CN111543450B - High-fiber rice cake kneading machine and preparation method of high-fiber rice cake - Google Patents
High-fiber rice cake kneading machine and preparation method of high-fiber rice cake Download PDFInfo
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- CN111543450B CN111543450B CN202010307495.8A CN202010307495A CN111543450B CN 111543450 B CN111543450 B CN 111543450B CN 202010307495 A CN202010307495 A CN 202010307495A CN 111543450 B CN111543450 B CN 111543450B
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/10—Mixing or kneading machines for the preparation of dough with additional aerating apparatus for the manufacture of aerated doughs
-
- 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
- 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
Abstract
The invention discloses a high-fiber rice cake kneading machine and a preparation method of a high-fiber rice cake. The invention provides a high-fiber rice cake kneading machine and a preparation method of a high-fiber rice cake, which can enable the high-fiber rice cake dough to be mixed more uniformly, can moderately puff the dough, overcomes the defect that the internal structure of the rice cake is too dense, and has better taste.
Description
Technical Field
The invention relates to the field of food processing equipment, in particular to a high-fiber rice cake kneading machine and a preparation method of a high-fiber rice cake.
Background
The New year cake is a favorite food for people in China, symbolizes reunion, and implies rising year by year. However, the traditional rice cake is made of pure glutinous rice or mixed with a small amount of rice flour, and has high viscosity and difficult digestion due to the large amount of amylopectin. With the increasing abundance of the substance level of people, on one hand, more demands are made on novel and unique food; on the other hand, the people have more emphasis on coarse grain and high fiber diet at ordinary times because the people have no food-boring essence cut meat or fish into thin slices to be thin and cause obesity, hypertension, hyperglycemia and cerebrovascular diseases. However, the high-fiber rice cake has poor taste, and the quality and the sales volume of the rice cake are influenced. Therefore, the application designs the high-fiber rice cake kneading machine and the preparation method of the high-fiber rice cake, so that the dough is mixed more uniformly, the rice cake is properly puffed, the defect that the internal structure of the rice cake is too dense is overcome, and the taste is better.
Chinese patent application publication No. CN203762209U, published as 2014, 08 and 13, entitled "a rice cake making apparatus", discloses a rice cake making apparatus, which comprises a rice cake milling apparatus, a rice cake cooking apparatus and a rice cake extruding apparatus. In the rice cake milling equipment, a third roller and a water outlet pipe are additionally arranged, so that three processes of rice milling, rice flour water mixing and rice paste milling can be synchronously carried out; in the rice cake cooking equipment, the steamer can realize automatic cooking and carrying through the controller; in the rice cake extruding equipment, the rice cake dough can automatically complete the extruding process under the driving of the two roll shafts. The above problems still exist with this device.
Disclosure of Invention
The invention provides a high-fiber rice cake kneader for overcoming the problem of poor taste of high-fiber rice cakes in the prior art, the kneader has a simple structure, ensures that the interior of the kneaded rice cake has partial air, enables the rice cake to be puffed, overcomes the defect of over-compact internal structure of the rice cake, and has better taste.
The second object of the present invention is: the preparation method of the high-fiber rice cake can enable the high-fiber rice cake dough to be mixed more uniformly, can moderately puff the dough, overcomes the defect that the internal structure of the rice cake is too dense, and has better taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
the high-fiber rice cake kneading machine comprises a frame, a first stirring shaft and a second stirring shaft, wherein the first stirring shaft and the second stirring shaft are arranged side by side and opposite in rotation direction, and the high-fiber rice cake kneading machine further comprises air source equipment, an inflation cavity is arranged inside the first stirring shaft, an inflation hole is arranged on the side wall of the first stirring shaft, the inflation hole is communicated with the inflation cavity, and the inflation cavity is communicated with the air source equipment.
Among the above-mentioned technical scheme, first (mixing) shaft and second (mixing) shaft surface are equipped with the recess, and first (mixing) shaft and second (mixing) shaft can be through two driving piece drives, also can be through same driving piece drive, air supply equipment can be the high-pressure pump, also can add the air supply in the external factory. Use above-mentioned kneader to add man-hour to the rice cake, put into the kneader with the powder dough, knead through first (mixing) shaft and second (mixing) shaft, at the kneading in-process, the surface contact of powder dough and first (mixing) shaft, inject some air into the powder dough through aerifing the hole, when the powder dough continues to knead, go into inside with the air package, make after kneading inside having some air of cake, make the rice cake popped, overcome the too compact shortcoming of rice cake inner structure, the taste is better.
