CN103932049B - Fresh noodles and industrialized preparing process and agitating device - Google Patents
Fresh noodles and industrialized preparing process and agitating device Download PDFInfo
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- CN103932049B CN103932049B CN201410173256.2A CN201410173256A CN103932049B CN 103932049 B CN103932049 B CN 103932049B CN 201410173256 A CN201410173256 A CN 201410173256A CN 103932049 B CN103932049 B CN 103932049B
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000008569 process Effects 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 117
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 38
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 241000209140 Triticum Species 0.000 claims abstract description 30
- 235000021307 Triticum Nutrition 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 235000005911 diet Nutrition 0.000 claims abstract description 18
- 230000000378 dietary effect Effects 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 112
- 238000002156 mixing Methods 0.000 claims description 62
- 238000003490 calendering Methods 0.000 claims description 18
- 238000011084 recovery Methods 0.000 claims description 13
- 230000002618 waking effect Effects 0.000 claims description 11
- 230000008676 import Effects 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 238000005304 joining Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 abstract description 40
- 235000021312 gluten Nutrition 0.000 abstract description 40
- 235000018102 proteins Nutrition 0.000 abstract description 35
- 238000004519 manufacturing process Methods 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 239000000843 powder Substances 0.000 description 16
- 230000006641 stabilisation Effects 0.000 description 9
- 238000011105 stabilization Methods 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 8
- 230000009467 reduction Effects 0.000 description 7
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 4
- 235000019759 Maize starch Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 108010050792 glutenin Proteins 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000032696 parturition Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
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- 238000005520 cutting process Methods 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
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- 238000000465 moulding Methods 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
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- 235000021404 traditional food Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
-
- 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
- A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
-
- 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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- 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)
- Noodles (AREA)
Abstract
The invention discloses the high and fresh noodles that quality is high of a kind of moisture and industrialized preparing process and agitating device, it is characterized in that it by dryness material and moist material through once and expect, once awake face, secondary and material, compound is rolled, secondary is waken up face, shaping, release treatment, packaging step is made, described dryness material comprises wheat flour, starch, activated protein, described moist material comprises edible salt, dietary alkali, clean water, its moisture content of fresh noodles produced can reach 37 ﹪ ~ 42 ﹪, the inventive method is simple, scientific and reasonable, be applicable to suitability for industrialized production to use, by improving and expecting processing step and equipment, improve the uniformity with face, be conducive to the formation of gluten, make the fresh bar face moisture content produced can reach 37 ﹪ ~ 42 ﹪, compare favourably with handmade noodles quality and be even better than handmade noodles, namely release artificial, reach again artificial with material effect.
Description
Technical field
The present invention relates to a kind of noodles and production method, specifically fresh noodles and industrialized preparing process and an agitating device, particularly relates to and a kind ofly adopts rolling process production moisture high and the fresh noodles that quality is high and industrialized preparing process and agitating device.
Background technology
Noodles, as a kind of traditional food, are one of modal food in people's daily life, always extremely the liking of people.Along with the raising of expanding economy and people's living standard, cladding face can not meet the requirement of the features such as people are fresh to noodles, nutrition, tasty and refreshing, chewiness sense is strong, and fresh noodles bright, entrance are smooth, good springiness, chew that strength is strong, face thick flavor, in recent years quite by consumers, a main cause of its quality better is that fresh noodles moisture content is high, be generally 25 ﹪ ~ 30 ﹪, have even up to 35 ﹪, the high cooking time (boiling water enters a pot 60s ~ 90s) that greatly can shorten noodles of moisture content, namely reduce cooking length of time, reduce energy energy consumption again.Tradition fresh flour strip adoption wheat flour is main production, key step have with face, slaking, roll sheet, slitting, air-dry, sterilization after pack, be commonly called as semi-dried noodle, its moisture content is at about 25 ﹪; Also have and pack after poach, acidleach, sterilization after slitting.But the fresh noodles of suitability for industrialized production are still slightly inferior than manual fresh noodles in quality, and its main cause is: one is and expects that step is variant, all cannot reach manual effect; Two is variant with mixing speed when expecting, excessive velocities causes gluten network structure to be formed hastily, and water absorbing capacity reduces greatly, and its fresh noodles moisture content only can remain on about 30 ﹪; Speed crosses slow then easily generation and material dead angle, causes raw grog mixing, reduces quality of finished; Three is that dough molding is variant, and time mechanical-moulded, dough is loose graininess, cannot form sheet and bulk.
For this reason, vacuum and material machine is adopted when having and expect, to improve the moisture of fresh noodles.If the patent No. is 201110221397.3, denomination of invention is namely adopt vacuum dough mixing in a kind of processing method patent of subacidity normal-temperature fresh-keeping wetted surface, and in described fragmentary dough, moisture is 25 ﹪ ~ 35 ﹪.But also there is some problem following in vacuum and material: one is to ensure vacuum and relevance grade, only has good vacuum just can reach the effect adding water; By adding corresponding color stabilizer and pigment, the two intensely dark pools of fabric color being vacuum and material machine and going out, just must can reach that become clear can the color of people; Three are vacuum and expect that the quality of finished that the finished product made and standard machinery equipment are made does not have obvious extension and improvement.
