CN106852354A - Noodles production is used and face method - Google Patents
Noodles production is used and face method Download PDFInfo
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- CN106852354A CN106852354A CN201510903012.XA CN201510903012A CN106852354A CN 106852354 A CN106852354 A CN 106852354A CN 201510903012 A CN201510903012 A CN 201510903012A CN 106852354 A CN106852354 A CN 106852354A
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- face
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Noodles (AREA)
Abstract
Used and face method this patent discloses a kind of production of noodles, comprised the following steps：（1）Plus face adds water：7 ~ 9 parts of flour are added water 3.1 ~ 4 parts according to quality adds noodles processing with the barrel with face equipment；（2）Add salt：According to quality to noodles processing 0.8 ~ 1.5 portion of salt of addition in the barrel with face equipment；（3）Add soda ash：According to quality to noodles processing 0.6 ~ 0.7 part of soda ash of addition in the barrel with face equipment；（4）With the control in face：Lidstock, starts vavuum pump, and 0.6 ~ 0.7 standard atmospheric pressure will be evacuated in barrel, start heating module and temperature in barrel is promoted to 20-30 degree, start AC power, the electric current of AC power is adjusted to 10 ~ 16A, frequency is adjusted to 15HZ ~ 19HZ, and the face time is 8 ~ 9min；（5）AC power is closed, dough is taken out.The frequency for only needing to regulation power supply can just modulate the different dough of mouthfeel with current strength；And whole process is participated in and face without operating personnel, reduces labour intensity.
Description
Technical field
The invention belongs to food processing machinery field, it is related to noodles to produce and uses and face method.
Background technology
Food processing industry is one of main technique of 21st century, and its development speed and level is a national people's lives water
An important symbol that is flat and improving degree, it be directly connected to manufacturing industry and the processing industry technological element of a product number and food
The height of deep processing added value.Food processing industry is made that the replaceable contribution of other Ministry of Industry to human development and social progress.
Wheaten food is one of traditional staple food of Chinese, deep to be liked by compatriots, its processing need by with, the work such as rub, fall, waking up
Sequence, manual operations is quite time-consuming laborious.Dough mixing machine in the market can realize the partial routine with face, but effect is not so good as hand
It is good that work operation comes, and there is complex structure, the defect such as volume is excessive, and automaticity is relatively low, and artificial participation is higher,
The consuming time is more.Because personal pair is different with the degree of awareness of face manufacturing process, the soft or hard degree in after causing manually to participate in and face etc.
There is difference, and just begun to use people's needs of dough mixing machine to spend a period of time just to find out the experience in the face of becoming reconciled.
The content of the invention
Used and face method the invention is intended to provide a kind of noodles production, to reduce the labour intensity of operating personnel.
In base case：Noodles production is used and face method, is used using noodles processing and face equipment, is comprised the following steps：
(1) face is added to add water：7~9 parts of flour are added water 3.1~4 parts according to quality adds noodles processing with the barrel with face equipment；
(2) salt is added：According to quality to noodles processing 0.8~1.5 portion of salt of addition in the barrel with face equipment；
(3) soda ash is added：According to quality to noodles processing 0.6~0.7 part of soda ash of addition in the barrel with face equipment；
(4) and face control：Lidstock, starts vavuum pump, and 0.6~0.7 standard atmospheric pressure will be evacuated in barrel, starts
AC power, starts heating module and temperature in barrel is promoted into 20-30 degree, and the electric current of AC power is adjusted to 10~16A,
Frequency is adjusted to 15HZ~19HZ, and the face time is 8~9min；
(5) AC power is closed, capping is opened, dough is taken out.
During with face, electric current produces magnetic field and vortex to produce heat in coil, it is possible to increase the activity of flour, makes water
Molecular motion is more violent, so as to increase the water content of flour, and distribution of the moisture in flour is become uniform, and this is favourable
Protein gluten is formed in flour.The flour cake being processed into the method, then the products such as noodles or vermicelli are processed into flour cake, can
Make this product not easy to break, and edible mouthfeel might as well.
Carried out in the environment of vacuum state with face process, the gas in flour can be siphoned away during with face, so that plus
The big water content of flour, and distribution of the moisture in flour is become uniform, protein gluten is formed during this is conducive to flour.
Preferred scheme one, based on scheme further optimization, flour in step (1) is 7 parts, and water is 3.1 parts.
Preferred scheme two, preferably one further optimization, the electric current in step (4) is 13A, and temperature is in barrel
24 degree, frequency is 17HZ, and the face time is 8.5min, and air pressure is 0.65 standard atmospheric pressure in barrel.