Preferably, a high-pressure sealing cavity is arranged on the machine frame, and the first stirring shaft and the second stirring shaft are arranged in the high-pressure sealing cavity. The air pressure in the high-pressure sealing cavity is 0.2-2 standard atmospheric pressures, the interior of the powder dough contains high-pressure air after kneading, and after the powder dough is taken out, the high-pressure air in the interior expands the powder dough, so that the expansion effect is further improved.
The utility model provides a high fibre rice cake kneader, includes frame, first (mixing) shaft and second (mixing) shaft, and first (mixing) shaft and second (mixing) shaft set up side by side and rotate opposite direction, still include the axle of aerifing, aerify axle and first (mixing) shaft parallel arrangement, are equipped with a plurality of bur on the lateral wall of the axle of aerifing.
Among the above-mentioned technical scheme, be equipped with the recess on the side of first (mixing) shaft and second (mixing) shaft, first (mixing) shaft and second (mixing) shaft can be through two driving pieces drives, also can be through same driving piece drive, aerify the axle and can pass through solitary motor drive, also can pass through gear and first driven gear meshing. When the kneading machine is used for processing the rice cake, raw material powder or powder dough is put into the kneading machine and is kneaded through the first stirring shaft and the second stirring shaft, the raw material is in contact with the spurs on the inflatable shaft, the spurs leave pits on the surface of the inflatable shaft, and in the kneading process, air in the pits is wrapped in the powder dough, so that partial air is contained in the interior of the rice cake after kneading, the rice cake is puffed, the defect that the internal structure of the rice cake is too compact is overcome, and the taste is better. Since the powder does not leak out due to the use of the burs, the raw material powder can be directly introduced and kneaded.
Preferably, the inflatable shaft is internally provided with an inflatable cavity, the protruding thorn is provided with an inflatable hole, the inflatable hole is communicated with the inflatable cavity, and the inflatable cavity is communicated with the air source equipment. The air supply device can be a high-pressure pump or an external air supply on a factory. The air filling hole can fill air into the pits left on the surface of the air filling shaft by the spurs, so that the expansion effect is improved.
Preferably, a high-pressure sealing cavity is arranged on the machine frame, and the first stirring shaft and the second stirring shaft are arranged in the high-pressure sealing cavity. The pressure in the high-pressure sealing cavity is greater than 0.2-2 standard atmospheric pressures, the powder dough contains high-pressure air inside after being kneaded, and after being taken out, the high-pressure air inside expands the powder dough, so that the expansion effect is further improved.
Preferably, a moving frame is arranged on the machine frame, the moving frame is connected with the machine frame in a sliding mode, the end portion of the inflating shaft is arranged on the moving frame, and the inflating shaft is connected with the moving frame in a rotating mode. The distance from the inflating shaft to the first stirring shaft and the second stirring shaft can be moved by the moving frame, so that the depth of the powder dough penetrated by the spurs can be adjusted, the puffing effect can be adjusted, the spurs can be completely separated, and the function of penetrating and puffing can be closed. The movable frame can be locked by jacking bolts and the like after being moved.
Preferably, the first stirring shaft, the second stirring shaft and the aeration shaft are parallel and distributed in a triangular shape. The distribution structure is convenient for the spurs to pierce into the powder dough.
A preparation method of the high-fiber rice cake adopts the high-fiber rice cake kneading machine, and comprises the following steps:
a. selecting materials: selecting glutinous rice with full grains and bright color and oat flour and other auxiliary materials as raw materials;
b. powder mixing: all the raw materials are poured into a kneader and kneaded, the stirring time is 1 to 5 minutes, and the extrusion pressure is 0.25 to 0.6 mpa;
c. entering a mold: taking out the mixed powder dough, pressing the powder dough into a specific mold, compacting the powder dough, and removing the part higher than the mold by using a push plate;
d. shaping: putting the mould into steam, heating for 2-5 minutes, taking out, and removing the mould;
e. cooking: steaming the shaped embryo in steam;
f. cooling and packaging: and (5) after the rice cake is cooled, packaging the rice cake.