To this, application number is 201310018028.3, denomination of invention is that namely a kind of color protecting method patent application of giving birth to fresh-wet noodle discloses a kind of color protecting method of giving birth to fresh-wet noodle, comprise the following steps: flour with carry out microwave treatment 60s ~ 180s in front, tapping temperature controls at 75 DEG C ~ 85 DEG C, with the polyphenol oxidase in passivation flour; With add acetate starch, the O.03 ﹪ of the flour quality 5 ﹪ ~ 8 ﹪ ~ O.06 fumaric acid of ﹪ and sterilized water of 33 ﹪ ~ 40 ﹪ during face, carry out vacuum dough mixing 5min ~ 10min.But microwave treatment easily causes the protein structure in wheat flour to change, the gluten network structure that glutenin and alcohol soluble protein are formed is not tight, thus affects elasticity and the recovery of noodles; The technology difficulty of the second microwave treatment flour is comparatively large, not easily realizes suitability for industrialized production; 3rd processing step is complicated, also can increase the production cost of enterprise.
Summary of the invention
The object of this invention is to provide the high and fresh noodles that quality is high of a kind of moisture and industrialized preparing process and agitating device, its moisture content of fresh noodles of production can reach 37 ﹪ ~ 42 ﹪.
The present invention adopts following technical scheme to realize its goal of the invention, a kind of fresh noodles, it is by dryness material and moist material warp and material, compound are rolled, secondary wakes up face, shaping, release treatment, packaging step are made, described dryness material comprises wheat flour 55 ﹪ ~ 100 ﹪, starch 0 ﹪ ~ 35 ﹪, activated protein 0 ﹪ ~ 10 ﹪, by weight, adds up to 100 ﹪; Described moist material comprises edible salt, dietary alkali, clean water, and described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪ ~ 5 ﹪ of dryness material, 0 ﹪ ~ 0.5 ﹪, 38 ﹪ ~ 50 ﹪; The moisture of the fresh noodles produced is 37 ﹪ ~ 42 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 1.9N ~ 2.3N, and elasticity 0.85 ㎜ ~ 1.0 ㎜, deadlocked property 1.1N ~ 1.5N, recovery 0.22 ~ 0.35, chewiness 1.0Nmm ~ 1.5Nmm.
The ash content of wheat flour of the present invention lower than 0.4 ﹪, stabilization time 5min ~ 10min; Described starch granules diameter is less than 150 μm, and ash content is lower than 0.2 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is one in food grade tapioca or farina or viscous maize starch or combination.
Activated protein of the present invention is one in whole-egg powder or Gluten or combination, and described whole-egg powder is accounting 0 ﹪ ~ 1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪ ~ 9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪ ~ 85 ﹪, starch 12 ﹪ ~ 30 ﹪, and activated protein 2 ﹪ ~ 7 ﹪ by weight, adds up to 100 ﹪; Described activated protein is one in whole-egg powder or Gluten or combination, and whole-egg powder is accounting 0.2 ﹪ ~ 0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪ ~ 7 ﹪ in dryness material preferably; The moisture of the fresh noodles produced is preferably 40 ﹪ ~ 42 ﹪.
A kind of fresh noodles industrialized preparing process, it comprises the following steps:
(1) and material: it comprises once to wake up face and secondary and material with material, once;
Choose dryness material wheat flour 55 ﹪ ~ 100 ﹪, starch 0 ﹪ ~ 35 ﹪, activated protein 0 ﹪ ~ 10 ﹪, by weight, add up to 100 ﹪;
Described dryness material preferably includes wheat flour 63 ﹪ ~ 85 ﹪, starch 12 ﹪ ~ 30 ﹪, and activated protein 2 ﹪ ~ 7 ﹪ by weight, adds up to 100 ﹪;
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪ ~ 5 ﹪ of dryness material, 0 ﹪ ~ 0.5 ﹪, 38 ﹪ ~ 50 ﹪;
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min ~ 100r/min, after unlatching, first that dryness material stirring is even, then add moist material, joining day is 1min ~ 3min, after moist material adds, adjustment of rotational speed is 150r/min ~ 200r/min, and being stirred to material is after the particle of soya bean size, be 30r/min ~ 50r/min by adjustment of rotational speed, continue to stir until stop stirring when material becomes size close sheet;
Described face of once waking up is import in the second agitating device by the material in the first agitating device, leaves standstill the face of waking up, and wake up face time 5min ~ 10min, temperature 25 DEG C ~ 30 DEG C, humidity 60 ﹪ ~ 75 ﹪;
Described secondary and material are for after unlatching, and rotating speed is 20r/min ~ 50r/min, mixing time 10min ~ 12min;
(2) compound calendering: first the material that the second agitating device is become reconciled being rolled into thickness is the dough sheet that 6 ㎜ ~ 9 ㎜ are thick, is rolled into the dough that diameter is 30 ㎝ ~ 35 ㎝; Again two dough compounds are rolled 3 times ~ 5 times;
(3) secondary is waken up face: be that the dough sheet that 6 ㎜ ~ 9 ㎜ are thick is rolled into the dough that diameter is 60 ㎝ ~ 70 ㎝ by thickness after compound calendering, use food-grade film wrapped, being placed on temperature is 25 DEG C ~ 30 DEG C, humidity is leave standstill 45min ~ 120min in the environment of 60 ﹪ ~ 75 ﹪, and preferably time of repose is 60min ~ 90min;
(4) shaping: by step (3) the secondary dough behind face of waking up import on continuous calendering device, dough sheet carries out the calendering of continuous 2 times ~ 5 times, is then cut into the noodles requiring width and length;
(5) release treatment: noodles step (4) obtained carry out air-dry process, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: temperature 20 DEG C ~ 30 DEG C, air-dry time 1min ~ 5min, preferably air-dry time 3min ~ 4min; The moisture of the fresh noodles produced is 37 ﹪ ~ 42 ﹪, is preferably 40 ﹪ ~ 42 ﹪; For wide 2 ㎜, thick 1 ㎜, its hardness 1.9N ~ 2.3N, elasticity 0.85 ㎜ ~ 1.0 ㎜, deadlocked property 1.1N ~ 1.5N, recovery 0.22 ~ 0.35, chewiness 1.0Nmm ~ 1.5Nmm;
(6) pack: the noodles after step (5) release treatment are weighed, packs.
