CN109259065A - A kind of production technology of low mould river snails rice noodle dry powder - Google Patents
A kind of production technology of low mould river snails rice noodle dry powder Download PDFInfo
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- CN109259065A CN109259065A CN201811143486.9A CN201811143486A CN109259065A CN 109259065 A CN109259065 A CN 109259065A CN 201811143486 A CN201811143486 A CN 201811143486A CN 109259065 A CN109259065 A CN 109259065A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 112
- 235000009566 rice Nutrition 0.000 title claims abstract description 112
- 239000000843 powder Substances 0.000 title claims abstract description 49
- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- 241000237858 Gastropoda Species 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 111
- 235000013312 flour Nutrition 0.000 claims abstract description 71
- 230000032683 aging Effects 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000001723 curing Methods 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- 239000000725 suspension Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 19
- 230000035800 maturation Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012797 qualification Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 210000001520 comb Anatomy 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Classifications
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- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of production technologies of low mould river snails rice noodle dry powder, it is related to rice flour noodles sterilization process field, by using secondary high-temperature steam cure in maturation stage, so as to effectively control mould and bacterium colony, and in aging, closed hot environment has been used to be handled during loose wire and drying, to control the generation of bacterium colony or mould well, in loose wire, the principle for using novel combed to send out carries out giving rice flour loose wire, traditional rice flour is contacted with water using roller in normal temperature environment and is easy to generate bacterium colony or mould etc. again, also come simultaneously to subsequent drying belt difficult, the principle sent out using combed, contact of the rice flour with water can be reduced, manually contacted with rice flour, it is effectively controlled the generation of mould.
Description
Technical field
The present invention relates to rice flour noodles sterilization process, and in particular to a kind of production technology of low mould river snails rice noodle dry powder.
Background technique
In China Liuzhou, river snails rice noodle is famous snack, and unique fresh fragrance road is liked by many people.It is existing
River snails rice noodle be usually that rice flour is first prepared into dry rice flour, then when needing edible in the later period dry rice flour after cooked, be added
Ingredient is eaten.Since rice flour is easy to produce bacterium colony in production process, mould easy to breed etc. when special, so that rice flour
It usually will appear underproof product after the completion of packing, need to carry out recalling for batch, the problem to underproof product
It annoyings river snails rice noodle manufacturer always, while also limiting the development of river snails rice noodle industry.Especially when river snails rice noodle exports foreign country,
After the other mould detection of appearance is unqualified, the outlet of river snails rice noodle by the gross will affect.
Therefore, it in order to solve the problems, such as river snails rice noodle mould and other bacterium colonies, needs to begin to from the production of rice flour to rice flour
Production each link carry out strict control, and traditional production be using by hand produced so that rice flour with
Human contact bacterium easy to breed and mould etc..So needing a kind of production technology of the spiral shell rice flour of low mould at design, mention
The economic benefit of high enterprise promotes the development of river snails rice noodle industry.
Summary of the invention:
The content of present invention passes through the production technology for disclosing a kind of low mould river snails rice noodle dry powder, and it is super to solve existing river snails rice noodle mould
Mark, the exceeded technical problem low with rice flour reconstitution rate of bacterium colony.
The present invention is achieved through the following technical solutions.
A kind of production technology of low mould river snails rice noodle dry powder, the production technology include the following steps:
Step 1: puffed wheat, the rice soaked beat powder, and auxiliary material powder is added and is mixed；
Step 2: first of curing being carried out to mixed powder and obtains tentatively cure raw material, to tentatively curing raw material progress the
Two curings, while carrying out wire squeeze；
Step 3: the rice flour of wire squeeze is carried out aging by the variant closing aging area of several temperature and humidity；
Step 4: the rice flour after aging being carried out suspention loose wire using loose wire device and is handled；
Step 5: the rice flour after loose wire being put into several temperature and humidity and the variant closing baking zone of wind speed is dried
Dry-cure obtains dry river snails rice noodle；
Step 6: the river snails rice noodle after drying being cut according to dimensional machines, packing machine packaging completes preparation.
Further, rice water content is 33%-35% in the puffed wheat in the step 1, and the puffed wheat time is 4-8 hours.
