WO2015066968A1

WO2015066968A1 - Noodle vapor-curing technology and noodle maker

Info

Publication number: WO2015066968A1
Application number: PCT/CN2014/000979
Authority: WO
Inventors: 武月龙
Original assignee: 武月龙
Priority date: 2013-11-08
Filing date: 2014-11-07
Publication date: 2015-05-14
Also published as: CN104621204A

Abstract

A noodle vapor-curing technology and a noodle maker. The technology cures the dough by introducing the vapor to heat the dough during stirring stage. The noodle maker comprises a vapor generator (1) and a kneading and pressing device (2), and the vapor generator is connected with the kneading and pressing device. The vapor generator comprises a heating base disc (4) and a water storing bucket (5), and the heating base disc is placed under the water storing bucket. The kneading and pressing device comprises a motor and transmission device (6), a kneading and pressing jar (7), a microcomputer control system (8) and an extruding cavity (9). The noodle maker is easily operated, and the dough can be cured sufficiently. The noodle making process can be finished automatically from stirring flour to curing dough at one time.

Description

[Name of invention made by ISA according to Rule 37.2] A steam steamed noodle technique and noodle machine

Technical field

The invention relates to the technical field of food processing, in particular to a technology of fully automatic front-mounted steam cooked noodles and a noodle machine. Briefly, the front-facing cooked noodle technique is a technique in which water vapor is used to heat and gelatinize the flour during the noodle process and then make the noodles.

Background technique

At present, people eat noodles in addition to making noodles, the process of gelatinization and noodles is also a very important thing, the most primitive method is artificial boiled batter, the procedure is: 1, fill the pot with water, and boil ; 2 below, and break up; 3, water after two or three rolls and fish out; looks simple, in fact, the connotation technology is very complicated. First of all, people need to be familiar with the characteristics of noodles, such as flour characteristics, production process, etc. Otherwise, the noodle cooking process will make the noodles puffed and soft, especially the noodles made of corn flour, which will be soft, swelled and opened when boiled. Although there are other ways to cook noodles, such as steamed noodles, fried noodles, noodles, etc., to meet the needs of people to eat cooked noodles, but the noodles are gelatinized / matured after the noodles are formed, so far A mature technique completes the gelatinization/curing of noodles during the maxillofacial process of the noodles and before molding, so that the noodles can be eaten immediately after molding. This involves the characteristics of flour and its various methods such as fusion of molecular bonds and gelatinization in the process of maxillofacial (including: noodles, noodles, noodles, extrusion, noodle formation). Although some machines can complete the molecular gelatinization of some flours by machine heating or external heating, the resulting flour scorching is also accompanied, especially for the processing of some materials of flour, which is often impossible for full-material flour. cover. To this end, I used steam steaming technology to complete the molecular gelatinization/curing of noodles during the maxillofacial process, and made cooked noodles that can be eaten immediately. The production of noodles is completely automated and simplified, and people are completely freed from the tedious production process of noodles.

Prior art 1 related to the present invention (except for the original manual method)

Prior art principle

Electric furnace wire heating screw extrusion device: electric furnace wire heating machine 膛 using high-speed screw to rotate extruded noodles, as shown in Figure 1;

The device is characterized in that: firstly, the electric furnace wire is wound around the casing to heat the casing; then the stirred dough is placed in the hopper, and the dough is squeezed in the softening zone by the rotation of the screw to complete the dough. And part of the kneading process; further advance into the extrusion zone to repeatedly squeeze the dough to complete the process of kneading and partial pressing; the dough is matured in the process, and finally the kneaded and gelatinized/cooked dough Extrusion to the front of the pre-assembled mold to complete the cooked noodle forming process.

