CN107509936A - A kind of automatic production method and system of wintercherry rice noodles - Google Patents
A kind of automatic production method and system of wintercherry rice noodles Download PDFInfo
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- CN107509936A CN107509936A CN201710927555.4A CN201710927555A CN107509936A CN 107509936 A CN107509936 A CN 107509936A CN 201710927555 A CN201710927555 A CN 201710927555A CN 107509936 A CN107509936 A CN 107509936A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 150
- 235000009566 rice Nutrition 0.000 title claims abstract description 150
- 235000012149 noodles Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 title claims abstract description 20
- 240000004482 Withania somnifera Species 0.000 title claims abstract description 20
- 235000001978 Withania somnifera Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 149
- 230000007246 mechanism Effects 0.000 claims abstract description 88
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 238000007493 shaping process Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007598 dipping method Methods 0.000 claims abstract description 8
- 238000003801 milling Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 238000009835 boiling Methods 0.000 claims description 26
- 238000001125 extrusion Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 15
- 238000007605 air drying Methods 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000020265 peanut milk Nutrition 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000004904 shortening Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000020477 pH reduction Effects 0.000 claims description 6
- 238000005453 pelletization Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000006378 damage Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 239000008234 soft water Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 230000008859 change Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Abstract
The invention provides a kind of automatic production method and system of wintercherry rice noodles, it is related to preparation or the processing technology field of food, the technical problem of solution is that the program that manually participates in the prior art and degree are higher, it is higher for the control difficulty of quality and food sanitation safe requirement, method is cleaned including raw material, defibrination, initial fermentation, secondary fermentation, first curing, rice noodles squeeze, post cure, cooling rinsing, cut packaging and other steps, the production system includes raw material cleaning and dipping mechanism, pulp-milling mechanism, extrude first fermentation mechanism, stir secondary fermentation mechanism, first curing mechanism, squeeze shaping mechanism, post cure mechanism, cooling rinsing mechanism, cutting mechanism, each mechanism is set gradually.The present invention uses the technique of secondary fermentation, spends the time shorter, and is provided with exhaust air technique, improves rice noodles quality, and the system realizes automatic running in addition, improves production capacity, production efficiency, and the control for food sanitation safe requirement is also relatively easy.
Description
Technical field
The present invention relates to the preparation of food or processing technology field, and in particular to a kind of automated production side of wintercherry rice noodles
Method and system.
Background technology
Rice noodles refer to using rice as raw material, strip, thread rice made products, rice noodles made of the process such as soaking, boiling, press strip
Quality is flexible, and soup is not pasted in high resilience, boiling, do fry it is not easily broken, be equipped with respectively plant vegetables code or soup stock carry out soup boil or it is dry fry, it is smooth
Tasty, depth is by consumers in general, especially southern consumer is liked.
Rice noodles are divided into dry pulp rice noodles and wintercherry rice noodles according to the difference of preparation method.Central wintercherry rice noodles were both to remain
The delicate fragrance of rice, Gan Shuan, and can improve the fresh and sweet, lubricious of food flavor, and muscles and bones is good, enjoy great popularity the characteristics of smooth time sweet tea.
Traditional wintercherry rice noodles make through choosing rice, net rice, wash bubble, fermentation, defibrination, humidify, synthesize, just steaming, squeezing,
The flows such as cooked, cooling, rinsing, dress square-bottomed bamboo basket, its complex process, production is time-consuming, less efficient, and most importantly needs artificial
The program and degree of participation are higher, higher for the control difficulty of quality and food sanitation safe requirement.
The content of the invention
To solve problem present in background technology, the invention provides one kind, and can ensures acid while efficiency is improved
Starch the method for rice noodles quality and safety and sanitation production and corresponding production system.