What adopt during traditional rice cake mixes powder is the mixer, is a stirring technology, and this application mixes powder technology and has adopted the kneader, is a kneading technology, and the difference of the two is, stirring technology, and it is even only to mix simply, and kneading technology not only mixes the material uniformly, arouses shear effect through the speed difference of speed oar moreover, mixes more evenly, can carry out moderate degree swelling to the powder dough moreover, overcomes the too closely knit shortcoming of rice cake inner structure, and the taste is better.
Preferably, the method further comprises the following step g, wherein the step g is arranged after the step f:
g. pasteurization: sterilizing in hot water at 90-95 deg.C for at least 45 min. The technical scheme can sterilize the rice cake.
Preferably, the raw material formula in the step a is as follows:
100 parts of glutinous rice; 8-15 parts of oat flour; 3-10 parts of buckwheat flour; 3-15 parts of corn flour; 2-10 parts of resistant dextrin; 0.2-8 parts of polydextrose; 40-70 parts of drinking water; 1-6 parts of white granulated sugar; 2-10 parts of corn salad oil.
The rice cake in the formula adopts dietary fiber ingredients, so that the rice cake has high dietary fiber content.
The invention has the beneficial effects that: (1) the rice cake has the advantages that the inside of the kneaded rice cake is provided with partial air, so that the rice cake is puffed, the defect that the internal structure of the rice cake is too compact is overcome, and the taste is better; (2) kneading in a high-pressure sealed cavity, taking out the powder dough, and expanding the powder dough by using high-pressure air inside the powder dough, so that the expansion effect is further improved; (3) the equipment has simple structure and low manufacturing cost; (4) the dietary fiber ingredient has high dietary fiber content, improves the dietary structure of residents, and promotes the health of residents.
Drawings
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a schematic structural view of example 2;
fig. 3 is a schematic structural view of the moving frame of the present invention.
In the figure: the stirring device comprises a frame 1, a first stirring shaft 2, a second stirring shaft 3, an inflation shaft 4, a spur 4.1, a high-pressure sealing cavity 5, an inflation hole 6, an inflation cavity 7, air source equipment 8 and a moving frame 9.
Detailed Description
The invention is further described with reference to the following figures and specific embodiments.
Example 1:
as shown in fig. 1, the high-fiber rice cake kneader comprises a frame 1, a first stirring shaft 2, a second stirring shaft 3 and a gas source device 8, wherein a high-pressure sealed cavity 5 is arranged on the frame 1, and the first stirring shaft 2 and the second stirring shaft 3 are arranged in the high-pressure sealed cavity 5. The first stirring shaft 2 is rotationally connected with the frame 1, the second stirring shaft 3 is rotationally connected with the frame 1, grooves are formed in the surfaces of the first stirring shaft 2 and the second stirring shaft 3, and the first stirring shaft 2 and the second stirring shaft 3 are arranged side by side and are opposite in rotation direction; still include the driving piece, the driving piece includes driving motor, the reduction gear, the driving gear, first driven gear and second driven gear, driving motor is fixed with frame 1, driving motor's output shaft is connected with the input of reduction gear, the driving gear is fixed with the output of reduction gear, first driven gear is connected with first (mixing) shaft 2, second driven gear is connected with second (mixing) shaft 3, driving gear and first driven gear meshing, second driven gear and first driven gear meshing. Still include air supply unit 8, first (mixing) shaft 2 is inside to be equipped with aerifys chamber 7, is equipped with on the lateral wall of first (mixing) shaft 2 and aerifys hole 6, aerifys hole 6 and aerifys chamber 7 intercommunication, aerifys chamber 7 and air supply unit 8 intercommunication.
In the above technical solution, the air supply device 8 may be a high pressure pump, or may be an external air supply in a factory. Use above-mentioned kneader to add man-hour to the rice cake, put into the kneader with the powder dough, knead through first (mixing) shaft 2 and second (mixing) shaft 3, at the kneading in-process, the powder dough contacts with the surface of first (mixing) shaft 2, inject some air into the powder dough through aerifing hole 6, when the powder dough continues to knead, go into inside with the air package, make the inside partial air that has of rice cake after kneading, make the rice cake popped, overcome the too closely knit shortcoming of rice cake inner structure, the taste is better.