Further, the auxiliary material powder corn flour end in the step 1 accounts for 35%, and wheaten starch accounts for 10%, spiral shell digested tankage
End accounts for 5%, is mixed as vacuum mixing.
Further, the temperature of first of curing is 100 ° -110 ° in the step 2, is cured using high-temperature steam, second
The temperature of curing is 110 ° -120 °, uses high-temperature steam squeezing, maturing.
Further, the old temperature in aging area is 40 ° -50 ° in the step 3, humidity 50%-80%.
Further, the number in aging area is 4 in the step 3, and the temperature in first aging area is 43 ° ± 3 °, wet
Degree is 65%-70%, and the temperature in second aging area is 43 ° ± 3 °, humidity 70%-80%, the temperature in third aging area
It is 48 ° ± 3 °, humidity 65%-70%, the temperature in the 4th aging area is 45 ° ± 3 °, humidity 50%-60%.
Further, suspending loose wire processing in the step 4 in midair includes three Secondary Suspension loose wire processes, and the environment temperature of loose wire is equal
Greater than 40 °.
Further, the three Secondary Suspensions loose wire process are as follows:
First time loose wire hangs the rice flour after aging using cross bar, and first loose wire device lateral movement is inserted to suspension
Rice flour moves downward, and environment temperature is 45 ± 3 °, completes first time loose wire；
Second of loose wire, cross bar hang the rice flour after aging and move forward, and second loose wire device lateral movement is inserted to outstanding
The rice flour of extension, moves downward, and environment temperature is 48 ± 3 °, and top is provided with blower fan and falls water to suspension rice flour blowing, completes the
Secondary loose wire；
Third time loose wire, cross bar hang the rice flour after aging and move forward, and the movement of third loose wire device lateral is inserted to outstanding
The rice flour of extension, moves downward, and environment temperature is 43 ± 3 °, completes third time loose wire.
Further, from low to high, then from high to low, humidity is gradually lower the temperature of baking zone, wind speed in the step 5
From small to large, then from big to small.
Further, baking zone number is 5 in the step 5, and the temperature of first baking zone is room temperature, and humidity is
60%-65%, wind speed are 1* wind speed radix (wind speed radix is given value), and the temperature of second baking zone is 40 ° -50 °, humidity
For 55%-60%, wind speed is 0.9* wind speed radix (wind speed radix is given value), and the temperature of third baking zone is 60 ° -65 °,
Humidity is 50%-55%, and wind speed is 0.7* wind speed radix (wind speed radix is given value), the temperature of the 4th baking zone is 40 °-
50 °, humidity is
45%-50%, wind speed are 0.8* wind speed radix (wind speed radix is given value), and the temperature of the 5th baking zone is
30 ° -40 °, humidity 20%-40%, wind speed is 1* wind speed radix (wind speed radix is given value).
The present invention compared with prior art the advantages of or effect:
1, the present invention is by using secondary high-temperature steam cure in maturation stage, so as to effectively control mould
And bacterium colony, and used closed hot environment to be handled during aging, loose wire and drying, thus well
The generation for controlling bacterium colony or mould, in loose wire, the principle for using novel combed to send out carries out giving rice flour pine
Silk, traditional rice flour contacts with water easy generation bacterium colony or mould etc. again using roller in normal temperature environment, while after also giving
The drying belt in face carrys out difficult, to send out using combed principle, it is possible to reduce and contact of the rice flour with water is manually contacted with rice flour,
It is effectively controlled the generation of mould；
2, in puffed wheat water contain than be 33%-35%, when so as to be effectively controlled puffed wheat rice absorption moisture, from
And reconstitution rate is just controlled in puffed wheat, when being mixed using being stirred under vacuum, stirring is more uniform, by secondary ripe
Change, so as to can slowly cure compared with traditional curing, can be very good control reconstitution rate makes in ageing process
With 40 ° -60 ° of temperature, the generation of control bacterium colony and mould can be very good, while humidity is from high to low, then from low to high, from
And effectively prevent the direct desiccation of powder, the effective reconstitution rate for keeping rice flour, in drying temperature from high to low, then from as low as
Height, humidity are gradually lower, and wind speed from big to small, then from small to large, so as to while dry powder, and will not make moment
Powder hardening, by the control of temperature and wind speed, so that the inside of powder is than more loose, so as to improve answering for powder well
Water rate can quickly be cooked when edible.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated.
