TW201350028A - Composition for preparation of noodles and noodles - Google Patents
Composition for preparation of noodles and noodles Download PDFInfo
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本發明涉及一種用於製備米麵的組成物以及一種由該組成物製備的米麵。 The present invention relates to a composition for preparing rice noodles and a rice noodle prepared from the composition.
現有技術提供的筋道性比較好的方便食品，例如速食麵，無論是油炸或非油炸品種，其主要成分為麵粉。速食麵的筋道性基本上來源於蛋白質和脂肪形成的空間網路結構，因此如果麵粉含量降低，則製備的速食麵的筋道性也隨之降低。故，由現有技術提供的速食麵通常由超過90重量%麵粉的組成物製備。由於速食麵的主要成分為麵粉，因此營養成分比較單一。 The convenience foods provided by the prior art are better in convenience, such as instant noodles, whether fried or non-fried, the main component of which is flour. The gluten nature of instant noodles is basically derived from the spatial network structure formed by proteins and fats, so if the flour content is reduced, the gluten nature of the prepared instant noodles is also reduced. Thus, the instant noodles provided by the prior art are typically prepared from a composition of more than 90% by weight flour. Since the main ingredient of instant noodles is flour, the nutrients are relatively simple.
現有技術也有嘗試改善方便食品營養的配方，其方式僅僅是通過減少麵粉的含量，而添加其他一些雜糧。儘管這樣的配方增加了方便食品的營養，但是，由這種配方製備的速食麵通常口感不太好，尤其是筋道性不好。 There are also attempts in the prior art to improve the nutritional formula of convenience foods by simply reducing the amount of flour and adding other cereals. Although such a formula increases the nutrition of the convenience food, the instant noodles prepared from such a formula usually have a poor taste, especially a bad taste.
隨著生活節奏的不斷加快，人們對方便食品的需求越來越大，同時也對方便食品的營養和口感提出了更多的要求。 As the pace of life continues to accelerate, people's demand for convenience foods is growing, and more demands are placed on the nutrition and taste of convenience foods.
為了克服現有技術提供的方便食品營養成分單一或者口感不佳的缺陷，本發明提供了一種營養豐富，口感好的米麵，尤其是耐泡和筋道性好。 In order to overcome the defects of the convenience food having a single nutrient component or a poor mouthfeel provided by the prior art, the present invention provides a rice noodle with rich nutrition and good taste, especially good in bubble resistance and tendon.
一方面，本發明提供了一種用於製備米麵的組成物，其特徵在於，該組成物含有其總重量30-60重量%的麵粉，6.5-39重量%的玉米澱粉，5-34重量%的米粉，0.5-2重量‰的油脂。 In one aspect, the present invention provides a composition for preparing rice noodles, characterized in that the composition contains 30 to 60% by weight of flour, 6.5 to 39% by weight of corn starch, and 5 to 34% by weight of the total weight. Rice flour, 0.5-2 weight ‰ fat.
另一方面，本發明提供了一種米麵，其特徵在於，製備該米麵的原料包括申請專利範圍第1或2項所述的組成物，所述製備的步驟依次包括和麵、熟化擠絲、揉練、壓延、老化、切絲切斷和機械定型的步驟。 In another aspect, the present invention provides a rice noodle, characterized in that the raw material for preparing the rice noodle comprises the composition according to claim 1 or 2, wherein the preparing step comprises, in order, dough blending, ripening, and twisting. The steps of stretching, calendering, aging, shredding, and mechanical setting.
在現有技術製備的速食麵中，麵粉在組成物中的含量通常高於組成物總重的90%，也有麵粉的含量低至80%，但最多低至70%的配方。在這些配方中，通常額外加入一些能夠增加彈性的組分，以改善速食麵的口感。 In the instant noodles prepared in the prior art, the flour is usually present in the composition at a level of more than 90% by weight of the total composition, and also has a flour content as low as 80%, but up to 70%. In these formulations, some additional components which increase the elasticity are usually added to improve the mouthfeel of the instant noodles.
本發明的發明人將多種粗糧合理搭配組合在一起，並通過特定的製備工藝，第一次成功地製成麵粉含量為組成物總重量30-60重量%的米麵，該米麵營養豐富均衡，耐泡性、韌性(Q性)、軟硬度、粘性和複水性均好，例如筋道性與現有的含有90%以上麵粉的速食麵的筋道性相當。 The inventor of the present invention combines a plurality of coarse grains reasonably, and through the specific preparation process, successfully prepares rice noodles having a flour content of 30-60% by weight of the total weight of the composition for the first time, and the rice noodles are rich in nutrients and balanced. The foaming property, the toughness (Q property), the softness, the viscosity, and the rehydration property are all good, for example, the glutenness is comparable to the existing glutinous rice noodles having more than 90% flour.
本發明提供了一種用於製備米麵的組成物，其特徵在於，該組成物含有其總重量30-60重量%的麵粉，6.5-39重量%的玉米澱粉，5-34重量%的米粉，0.5-2重量‰的油脂。 The present invention provides a composition for preparing rice noodles, characterized in that the composition contains 30-60% by weight of flour, 6.5-39% by weight of corn starch, 5-13% by weight of rice flour, 0.5 - 2 parts by weight of fat.
