CN103461809B - Efficient and energy-saving producing method of rice noodles with microwave technology - Google Patents
Efficient and energy-saving producing method of rice noodles with microwave technology Download PDFInfo
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- CN103461809B CN103461809B CN201310418598.1A CN201310418598A CN103461809B CN 103461809 B CN103461809 B CN 103461809B CN 201310418598 A CN201310418598 A CN 201310418598A CN 103461809 B CN103461809 B CN 103461809B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000012149 noodles Nutrition 0.000 title abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000032683 aging Effects 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 22
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 abstract description 5
- 241001391944 Commicarpus scandens Species 0.000 abstract 1
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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Abstract
The invention discloses an efficient and energy-saving producing method of rice noodles with a microwave technology. The rice noodles take rice or broken rice as a raw material, and the producing method comprises the following steps: immersing, grinding pulp and dewatering to obtain blank blocks, smashing the blank blocks and then performing microwave gelatinization treatment; squeezing the blank blocks subjected to microwave gelatinization treatment to obtain silk noodles, and aging the silk noodles; performing microwave silk steaming on the aged silk noodles; aging the steamed silk noodles again; immersing the aged silk noodles in water, draining the silk noodles taken out of water, forming, performing microwave drying, sorting after drying, and packaging, thus obtaining the finished rice noodles. The rice noodles produced by the method are thin and uniform, are less in adhesive and combined silk noodles on appearance, and are loose, flexible and tough after being cooked. The rice noodles are not sticky, the soup of the rice noodles is not pasted, and the rice noodles are not easy to break when being fried dryly.
Description
Technical field
The present invention relates to the field of production of ground rice, refer more particularly to a kind of production method of traditional convenient rice flour noodles.
Background technology
Ground rice refers to taking rice as raw material, the strip of making through operations such as immersion, boiling, press strips, thread rice made products.Southern china abounds with rice, and southerner likes edible rice flour, be deeply subject to that ground rice that consumer likes is that quality is pliable and tough, soup is not stuck with paste in high resilience, poach, dry fry not easily broken.
Current industrial production follows conventional production methods substantially, utilizes steam to steam embryo, steams silk, dries.This need to consume a large amount of steam, and the processing time is long.Only steam silk and dry each 3-4 hour that needs.Use steam to have aborning steam and overflow, the steam of effusion intersperses among in workshop air, affects workshop condition cleanliness factor, often causes the problems such as metope, ceiling be mouldy.And steam adopts burning coal to produce more at present, this can produce the pernicious gases such as sulfur dioxide, and environmental pollution is larger.
Microwave be frequency at 300 megahertzes the electric wave to 300000 megahertzes, polar molecule is under the effect of microwave, its polarity orientation will change along with the variation of external electric field, therefore can there is the effect of spin motion, thereby make the field energy of microwave field be converted into heat energy, temperature of charge is raise, a series of thermo effects such as moisture loss and reach the object of heat drying.Utilize the fuel factor of electromagnetic field and the microwave of biological effect also to there is bactericidal action.
Summary of the invention
The object of the invention is to overcome above-mentioned weak point of the prior art and provide a kind of easy to use, cost is low, and production technology is simple, the method for utilizing the energy-efficient production ground rice of microwave technology of cleaner production.
The present invention realizes in the following way:
A kind of method of utilizing the energy-efficient production ground rice of microwave technology, it is characterized in that: with rice or Broken rice as its raw material, after immersion, defibrination, dehydration, obtaining water content is the embryo piece of 35%-42%, after embryo piece is pulverized, carry out microwave gelatinization and process 3min-8min, microwave power 800w-300w, microwave gelatinization embryo piece after treatment water content is 28%-36%, gelatinization degree 60%-80%; Microwave gelatinization embryo piece after treatment pushes wire vent and obtains bean vermicelli, and bean vermicelli carries out aging 1h-2h; Bean vermicelli after aging carries out microwave steam silk again, processing time 0.5min-3min, and microwave power 1800w-1200w, or use steamed silk, and steam pressure 0.05MPa-0.2MPa, time 6h-2h, the bean vermicelli gelatinization degree steaming after silk is 80%-95%; Steam the bean vermicelli aging 1h-2h again after silk; After aging, in water, soak 20min-30min, pull out and drain away the water, moulding, carries out microwave drying, microwave power 200w-800w, time 16min-30min; Ground rice water content after oven dry is 8%-13%, selected, and packaging is finished product ground rice.