Embodiment
A kind of production technology of low mould river snails rice noodle dry powder, which is characterized in that the production technology includes the following steps:
Step 1: puffed wheat, the rice soaked beat powder, and auxiliary material powder is added and is mixed；
Step 2: first of curing being carried out to mixed powder and obtains tentatively cure raw material, to tentatively curing raw material progress the
Two curings, while carrying out wire squeeze；
Step 3: the rice flour of wire squeeze is carried out aging by the variant closing aging area of several temperature and humidity；
Step 4: the rice flour after aging being carried out suspention loose wire using loose wire device and is handled；
Step 5: the rice flour after loose wire being put into several temperature and humidity and the variant closing baking zone of wind speed is dried
Dry-cure obtains dry river snails rice noodle；
Step 6: the river snails rice noodle after drying being cut according to dimensional machines, packing machine packaging completes preparation.
Tradition is to be rolled using roller to rice flour in the process to rice flour loose wire, and then the rice flour after rolling is put into
In water, due to meeting in production process so that water becomes thin rice gruel etc., it is very easy to generate bacterium or generate mould etc..And use loose wire
Device carries out loose wire, so as to effectively reduce rice flour and external contact, effectively controls mould and generates.
In ageing process, aging is carried out using the variant aging area of temperature and humidity, so that preventing the internal moisture of powder
Pop-off causes rice flour stiffization, and the meat of powder is bad, and the meat of the powder of two the application is loose, preferably.Pass through multiple regions
Aging area can effectively prevent the generation of bacterium colony with outside air compartment.And traditional aging be temperature be 23 °-
35 ° of open environment carries out aging, so that powder is easy to produce a large amount of bacterium colony or mould, so that the qualification rate of powder is low.
When drying, is dried by the variant baking zone of temperature and humidity and wind speed, to achieve the purpose that drying, while also making powder
The different region of moisture carry out part loss, will not be oven-dried moment, can be with when boiling so that the meat of powder is loose
Quickly cooked, reconstitution rate is high, while keeping the toughness of river snails rice noodle.
In the embodiment of the present invention, rice water content is 33%-35% in the puffed wheat in the step 1, and the puffed wheat time is that 4-8 is small
When.Auxiliary material powder corn flour end in the step 1 accounts for 35%, and wheaten starch accounts for 10%, and spiral shell digested tankage end accounts for 5%, and mixing is stirred
It mixes as vacuum mixing.
It is 33%-35% that water accounting is used in puffed wheat, the moisture of rice absorption when so as to be effectively controlled puffed wheat,
To just control reconstitution rate in puffed wheat.When being mixed using being stirred under vacuum, stir more uniform.By the way that spiral shell is added
Snail digested tankage end, so that really with the taste of spiral shell, so that the taste of powder is more preferable.
In the embodiment of the present invention, the temperature of first of curing is 100 ° -110 ° in the step 2, ripe using high-temperature steam
Change, the temperature of the second curing is 110 ° -120 °, uses high-temperature steam squeezing, maturing.Due to formed powder after, be production process most
It is easy to produce the link of bacterium colony or mould, traditional technique is directly to be cured using the process of one to curing, is easy to produce
It mildews bacterium etc..And pass through two curings wire squeeze again, it can effectively prevent the generation of mould and bacterium colony etc., further increased production
The qualification rate of product.
In the embodiment of the present invention, the old temperature in aging area is 40 ° -50 ° in the step 3, humidity 50%-80%.Institute
The number for stating aging area in step 3 is 4, and the temperature in first aging area is 43 ° ± 3 °, humidity 65%-70%, second
The temperature in aging area is 43 ° ± 3 °, humidity 70%-80%, and the temperature in third aging area is 48 ° ± 3 °, humidity 65%-
70%, the temperature in the 4th aging area is 45 ° ± 3 °, humidity 50%-60%.
In ageing process, using 40 ° -60 ° of temperature, the generation of control bacterium colony and mould can be very good, while wet
Degree from high to low, then from low to high, to effectively prevent the direct desiccation of powder, effectively keeps the reconstitution rate of rice flour.And it is traditional
Aging be temperature be 23 ° -35 ° open environment carry out aging so that powder be easy to produce a large amount of bacterium colony or
Mould, so that the qualification rate of powder is low.The aging region of 5 be arranged and extraneous compartment, so that the effect of aging is more preferable,
The aging effect in different regions, powder is different, and by the aging of multiple regions, the meat of powder is more preferable, and reconstitution rate is more preferable.
