CN103932049A - Fresh noodles as well as industrial production method and stirring device - Google Patents
Fresh noodles as well as industrial production method and stirring device Download PDFInfo
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- CN103932049A CN103932049A CN201410173256.2A CN201410173256A CN103932049A CN 103932049 A CN103932049 A CN 103932049A CN 201410173256 A CN201410173256 A CN 201410173256A CN 103932049 A CN103932049 A CN 103932049A
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- 238000003756 stirring Methods 0.000 title claims abstract description 129
- 235000012149 noodles Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000009776 industrial production Methods 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 130
- 238000002156 mixing Methods 0.000 claims abstract description 71
- 108010068370 Glutens Proteins 0.000 claims abstract description 44
- 235000021312 gluten Nutrition 0.000 claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 42
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- 235000018102 proteins Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 34
- 235000021307 Triticum Nutrition 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 239000003513 alkali Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000003490 calendering Methods 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 20
- 235000005911 diet Nutrition 0.000 claims description 19
- 230000000378 dietary effect Effects 0.000 claims description 19
- 150000001875 compounds Chemical class 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 14
- 238000011084 recovery Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 230000006641 stabilisation Effects 0.000 claims description 10
- 238000011105 stabilization Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 230000002618 waking effect Effects 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 235000019759 Maize starch Nutrition 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000005304 joining Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 5
- 238000005096 rolling process Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000002131 composite material Substances 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 description 8
- 230000009467 reduction Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 108010050792 glutenin Proteins 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000032696 parturition Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000000547 structure data Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
- A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses fresh noodles which are high in water content and also high in quality as well as an industrial production method and a stirring device. The fresh noodles are characterized by being prepared from the steps of one-time mixing, one-time flour fermentation, secondary mixing, composite rolling, secondary fermentation, formation, anti-sticking treatment and packaging of dry materials and wet materials. The dry materials comprise wheat flour, starch and active protein, the wet materials comprise edible salt, edible alkali and clean water, and the water content of the produced fresh noodles is as high as 37% to 42%. The method disclosed by the invention is simple and easy to implement, scientific, reasonable and applicable to industrial production, operation and application; by improving processing steps and equipment for four mixing, the uniformity in flour mixing is improved and the formation of wheat gluten is facilitated, so that the water content of the produced fresh noodles is as high as 37%-42%, the produced fresh noodles are as good as handmade noodles in quality and even better than the handmade noodles in quality, use of manpower is avoided, and a manual mixing effect is achieved as well.
Description
Technical field
The present invention relates to a kind of noodles and production method, specifically fresh noodles and industrialized preparing process and an agitating device, particularly relates to a kind of fresh noodles and industrialized preparing process and agitating device that rolling process production moisture is high and quality is high that adopt.
Background technology
Noodles, as a kind of traditional food, are one of modal food in people's daily life, always liking of people extremely.Along with the raising of expanding economy and people's living standard, cladding face can not meet the requirement of the features such as people are fresh to noodles, nutrition, tasty and refreshing, chewiness sense is strong, and fresh noodle color is vivid, entrance is smooth, good springiness, chew that strength is strong, face thick flavor, favored by consumer, a main cause of its quality better is that fresh noodles moisture content is high, be generally 25 ﹪～30 ﹪, have even up to 35 ﹪, moisture content height can shorten the cooking time (boiling water enters a pot 60s～90s) of noodles greatly, reduce cooking length of time, reduce again energy energy consumption.Tradition fresh flour strip adoption wheat flour is main production, and key step has with face, slaking, pack after rolling sheet, slitting, air-dry, sterilization, is commonly called as semi-dried noodle, and its moisture content is in 25 ﹪ left and right; Also have after slitting and pack after poach, acidleach, sterilization.But the fresh noodles of suitability for industrialized production are still slightly inferior than manual fresh noodles in quality, its main cause is: the one, and material step is variant, all cannot reach manual effect; The 2nd, and when material mixing speed variant, excessive velocities causes gluten network structure to form hastily, water absorbing capacity reduces greatly, its fresh noodles moisture content only can remain on about 30 ﹪; Speed is crossed and is easily produced slowly and material dead angle, causes raw grog to mix, and reduces quality of finished; The 3rd, dough molding is variant, and when mechanical-moulded, dough is loose graininess, cannot form sheet and bulk.
For this reason, when having and expecting, adopt vacuum and material machine, to improve the moisture of fresh noodles.If the patent No. is 201110221397.3, denomination of invention is to adopt vacuum and face in a kind of processing method patent of subacidity normal-temperature fresh-keeping wetted surface, and in described fragmentary dough, moisture is 25 ﹪～35 ﹪.But also there is following some problem in vacuum and material: the one, must ensure vacuum and relevance grade, only have good vacuum just can reach the effect of adding water; The 2nd, vacuum and material machine and the intensely dark pool of fabric color going out, must by add corresponding color stabilizer and pigment just can reach become clear can people color; The 3rd, the quality of finished that the finished product that vacuum and material are made and standard machinery equipment are made does not significantly improve and improves.