Preferred scheme three, preferably two further optimization, the soda ash in step (3) is 0.6 part.
Preferred scheme four, preferably three further optimization, the salt in step (2) is 1.5 parts.
Brief description of the drawings
Fig. 1 is the structural representation of the embodiment of the present invention one.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
With the parameter list in face：
Embodiment one is substantially as follows：
Noodles production is used and face method, is used using noodles processing and face equipment, is comprised the following steps：
(1) face is added to add water：7 kilograms of flour are added water 3.1 kilograms and adds noodles processing with the barrel with face equipment；
(2) salt is added：To noodles processing 1.5 kilograms of salt of addition in the barrel with face equipment；
(3) soda ash is added：To noodles processing 0.6 kilogram of soda ash of addition in the barrel with face equipment；
(4) and face control：Lidstock, starts vavuum pump, and 0.65 standard atmospheric pressure will be evacuated in barrel, starts and adds
Temperature in barrel is promoted to 20 degree by thermal modules, starts AC power, and the electric current of AC power is adjusted to 13A, and frequency is adjusted to
17HZ, and the face time is 8.5min.
(5) AC power is closed, capping is opened, dough is taken out.
Wherein it should be noted that：
(1) added water with face：Protein, starch only have fully water suction, can be only achieved and face effect, root in operation in flour
Adjusted accordingly according to flour water content, protein water content, it is as far as possible on the premise of compressing tablet and shaping is not influenceed to add water more, to carrying
High yield quality is favourable；
(2) salt is added：Dissolving salt is suitably added during with face, not only flavour enhancing, and gluten can be strengthened, improvement dough adds
Work performance, while salt prevents dough from becoming sour, typically：Protein content is high, adds salt, otherwise add less；
Summer temperature is high to add salt, and winter adds less；
(3) soda ash is added：Proper amount of edible alkali is added during with face, gluten can be strengthened, but never add；
(4) and the face time control：Have a significant impact with face time length pair and face effect, the time is too short, mix uneven,
Gluten forms insufficient；Overlong time, dough overheat, protein denaturation, gluten quantity, quality reduction, the stirring of dough mixing machine
Intensity, the quality of water can all influence and face effect.
As shown in Figure 1：Reference includes：Barrel 10, sliding sleeve 11, sleeve 20, rolling element 21, coil 30, exchange
Power supply 40, frequency converter 41, slide rheostat 42, stator 50.
Noodles production is used and face equipment, including aluminium alloy barrel 10, and capping is sealed and installed with barrel 10；Also include vavuum pump
60th, AC power 40, heating module (not shown), mover and stator 50, wherein stator 50 are permanent magnet and are arranged on
On the inwall of barrel 10, mover then sets the sleeve 20 of coil 30 in and is located in barrel, and the two ends of coil 30 are slidably connected in material
On cylinder 10, the two ends of coil 30 are stretched out barrel 10 and are electrically connected in AC power 40；Barrel 10 is provided with suction nozzle, vacuum
Pump 60 is located at outside barrel 10 and is connected with suction nozzle, and heating module includes the circumferential quartz heating silk being distributed in barrel, and quartz adds
Heated filament is in spatially spiral shape.
Barrel 10 is used to accommodate flour and water, there is provided and the place in face, and the coil 30 in mover couples simultaneously with AC power 40
Produce magnetic field, and the two ends of mover are slidably connected on barrel 10, be provided with permanent magnet on the inwall of barrel 10 again, mover with forever
Magnet interacts, and realizes moving back and forth, therefore produces relative motion between mover meeting and barrel 10, thus to dough stirring,
Collide, beat, reach the effect with face, at the same time, coil 30 is located in sleeve 20, when alternating current passes through coil 30,
Vortex can be produced in sleeve 20, so that heat is produced, and heat can be delivered to dough by way of radiating or contacting transmission
Or water, so as to modulate different doughs.
Hot water dough is also boiling water dough or dough made with boiling water.With face water temperature typically in 60-100 degree.Due in the presence of hot water, flour
In protein coagulating, and decompose moisture, gluten quality is destroyed, and starch largely absorbs moisture and expands and become pasty state and decomposite
Monose and disaccharide, therefore be formed that hot water dough is glutinous, strength is small, finished product are translucent shape, and color and luster is poor, but delicate mouthfeel,
It is rich in sweet taste, the characteristics of heating is also easily ripe.
