| 摘要 |
Kneaded paste of flour, starch, water and, opt., egg flavours etc. is extruded into a desired form. The extrusions are air-dried on the surface to prevent sticking together. The prod. is moistened at high temp. to obtain a pre-gelatinisation of the starch content. The prod. is then treated with superheated steam at atmospheric pressure to obtain controlled degrees of gelatinisation of starch and coagulation of protein. After cooling the prod. is pref. dried at high temp. Pref. treatment with superheated steam takes place at 100-150 (110-130) deg. C, for 0.5-30 (2 and 15) mins. Pref. the installation comprises a horizontal conveyor which carries the extrusions through a tunnel. The tunnel walls are steam jacketed to superheat live steam spray-injected into the tunnel. Temps. of steam and jacket as well as conveyor speed are all adjustable. Used for the mfr. of food paste prods. requiring only addn. of boiling water to make ready for eating. Process parameters are readily adjustable over wide ranges to facilitate product optimisation. Consistent quality of prod. is easily achieved and the final, fast food prod. closely simulates the original dish. |