To this, application number is 201310018028.3, denomination of invention is that a kind of color protecting method patent application of giving birth to fresh-wet noodle discloses a kind of color protecting method of giving birth to fresh-wet noodle, comprise the following steps: flour with carry out microwave treatment 60s～180s in front, tapping temperature is controlled at 75 DEG C～85 DEG C, with the polyphenol oxidase in passivation flour; During with face, add the acetate starch of flour quality 5 ﹪～8 ﹪, the ﹪～O.06 fumaric acid of ﹪ and sterilized water of 33 ﹪～40 ﹪ O.03, carry out vacuum and face 5min～10min.But microwave treatment easily causes the protein structure in wheat flour to change, the gluten network structure that glutenin and alcohol soluble protein are formed is not tight, thereby affects elasticity and the recovery of noodles; The technology difficulty of the second microwave treatment flour is larger, is difficult for realizing suitability for industrialized production; The 3rd processing step complexity, also can increase the production cost of enterprise.
Summary of the invention
The object of this invention is to provide a kind of moisture is high and quality is high fresh noodles and industrialized preparing process and agitating device, its moisture content of fresh noodles of production can reach 37 ﹪～42 ﹪.
The present invention adopts following technical scheme to realize its goal of the invention, a kind of fresh noodles, it is made up of wake up face, moulding, release treatment, packaging step of dryness material and moist material warp and material, compound calendering, secondary, described dryness material comprises wheat flour 55 ﹪～100 ﹪, starch 0 ﹪～35 ﹪, activated protein 0 ﹪～10 ﹪, by weight, adds up to 100 ﹪; Described moist material comprises edible salt, dietary alkali, clean water, and described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0Nmm～1.5Nmm.
The ash content of wheat flour of the present invention is lower than 0.4 ﹪, stabilization time 5min～10min; Described starch granules diameter is less than 150 μ m, and ash content is lower than 0.2 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is a kind of or combination in food grade tapioca or farina or viscous maize starch.
Activated protein of the present invention is a kind of or combination in whole-egg powder or Gluten, and described whole-egg powder is accounting 0 ﹪～1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪～9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪; Described activated protein is a kind of or combination in whole-egg powder or Gluten, and whole-egg powder is accounting 0.2 ﹪～0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪～7 ﹪ in dryness material preferably; The moisture of the fresh noodles of producing is preferably 40 ﹪～42 ﹪.
A kind of fresh noodles industrialized preparing process, it comprises the following steps:
(1) and material: it comprises once with material, once wake up face and secondary and material;
Choose dryness material wheat flour 55 ﹪～100 ﹪, starch 0 ﹪～35 ﹪, activated protein 0 ﹪～10 ﹪, by weight, adds up to 100 ﹪;
Described dryness material preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪;
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material;
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min～100r/min, after unlatching, first, by even dryness material stirring, then add moist material, joining day is 1min～3min, after moist material adds, adjustment of rotational speed is 150r/min～200r/min, is stirred to after the particle that material is soya bean size, be 30r/min～50r/min by adjustment of rotational speed, continue to stir until material stops stirring while becoming the close sheet of size;
The described face of once waking up is that the material in the first agitating device is imported in the second agitating device, leaves standstill the face of waking up, the face time 5min～10min that wakes up, 25 DEG C～30 DEG C of temperature, humidity 60 ﹪～75 ﹪;
Described secondary and material are for after opening, and rotating speed is 20r/min～50r/min, mixing time 10min～12min;
(2) compound calendering: it is the thick dough sheet of 6 ㎜～9 ㎜ that the material of first the second agitating device being become reconciled is rolled into thickness, is rolled into the dough that diameter is 30 ㎝～35 ㎝; Again by two compound calenderings of dough 3 times～5 times;
(3) the awake face of secondary: be that the thick dough sheet of 6 ㎜～9 ㎜ is rolled into the dough that diameter is 60 ㎝～70 ㎝ by thickness after compound calendering, use food stage film wrapped, being placed on temperature is 25 DEG C～30 DEG C, humidity is in the environment of 60 ﹪～75 ﹪, to leave standstill 45min～120min, and preferably time of repose is 60min～90min;
(4) moulding: the step dough that (3) secondary is waken up after face is imported on continuous calendering device, and dough sheet carries out the calendering of continuous 2 times～5 times, is then cut into the noodles that require width and length;
(5) release treatment: the noodles that (4) step is obtained carry out air-dry processing, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: 20 DEG C～30 DEG C of temperature, air-dry time 1 min～5min, preferably air-dry time 3min～4min; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, is preferably 40 ﹪～42 ﹪; Taking wide 2 ㎜, thick 1 ㎜ as example, its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0 Nmm～1.5Nmm;
(6) packaging: by step (5) the noodles after release treatment weigh, packaging.
