CN102640837A - Continuous dough kneading wet gluten modern production process - Google Patents

Abstract

The invention discloses a continuous dough kneading wet gluten modern production process and belongs to the technical field of fine and deep processing of farm products. The production process concretely comprises the following steps of: (1) sieve liner checking, (2) flour storage, (3) flour metering, (4) continuous dough kneading, (5) dough curing, (6) dough washing, (7) gluten sieving, (8) gluten washing and sieving, and (9) fresh wet gluten production. The production process comprises the steps of fast dough kneading, curing, fresh wet gluten separation and washing, the product quality of the wet gluten can be improved, the product quality stability is maintained, the work intensity is reduced, the work environment and the sanitation conditions are improved, the work efficiency can also be improved, the scale industrial production is realized, the enterprise image is improved, and both the economic benefits and the social benefits are obtained.

Description

The wet gluten modern production technology of a kind of continous way and face

Technical field

China is one of country of main yield wheat; Wheat flour milling and wet gluten production have long history; Wet gluten is nutritious vegetable protein source, makes various traditional foods that China people are accustomed to eating like steamed gluten, plain intestines, fried gluten puff, gluten soup etc., along with the development of production line scale as raw material; Wet gluten also can obtain vital wheat gluten through pulverizing, screen, packing after drying.The step wet gluten production technology of traditional handicraft Martin method; The history in existing more than 100 year; What China adopted is step wet gluten production technology; The production process of this technology mainly is to rely on same step dough mixing machine, and its separate and washing with face, slaking, bright gluten is all accomplished at this equipment.Martin's method wet gluten production method characteristics of traditional type: technological equipment investment is few, last detective, and equipment is simple to operate, is fit to production scale medium-sized and small enterprises less, labour-intensive production, and its shortcoming is:

1, production efficiency is lower, is labor-intensive production, and the amount of labour is big.All accomplish with separating of face, slaking, bright gluten at this equipment with washing, need artificial with flour pour in the dough mixing machine cabinet could and face, be batch production; Can not serialization production, (adopt the wet gluten production of batch (-type) and face, every batch of process need time of completion is longer; The output that production line is per hour handled flour is lower, need select for use many step dough mixing machines to accomplish, so it is bigger to take the area in workshop; The recruitment number is more, and production link is many, and the production management difficulty is big; Receive external influence factors also more, the lifting that is difficult to keep production stability, output.Because this technology only is fit to small lot batch manufacture, is unfavorable for scale, industrialization, large batch of production, can not effectively promote the fast development of Gluten and gluten goods industry;

2, food security is difficult to guarantee.Owing to be that manual work directly pours into packed flour in the dough mixing machine cabinet; Raw material is that the washing zone of powdery flour and face, gluten can not effectively separate with the cleaning area of doing, wet, and working environment is relatively poor; Be easy to generate cross pollution, food hygiene quality also is difficult to guarantee.Be difficult to management, can not effectively guarantee food security, be difficult to integrate with international market and food safety management system;

The product quality of 3, producing, go out the rate instability.Because many factors such as the ratio of flour and water, curing time, clean result all can can't accurately be controlled because of manual operation, very easily produce rate and quality fluctuation phenomenon, cause product to go out rate and quality instability;

4, traditional Martin's method, flour and water with the face ratio be 1:0.5 ~ 0.6, higher through the dough viscosity that the batch (-type) dough mixing machine generates; Dough is also more stiff, though through strong mechanical agitation, starch is difficult to separate with gluten; Starch also very easily is wrapped in the middle of the wet gluten network, so the stirring dynamics is big, mixing time is longer relatively, destroys the network of gluten easily; Cause gluten damage and loss, after the drying, the protein content of the wheat gluten flour that obtains is also on the low side (generally 70% ~ 75%); Water absorption rate is on the low side, is difficult to produce the Gluten that interior quality is good, quality is high.

Summary of the invention

Problem to above-mentioned prior art existence; The present invention provides the wet gluten production technology of a kind of continous way and face, promptly can improve the product quality of wet gluten, keeps constant product quality; Reduce labour intensity; Improve working environment and sanitary condition, can raise labour efficiency again, realize large-scale industrial production.

To achieve these goals; The technical scheme that the present invention adopts is: the wet gluten production technology of a kind of continous way and face; Comprise the steps: in (1) the flour test sieve sieve: after the end opening of ton bag was untied, flour can directly fall into the inlet of conveying auger, after elevator, flour test sieve get into the flour storehouse; For producing continuously stable flour is provided, the flour feed process separates with body of wall with washing step with face, washing;

(2) flour stores;

(3) flour metering: the flour in flour storehouse is flowed to dough mixing machine through the metering auger;

(4) continous way and face: in dough mixing machine, press 1:0.7 ~ 0.8 mixed, mix, form the dough of according with process requirements through the continous way dough mixing machine with the running water of cleaning;

(5) dough slaking: the dough that will become reconciled is transported to the slaking jar through screw pump, and dough remains certain material level, is placed on the slaking jar and carries out slaking in interior 20 minutes;

(6) dough washing: through washing the muscle machine, with the cleaning running water, dough is repeatedly washed, and the flushing through rubbing each other between the stirring of washing the muscle machine, dough, current obtains wet gluten;

(7) gluten screen:, starch is separated with wet gluten through the gluten sieve;

(8) gluten washing screen: adopt revolving gluten rinsing maching, starch is further separated with wet gluten, when wet gluten rolls, with the running water flushing wet gluten of cleaning, reduce content of starch again, improve its protein content, obtain fresh wet gluten.

