Intelligent processing equipment and method for producing rapid rice noodles by combining superheated steam and microwave radiation

Abstract

The invention discloses intelligent processing equipment and method for producing rapid rice noodles by combining superheated steam and microwave radiation, and belongs to the technical field of food processing. Comprising a pre-gelatinization area I, a pre-gelatinization area II, a pre-gelatinization area III, a front transition isolation cavity, a superheated steam area, a rear transition isolation cavity, a microwave radiation area and an extrusion forming area, the preparation method comprises the following steps: taking early indica rice, washing with water to remove impurities, soaking, draining, crushing by a semi-dry method, pre-curing, performing superheated steam treatment, performing microwave radiation treatment, and performing extrusion forming, thereby obtaining the rice noodles which are boiling-resistant, easy to cook and chewy in mouth feel. Compared with the traditional rice noodles, the quick rice noodles processed by the method disclosed by the invention are short in production period and high in economic benefit. The superheated steam heat treatment efficiency is high, and the heat stability of the rice noodles can be improved. The microwave radiation treatment is uniform in heating and fast in temperature rise, so that the structure of the rice noodles is tighter. No food additive is added, and the rice noodles are quickly aged by using a superheated steam technology and a microwave radiation technology, so that the quality of the rice noodles is remarkably improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to intelligent processing equipment and a method for producing quick rice noodles by combining superheated steam with microwave radiation. Background Art

[0002] In traditional rice noodle processing, aging is a key step, improving the stability and texture of the noodles during cooking. However, this process often requires specific temperature and humidity conditions and is time-consuming. Unaged rice noodles are prone to problems such as poor cooking resistance, breakage, and mushy soup during cooking. These issues not only affect the taste and quality of the rice noodles but also limit their application in the catering industry. While aging can improve these issues, traditional aging takes between 8 and 12 hours. This excessively long aging cycle increases production costs and lengthens the production cycle, impacting the company's market responsiveness and profitability. This presents a significant burden for manufacturers. Manufacturers need to strike a balance between ensuring quality and reducing costs to meet market demand for high-quality rice noodles.

[0003] Patent No. CN202311796995.2 is a rice noodle production process. In the rice noodle production process designed by Liu Hong, the aging of rice noodles requires 5 to 8 hours. For enterprises, overly long process design has a significant constraint on industrial application. Overtime aging will directly reduce the utilization rate of the production line, resulting in superimposed losses in warehousing costs, manpower allocation, and cold chain temperature control, thereby weakening the dynamic response ability of enterprises in the fast-moving consumer goods market. Therefore, it is necessary to provide a method for processing rice noodles with rapid aging, which can significantly shorten the aging time of rice noodles, while maintaining or improving the boiling resistance, integrity and taste of rice noodles during the cooking process, thereby reducing production costs and improving production efficiency. To solve the above-mentioned problems in the prior art. Summary of the Invention

[0004] The present invention aims to provide an intelligent processing device for producing instant rice noodles using a combination of superheated steam and microwave radiation, and its application. Superheated steam treatment rapidly evaporates the moisture in the rice slurry, promoting the solidification and shaping of the rice noodles. The reduction in moisture makes the rice noodles more compact, helping to improve their boiling resistance and shelf life. Microwave radiation treatment converts microwave energy into thermal energy, causing the temperature of the starch hydration system to rise. Compared with traditional heating methods, microwave radiation is more uniform and rapid, causing the internal moisture to evaporate quickly, accelerating the aging process. This helps to increase the viscosity and elasticity of the rice slurry.

[0005] In order to solve the above problems, the technical solution of the present invention is:

[0006] An intelligent processing device for producing instant rice noodles by combining superheated steam and microwave radiation, the intelligent processing device comprising a housing 101, a feed hopper 102, a motor 103, a discharge port 106 and a control cabinet 116;

[0007] The motor 103 is disposed at one end of the housing 101, and the discharge port 106 is disposed at the other end of the housing 101; the feed hopper 102 is disposed at one end of the housing 101 close to the motor 103;

[0008] The interior of the housing 101 is divided into a pre-gelatinization zone I 108, a pre-gelatinization zone II 109, a pre-gelatinization zone III 110, a front transition isolation chamber 111, a superheated steam zone 112, a rear transition isolation chamber 113, a microwave radiation zone 114, and an extrusion molding zone 115, from one end of the motor 103 to the other end of the discharge port 106.