儘管現有技術給出的啟示是降低麵粉含量，增加米粉含量時，製備的速食麵口感變差。但是本發明的發明人卻意外發現，採用本發明的製備方法製備米麵時，較佳地，製備米麵的組成物含有其總重量30-54重量%的麵粉，6.5-39重量%的玉米澱粉，11-34重量%的米粉，0.5-2重量‰的油脂。採用本發明的製備方法製備由這種組成物製備的米麵，口感卻獲得了進一步的改善。尤其是當所述組成物含有其總重量30-49重量%的麵粉，6.5-39重量%的玉米澱粉，16-34重量%的米粉，0.5-2重量‰的油脂時，口感更佳。 Although the prior art teaches that the flour content is lowered and the rice flour content is increased, the prepared instant noodles are deteriorated. However, the inventors of the present invention have unexpectedly found that, when the rice noodle is prepared by the preparation method of the present invention, preferably, the rice surface-prepared composition contains 30-54% by weight of flour and 6.5-39% by weight of corn starch. 11-34% by weight of rice flour, 0.5-2% by weight of fat. The rice noodles prepared from such a composition were prepared by the preparation method of the present invention, and the mouthfeel was further improved. Particularly, when the composition contains 30 to 49% by weight of flour, 6.5 to 39% by weight of corn starch, 16 to 34% by weight of rice flour, and 0.5 to 2% by weight of fat, the composition is more excellent in taste.
為了獲得更好的口感與風味，在一種較佳的實施方式中，油脂的含量為1-2重量‰。 In order to obtain a better mouthfeel and flavor, in a preferred embodiment, the fat content is 1-2 weights ‰.
所述麵粉的種類沒有特別限制，可以由各種米磨成的米粉，例如粳米、秈米、糯米、紫米、黑米、小米和黃米等等。通過選擇不同的米不僅可以改變所製成的米麵的營養成分，還可以賦予米麵不同的顏色和風味。 The type of the flour is not particularly limited, and rice flour which can be ground from various rice, such as glutinous rice, glutinous rice, glutinous rice, purple rice, black rice, millet, and yellow rice, and the like. By selecting different rice, it is possible not only to change the nutrients of the rice noodles produced, but also to impart different colors and flavors to the rice noodles.
為了改變條狀食品的營養成分、顏色和風味，在較佳的實施方式中，該組成物還含有馬鈴薯澱粉、綠豆澱粉、甘薯澱粉、木薯澱粉以及其它經物理、化學或其它方式加工生產製造的變性澱粉中的一種或幾種。所述變性澱粉可以為醋酸酯化澱粉、氧化澱粉、磷酸架橋澱粉。 In order to change the nutrient composition, color and flavor of the strip food, in a preferred embodiment, the composition further comprises potato starch, mung bean starch, sweet potato starch, tapioca starch and other processed by physical, chemical or other means. One or more of the modified starches. The modified starch may be acetated starch, oxidized starch, or phosphate bridged starch.
本發明還提供了一種米麵，製備該米麵的原料為上述組成物，所述製備的步驟依次包括和麵、熟化擠絲、揉練、壓延、老化和切絲切斷的步驟。這樣製備好的新鮮的米麵可以直接出售了。 The invention also provides a rice noodle, the raw material for preparing the rice noodle is the above composition, and the preparation step comprises the steps of dough mixing, ripening and extruding, kneading, calendering, aging and shredding. The fresh rice noodles thus prepared can be sold directly.
所述混合原料的步驟可以按照現有的技術混合均勻，較佳在攪拌機中進行，以便進行自動化生產。但為了使原料能夠進一步混合均勻，在一種較佳的實施方式中，所述混合原料的步驟在真空攪拌機中進行或者通過連續混合設備進行。為了能夠充分混合均勻，在另一較佳的實施方式中，所述混合原料的步驟在真空攪拌機中進行或者通過連續混合設備進行；其中，加入的液體物料水的量為所述原料總重量的25-45重量%，較佳為35-42重量%。；在所述混合原料的步驟結束時，混合後的所述原料為細粉狀。原料混合成細粉狀，非常有利於澱粉的糊化，因此，採用該較佳的實施方式時，不需要採用現有技術中的為了改善澱粉的糊化而採用的靜置或者平衡的步驟，也不需要採用繁瑣的蒸煮工藝。在較佳的實施方式中，所述細粉狀的原料的粒徑為200-900微米，較佳為250-830微米，例如，粒徑為830微米(過20目篩)的為20-30%，粒徑為380微米(過40目篩)的為60-70%，粒徑為250微米(過60目篩)的為10-20%。在較佳的實施方式中，所述細粉狀的原料的粒徑為350-400微米。本申請的發明人發現，當所述細粉狀的原料的粒徑處於上述較佳範圍時，糊化的時間進一步縮短，糊化程度進一步提高，製成的產品口感進一步改善。 The step of mixing the raw materials can be uniformly mixed according to the prior art, preferably in a mixer, for automated production. However, in order to enable further mixing of the raw materials, in a preferred embodiment, the step of mixing the raw materials is carried out in a vacuum mixer or by means of a continuous mixing apparatus. In order to enable thorough mixing, in another preferred embodiment, the step of mixing the raw materials is carried out in a vacuum mixer or by a continuous mixing device; wherein the amount of liquid material added is the total weight of the raw materials. 25 to 45% by weight, preferably 35 to 42% by weight. At the end of the step of mixing the raw materials, the mixed raw materials are in the form of fine powder. The mixing of the raw materials into a fine powder is very advantageous for the gelatinization of the starch. Therefore, when the preferred embodiment is employed, it is not necessary to adopt the steps of standing or balancing used in the prior art to improve the gelatinization of the starch. No need for a tedious cooking process. In a preferred embodiment, the finely divided raw material has a particle diameter of 200 to 900 μm, preferably 250 to 830 μm, for example, 20-30 having a particle diameter of 830 μm (over 20 mesh sieve). %, 60-70% of the 380 micron particle size (over 40 mesh sieve), and 10-20% of the particle size of 250 micrometers (over 60 mesh sieve). In a preferred embodiment, the finely divided material has a particle size of from 350 to 400 microns. The inventors of the present application found that when the particle diameter of the fine powdery raw material is in the above preferred range, the gelatinization time is further shortened, the degree of gelatinization is further improved, and the finished product taste is further improved.