Disadvantages of prior art one

1. The preheating time is longer;

2, the heating is transmitted through the machine, the machine is in direct contact with the dough, and the dough is easily adhered to the inner wall of the casing, so that the dough is formed into a pan-like paste;

3, to slowly feed, to prevent the scorching process of the burnt, screw drowned;

4. This kind of equipment is used by large food enterprises. It requires professional operation and is suitable for continuous production. The cleaning is very professional and complicated, and can not meet the individual requirements.

Prior art 2 related to the present invention

The principle of water heating boiled noodles is shown in Figure 2:

The device is characterized by: it is the most traditional water-conducting heating noodle, and the noodles are cooked directly in water to complete gelatinization/curing.

Disadvantages of prior art 2

The boiled water has a melting effect on the noodles. Some materials have an increased viscosity of the flour, and more soluble substances enter the water and the noodles tend to puff/soft. Noodles such as corn flour are easy to swell and soften.

Prior art 3 related to the present invention

Steam steamed noodles principle, as shown in Figure 3;

The device is characterized by the fact that the most traditional water is heated to produce steam, which is then steamed to steam the noodles.

Disadvantages of prior art three

Need to pay attention to the heat and separate the noodles in time, due to gelatinization reasons, the viscosity of the flour rises, there are more soluble substances in the water vapor and then enter the water noodles will cause adhesion.

Summary of the invention

In order to solve the gelatinization and ripening of the flour in the noodle production process, the noodle production is completed by one-time linkage from the six aspects of noodles, noodles, noodles, noodles, squeezing, noodle molding and noodles. Automate the production of noodles and liberate people from the cumbersome process of noodle production.

1, the noodles --- stir the noodles --- noodles --- wake up --- molding this complete production process full implementation of flour gelatinization.

2, change the production of noodles can only be noodles, to be gelatinized must be formed after cooking to complete the problem

3. Solve the problem of gelatinization of flour molecules in the process of noodle production, so that all kinds of flour can be processed and gelatinized.

4, to meet people's individual requirements, coarse grains, especially for corn flour, rice flour, buckwheat flour and other noodles processing becomes possible.

5. Solving the problem of flour paste on the surface of the machine during the production of cooked noodles, the present invention has no problem of flour paste.

The invention adopts the following technical solutions:

The front-mounted steam steaming surface technology of the invention is heated by water vapor in the process of maxillofacial surface, and is gelatinized and matured in the process of maxillofacial surface.

The fully automatic steam cooked noodle machine of the present invention comprises a steam generator and a rolling device, water vapor The generator is connected to the rolling device; the water steam generator comprises a heating chassis and a water storage barrel, and the heating chassis is located under the water storage barrel; the rolling device comprises a motor and a transmission device, a rolling cylinder, a microcomputer control system and a squeeze The cavity, motor and transmission are located under the pressure cylinder; the microcomputer control system is located behind the pressure cylinder and is connected with the motor and the transmission; the extrusion chamber is located below the pressure cylinder and is connected with the pressure cylinder; The stirring knife is driven by the motor and the transmission device; the rolling cylinder is provided with a transfer inlet; the extrusion chamber is provided with a screw.

The water steam generator and the rolling device are connected by a water vapor pipe.

The water storage tank of the water steam generator is sleeved outside the pressure cylinder, and the heating chassis is located above the motor and the transmission device, and is connected with the water storage barrel; the upper part of the pressure cylinder is open, and the water in the gap between the water storage barrel and the pressure cylinder is stored, and the water vapor can pass. The upper part of the pressure cylinder enters.

There is a water inlet above the water storage bucket, and a shower is arranged at the lower part of the water inlet, and the water is sprayed down from the water inlet into the water storage tank.

The method of using the pasta machine of the present invention comprises the following steps:

(a) Put the flour and water into the rolling cylinder, turn on the motor and the transmission device, drive the mixing knife to rotate, and press the flour;

(b) opening the steam generator to allow water vapor to enter the rolling cylinder to gelatinize and ripen the dough;

(c) Adjusting the strength and time of dough rolling through a microcomputer control system;

(d) After the dough is finished and finally matured, the dough is extruded through a cavity and extruded into noodles.

