Efficient and energy-saving producing method of rice noodles with microwave technology

A high-efficiency, energy-saving, microwave technology, applied in applications, food preparation, food science, etc., can solve problems such as large environmental pollution, moldy walls and ceilings, and affect the cleanliness of the workshop environment, achieving short processing time, improving production efficiency, The effect of improving the gelatinization degree

Active Publication Date: 2013-12-25
莆田市东南香米业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using steam, steam will escape during production, and the escaping steam will spread in the air of the workshop, affecting the cleanliness of the workshop environment, often causing problems such as mold on the walls and ceilings
Moreover, most of the steam is produced by burning coal at present, which will produce harmful gases such as sulfur dioxide and cause great environmental pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0010] A method for producing rice flour with high efficiency and energy saving using microwave technology, which is characterized in that: using rice or broken rice as raw material, after soaking, refining and dehydration, embryo blocks with a water content of 35%-42% are obtained, and the embryo blocks are pulverized After microwave gelatinization treatment for 3min-8min, microwave power 800w-300w, the moisture content of the embryo block after microwave gelatinization treatment is 28%-36%, and the degree of gelatinization is 60%-80%; The vermicelli is obtained by extrusion, and the vermicelli is aged for 1h-2h; the aged vermicelli is then steamed by microwave, the processing time is 0.5min-3min, the microwave power is 1800w-1200w, or the steam is steamed, and the steam pressure is 0.05MPa-0.2 MPa, the time is 6h-2h, the gelatinization degree of the vermicelli after steaming is 80%-95%; the vermicelli after steaming is aged for 1h-2h; after aging, soak in water for 20min-30mi...

Embodiment 1

[0012] Example 1: Take 30Kg of broken rice, add 60L of water to soak for 4 hours, and wet the pulp. After the pulping, the slurry is passed through an 80-mesh sieve, and then filtered by a plate and frame filter press to a water content of 40%, and pulverized and passed through an 80-mesh sieve; The sieved embryo blocks are microwave gelatinized by continuous microwave heating equipment (the microwave power is set to 300w, the time is 8 minutes, and the curing degree of the embryo blocks after treatment is 70%), and then the silk is re-spun (using the silk extruder to apply the specified silk output tray). Rice vermicelli with a specified diameter of 0.80mm, moisturizing and aging at room temperature for 1h), microwave steamed silk (microwave power 1200w, time 2min, rice noodle ripening degree after treatment 85%), moisturizing and aging at room temperature for 1h, soaked in water for 30min and then formed (formed according to the finished product shape) ), microwave drying (mi...

Embodiment 2

[0013] Example 2: Take 30Kg of broken rice, add 60L of water to soak for 4 hours, and wet the pulp. After pulping, the slurry is passed through an 80-mesh sieve, and then filtered by a plate and frame filter press to a water content of 40%, and pulverized and passed through an 80-mesh sieve; The sieved embryo blocks are microwave gelatinized by continuous microwave heating equipment (the microwave power is set to 300w, the time is 8 minutes, and the curing degree of the embryo blocks after treatment is 70%), and then the silk is re-spun (using the silk extruder to apply the specified silk output tray). Rice vermicelli with a specified diameter of 0.80mm, moisturizing and aging at room temperature for 1h), steamed silk (steam pressure 0.08MPa, time 3h, rice noodle ripening degree after treatment 88%), moisturizing and aging at room temperature for 1h, soaked in water for 30min and then formed (according to the finished product form) Forming), microwave drying after forming (micr...

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PUM

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Abstract

The invention discloses an efficient and energy-saving producing method of rice noodles with a microwave technology. The rice noodles take rice or broken rice as a raw material, and the producing method comprises the following steps: immersing, grinding pulp and dewatering to obtain blank blocks, smashing the blank blocks and then performing microwave gelatinization treatment; squeezing the blank blocks subjected to microwave gelatinization treatment to obtain silk noodles, and aging the silk noodles; performing microwave silk steaming on the aged silk noodles; aging the steamed silk noodles again; immersing the aged silk noodles in water, draining the silk noodles taken out of water, forming, performing microwave drying, sorting after drying, and packaging, thus obtaining the finished rice noodles. The rice noodles produced by the method are thin and uniform, are less in adhesive and combined silk noodles on appearance, and are loose, flexible and tough after being cooked. The rice noodles are not sticky, the soup of the rice noodles is not pasted, and the rice noodles are not easy to break when being fried dryly.

Description

technical field [0001] The invention relates to the field of production methods of rice noodles, in particular to a production method of traditional instant rice noodles. Background technique [0002] Rice noodle refers to the strip-shaped and filament-shaped rice products made from rice as raw material through soaking, cooking, pressing and other processes. Southern China is rich in rice, and southerners like to eat rice noodles. The rice noodles that consumers love are flexible, elastic, boiled without soup, and dry and not easy to break. [0003] At present, industrial production basically follows the traditional production method, using steam to steam embryos, steam silk, and dry. This requires a large amount of steam consumption and a long processing time. Only steaming and drying take 3-4 hours each. When using steam, steam will escape during production, and the escaped steam will be dispersed in the air of the workshop, affecting the cleanliness of the workshop env...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 黄金龙廖珍龙付德军郭刚林碧琼翁爱萍
Owner 莆田市东南香米业发展有限公司
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