The present invention step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, described vertical mixing blade be located at vertical mixing bucket bottom and with inwall at the bottom of vertical mixing bucket bucket in being horizontally disposed with; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 ° ~ 35 ° with the bottom surface of vertical mixing bucket.
The present invention step (1) in, the second described agitating device is Horizontal type stirring device, and described Horizontal type stirring device comprises the Horizontal stirring axle be arranged on Horizontal stirring bucket, and Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, during operation, realize the function that dough is rubbed; Described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
The present invention step (5) in, two Fans are used to carry out air-dry process to product, the wind speed of First blower fan is 6m/s ~ 10m/s, the wind speed of the second Fans is 3m/s ~ 5m/s, air-dry time is 1min ~ 5min, two Fans are that front and back are arranged, at a distance of 4m ~ 6m, First blower fan is positioned at conveyer belt leading portion 1m place.
With agitating device in a kind of fresh noodles suitability for industrialized production, it comprises for the first agitating device, the second agitating device with material; The first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, described vertical mixing blade be located at vertical mixing bucket bottom and with inwall at the bottom of vertical mixing bucket bucket in being horizontally disposed with; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 ° ~ 35 ° with the bottom surface of vertical mixing bucket; The second described agitating device is Horizontal type stirring device, and described Horizontal type stirring device comprises the Horizontal stirring axle be arranged on Horizontal stirring bucket, and Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, during operation, realizes the function that dough is rubbed; Described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
Owing to adopting technique scheme, the present invention achieves goal of the invention preferably, and method is simple, scientific and reasonable, is applicable to suitability for industrialized production and uses; By improving and expecting processing step and equipment, improve the uniformity with face, be conducive to the formation of gluten, make the fresh bar face moisture content produced can reach 37 ﹪ ~ 42 ﹪, compare favourably with handmade noodles quality and be even better than handmade noodles, namely release artificial, reach again artificial with material effect.
Accompanying drawing explanation
Fig. 1 is the structural representation of the present invention first agitating device;
Fig. 2 is the top view of Fig. 1;
Fig. 3 is the A-A amplification view of Fig. 1;
Fig. 4 is the structural representation of the present invention second agitating device;
Fig. 5 is the structural representation of transport screw stirring rod in Fig. 4;
Fig. 6 is the structural representation of reverse acting spiral stirring rod in Fig. 4;
Fig. 7 is the electron-microscope scanning picture of the dough sheet adopting vacuum dough mixing machining with face step;
Fig. 8 is the electron-microscope scanning picture adopting the manual dough sheet processed with face step;
Fig. 9 is the electron-microscope scanning picture of the dough sheet that the present invention processes.
Detailed description of the invention
Below in conjunction with drawings and Examples, the invention will be further described.
Embodiment 1:
A kind of fresh noodles, it is by dryness material and moist material warp and material, compound are rolled, secondary wakes up face, shaping, release treatment, packaging step are made, described dryness material comprises wheat flour 55 ﹪ ~ 100 ﹪, starch 0 ﹪ ~ 35 ﹪, activated protein 0 ﹪ ~ 10 ﹪, by weight, 100 ﹪ are added up to; Described moist material comprises edible salt, dietary alkali, clean water, and described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪ ~ 5 ﹪ of dryness material, 0 ﹪ ~ 0.5 ﹪, 38 ﹪ ~ 50 ﹪; The moisture of the fresh noodles produced is 37 ﹪ ~ 42 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 1.9N ~ 2.3N, and elasticity 0.85 ㎜ ~ 1.0 ㎜, deadlocked property 1.1N ~ 1.5N, recovery 0.22 ~ 0.35, chewiness 1.0Nmm ~ 1.5Nmm.
The ash content of wheat flour of the present invention lower than 0.4 ﹪, stabilization time 5min ~ 10min, moisture 12 ﹪ ~ 14 ﹪, protein 10 ﹪ ~ 12 ﹪, wet gluten 31 ﹪ ~ 33 ﹪, gluten index more than 90, water absorption rate 59 ﹪ ~ 60 ﹪, reduction degree is less than 100; Described starch granules diameter is less than 150 μm, and ash content is lower than 0.2 ﹪, and moisture is lower than 14.0 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is one in food grade tapioca or farina or viscous maize starch or combination.