The present invention step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, and described vertical mixing blade is located at the bottom of vertical mixing bucket and is and is horizontally disposed with inwall at the bottom of vertical mixing bucket bucket; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 °～35 ° with the bottom surface of vertical mixing bucket.
The present invention step (1) in, the second described agitating device is Horizontal type stirring device, and described Horizontal type stirring device comprises the Horizontal stirring axle being arranged on Horizontal stirring bucket, and Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, when operation, realize the function that dough is rubbed; Described transport screw stirring rod is 1.10～1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10～1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
The present invention step (5) in, use two Fans to carry out air-dry processing to product, the wind speed of First blower fan is 6m/s～10m/s, the wind speed of the second Fans is 3m/s～5m/s, air-dry time is 1 min～5min, two Fans are that front and back are arranged, at a distance of 4m～6m, First blower fan is positioned at conveyer belt leading portion 1m place.
In a kind of fresh noodles suitability for industrialized production with agitating device, it comprise for the first agitating device, second agitating device of material; The first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, and described vertical mixing blade is located at the bottom of vertical mixing bucket and is and is horizontally disposed with inwall at the bottom of vertical mixing bucket bucket; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 °～35 ° with the bottom surface of vertical mixing bucket; The second described agitating device is Horizontal type stirring device, and described Horizontal type stirring device comprises the Horizontal stirring axle being arranged on Horizontal stirring bucket, and Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, when operation, realizes the function that dough is rubbed; Described transport screw stirring rod is 1.10～1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10～1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
Owing to adopting technique scheme, the present invention has realized goal of the invention preferably, and method is simple, scientific and reasonable, is applicable to suitability for industrialized production and uses; By improving and expecting processing step and equipment, improve and the uniformity of face, be conducive to the formation of gluten, make fresh the face moisture content of producing can reach 37 ﹪～42 ﹪, compare favourably and be even better than handmade noodles with handmade noodles quality, discharged manually, reached again artificial and material effect.
Brief description of the drawings
Fig. 1 is the structural representation of the present invention's the first agitating device;
Fig. 2 is the top view of Fig. 1;
Fig. 3 is the A-A amplification view of Fig. 1;
Fig. 4 is the structural representation of the present invention's the second agitating device;
Fig. 5 is the structural representation of transport screw stirring rod in Fig. 4;
Fig. 6 is the structural representation of reverse acting spiral stirring rod in Fig. 4;
Fig. 7 is the electron-microscope scanning picture that adopts the dough sheet that vacuum dough mixing machine processes with face step;
Fig. 8 is the electron-microscope scanning picture that adopts the manual dough sheet processing with face step;
Fig. 9 is the electron-microscope scanning picture of the dough sheet that processes of the present invention.
Detailed description of the invention
Below in conjunction with drawings and Examples, the invention will be further described.
Embodiment 1:
A kind of fresh noodles, it is made up of wake up face, moulding, release treatment, packaging step of dryness material and moist material warp and material, compound calendering, secondary, described dryness material comprises wheat flour 55 ﹪～100 ﹪, starch 0 ﹪～35 ﹪, activated protein 0 ﹪～10 ﹪, by weight, add up to 100 ﹪; Described moist material comprises edible salt, dietary alkali, clean water, and described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0Nmm～1.5Nmm.
The ash content of wheat flour of the present invention is lower than 0.4 ﹪, stabilization time 5 min～10min, moisture 12 ﹪～14 ﹪, protein 10 ﹪～12 ﹪, wet gluten 31 ﹪～33 ﹪, gluten index is more than 90, water absorption rate 59 ﹪～60 ﹪, reduction degree is less than 100; Described starch granules diameter is less than 150 μ m, and ash content is lower than 0.2 ﹪, and moisture is lower than 14.0 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is a kind of or combination in food grade tapioca or farina or viscous maize starch.
Activated protein of the present invention is a kind of or combination in whole-egg powder or Gluten; Described whole-egg powder is accounting 0 ﹪～1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪～9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪; Described activated protein is a kind of or combination in whole-egg powder or Gluten, and whole-egg powder is accounting 0.2 ﹪～0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪～7 ﹪ in dryness material preferably; The moisture of the fresh noodles of producing is preferably 40 ﹪～42 ﹪.
