Device for processing core-filled gluten with adjustable thickness, and process for processing gluten

A processing equipment and gluten technology, which are applied in the field of gluten processing equipment with adjustable thickness and processing gluten, can solve the problems of gluten food losing interest in eating, taste solidification, etc. effect of taste

Pending Publication Date: 2018-04-24

HUNAN YUFENG FOOD IND

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AI-Extracted Technical Summary

Problems solved by technology

[0003] Existing gluten-based foods generally use fat mixed powder to add ingredients and then directly mix and then extrude into a single-structure rod shape, resulting in so...

Abstract

The invention discloses a gluten processing equipment with adjustable thickness filler, which comprises a first screw extruder, an extruding tube is arranged at the end of the first screw extruding machine, a core tube is arranged inside the extruding tube, and the end of the core tube is connected to Lifting tube, the lifting tube is connected to the feeding tube; the upper end of the feeding tube is connected to the second screw extruder; the extruding tube is provided with a lifting mechanism; the core tube is provided with a rotating shaft; the rotating shaft is provided with a helical blade; The impeller, the front end of the rotating shaft is provided with a material guide plate; the material guide plate is provided with a material delivery hole; the front end of the core pipe is threadedly connected with a mounting head, the front end of the mounting head is provided with a ring edge, and the center of the material guide plate is provided with a spline hole seat; A hidden groove is arranged on the inner wall of the upper end of the tube; an adjusting disc is arranged at the front end of the extruding tube, and the side of the adjusting disc is inserted into the extruding tube; a section hole is arranged on the edge of the adjusting disc. It can process gluten with spiral core injection, adjust the size and shape of gluten, and improve the diversification of gluten taste and structure.

Application Domain

Food shaping

Technology Topic

ImpellerEngineering +4

Image

Examples

Experimental program(2)

Example Embodiment

[0050] Example one:

[0051] A process for processing gluten by a gluten processing equipment with adjustable thickness filler, which includes the following processing steps:

[0052] 1) Prepare mixed aqueous solution: Distill 40% glyceryl monostearate, 25% mono- and di-fatty acid glycerides (water-soluble), diacetyl tartaric acid mono- and di-glycerides 9%, and 9% stearoyl lactate by weight. %, 6% of guar gum, and 1% of xanthan gum to obtain a compound modifier; add 0.23 parts of compound modifier to 7.4 parts of warm water according to the weight ratio, and stir quickly to make uniform Disperse, then add 1.7 parts of salt to the aqueous solution of the compound modifier, stir to make it evenly mixed, and make a mixed aqueous solution;

[0053] 2) Mixing of raw material powder: Add 24 parts of wheat flour to the mixer, cover the sealing cover of the mixer, and start the stirring switch for 5 seconds to compact the powder to prevent water from leaking from the discharge port after adding water;

[0054] 3) Mixing the noodles: Pour the mixed aqueous solution into the mixer in step 2, close the sealing cover, start the switch, and rotate forward for 6s and reverse rotation for 6s to prevent the formation of gluten when stirred in the same direction. Open the discharge port, discharge the flour, and the mixed flour becomes a loose dough;

[0055] 4) Filling or extrusion maturation: Rotate the adjusting plate 15 to determine the cross-sectional shape of the gluten, and convey the loose dough to the first screw extruder 1 through the automatic powder filling line, and control the screw speed at 200r/min to convey the honey To the second screw extruder 8; the material in the extruder is subjected to high-strength shearing and extrusion, forming a molten state under high temperature and high pressure, and then extruded from the extrusion tube 2 under high pressure, and The semi-finished product of standard length is cut by the rotating blade 12 to obtain the core-filled preliminary product;

[0056] 5) Cooling and slitting: The primary product is cooled to 35°C on the conveyor belt and cut into semi-finished products with standard lengths by the cutter;

[0057] 6) Preparation of compound seasoning: According to the proportion of parts by weight, 1.6 parts of chili powder are treated with 9.15 parts of 170°C hot oil, and 3.9 parts of cold oil with 1.2 parts of antioxidants and 0.05 compound additives are added to it, After allowing it to cool, add 1.2 parts of flavor; the composite additives include: xanthan gum, sodium carboxymethyl cellulose, sodium citrate, sodium starch octenyl succinate, and the mass ratio is 5:3:0.2: 0.2.

