Rice flour processing technology
2020-01-10 05:04:48
Rice flour is one of the main products in rice processed with rice as a raw material. It is a time-honored traditional food and has been continuously updated. It has now grown from a traditional local flavor food to an industrialized product. The processing technology of straight rice noodles, instant rice noodles, quick-frozen rice noodles, and fresh-keeping wet rice noodles are briefly described below.
1. Straight rice noodles straight rice noodles are made from pure rice, processed by processes such as gelatinization, molding and drying. There is production in almost villages and villages in the South of China, and it is a staple food for people in this area. Due to different eating habits in different regions, there are thick strips, middle strips, and thin strips. There are two types of wet and dry methods in the production process. The wet method is a typical traditional production method. After the rice is refined, squeezed, and dried The process of processing into rice flour, because of its large amount of water used in processing, starch loss, production rate is low, and time-consuming, although its product taste good, but not conducive to industrial production. Now straight rice noodles production enterprises use dry production, and the process flow is as follows:
Crushed rice flour → moisture conditioning → extrusion gelatinization → extrusion of filaments → closed → loose powder → steamed powder → loose powder → drying → cutting → packaging → finished products The refined straight rice noodles produced by the process are lubricated and transparent, with a certain degree of toughness , Elasticity, good cooking, less equipment investment, rapid development in recent years, has become a hot spot for investment in the food industry, but its long processing cycle, high quality rice flour takes 2 days to 3 days, labor intensity, when consumed After cooking, it can be washed with cold water and dried before cooking. It is inconvenient for some families.
2. Fresh-keeping wet rice flour wet rice noodles is also a large product in traditional rice flour, such as wet flour, pho, etc., which have always been hand-crafted, sold in the form of freshly-sold products, and can be eaten as soup, fried, or cold, and their color is white. It is transparent, smooth and flexible, and is very popular with consumers. However, its moisture content is high (50% to 60%), and it is easily reverted and spoiled at room temperature. With the development of food processing technology, the shelf-life of fresh-keeping wet rice noodles currently produced in industry can reach three months. When the food is consumed, there is no need for complicated cooking methods and techniques. After opening the package, rinse with boiling water to add seasoning to obtain cold flour, or add broth to make soup powder. This can be used as a convenient food for traveling, and can also be cooked in a pan. Fried rice noodles. Its processing process is as follows:
The crushed rice flour → moisture conditioning → extrusion gelatinization → extruded filaments → dense materials → closed → loose powder → steamed powder → pickling → packaging → sterilization → cooling → packing → storage processing method and straight rice noodles Similarly, in order to prevent the corruption caused by the action of microorganisms and the aging and deterioration of starch during storage, a series of washing, squeezing and cooking processes are used to reduce the number of original bacteria, and the pickling process is combined with low-temperature (90°C) atmospheric sterilization. Prevent microbial spoilage. In order to prevent starch aging, in addition to cooking, extrusion, re-steaming process and control the moisture content of the product, it is necessary to add additives during humidity adjustment. Although no drying process is required, the processing process is still more complicated.
3. The quick-frozen fried rice quick-frozen stir-fried rice noodles is a new product developed on the basis of the above-mentioned production, combined with Southern-style fried rice noodles. The production before freezing is the same as the straight rice noodles process, followed by frying, and the best flavor is performed. Rapidly frozen. The product is safe, delicious, convenient, and has good storage without using any additives. When eating, simply thawed, you can eat a variety of flavored fried rice noodles. It is convenient for those consumers who like to eat rice flour but do not cook and need instant food. The processing flow is as follows:
The crushed rice noodles → Humidification → Squeeze gelatinization → Extruded filaments → Sealed → Bulk powder → Steamed flour → Bulk powder → Frying → Loading → Precooling → Quick freezing → Packaging → Frozen storage → Frying in finished products And freezing is the key to ensure product quality. When cooking to the best flavor, the best state is preserved by freezing. Although processing does not require drying or pickling, sterilization, etc., it needs to be equipped with a cold chain, and the processing and storage costs are relatively high. In industrialized production, due to the special characteristics of fried rice noodles, such as broken bars, sticky strips, etc. Powder mechanical requirements are also relatively high. At present, there is no such special equipment.
Taiwan's fried rice machine is now used for processing, but it needs further development.
4. Convenient rice noodles Convenient rice noodles was founded in the 1980s, because it can realize the continuous production of mechanized rice noodles, has a high product yield, is easy to carry and eat, and is popular among manufacturers and consumers. It has only been developed for more than ten years. The continuous development and application of equipment, process technology and additives has enabled us to produce high-quality instant rice noodles that are basically insoluble, have a low rate of broken bars, and are able to eat soup and food.
Products are convenient corrugated rice flour, convenient rice dumplings, convenient pollen and so on. The process flow is as follows:
Rice → Finished Milling → Washing Millet → Polishing → Dehydration → Stirring Steaming → Extrusion → Squeezing → Re-steaming → Cutting → Drying → Packaging → Product Through high-temperature stirring, mechanical extrusion, and re-steaming After being fully gelatinized, it is quickly dehydrated and dried to maintain a high degree of gelatinization, and it can be rehydrated for 5 minutes to 8 minutes.