In order to weigh superfinishing wheat flour 83 ㎏, (ash content is 0.36 ﹪ to the present embodiment dryness material, stabilization time 5min, water absorption rate 59.6 ﹪, reduction degree 70, wet gluten 31.9 ﹪, moisture content 13.5 ﹪), tapioca 15 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), Gluten 2 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Moist material is clean water 44 ㎏ of 25 DEG C of temperature.
A kind of fresh noodles industrialized preparing process, it comprises the following steps:
(1) and material: it comprises once with material, once wake up face and secondary and material;
Choose dryness material wheat flour 60 ﹪～100 ﹪, starch 0 ﹪～30 ﹪, activated protein 0 ﹪～6 ﹪, by weight, adds up to 100 ﹪;
The ash content of wheat flour of the present invention is lower than 0.4 ﹪, stabilization time 5min～10min; Described starch granules diameter is less than 150 μ m, and ash content is lower than 0.2 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is a kind of or combination in food grade tapioca or farina or viscous maize starch.
Activated protein of the present invention is a kind of or combination in whole-egg powder or Gluten; Described whole-egg powder is accounting 0 ﹪～1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪～9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪; Described activated protein is a kind of or combination in whole-egg powder or Gluten, and whole-egg powder is accounting 0.2 ﹪～0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪～7 ﹪ in dryness material preferably; The moisture of the fresh noodles of producing is preferably 40 ﹪～42 ﹪.
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material;
In order to weigh superfinishing wheat flour 83 ㎏, (ash content is 0.36 ﹪ to the present embodiment dryness material, stabilization time 5min, water absorption rate 59.6 ﹪, reduction degree 70, wet gluten 31.9 ﹪, moisture content 13.5 ﹪), tapioca 15 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), Gluten 2 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Moist material is clean water 44 ㎏ of 25 DEG C of temperature.
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min～100r/min, after unlatching, first by even dryness material stirring, then add moist material, joining day is 1min～3min, after moist material adds, adjustment of rotational speed is 150r/min～200r/min, mixing time 5 min～8min, after being the particle of soya bean size to material, is 30r/min～50r/min by adjustment of rotational speed, continue to stir 2min～3min, until material stops stirring while becoming the close sheet of size;
From Fig. 1, Fig. 2, Fig. 3, the present invention step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket 1, the central authorities of vertical mixing bucket 1 are provided with vertical stirring axle 2, vertical stirring axle axle 2 is provided with vertical mixing blade 3, and described vertical mixing blade 3 is located at the bottom of vertical mixing bucket 1 and is and is horizontally disposed with inwall at the bottom of 1 barrel, vertical mixing bucket; Described vertical mixing blade 3 is three, is all designed to front-thin-rear-thick by mixing direction, and tough 4 becomes 20 °～35 ° (the present embodiment is 30 °) with the bottom surface of vertical mixing bucket 1.
The present embodiment imports dryness material in the first agitating device, setting speed is 100r/min, after unlatching, stir 3min, first, by even dryness material stirring, then add moist material, the joining day is 1.5min, even for making with face, while adding moist material, add by air-blast atomizing from vertical mixing bucket 1 caping, after moist material adds, adjustment of rotational speed is 150r/min, mixing time 6min, now material is soya bean graininess, is 30r/min by adjustment of rotational speed, continue to stir 2min, material becomes the sheet that size is close;
During due to the present invention and material, speed of agitator is slow sooner after adopting elder generation slow, first be to add uniformly moist material slowly, after be that dryness material is tentatively mixed fast with moist material soon, slowly be to make the material of mixing more even again, avoid false bleed phenomenon, make glutenin and alcohol soluble protein form unordered network structure.
The described face of once waking up is that the material in the first agitating device is imported in the second agitating device, leaves standstill the face of waking up, the face time 5min～10min that wakes up, 25 DEG C～30 DEG C of temperature, humidity 60 ﹪～75 ﹪;
Because the amount of water of vertical stirring device is generally 29 ﹪～38 ﹪, and the amount of water that production method of the present invention requires is 38 ﹪～50 ﹪, far beyond the scope of vertical stirring device, causes added moisture not mix with wheat flour completely.Therefore, the increase of the present invention once object of awake face is to make moisture form free diffusing, diffuses to from the high position of moisture the position that moisture is low, begins to take shape water uniformity and distributes; Next is fabric by whipping process fast, gluten structure is all the time in high-pressure state, cause moisture and starch cannot fully enter into gluten tissue, form well-regulated gluten structure, awake face can be eliminated the internal stress of fabric, gluten structure is loosened, thereby when being beneficial to secondary and material and stirring, moisture and starch enter.
