CN103798632B - The processing method of a kind of Dongchuan noodles - Google Patents
The processing method of a kind of Dongchuan noodles Download PDFInfo
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- CN103798632B CN103798632B CN201410072554.2A CN201410072554A CN103798632B CN 103798632 B CN103798632 B CN 103798632B CN 201410072554 A CN201410072554 A CN 201410072554A CN 103798632 B CN103798632 B CN 103798632B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 108010068370 Glutens Proteins 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000012976 tarts Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000003754 machining Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000000795 conjunctiva Anatomy 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the processing method of a kind of Dongchuan noodles, belong to food processing technology field.It comprises the following steps: a and face; B, slaking; C, compressing tablet, slitting; D, low temperature drying.The invention has the beneficial effects as follows: obtain noodle color through the inventive method machining even, smooth tasty and refreshing, not crisp bar, not mixed soup, without tart flavour, the shelf-life was more than more than 6 months.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the processing method of a kind of Dongchuan noodles.
Background technology
Noodles are a kind of very ancient food, originate from China, and the making of existing more than 4,000 year eats history.Noodles are that a kind of making is simple, instant, nutritious food.
Traditional fabrication noodles are that flour is added water into dough, afterwards or pressure or roll and make sheet and cut or press, or use and rub with the hands, draw, the means such as to pinch, make strip or strip.But the noodles of existing processing also exist uneven, the rough tasty and refreshing shortcoming of color and luster.
Summary of the invention
The object of this invention is to provide the processing method of a kind of Dongchuan noodles, gained noodle color is even, smooth tasty and refreshing.
The technical solution used in the present invention is a kind of processing method of noodles, comprises the following steps:
A and face: by weight, take containing 90 ~ 99 parts, the flour of gluten weight >=28%, 2 ~ 10 parts, egg, dietary alkali 0.1 ~ 0.3 part and salt 0.1 ~ 0.3 part, mixing, adds water and face, obtains the dough of water content >=30%;
B, slaking: described dough is placed in and ripening device usedly carries out slaking;
C, compressing tablet, slitting: the dough after slaking is placed in preforming device and carries out compressing tablet, slitting subsequently, obtain wetted surface bar;
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 1 DEG C ~ 5 DEG C, humidity is 85 ~ 95% and determines bar, then the temperature of drying chamber is risen to 15 DEG C ~ 25 DEG C, humidity becomes 80 ~ 90% and carry out protecting tide and perspire, again the temperature of drying chamber is risen to 26 DEG C ~ 38 DEG C, humidity becomes 55 ~ 65% and carry out intensification humidity discharging, carry out cooling subsequently, be 60 ~ 70% to the temperature in drying chamber higher than room temperature 2 ~ 10 DEG C, humidity, obtain finished product.
As preferably, in described step a, salt is salt compounded of iodine.
As preferably, the amount adding water in described step a is 20 ~ 30% of flour weight.
As preferably, the time of described step a neutral plane is 15 ~ 25 minutes.
As preferably, the time of slaking in described step b is 10 ~ 15 minutes.
As preferably, in described step c, the pressure roller of preforming device is 7 ~ 9 roads, ironed rate≤40% of dough sheet per pass pressure roller, and reduces ironed rate by road.
As preferably, the time of blowing a cold wind in described steps d is 1 ~ 2 hour, and protecting the time that tide perspires is 0.5 ~ 1.5 hour, and the time of intensification humidity discharging is 1.5 ~ 2.5 hours, and the time of cooling is 1 ~ 2 hour.
As preferably, the cooling rate of described cooling is 0.3 ~ 0.8 DEG C/min.
Dongchuan noodles that the present invention also provides described processing method obtained.
Adopt in the present invention containing the flour of gluten weight >=28% as primary raw material, with elasticity and the extensibility that dough during face, can be increased, be conducive to making noodles and improving Noodle color, and when making noodles good toughness, can not break, muscles and bones is good, and mouthfeel is also fine.Be less than the gluten of 28% according to gluten content, when post-production, easily break, be difficult to processing, and mouthfeel is obviously bad.