Example 2:
as shown in fig. 2 and fig. 3, the high-fiber rice cake kneader comprises a frame 1, a first stirring shaft 2, a second stirring shaft 3, an inflation shaft 4 and a gas source device 8, wherein a high-pressure sealed cavity 5 is arranged on the frame 1, the first stirring shaft 2 and the second stirring shaft 3 are arranged in the high-pressure sealed cavity 5, the first stirring shaft 2 and the second stirring shaft 3 are arranged side by side and have opposite rotation directions, the kneader further comprises a driving piece, the driving piece comprises a driving motor, reduction gear, driving gear, first driven gear and second driven gear, driving motor is fixed with frame 1, and driving motor's output shaft is connected with the input of reduction gear, and the driving gear is fixed with the output of reduction gear, and first driven gear is connected with first (mixing) shaft 2, and second driven gear is connected with second (mixing) shaft 3, and the driving gear meshes with first driven gear, and second driven gear meshes with first driven gear. The inflating shaft 4 is arranged in parallel with the first stirring shaft 2, and the side wall of the inflating shaft 4 is provided with a plurality of spurs 4.1; the inflating shaft 4 is driven by an independent motor, an inflating cavity 7 is arranged inside the inflating shaft 4, an inflating hole 6 is formed in the spine 4.1, the inflating hole 6 is communicated with the inflating cavity 7, and the inflating cavity 7 is communicated with the air source equipment 8.
In the above technical solution, the inflation shaft 4 may be driven by a separate motor, or may be engaged with the first driven gear through a gear. When the kneader is used for processing the rice cake, raw material powder or powder dough is put into the kneader, the raw material powder or powder dough is kneaded through the first stirring shaft 2 and the second stirring shaft 3, in the kneading process, the raw material is in contact with the burs 4.1 on the inflatable shaft 4, the burs 4.1 leave pits on the surface of the inflatable shaft 4, in the kneading process, air in the pits is wrapped into the powder dough, partial air is contained in the interior of the cake after kneading, the rice cake is puffed, the defect that the internal structure of the rice cake is too compact is overcome, and the taste is better. Since the projections 4.1 are used, the powder does not leak out, and therefore the raw material powder can be directly introduced and kneaded.
Example 3:
a preparation method of the high-fiber rice cake adopts the high-fiber rice cake kneading machine, and comprises the following steps:
a. selecting materials: selecting high-quality glutinous rice with full grains and bright color and luster, high-quality oat flour and other auxiliary materials as raw materials;
b. powder mixing: all the raw materials are poured into a kneader and kneaded, the stirring time is 1 to 5 minutes, and the extrusion pressure is 0.25 to 0.6 mpa;
c. entering a mold: taking out the mixed powder dough, pressing the powder dough into a specific mold, compacting the powder dough, and removing the part higher than the mold by using a push plate;
d. shaping: putting the mould into steam, heating for 2-5 minutes, taking out, and removing the mould;
e. cooking: steaming the shaped embryo in steam;
f. cooling and packaging: after the rice cake is cooled, packaging the rice cake;
g. pasteurization: sterilizing in hot water at 90-95 deg.C for 45 min. The technical scheme can sterilize the rice cake;
the formula of the raw materials in the step a is as follows:
100 parts of glutinous rice; 8-15 parts of oat flour; 3-10 parts of buckwheat flour; 3-15 parts of corn flour; 2-10 parts of resistant dextrin; 0.2-8 parts of polydextrose; 40-70 parts of drinking water; 1-6 parts of white granulated sugar; 2-10 parts of corn salad oil.
What adopt during traditional rice cake mixes powder is the mixer, is a stirring technology, and this application mixes powder technology and has adopted the kneader, is a kneading technology, and the difference of the two is, stirring technology, and it is even only to mix simply, and kneading technology not only mixes the material uniformly, arouses shear effect through the speed difference of speed oar moreover, mixes more evenly, can carry out moderate degree swelling to the powder dough moreover, overcomes the too closely knit shortcoming of rice cake inner structure, and the taste is better.
