CN106722845A - The production technology of mechanism disk powder - Google Patents
The production technology of mechanism disk powder Download PDFInfo
- Publication number
- CN106722845A CN106722845A CN201611034753.XA CN201611034753A CN106722845A CN 106722845 A CN106722845 A CN 106722845A CN 201611034753 A CN201611034753 A CN 201611034753A CN 106722845 A CN106722845 A CN 106722845A
- Authority
- CN
- China
- Prior art keywords
- starch
- raw material
- disk powder
- production technology
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000012745 toughening agent Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000001125 extrusion Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 15
- 229920001592 potato starch Polymers 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 238000010924 continuous production Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 9
- 238000001723 curing Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The production technology of mechanism disk powder, there is provided a kind of mechanization continuous manufacturing process flow of disk powder, salt and toughener are added by by several starch, sequentially pass through the steps such as mixing, plasticizing, extrusion molding, cooling, section, baking, produce the disk powder product of 5 ~ 8cm of diameter, thickness 1mm or so.Present invention process is simple, mechanized production, and continuous production, production efficiency is high, good product quality, and obtained disk powder taste is soft smooth, and soft chewness is nutty, and use is wide, adapts to occasion many.
Description
Technical field
The invention belongs to food processing field, specially a kind of production and processing technology of mechanism disk powder.
Background technology
In field of food, the bean vermicelli produced as raw material with starch such as ground rice, wheaten starch, potato starch, starch from sweet potato,
The food such as circle powder, powder wide are loved by people, and are processed using it and facilitate the food such as powder, Hot and Sour Rice Noodles, and as chafing dish
The eating methods such as additive are also wide-spread, even, also create the classical food of some great local characteristics.
In some edible occasions, for example as chafing dish additive when, it is general many from powder wide, it is other forms and uncomfortable
Close, this greatly reduces the diversity of food, someone is processed as rectangle sheet, but due to the perfect processing work of its shortage
Skill and equipment, produce and process relatively costly.
Accordingly, it would be desirable to a kind of new food processing form adapts to more demands, to meet the expectation of people.
The content of the invention
It is an object of the invention to provide a kind of production technology of mechanism disk powder, to solve the above problems.
To achieve the above object, technical scheme proposed by the present invention is：
The production technology of mechanism disk powder, its idiographic flow is comprised the following steps：
（1）Raw material mixes：Raw material is poured into mixer and is sufficiently mixed, add water stirring 5min；
（2）Curing：By well mixed material by heating water bath, 90 ~ 95 DEG C of heating-up temperature cures material starch；
（3）Shaping：The gelatinized corn starch that will be cured is extruded by extrusion device, and is cut to starch rod in suitable length, is shaped to length
Bar pole shape, its a diameter of 5 ~ 8cm, length is 60 ~ 100cm；
（4）Cooling：The starch rod refrigeration that upper step is made, in 3 ~ 5h is stood at 2 ~ 5 DEG C, makes starch rod sufficiently cool, is hardened
Without freezing；
（5）Section：Starch rod after upper step is cooled down is thinly sliced；
（6）Drying：Starch thin slice is toasted into 3h or so in 60 ~ 70 DEG C, is dried and is advisable for translucent, be i.e. finished product.
In the present invention, the water and the ratio of raw material for being added in the raw material blend step are 1:1~1:1.5.
In the present invention, the raw material that disk powder is used includes potato starch, tapioca, wheaten starch, salt and increasing
Tough dose.
Further, each component ratio is according to its parts by weight in the raw material：30 parts of potato starch, tapioca 15
Part, 5 parts of wheaten starch, 0.5 part of salt, 0.3 part of toughener.
Further, the toughener is the mixture comprising edible glues such as carragheen, konjac glucomannans.
Compared with prior art, the advantage of the invention is that：
（1）Product is disc-shaped, can be applied to the edible occasion of most this based food, and it is numerous food that can easily reprocess,
Purposes is wide, adapts to occasion many；
（2）Simple production process, mechanized production, continuous production, production efficiency is high, good product quality；
（3）Specific material rate, obtained disk powder taste is soft smooth, and soft chewness is nutty.
Specific embodiment
Below in conjunction with specific preferred embodiment, the invention will be further described, but not thereby limiting the invention
Protection domain.