For purpose one, the present invention uses following technical scheme, a kind of automatic production method of wintercherry rice noodles, according to
It is prepared by lower step：
1. raw material cleans：Rice is cleaned with clear water, with the clear water immersion rice 2-5 for accounting for rice weight 40-50% after effluent sewerage
Hour, turn white to the grain of rice, easily twist into pieces；
2. defibrination：The rice paste mill grinding that will be handled well, volume external adding water is not needed during defibrination；
3. initial fermentation：The Rice ＆ peanut milk of milled is loaded into filter bag to be extruded, squeezes and removes moisture, ensures water content between 30-35%,
Extrusion time raises 10-15 DEG C in 0.5-1 hours, the space temperature that filter bag will be accommodated in extrusion process, at the beginning of making Rice ＆ peanut milk progress
Step, low degree fermentation, obtains block ground rice；
4. secondary fermentation：It will be delivered to after extruding into the ground rice of bulk in agitator, while according to 100:3-5 ratio adds advance
The good rice flour mash of fermentative acidification, together breaks up and stirs, and it is 10-30m minutes, in the process, rice to break up mixing time
Powder carries out secondary fermentation under the promotion of the rice flour mash fermented in advance；
5. first curing：Step 4. in connected using steam on the conveyer belt of traveling after the ground rice extruding granulating handled well
Continuous to steam grain, the steaming grain time is 2-5min；
6. rice noodles squeeze：Ground rice after first curing is exhausted after processing to deliver in squeezer and squeezed as needed into certain
The strip semi-finished product of diameter；
7. post cure：Semi-finished product after squeezing shaping enter tunnel type boiling passage by conveyer belt, are heated using steam clear
Water carries out cooking curing；
8. cooling rinsing：Rice noodles after post cure enter to cool down in cold rinse bank by conveyer belt to be rinsed, and will be attached on rice noodles
Particle cleaning easy to fall off fall, prevent transport the inter-adhesive gelatinization of storing process；
9. cutting packaging：The rice noodles dried up after rinsing by draining cut into certain length as needed, are dispensed afterwards i.e.
Can.
For purpose two, the present invention uses following technical scheme, a kind of mechanized production system of wintercherry rice noodles, including original
Expect cleaning and dipping mechanism, pulp-milling mechanism, extruding first fermentation mechanism, stirring secondary fermentation mechanism, cure for the first time mechanism, squeezing into
Type mechanism, post cure mechanism, cooling rinsing mechanism, cutting mechanism, each mechanism are set gradually；
The raw material cleaning and dipping mechanism include wash a meter tank, rice tank bracket, feeding tube, water inlet pipe, drainpipe, spiral agitator,
Blanking draining pipe, automatic valve；The feeding tube, water inlet pipe, drainpipe, spiral agitator, blanking draining pipe, automatic valve are equal
Washed installed in described on meter tank, wash meter tank on rice tank bracket, wherein feeding tube and water inlet pipe are arranged on and wash a meter tank top；
Blanking draining pipe, drainpipe, automatic valve, which are arranged on, washes a meter tank bottom；Spiral agitator is arranged on and washed inside meter tank, by setting
Put and supported in the spiral agitator support for washing meter tank top open-mouth；
The pulp-milling mechanism includes hopper and crushing grinding machine, and hopper is arranged on crushing grinding machine, and is arranged on blanking draining
Below pipe；
The extruding first fermentation mechanism includes multidirectional extrusion dehydration platform, fluid pressure drive device, liquid collection trough；It is wherein multidirectional to squeeze
Press-dehydrating platform sets all around four pieces of horizontal displacable platens and vertical pressing plate, also sets the bottom plate with filter screen in bottom；
Fluid pressure drive device drives the horizontal displacable platen and vertical pressing plate to act respectively, and liquid collection trough then wraps up from bottom
Multidirectional extrusion dehydration platform is stated in residence, is collected the water taken off in Rice ＆ peanut milk and is delivered to treatment process, the horizontal displacable platen and
Heater is provided with vertical pressing plate, temperature is raised during extruding, promotes Rice ＆ peanut milk to carry out a certain degree of first hair
Ferment, form block ground rice；
The stirring secondary fermentation mechanism includes beating spreading agitating device, concrete structure including semicircle column type warehouse, break up frame with
And main shaft is broken up, blanking port is opened up in warehouse bottom, is in that block ground rice enters warehouse after extrusion dehydration, is broken up frame destruction
It is scattered, while add the good rice flour mash of advance fermentative acidification and stir together, during stirring, by extruding heating
Ground rice carries out secondary fermentation to a certain extent by the use of the temperature itself carried and the rice flour mash fermented in advance as introduction；
The first curing mechanism includes extruding and pelletizing plant and Rapid curing device, and the extruding and pelletizing plant includes gathering materials
Bucket, sleeve, spiral extruder, granulation die, peripheral hardware scraper and safety guard；The Rapid curing device includes conveyer belt, ripe
Passage processed, steam pipe, revolving roll, conveyer belt is enclosed on revolving roll, and passes through shortening passage, and shortening passage is distributed with steaming up and down
Steam pipe, rapid aging is carried out to the grain dress ground rice squeezed out；
Squeezing shaping mechanism includes clinker storehouse, spiral conveying tube, exhaust apparatus, rice noodles squeezer, the granular rice after first curing