Beneficial effect of the present invention is: 1. the processing time is short: ground rice gelatinization only needs dozens of minutes with oven dry, compared with present industrial production, saves 7h-8h, has greatly improved production efficiency; 2. microwave technology, in drying ground rice, can further improve gelatinization degree, and play effect of sterilizing; 3. microwave technology is a kind of clean technologies, can be to environment, meet the requirement of sustainable development.
Detailed description of the invention
The specific embodiment of the invention is now described in detail in detail:
A kind of method of utilizing the energy-efficient production ground rice of microwave technology, it is characterized in that: with rice or Broken rice as its raw material, after immersion, defibrination, dehydration, obtaining water content is the embryo piece of 35%-42%, after embryo piece is pulverized, carry out microwave gelatinization and process 3min-8min, microwave power 800w-300w, microwave gelatinization embryo piece after treatment water content is 28%-36%, gelatinization degree 60%-80%; Microwave gelatinization embryo piece after treatment pushes wire vent and obtains bean vermicelli, and bean vermicelli carries out aging 1h-2h; Bean vermicelli after aging carries out microwave steam silk again, processing time 0.5min-3min, and microwave power 1800w-1200w, or use steamed silk, and steam pressure 0.05MPa-0.2MPa, time 6h-2h, the bean vermicelli gelatinization degree steaming after silk is 80%-95%; Steam the bean vermicelli aging 1h-2h again after silk; After aging, in water, soak 20min-30min, pull out and drain away the water, moulding, carries out microwave drying, microwave power 200w-800w, time 16min-30min; Ground rice water content after oven dry is 8%-13%, selected, and packaging is finished product ground rice.
The principle that the present invention can heat material rapidly and uniformly according to microwave technology, is applied to the making of ground rice.Ground rice is mainly to make according to the principle of the aging formation gel of rice starch, therefore in its manufacturing process, needs repeatedly gelatinization-burin-in process to form gel.Many use steam gelatinization in industrial production now, this need to consume mass energy, and the processing time is oversize, nearly 3h-4h.And microwave can Fast Heating, thereby greatly shorten the processing time, enhance productivity.In ground rice production process, the embryo piece after defibrination dehydration needs gelatinization six to medium well.If utilize steam to heat, often make embryo piece moisture increase, cause finished product stick.And moisture is too low after processing, wire vent difficulty, easily broken of product.So the present invention uses lower-wattage microwave, microwave power, between 300w-800w, can be processed between time 8-3min.After processing, make embryo piece not only arrive the requirement of 60%-80% curing degree but also can avoid moisture too low.After wire vent is aging, need high curing degree and have the water content of 25%-35%, therefore the present invention uses microwave high power 1800w-1200w, and time 0.5min-3min processes, and makes curing degree reach 80%-95%.Vermicelli from rice starch after immersion needs to dry, and temperature can not be too high, because temperature is too high, finished product is easy to crack, therefore uses microwave low-power 200w-800w, 30min-16min long time treatment.
Embodiment 1: get 30Kg and crack rice, add 60L water soaking 4h, wet method defibrination, defibrination rear slurry is crossed 80 mesh sieves, then plate and frame filter press press filtration to moisture 40%, pulverized 80 mesh sieves, by the embryo piece after pulverizing and sieving, by continuous-type microwave firing equipment, (microwave power is set as 300w, time is 8min, embryo piece curing degree 70% after processing) microwave gelatinization, throwing again (utilizes extruding strings device to apply mechanically regulation film output disk and goes out the rice stick to specified diameter 0.80mm, the aging 1h of normal temperature moisturizing), microwave steam silk (microwave power 1200w, time 2min, ground rice curing degree 85% after processing), the aging 1h of normal temperature moisturizing, in water, soak 30min aftershaping (by the moulding of finished product form), after moulding, carry out microwave drying (microwave power 800w, time 16min, moisture 13% after drying), can be prepared into the good ground rice of toughness (diameter 0.80mm), ground rice strand is thin and even, outward appearance stick drafting is few, boil rear loose pliable and tough, not stick, do not stick with paste soup, dry stir-fry is not easily broken.
