CN101606655B - Ripening technology and ripening device in fine dried noodle production - Google Patents
Ripening technology and ripening device in fine dried noodle production Download PDFInfo
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- CN101606655B CN101606655B CN200910043986XA CN200910043986A CN101606655B CN 101606655 B CN101606655 B CN 101606655B CN 200910043986X A CN200910043986X A CN 200910043986XA CN 200910043986 A CN200910043986 A CN 200910043986A CN 101606655 B CN101606655 B CN 101606655B
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Abstract
The invention discloses a ripening technology in fine dried noodle production and a ripening device which has simple structure and easy operation control. The ripening technology comprises the step of putting dough sheets in an insulating and moistening cover (1) for ripening, and is characterized in that the time is controlled to be 15-25 min, the temperature is controlled to be 25-32 DEG C and the relative humidity is controlled to be 80-90 percent during the ripening. The ripening device comprises a transport unit connected with a composite calender and a continuous calendar, wherein the continuous calendar is arranged on a stand (4) and arranged in the insulating and moistening cover (1), and a heating and moistening device is arranged in the insulating and moistening cover (1). The invention has the advantages that the internal gluten structure of the dough sheets after ripening has stable state and has flexibility, viscoelasticity and very good tractility so as to be convenient for being processed by the following procedures; the heating and moistening device is simple, and compared with heating and moistening by steam generated by a boiler, the operation control is convenient and also pollution to the environment is reduced.
Description
Technical field:
The present invention relates to a kind of production of vermicelli, the curing process during specifically a kind of vermicelli are produced and ripening device used.
Background technology:
Slaking is a flour after stirring with water, and under certain temperature and humidity, the dough suction fully, the inner gluten desmachyme of dough sheet reaches stable state, make it have better extension function, thereby be easier to machine-shaping, the characteristics that product has is pliable and tough, fine and smooth, mouthfeel is good.According to the slaking principle, the length of temperature, humidity and time just becomes the principal element that influences the slaking effect.The vermicelli industry is flourish in recent years; vermicelli production progressively forms scale, suitability for industrialized production by original small processing workshop; its technology comprises batching and face, compound calendering, slaking, continuous calendering, tangent plane, oven dry, packing; in curing step; the general nature that adopts leaves standstill slaking; promptly with face after, allow the dough of becoming reconciled leave standstill slaking naturally before the tangent plane.Owing to adopt mechanization production, its curing time reduces, and simultaneously, dough sheet is leaving standstill in the slaking during this period of time naturally, and surperficial moisture content vapors away a part, causes the dough sheet epidermis stiff.Like this, required temperature, humidity and the time of its slaking all can not be satisfied technological requirement, and easily broken of the noodles that process are nonelastic, have a strong impact on product quality.Application number is 200610031508.3, the applying date is on April 18th, 2006, open day is on October 24th, 2007, denomination of invention is the grog of a kind of vermicelli processing roll before the patent application of steam cure technology though a kind of curing process is disclosed, only disclose grog has been sent in the vapour hood or vaporium that is full of fresh water steam, keep the time more than 10 minutes, but do not disclose other concrete technological parameters, as temperature, humidity etc.Application number is 03143764.8, the applying date is on August 3rd, 2003, open day is on March 10th, 2004, denomination of invention is that a kind of ripening device used patent application that is used for noodles processing discloses a kind of the ripening device used of steam heating and humidifying of adopting, its apparatus structure complexity, the steam that produces with boiler carries out the steam instability that slaking exists boiler to produce to dough sheet simultaneously, is not easy to problems such as operation control.
Summary of the invention:
The purpose of this invention is to provide a kind of vermicelli curing process and simple in structure, easy operating control ripening device used in producing.
The present invention adopts following technical scheme to realize its goal of the invention, curing process during a kind of vermicelli are produced, it will place slaking in the heat and moisture preserving cover through dough mixing machine, the compound dough sheet that is pressed into 2 of compound calender, in maturing process, time was controlled at 15 minutes-25 minutes, temperature is controlled at 25 ℃-32 ℃, and relative humidity is controlled at 80%-90%.
A kind ofly adopt the ripening device used of above-mentioned curing process, it comprises the conveyer that connects compound calender and continuous calendering machine, and conveyer is installed on the frame, and conveyer is located in the heat and moisture preserving cover, is provided with the warming and humidifying device in the heat and moisture preserving cover.