In the present invention, egg can adopt Countryside Egg, can make the beautiful appearance of noodles, the smooth in taste of noodles, crisp mouth, and improves the toughness of noodles.The present invention specifically defines the consumption of egg, and through inventor by verification experimental verification, the consumption of egg is when being less than the consumption limited in the present invention, and mouthfeel, fragrance are all poor.When egg consumption is greater than the consumption limited in the present invention, post-production there will be the phenomenon that noodles easily break, and muscles and bones can be poor, also add production cost.
In the present invention, adding dietary alkali can make the taste of noodles become fragrant.Add salt can improve the fragrance of noodles and extend the shelf life.
When with face, the present invention can adopt the dough mixing machine of Japanese import, this mechanical analogue is manual kneads dough, to squeeze, to rub, be characterized in the curve agitator that two direction of rotation are contrary, effects such as can playing pressure to dough, pinch, mix, be curved, easily promotes that in dough, gluten is formed, thus improves noodles quality.
When slaking; disc type aging machine can be adopted; be carry out slaking under the condition of 10 revs/min at rotating speed; be conducive to eliminate dough with the internal stress in the process of face; promote protein abundant aquation, form network structure, and adjust mutually water absorption with amylum body; reach and homogenize, improve dough rest effect.
When compressing tablet, employing pressure roller is the tablet press machine in 7 ~ 9 roads, if number of channels very little, then must take acutely ironed when per pass compressing tablet, the easy like this gluten network tissue of dough sheet that makes is subject to mechanical damage, slackens sheet strength, influence surface tablet quality.If number of channels is too many, easily making dough sheet organize overstocked, hardens in surface, affects noodles quality, and increases production power consumption.For preventing acutely ironed and damaging gluten network organization, each ironed rate of dough sheet more than 40%, should not reduce by road later successively, and final total ironed rate is 9 ~ 10%.Pressure roller diameter in preforming device is descending, makes the pressure of pressure roller effect dried noodle sheet also correspondingly from big to small, thus makes the dough sheet of rolling tough closely knit, smooth surface.
When drying, adopt steam boiler heating, drying room, the time of oven dry is 6 hours.
Determine the bar stage at cold wind: do not heat, only blow a cold wind over, suitable hydrofuge, plasticity in noodles is transformed to elastification, tentatively shapes.Temperature is a little less than workshop temperature 1 ~ 5 DEG C, and relative humidity is 85 ~ 95%, and this stage accounts for 25% of operation.
In guarantor's damp perspiration stage, temperature controls at 15 ~ 25 DEG C, humid control is 80 ~ 90%, this stage makes noodles moisture content evaporate from inside to outside, prevent the too early conjunctiva in noodles surface and easily produce crisp face, this stage prevents tide, stress in outer doing from concentrating and producing the key in crisp face, and it accounts for 10 ~ 15% of total operation.
In the intensification humidity discharging stage, temperature is controlled in 25 ~ 38 DEG C, more than 40 DEG C, otherwise can not cause protein denaturation, and relative humidity is 55 ~ 65%, and this stage accounts for 30 ~ 35% of total operation.
In the cooling stage: this stage cooling rate controls to decline 0.5 DEG C for often running one minute, until reduce to higher than room temperature 2 ~ 10 DEG C, relative humidity is 60 ~ 70%, and it accounts for always run 25%.
Beneficial effect of the present invention is: adopt processing method gained Dongchuan of the present invention noodle color even, smooth tasty and refreshing, not crisp bar, and not mixed soup, without tart flavour, the shelf-life was more than more than 6 months.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1:
A and face: by weight, take containing gluten weight be 28% flour 96.55kg, egg 3kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg, mixing, adds 24kg water and face 20 minutes, obtains the dough that water content is 30%;
B, slaking: described dough is placed in ripening device used slaking 12 minutes;
C, compressing tablet, slitting: the dough after slaking being placed in pressure roller is that the preforming device in 8 roads carries out compressing tablet, adopt subsequently blade type be 1 or 1.5 dise knife slitting, obtain wetted surface bar; During compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, and reduce ironed rate by road, be 9 ~ 10% to final total ironed rate.