From Fig. 4, Fig. 5, Fig. 6, the present invention step (1) in, the second described agitating device is Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle 7 being arranged on Horizontal stirring bucket 5, Horizontal stirring axle 7 is provided with transport screw stirring rod 8, reverse acting spiral stirring rod 6, when operation, realize the function that dough is rubbed; Described transport screw stirring rod 8 is that 1.10～1.40:1(the present embodiment is 1.22 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6), described transport screw stirring rod 8 is that 1.10～1.40:1(the present embodiment is 1.23 with the ratio of the pitch of reverse acting spiral stirring rod 6).
Because the present invention adopts transport screw stirring rod 8, reverse acting spiral stirring rod 7 structures, in whipping process, produce the effect of rubbing, simultaneously, play and face effect from the inside to surface, make not stay dead angle with face, thereby and face is even, is conducive to the formation of gluten, has improved uniformity and the dough quality of dough.
Described in the present embodiment, transport screw stirring rod 8 is 1.22:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6, and described transport screw stirring rod 8 is 1.23:1 with the ratio of the pitch of reverse acting spiral stirring rod 6; Cover lid while once waking up face, to reduce scattering and disappearing of heat and moisture, the face time 10min that wakes up, keeps 25 DEG C of temperature, humidity 75 ﹪.
Described secondary and material are for after opening, and rotating speed is 20r/min～50r/min, mixing time 10min～12min;
When stirring, opens the present embodiment lid, while being beneficial to stirring, the amount of heat of generation distributes and flows, rotating speed is 40r/min, mixing time 10min, be stirred to not raw flour in Horizontal stirring bucket 5, transport screw stirring rod 8, reverse acting spiral stirring rod 6, meanwhile, transport screw stirring rod 8, reverse acting spiral stirring rod 6 and Horizontal stirring bucket 5 bottoms and inwall do not have adhesion wetted surface.Through stirring repeatedly, make glutenin and alcohol soluble protein obtain fully expansion and extend, the network structure orderly with Starch formation around.
(2) compound calendering: it is the thick dough sheet of 6 ㎜～9 ㎜ that the material of first the second agitating device being become reconciled is rolled into thickness, is rolled into the dough that diameter is 30 ㎝～35 ㎝; Again by two compound calenderings of dough 3 times～5 times;
It is the dough sheet that 9 ㎜ are thick that the material that the present embodiment is become reconciled the second agitating device is rolled into thickness, is rolled into the dough that diameter is 35 ㎝; Again by two compound calenderings of dough 3 times; The number of times of compound calendering is very few, and dough sheet structure is not tight, and rough surface is rough; Number of times is too much, and gluten, by excessive compression, loses original elasticity and ductility, causes finished product quality to reduce.
(3) the awake face of secondary: be that the thick dough sheet of 6 ㎜～9 ㎜ is rolled into the dough that diameter is 60 ㎝～70 ㎝ by thickness after compound calendering, use food stage film wrapped, being placed on temperature is 25 DEG C～30 DEG C, humidity is in the environment of 60 ﹪～75 ﹪, to leave standstill 45min～120min, and preferably time of repose is 60min～90min;
After Horizontal type stirring device secondary and material, gluten network structure basically forms, moisture and starch, protein reach perfect combination, now carrying out the awake face one of secondary is to eliminate dough internal stress, after making dough organize abundant hydration, can reach the most stable space structure, thus improve finished product organize cohesiveness and recovery; The 2nd, can make protein fully absorb and be distributed in its moisture around, form the good gluten network tissue of processing characteristics thereby fully expand, improve malleable and the chewiness of finished product; The 3rd, can make starch absorption portion moisture expand, thus orderly, be better embedded in gluten network structure, form ganoid dough sheet, improve the smoothness of finished product.
The present embodiment is that the dough sheet that 9 ㎜ are thick is rolled into the dough that diameter is 60 ㎝～70 ㎝ by thickness after compound calendering, is the food stage film wrapped of 0.08 ㎜～0.1 ㎜ with thickness, and being placed on temperature is 25 DEG C, and humidity is in the environment of 75 ﹪, to leave standstill 60min; Dough sheet carries out free breathing in this stage, fully absorbs moisture, and statenchyma internal moisture makes dough sheet form fluffy orderly structure, thereby strengthens the elasticity of dough sheet.
(4) moulding: the step dough that (3) secondary is waken up after face is imported on continuous calendering device, and dough sheet carries out the calendering of continuous 2 times～5 times, is then cut into the noodles that require width and length;
The present embodiment imports the step dough that (3) secondary is waken up after face on continuous calendering device, and dough sheet carries out the calendering of continuous 4 times, and when calendering, calendering should not exceed 2:1 than maximum, is then cut into the noodles that require width and length; Length is generally 20 ㎝～30 ㎝, and the rotating speed of cutting knife is generally 8m/min～15m/min.