Activated protein of the present invention is one in whole-egg powder or Gluten or combination; Described whole-egg powder is accounting 0 ﹪ ~ 1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪ ~ 9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪ ~ 85 ﹪, starch 12 ﹪ ~ 30 ﹪, and activated protein 2 ﹪ ~ 7 ﹪ by weight, adds up to 100 ﹪; Described activated protein is one in whole-egg powder or Gluten or combination, and whole-egg powder is accounting 0.2 ﹪ ~ 0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪ ~ 7 ﹪ in dryness material preferably; The moisture of the fresh noodles produced is preferably 40 ﹪ ~ 42 ﹪.
In order to weigh superfinishing wheat flour 83 ㎏, (ash content is 0.36 ﹪ to the present embodiment dryness material, stabilization time 5min, water absorption rate 59.6 ﹪, reduction degree 70, wet gluten 31.9 ﹪, moisture content 13.5 ﹪), tapioca 15 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), Gluten 2 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Moist material is clean water 44 ㎏ of temperature 25 DEG C.
A kind of fresh noodles industrialized preparing process, it comprises the following steps:
(1) and material: it comprises once to wake up face and secondary and material with material, once;
Choose dryness material wheat flour 60 ﹪ ~ 100 ﹪, starch 0 ﹪ ~ 30 ﹪, activated protein 0 ﹪ ~ 6 ﹪, by weight, add up to 100 ﹪;
The ash content of wheat flour of the present invention lower than 0.4 ﹪, stabilization time 5min ~ 10min; Described starch granules diameter is less than 150 μm, and ash content is lower than 0.2 ﹪; Protein content >=40 ﹪ of described activated protein.
Starch of the present invention is one in food grade tapioca or farina or viscous maize starch or combination.
Activated protein of the present invention is one in whole-egg powder or Gluten or combination; Described whole-egg powder is accounting 0 ﹪ ~ 1 ﹪ in dryness material, and described Gluten is accounting 0 ﹪ ~ 9 ﹪ in dryness material.
Dryness material of the present invention preferably includes wheat flour 63 ﹪ ~ 85 ﹪, starch 12 ﹪ ~ 30 ﹪, and activated protein 2 ﹪ ~ 7 ﹪ by weight, adds up to 100 ﹪; Described activated protein is one in whole-egg powder or Gluten or combination, and whole-egg powder is accounting 0.2 ﹪ ~ 0.6 ﹪ in dryness material preferably, and Gluten is accounting 2 ﹪ ~ 7 ﹪ in dryness material preferably; The moisture of the fresh noodles produced is preferably 40 ﹪ ~ 42 ﹪.
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪ ~ 5 ﹪ of dryness material, 0 ﹪ ~ 0.5 ﹪, 38 ﹪ ~ 50 ﹪;
In order to weigh superfinishing wheat flour 83 ㎏, (ash content is 0.36 ﹪ to the present embodiment dryness material, stabilization time 5min, water absorption rate 59.6 ﹪, reduction degree 70, wet gluten 31.9 ﹪, moisture content 13.5 ﹪), tapioca 15 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), Gluten 2 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Moist material is clean water 44 ㎏ of temperature 25 DEG C.
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min ~ 100r/min, after unlatching, first by even for dryness material stirring, then moist material is added, joining day is 1min ~ 3min, after moist material adds, adjustment of rotational speed is 150r/min ~ 200r/min, mixing time 5min ~ 8min is after the particle of soya bean size to material, is 30r/min ~ 50r/min by adjustment of rotational speed, continue to stir 2min ~ 3min, until stop stirring when material becomes size close sheet;
From Fig. 1, Fig. 2, Fig. 3, the present invention step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket 1, the central authorities of vertical mixing bucket 1 are provided with vertical stirring axle 2, vertical stirring axle axle 2 is provided with vertical mixing blade 3, described vertical mixing blade 3 be located at vertical mixing bucket 1 bottom and with inwall at the bottom of 1 barrel, vertical mixing bucket in being horizontally disposed with; Described vertical mixing blade 3 is three, is all designed to front-thin-rear-thick by mixing direction, and tough face 4 becomes with the bottom surface of vertical mixing bucket 1 20 ° ~ 35 ° (the present embodiment is 30 °).
Dryness material imports in the first agitating device by the present embodiment, setting speed is 100r/min, after unlatching, stir 3min, first that dryness material stirring is even, then add moist material, the joining day is 1.5min, even for making with face, when adding moist material, added by air-blast atomizing, after moist material adds from vertical mixing bucket 1 caping, adjustment of rotational speed is 150r/min, mixing time 6min, now material is soya bean graininess, is 30r/min by adjustment of rotational speed, continue to stir 2min, material becomes the close sheet of size;
During due to the present invention and material, speed of agitator adopts first slow rear fast slow again, first the moist material of uniform interpolation slowly, after be that dryness material is tentatively mixed fast with moist material soon, slowly be make the material of mixing more even again, avoid false bleed phenomenon, make glutenin and alcohol soluble protein form unordered network structure.