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 2 DEG C, humidity is 90% and determines bar 1.5 hours, then the temperature of drying chamber is risen to 20 DEG C, humidity becomes 85% and carry out protecting tide and perspire 1 hour, again the temperature of drying chamber is risen to 30 DEG C, humidity becomes 60% and carry out intensification humidity discharging 2 hours, be 0.5 DEG C/min with cooling rate subsequently and carry out cooling 1.5 hours, be 65% to the temperature in drying chamber higher than room temperature 5 DEG C, humidity, obtain finished product (dragon whiskers noodles).
Embodiment 2:
A and face: by weight, take containing gluten weight be 30% flour 94.55kg, egg 5kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg, mixing, adds 19kg water and face 15 minutes, obtains the dough that water content is 32%;
B, slaking: described dough is placed in ripening device used slaking 10 minutes;
C, compressing tablet, slitting: the dough after slaking being placed in pressure roller is that the preforming device in 7 roads carries out compressing tablet, adopt subsequently blade type be 2 square cutter slitting, obtain wetted surface bar; During compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, and reduce ironed rate by road, be 9 ~ 10% to final total ironed rate.
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 5 DEG C, humidity is 95% and determines bar 1 hour, then the temperature of drying chamber is risen to 25 DEG C, humidity becomes 80% and carry out protecting tide and perspire 0.5 hour, again the temperature of drying chamber is risen to 38 DEG C, humidity becomes 55% and carry out intensification humidity discharging 2.5 hours, be 0.8 DEG C/min with cooling rate subsequently and carry out cooling 1 hour, be 60% to the temperature in drying chamber higher than room temperature 2 DEG C, humidity, obtain finished product (fresh egg face).
Embodiment 3:
A and face: by weight, take containing gluten weight be 28% flour 91.55kg, egg 8kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg, mixing, adds 27.5kg water and face 25 minutes, obtains the dough that water content is 35%;
B, slaking: described dough is placed in ripening device used slaking 15 minutes;
C, compressing tablet, slitting: the dough after slaking being placed in pressure roller is that the preforming device in 9 roads carries out compressing tablet, adopt subsequently blade type be 1.5 square cutter slitting, obtain wetted surface bar; During compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, and reduce ironed rate by road, be 9 ~ 10% to final total ironed rate.
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 5 DEG C, humidity is 95% and determines bar 2 hours, then the temperature of drying chamber is risen to 15 DEG C, humidity becomes 95% and carry out protecting tide and perspire 1.5 hours, again the temperature of drying chamber is risen to 26 DEG C, humidity becomes 65% and carry out intensification humidity discharging 1.5 hours, be 0.3 DEG C/min with cooling rate subsequently and carry out cooling 2 hours, be 70% to the temperature in drying chamber higher than room temperature 10 DEG C, humidity, obtain finished product (fine work Countryside Egg face).
Embodiment 4:
A and face: by weight, take containing gluten weight be 28% flour 97.8kg, egg 2kg, dietary alkali 0.1kg and salt compounded of iodine 0.1kg, mixing, adds 20kg water and face 25 minutes, obtains the dough that water content is 31%;
B, slaking: described dough is placed in ripening device used slaking 15 minutes;
C, compressing tablet, slitting: the dough after slaking being placed in pressure roller is that the preforming device in 9 roads carries out compressing tablet, adopt subsequently blade type be 1 or 1.5 dise knife slitting slitting, obtain wetted surface bar; During compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, and reduce ironed rate by road, be 9 ~ 10% to final total ironed rate.
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 5 DEG C, humidity is 95% and determines bar 2 hours, then the temperature of drying chamber is risen to 15 DEG C, humidity becomes 95% and carry out protecting tide and perspire 1.5 hours, again the temperature of drying chamber is risen to 26 DEG C, humidity becomes 65% and carry out intensification humidity discharging 1.5 hours, be 0.3 DEG C/min with cooling rate subsequently and carry out cooling 2 hours, be 70% to the temperature in drying chamber higher than room temperature 10 DEG C, humidity, obtain finished product (dragon whiskers noodles).
