CN102018162A - Purple potato noodles and production process thereof - Google Patents
Purple potato noodles and production process thereof Download PDFInfo
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- CN102018162A CN102018162A CN200910036356XA CN200910036356A CN102018162A CN 102018162 A CN102018162 A CN 102018162A CN 200910036356X A CN200910036356X A CN 200910036356XA CN 200910036356 A CN200910036356 A CN 200910036356A CN 102018162 A CN102018162 A CN 102018162A
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Abstract
The invention discloses purple potato noodles, which comprise high-quality wheat meal and purple potato fine powder, wherein the weight ratio of the high-quality wheat meal to the purple potato fine powder is 70:30-90:10. A process for producing the purple potato noodles comprises the following steps of: 1) providing powder; 2) preparing materials, wherein a weight ratio of flour to the purple potato is 80:20-85:15; 3) kneading dough and curing; 4) sheeting, rolling and slitting; 5) drying; 6) cutting; 7) metering and packaging; and 8) checking fine dried noodles. The purple potato noodles in the scheme comprise the flour and the purple potatoes, wherein the weight ratio of the flour to the purple potato is 70:30-90:10. The purple potato noodles contain rich nutrition and have good taste; and the purple potatoes have high content of cellulose, which can increase the excrement volume, facilitate gastrointestinal peristalsis, clear retained mucus, pneumatosis and putrefaction in an enteric cavity, discharge harmful substances and carcinogenic substances in the excrement, keep defecation smooth, improve gastrointestinal environment and prevent gastrointestinal diseases. The purple potato noodles are simple in production process and high and stable in quality.
Description
Technical field
The present invention relates to a kind of nutritious noodles and production technology thereof, refer in particular to a kind of purple potato noodles and production technology thereof, belong to food processing technology field.
Background technology
The true name of purple potato mountain, river purple is introduced China by Japan, has special health care.In the anticancer vegetables that Japanese national vegetables DKFZ announces recently, rank first; Purple potato content of cellulose height, this class material can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in the cleaning enteric cavity, noxious material in the defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases; Measure according to Institute of Analysis of Southern Yangtze University of the Ministry of Education of the state, the constituent content of mountain, river purple (μ g/g) is: zinc 4.11, iron 8.49, copper 2.44, manganese 1.34, calcium 446, selenium 0.0054; Peaceful purple No. 1 constituent content (μ g/g) is: zinc 2.49, iron 6.23, copper 2.58, manganese 1.63, calcium 320, selenium 0.0071; In the purple potato zinc, iron, copper, manganese, calcium, selenium be natural, and iron, calcium content extra-high-speed; And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, and have the good health care function; Selenium is " anticancer king " still, easily is absorbed by the body, and stays effectively in the serum, repair cardiac muscle, strengthen immunity of organisms, remove the free radical that produces cancer in the body, suppress the division and the growth of the synthetic and cancer cell of DNA in the cancer cell, the generation of diseases such as prevention cancer of the stomach, liver cancer; Be rich in vitamin in the purple potato stem apex tender leaf, protein, trace element, edibility fiber and solubility non-oxidation material, the frequent edible effects such as fat-reducing, body building anti-cancer that then have; Therefore, purple potato to the potato piece, all has the good health care function from the stem apex tender leaf, is the first-elected health food in current nuisanceless, green, the organic food.Prior art, the wheat flour noodles, it has storage, carry the characteristics with instant, is that people prefer a kind of main food eating, be accustomed to; But its nutritional labeling has only wheaten starch and dietary fiber, can not satisfy the diet nutritional variation that people pursue the modern life day by day, the needs of pollution-free food; The trophism noodles that at present still do not utilize purple potato to make as raw material.
Summary of the invention
Technical problem at above-mentioned existence the objective of the invention is: the purple potato noodles and the production technology thereof that have proposed a kind of nutritious, pollution-free food.
Technical solution of the present invention is achieved in that a kind of purple potato noodles, comprises the smart powder of good quality wheat powder and purple potato, and the weight ratio of the smart powder of good quality wheat powder and purple potato is: 70: 30--90: 10.
