CN101601447B - Curing and extruding process in production of instant rice noodles - Google Patents

Abstract

A cooking and extrusion process for instant rice noodles belongs to the field of food processing technology and is invented to improve the cooking degree, optimize the taste and save energy. It includes three processes of cooking, gelatinization and extrusion in sequence, and is characterized in that: the rice noodles are cooked by heating, the cooked rice noodles are gelatinized by a high-speed screw, and finally extruded by a low-speed high-pressure extruder. The technical parameters of steam cooking (1) are: pressure 3-5kgf/ ^cm2 , temperature 120-160℃; the parameters of high-speed screw gelatinization (2) are: rotation speed 800-900rpm, time about 1 second; the parameters of low-speed high-pressure screw extrusion molding (3) are: rotation speed 80-100rpm, pressure about ^6kgf /cm2.

Description

Aging and extruding process in the production of instant rice noodle

Technical field

The invention belongs to the technical field of food processing, and in particular relates to a production process of instant rice noodles.

Background technique

Instant rice noodles, also known as instant rice noodles, refer to rice noodles that can be eaten after soaking in boiling water and rehydrating. A key process in its production is aging and extrusion. The current production process is: rice flour (powder) with moderate water content is evenly fed into a screw extruder (commonly known as the aging barrel), and the screw in the machine rotates at high speed, so the rice flour in the machine is repeatedly rubbed, kneaded and sheared to achieve the following effects:

1. The rice noodles are cured and gelatinized by friction;

2. The water in the rice noodles is partially vaporized to form bubbles, which are evenly cut into countless small bubbles and distributed in the cooked and gelatinized rice noodles.

The cooked rice noodles are output through the outlet of the extruder, and the rice noodles are slightly puffed into cotton wool due to sudden pressure release. Then it enters another screw extruder (commonly known as extruder tube), and is evenly extruded by a new rod in the extruder tube to form a filament.

The above process has the disadvantages of insufficient curing and high power consumption for friction curing.

Contents of the invention

In order to improve and stabilize the degree of ripening, puffing and rehydration of instant rice noodles, ensure the uniform stability of rice noodles extrusion in time and space, provide a solid foundation for subsequent automatic measurement and automation of the whole process, and save electricity, energy and labor. The present invention proposes a brand new production process.

The technical solution of the present invention is: the three major functions wherein: ripening, gelatinization and extruding are completely separated and independent, and each is professionally dedicated to exert the most outstanding quality.

That is: a ripening and extrusion process in the production of instant rice noodles, which successively includes three processes of ripening, gelatinization and extrusion. The final rice flour is gelatinized, and finally extruded by a low-speed high-pressure extruder with a rotating speed of 80 to 100rpm and a pressure of 6kgf/ ^cm2 .

In the embodiment, the term "heating the rice noodles" refers to steam aging 1; the technical parameters of steam aging 1 are: pressure 3-5kgf/cm ² , temperature 120-160°C.

Beneficial effects of the present invention: 1. Rice noodles are ripened by traditional heating methods (such as steam), which saves electric energy, is simple and reliable, and is convenient to control. The degree of ripening can be accurately controlled and stabilized to a certain degree, ensuring that the rice noodles will not become sticky after rehydration. 2. The high-speed screw machine only undertakes the functions of gelatinization and puffing, and does not undertake the function of friction heat generation and curing. The internal load of the machine is light, and the energy saving is remarkable; the ability of gelatinization and puffing is strong, and the efficiency is high. Quality Good, to ensure high smoothness and good taste of rice noodles after rehydration, and strong rehydration and short time; 3. The low-speed screw machine only undertakes the extrusion function, the speed is slow, the pressure is high, and the energy consumption is low, ensuring that the rice noodles are extruded within a short time. Absolutely stable and uniform in space and space, laying the foundation for subsequent automatic measurement and full-automatic operation of the whole process.

Description of drawings

The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

Figure 1 is a schematic diagram of the prior art.

Figure 2 is a schematic diagram of the process of the present invention.

Detailed ways

As shown in Figure 2, a ripening and extruding process of instant rice noodles includes steam ripening 1, high-speed screw gelatinization 2, low-speed and high-pressure creep rod extrusion molding 3, and is characterized by: steam ripening 1, high-speed screw gelatinization 2. Low-speed and high-pressure screw extrusion molding 3 are completely separated and independent. Each exerts the best quality.

Specifically, the whole technological process is: as shown in Figure 2, first obtain the rice flour (powder) (00) in the moisture content water, such as: stem rice flour 70%, cornstarch 25%, potato starch 5%, total moisture content 30%, fed evenly to the steam aging sliver forming machine for steam heating 1, flushing into high-temperature steam to make it mature (steam pressure range: 3-5kgf/cm ² ; temperature range: 120-160°C);

The cured rice noodles are evenly extruded into strips and output, and then enter the high-speed screw machine for high-speed screw gelatinization 2. The parameters are: speed 800-900rpm, time about 1 second;

The gelatinized and expanded rice flour (flocculation) is evenly fed to the low-speed extrusion screw, and the 3rd process of low-speed and high-pressure extrusion molding starts, and the vermicelli is uniformly extruded. The reference quantity: the speed is 80-100rpm, and the pressure is about 6kgf/ ^cm2 .

Claims (2)

1. A ripening and silk-extruding process in the production of instant rice noodles, which comprises three processes of ripening, gelatinization and extrusion in turn, and is characterized in that: the rice noodles are ripened by heating, and then ripened by a high-speed screw with a rotating speed of 800 to 900rpm. The final rice flour is gelatinized, and finally extruded by a low-speed high-pressure extruder with a rotating speed of 80 to 100rpm and a pressure of 6kgf/ ^cm2 . 2. The slaking and wire-extruding process in the production of a kind of instant rice noodle according to claim 1 is characterized in that: said " making rice noodles slaking by heating " is steam slaking (1); steam slaking (1) The technical parameters are: pressure 3~5kgf/cm ² , temperature 120~160℃.

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