生榨米粉预糊化米浆制备机的设计

Design of machine for extruding pre-gelatinization starch slurry of traditional fresh rice vermicelli

针对传统生榨米粉生产中费时费力、不安全、不易搞好卫生的磨米和配浆等工序设计了一款单螺杆米浆制备机,在单机中集成了初磨、补水、配浆、精磨等过程,投入浸泡的大米后能直接挤出预糊化米浆。结果显示,以浸泡自然发酵3d的湘丰早119早籼米为原料,转速为200r/min,补水量为80ml/min,减压段机筒温度控制在(70±1)℃,挤出米浆约30kg/h。使用该机生产的米浆制作的生榨米粉达到了传统工艺方法的口感和品质要求。该机调控方便,操作简单,安全卫生。

Aiming on promoting procedures of traditional fresh rice vermicelli handworks, such as rice grinding, pre-gelatini- zing and stirring slurry and so on, which was regarded as time-consuming, tedious-work-requiring, unsafe and uneasy-clean- ing, a single-screw machine was designed. The machine could automatically extrude pre-gelatinization starch slurry after soa- king, integrating functions of rough grinding, replenishing water, cooking starch partly and fine grinding. Results showed that using XiangFengZao119 early indica rice soaked and naturally fermented for three days as raw material, with revolving speed at 200 r/min, replenishing water of 80 ml/min, the temperature of cylinder in the decompression section was controlled at （70±1）℃, high quality pre-gelatinization rice slurry was extruded at about 30 kg/h by the machine. The noodles made from this rice slurry could meet he requirements of texture and taste quality of traditional handcraft production commendably. In ad- dition, the machine could be adjusted conveniently, easy to operate, safe and sanitary.