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Ripening technology and ripening device in fine dried noodle production

A curing and crafting technology, applied in dough processing, baking, food preparation, etc., can solve the problems of unstable steam, difficult operation and control, complicated device structure, etc.

Active Publication Date: 2009-12-23
KEMEN NOODLE MFG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application number is 03143764.8, the application date is August 3, 2003, and the publication date is March 10, 2004. The patent application titled as a curing device for noodle processing discloses a curing method using steam heating and humidification. The device has a complex structure, and at the same time, the steam generated by the boiler is used to cure the noodles, and the steam generated by the boiler is unstable and difficult to operate and control.

Method used

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  • Ripening technology and ripening device in fine dried noodle production

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Effect test

Embodiment 1

[0020] A curing process in the production of fine dried noodles, which puts the dough sheet 2 compositely pressed by a dough mixer and a compound calender into a heat-preserving and moisturizing cover 1 for curing, and during the curing process, the time is controlled within 15 minutes to 25 minutes (this The embodiment is 20 minutes), the temperature is controlled at 25°C-32°C (32°C in this embodiment), and the relative humidity is controlled at 80%-90% (85% in this embodiment).

[0021] As can be seen from the accompanying drawings, a curing device using the above-mentioned curing process includes a transfer device connecting the compound calender and the continuous calender. The cover 1 is provided with a heating and humidifying device.

[0022] The conveying device of the present invention is the power installed on the frame 4, idler rollers and conveyor belt 3.

[0023] The heating and humidifying device of the present invention is a water tank 8 arranged on the frame 4,...

Embodiment 2

[0030] For making the curing effect of dough sheet 2 good and to the control of curing process, the curing process of the present invention is divided into:

[0031] (1) The beginning section of curing, the time is controlled at 3 minutes-8 minutes (5 minutes in this embodiment), the temperature is controlled at 25°C-30°C (30°C in this embodiment), and the relative humidity is controlled at 80%-85% (80% in this example). After the flour is kneaded by a dough mixer, it is pressed into a dough sheet 2 by a compound calender. The water content of the dough sheet 2 is generally about 30%, and the gluten network structure is relatively evacuated. The water content of sheet 2 after this section of ripening is about 31%, and the gluten network organization at this time is preliminarily formed, but has no elasticity, and is easy to be broken.

[0032] (2) The middle section of aging, the time is controlled at 8 minutes-15 minutes (12 minutes in this embodiment), the temperature is co...

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Abstract

The invention discloses a ripening technology in fine dried noodle production and a ripening device which has simple structure and easy operation control. The ripening technology comprises the step of putting dough sheets in an insulating and moistening cover (1) for ripening, and is characterized in that the time is controlled to be 15-25 min, the temperature is controlled to be 25-32 DEG C and the relative humidity is controlled to be 80-90 percent during the ripening. The ripening device comprises a transport unit connected with a composite calender and a continuous calendar, wherein the continuous calendar is arranged on a stand (4) and arranged in the insulating and moistening cover (1), and a heating and moistening device is arranged in the insulating and moistening cover (1). The invention has the advantages that the internal gluten structure of the dough sheets after ripening has stable state and has flexibility, viscoelasticity and very good tractility so as to be convenient for being processed by the following procedures; the heating and moistening device is simple, and compared with heating and moistening by steam generated by a boiler, the operation control is convenient and also pollution to the environment is reduced.

Description

Technical field: [0001] The invention relates to a production of dried noodles, in particular to a curing process and a curing device in the production of dried noodles. Background technique: [0002] Ripening means that after the flour is mixed with water, under a certain temperature and humidity, the dough absorbs enough water, and the gluten network structure inside the dough sheet reaches a stable state, which makes it have better extensibility, which makes it easier to process and shape, and the product is flexible. , delicate, good taste characteristics. According to the curing principle, temperature, humidity and the length of time become the main factors affecting the curing effect. In recent years, the vermicelli industry has developed vigorously. The production of vermicelli has gradually formed a large-scale and industrialized production from the original small processing workshop. Generally, natural static curing is adopted, that is, after the dough is kneaded,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A21C14/00A23L7/109
Inventor 陈克明
Owner KEMEN NOODLE MFG CO LTD
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