[0009] The control cabinet 116 uses a PLC controller to perform intelligent control on the intelligent processing equipment.

[0010] Furthermore, the motor 103 is electrically connected to the control cabinet 116 via wires. A rotating shaft 206 is provided in the housing 101 . A spiral blade 207 is provided on the rotating shaft 206 . The rotating shaft 206 is driven by the motor 103 .

[0011] Furthermore, temperature sensors 208 are fixedly installed in the pregelatinization zone I 108, pregelatinization zone II 109, pregelatinization zone III 110, superheated steam zone 112, and extrusion molding zone 115. A pressure sensor 209 is also fixedly installed in the superheated steam zone 112. The control cabinet 116 is connected to the temperature sensor 208 and the pressure sensor 209 through wires.

[0012] The pregelatinization zone I 108, pregelatinization zone II 109, pregelatinization zone III 110, microwave irradiation zone 114, and extrusion zone 115 are respectively equipped with a pregelatinization zone I heating device 201, a pregelatinization zone II heating device 202, a pregelatinization zone III heating device 203, a microwave irradiation device 204, and an extrusion heating device 205. The PLC controller adjusts the heating power of the pregelatinization zone I heating device 201, the pregelatinization zone II heating device 202, the pregelatinization zone III heating device 203, the superheated steam zone 112, and the extrusion heating device 205 based on the temperature value of the temperature sensor 208. The PLC controller also adjusts the steam intake of the superheated steam zone 112 based on the value of the pressure sensor 209. The PLC controller controls the radiation dose of the microwave irradiation device 204 by inputting the material mass measured by an electronic scale. The PLC controller also controls the start and stop of the motor 103 by setting a timer.

[0013] Furthermore, the shell 101 is fixed by a bracket 107; a superheated steam inlet pipe 104 and a superheated steam exhaust port 105 are provided on the surface of the shell 101 of the superheated steam zone 112, which are respectively located at the beginning and end of the superheated steam zone 112 and connected to the superheated steam zone 112.

[0014] Furthermore, the front transition isolation chamber 111 and the rear transition isolation chamber 113 are provided with negative pressure fans 210 , which are electrically connected to the control cabinet 116 to suck out steam that may escape.

[0015] Furthermore, the pre-gelatinization zone I heating device 201, the pre-gelatinization zone II heating device 202, the pre-gelatinization zone III heating device 203, and the extrusion molding heating device 205 are in the form of electric heating belts, all of which are electrically connected to the control cabinet 116 via wires. The microwave irradiation device 204 is equipped with an independent magnetron, which is electrically connected to the control cabinet 116 via wires.

[0016] A method for producing quick rice noodles by combining superheated steam with microwave radiation comprises the following steps: washing rice to remove impurities and then soaking the rice in clean water; draining the rice and then grinding it into rice flour using a semi-dry method; pre-gelatinizing the rice flour into rice slurry; and sequentially subjecting the pre-gelatinized rice slurry to hot steam treatment and microwave radiation treatment before extrusion molding to obtain quick rice noodles.

[0017] Furthermore, the mass of water during soaking is 2 to 5 times the mass of rice; the soaking time is 5 to 10 hours; the soaked rice is drained until water no longer drips continuously; the specific steps of the semi-dry grinding method are: grinding the drained rice, passing it through a 50-100 mesh sieve, and the moisture content of the rice flour is 25 to 40%.

[0018] Furthermore, the specific parameters of the pre-gelatinization are as follows: pre-gelatinization is divided into three stages: the first stage is at a temperature of 50-70°C and a heating time of 20-40 seconds; the second stage is at a temperature of 70-90°C and a heating time of 20-40 seconds; and the third stage is at a temperature of 90-100°C and a heating time of 20-40 seconds. The degree of cooking reaches 80%-85%.

