CN1404755A - Process for production of nutrient rice-flour noodles - Google Patents
Process for production of nutrient rice-flour noodles Download PDFInfo
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- CN1404755A CN1404755A CN02137778A CN02137778A CN1404755A CN 1404755 A CN1404755 A CN 1404755A CN 02137778 A CN02137778 A CN 02137778A CN 02137778 A CN02137778 A CN 02137778A CN 1404755 A CN1404755 A CN 1404755A
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Abstract
The production process of nutrient rice vermicelli uses rice as raw material, and includes the following steps: washing rice to remove sand, soaking, pulverizing, mixing powder, first loosening, steaming, secondary loosening, vermicelli-cutting and packaging so as to obtain the invented nutrient rice vermicelli. It is characterized by that in the process of drying the environment temp. of roasting room can be displayed and controlled by utilizing microcomputer and its program, and the invented food additive, can be added to the raw material, so that the invented rice vermicelli product possesses excellent quality, beautiful appearance, long storage time and palatable taste, etc.
Description
Technical field
The present invention relates to food production process, especially relate to a kind of process for production of nutrient rice-flour.
Background technology
Nutritive Rice pastries on the market mainly concentrate on the face system product at present, and meter series nutrition product quantity is few, with regard to ourishing rice flour, now mainly concentrating on Guangdong, Fujian one band produces, the product bad mechanical strength is easy to brittle failure, crisp bar, and presentation quality is poor, ground rice color and luster inequality, the tarnish degree, elbow is many, and well-done degree is low, and the shelf-life is shorter, is difficult to deposit the long period on shelf.By the patent No. is the patent of invention " ground rice production technology " of ZL97122355.6 though that the product of making has presentation quality is good, color and luster is even, glossiness is good, no bubble, no drafting, no fecula, good toughness, well-done degree is high, smooth anti-boiling, the advantage that mouthfeel is good, but its baking operation is still artificial control, temperature and humidity in the barn is difficult to precisely controlled, product quality is affected, the high-class product rate is on the low side, and rub scattered before steaming with steam after to rub scattered two procedures unnecessary, the production finished product is improved, the labor strength of being engaged in this two procedures work is very big, work under bad environment influences the healthy of workman.
Summary of the invention
The object of the present invention is to provide that a kind of product appearance quality is good, good toughness, well-done degree height, smoothly anti-ly boil, excellent taste, operation are reasonable in design, automaticity and product high-class product rate have improved, prolonged the ground rice shelf-life greatly process for production of nutrient rice-flour.
The object of the present invention is achieved like this: production technology of the present invention is:
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout grain, impurity earlier, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose fineness by pulverizer then, obtains particle;
(3) and powder: earlier auxiliary material is added the water stirring and evenly mixing, put into flour mixer with particle then, stir, obtain raw material, control its water content between 34-36%;
(4) wire vent: will send in ripe bitubular vermicelli machine with the raw material after even, raw material from the extruding of ripe bitubular vermicelli machine, stir ripe in advance, ripe effect compacted under again, shaping rice-flour noodles plucks under the effect of wind-force that silk cuts off and preliminary the evacuation;
(5) once loose: the ground rice after the general is preliminary loose is hung into confined chamber and is decided bar, pours into water vapour, and heat and moisture preserving is loose after 5-7 hour;
(6) steam material: the ground rice after will be once loose puts into that steaming cabinet is multiple to be steamed;
(7) secondary is loose: the ground rice after will steaming is again put into confined chamber and is decided bar, pours into water vapour, heat and moisture preserving, treat that ground rice is tack-free after, open by loose brush is loose again;
(8) oven dry: the ground rice after loose is hung to be subjected in the micro-processor controlled barn continuously, under the low temperature and high relative humidity condition, toast, this barn not only can show ambient temperature and humidity in the barn under microcomputer control, and it is controlled, barn adopts wet endless form that ground rice is carried out cloth wind and hydrofuge, ground rice driedly becomes air-dryly by vexed, makes ground rice go out the moisture uniformity behind the barn, does not have the wet-milling phenomenon;
(9) cut powder: ground rice unloads after going out barn, puts on the powder frame, cuts after the cooling again;
(10) packing: pack after the bean vermicelli classification after will cutting off and get product.
