Rice flour preparation device

Abstract

The invention discloses a rice flour preparation device which is characterized in that a heating device is composed of a heating cylinder, an electromagnetic heating coil and an insulation cover; a heat storage cavity which surrounds a material extrusion channel and is filled with heat conduction oil is arranged in the heating cylinder; the insulation cover is arranged at the periphery of the heating cylinder, and the electromagnetic heating coil is arranged in a heating cavity formed between the insulation cover and the heating cylinder; a spiral material extrusion rod extends into the material extrusion channel from the right side of the heating cylinder; and a rice flour forming assembly is arranged at the left end of the heating cylinder and is communicated with the material extrusion channel. The rice flour preparation device has the advantages of compact and scientific structure, safe and reliable work, long service life, short production cycle and high degree of automation, and the produced rice flour is safe and guaranteed; the rice flour preparation device has the characteristics of small volume, small production site occupation area, energy saving and environmental protection, and is convenient and fast to maintain, very convenient to assemble, disassemble and clean and convenient to operate; and furthermore, the processed rice flour is high in degree of curing, the vermicelli is fine and uniform, has good toughness, is not easy to break, is smooth and delicate and has good taste, and the produced flour is not sticky.

Description

technical field [0001] The invention relates to a rice noodle machine, in particular to a device for producing rice noodle. Background technique [0002] Rice noodles are also called rice noodles. The texture of rice noodles is flexible and full of elasticity. It won’t become mushy when boiled in water, and it won’t break easily when fried. It’s smooth and delicious when mixed with various vegetables or soup ingredients. . Rice noodles are generally processed from rice after grinding. The round ones are called rice noodles, and the flat ones are called rice noodles. Rice noodles are strip-shaped and silk-shaped rice products that only need to be steamed with very thin rice milk and then pressed through a molding machine. [0003] The process of making rice noodles is as follows: first steam the thick rice slurry, ripen it and produce stickiness, then extrude it from the discharge shaft of the screw extruder to the die hole to form it, and then enter it into the boiling wat...

AI Technical Summary

Problems solved by technology

Such as milling generally adopts screw extruding type rice noodle machine, including machine base, driving motor, screw extruding rod, extruding chamber and powder outlet die head and other parts, patent CN201120329258.8 discloses a kind of rice noodle machine milling rod, Claim 1 of the patent states that it “includes a threaded long rod and a multi-head internal thread sleeve”. Grinding by matching the screw thread with the inner wall thread of the extrusion chamber can indeed improve the grinding effect, but the combination of the external thread and the internal thread for grinding The space is small, which will lead to a small space for rice to absorb water during processing, which will have a negative impact on starch gelatinization, which is not conducive to the forming of rice noodles, and the bending and detour of the internal and external threads of rice during processing will easily accumulate in the gaps between the threads , it is easy to cause poor feeding and difficult cleaning

[0006] Through the previous introduction, the defects of the existing rice noodle machine are as follows: (1) Steam or boiling water is used for cooking, which has poor energy-saving and environmental protection performance, and requires a professional boiler or boiling water, resulting in a loose and not compact structure and occupying the area of ​​the production site (2) Both ends of the extrusion machine, commonly known as the rice noodle head, need to be supported and fixed by bearing seats, so it is very difficult to assemble, disassemble and clean the internal components due to the large weight, and professional settings are needed to assist in the operation. The work efficiency is low, causing many manufacturers to be lazy in cleaning, causing bacteria to grow easily, and food safety is not guaranteed; (3) The uniformity of steam heating is poor, resulting in insufficient curing of the slurry and poor viscosity, which is not conducive to the production of fine powder; (4) Due to the use of water cooling , The powder outlet of the vermicelli forming die hole is usually set downward. After the vermicelli is formed, it directly enters the water pool for cooling. The rapid cooling causes the vermicelli to shrink unevenly. The elasticity is not as good as natural air cooling, which affects the taste of the vermicelli. Water cooling is not conducive to automatic flow operation. It is easy to cause the product to be polluted; (5) When the extruder is not clean or the viscosity of the slurry is uneven, it is prone to jamming, causing the motor to burn out

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