所述熟化擠絲的步驟在熟化擠絲機中進行，熟化擠絲機的熟化軸高速旋轉，熟化軸內壓力升高，使澱粉熟化，然後通過擠絲軸通過擠絲頭的模具將熟化好的條狀食品團擠出。通過控制熟化擠絲機的電流(對應於壓力)強度來控制澱粉的糊化度。在一種較佳的實施方式中， 所述熟化擠絲時的電流為20-50安培，所述熟化擠絲結束時糊化度大於85%，較佳大於87%，更佳為大於等於89%，從而有利於消化吸收。 The step of ripening and extruding is carried out in a ripening extruder, the ripening shaft of the ripening extruder is rotated at a high speed, the pressure in the curing shaft is increased, the starch is matured, and then the mold is matured through the extrusion die through the extrusion shaft. The strip of food is extruded. The degree of gelatinization of the starch is controlled by controlling the intensity of the current (corresponding to pressure) of the ripening extruder. In a preferred embodiment, The current at the time of the ripening and extruding is 20-50 amps, and the degree of gelatinization at the end of the aging extruding is more than 85%, preferably more than 87%, more preferably 89% or more, thereby facilitating digestion and absorption.
經過熟化擠絲步驟後，所述原料變成了條狀，但是這種條粗細不均勻，長度相同的條重量不同，因此如果直接切割這種條，後續需要人工稱量的步驟。為了增加麵團的彈性，也即增加成品條狀食品的咀嚼性，還進行揉練的步驟。較佳地，將該麵團通過輸送帶送至揉練機中進行揉練。經過揉練的麵團變得光滑，有利於後續的切割成均勻的條。揉練後將條狀物中的水份控制為36-38重量%時，更有利切割。 After the ripening and extruding step, the raw material becomes a strip shape, but the strip has a non-uniform thickness and the strips of the same length have different weights, so if the strip is directly cut, a manual weighing step is required. In order to increase the elasticity of the dough, that is, to increase the chewiness of the finished strip of food, a step of training is also carried out. Preferably, the dough is sent to a training machine through a conveyor belt for training. The tempered dough becomes smoother, which facilitates subsequent cutting into uniform strips. When the moisture in the strip is controlled to 36 to 38% by weight after the training, it is more advantageous to cut.
所述壓延步驟是為了獲得一定厚度的條，壓延可以採用現有技術中的常規方式進行，但較佳壓延在壓延機中採用現有製備速食麵的參數進行。在另一種較佳的實施方式中，所述壓延的溫度為20-70℃，較佳為40-50℃；在壓延過程中補充水分，在壓延過程中補充水分，使在所述壓延結束時，以所述原料的總重量為基準，所述水的含量為25-45重量%，較佳為36-37重量%。如果製備的是米麵，壓延後所述的米麵皮的厚度可以為現有米麵常規厚度，但較佳為0.8-1.6毫米，最佳為0.9-1毫米。 The calendering step is to obtain a strip of a certain thickness, and calendering can be carried out in a conventional manner in the prior art, but preferably calendering is carried out in a calender using the parameters of the existing prepared instant noodles. In another preferred embodiment, the calendering temperature is 20-70 ° C, preferably 40-50 ° C; water is replenished during calendering, and moisture is replenished during calendering so that at the end of the calendering The water content is from 25 to 45% by weight, preferably from 36 to 37% by weight, based on the total weight of the raw materials. If the rice noodle is prepared, the thickness of the rice noodle after calendering may be the conventional thickness of the conventional rice noodle, but is preferably from 0.8 to 1.6 mm, most preferably from 0.9 to 1 mm.
在壓延結束時，澱粉的內部結構還不穩定，為了改善這種情況，並改善口感，還需進行老化。老化後硬挺性增加，有利於切條，不易粘刀。而且成品沖泡時不易糊，不易粘牙。老化可以是敞開式老化，封閉式老化和控制一定的溫度和濕度的老化。可以採用網帶和掛杆老化。較佳採用掛杆老化，以有利於全自動化生產米麵。 所述老化的時間可以為0.5-2小時，較佳為1-2小時在所述老化結束時，以所述原料的總重量為基準，所述水的含量25-45重量%，較佳為29-31重量%。 At the end of calendering, the internal structure of the starch is not stable, and in order to improve the situation and improve the mouthfeel, aging is also required. Increased stiffness after aging, is conducive to cutting, not easy to stick the knife. Moreover, the finished product is not easy to paste when brewing, and it is not easy to stick teeth. Aging can be open aging, closed aging and aging to control certain temperatures and humidity. It can be aged with mesh belts and hanging rods. It is better to use the hanging rod aging to facilitate the fully automated production of rice noodles. The aging time may be 0.5-2 hours, preferably 1-2 hours. At the end of the aging, the water content is 25-45 wt% based on the total weight of the raw materials, preferably 29-31% by weight.