[0058] 7) Seasoning with seasoning: the semi-finished product is transported to the mixing machine through the conveyor belt. After the semi-finished product in the mixing machine reaches the specified weight, the conveyor belt automatically stops feeding, and the compound seasoning is sprayed on the semi-finished product by spraying while mixing. , Then sprinkle with granulated sugar;

[0059] 8) Packaging and sealing: package and seal the seasoned semi-finished product to obtain the finished product;

[0060] 9) Sterilization: use high hydrostatic pressure treatment or ultrasonic technology treatment; the high hydrostatic pressure treatment, the pressure is: 500mpa, the time is 3min, and the temperature is room temperature.

Example Embodiment

[0061] Embodiment two:

[0062] A process for processing gluten by a gluten processing equipment with adjustable thickness filler, which includes the following processing steps:

[0063] 1) Prepare mixed aqueous solution: Distill 50% glycerol monostearate, 30% mono- and di-fatty acid glycerides (water-soluble), diacetyl tartaric acid mono- and diglycerides 10%, and stearoyl sodium lactate 10% by weight. %, 8% guar gum and 2% xanthan gum are mixed to obtain a compound modifier; add 0.25 parts of compound modifier to 7.6 parts of warm water according to the proportion of parts by weight, and stir quickly to make uniform Disperse, then add 1.9 parts of salt to the aqueous solution of the compound modifier, stir to mix evenly, and make a mixed aqueous solution;

[0064] 2) Mixing of raw material powder: Add 28 parts of wheat flour to the mixer, cover the sealing cover of the mixer, and start the stirring switch for 5 seconds to compact the powder to prevent water from leaking from the outlet after adding water;

[0065] 3) Mixing the noodles: Pour the mixed aqueous solution into the mixer in step 2, close the sealing cover, start the switch, and rotate forward for 6s and reverse rotation for 6s to prevent the formation of gluten when stirred in the same direction. Open the discharge port, discharge the flour, and the mixed flour becomes a loose dough;

[0066] 4) Filling or extruding and curing: Rotate the adjusting disc 15 to determine the cross-sectional shape of the gluten, and convey the loose dough to the first screw extruder 1 through the automatic powder filling line, and control the screw speed at 250r/min to convey the honey To the second screw extruder 8; the material in the extruder is subjected to high-strength shearing and extrusion, forming a molten state under high temperature and high pressure, and then extruded from the extrusion tube 2 under high pressure, and The semi-finished product of standard length is cut by the rotating blade 12 to obtain the core-filled preliminary product;

[0067] 5) Cooling and slitting: the primary product is cooled to 40°C on the conveyor belt and cut into semi-finished products with standard lengths by the cutter;

[0068] 6) Preparation of compound seasoning: According to the proportion of parts by weight, 1.8 parts of chili powder are treated with 10.5 parts of 170°C hot oil, and 4.5 parts of cold oil with 1.4 parts of antioxidants and 0.07 compound additives are added to it, After allowing it to cool, add 1.4 parts of flavor; the composite additives include: xanthan gum, sodium carboxymethyl cellulose, sodium citrate, sodium starch octenyl succinate, and the mass ratio is 8: 5: 0.3: 0.3.

[0069] 7) Seasoning with seasoning: the semi-finished product is transported to the mixing machine through the conveyor belt. After the semi-finished product in the mixing machine reaches the specified weight, the conveyor belt automatically stops feeding, and the compound seasoning is sprayed on the semi-finished product by spraying while mixing. , Then sprinkle with granulated sugar;

[0070] 8) Packaging and sealing: package and seal the seasoned semi-finished product to obtain the finished product;

[0071] 9) Sterilization: use high hydrostatic pressure treatment or ultrasonic technology treatment; the high hydrostatic pressure treatment, the pressure is: 550mpa, the time is 5min, and the temperature is room temperature.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

chewy
improve taste

Device for processing core-filled gluten with adjustable thickness, and process for processing gluten

A processing equipment and gluten technology, which are applied in the field of gluten processing equipment with adjustable thickness and processing gluten, can solve the problems of gluten food losing interest in eating, taste solidification, etc. effect of taste

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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