CN112042929A

CN112042929A - Application of starch product in puffed food

Info

Publication number: CN112042929A
Application number: CN201910483259.9A
Authority: CN
Inventors: 姚汉霖; 蓝健允; 黄阳成; 顾冰; 李里; 林文艺; 欧月丽; 刘慧荣; 吴山由; 荣早露; 吴秋阳; 姚青山
Original assignee: Guangxi Sannong Food Co ltd
Current assignee: Guangxi Sannong Food Co ltd
Priority date: 2019-06-05
Filing date: 2019-06-05
Publication date: 2020-12-08

Abstract

The invention discloses an application of a starch product in puffed food, which belongs to the field of starch product utilization. The starch product is applied to frying, so that the use value of the starch product can be greatly improved, wherein the starch product refers to the cooked and dried starch product, after the starch product is fried, a fluffy structure appears, the starch product is better than potato chips and the like in the existing puffed food, the economic income of the starch product can be greatly improved when the starch product is sold in the market, the current selling price of the common starch product is about 4.5-5 yuan per kilogram, the starch product can be sold about 100 yuan per kilogram after being fried after being used for producing the cooked and dried starch product, the profit can reach about 60 yuan, and the economic value of the starch product is greatly improved.

Description

Application of starch product in puffed food

Technical Field

The invention relates to the field of starch product waste recycling, in particular to application of a starch product in puffed food.

Background

The starch product is prepared by the existing process of making the screw powder, cutting the rice flour of the snail powder according to the size of a package after the rice flour is air-dried and hardened, and leaving some short and small powder heads after cutting. The utilization of the existing snail rice noodle starch product generally has two ways, one is to smash the starch product back into the pot and add into the rice noodle newly made, the utilization can make the taste of the rice noodle made later very poor, and simultaneously, the processes of grinding and stirring the starch product are needed before adding, which are very complicated, therefore, the rice noodle length of the existing snail rice noodle can not add the remaining starch product back into the pot again and add into the new rice noodle. The existing method for utilizing the starch product as the pig feed to feed pigs is that the starch product is soaked and boiled for 20-30 minutes to feed the pigs, and the starch product is used as the boiled feed and generally sold at a price of 1-1.2 yuan, which is much lower than the price of raw materials for making the starch product, and the cost of taking the starch product as the boiled feed is not high, so that the utilization of the starch product is the most troublesome for the existing snail powder manufacturers.

The starch product can also be other existing finished products prepared by using starch, but is not limited in the aspect of the dried powder of the rice noodles.

Disclosure of Invention

The invention aims to provide application of a starch product in puffed food, so as to solve the technical problem that the existing starch product is low in utilization value.

A starch product used in puffed food is prepared by cutting starch product, and making fried stick with starch and adjuvant powder.

Further, the preparation process of the starch product comprises the following steps:

pumping starch to a quantitative feeder by using a spiral lifter, and adding starch and auxiliary material powder into a stirrer by using the quantitative feeder to mix and stir; performing first curing on the mixed powder through a self-curing extruder to obtain a primary cured raw material, performing second curing on the primary cured raw material, and extruding threads by using a thread extruding machine; aging the extruded starch filaments by an aging machine through a plurality of aging areas with different temperatures and humidity; putting the aged starch filaments into a plurality of drying areas with different temperature, humidity and wind speed for drying treatment to obtain dried starch products; cutting the dried starch product according to the size.

Furthermore, the auxiliary material powder comprises 35% of corn powder, 10% of wheat starch and 5% of snail meat powder.

Further, the specific process of frying the vermicelli stick is as follows:

and (3) blowing high-pressure air to the cut starch product to remove impurities, putting the starch product subjected to impurity removal into a high-pressure high-temperature moistening tank to be softened and moistened, putting the softened and moistened starch product into a vacuum frying pan to be fried, centrifugally filtering the oil after frying, adding a flavoring agent to season after centrifugally filtering the oil, and finishing the preparation.

