CN109090190A - It is a kind of to produce the technique for opening crisp bread - Google Patents
It is a kind of to produce the technique for opening crisp bread Download PDFInfo
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- CN109090190A CN109090190A CN201811167466.5A CN201811167466A CN109090190A CN 109090190 A CN109090190 A CN 109090190A CN 201811167466 A CN201811167466 A CN 201811167466A CN 109090190 A CN109090190 A CN 109090190A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of produce to open the technique of crisp bread, by with face, molding, provocation, baking, it is cooling after obtain product.The technique of crisp bread is opened in a kind of production provided by the invention, and during with face, water is combined using room temperature clear water and ice, has efficiently controlled the temperature of dough, it is suppressed that the fermentation of yeast avoids dough and does sth. in advance provocation；In forming process, using fuel charger at room temperature by 20 degrees Celsius of fusing point of edible oil and fat extrusion forming, will not liquefied, help to improve shaping efficiency；The freezer in form wire middle section avoids dough and does sth. in advance provocation, ensure that the quality of bread；Dough is unified in the provocation of provocation room, it is ensured that the unification of product quality avoids that bread leavening is insufficient or provocation overscale problems；By cooling tower natural cooling after baking, guarantee that bread will not be because of excessive temperature differentials, a possibility that collapsing；Whole set process flow line production, saves manpower, improves production efficiency, it is ensured that target level of product quality.
Description
Technical field
The present invention relates to bread production technology fields, and in particular to a kind of to produce the technique for opening crisp bread.
Background technique
Bread is, with yeast, egg, grease, sugar, salt etc. for auxiliary material, water to be added to be modulated into face using wheat flour as primary raw material
Group through over-segmentation, forming, the bakery product that processes are process such as provocation, bakes, cools down, it has also become worldwide cuisines.
Opening crisp bread is one of bread numerous kinds, after folding, forms musculus cutaneus in layer, baking when
It waits, musculus cutaneus can come spread apart from level to level, and become crisp-fried opens crisp bread.
Open crisp bread in the production process, can there is a grease liquefied under the too early provocation of dough, room temperature, it is not easily molded, at
During type musculus cutaneus provocation excessively, the low problem of product quality disunity, production efficiency.Therefore, it is necessary to propose a kind of production
The technique for opening crisp bread.
Summary of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to a kind of technique for producing and opening crisp bread be provided, to reach
Effectively control dough temperature, avoiding dough from doing sth. in advance, provocation, provocation is insufficient and provocation is excessive, facilitates molding, facilitates product matter
Amount is unified and improves production efficiency, and solution opens crisp bread in the production process at present, can exist oily under the too early provocation of dough, room temperature
Rouge liquefied, it is not easily molded, in forming process musculus cutaneus provocation excessively, the low technical problem of product quality disunity, production efficiency.
In order to solve the above-mentioned technical problem, it adopts the following technical scheme that
It is a kind of to produce the technique for opening crisp bread, include the following steps:
S1 and face: first controlling room temperature at 20~26 DEG C, and humid control is 68%~75%, then by prepared raw material
Dough mixing machine is added with water to be stirred；
S2, molding:
S2.1, it will be put into No. 1 noodle preparation machine with good dough, is had no progeny by section machine-cut and is sent to No. 2 below through No. 1 conveyer belt
Dough, the musculus cutaneus of 5~7cm thickness is pressed by following rib by machine molding；
S2.2, musculus cutaneus thin machine cooperation fuel charger at room temperature by edible oil and fat extrusion forming by No. 1 through No. 2 conveyer belts
And be added to musculus cutaneus, it is sent to No. 2 after the shaping of packet oil machine and thins machine, is sent to No. 1 folded face using No. 3 conveyer belts
Machine folds face back and forth, is sent to No. 3 by No. 4 conveyer belts and thins and is sent to No. 2 folded face machines by No. 5 conveyer belts again after machine thins and folds back and forth
Face；
S2.3, it No. 4 is sent to using No. 6 conveyer belts thins machine, transmitted by No. 7 conveyer belts into freezer freezing 20 after thinning
~30min, dough temperature is maintained at subzero 3~5 DEG C after freezing, is sent to No. 1 noodle cutter through No. 8 conveyer belts and is cut into 60cm long
The rectangle musculus cutaneus of 50cm wide；
S2.4, musculus cutaneus pass through the automatic putting of pumping face machine, fall on No. 9 conveyer belts to be sent to No. 5 and thin machine and thin into
The musculus cutaneus of 65cm wide 2cm thickness is sent to No. 6 by No. 10 conveyer belts after thinning and thins the musculus cutaneus that machine thins into 70cm wide 1cm thickness,
The musculus cutaneus that facet machine is separated into two 30cm wide 1cm thickness is sent to by No. 11 conveyer belts after thinning；
S2.5, the musculus cutaneus divided are sent to automatic volume face machine by No. 11 conveyer belts and carry out stranding circle, and the dough after rubbing circle with the hands is by 11
Number conveyer belt is sent to the round dough that No. 2 noodle cutters are cut into 3cm thickness；
S3, provocation: the dough cut reaches automatic circulating plate machine balance by No. 12 conveyer belts, and the plate for setting dough puts frame into
Humidity 70%~85% is pushed into son, temperature carries out provocation in 37~39 DEG C of provocation room；
S4, baking: toasting 18~22min through too long 60 meters of continuous tunnel furnace, is sent to cooling tower certainly through conveyer belt after coming out of the stove
It is so cooling.