(5) release treatment: the noodles that (4) step is obtained carry out air-dry processing, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: 20 DEG C～30 DEG C of temperature, air-dry time 1 min～5min, preferably air-dry time 3min～4min; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, is preferably 40 ﹪～42 ﹪; Taking wide 2 ㎜, thick 1 ㎜ as example, its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0 Nmm～1.5Nmm;
The present invention step (5) in, use two Fans to carry out air-dry processing to product, the wind speed of First blower fan is 6m/s～10m/s, the wind speed of the second Fans is 3m/s～5m/s, air-dry time is 1 min～5min, two Fans are that front and back are arranged, at a distance of 4m～6m, First blower fan is positioned at conveyer belt leading portion 1m place.
The present embodiment uses two Fans to carry out air-dry processing to product, and the wind speed of First blower fan is 10m/s, and the wind speed of the second Fans is 5m/s, and air-dry time is 4min, and two Fans are that front and back are arranged, at a distance of 4m, First blower fan is positioned at conveyer belt leading portion 1m place; The moisture of the fresh noodles of producing is 39.4 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 2.26N, elasticity 0.93, deadlocked property 1.45 N, recovery 0.30, chewiness 1.35Nmm.
(6) packaging: by step (5) the noodles after release treatment weigh, packaging.
In a kind of fresh noodles suitability for industrialized production with agitating device, it comprise for the first agitating device, second agitating device of material; The first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket 1, the central authorities of vertical mixing bucket 1 are provided with vertical stirring axle 2, vertical stirring axle axle 2 is provided with vertical mixing blade 3, and described vertical mixing blade 3 is located at the bottom of vertical mixing bucket 1 and is and is horizontally disposed with inwall at the bottom of 1 barrel, vertical mixing bucket; Described vertical mixing blade 3 is three, is all designed to front-thin-rear-thick by mixing direction, and tough 4 becomes 20 °～35 ° (the present embodiment is 30 °) with the bottom surface of vertical mixing bucket; The second described agitating device adopts Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle 7 being arranged on Horizontal stirring bucket 5, Horizontal stirring axle 7 is provided with transport screw stirring rod 8, reverse acting spiral stirring rod 6, when operation, realizes the function that dough is rubbed; Described transport screw stirring rod 8 is 1.10～1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6, and described transport screw stirring rod 8 is 1.10～1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod 6.
The present embodiment transport screw stirring rod is 1.22:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.23:1 with the ratio of the pitch of reverse acting spiral stirring rod.
The present invention carries out the analysis of matter structure with the noodles that adopt vacuum and face and manual method to produce, and result is as shown in table 1:
The noodles matter structure data that the different production methods of table 1 are made
| ? | Vacuum and face | Craft and face | The present embodiment |
| Moisture content (﹪) | 39.6 | 39.0 | 39.4 |
| Hardness (N) | 1.8439 | 2.1664 | 2.2632 |
| Elasticity (㎜) | 0.8396 | 0.8971 | 0.9330 |
| Deadlocked property (N) | 0.9477 | 1.3282 | 1.4516 |
| Recovery | 0.2115 | 0.2537 | 0.3002 |
| Chewiness (Nmm) | 0.7957 | 1.1915 | 1.3543 |
Remarks: the width of noodles is 2 ㎜, thickness is 1 ㎜, the supplementary material of three kinds of methods and weigh all identical.
From Fig. 7, Fig. 8, adopting vacuum dough mixing machine and the manual dough sheet processing with face step, its dough sheet structure makes a big difference, and the former is quite tight, is unfavorable for follow-up repeatedly compound and continuous calendering, otherwise very easily destroys gluten structure;
As shown in Figure 9, the dough sheet structure that adopts technique of the present invention and artisan craftsmanship to make is closely similar, therefore the noodles of making have the fine quality of artisan craftsmanship, the dough sheet structure that technique secondly of the present invention is made is finer and smoother, free starch and protein particulate are few, its gluten network institutional framework consolidation densification, and seem in good order, gluten and around starch granules form the careful network structure of structure, and the noodle quality of therefore making is more better than the noodles that artisan craftsmanship is made.
Embodiment 2:
The present invention step (1) in, dryness material is wheat flour, starch and egg powder, wheat flour is that (ash content is 0.35 ﹪ to superfinishing wheat flour 79.6 ㎏, stabilization time 4.5min, wet gluten 33.1 ﹪, water absorption rate 60.5 ﹪, reduction degree 65, moisture content 13.4 ﹪), tapioca 20 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), the full powder 0.4kg(of egg protein 46 ﹪, moisture content 4 ﹪); Moist material is clean water, edible salt and dietary alkali, chooses clean water 46 ㎏ of 25 DEG C of temperature, and edible salt 1 ㎏, dietary alkali 0.197 ㎏, dissolve in edible salt and dietary alkali in clean water.