Described face of once waking up is import in the second agitating device by the material in the first agitating device, leaves standstill the face of waking up, and wake up face time 5min ~ 10min, temperature 25 DEG C ~ 30 DEG C, humidity 60 ﹪ ~ 75 ﹪;
Amount of water due to vertical stirring device is generally 29 ﹪ ~ 38 ﹪, and the amount of water that production method of the present invention requires is 38 ﹪ ~ 50 ﹪, far beyond the scope of vertical stirring device, causes added moisture not mix with wheat flour completely.Therefore, the increase of the present invention once object in awake face to make moisture form free diffusing, namely diffuses to the low position of moisture from the position that moisture is high, begin to take shape water uniformity distribution; Next is fabric by whipping process fast, gluten structure is in high-pressure state all the time, moisture and starch is caused cannot fully to enter into gluten tissue, form well-regulated gluten structure, the internal stress of fabric can be eliminated in awake face, gluten structure is loosened, thus is beneficial to moisture and the entering of starch when secondary and material stir.
From Fig. 4, Fig. 5, Fig. 6, the present invention step (1) in, the second described agitating device is Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle 7 be arranged on Horizontal stirring bucket 5, Horizontal stirring axle 7 is provided with transport screw stirring rod 8, reverse acting spiral stirring rod 6, during operation, realize the function that dough is rubbed; Described transport screw stirring rod 8 is 1.10 ~ 1.40:1(the present embodiment with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6 is 1.22), described transport screw stirring rod 8 is 1.10 ~ 1.40:1(the present embodiment with the ratio of the pitch of reverse acting spiral stirring rod 6 is 1.23).
Because the present invention adopts transport screw stirring rod 8, reverse acting spiral stirring rod 7 structure, the effect of rubbing is produced in whipping process, simultaneously, serve and face effect from the inside to surface, make not stay dead angle with face, thus even with face, be conducive to the formation of gluten, improve uniformity and the dough quality of dough.
Transport screw stirring rod 8 described in the present embodiment is 1.22:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6, and described transport screw stirring rod 8 is 1.23:1 with the ratio of the pitch of reverse acting spiral stirring rod 6; Once wake up face time cover lid, to reduce scattering and disappearing of heat and moisture, wake up face time 10min, maintenance temperature 25 DEG C, humidity 75 ﹪.
Described secondary and material are for after unlatching, and rotating speed is 20r/min ~ 50r/min, mixing time 10min ~ 12min;
Lid is opened when the present embodiment stirs, distributing and flowing of the amount of heat produced when being beneficial to stirring, rotating speed is 40r/min, mixing time 10min, be stirred to not raw flour in Horizontal stirring bucket 5, transport screw stirring rod 8, reverse acting spiral stirring rod 6, meanwhile, bottom transport screw stirring rod 8, reverse acting spiral stirring rod 6 and Horizontal stirring bucket 5 and inwall there is no adhesion wetted surface.Through stirring repeatedly, glutenin and alcohol soluble protein is made to be expanded extension fully, the network structure orderly with the Starch formation of surrounding.
(2) compound calendering: first the material that the second agitating device is become reconciled being rolled into thickness is the dough sheet that 6 ㎜ ~ 9 ㎜ are thick, is rolled into the dough that diameter is 30 ㎝ ~ 35 ㎝; Again two dough compounds are rolled 3 times ~ 5 times;
It is the dough sheet that 9 ㎜ are thick that the material that second agitating device is become reconciled is rolled into thickness by the present embodiment, is rolled into the dough that diameter is 35 ㎝; Again two dough compounds are rolled 3 times; The number of times of compound calendering is very few, and dough sheet structure is not tight, and rough surface is rough; Number of times is too much, and gluten, by excessive compression, loses original elasticity and ductility, causes finished product quality to reduce.
(3) secondary is waken up face: be that the dough sheet that 6 ㎜ ~ 9 ㎜ are thick is rolled into the dough that diameter is 60 ㎝ ~ 70 ㎝ by thickness after compound calendering, use food-grade film wrapped, being placed on temperature is 25 DEG C ~ 30 DEG C, humidity is leave standstill 45min ~ 120min in the environment of 60 ﹪ ~ 75 ﹪, and preferably time of repose is 60min ~ 90min;
After Horizontal type stirring device secondary and material, gluten network structure basically forms, moisture and starch, protein reach perfect combination, now carrying out secondary face one of waking up is eliminate dough internal stress, can the most stable space structure be reached after making dough organize abundant hydration, thus improve finished product organize cohesiveness and recovery; Two is to make protein fully absorb the moisture be distributed in around it, thus the gluten network tissue that the formation processing characteristics that fully expands is good, improve malleable and the chewiness of finished product; Three is to make starch absorption portion moisture expand, thus orderly, be better embedded in gluten network structure, form ganoid dough sheet, improve the smoothness of finished product.
Thickness after compound calendering is that the dough sheet that 9 ㎜ are thick is rolled into the dough that diameter is 60 ㎝ ~ 70 ㎝ by the present embodiment, and be the food-grade film wrapped of 0.08 ㎜ ~ 0.1 ㎜ with thickness, being placed on temperature is 25 DEG C, and humidity is leave standstill 60min in the environment of 75 ﹪; Dough sheet carries out free breathing in this stage, fully absorbs moisture, statenchyma internal moisture, makes dough sheet form fluffy orderly structure, thus strengthens the elasticity of dough sheet.
