CN114903142A - Buckwheat noodle processing method and processing device thereof - Google Patents
Buckwheat noodle processing method and processing device thereof Download PDFInfo
- Publication number
- CN114903142A CN114903142A CN202210515327.7A CN202210515327A CN114903142A CN 114903142 A CN114903142 A CN 114903142A CN 202210515327 A CN202210515327 A CN 202210515327A CN 114903142 A CN114903142 A CN 114903142A
- Authority
- CN
- China
- Prior art keywords
- dough
- kneading
- conveying belt
- beating
- buckwheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 58
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 238000004898 kneading Methods 0.000 claims abstract description 84
- 238000010009 beating Methods 0.000 claims abstract description 46
- 241000219051 Fagopyrum Species 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 26
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 230000005484 gravity Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 229920001592 potato starch Polymers 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 23
- 235000021312 gluten Nutrition 0.000 description 21
- 230000008569 process Effects 0.000 description 11
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 208000015943 Coeliac disease Diseases 0.000 description 7
- 230000009471 action Effects 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000007238 Secale cereale Nutrition 0.000 description 3
- 244000082988 Secale cereale Species 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 235000006171 gluten free diet Nutrition 0.000 description 2
- 235000020884 gluten-free diet Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- XQFRJNBWHJMXHO-RRKCRQDMSA-N IDUR Chemical compound C1[C@H](O)[C@@H](CO)O[C@H]1N1C(=O)NC(=O)C(I)=C1 XQFRJNBWHJMXHO-RRKCRQDMSA-N 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 208000020550 Joint related disease Diseases 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000023505 abnormal feces Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000007235 gluten allergy Diseases 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
-
- 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
- A21C9/00—Other apparatus for handling dough or dough pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The application discloses a processing method of buckwheat noodles in the technical field of noodle processing, which comprises the following raw materials, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33-45% of the total amount of the raw materials, uniformly stirring, kneading, taking out the kneaded dough, and repeatedly and circularly beating to obtain dough blocks; the buckwheat noodles are obtained after the dough pieces are cured, pressed into tablets, cut into strips, dried and cut. This application utilizes the strong ductility of potato starch to compensate the weak ductility of buckwheat, adds maize flour and egg white, improves the protein content in the raw materials, can show the ductility that improves noodless under the gluten-free condition, and the while keeps the tough and chewy taste of buckwheat noodless through beating repeatedly.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a buckwheat noodle processing method and a buckwheat noodle processing device.
Background
The noodles are a health food which is simple to prepare, convenient to eat, rich in nutrition, and can be taken as staple food and fast food. The noodles are originated from China, have a history of making and eating for more than four thousand years and are accepted and loved by people in the world, the noodles are mainly made of wheat flour, before the noodles appear, rice and porridge are staple foods of common Chinese people, but after the noodles appear, the noodle status is flush with the rice food. Noodles are generally made from refined wheat flour, but gluten, which is a protein mainly present in wheat, barley and rye, mainly gliadin and glutenin, makes dough have a firm structure and makes pasta delicious and chewy, but is a protein mainly present in wheat, barley and rye, and a small part of people cannot digest gluten protein, and these people have gluten protein maladaptation, which is classified into three types, celiac disease (celiac disease), non-celiac wheat sensitive (non-celiac wheat sensitive) and wheat sensitive (celiac disease), among which celiac disease is the most serious one. For young children, celiac disease is mainly manifested by symptoms related to digestive function. Such as abdominal distension, chronic diarrhea, vomiting, constipation, etc. Moreover, there are abnormal stools, bad odors and oily things. Because of malnutrition, the growth is slow, even the weight is not increased but decreased, and children also become irritable due to the fact that the spleen qi is irritated, and the children are easy to anger. For adults, celiac disease is more diverse in its manifestations, with many people having a variety of symptoms, some with only one or even no apparent symptoms, and the possible symptoms being iron deficiency, lethargy, fatigue, joint-related diseases such as joint pain, arthritis, and osteoporosis; melancholy, anxiety, numbness of hands and feet, aphtha, epilepsy and the like; in adult women, there are also inaccurate menstruation, infertility and repeated spontaneous abortion, etc.
Based on the above, the concept of gluten-free diet is proposed at present, which refers to a food completely free of gluten, and the gluten-free diet is mainly used for treating celiac disease and gluten allergy patients, and is also eaten by some stars and athletes as weight-reducing and body-building food.
