CN111631241A - Sunflower seed oil-based stretched noodle ball processing technology - Google Patents
Sunflower seed oil-based stretched noodle ball processing technology Download PDFInfo
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- CN111631241A CN111631241A CN202010471806.4A CN202010471806A CN111631241A CN 111631241 A CN111631241 A CN 111631241A CN 202010471806 A CN202010471806 A CN 202010471806A CN 111631241 A CN111631241 A CN 111631241A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/163—Applying co-extrusion, i.e. extruding two or more plastic substances simultaneously, e.g. for making filled dough products; Making products from two or more different substances supplied to the extruder
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/004—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases
- A21C11/006—Other machines for forming the dough into its final shape before cooking or baking forming the dough into a substantially disc-like shape with or without an outer rim, e.g. for making pie crusts, cake shells or pizza bases by pressing or press-moulding
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
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Abstract
The invention discloses a processing technology of stretched noodle balls based on sunflower seed oil, which solves the defect that stretched noodle balls generate reaction after being placed for a certain time by providing a stretched noodle ball which takes wheat flour, cassava modified starch and wheat gluten as main raw materials and other raw materials and related food additives as auxiliary materials, and utilizes secondary sealing and sterilization technology to avoid the defects that the surface of the stretched noodle ball is easy to gelatinize, easy to adhere when placed and poor in quality after being bagged and sterilized, so that the prepared stretched noodle ball can be stored for a long time, the cholesterol level in serum is reduced, the triglyceride and the blood pressure level are reduced, vitamins A, B, D and E are provided for a human body, and the stretched noodle ball is rich in unsaturated fatty acid, and the technical problem that the stretched noodle ball in the prior art is insufficient in nutritional ingredients and does not have the blood pressure reducing effect is solved.
Description
Technical Field
The invention relates to the technical field of stretched noodle ball production, in particular to a process for processing stretched noodle balls based on sunflower seed oil.
Background
The stretched noodle balls are snacks which are liked to be eaten by many people, and the current stretched noodle balls are considered to be garbage food by many people due to the ingredients and additives of the stretched noodle balls and are not nutritious. In the prior art, the noodle pulling and noodle discharging efficiency of noodle pulling balls in the production process is not high, the production efficiency of noodle pulling is not high, and the condition that noodle pulling leaks on a conveyor belt to cause waste is easy to occur when the noodle pulling balls are shaped.
Disclosure of Invention
The invention aims to provide a processing technology of stretched noodle balls based on sunflower seed oil, which solves the following technical problems: (1) the prepared stretched noodle ball can be stored for a long time, the cholesterol level in serum is reduced, the triglyceride and the blood pressure level are reduced by adding the sunflower seed oil, the vitamins A, B, D and E are provided for a human body at the same time, and the vitamin A, B, D and E are rich in unsaturated fatty acid, so that the technical problem that the stretched noodle ball in the prior art is insufficient in nutrient components and does not have the effect of reducing the blood pressure is solved; (2) the dough is put into a feeding hopper, the dough enters a dough outlet cylinder through the feeding hopper, a first motor is started, a first motor output shaft drives a first chain wheel to rotate, the first chain wheel drives a second chain wheel to rotate through a chain, the second chain wheel drives a driving rod to rotate, the driving rod drives a rod sleeve on the surface to rotate, the rod sleeve drives a spiral auger to stir and convey the dough, the dough is extruded from a dough outlet to prepare noodles, the driving rod simultaneously drives a cutter holder to rotate, the cutter holder cuts the noodles extruded from the dough outlet through a blade, the cut noodles fall into a stirring box, a second motor is started, a second motor output shaft drives one stirring rod to rotate, the stirring rods drive the other stirring rod to rotate through two gears which are connected in a meshed mode, the two stirring rods crush the noodles through stirring blades on the surface, the crushed noodles fall on the upper surface of a baffle, and the problem that the dough outlet efficiency in the production process of dough-drawing balls in the prior art is low is, meanwhile, the production efficiency is not high; (3) driving one of the driving rollers to rotate by matching a commutator with a third motor, driving the two driving rollers to cooperate with each other to drive the conveying belt to rotate, conveying the shaping plate by the conveying belt, when the shaping plate is conveyed below the stirring box, enabling the convex strips on the shaping plate to be in sliding contact with the grooves at the bottom of the stirring box, enabling the piston rods of the first air cylinders to contract, driving the baffle plates to slide out from the two fixing grooves by the pulling plate, enabling the crushed noodles to enter the shaping holes on the shaping plate, pushing the pulling plate by the piston rods of the first air cylinders, sealing the bottom of the stirring box by the baffle plates, continuously conveying the shaping plate below the shaping frame by the conveying belt, starting the second air cylinders, pushing the lifting plate downwards by the piston rods of the second air cylinders, extruding the noodles in the shaping holes on the shaping plate downwards by the lifting plate through the extruding plate to obtain semi-finished product stretched noodle balls, the technical problem that stretched noodles fall on a conveyer belt in the production process of stretched noodle balls is solved.
