Five-sectional timing and temperature-variable drying technology for processing rice flour

Abstract

A five-step temp-varying baking technique for preparing the high-quality noodles from rice flour includes such steps as grinding rice grains, primary steaming, extruding, boiling in water, cooling, dripdrying, shaping, the first baking step at 30 deg.C for 0.5 hr, the second baking step at 45 deg.C for 1 hr, the third baking step at 55 deg.C for 3.5 hr, the fourth baking step at 40 deg.C for 1.5 hr, the fifth baking step at 30 deg.C for 0.5 hr, natural cooling, and packing.

Description

technical field [0001] The invention relates to food processing technology, in particular to a five-stage timing variable temperature drying technology when rice is processed into rice products. technical background [0002] Paddy is one of the main food crops in China, and has been planted in my country for more than 6,000 years. Rice is the main food crop in East Asia and South Asia, including my country. Rice is one of the main edible fine grains of our people. Rice contains about 76% starch, about 8.6% protein, about 4% sugar, about 1.8% dextrin, about 0.2% cellulose, about 1.0% fat, 1.4% trace elements, Carotene is about 0.13%, and water content is about 11%. Among various food crops, rice has the finest flour and the least fiber, so it is easier to digest and absorb. The area of ​​rice in my country accounts for more than 1 / 4 of the total area of ​​grain crops, and the rice output is about 1 / 2 of the total grain output. [0003] Dried rice noodles, also known as ric...

AI Technical Summary

Problems solved by technology

In summer, it is not suitable to dry rice noodles under the scorching sun, otherwise the rice noodles will be crunchy, and natural air-dried rice noodles have great limitations. First of all, the weather in the south is cloudy, rainy and humid, which is not conducive to the industrial production of rice noodles, and it is easy to mold and sour, which affects the drying rate and sensory evaluation of rice noodles. ; Larger air-drying area is required, the labor intensity is high, the production efficiency is low, and it is not conducive to large-scale production; it is easy to be polluted, which is not conducive to the dry quality of rice noodles

Therefore, the industrial production of dried rice noodles must be dried now, but the dried rice noodles use a single temperature range between 50 and 60°C during the drying process, resulting in temperature differences between the surface and the center of the noodles, differences in moisture content, and syneresis. The humidity of each vermicelli in a bunch of dried rice noodles and that of each bunch of dried rice noodles is also different

The greater these differences are, the worse the dry yield of rice noodles is, and the worse the dry quality of rice noodles is.