CN103798632A - Processing method of Dongchuan noodles - Google Patents
Processing method of Dongchuan noodles Download PDFInfo
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- CN103798632A CN103798632A CN201410072554.2A CN201410072554A CN103798632A CN 103798632 A CN103798632 A CN 103798632A CN 201410072554 A CN201410072554 A CN 201410072554A CN 103798632 A CN103798632 A CN 103798632A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 108010068370 Glutens Proteins 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000003205 muscle Anatomy 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
- 230000035882 stress Effects 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 210000000795 conjunctiva Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention relates to a processing method of Dongchuan noodles, belonging to the technical field of food processing. The processing method comprises the following steps: a, kneading dough; b, curing; c, tabletting and slitting; and d, drying at low temperature. The processing method of Dongchuan noodles has the beneficial effect that the noodles processed by the method provided by the invention are uniform in color and luster, smooth and tasty, is not crispy and is free from sour, and the expiration date excesses over 6 months, and the soup is clear.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the processing method of a kind of Dongchuan noodles.
Background technology
Noodles are a kind of very ancient food, originate from China, and the making of existing more than 4,000 year is edible historical.Noodles are a kind of making simply, instant, nutritious food.
Traditional fabrication noodles, are that flour is added water into dough, afterwards or press or roll and make sheet and cut or press, or use and the means such as rub, draw, pinch with the hands, make strip or strip.But the noodles of existing processing exist inhomogeneous, the rough tasty and refreshing shortcoming of color and luster.
Summary of the invention
The object of this invention is to provide the processing method of a kind of Dongchuan noodles, gained noodle color is even, smooth tasty and refreshing.
The technical solution used in the present invention is a kind of processing method of noodles, comprises the following steps:
A and face: by weight, take containing 0.1～0.3 part of 0.1～0.3 part of 2～10 parts, 90～99 parts, flour, egg, the dietary alkali of gluten weight >=28% and salt, mix, add water and face, obtain the dough of water content >=30%;
B, slaking: described dough is placed in to the ripening device used slaking of carrying out;
C, compressing tablet, slitting: the dough after slaking is placed in to preforming device and carries out compressing tablet, slitting subsequently, obtains wetted surface bar;
D, low temperature drying: it is that the oven dry blows cold wind indoors that 1 ℃～5 ℃, humidity are 85～95% is determined bar that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 15 ℃～25 ℃, humidity becomes 80～90% and protects tide and perspire, again the temperature of drying chamber is risen to 26 ℃～38 ℃, humidity and become 55～65% humidity dischargings that heat up, carry out subsequently cooling, temperature to drying chamber is 60～70% higher than 2～10 ℃ of room temperatures, humidity, obtains finished product.
As preferably, in described step a, salt is salt compounded of iodine.
As preferably, the amount that adds water in described step a is flour weight 20～30%.
As preferably, the time of described step a neutral plane is 15～25 minutes.
As preferably, in described step b, the time of slaking is 10～15 minutes.
As preferably, in described step c, the pressure roller of preforming device is 7～9 roads, ironed rate≤40% of dough sheet per pass pressure roller, and Qie Zhu reduces in road ironed rate.
As preferably, the time of blowing a cold wind in described steps d is 1～2 hour, and protecting the time that tide perspires is 0.5～1.5 hour, and the time of intensification humidity discharging is 1.5～2.5 hours, and the time of cooling is 1～2 hour.
As preferably, the cooling rate of described cooling is 0.3～0.8 ℃/min.
Dongchuan noodles that the present invention also provides described processing method to make.
In the present invention, adopt containing the flour of gluten weight >=28% as primary raw material, when with face, can increase elasticity and the extensibility of dough, be conducive to make noodles and improve Noodle color, and in the time making noodles good toughness, can not break, muscles and bones is good, mouthfeel is also fine.If the gluten that adopts gluten content to be less than 28% is in the time of post-production, easily disconnected, be difficult to processing, and mouthfeel is obviously bad.
In the present invention, egg can adopt Countryside Egg, can make the color of noodles attractive in appearance, smooth, crisp mouthful of the mouthfeel of noodles, and the toughness of raising noodles.The present invention specifically defines the consumption of egg, and through inventor, by verification experimental verification, the consumption of egg is in the time being less than the consumption limiting in the present invention, and mouthfeel, fragrance are all poor.In egg consumption is greater than the present invention, limit consumption time, post-production there will be easily disconnected phenomenon of noodles, and muscles and bones can be poor, also increased production cost.
