Method for improving production efficiency of rice cracker employing microwave and hot air combined drying

A technology that combines drying and production efficiency. It is used in applications, food forming, food preparation, etc. to achieve the effects of shortening drying time, preventing condensation, and uniform mass and heat transfer.

Inactive Publication Date: 2015-03-25
FUWA GROUP
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  • Abstract
  • Description
  • Claims
  • Application Information

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Examples

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Effect test

Embodiment 1

[0023] Combined drying of japonica rice with microwave and hot air to produce rice crackers: Weigh a certain amount of Northeast japonica rice and wash it twice, soak it at room temperature for 6 hours, and then carry out wet milling. Combine with hot air to dry. The parameters of the staged drying process are as follows: the first stage uses single hot air drying to preheat the surface of the rice cracker green body, the temperature of the hot air is controlled at 85-90°C, the wind speed is 2m / s, and the drying time is 10 minutes; the second stage The stage is microwave and hot air drying together, the microwave output power is controlled at 2 W / kg, the hot air temperature is 80-85°C, the wind speed is 2m / s, and the drying time is 40 minutes. 0.84%, puffing degree 1.09, the total drying time is 50 minutes (from the preheating to the set temperature); after drying, the raw body is baked, and the baking process parameters are: preheating temperature 185 ° C, time 1min; puffing:...

Embodiment 1

[0025] Production of japonica rice with traditional single hot air drying: Weigh the same amount of Northeast japonica rice as in Example 1, wash twice, soak at room temperature for 6 hours, then carry out wet milling, and steam, cool, and shape the rice crackers The green body is dried with hot air. The drying process is as follows: the initial drying temperature is controlled at 85-90°C, the wind speed is 2m / s, and the time is 2.5h. The moisture content of the green rice cracker was measured to be 13.8±1.04%, the degree of puffing was 0.84, and the total drying time was 4.5 hours (from the preheating to the set temperature); after drying, the green body was roasted, and the baking process parameters were : preheating temperature 185°C, time 1min; puffing: temperature 300°C, time 2min; cooling: temperature 200°C, time 2min, the puffing degree of rice crackers measured after baking is 2.76.

Embodiment 2

[0027] Production of Rice Crackers by Combining Microwave and Hot Air Drying of Indica Rice

[0028] A certain amount of indica rice (Xianyou 369, early indica) was weighed and washed twice, soaked at room temperature for 9 hours, then wet milled, and the green rice crackers obtained by steaming, cooling, and forming were combined with microwave and hot air drying. The parameters of the staged drying process are as follows: the first stage uses single hot air drying to preheat the surface layer of the rice cracker green body, the temperature of the hot air is controlled at 85-90°C, the wind speed is 3m / s, and the drying time is 10 minutes; the second stage The stage is drying with microwave and hot air. The microwave output power is controlled at 2.5 W / kg, the temperature of hot air is 80-85°C, the wind speed is 3m / s, and the drying time is 30 minutes. The moisture content of the green body after combined drying with microwave and hot air is 12.5 ±0.28%, expansion degree 1.13,...

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Abstract

The invention discloses a method for improving production efficiency of a rice cracker employing microwave and hot air combined drying, and belongs to the technical field of processing of rice puffed leisure foods. The method has the characteristics that formed green bodies of the rice cracker adopt a novel microwave and hot air combined drying process; rapid rise of internal temperature of the rice cracker is achieved by using the characteristics of internal microwave heating and high heating rate; meanwhile, the balance of mass and heat transfer of the green bodes in the drying process is enhanced by adopting forced convective drying of hot air; the moisture in the green bodies is rapidly and uniformly reduced to 12%-15% required for late baking from about 40% under the combined drying action; the drying time is shortened to tens of minutes from several hours, and thus the target of improving the production efficiency of the rice cracker is achieved; in addition, the microwave drying has a certain puffing effect on materials; the puffing degree of the rice cracker can be further improved; the product quality of the rice cracker is finally improved, and therefore, through the method for drying the green bodies of the rice cracker employing the microwave combined with hot air, so that the drying time can be shortened; the energy consumption for production is reduced; and the product quality is improved.

Description

technical field [0001] The invention discloses a method for improving the production efficiency of rice crackers by combining microwave and hot air drying, which belongs to the technical field of rice puffed snack food processing. Background technique [0002] Rice cracker is a kind of baked pastry with rice as raw material. It is a "three low" food with low sugar, low salt and low fat. It is a leisure travel food that is very popular among consumers of all ages. [0003] The production process of rice crackers is usually processed from rice through processes such as soaking, milling, steaming, molding, drying, baking, seasoning, and packaging. In the production and processing of rice crackers, the green body drying process is one of the key control points for the quality control of rice crackers. The moisture content of the raw body must be controlled within an appropriate range before baking and puffing. If the moisture content is too high, a large amount of water vapor ...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23L7/17
CPCA23L7/161A23P30/38
Inventor 谢松柏谢育国刘顺均刘守军谢育华柳会龙
Owner FUWA GROUP
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