Case study on implementation 1：
Raw material potato starch 30kg, tapioca 15kg, wheaten starch 5kg are chosen, addition salt 500g, toughener 300g incline
Enter in mixer, the 40kg that adds water stirrings are evenly stirred until pasty state, send into molding main-machine, 90 DEG C of heating water bath curings are squeezed after curing
Go out shaping, and be cut to diameter 7cm, the strip pole shape of length 80cm is removed and is placed in Cold storage in the refrigerator, 3 ~ 5h is cooled down in 2 ~ 5 DEG C,
Make starch rod sufficiently cool, be hardened without freezing, starch rod is cut into slices by possessing after certain degree of hardness, is cut according to the actual requirements
Into 1mm thin slices, 3h is toasted in flake collection baking in 60 ~ 70 DEG C, and thin slice is product for translucent.
The disk powder produced by above-mentioned raw materials and processing step, it is firmly crisp when drying, and with certain toughness, slightly exert oneself
Division turns into less, when being applied to the occasions such as chafing dish by fractureing, and it is suitable to be easily decomposed into according to actual needs
The flake powder of size, and taste is soft smooth, and soft chewness is nutty, meets the taste of people.
Therefore, present invention process is simple, mechanized production, and continuous production, production efficiency is high, and good product quality firmly gets people
Like.
Claims (4)
1. the production technology of mechanism disk powder, it is characterised in that its idiographic flow is comprised the following steps：
（1）Raw material mixes：Raw material is poured into mixer and is sufficiently mixed, add water stirring 5min；
（2）Curing：By well mixed material by heating water bath, 90 ~ 95 DEG C of heating-up temperature cures material starch；
（3）Shaping：The gelatinized corn starch that will be cured is extruded by extrusion device, and is cut to starch rod in suitable length, is shaped to length
Bar pole shape, its a diameter of 5 ~ 8cm, length is 60 ~ 100cm；
（4）Cooling：The starch rod refrigeration that upper step is made, in 3 ~ 5h is stood at 2 ~ 5 DEG C, makes starch rod sufficiently cool, is hardened
Without freezing；
（5）Section：Starch rod after upper step is cooled down is thinly sliced；
（6）Drying：Starch thin slice is toasted into 3h or so in 60 ~ 70 DEG C, is dried and is advisable for translucent, be i.e. finished product.
2. the production technology of mechanism disk powder according to claim 1, it is characterised in that institute in the raw material blend step
The water of addition and the ratio of raw material are 1:1~1:1.5.
3. the production technology of mechanism disk powder according to claim 1, it is characterised in that the raw material bag that disk powder is used
Include potato starch, tapioca, wheaten starch, salt and toughener.
4. the production technology of mechanism disk powder according to claim 3, it is characterised in that each component ratio in the raw material
It is according to its parts by weight：30 parts of potato starch, 15 parts of tapioca, 5 parts of wheaten starch, 0.5 part of salt, 0.3 part of toughener.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611034753.XA CN106722845A (en) | 2016-11-23 | 2016-11-23 | The production technology of mechanism disk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611034753.XA CN106722845A (en) | 2016-11-23 | 2016-11-23 | The production technology of mechanism disk powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722845A true CN106722845A (en) | 2017-05-31 |
Family
ID=58970938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611034753.XA Pending CN106722845A (en) | 2016-11-23 | 2016-11-23 | The production technology of mechanism disk powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722845A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008093A (en) * | 2010-08-26 | 2011-04-13 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| CN104256251A (en) * | 2014-09-04 | 2015-01-07 | 甘肃祁连雪淀粉工贸有限公司 | No-alum potato starch product containing compound additive and preparation method thereof |
| KR101492209B1 (en) * | 2013-10-17 | 2015-02-10 | 주식회사크라운제과 | Puffing not fry corn chips snacks manufacturing method |
| CN106107925A (en) * | 2016-06-22 | 2016-11-16 | 叙永县鸿艺粉业有限公司 | A kind of Rhizoma Steudnerae Henryanae bean sheet jelly and processing technology thereof |
-
2016
- 2016-11-23 CN CN201611034753.XA patent/CN106722845A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008093A (en) * | 2010-08-26 | 2011-04-13 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| KR101492209B1 (en) * | 2013-10-17 | 2015-02-10 | 주식회사크라운제과 | Puffing not fry corn chips snacks manufacturing method |
| CN104256251A (en) * | 2014-09-04 | 2015-01-07 | 甘肃祁连雪淀粉工贸有限公司 | No-alum potato starch product containing compound additive and preparation method thereof |
| CN106107925A (en) * | 2016-06-22 | 2016-11-16 | 叙永县鸿艺粉业有限公司 | A kind of Rhizoma Steudnerae Henryanae bean sheet jelly and processing technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |