Soaking: firstly, the glutinous rice is lifted into a soaking bucket by an elevator and soaked in clean water or tap water. Soaking includes recoil. Water discharges impurities, chaff pieces and other suspended substances in glutinous rice from bottom to top, and at the same time, soaking can make glutinous rice particles expand and make them loose and soft, which is beneficial to the crushing of the next process. Under normal circumstances, it can be soaked for 2-3 hours. If the temperature is warmer or colder, the time can be adjusted appropriately. If fermentation occurs due to too long soaking time in summer, water can be changed regularly to prevent deterioration. It can be twisted by hand in production. If it can be twisted into powder, it means that the soaking time has reached the requirements. Do not use hot water for soaking, amylopectin itself is easily soluble in water, and amylose is also soluble in hot water to avoid unnecessary loss. At the same time, when the water temperature exceeds 58℃, starch should begin to gelatinize.
Crushing: emery grinding can be used for crushing. Emery grinding is superior to traditional stone grinding, with high output and fine fineness. The pulp produced by one-time grinding basically meets the requirements, which is beneficial to industrial continuous production. When crushing, water should be continuously added to ensure that the solid content of the slurry is about 20%. The slurry is required to pass through a 60-mesh sieve, and the materials on the sieve can be repeatedly ground and crushed. When raw glutinous rice enters the mill; Beware of metal foreign matter being carried into the mill, so as not to damage the grinding plate, shorten the service life and affect the fineness.
Filtering: Rice starch granules are finer than ordinary starch granules. After being crushed by adding water, the particle size is extremely small, so it is not easy to precipitate. Choose a plate-and-frame filter press with large loading capacity, such as BAJZ or XMZ. The filter press has a large loading capacity, which can reach more than 0.75 cubic meters, and can press more than 500 kilograms of glutinous rice each time.
Drying: the glutinous rice slurry is dehydrated by pressure filtration to form a filter cake, and then it must be dried before it can be preserved. When air dryer is used, glutinous rice flour particles are suspended in hot air during the drying process. Once wet powder is decomposed, heat transfer and water evaporation will occur immediately, and the drying time is only about 1 s, and the thermal efficiency is also high, generally reaching more than 40%. It requires that the water content of the material is about 40%. If the water content is too high, the material is easy to adhere to the pipe wall, causing coking.
Before the air dryer, the filter cake of glutinous rice flour should be chopped into small pieces of less than 5 cm. The screw conveyor is used for feeding, and the screw is preferably double helix, so as to avoid blockage. The wet powder rises along the spiral, enters the fan inlet pipe of the airflow dryer, meets the hot air in the drying cylinder, dries instantly, and finally falls from the cyclone separator.
At this time, the water content of the milled glutinous rice flour has met the requirements, but it has to pass through an 80-mesh sieve, and the sieved powder is the finished product of the milled glutinous rice flour, which can be put into storage after packaging. ?
Glutinous rice flour, as we all know, is used to make soup gardens and fried glutinous rice cakes. In addition, you can also have a way to eat:
1, dark chocolate, three dumplings-sized pieces, melted with a little boiling water and turned into a thick state.
2, glutinous rice flour chocolate paste, about 3 times more (you can do it at will, you can start with less)
3. Pour the chocolate paste into glutinous rice flour in batches, which can form a dough, neither soft nor hard (I have to grasp this by myself, but I think it's easy, just add less chocolate paste first)
4. After forming a group, break it into a small group, not too big, just the size of table tennis.
5, wrapped in bean paste stuffing, closed, ball or wowotou shape.
6. Wrap the washed raisins on the surface (tightly, otherwise, they will be steamed off).
7. Steam on the pan for 8 ~10 minutes?
Ingredients: 300 grams of glutinous rice flour, 30 grams of soft sugar, 25 grams of white sugar, and proper amount of peanut oil.
Method: 1, mix glutinous rice flour and soft sugar evenly, pour appropriate amount of warm water in several times, and stir into a thick batter.
2. Pour the mixed batter into a drawer covered with drawer cloth and spread it into a thick cake shape. Steam it with strong fire, take it out and cool it and cut it into thin slices.
3. Pour peanut oil into the wok and burn it to 50% heat. Add glutinous rice slices and push them constantly with a spoon. When it is fried to golden brown, remove and drain the oil. Sprinkle white sugar while it is hot. ?
Material: 200g glutinous rice flour; Warm water is about120g (add it little by little until it is appropriate); White sesame; Peanut kernel; 30 grams of sugar (no sugar can be used instead); 20 grams of maltose; Egg (one)
How to make it: (The process chart was taken when sticky rice flour was used, and the dough was a little dry, so it should be wetter.)
1. Stir-fry white sesame seeds with low heat for later use.
2. Use a special microwave dish for peanuts, put them into microwave fire for one minute, take them out, cool them, peel them, and put them into a plastic bag and crush them.
3. Break the eggs, add a small amount of sugar and water starch, spread them into egg skins in a frying pan, and cut them into filaments.
4. Add warm water to glutinous rice flour and make dough (I added water in stages, so the amount is not very accurate)
5. Sprinkle dry glutinous rice flour on the plate to prevent sticking, and knead the dough into small balls in sections. Let it dry naturally for 20 minutes, so that it will not be deformed when it is taken.
6. Boil the water in the pot, and put the meatballs into the pot.
7. Cook until it floats to the surface, that is, it is ok.
8. Start another milk pot, put 30 grams of sliced sugar (no white sugar can be used instead) into 30 grams of water, cook until it bubbles, then add 20 grams of maltose and cook until it melts. Add the pre-cooked glutinous rice balls and cook until the syrup is somewhat dry.
9. Pour out the glutinous rice balls and sprinkle them with peanuts, egg skins and white sesame seeds. You can eat them, preferably while they are hot. Peanuts and white sesame seeds will not be brittle if they are dipped in syrup for a long time.