Rolling method of noodle sheet in fresh noodle production

Abstract

The invention discloses a calendering method of dough sheets during fresh noodles production in a manner that thin dough sheets are firstly laminated and subjected to composite calendering from thinness to thickness and then subjected to continuous calendering from thickness to thinness. The calendering method comprises the steps of first pressing shaping, the composite calendering and the continuous calendering, and is characterized in that in the step of the first pressing shaping, the continuous dough sheets pressed by 3-6 shaping roller groups are laminated into 3-6 layers of continuous dough sheets on an upper layer of a conveying belt of a moving shaping part, and the laminated continuous dough sheets are sent to preposed composite roller groups to be calendered by the conveying belt of the shaping part; in the step of the composite calendering, the continuous dough sheets pressed by 2-3 preposed composite shaping roller groups are laminated into 2-3 layers of continuous dough sheets on the upper layer of the conveying belt of the moving shaping part; and during the continuous calendering, the continuous dough sheets pressed by the postposed composite roller groups are subjected to continuous three times of calendering by a front calender, a middle calender and a rear calender and then sent to a slitting step. The calendering method is suitable for industrial production for use, simulates a manual doughing mode, allows a gluten matrix to be redistributed in different directions and to be more perfect, and improves the quality of fresh noodles.

Description

technical field [0001] The invention relates to a processing of noodle sheets in noodle production, in particular to a rolling method of noodle sheets in fresh noodle production, in particular to a method of laminating thin noodle sheets to thick composite calendering, and then from thick to thin Rolling method of noodle sheet in continuous rolling fresh noodle production. Background technique [0002] In the production of fresh noodles and dried noodles, the calendering of noodles (also known as rolling) is to press granular dough into noodles, gather dispersed starch granules and gluten to form a tight network structure, and make gluten Distribute evenly in the dough and wrap the starch granules, so that the plasticity, viscoelasticity and extensibility of the dough are well reflected. The calendering of dough sheets includes compound calendering and continuous calendering. It can be seen that the calendering of noodles is an important link in the production of fresh noo...

AI Technical Summary

Problems solved by technology

[0005] However, the patent application suffers from the fact that the calendering unit occupies a large area and has a complex structure, which increases the difficulty of operation and maintenance and has high environmental requirements for the workshop.

The second is that the "ladder-shaped and long-strip-shaped laminated noodles" formed after the noodles are laminated, resulting in uneven thickness of the sheets before and after calendering, which affects the cooking time of the final product and makes the taste of the product inconsistent

The third is too much multi-directional rolling, which makes the distribution of gluten tissue too scattered, and the noodles are easy to break during baking or cooking.

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