Key Techniques Research On Production Line For Traditional Flavor Rice Noodles In Wet Milling

Rice noodle is a traditional flavor food in the region of Fujian province, which is loved by the majority of consumers. The production line of rice noodle is one of the effective ways to further deep processing of early indica rice, increasing value, improving economic value and edible quality. The experiments indicated that it was much better to produce rice noodle with 30-35 percent of moisture content before pasting. And the moisture content reached 48-50 percent after wet-milling and filter-pressing. If the moisture content can't be lowered, it's not easy to shape after pasting, and the quality of products could be affected directly. Therefore, the technology with traditional semi water mill is realized by means of adding dry powder to reduce the percentage of moisture content. However, the disadvantages of the technology are as follows: the slurry apt to be concreted and mixed unevenly, its taste and economic value are destroyed seriously.Aimed to the existing problems in the process of traditional semi-humid production, a new technology with all water mill producing rice noodles was designed .And the moisture content was reduced to meet the requirements of the subsequent process by hot air drying. The experiments between new and old technologies state that edible quality is improved effectively by the all water milled technology, and its price boosts 25-30% more than that of the semi water milled technology.There is comparison of perception and analysis between adding three different kinds of powders (rice noodles, maize starches and potato starches) and hot air drying to reduce moisture content by many experimental methods to show that the moisture content of slurry is reduced by hot air drying. And the edible quality is improved effectively.On the basis of the analysis of physicochemical characteristics of rice slurry, the combination of theoretical analysis and experiments is carried. In comparison with qualities on many small scale slurry tests, better condition at 45℃can be obtained.In terms of physicochemical properties and heat and mass transferring of rice slurry, the existing alternative dryer projects were evaluated and screen column dryer was selected by adopting modern designing theory, and layer thickness and other key technical parameters were optimized. Also, such key parts such as feeding and outlet mechanism, ventilator were done with deep researches. Finally, the drying production line for rice slurry was designed.Biomass energy was used in the drying production line . Hot air temperature is detected by sensor Pt100, and the volume of added cold air was controlled by butterfly-valves, so the drying medium temperature of 45℃was realized by online monitoring and controlling. The moisture content was set in the range of 30-35% when the outlet moisture of rice slurry was detected humidity sensor. For the sake of controlling the outlet moisture content, outlet valve position was adjusted manually and the drying time was operated by frequency converter. The drying medium temperature and moisture content of rice slurry were monitored and adjusted on-line by the advanced industry configuration software FAMEVIEW, by which the drying efficiency was advanced effectively, and the drying quality of rice slurry was guaranteed.