After the grain paste is heated, the starch granules begin to absorb water rapidly and expand. Most of the starch granules lose their characteristic polarization cross pattern, become more transparent, the viscosity increases, and more soluble substances enter the water. This phenomenon is called paste. The temperature at this time is called the gelatinization temperature. The gelatinization temperature varies depending on the variety, and is generally classified into low (55 to 69.5 ° C), medium (70 to 74 ° C), and high (74.5 to 79 ° C).

Using the above principle, we add water mixing process to flour (grain powder), kneading process, kneading dough Gelatinization in the process to quickly increase the gelatinization speed of the flour dough, so that the flour is more suitable for people's digestion needs, more refreshing and strong. The gelatinized powder is directly ripened and shaped.

The traditional flour is first formed and then heated and gelatinized. This is mainly because the traditional processing method cannot gelatinize the flour before molding, because in the traditional production, the heated powder dough must be cooled before it can be operated, so that the gelatinization is good. The linear molecular bonds between the powder clusters are broken, and the dough after molding is bound to be a mess.

Through this technology, all grain flours can be gelatinized, including barley, wheat, buckwheat, oats, corn, rice, and glutinous rice.

The positive effects of the present invention are as follows:

1, the operation is simple. The operator only needs to proportionally add the flour and water into the cylinder tube in proportion, and close the cylinder tube. The button can be used to complete the noodles, the noodles, the noodles, the noodles, and the extruded noodles. The whole process of the film;

2, the gelatinization is sufficient. The viscosity of the gelatinization process begins to rise rapidly. The viscosity diagram shows that the temperature rises by more than 2 times per second. The temperature at this time is called the gelatinization temperature. At the gelatinization temperature, as the temperature continues to rise, the flour is in the flour. The amylose and linear molecules that overflow from the amylopectin rupture flow continue to polymerize, and the suspension exhibits a gel-like viscosity that rises linearly and peaks rapidly.

3. Meet the individual needs of people. All flours can be processed, especially for cornmeal, bean noodles, soba noodles and other miscellaneous grain crops that can not be formed in noodles, so that these extremely difficult to form, but very nutritious coarse grains become a noodle. In just ten minutes, you can complete traditional techniques such as noodles, noodles, noodles, and noodles. You can easily make a bowl of good noodles in one wash.

DRAWINGS

1 is a schematic view of a conventional noodle making technique 1.

2 is a schematic view of a conventional noodle making technique 2.

3 is a schematic view of a conventional noodle making technique 3.

Figure 4 is a schematic illustration of a water vapor generator of a pasta machine of the present invention.

Fig. 5 is a schematic view of a rolling device of the pasta machine of the present invention.

Fig. 6 is a schematic view of a pasta machine according to a first embodiment of the present invention.

Fig. 7 is a schematic view of a pasta machine of a second embodiment of the present invention.

Fig. 8 is a schematic view of a pasta machine of a third embodiment of the present invention.

1 water steam generator, 2 rolling device, 3 water steam pipe, 4 heating chassis, 5 water storage bucket, 6 motor and transmission, 7 pressure cylinder, 8 microcomputer control system, 9 extrusion chamber, 10 mixing knife, 11 Transfer feed port, 12 screw.

detailed description

The following examples are a further detailed description of the invention.

As shown in Figures 4-8, the fully automatic steam cooked noodle machine of the present invention comprises a water vapor generator 1 and a rolling device 2, and the water steam generator 1 is connected to the rolling device 2; the steam generation takes place The device 1 comprises a heating chassis 4 and a water storage tank 5, the heating chassis 4 is located below the water storage tank 5; the rolling device 2 comprises a motor and a transmission device 6, a rolling cylinder 7, a microcomputer control system 8 and an extrusion chamber 9, a motor And the transmission device 6 is located under the pressure cylinder 7; the microcomputer control system 8 is located behind the pressure cylinder 7 and is connected with the motor and the transmission device 6; the extrusion chamber 9 is located below the pressure cylinder 7 and is connected with the pressure cylinder 7; The cylinder 7 is provided with a stirring knife 10, and the stirring knife 10 is driven by the motor and the transmission device 6; the rolling cylinder 7 is provided with a relay feeding port 11; and the extrusion chamber 9 is provided with a screw 12.

