Curing method of baked rice cracker based on two-stage screw extrusion

A technology of screw extrusion and extrusion curing, which is applied in the field of food processing, can solve the problems of difficult automatic production line matching of steaming machines, low puffing degree of cake embryos, and poor toughness of rice balls. High rate and quality improvement effect

Active Publication Date: 2010-08-18
浙江小王子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ripening plays an important role in the whole process, which directly affects the puffing effect and the taste of rice crackers. In the prior art, steaming and refining machines are generally used for steaming and ripening. In a pressure vessel, the rice flour mixed with water is mixed and used Steam is used for heating, all of which are manually operated. The entire curing process is labor-intensive and energy-intensive. Every 60kg of material cured consumes approximately 18KW of electricity and about 10kg of steam.
Not only that, but the steaming machine is also difficult to match with the automatic production line
The cooked rice balls have poor toughness, and the cake embryo has a low degree of puffing when grilled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Stir the japonica rice flour with a fineness of 80 mesh and water to make rice flour balls, wherein the mass percent content of water is 38%. The rice flour balls are added to the entrance of the first-stage extrusion cavity of the second-stage screw extruder. Extrusion and curing are carried out under the push, wherein the pressure is 0.5Mpa, and the material stroke is 300mm.

[0019] The final temperature of the rice noodle dough reaches 120°C after the first-stage screw extrusion, and the time for the first-stage curing (material residence time) is 20 seconds. After the first-stage screw extrusion is completed, the material is released and the pressure is completely released.

[0020] The entrance of the secondary extrusion chamber is located below the outlet of the primary extrusion chamber, and the pressure is completely released. The material falls into the secondary extrusion chamber by gravity, and is extruded and matured under the push of the secondary screw. Th...

Embodiment 2

[0025] Stir the japonica rice flour with a fineness of 85 mesh and water to make rice flour balls, wherein the mass percent content of water is 39%. The rice flour balls are added to the entrance of the first-stage extrusion chamber of the second-stage screw extruder. Extrusion and curing are carried out under the push, wherein the pressure is 0.52Mpa, and the material stroke is 320mm.

[0026] The final temperature of the rice noodle dough reaches 120°C after the first-stage screw extrusion, and the time for the first-stage curing (material residence time) is 20 seconds. After the first-stage screw extrusion is completed, the material is released and the pressure is completely released.

[0027] The entrance of the secondary extrusion chamber is located below the outlet of the primary extrusion chamber, and the pressure is completely released. The material falls into the secondary extrusion chamber by gravity, and is extruded and matured under the push of the secondary screw. ...

Embodiment 3

[0032] Stir and mix japonica rice flour with a fineness of 90 mesh and water to make rice flour balls, wherein the mass percent content of water is 38%. The rice flour balls are added to the entrance of the first-stage extrusion chamber of the second-stage screw extruder. Extrusion and curing are carried out under the push, wherein the pressure is 0.55Mpa, and the material stroke is 300mm.

[0033] The final temperature of the rice noodle dough reaches 125°C after the first-stage screw extrusion, and the time for the first-stage curing (material residence time) is 20 seconds. After the first-stage screw extrusion is completed, the material is released and the pressure is completely released.

[0034] The entrance of the secondary extrusion chamber is located below the outlet of the primary extrusion chamber, and the pressure is completely released. The material falls into the secondary extrusion chamber by gravity, and is extruded and matured under the push of the secondary scr...

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PUM

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Abstract

The invention discloses a curing method of a baked rice cracker based on two-stage screw extrusion, which comprises the following steps of: mixing rice flour and water to prepare rice flour mash, conveying the rice flour mash into a two-stage screw extruder for extruding and curing, and obtaining the cured rice flour at a discharge port of the two-stage screw extruder, wherein the mass percent of water in the rice flour mash is 35-40%; in the extruding and curing processes, when the first-stage screw extrusion is carried out, the pressure is 0.5-0.6MPa, and the retention time of the material is 15-30 seconds; and when the second-stage screw extrusion is carried out, the pressure is 0.25-0.4MPa, and the retention time of the material is 30-45 seconds. In the invention, the two-stage screw extruder is used for curing raw materials for baking the rice cracker, the curing process is simple, the technology for directly converting mechanical energy into thermal energy improves the utilization ratio of energy sources, the quality and the stability of products are greatly improved, and the full automation of the curing process of the rice cracker is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for curing baked rice crackers before baking. Background technique [0002] The processing method of traditional baked rice crackers (snow cakes) is to first make rice flour from the raw material and then ripen it, then make embryos with a certain shape after ripening, then bake and expand, and finally obtain the finished product through seasoning. [0003] Ripening plays an important role in the whole process, which directly affects the puffing effect and the taste of rice crackers. In the prior art, steaming and refining machines are generally used for steaming and ripening. In a pressure vessel, the rice flour mixed with water is mixed and used Steam heating is all manual operation. The whole curing process has high labor intensity and high energy consumption. Every 60kg of material cooked consumes about 18KW of electricity and about 10kg of steam. Not only t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23P1/12A23L7/17
Inventor 王岳成帅益斌洪慕强谢天禹
Owner 浙江小王子食品有限公司
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