Design principle of rice flour/rice noodle machine

Design principle of rice flour/rice noodle machine

1.Overview of Design Principles

Rice noodle machines are designed based on the gelatinization behavior of rice starch and the mechanical extrusion/forming process. The goal is to transform rice into noodles with elasticity, smooth texture, and proper cooking performance.

2.Core Working Principles

2.1 Raw Material Preparation

Soaked rice is either ground into rice slurry or crushed into rice flour, depending on the machine type.

Clean and consistent particle size is critical for uniform gelatinization.

2.2. Gelatinization / Cooking Principle

Using steam, electric heating, or water heating, the rice starch is heated to 65°C–80°C to reach its gelatinization point.

This makes the rice mixture plastic and formable like dough.

2.3 Extrusion & Forming

A screw extruder or hydraulic press applies pressure to the cooked rice mixture.

The material is then forced through dies (moulds) to form round or flat rice noodles in various sizes.

2.4 Cooling & Shaping

Freshly extruded noodles are immediately cooled by water or air to prevent sticking and maintain elasticity.

Rapid cooling helps fix the noodle shape.

2.5 Cutting & Collection

Noodles are cut to desired length automatically or manually.

A conveyor or tray collects the noodles for drying or packaging.

3.Machine Structure & Components

Component	Function
Pre-processing Unit	Soaking, grinding, or crushing rice
Gelatinization Chamber	Cooks the rice slurry or flour to desired texture
Extrusion System	Uses screw or hydraulic pressure to shape noodles
Die Head (Mould)	Determines noodle size and shape
Cooling System	Uses water or air to set the noodle structure
Cutting Mechanism	Cuts the noodles to fixed lengths

4.Machine Types

Machine Type	Raw Material	Method Used	Features
Slurry-based Machine	Rice slurry	Steam cooking + extrusion	Fresh flavor, high quality texture
Flour-based Machine	Rice flour	Mixing + cooking + extrusion	Easy operation, suitable for mass production
Screw Extruder Type	Wet/dry flour	High-temp extrusion	Fully automatic, ideal for factories

5.Key Design Considerations

Temperature Control: Precise heating ensures ideal gelatinization.

Interchangeable Dies: Supports multiple noodle shapes/sizes.

Anti-Stick Materials: Stainless steel or non-stick coatings avoid clogging.

Energy Efficiency: Optimized for lower power or steam consumption.

Voltage Adaptability: For African markets, machines should support 220V/50Hz.

Zhengzhou Yunhe Food Machinery Co., Ltd.

From material to size, from appearance to function, we can provide various products to meet your specific application needs.

Why Choose US

We are a company specializing in food machinery. We are equipped with advanced production technology and equipment, dedicated to pursuing excellence in quality and creating first-class products.

Our Advantages

Our machinery is user-friendly, with a fully automated food processing line that includes automation functions to precisely control the production process. This greatly enhances production efficiency and ensures stable output for processed food.

In terms of quality, we use high-quality 304 stainless steel, which is sturdy, durable, and has a long service life. Our machines also offer flexible parameter adjustments to meet the production needs for various food specifications and textures. Additionally, the equipment is easy to clean and strictly adheres to national safety and hygiene standards to ensure food safety.