Curing method of baked rice cracker based on two-stage screw extrusion

Abstract

The invention discloses a curing method of a baked rice cracker based on two-stage screw extrusion, which comprises the following steps of: mixing rice flour and water to prepare rice flour mash, conveying the rice flour mash into a two-stage screw extruder for extruding and curing, and obtaining the cured rice flour at a discharge port of the two-stage screw extruder, wherein the mass percent of water in the rice flour mash is 35-40%; in the extruding and curing processes, when the first-stage screw extrusion is carried out, the pressure is 0.5-0.6MPa, and the retention time of the material is 15-30 seconds; and when the second-stage screw extrusion is carried out, the pressure is 0.25-0.4MPa, and the retention time of the material is 30-45 seconds. In the invention, the two-stage screw extruder is used for curing raw materials for baking the rice cracker, the curing process is simple, the technology for directly converting mechanical energy into thermal energy improves the utilization ratio of energy sources, the quality and the stability of products are greatly improved, and the full automation of the curing process of the rice cracker is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for curing baked rice crackers before baking. Background technique [0002] The processing method of traditional baked rice crackers (snow cakes) is to first make rice flour from the raw material and then ripen it, then make embryos with a certain shape after ripening, then bake and expand, and finally obtain the finished product through seasoning. [0003] Ripening plays an important role in the whole process, which directly affects the puffing effect and the taste of rice crackers. In the prior art, steaming and refining machines are generally used for steaming and ripening. In a pressure vessel, the rice flour mixed with water is mixed and used Steam heating is all manual operation. The whole curing process has high labor intensity and high energy consumption. Every 60kg of material cooked consumes about 18KW of electricity and about 10kg of steam. Not only t...

AI Technical Summary

Problems solved by technology

[0003] Ripening plays an important role in the whole process, which directly affects the puffing effect and the taste of rice crackers. In the prior art, steaming and refining machines are generally used for steaming and ripening. In a pressure vessel, the rice flour mixed with water is mixed and used Steam is used for heating, all of which are manually operated. The entire curing process is labor-intensive and energy-intensive. Every 60kg of material cured consumes approximately 18KW of electricity and about 10kg of steam.

Not only that, but the steaming machine is also difficult to match with the automatic production line

The cooked rice balls have poor toughness, and the cake embryo has a low degree of puffing when grilled