The shelf-life of above-mentioned each enforcement products obtained therefrom, through test, is 12 months.Separately randomly draw 100 clients and try out above-described embodiment products obtained therefrom, the people of more than 98% thinks, gained noodle color of the present invention is even, smooth tasty and refreshing, not crisp bar, not mixed soup, and without tart flavour, chewiness, compares the noodles of existing method processing, have significant difference.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (9)
1. a processing method for Dongchuan noodles, is characterized in that: comprise the following steps:
A and face: by weight, take containing 90 ~ 99 parts, the flour of gluten weight >=28%, 2 ~ 10 parts, egg, dietary alkali 0.1 ~ 0.3 part and salt 0.1 ~ 0.3 part, mixing, adds water and face, obtains the dough of water content >=30%;
B, slaking: described dough is placed in and ripening device usedly carries out slaking;
C, compressing tablet, slitting: the dough after slaking is placed in preforming device and carries out compressing tablet, slitting subsequently, obtain wetted surface bar;
D, low temperature drying: described wetted surface bar is first placed in the oven dry blows cold wind indoors that temperature is 1 DEG C ~ 5 DEG C, humidity is 85 ~ 95% and determines bar, then the temperature of drying chamber is risen to 15 DEG C ~ 25 DEG C, humidity becomes 80 ~ 90% and carry out protecting tide and perspire, again the temperature of drying chamber is risen to 26 DEG C ~ 38 DEG C, humidity becomes 55 ~ 65% and carry out intensification humidity discharging, carry out cooling subsequently, be 60 ~ 70% to the temperature in drying chamber higher than room temperature 2 ~ 10 DEG C, humidity, obtain finished product.
2. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: in described step a, salt is salt compounded of iodine.
3. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: the amount adding water in described step a is 20 ~ 30% of flour weight.
4. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: the time of described step a neutral plane is 15 ~ 25 minutes.
5. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: the time of slaking in described step b is 10 ~ 15 minutes.
6. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: in described step c, the pressure roller of preforming device is 7 ~ 9 roads, ironed rate≤40% of dough sheet per pass pressure roller, and reduces ironed rate by road.
7. the processing method of a kind of Dongchuan according to claim 1 noodles, it is characterized in that: the time of blowing a cold wind in described steps d is 1 ~ 2 hour, the time of protecting tide perspiration is 0.5 ~ 1.5 hour, and the time of intensification humidity discharging is 1.5 ~ 2.5 hours, and the time of cooling is 1 ~ 2 hour.
8. the processing method of a kind of Dongchuan according to claim 7 noodles, is characterized in that: the cooling rate of described cooling is 0.3 ~ 0.8 DEG C/min.
9. Dongchuan noodles that processing method is obtained according to any one of claim 1-8.
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| CN201410072554.2A CN103798632B (en) | 2014-02-28 | 2014-02-28 | The processing method of a kind of Dongchuan noodles |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104397600A (en) * | 2014-12-15 | 2015-03-11 | 古浪伊禧堂伟业生物科技有限公司 | Making process of fast-food alkali-free hand-pulled noodles |
| GB201506536D0 (en) * | 2015-04-17 | 2015-06-03 | Givaudan Sa | Process |
| CN109548812A (en) * | 2018-12-28 | 2019-04-02 | 四川麦滋面业有限责任公司 | A kind of noodles production system and production technology |
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| CN112414023B (en) * | 2020-11-24 | 2023-02-24 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194689A (en) * | 2006-12-06 | 2008-06-11 | 何正其 | Egg noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194689A (en) * | 2006-12-06 | 2008-06-11 | 何正其 | Egg noodle |
Non-Patent Citations (1)
| Title |
|---|
| 《挂面的加工工艺及酥面的防止》;张春霞等;《粮食科技与经济》;20100130;第35卷(第1期);第55-56页 * |
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