Flour and the dough of 50 degree or so of appropriate warm water modulation are referred to as warm water dough.Because water temperature is higher than cold water, water diffusion
Accelerate, so that gluten quality ground is formed and is subject to a definite limitation, and the water imbibition of starch increased, the muscle of this dough,
Toughness, elasticity are less than cold water face, are made variety colour inferior to cold water dough.The characteristics of warm water and face be it is soft in energetically, be rich in can
Plasticity, is easily formed；It is not easy to lose shape after shortening, mouthfeel is moderate, and color and luster is whiter, this feature is particularly well-suited to make each
Plant pattern steamed cake, such as Chinese cabbage cake, goldfish cake, four fortune cookies.
It is 30 degree of elastic doughs of the water mix modulation of temperature below that cold water dough is exactly, and is commonly called as cold water face.Due to cold water or temperature
The relatively low water of degree and face, the protein in flour can not occur thermal denaturation, so as to form more and stronger gluten.Starch is low
Gelatinization will not be expanded under temperature, therefore formed dough is solid, toughness is strong, and pulling force is big, stiff, also known as " unleavened dough ".Cold water
The characteristics of face is that finished product color and luster is whiter, taste it is tasty and refreshing have a muscle, it is non-breakable, be generally suitable for the kind that water is boiled and ironed, such as
Boiled dumpling, noodles, spring roll wrapping, pearl soup, pancake etc..
The frequency for only needing to regulation power supply can just modulate the different dough of mouthfeel with current strength.
And whole process is participated in and face without operating personnel, reduces labour intensity.
Stator 50 is provided with two groups, two groups of working end magnetic of stator 50 conversely, two groups of correspondences of stator 50 are distributed in the two of barrel 10
Side；By setting the opposite stator 50 of two groups of working end magnetic, the motion amplitude of mover can be increased, so make dough more added with
Chewy.
The shell that mover outer wrapping is made up of polytetrafluoroethylene (PTFE)；Shell prevents flour from adhering on mover, while there is flexibility, can
Moved with mover.
Mover also includes rolling element 21, and rolling element 21 is located at outside sleeve 20 and is wrapped in shell；Rolling element 21 is in mover
Pouring weight can be played a part of during motion so that impact of the mover to dough is strengthened, while rolling element 21 also can be online
The effect of circle 30 is lower to produce vortex, and dough or water are heated.
Polytetrafluorethylecoatings coatings are provided with barrel 10；Prevent flour from adhering on the inwall of barrel 10.
Barrel 10 is provided with sliding sleeve 11 with the place of being slidably connected of coil 30, and shell is wrapped up to sliding sleeve 11；Sliding sleeve 11 can be kept away
Exempt to rub and damage between coil 30 and barrel 10, while shell is wrapped up to sliding sleeve 11, it is also possible to avoid flour from adhering to sliding sleeve
On 11, and the passage of heat exchange can be formed, sleeve 20 can externally heat exchange, so as to the temperature for keeing relative stability,
Avoid temperature too high.
Frequency converter 41, slide rheostat 42 are also in series between AC power 40 and coil；By frequency converter 41, slide variable resistance
Device 42 can adjust the frequency and electric current of AC power output, so as to modulate different doughs.
Vavuum pump 60 is ZJY serial band overflow valve Roots vaccum pumps.
ZJY serial band overflow valves Roots vaccum pump (hereinafter referred to as lobe pump) are rotated by a Thermodynamic parameters synchronous backward
Figure of eight rotor realizes air extracting function.When rotor and the pump housing form suction muffler, two rotors remain close each other
Envelope, so that it is guaranteed that the gas of exhaust outlet does not backflow to air inlet, the function of pumping is realized with this.The reverse sync of rotor rotates
Realized by a pair gears on armature spindle.Due to inside pump chamber, without friction, lobe pump can be with per second
1500~3000 turns run at high speed and need not be lubricated in pump chamber, in addition, to keep lobe pump steadily to transport at high speed
OK, good dynamic balancing is carried out to rotor.Between the rotor for rotating at a high speed, there is no any direct contact between rotor and the pump housing,
Certain gap is kept between each moving component.
ZJY serial band overflow valve lobe pumps are provided with a built-in overflow valve between porting, and its effect is：When porting
When pressure difference reaches certain value, overflow valve is just automatically opened up, and the portion gas of exhaust outlet are backflowed to air inlet by the overflow valve opened,
This is greatly lowered the operating load of lobe pump and forepump (hereinafter referred to as fore pump) under High Pressure Difference.Simultaneously as beating
The overflow valve opened has powerful earial drainage to act on, it can be ensured that ZJY serial band overflow valve lobe pumps and fore pump can start simultaneously and
Will not overload lobe pump and fore pump, it is possible to improve the pumping speed of Roots's pump assembly under inlet pressure high.