Further, the flavors include sweet, sour, spicy, tomato, and mustard flavors.

Furthermore, the high-pressure high-temperature moistening box comprises a box body, a high-temperature steam generating device and a high-temperature-resistant high-pressure pump, high-temperature steam air generated by the high-temperature steam generating device is transmitted to the high-temperature-resistant high-pressure pump to be pumped into the box body, the dry starch product is moistened in the box body, and the high-pressure moistening time is 8-10 minutes.

Further, the temperature of the high-temperature steam is 150-200 degrees, the humidity is 80 percent, and the air pressure in the box body is 3-4 atmospheric pressures.

Further, the humidity of the starch product passing through the high-pressure high-temperature humid cabinet is 1-2%.

Further, the specific process of high-pressure blowing impurity removal comprises the following steps: the dry starch product is loaded on a grid frame, supporting legs are arranged at the bottom of the grid frame, the grid frame is placed on a conveying belt, a high-pressure air blowing device is arranged right above the conveying belt, and air blown out by the high-pressure air blowing device is filtered and dried.

Further, the detailed process for preparing the starch product comprises the following steps:

lifting the rice to a rice distribution machine by using a spiral lifting machine, and distributing the rice to a rice washing and soaking tank by using the rice distribution machine for soaking, wherein the water content of the soaked rice is 33-35%, and the soaking time is 4-8 hours;

carrying out sand removal treatment on the soaked rice by using sand removal equipment, and then carrying out secondary cleaning by using a cleaning tank;

conveying the rice washed for the second time to a micro-pulverizer for pulverizing through a water filtering conveyor;

pumping the rice powder through an air seal machine by using a cyclone separator, precipitating, and storing on a powder storage conveyor;

pumping the powder onto a quantitative feeder by using a spiral lifter, adding the rice powder and the auxiliary material powder into a stirrer by using the quantitative feeder, mixing and stirring, wherein the auxiliary material powder comprises 35% of corn powder, 10% of wheat starch and 5% of snail meat powder, and the mixing and stirring is vacuum mixing and stirring;

performing first curing on the mixed powder through a self-curing extruder to obtain a primary cured raw material, performing second curing on the primary cured raw material, and extruding threads by using a thread extruding machine; the first curing is performed at the temperature of 100-110 ℃ by using high-temperature steam, and the second curing is performed at the temperature of 110-120 ℃ by using high-temperature steam for extrusion curing; in the step 7, the temperature of the aging area is 40-50 degrees, and the humidity is 50-80 percent; the number of the aging areas is 4, the temperature of the first aging area is 43 degrees +/-3 degrees, the humidity is 65-70 percent, the temperature of the second aging area is 43 degrees +/-3 degrees, the humidity is 70-80 percent, the temperature of the third aging area is 48 degrees +/-2 degrees, the humidity is 65-70 percent, the temperature of the fourth aging area is 43 degrees +/-3 degrees, and the humidity is 50-60 percent;

aging the extruded rice noodles through a plurality of aging areas with different temperatures and humidity by using an aging machine;

putting the aged rice flour into a plurality of drying areas with different temperature, humidity and wind speed for drying treatment to obtain a dried snail rice flour starch product;

and (4) cutting the dried starch product of the snail rice noodles according to the size to finish the preparation.

By adopting the technical scheme, the invention has the following technical effects:

the starch product is applied to frying, so that the use value of the starch product can be greatly improved, wherein the starch product refers to the cooked and dried starch product, a very fluffy structure appears after the starch product is fried, the starch product is better than potato chips and the like in the existing puffed food, the economic income of the starch product can be greatly improved when the starch product is sold in the market, the current selling price of the common starch product is about 4.5-5 yuan per kilogram, the starch product can be sold about 100 yuan per kilogram after being fried after being used for producing the cooked and dried starch product, the profit can reach about 60 yuan, and the economic value of the starch product is greatly improved.

