[Abstract] Explain the current status of domestic rice flour drying processing technology, comprehensively analyze the advantages and disadvantages of open air drying, hot air drying, microwave drying equipment, vacuum freeze drying and combined drying technology in actual production and application, evaluate its development trend, and point out the future rice noodles. The development of drying technology should focus on the development of natural green energy and a new joint drying technology with low energy consumption and low cost.
[Key words] rice flour microwave drying; drying technology; development
Rice flour is one of the traditional staple foods in southern China and has a long history of production. Its origin is mainly distributed in southern areas such as Guangdong, Guangxi, Hunan, Hubei and Jiangxi. Rice flour is made from rice as the main raw material, soaked, refined, steamed, shaped, cooled, etc.; dry rice flour is not dried, dried rice flour, including powder, square powder and corrugated rice flour. Because rice flour has a long shelf life and is convenient for storage box transportation, the market is more extensive.
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