extruding wire vent, and wire vent temperature is 100 DEG C, gained bean vermicelli diameter
For 1mm；
(5) aging: being made Filamentous bean vermicelli through mesh belt ageing machine continuous ageing, and ageing time 9 hours, the bean vermicelli moisture content after aging
It is 36%；
(6) cut powder: the bean vermicelli after aging cuts into the rice noodles semi-finished product that length is 38cm through cutting machine；
(7) it washes powder: rice noodles semi-finished product investment powder-clean machine being immersed in the water 120 seconds, simultaneously drainage is taken out；
(8) quantitative molding: the rice noodles semi-finished product being completed after washing powder are quantitatively weighed, and it is arranged in parallel to be put into drying line inlet
In powder box, molding obtains rice noodle cake；
(9) dry: rice noodle cake enters in drying line with powder box dries, and under high speed drying mode, leading portion drying temperature is 66
DEG C, back segment drying temperature is 68 DEG C, and drying rate is 10 row's powder boxes/minute, and drying course continues 5 hours, rice noodles powder after drying
The moisture content of cake is 9%；Under low speed drying mode, leading portion drying temperature is 48 DEG C, and back segment drying temperature is 55 DEG C, drying rate
For 5 row's powder boxes/minute, drying course continues 9 hours, and the moisture content of rice noodle cake is 10% after drying；
(10) product packaging: taking out after the rice noodle cake after drying is cooled to room temperature, and together with sauce bag, powder packet and vegetables packet
Encapsulation is packaged to get convenient and instant type rice noodles.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111955680A (en) * | 2020-08-14 | 2020-11-20 | 湖北戴氏食品科技股份有限公司 | Preparation method and device of parallel single-screw extrusion molding fish noodles |
| CN115553417A (en) * | 2022-09-28 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of high-quality dry rice flour |
| CN115553413A (en) * | 2022-07-22 | 2023-01-03 | 河北尚谷食品科技有限公司 | Preparation process of traditional half-dry rice noodles |
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