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Cooking and extruding technology in instant rice noodle production

A technology of ripening and rice noodles, which is applied in the production process of instant rice noodles, can solve the problems of insufficient ripening and high power consumption of frictional ripening, and achieve the effects of stable time and space, light load and high efficiency

Active Publication Date: 2009-12-16
东莞市陈辉球米粉设备有限公司
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AI Technical Summary

Problems solved by technology

[0006] The above process has the defects of insufficient curing and high power consumption for friction curing

Method used

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  • Cooking and extruding technology in instant rice noodle production
  • Cooking and extruding technology in instant rice noodle production

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Embodiment Construction

[0014] Such as figure 2 As shown, a ripening and extruding process of instant rice noodles includes steam ripening 1, high-speed screw gelatinization 2, low-speed and high-pressure creep rod extrusion molding 3, and is characterized in that: steam ripening 1, high-speed screw gelatinization 2, low-speed The high-pressure screw extrusion molding 3 is completely separated and independent. Each exerts the best quality.

[0015] Specifically, the whole technological process is as follows: figure 2 As shown, first obtain rice flour (powder) (00) in water with water content, such as: 70% stem rice flour, 25% cornstarch, 5% potato starch, and a total water content of 30%, and evenly feed it into a steam aging strip forming machine Steam heating 1, rush into high temperature steam to make it mature (steam pressure range: 3 ~ 5kgf / cm 2 ;Temperature range: 120~160℃);

[0016] The cured rice noodles are evenly extruded into strips and output, and then enter the high-speed screw mach...

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Abstract

The invention relates to a cooking and extruding technology in instant rice noodle production, which belongs to the technical field of food processing. The invention aims to improve the cooking degree of rice noodles, optimize mouth feeling and save energy sources and sequentially comprises three working procedures of cooking, gelatinization and extrusion. The cooking and extruding technology is characterized in that cooking the rice noodles by a heating method; gelatinizing the cooked rice noodles by a high-speed screw rod; and finally extruding the rice noodles by a low-speed high-pressure extruder. Technical parameters of steam cooking (1) comprise the pressure of 3 kgf / cm-5 kgf / cm and the temperature of 120 DEG C-160 DEG C; parameters of high-speed screw rod gelatinization (2) comprise the rotating speed of 800 rpm-900 rpm and the time of 1 second or so; and parameters of low-speed high-pressure screw rod extrusion molding (3) comprise the rotating speed of 80 rpm-100 rpm and the pressure of 6 kgf / cm or so.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of instant rice noodles. Background technique [0002] Instant rice noodles, also known as instant rice noodles, refer to rice noodles that can be eaten after soaking in boiling water and rehydrating. A key process in its production is aging and extrusion. The current production process is: rice flour (powder) with moderate water content is evenly fed into a screw extruder (commonly known as the aging barrel), and the screw in the machine rotates at high speed, so the rice flour in the machine is repeatedly rubbed, kneaded and sheared to achieve the following effects: [0003] 1. The rice noodles are cured and gelatinized by friction; [0004] 2. The water in the rice noodles is partially vaporized to form bubbles, which are evenly cut into countless small bubbles and distributed in the cooked and gelatinized rice noodles. [0005] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 陈辉球吴海兵
Owner 东莞市陈辉球米粉设备有限公司
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