Buckwheat, a name of traditional Chinese medicine, is seeds of buckwheat of Polygonaceae, has the efficacies of invigorating spleen and removing food retention, descending qi and widening intestines, and detoxifying and healing sores, and is mainly used for treating gastrointestinal food retention, diarrhea, dysentery, intestinal scarlet, whitish and turbid urine, leukorrhagia, spontaneous perspiration, night sweat, herpes, erysipelas, carbuncle, back fulminant, scrofula and burning injuries. Buckwheat, corn, potato powder, rice and the like are common gluten-free foods, so the gluten-free buckwheat noodles can be used as a raw material source of gluten-free products and can also be used as ingredients for making noodles, but because gluten is embodied in the noodles, if the gluten-containing ingredients are not added, the taste of the made noodles is inevitably reduced, the gluten is insufficient, the noodles are easy to break and paste, and therefore, the formula, the processing method and the processing device need to be improved, so that the gluten-free buckwheat noodles with gluten and gluten-free taste can be obtained.
Disclosure of Invention
Aiming at the defects of the prior art, the invention designs the buckwheat noodles which are gluten-free and can ensure chewiness.
The invention aims to provide a processing method of buckwheat noodles, which comprises the following raw materials, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw flour, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33-45% of the total amount of the materials, uniformly stirring the mixture in a dough kneading machine, kneading dough, taking out the kneaded dough, and repeatedly and circularly beating the dough to obtain dough blocks; the buckwheat noodles are obtained after the dough pieces are cured, pressed into tablets, cut into strips, dried and cut.
The working principle and the beneficial effects of the invention are as follows: the raw materials of the invention are mainly buckwheat flour, wheat, rye and barley are not used, the raw materials are ensured not to contain gluten, meanwhile, in order to ensure the chewiness of the noodles, the strong ductility of the raw potato flour is utilized to compensate the weak ductility of the buckwheat, corn flour and egg white are added, the protein content in the raw materials is improved, the ductility of the noodles under the condition of no gluten can be obviously improved, the gluten degree of the noodles meets the requirement of noodle forming, and meanwhile, the corn flour can neutralize the bitter taste of the buckwheat; in order to further improve the gluten degree of the noodles, the dough is repeatedly stretched in the beating process through repeated beating, so that the dough stretching is facilitated, the gluten formation can be accelerated, the state of the dough is more stable, the dough is continuously folded in the beating process, the direction is changed, the beating and folding are continuously carried out, the dough is stretched to be as long as possible, the dough is enabled to generate larger gluten degree, and finally, the chewy taste of the buckwheat noodles can be kept under the condition that no wheat flour exists.
Further, curing: after kneading dough, putting the dough blocks obtained by beating into a curing machine for curing, wherein the curing temperature is 20-30 ℃, and the time is controlled to be 12-30 min; tabletting: the cured dough blocks are preliminarily pressed into uniform dough strips; slitting: carrying out slitting forming treatment on the prepared flour tapes through a slitting machine; and (3) drying: feeding the formed noodles into a dryer at 70-85 ℃ for drying until the weight is constant to obtain finished noodles; cutting and packaging: quantitatively cutting and packaging according to the required size.
Further, the temperature of the dough mixer at the time of kneading dough was 30 ℃. + -. 2 ℃. In order to improve the gluten degree of the dough, the dough kneading temperature is selected to be suitable for effectively improving the gluten degree of the dough, and the temperature is preferably 30 ℃ and 32 ℃.
And further, stirring at a low speed for 2-4 minn during dough kneading, stirring at a high speed for 4-7 min, and repeatedly and circularly beating the dough for 3-5 min. When dough kneading is carried out, the dough kneading speed and time need to be strictly controlled, in the dough kneading process, the dough kneading speed is firstly slow and then fast, the dough kneading time cannot exceed 15min, formed gluten is easily stretched and broken after too long time, the time is too short, the amount of the formed gluten is too small, so the time is strictly controlled, and then the corresponding time and the beating times need to be controlled when dough is beaten, the beating times are 10-20, and the formation of the gluten is ensured.
The second purpose of the invention is to provide the buckwheat noodles prepared by the processing method.