(4) shaping: by step (3) the secondary dough behind face of waking up import on continuous calendering device, dough sheet carries out the calendering of continuous 2 times ~ 5 times, is then cut into the noodles requiring width and length;
The present embodiment by step (3) the secondary dough behind face of waking up import on continuous calendering device, dough sheet carries out the calendering of continuous 4 times, during calendering, rolls than maximum no more than 2:1, is then cut into the noodles requiring width and length; Length is generally 20 ㎝ ~ 30 ㎝, and the rotating speed of cutting knife is generally 8m/min ~ 15m/min.
(5) release treatment: noodles step (4) obtained carry out air-dry process, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: temperature 20 DEG C ~ 30 DEG C, air-dry time 1min ~ 5min, preferably air-dry time 3min ~ 4min; The moisture of the fresh noodles produced is 37 ﹪ ~ 42 ﹪, is preferably 40 ﹪ ~ 42 ﹪; For wide 2 ㎜, thick 1 ㎜, its hardness 1.9N ~ 2.3N, elasticity 0.85 ㎜ ~ 1.0 ㎜, deadlocked property 1.1N ~ 1.5N, recovery 0.22 ~ 0.35, chewiness 1.0Nmm ~ 1.5Nmm;
The present invention step (5) in, two Fans are used to carry out air-dry process to product, the wind speed of First blower fan is 6m/s ~ 10m/s, the wind speed of the second Fans is 3m/s ~ 5m/s, air-dry time is 1min ~ 5min, two Fans are that front and back are arranged, at a distance of 4m ~ 6m, First blower fan is positioned at conveyer belt leading portion 1m place.
The present embodiment uses two Fans to carry out air-dry process to product, and the wind speed of First blower fan is 10m/s, and the wind speed of the second Fans is 5m/s, and air-dry time is 4min, and two Fans are that front and back are arranged, at a distance of 4m, First blower fan is positioned at conveyer belt leading portion 1m place; The moisture of the fresh noodles produced is 39.4 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 2.26N, and elasticity 0.93, deadlocked property 1.45N, recovery 0.30, chewiness 1.35Nmm.
(6) pack: the noodles after step (5) release treatment are weighed, packs.
With agitating device in a kind of fresh noodles suitability for industrialized production, it comprises for the first agitating device, the second agitating device with material; The first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket 1, the central authorities of vertical mixing bucket 1 are provided with vertical stirring axle 2, vertical stirring axle axle 2 is provided with vertical mixing blade 3, described vertical mixing blade 3 be located at vertical mixing bucket 1 bottom and with inwall at the bottom of 1 barrel, vertical mixing bucket in being horizontally disposed with; Described vertical mixing blade 3 is three, is all designed to front-thin-rear-thick by mixing direction, and tough face 4 becomes with the bottom surface of vertical mixing bucket 20 ° ~ 35 ° (the present embodiment is 30 °); The second described agitating device adopts Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle 7 be arranged on Horizontal stirring bucket 5, Horizontal stirring axle 7 is provided with transport screw stirring rod 8, reverse acting spiral stirring rod 6, during operation, realizes the function that dough is rubbed; Described transport screw stirring rod 8 is 1.10 ~ 1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod 6, and described transport screw stirring rod 8 is 1.10 ~ 1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod 6.
The present embodiment transport screw stirring rod is 1.22:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.23:1 with the ratio of the pitch of reverse acting spiral stirring rod.
The present invention carries out the analysis of matter structure with the noodles adopting vacuum dough mixing and manual method to produce, and result is as shown in table 1:
The noodles matter structure data that the different production method of table 1 makes
| Vacuum dough mixing | Craft and face | The present embodiment | |
| Moisture content (﹪) | 39.6 | 39.0 | 39.4 |
| Hardness (N) | 1.8439 | 2.1664 | 2.2632 |
| Elasticity (㎜) | 0.8396 | 0.8971 | 0.9330 |
| Deadlocked property (N) | 0.9477 | 1.3282 | 1.4516 |
| Recovery | 0.2115 | 0.2537 | 0.3002 |
| Chewiness (Nmm) | 0.7957 | 1.1915 | 1.3543 |
Remarks: the width of noodles is 2 ㎜, and thickness is 1 ㎜, the supplementary material of three kinds of methods and weigh all identical.
From Fig. 7, Fig. 8, adopting vacuum dough mixing machine and the manual dough sheet processed with face step, its dough sheet structure makes a big difference, and the former is quite tight, is unfavorable for follow-up repeatedly compound and continuous calendering, otherwise very easily destroys gluten structure;
As shown in Figure 9, the dough sheet structure adopting present invention process and artisan craftsmanship to make is closely similar, therefore the noodles made have the fine quality of artisan craftsmanship, secondly the dough sheet structure of present invention process making is finer and smoother, free starch is few with protein particulate, its gluten network institutional framework consolidation densification, and seems in good order, gluten and surrounding starch granules form the careful network structure of structure, and the noodle quality therefore made more is better than the noodles that artisan craftsmanship makes.
