Rice milk making mechanism, rice milk making machine and method for making rice milk through rice milk making machine

Abstract

The invention provides a rice milk making mechanism. The rice milk making mechanism comprises a rice milk grinding screw, a sleeve, a coarse grinding disc and a fine grinding disc; the rice milk grinding screw is provided with a conveying thread segment, a pressurizing thread segment, a pressure reduction thread segment and a gelatinization thread segment which are arranged in sequence, the sleeveis arranged outside the rice milk grinding screw in a sleeving manner, a conveying area, a pressurizing area, a pressure reduction area and a gelatinization area are sequentially arranged in the sleeve, a charging opening and a liquid injection opening are formed in the sleeve, the conveying thread segment is located in the conveying area, the pressurizing thread segment is located in the pressurizing area, the pressure reduction thread segment is located in the pressure reduction area, the gelatinization thread segment is located in the gelatinization area, the coarse grinding disc is arranged in the sleeve, and is located between the conveying thread segment and the pressurizing thread segment, and the fine grinding disc is arranged in the sleeve and is located between the pressure reduction thread segment and the gelatinization thread segment. The rice milk making mechanism can improve production efficiency, made rice milk has the better mouthfeel, the mechanism is particularly suitable for making of crude squeezing rice flour rice milk, and the invention further provides the rice milk making machine with the rice milk making mechanism and a method for making the rice milk through the rice milk making machine.

Description

technical field [0001] The invention relates to the technical field of pulp refining, in particular to a pulp making machine and a pulp making mechanism thereof, and a method for making rice milk by using the pulp making machine. Background technique [0002] Raw pressed rice noodles are a kind of rice noodles that have a long history and are very popular in the Zhuang area of ​​Guangxi, and are still very popular today. It is different from ordinary rice noodles: First, after fermentation process, rice noodles have a slightly sour taste, unique quality and helpful for digestion. The second is to squeeze and eat now. The uncooked rice milk is squeezed into raw vermicelli, cooked in boiling water, and then eaten with other ingredients. The rice noodles are fresh and rich in rice fragrance. The third is high technical content, what kind of rice is used to make it, how long it takes to ferment, how finely the rice milk is ground, how mature the rice milk is, how much water con...

AI Technical Summary

Problems solved by technology

However, the extruding and grinding effect of the screw on the raw material is limited. In order to improve the grinding effect of the screw, the prior art generally adopts twin-screw grinding at the same time, and a screw with a smaller pitch is used to increase the extrusion force on the raw material.

However, the simultaneous grinding of twin-screws needs to drive the twin-screws to rotate synchronously, which requires higher requirements for the drive system and higher equipment costs

The raw material is ground with a screw with a small pitch, and the moisture contained in the raw material is discharged after the raw material is subjected to a large extrusion force. At the same time, because the screw with a small pitch is used for grinding, the extrusion force If the force is too large, the water cannot be added into the screw during the refining process, resulting in a low moisture content of the rice noodles made with this rice milk, and the texture of the rice noodles is dry and hard. All of them are not easy to taste, and it has been proved that they are not accepted by diners of raw pressed rice noodles, and are not suitable for making raw pressed rice noodles

In addition, the one-step forming rice noodle machine in the prior art cannot produce rice milk for raw-pressed rice noodles. Although it can extrude dough, the extruded dough has been completely gelatinized and is not suitable for making raw-pressed rice noodles.

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