CN109527384A - A kind of nutritious fresh wet noodle processing technology rich in chewy - Google Patents
A kind of nutritious fresh wet noodle processing technology rich in chewy Download PDFInfo
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- CN109527384A CN109527384A CN201811448009.3A CN201811448009A CN109527384A CN 109527384 A CN109527384 A CN 109527384A CN 201811448009 A CN201811448009 A CN 201811448009A CN 109527384 A CN109527384 A CN 109527384A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 36
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 235000008935 nutritious Nutrition 0.000 title claims abstract description 8
- 238000003490 calendering Methods 0.000 claims abstract description 54
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- 229920001436 collagen Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 description 6
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1405—Tools
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
- A21C1/1435—Feeding mechanisms, e.g. skip lifting mechanisms for liquids
-
- 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
- A21C13/02—Provers, i.e. apparatus permitting dough to rise with endless conveyors, e.g. for moving the dough pieces progressively through the prover
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The nutritious fresh wet noodle processing technology rich in chewy that the invention discloses a kind of, including with face, repeatedly calendering, provocation, steam cure, rubbing at roll again after dough, form, cut, nitrogen-filled packaging.The noodles that the present invention makes not only enrich nutrition, but also more smooth in mouthfeel, it is often more important that improve the chewy of noodles.
Description
Technical field
The nutritious fresh wet noodle processing technology rich in chewy that the present invention relates to a kind of, belongs to noodles processing technical field.
Background technique
Fresh-wet noodle is using wheat flour as primary raw material, by the convenient and practical noodles with face, calendering maturation, gelatinization degree
High, elasticity foot, good toughness.Mucedin have unique retentiveness, viscoplasticity and foaming characteristic, to dough strength, ductility and
Persistence plays decisive role.When with face, the protein structure in dough is twisted or destroys under external force, then matches
It closes the use of the gimmicks such as rubbing, draw, pinching, squeezing and stands, form it into stable gluten network structure.
CN2018102702859 discloses a kind of production method of the noodles of chewy in taste, and this method passes through and face, treacle
Face, compound gained after being rolled into face band, secondary treacle face, slitting, Drying and cooling.Treacle face process efficiency optimization may be implemented, it is bright
It is aobvious to improve noodles chewy mouthfeel.However the chewy that this method is not suitable for fresh-wet noodle improves, because high-moisture activity makes face
Item is easily putrid and deteriorated, is difficult to store.
Summary of the invention
In view of the deficiency of the prior art, the object of the present invention is to provide a kind of nutrition long-life noodles rich in chewy
The processing technology of item extends its shelf-life while noodles chewy to improve.
In view of the deficiency of the prior art, the object of the present invention is to provide a kind of nutrition long-life noodles rich in chewy
Processing technology, includes the following steps:
(1) and face: being added after collagen freeze-dried powder is sufficiently mixed, be added into flour according to the 3-5% of flour gross weight
In vacuum dough mixing machine, then addition flour gross weight 30%, the saline solution that temperature is 20-30 DEG C, flour gross weight in vacuum dough mixing machine
The citric acid of 0.5-1% opens vacuum dough mixing machine, uniformly in the case where vacuum degree is -0.6 ~ -0.5Mpa, revolving speed is 100-120r/min
Dough is kneaded into after mixing, wherein saline solution is formulated by salt 5-9%, cold boiling water 91-95%, by weight percentage；
(2) it repeatedly calendering, provocation: will be sent by the dough of step (1) processing in calendering rubbing all-in-one machine, to be rolled into face
Band, rubbing are circulating unit at dough, circulation repeatedly after, provocation 20-30min at normal temperature；
(3) steam cure, rubbing are rolled again at after dough: will first be handled, controlled with steam cure by the face band of step (2) processing
Steam jet processed and face belt surface vertical range are 15cm or more, and steam pressure 7-9kpa, the constituent of steam is by water
90-95%, the alcohol 5-10% that concentration is 80-90% open the time control of steam jet in 5-8min by weight, then quiet
30-40min is set, is rolled into face band again after then rubbing into dough；
(4) it forms, cut: being cut according to a conventional method to after the face band that step (3) is handled carries out that round or Shape variable noodles are made
It is broken into the noodles of fixed length；
(5) nitrogen-filled packaging: it will be packed by the noodles of step (4) processing by predetermined weight, and be filled with nitrogen in packaging bag.