Powder enters clinker storehouse, delivers to exhaust apparatus by spiral conveying tube, exhaust apparatus is connected with vavuum pump, its internal is kept negative pressure
State, promote the Bubble in ground rice, carry out squeezing shaping into rice noodles squeezer afterwards；
The post cure mechanism includes boiling passage and heater, conveyer belt is set in the boiling passage, after shaping
Rice noodles are conveyed backward by it, and boiling passage is built with water, and water did not had conveyer belt just, and heater is under the boiling passage
Side, is heated to the water in boiling passage, and by Water transport heat, post cure is carried out to rice noodles；
Cooling rinsing mechanism includes rinsing mechanism and air-dried mechanism, and the rinsing mechanism includes potcher, conveyer belt, draining rack；
Conveyer belt is immersed in potcher, and draining rack is connected with potcher, has certain gradient；Air-drying mechanism includes air-drying cover, rinsing
Good rice noodles enter the moisture drying for air-drying cover by surface from draining rack；
Cutting mechanism is arranged on the port of export for air-drying cover, including distance detector, controller and cutting knife, distance detector detection
The length of rice noodles, controller is transmitted signals to after reaching predetermined length, controller instruction cutting knife action, is cut into length-specific
Finished product.
The heater uses high-temperature steam.
The boiling passage connection soft water pond, water enter in boiling passage after softening.
Discharge outlet is set below potcher, after rice noodles rinsing a period of time, the water in groove and impurity is discharged, rejoined
New water, keep cleaning.
The present invention is when preparing wintercherry rice noodles, not using once standing for fermentation mode more time-consuming in traditional handicraft,
But use fermentation at elevated temperatures when taking shorter extrusion drainage and starter progress secondary fermentation is mixed when ground rice is broken up,
The spent time is shorter, and can reach the ferment effect of traditional handicraft, while to improve the toughness after rice noodles squeezing, this hair
It is bright that exhaust air technique and mechanism are provided with production system, the air being mixed into whipping process in ground rice can be effectively reduced,
Rice noodles quality consolidation after the squeezing shaping made, toughness are preferable；Other production system of the present invention can realize wintercherry rice noodles
Industrial-scale production, rice noodles production links realize automatic running by control system, not only substantially increase
Production capacity, production efficiency is improved, and avoid links in traditional handicraft from due to error caused by manual operation, reducing rice
Difference in line mass production between batch, the total quality for producing rice noodles is improved, for the control of food sanitation safe requirement
System is also relatively easy.
Brief description of the drawings
Fig. 1 is the schematic flow sheet of the mechanized production system of wintercherry rice noodles of the present invention.
In figure, raw material cleaning and dipping mechanism 1, pulp-milling mechanism 2, extruding first fermentation mechanism 3, stirring secondary fermentation mechanism 4,
First curing mechanism 5, squeezing shaping mechanism 6, post cure mechanism 7, cooling rinsing mechanism 8, cutting mechanism 9.
Embodiment
Below in conjunction with the accompanying drawings and the present invention is further described explanation.
Embodiment 1
The automatic production method of wintercherry rice noodles described in the present embodiment, follows the steps below preparation：
1. raw material cleans：Rice is cleaned with clear water, with the clear water immersion rice 2-5 for accounting for rice weight 40-50% after effluent sewerage
Hour, turn white to the grain of rice, easily twist into pieces；
2. defibrination：The rice paste mill grinding that will be handled well, volume external adding water is not needed during defibrination；
3. initial fermentation：The Rice ＆ peanut milk of milled is loaded into filter bag to be extruded, squeezes and removes moisture, ensures water content between 30-35%,
Extrusion time raises 10-15 DEG C in 0.5-1 hours, the space temperature that filter bag will be accommodated in extrusion process, at the beginning of making Rice ＆ peanut milk progress
Step, low degree fermentation, obtains block ground rice；
4. secondary fermentation：It will be delivered to after extruding into the ground rice of bulk in agitator, while according to 100:3-5 ratio adds advance
The good rice flour mash of fermentative acidification, together breaks up and stirs, and it is 10-30m minutes, in the process, rice to break up mixing time
Powder carries out secondary fermentation under the promotion of the rice flour mash fermented in advance；
5. first curing：Step 4. in connected using steam on the conveyer belt of traveling after the ground rice extruding granulating handled well
Continuous to steam grain, the steaming grain time is 2-5min；
6. rice noodles squeeze：Ground rice after first curing is exhausted after processing to deliver in squeezer and squeezed as needed into certain
The strip semi-finished product of diameter；
7. post cure：Semi-finished product after squeezing shaping enter tunnel type boiling passage by conveyer belt, are heated using steam clear
Water carries out cooking curing；
8. cooling rinsing：Rice noodles after post cure enter to cool down in cold rinse bank by conveyer belt to be rinsed, and will be attached on rice noodles
Particle cleaning easy to fall off fall, prevent transport the inter-adhesive gelatinization of storing process；
9. cutting packaging：The rice noodles dried up after rinsing by draining cut into certain length as needed, are dispensed afterwards i.e.