During once with material, superfinishing wheat flour, starch, the full powder of egg are imported to mix and blend in the first agitating device, mixing time is 5min, mixes the moist material of rear interpolation.
Remaining with embodiment 1.
The moisture of the fresh noodles of producing is 40.1 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 2.13N, elasticity 0.89, deadlocked property 1.31N, recovery 0.25, chewiness 1.19Nmm.
Embodiment 3:
The present invention step (1) in, dryness material is wheat flour, starch and activated protein, wheat flour is that (ash content is 0.32 ﹪ to superfinishing wheat flour 69.6 ㎏, stabilization time 5.1min, water absorption rate 61.2 ﹪, wet gluten 32.2 ﹪, reduction degree 63, moisture content 13.6 ﹪), farina 25 ㎏ (ash content 0.20 ﹪, viscosity 1450BU, moisture content 18.5 ﹪), activated protein is Gluten 5 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪) and whole-egg powder 0.4 ㎏ (protein 46 ﹪, moisture content 4 ﹪); Choose clean water 48 ㎏ of 25 DEG C of temperature, edible salt 0.5 ㎏, dietary alkali 0.101 ㎏, dissolve in edible salt and dietary alkali in clean water.
Remaining with embodiment 1.
The moisture of the fresh noodles of producing is 41.6 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 2.23N, elasticity 0.93, deadlocked property 1.45N, recovery 0.3, chewiness 1.35Nmm.
Embodiment 4:
The present invention step (1) in, dryness material is wheat flour, starch and activated protein, wheat flour is that (ash content is 0.33 ﹪ to superfinishing wheat flour 63.5 ㎏, stabilization time 5.4min, water absorption rate 61.8 ﹪, wet gluten 32.7 ﹪, reduction degree 60, moisture content 13.8 ﹪), viscous maize starch 10 ㎏ (ash content 0.08 ﹪, viscosity 950BU, moisture content 13.4 ﹪), farina 20kg(ash content 0.20 ﹪, viscosity 1450BU, moisture content 18.5 ﹪), activated protein is Gluten 6.5 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Choose clean water 50 ㎏ of 25 DEG C of temperature, edible salt 0.2 ㎏, dietary alkali 0.081 ㎏, dissolve in edible salt and dietary alkali in clean water.
Remaining with embodiment 1.
The moisture of the fresh noodles of producing is 41.9 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 2.18N, elasticity 0.96, deadlocked property 1.40N, recovery 0.28, chewiness 1.24Nmm.
Embodiment 5:
The present invention step (1) in, dryness material for weigh superfinishing wheat flour 100 ㎏ (ash content is 0.33 ﹪, stabilization time 5.4min, water absorption rate 61.8 ﹪, wet gluten 32.7 ﹪, reduction degree 60, moisture content 13.8 ﹪), moist material is clean water 39 ㎏ of 25 DEG C of temperature.
Remaining with embodiment 1.
The moisture of the fresh noodles of producing is 37.3 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 2.19N, elasticity 0.8, deadlocked property 1.27 N, recovery 0.25, chewiness 1.09Nmm.
Claims (10)
1. fresh noodles, it is characterized in that it is made up of wake up face, moulding, release treatment, packaging step of dryness material and moist material warp and material, compound calendering, secondary, described dryness material comprises wheat flour 55 ﹪～100 ﹪, starch 0 ﹪～35 ﹪, activated protein 0 ﹪～10 ﹪, by weight, add up to 100 ﹪; Described moist material comprises edible salt, dietary alkali, clean water, and described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, taking wide 2 ㎜, thick 1 ㎜ as example, and its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0Nmm～1.5Nmm.
2. fresh noodles according to claim 1, is characterized in that the ash content of described wheat flour is lower than 0.4 ﹪, stabilization time 5min～10min; Described starch granules diameter is less than 150 μ m, and ash content is lower than 0.2 ﹪; Protein content >=40 ﹪ of described activated protein.
3. fresh noodles according to claim 1, is characterized in that described starch is a kind of or combination in food grade tapioca or farina or viscous maize starch.
4. fresh noodles according to claim 1, is characterized in that described activated protein is a kind of or combination in whole-egg powder or Gluten; Described whole-egg powder is accounting 0 ﹪～1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪～9 ﹪ in dryness material.