Preferably, above-mentioned calendering rubbing all-in-one machine includes shell, and top is welded with lower hopper, lower hopper inside the shell
Top is provided with a strip hole, and lifting shaft is fixed in lower hopper, is connect and with driving cylinder in lifting shaft at the top of lifting shaft
Bottom is fixed with crushing block；First of calendering conveyer belt is fixed with below lower hopper, it is fixed on first of calendering conveyer belt
There are multiple rotation stacks, be fixed with first of rubbing slot below first of calendering conveyer belt tail end, in first of rubbing slot
It is fixed with rubbing block by shaft, the outer shape for rubbing block copies the fist of people, drives shaft to turn round by clockwise and anticlockwise motor
It is dynamic；Second is terminated in first of rubbing slot one and rolls conveyer belt, and first of rubbing groove groove wall is inclined to second calendering conveyer belt
Tiltedly and slanted angle is 15-30 °, and reciprocal stack, reciprocal stack one end connection are provided on second calendering conveyer belt
There is reciprocating air cylinder, reciprocating air cylinder is detachably secured on outer casing inner wall；It is solid below the conveying tail end of second calendering conveyer belt
There is second to rub slot, second rubbing slot is interior to be fixed with rubbing block also by shaft excessively, and the outer shape for rubbing block is copied surely
The fist of people drives shaft come back rotation, rolls conveyer in a termination third road of second rubbing slot by clockwise and anticlockwise motor,
Second rubs groove groove wall to the inclination of third road calendering conveyer belt and slanted angle is 15-30 °, and third road rolls the biography of conveyer
Sending band is mesh belt, is also fixed with rotation stack above third road calendering conveyer, rotates stack by rotating electric machine band
Dynamic rotation；Steam jet is fixed with immediately below third road calendering conveyer, steam jet is connected with steam by pipeline and sends out
Raw device, steam generator are fixed on outer shell outer wall；The conveying tail end of third road calendering conveyer connects third road rubbing slot, third
It is fixed with rubbing block also by shaft excessively in road rubbing slot, the outer shape for rubbing block copies the fist of people, by clockwise and anticlockwise motor
Shaft is driven to carry out back rotation；In the 4th calendering conveyer of a termination of third road rubbing slot, groove groove wall is rubbed to the in third road
Four calendering conveyer belts tilt and slanted angle is 15-30 °；Reciprocal calendering is fixedly arranged above in the 4th calendering conveyer
Roller, reciprocal stack one end are connected with reciprocating air cylinder, and reciprocating air cylinder is detachably secured on outer casing inner wall；It is defeated in the 4th calendering
It send and is fixed with blanking chute below the conveying tail end of machine, blanking chute is connected with fixed discharge port on the shell.
Compared with prior art, the beneficial effect that the present invention has is:
1, after collagen freeze-dried powder being added in flour, nutrition is not only enriched, but also more smooth in mouthfeel, it is prior
It is the chewy for improving noodles；
2, the fresh-wet noodle maximum stretching force of multiple calendering leavening technical process through the invention, production is 48.56 g, and hardness is
5320.40 g, stickiness are 2979.16 g, and cooking loss rate is 6.02%, and noodle quality is best, and sensory evaluation scores reach 87.1 points；
3, by the addition of citric acid, salt, in addition steam cure etc. is handled, the corruption of fresh-wet noodle can preferably be delayed to become
Matter, fresh keeping time in 8 d or more, and it is easy to operate, economic cost is low, be more advantageous to fresh-wet noodle industrialized production；
4, the setting of calendering rubbing all-in-one machine through the invention, can realize most processing in the environment of relative closure
Process reduces contaminated probability, improves the post storage period, improves work efficiency simultaneously, reduce labor intensity.