為了改善條狀食品的內部結構，以進一步改善口感，在一種更佳的實施方式中，所述水的加入量為所述原料和所述水的總重量的35-42重量%；所述揉練使得經過所述揉練後的麵團中的水分含量為所述麵團重量的36-38重量%；所述壓延的溫度為40-50℃，所述壓延後的麵皮中的水含量為所述壓延後的麵皮重量的36-37重量%，所述壓延後的麵皮的厚度為0.8-1毫米；所述老化時間為0.5-2小時，所述老化後的麵皮中的水含量為所述老化後的麵皮重量的29-31重量%。 In order to improve the internal structure of the strip food to further improve the mouthfeel, in a more preferred embodiment, the water is added in an amount of 35-42% by weight based on the total weight of the raw material and the water; Practicing so that the moisture content in the kneaded dough is 36-38 wt% of the weight of the dough; the calendering temperature is 40-50 ° C, and the water content in the calendered dough is 36-37 wt% of the weight of the calf after calendering, the thickness of the calcined dough is 0.8-1 mm; the aging time is 0.5-2 hours, and the water content in the dough after the aging is the aging The weight of the back skin is 29-31% by weight.
將老化後的麵皮進行切絲切斷，該步驟可以手動也可以採用現有技術中的切割機進行，但較佳機械切割。由於麵皮經過上述揉練和壓延步驟後，光滑的麵皮被壓得非常均勻，這種麵皮被切割成相同寬度和厚度的麵條後，其重量基本上相同，從而省去了現有技術中需要人工稱量的步驟。 The aged dough is subjected to shred cutting. This step can be carried out manually or by a cutting machine of the prior art, but is preferably mechanically cut. Since the smooth skin is pressed very uniformly after the above-mentioned scouring and calendering steps, the dough is cut into the same width and thickness of the noodles, and the weight thereof is substantially the same, thereby eliminating the need for manual weighing in the prior art. The steps of quantity.
為了使本發明製備的米麵具有一定的形狀，所述製備的步驟還包括在所述切絲切斷步驟後進行定型的步驟。所述定型包括現有技術的手工定型和機械定型。 In order to impart a certain shape to the rice noodle prepared by the present invention, the preparing step further includes the step of setting after the cutting step. The finalization includes prior art manual styling and mechanical styling.
在現有技術中，定型前需要先蒸切斷切絲後的麵條，使麵條軟化，然後將軟化後疲軟的麵條置於模具中烘乾定型。本發明的定型是採用熱定型設備，該設備可以由東莞陳輝球食品機械製造有限公司提供，例如採用CN101019616A中所公開的設備，也可以採用對 CN101019616A中所公開的設備進行改進的設備，例如將CN101019616A中所公開的設備的定型盒變為圓柱形(例如型號為CHQ-500的定型設備)，以獲得圓柱形的產品。這樣定型後的麵餅的相對兩個表面幾乎為平面，更有利包裝，解決速食麵包裝時調味包滑落之問題。 In the prior art, it is necessary to steam cut the shredded noodles before setting, soften the noodles, and then put the softened noodles into a mold for drying and setting. The stereotype of the invention is to use a heat setting device, which can be provided by Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., for example, using the device disclosed in CN101019616A, or The device disclosed in CN101019616A is an improved device, for example, a sizing cartridge of the device disclosed in CN101019616A is cylindrical (for example, a styling device of the type CHQ-500) to obtain a cylindrical product. The opposite surfaces of the shaped cake in this way are almost flat, which is more advantageous for packaging, and solves the problem that the seasoning package slips when the instant noodles are packaged.
為了獲得更好的定型效果，定型溫度可以為140-180℃，較佳為145-155℃；所述機械定型的時間可以為0.5-8分鐘，較佳為4-7分鐘，最佳為5-6分鐘；高壓氣壓力為3-5千克/釐米2，較佳為3.5-4.5千克/釐米2。 In order to obtain a better setting effect, the setting temperature may be 140-180 ° C, preferably 145-155 ° C; the mechanical setting time may be 0.5-8 minutes, preferably 4-7 minutes, and most preferably 5 -6 minutes; the high pressure gas pressure is 3-5 kg/cm 2 , preferably 3.5-4.5 kg/cm 2 .
