CN106690052A - Rice-shaped spaghetti and making method thereof - Google Patents
Rice-shaped spaghetti and making method thereof Download PDFInfo
- Publication number
- CN106690052A CN106690052A CN201710052598.2A CN201710052598A CN106690052A CN 106690052 A CN106690052 A CN 106690052A CN 201710052598 A CN201710052598 A CN 201710052598A CN 106690052 A CN106690052 A CN 106690052A
- Authority
- CN
- China
- Prior art keywords
- rice
- shaped
- shaped pasta
- pasta
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 7
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000015927 pasta Nutrition 0.000 claims description 82
- 238000001035 drying Methods 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 9
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract 1
- 230000005540 biological transmission Effects 0.000 description 40
- 241000209094 Oryza Species 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000002156 mixing Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a rice-shaped spaghetti and further discloses a making method of the rice-shaped spaghetti and relates to the technical field of food making. The making method comprises the following steps that S1, wheat meal is used as a main material, a gardenia yellow pigment and sodium alginate are used as auxiliary materials, and the main material, the auxiliary materials and water are mixed in proportion to form dough; S2, the dough is extruded by a rice-shaped extruder to form the rice-shaped spaghetti by adopting a spiral conveying and pushing method; S3, the extruded rice-shaped spaghetti is dried to reduce the moisture content to 10.5%-13.0% ; S4, the dried rice-shaped spaghetti is cooled at normal temperature, and the rice-shaped spaghetti finished product is obtained after cooling is completed. The rice-shaped spaghetti has the prospect of replacing rice to become a staple food, a spaghetti cooking mode is changed while a health-care function of existing rice is retained, the operation is simple and convenient and the rice-shaped spaghetti has a creative significance.
Description
Technical field
The present invention relates to the technical field of food production, and in particular to a kind of rice-shaped pasta and preparation method thereof.
Background technology
Existing pasta (or the macaroni including being amplified by its prototype) is strip, is typically fabricated as mixing
Face, helps with various seasoning sauce materials.And the essential operation of the pasta that boils will its be cooked with water, in complicated cooking method
Even need repeatedly to add cold water, time and the duration and degree of heating for boiling pasta are most important for the mouthfeel of finished product, therefore steaming
Usually need to spend time and efforts to dig-in progress when boiling pasta, it is to avoid boil not yet done or overdone, influence mouthfeel.
Used as wheaten food class, it makes raw material has the characteristics of being different from cereal and benefit to pasta, relative to rice etc.
Cereal has the advantages that low sugar, containing B family vitamin, particularly suitable for patients with diabetes mellitus, be formulated with being made to pasta
Continuous research and progress, the nutritive value of pasta also increasingly improves；In China, the north is southern with wheaten food as staple food
With cereals such as rice as staple food, the eating habit for being limited to ambient influnence limits audient's range of pasta for side, contained by it
Healthcare function also cannot sufficiently be developed.
Chinese patent application CN103402372A discloses a kind of manufacture method for drying pasta, is being held in temperature
75~95 DEG C, in the environment of humidity 60~90%, make drying process of the pasta noodles drying to moisture content below 14%；
After the drying process, at least low 15 DEG C of the temperature in being held in than the drying process and be 50~80 DEG C of temperature of scope, wet
In the environment of degree 60~90%, the pasta noodles are heated the heating process of 10 minutes~120 minutes；In the heating process
Afterwards, in the environment of 20~40 DEG C of temperature, humidity 40~80% is held in, the pasta noodles are cooled down 10 minutes~60 points
The refrigerating work procedure of clock.The patent application provide flawless or crackle it is few dry pasta and its manufacture method, production
Be still traditional strip pasta, escape does not go out the framework of traditional manufacturing technique to each production process.
The content of the invention
In view of the shortcomings of the prior art, the purpose of the present invention aims to provide a kind of rice-shaped pasta and its making side
Method, while the healthcare function relative to rice is retained, reforms the mode that boils of pasta.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of rice-shaped pasta, is made with major ingredient and auxiliary material, is counted by weight, and major ingredient includes 60~70 portions of wheats
Powder and 30~40 parts of water, auxiliary material include not more than 0.03 part of Gardenia Yellow, are not more than 4 parts of sodium alginate and not more than 3
The Distilled glycerin monostearate of part, the rice-shaped pasta 2.5~4.0mm long being made, a diameter of the 0.7 of maximum cross section
~2.0mm.
Further, rice-shaped pasta 3.0mm long, a diameter of 1.2mm of maximum cross section.