Detailed description of the invention
Fig. 1 is the structural diagram of the present invention.
Specific embodiment
Presently in connection with drawings and the specific embodiments, the invention will be further elaborated.
As shown in Figure 1, calendering rubbing all-in-one machine includes shell 1, lower hopper 2, blanking are welded in 1 internal upper part of shell
2 top of bucket is provided with a strip hole, and lifting shaft 3 is fixed in lower hopper 2, and 3 top of lifting shaft connect and rising with driving cylinder 4
The bottom of drop axis 3 is fixed with crushing block 5；First of calendering conveyer belt 6 is fixed with below lower hopper 2, it is defeated in first of calendering
It send and is fixed with multiple rotation stacks 7 on band 6, be fixed with first of rubbing slot 8 below first of 6 tail end of calendering conveyer belt,
Rubbing block 9 is fixed with by shaft in first of rubbing slot 8, the outer shape of rubbing block 9 copies the fist of people, by positive and negative rotation electricity
Machine drives shaft to carry out back rotation；Second, which is terminated, in first of rubbing slot 8 one rolls conveyer belt 10, first of 8 cell wall of rubbing slot
To second calendering conveyer belt 10 inclination and slanted angle is 15-30 °, is provided with reciprocal pressure on second calendering conveyer belt 10
Prolong roller 11, reciprocal 11 one end of stack is connected with reciprocating air cylinder 12, and reciprocating air cylinder 12 is detachably secured on outer casing inner wall；?
It is fixed with second rubbing slot 13 below the conveying tail end of two calendering conveyer belts 10, second, which is rubbed in slot 13, to be turned also by crossing
Axis is fixed with rubbing block 9, and the outer shape of rubbing block 9 copies the fist of people, drives shaft come back rotation by clockwise and anticlockwise motor,
The termination third road that second rubs slot 13 rolls conveyer 14, and second rubs 13 cell wall of slot and rolls conveyer belt to third road
14 inclinations and slanted angle are 15-30 °, and the conveyer belt that third road rolls conveyer 14 is mesh belt, roll in third road and convey
14 top of machine is also fixed with rotation stack 7, and rotation stack 7 is driven by rotating electric machine to be rotated；Roll conveyer 4 in third road
Underface be fixed with steam jet 15, steam jet 15 is connected with steam generator by pipeline, and steam generator is fixed on
On 1 outer wall of shell；The conveying tail end of third road calendering conveyer 14 connects third road rubbing slot 16, also leads in third road rubbing slot 16
It crossed shaft and is fixed with rubbing block 9, the outer shape of rubbing block 9 copies the fist of people, drives shaft back and forth by clockwise and anticlockwise motor
Rotation；In the 4th calendering conveyer 17 of a termination of third road rubbing slot 16,16 cell wall of slot is rubbed to the 4th pressure in third road
Prolong the inclination of conveyer belt 17 and slanted angle is 15-30 °；Reciprocal stack is fixedly arranged above in the 4th calendering conveyer 17
11, reciprocal 11 one end of stack is connected with reciprocating air cylinder 12, and reciprocating air cylinder 12 is detachably secured on 1 inner wall of shell；The 4th
Blanking chute 18, blanking chute 18 and the discharging being fixed on shell 1 are fixed with below the conveying tail end of road calendering conveyer 17
Mouth 19 is connected.