The present invention makes the slaking of dough sheet effective, and described curing process is divided into:
(1) the slaking section of beginning, the time was controlled at 3 minutes-8 minutes, and temperature is controlled at 25 ℃-30 ℃, and relative humidity is controlled at 80%-85%;
(2) slaking interlude, the time was controlled at 8 minutes-15 minutes, and temperature is controlled at 28 ℃-32 ℃, and relative humidity is controlled at 85%-90%;
(3) the slaking section of finishing, the time was controlled at 3 minutes-8 minutes, and temperature is controlled at 28 ℃-32 ℃, and relative humidity is controlled at 80%-85%.
A kind of curing process that adopts the slaking better effects if ripening device used, it comprises the conveyer that connects compound calender and continuous calendering machine, conveyer is installed on the frame, conveyer is located in the heat and moisture preserving cover, be provided with the warming and humidifying device in the heat and moisture preserving cover, the heat and moisture preserving cover divides the slaking section of beginning, slaking interlude, three sections settings of the slaking section of finishing, and is relatively independent space by isolating the curtain partition between every section.
Conveyer of the present invention is rack-mounted power, carrying roller and conveyer belt.
Warming and humidifying device of the present invention is the tank that is located on the frame, is provided with heat pipe under water in the tank.
The present invention is convenient temperature and humidity of regulating in the heat and moisture preserving cover, and heat pipe is provided with the temperature control flow pump, and tank is provided with the temperature control water valve.
Heat and moisture preserving cover of the present invention is provided with the gutter outward.
The present invention makes condensed water on the heat and moisture preserving cover top along the gutter that flows into both sides, prevents condensing drip to the dough sheet surface, and the top of heat and moisture preserving cover and level are 10 degree-80 and spend angles.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, the dough sheet after overcuring, inner gluten desmachyme reaches stable state, has flexibility, viscoplasticity and good ductility, is convenient to the processing of subsequent handling more; The noodles gluten tissue that processes is stable, and water content is stable, is difficult for elongating and crisp bar after entering drying room, has reduced the generation of face head, has improved the yield rate of noodles, has characteristics pliable and tough, fine and smooth, that mouthfeel is good; The ripening device used warming and humidifying device that is adopted is simple, compares with the steam heating and humidifying that produces with boiler, and convenient operation and control can satisfy the requirement of curing process to temperature, humidity, simultaneously, has also reduced the pollution to environment.
Description of drawings:
Accompanying drawing is the ripening device used structural representation of the present invention.
The specific embodiment:
The invention will be further described below in conjunction with drawings and Examples.
Embodiment 1:
Curing process during a kind of vermicelli are produced, it will place slaking in the heat and moisture preserving cover 1 through dough mixing machine, the compound dough sheet that is pressed into 2 of compound calender, in maturing process, time is controlled at 15 minutes-25 minutes (present embodiment is 20 minutes), temperature is controlled at 25 ℃-32 ℃ (present embodiment is 32 ℃), and relative humidity is controlled at 80%-90% (present embodiment is 85%).
By accompanying drawing as can be known, a kind ofly adopt the ripening device used of above-mentioned curing process, it comprises the conveyer that connects compound calender and continuous calendering machine, and conveyer is installed on the frame 4, conveyer is located in the heat and moisture preserving cover 1, is provided with the warming and humidifying device in the heat and moisture preserving cover 1.
Conveyer of the present invention is power, carrying roller and the conveyer belt 3 that is installed on the frame 4.
Warming and humidifying device of the present invention is the tank 8 that is located on the frame 4, is provided with heat pipe under water 7 in the tank 8.
The present invention is convenient temperature and humidity of regulating in the heat and moisture preserving cover, and heat pipe 7 is provided with temperature control flow pump 6, and tank 8 is provided with temperature control water valve 5.
The present invention is provided with gutter 9 in the both sides of heat and moisture preserving cover 1.
The present invention makes condensed water on heat and moisture preserving cover 1 top along the gutter 9 that flows into both sides, prevents condensing drip to dough sheet 2 surfaces, and the top of heat and moisture preserving cover 1 and level are 10 degree-80 degree angles (present embodiment be 20 spend angles).
The present invention is according to technological requirement, and heat and moisture preserving cover 1 two ends are along dough sheet 2 direction of transfer openings, and opening has ensured the required temperature and humidity of dough sheet 2 slakings in the heat and moisture preserving cover 1 with the corrosion-resistant plastic cement partition of holding court from behind a screen.Heat pipe 7 in the warming and humidifying device utilizes conduction oil (120 ℃-150 ℃) that baking room adopts as thermal source, its surface that is immersed in water in the tank 8 to add the water generates steam in the hot water storgae 8, is made to reach the required certain temperature and humidity of dough sheet 2 slakings in the heat and moisture preserving cover 1.Thereby flow, the tank 8 interior water temperature and the liquid levels of regulating conduction oil by temperature controller transducing signal to electric controller control temperature control flow pump 6, temperature control water valve 5 respectively reach temperature, humidity regulation purpose, make the temperature and humidity in the heat and moisture preserving cover 1 relatively stable.The top of heat and moisture preserving cover 1 and level at an angle, present embodiment is 20 degree angles, makes condensed water on heat and moisture preserving cover 1 top along the gutter 9 that flows into heat and moisture preserving cover 1 both sides, prevents condensing drip to dough sheet 2 surfaces, produces the phenomenon that dough sheet becomes sour.