A kind of production technology of described purple potato noodles comprises following steps:
1) for powder; Prepare the smart powder of good quality wheat powder and purple potato;
2) batching; The purple potato raw material that complies with the national standard requirements, put into clean container (can not use iron ware), the water temperature of the soda acid with cleaning moderate (being that pH value is neutrality), water temperature is at 10 ℃-30 ℃, by comprising the smart powder of good quality wheat powder and purple potato, the weight ratio of the smart powder of good quality wheat powder and purple potato is: 70: 30--90: 10 cooperations are dissolved, in fusion process, should stir, it is fully decomposed, treat that fully suction is poured the dough mixing machine neutral plane into after decomposing again, the gluten value of flour must reach between the 20-50, does not have the flour of any oxidation composition;
3) and looking familiar; And face: 10 ℃-30 ℃ of water temperatures, 30-80 rev/min of dough mixing machine rotating speed, mixed time 10-20 minute, it is evenly mixed with wheat flour, generally just can stir with this understanding abundant swelling and face mass ratio are more satisfactory; Slaking: generally about 5-20 minute, take the dough slaking, avoid stirring inhomogeneous, reason such as the face of waking up is air-dry guarantees that simultaneously nutrition is not damaged;
4) compressing tablet, calendering, slitting: after the raw material slaking, at first simultaneously by two thick complete machine (examples: diameter 180mm that diameter is identical, 3 rev/mins), two rough wearing that gone out are being closed the back compounding machine (example: diameter 240mm of passing through, 6 rev/mins), extrude thick the wearing of the about 10mm of thickness, after 10 ℃ of temperature are placed 2 minutes, carry out the second time and roll, make the formation of the distribution of moisture and gluten more even; Continuous calendering: i.e. speed further calendering faster, make the formation of the distribution of moisture and gluten very even, make suitable wearing, so that slitting; This calender is made up of pressure roller different several of diameter, and continuous calendering will guarantee during shaping that dough sheet thickness is no more than 0.8mm-1.4mm; Slitting: noodle cutter is cut into garden shape, flat, square as required;
5) oven dry; Dry: as to be dried to dried noodles (moisture content 12%-14%) by living noodles (moisture content about 35%), to require surface evaporation speed and diffusion inside speed to balance each other when dry; Can be divided into five stages: the phase I: the wetted surface bar enters hothouse, and temperature is about 10 ℃, and humidity is finalized the design at 90 ℃; Second stage: moisture content reduces to about 25% by 35%, and this moment, moisture content was more, easily played fermentation, required the well-ventilated, quickens dryly, preferably is no more than 2 hours; Temperature is with 25 ℃, and relative humidity is about 35% to be advisable; Phase III: moisture content reduces to 20% by 25%, and 35 ℃ of temperature, relative humidity 80% are all higher than leading portion, makes the drying regime balance of inside and outside, and then strip-breaking rate is less; The quadravalence section: moisture content reduces to 15% by 20% can be dry under normal temperature condition; Five-stage: this moment, dried noodles cooled off about 6 ℃;
6) cut off; Can be cut into predetermined length;
7) metering; Packing;
8) check; The vermicelli product.
The present invention program's purple potato noodles comprise flour and purple potato, and the weight ratio of flour and purple potato is: 70: 30--90: 10; Include abundant nutrition, features good taste; Purple potato content of cellulose height, this class material can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in the cleaning enteric cavity, noxious material in the defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases; The production technology of described purple potato noodles is simple, good product quality and stable.
The specific embodiment
A kind of purple potato noodles of the present invention comprise the smart powder of good quality wheat powder and purple potato, and the weight ratio of the smart powder of good quality wheat powder and purple potato is: 70: 30--90: 10; For example, 700 kilograms of good quality wheat powder and 300 kilograms of smart powder of purple potato add in an amount of water and mix, and the operation below advancing is again made noodles.
The production technology of described purple potato noodles:
1) for powder; Prepare the smart powder of good quality wheat powder and purple potato;
2) batching; The purple potato raw material that complies with the national standard requirements, put into clean container (can not use iron ware), the water temperature of the soda acid with cleaning moderate (being that pH value is neutrality), water temperature is at 10 ℃-30 ℃, by comprising the smart powder of good quality wheat powder and purple potato, the weight ratio of the smart powder of good quality wheat powder and purple potato is: cooperation in 70: 30 is dissolved, in fusion process, should stir, it is fully decomposed, treat that fully suction is poured the dough mixing machine neutral plane into after decomposing again, the gluten value of flour must reach between the 20-50, does not have the flour of any oxidation composition; Application apparatus: powder-supply system, Wuhan are raised day grain machinery Co., Ltd and are produced
3) and looking familiar; And face: 10 ℃-30 ℃ of water temperatures, 30-80 rev/min of dough mixing machine rotating speed, mixed time 10-20 minute, it is evenly mixed with wheat flour, generally just can stir with this understanding abundant swelling and face mass ratio are more satisfactory; Slaking: generally about 5-20 minute, take the dough slaking, avoid stirring inhomogeneous, reason such as the face of waking up is air-dry guarantees that simultaneously nutrition is not damaged; Application apparatus: vacuum dough mixing machine, heat radiation dough aging machine; Both are Wuhan and raise day grain machinery Co., Ltd production.