Suspending loose wire processing in the embodiment of the present invention, in the step 4 in midair includes three Secondary Suspension loose wire processes, the environment of loose wire
Temperature is all larger than 40 °.The three Secondary Suspensions loose wire process are as follows: first time loose wire, using cross bar hang aging after rice flour, first
The rice flour to suspension is inserted in a loose wire device lateral movement, is moved downward, and environment temperature is 45 ± 3 °, completes first time loose wire；The
Secondary loose wire, cross bar hang the rice flour after aging and move forward, and the rice flour to suspension is inserted in second loose wire device lateral movement, to
Lower movement, environment temperature are 48 ± 3 °, and top is provided with blower fan and falls water to suspension rice flour blowing, complete second of loose wire；The
Loose wire three times, cross bar hang the rice flour after aging and move forward, and the rice flour to suspension is inserted in the movement of third loose wire device lateral, to
Lower movement, environment temperature are 43 ± 3 °, complete third time loose wire.
Loose wire device is set as the comb structure of metal, is laterally arranged, and carries out loose wire to rice flour.Comb structure by using
Comb principle combs rice flour when having hair made, so as to carry out loose wire to glutinous rice flour together.Water flowing reduces rice flour
With external contact, the growth of mould is reduced.And by blowing, can accelerate rice flour falls water, accelerates subsequent drying effect.
In the embodiment of the present invention, from low to high, then from high to low, humidity gradually becomes the temperature of baking zone in the step 5
It is low, wind speed from small to large, then from big to small.Baking zone number is 5 in the step 5, and the temperature of first baking zone is normal
Temperature, humidity 60%-65%, wind speed are 1* wind speed radix (wind speed radix is given value), and the temperature of second baking zone is
40 ° -50 °, humidity 55%-60%, wind speed is 0.9* wind speed radix (wind speed radix is given value), the temperature of third baking zone
Degree is 60 ° -65 °, humidity 50%-55%, and wind speed is 0.7* wind speed radix (wind speed radix is given value), the 4th baking zone
Temperature be 40 ° -50 °, humidity 45%-50%, wind speed be 0.8* wind speed radix (wind speed radix is given value), and the 5th is dried
The temperature in dry area is 30 ° -40 °, humidity 20%-40%, and wind speed is 1* wind speed radix (wind speed radix is given value).Wind speed base
Number air-dries the rice flour quantity that once transmit and area as needed to determine, and is generally calculated with the wind speed of unit area received.
When drying, is dried by the variant baking zone of temperature and humidity and wind speed, to achieve the purpose that drying, while also making powder
The different region of moisture carry out part loss, will not be oven-dried moment, can be with when boiling so that the meat of powder is loose
Quickly cooked, reconstitution rate is high, while keeping the toughness of river snails rice noodle.From high to low, then from low to high, humidity is gradually lower temperature,
Wind speed from big to small, then from small to large.It may insure that powder can be dried completely, while can ensure that the meat of powder is loose again,
Moisture can be quickly absorbed when boiling, so that cooked speed is faster.
1.5 millimeters of dry rice flour of traditional technique production generally wants 15 groupings or so when cooked, uses this technique system
1.5 millimeters of the dry rice flour made only needs 7-8 minutes time when cooked, greatly shortens the dry rice flour cooked time.
1.05 millimeters of dry rice flour of traditional technique production generally wants 10 groupings or so when cooked, using this technique, 1.0 millimeters
Dry rice flour only needs 3-5 minute time when cooked, therefore the technique of the application is with so that the high spy of river snails rice noodle reconstitution rate
Point, the feature that can be quickly cooked.
