CN114246198A - Technology and process for generating ultramicro bubbles on dough sheet - Google Patents
Technology and process for generating ultramicro bubbles on dough sheet Download PDFInfo
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- CN114246198A CN114246198A CN202111473240.XA CN202111473240A CN114246198A CN 114246198 A CN114246198 A CN 114246198A CN 202111473240 A CN202111473240 A CN 202111473240A CN 114246198 A CN114246198 A CN 114246198A
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000001007 puffing effect Effects 0.000 claims abstract description 12
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims description 32
- 108010068370 Glutens Proteins 0.000 claims description 25
- 235000021312 gluten Nutrition 0.000 claims description 25
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 11
- 238000003756 stirring Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000007771 core particle Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- 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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
-
- 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 application provides a technology and a process for generating ultramicro bubbles on dough, which take flour and water as raw materials and prepare the dough containing the ultramicro bubbles through the processes of dough preparation, high-temperature curing, extrusion, puffing, stretching, slicing, baking and the like. The application adopts the extrusion process to improve the toughness and smoothness of the wrapper and increase the taste, and adopts the puffing production process to ensure that the produced wrapper is rich in ultramicro bubbles; when the flour is eaten, the flour wrapper can suck a large amount of soup, so that the taste is better; the wrapper made by the process provided by the application is suitable for people of all ages, has comprehensive nutrition and is an inexorable snack; the preparation method is simple, low in cost and suitable for large-scale production of enterprises.
Description
Technical Field
The application relates to the technical field of cooked wheaten food, in particular to a technology and a process for generating ultramicro bubbles on wrappers.
Background
The wrapper is a traditional folk snack, has the characteristics of strong and soft texture, cool and fragrant flavor, sour and hot taste and suitability for four seasons, and is one of foods with rich national flavor. The wrapper has the advantages of fine material selection, rigorous process and exquisite seasoning, is famous for white, thin, light, soft, rib and fragrance, and is cool and delicious. In the prior art, the process for making the dough skin is divided into three processes, the first process is to knead flour into dough, wash out gluten manually, deposit the remaining flour water, remove the clear water on the surface, stir the remaining slurry evenly for later use, put the slurry into a disc, put the disc into boiling water for cooking, and obtain the dough skin after cooling; the second method is that flour and water are directly synthesized into slurry, and then the slurry is steamed and boiled, and the method is mainly used for home-made self-eating; thirdly, directly rolling the dough into dough sheets, cooking the dough sheets in a pot, and cooling the dough sheets to obtain rolled dough sheets; the wrappers prepared by the methods do not contain ultrafine bubbles, and the requirements of consumers on the mouthfeel and color of the wrappers cannot be met.
Disclosure of Invention
The method comprises the steps of preparing dough, curing at high temperature, extruding, puffing, stretching, slicing, baking and the like to prepare the wrapper containing the ultramicro bubbles, wherein the prepared wrapper can suck soup while keeping the original chewy taste, and has better taste.
The technical scheme adopted by the application is as follows:
a technology and a process for generating superfine bubbles on dough skin comprise the following steps:
(1) mixing flour and water, and making into dough;
(2) cooking the dough in step (1) at high temperature;
(3) extruding the cooked dough for 1-2 min, and then puffing for 1-2 min during extrusion under normal pressure to prepare dough sheets;
(4) stretching the dough sheet and cutting into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The further technical proposal is that the flour is made from high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent; the wheat flour can be wheat core particle flour produced in a specific region, and the gluten content and the particle size meet the required requirements, so that the problem of forming an internal structure is solved; for example, wheat produced in Hebei and Shandong can be selected, the gluten content is high, and the quality and the yield of the produced wrapper are high.
A further technical scheme is that in the step (6), thermal shrinkage packaging can be carried out, the dough sheets reach an automatic packaging machine through an automatic conveying chain plate, after bag making and packaging are carried out, the dough sheets enter a thermal shrinkage furnace to form single dough sheet cakes with compact external thermal shrinkage, and finally boxing and packaging are carried out; wherein the thermal shrinkage temperature is 145-165 ℃.
The further technical scheme is that the mass ratio of the flour to the water in the step (1) is as follows: 5: 1-5: 2.
The further technical scheme is that the mass ratio of the flour to the water in the step (1) is as follows: 5:1.5.