Embodiment two：
Difference with embodiment one is：Flour in step (1) is 7.5 kilograms, and water is 3.3 kilograms；In step (2)
Salt is 0.8 kilogram；0.65 kilogram of soda ash in step (3)；The electric current of the AC power in step (4) is 10A, material
Temperature is 22 degree in cylinder, and frequency is 15HZ, and the face time is 8min.
Embodiment three：
Difference with embodiment one is：Flour in step (1) is 8.5 kilograms, and water is 3.5 kilograms；In step (2)
Salt is 1 kilogram；0.63 kilogram of soda ash in step (3)；The electric current of the AC power in step (4) is 11A, barrel
Interior temperature is 24 degree, and frequency is 16HZ, and the face time is 8.3min.
Example IV：
Difference with embodiment one is：Flour in step (1) is 8 kilograms, and water is 3.9 kilograms；In step (2)
Salt is 1.2 kilograms；0.67 kilogram of soda ash in step (3)；The electric current of the AC power in step (4) is 15A barrels
Interior temperature is 27 degree, and frequency is 18HZ, and the face time is 8.7min.
Embodiment five：
Difference with embodiment one is：Flour in step (1) is 9 kilograms, and water is 4 kilograms；Food in step (2)
Salt is 1.4 kilograms；0.7 kilogram of soda ash in step (3)；The electric current of the AC power in step (4) is 16A, in barrel
Temperature is 30 degree, and frequency is 19HZ, and the face time is 9min.
Claims (5)
1. noodles production is used and face method, it is characterised in that is used using noodles processing and face equipment, comprised the following steps：
（1）Plus face adds water：7 ~ 9 parts of flour are added water 3.1 ~ 4 parts according to quality adds noodles processing with the barrel with face equipment；
（2）Add salt：According to quality to noodles processing 0.8 ~ 1.5 portion of salt of addition in the barrel with face equipment；
（3）Add soda ash：According to quality to noodles processing 0.6 ~ 0.7 part of soda ash of addition in the barrel with face equipment；
（4）With the control in face：Lidstock, starts vavuum pump, and 0.6 ~ 0.7 standard atmospheric pressure will be evacuated in barrel, start AC power, start heating module and temperature in barrel is promoted to 20-30 degree, the electric current of AC power is adjusted to 10 ~ 16A, frequency is adjusted to 15HZ ~ 19HZ, and the face time is 8 ~ 9min；
（5）AC power is closed, capping is opened, dough is taken out.
2. noodles production according to claim 1 is used and face method, it is characterised in that：Step（1）In flour be 7 parts, water be 3.1 parts.
3. noodles production according to claim 1 and 2 is used and face method, it is characterised in that：Step（4）In electric current be 13A, temperature is 24 degree in barrel, and frequency is 17HZ, and the face time is 8.5min, and air pressure is 0.65 standard atmospheric pressure in barrel.
4. noodles production according to claim 3 is used and face method, it is characterised in that：Step（3）In soda ash be 0.6 part.
5. noodles production according to claim 4 is used and face method, it is characterised in that：Step（2）In salt be 1.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510903012.XA CN106852354A (en) | 2015-12-09 | 2015-12-09 | Noodles production is used and face method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510903012.XA CN106852354A (en) | 2015-12-09 | 2015-12-09 | Noodles production is used and face method |
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| Publication Number | Publication Date |
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| CN106852354A true CN106852354A (en) | 2017-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510903012.XA Pending CN106852354A (en) | 2015-12-09 | 2015-12-09 | Noodles production is used and face method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349284A (en) * | 2018-10-18 | 2019-02-19 | 想念食品股份有限公司 | Noodles served with soy sauce, sesame butter, etc. device, noodles served with soy sauce, sesame butter, etc. method and noodle producing line |
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| DE19507181A1 (en) * | 1995-03-02 | 1996-09-05 | Guenter Krueger | Dough mixer assembly with horizontal contra-rotating concentric mixer blades |
| CN200976802Y (en) * | 2006-01-05 | 2007-11-21 | 荆州鑫锐机械有限公司 | Vacuum paddle type double-axle dough mixing machine |
| CN102113525A (en) * | 2009-12-31 | 2011-07-06 | 有限会社中井 | Electromagnetic induction heating cake food stirrer |
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| CN109349284B (en) * | 2018-10-18 | 2021-03-16 | 想念食品股份有限公司 | Flour mixing device, flour mixing method and noodle production line |
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Application publication date: 20170616 |