Embodiment 2:
The present invention step (1) in, dryness material is wheat flour, starch and egg powder, and wheat flour is that (ash content is 0.35 ﹪ to superfinishing wheat flour 79.6 ㎏, stabilization time 4.5min, wet gluten 33.1 ﹪, water absorption rate 60.5 ﹪, reduction degree 65, moisture content 13.4 ﹪), tapioca 20 ㎏ (ash content 0.15 ﹪, viscosity 1000BU, moisture content 13.3 ﹪), egg full powder 0.4kg(protein 46 ﹪, moisture content 4 ﹪); Moist material is clean water, edible salt and dietary alkali, chooses clean water 46 ㎏ of temperature 25 DEG C, and edible salt 1 ㎏, dietary alkali 0.197 ㎏, dissolve in edible salt and dietary alkali in clean water.
Time once with material, superfinishing wheat flour, starch, the full powder of egg are imported mix and blend in the first agitating device, and mixing time is 5min, mixes the moist material of rear interpolation.
Remaining with embodiment 1.
The moisture of the fresh noodles produced is 40.1 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 2.13N, and elasticity 0.89, deadlocked property 1.31N, recovery 0.25, chewiness 1.19Nmm.
Embodiment 3:
The present invention step (1) in, dryness material is wheat flour, starch and activated protein, and wheat flour is that (ash content is 0.32 ﹪ to superfinishing wheat flour 69.6 ㎏, stabilization time 5.1min, water absorption rate 61.2 ﹪, wet gluten 32.2 ﹪, reduction degree 63, moisture content 13.6 ﹪), farina 25 ㎏ (ash content 0.20 ﹪, viscosity 1450BU, moisture content 18.5 ﹪), activated protein is Gluten 5 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪) and whole-egg powder 0.4 ㎏ (protein 46 ﹪, moisture content 4 ﹪); Choose clean water 48 ㎏ of temperature 25 DEG C, edible salt 0.5 ㎏, dietary alkali 0.101 ㎏, dissolve in edible salt and dietary alkali in clean water.
Remaining with embodiment 1.
The moisture of the fresh noodles produced is 41.6 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 2.23N, and elasticity 0.93, deadlocked property 1.45N, recovery 0.3, chewiness 1.35Nmm.
Embodiment 4:
The present invention step (1) in, dryness material is wheat flour, starch and activated protein, wheat flour is that (ash content is 0.33 ﹪ to superfinishing wheat flour 63.5 ㎏, stabilization time 5.4min, water absorption rate 61.8 ﹪, wet gluten 32.7 ﹪, reduction degree 60, moisture content 13.8 ﹪), viscous maize starch 10 ㎏ (ash content 0.08 ﹪, viscosity 950BU, moisture content 13.4 ﹪), farina 20kg(ash content 0.20 ﹪, viscosity 1450BU, moisture content 18.5 ﹪), activated protein is Gluten 6.5 ㎏ (protein 88 ﹪, moisture content 7.6 ﹪); Choose clean water 50 ㎏ of temperature 25 DEG C, edible salt 0.2 ㎏, dietary alkali 0.081 ㎏, dissolve in edible salt and dietary alkali in clean water.
Remaining with embodiment 1.
The moisture of the fresh noodles produced is 41.9 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 2.18N, and elasticity 0.96, deadlocked property 1.40N, recovery 0.28, chewiness 1.24Nmm.
Embodiment 5:
The present invention step (1) in, dryness material for weigh superfinishing wheat flour 100 ㎏ (ash content is 0.33 ﹪, stabilization time 5.4min, water absorption rate 61.8 ﹪, wet gluten 32.7 ﹪, reduction degree 60, moisture content 13.8 ﹪), moist material is clean water 39 ㎏ of temperature 25 DEG C.
Remaining with embodiment 1.
The moisture of the fresh noodles produced is 37.3 ﹪, for wide 2 ㎜, thick 1 ㎜, its hardness 2.19N, and elasticity 0.8, deadlocked property 1.27N, recovery 0.25, chewiness 1.09Nmm.