Embodiment 2: get 30Kg and crack rice, add 60L water soaking 4h, wet method defibrination, defibrination rear slurry is crossed 80 mesh sieves, then plate and frame filter press press filtration to moisture 40%, pulverized 80 mesh sieves, by the embryo piece after pulverizing and sieving, by continuous-type microwave firing equipment, (microwave power is set as 300w, time is 8min, embryo piece curing degree 70% after processing) microwave gelatinization, throwing again (utilizes extruding strings device to apply mechanically regulation film output disk and goes out the rice stick to specified diameter 0.80mm, the aging 1h of normal temperature moisturizing), steamed silk (steam pressure 0.08MPa, time 3h, ground rice curing degree 88% after processing), the aging 1h of normal temperature moisturizing, in water, soak 30min aftershaping (by the moulding of finished product form), after moulding, carry out microwave drying (microwave power 800w, time 16min, moisture 13% after drying), can be prepared into the good ground rice of toughness (diameter 0.80mm), ground rice strand is thin and even, outward appearance stick drafting is few, boil rear loose pliable and tough, not stick, do not stick with paste soup, dry stir-fry is not easily broken.
Embodiment 3: get 30Kg and crack rice, add 60L water soaking 4h, wet method defibrination, defibrination rear slurry is crossed 80 mesh sieves, then plate and frame filter press press filtration to moisture 36%, pulverized 80 mesh sieves, by the embryo piece after pulverizing and sieving, by continuous-type microwave firing equipment, (microwave power is set as 800w, time is 3min, embryo piece curing degree 60% after processing) microwave gelatinization, throwing again (utilizes extruding strings device to apply mechanically regulation film output disk and goes out the rice stick to specified diameter 0.60mm, the aging 2h of normal temperature moisturizing), microwave steam silk (microwave power 1800w, time 0.5min, rice stick curing degree 90% after processing), the aging 2h of normal temperature moisturizing, in water, soak 20min aftershaping (by the moulding of finished product form), after moulding, carry out microwave drying (microwave power 200w, time 30min, moisture 12% after drying), can be prepared into the good ground rice of toughness (diameter 0.60mm), ground rice strand is thin and even, outward appearance stick drafting is few, boil rear loose pliable and tough, not stick, do not stick with paste soup, dry stir-fry is not easily broken.
Claims (1)
1. one kind is utilized the method for the energy-efficient production ground rice of microwave technology, it is characterized in that: with rice or Broken rice as its raw material, after immersion, defibrination, dehydration, obtaining water content is the embryo piece of 35%-42%, after embryo piece is pulverized, carry out microwave gelatinization and process 3min-8min, microwave power 800w-300w, microwave gelatinization embryo piece after treatment water content is 28%-36%, gelatinization degree 60%-80%; Microwave gelatinization embryo piece after treatment pushes wire vent and obtains bean vermicelli, and bean vermicelli carries out aging 1h-2h; Bean vermicelli after aging carries out microwave steam silk again, processing time 0.5min-3min, and microwave power 1800w-1200w, or use steamed silk, and steam pressure 0.05MPa-0.2MPa, time 6h-2h, the bean vermicelli gelatinization degree steaming after silk is 80%-95%; Steam the bean vermicelli aging 1h-2h again after silk; After aging, in water, soak 20min-30min, pull out and drain away the water, moulding, carries out microwave drying, microwave power 200w-800w, time 16min-30min; Ground rice water content after oven dry is 8%-13%, selected, and packaging is finished product ground rice.
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Families Citing this family (10)
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| CN103783390A (en) * | 2014-03-07 | 2014-05-14 | 杜春光 | Method for producing straight rice noodles with microwaves |
| CN103815278A (en) * | 2014-03-20 | 2014-05-28 | 郑小非 | Method for producing convenient corrugated rice noodles by microwaves |
| CN104000122B (en) * | 2014-04-24 | 2016-04-13 | 黑龙江八一农垦大学 | A kind of processing method of boiling with ripe pre-cooked coarse cereals same with rice |
| CN105104956A (en) * | 2015-08-26 | 2015-12-02 | 南昌大学 | Selenium and vitamin E synergistically strengthened straight rice noodles |
| CN105104957A (en) * | 2015-08-26 | 2015-12-02 | 南昌大学 | Selenium and vitamin C synergistically strengthened straight rice noodles |
| CN108272070A (en) * | 2017-12-29 | 2018-07-13 | 柳州市螺状元食品有限公司 | A kind of soak type river snails rice noodle and preparation method thereof |
| CN111838530B (en) * | 2020-07-30 | 2023-09-08 | 江南大学 | Processing method of fresh wet rice noodles |
| CN112088997A (en) * | 2020-09-08 | 2020-12-18 | 湖南康洁食品科技发展有限公司 | Production method of fermented instant rice noodles |
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
| CN114938840B (en) * | 2022-05-25 | 2023-07-28 | 中南林业科技大学 | A kind of edible rice flour and fish meal for children and its preparation and application |
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