In the present invention, add dietary alkali can make the taste of noodles become fragrant.Add salt can improve the fragrance of noodles and extend the shelf life.
When with face, the present invention can adopt the dough mixing machine of Japanese import, this mechanical analogue is manual kneads dough, to squeeze, to rub as main, be characterized in two curve agitators that direction of rotation is contrary, effects such as can playing pressure to dough, pinch, mix, be curved, easily promotes that in dough, gluten forms, thereby improves noodles quality.
In the time of slaking; can adopt disc type aging machine; be to carry out slaking under the condition of 10 revs/min at rotating speed; be conducive to eliminate dough with face process in internal stress; promote protein abundant aquation, form network structure, and adjust mutually water absorption with amylum body; reach and homogenize, improve dough rest effect.
In the time of compressing tablet, adopting pressure roller is the tablet press machine in 7～9 roads, if road number very little, must in the time of per pass compressing tablet, take acutely ironedly, and the easy like this gluten network tissue that makes dough sheet is subject to mechanical damage, slackens dough sheet intensity, influence surface tablet quality.If road number is too many, easily make dough sheet organize overstocked, hardening in surface, affects noodles quality, and increase production power consumption.For preventing the violent ironed gluten network organization that damages, the each ironed rate of dough sheet should not exceed 40%, reduces successively by road later, and final total ironed rate is 9～10%.Pressure roller diameter in preforming device is descending, makes the pressure of pressure roller effect dried noodle sheet also correspondingly from big to small, thereby makes the dough sheet of rolling tough closely knit, smooth surface.
In the time drying, adopt steam boiler heating, drying chamber, the time of oven dry is 6 hours.
Determine the bar stage at cold wind: do not heat, only blow a cold wind over, suitably hydrofuge, makes plasticity in noodles transform to elastification, tentatively sizing.Temperature is a little less than 1～5 ℃ of workshop temperature, and relative humidity is 85～95%, and this stage accounts for 25% of operation.
Protecting the damp perspiration stage, temperature is controlled at 15～25 ℃, humidity is controlled at 80～90%, this stage is evaporated noodles moisture content from inside to outside, prevent the too early conjunctiva in noodles surface and easily produce crisp face, this stage be prevent outer dry in tide, stress concentrate and produce the key of crisp face, it accounts for 10～15% of total operation.
In the intensification humidity discharging stage, temperature is controlled in 25～38 ℃, can not exceed 40 ℃, otherwise causes protein denaturation, and relative humidity is 55～65%, and this stage accounts for 30～35% of total operation.
In the cooling stage: this stage cooling rate control is that every operation declines 0.5 ℃ for one minute, until reduce to higher than 2～10 ℃ of room temperatures, relative humidity is 60～70%, and it accounts for 25% of total operation.
Beneficial effect of the present invention is: adopt processing method gained of the present invention Dongchuan noodle color even, smooth tasty and refreshing, and not crisp bar, not mixed soup, without tart flavour, the shelf-life exceedes more than 6 months.
The specific embodiment
For making those skilled in the art understand in detail production technology of the present invention and technique effect, further introduce application of the present invention and technique effect with concrete production instance below.
Embodiment 1:
A and face: by weight, flour 96.55kg, egg 3kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg that to take containing gluten weight be 28%, mix, and adds 24kg water and face 20 minutes, obtain water content and be 30% dough;
B, slaking: described dough is placed in to ripening device used slaking 12 minutes;
C, compressing tablet, slitting: it is that the preforming device in 8 roads carries out compressing tablet that the dough after slaking is placed in to pressure roller, adopting subsequently cutter type is 1 or 1.5 dise knife slitting, obtains wetted surface bar; When compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, Qie Zhu reduces in road ironed rate, and extremely final total ironed rate is 9～10%.
D, low temperature drying: it is that the oven dry blows cold wind indoors that 2 ℃, humidity are 90% is determined bar 1.5 hours that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 20 ℃, humidity becomes 85% and protects tide and perspire 1 hour, again the temperature of drying chamber is risen to 30 ℃, humidity and become 60% humidity discharging 2 hours that heats up, carry out cooling 1.5 hours take cooling rate as 0.5 ℃/min subsequently, temperature to drying chamber is 65% higher than 5 ℃ of room temperatures, humidity, obtains finished product (dragon whiskers noodles).