Flour is pressed into dough sheet 2 by compound calender and sends into slaking in the heat and moisture preserving cover 1 by conveyer behind dough mixing machine and face, and the running of conveyer adjustable speed is to guarantee the slaking required time.Dough sheet 2 after slaking, dough sheet 2 inside and outside hydrones interpenetrate and are evenly distributed, inner gluten desmachyme reaches stable state, has flexibility, viscoplasticity and good ductility, avoid because of extraneous relative humidity (about 60%) on the low side, cause dough sheet 2 epidermis dryings, add the phenomenon generation of disconnected bar easily of easy part in man-hour, finished product.Dough sheet 2 after the slaking is sent into the continuous calendering machine by conveyer and is entered next procedure.
Embodiment 2:
Effective and to the control of curing process for the slaking that makes dough sheet 2, curing process of the present invention is divided into:
(1) the slaking section of beginning, the time is controlled at 3 minutes-8 minutes (present embodiment is 5 minutes), and temperature is controlled at 25 ℃-30 ℃ (present embodiment is 30 ℃), and relative humidity is controlled at 80%-85% (present embodiment is 80%).Flour is pressed into dough sheet 2 by compound calender behind dough mixing machine and face, the water content of dough sheet 2 generally about 30%, relatively evacuate by the gluten network institutional framework.About 31%, one-step forming at the beginning of the gluten network tissue of this moment, but do not have elasticity is easy to part through the water content of this section slaking rear piece 2.
(2) slaking interlude, the time is controlled at 8 minutes-15 minutes (present embodiment is 12 minutes), and temperature is controlled at 28 ℃-32 ℃ (present embodiment is 32 ℃), and relative humidity is controlled at 85%-90% (present embodiment is 86%).About 32.3%, this moment, gluten network was organized densely, had certain elasticity, also had certain ductility simultaneously through the water content of this section slaking rear piece 2.
(3) the slaking section of finishing, the time is controlled at 3 minutes-8 minutes (present embodiment is 5 minutes), and temperature is controlled at 28 ℃-32 ℃ (present embodiment is 32 ℃), and relative humidity is controlled at 80%-85% (present embodiment is 80%).About 32%, this moment, gluten network was organized very evenly through the water content of this section slaking rear piece 2, and elasticity is fine.Dough sheet 2 is through three sections after totally 22 minutes the slaking, and dough sheet 2 remains in the moistening environment, and water content is stabilized in about 32%, and dough sheet 2 has reached best calendering and machine-shaping state.
A kind ofly adapt to the ripening device used of above-mentioned curing process, it comprises the conveyer that connects compound calender and continuous calendering machine, conveyer is installed on the frame 4, conveyer is located in the heat and moisture preserving cover 1, be provided with the warming and humidifying device in the heat and moisture preserving cover 1,1 fen slaking section of beginning of heat and moisture preserving cover, slaking interlude, three sections settings of the slaking section of finishing cut off and are relatively independent space by isolating curtain between every section.Simultaneously, present embodiment is respectively arranged with temperature control flow pump 6 and temperature control water valve 5 for convenient temperature and humidity of regulating each section in the control heat and moisture preserving cover 1 for three sections in the slaking section of beginning, slaking interlude, the slaking section of finishing.
The present invention is according to technological requirement, heat and moisture preserving cover 1 two ends are along dough sheet 2 direction of transfer openings, divide the slaking section of beginning, slaking interlude, three sections settings of the slaking section of finishing, three interregional and openings have ensured the required temperature and humidity of each interregional dough sheet 2 slaking in the heat and moisture preserving cover 1 with the corrosion-resistant plastic cement partition of holding court from behind a screen.Heat pipe 7 in the warming and humidifying device utilizes conduction oil (120 ℃-150 ℃) that baking room adopts as thermal source, to add the water generates steam in the hot water storgae 8, make heat and moisture preserving cover 1 interior each section reach the required certain temperature and humidity of dough sheet 2 slakings on its surface that is immersed in water in the tank 8.Thereby flow, the tank 8 interior water temperature and the liquid levels of regulating conduction oil by temperature controller transducing signal to electric controller control temperature control flow pump 6, temperature control water valve 5 respectively reach temperature, humidity automatic control purpose, make the temperature and humidity of each section in the heat and moisture preserving cover 1 relatively stable.Surplus with embodiment 1.