Can.
Embodiment 2
As shown in figure 1, the mechanized production system of the wintercherry rice noodles described in the present embodiment, including raw material cleaning and dipping mechanism 1, mill
Pulp grinder structure 2, extruding first fermentation mechanism 3, secondary fermentation mechanism 4, first curing mechanism 5 are stirred, shaping mechanism 6 is squeezed, is secondary
Mechanism 7, cooling rinsing mechanism 8, cutting mechanism 9 are cured, each mechanism is set gradually；
The raw material cleaning and dipping mechanism 1 include wash a meter tank, rice tank bracket, feeding tube, water inlet pipe, drainpipe, spiral agitator,
Blanking draining pipe, automatic valve；The feeding tube, water inlet pipe, drainpipe, spiral agitator, blanking draining pipe, automatic valve are equal
Washed installed in described on meter tank, wash meter tank on rice tank bracket, wherein feeding tube and water inlet pipe are arranged on and wash a meter tank top；
Blanking draining pipe, drainpipe, automatic valve, which are arranged on, washes a meter tank bottom；Spiral agitator is arranged on and washed inside meter tank, by setting
Put and supported in the spiral agitator support for washing meter tank top open-mouth；
The pulp-milling mechanism 2 includes hopper and crushing grinding machine, and hopper is arranged on crushing grinding machine, and is arranged on blanking draining
Below pipe；
The extruding first fermentation mechanism 3 includes multidirectional extrusion dehydration platform, fluid pressure drive device, liquid collection trough；It is wherein multidirectional
Extrusion dehydration platform sets all around four pieces of horizontal displacable platens and vertical pressing plate, also sets the bottom with filter screen in bottom
Plate；Fluid pressure drive device drives the horizontal displacable platen and vertical pressing plate to act respectively, and liquid collection trough is then from bottom
The multidirectional extrusion dehydration platform is wrapped, the water taken off in Rice ＆ peanut milk is collected and delivers to treatment process, the horizontal displacable platen
And heater is provided with vertical pressing plate, temperature is raised during extruding, promotes Rice ＆ peanut milk to carry out a certain degree of first
Secondary fermentation, form block ground rice；
The stirring secondary fermentation mechanism 4 includes beating spreading agitating device, concrete structure including semicircle column type warehouse, break up frame with
And main shaft is broken up, blanking port is opened up in warehouse bottom, is in that block ground rice enters warehouse after extrusion dehydration, is broken up frame destruction
It is scattered, while add the good rice flour mash of advance fermentative acidification and stir together, during stirring, by extruding heating
Ground rice carries out secondary fermentation to a certain extent by the use of the temperature itself carried and the rice flour mash fermented in advance as introduction；
The first curing mechanism 5 includes extruding and pelletizing plant and Rapid curing device, and the extruding and pelletizing plant includes collection
Hopper, sleeve, spiral extruder, granulation die, peripheral hardware scraper and safety guard；The Rapid curing device include conveyer belt,
Shortening passage, steam pipe, revolving roll, conveyer belt are enclosed on revolving roll, and pass through shortening passage, and shortening passage is distributed with up and down
Steam pipe, rapid aging is carried out to the grain dress ground rice squeezed out；
Squeezing shaping mechanism 6 includes clinker storehouse, spiral conveying tube, exhaust apparatus, rice noodles squeezer, the granular rice after first curing
Powder enters clinker storehouse, delivers to exhaust apparatus by spiral conveying tube, exhaust apparatus is connected with vavuum pump, its internal is kept negative pressure
State, promote the Bubble in ground rice, carry out squeezing shaping into rice noodles squeezer afterwards；
The post cure mechanism 7 includes boiling passage and heater, conveyer belt is set in the boiling passage, after shaping
Rice noodles are conveyed backward by it, and boiling passage is built with water, and water did not had conveyer belt just, and heater is under the boiling passage
Side, is heated to the water in boiling passage, and by Water transport heat, post cure is carried out to rice noodles；
Cooling rinsing mechanism 8 includes rinsing mechanism and air-dried mechanism, and the rinsing mechanism includes potcher, conveyer belt, draining rack；
Conveyer belt is immersed in potcher, and draining rack is connected with potcher, has certain gradient；Air-drying mechanism includes air-drying cover, rinsing
Good rice noodles enter the moisture drying for air-drying cover by surface from draining rack；
Cutting mechanism 9 is arranged on the port of export for air-drying cover, including distance detector, controller and cutting knife, distance detector inspection
The length of rice noodles is surveyed, controller is transmitted signals to after reaching predetermined length, controller instruction cutting knife action, is cut into specific length
The finished product of degree.