[0019] Furthermore, when the above-mentioned intelligent processing equipment for producing instant rice noodles using superheated steam and microwave radiation is used to produce instant rice noodles, the rotation speed of the rotating shaft 206 is 100 to 200 rpm.

[0020] Furthermore, the temperature of the superheated steam treatment is 140-200° C., the time is 2-4 minutes, and the degree of aging reaches 85%-90%.

[0021] Furthermore, when the above-mentioned intelligent processing equipment for producing instant rice noodles using superheated steam and microwave radiation is used to produce instant rice noodles, the pressure at the superheated steam inlet pipe 104 is 1-4 MPa, and the superheated steam intake volume is 25-50 kg / h.

[0022] Furthermore, the specific parameters of the microwave radiation treatment are: treating the rice slurry at a microwave radiation dose of 3.0-5.0 kW·kg for 90-120 seconds, and achieving a degree of ripening of 90%-95%.

[0023] Furthermore, the extrusion molding temperature is 40-80°C.

[0024] Beneficial effects of the present invention:

[0025] (1) The present invention can accelerate the aging process of rice noodles by using superheated steam technology and microwave radiation technology, thereby shortening production time and improving production efficiency.

[0026] (2) The rice noodles prepared by the present invention do not use any additives, which can ensure the purity and safety of the product and improve product quality.

[0027] (3) The rice noodles prepared by the present invention are not easy to break during the cooking process and can maintain their intact shape, thereby improving the overall eating experience. The taste is chewy, smooth and delicious. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a schematic diagram of an intelligent processing equipment that uses superheated steam and microwave radiation to produce instant rice noodles.

[0029] Figure 2 This is a schematic diagram of the shell cross-section of an intelligent processing equipment that uses superheated steam and microwave radiation to produce fast rice noodles.

[0030] In the figure: 101 shell, 102 feed hopper, 103 motor, 104 superheated steam inlet pipe, 105 superheated steam exhaust port, 106 discharge port, 107 bracket, 108 pregelatinization zone I, 109 pregelatinization zone II, 110 pregelatinization zone III, 111 front transition isolation chamber, 112 superheated steam zone, 113 rear transition isolation chamber, 114 microwave radiation zone, 115 extrusion molding zone, 116 control cabinet, 201 pregelatinization zone I heating device, 202 pregelatinization zone II heating device, 203 pregelatinization zone III heating device, 204 microwave radiation device, 205 extrusion molding heating device, 206 rotating shaft, 207 spiral blade, 208 temperature sensor, 209 pressure sensor, 210 negative pressure fan. DETAILED DESCRIPTION

[0031] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

[0032] The methods for testing the degree of cooking, cooking loss of rice noodles, rice noodle breakage rate, and rice noodle texture in the following examples and comparative examples are as follows:

[0033] 1. Rice noodle cookedness test method and calculation formula:

[0034] Take 10g of starch paste and wash it with 20ml of distilled water into a beaker. Then add 1mL of 5% α-amylase. Oscillate in a 39°C water bath for 1.5 hours, then add 1mL of 1mol / L hydrochloric acid to inactivate the enzyme. Dilute the solution to 100mL with distilled water and filter it with filter paper. Take 0.5mL of the filtrate and determine its reducing sugar content using the DNS method. Use distilled water plus enzyme solution as a control.

[0035] The degree of ripening (a) is calculated as follows: the difference in reducing sugar content before and after ripening / the reducing sugar content after complete ripening × 100%.

[0036] 2. Test method and calculation formula for rice noodle cooking loss:

[0037] Weigh a certain amount of fresh wet rice noodles, steam them in boiling water for 2 minutes, drain the water and weigh G1, and dry the remaining rice soup in an oven at 105°C to a constant weight G2. Calculate the cooking loss of the fresh wet rice noodles according to the formula.

[0038]

[0039] Wherein, G1 is the mass of fresh wet rice noodles after draining (g);

[0040] G2 is the mass of rice soup after drying (g).

[0041] 3. Test method and calculation formula for rice noodle breakage rate:

[0042] Take 3 portions of rice noodles with a length of more than 10 cm, each weighing 150 g, soak them in boiling water for 5 minutes, filter out the water, then rinse with cold water for 1 minute and filter, pour into a container, weigh the rice noodles below 10 cm and above 10 cm respectively, and calculate the breakage rate.