The invention also aims to provide a processing device for processing buckwheat noodles, which is used for mixing the raw materials, kneading the noodles and repeatedly beating the dough to obtain dough blocks; the equipment comprises a dough mixer and a beating assembly, wherein the dough mixer is provided with a block packaging machine body and a dough kneading hopper, the dough kneading hopper is rotatably arranged on the machine body, a dough kneading auger is arranged in the dough kneading hopper, and one end of the dough kneading auger is rotatably connected with a dough kneading motor which is fixed on the machine body and provides power for the dough kneading auger; a tipping bucket device for driving the dough hopper to turn is arranged between the outer side of the dough hopper and the machine body, and a beating component for enabling dough to fall onto the dough hopper when the dough hopper turns and unloads the dough is arranged between the lower part of one side of the dough hopper and the machine body; the beating component is provided with a circulating conveyer belt which utilizes gravity to realize circulation, the circulating conveyer belt comprises a horizontal conveyer belt and an upward inclined conveyer belt, the part of the horizontal conveyer belt continuing to the inclined conveyer belt is arc-shaped, and the discharge end of the inclined conveyer belt is positioned above the horizontal conveyer belt.
Specifically, in the using process, the raw materials are sequentially placed into a dough kneading hopper of a dough kneading machine, a dough kneading motor is started firstly to enable a dough kneading auger to rotate, the raw materials are uniformly mixed, water accounting for 33% -45% of the total amount of the materials is added at the moment, the rotating speed and time of the dough kneading motor are controlled to ensure that the dough is firstly stirred at a low speed for 2-4 minn, a tipping device is started at a high speed for 4-7 min, a kneaded dough drops from the dough kneading hopper and falls onto a circulating conveying belt of a beating component, the dough moves along with the conveying of a horizontal conveying belt, and is conveyed upwards along the inclined conveying belt after reaching one end connected with the inclined conveying belt, when the discharging end of the inclined conveying belt is reached, the inclined conveying belt continuously conveys the dough, the dough drops from the end part of the inclined conveying belt, the dough is beaten onto the horizontal conveying belt under the action of gravity, and the dough is overturned and the position of the dough is adjusted, then the dough is continuously conveyed along with the horizontal conveying belt and is conveyed to the inclined conveying belt, the dough is beaten in a reciprocating mode in such a circulating mode, gluten formation is accelerated, the dough state is more stable, meanwhile, due to the fact that the dough is continuously folded, the dough is stretched to the greatest extent, the dough is made to have greater strength, the taste is guaranteed, the dough is finally formed into dough blocks, and the dough blocks are conveyed into a cooking machine.
Furthermore, the beating component also comprises a stress application rotating cage which is arranged at the discharge end of the inclined conveyer belt, and the stress application rotating cage is provided with a plurality of material receiving sheets which are connected with the discharge end of the inclined conveyer belt. In order to ensure the beating force of the dough, when the dough reaches the material receiving piece, the dough drops to the material receiving piece, and the dough is accelerated to fall down along with the rotation of the charging rotating cage under the action of centrifugal force, and finally the dough is conveyed to the inclined conveying belt along with the horizontal conveying belt, so that the dough beating is circulated and reciprocated, and multiple beating is realized.
Further, the top of the dough kneading bucket is hinged with a dough kneading cover. Avoiding the powder material from splashing in the dough kneading process, so a dough kneading cover is arranged.
Further, the flour mixing auger comprises an auger piece and two rotating shafts which are rotatably connected with the side wall of the flour mixing hopper, and two ends of the auger piece are connected with the rotating shafts through bolts. Compared with the situation that the stirring blades are directly surrounded on the rotating shaft, the screw conveyor piece is arranged, so that the dough can be taken down conveniently.
Drawings
FIG. 1 is a schematic configuration diagram of a processing apparatus for processing buckwheat noodles according to example 1 of the present invention;
FIG. 2 is a top view of FIG. 1;
fig. 3 is a partial sectional view in the longitudinal direction of fig. 2.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the dough kneading machine comprises a dough kneading hopper 1, a machine body 2, an extension conveying belt 3, an inclined conveying belt 4, a force application rotating cage 5, a horizontal conveying belt 6, a material receiving sheet 7, a display screen 8, a packing auger sheet 9 and a rotating shaft 10.