Embodiment 3
As shown in figure 1, the mechanized production system of the wintercherry rice noodles described in the present embodiment described in the present embodiment and the base of embodiment 2
This is consistent, and difference is：The heater uses high-temperature steam；The boiling passage connection soft water pond, water is after softening
Into in boiling passage；Discharge outlet is set below potcher, after rice noodles rinsing a period of time, the water in groove and impurity discharged,
Xin Shui is rejoined, keeps cleaning.
Claims (5)
1. a kind of automatic production method of wintercherry rice noodles, it is characterised in that follow the steps below preparation：
1. raw material cleans：Rice is cleaned with clear water, with the clear water immersion rice 2-5 for accounting for rice weight 40-50% after effluent sewerage
Hour, turn white to the grain of rice, easily twist into pieces；
2. defibrination：The rice paste mill grinding that will be handled well, volume external adding water is not needed during defibrination；
3. initial fermentation：The Rice ＆ peanut milk of milled is loaded into filter bag to be extruded, squeezes and removes moisture, ensures water content between 30-35%,
Extrusion time raises 10-15 DEG C in 0.5-1 hours, the space temperature that filter bag will be accommodated in extrusion process, at the beginning of making Rice ＆ peanut milk progress
Step, low degree fermentation, obtains block ground rice；
4. secondary fermentation：It will be delivered to after extruding into the ground rice of bulk in agitator, while according to 100:3-5 ratio adds advance
The good rice flour mash of fermentative acidification, together breaks up and stirs, and it is 10-30m minutes, in the process, rice to break up mixing time
Powder carries out secondary fermentation under the promotion of the rice flour mash fermented in advance；
5. first curing：Step 4. in connected using steam on the conveyer belt of traveling after the ground rice extruding granulating handled well
Continuous to steam grain, the steaming grain time is 2-5min；
6. rice noodles squeeze：Ground rice after first curing is exhausted after processing to deliver in squeezer and squeezed as needed into certain
The strip semi-finished product of diameter；
7. post cure：Semi-finished product after squeezing shaping enter tunnel type boiling passage by conveyer belt, are heated using steam clear
Water carries out cooking curing；
8. cooling rinsing：Rice noodles after post cure enter to cool down in cold rinse bank by conveyer belt to be rinsed, and will be attached on rice noodles
Particle cleaning easy to fall off fall, prevent transport the inter-adhesive gelatinization of storing process；
9. cutting packaging：The rice noodles dried up after rinsing by draining cut into certain length as needed, are dispensed afterwards i.e.
Can.
