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

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 ...