Claims (6)
1. a fresh noodles industrialized preparing process, is characterized in that it comprises the following steps:
(1) and material: it comprises once to wake up face and secondary and material with material, once;
Choose dryness material wheat flour 55 ﹪ ~ 100 ﹪, starch 0 ﹪ ~ 35 ﹪, activated protein 0 ﹪ ~ 10 ﹪, by weight, add up to 100 ﹪;
Choose moist material edible salt, dietary alkali, clean water, described edible salt, dietary alkali, clean water by weight, are respectively 0 ﹪ ~ 5 ﹪ of dryness material, 0 ﹪ ~ 0.5 ﹪, 38 ﹪ ~ 50 ﹪;
Described once with material for dryness material is imported in the first agitating device, setting speed is 70r/min ~ 100r/min, after unlatching, first that dryness material stirring is even, then add moist material, joining day is 1min ~ 3min, after moist material adds, adjustment of rotational speed is 150r/min ~ 200r/min, and being stirred to material is after the particle of soya bean size, be 30r/min ~ 50r/min by adjustment of rotational speed, continue to stir until stop stirring when material becomes size close sheet;
Described face of once waking up is import in the second agitating device by the material in the first agitating device, leaves standstill the face of waking up, and wake up face time 5min ~ 10min, temperature 25 DEG C ~ 30 DEG C, humidity 60 ﹪ ~ 75 ﹪;
Described secondary and material are for after unlatching, and rotating speed is 20r/min ~ 50r/min, mixing time 10min ~ 12min;
(2) compound calendering: first the material that the second agitating device is become reconciled being rolled into thickness is the dough sheet that 6 ㎜ ~ 9 ㎜ are thick, is rolled into the dough that diameter is 30 ㎝ ~ 35 ㎝; Again two dough compounds are rolled 3 times ~ 5 times;
(3) secondary is waken up face: be that the dough sheet that 6 ㎜ ~ 9 ㎜ are thick is rolled into the dough that diameter is 60 ㎝ ~ 70 ㎝ by thickness after compound calendering, and use food-grade film wrapped, being placed on temperature is 25 DEG C ~ 30 DEG C, and humidity is leave standstill 45min ~ 120min in the environment of 60 ﹪ ~ 75 ﹪;
(4) shaping: by step (3) the secondary dough behind face of waking up import on continuous calendering device, dough sheet carries out the calendering of continuous 2 times ~ 5 times, is then cut into the noodles requiring width and length;
(5) release treatment: noodles step (4) obtained carry out air-dry process, make surface dehydration sizing fast, prevent the adhesion that noodles are mutual, air-dry treatment conditions are: temperature 20 DEG C ~ 30 DEG C, air-dry time 1min ~ 5min; The moisture of the fresh noodles produced is 37 ﹪ ~ 42 ﹪;
(6) pack: the noodles after step (5) release treatment are weighed, packs.
2. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (1) in, the first described agitating device is vertical stirring device, described vertical stirring device comprises vertical mixing bucket, the central authorities of vertical mixing bucket are provided with vertical stirring axle, vertical stirring axle axle is provided with vertical mixing blade, described vertical mixing blade be located at vertical mixing bucket bottom and with inwall at the bottom of vertical mixing bucket bucket in being horizontally disposed with; Described vertical mixing blade is three, is all designed to front-thin-rear-thick by mixing direction, and tough becomes 20 ° ~ 35 ° with the bottom surface of vertical mixing bucket.
3. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (1) in, the second described agitating device is Horizontal type stirring device, described Horizontal type stirring device comprises the Horizontal stirring axle be arranged on Horizontal stirring bucket, Horizontal stirring axle is provided with transport screw stirring rod, reverse acting spiral stirring rod, during operation, realize the function that dough is rubbed; Described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the maximum radius of turn of reverse acting spiral stirring rod, and described transport screw stirring rod is 1.10 ~ 1.40:1 with the ratio of the pitch of reverse acting spiral stirring rod.
4. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (5) in, two Fans are used to carry out air-dry process to product, the wind speed of First blower fan is 6m/s ~ 10m/s, the wind speed of the second Fans is 3m/s ~ 5m/s, and air-dry time is 1min ~ 5min, and two Fans are that front and back are arranged, at a distance of 4m ~ 6m, First blower fan is positioned at conveyer belt leading portion 1m place.
5. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (1) in, described dryness material preferably includes wheat flour 63 ﹪ ~ 85 ﹪, starch 12 ﹪ ~ 30 ﹪, and activated protein 2 ﹪ ~ 7 ﹪ by weight, adds up to 100 ﹪; Step (3) in, preferably time of repose is 60min ~ 90min; Step (5) in, preferably air-dry time 3min ~ 4min; The moisture of the fresh noodles produced is preferably 40 ﹪ ~ 42 ﹪.
6. fresh noodles industrialized preparing process according to claim 1, it is characterized in that step (5) in, made fresh noodles wide be 2 ㎜, thick be 1 ㎜ time, its hardness 1.9N ~ 2.3N, elasticity 0.85 ㎜ ~ 1.0 ㎜, deadlocked property 1.1N ~ 1.5N, recovery 0.22 ~ 0.35, chewiness 1.0Nmm ~ 1.5Nmm.
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| CN105010998A (en) * | 2015-07-31 | 2015-11-04 | 河南松山面业股份有限公司 | Fresh uncooked noodles and preparation method thereof |
| CN105192563A (en) * | 2015-10-23 | 2015-12-30 | 内蒙古农业大学 | Potato flour-containing fresh noodle, and making method and fresh keeping method thereof |
| CN105532775A (en) * | 2015-12-09 | 2016-05-04 | 重庆渝西面制品有限公司 | Flour mixing method for noodles processing |
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| CN109259077A (en) * | 2018-09-06 | 2019-01-25 | 湖北三杰农业产业化有限公司 | A kind of production method of fresh noodles |
| CN109527384A (en) * | 2018-11-29 | 2019-03-29 | 汉寿县莲江食品科技发展有限责任公司 | A kind of nutritious fresh wet noodle processing technology rich in chewy |
| CN109770211A (en) * | 2019-02-27 | 2019-05-21 | 重庆大同八社食品有限公司 | A kind of preparation process of steamed bun skin making |
| CN111955640A (en) * | 2019-05-20 | 2020-11-20 | 镇平想念食品有限公司 | Method and equipment for making fresh noodles |
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