5. fresh noodles according to claim 1, is characterized in that described dryness material preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪; Described activated protein is a kind of or combination in whole-egg powder or Gluten, and whole-egg powder is accounting 0.2 ﹪～0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪～7 ﹪ in dryness material preferably; The moisture of the fresh noodles of producing is preferably 40 ﹪～42 ﹪.
6. a fresh noodles industrialized preparing process, is characterized in that it comprises the following steps:
(1) and material: it comprises once with material, once wake up face and secondary and material;
Choose dryness material wheat flour 55 ﹪～100 ﹪, starch 0 ﹪～35 ﹪, activated protein 0 ﹪～10 ﹪, by weight, adds up to 100 ﹪;
Described dryness material preferably includes wheat flour 63 ﹪～85 ﹪, starch 12 ﹪～30 ﹪, and activated protein 2 ﹪～7 ﹪, by weight, add up to 100 ﹪;
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪～5 ﹪, 0 ﹪～0.5 ﹪, 38 ﹪～50 ﹪ of dryness material;
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min～100r/min, after unlatching, first, by even dryness material stirring, then add moist material, joining day is 1min～3min, after moist material adds, adjustment of rotational speed is 150r/min～200r/min, is stirred to after the particle that material is soya bean size, be 30r/min～50r/min by adjustment of rotational speed, continue to stir until material stops stirring while becoming the close sheet of size;
The described face of once waking up is that the material in the first agitating device is imported in the second agitating device, leaves standstill the face of waking up, the face time 5min～10min that wakes up, 25 DEG C～30 DEG C of temperature, humidity 60 ﹪～75 ﹪;
Described secondary and material are for after opening, and rotating speed is 20r/min～50r/min, mixing time 10min～12min;
(2) compound calendering: it is the thick dough sheet of 6 ㎜～9 ㎜ that the material of first the second agitating device being become reconciled is rolled into thickness, is rolled into the dough that diameter is 30 ㎝～35 ㎝; Again by two compound calenderings of dough 3 times～5 times;
(3) the awake face of secondary: be that the thick dough sheet of 6 ㎜～9 ㎜ is rolled into the dough that diameter is 60 ㎝～70 ㎝ by thickness after compound calendering, use food stage film wrapped, being placed on temperature is 25 DEG C～30 DEG C, humidity is in the environment of 60 ﹪～75 ﹪, to leave standstill 45min～120min, and preferably time of repose is 60min～90min;
(4) moulding: the step dough that (3) secondary is waken up after face is imported on continuous calendering device, and dough sheet carries out the calendering of continuous 2 times～5 times, is then cut into the noodles that require width and length;
(5) release treatment: the noodles that (4) step is obtained carry out air-dry processing, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: 20 DEG C～30 DEG C of temperature, air-dry time 1 min～5min, preferably air-dry time 3min～4min; The moisture of the fresh noodles of producing is 37 ﹪～42 ﹪, is preferably 40 ﹪～42 ﹪; Taking wide 2 ㎜, thick 1 ㎜ as example, its hardness 1.9N～2.3N, elasticity 0.85 ㎜～1.0 ㎜, deadlocked property 1.1N～1.5N, recovery 0.22～0.35, chewiness 1.0 Nmm～1.5Nmm;
(6) packaging: by step (5) the noodles after release treatment weigh, packaging.
7. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, and described vertical mixing blade is located at the bottom of vertical mixing bucket and is and is horizontally disposed with inwall at the bottom of vertical mixing bucket bucket; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 °～35 ° with the bottom surface of vertical mixing bucket.
8. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (1) in, the second described agitating device is Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle being arranged on Horizontal stirring bucket, Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, when operation, realize the function that dough is rubbed; Described transport screw stirring rod is 1.10～1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10～1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
9. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (5) in, use two Fans to carry out air-dry processing to product, the wind speed of First blower fan is 6m/s～10m/s, the wind speed of the second Fans is 3m/s～5m/s, and air-dry time is 1 min～5min, and two Fans are that front and back are arranged, at a distance of 4m～6m, First blower fan is positioned at conveyer belt leading portion 1m place.
In fresh noodles suitability for industrialized production with an agitating device, it is characterized in that it comprise for the first agitating device, second agitating device of material; The first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, and described vertical mixing blade is located at the bottom of vertical mixing bucket and is and is horizontally disposed with inwall at the bottom of vertical mixing bucket bucket; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 °～35 ° with the bottom surface of vertical mixing bucket; The second described agitating device is Horizontal type stirring device, and described Horizontal type stirring device comprises the Horizontal stirring axle being arranged on Horizontal stirring bucket, and Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, when operation, realizes the function that dough is rubbed; Described transport screw stirring rod is 1.10～1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10～1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
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