The purpose of the invention can be realized by the following technical scheme:
a processing technology of stretched noodle balls based on sunflower seed oil comprises the following steps:
the method comprises the following steps: weighing 60-80 parts of wheat flour, 10-20 parts of cassava modified starch, 10-20 parts of wheat gluten, 10-20 parts of sunflower seed oil, 1-2 parts of maltose syrup, 0.5-1.5 parts of vinegar, 2-4 parts of edible salt, 0.5-1.5 parts of vegetable oil, 0.5-1.5 parts of artemisia glue, 2-4 parts of fatty acid monoglyceride, 0.2-0.5 part of lactic acid, 0.02-0.05 part of tea polyphenol, 0.02-0.05 part of nisin and 30-40 parts of water in parts by weight;
step two: pouring sunflower seed oil, maltose syrup, vinegar, edible salt, vegetable oil, artemisia glue, fatty acid monoglyceride, lactic acid, tea polyphenol, nisin and water into a dough mixer, stirring for the first time, then pouring wheat flour, cassava modified starch and wheat gluten into the dough mixer, stirring for the second time, and then curing to obtain dough;
step three: putting dough into a feeding hopper of ball forming equipment, feeding the dough into a dough outlet cylinder through the feeding hopper, starting a first motor, driving a chain wheel I to rotate by a first motor output shaft, driving a chain wheel II to rotate by a chain, driving a driving rod to rotate by a second chain wheel II, driving a rod sleeve on the surface to rotate by the driving rod, driving a spiral auger to stir and convey the dough, extruding the dough from a dough outlet to prepare noodles, driving a cutter holder to rotate by the driving rod, cutting the noodles extruded from the dough outlet by the cutter holder through a blade, allowing the cut noodles to fall into a stirring box, starting a second motor, driving one stirring rod to rotate by a second motor output shaft, driving the other stirring rod to rotate through two gears in meshed connection, crushing the noodles by the stirring blades on the surface, allowing the crushed noodles to fall on the upper surface of a baffle, and starting a third motor, the third motor is matched with the commutator to drive one of the driving rollers to rotate, the two driving rollers are matched to drive the conveyer belt to rotate, the conveyer belt conveys the shaping plate, the raised lines on the shaping plate are in sliding contact with the grooves at the bottom of the stirring box when the shaping plate is conveyed to the lower part of the stirring box, then the piston rod of the first cylinder contracts, the baffle plate is driven by the pulling plate to slide out from the two fixing grooves, the crushed noodles enter the shaping holes on the shaping plate, then the piston rod of the first air cylinder pushes the pulling plate, the bottom of the stirring box is sealed by the baffle plate, the shaping plate is continuously conveyed to the lower side of the shaping frame by the conveying belt, the second air cylinder is opened, the piston rod of the second air cylinder pushes the lifting plate downwards, the lifting plate downwards extrudes noodles in the shaping hole in the shaping plate through the extrusion plate to obtain semi-finished stretched noodle balls, then the shaping plate is placed into a drying machine to be dried, and the finished stretched noodle balls are obtained after drying.
Further, in the second step, the curing process is to keep the stirred dough in a closed state and keep the dough standing for 30-40 min.
Further, in the second step, the first stirring time of the flour stirring machine is 5-10min, the first stirring speed is 1000-.
Further, the sunflower seed oil in the step one is prepared by the following method: the sunflower seeds are pretreated, extracted, evaporated and stripped to obtain the sunflower seed oil.