A kind of preparation method of rice-shaped pasta, includes following steps：
S1, major ingredient and auxiliary material are mixed in proportion and dough is formed, counted by weight, major ingredient includes 60~70 portions of wheats
Powder and 30~40 parts of water, auxiliary material include not more than 0.03 part of Gardenia Yellow, are not more than 4 parts of sodium alginate and not more than 3
The Distilled glycerin monostearate of part, the temperature environment in mixed process is 35~45 DEG C；
S2, pass the dough through helical feed propulsion method, through the grain of rice pattern tool be crushed to rice-shaped pasta；
Moisture content therein is reduced to 10.5~13.0% by S3, the rice-shaped pasta for completing to extrude through drying；
S4, normal temperature cooling is carried out to completing the dry rice-shaped pasta of master, complete to obtain rice-shaped meaning after cooling big
Sharp face finished product.
The shape and size of rice-shaped pasta are substantially relatively different from traditional pasta, lack after being made rice-shaped
It is weary as the drying means of reference and parameter, and to include what is be similar in the manufacturing process of the rice of shape and adjoining dimensions
Drying process；In order to reach preferable drying effect and drying efficiency, the drying process of step S3 includes the predry for sequentially carrying out
It is dry dry with trunk：
S31, the rice-shaped pasta of completion extruding carry out the predry of 12~18min under 65~90 DEG C of temperature environment
It is dry, the water content of rice-shaped pasta is reduced to 19.0~21.0%；
S32, carry out that trunk is dry to completing pre-dried rice-shaped pasta, the water content of rice-shaped pasta is dropped
As little as 10.5~13.0%.
It is further preferred that in S31, the rice-shaped pasta for completing extruding is carried out under 80 DEG C of temperature environment
15min's is predrying.
Sequentially carry out trunk it is dry with it is pre-dried on the basis of, dry to trunk to carry out stage drying, in S32, trunk is dry
First time trunk including sequentially carrying out is dry, second trunk is dry and third time trunk is dry, wherein the dry temperature of master for the first time
Environment is 85~98 DEG C, humidity environment is 30~45%, and the second dry temperature environment of master is 65~80 DEG C, humidity environment is
65~80%, the dry temperature environment of third time master is 55~70 DEG C, humidity environment is 75~90%.
It is further preferred that in S32, the first time dry temperature environment of master is 96 DEG C, humidity environment is 39%, second
The secondary dry temperature environment of master is 73 DEG C, humidity environment is 72%, and the dry temperature environment of third time master is 65 DEG C, humidity environment
It is 82%.
Further, in S31 and S32, predrying and trunk is carried out using multilayer drying baker dry, from one in drying process
Rice-shaped pasta can be overturn when layer transmission belt transits to next layer of transmission belt, so as to further improve dry effect
Rate；When the transmission head end to next layer of transmission belt is overturn from the transmission end of one layer of transmission belt, rice-shaped pasta is easy
Jump out of transmission region, cause material waste, in order to solve this problem, second layer transmission belt from bottom to top and its more than
Transmission belt transmission end on, be provided with guide channel, one end of the guide channel is arranged at transmission belt transmission end
In frame, the other end of the guide channel is oriented on the next layer of transmission head end of transmission belt, and the guide channel is near next layer of biography
Higher than the side that head end is transmitted near next layer of transmission belt, the guide channel of side-closed is by transparent for the defeated side with transmission end
Plastics are made.
Further, in S31 and S32, rice-shaped pasta is few when being transmitted and drying through multilayer drying baker
Perhaps sticky larger rice-shaped pasta will be sticked in transmission belt and fail upset to next layer of transmission belt, to understand
Certainly this technical problem, is provided with a scraper immediately below each layer of transmission belt, and the blade of the scraper is met to above it
The transmission direction of transmission belt, the distance between the scraper extended along the width of transmission belt and its top transmission belt are matched with rice
The maximum cross section diameter of granular pasta.
Further, in S1, major ingredient, auxiliary material and water are mixed by dough mixing machine and forms dough, system is suitable in order to obtain
The dough of rice-shaped pasta is made, the vacuum of mixed process neutral plane machine is not more than -0.088MPa, and stir current is 5
~10A.
Further, in S2, dough is extruded using screw extruder, in extrusion process screw speed be 19 turns/
Minute, cutting knife speed is 132 revs/min, and squeeze pressure is 6~7MPa.