A processing device for processing buckwheat noodles, as shown in fig. 1-3 in embodiment 1, comprising a dough mixer and a beating component, wherein the dough mixer comprises a machine body 2 and a dough kneading hopper 1, the dough kneading hopper 1 is rotatably arranged on the machine body 2, a dough kneading auger is arranged in the dough kneading hopper 1, and one end of the dough kneading auger is rotatably connected with a dough kneading motor which is fixed on the machine body 2 and provides power for the dough kneading auger; a tipping bucket device for driving the dough kneading bucket to overturn is arranged between the outer side of the dough kneading bucket 1 and the machine body 2, a display screen 8 is arranged on the machine body 2, an operation button is arranged below the display screen 8 and used for adjusting the rotating speed of the dough kneading auger in the dough kneading bucket 1, the dough kneading auger comprises an auger sheet 9 and two rotating shafts 10 which are rotatably connected with the side wall of the dough kneading bucket 1, two ends of the auger sheet 9 are in bolt connection with the rotating shafts 10, and one rotating shaft 10 is fixedly connected with a dough kneading motor.
A beating component for making dough fall onto the dough hopper 1 when the dough hopper 1 is turned over and unloaded is arranged between the lower part of one side of the dough hopper 1 and the machine body 2; the beating component comprises an extension conveying belt 3 and a circulating conveying belt which utilizes gravity to realize circulation, the extension conveying belt 3 is positioned below a dough kneading hopper 1 for overturning and discharging dough, the circulating conveying belt comprises a horizontal conveying belt 6 and an upward inclined conveying belt 4, the discharge end of the extension conveying belt 3 is positioned above the inclined conveying belt 4, the continuous part of the horizontal conveying belt 6 and the inclined conveying belt 4 is arc-shaped, the discharge end of the inclined conveying belt 4 is positioned above the horizontal conveying belt 6, a stress application rotating cage 5 is also arranged at the discharge end of the inclined conveying belt 4, and the stress application rotating cage 5 is provided with four material receiving pieces 7 which are continuous with the discharge end of the inclined conveying belt 4. After the dough falls from the dough kneading hopper 1, the dough is conveyed to the inclined conveying belt 4 through the extension conveying belt 3 and then is dropped onto the horizontal conveying belt 6 under the action of the stressing rotating cage 5. The horizontal conveyer belt 6 continues to convey the dough to the inclined conveyer belt 4, and then the dough is dropped onto the horizontal conveyer belt 6 through the stress application rotating cage 5, so that the dough is circularly and repeatedly beaten.
In order to prevent the raw material from splashing during dough kneading, a dough kneading cover may be provided on the dough kneading bucket 1.
Specifically, the invention also provides a processing method of buckwheat noodles, in example 1, the raw materials and the parts by weight thereof are 50 parts of buckwheat flour, 10 parts of corn flour, 10 parts of potato raw flour, 5 parts of egg white, 1.2 parts of edible iodized salt and 0.15 part of edible sodium carbonate; in the using process, the temperature of the processing device is ensured to be 30 ℃, the raw materials are firstly put into the dough kneading hopper 1 in sequence, the dough kneading motor is started firstly to rotate the dough kneading auger to mix the raw materials uniformly, at the moment, water accounting for 33 to 45 percent of the total amount of the materials is added, the rotating speed and the time of the dough kneading motor are controlled by operating a key and displayed on the display screen 8 to ensure that the dough is stirred for 2 to 4minn at low speed firstly, the dough is stirred for 4 to 7min at high speed, then the tipping device is started to make the kneaded dough drop from the dough kneading hopper 1 and fall onto the extension conveyer belt 3, the dough moves along with the conveying of the extension conveyer belt 3 and finally falls onto the inclined conveyer belt 4, the dough is conveyed upwards along the inclined conveyer belt 4, when the dough reaches the discharge end of the inclined conveyer belt 4, the inclined conveyer belt 4 continues to convey, the dough drops from the end of the inclined conveyer belt 4 and falls onto the material receiving piece 7 of the stress application rotating cage 5, the dough falls onto the material receiving sheet 7, the dough is accelerated to fall under the action of centrifugal force along with the rotation of the feeding rotating cage, and finally the dough is conveyed to the inclined conveying belt 4 along with the horizontal conveying belt 6, the circulation is repeated, multiple beating is realized, the dough is continuously folded in the beating process, the direction is changed, the beating and the folding are continuously carried out, the beating time is 4min, the beating times of the dough are not lower than 12, the formation of gluten is accelerated, the dough state is more stable, meanwhile, the dough is continuously folded, the dough is ensured to be stretched as long as possible, the dough has larger strength, the taste is ensured, the dough is finally formed, the dough is conveyed into a curing machine to be cured, the curing temperature is 20-30 ℃, and the time is controlled to be 12-30 min; tabletting: the cured dough blocks are preliminarily pressed into uniform dough strips; cutting into strips: carrying out slitting forming treatment on the prepared flour tapes through a slitting machine; and (3) drying: feeding the formed noodles into a dryer at 70-85 ℃ for drying until the weight is constant to obtain finished noodles; cutting and packaging: quantitatively cutting and packaging according to the required size.
Example 2, raw materials and parts by weight thereof are 60 parts of buckwheat flour, 20 parts of corn flour, 12 parts of potato raw flour, 6 parts of egg white, 1.5 parts of edible iodized salt and 0.16 part of edible sodium carbonate; in the using process, the temperature of the processing device is ensured to be 32 ℃, the raw materials are firstly put into the dough kneading hopper 1 in sequence, the dough kneading motor is started firstly to rotate the dough kneading auger to mix the raw materials uniformly, water accounting for 33% -45% of the total amount of the materials is added at the moment, the rotating speed and the time of the dough kneading motor are controlled by operating a key and displayed on the display screen 8 to ensure that the dough is stirred for 2-4 minn at low speed firstly, the dough is stirred for 4-7 min at high speed, then the tipping device is started to make the kneaded dough drop from the dough kneading hopper 1 and fall onto the extension conveyer belt 3, the dough moves along with the conveying of the extension conveyer belt 3 and finally falls onto the inclined conveyer belt 4, the dough is conveyed upwards along the inclined conveyer belt 4, when the dough reaches the discharge end of the inclined conveyer belt 4, the inclined conveyer belt 4 continues to convey, the dough drops from the end of the inclined conveyer belt 4 and falls onto the material receiving piece 7 of the stress application rotating cage 5, the dough falls onto the material receiving sheet 7, the dough is accelerated to fall under the action of centrifugal force along with the rotation of the feeding rotating cage, and finally the dough is conveyed to the inclined conveying belt 4 along with the horizontal conveying belt 6, the circulation is repeated, multiple beating is realized, the dough is continuously folded in the beating process, the direction is changed, the beating and the folding are continuously carried out, the beating time is 4min, the beating times of the dough are not less than 15, the formation of gluten is accelerated, the dough state is more stable, meanwhile, the dough is continuously folded, the dough is ensured to be stretched as long as possible, the dough has larger strength, the taste is ensured, the dough is finally formed, the dough is conveyed into a curing machine to be cured, the curing temperature is 20-30 ℃, and the time is controlled to be 12-30 min; tabletting: the cured dough blocks are preliminarily pressed into uniform dough strips; slitting: carrying out slitting forming treatment on the prepared flour tapes through a slitting machine; and (3) drying: feeding the formed noodles into a dryer at 70-85 ℃ for drying until the weight is constant to obtain finished noodles; cutting and packaging: quantitatively cutting and packaging according to the required size.