Drawings

FIG. 1 is a schematic diagram of the structure of a production line of the starch product of the present invention;

FIG. 2 is a schematic view of a pipe installation structure of the starch product of the present invention;

FIG. 3 is a plan view of a starch product dryer of the present invention;

fig. 4 is an elevational view of a starch product dryer of the present invention.

In the figure: 1. automatic rod falling and cutting machine; 2. a dryer; 201. a first compressed air pipe; 202. a first water inlet pipe; 203. a second water inlet pipe; 204. a first intake pipe; 205. a second intake pipe; 206. a second compressed air pipe; 207. a partition wall; 208. a first door opening; 209. a second door opening; 2010. a rail beam; 2011. reserving a hole; 2012. a moisture exhausting air inlet; 2013. a moisture exhaust duct; 2014. a moisture exhausting fan; 3. a loosening machine; 4. a water spraying conveyor; 5. an aging machine; 6. hanging a cutter; 7. a mesh belt conveyor; 8. a filament extruding machine; 9. a self-cooking extruder; 10. a material storage feeder; 11. a first screw elevator; 12. a first storage conveyor; 13. a double-shaft mixer; 14. a quantitative feeder; 15. a second screw elevator; 16. a second storage conveyor; 17. a wind seal machine; 18. a cyclone separator; 19. a micro-pulverizer; 20. a water filtration conveyor; 21. cleaning the tank; 22. sand removing equipment; 23. washing and soaking rice; 24. a rice distribution machine; 25. and a third spiral elevator.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to the accompanying drawings by way of examples of preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.

The invention provides an application of a starch product in puffed food, wherein the starch product is cut and used as a raw material of fried puffed food to prepare a fried vermicelli, and the starch product consists of starch and auxiliary material powder.

The preparation process of the starch product comprises the following steps:

The auxiliary material powder comprises 35% of corn powder, 10% of wheat starch and 5% of snail meat powder.

The specific process of frying the vermicelli comprises the following steps:

The flavor of the flavoring agent includes sweet taste, sour taste, spicy taste, tomato taste and mustard taste.

The high-pressure high-temperature moistening box comprises a box body, a high-temperature steam generating device and a high-temperature-resistant high-pressure pump, high-temperature steam air generated by the high-temperature steam generating device is transmitted to the high-temperature-resistant high-pressure pump to be pumped into the box body, dry starch products are moistened in the box body, and the high-pressure moistening time is 8-10 minutes.

The temperature of the high-temperature steam is 150-200 degrees, the humidity is 80 percent, and the air pressure in the box body is 3-4 atmospheric pressures.

The humidity of the starch product passing through the high-pressure high-temperature moistening box is 1-2%.

The specific process of high-pressure blowing impurity removal comprises the following steps: the dry starch product is loaded on a grid frame, supporting legs are arranged at the bottom of the grid frame, the grid frame is placed on a conveying belt, a high-pressure air blowing device is arranged right above the conveying belt, and air blown out by the high-pressure air blowing device is filtered and dried.

The detailed process for preparing the starch product comprises the following steps:

In the ageing process, use the ageing zone of humiture each difference to age to make the inside moisture that prevents the powder disappear in the twinkling of an eye, cause the rice flour dry hardening, the meat quality of powder is not good, and the meat quality of two this application's powders is loose, better. Through the ageing zone in a plurality of regions, with the outside air compartment, can effectually prevent the production of bacterial colony. The traditional aging is carried out in an open environment with the temperature of 23-35 ℃, so that the flour is easy to generate a large amount of bacterial colonies or molds, and the qualified rate of the flour is low. During the stoving, dry through the drying area of humiture and each difference of wind speed to reach the purpose of drying, still make the region of the difference of moisture of rice flour simultaneously carry out the part and run off, can not be in the twinkling of an eye dried, thereby make the meat quality of rice flour loose, can cook fast when cooking, the rehydration rate is high, keeps the toughness of spiral shell powder simultaneously.

