CN104824815A - Calendering method of dough sheets during fresh noodles production - Google Patents

Calendering method of dough sheets during fresh noodles production Download PDF

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Publication number
CN104824815A
CN104824815A CN201510265995.9A CN201510265995A CN104824815A CN 104824815 A CN104824815 A CN 104824815A CN 201510265995 A CN201510265995 A CN 201510265995A CN 104824815 A CN104824815 A CN 104824815A
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dough sheet
continuous
calendering
group
shaping
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CN104824815B (en
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陈克明
周小玲
张冬生
姚昭永
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CHANGSHA KEMEN NOODLE MANUFACTURING Co Ltd
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CHANGSHA KEMEN NOODLE MANUFACTURING Co Ltd
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Abstract

The invention discloses a calendering method of dough sheets during fresh noodles production in a manner that thin dough sheets are firstly laminated and subjected to composite calendering from thinness to thickness and then subjected to continuous calendering from thickness to thinness. The calendering method comprises the steps of first pressing shaping, the composite calendering and the continuous calendering, and is characterized in that in the step of the first pressing shaping, the continuous dough sheets pressed by 3-6 shaping roller groups are laminated into 3-6 layers of continuous dough sheets on an upper layer of a conveying belt of a moving shaping part, and the laminated continuous dough sheets are sent to preposed composite roller groups to be calendered by the conveying belt of the shaping part; in the step of the composite calendering, the continuous dough sheets pressed by 2-3 preposed composite shaping roller groups are laminated into 2-3 layers of continuous dough sheets on the upper layer of the conveying belt of the moving shaping part; and during the continuous calendering, the continuous dough sheets pressed by the postposed composite roller groups are subjected to continuous three times of calendering by a front calender, a middle calender and a rear calender and then sent to a slitting step. The calendering method is suitable for industrial production for use, simulates a manual doughing mode, allows a gluten matrix to be redistributed in different directions and to be more perfect, and improves the quality of fresh noodles.

Description

The calendering process of dough sheet in fresh flour production
Technical field
The present invention relates to the processing of dough sheet in the production of a kind of noodles, specifically a kind of fresh flour produce in the calendering process of dough sheet, particularly relate to and a kind of to roll first stacked for sake sheet to thick compound, then the calendering process of dough sheet in being produced by the thick fresh flour to thin continuous calendering.
Background technology
In the production of fresh noodles and vermicelli, the calendering (also known as rolling sheet) of dough sheet is that granular dough is pressed into dough sheet, together with the starch granules of dispersion is concentrated at gluten, form network structure closely, gluten is evenly distributed in dough sheet and starch granules is wrapped up, thus the plasticity of dough, viscoplasticity, extensibility are well embodied.The calendering of dough sheet comprises compound calendering and continuous calendering.As can be seen here, the calendering of dough sheet is the important step during fresh noodles and vermicelli are produced, and determines the quality height of final products.
At present, in the production of fresh noodles and vermicelli, traditional compound calendering is that the continuous dough sheet being 6.0 ㎜ ~ 11.0 ㎜ by suppressed by first pressing plastic section 1 ~ 2 every sheet thickness is combined into 1 dough sheet by compound calender, and then slitting after continuous calendering, and the pressure roller roller footpath of conventional composite calender comparatively large (240 ㎜ ~ 300 ㎜), calendering force is excessive, only has squeezing action to the calendering of dough sheet, only dough sheet is carried out unidirectional calendering, play by the thick effect to thin compacting dough sheet.Because dough sheet is thicker and only carry out unidirectional calendering to dough sheet, is unfavorable for the distribution of gluten network in other directions, causes gluten network skewness, after noodles boiling, noodles surface anti-pressure ability is low, causes elasticity not enough.
For this reason, application number is 200510012259.9, denomination of invention be a kind of dough sheet calendering process, Douph piece rolling machine group and dough sheet thereof and pastries patent discloses the stacked of a kind of dough sheet and calendering process, the calendering work of the multidirectional calendering of " rice " shape of dough sheet can be realized by pendulum device for folding.The dough sheet be about to after first time calendering is stacked according to a predetermined angle, form the stacked stacked dough sheet of strip, again it is rolled, make the dough sheet generation after second time calendering along the extension of the length direction of the stacked dough sheet of described strip, solving current general compound calender can only the problem that stretches of one direction, make that there is in the gluten network of dough sheet the gluten structure extended to multiple directions, greatly can improve musculus cutaneus and noodles quality.