Further, the pretreatment comprises cleaning, sorting, crushing and drying, wherein the drying temperature is 100-120 ℃, and the drying time is 0.5-1 h.
Further, the extraction is organic solvent extraction, the organic solvent comprises at least one of normal hexane and cyclohexane, the extraction time is 0.5-2 h, and the extraction temperature is 50-55 ℃.
Further, an evaporator is adopted for evaporation, the evaporation temperature is 80-100 ℃, and the evaporation time is 1-2 hours.
Further, stripping is carried out by adopting a stripping tower, and the stripping temperature is 100-150 ℃.
Further, the dough is put into a feeding hopper, the dough enters a dough outlet cylinder through the feeding hopper, a first motor is started, a first motor output shaft drives a first chain wheel to rotate, the first chain wheel drives a second chain wheel to rotate through a chain, the second chain wheel drives a driving rod to rotate, the driving rod drives a rod sleeve on the surface to rotate, the rod sleeve drives a spiral auger to stir and convey the dough, the dough is extruded from a dough outlet to be made into noodles, the driving rod simultaneously drives a cutter holder to rotate, the cutter holder cuts the noodles extruded from the dough outlet through a blade, the cut noodles fall into a stirring box, a second motor is started, a second motor output shaft drives one stirring rod to rotate, the stirring rods drive the other stirring rod to rotate through two gears which are meshed and connected, the two stirring rods crush the noodles through stirring blades on the surface, the crushed noodles fall on the upper surface of a baffle, and a third motor is started, the third motor is matched with the commutator to drive one of the driving rollers to rotate, the two driving rollers are matched to drive the conveyer belt to rotate, the conveyer belt conveys the shaping plate, the raised lines on the shaping plate are in sliding contact with the grooves at the bottom of the stirring box when the shaping plate is conveyed to the lower part of the stirring box, then the piston rod of the first cylinder contracts, the baffle plate is driven by the pulling plate to slide out from the two fixing grooves, the crushed noodles enter the shaping holes on the shaping plate, then the piston rod of the first air cylinder pushes the pulling plate, the bottom of the stirring box is sealed by the baffle plate, the shaping plate is continuously conveyed to the lower side of the shaping frame by the conveying belt, the second air cylinder is opened, the piston rod of the second air cylinder pushes the lifting plate downwards, the lifting plate downwards extrudes noodles in the shaping hole in the shaping plate through the extrusion plate to obtain semi-finished stretched noodle balls, then the shaping plate is placed into a drying machine to be dried, and the finished stretched noodle balls are obtained after drying.
The invention has the beneficial effects that:
(1) the invention relates to a processing technology of stretched noodle balls based on sunflower seed oil, which solves the defect that stretched noodle balls generate after being placed for a certain time by providing stretched noodle balls which take wheat flour, cassava modified starch and wheat gluten as main raw materials and other raw materials and related food additives as auxiliary materials, and utilizes secondary sealing and sterilization technology to avoid the defects that the surfaces of the stretched noodle balls are easy to gelatinize, easy to adhere when placed and poor in quality after being bagged and sterilized, so that the prepared stretched noodle balls can be stored for a long time, the cholesterol level in serum is reduced, the triglyceride and the blood pressure level are reduced, meanwhile, vitamins A, B, D and E are provided for human bodies, and the added sunflower seed oil is rich in unsaturated fatty acid;
(2) the dough is put into a feeding hopper, the dough enters a dough outlet cylinder through the feeding hopper, a first motor is started, a first motor output shaft drives a first chain wheel to rotate, the first chain wheel drives a second chain wheel to rotate through a chain, the second chain wheel drives a driving rod to rotate, the driving rod drives a rod sleeve on the surface to rotate, the rod sleeve drives a spiral auger to stir and convey the dough, the dough is extruded from a dough outlet to prepare noodles, the driving rod simultaneously drives a cutter holder to rotate, the cutter holder cuts the noodles extruded from the dough outlet through a blade, the cut noodles fall into a stirring box, a second motor is started, a second motor output shaft drives one stirring rod to rotate, the stirring rod drives the other stirring rod to rotate through two gears which are connected in a meshed mode, the two stirring rods crush the noodles through stirring blades on the surface, the crushed noodles fall on the upper surface of a baffle plate, and the dough is arranged through the structure, the ball forming equipment can directly extrude dough into noodles, the noodle outlet efficiency of the ball forming equipment is high through the arrangement of the three noodle outlet openings and the blades, the extruded noodles can be directly crushed through the design of the stirring box, and the dough-pulled balls can be directly produced conveniently;