The water content of the soaked rice is 33-35 percent, and the time is 4-8 hours; the ingredient powder in the step 5 comprises 35% of corn powder, 10% of wheat starch and 5% of snail meat powder, and the mixing and stirring are vacuum mixing and stirring. By adding the spiral shell meat powder, the taste of the spiral shell is really possessed, and the taste of the rice noodles is better.

The first curing is performed at the temperature of 100-110 ℃ by using high-temperature steam, and the second curing is performed at the temperature of 110-120 ℃ by using high-temperature steam for extrusion curing; in the step 7, the temperature of the aging area is 40-50 degrees, and the humidity is 50-80 percent; the number of the aging areas is 4, the temperature of the first aging area is 43 degrees +/-3 degrees, the humidity is 65-70 percent, the temperature of the second aging area is 43 degrees +/-3 degrees, the humidity is 70-80 percent, the temperature of the third aging area is 48 degrees +/-2 degrees, the humidity is 65-70 percent, the temperature of the fourth aging area is 43 degrees +/-3 degrees, and the humidity is 50-60 percent.

The temperature of the drying area is gradually reduced from low to high and then from high to low, the humidity is gradually reduced, and the wind speed is gradually reduced from low to high and then reduced from high to low; the number of the drying areas is 5, the temperature of the first drying area is normal temperature, the humidity is 60% -65%, the wind speed is 1 × wind speed base number (the wind speed base number is a known value), the temperature of the second drying area is 40 ° -50 °, the humidity is 55% -60%, the wind speed is 0.9 × wind speed base number (the wind speed base number is a known value), the temperature of the third drying area is 60 ° -65 °, the humidity is 50% -55%, the wind speed is 0.7 × wind speed base number (the wind speed base number is a known value), the temperature of the fourth drying area is 40 ° -50 °, the humidity is 45% -50%, the wind speed is 0.8 × wind speed base number (the wind speed base number is a known value), the temperature of the fifth drying area is 30 ° -40 °, the humidity is 20% -40%, and the wind speed is 1 × wind speed base number (the wind speed base number is a known value).

The first curing is performed at a temperature of 100-110 ℃ by using high-temperature steam, and the second curing is performed at a temperature of 110-120 ℃ by using high-temperature steam for extrusion curing. Because the powder is the link which is most easy to generate bacterial colony or mould in the production process, the traditional process is to directly use the procedure from one step to curing to easily generate mould and the like. And the production of mould, bacterial colony and the like can be effectively prevented by two times of curing and re-extruding, and the qualification rate of the product is further improved.

In the aging process, the temperature of 40-60 ℃ is used, the generation of bacterial colonies and mould can be well controlled, and meanwhile, the humidity is from high to low and then from low to high, so that the direct drying of the rice flour is effectively prevented, and the rehydration rate of the rice flour is effectively maintained. The traditional aging is carried out in an open environment with the temperature of 23-35 ℃, so that the flour is easy to generate a large amount of bacterial colonies or molds, and the qualified rate of the flour is low. The ageing region of 5 and external compartments that set up to make ageing effect better, in the region of difference, the ageing effect of powder is different, and through the ageing in a plurality of regions, the meat quality of powder is better, and the rehydration rate is better.

The wind speed base is determined according to the quantity and the area of rice flour which needs to be air-dried and conveyed once, and is generally calculated according to the received wind speed per unit area. During the stoving, dry through the drying area of humiture and each difference of wind speed to reach the purpose of drying, still make the region that the moisture of powder is different simultaneously carry out the part and run off, can not be in the twinkling of an eye dried, thereby make the meat quality of rice flour loose, can cook fast when boiling thoroughly, the rehydration rate is high, keeps the toughness of spiral shell powder simultaneously. The temperature is gradually lowered from high to low and then from low to high, the humidity is gradually lowered, and the wind speed is gradually lowered from high to low and then from low to high. The drying that can ensure the powder can be complete can ensure the meat of powder loose again simultaneously, and absorption moisture that can be quick when boiling for the speed of cooking is faster.