Example 3, the raw materials and the parts by weight are 70 parts of buckwheat flour, 30 parts of corn flour, 15 parts of potato raw flour, 8 parts of egg white, 1.8 parts of edible iodized salt and 0.18 part of edible sodium carbonate; in the using process, the temperature of the processing device is ensured to be 32 ℃, the raw materials are firstly put into the dough kneading hopper 1 in sequence, the dough kneading motor is started firstly to rotate the dough kneading auger to mix the raw materials uniformly, water accounting for 33% -45% of the total amount of the materials is added at the moment, the rotating speed and the time of the dough kneading motor are controlled by operating a key and displayed on the display screen 8 to ensure that the dough is stirred for 2-4 minn at low speed firstly, the dough is stirred for 4-7 min at high speed, then the tipping device is started to make the kneaded dough drop from the dough kneading hopper 1 and fall onto the extension conveyer belt 3, the dough moves along with the conveying of the extension conveyer belt 3 and finally falls onto the inclined conveyer belt 4, the dough is conveyed upwards along the inclined conveyer belt 4, when the dough reaches the discharge end of the inclined conveyer belt 4, the inclined conveyer belt 4 continues to convey, the dough drops from the end of the inclined conveyer belt 4 and falls onto the material receiving piece 7 of the stress application rotating cage 5, the dough falls onto the material receiving sheet 7, the dough is accelerated to fall under the action of centrifugal force along with the rotation of the feeding rotating cage, and finally the dough is conveyed to the inclined conveying belt 4 along with the horizontal conveying belt 6, the circulation is repeated, multiple beating is realized, the dough is continuously folded in the beating process, the direction is changed, the beating and the folding are continuously carried out, the beating time is 5min, the beating times of the dough are not lower than 18, the formation of gluten is accelerated, the dough state is more stable, meanwhile, the dough is continuously folded, the dough is ensured to be stretched as long as possible, the dough has larger strength, the taste is ensured, the dough is finally formed, the dough is conveyed into a curing machine to be cured, the curing temperature is 20-30 ℃, and the time is controlled to be 12-30 min; tabletting: the cured dough blocks are preliminarily pressed into uniform dough strips; slitting: carrying out slitting forming treatment on the prepared flour tapes through a slitting machine; and (3) drying: feeding the formed noodles into a dryer at 70-85 ℃ for drying until the weight is constant to obtain finished noodles; cutting and packaging: quantitatively cutting and packaging according to the required size.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. A processing method of buckwheat noodles is characterized in that raw materials comprise, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33-45% of the total amount of the materials, uniformly stirring the mixture in a dough kneading machine, kneading dough, taking out the kneaded dough, and repeatedly and circularly beating the dough to obtain dough blocks; the buckwheat noodles are obtained after the dough pieces are cured, pressed into tablets, cut into strips, dried and cut.
2. The method for processing buckwheat noodles according to claim 1, wherein: curing: after kneading dough, putting the dough blocks obtained by beating into a curing machine for curing, wherein the curing temperature is 20-30 ℃, and the time is controlled to be 12-30 min; tabletting: the cured dough blocks are preliminarily pressed into uniform dough belts; slitting: carrying out slitting forming treatment on the prepared flour tapes through a slitting machine; and (3) drying: feeding the formed noodles into a dryer at 70-85 ℃ for drying until the weight is constant to obtain finished noodles; cutting and packaging: quantitatively cutting and packaging according to the required size.
3. The method for processing buckwheat noodles according to claim 2, wherein: the temperature of the dough kneading machine during dough kneading is 30 +/-2 ℃.
4. The method for processing buckwheat noodles according to claim 3, wherein: and (3) firstly stirring at low speed for 2-4 minn during dough kneading, stirring at high speed for 4-7 min, and repeatedly and circularly beating the dough for 3-5 min.
5. Buckwheat noodles produced by the method according to any one of claims 1 to 4.
6. A processing apparatus for processing the buckwheat noodles of claim 5, characterized in that: the equipment is used for mixing the raw materials, kneading dough and repeatedly and circularly beating to obtain dough blocks; the equipment comprises a dough mixer and a beating assembly, wherein the dough mixer is provided with a block packaging machine body and a dough kneading hopper, the dough kneading hopper is rotatably arranged on the machine body, a dough kneading auger is arranged in the dough kneading hopper, and one end of the dough kneading auger is rotatably connected with a dough kneading motor which is fixed on the machine body and provides power for the dough kneading auger; a tipping bucket device for driving the dough hopper to turn is arranged between the outer side of the dough hopper and the machine body, and a beating component for making dough fall onto the dough hopper when the dough hopper turns and unloads the dough is arranged between the lower part of one side of the dough hopper and the machine body; the beating component is provided with a circulating conveying belt which utilizes gravity to realize circulation, the circulating conveying belt comprises a horizontal conveying belt and an upward inclined conveying belt, the part of the horizontal conveying belt continuing to the inclined conveying belt is arc-shaped, and the discharge end of the inclined conveying belt is positioned above the horizontal conveying belt.
7. The processing apparatus for processing buckwheat noodles as claimed in claim 6, wherein: the beating component further comprises a stress application rotating cage, the stress application rotating cage is arranged at the discharge end of the inclined conveying belt, and the stress application rotating cage is provided with a plurality of material receiving pieces which are connected with the discharge end of the inclined conveying belt.