Further, in S2, dough is crushed to rice-shaped pasta through grain of rice pattern tool, rice-shaped Italy
Face 2.5~4.0mm long, a diameter of 0.7~2.0mm of maximum cross section.
Further, rice-shaped pasta 3.0mm long, a diameter of 1.2mm of maximum cross section.
The beneficial effects of the present invention are：(1) rice formed relative to existing paddy, the pasta of rice-shaped with
The raw materials such as wheat flour are made, and containing a large amount of carbohydrate, protein and B family vitamin (B1, B2, B6), can effectively subtract
Accumulation of cholesterol in few human body, improves coronary artery situation；(2) cooking method of the pasta of rice-shaped and rice phase
Together, meal or congee can be made, possesses the prospect for turning into staple food instead of rice, remain the same of the healthcare function relative to rice
When, reform the mode that boils of pasta, no longer need constantly to dig-in the progress of boiling when pasta is boiled, and can be real
Pasta now is boiled as cooking or cook congee, it is easy to operate, with initiative meaning；(3) complete to rice-shaped Italy
The exploration of face preparation method, including specific dough mixing machine operational factor and screw extruder operational factor are set, and employ
The drying means of segmented, by well-bedded each drying stage, realizes and the high efficiency of rice-shaped pasta is done
It is dry, so as to obtain the preferable rice-shaped pasta of quality.
Brief description of the drawings
Fig. 1 is the production procedure block diagram of mesogranule shape pasta of the present invention.
Specific embodiment
Below, with reference to accompanying drawing and specific embodiment, the present invention is described further：
Embodiment 1
A kind of rice-shaped pasta, is made with major ingredient and auxiliary material, and in terms of parts by weight, major ingredient includes 60~70 portions of wheats
Powder and 32~40 parts of water, auxiliary material include that 0.012 part of Gardenia Yellow, 0.14 part of sodium alginate and 0.06 part of distillation monostearate are sweet
Grease, the rice-shaped pasta moisture being made is not more than 13.0%, and acidity is not more than 0.4ml/10g, long by 2.5~
4.0mm, a diameter of 0.7~2.0mm of maximum cross section.
Embodiment 2
As shown in figure 1, a kind of preparation method of rice-shaped pasta, includes following steps：
S1, selection major ingredient and auxiliary material with the quality certification, examination and test of products report etc. verification of conformity, in terms of parts by weight,
Major ingredient include 60~70 portions of wheat flours and 32~40 parts of water, auxiliary material include 0.012 part of Gardenia Yellow, 0.14 part of sodium alginate and
0.06 part of Distilled glycerin monostearate, major ingredient and auxiliary material are mixed and are formed under certain vacuum state in proportion through dough mixing machine
Dough, the temperature environment in mixed process is 35~45 DEG C, and the vacuum of dough mixing machine is not more than -0.088MPa, and stir current is 5
~10A；
S2, pass the dough through helical feed propulsion method, through screw extruder and the grain of rice mould extruding and high speed revolve
Under the special tool for turning coordinates, rice-shaped pasta is made, the screw speed of screw extruder is 19 revs/min in extrusion process
Clock, cutting knife speed is 132 revs/min, and squeeze pressure is 6~7MPa；The rice-shaped pasta obtained after extruding is long
3.0mm, a diameter of 1.2mm of maximum cross section；
S31, the rice-shaped pasta for completing to extrude carry out the predrying of 15min under 80 DEG C of temperature environment；
S32, carry out that trunk is dry to completing pre-dried rice-shaped pasta, the trunk dry including sequentially carrying out first
Secondary trunk is dry, second trunk is dry and third time trunk is dry, wherein the dry temperature environment of master is 96 DEG C, humidity environment for the first time
It is 39%, the second dry temperature environment of master is 73 DEG C, humidity environment is 72%, and the dry temperature environment of third time master is 65
DEG C, humidity environment be 82%；
S4, normal temperature cooling is carried out to completing the dry rice-shaped pasta of master, the grain of rice is obtained after being cooled to less than 25 DEG C
Shape pasta finished product；
S51, receipts powder personnel inspection product, the product for choosing bad order are done over again；
S52, weighed by customer requirement and packed, and in the additional labeling of packing case, labeling information includes：Name of product,
Specification, lot number, date of manufacture etc.；
S53, finished product is deposited in the designated area in warehouse, puts and meet the requirements, neatly, identified clear；Ensure storage
Health；
S54, can carry out shipment transport through product after the assay was approved.