Claims (10)
1. a kind of production technology of low mould river snails rice noodle dry powder, which is characterized in that the production technology includes the following steps:
Step 1: puffed wheat, the rice soaked beat powder, and auxiliary material powder is added and is mixed；
Step 2: first of curing being carried out to mixed powder and obtains tentatively curing raw material, second is carried out to preliminary curing raw material
Curing, while carrying out wire squeeze；
Step 3: the rice flour of wire squeeze is carried out aging by the variant closing aging area of several temperature and humidity；
Step 4: the rice flour after aging being carried out suspention loose wire using loose wire device and is handled；
Step 5: the rice flour after loose wire being put into several temperature and humidity and the variant closing baking zone of wind speed carries out at drying
Reason, obtains dry river snails rice noodle；
Step 6: the river snails rice noodle after drying being cut according to dimensional machines, packing machine packaging completes preparation.
2. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 1
In puffed wheat in rice water content be 33%-35%, the puffed wheat time be 4-8 hours.
3. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 1
In auxiliary material powder corn flour end account for 35%, wheaten starch accounts for 10%, and spiral shell digested tankage end accounts for 5%, be mixed for vacuum mixing
Stirring.
4. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 2
In first curing temperature be 100 ° -110 °, cured using high-temperature steam, second curing temperature be 110 ° -120 °, use
High-temperature steam squeezing, maturing.
5. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 3
The old temperature in middle aging area is 40 ° -50 °, humidity 50%-80%.
6. a kind of production technology of low mould river snails rice noodle dry powder according to claim 5, it is characterised in that: the step 3
The number in middle aging area is 4, and the temperature in first aging area is 43 ° ± 3 °, humidity 65%-70%, second aging area
Temperature be 43 ° ± 3 °, humidity 70%-80%, the temperature in third aging area is 48 ° ± 3 °, humidity 65%-70%,
The temperature in the 4th aging area is 45 ° ± 3 °, humidity 50%-60%.
7. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 4
Middle suspention loose wire processing includes three Secondary Suspension loose wire processes, and the environment temperature of loose wire is all larger than 40 °.
8. a kind of production technology of low mould river snails rice noodle dry powder according to claim 17, it is characterised in that: it is described three times
Suspend loose wire process in midair are as follows:
First time loose wire hangs the rice flour after aging using cross bar, and the rice flour to suspension is inserted in first loose wire device lateral movement,
It moves downward, environment temperature is 45 ± 3 °, completes first time loose wire；
Second of loose wire, cross bar hang the rice flour after aging and move forward, and second loose wire device lateral movement is inserted to suspension
Rice flour moves downward, and environment temperature is 48 ± 3 °, and top is provided with blower fan and falls water to suspension rice flour blowing, completes second
Loose wire；
Third time loose wire, cross bar hang the rice flour after aging and move forward, and the movement of third loose wire device lateral is inserted to suspension
Rice flour moves downward, and environment temperature is 43 ± 3 °, completes third time loose wire.
9. a kind of production technology of low mould river snails rice noodle dry powder according to claim 1, it is characterised in that: the step 5
From low to high, then from high to low, humidity is gradually lower the temperature of middle baking zone, wind speed from small to large, then from big to small.
10. a kind of production technology of low mould river snails rice noodle dry powder according to claim 9, it is characterised in that: the step 5
Middle baking zone number is 5, and the temperature of first baking zone is room temperature, and humidity 60%-65%, wind speed is 1* wind speed radix
(wind speed radix is given value), the temperature of second baking zone is 40 ° -50 °, humidity 55%-60%, and wind speed is 0.9* wind speed
Radix (wind speed radix is given value), the temperature of third baking zone is 60 ° -65 °, humidity 50%-55%, wind speed 0.7*
Wind speed radix (wind speed radix is given value), the temperature of the 4th baking zone is 40 ° -50 °, humidity 45%-50%, and wind speed is
0.8* wind speed radix (wind speed radix is given value), the temperature of the 5th baking zone is 30 ° -40 °, humidity 20%-40%, wind
Speed is 1* wind speed radix (wind speed radix is given value).
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250415A (en) * | 2019-07-30 | 2019-09-20 | 林清矫 | A kind of auto-comb powder device of rice flour |
| CN110393264A (en) * | 2019-07-25 | 2019-11-01 | 广西科技大学 | A kind of low mould easily cooks the processing technology of type river snails rice noodle dry powder |
| CN114176186A (en) * | 2022-02-14 | 2022-03-15 | 北京荟科柘生物科技有限公司 | Low-temperature vermicelli drying and sterilizing system with low vermicelli breakage rate and processing technology thereof |
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