Further, in the S1 step raw material include following parts by weight component: 900~1100 parts of wheat flour, yeast 8
~15 parts, 150~250 parts of sugar, 100~200 parts of egg, 8~13 parts of salt, 1~4 part of modifying agent, the parts by weight of the water
Number is 300~550 parts.
Further, for the fusing point of edible oil and fat at 20 DEG C, the addition parts by weight of edible oil and fat are 95~110 in S2.2 step
Part.
Further, the water uses room temperature clear water and ice to mix with the weight ratio of 1:4, and adds micro carbonic acid
Calcium and magnesium carbonate, the pH value of water are 5~6.
Further, the wheat flour selects strong gluten wheat powder；The modifying agent includes soy meal, emulsifier, dimension life
Plain C, water retention agent and complex enzyme.
Further, the emulsifier selects monoglyceride emulsifier；The complex enzyme is amylase, protease, fat
Inhibit one of enzyme, lipoxidase or multiple combinations.
Further, the raw material includes the component of following parts by weight: 1000 parts of wheat flour, 11 parts of yeast, and sugar 180
Part, 120 parts of egg, 9 parts of salt, 3.5 parts of modifying agent.
Further, temperature of ice house is controlled at subzero 12~18 DEG C in the S2.3 step.
Further, continuous tunnel furnace is divided into four sections in the S4 step, and first segment top fire is 178~180 DEG C, and the fire in a stove before fuel is added is 118~
120℃；Second segment top fire is 180~210 DEG C, and the fire in a stove before fuel is added is 120~150 DEG C；Third Duan Dinghuo is 210~220 DEG C, and the fire in a stove before fuel is added is
150~160 DEG C；4th section of top fire is 200~210 DEG C, and the fire in a stove before fuel is added is 130~140 DEG C.
Further, two stainless steel rods, dough warp are provided in the S3 step on the inside of the left and right two of No. 12 conveyer belts
It is out-of-date, encounter stainless steel rod and generate the overturning that resistance carries out 90 degree, increases contact area when dough falls into plate.
As a result of the above technical solution, the following beneficial effects are obtained:
The present invention is a kind of technique for producing and opening crisp bread, is had following technical effect that
1. water is combined using room temperature clear water and ice during face, the temperature of dough has been efficiently controlled, it is suppressed that yeast
Fermentation, avoid dough and do sth. in advance provocation；
2. in forming process, using fuel charger at room temperature by 20 degrees Celsius of fusing point of edible oil and fat (general grease fusing point
At 40 degrees Celsius) extrusion forming, will not liquefied, help to improve shaping efficiency；
3. the freezer in form wire middle section avoids dough and does sth. in advance provocation, the quality of bread ensure that；
4. dough is unified in the provocation of provocation room, it is ensured that it is insufficient or awake to avoid bread leavening for the unification of product quality
Send out overscale problems；
5. whole set process flow line production, saves manpower, production efficiency is improved, it is ensured that target level of product quality；
6. guaranteeing that bread will not be because of excessive temperature differentials, a possibility that collapsing by cooling tower natural cooling after baking.