為了延長保質期，所述製備的步驟還包括在所述定型步驟後進行乾燥的步驟。乾燥的溫度可以參考速食麵的工藝進行。為了改善條狀食品的內部結構，以進一步改善口感，在一種更佳的實施方式中，所述乾燥分兩階段進行，第一階段乾燥的溫度為30-80℃，較佳為50-60℃；第一階段乾燥時間為15分鐘到2小時，較佳為0.5-1小時；第二階段乾燥的溫度為50-130℃，較佳為60-100℃；第二階段乾燥時間為15分鐘到2小時，較佳為1.5-2小時。乾燥後的米麵中的水分為11-13重量%。 In order to extend the shelf life, the step of preparing further comprises the step of drying after the sizing step. The drying temperature can be referred to the process of the instant noodles. In order to improve the internal structure of the strip food to further improve the mouthfeel, in a more preferred embodiment, the drying is carried out in two stages, and the first stage drying temperature is 30-80 ° C, preferably 50-60 ° C. The first stage drying time is 15 minutes to 2 hours, preferably 0.5-1 hour; the second stage drying temperature is 50-130 ° C, preferably 60-100 ° C; the second stage drying time is 15 minutes to 2 hours, preferably 1.5-2 hours. The moisture in the dried rice noodles is 11 to 13% by weight.
為了賦予米麵美感，所述製備的步驟還包括在所述老化步驟之後、所述切斷切絲步驟之前在所述米麵的表面進行刻壓花紋的步驟。通過在米麵表面壓花，不僅能夠使米麵具有不同的圖案，增加美感，尤為重要的是能夠縮短沖泡時間。所述花紋的深度和寬度根據米麵的厚度與寬度設計，但深度較佳為0.1-0.4毫米、寬度較佳為0.6-0.9毫米。這樣既能夠保持米麵不易碎裂又能夠顯著縮短沖泡時間。 In order to impart a beauty to the rice noodle, the step of preparing further comprises the step of embossing the surface of the rice noodle after the aging step and before the cutting and cutting step. By embossing the surface of the rice noodle, it is possible to not only make the rice noodles have different patterns, but also to increase the aesthetic feeling, and it is particularly important to shorten the brewing time. The depth and width of the pattern are designed according to the thickness and width of the rice surface, but the depth is preferably 0.1 to 0.4 mm and the width is preferably 0.6 to 0.9 mm. This not only keeps the rice surface from being easily broken, but also significantly shortens the brewing time.
在最佳的實施方式中，所述混合原料在真空攪拌機中進行或者在連續混合設備中進行，將混合均勻的原料通過設備配接直接投入擠絲機中進行所述熟化擠絲，然後直接轉入到揉練機中進行所述揉練，揉練後轉入到壓延機中進行所述壓延、再通過網帶傳送進行所述老化，之後通過自動掛杆轉入到切割機進行所述切絲切斷，之後轉入到所述定型機中進行所述定型，最後通過網帶輸送轉入到乾燥機中進行所述乾燥，從而實現了完全自動化生產米麵。 In a preferred embodiment, the mixed raw materials are carried out in a vacuum mixer or in a continuous mixing device, and the uniformly mixed raw materials are directly fed into the extruder through the equipment to perform the ripening and extruding, and then directly transferred. The training is carried out in the training machine, and after the training, the calender is transferred to the calender for the calendering, and then the aging is carried out by the belt conveyor, and then the automatic hanging rod is transferred to the cutting machine for the cutting. The wire is cut, and then transferred to the setting machine for the shaping, and finally transferred to the dryer by the belt conveyor to carry out the drying, thereby realizing the fully automated production of rice noodles.
以下通過實施例進一步闡述本發明的內容。 The contents of the present invention are further illustrated by the following examples.
和麵：將麵粉30千克，玉米澱粉39千克，米粉5千克，大豆油0.05千克，加入35.95千克的水，在真空攪拌機(河南東方機械，型號是GJB125)中混合均勻。 Noodles: 30 kg of flour, 39 kg of corn starch, 5 kg of rice flour, 0.05 kg of soybean oil, 35.95 kg of water, mixed in a vacuum mixer (Henan Dongfang Machinery, model GJB125).
熟化擠絲：將混合均勻的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為20安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為87%。 Curing and extruding: The uniformly mixed raw materials are added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 20 amps for ripening and extruding. The gelatinization degree was measured by GB/T24852-2010, and the degree of gelatinization measured was 87%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的35.95重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為20℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的35.95重量%，所述壓延後的米麵皮的厚度約為0.8毫 米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The calendering temperature is about 20 ° C, the water content in the rolled rice noodle is 35.95 wt% of the weight of the calcined rice dough, and the thickness of the calcined rice dough is about 0.8 m. Meter.
老化：採用掛杆老化，老化時間為0.5小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的35.95重量%。 Aging: aging with a hanging rod, the aging time is 0.5 hours, and the water content in the rice dough after aging is 35.95% by weight of the weight of the rice dough after the aging.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將老化後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The cut rice cutting machine (Henan Dongfang Machinery, model QF600) was used to cut the aged rice noodles, and the cutting length was about 25 cm and the width was 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約140℃定型8分鐘，高壓氣壓力為3千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 140 ° C for 8 minutes, and the high pressure gas pressure is 3 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為30℃，第一階段乾燥時間為2小時；第二階段乾燥的溫度為50℃，第二階段乾燥時間為2小時。 Drying: carried out in two stages, the first stage drying temperature is 30 ° C, the first stage drying time is 2 hours; the second stage drying temperature is 50 ° C, and the second stage drying time is 2 hours.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉60千克，玉米澱粉6.5千克，米粉8.3千克，大豆油0.2千克，加入25千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為200-900微米。 Noodles: 60 kg of flour, 6.5 kg of corn starch, 8.3 kg of rice flour, 0.2 kg of soybean oil, 25 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 200 to 900 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為50安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為89%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 50 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 89%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺 製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的25重量%。 Practice: Put the raw materials after curing and squeezing into the squatting machine (Hangzhou Meiwang) The manufacturing is performed in such a manner that the moisture content in the rice dough after the tampering is 25% by weight of the weight of the rice dough.