In S31 and S32, rice-shaped pasta is dried using multilayer drying baker sectional temperature-controlled, that control is wet, done
Rice-shaped pasta can be overturn when transitting to next layer of transmission belt from one layer of transmission belt during dry, so that further
Improve drying efficiency；In second layer transmission belt from bottom to top and its transmission end of the transmission belt of the above, it is provided with and leads
To passage, one end of the guide channel is arranged in the frame of transmission belt transmission end, under the other end of the guide channel is oriented to
On one layer of transmission head end of transmission belt, the guide channel is higher than near next layer near the side of next layer of transmission belt transmission end
Transmission belt transmits the side of head end, and the guide channel of side-closed is made up of transparent plastic；Each layer of transmission belt just under
Side is provided with a scraper, and the blade of the scraper meets the transmission direction to the transmission belt above it, and the width along transmission belt prolongs
The distance between the scraper stretched and its top transmission belt are matched with the maximum cross section diameter of rice-shaped pasta.
It will be apparent to those skilled in the art that technical scheme that can be as described above and design, make other various
It is corresponding to change and deformation, and all these change and deformation should all belong to the protection domain of the claims in the present invention
Within.
Claims (10)
1. a kind of rice-shaped pasta, it is characterised in that be made with major ingredient and auxiliary material, counted by weight, the major ingredient bag
60~70 portions of wheat flours and 30~40 parts of water are included, auxiliary material includes not more than 0.03 part of Gardenia Yellow, is not more than 4 parts of marine alga
Sour sodium and not more than 3 parts of Distilled glycerin monostearate, the rice-shaped pasta 2.5~4.0mm long being made are maximum transversal
A diameter of 0.7~2.0mm in face.
2. a kind of preparation method of rice-shaped pasta, it is characterised in that include following steps：
S1, major ingredient and auxiliary material are mixed in proportion and dough is formed, counted by weight, the major ingredient includes 60~70 portions of wheats
Powder and 30~40 parts of water, auxiliary material include not more than 0.03 part of Gardenia Yellow, are not more than 4 parts of sodium alginate and not more than 3
The Distilled glycerin monostearate of part, the temperature environment in mixed process is 35~45 DEG C；
S2, pass the dough through helical feed propulsion method, through the grain of rice pattern tool be crushed to rice-shaped pasta；
Moisture content therein is reduced to 10.5~13.0% by S3, the rice-shaped pasta for completing to extrude through drying；
S4, normal temperature cooling is carried out to completing the dry rice-shaped pasta of master, rice-shaped pasta is obtained after completing cooling
Finished product.
3. the preparation method of rice-shaped pasta as claimed in claim 2, it is characterised in that the drying process in the S3
Predrying and trunk including sequentially carrying out is dry：
S31, the rice-shaped pasta for completing to extrude carry out the predrying of 12~18min under 65~90 DEG C of temperature environment,
The water content of rice-shaped pasta is reduced to 19.0~21.0%；
S32, carry out that trunk is dry to completing pre-dried rice-shaped pasta, the water content of rice-shaped pasta is reduced to
10.5~13.0%.
4. the preparation method of rice-shaped pasta as claimed in claim 3, it is characterised in that in the S31, completes extruding
Rice-shaped pasta the predrying of 15min is carried out under 80 DEG C of temperature environment.
5. the preparation method of rice-shaped pasta as claimed in claim 3, it is characterised in that in the S32, the trunk
It is dry including the first time trunk that sequentially carries out it is dry, second trunk is dry and third time trunk is dry, wherein the dry temperature of master for the first time
Degree environment is 85~98 DEG C, humidity environment is 30~45%, and second dry temperature environment of master is 65~80 DEG C, humidity environment
It is 65~80%, the dry temperature environment of third time master is 55~70 DEG C, humidity environment is 75~90%.
6. the preparation method of rice-shaped pasta as claimed in claim 5, it is characterised in that in the S32, it is main for the first time
Dry temperature environment is 96 DEG C, humidity environment is 39%, and the second dry temperature environment of master is 73 DEG C, humidity environment is
72%, the dry temperature environment of third time master is 65 DEG C, humidity environment is 82%.
7. the preparation method of rice-shaped pasta as claimed in claim 2, it is characterised in that in the S1, by and face
Major ingredient, auxiliary material and water are mixed and form dough by machine, and the vacuum of mixed process neutral plane machine is not more than -0.088MPa, stirring
Electric current is 5~10A.
8. the preparation method of rice-shaped pasta as claimed in claim 2, it is characterised in that in the S2, using screw rod
Extruder is extruded dough, and screw speed is 19 revs/min in extrusion process, and cutting knife speed is 132 revs/min, extruding
Pressure is 6~7MPa.