[0043]

[0044] Where M1 is the mass of the meter bar less than 10 cm in length (g);

[0045] M2 is the mass (g) of the meter strip with a length exceeding 10 cm.

[0046] 4. Testing method for rice noodle texture:

[0047] Testing was performed using a TA.XT Plus physical property analyzer. Rice noodles were steamed, removed from the steamer, and cooled in distilled water for 10 seconds before being blotted dry. Three whole rice noodles were used for each test. Specific measurement conditions were as follows: Full Texture Analysis (TPA) mode, probe selection P / 35, compression ratio 50%, contact force 5g, pre-test speed 2mm / s, test speed 1mm / s, and post-test speed 2mm / s.

[0048] Example 1

[0049] Weigh an appropriate amount of early indica rice, wash and remove impurities, then soak in twice its mass in water for 5 hours. Drain and grind using a toothed disc air mill. Pass through a 50-mesh sieve to a moisture content of 25%. Heat and pre-gelatinize the rice. Pre-gelatinize zone I 108 to 50°C for 40 seconds. Pre-gelatinize zone II 109 to 70°C for 40 seconds. Pre-gelatinize zone III 110 to 90°C for 40 seconds.

[0050] The rice slurry is subjected to superheated steam treatment at an inlet pressure of 1 MPa, a steam intake rate of 25 kg / h, a treatment temperature of 140°C, and a treatment time of 3 minutes. The rice slurry after superheated steam treatment is then subjected to microwave radiation treatment at a microwave radiation dose of 5.0 kW·kg for 100 seconds. The microwave-treated rice slurry is then extruded, wherein the rotational speed of the rotating shaft 206 is 100 rpm and the extrusion molding temperature is 50°C. The extruded rice noodles are obtained.

[0051] Example 2

[0052] Weigh an appropriate amount of early indica rice, wash and remove impurities, then soak in water five times its mass for 10 hours. Drain and grind using a toothed disc air mill. Pass through a 100-mesh sieve to a moisture content of 40%. Heat and pre-gelatinize the rice. Pre-gelatinize zone I 108 to 70°C for 20 seconds. Pre-gelatinize zone II 109 to 90°C for 20 seconds. Pre-gelatinize zone III 110 to 100°C for 20 seconds.

[0053] The rice slurry is treated with superheated steam at an inlet pressure of 2 MPa and a steam intake rate of 35 kg / h. The treatment temperature is 200°C and the treatment time is 2 minutes. The rice slurry after superheated steam treatment is then subjected to microwave radiation treatment at a microwave radiation dose of 4.0 kW·kg for 120 seconds. The microwave-treated rice slurry is then extruded, wherein the rotation speed of the rotating shaft 206 is 180 rpm and the extrusion molding temperature is 50°C. The extruded rice noodles are then formed.

[0054] Example 3

[0055] Weigh an appropriate amount of early indica rice, wash and remove impurities, then soak in three times its mass of water for 8 hours. Drain and grind using a toothed disc air mill. Pass through an 80-mesh sieve to a moisture content of 33%. Heat and pre-gelatinize the rice. Pre-gelatinize zone I 108 to 60°C for 30 seconds. Pre-gelatinize zone II 109 to 80°C for 30 seconds. Pre-gelatinize zone III 110 to 95°C for 30 seconds.

[0056] The rice slurry is treated with superheated steam at an inlet pressure of 2 MPa and a steam intake rate of 35 kg / h. The treatment temperature is 140°C and the treatment time is 2 minutes. The rice slurry after superheated steam treatment is then subjected to microwave radiation treatment at a microwave radiation dose of 5.0 kW·kg for 120 seconds. The microwave-treated rice slurry is then extruded, wherein the rotation speed of the rotating shaft 206 is 200 rpm and the extrusion molding temperature is 50°C. The extruded rice noodles are then formed.