But it is that re-entrant trough profiled steel sheeting floor space is large that this patent application exists one, and structure is more complicated, adds the difficulty of Operation and Maintenance, high to the environmental requirement in workshop.Two because dough sheet is at stacked rear formation " the stacked dough sheet of strip that stairstepping is stacked ", causes the in uneven thickness of the forward and backward dough sheet of calendering, affects the brew time of finished product, make the mouthfeel of product inconsistent.Three is too much multidirectional calenderings, and gluten Tissue distribution is too disperseed, and noodles are at baking or boiling process easy fracture.
Summary of the invention
The object of this invention is to provide laminating method and the application of first pressing plastic section and compound calendering section in fresh noodles are produced of a kind of laminating method of dough sheet and the application, particularly a kind of dough sheet in fresh noodles are produced.
The present invention adopts following technical scheme to realize its goal of the invention, the calendering process of dough sheet in a kind of fresh flour production, it comprises the first pressing shaping of dough sheet, compound calendering and continuous calendering, in first pressing shaping, the continuous dough sheet being suppressed out by 3 ~ 6 groups of shaping roller groups is laminated into the continuous dough sheet of 3 ~ 6 layers on the shaping portion conveyer belt of motion, namely the continuous dough sheet that first group of shaping roller group suppresses out falls on the shaping portion conveyer belt of motion, the continuous dough sheet that second group of shaping roller group suppresses out falls on the continuous dough sheet suppressing out first group of shaping roller group, the continuous dough sheet that 3rd group of shaping roller group suppresses out falls on the continuous dough sheet suppressing out second group of shaping roller group, so analogize, the thickness of the continuous dough sheet that described each shaping roller group suppresses out is 1.0 ㎜ ~ 3.0 ㎜, continuous dough sheet after stacked is sent into preposition composite roll group by shaping portion conveyer belt and is rolled, in compound calendering, the continuous dough sheet being suppressed out by 2 ~ 3 groups of preposition composite roll groups is laminated into the continuous dough sheet of 2 ~ 3 layers on the composite part conveyer belt of motion, namely the continuous dough sheet that first group of preposition composite roll group suppresses out falls at the composite part conveyer belt of motion, the continuous dough sheet that second group of preposition composite roll group suppresses out falls on the continuous dough sheet suppressing out first group of preposition composite roll group, so analogize, the thickness of the continuous dough sheet that described each preposition composite roll group suppresses out is 2.4 ㎜ ~ 15.0 ㎜, continuous dough sheet after stacked is sent into rearmounted composite roll group by composite part conveyer belt and is rolled, in continuous calendering, it is that the continuous dough sheet of 3.0 ㎜ ~ 20 ㎜ is by feeding slitting step after front calender, middle calender, continuous three calenderings of rear calender that rearmounted composite roll group suppresses out thickness.
The present invention is in first pressing shaping, and the thickness of the continuous dough sheet that each shaping roller group suppresses out is identical.
The present invention is in compound calendering, and the thickness of the continuous dough sheet that each preposition composite roll group suppresses out is identical.
The present invention is in continuous calendering, and the thickness that front calender suppresses out dough sheet is 1.6 ㎜ ~ 10.0 ㎜; The thickness that middle calender suppresses out dough sheet is 1.0 ㎜ ~ 6.0 ㎜; The thickness that rear calender suppresses out dough sheet is 0.7 ㎜ ~ 4.5 ㎜.
For making dough sheet when rolling, pressure roller not only plays the effect of extruding to dough sheet, also play the effect of rubbing, the diameter of preposition composite roll group pressure roller of the present invention is 100 ㎜ ~ 200 ㎜, the diameter of rearmounted composite roll group pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of front calender pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of middle calender pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of rear calender pressure roller is 50 ㎜ ~ 150 ㎜.
Owing to adopting technique scheme, the present invention achieves goal of the invention preferably, methodological science is reasonable, simple, be applicable to suitability for industrialized production to use, particularly because fresh noodles moisture content is high, in first pressing plastic section, can carry out the dough sheet being pressed into very thin (1.0 ㎜ ~ 3.0 ㎜) stacked after again compound calendering, imitate manual mode of kneading dough, and be filled with a large amount of air in layer laminate due to dough sheet itself, during calendering, the reaction force of layer laminate pair roller all directions is different, gluten network can be redistributed at different directions, impel gluten network more perfectization, improve the quality of fresh noodles.