Embodiment 2:
A and face: by weight, flour 94.55kg, egg 5kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg that to take containing gluten weight be 30%, mix, and adds 19kg water and face 15 minutes, obtain water content and be 32% dough;
B, slaking: described dough is placed in to ripening device used slaking 10 minutes;
C, compressing tablet, slitting: it is that the preforming device in 7 roads carries out compressing tablet that the dough after slaking is placed in to pressure roller, adopting subsequently cutter type is 2 square cutter slitting, obtains wetted surface bar; When compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, Qie Zhu reduces in road ironed rate, and extremely final total ironed rate is 9～10%.
D, low temperature drying: it is that the oven dry blows cold wind indoors that 5 ℃, humidity are 95% is determined bar 1 hour that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 25 ℃, humidity becomes 80% and protects tide and perspire 0.5 hour, again the temperature of drying chamber is risen to 38 ℃, humidity and become 55% humidity discharging 2.5 hours that heats up, carry out cooling 1 hour take cooling rate as 0.8 ℃/min subsequently, temperature to drying chamber is 60% higher than 2 ℃ of room temperatures, humidity, obtains finished product (fresh egg face).
Embodiment 3:
A and face: by weight, flour 91.55kg, egg 8kg, dietary alkali 0.2kg and salt compounded of iodine 0.25kg that to take containing gluten weight be 28%, mix, and adds 27.5kg water and face 25 minutes, obtain water content and be 35% dough;
B, slaking: described dough is placed in to ripening device used slaking 15 minutes;
C, compressing tablet, slitting: it is that the preforming device in 9 roads carries out compressing tablet that the dough after slaking is placed in to pressure roller, adopting subsequently cutter type is 1.5 square cutter slitting, obtains wetted surface bar; When compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, Qie Zhu reduces in road ironed rate, and extremely final total ironed rate is 9～10%.
D, low temperature drying: it is that the oven dry blows cold wind indoors that 5 ℃, humidity are 95% is determined bar 2 hours that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 15 ℃, humidity becomes 95% and protects tide and perspire 1.5 hours, again the temperature of drying chamber is risen to 26 ℃, humidity and become 65% humidity discharging 1.5 hours that heats up, carry out cooling 2 hours take cooling rate as 0.3 ℃/min subsequently, temperature to drying chamber is 70% higher than 10 ℃ of room temperatures, humidity, obtains finished product (fine work Countryside Egg face).
Embodiment 4:
A and face: by weight, flour 97.8kg, egg 2kg, dietary alkali 0.1kg and salt compounded of iodine 0.1kg that to take containing gluten weight be 28%, mix, and adds 20kg water and face 25 minutes, obtain water content and be 31% dough;
B, slaking: described dough is placed in to ripening device used slaking 15 minutes;
C, compressing tablet, slitting: it is that the preforming device in 9 roads carries out compressing tablet that the dough after slaking is placed in to pressure roller, adopting subsequently cutter type is 1 or 1.5 dise knife slitting slitting, obtains wetted surface bar; When compressing tablet, ironed rate≤40% of dough sheet per pass pressure roller, Qie Zhu reduces in road ironed rate, and extremely final total ironed rate is 9～10%.
D, low temperature drying: it is that the oven dry blows cold wind indoors that 5 ℃, humidity are 95% is determined bar 2 hours that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 15 ℃, humidity becomes 95% and protects tide and perspire 1.5 hours, again the temperature of drying chamber is risen to 26 ℃, humidity and become 65% humidity discharging 1.5 hours that heats up, carry out cooling 2 hours take cooling rate as 0.3 ℃/min subsequently, temperature to drying chamber is 70% higher than 10 ℃ of room temperatures, humidity, obtains finished product (dragon whiskers noodles).
The shelf-life of above-mentioned each enforcement products obtained therefrom, through test, is 12 months.Separately randomly draw 100 clients above-described embodiment products obtained therefrom on probation, more than 98% people thinks, gained noodle color of the present invention is even, smooth tasty and refreshing, not crisp bar, and mixed soup, without tart flavour, chewiness, compares the noodles of existing method processing, has significant difference.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to above-described embodiment, those skilled in the art are to be understood that, still can modify or be equal to replacement the present invention, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (9)
1. a processing method for Dongchuan noodles, is characterized in that: comprise the following steps:
A and face: by weight, take containing 0.1～0.3 part of 0.1～0.3 part of 2～10 parts, 90～99 parts, flour, egg, the dietary alkali of gluten weight >=28% and salt, mix, add water and face, obtain the dough of water content >=30%;
B, slaking: described dough is placed in to the ripening device used slaking of carrying out;
C, compressing tablet, slitting: the dough after slaking is placed in to preforming device and carries out compressing tablet, slitting subsequently, obtains wetted surface bar;
D, low temperature drying: it is that the oven dry blows cold wind indoors that 1 ℃～5 ℃, humidity are 85～95% is determined bar that described wetted surface bar is first placed in to temperature, then the temperature of drying chamber being risen to 15 ℃～25 ℃, humidity becomes 80～90% and protects tide and perspire, again the temperature of drying chamber is risen to 26 ℃～38 ℃, humidity and become 55～65% humidity dischargings that heat up, carry out subsequently cooling, temperature to drying chamber is 60～70% higher than 2～10 ℃ of room temperatures, humidity, obtains finished product.
2. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: in described step a, salt is salt compounded of iodine.
3. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: the amount that adds water in described step a is flour weight 20～30%.
4. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: the time of described step a neutral plane is 15～25 minutes.
5. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: in described step b, the time of slaking is 10～15 minutes.
6. the processing method of a kind of Dongchuan according to claim 1 noodles, is characterized in that: in described step c, the pressure roller of preforming device is 7～9 roads, ironed rate≤40% of dough sheet per pass pressure roller, and Qie Zhu reduces in road ironed rate.
7. the processing method of a kind of Dongchuan according to claim 1 noodles, it is characterized in that: the time of blowing a cold wind in described steps d is 1～2 hour, the time of protecting tide perspiration is 0.5～1.5 hour, and the time of intensification humidity discharging is 1.5～2.5 hours, and the time of cooling is 1～2 hour.
8. the processing method of a kind of Dongchuan according to claim 7 noodles, is characterized in that: the cooling rate of described cooling is 0.3～0.8 ℃/min.
9. Dongchuan noodles that make according to processing method described in claim 1-8 any one.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072554.2A CN103798632B (en) | 2014-02-28 | 2014-02-28 | The processing method of a kind of Dongchuan noodles |
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| CN201410072554.2A CN103798632B (en) | 2014-02-28 | 2014-02-28 | The processing method of a kind of Dongchuan noodles |
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| CN103798632B CN103798632B (en) | 2015-08-26 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397600A (en) * | 2014-12-15 | 2015-03-11 | 古浪伊禧堂伟业生物科技有限公司 | Making process of fast-food alkali-free hand-pulled noodles |
| CN107438369A (en) * | 2015-04-17 | 2017-12-05 | 奇华顿股份有限公司 | The method for preparing noodles |
| CN109548812A (en) * | 2018-12-28 | 2019-04-02 | 四川麦滋面业有限责任公司 | A kind of noodles production system and production technology |
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| CN112414023A (en) * | 2020-11-24 | 2021-02-26 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194689A (en) * | 2006-12-06 | 2008-06-11 | 何正其 | Egg noodle |
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2014
- 2014-02-28 CN CN201410072554.2A patent/CN103798632B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194689A (en) * | 2006-12-06 | 2008-06-11 | 何正其 | Egg noodle |
Non-Patent Citations (1)
| Title |
|---|
| 张春霞等: "《挂面的加工工艺及酥面的防止》", 《粮食科技与经济》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397600A (en) * | 2014-12-15 | 2015-03-11 | 古浪伊禧堂伟业生物科技有限公司 | Making process of fast-food alkali-free hand-pulled noodles |
| CN107438369A (en) * | 2015-04-17 | 2017-12-05 | 奇华顿股份有限公司 | The method for preparing noodles |
| CN109548812A (en) * | 2018-12-28 | 2019-04-02 | 四川麦滋面业有限责任公司 | A kind of noodles production system and production technology |
| CN110859276A (en) * | 2019-12-20 | 2020-03-06 | 四川白家食品产业有限公司 | Formula and production method of extra-thick dry noodles |
| CN112414023A (en) * | 2020-11-24 | 2021-02-26 | 襄阳丰庆源面业股份有限公司 | Medium-temperature high-humidity drying process for noodles |
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| CN103798632B (en) | 2015-08-26 |
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Granted publication date: 20150826 |