(3) driving one of the driving rollers to rotate by matching a commutator with a third motor, driving the two driving rollers to cooperate with each other to drive the conveying belt to rotate, conveying the shaping plate by the conveying belt, when the shaping plate is conveyed below the stirring box, enabling the convex strips on the shaping plate to be in sliding contact with the grooves at the bottom of the stirring box, enabling the piston rods of the first air cylinders to contract, driving the baffle plates to slide out from the two fixing grooves by the pulling plate, enabling the crushed noodles to enter the shaping holes on the shaping plate, pushing the pulling plate by the piston rods of the first air cylinders, sealing the bottom of the stirring box by the baffle plates, continuously conveying the shaping plate below the shaping frame by the conveying belt, starting the second air cylinders, pushing the lifting plate downwards by the piston rods of the second air cylinders, extruding the noodles in the shaping holes on the shaping plate downwards by the lifting plate through the extruding plate to obtain semi-finished product stretched noodle balls, design of sand grip and agitator tank upper groove on the stereotype board for stereotype board and agitator tank bottom cooperation avoid the noodless after smashing to fall on the conveyer belt, simultaneously through the baffle design that can automatic pull, can fill the noodless after smashing to the stereotype board automatically, and baffle upper surface is the slope design simultaneously, can collect back the agitator tank with unnecessary noodless in.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic structural diagram of a process for processing stretched noodle balls based on sunflower seed oil;
FIG. 2 is a view showing the internal structure of the agitation tank of the present invention;
FIG. 3 is a side view of the support bracket of the present invention;
FIG. 4 is an internal block diagram of the outlet barrel of the present invention;
FIG. 5 is a schematic view of the installation of the baffle of the present invention;
FIG. 6 is an installation view of the drive roller of the present invention;
fig. 7 is a side view of the lifter plate of the present invention.
In the figure: 1. a support frame; 2. a carriage; 3. a stirring box; 4. shaping frames; 5. a first motor; 6. a drive rod; 7. a dough outlet cylinder; 71. feeding into a hopper; 8. a rod sleeve; 81. a spiral flood dragon; 9. a tool apron; 10. a support table; 11. a second motor; 12. a stationary case; 13. a stirring rod; 14. stirring blades; 15. fixing grooves; 16. Mounting a plate; 17. a first cylinder; 18. pulling the movable plate; 19. a baffle plate; 20. a drive roller; 21. a third motor; 22. shaping plates; 23. a second cylinder; 24. a lifting plate; 25. and (5) pressing the plate.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Please refer to FIGS. 1-7
Example 1
A processing technology of stretched noodle balls based on sunflower seed oil comprises the following steps:
the method comprises the following steps: weighing 60 parts of wheat flour, 10 parts of cassava modified starch, 10 parts of wheat gluten, 10 parts of sunflower seed oil, 1 part of maltose syrup, 0.5 part of table vinegar, 2 parts of edible salt, 0.5 part of vegetable oil, 0.5 part of artemisia glue, 2 parts of fatty acid monoglyceride, 0.2 part of lactic acid, 0.02 part of tea polyphenol, 0.02 part of nisin and 30 parts of water in parts by weight;
step two: pouring sunflower seed oil, maltose syrup, vinegar, edible salt, vegetable oil, artemisia glue, fatty acid monoglyceride, lactic acid, tea polyphenol, nisin and water into a dough mixer, stirring for the first time, then pouring wheat flour, cassava modified starch and wheat gluten into the dough mixer, stirring for the second time, and then curing to obtain dough;