A convenient seasoning rice noodles has been developed, and seasonings are added when the steaming powder is stirred to obtain a convenient flavored rice flour.
1. Straight rice noodles straight rice noodles are made from pure rice, processed by processes such as gelatinization, molding and drying. There is production in almost villages and villages in the South of China, and it is a staple food for people in this area. Due to different eating habits in different regions, there are thick strips, middle strips, and thin strips. There are two types of wet and dry methods in the production process. The wet method is a typical traditional production method. After the rice is refined, squeezed, and dried The process of processing into rice flour, because of its large amount of water used in processing, starch loss, production rate is low, and time-consuming, although its product taste good, but not conducive to industrial production. Now straight rice noodles production enterprises use dry production, and the process flow is as follows:
Crushed rice flour → moisture conditioning → extrusion gelatinization → extrusion of filaments → closed → loose powder → steamed powder → loose powder → drying → cutting → packaging → finished products The refined straight rice noodles produced by the process are lubricated and transparent, with a certain degree of toughness , Elasticity, good cooking, less equipment investment, rapid development in recent years, has become a hot spot for investment in the food industry, but its long processing cycle, high quality rice flour takes 2 days to 3 days, labor intensity, when consumed After cooking, it can be washed with cold water and dried before cooking. It is inconvenient for some families.
2. Fresh-keeping wet rice flour wet rice noodles is also a large product in traditional rice flour, such as wet flour, pho, etc., which have always been hand-crafted, sold in the form of freshly-sold products, and can be eaten as soup, fried, or cold, and their color is white. It is transparent, smooth and flexible, and is very popular with consumers. However, its moisture content is high (50% to 60%), and it is easily reverted and spoiled at room temperature. With the development of food processing technology, the shelf-life of fresh-keeping wet rice noodles currently produced in industry can reach three months. When the food is consumed, there is no need for complicated cooking methods and techniques. After opening the package, rinse with boiling water to add seasoning to obtain cold flour, or add broth to make soup powder. This can be used as a convenient food for traveling, and can also be cooked in a pan. Fried rice noodles. Its processing process is as follows:
The crushed rice flour → moisture conditioning → extrusion gelatinization → extruded filaments → dense materials → closed → loose powder → steamed powder → pickling → packaging → sterilization → cooling → packing → storage processing method and straight rice noodles Similarly, in order to prevent the corruption caused by the action of microorganisms and the aging and deterioration of starch during storage, a series of washing, squeezing and cooking processes are used to reduce the number of original bacteria, and the pickling process is combined with low-temperature (90°C) atmospheric sterilization. Prevent microbial spoilage. In order to prevent starch aging, in addition to cooking, extrusion, re-steaming process and control the moisture content of the product, it is necessary to add additives during humidity adjustment. Although no drying process is required, the processing process is still more complicated.
3. The quick-frozen fried rice quick-frozen stir-fried rice noodles is a new product developed on the basis of the above-mentioned production, combined with Southern-style fried rice noodles. The production before freezing is the same as the straight rice noodles process, followed by frying, and the best flavor is performed. Rapidly frozen. The product is safe, delicious, convenient, and has good storage without using any additives. When eating, simply thawed, you can eat a variety of flavored fried rice noodles. It is convenient for those consumers who like to eat rice flour but do not cook and need instant food. The processing flow is as follows:
The crushed rice noodles → Humidification → Squeeze gelatinization → Extruded filaments → Sealed → Bulk powder → Steamed flour → Bulk powder → Frying → Loading → Precooling → Quick freezing → Packaging → Frozen storage → Frying in finished products And freezing is the key to ensure product quality. When cooking to the best flavor, the best state is preserved by freezing. Although processing does not require drying or pickling, sterilization, etc., it needs to be equipped with a cold chain, and the processing and storage costs are relatively high. In industrialized production, due to the special characteristics of fried rice noodles, such as broken bars, sticky strips, etc. Powder mechanical requirements are also relatively high. At present, there is no such special equipment.
Taiwan's fried rice machine is now used for processing, but it needs further development.
4. Convenient rice noodles Convenient rice noodles was founded in the 1980s, because it can realize the continuous production of mechanized rice noodles, has a high product yield, is easy to carry and eat, and is popular among manufacturers and consumers. It has only been developed for more than ten years. The continuous development and application of equipment, process technology and additives has enabled us to produce high-quality instant rice noodles that are basically insoluble, have a low rate of broken bars, and are able to eat soup and food.
Products are convenient corrugated rice flour, convenient rice dumplings, convenient pollen and so on. The process flow is as follows:
Rice → Finished Milling → Washing Millet → Polishing → Dehydration → Stirring Steaming → Extrusion → Squeezing → Re-steaming → Cutting → Drying → Packaging → Product Through high-temperature stirring, mechanical extrusion, and re-steaming After being fully gelatinized, it is quickly dehydrated and dried to maintain a high degree of gelatinization, and it can be rehydrated for 5 minutes to 8 minutes.
A convenient seasoning rice noodles has been developed, and seasonings are added when the steaming powder is stirred to obtain a convenient flavored rice flour.
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