Auxiliary material is vegetables such as soybean, garlic solvent, mushroom, spinach, carrot, celery described in the of the present invention and powder operation; The present invention also can with the powder operation in the organic acid of trace such as additive such as citric acid, lactic acid, malic acid poured in the flour mixer after water-soluble again mix with particle.
The present invention is to be raw material with the rice, except meter placer of advancing of continuing to use traditional ground rice is soaked, pulverize, and powder, wire vent, once loose, steam material, secondary is loose, cut powder, outside the conventional production processes such as packing, in baking operation, utilize microcomputer and program control technology, make the interior ambient temperature and humidity of barn not only can show, and it is controlled, automaticity and product high-class product rate are improved greatly, many oven dry drawbacks of traditional directly-heated type barn have been changed, it has changed the wet endless form of barn, reasonable cloth wind and hydrofuge, driedly become air-dryly by vexed, make ground rice go out to bake the moisture uniformity, do not have the wet-milling phenomenon.The present invention cancelled rub scattered before steaming with steam after rub scattered, reduced the production finished product, labor strength reduces greatly.The present invention goes back using microbe and gains knowledge food additives (as the organic acid of trace such as citric acid, lactic acid, malic acid) are added in the particle with the powder operation, solved because of ground rice moisture is too low, mechanical strength causes the problem of the shelf-life of the easy brittle failure of ground rice, crisp bar and ground rice inadequately, the present invention reaches the purpose that changes environment in it by changing the microorganism external environment, prolonged the ground rice shelf-life with this, and aspects such as the final mouthfeel of ground rice, cooking property, smell flavour do not have any variation, and additive does not have any adverse side effect to human body.The product of producing through production technology of the present invention has that presentation quality is good, color and luster is even, glossiness good, no bubble, no drafting, no fecula, good toughness, well-done degree height, smoothly anti-ly boil, excellent taste, operation are reasonable in design, automaticity and product high-class product rate have improved, prolonged the ground rice shelf-life greatly advantage.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail:
Embodiment 1:
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout grain, impurity earlier, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose fineness by pulverizer then, obtains particle;
(3) and powder: earlier mushroom is added the water stirring and evenly mixing, put into flour mixer with particle then, stir, obtain raw material, control its water content between 34-36%;
(4) wire vent: will send in ripe bitubular vermicelli machine with the raw material after even, raw material from the extruding of ripe bitubular vermicelli machine, stir ripe in advance, ripe effect compacted under again, shaping rice-flour noodles plucks under the effect of wind-force that silk cuts off and preliminary the evacuation;
(5) once loose: the ground rice after the general is preliminary loose is hung into confined chamber and is decided bar, pours into water vapour, and heat and moisture preserving is loose after 5 hours;
(6) steam material: the ground rice after will be once loose puts into that steaming cabinet is multiple to be steamed;
(7) secondary is loose: the ground rice after will steaming is again put into confined chamber and is decided bar, pours into water vapour, heat and moisture preserving, treat that ground rice is tack-free after, open by loose brush is loose again;
(8) oven dry: the ground rice after loose is hung to be subjected in the micro-processor controlled barn continuously, under the low temperature and high relative humidity condition, toast, this barn not only can show ambient temperature and humidity in the barn under microcomputer control, and it is controlled, barn adopts wet endless form that ground rice is carried out cloth wind and hydrofuge, ground rice driedly becomes air-dryly by vexed, makes ground rice go out the moisture uniformity behind the barn, does not have the wet-milling phenomenon;
(9) cut powder: ground rice unloads after going out barn, puts on the powder frame, cuts after the cooling again;
(10) packing: pack after the bean vermicelli classification after will cutting off and get product.
Embodiment 2:
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout grain, impurity earlier, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose fineness by pulverizer then, obtains particle;
(3) and powder: earlier mushroom is added the water stirring and evenly mixing, put into flour mixer with particle then, citric acid is poured in the flour mixer after water-soluble mixed again, stir, obtain raw material, control its water content between 34-36% with particle;
(4) wire vent: will send in ripe bitubular vermicelli machine with the raw material after even, raw material from the extruding of ripe bitubular vermicelli machine, stir ripe in advance, ripe effect compacted under again, shaping rice-flour noodles plucks under the effect of wind-force that silk cuts off and preliminary the evacuation;
(5) once loose: the ground rice after the general is preliminary loose is hung into confined chamber and is decided bar, pours into water vapour, and heat and moisture preserving is loose after 7 hours;
(6) steam material: the ground rice after will be once loose puts into that steaming cabinet is multiple to be steamed;
(7) secondary is loose: the ground rice after will steaming is again put into confined chamber and is decided bar, pours into water vapour, heat and moisture preserving, treat that ground rice is tack-free after, open by loose brush is loose again;
(8) oven dry: the ground rice after loose is hung to be subjected in the micro-processor controlled barn continuously, under the low temperature and high relative humidity condition, toast, this barn not only can show ambient temperature and humidity in the barn under microcomputer control, and it is controlled, barn adopts wet endless form that ground rice is carried out cloth wind and hydrofuge, ground rice driedly becomes air-dryly by vexed, makes ground rice go out the moisture uniformity behind the barn, does not have the wet-milling phenomenon;
(9) cut powder: ground rice unloads after going out barn, puts on the powder frame, cuts after the cooling again;
(10) packing: pack after the bean vermicelli classification after will cutting off and get product.
Claims (4)
1, a kind of process for production of nutrient rice-flour is characterized in that:
(1) advancing meter placer soaks: qualified rice is washed in a pan shakeout grain, impurity earlier, put into the pond again and soak;
(2) pulverize: the rice after will soaking is rinsed well, is crushed to greater than 60 purpose fineness by pulverizer then, obtains particle;
(3) and powder: earlier auxiliary material is added the water stirring and evenly mixing, put into flour mixer with particle then, stir, obtain raw material, control its water content between 34-36%;
(4) wire vent: will send in ripe bitubular vermicelli machine with the raw material after even, raw material from the extruding of ripe bitubular vermicelli machine, stir ripe in advance, ripe effect compacted under again, shaping rice-flour noodles plucks under the effect of wind-force that silk cuts off and preliminary the evacuation;
(5) once loose: the ground rice after the general is preliminary loose is hung into confined chamber and is decided bar, pours into water vapour, and heat and moisture preserving is loose after 5-7 hour;
(6) steam material: the ground rice after will be once loose puts into that steaming cabinet is multiple to be steamed;
(7) secondary is loose: the ground rice after will steaming is again put into confined chamber and is decided bar, pours into water vapour, heat and moisture preserving, treat that ground rice is tack-free after, open by loose brush is loose again;
(8) oven dry: the ground rice after loose is hung to be subjected in the micro-processor controlled barn continuously, under the low temperature and high relative humidity condition, toast, this barn not only can show ambient temperature and humidity in the barn under microcomputer control, and it is controlled, barn adopts wet endless form that ground rice is carried out cloth wind and hydrofuge, ground rice driedly becomes air-dryly by vexed, makes ground rice go out the moisture uniformity behind the barn, does not have the wet-milling phenomenon;
(9) cut powder: ground rice unloads after going out barn, puts on the powder frame, cuts after the cooling again;
(10) packing: pack after the bean vermicelli classification after will cutting off and get product.
2, process for production of nutrient rice-flour as claimed in claim 1 is characterized in that: described auxiliary material is vegetables such as soybean, garlic solvent, mushroom, spinach, carrot, celery.