step three: putting dough into a feeding hopper 71 of ball forming equipment, feeding the dough into a dough outlet cylinder 7 through the feeding hopper 71, starting a first motor 5, driving a chain wheel I to rotate by an output shaft of the first motor 5, driving a chain wheel II to rotate by a chain, driving a driving rod 6 to rotate by the chain wheel II, driving a rod sleeve 8 on the surface by the driving rod 6, driving a spiral auger 81 by the rod sleeve 8 to stir and convey the dough, extruding the dough from a dough outlet to prepare noodles, driving the blade holder 9 to rotate by the driving rod 6, cutting the noodles extruded from the dough outlet by the blade holder 9 through a blade, falling the cut noodles into a stirring box 3, starting a second motor 11, driving one stirring rod 13 to rotate by an output shaft of the second motor 11, driving the other stirring rod 13 to rotate by the stirring rods 13 through two gears in meshed connection, crushing the noodles by the two stirring rods 13 through stirring blades 14 on the surface, the crushed noodles fall on the upper surface of the baffle 19, the third motor 21 is started, the third motor 21 is matched with the commutator to drive one of the driving rollers 20 to rotate, the two driving rollers 20 are matched to drive the conveyer belt to rotate, the conveyer belt conveys the shaping plate 22, when the shaping plate 22 is conveyed below the stirring box 3, the raised lines on the shaping plate 22 are in sliding contact with the groove at the bottom of the stirring box 3, then the piston rod of the first air cylinder 17 contracts, the baffle 19 is driven by the pulling plate 18 to slide out from between the two fixing grooves 15, the crushed noodles enter the shaping holes on the shaping plate 22, then the piston rod of the first air cylinder 17 pushes the pulling plate 18, the baffle 19 seals the bottom of the stirring box 3, the conveyer belt continuously conveys the shaping plate 22 to the lower part of the shaping frame 4, the second air cylinder 23 is started, the piston rod of the second air cylinder 23 pushes the lifting plate 24 downwards, the lifting plate 24 extrudes the shaping, and obtaining a semi-finished product of the hand-pulled noodles balls, then putting the shaping plate 22 into a dryer for drying, and obtaining the finished product of the hand-pulled noodles balls after drying.
Specifically, in the second step, the dough after stirring is kept in a closed state and is kept standing for 30 min. And in the second step, the first stirring time of the flour mixing machine is 5min, the first stirring speed is 800r/min, the second stirring time of the flour mixing machine is 15min, and the second stirring speed is 1000 r/min. The sunflower seed oil in the first step is prepared by the following method: the sunflower seeds are pretreated, extracted, evaporated and stripped to obtain the sunflower seed oil. The pretreatment comprises cleaning, sorting, crushing and drying, wherein the drying temperature is 100 ℃, and the drying time is 0.5 h. The extraction is organic solvent extraction, the organic solvent is n-hexane, the extraction time is 0.5h, and the extraction temperature is 50 ℃. The evaporation is carried out by adopting an evaporator, the evaporation temperature is 80 ℃, and the evaporation time is 1 h. The stripping is carried out by adopting a stripping tower, and the stripping temperature is 100 ℃.
Example 2
A processing technology of stretched noodle balls based on sunflower seed oil is characterized by comprising the following steps:
the method comprises the following steps: weighing 70 parts of wheat flour, 15 parts of cassava modified starch, 15 parts of wheat gluten, 15 parts of sunflower seed oil, 1.5 parts of maltose syrup, 1 part of vinegar, 3 parts of edible salt, 1 part of vegetable oil, 1 part of artemisia glue, 3 parts of fatty acid monoglyceride, 0.3 part of lactic acid, 0.04 part of tea polyphenol, 0.03 part of nisin and 35 parts of water in parts by weight;
step two: pouring sunflower seed oil, maltose syrup, vinegar, edible salt, vegetable oil, artemisia glue, fatty acid monoglyceride, lactic acid, tea polyphenol, nisin and water into a dough mixer, stirring for the first time, then pouring wheat flour, cassava modified starch and wheat gluten into the dough mixer, stirring for the second time, and then curing to obtain dough;
step three was the same as in example 1.
Specifically, in the second step, the dough after stirring is kept in a closed state and is kept standing for 35 min. And in the second step, the first stirring time of the flour mixing machine is 8min, the first stirring speed is 900r/min, the second stirring time of the flour mixing machine is 18min, and the second stirring speed is 1200 r/min. The sunflower seed oil in the first step is prepared by the following method: the sunflower seeds are pretreated, extracted, evaporated and stripped to obtain the sunflower seed oil. The pretreatment comprises cleaning, sorting, crushing and drying, wherein the drying temperature is 110 ℃, and the drying time is 0.8 h. The extraction is organic solvent extraction, the organic solvent is cyclohexane, the extraction time is 1h, and the extraction temperature is 52 ℃. The evaporation is carried out by adopting an evaporator, the evaporation temperature is 90 ℃, and the evaporation time is 1.5 h. The stripping is carried out by adopting a stripping tower, and the stripping temperature is 120 ℃.
