Rice flour is one of the main products in rice processed with rice as a raw material. It is a time-honored traditional food and has been continuously updated. It has now grown from a traditional local flavor food to an industrialized product. The processing techniques for straight rice noodles, instant rice noodles, quick-frozen adjustable rice noodles and fresh-keeping wet rice noodles are briefly described as follows: 1, straight rice noodles Straight rice noodles are made from pure rice and processed by processes such as gelatinization, molding, and monotonous process. There is production in almost villages and villages in the South of China, and it is a staple food for people in this area. Due to different eating habits in different regions, there are thick strips, middle strips, and thin strips. There are two major types of wet and dry production methods. The wet method is a typical traditional method of production. After the rice is refined, squeezed, and dried The process of processing into rice noodles, because of its large amount of water used in processing, starch loss, production rate is low, and time-consuming, although its product taste good, but not conducive to industrial production. Straight rice noodles production companies are now adopting dry production methods. The process flow is as follows: The crushed rice flour is squeezable and squeezable. The gelatinized extrusion is carried out. The silk is closed and the steamed powder is dispersed. The smuts are cut monotonously. The finished rice product is smooth and transparent. It has certain toughness, elasticity, good cooking properties, and investment in equipment. Less rapid development in recent years has become a hot investment in the food industry. However, the processing cycle is long, high-quality rice flour takes 2 days to 3 days, labor intensity is large, and it is necessary to cook with cold water after cooking and then filter and dry the ability to cook, which is still inconvenient for some families. 2, fresh rice noodles Wet rice flour is also a large product in traditional rice flour, such as wet flour, pho, etc. It has always been manufactured by hand. It is sold under the current system and can be used for soup, food, or salad, and its color is white and transparent. Smooth and resilient, it is very popular with consumers, but its high moisture content (50% - 60%), easy to return to normal temperature and erosion. With the development of food processing techniques, the shelf life of industrialized fresh-keeping wet rice noodles can reach three months. When the food is consumed, it does not require more complicated cooking methods and techniques. After opening the package, rinse with boiling water to add seasoning to obtain cold powder, or add broth to make soup powder. This can be used as a convenient food for traveling, and can also be cooked in a pan. Fried rice noodles. Its processing process is as follows: The crushed rice noodles are conditioned by wet extrusion, gelatinized and extruded, and the dense auxiliary materials are closed. The powdered steamed powder is pickled, packaged, and sterilized and cooled. The processing method is similar to straight rice noodles, in order to avoid the erosion caused by microorganisms and aging and aging of starch during storage, after a series of washing, squeezing, cooking and other processes, the number of original bacteria of the product is reduced, and the temperature is reduced by the pickling process. 90°C) Atmospheric pressure sterilization to avoid microbial erosion. In order to avoid starch aging, in addition to taking cooking, extrusion, re-steaming process and control the moisture content of the product, it is necessary to add additives during the humidity adjustment. Although there is no need for monotonous processes, the processing process is still complicated. 3, frozen fried rice noodles The quick-frozen fried rice noodles is a new product developed based on the above-mentioned production, and is connected with Southern-style fried rice noodles. The production before freezing is the same as the straight rice noodles process, followed by frying and rapid freezing in the best flavor. to make. The product is safe, delicious, convenient, and has good storage without using any additives. When eating, it is easy to heat and thaw, you can eat all kinds of fried rice noodles. Convenient for those who like to eat rice flour and do not cook and need convenient food. The processing flow is as follows: The crushed rice noodles are wet-squeezed, squeezed, gelatinized, extruded, and squeezed, and the silk is closed, and the steamed rice powder is scattered, fried, prepared, packaged, pre-cooled, quick-frozen, and packaged and frozen. Frying and freezing during processing is the key to guaranteeing the quality of the product. When cooking to the best flavor, it is frozen to keep the best conditions. Although the process does not need to be monotonous or pickling, sterilization, etc., but need to be equipped with cold chain, processing and storage costs are relatively high, in the industrial production, because of the special characteristics of fried rice noodles, such as broken, sticky, etc., fried The demand for powder machinery is also relatively high. At present, there is no such special equipment. Now we use Taiwan's fried rice machine for processing. We need to further develop it. 4, convenient rice noodles Convenient rice flour was founded in the 1980s, because it can realize rice mechanization and continuation of production, high product yield, and has the characteristics of convenient and fast food consumption. It is welcomed by manufacturers and consumers, and has only developed for more than ten years, production equipment, The development and application of craftsmanship and additives have been continuously innovated. Currently, they have been able to produce high-quality instant rice noodles that are basically insoluble, have a low break rate, and are able to eat soup and food. The products have convenient corrugated rice flour, convenient rice dumplings, and convenience. Pho and so on. The process flow is as follows: Rice Milling Rice Milling Rice Milling Dewatering Mixing Steaming Powder Extruding Squeeze Re-steaming Cut monotonous packing products After high-temperature stirring, mechanical extrusion, re-steaming and other processes, rice starch is fully gelatinized and dehydrated monotonically to maintain high paste In order to eat, you only need to rehydrate for 5 minutes to 8 minutes. A convenient seasoning rice noodles has been developed and seasonings are added to stir the steamed flour to obtain a convenient flavored rice flour. Surfactant means a substance that can significantly reduce the surface tension of the target solution. It has a fixed hydrophilic and oil-wet group, which can be arranged directionally on the surface of the solution. The molecular structure of surfactant has two sexes: one end is hydrophilic group, the other end is hydrophobic group; Hydrophilic groups are often polar groups, such as carboxylic acid, sulfonic acid, sulfuric acid, amino or amine groups and their salts, hydroxyl, amide groups, ether bonds can also be polar hydrophilic groups; Hydrophobic groups are usually nonpolar hydrocarbon chains, such as more than 8 carbon atoms. Surfactants include ionic surfactants (including cationic surfactants and anionic surfactants), non-ionic surfactants, amphoteric surfactants, compound surfactants and other surfactants, etc Imported Premium Surfactant,Imported Premium Ampholytic Surfactant,Imported Premium Nonionic Surfactant,Imported Premium Ionic Surfactant Xingbang High Molecular Materials Co., Ltd. , https://www.chemicaladditive.com