Ultrasonic wave rice immersion device and immersion method

An ultrasonic wave and rice technology, applied in the field of ultrasonic rice soaking device, can solve the problems affecting the quality of rice crackers, high investment in soaking equipment, long soaking time, etc., and achieve the effect of fast and uniform absorption of water, shortening soaking time, and shortening soaking time

Inactive Publication Date: 2013-09-04
FUWA GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice soaking method in the traditional rice cracker production process is the static soaking method, not only the soaking time is long (the soaking time usually takes 6-9 hours in summer, and 9-12 hours in winter), the investment in soaking equipment is large, and the soaking time is very high. Water volume, water temperature, time, and environmental temperature and humidity factors have a great influence, and the moisture content of the rice after soaking is also very different, resulting in a great difference in the size and uniformity of the subsequent grinding of the rice, thus affecting the final rice cracker. product quality

Method used

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  • Ultrasonic wave rice immersion device and immersion method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: Soaking of Northeast Japonica Rice:

[0029] The first step, at first quantitatively weigh 500kg Northeast japonica rice and carry out two washes for subsequent use.

[0030] The second step is to weigh 550kg of soaking water according to the mass ratio of raw rice and soaking water 1:1.1, put the soaking water into the soaking tank 1 of the ultrasonic rice soaking device from the feed port 6, and then wash it twice The last 500kg northeast japonica rice is put into soaking tank body 1 by feed opening 6.

[0031] The 3rd step, when 500kg Northeast Japonica rice is put into soaking tank body 1, open stirring motor 4, and control the rotating speed of stirring paddle 5 at 30rpm, and start pneumatic diaphragm pump 8 simultaneously, so that the Northeast Japonica rice in soaking tank body 1 and Material circulation of soaking water achieves the purpose of evenly mixing Northeast japonica rice with soaking water.

[0032]In the fourth step, after the process ...

Embodiment 2

[0036] Embodiment 2: soaking of indica rice:

[0037] In the first step, 500kg of indica rice (Xinyou 369, early indica) was quantitatively weighed and washed twice for later use.

[0038] The second step is to weigh 500kg of soaking water according to the mass ratio of raw rice and soaking water 1:1, put the soaking water into the soaking tank 1 of the ultrasonic rice soaking device from the feed port 6, and then wash it twice The last 500kg indica rice is put into soaking tank body 1 by feed opening 6.

[0039] In the third step, when 500kg of indica rice is put into the soaking tank 1, the stirring motor 4 is turned on, and the rotating speed of the stirring paddle 5 is controlled at 25rpm, and the pneumatic diaphragm pump 8 is started at the same time, so that the indica rice in the soaking tank 1 is mixed with the soaking water. Material circulation to achieve the purpose of uniform mixing of indica rice and soaking water.

[0040] In the fourth step, after the indica r...

Embodiment 3

[0044] Embodiment 3: the soaking of brown rice:

[0045] The first step, at first quantitatively take 500kg of brown rice and carry out two washes and processes for subsequent use.

[0046] The second step is to weigh 450kg of soaking water according to the mass ratio of raw rice and soaking water 1:0.9, put the soaking water into the soaking tank 1 of the ultrasonic rice soaking device from the feed port 6, and then wash it twice The last 500kg brown rice is put into the soaking tank body 1 by the feed port 6.

[0047] In the third step, when 500kg of brown rice is put into the soaking tank 1, turn on the stirring motor 4, and control the rotating speed of the stirring paddle 5 at 20rpm, and start the pneumatic diaphragm pump 8 at the same time, so that the brown rice in the soaking tank 1 and the soaking water The material is circulated to achieve the purpose of uniform mixing of brown rice and soaking water.

[0048] In the fourth step, after the process of putting the br...

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Abstract

The invention relates to a supersonic wave rice immersion device and an immersion method and belongs to the technical field of food production. The immersion device is composed of an immersion tank body, a supersonic wave conduction device, a material circulating pipe, a stirring motor and a stirring paddle. The stirring motor, the supersonic wave conduction device and the material circulating pipe are arranged on the top of the immersion tank body. The other end of the material circulating pipe is communicated with the bottom of the immersion tank body. A pneumatic diaphragm pump is arranged on the material circulating pipe. Rice is immersed with the action of the supersonic wave in the immersion device and is in a dynamic state of random movement in the ultrasonic field. The diffusion velocity of water inside the rice is raised by the supersonic wave, so the rice can absorb water rapidly and uniformly and the immersion time is shortened. The uniformity of water distribution of the rice after immersion is raised. The passing rate of rice powder with a granularity of 80-100 meshes after the rice being smashed is more than 96%. The problems of long immersion time in the traditional method for immersing rice and loss of nutrients into immersion water can be solved.

Description

technical field [0001] The invention relates to an ultrasonic rice soaking device and a soaking method, belonging to the technical field of food production. Background technique [0002] In the field of food industry production, many foods use rice as a raw material for production, such as rice crackers and snow cakes, which are baked cakes made of rice. They are low-sugar, low-salt, and low-fat "three low" foods. The taste is crisp and soft, with the inherent aromatic flavor of rice, easy to carry, easy to eat, easy to digest, suitable for consumption by children, teenagers, middle-aged and elderly people of all ages, and is a popular leisure travel food for consumers. [0003] The production process of rice crackers is usually that rice is processed through processes such as washing and soaking, crushing and milling, steaming, cooling, molding, baking, seasoning, and packaging. Studies have shown that during the processing of rice crackers, rice soaking and crushing parti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/00A23P30/00
Inventor 谢松柏刘顺均刘守军柳会龙
Owner FUWA GROUP
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