CN104757041A - Dough sheet fermentation process and continuous fermentation device - Google Patents
Dough sheet fermentation process and continuous fermentation device Download PDFInfo
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- CN104757041A CN104757041A CN201510156409.7A CN201510156409A CN104757041A CN 104757041 A CN104757041 A CN 104757041A CN 201510156409 A CN201510156409 A CN 201510156409A CN 104757041 A CN104757041 A CN 104757041A
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Abstract
The invention relates to a dough sheet fermentation process and a continuous fermentation device. The process comprises three stages; the temperatures of the various stages are respectively 30-35 DEG C, 35-40 DEG C and 32-37 DEG C; the humidity of each stage is controlled at 75%-90%; the lasting time of each stage is 2-15 minutes; the average moisture content of dough sheets is 30%-40%; the thickness of the dough sheets is 10-20mm; the dough sheets are in a hanging state. The continuous fermentation device is correspondingly divided into three areas; the setting of the temperature and the humidity of each area can correspond to that of the process; the fermentation time is controlled by adjusting the operation speed of a dough sheet conveyer; and the dough sheets pass through the various areas under the conveying of the conveyer, so as to finish the fermentation process. By virtue of the dough sheet fermentation process and the continuous fermentation device, segmented accurate measurement and control on the fermentation condition can be realized, so that the dough sheet fermentation effect is increased, and the quality of noodles is improved; and the device is high in automatic degree and suitable for different production by adjusting the operating speed.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of dough sheet leavening technical process and proof device continuously.
Background technology
At present, along with the quickening of people's rhythm of life, vermicelli industry is flourish, and along with the raising of the level of production, the quality of people to vermicelli is had higher requirement.In vermicelli production process, proofing is one of most important technique in vermicelli process of manufacture, and its effect has vital impact to the quality of vermicelli and mouthfeel.Routine proofs normally by naturally having left standstill, and leaves standstill that to proof surface moisture in process volatile, causes proofing weak effect, finally affects sensory of noodles.
For solving above technical problem, leavening technical process is constantly optimized in prior art, as: adopt Resistant heating water generates steam or adopt steam generator, increasing the humidity proofing environment, prevent dough, dough sheet dry and cracked; Carry out secondary after dough brake through proofing is become dough sheet to proof.But, it is not fixing that dough sheet proofs process optimum condition, proof temperature that the instability of steam in environment causes and/or humidity is too high, too low and dough sheet water content and thickness all can affect and proofs effect, and prior art not to proofing humidity, temperature and time carries out accurately measuring stage by stage and controlling, yet do not promote proof effect by controlling dough sheet water content and thickness.In addition, because when dough sheet leaves standstill, bottom surface contacts with equipment, positive and negative temperature and humidity is uneven, dough sheet bottom surface is proofed and is affected, cause properties of product heterogeneity.In addition, leave standstill that to proof efficiency low, cannot meet modern large-scale production requirement.
Summary of the invention
For above-mentioned prior art, the technical problem to be solved in the present invention is to provide a kind of dough sheet to proof continuously, evenly, the dough sheet leavening technical process that temperature and humidity sets stage by stage by product performance demands, and for realize this technique, proofing temperature and humidity separated regions setting and automatically control, and proof device by regulating the speed of service to be applicable to the different supermatic dough sheet produced, thus lifting proofs effect further, improve noodle quality, increase production efficiency.
For this reason, the invention provides a kind of dough sheet leavening technical process, comprise as the next stage:
1) temperature controls at 30 ~ 35 DEG C, humid control at 75-90%, duration 2 ~ 15min;
2) temperature controls at 35 ~ 40 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min;
3) temperature controls at 32 ~ 37 DEG C, humid control 75 ~ 90%, duration 2 ~ 15min;
In above-mentioned technical process, dough sheet average moisture content is 30 ~ 40%, and thickness is 10 ~ 20mm, and is in lodge state.
Adopt above-mentioned dough sheet leavening technical process, first stage is the preparatory stage that dough sheet adapts to proof environment, second stage completes and thoroughly proofs, phase III is the preparatory stage entering following process, such stages process and dough sheet water content and thickness more suit dough sheet and proof mechanism, easily form stable gluten desmachyme.In addition, the process dough sheet of proofing is in lodge state, and ensure that positive and negative environment is consistent, humiture environment is homogeneous, thus optimization proofs effect further.
As the improvement of dough sheet leavening technical process of the present invention, each stage selection process is: first stage temperature is 34 DEG C, and humidity is 88%, and the duration is 5min, and second stage temperature is 38 DEG C, and humidity is 90%, and the duration is 10min; Phase III temperature is 33 DEG C, and humidity is 86%, and the duration is 5min.
Present invention also offers a kind of dough sheet and proof device continuously, comprise dough sheet conveyer, described dough sheet conveyer is connected dough sheet strut by equidistant in the middle of the chain be arranged symmetrically with, and surround waveform by guiding delivery wheel, take turns power at charging aperture with discharge outlet and side to be connected, described dough sheet conveyer is arranged in the cage of isothermal holding, automatic humidifier is provided with in described cage, steam-heating pipe and subregion dividing plate, cage is divided into three regions by described subregion dividing plate, temperature-humidity probe is respectively equipped with in each region, the position that described cage top corresponds to each region is separately installed with wet-emitting blower.
Adopt this structure, proof the different demands of process to temperature and humidity according to dough sheet, can be each region and different temperatures and humidity set point are set.Popped one's head in by temperature-humidity and accurately measure each regional temperature and humidity, automatic humidifier, steam-heating pipe and wet-emitting blower regulate the condition of proofing, thus each regional temperature of strict control and humidity, dry and cracked or the too high dough sheet caused of humidity of the too high dough sheet caused of temperature can be prevented wet sticky, increase and proof effect, improve noodle quality.
The further improvement of device is proofed continuously as dough sheet of the present invention, described cage top and horizontal direction angle are 10 ~ 30 °, it tiltedly arranges condensation water collection plate in below, this condensation water collection plate lower end arranges hot well, this hot well being set between the senior middle school of two ends is along its length low, the gradient is 2 ~ 5%, is connected by drip pipe at this hot well lowest part with the water receiving tank bottom cage, is set to ridge font bottom described subregion dividing plate.Adopt above structure, can by distilled water centralized collection that cage and subregion dividing plate produce in water receiving tank, the distilled water prevented drops onto on dough sheet, avoids water droplet to cause dough sheet moisture uneven, further raising noodle quality, is also convenient to the collection of waste water simultaneously and concentrates discharge.
The further improvement of device is proofed continuously as dough sheet of the present invention, degree of tightness adjustment sprocket wheel is installed below described chain bottom stage, the degree of tightness of chain is by the adjustment of lifting degree of tightness adjustment sprocket wheel, connection loosing can be prevented, avoid the dough sheet fracture that equipment causes because of chain-loose generation abnormal running, thus ensure product quality.
In sum, above-mentioned dough sheet is used to proof device continuously, dough sheet can be realized proof continuously, evenly, and proof the different demands of process to temperature and humidity according to dough sheet, the condition subregion of proofing accurately is controlled automatically, increases and proof effect, improve noodle quality, make that the topsheet surface produced is smooth, glossy, flawless, product moisture is even.In addition, this device is increasingly automated, and the speed of service can regulate, and is therefore applicable to the Production requirement of different scales.
Accompanying drawing explanation
Fig. 1 is that dough sheet of the present invention proofs device front view continuously;
Fig. 2 is that dough sheet of the present invention proofs device side view continuously;
Fig. 3 is subregion dividing plate schematic diagram of the present invention.
In figure: 1-chain, 2-dough sheet strut, 3-leads delivery wheel, and 4-side is taken turns, 5-cage, 6-automatic humidifier, 7-steam-heating pipe, 8-subregion dividing plate, 9-temperature-humidity is popped one's head in, 10-wet-emitting blower, 11-water receiving tank, 12-condensation water collection plate, 13-hot well, 14-drip pipe, 15-degree of tightness adjustment sprocket wheel, 16-region, 17-No. bis-regions, 18-No. tri-regions, 19-charging aperture, 20-discharging opening.
Detailed description of the invention
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in detail:
As shown in Figure 1 to Figure 3, a kind of dough sheet proofs device continuously, comprise dough sheet conveyer, described dough sheet conveyer is connected dough sheet strut 2 by equidistant in the middle of the chain 1 be arranged symmetrically with, and surround waveform by guiding delivery wheel 3, take turns 4 power with discharging opening 20 place with side at charging aperture 19 to be connected, described dough sheet conveyer is arranged in the cage 5 of isothermal holding, for convenience of cleaning, described cage 5 sidewall is set to demountable structure, automatic humidifier 6 is provided with in cage 5, steam-heating pipe 7 and subregion dividing plate 8, cage 5 is divided into three regions by described subregion dividing plate 8, temperature-humidity probe 9 is respectively equipped with in each region, the position that described cage 5 top corresponds to each region is separately installed with wet-emitting blower 10.