Detailed description of the invention
The present invention will be further explained below with reference to the attached drawings:
Fig. 1 is the flow sheet for the technique that crisp bread is opened in a kind of production of the invention.
Specific embodiment
In order to make the objectives, technical solutions and advantages of the present invention clearer, below by accompanying drawings and embodiments, to this
Invention is further elaborated.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention,
The range being not intended to restrict the invention.In addition, in the following description, descriptions of well-known structures and technologies are omitted, to keep away
Exempt from unnecessarily to obscure idea of the invention.
Embodiment one,
As shown in Figure 1, a kind of produce the technique for opening crisp bread, include the following steps:
S1 and face: first controlling room temperature at 20~26 DEG C, and humid control is 68%~75%, then by prepared raw material
Dough mixing machine is added with water to be stirred.Wherein, raw material includes the component of following parts by weight: 900 parts of wheat flour, 8 parts of yeast, and sugar
150 parts, 100 parts of egg, 8 parts of salt, 1 part of modifying agent, the parts by weight of the water are 350 parts.
Wherein, water uses room temperature clear water and ice to mix with the weight ratio of 1:4, and adds micro calcium carbonate and carbonic acid
Magnesium, the pH value of water are 5~6；The wheat flour selects strong gluten wheat powder；The modifying agent includes soy meal, emulsifier, dimension
Raw element C, water retention agent and complex enzyme；The emulsifier selects monoglyceride emulsifier；The complex enzyme is amylase, egg
One of white enzyme, fat suppression enzyme, lipoxidase or multiple combinations.
S2, molding:
S2.1, it will be put into No. 1 noodle preparation machine with good dough, is had no progeny by section machine-cut and is sent to No. 2 below through No. 1 conveyer belt
Dough, the musculus cutaneus of 5~7cm thickness is pressed by following rib by machine molding.
It is at room temperature that fusing point is edible at 20 DEG C that S2.2, musculus cutaneus through No. 2 conveyer belts thin machine cooperation fuel charger by No. 1
Grease extrusion forming is simultaneously added to musculus cutaneus, and the addition parts by weight of edible oil and fat are 95~110 parts, by the shaping of packet oil machine
After be sent to No. 2 and thin machine, be sent to No. 1 folded face machine using No. 3 conveyer belts and fold face back and forth, be sent to No. 3 by No. 4 conveyer belts
The machine of thinning is sent to No. 2 folded face machines by No. 5 conveyer belts again after thinning and folds face back and forth.
S2.3, it No. 4 is sent to using No. 6 conveyer belts thins machine, transmitted by No. 7 conveyer belts into freezer freezing 20 after thinning
~30min, temperature of ice house are controlled at subzero 12~18 DEG C, and dough temperature is maintained at subzero 3~5 DEG C after freezing, through No. 8 conveyer belts
It is sent to the rectangle musculus cutaneus that No. 1 noodle cutter is cut into 60cm long 50cm wide.
Due to needing to thin folding in forming process repeatedly, dough temperature can be because friction heat production heating, middle section setting be cold
Library cooling guarantees that dough does not do sth. in advance provocation.
S2.4, musculus cutaneus pass through the automatic putting of pumping face machine, fall on No. 9 conveyer belts to be sent to No. 5 and thin machine and thin into
The musculus cutaneus of 65cm wide 2cm thickness is sent to No. 6 by No. 10 conveyer belts after thinning and thins the musculus cutaneus that machine thins into 70cm wide 1cm thickness,
The musculus cutaneus that facet machine is separated into two 30cm wide 1cm thickness is sent to by No. 11 conveyer belts after thinning.
S2.5, the musculus cutaneus divided are sent to automatic volume face machine by No. 11 conveyer belts and carry out stranding circle, and the dough after rubbing circle with the hands is by 11
Number conveyer belt is sent to the round dough that No. 2 noodle cutters are cut into 3cm thickness.
S3, provocation: the dough cut reaches automatic circulating plate machine balance by No. 12 conveyer belts, and the plate for setting dough puts frame into
Humidity 70%~85% is pushed into son, temperature carries out provocation in 37~39 DEG C of provocation room.
Wherein, two stainless steel rods are provided on the inside of the left and right two of No. 12 conveyer belts, when dough passes through, encounter stainless steel rod
The overturning that resistance carries out 90 degree is generated, contact area when dough falls into plate is increased.