Accompanying drawing explanation
Fig. 1 is structural representation of the present invention;
Fig. 2 is the surface scan Electronic Speculum figure adopting existing technique to prepare dough sheet (dough sheet after continuous calendering);
Fig. 3 is the surface scan Electronic Speculum figure that the embodiment of the present invention 1 prepares dough sheet (dough sheet after continuous calendering);
Fig. 4 is the vertical section scanning electron microscope (SEM) photograph adopting existing technique to prepare dough sheet (dough sheet after continuous calendering);
Fig. 5 is the vertical section scanning electron microscope (SEM) photograph that the embodiment of the present invention 1 prepares dough sheet (dough sheet after continuous calendering).
Detailed description of the invention
Below in conjunction with drawings and Examples, the invention will be further described.
Embodiment 1:
As shown in Figure 1, the calendering process of dough sheet in a kind of fresh flour production, it comprises the first pressing shaping of dough sheet, compound calendering and continuous calendering, in first pressing shaping, the continuous dough sheet being suppressed out by 3 ~ 6 groups of shaping roller groups is laminated into the continuous dough sheet of 3 ~ 6 layers on the shaping portion conveyer belt of motion, namely the continuous dough sheet that first group of shaping roller group 1 suppresses out falls on the shaping portion conveyer belt 2 of motion, the continuous dough sheet that second group of shaping roller group 9 suppresses out falls on the continuous dough sheet suppressing out first group of shaping roller group 1, the continuous dough sheet that 3rd group of shaping roller group 10 suppresses out falls on the continuous dough sheet suppressing out second group of shaping roller group 9, so analogize, the thickness of the continuous dough sheet that described each shaping roller group suppresses out is 1.0 ㎜ ~ 3.0 ㎜, continuous dough sheet after stacked is sent into preposition composite roll group by shaping portion conveyer belt 2 and is rolled, in compound calendering, the continuous dough sheet being suppressed out by 2 ~ 3 groups of preposition composite roll groups is laminated into the continuous dough sheet of 2 ~ 3 layers on the composite part conveyer belt 4 of motion, namely the continuous dough sheet that first group of preposition composite roll group 3 suppresses out falls at the composite part conveyer belt 4 of motion, the continuous dough sheet that second group of preposition composite roll group 11 suppresses out falls on the continuous dough sheet suppressing out first group of preposition composite roll group 3, so analogize, the thickness of the continuous dough sheet that described each preposition composite roll group suppresses out is 2.4 ㎜ ~ 15.0 ㎜, continuous dough sheet after stacked is sent into rearmounted composite roll group 5 by composite part conveyer belt 4 and is rolled, in continuous calendering, it is that the continuous dough sheet of 3.0 ㎜ ~ 20 ㎜ is by feeding slitting step after front calender 6, middle calender 7, continuous three calenderings of rear calender 8 that rearmounted composite roll group 5 suppresses out thickness.
The present invention is in first pressing shaping, and the thickness of the continuous dough sheet that each shaping roller group suppresses out is identical.
The present invention is in compound calendering, and the thickness of the continuous dough sheet that each preposition composite roll group suppresses out is identical.
The present invention is in continuous calendering, and the thickness that front calender 6 suppresses out dough sheet is 1.6 ㎜ ~ 10.0 ㎜; The thickness that middle calender 7 suppresses out dough sheet is 1.0 ㎜ ~ 6.0 ㎜; The thickness that rear calender 8 suppresses out dough sheet is 0.7 ㎜ ~ 4.5 ㎜.
For making dough sheet when rolling, pressure roller not only plays the effect of extruding to dough sheet, also play the effect of rubbing, the diameter of preposition composite roll group pressure roller of the present invention is 100 ㎜ ~ 200 ㎜, the diameter of rearmounted composite roll group 5 pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of front calender 6 pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of middle calender 7 pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of rear calender 8 pressure roller is 50 ㎜ ~ 150 ㎜.