The starch product with the thickness of 1.5 mm prepared by the traditional process is generally divided into about 15 groups when being cooked, and the starch product with the thickness of 1.5 mm prepared by the process only needs 5-8 minutes when being cooked, so that the cooking time of the starch product is greatly shortened. The starch product with the thickness of 1.0 mm prepared by the traditional process is generally divided into about 10-12 groups when being cooked, and by using the process, the starch product with the thickness of 1.0 mm only needs 3-5 minutes when being cooked, the starch product is directly brewed by 100 degrees of boiled water, and only needs 5-6 minutes to be cooked thoroughly, so that the process has the characteristic of high rehydration rate of the snail rice noodles and can be quickly cooked.

The production line of starch products comprises:

the automatic rod falling cutting machine comprises an automatic rod falling cutting machine 1, a drying machine 2 is horizontally arranged on one side of the automatic rod falling cutting machine 1, a first compressed air pipe 201, a first water inlet pipe 202 and a first air inlet pipe 204 are respectively arranged outside the drying machine 2, one end of the first compressed air pipe 201 is fixedly connected with a second compressed air pipe 206, one end of the first water inlet pipe 202 is fixedly connected with a second water inlet pipe 203, one end of the first air inlet pipe 204 is fixedly connected with a second air inlet pipe 205, two first door holes 208 are symmetrically arranged inside the drying machine 2, the height of each first door hole 208 is 3m, the width of each first door hole 208 is 3m, a second door hole 209 is arranged in the middle position of one side of the drying machine 2, the height of each second door hole 209 is 1.8m, the width of each second door hole 208 is 1m, a partition wall 207 is arranged in the position, which is close to the first door holes 208, the thickness of the drying machine 2 is, the upper surface of track crossbeam 2010 is provided with preformed hole 2011, the height of preformed hole 2011 is 200mm, the width is 120mm, and the lower edge of preformed hole 2011 is 2150mm apart from ground height, the inside of track crossbeam 2010 evenly is provided with row tide air intake 2012, the lower extreme fixedly connected with row tide wind channel 2013 of row tide air intake 2012, the one end fixed mounting of row tide wind channel 2013 has row tide fan 2014, in order to improve the stoving effect of spiral shell rice flour.

One side of the dryer 2 is provided with a wire loosening machine 3, one side of the wire loosening machine 3 is provided with a water spraying conveyor 4, one end of the water spraying conveyor 4 is fixedly connected with an aging machine 5, one side of the aging machine 5 is fixedly provided with a hanging cutting machine 6, one side of the hanging cutting machine 6 is provided with a mesh belt conveyor 7, one side of the mesh belt conveyor 7 is provided with a wire extruding machine 8, one end of the wire extruding machine 8 is fixedly connected with a self-cooking extruder 9, the upper end of the self-cooking extruder 9 is provided with a storage material feeding machine 10, the upper end of the storage material feeding machine 10 is provided with a first screw elevator 11, one end of the first screw elevator 11 is fixedly connected with a first storage material conveyor 12, the upper surface of the first storage material conveyor 12 is provided with a double-shaft mixer 13, one side of the double-shaft mixer 13 is provided with a quantitative feeding machine 14, one side of the quantitative feeding machine 14 is fixedly provided with a second screw elevator 15, one end of, the upper end of second storage conveyer 16 sets up relevant fan 17, the upper end fixed mounting of air-tight fan 17 has cyclone 18, cyclone 18's one end is provided with little rubbing crusher 19, little rubbing crusher 19's one side fixed mounting has drainage conveyer 20, one side of drainage conveyer 20 is provided with washs jar 21, upper end one side of wasing jar 21 is provided with degritting equipment 22, one side of degritting equipment 22 is fixed to be provided with and washes rice bubble rice jar 23, the upper surface of washing rice bubble rice jar 23 is provided with rice delivery machine 24, one side of rice delivery machine 24 is provided with third screw elevator 25.

