Screw series curing extrusion equipment and screw series curing extrusion method for rice noodle production

Abstract

The invention discloses screw series curing extrusion equipment and a screw series curing extrusion method for rice noodle production. The equipment comprises a first-order screw self-curing extruder and a second-order screw extruder, wherein the first-order screw self-curing extruder comprises a first-order charging barrel; a first-order feeding opening is formed in one end of the first-order charging barrel, and a first-order discharge opening is formed in the other end of the first-order charging barrel; a self-curing screw is arranged in the first-order charging barrel; one end of the self-curing screw is connected with a driving device I; the second-order screw extruder comprises a second-order charging barrel; a second-order feeding opening is formed in one end of the second-order charging barrel, and a second-order discharge opening is formed in the other end of the second-order charging barrel; an extrusion screw is arranged in the second-order charging barrel and connected with a driving device II; and the first-order discharge opening is connected with the second-order feeding opening. The invention further discloses a screw series curing extrusion method and method for rice noodle production. According to the rice noodles produced by the invention, the curing extrusion strength can be increased, the shear force is enhanced, the produced rice noodles are rich in gel, high in capacity and obvious in energy conservation, the production efficiency can be improved, and the equipment is convenient to maintain.

Description

technical field [0001] The invention relates to a screw aging extrusion equipment and method used in the food industry such as rice noodle production. Background technique [0002] At present, the common extruders on the market are all plastic extruders, but there are relatively few extruders used in the food industry, and the structure is complex, the extrusion strength of the material is low, and the extrusion effect is poor. Using the traditional single-screw structure to improve the extrusion efficiency of the equipment must make the structure of the screw relatively complex, the length is long, the temperature of the outlet section is difficult to control, and the produced rice noodles have low gel strength and low production capacity. The use of traditional twin-screw structure to achieve a good extrusion effect brings great difficulties to design and manufacture, and inconvenience to equipment maintenance and use, thereby reducing the service life of the equipment. ...

AI Technical Summary

Problems solved by technology

[0002] At present, the common extruders on the market are all plastic extruders, but there are relatively few extruders used in the food industry, and the structure is complex, the extrusion strength of the material is low, and the extrusion effect is poor.

Using the traditional single-screw structure to improve the extrusion efficiency of the equipment must make the structure of the screw relatively complex, the length is long, the temperature of the outlet section is difficult to control, and the rice noodles produced have low gel strength and low production capacity.

The use of the traditional twin-screw structure to achieve a good extrusion effect brings great difficulties to design and manufacture, and inconvenience to equipment maintenance and use, thereby reducing the service life of the equipment.

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