A kind of 2. mechanized production system of wintercherry rice noodles, it is characterised in that including raw material cleaning and dipping mechanism, pulp-milling mechanism,
Extrude first fermentation mechanism, stirring secondary fermentation mechanism, cure mechanism, squeezing shaping mechanism, post cure mechanism, cooling for the first time
Mechanism, cutting mechanism are rinsed, each mechanism is set gradually；
The raw material cleaning and dipping mechanism include wash a meter tank, rice tank bracket, feeding tube, water inlet pipe, drainpipe, spiral agitator,
Blanking draining pipe, automatic valve；The feeding tube, water inlet pipe, drainpipe, spiral agitator, blanking draining pipe, automatic valve are equal
Washed installed in described on meter tank, wash meter tank on rice tank bracket, wherein feeding tube and water inlet pipe are arranged on and wash a meter tank top；
Blanking draining pipe, drainpipe, automatic valve, which are arranged on, washes a meter tank bottom；Spiral agitator is arranged on and washed inside meter tank, by setting
Put and supported in the spiral agitator support for washing meter tank top open-mouth；
The pulp-milling mechanism includes hopper and crushing grinding machine, and hopper is arranged on crushing grinding machine, and is arranged on blanking draining
Below pipe；
The extruding first fermentation mechanism includes multidirectional extrusion dehydration platform, fluid pressure drive device, liquid collection trough；It is wherein multidirectional to squeeze
Press-dehydrating platform sets all around four pieces of horizontal displacable platens and vertical pressing plate, also sets the bottom plate with filter screen in bottom；
Fluid pressure drive device drives the horizontal displacable platen and vertical pressing plate to act respectively, and liquid collection trough then wraps up from bottom
Multidirectional extrusion dehydration platform is stated in residence, is collected the water taken off in Rice ＆ peanut milk and is delivered to treatment process, the horizontal displacable platen and
Heater is provided with vertical pressing plate, temperature is raised during extruding, promotes Rice ＆ peanut milk to carry out a certain degree of first hair
Ferment, form block ground rice；
The stirring secondary fermentation mechanism includes beating spreading agitating device, concrete structure including semicircle column type warehouse, break up frame with
And main shaft is broken up, blanking port is opened up in warehouse bottom, is in that block ground rice enters warehouse after extrusion dehydration, is broken up frame destruction
It is scattered, while add the good rice flour mash of advance fermentative acidification and stir together, during stirring, by extruding heating
Ground rice carries out secondary fermentation to a certain extent by the use of the temperature itself carried and the rice flour mash fermented in advance as introduction；
The first curing mechanism includes extruding and pelletizing plant and Rapid curing device, and the extruding and pelletizing plant includes gathering materials
Bucket, sleeve, spiral extruder, granulation die, peripheral hardware scraper and safety guard；The Rapid curing device includes conveyer belt, ripe
Passage processed, steam pipe, revolving roll, conveyer belt is enclosed on revolving roll, and passes through shortening passage, and shortening passage is distributed with steaming up and down
Steam pipe, rapid aging is carried out to the grain dress ground rice squeezed out；
Squeezing shaping mechanism includes clinker storehouse, spiral conveying tube, exhaust apparatus, rice noodles squeezer, the granular rice after first curing
Powder enters clinker storehouse, delivers to exhaust apparatus by spiral conveying tube, exhaust apparatus is connected with vavuum pump, its internal is kept negative pressure
State, promote the Bubble in ground rice, carry out squeezing shaping into rice noodles squeezer afterwards；
The post cure mechanism includes boiling passage and heater, conveyer belt is set in the boiling passage, after shaping
Rice noodles are conveyed backward by it, and boiling passage is built with water, and water did not had conveyer belt just, and heater is under the boiling passage
Side, is heated to the water in boiling passage, and by Water transport heat, post cure is carried out to rice noodles；
Cooling rinsing mechanism includes rinsing mechanism and air-dried mechanism, and the rinsing mechanism includes potcher, conveyer belt, draining rack；
Conveyer belt is immersed in potcher, and draining rack is connected with potcher, has certain gradient；Air-drying mechanism includes air-drying cover, rinsing
Good rice noodles enter the moisture drying for air-drying cover by surface from draining rack；
Cutting mechanism is arranged on the port of export for air-drying cover, including distance detector, controller and cutting knife, distance detector detection
The length of rice noodles, controller is transmitted signals to after reaching predetermined length, controller instruction cutting knife action, is cut into length-specific
Finished product.
A kind of 3. mechanized production system of wintercherry rice noodles according to claim 2, it is characterised in that the heater
Using high-temperature steam.
4. a kind of mechanized production system of wintercherry rice noodles, it is characterised in that the boiling passage connection soft water pond, water is by soft
Enter after change in boiling passage.
5. a kind of mechanized production system of wintercherry rice noodles, it is characterised in that discharge outlet, rice noodles rinsing one are set below potcher
After the section time, the water in groove and impurity are discharged, rejoin Xin Shui, keeps cleaning.
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Application publication date: 20171226 |