The working process of the device is as follows: rice is conveyed into a rice distributor 24 through a third screw elevator 25, then is conveyed into a rice washing and steeping tank 23 for soaking through the rice distributor 24, then impurities in the rice are removed through a desanding device 22, the rice is cleaned through a cleaning tank 21, after cleaning, the rice is fished out through a water filtering conveyor 20 and conveyed into a micro-pulverizer 19 for pulverizing, at the same time, is separated through a cyclone separator 18, is blown through an air shutter 17, is conveyed into a second screw elevator 15 through a second storage conveyor 16, works through a quantitative feeder 14, is conveyed into a double-shaft stirrer 13 for stirring, is conveyed into a storage feeder 10 through a first storage conveyor 12 and a first screw elevator 11, is treated through a self-cooked extruder 9, is conveyed to a wire extruding machine 8 for extruding wires, and is conveyed through a mesh belt conveyor 7, meanwhile, the hanging cutting machine 6 is used for uniformly cutting, the cut materials are conveyed to an aging machine 5 for aging treatment, the water spraying conveyor 4 is used for spraying and conveying, the thread loosening machine 3 is used for loosening the cut materials, the drying machine 2 is used for drying, finally the automatic rod falling cutting machine 1 is used for secondary cutting, when the materials enter the drying machine 2, gas respectively enters the first air inlet pipe 204, the second air inlet pipe 205, the first compressed air pipe 201 and the second compressed air pipe 206 to compress the gas, so that liquid enters the first water inlet pipe 202 and the second water inlet pipe 203 for drying treatment, and hot air of the moisture exhaust fan 2014 enters the moisture exhaust air inlet 2012 through the moisture exhaust air duct 2013 to dry the materials.

While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.

Claims

1. The application of the starch product in the puffed food is characterized in that the starch product is cut and then used as a raw material of the fried puffed food to prepare a fried vermicelli, and the starch product consists of starch and auxiliary material powder.

2. Use of a starch product according to claim 1 in an expanded food product, wherein: the preparation process of the starch product comprises the following steps:

3. Use of a starch product according to claim 1 in an expanded food product, wherein: the auxiliary material powder comprises 35% of corn powder, 10% of wheat starch and 5% of snail meat powder.

4. Use of a starch product according to claim 3 in an expanded food product, wherein: the specific process of frying the vermicelli comprises the following steps:

5. Use of a starch product according to claim 4 in an expanded food product, wherein: the flavor of the flavoring agent includes sweet taste, sour taste, spicy taste, tomato taste and mustard taste.

6. Use of a starch product according to claim 4 in an expanded food product, wherein: the high-pressure high-temperature moistening box comprises a box body, a high-temperature steam generating device and a high-temperature-resistant high-pressure pump, high-temperature steam air generated by the high-temperature steam generating device is transmitted to the high-temperature-resistant high-pressure pump to be pumped into the box body, dry starch products are moistened in the box body, and the high-pressure moistening time is 8-10 minutes.

7. Use of a starch product according to claim 6 in an expanded food product, wherein: the temperature of the high-temperature steam is 150-200 degrees, the humidity is 80 percent, and the air pressure in the box body is 3-4 atmospheric pressures.

8. Use of a starch product according to claim 7 in an expanded food product, wherein: the humidity of the starch product passing through the high-pressure high-temperature moistening box is 1-2%.

9. Use of a starch product according to claim 4 in an expanded food product, wherein: the specific process of high-pressure blowing impurity removal comprises the following steps: the dry starch product is loaded on a grid frame, supporting legs are arranged at the bottom of the grid frame, the grid frame is placed on a conveying belt, a high-pressure air blowing device is arranged right above the conveying belt, and air blown out by the high-pressure air blowing device is filtered and dried.

10. Use of a starch product according to claim 2 in an expanded food product, wherein: the detailed process for preparing the starch product comprises the following steps: