Method for pulping and cooking of superfine dry rice powder via low-pressure critical superheated steam and electrostatic spraying

Abstract

The invention provides a method for pulping and cooking of superfine dry rice powder via low-pressure critical superheated steam and electrostatic spraying, belonging to the field of food processing.The invention aims to overcome the technical problem that a steaming and gelatinizing section of a traditional rice noodle making process is time-consuming in production, low in efficiency, high in energy consumption, difficult to control the moisture content of steamed wet rice noodle sheets, and high in difficulty of controlling food quality and food safety. The method comprises the steps of atomizing superfine dry rice powder into pulp, dynamically storing the pulp, electrostatically spraying the rice pulp, cooking the rice pulp by using low-pressure critical superheated steam, and the like. According to the invention, a one-shot pulping and cooking process is adopted, so working hours are shortened, energy consumption is reduced, efficiency is improved, and the moisture content, the quality and the food safety of wet rice noodle sheets cooked with steam are relatively easy to control.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making ultrafine rice dry powder electrostatically sprayed with low-pressure critical superheated steam to form pulp and ripen. Background technique [0002] Rice noodles refer to wet-cooked rice products that use rice as raw material, soaked in water, ground, steamed and gelatinized. Consumers who eat rice products as their staple food prefer it. [0003] The traditional rice noodles production process is semi-mechanized, with a high degree of manual participation, time-consuming production, low efficiency, and high energy consumption. In the steaming and pasting section, most of the steam is generated by boilers with high energy consumption, and the steam temperature control is relatively rough. , most of the steam temperature is difficult to reach above 120 degrees Celsius (the melting temperature of starch), so that the rice milk takes a long time to cook. It is ...

AI Technical Summary

Problems solved by technology

[0003] The traditional rice noodles production process is semi-mechanized, with a high degree of manual participation, time-consuming production, low efficiency, and high energy consumption. In the steaming and pasting section, most of the steam is generated by boilers with high energy consumption, and the steam temperature control is relatively rough. , most of the steam temperature is difficult to reach above 120 degrees Celsius (the melting temperature of starch), so that the rice milk takes a long time to cook. more difficult to control