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為70℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的25重量%，所述壓延後的米麵皮的厚度約為1.6毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 70 ° C, and the water content in the rolled rice noodle was 25% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.6 mm.
老化：採用掛杆老化，老化時間為1小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的25重量%。 Aging: aging with a hanging rod, the aging time is 1 hour, and the water content in the aging rice dough is 25% by weight of the aged rice dough.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將老化後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The cut rice cutting machine (Henan Dongfang Machinery, model QF600) was used to cut the aged rice noodles, and the cutting length was about 25 cm and the width was 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約180℃定型0.5分鐘，高壓氣壓力為5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a setting device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model: CHQ-500) for shaping, at a temperature of about 180 ° C for 0.5 minutes, and a high pressure gas pressure of 5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為80℃，第一階段乾燥時間為15分鐘；第二階段乾燥的溫度為130℃，第二階段乾燥時間為15分鐘。 Drying: carried out in two stages, the first stage drying temperature is 80 ° C, the first stage drying time is 15 minutes; the second stage drying temperature is 130 ° C, and the second stage drying time is 15 minutes.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉30千克，玉米澱粉30千克，米粉5千克，大豆油0.1千克，加入34.9千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為250-830微米。 Noodles: 30 kg of flour, 30 kg of corn starch, 5 kg of rice flour, 0.1 kg of soybean oil, 34.9 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 250 to 830 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為89%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 40 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 89%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的34.9重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為50℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的34.9重量%，所述壓延後的米麵皮的厚度約為1毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 50 ° C, and the water content in the rolled rice noodle was 34.9% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1 mm.
老化：採用掛杆老化，老化時間為2小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的34.9重量%。 Aging: aging with a hanging rod, the aging time is 2 hours, and the water content in the rice dough after aging is 34.9% by weight of the weight of the rice dough after the aging.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將老化後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The cut rice cutting machine (Henan Dongfang Machinery, model QF600) was used to cut the aged rice noodles, and the cutting length was about 25 cm and the width was 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型2分鐘，高壓氣壓力為4千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model: CHQ-500) for shaping, and the temperature is about 150 ° C for 2 minutes, and the high pressure gas pressure is 4 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為50℃，第一階段乾燥時間為1小時；第二階段乾燥的溫度為80℃，第二階段乾燥時間為1小時。 Drying: carried out in two stages, the first stage drying temperature is 50 ° C, the first stage drying time is 1 hour; the second stage drying temperature is 80 ° C, and the second stage drying time is 1 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉30千克，玉米澱粉20千克，米粉24千克，大豆油0.1千克，加入25.9千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為300-750微米。 Noodles: 30 kg of flour, 20 kg of corn starch, 24 kg of rice flour, 0.1 kg of soybean oil, 25.9 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 300 to 750 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為30安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為86%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 30 amps for ripening and extruding. The gelatinization degree was measured by GB/T24852-2010, and the gelatinization degree measured was 86%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的25.9重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的25.9重量%，所述壓延後的米麵皮的厚度約為0.8毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 25.9% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 0.8 mm.
老化：採用掛杆老化，老化時間為3小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的25.9重量%。 Aging: aging with a hanging rod, the aging time is 3 hours, and the water content in the rice dough after aging is 25.9% by weight of the weight of the rice dough after the aging.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將老化後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The cut rice cutting machine (Henan Dongfang Machinery, model QF600) was used to cut the aged rice noodles, and the cutting length was about 25 cm and the width was 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約160℃定型1分鐘，高壓氣壓力 為4千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a setting device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model: CHQ-500) for shaping, and the temperature is about 160 ° C for 1 minute, and the high pressure gas pressure is 4 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為40℃，第一階段乾燥時間為1.5小時；第二階段乾燥的溫度為60℃，第二階段乾燥時間為1.5小時。 Drying: carried out in two stages, the first stage drying temperature is 40 ° C, the first stage drying time is 1.5 hours; the second stage drying temperature is 60 ° C, and the second stage drying time is 1.5 hours.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉30千克，玉米澱粉6.95千克，米粉18千克，大豆油0.05千克，加入45千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為350-600微米。 Noodles: 30 kg of flour, 6.95 kg of corn starch, 18 kg of rice flour, 0.05 kg of soybean oil, 45 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 350 to 600 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為30安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為85%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 30 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 85%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的45重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的45重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 45 wt% of the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.2 mm.
老化：採用掛杆老化，老化時間為2小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的45重量%。 Aging: aging with a hanging rod, the aging time is 2 hours, and the water content in the aging rice dough is 45% by weight of the aged rice dough.