3, process for production of nutrient rice-flour as claimed in claim 1 or 2 is characterized in that: the present invention also can with the powder operation in additive poured in the flour mixer after water-soluble again mix with particle.
4, process for production of nutrient rice-flour as claimed in claim 1 or 2 is characterized in that: described additive is the organic acid of trace such as citric acid, lactic acid, malic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02137778A CN1404755A (en) | 2002-10-29 | 2002-10-29 | Process for production of nutrient rice-flour noodles |
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| CN02137778A CN1404755A (en) | 2002-10-29 | 2002-10-29 | Process for production of nutrient rice-flour noodles |
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| CN1404755A true CN1404755A (en) | 2003-03-26 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943402B (en) * | 2005-12-31 | 2010-05-05 | 广州市粮食科学研究所南方食品工程开发中心 | Convenient meat and rice flour noodle and its processing method |
| CN101228888B (en) * | 2008-01-25 | 2010-08-04 | 陈辉球 | Intwisting technics and equipment for instant rice noodle |
| CN101214017B (en) * | 2007-12-29 | 2011-06-15 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101019616B (en) * | 2006-12-27 | 2011-11-23 | 陈辉球 | Technological process and apparatus for fast shaping instant rice noodle cake |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | *** | Tea oil rice flour and preparation process thereof |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN104336480A (en) * | 2014-10-28 | 2015-02-11 | 广西金昊生物科技有限公司 | Nutritional dry okra rice noodles and preparation method thereof |
| CN104489296A (en) * | 2014-11-27 | 2015-04-08 | 山东新希望六和集团有限公司 | Functional feed for preventing piglet oedema disease, and preparation method thereof |
| CN105105100A (en) * | 2015-07-28 | 2015-12-02 | 田林县安圆食品有限公司 | Mushroom vermicelli |
| CN107467580A (en) * | 2017-08-28 | 2017-12-15 | 广西南宁市百桂食品有限责任公司 | A kind of preparation method of konjaku nutrition dry rice flour |
| CN111387413A (en) * | 2020-04-15 | 2020-07-10 | 玉林老芳食品有限公司 | Production process of nutritional dry rice noodles |
-
2002
- 2002-10-29 CN CN02137778A patent/CN1404755A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943402B (en) * | 2005-12-31 | 2010-05-05 | 广州市粮食科学研究所南方食品工程开发中心 | Convenient meat and rice flour noodle and its processing method |
| CN101019616B (en) * | 2006-12-27 | 2011-11-23 | 陈辉球 | Technological process and apparatus for fast shaping instant rice noodle cake |
| CN101214017B (en) * | 2007-12-29 | 2011-06-15 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101228888B (en) * | 2008-01-25 | 2010-08-04 | 陈辉球 | Intwisting technics and equipment for instant rice noodle |
| CN101653214B (en) * | 2009-09-11 | 2012-07-11 | *** | Tea oil rice flour and preparation process thereof |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN103689368B (en) * | 2013-12-25 | 2015-07-29 | 吉林农业大学 | Additive-free edible fungi nutrition rice noodles and Green production method thereof |
| CN104336480A (en) * | 2014-10-28 | 2015-02-11 | 广西金昊生物科技有限公司 | Nutritional dry okra rice noodles and preparation method thereof |
| CN104489296A (en) * | 2014-11-27 | 2015-04-08 | 山东新希望六和集团有限公司 | Functional feed for preventing piglet oedema disease, and preparation method thereof |
| CN105105100A (en) * | 2015-07-28 | 2015-12-02 | 田林县安圆食品有限公司 | Mushroom vermicelli |
| CN107467580A (en) * | 2017-08-28 | 2017-12-15 | 广西南宁市百桂食品有限责任公司 | A kind of preparation method of konjaku nutrition dry rice flour |
| CN111387413A (en) * | 2020-04-15 | 2020-07-10 | 玉林老芳食品有限公司 | Production process of nutritional dry rice noodles |
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