Embodiment one
The nutritious fresh wet noodle processing technology rich in chewy of the present embodiment, includes the following steps:
(1) and face: being added into flour after collagen freeze-dried powder is sufficiently mixed, be added to true according to the 5% of flour gross weight
In empty dough mixing machine, then addition flour gross weight 30%, the saline solution that temperature is 20-30 DEG C in vacuum dough mixing machine, flour gross weight 1%
Citric acid opens vacuum dough mixing machine, is kneaded into dough after evenly mixing in the case where vacuum degree is -0.6Mpa, revolving speed is 100r/min,
Middle saline solution is formulated by salt 5%, cold boiling water 95%, by weight percentage；
(2) repeatedly calendering, provocation: will be sent into lower hopper 2 by the dough of step (1) processing, drive crushing block in lifting shaft 3
4 squeeze dough, and dough is fallen on first of calendering conveyer with strip, to be rolled into face band, rub into dough as circulating unit,
After circulation 2 times, roll again and (is rolled on third road calendering conveyer), in multiple calender line of the invention,
Corresponding calendering conveyer is off motionless, then provocation 30min at normal temperature；
(3) steam cure, rubbing are rolled again at after dough: will first be handled, controlled with steam cure by the face band of step (2) processing
Steam jet processed and face belt surface vertical range are 15cm or more, and steam pressure 9kpa, the constituent of steam is by water
95%, concentration is the alcohol 5% of 80-90%, and by weight, the time for opening steam jet controls in 8min, is then allowed to stand 30min,
Then it is rolled into face band again after rubbing into dough；
(4) it forms, cut: being cut according to a conventional method to after the face band that step (3) is handled carries out that round or Shape variable noodles are made
It is broken into the noodles of fixed length；
(5) nitrogen-filled packaging: it will be packed by the noodles of step (4) processing by predetermined weight, and be filled with nitrogen in packaging bag.
Embodiment two
The nutritious fresh wet noodle processing technology rich in chewy of the present embodiment, includes the following steps:
(1) and face: being added into flour after collagen freeze-dried powder is sufficiently mixed, be added to true according to the 3% of flour gross weight
In empty dough mixing machine, then in vacuum dough mixing machine flour gross weight 30% is added, the saline solution that temperature is 20-30 DEG C, flour gross weight 1%
Citric acid opens vacuum dough mixing machine, is kneaded into dough after evenly mixing in the case where vacuum degree is -0.5Mpa, revolving speed is 100r/min,
Middle saline solution is formulated by salt 9%, cold boiling water 91%, by weight percentage；
(2) repeatedly calendering, provocation: will be sent into lower hopper 2 by the dough of step (1) processing, drive crushing block in lifting shaft 3
4 squeeze dough, and dough is fallen on first of calendering conveyer with strip, to be rolled into face band, rub into dough as circulating unit,
After circulation 2 times, roll again and (is rolled on third road calendering conveyer), in multiple calender line of the invention,
Corresponding calendering conveyer is off motionless, then provocation 30min at normal temperature；
(3) steam cure, rubbing are rolled again at after dough: will first be handled, controlled with steam cure by the face band of step (2) processing
Steam jet processed and face belt surface vertical range are 15cm or more, and steam pressure 9kpa, the constituent of steam is by water
90%, concentration is the alcohol 10% of 80-90%, and by weight, the time for opening steam jet controls in 5min, is then allowed to stand
40min is rolled into face band after then rubbing into dough again；
(4) it forms, cut: being cut according to a conventional method to after the face band that step (3) is handled carries out that round or Shape variable noodles are made
It is broken into the noodles of fixed length；
(5) nitrogen-filled packaging: it will be packed by the noodles of step (4) processing by predetermined weight, and be filled with nitrogen in packaging bag.