The further technical scheme is that the high-temperature curing temperature in the step (2) is 130-150 ℃, and the curing time is 5-10 minutes.
The further technical scheme is that the pressure intensity of extrusion in the step (3) is 0.9-1.6 MPa.
According to a further technical scheme, the wrapper is stretched to the thickness of 1.5-3 mm and then cut into strips in the step (4).
The beneficial effect of this application lies in:
(1) the application adopts the extrusion process to improve the toughness and smoothness of the wrapper and increase the taste, and adopts the puffing production process to ensure that the produced wrapper is rich in ultramicro bubbles; when the flour is eaten, the flour wrapper can absorb a large amount of soup, and the taste is better.
(2) The wrapper made by the process provided by the application is suitable for people of all ages, has comprehensive nutrition and is an inexorable snack; the preparation method is simple, low in cost and suitable for large-scale production of enterprises.
Drawings
In order to make the content of the present application easier to understand, the technical solutions described in the present application will be further described below with reference to the accompanying drawings and the detailed description, but the present application is not limited thereto.
FIG. 1 is a process flow diagram of the present application.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, 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 application.
Example 1
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:3, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent; the wheat flour can be the wheat core particle flour produced in specific regions, the gluten content and the particle size meet the required requirements, and therefore the problem of forming an internal structure is solved. For example, wheat produced in Hebei and Shandong can be selected, the gluten content is high, and the quality and the yield of the produced wrapper are high.
(2) Aging the dough in the step (1) for 9 minutes at the temperature of 140 ℃;
(3) extruding the cooked dough under the pressure of 1.2MPa for 1.5min, and then puffing for 2min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to a thickness of 2mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
Example 2
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:3.5, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at a temperature of 145 ℃ for 8 minutes;
(3) extruding the cooked dough under the pressure of 1.2MPa for 1.5min, and then puffing for 2min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to a thickness of 3mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
Example 3
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:2.8, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at a temperature of 145 ℃ for 8 minutes;
(3) extruding the cooked dough under the pressure of 1.2MPa for 1.5min, and then puffing for 2min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to a thickness of 3mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
Example 4
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:3.6, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at a temperature of 132 ℃ for 9 minutes;
(3) extruding the cooked dough under the pressure of 1.0MPa for 1.5min, and then puffing for 1.8 min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to the thickness of 2.6mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
Example 5
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:3.1, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough in step (1) at 143 ℃ for 7 minutes;
(3) extruding the cooked dough under the pressure of 1.1MPa for 1.5min, and then puffing for 2min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to the thickness of 2.8mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
Example 6
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:2.7, and then uniformly stirring to prepare dough;
wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at 139 ℃ for 9 minutes;
(3) extruding the cooked dough for 1.6min under the pressure of 1.1MPa, and then puffing for 1.9 min to prepare dough skin when extruding under normal pressure;
(4) stretching the dough sheet to a thickness of 3mm and then cutting the dough sheet into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
The dough sheets can be subjected to thermal shrinkage packaging, and reach an automatic packaging machine through an automatic conveying chain plate, and enter a thermal shrinkage furnace after being subjected to bag making and packaging by adopting a POF thermal shrinkage film to form a single dough sheet cake with compact external thermal shrinkage, and finally, the dough sheet cake is packaged in a box; wherein the thermal shrinkage temperature is 145-165 ℃.
The performance indexes of the wrappers prepared in the embodiments 1-6 are detected, and the detection results are shown in table 1:
TABLE 1 Performance index of the dough cover
Comparative example 1
The production process of the common wrapper comprises the following specific steps:
(1) mixing flour and water according to the proportion of 10:3.5, and then uniformly stirring to prepare dough; wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at a temperature of 145 ℃ for 8 minutes;
(3) stretching the cooked dough to 3mm in thickness and cutting into strips;
(4) delivering the cut dough sheet to an oven room, and baking to obtain dough sheet;
(5) packaging, transporting or storing.
Comparative example 2
A technology and a process for generating ultramicro bubbles on dough skin specifically comprise the following steps:
(1) mixing flour and water according to the proportion of 10:2.8, and then uniformly stirring to prepare dough; wherein the flour is high gluten wheat flour, the gluten content is more than or equal to 26 percent, and the particle size is more than or equal to 85 percent;
(2) cooking the dough of step (1) at a temperature of 145 ℃ for 8 minutes;
(3) stretching the cooked dough to 3mm in thickness and cutting into strips;
(4) delivering the cut dough sheet to an oven room, and baking to obtain dough sheet;
(5) packaging, transporting or storing.
