CN104686936A

CN104686936A - Production process using twin-screw extruding bulking machine for production of dry type nutritional porridge rice

Info

Publication number: CN104686936A
Application number: CN201310647324.XA
Authority: CN
Inventors: 段盛林; 蔡木易; 刘士伟
Original assignee: China National Research Institute of Food and Fermentation Industries
Current assignee: China National Research Institute of Food and Fermentation Industries
Priority date: 2013-12-06
Filing date: 2013-12-06
Publication date: 2015-06-10

Abstract

The invention relates to a production process using a twin-screw extruding bulking machine for production of dry type nutritional porridge rice, the porridge rice is prepared by crushing and sieving early or late indica rice, mixing with gluten powder and stirring evenly, extruding and bulking. The specific process is as follows: crushing the early or late indica rice, sieving with a 60-120 mesh sieve, mixing with the gluten powder sieved by a 60-120 mesh sieve, and stirring evenly, keeping water content of the material at 10%-30%, then using the twin-screw extruding bulking machine for extruding and bulking, and conveying the porridge rice in the same production line to a fluidized bed for drying.

Description

A kind of production technology of twin-screw extruder production dry type nutrition chuckchuck sound rice

Technical field

The present invention relates to a kind of production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice.

Background technology

Congee, as the traditional food of China, enjoys favor over the past thousands of years all the time, and no matter at all times, congee presents radiance forever with its flat characteristic that is long, lukewarm, nutritious tonifying, and " congee is Chinese first tonic " is deep-rooted in the mind of people.And, although experienced by the quick renewal of philosophy of life, catering characteristics, in allegro indulging oneself in eating and drinking, drink porridge and not only stand not fall for a long time, and sustain its quality through age, withstand the textual criticism of time, idea, forever win in diet stage with absolute predominance.But due to the quickening of people's rhythm of life and the change of working environment thereof, fast food culture constantly develops, innovate, this makes infusion congee receive a definite limitation on edible.Meanwhile, fast pace and residence are lived and are also advanced the demand of " instant food ".Instant noodles are revolutionary products of this demand, and be once listed in the world's one of invention greatly in modern age ten, it both can work as dessert, stoke of midnight, can work as dinner again, and instant, changed life style and the eating habit of people.

For dry type congee, key technology is in the process technology of congee rice.At present, on market, a lot of product is that raw material becomes after congee through infusion with general rice, adopts Vacuum Freezing & Drying Technology drying to form, convenient and instant and can keep the original nutritional labeling of rice.But mouthfeel is poor, rice fragrance is not also given prominence to; Infusion simultaneously and freeze-dry process limit the suitability for industrialized production of this product.Also have some other product to take general rice as raw material, directly carry out expanding treatment, though product rehydration is good, institutional framework is loosened, and meet water and become pasty state, expanded taste is obvious.And the congee rice of invention brew after to there is after natural rice boiling similar particle, same chewiness, same rice fragrance, the characteristic of the congee that kitchen infusion goes out after possessing family, meanwhile, the nutritional need of the general diet of people can be met, so both can shorten the edible time of consumer, realize fast playing life, the normal diet demand of consumer can be met again.

Summary of the invention

This patent is the nutritional need can meet the general diet of people, the edible time of consumer can be shortened again, realize fast playing life, the normal diet demand that can also meet consumer is starting point, breach the core technology of existing product, achieve staple food convenient purification, nutrient laden in a creative way, and remain that it is traditional, be expected to the epoch-making innovative product become after instant noodles.

Concrete invention relates to:

A kind of production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice.

Particular content of the present invention is: cross the morning of 60-120 mesh sieves or late long-grained nonglutinous rice after being pulverized by 80-99%, the Gluten crossing 60-120 mesh sieves with 1-20% carries out mixing mixing thoroughly, by adding pure water, material moisture is made to remain on 10%-30%, then utilize twin-screw extruder to carry out extruding expanded, then in same production line, congee rice is transported in fluid bed and carries out drying.Concrete extrusion process parameters is: rate of feeding is 100-300kg/h, and extrusion temperature is 50-180 DEG C, and rotary-cut rotating speed is 200-500Rpm, and fluidized-bed temperature is 150-300 DEG C.