Example 3
A processing technology of stretched noodle balls based on sunflower seed oil is characterized by comprising the following steps:
the method comprises the following steps: weighing 80 parts of wheat flour, 20 parts of cassava modified starch, 20 parts of wheat gluten, 20 parts of sunflower seed oil, 2 parts of maltose syrup, 1.5 parts of vinegar, 4 parts of edible salt, 1.5 parts of vegetable oil, 1.5 parts of artemisia glue, 4 parts of fatty acid monoglyceride, 0.5 part of lactic acid, 0.05 part of tea polyphenol, 0.05 part of nisin and 40 parts of water in parts by weight;
step two: pouring sunflower seed oil, maltose syrup, vinegar, edible salt, vegetable oil, artemisia glue, fatty acid monoglyceride, lactic acid, tea polyphenol, nisin and water into a dough mixer, stirring for the first time, then pouring wheat flour, cassava modified starch and wheat gluten into the dough mixer, stirring for the second time, and then curing to obtain dough;
step three was the same as in example 1.
Specifically, in the second step, the dough after stirring is kept in a closed state and is kept standing for 40 min. And in the second step, the first stirring time of the flour mixing machine is 10min, the first stirring speed is 1000r/min, the second stirring time of the flour mixing machine is 20min, and the second stirring speed is 1500 r/min. The sunflower seed oil in the first step is prepared by the following method: the sunflower seeds are pretreated, extracted, evaporated and stripped to obtain the sunflower seed oil. The pretreatment comprises cleaning, sorting, crushing and drying, wherein the drying temperature is 120 ℃, and the drying time is 1 h. The extraction is organic solvent extraction, the organic solvent is a mixture of normal hexane and cyclohexane, the extraction time is 2 hours, and the extraction temperature is 55 ℃. The evaporation is carried out by adopting an evaporator, the evaporation temperature is 100 ℃, and the evaporation time is 2 h. The stripping is carried out by adopting a stripping tower, and the stripping temperature is 150 ℃.
The ball forming equipment comprises a support frame 1, a conveying frame 2, a stirring box 3 and a shaping frame 4, wherein the conveying frame 2 is arranged below the support frame 1, a first motor 5 is arranged on the support frame 1 through a motor fixing seat, a first chain wheel is arranged at the end part of an output shaft of the first motor 5, the first chain wheel is connected with a second chain wheel through chain transmission, the second chain wheel is sleeved at the end part of a driving rod 6, the driving rod 6 penetrates through two ends of a dough cylinder 7, a feeding hopper 71 is arranged at the top part of the dough cylinder 7, the bottom part of the feeding hopper 71 is connected with the top part of the dough cylinder 7, a rod sleeve 8 is sleeved on the outer peripheral surface of the driving rod 6, the rod sleeve 8 is arranged in the dough cylinder 7, a plurality of spiral flood dragon 81 are arranged on the outer peripheral surface of the rod sleeve 8 at equal intervals, a cutter seat 9 is further arranged on the rod sleeve 8, three blades are arranged on the cutter, the barrel seat is fixed on the top of the support frame 1, the end of the driving rod 6, which is far away from the dough outlet barrel 7, is provided with the rod seat, the rod seat is fixed on the support table 10, the support table 10 is fixed on the top of the support frame 1, one end of the dough outlet barrel 7 is provided with three dough outlets, the three dough outlets are arranged at the end part of the dough outlet barrel 7 in equal radian, the stirring box 3 is arranged below the support table 10, the top of the stirring box 3 is fixedly connected with the support frame 1 in a welding mode, the side wall of the stirring box 3 is provided with a fixed shell 12, the fixed shell 12 is provided with a second motor 11, two gears which are connected in a meshing mode are rotationally arranged in the fixed shell 12, the output shaft of the second motor 11 is connected with one stirring rod 13, the two gears are respectively sleeved on the end part at the same side of the two stirring rods 13, a baffle plate 19 is arranged below the two stirring rods 13, the upper surface of the baffle plate 19 is an inclined surface, the baffle plate 19 movably penetrates one side of the stirring box 3, a pulling plate 18 is arranged on the surface of one side of the stirring box 3, the pulling plate 18 is slidably arranged between the two fixing grooves 15, the fixing grooves 15 are fixed on the side wall of the stirring box 3, a mounting plate 16 is also arranged between the two fixing grooves 15, a first air cylinder 17 is arranged on the mounting plate 16, the end part of a piston rod of the first air cylinder 17 is connected with the pulling