S4, baking: toasting 18~22min through too long 60 meters of continuous tunnel furnace, is sent to cooling tower certainly through conveyer belt after coming out of the stove
It is so cooling.
Wherein, 60 meters of long continuous tunnel furnaces are divided into four sections, and first segment top fire is 178~180 DEG C, and the fire in a stove before fuel is added is 118~120 DEG C；
Second segment top fire is 180~210 DEG C, and the fire in a stove before fuel is added is 120~150 DEG C；Third Duan Dinghuo is 210~220 DEG C, and the fire in a stove before fuel is added is 150~160
℃；4th section of top fire is 200~210 DEG C, and the fire in a stove before fuel is added is 130~140 DEG C.
Embodiment two,
A kind of to produce the technique for opening crisp bread, processing step is as in the first embodiment, the difference is that the raw material with face includes following
The component of parts by weight: 1000 parts of wheat flour, 11 parts of yeast, 180 parts of sugar, 120 parts of egg, 9 parts of salt, 3.5 parts of modifying agent, institute
The parts by weight for the water stated are 500 parts；Complex enzyme in modifying agent is amylase, protease, fat suppression enzyme, lipoxidase
Composition.
Embodiment three,
A kind of to produce the technique for opening crisp bread, processing step is as in the first embodiment, the difference is that the raw material with face includes following
The component of parts by weight: 1100 parts of wheat flour, 15 parts of yeast, 250 parts, 200 parts of egg, 13 parts of salt, 4 parts of modifying agent of sugar；Institute
The parts by weight for the water stated are 550 parts；Complex enzyme in modifying agent is the composition of amylase and fat suppression enzyme.
The above is only specific embodiments of the present invention, but technical characteristic of the invention is not limited thereto.It is any with this hair
Based on bright, to solve essentially identical technical problem, essentially identical technical effect is realized, made ground simple change, etc.
With replacement or modification etc., all it is covered by among protection scope of the present invention.
Claims (10)
1. a kind of produce the technique for opening crisp bread, characterized by the following steps:
S1 and face: first controlling room temperature at 20~26 DEG C, and humid control is 68%~75%, then by prepared raw material and water
Dough mixing machine is added to be stirred；
S2, molding:
S2.1, No. 1 noodle preparation machine will be put into good dough, by section machine-cut have no progeny through No. 1 conveyer belt be sent to No. 2 noodle preparation machines at
Dough is pressed into the musculus cutaneus of 5~7cm thickness by following rib by type；
S2.2, musculus cutaneus through No. 2 conveyer belts by No. 1 thin machine cooperation fuel charger at room temperature by edible oil and fat extrusion forming and add
Enter to musculus cutaneus, No. 2 are sent to after the shaping of packet oil machine and thins machine, is sent to No. 1 folded face machine using No. 3 conveyer belts
Folded face is gone back to, No. 3 is sent to by No. 4 conveyer belts and thins after machine thins and be sent to No. 2 folded face machines by No. 5 conveyer belts again and fold face back and forth；
S2.3, No. 4 be sent to using No. 6 conveyer belts thin machine, after thinning by No. 7 conveyer belts transmit into freezer freezing 20~
30min, dough temperature is maintained at subzero 3~5 DEG C after freezing, is sent to No. 1 noodle cutter through No. 8 conveyer belts and is cut into 60cm long 50cm
Wide rectangle musculus cutaneus；
S2.4, musculus cutaneus pass through the automatic putting of pumping face machine, fall on No. 9 conveyer belts to be sent to No. 5 and thin machine and thin into 65cm wide
The musculus cutaneus of 2cm thickness is sent to No. 6 by No. 10 conveyer belts after thinning and thins the musculus cutaneus that machine thins into 70cm wide 1cm thickness, after thinning
The musculus cutaneus that facet machine is separated into two 30cm wide 1cm thickness is sent to by No. 11 conveyer belts；
S2.5, the musculus cutaneus divided are sent to automatic volume face machine by No. 11 conveyer belts and carry out stranding circle, and the dough after rubbing circle with the hands is defeated by No. 11
Band is sent to be sent to the round dough that No. 2 noodle cutters are cut into 3cm thickness；
S3, provocation: the dough cut reaches automatic circulating plate machine balance by No. 12 conveyer belts, and the plate for setting dough puts shelf into
It is pushed into humidity 70%~85%, temperature carries out provocation in 37~39 DEG C of provocation room；
S4, baking: 18~22min is toasted through too long 60 meters of continuous tunnel furnace, it is naturally cold through conveyer belt to be sent to cooling tower after coming out of the stove
But.