切絲切斷：採用切斷切絲機(河南東方機械，型號 為QF600)將老化後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: using cutting and cutting machine (Henan Dongfang Machinery, model For the QF600), the aged rice noodle is cut, and the cutting length is about 25 cm and the width is 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為4千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a setting device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 4 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉54千克，玉米澱粉6.9千克，米粉11千克，大豆油0.1千克，加入28千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為360-500微米。 Noodles: 54 kg of flour, 6.9 kg of corn starch, 11 kg of rice flour, 0.1 kg of soybean oil, 28 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 360 to 500 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為89%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 40 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 89%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的28重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量 的28重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature is about 60 ° C, and the water content in the rolled rice noodle is the weight of the rolled rice dough. 28% by weight, the calendered rice dough has a thickness of about 1.2 mm.
老化：採用掛杆老化，老化時間為2小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的28重量%。 Aging: aging with a hanging rod, the aging time is 2 hours, and the water content in the rice dough after aging is 28% by weight of the weight of the rice dough after the aging.
壓刻花紋：將老化後的米麵皮置於壓刻花紋的設備(東莞升鼐刀具廠；SN600型圓切絲刀)，壓出的花紋的深度為0.1毫米，寬度為0.6毫米。 Embossing pattern: The aging rice surface is placed in the embossing equipment (Dongguan Shenghao Tool Factory; SN600 round cutting knife), and the pressed pattern has a depth of 0.1 mm and a width of 0.6 mm.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將壓花後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The knurled rice noodle is cut by a cutting and cutting machine (Henan Dongfang Machinery, model QF600), and the cutting length is about 25 cm and the width is 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為3.5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a setting device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model: CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 3.5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉49千克，玉米澱粉9.9千克，米粉16千克，大豆油0.1千克，加入25千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為360-400微米。 Noodles: 49 kg of flour, 9.9 kg of corn starch, 16 kg of rice flour, 0.1 kg of soybean oil, 25 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 360 to 400 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為 40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為88%。 Curing and extruding: Adding fine powdery raw materials to the ripening extruder (Guangzhou Jianli; curing machine GE-40, squeezing VE-40), using current 40 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 88%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的25重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的25重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 25% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.2 mm.
老化：採用掛杆老化，老化時間為3小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的25重量%。 Aging: aging with a hanging rod, the aging time is 3 hours, and the water content in the rice dough after aging is 25% by weight of the weight of the rice dough after the aging.
壓刻花紋：將老化後的米麵皮置於壓刻花紋的設備(東莞升鼐刀具廠；SN600型圓切絲刀)，壓出的花紋的深度為0.4毫米，寬度為0.9毫米。 Embossing pattern: The aging rice surface is placed in the embossing equipment (Dongguan Shenghao Tool Factory; SN600 round cutting knife), and the pressed pattern has a depth of 0.4 mm and a width of 0.9 mm.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將壓花後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The knurled rice noodle is cut by a cutting and cutting machine (Henan Dongfang Machinery, model QF600), and the cutting length is about 25 cm and the width is 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為4.5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 4.5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉40千克，玉米澱粉8.9千克，米粉13千克，大豆油0.1千克，加入38千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為360-400微米。 Noodles: 40 kg of flour, 8.9 kg of corn starch, 13 kg of rice flour, 0.1 kg of soybean oil, 38 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 360 to 400 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為89%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 40 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 89%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的38重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的38重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 38% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.2 mm.
老化：採用掛杆老化，老化時間為2小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的38重量%。 Aging: aging with a hanging rod, the aging time is 2 hours, and the water content in the rice dough after aging is 38% by weight of the weight of the aging rice dough.
壓刻花紋：將老化後的米麵皮置於壓刻花紋的設備(東莞升鼐刀具廠；SN600型圓切絲刀)，壓出的花紋的深度為0.4毫米，寬度為0.9毫米。 Embossing pattern: The aging rice surface is placed in the embossing equipment (Dongguan Shenghao Tool Factory; SN600 round cutting knife), and the pressed pattern has a depth of 0.4 mm and a width of 0.9 mm.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將壓花後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The knurled rice noodle is cut by a cutting and cutting machine (Henan Dongfang Machinery, model QF600), and the cutting length is about 25 cm and the width is 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為4.5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 4.5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉35千克，玉米澱粉9.9千克，米粉30千克，大豆油0.1千克，加入25千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為360-400微米。 Noodles: 35 kg of flour, 9.9 kg of corn starch, 30 kg of rice flour, 0.1 kg of soybean oil, 25 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 360 to 400 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為86%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 40 amps for ripening and extruding. The gelatinization degree was measured by GB/T24852-2010, and the gelatinization degree measured was 86%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的25重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的25重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 25% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.2 mm.
老化：採用掛杆老化，老化時間為2小時，老化後 的米麵皮中的水含量為所述老化後的米麵皮重量的25重量%。 Aging: aging with a hanging rod, aging time is 2 hours, after aging The water content in the rice noodles was 25% by weight based on the weight of the aged rice dough.
壓刻花紋：將老化後的米麵皮置於壓刻花紋的設備(東莞升鼐刀具廠；SN600型圓切絲刀)，壓出的花紋的深度為0.4毫米，寬度為0.9毫米。 Embossing pattern: The aging rice surface is placed in the embossing equipment (Dongguan Shenghao Tool Factory; SN600 round cutting knife), and the pressed pattern has a depth of 0.4 mm and a width of 0.9 mm.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將壓花後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5釐米。 Shred cutting: The knurled rice noodle is cut by a cutting and cutting machine (Henan Dongfang Machinery, model QF600), and the cutting length is about 25 cm and the width is 3.5-4.5 cm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為4.5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 4.5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
和麵：將麵粉35千克，玉米澱粉20千克，米粉9千克，大豆油0.1千克，加入25千克的水，置於連續混合設備(河南東方機械，型號為GJB125)中混合成細粉狀，細粉的顆粒範圍為360-400微米。 Noodles: 35 kg of flour, 20 kg of corn starch, 9 kg of rice flour, 0.1 kg of soybean oil, 25 kg of water, placed in a continuous mixing equipment (Henan Dongfang Machinery, model GJB125) mixed into fine powder, fine The particles of the powder range from 360 to 400 microns.
熟化擠絲：將細粉狀的原料加入到熟化擠絲機(廣州健力；熟化機GE-40，擠絲VE-40)中，採用電流為40安培進行熟化擠絲。採用GB/T24852-2010檢測糊化度，測得的糊化度為89%。 Curing and extruding: The fine powdery raw material is added to a ripening extruder (Guangzhou Jianli; curing machine GE-40, extruded VE-40), and the current is 40 amps for ripening and extruding. The degree of gelatinization was measured by GB/T24852-2010, and the degree of gelatinization was 89%.
揉練：將熟化擠絲後的原料置於揉練機(杭州美旺製造)中進行揉練，使得經過所述揉練後的米麵團中的水分含量為所述米麵團重量的25重量%。 揉 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .
壓延：將揉練後的原料加入到壓延機(河南東方機械，型號為LY720)中進行壓延。壓延溫度為60℃左右，壓延後的米麵皮中的水含量為所述壓延後的米麵皮重量的25重量%，所述壓延後的米麵皮的厚度約為1.2毫米。 Calendering: The raw materials after the training were added to a calender (Henan Dongfang Machinery, model LY720) for calendering. The rolling temperature was about 60 ° C, and the water content in the rolled rice noodle was 25% by weight based on the weight of the rolled rice dough, and the thickness of the rolled rice dough was about 1.2 mm.
老化：採用掛杆老化，老化時間為2小時，老化後的米麵皮中的水含量為所述老化後的米麵皮重量的25重量%。 Aging: aging with a hanging rod, the aging time is 2 hours, and the water content in the aging rice dough is 25% by weight of the aged rice dough.
壓刻花紋：將老化後的米麵皮置於壓刻花紋的設備(東莞升鼐刀具廠；SN600型圓切絲刀)，壓出的花紋的深度為0.4毫米，寬度為0.9毫米。 Embossing pattern: The aging rice surface is placed in the embossing equipment (Dongguan Shenghao Tool Factory; SN600 round cutting knife), and the pressed pattern has a depth of 0.4 mm and a width of 0.9 mm.
切絲切斷：採用切斷切絲機(河南東方機械，型號為QF600)將壓花後的米麵皮切割，切斷長度為約25釐米，寬度為3.5-4.5毫米。 Shred cutting: The knurled rice noodle was cut with a cutting and cutting machine (Henan Dongfang Machinery, model QF600), and the cutting length was about 25 cm and the width was 3.5-4.5 mm.
機械定型：將上述切割後的米麵條置於定型設備(東莞陳輝球食品機械製造有限公司，型號為CHQ-500)中進行定型，在溫度為約150℃定型6分鐘，高壓氣壓力為4.5千克/釐米2。獲得兩面平整的圓柱體米麵餅。 Mechanical setting: The above-mentioned cut rice noodles are placed in a shaping device (Dongguan Chenhuiqiu Food Machinery Manufacturing Co., Ltd., model CHQ-500) for shaping, and the temperature is about 150 ° C for 6 minutes, and the high pressure gas pressure is 4.5 kg / Cm 2 . Obtain a flat cylindrical rice cake on both sides.
乾燥：分兩階段進行，第一階段乾燥的溫度為70℃，第一階段乾燥時間為0.5小時；第二階段乾燥的溫度為100℃，第二階段乾燥時間為0.5小時。 Drying: carried out in two stages, the first stage drying temperature is 70 ° C, the first stage drying time is 0.5 hour; the second stage drying temperature is 100 ° C, and the second stage drying time is 0.5 hour.
稱重：米麵餅為100-104克。 Weighing: Rice noodles are 100-104 grams.
將實施例1-10制得的米麵以及對照組五穀道場非油炸麵按照GBT25005-2010的速食麵感官品評方法檢測檢測耐泡性、韌性(Q性)、軟硬度、粘性和複水性，檢測的結果如表1所示。 The rice noodles prepared in Examples 1-10 and the non-fried noodles of the control group Wudao Daochang were tested for foam resistance, toughness (Q), softness, viscosity and rehydration according to the fast-food noodle evaluation method of GBT25005-2010. The results are shown in Table 1.
從表1可以看出：實施例試驗樣品與對比樣本(五穀道場非油炸速食麵麵體)相比，在耐泡性、韌性(Q性)、軟硬度、粘性和複水性方面均表現出更佳的性能。 It can be seen from Table 1 that the test samples of the examples show resistance to foaming, toughness (Q), softness, viscosity and rehydration compared with the comparative sample (Wugudaochang non-fried instant noodle). Better performance.
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