The present embodiment is in the first pressing plastic section of dough sheet, the diameter of each shaping roller group pressure roller is 80 ㎜, by adjusting the spacing between two pressure rollers, dough made for dough mixing machine is suppressed the continuous dough sheet that thickness is 3.0 ㎜, because the moisture content of fresh noodles is high, dough sheet can be pressed into very thin.Two group of three dough sheet folded layer by layer is adopted to carry out compound calendering, namely the continuous dough sheet that first group of shaping roller group 1 suppresses out falls on the shaping portion conveyer belt 2 of motion, the continuous dough sheet that second group of shaping roller group 9 suppresses out falls on the continuous dough sheet suppressing out first group of shaping roller group 1, the continuous dough sheet that 3rd group of shaping roller group 10 suppresses out falls on the continuous dough sheet suppressing out second group of shaping roller group 9, three aspect sheets after stacked send into first group of preposition composite roll group 3, three aspect sheets after another group is stacked by shaping roller group send into second group of preposition composite roll group 11.
The present embodiment is in the compound calendering of dough sheet, and the diameter of first group of preposition composite roll group, 3, second group of preposition composite roll group 11 pressure roller is 150 ㎜.First group of preposition composite roll group 3 suppress out thickness be 5.0 ㎜ continuous dough sheet fall composite part conveyer belt 4, second group of preposition composite roll group 11 of motion suppress out thickness be 5.0 ㎜ continuous dough sheet fall on the continuous dough sheet suppressing out first group of preposition composite roll group 3; Two aspect sheets after stacked are sent into rearmounted composite roll group 5 by composite part conveyer belt 4 and are rolled, and the diameter of rearmounted composite roll group 5 pressure roller is 150 ㎜, and the thickness that rearmounted composite roll group 5 suppresses out continuous surface sheet is 5.5 ㎜.
The present embodiment is in the continuous calendering of dough sheet, and the diameter of front calender 6 pressure roller is 100 ㎜, and the sheet thickness that front calender 6 is suppressed out is 3.0 ㎜; The diameter of middle calender 7 pressure roller is 80 ㎜, and the sheet thickness that middle calender 7 is suppressed out is 2.0 ㎜; The diameter of rear calender 8 pressure roller is 80 ㎜, and the sheet thickness that rear calender 8 is suppressed out is 1.6 ㎜.Slitting step is sent into after continuous three calenderings.
In the calendering of the present invention's sheet over there, overturn traditional calendering procedure, the continuous dough sheet being 6.0 ㎜ ~ 11.0 ㎜ by traditional 2 ~ 3 every sheet thickness is combined into the thick dough sheet of a slice, continuous calendering to the calendering technology of sake sheet changes into and rolling first stacked for sake sheet to thick compound again, again by the thick calendering technology to thin continuous calendering, make dough sheet when rolling, by multilayer dough sheet by being as thin as thick compound, make gluten, starch granules, the sequence of hydrone orientation, thus form hard-packed dough sheet, and be filled with a large amount of air in layer laminate due to dough sheet itself, during calendering, the reaction force of layer laminate pair roller all directions is different, gluten network can be redistributed at different directions, impel gluten network more perfectization, simultaneously, pressure roller during compound calendering adopts pony roll footpath, dough sheet is not only played to the effect of extruding, also imitate manual mode of kneading dough, play the effect of rubbing, dough sheet is made to realize multidirectional calendering, secondly pony roll footpath compound can not be excessive because of calendering force, and make topsheet surface structure too tight, cause finished product bullet firmly and not, thus improve the quality of fresh noodles.
The dough sheet made by existing technique and the present embodiment technique is carried out the analysis of matter structure respectively, and result is as shown in table 1:
Table 1: the dough sheet matter structure data that different process makes
Existing technique dough sheet The present embodiment dough sheet
Sheet thickness (㎜) 4.97 4.94
Hardness 1(N) 10.69 9.65
Hardness 2(N) 7.94 8.56
Hardness ratio 0.74 0.89
Maximum stretching force (N) 2.36 1.96
Reach distance (㎜ during maximum stretching force) 8.49 9.67
Displacement (㎜ when noodles are broken) 11.29 13.49
Note:
1) precondition of this experiment is: only technique is different, and unclassified stores is all identical.
2) with identical set frame (Texture instrument corollary apparatus), suppress out that thickness is respectively 5.8 ㎜, the dough sheet of 5.5 ㎜ makes the dough sheet of same thickness, for texture analysis by existing technique and rearmounted composite roll group 5.