2. the technique that crisp bread is opened in a kind of production according to claim 1, it is characterised in that: raw material packet in the S1 step
Include the component of following parts by weight: 900~1100 parts of wheat flour, 8~15 parts of yeast, 150~250 parts sugared, egg 100~200
Part, 8~13 parts of salt, 1~4 part of modifying agent；The parts by weight of the water are 300~550 parts.
3. the technique that crisp bread is opened in a kind of production according to claim 2, it is characterised in that: edible oil and fat in S2.2 step
Fusing point at 20 DEG C, the addition parts by weight of edible oil and fat are 95~110 parts.
4. the technique that crisp bread is opened in a kind of production according to claim 1 or 2, it is characterised in that: the water is using normal
Warm clear water and ice are mixed with the weight ratio of 1:4, and add micro calcium carbonate and magnesium carbonate, and the pH value of water is 5~6.
5. the technique that crisp bread is opened in a kind of production according to claim 2, it is characterised in that: the wheat flour is selected strong
Gluten wheat flour；The modifying agent includes soy meal, emulsifier, vitamin C, water retention agent and complex enzyme.
6. the technique that crisp bread is opened in a kind of production according to claim 5, it is characterised in that: the emulsifier is selected single
Sweet ester emulsifier；The complex enzyme is one of amylase, protease, fat suppression enzyme, lipoxidase or a variety of groups
It closes.
7. the technique that crisp bread is opened in a kind of production according to claim 2, it is characterised in that: the raw material includes following
The component of parts by weight: 1000 parts of wheat flour, 11 parts of yeast, 180 parts, 120 parts of egg, 9 parts of salt, 3.5 parts of modifying agent of sugar.
8. the technique that crisp bread is opened in a kind of production according to claim 1, it is characterised in that: freezer in the S2.3 step
Temperature is controlled at subzero 12~18 DEG C.
9. the technique that crisp bread is opened in a kind of production according to claim 1, it is characterised in that: continuous tunnel furnace in the S4 step
It is divided into four sections, first segment top fire is 178~180 DEG C, and the fire in a stove before fuel is added is 118~120 DEG C；Second segment top fire is 180~210 DEG C, the fire in a stove before fuel is added
It is 120~150 DEG C；Third Duan Dinghuo is 210~220 DEG C, and the fire in a stove before fuel is added is 150~160 DEG C；4th section of top fire is 200~210 DEG C,
The fire in a stove before fuel is added is 130~140 DEG C.
10. the technique that crisp bread is opened in a kind of production according to claim 1, it is characterised in that: 12 in the S3 step
Two stainless steel rods are provided on the inside of the left and right two of number conveyer belt, when dough passes through, encounter stainless steel rod and generate resistance carrying out 90
The overturning of degree increases contact area when dough falls into plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811167466.5A CN109090190A (en) | 2018-10-08 | 2018-10-08 | It is a kind of to produce the technique for opening crisp bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811167466.5A CN109090190A (en) | 2018-10-08 | 2018-10-08 | It is a kind of to produce the technique for opening crisp bread |
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| CN109090190A true CN109090190A (en) | 2018-12-28 |
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ID=64868334
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| CN201811167466.5A Pending CN109090190A (en) | 2018-10-08 | 2018-10-08 | It is a kind of to produce the technique for opening crisp bread |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
| CN112655734A (en) * | 2021-01-15 | 2021-04-16 | 上海四和食品有限公司 | Pre-proofed frozen dough and preparation method thereof |
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| KR870001710B1 (en) * | 1985-07-03 | 1987-09-25 | 주식회사 농심 | Method for producing snack |
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| KR870001710B1 (en) * | 1985-07-03 | 1987-09-25 | 주식회사 농심 | Method for producing snack |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
| CN112655734A (en) * | 2021-01-15 | 2021-04-16 | 上海四和食品有限公司 | Pre-proofed frozen dough and preparation method thereof |
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