(1) and the basic principle of face and slaking
With wheat flour through suitably add water and stir and slaking after, its institutional framework has played variation, thereby reflects the quality of noodles quality.Therefore and face and slaking whether can reach starch particulate in the wheat flour by the purpose that the gluten network closely surrounds, be vital to the noodles quality.
Basic principle with face: in wheat flour, add an amount of water, by reasonable time and the suitably stirring of intensity, make the water-insoluble protein microbeads imbibition gradually that is dispersed in the wheat, aquation polymerization bonding begins to take shape gluten, is extending to wetted surface group, be compressing tablet, slitting preparatory condition, therefore and the technological requirement of face for good cooking performance is laid a solid foundation; (1) sense organ requires: the dough suction suitably, humidity is even, the color and luster unanimity, do not contain fecula, become the sand sample state, hold agglomerating, unclamp rubbing a little and can recover the requirement of sand sample fine granularity (2) physics and chemistry: do not influence at dough under the prerequisite of compressing tablet and loft dried, water-insoluble protein in the wheat flour should absorb water to greatest extent, forms gluten network and surrounds the starch particulate, and dough moisture should be greater than 30%.
2, the slaking of dough: it is softening that slaking also is said to, and it is the passing by the time, automatically improves the process of dough processing performance.
Two and the configuration of the equipment of face and curing step
Similar with instant noodles basically with the equipment configuration of face and curing step; With the face operation mainly by powder feeder unit, water storing tank, become for water pot (measuring tank), dough mixing machine, conveyer with the feeder master.
4) compressing tablet, calendering, slitting: after the raw material slaking, at first simultaneously by two thick complete machine (examples: diameter 180mm that diameter is identical, 3 rev/mins), two rough wearing that gone out are being closed the back compounding machine (example: diameter 240mm of passing through, 6 rev/mins), extrude thick the wearing of the about 10mm of thickness, after 10 ℃ of temperature are placed 2 minutes, carry out the second time and roll, make the formation of the distribution of moisture and gluten more even; Continuous calendering: i.e. speed further calendering faster, make the formation of the distribution of moisture and gluten very even, make suitable wearing, so that slitting; This calender is made up of pressure roller different several of diameter, and continuous calendering will guarantee during shaping that dough sheet thickness is no more than 0.8mm-1.4mm; Slitting: noodle cutter is cut into garden shape, flat, square as required; Three, roll sheet and slitting.Application apparatus: compound calender (1,2 group), Wuhan are raised day grain machinery Co., Ltd and are produced; Tool for cutting strips with, Zhengzhou Buddha's warrior attendant Fine dried noodle cutter have limit company and produce.
1, the basic principle of compressing tablet and slitting and technological requirement
Compressing tablet and slitting are the key links of system face, the basic principle of compressing tablet and slitting:
(1) in the graininess dough of process and face, slaking, is distributed in the water-insoluble protein microbeads in the wheat flour, though the inter coagulation of imbibition phase has formed gluten network.But the distribution in dough is uneven, and its structure is more loose.Also be loose after the imbibition of starch particulate.The plasticity of dough, viscoplasticity and extensibility also do not show.Rolling by the multiple tracks pressure roller under the effect of external force, can be impelled in the dough established gluten further to form fine and closely woven network and evenly distribute in wearing the starch particulate closely is surrounded.Like this, the plasticity of dough, viscoplasticity and extensibility could show by compressing tablet.Also can adopt check to wear the method for middle lipid in conjunction with rate, two through the dough sheet of overcuring with without the dough sheet of slaking, the roll extrusion repeatedly of contrast property, the lipid in different compressing tablet stages is chemically examined out in conjunction with rate, found that the dough sheet through overcuring, its lipid is higher than dough sheet without slaking in conjunction with rate.This shows that the effect of compressing tablet is to make the gluten quality in the dough further form fine and closely woven network, evenly distributes in wearing, reach and homogenize.And the graininess dough is become have plasticity, viscoplasticity and ductile certain thickness wearing, be slitting moulding preparatory condition.
(2) technological requirement of compressing tablet
1, sense organ requirement is being pressed into dough in the process of wearing, and wears not sideslip of equilibrium, wears complete not damagedly, wears thickness and does not exceed standard.
2, physics and chemistry requirement makes gluten quality further form fine and closely woven network and evenly distributes in wearing.
(3), the basic principle of slitting
Wearing by a pair of of thickness up to specification intermeshed, relatively rotation and having is passed through in the face cutter of identical space width, utilizes two sides of face cutter tooth roller tongue and groove, mutually close fit, rotate the shear action that is produced relatively, wearing the noodles that vertically are cut into different in width.The technological requirement of tangent plane, cut out noodles two side brilliance, do not have burr, do not have pimple and do not have the drafting phenomenon.
(4), the configuration of calendering and slitting processing apparatus
Calendering and the configuration of slitting processing apparatus mainly by compounding machine, continuous calendering machine, go out (cutting) bar machine and metal and detect machine and form.This is a most important equipment in the vermicelli equipment, and compounding machine is made up of three pairs of pressure rollers, and its function is that preceding twice pressure roller makes dough wear moulding by its chien shih, enters down a pair of pressure roller afterwards and is combined into one and wears.Send into the continuous calendering machine.The continuous calendering machine is made up of six pairs of pressure rollers, and is connected as a single entity with cutting cutter, and major function is will wear by continuous rolling to roll book to design thickness.The design parameter of compounding machine and continuous calendering machine, specification and specification requirement are narrated in its technology, and the design of the compounding machine of vermicelli and continuous calendering machine and instant noodles is basic identical.Cutting cutter by cutting knife, hang the bar machine and form, its function is with the qualified dough sheet slivering of continuous calendering machine compacting, and cuts off by design length and to hang on the face bar, preparation is put on the shelf and is entered drying room and dry.
5) oven dry; Dry: as to be dried to dried noodles (moisture content 12%-14%) by living noodles (moisture content about 35%), to require surface evaporation speed and diffusion inside speed to balance each other when dry; Can be divided into five stages: the phase I: the wetted surface bar enters hothouse, and temperature is about 10 ℃, and humidity is finalized the design at 90 ℃; Second stage: moisture content reduces to about 25% by 35%, and this moment, moisture content was more, easily played fermentation, required the well-ventilated, quickens dryly, preferably is no more than 2 hours; Temperature is with 25 ℃, and relative humidity is about 35% to be advisable; Phase III: moisture content reduces to 20% by 25%, and 35 ℃ of temperature, relative humidity 80% are all higher than leading portion, makes the drying regime balance of inside and outside, and then strip-breaking rate is less; The quadravalence section: moisture content reduces to 15% by 20% can be dry under normal temperature condition; Five-stage: this moment, dried noodles cooled off about 6 ℃, and this moment, humidity did not exist, and because of low temperature process has kept the nutrition of the inside constant, the quality of noodles has reached desirable standard; Application apparatus: low temperature drying chamber (1-5 section); Wuhan is raised day grain machinery Co., Ltd and is produced.
The basic principle of vermicelli drying and technological requirement
The vermicelli drying is a crucial operation in the producing technology for fine dried noodles, and the assurance vermicelli are normally cooked performance for it and vermicelli quality relation is very big.If it is dry improper, crisp bar can take place, reduce the vermicelli end product quality, the drying of the dry different and instant noodles of vermicelli, because instant noodles are ripe dryings, its purpose is in order to remove redundant moisture, is convenient to keeping and sells, thereby available high temperature and rapid drying, and being living noodles, the drying of vermicelli carries out drying, noodles internal starch ungelatinized, protein be thermal denaturation and solidifying not, and the institutional framework that gluten network surrounds the starch particulate is not completed into.Thereby dry purpose is except that excessive moisture, and also the fixing structural state of noodles keeps good cooking performance.
One, Gan Zao basic principle; (1), the speed that height (4) air of relative humidity flows in size (3) air of the height of temperature (2), object to be dried surface area.
We adopt the vermicelli of ultralow temperature and super dry production line at a slow speed at present, the technological process of production of cableway-type vermicelli generally is divided into one, two, three, four baking chambers, (1) first drying chamber (preparation drying stage), the preparation drying stage is a vermicelli dry tack free operation, make wet vermicelli be transformed into elastomer from plastic gonosome, in this operation, can not consider the moisture distribution state in the noodles, in order to make the noodles typing, the temperature of using utilizes wind-force to make the noodles water content reach 26-28 percent about 20 degree.(2) second drying chambers are typing baking chambers, and about 25 ℃ of temperature breeze up, and make the noodles water content. at 24-26 percent.(3), the 3rd hothouse (main hothouse), dry stage of trunk be to make the wetted surface bar under hot and humid condition, and be dry for a long time, reaches the effect of sweating, is to promote the internal moisture of noodles outwards to disperse.Maximum temperature 35-40 ℃, relative humidity is 70-80 percent, and about 7 hours running times, the noodles surface wind speed is 1m/s, makes the noodles water content reach 15-16 percent.(4), the 4th drying stage (finishing drying stage), be last drying process, be dried to noodles to a certain degree, slowly cooling makes it to reach room temperature.Maximum temperature 20-25 ℃, be 1 hour running time, and the noodles water content is dropped to below 13 percent.
Cableway-type drying chamber vermicelli drying time is 12 hours, and running length is generally at 400-480m, and temperature and humidity adopts automatic control system.
Two, the technological requirement of noodles drying; The noodles that sense organ requires, dried are straight smooth, not crisp, not damp, not crisp.
The physics and chemistry requirement; Excellent cooking performance and certain breaking strength are arranged, and moisture is controlled at below 13 percent.
6) cut off; Can be cut into predetermined length; Application apparatus: multitool cuts off forming machine automatically; Wuhan is raised day grain machinery Co., Ltd and is produced.
7) metering; Packing; The Manual Packaging of vermicelli mainly is hand-filling, and the vermicelli after the metering are packed with paper or with ready made polybag, vanning warehouse-in after the packing.Application apparatus: automatic packaging machine; Package packing machine factory of the Qingdao military.
(1) human metering, human metering mainly are with the electronic scale metering, before packing scale are fixed, and also want running check in the noodles metering, guarantee the accuracy of measuring.
(2) hand-filling, the wrapper noodles are packaged into tube according to the kind of vermicelli blank sheet of paper or the coloured paper with title trade mark out of the press to the noodles that measure, and seal.Require neat, tight, outward appearance neat appearance.
(3) plastic bag packaging vermicelli; Put into bag with the noodles that polybag out of the press will measure, seal with plastic sealing machine, attention will be sealed neatly, and Feng Zhuan noodles kind and mechanical packaging is more not a halfpenny the worse by hand.
8) check; The vermicelli product.
In addition, in the production process of purple potato face, because purple potato noodles are vermicelli that strong strength flour of wheat and purple sweet potato powder are mixed and made into, because purple sweet potato powder contains rich selenium, anthocyanidin, so all compare difficulty in machine-shaping and extension bar, the purple sweet potato powder addition can not be given prominence to the characteristic of purple potato face after a little while, and addition is many, the biceps of dough descends, be unfavorable for processing, for this reason in the process except the gluten quality that requires wheat flour more than 30 percent, unique processing process has just become the key link of making purple potato face.Because its nutritive value, every according to surveying and determination hectogram contains protein 12.1, outside the elements such as glucide 9.4 grams, selenium 0.03 gram, anthocyanidin is described as the seventh-largest essential nutrient after water, protein, fat, carbohydrate, vitamin, mineral matter, not only nutritious but also special fragrance is arranged, the purple potato face of production and processing has been subjected to consumers in general's favor for this reason.The processing of purple potato face mainly should be noted the following aspects; (1) fineness degree of purple sweet potato powder should not be lower than the fineness degree of wheat flour, and the purple sweet potato powder that contains the purple potato skin of powdery is for best.(2) mixed proportion of wheat flour and purple sweet potato powder, be generally 70: 30 to 90: 10, it is many more that purple sweet potato powder adds, mouthfeel is good more, but along with the ratio of purple sweet potato powder strengthens, then requires the gluten quality content of wheat flour high more good more.(3), then require flour or Canadian wheat flour with there, China Ningxia because the gluten quality content of wheat flour is limited.(4) in stirring, to note mixing,, must process with water purification in order to reduce the turn-head-rate of dried noodle head as far as possible.With vacuum and face, the principle of vacuum and face is exactly under negative pressure of vacuum and face, wheat flour particulate (protein molecule and starch molecule) stirs under negative pressure state, can inhale permeable branch quickly and evenly, promote the protein network structure of dough fully to transform, fully suction is that the wheat flour protein network forms the essential condition of starch gelatinization.Vacuum and face can make the dough water content at 32-45 about percent, and vacuum is-0.5 one 0.7mpa.Adopt the technology of vacuum and face,, positive meaning is arranged all improving processing technology, improving the Flour product quality.Because mixing time is short, rotating speed is low, does not have air drag again, the dough temperature rise is low, about about 5 ℃, has avoided making protein denaturation, the nutritional labeling of damaging purple sweet potato powder and the generation that gluten network is organized phenomenon because of the too high meeting of dough temperature rise.
The present invention program's purple potato noodles comprise flour and purple potato, and the weight ratio of flour and purple potato is: 80: 20--85: 15; Include abundant nutrition, features good taste; Purple potato content of cellulose height, this class material can increase faecal volume, promotes enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in the cleaning enteric cavity, noxious material in the defecate and carcinogen keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases; The production technology of described purple potato noodles is simple, good product quality and stable.
The foregoing description only is explanation technical conceive of the present invention and characteristics; its purpose is to allow the personage that is familiar with this technology can understand content of the present invention and is implemented; can not limit protection scope of the present invention with this; all equivalences that spirit essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. purple potato noodles is characterized in that: comprise the smart powder of good quality wheat powder and purple potato, the weight ratio of the smart powder of good quality wheat powder and purple potato is: 70: 30--90: 10.
A kind of production technology of described purple potato noodles comprises following steps:
1) for powder; Prepare the smart powder of good quality wheat powder and purple potato;
2) batching; The purple potato raw material that complies with the national standard requirements, put into clean container (can not use iron ware), the water temperature of the soda acid with cleaning moderate (being that pH value is neutrality), water temperature is at 10 ℃-30 ℃, by the weight ratio of good quality wheat powder and the smart powder of purple potato is: cooperate dissolve at 70: 30--90: 10, should stir in fusion process, it is fully decomposed, treat that fully suction is poured the dough mixing machine neutral plane into after decomposing again, the gluten value of flour must reach between the 20-50, does not have the flour of any oxidation composition;
3) and face, slaking; And face: 10 ℃-30 ℃ of water temperatures, 30-80 rev/min of dough mixing machine rotating speed mixed time 10-20 minute, makes it evenly mix with wheat flour; Slaking: generally about 5-20 minute, take the dough slaking, avoid stirring inhomogeneous, reason such as the face of waking up is air-dry guarantees that simultaneously nutrition is not damaged;
4) compressing tablet, calendering, slitting: after the raw material slaking, at first simultaneously by two thick complete machine (examples: diameter 180mm that diameter is identical, 3 rev/mins), two rough wearing that gone out are being closed the back compounding machine (example: diameter 240mm of passing through, 6 rev/mins), extrude thick the wearing of the about 10mm of thickness, after 10 ℃ of temperature are placed 2 minutes, carry out the second time and roll, make the formation of the distribution of moisture and gluten more even; Continuous calendering: i.e. speed further calendering faster, make the formation of the distribution of moisture and gluten very even, make suitable wearing, so that slitting; This calender is made up of pressure roller different several of diameter, and continuous calendering will guarantee during shaping that dough sheet thickness is no more than 0.8mm-1.4mm; Slitting: noodle cutter is cut into garden shape, flat, square as required;
5) oven dry; Dry: as to be dried to dried noodles (moisture content 12%-14%) by living noodles (moisture content about 35%), to require surface evaporation speed and diffusion inside speed to balance each other when dry; Can be divided into five stages: the phase I: the wetted surface bar enters hothouse, and temperature is about 10 ℃, and humidity is finalized the design at 90 ℃; Second stage: moisture content reduces to about 25% by 35%, and this moment, moisture content was more, easily played fermentation, required the well-ventilated, quickens dryly, preferably is no more than 2 hours; Temperature is with 25 ℃, and relative humidity is about 35% to be advisable; Phase III: moisture content reduces to 20% by 25%, and 35 ℃ of temperature, relative humidity 80% are all higher than leading portion, makes the drying regime balance of inside and outside, and then strip-breaking rate is less; The quadravalence section: moisture content reduces to 15% by 20% can be dry under normal temperature condition; Five-stage: this moment, dried noodles cooled off about 6 ℃;
6) cut off; Can be cut into predetermined length;
7) metering; Packing;
8) check; The vermicelli product.
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2009
- 2009-09-22 CN CN200910036356XA patent/CN102018162A/en active Pending
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