Claims (6)
1. the curing process during vermicelli are produced, it will place slaking in the heat and moisture preserving cover [1] through dough mixing machine, the compound dough sheet that is pressed into of compound calender [2], it is characterized in that in maturing process, time was controlled at 15 minutes-25 minutes, temperature is controlled at 25 ℃-32 ℃, and relative humidity is controlled at 80%-90%; Described slaking is divided into:
(1) the slaking section of beginning, the time was controlled at 3 minutes-8 minutes, and temperature is controlled at 25 ℃-30 ℃, and relative humidity is controlled at 80%-85%;
(2) slaking interlude, the time was controlled at 8 minutes-15 minutes, and temperature is controlled at 28 ℃-32 ℃, and relative humidity is controlled at 85%-90%;
(3) the slaking section of finishing, the time was controlled at 3 minutes-8 minutes, and temperature is controlled at 28 ℃-32 ℃, and relative humidity is controlled at 80%-85%;
2. one kind is adopted the ripening device used of curing process according to claim 1, it comprises the conveyer that connects compound calender and continuous calendering machine, conveyer is installed on the frame [4], it is characterized in that conveyer is located in the heat and moisture preserving cover [1], described conveyer is provided with the warming and humidifying device for being installed in power, carrying roller and the conveyer belt [3] on the frame [4] in the heat and moisture preserving cover [1]; Heat and moisture preserving cover [1] divides three sections settings, be relatively independent space by isolating the curtain partition between every section, be to be controlled at the time 3 minutes-8 minutes, temperature is controlled at 25 ℃-30 ℃, and humidity is controlled at the slaking section of beginning of 80%-85%, time was controlled at 8 minutes-15 minutes, temperature is controlled at 28 ℃-32 ℃, and humidity is controlled at the slaking interlude of 85%-90%, and the time was controlled at 3 minutes-8 minutes, temperature is controlled at 28 ℃-32 ℃, and humidity is controlled at the slaking section of finishing of 80%-85%.
3. according to claim 2 ripening device used, it is characterized in that described warming and humidifying device for being located at the tank [8] on the frame [4], is provided with heat pipe under water [7] in the tank [8].
4. according to claim 3 ripening device used, it is characterized in that heat pipe [7] is provided with temperature control flow pump [6], tank [8] is provided with temperature control water valve [5].
5. according to claim 2 ripening device used, it is characterized in that the outer gutter [9] that is provided with of heat and moisture preserving cover [1].
6. according to claim 2 ripening device used, it is characterized in that the top of heat and moisture preserving cover [1] and level are 10 degree-80 degree angles.
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| CN200910043986XA CN101606655B (en) | 2009-07-23 | 2009-07-23 | Ripening technology and ripening device in fine dried noodle production |
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| CN200910043986XA CN101606655B (en) | 2009-07-23 | 2009-07-23 | Ripening technology and ripening device in fine dried noodle production |
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| CN101606655B true CN101606655B (en) | 2011-08-17 |
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| CN102440269B (en) * | 2011-12-09 | 2014-11-05 | 黑川恒夫 | Automated cooked linear food production apparatus |
| CN105614257A (en) * | 2014-11-19 | 2016-06-01 | 青岛君盛食品有限公司 | Mung bean noodles and preparation method thereof |
| CN111528248A (en) * | 2020-06-03 | 2020-08-14 | 中国包装和食品机械有限公司 | Noodle belt curing process and noodle belt curing system |
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| CN1125523A (en) * | 1994-12-28 | 1996-07-03 | 顾智 | Processing method of super-long wedding and longevity noodles |
| CN1269144A (en) * | 1999-04-06 | 2000-10-11 | 北京诚一国际食品有限公司 | Preserved wet noodles producing technology |
| CN2560217Y (en) * | 2002-08-12 | 2003-07-16 | 郑州东方尚武食品机械有限公司 | Dough-band cooking machine |
| CN101057595A (en) * | 2006-04-18 | 2007-10-24 | 王新云 | Before rolling steam maturation technology for fine dried noodles processed maturation material |
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Address after: 413200 No. 1 Industrial Park, Xingsheng Road, Hunan, Nanxian Patentee after: Chen Keming Food Co.,Ltd. Address before: 413200 No. 1 Industrial Park, Xingsheng Road, Hunan, Nanxian Patentee before: KEMEN NOODLE MANUFACTURING Co.,Ltd. |
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