9. the preparation method of rice-shaped pasta as claimed in claim 2, it is characterised in that in the S2, dough is through rice
Grain pattern tool is crushed to rice-shaped pasta, the rice-shaped pasta 2.5~4.0mm long, maximum cross section it is straight
Footpath is 0.7~2.0mm.
10. the preparation method of rice-shaped pasta as claimed in claim 9, it is characterised in that the rice-shaped Italy
Face 3.0mm long, a diameter of 1.2mm of maximum cross section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710052598.2A CN106690052A (en) | 2017-01-24 | 2017-01-24 | Rice-shaped spaghetti and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710052598.2A CN106690052A (en) | 2017-01-24 | 2017-01-24 | Rice-shaped spaghetti and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690052A true CN106690052A (en) | 2017-05-24 |
Family
ID=58908938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710052598.2A Pending CN106690052A (en) | 2017-01-24 | 2017-01-24 | Rice-shaped spaghetti and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690052A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836731A (en) * | 2009-03-19 | 2010-09-22 | 沈彬 | Method for manufacturing nutritive grain noodles |
| CN103402372A (en) * | 2011-03-15 | 2013-11-20 | 日清富滋株式会社 | Dried pasta manufacturing method |
| CN103829158A (en) * | 2012-11-20 | 2014-06-04 | 江苏上一道科技股份有限公司 | Dietary fiber instant rice grain noodle production process |
| CN104026481A (en) * | 2014-05-30 | 2014-09-10 | 上海京元食品有限公司 | Nutritional granular noodles and processing process thereof |
-
2017
- 2017-01-24 CN CN201710052598.2A patent/CN106690052A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836731A (en) * | 2009-03-19 | 2010-09-22 | 沈彬 | Method for manufacturing nutritive grain noodles |
| CN103402372A (en) * | 2011-03-15 | 2013-11-20 | 日清富滋株式会社 | Dried pasta manufacturing method |
| CN103829158A (en) * | 2012-11-20 | 2014-06-04 | 江苏上一道科技股份有限公司 | Dietary fiber instant rice grain noodle production process |
| CN104026481A (en) * | 2014-05-30 | 2014-09-10 | 上海京元食品有限公司 | Nutritional granular noodles and processing process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 秦中庆: "日本制面新技术发展动向（一）", 《粮食与食品工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Krishnaraj et al. | 3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour | |
| CN105686034B (en) | The method for preparing food grains other than rice and wheat based on single-screw extrusion machine | |
| CN103169008B (en) | Technology for preparing high-fiber oat table noodles | |
| CN102550972B (en) | Preparation method of double-tube puffed food | |
| US20060088641A1 (en) | Method for mass producing whole-seed cracker | |
| CN105558823B (en) | Rice and flour combined composite leisure food and preparation method thereof | |
| Badjona et al. | Valorisation of carrot and pineapple pomaces for rock buns development | |
| Aksenova et al. | From traditional recipes to biologically complete food products: review on snacks extrusion | |
| KR101631741B1 (en) | Method for manufacturing cereal bar for control of body weight and cereal bar manufactured thereby | |
| CN106616648A (en) | Purple sweet potato full flour dough and process of preparing purple sweet potato full flour noodles by using purple sweet potato full flour dough | |
| CN101228931A (en) | Method of producing ready nutrient oatmeal using soybean-oat or soybean-maize as raw material | |
| CN108669444A (en) | A kind of vegetables semi-dried noodle and its production method based on three layers of compound calendering | |
| CN1228264A (en) | Noodle made of coarse food grain and its preparing method | |
| CN106690052A (en) | Rice-shaped spaghetti and making method thereof | |
| CN101461492A (en) | Local flavor rice crust and making method | |
| CN103461814B (en) | Corn strong flour and production method thereof | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN109090187A (en) | A kind of coarse cereals soda cracker and preparation method thereof | |
| CN105266014A (en) | Potato strip food and preparation method thereof | |
| CN205512305U (en) | 3D prints extrusion equipment based on food | |
| CN104256278A (en) | Full millet flour cake and production method thereof | |
| Dubey et al. | Extrusion processing of foods | |
| CN112369561A (en) | Non-fried extruded instant noodles and production method thereof | |
| CN104719382A (en) | Recombined potato rice burger cake and making method thereof | |
| CN109953299A (en) | Sweet potato snack food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |
|
| RJ01 | Rejection of invention patent application after publication |