Claims (2)
1. a kind of nutritious fresh wet noodle processing technology rich in chewy, which comprises the steps of:
(1) and face: being added after collagen freeze-dried powder is sufficiently mixed, be added into flour according to the 3-5% of flour gross weight
In vacuum dough mixing machine, then addition flour gross weight 30%, the saline solution that temperature is 20-30 DEG C, flour gross weight in vacuum dough mixing machine
The citric acid of 0.5-1% opens vacuum dough mixing machine, uniformly in the case where vacuum degree is -0.6 ~ -0.5Mpa, revolving speed is 100-120r/min
Dough is kneaded into after mixing, wherein saline solution is formulated by salt 5-9%, cold boiling water 91-95%, by weight percentage；
(2) it repeatedly calendering, provocation: will be sent by the dough of step (1) processing in calendering rubbing all-in-one machine, to be rolled into face
Band, rubbing are circulating unit at dough, circulation repeatedly after, provocation 20-30min at normal temperature；
(3) steam cure, rubbing are rolled again at after dough: will first be handled, controlled with steam cure by the face band of step (2) processing
Steam jet processed and face belt surface vertical range are 15cm or more, and steam pressure 7-9kpa, the constituent of steam is by water
90-95%, the alcohol 5-10% that concentration is 80-90% open the time control of steam jet in 5-8min by weight, then quiet
30-40min is set, is rolled into face band again after then rubbing into dough；
(4) it forms, cut: being cut according to a conventional method to after the face band that step (3) is handled carries out that round or Shape variable noodles are made
It is broken into the noodles of fixed length；
(5) nitrogen-filled packaging: it will be packed by the noodles of step (4) processing by predetermined weight, and be filled with nitrogen in packaging bag.
2. the nutritious fresh wet noodle processing technology according to claim 1 rich in chewy, which is characterized in that calendering rubbing
All-in-one machine includes shell, and top is welded with lower hopper inside the shell, a strip hole is provided at the top of lower hopper, in lower hopper
It is fixed with lifting shaft, is connect at the top of lifting shaft with driving cylinder and is fixed with crushing block in the bottom of lifting shaft；Under lower hopper
Side is fixed with first of calendering conveyer belt, is fixed with multiple rotation stacks on first of calendering conveyer belt, presses at first
Prolong and be fixed with first of rubbing slot below conveyer belt tail end, rubbing block is fixed with by shaft in first of rubbing slot, rubs block
Outer shape copy the fist of people, drive shaft come back rotation by clockwise and anticlockwise motor；In first of termination of rubbing slot one second
Road rolls conveyer belt, and first of rubbing groove groove wall is to second calendering conveyer belt inclination and slanted angle is 15-30 °, second
Reciprocal stack is provided on road calendering conveyer belt, reciprocal stack one end is connected with reciprocating air cylinder, and reciprocating air cylinder is detachably solid
It is scheduled on outer casing inner wall；Second rubbing slot, second rubbing are fixed with below the conveying tail end of second calendering conveyer belt
It is fixed with rubbing block also by shaft excessively in slot, the outer shape for rubbing block copies the fist of people, by clockwise and anticlockwise motor band turn
Axis carrys out back rotation, rolls conveyer in a termination third road of second rubbing slot, second rubs groove groove wall to third road pressure
Prolong conveyer belt inclination and slanted angle is 15-30 °, the conveyer belt that third road rolls conveyer is mesh belt, is rolled in third road
Also rotation stack is fixed with above conveyer, rotation stack is driven by rotating electric machine to be rotated；Roll conveyer in third road
Underface be fixed with steam jet, steam jet is connected with steam generator by pipeline, and steam generator is fixed on shell
On outer wall；The conveying tail end of third road calendering conveyer connects third road rubbing slot, and third road is rubbed solid also by shaft is crossed in slot
Surely there is rubbing block, the outer shape for rubbing block copies the fist of people, drives shaft come back rotation by clockwise and anticlockwise motor；In third road
The 4th calendering conveyer of a termination of slot is rubbed, groove groove wall is rubbed to the 4th calendering conveyer belt inclination and inclination folder in third road
Angle is 15-30 °；It is fixedly arranged above reciprocal stack in the 4th calendering conveyer, reciprocal stack one end is connected with back and forth
Cylinder, reciprocating air cylinder are detachably secured on outer casing inner wall；Under being fixed with below the conveying tail end of the 4th calendering conveyer
Expect sliding slot, blanking chute is connected with fixed discharge port on the shell.
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| CN113907260A (en) * | 2021-10-14 | 2022-01-11 | 河北福成五丰食品股份有限公司 | Production line and production process of quick-frozen noodles |
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