Example 1

As shown in FIG. 6, the steam generator 1 and the rolling device 2 are connected by a water vapor pipe 3. A certain amount of water is added to the water storage tank 5, and after heating the bottom plate 4 to heat the water storage tank 5, the water vapor volatilizes through the water vapor pipe 3 into the rolling cylinder 7, and the dough in the rolling cylinder 7 is heated.

Example 2

As shown in FIG. 7, the water storage tank 5 of the water steam generator 1 is sleeved outside the pressure cylinder 7, and the heating chassis 4 is located above the motor and the transmission unit 6, and is connected to the water storage tank 5; the upper part of the pressure cylinder 7 is open, and the water storage tank 5 Water is stored in the gap with the pressure cylinder 7, and the water vapor can enter the pressure cylinder 7 through the upper portion of the pressure cylinder 7 to heat the dough in the pressure cylinder 7.

Example 3

As shown in FIG. 8, the steam generator 1 and the rolling device 2 are connected by a water vapor pipe 3. A water inlet 6 is arranged above the water storage tank 5, and a shower is arranged at a lower portion of the water inlet 6. The water is sprayed from the water inlet 6 into the water storage tank 5, and is heated to become water vapor at the bottom of the water storage tank 5, and then passed through The water vapor pipe 3 enters the rolling cylinder 7 to heat the dough in the rolling cylinder 7. .

While the embodiments of the present invention have been shown and described, it will be understood by those skilled in the art And variations, the scope of the invention is defined by the appended claims and all equivalents of steamed pre-heated gelatinized cooked noodles.

Claims

The utility model relates to a front-mounted steam steaming noodle technology, which is characterized in that: the technology is heated by water vapor in the process of maxillofacial surface, and is gelatinized and matured in the process of maxillofacial surface.
A pasta machine using the technique of claim 1 wherein the pasta machine comprises a water vapor generator (1) and a rolling device (2), a steam generator (1) and a rolling device ( 2) connection; the water steam generator (1) comprises a heating chassis (4) and a water storage tank (5), the heating chassis (4) is located below the water storage tank (5); the rolling device (2) comprises Motor and transmission (6), pressure cylinder (7), microcomputer control system (8) and extrusion chamber (9), motor and transmission (6) under the pressure cylinder (7); microcomputer control system (8) ) is located behind the pressure cylinder (7) and connected to the motor and transmission (6); the extrusion chamber (9) is located below the pressure cylinder (7) and is connected to the pressure cylinder (7); the pressure cylinder (7) There is a stirring knife (10), the stirring knife (10) is driven by the motor and the transmission device (6); the rolling cylinder (7) is provided with a relay feeding port (11); and the extrusion chamber (9) is provided therein. Screw (12).
A pasta machine according to claim 2, characterized in that the water steam generator (1) is connected to the rolling device (2) via a water vapor pipe (3).
The pasta machine according to claim 2, characterized in that the water storage tank (5) of the water steam generator (1) is sleeved outside the rolling cylinder (7), and the heating chassis (4) is located at the motor and the transmission device (6) Above, connected to the water storage tank (5); the upper part of the rolling cylinder (7) is open, and water is stored in the gap between the water storage tank (5) and the rolling cylinder (7), and water vapor can enter through the upper part of the rolling cylinder (7).
The noodle machine according to claim 3, characterized in that: a water inlet (6) is arranged above the water storage tank (5), a shower is arranged at a lower portion of the water inlet (6), and water is stored from the water inlet (6). The bucket (5) is sprayed down.