The temperature of the running water that further, uses in the above process is 17 ℃-25 ℃.

The invention has the beneficial effects as follows: this technology has realized automation, mechanization, continuous production; Greatly reduce personnel's labour intensity; Let operating personnel from heavy manual labor, free, improved labor productivity, help promoting the sector technological progress; Working environment and sanitary condition are better, because two operations of flour feeding part and washing part are separated, effectively reduce mutual cross pollution, effectively guarantee product safety, satisfy the requirement of relevant export food hygienic practice; In the dough mixing machine water with the face ratio be 1:0.7 ~ 0.8 by 1, product goes out rate, better quality, produce stablize, output is big.

Description of drawings

Fig. 1 is the process chart that Martin's method wet gluten of traditional type is produced.

Fig. 2 is a process chart of the present invention.

The specific embodiment

Below in conjunction with accompanying drawing the present invention is described further.

The determined production scale of production technology of the present invention can be decided according to the investment capacity and the market development capability, per hour handles flour at 3 ~ 8 tons, according to the practical implementation situation technical characterictic of the present invention is further specified as follows at present:

The flour ton bag that at first meets company's raw material acceptance criteria is sling by the mobile type electric cucurbit; After ton wrapped end opening and untie; Flour can directly fall into the inlet of conveying auger, after elevator, flour test sieve get into the flour storehouse, for producing continuously stable flour is provided; The flour feed process separates with body of wall with washing step with face, washing in addition; Be two different operations; Two-step is operating space independently like this; Avoid the mutual cross pollution of dust, steam effectively; Can be workshop a good working environment is provided, guarantee the requirement of workshop hygienic quality and working environment accords with production sanitary condition;

Require to flow to dough mixing machine according to output through the flour of metering auger with stable flow rate with the flour storehouse; In dough mixing machine, be that the running water of 20 ℃ of cleanings is by 1:0.7 ~ 0.8 mixed with temperature; Mix through the continous way dough mixing machine, form the dough of according with process requirements, continuously produce dough; Continual and steady satisfy the dough demand that later process is washed the muscle machine, realize the technological requirement of automation and continous way and face; The dough of becoming reconciled is transported to the slaking jar through screw pump, and at this, dough remains certain material level; Be placed on relatively in the slaking jar 20 minutes, and carried out slaking, embodying because of the physics of aleuronat is to form gluten; Gluten mainly is made up of protein; Through this step, can let gluten network fully form, guarantee the good quality of wet gluten and go out rate; Through washing the muscle machine, with the cleaning running water, dough is repeatedly washed, and the flushing through rubbing each other between the stirring of washing the muscle machine, dough, current obtains wet gluten; Through the gluten sieve, starch is separated with wet gluten; Water imbibition is better in order to obtain, the fresh gluten of the more high accords with production specification requirement of protein content; Adopt revolving gluten rinsing maching, starch is further separated with wet gluten, when wet gluten rolls; Using temperature again is the running water flushing wet gluten of 20 ℃ of cleanings; Reduce content of starch, improve its protein content, with obtain good water absorption, protein content is high, content of starch is lower, the fresh wet gluten of according with process requirements; Starch slurry after the separation can be used as raw material and gets into the Alcohol Production line; Separate the back and get into next step operation, carry out drying, can produce moisture≤8%, the activity gluten powder of gross protein value>=75% also can directly be processed into the gluten goods with wet gluten.

Claims (2)

1. the wet gluten production technology of continous way and face is characterized in that may further comprise the steps:

(1) in the flour test sieve sieve: after the end opening of flour ton bag untied; Flour can directly fall into the inlet of conveying auger; After elevator, flour test sieve get into the flour storehouse, for producing continuously stable flour is provided, the flour feed process separates with body of wall with washing step with face, washing;

(2) flour stores;

(3) flour metering: the flour in flour storehouse is flowed to dough mixing machine through the metering auger;

(4) continous way and face: in dough mixing machine, press 1:0.7 ~ 0.8 mixed, mix, form the dough of according with process requirements through the continous way dough mixing machine with the running water of cleaning;

(5) dough slaking: the dough that will become reconciled is transported to the slaking jar through screw pump, and dough remains certain material level, is placed on the slaking jar and carries out slaking in interior 20 minutes;

(6) dough washing: through washing the muscle machine, with the cleaning running water, dough is repeatedly washed, and the flushing through rubbing each other between the stirring of washing the muscle machine, dough, current obtains wet gluten;

(7) gluten screen:, starch is separated with wet gluten through the gluten sieve;

(8) gluten washing screen: adopt revolving gluten rinsing maching, starch is further separated with wet gluten, when wet gluten rolls, with the running water flushing wet gluten of cleaning, reduce content of starch again, improve its protein content, obtain fresh wet gluten.

2. the wet gluten production technology of a kind of continous way according to claim 1 and face, the temperature that it is characterized in that described running water are 15 ℃-25 ℃.

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