The operation principle that dough sheet of the present invention proofs device is continuously: flour is through continuous dough mixing machine, and forming surface is wadded a quilt with cotton, and forms dough sheet, enter this proof device continuously from charging aperture 19 under the effect of pressure roller.Dough sheet is hung on dough sheet strut 2, along with chain 1 moves together, completes proofing in transport process.Temperature, the humidity in each region can set by above-mentioned technological requirement.Temperature-humidity probe 9 can temperature and humidity in each region of Accurate Measurement, when regional temperature is lower than setting value, the magnetic valve of steam-heating pipe 7 can be opened automatically, vapours is slowly sprayed by steam-heating pipe 7, heat up to region, be humidified, when regional temperature is higher than setting value, magnetic valve cuts out automatically, stops heating up; When region humidity is lower than setting value, automatic humidifier 6 will start, to region humidification; When region humidity is greater than setting value, automatic humidifier 6 is closed automatically, and wet-emitting blower 10 starts, and discharges, Hot wet air heating in cage 5 until reach setting value.Dough sheet through each region, completes and proofs in conveyer transport process, is sent, enter subsequent processing operations by discharging opening 20.It should be noted that automatic humidifier 6 also can provide a small amount of thermal source, when steam-heating pipe 7 heats, also can increase part humidity simultaneously.
Drop onto on dough sheet for preventing distilled water and affect product quality, and be convenient to the process of condensed water centralized collection, bottom cage 5, be provided with water receiving tank 11.Cage 5 top and horizontal direction angle are set to 10 ~ 30 °, tiltedly condensation water collection plate 12 is set in below in it, condensation water collection plate 12 lower end arranges hot well 13, this hot well being set between the senior middle school of two ends is along its length low, the gradient is 2 ~ 5%, be connected with the water receiving tank 11 bottom cage 5 by drip pipe 14 at this hot well 13 lowest part, bottom subregion dividing plate 8, be set to ridge font.When producing condensed water, the condensed water at cage 5 top can flow to lower along top, when running into condensation water collection plate 12, flows to feeder 13, be discharged in the water receiving tank 11 of device external through drip pipe 14 along condensation water collection plate 12; Condensed water on subregion dividing plate 8, when dividing plate flows to bottom, will flow to cage sidewall along edge, flow into water receiving tank 11 along cage 5 sidewall; The distilled water of cage 5 sidewall directly will flow into water receiving tank 11 along sidewall.Adopt this structure, can prevent the distilled water on cage 5 and subregion dividing plate 8 from dropping onto on dough sheet, avoid water droplet to cause dough sheet moisture uneven, thus improve noodle quality further, be also convenient to the collection of waste water simultaneously and concentrate discharge.
Loosen for preventing chain 2, cause conveyer abnormal running, cause dough sheet to be stretched or extrude, there is the hidden danger such as the yielding or fracture of dough sheet, below chain 1 bottom stage, be provided with degree of tightness adjustment sprocket wheel 15, the degree of tightness of chain 1 can be adjusted by lifting degree of tightness adjustment sprocket wheel 15.
This device is the special equipment of noodles, vermicelli processing, strong adaptability, and not by the impact of external environment, equipment adopts stainless steel SUS304 material, meets food processing requirements.
Carried out some for dough sheet leavening technical process of the present invention specifically to test, specific embodiment is as follows:
Embodiment 1: the initial average moisture content of dough sheet is 38%, thickness is 10mm.First stage temperature is 33 DEG C, and humidity is 88%, and the duration is 5min; Second stage temperature is 38 DEG C, and humidity is 90%, and the duration is 10min; Phase III temperature is 35 DEG C, and humidity is 86%, and the duration is 5min.
Embodiment 2: the initial average moisture content of dough sheet is 40%, thickness is 15mm.First stage temperature is 35 DEG C, and humidity is 88%, and the duration is 6min; Second stage temperature is 39 DEG C, and humidity is 88%, and the duration is 12min; Phase III temperature is 32 DEG C, and humidity is 80%, and the duration is 6min.
Embodiment 3: the initial average moisture content of dough sheet is 35%, thickness is 20mm.First stage temperature is 34 DEG C, and humidity is 85%, and the duration is 7min; Second stage temperature is 40 DEG C, and humidity is 90%, and the duration is 14min; Phase III temperature is 37 DEG C, and humidity is 85%, and the duration is 7min.
Common process contrast test: the initial average moisture content of dough sheet is 38%, thickness is 10mm.In normal temperature sealed environment, adopting steam generator to carry out lasting humidification to proofing environment, leaving standstill 20min, so that consistent with the total proofing period of embodiment 1, form contrast test.