8. The processing apparatus for processing buckwheat noodles as claimed in claim 7, wherein: the top of the dough kneading bucket is hinged with a dough kneading cover.
9. The processing apparatus for processing buckwheat noodles as claimed in claim 8, wherein: the dough kneading auger comprises an auger piece and two rotating shafts which are rotatably connected with the side wall of the dough kneading hopper, and the two ends of the auger piece are connected with the rotating shafts through bolts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210515327.7A CN114903142B (en) | 2022-05-11 | 2022-05-11 | Processing method and processing device of buckwheat noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210515327.7A CN114903142B (en) | 2022-05-11 | 2022-05-11 | Processing method and processing device of buckwheat noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114903142A true CN114903142A (en) | 2022-08-16 |
| CN114903142B CN114903142B (en) | 2024-06-11 |
Family
ID=82766725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210515327.7A Active CN114903142B (en) | 2022-05-11 | 2022-05-11 | Processing method and processing device of buckwheat noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114903142B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304357A (en) * | 2014-11-19 | 2015-01-28 | 宜垦(天津)农业制品有限公司 | Dough maker |
| CN105010447A (en) * | 2014-04-30 | 2015-11-04 | 任文涛 | Dough maker and using method thereof |
| CN107509938A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing method of buckwheat potato noodles |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| JP2021016390A (en) * | 2019-07-16 | 2021-02-15 | 有限会社和田屋本店 | Buckwheat dough for homemade noodle, and production method of buckwheat noodle |
-
2022
- 2022-05-11 CN CN202210515327.7A patent/CN114903142B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010447A (en) * | 2014-04-30 | 2015-11-04 | 任文涛 | Dough maker and using method thereof |
| CN104304357A (en) * | 2014-11-19 | 2015-01-28 | 宜垦(天津)农业制品有限公司 | Dough maker |
| CN107509938A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing method of buckwheat potato noodles |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| JP2021016390A (en) * | 2019-07-16 | 2021-02-15 | 有限会社和田屋本店 | Buckwheat dough for homemade noodle, and production method of buckwheat noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114903142B (en) | 2024-06-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Almana et al. | Palm date seeds as an alternative source of dietary fiber in Saudi bread | |
| RU2528463C1 (en) | Cookie | |
| CN108208087A (en) | A kind of fiber crisp chip and preparation method thereof | |
| RU2414128C1 (en) | Snack chips containing buckwheat husks | |
| CN1607909A (en) | Food product with high viscosity | |
| JP3455961B2 (en) | Method for producing puffed food and puffed food dough | |
| JPH09502870A (en) | Psyllium-added pasta product and its manufacturing method | |
| CN105433240A (en) | Composite cereal nutrient stewed noodles and production method thereof | |
| US3861293A (en) | Apparatus for making foods and feeds | |
| CN102480973A (en) | Low glycemic index baked product comprising high levels of fiber, protein and inclusions | |
| CN107279225A (en) | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof | |
| RU2380907C1 (en) | Production method of aerated non-yeasted bread of increased nutritional value | |
| JPH09502871A (en) | Plantain-added dough product and method for producing the same | |
| US4098914A (en) | Peanut brittle manufacture | |
| CN114903142A (en) | Buckwheat noodle processing method and processing device thereof | |
| Brennan | Mixing, emulsification and size reduction | |
| RU2156084C1 (en) | Method for producing dry nutrient mixture | |
| Korkach et al. | INNOVATIVE TECHNOLOGY OF BISCUIT PRODUCTION BASED ON THE USE OF SECONDARY PRODUCTS OF SOYBEAN PROCESSING. | |
| RU2294643C2 (en) | Dietary gingerbread and method for producing the same (versions) | |
| RU2548196C1 (en) | Cooked gingerbread preparation composition | |
| CN113396952A (en) | Bread crumb processing and producing technology | |
| RU2110934C1 (en) | Method for producing dry food products | |
| RU2004123817A (en) | METHOD FOR PREPARING AN INCREASED FOOD VALUE CAKE | |
| KR101335697B1 (en) | Manufacturing method of functional cereal | |
| RU2851498C1 (en) | Pasta products for gerodietic nutrition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |