Rice noodle production line and rice noodle production process

Abstract

The invention discloses a rice noodle production line and a rice noodle production process. The rice noodle production line comprises a first rice elevator, a rice polisher, a specific gravity sand remover, a second rice elevator, a rice storage tank, a jet rice washer, a water-rice separator, a rice grinder, a dry powder pneumatic conveyor, a powder mixer, a quantitative water adding barrel, a dough aging conveyor, a dough feeder, a continuous dough cooking device, a swing dough separator, a dough body aging machine, a dough body crumbler, an automatic curing machine, a noodle extruder, a noodle aging machine, a quantitative cutter, a folding forming machine, a predrying shaping machine, a drying machine, an air cooler and a packaging conveyor. The rice noodle production process comprises making rice into dough, curing, conveying, crumbling, feeding, curing, separating the dough by swinging, aging dough bodies, crumbling the dough bodies, automatically curing, extruding noodles, aging the noodles, quantitatively cutting, forming by folding, predrying, shaping, drying, air cooling and packaging. The rice noodle production line and the rice noodle production process are simple and low in cost. The rice noodles produced is fine in quality and taste and high in puffing degree.

Description

technical field [0001] The invention relates to a production line and a production process of rice noodles. Background technique [0002] In the existing processing technology of rice noodles (such as instant rice noodles, rice noodles, corrugated rice noodles, rice row noodles, etc.), corn vermicelli (corn flour), miscellaneous grain vermicelli, etc., the food produced generally needs to be fully cooked. Such rice noodles The vermicelli is not easy to paste the soup when cooking, thus enhancing the taste. In order to make various rice noodles and vermicelli vermicelli reach the purpose of fully ripening (high degree of gelatinization) in the production process, it generally carries out steaming (ie re-steaming) after extrusion. For example, in the production process of rice noodles, the first aging is completed in the self-cooking extruder, which also realizes the purpose of vermicelli extruding and forming. In order to make the extruded vermicelli less sticky, the first ...

AI Technical Summary

Problems solved by technology

In the prior art, the vermicelli is cooked for the second time in the cooking equipment. Since the vermicelli has been formed at this time, in the whole automatic production process, a relatively large cooking space is needed to cook the formed vermicelli. This not only Waste of space, and the production cost is relatively high; the vermicelli needs to be cooked for a long time from the outside to the inside, and the consequences of the long time cooking are low production efficiency and high energy consumption; The control is difficult to control, so that the stickiness of vermicelli after extrusion is still serious, and it is often necessary to add washing and loosening equipment during production, thereby increasing production costs

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