Hardness ratio=hardness 2/ hardness 1, for reflecting that dough sheet is after first time compressing, the degree of reply, the larger explanation recovery of numerical value is better, and the noodles elasticity of making is better.
As shown in Table 1, the dough sheet hardness that existing technique makes is apparently higher than the present embodiment dough sheet, but hardness ratio is well below the dough sheet of the present embodiment, and the product elasticity that the larger dough sheet of hardness ratio is produced is better, and the dough sheet quality that visible the present embodiment makes is better than existing technique.Secondly the maximum, force that dough sheet needs is broken in maximum stretching force reaction, as can be seen from result, the power breaking the noodles needs that existing technique makes is greater than the present embodiment, but distance when reaching maximum stretching force and displacement when breaking all do not have the large of the present embodiment, the dough sheet that visible existing technique makes is firmer, instead of pliable and tough, although the force rate needed is larger, but but very crisp, the noodles that such dough sheet makes lack elasticity and toughness.
The dough sheet that existing technique and the present embodiment technique make is processed into fresh noodles respectively and carries out the analysis of matter structure, result is as shown in table 2:
Table 2: the fresh noodles matter structure data that different process makes
Existing technique noodles The present embodiment noodles
Noodles boil thickness (㎜) 1.55 1.54
Hardness (N) 7.59 6.61
Elasticity/ratio 0.73 0.81
Adhesiveness (N ㎜) 0.17 0.13
Glutinous poly-property/ratio 0.61 0.65
Note: the precondition of this experiment is: only technique is different, and unclassified stores is all identical.
As shown in Table 2, the fresh noodles that existing technique makes only hardness are greater than the fresh noodles of the present embodiment making, and the fresh sensory of noodles that the present embodiment technique makes as can be seen here is obviously better than existing technique.Be mainly manifested in elasticity, smoothness (adhesion values is low, illustrates that noodles are smooth) and toughness (glutinous poly-property numerical value is large, and illustrate that noodles internal structure is more tight, noodles are flexible Chewy more).
From Fig. 2, Fig. 3, the topsheet surface that existing technique and the present embodiment technique make is all dense, it is comparatively firm that gluten is combined with starch, but the dough sheet that existing technique makes has slight crack clearly, although illustrate that existing technique can make the dough sheet of surface texture densification, but the main large pressure provided by larger roller footpath (240 ㎜ ~ 300 ㎜), make topsheet surface fine and close, but excessive power can make the gluten network structure of formation excessively extend and rupture by pressure.And the employing of the present embodiment technique is pony roll footpath (100 ㎜ ~ 200 ㎜) pressure roller, by the extruding force that roller footpath provides, the strength of mainly squeezing makes the extension of gluten generation all directions, because extruding force is identical with the reaction force size of dough sheet, therefore the fracture of gluten can not be caused, therefore, be applicable to making moisture high, the fresh noodles being principal character with soft bullet.
From Fig. 4, Fig. 5, the dough sheet internal networking structure that existing technique makes not is ordered arrangement, there is obvious lamination, instead of the entirety that one complete, this explains the reason of existing technique dough sheet compressive resistance (hardness 2/ hardness 1) difference, because of larger pressure, gluten is broken into less cellular construction, thus reduce the ability of opposing ambient pressure, the most significantly show as dough sheet by after the pressure of additional pressure, in the short time, initial state cannot be returned to.The dough sheet internal networking structure that the present embodiment technique makes is comparatively orderly, all has stretching, extension, and be not divided into less cellular construction at different directions, and therefore, dough sheet has the ability of opposing external force preferably, makes the fresh noodles good springiness of making.

Claims (6)

1. a fresh flour produce in the calendering process of dough sheet, it comprises the first pressing shaping of dough sheet, compound calendering and continuous calendering, it is characterized in that in first pressing shaping, the continuous dough sheet being suppressed out by 3 ~ 6 groups of shaping roller groups is laminated into the continuous dough sheet of 3 ~ 6 layers on the shaping portion conveyer belt of motion, namely the continuous dough sheet that first group of shaping roller group suppresses out falls on the shaping portion conveyer belt of motion, the continuous dough sheet that second group of shaping roller group suppresses out falls on the continuous dough sheet suppressing out first group of shaping roller group, the continuous dough sheet that 3rd group of shaping roller group suppresses out falls on the continuous dough sheet suppressing out second group of shaping roller group, so analogize, the thickness of the continuous dough sheet that described each shaping roller group suppresses out is 1.0 ㎜ ~ 3.0 ㎜, continuous dough sheet after stacked is sent into preposition composite roll group by shaping portion conveyer belt and is rolled, in compound calendering, the continuous dough sheet being suppressed out by 2 ~ 3 groups of preposition composite roll groups is laminated into the continuous dough sheet of 2 ~ 3 layers on the composite part conveyer belt of motion, namely the continuous dough sheet that first group of preposition composite roll group suppresses out falls at the composite part conveyer belt of motion, the continuous dough sheet that second group of preposition composite roll group suppresses out falls on the continuous dough sheet suppressing out first group of preposition composite roll group, so analogize, the thickness of the continuous dough sheet that described each preposition composite roll group suppresses out is 2.4 ㎜ ~ 15.0 ㎜, continuous dough sheet after stacked is sent into rearmounted composite roll group by composite part conveyer belt and is rolled, in continuous calendering, it is that the continuous dough sheet of 3.0 ㎜ ~ 20 ㎜ is by feeding slitting step after front calender, middle calender, continuous three calenderings of rear calender that rearmounted composite roll group suppresses out thickness.
2. according to claim 1 fresh flour produce in the calendering process of dough sheet, it is characterized in that in first pressing shaping, the thickness of the continuous dough sheet that each shaping roller group suppresses out is identical.
3. according to claim 1 fresh flour produce in the calendering process of dough sheet, it is characterized in that the thickness of the continuous dough sheet that each preposition composite roll group suppresses out is identical in compound calendering.
4. according to claim 1 or 2 or 3 fresh flour produce in the calendering process of dough sheet, it is characterized in that in continuous calendering, the thickness that front calender suppresses out dough sheet is 1.6 ㎜ ~ 10.0 ㎜; The thickness that middle calender suppresses out dough sheet is 1.0 ㎜ ~ 6.0 ㎜; The thickness that rear calender suppresses out dough sheet is 0.7 ㎜ ~ 4.5 ㎜.
5. according to claim 1 or 2 or 3 fresh flour produce in the calendering process of dough sheet, the diameter that it is characterized in that described preposition composite roll group pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of rearmounted composite roll group pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of front calender pressure roller is 50 ㎜ ~ 150 ㎜, the diameter of middle calender pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of rear calender pressure roller is 50 ㎜ ~ 150 ㎜.
6. according to claim 4 fresh flour produce in the calendering process of dough sheet, the diameter that it is characterized in that described preposition composite roll group pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of rearmounted composite roll group pressure roller is 100 ㎜ ~ 200 ㎜, the diameter of front calender pressure roller is 50 ㎜ ~ 150 ㎜, the diameter of middle calender pressure roller is 50 ㎜ ~ 150 ㎜, and the diameter of rear calender pressure roller is 50 ㎜ ~ 150 ㎜.
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Publication number Priority date Publication date Assignee Title
CN105475399A (en) * 2015-12-31 2016-04-13 深圳市配天机器人技术有限公司 Dough sheet rolling machine and manufacturing device and method of fresh noodles
CN108354115A (en) * 2017-10-31 2018-08-03 江西晶星食品有限公司 A kind of secondary calendering technology in vermicelli production
CN108719781A (en) * 2017-07-21 2018-11-02 江西晶星食品有限公司 A method of producing vermicelli using secondary calendering technology

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GB491820A (en) * 1937-03-01 1938-09-09 Kenneth David Loose Improvements in or relating to dough-lapping machines
US4004035A (en) * 1975-07-28 1977-01-18 Kellogg Company Method and apparatus for producing lapped shredded food articles
EP0309005A1 (en) * 1988-01-26 1989-03-29 Machinefabriek C. Rijkaart B.V. System for providing a laminate consisting of dough and fat
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Publication number Priority date Publication date Assignee Title
CN105475399A (en) * 2015-12-31 2016-04-13 深圳市配天机器人技术有限公司 Dough sheet rolling machine and manufacturing device and method of fresh noodles
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CN108719781A (en) * 2017-07-21 2018-11-02 江西晶星食品有限公司 A method of producing vermicelli using secondary calendering technology
CN108354115A (en) * 2017-10-31 2018-08-03 江西晶星食品有限公司 A kind of secondary calendering technology in vermicelli production

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