[0057] Example 4

[0058] Weigh an appropriate amount of early indica rice, wash and remove impurities, then soak in three times its mass of water for 6 hours. Drain and grind using a toothed disc air mill. Pass through a 60-mesh sieve to a moisture content of 30%. Heat and pre-gelatinize the rice. Pre-gelatinize zone I 108 to 60°C for 30 seconds. Pre-gelatinize zone II 109 to 80°C for 30 seconds. Pre-gelatinize zone III 110 to 95°C for 30 seconds.

[0059] The rice slurry is subjected to superheated steam treatment, with the superheated steam inlet pressure at 4 MPa and a steam intake rate of 50 kg / h. The treatment temperature is 160°C and the treatment time is 4 minutes. The superheated steam-treated rice slurry is then subjected to microwave radiation treatment at a microwave radiation dose of 3.0 kW·kg for 90 seconds. The microwave-treated rice slurry is then extruded, with the rotating shaft 206 rotating at a speed of 180 rpm and the extrusion molding temperature at 50°C. The extruded rice noodles are then formed.

[0060] Comparative Example 1

[0061] The difference from Example 1 is that no superheated steam treatment was performed.

[0062] Comparative Example 2

[0063] The difference from Example 1 is that no microwave radiation treatment was performed.

[0064] Comparative Example 3

[0065] The difference from Example 1 is that no superheated steam and microwave radiation treatment was performed.

[0066] Table 1 Rice noodle performance test

[0067]

[0068]

[0069] Table 2 Rice noodle texture test

[0070]

[0071] As can be seen from the above performance test results (Table 1), compared with the traditional preparation method (Comparative Example 3), the rice noodles prepared using the present invention not only have a high degree of maturation, but also have lower losses during the cooking process and a lower breakage rate. This means that the quality of the rice noodles has been greatly improved. As can be seen from the texture test results (Table 2), the rice noodles prepared by the present invention have high hardness, low viscosity and high elasticity. These characteristics make the rice noodles more chewy and chewy in taste, and are also easier to cook and process. At the same time, the superheated steam treatment and microwave radiation treatment in the present invention are of great significance for preparing rice noodles with good appearance. If one of the treatments is omitted, the degree of maturation of the prepared rice noodles is significantly reduced, the cooking loss and breakage rate are greatly improved, and the rice noodles will become softer, stickier, and less elastic. In addition, when preparing rice noodles using the method of the present invention, it is necessary to control the temperature and treatment time of the superheated steam and the power and treatment time of the microwave radiation. The rice noodles prepared under the parameter settings of Example 4 have the best appearance.

[0072] Although the present invention has been disclosed with reference to preferred embodiments, this is not intended to limit the present invention. Anyone skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention shall be determined by the claims.

Claims

1. A method for producing instant rice noodles by combining superheated steam with microwave radiation, characterized in that: The method comprises the following steps: washing rice to remove impurities, soaking the rice in clean water, draining the rice and grinding the rice into rice flour by a semi-dry method, pre-gelatinizing the rice flour into rice slurry, and subjecting the pre-gelatinized rice slurry to hot steam treatment and microwave radiation treatment in sequence before extrusion molding to obtain quick rice noodles.

2. The method for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 1, wherein: The mass of water during soaking is 2 to 5 times the mass of rice; the soaking time is 5 to 10 hours; the soaked rice is drained until water no longer drips continuously; the semi-dry grinding method specifically comprises the following steps: grinding the drained rice and passing it through a 50-100 mesh sieve, wherein the moisture content of the rice flour is 25 to 40%.

3. The method for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 1, wherein: The specific parameters of the pre-gelatinization are as follows: the pre-gelatinization is divided into three stages: the temperature of the first stage is 50-70°C and the heating time is 20-40s; the temperature of the second stage is 70-90°C and the heating time is 20-40s; the temperature of the third stage is 90-100°C and the heating time is 20-40s; the degree of maturation reaches 80%-85%.

4. The method for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 1, wherein: The temperature of the superheated steam treatment is 140-200° C., and the time is 2-4 minutes; the degree of aging reaches 85%-90%.

5. The method for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 1, wherein: The specific parameters of the microwave radiation treatment are: treating the rice slurry at a microwave radiation dosage of 3.0-5.0 kW·kg for 90-120 seconds; the degree of ripening reaches 90%-95%; and the extrusion molding temperature is 40-80°C.