Utilize common leavening technical process and leavening technical process of the present invention to proof respectively, and be processed into vermicelli, in the process the effect that proofs of dough sheet is characterized, namely measurement of comparison common process and embodiment 1 to 3 proof effect, result is shown in Table 1.Wherein, after going out machine, moisture difference is less, shows that dough sheet is more even, proofs effect better.
Above-mentionedly by reference to the accompanying drawings embodiments of the present invention to be explained in detail, but the present invention is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, can also make many variations to it.
Claims (10)
1. a dough sheet leavening technical process, is characterized in that: comprise as the next stage:
Temperature controls at 30 ~ 35 DEG C, humid control at 75-90%, duration 2-15min;
Temperature controls at 35 ~ 40 DEG C, humid control at 75-90%, duration 2-15min;
Temperature controls at 32 ~ 37 DEG C, humid control at 75-90%, duration 2-15min;
In above-mentioned technical process, dough sheet average moisture content is 30-40%, and thickness is 10-20mm, and is in lodge state.
2. dough sheet leavening technical process according to claim 1, is characterized in that: first stage temperature is 34 DEG C, and humidity is 88%, and the duration is 5min.
3. dough sheet leavening technical process according to claim 1, is characterized in that: second stage temperature is 38 DEG C, and humidity is 90%, and the duration is 10min.
4. dough sheet leavening technical process according to claim 1, is characterized in that: phase III temperature is 33 DEG C, and humidity is 86%, and the duration is 5min.
5. a dough sheet proofs device continuously, comprise dough sheet conveyer, described dough sheet conveyer is connected dough sheet strut (2) by equidistant in the middle of the chain be arranged symmetrically with (1), and surround waveform by guiding delivery wheel (3), take turns (4) power with discharging opening (20) place with side at charging aperture (19) to be connected, it is characterized in that: described dough sheet conveyer is arranged in the cage (5) of isothermal holding, automatic humidifier (6) is provided with in described cage (5), steam-heating pipe (7) and subregion dividing plate (8), cage (5) is divided into three regions by described subregion dividing plate (8), temperature-humidity probe (9) is respectively equipped with in each region, the position that described cage (5) top corresponds to each region is separately installed with wet-emitting blower (10).
6. dough sheet according to claim 5 proofs device continuously, it is characterized in that, described cage (5) top and horizontal direction angle are 10 ~ 30 °.
7. dough sheet according to claim 5 proofs device continuously, it is characterized in that, described cage (5) bottom is provided with water receiving tank (11).
8. dough sheet according to claim 6 proofs device continuously, it is characterized in that, described cage (5) top tiltedly below arranges condensation water collection plate (12), this condensation water collection plate (12) lower end arranges hot well (13), and the bottom of this hot well (13) is connected with the drip pipe (14) leading to water receiving tank (11).
9. dough sheet according to claim 5 proofs device continuously, it is characterized in that, described subregion dividing plate (8) bottom is in ridge font.
10. dough sheet according to claim 5 proofs device continuously, it is characterized in that, is provided with degree of tightness adjustment sprocket wheel (15) below described chain (1) bottom stage, and the degree of tightness of chain is by lifting degree of tightness adjustment sprocket wheel (15) adjustment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510156409.7A CN104757041A (en) | 2015-04-03 | 2015-04-03 | Dough sheet fermentation process and continuous fermentation device |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510156409.7A CN104757041A (en) | 2015-04-03 | 2015-04-03 | Dough sheet fermentation process and continuous fermentation device |
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| CN201510156409.7A Pending CN104757041A (en) | 2015-04-03 | 2015-04-03 | Dough sheet fermentation process and continuous fermentation device |
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Cited By (5)
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| CN105432706A (en) * | 2015-11-23 | 2016-03-30 | 武汉科技大学 | Integrated fish noodle processing equipment with function of automatically controlling steam consumption |
| CN106234492A (en) * | 2016-09-29 | 2016-12-21 | 天津市汇禾食品有限公司 | Two-part bread fermentation fermenting case |
| CN108308222A (en) * | 2018-03-01 | 2018-07-24 | 韶关市曲江美达多食品加工有限公司 | A kind of awake face device of high efficiency noodles |
| CN112414023A (en) * | 2020-11-24 | 2021-02-26 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
| WO2021125965A1 (en) * | 2019-12-20 | 2021-06-24 | Kaak Groep B.V. | Apparatus and method for the final proofing of dough |
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Application publication date: 20150708 |