detailed description of the invention:

Embodiment 1:

A, by early or late long-grained nonglutinous rice carry out pulverization process and cross 60 mesh sieves, for subsequent use;

B, Gluten crossed 60 orders and shine, for subsequent use;

C, ready long rice flour and Gluten to be mixed according to the ratio of 19:1, in whipping process, add pure water, make the moisture that material keeps containing 10%, mix thoroughly rear for subsequent use;

D, twin-screw extruder is preheated to 130 DEG C in advance, parameter is adjusted to respectively: rate of feeding is 100kg/h, and extrusion temperature is 130 DEG C, and rotary-cut rotating speed is 300Rpm;

E, fluidized-bed temperature is preheating to 200 DEG C;

F, ready for step C material is dropped in the charging basket of twin-screw extruder, according to the parameter set in advance carry out extrusion both dry type congee rice first sample;

G, dry type congee rice is delivered directly in fluid bed by same production line and carries out drying, both dry type congee rice;

Embodiment 2:

A, by early or late long-grained nonglutinous rice carry out pulverization process and cross 80 mesh sieves, for subsequent use;

B, Gluten crossed 80 orders and shine, for subsequent use;

C, ready long rice flour and Gluten to be mixed according to the ratio of 38:1, in whipping process, add pure water, make the moisture that material keeps containing 15%, mix thoroughly rear for subsequent use;

D, twin-screw extruder is preheated to 125 DEG C in advance, parameter is adjusted to respectively: rate of feeding is 110kg/h, and extrusion temperature is 125 DEG C, and rotary-cut rotating speed is 350Rpm;

E, fluidized-bed temperature is preheating to 200 DEG C;

Embodiment 3:

A, by early or late long-grained nonglutinous rice carry out pulverization process and cross 100 mesh sieves, for subsequent use;

B, Gluten crossed 100 orders and shine, for subsequent use;

C, ready long rice flour and Gluten to be mixed according to the ratio of 76:1, in whipping process, add pure water, make the moisture that material keeps containing 20%, mix thoroughly rear for subsequent use;

D, twin-screw extruder is preheated to 120 DEG C in advance, parameter is adjusted to respectively: rate of feeding is 120kg/h, and extrusion temperature is 120 DEG C, and rotary-cut rotating speed is 350Rpm;

E, fluidized-bed temperature is preheating to 200 DEG C;

G, dry type congee rice is delivered directly in fluid bed by same production line and carries out drying, both dry type congee rice.

Claims

1. one kind utilizes the production technology of twin-screw extruder production dry type nutrition chuckchuck sound rice, it is characterized in that: morning or late long-grained nonglutinous rice are pulverized and sieved, carry out mixing mixing thoroughly with Gluten, control material moisture, then twin-screw extruder is utilized to carry out extruding expanded, then in same production line, congee rice is transported in fluid bed and carries out drying, both obtained dry type congee rice.

2. the production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice according to claim 1, is characterized in that: 60-120 mesh sieve pulverized by morning or late long-grained nonglutinous rice.

3. the production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice according to claim 1, is characterized in that: Gluten crosses 60-120 mesh sieve.

4. the production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice according to claim 1, it is characterized in that: according to ground rice 80-99%, Gluten 1-20% mixes, and by adding pure water, in the process mixed, make moisture content of material be stabilized in 10%-30%.

5. the production technology utilizing twin-screw extruder production dry type nutrition chuckchuck sound rice according to claim 3 and 4, it is characterized in that: the concrete work flow that dry type congee rice is is: morning or late long-grained nonglutinous rice are pulverized and sieved, carry out mixing mixing thoroughly with mistake Gluten, control material moisture, then added materials in twin-screw extruder chamber by conveying worm, control the cavity temperature of twin-screw extruder well, through extruding and be peeled into like rice grain, be extruded and becoming dry type congee rice like rice grain in rotary-cut process, then in same production line, congee rice is transported in fluid bed and carries out drying, concrete technology parameter is: rate of feeding is 100-300kg/h, extrusion temperature is 50-180 DEG C, rotary-cut rotating speed is 200-500Rpm, fluidized-bed temperature is 150-300 DEG C.