plate 18, the conveying frame 2 is provided with two driving rollers 20, the two driving rollers 20 are respectively arranged at the two ends of the conveying frame 2, the two driving rollers 20 are in transmission connection through a conveying belt, one driving roller 20 is connected with a commutator output shaft, the commutator input shaft is connected with a third motor 21, the conveying belt is used for conveying the shaping plate 22, a, the recess has been seted up to 3 bottom both sides of agitator tank, the sand grip has been seted up to stereotype 22 top bilateral symmetry, sand grip and recess cooperation sliding connection, it sets up in agitator tank 3 one side to stereotype frame 4, it includes four guide bars and roof to stereotype frame 4, four guide bars are fixed in the roof lower surface, four guide bars are fixed in roof lower surface corner position everywhere respectively, agitator tank 3 sets up in carriage 2 top, install second cylinder 23 on the stereotype frame 4, the 24 upper surfaces of second cylinder 23 piston rod end connection lifter plate, install four sliding sleeves on the lifter plate 24, four sliding sleeves are rectangle array form and install on lifter plate 24, lifter plate 24 passes through sliding sleeve sliding connection guide bar, 24 lower surface mounting of lifter plate has stripper plate 25, stripper plate 25 lower surface mounting has a plurality of design archs of stereotype hole complex on stereotype plate 22.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (9)
1. A processing technology of stretched noodle balls based on sunflower seed oil is characterized by comprising the following steps:
the method comprises the following steps: weighing 60-80 parts of wheat flour, 10-20 parts of cassava modified starch, 10-20 parts of wheat gluten, 10-20 parts of sunflower seed oil, 1-2 parts of maltose syrup, 0.5-1.5 parts of vinegar, 2-4 parts of edible salt, 0.5-1.5 parts of vegetable oil, 0.5-1.5 parts of artemisia glue, 2-4 parts of fatty acid monoglyceride, 0.2-0.5 part of lactic acid, 0.02-0.05 part of tea polyphenol, 0.02-0.05 part of nisin and 30-40 parts of water in parts by weight;
step two: pouring sunflower seed oil, maltose syrup, vinegar, edible salt, vegetable oil, artemisia glue, fatty acid monoglyceride, lactic acid, tea polyphenol, nisin and water into a dough mixer, stirring for the first time, then pouring wheat flour, cassava modified starch and wheat gluten into the dough mixer, stirring for the second time, and then curing to obtain dough;
step three: putting dough into a feeding hopper of ball forming equipment, feeding the dough into a dough outlet cylinder through the feeding hopper, starting a first motor, driving a chain wheel I to rotate by a first motor output shaft, driving a chain wheel II to rotate by a chain, driving a driving rod to rotate by a second chain wheel II, driving a rod sleeve on the surface to rotate by the driving rod, driving a spiral auger to stir and convey the dough, extruding the dough from a dough outlet to prepare noodles, driving a cutter holder to rotate by the driving rod, cutting the noodles extruded from the dough outlet by the cutter holder through a blade, allowing the cut noodles to fall into a stirring box, starting a second motor, driving one stirring rod to rotate by a second motor output shaft, driving the other stirring rod to rotate through two gears in meshed connection, crushing the noodles by the stirring blades on the surface, allowing the crushed noodles to fall on the upper surface of a baffle, and starting a third motor, the third motor is matched with the commutator to drive one of the driving rollers to rotate, the two driving rollers are matched to drive the conveyer belt to rotate, the conveyer belt conveys the shaping plate, the raised lines on the shaping plate are in sliding contact with the grooves at the bottom of the stirring box when the shaping plate is conveyed to the lower part of the stirring box, then the piston rod of the first cylinder contracts, the baffle plate is driven by the pulling plate to slide out from the two fixing grooves, the crushed noodles enter the shaping holes on the shaping plate, then the piston rod of the first air cylinder pushes the pulling plate, the bottom of the stirring box is sealed by the baffle plate, the shaping plate is continuously conveyed to the lower side of the shaping frame by the conveying belt, the second air cylinder is opened, the piston rod of the second air cylinder pushes the lifting plate downwards, the lifting plate downwards extrudes noodles in the shaping hole in the shaping plate through the extrusion plate to obtain semi-finished stretched noodle balls, then the shaping plate is placed into a drying machine to be dried, and the finished stretched noodle balls are obtained after drying.