The invention has the beneficial effects that: (1) the rice cake has the advantages that the inside of the kneaded rice cake is provided with partial air, so that the rice cake is puffed, the defect that the internal structure of the rice cake is too compact is overcome, and the taste is better; (2) kneading in a high-pressure sealed cavity, taking out the powder dough, and expanding the powder dough by using high-pressure air inside the powder dough, so that the expansion effect is further improved; (3) the equipment has simple structure and low manufacturing cost; (4) the dietary fiber ingredient has high dietary fiber content, improves the dietary structure of residents, and promotes the health of residents.
Claims (6)
1. A high-fiber rice cake kneading machine comprises a frame, a first stirring shaft and a second stirring shaft, wherein the first stirring shaft and the second stirring shaft are arranged side by side and have opposite rotation directions; the inflatable shaft is internally provided with an inflatable cavity, the protruding thorn is provided with an inflatable hole, the inflatable hole is communicated with the inflatable cavity, and the inflatable cavity is communicated with the air source equipment.
2. The high fiber rice cake kneader of claim 1, wherein the frame is provided with a moving frame, the moving frame is slidably connected to the frame, an end of the inflation shaft is provided on the moving frame, and the inflation shaft is rotatably connected to the moving frame.
3. The high fiber rice cake kneader of claim 1 or 2, wherein said first stirring shaft, said second stirring shaft and said gas-filled shaft are parallel and triangularly distributed.
4. A method for producing a high fiber rice cake by using the high fiber rice cake kneader of any one of claims 1 to 3, characterized by comprising the steps of:
a. selecting materials: selecting full-grain glutinous rice with bright color and oat flour as raw materials;
b. powder mixing: all the raw materials are poured into a kneader and kneaded, the stirring time is 1 to 5 minutes, and the extrusion pressure is 0.25 to 0.6 mpa;
c. entering a mold: taking out the mixed powder dough, pressing the powder dough into a specific mold, compacting the powder dough, and removing the part higher than the mold by using a push plate;
d. shaping: putting the mould into steam, heating for 2-5 minutes, taking out, and removing the mould;
e. cooking: steaming the shaped embryo in steam;
f. cooling and packaging: and (5) after the rice cake is cooled, packaging the rice cake.
5. The method of making a high fiber rice cake as claimed in claim 4, further comprising the following step g, step g being provided after step f:
g. pasteurization: sterilizing in hot water at 90-95 deg.C for at least 45 min.
6. The method for preparing a high-fiber rice cake as claimed in claim 4, wherein the raw material formulation in step a is as follows:
100 parts of glutinous rice; 8-15 parts of oat flour; 3-10 parts of buckwheat flour; 3-15 parts of corn flour; 2-10 parts of resistant dextrin; 0.2-8 parts of polydextrose; 40-70 parts of drinking water; 1-6 parts of white granulated sugar; 2-10 parts of corn salad oil.
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| GB182241A (en) * | 1921-04-13 | 1922-07-06 | William Austin Darrah | Improvements in the process of mixing dough, and apparatus therefor |
| JPS4832668B1 (en) * | 1970-07-04 | 1973-10-08 | ||
| CN101473991B (en) * | 2008-12-26 | 2011-04-20 | 刘青梅 | Compound antistaling agent and fresh-keeping method of glutinous rice cake |
| EP2481289B1 (en) * | 2011-01-31 | 2014-07-23 | HB-Feinmechanik GmbH & Co.KG | Method for manufacturing a batter |
| RU2475028C1 (en) * | 2011-08-02 | 2013-02-20 | Николай Владимирович Евсеев | Aerated dough bread production method |
| CN102342424B (en) * | 2011-09-28 | 2012-08-22 | 中南林业科技大学 | Method for processing anti-aging rice cake |
| CN105325478A (en) * | 2015-11-13 | 2016-02-17 | 重庆渝西面制品有限公司 | Dough kneading device convenient to clean |
| CN205435846U (en) * | 2016-01-07 | 2016-08-10 | 溧阳市科达新材料有限公司 | A three -roller is ground quick -wittedly for producing silica gel |
| CN107173694A (en) * | 2017-05-22 | 2017-09-19 | 中国农业大学 | A kind of full vegetarian diet meal replacement powder formula of comprehensive nutrition balance |
| CN107821929B (en) * | 2017-10-18 | 2021-09-17 | 河南工业大学 | Quinoa steamed bread with ultra-long shelf life for old people and preparation method thereof |
| CN110959649A (en) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | Flour cake making method and flour cake |
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2020
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