Application example
Soaking the dough sheets of the examples and the dough sheets of the comparative examples in 1L of boiling water respectively, and rehydrating for 6 min; and measuring the volume of the residual water after the rehydration is finished, and tasting the taste of the dough skin. After the dough skin of the embodiment is rehydrated, the volume of the residual water is obviously less than that of the comparative example, and the dough skin of the embodiment is soft and glutinous in taste; the fact that the wrappers contain ultramicro bubbles in the embodiment of the application can adsorb a large amount of soup in the rehydration process, so that the mouthfeel is softer and more glutinous.
The above description is only for the purpose of illustrating the preferred embodiments of the present application and is not to be construed as limiting the present application, and all equivalent variations and modifications within the scope of the present application are intended to be covered by the present application. Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A technology and a process for generating ultramicro bubbles on dough sheets are characterized by comprising the following steps:
(1) mixing flour and water, and making into dough;
(2) cooking the dough in step (1) at high temperature;
(3) extruding the cooked dough for 1-2 min, and then puffing for 1-2 min during extrusion under normal pressure to prepare dough sheets;
(4) stretching the dough sheet and cutting into strips;
(5) sending the cut dough sheet to an oven room, and baking to obtain the dough sheet containing the ultramicro bubbles;
(6) packaging, transporting or storing.
2. The technique and process for generating ultramicro bubbles on dough sheets according to claim 1, wherein: the mass ratio of the flour to the water in the step (1) is as follows: 5: 1-5: 2.
3. The technique and process for generating ultramicro bubbles on dough sheets according to claim 2, wherein: the mass ratio of the flour to the water in the step (1) is as follows: 5:1.5.
4. The technique and process for generating ultramicro bubbles on dough sheets according to claim 1, wherein: the flour is high gluten wheat flour, and the gluten content in the flour is more than or equal to 26%.
5. The technique and process for generating ultramicro bubbles on dough sheets according to claim 1, wherein: the high-temperature curing in the step (2) is carried out at the temperature of 130-150 ℃ for 5-10 minutes.
6. The technique and process for generating ultramicro bubbles on dough sheets according to claim 1, wherein: the pressure intensity of the extrusion in the step (3) is 0.9-1.6 MPa.
7. The technique and process for generating ultramicro bubbles on dough sheets according to claim 1, wherein: and (4) stretching the dough sheet to a thickness of 1.5-3 mm, and cutting into strips.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111473240.XA CN114246198A (en) | 2021-12-02 | 2021-12-02 | Technology and process for generating ultramicro bubbles on dough sheet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111473240.XA CN114246198A (en) | 2021-12-02 | 2021-12-02 | Technology and process for generating ultramicro bubbles on dough sheet |
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| Publication Number | Publication Date |
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| CN114246198A true CN114246198A (en) | 2022-03-29 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323540A (en) * | 2000-05-15 | 2001-11-28 | 王爱民 | Instant and ox tendon like noodles producing process |
| CN102823812A (en) * | 2012-08-08 | 2012-12-19 | 河北顶大食品集团有限公司 | Non-fried instant noodle type crust food |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN104719765A (en) * | 2015-03-24 | 2015-06-24 | 四川白家食品有限公司 | Non-fried instant noodles without food additives and preparation method of non-fried instant noodles |
| CN109006937A (en) * | 2018-07-05 | 2018-12-18 | 河南豫道农业科技发展有限公司 | A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology |
-
2021
- 2021-12-02 CN CN202111473240.XA patent/CN114246198A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323540A (en) * | 2000-05-15 | 2001-11-28 | 王爱民 | Instant and ox tendon like noodles producing process |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN102823812A (en) * | 2012-08-08 | 2012-12-19 | 河北顶大食品集团有限公司 | Non-fried instant noodle type crust food |
| CN104719765A (en) * | 2015-03-24 | 2015-06-24 | 四川白家食品有限公司 | Non-fried instant noodles without food additives and preparation method of non-fried instant noodles |
| CN109006937A (en) * | 2018-07-05 | 2018-12-18 | 河南豫道农业科技发展有限公司 | A kind of non-fried instant noodle skin and its extruding, high temperature puffing production technology |
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Application publication date: 20220329 |