2. The process for processing stretched dough balls based on sunflower seed oil as claimed in claim 1, wherein the cooking process in step two is to keep the stirred dough in a closed state for 30-40 min.
3. The process for processing the stretched dough ball based on the sunflower seed oil as claimed in claim 1, wherein the first stirring time of the dough stirring machine in the second step is 5-10min, the first stirring speed is 1000r/min, the second stirring time of the dough stirring machine is 15-20min, and the second stirring speed is 1000r/min and 1500 r/min.
4. The process for preparing stretched dough balls based on sunflower seed oil according to claim 1, wherein the sunflower seed oil in step one is prepared by the following method: the sunflower seeds are pretreated, extracted, evaporated and stripped to obtain the sunflower seed oil.
5. The process for processing stretched noodle balls based on sunflower seed oil as claimed in claim 4, wherein the pretreatment comprises cleaning, sorting, crushing and drying at a temperature of 100 ℃ and 120 ℃ for 0.5-1 h.
6. The processing technology of the sunflower seed oil-based stretched noodle ball according to claim 4, wherein the extraction is organic solvent extraction, the organic solvent comprises at least one of n-hexane and cyclohexane, the extraction time is 0.5-2 h, and the extraction temperature is 50-55 ℃.
7. The process for processing stretched noodle balls based on sunflower seed oil as claimed in claim 4, wherein the evaporation is carried out by an evaporator at 80-100 ℃ for 1-2 hours.
8. The process for processing stretched dough balls based on sunflower seed oil as claimed in claim 4, wherein the stripping is carried out by a stripping tower at a temperature of 100-150 ℃.
9. The process for processing stretched noodle balls based on sunflower seed oil as claimed in claim 1, wherein the operation of the ball forming device is as follows:
put into the income hopper with the dough, the dough gets into in a dough outlet section of thick bamboo through going into the hopper, open first motor, first motor output shaft drives sprocket one and rotates, sprocket one drives sprocket two through the chain and rotates, sprocket two drives the actuating lever and rotates, the actuating lever drives the rod cover rotation on surface, the rod cover drives spiral flood dragon and stirs the conveying to the dough, the dough is extruded from the mouth of appearing and is made noodless, the actuating lever drives the blade holder rotation simultaneously, the blade holder passes through the blade and cuts the noodless of extruding from the mouth of appearing, noodless after the cutting fall into the agitator tank, open the second motor, second motor output shaft drives one of them puddler rotation, the puddler drives another puddler rotation through two gears that mesh is connected, two puddlers smash the noodle through the stirring leaf on surface, noodless after the smashing fall on the baffle upper surface, open the third motor, third motor cooperation commutator drives one of them drive roller and rotates two drive roller cooperation conveyer belts and drive and move, the conveyer belt is carried the stereotype board, when the stereotype board is carried to the agitator tank below, the recess of sand grip sliding contact agitator tank bottom on the stereotype board, then first cylinder piston rod shrink, drive the baffle through the pulling plate and follow the roll-off between two fixed slots, the noodless after smashing get into the design downthehole on the stereotype board, then first cylinder piston rod promotes the pulling plate, the agitator tank bottom is sealed to the baffle, the conveyer belt continues to carry the stereotype board to the stereotype frame below, open the second cylinder, second cylinder piston rod promotes the lifter plate downwards, the lifter plate extrudees the downthehole noodless of design on the stereotype board downwards through the stripper plate, obtain semi-manufactured goods stretched face ball, then put into the stereotype board and dry in the drying-machine, obtain the finished product stretched face ball after the stoving.
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Application publication date: 20200908 |