6. An intelligent processing equipment for producing instant rice noodles by combining superheated steam and microwave radiation, characterized in that: Used in a method for producing quick rice noodles by combining superheated steam and microwave radiation as described in any one of claims 1 to 5, the intelligent processing equipment comprising a housing (101), a feed hopper (102), a motor (103), a discharge port (106) and a control cabinet (116); The motor (103) is arranged at one end of the housing (101), and the discharge port (106) is arranged at the other end of the housing (101); the feed hopper (102) is arranged at one end of the housing (101) close to the motor (103); The interior of the housing (101) is divided into a pre-gelatinization zone I (108), a pre-gelatinization zone II (109), a pre-gelatinization zone III (110), a front transition isolation chamber (111), a superheated steam zone (112), a rear transition isolation chamber (113), a microwave radiation zone (114), and an extrusion molding zone (115) in sequence from one end of the motor (103) to one end of the discharge port (106); The control cabinet (116) uses a PLC controller to perform intelligent control on the intelligent processing equipment.

7. The intelligent processing equipment for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 6, characterized in that: The pregelatinization zone I (108), pregelatinization zone II (109), pregelatinization zone III (110), microwave radiation zone (114), and extrusion molding zone (115) are respectively provided with a pregelatinization zone I heating device (201), a pregelatinization zone II heating device (202), a pregelatinization zone III heating device (203), a microwave radiation device (204), and an extrusion molding heating device (205); the PLC controller adjusts the pregelatinization zone I heating device (201), the pregelatinization zone II (109), the pregelatinization zone III (110), the microwave radiation zone (114), and the extrusion molding heating device (205) according to the temperature value of the temperature sensor (208). The heating power of the gelatinization II zone heating device (202), the pre-gelatinization III zone heating device (203), the superheated steam zone (112) and the extrusion molding heating device (205) is controlled. The PLC controller adjusts the steam intake of the superheated steam zone (112) according to the value reflected by the pressure sensor (209); the PLC controller controls the radiation dose of the microwave radiation device (204) by inputting the material mass weighed by the electronic scale, and the PLC controller controls the start and stop of the motor (103) by setting a timer.

8. The intelligent processing equipment for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 6 or 7, characterized in that: The motor (103) is electrically connected to the control cabinet (116) via an electric wire. A rotating shaft (206) is provided in the housing (101). A spiral blade (207) is provided on the rotating shaft (206). The rotating shaft (206) is driven by the motor (103). Temperature sensors (208) are fixedly installed in the pregelatinization zone I (108), pregelatinization zone II (109), pregelatinization zone III (110), superheated steam zone (112), and extrusion molding zone (115), and a pressure sensor (210) is also fixedly installed in the superheated steam zone (112); the control cabinet (116) is connected to the temperature sensor (208) and the pressure sensor (210) respectively through electric wires; The shell (101) is fixed by a bracket (107); a superheated steam inlet pipe (104) and a superheated steam exhaust port (105) are provided on the surface of the shell (101) of the superheated steam zone (112), which are respectively located at the beginning and end of the superheated steam zone (112) and communicate with the superheated steam zone (112); The front transition isolation chamber (111) and the rear transition isolation chamber (113) are provided with negative pressure fans (211), which are electrically connected to the control cabinet (116) to suck out steam that may escape.

9. The intelligent processing equipment for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 8, characterized in that: The pregelatinization zone I heating device (201), the pregelatinization zone II heating device (202), the pregelatinization zone III heating device (203), and the extrusion molding heating device (205) are in the form of electric heating belts, and are all electrically connected to the control cabinet (116) through wires; the microwave radiation device (204) is equipped with an independent magnetron, which is electrically connected to the control cabinet (116) through wires.

10. The intelligent processing equipment for producing instant rice noodles by combining superheated steam and microwave radiation according to claim 8, characterized in that: When producing fast rice noodles, the rotation speed of the rotating shaft (206) is 100-200 rpm; the pressure at the superheated steam inlet pipe (104) is 1-4 MPa, and the superheated steam intake volume is 25-50 kg / h.

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