Production process of rolled dough sheets

A production process and dough technology, applied in food ingredients as taste improvers, food ingredients as taste improvers, food science and other directions, can solve the problems of low production capacity, not taking into account large-scale production, quality degradation, etc. Simple materials, low cost of raw materials, and the effect of delaying aging and regeneration

Inactive Publication Date: 2020-11-20
河南洪河天地食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional rolling dough is generally produced in a family workshop. It is made and eaten immediately, and there is no problem of quality degradation caused by the storage of semi-finished products. However, this processing method has limitations, and the production capacity is low. It is not easy to scale production and does not take into account the circulation link. and sales cycle impact on product quality
Modern mechanical technology can replace the two processes of manual frying and rolling to realize the automatic production of rolled dough. However, compared with the soft, chewy texture of hand-rolled dough, the quality of the rolled dough has declined.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Rolling noodle skin production technology of the present invention, comprises the steps:

[0016] The first step is to take 100 parts of wheat flour in parts by weight, and add 40 parts of water to knead the dough to obtain the dough;

[0017] The second step is to let the dough rest for 30 minutes;

[0018] The third step is to put the dough into a container, add water to wash the dough, and obtain gluten and flour paste;

[0019] The fourth step is to ferment the noodle paste obtained from face washing for 30 hours at 28°C and 65%RH humidity;

[0020] In the fifth step, skimming and mixing the batter obtained in the fourth step, then adding 2‰ of guar gum, 3‰ of edible alkali, and 3‰ of edible salt according to the weight ratio, and stirring evenly;

[0021] The sixth step is to fry the pulp, press the skin, steam, cool, brush with oil, cut into strips, and pack.

Embodiment 2

[0023] Rolling noodle skin production technology of the present invention, comprises the steps:

[0024] The first step is to take 100 parts of wheat flour in parts by weight, and add 50 parts of water to knead the dough to obtain the dough;

[0025] The second step is to let the dough rest for 30 minutes;

[0026] The third step is to put the dough into a container, add water to wash the dough, and obtain gluten and flour paste;

[0027] The fourth step is to ferment the noodle paste obtained from face washing for 48 hours at 28°C and 65%RH humidity;

[0028] In the fifth step, skimming the batter obtained in the fourth step, then adding 4‰ of guar gum, 4‰ of edible alkali, and 5‰ of edible salt according to the weight ratio, and stirring evenly;

[0029] The sixth step is to fry the pulp, press the skin, steam, cool, brush with oil, cut into strips, and pack.

Embodiment 3

[0031] Rolling noodle skin production technology of the present invention, comprises the steps:

[0032] The first step is to take 100 parts of wheat flour in parts by weight, and add 45 parts of water to knead the dough to obtain the dough;

[0033] The second step is to let the dough rest for 30 minutes;

[0034] The third step is to put the dough into a container, add water to wash the dough, and obtain gluten and flour paste;

[0035] The fourth step is to ferment the noodle paste obtained from face washing for 38 hours at 28°C and 65%RH humidity;

[0036] In the fifth step, skimming the batter obtained in the fourth step, then adding 3‰ of guar gum, 3.5‰ of edible alkali, and 4‰ of edible salt according to the weight ratio, and stirring evenly;

[0037] The sixth step is to fry the pulp, press the skin, steam, cool, brush with oil, cut into strips, and pack.

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PUM

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Abstract

The invention discloses a production process of rolled dough sheets. The method comprises the following steps: (1) taking 100 parts by weight of wheat flour, adding 40 to 50 parts of water, and performing dough kneading to obtain dough; (2), standing the dough, and performing proofing for 30min; (3) putting the dough into a container, and adding water to wash the dough so as to obtain gluten and flour paste; (4) fermenting the flour paste obtained in the step(3); (5) performing water skimming and size mixing on the flour paste obtained in the step (4), then adding 0.2%-0.4% of guar gum, 0.3%-0.4% of dietary alkali and 0.3%-0.5% of edible salt according to the weight ratio, and performing uniform stirring; and (6) performing pulp stir-frying, skin pressing, steaming, cooling, oil brushing,slitting and packaging. The process is simple in material selection, green and environmentally friendly; processing steps are simple, raw material cost is low, and batch production is facilitated; andthe guar gum, the dietary alkali and the edible salt in proper proportion are added in the size mixing process, so that the aging and retrogradation of starch can be effectively delayed, the rolled dough sheets are soft, chewy and rich in chewiness, the taste and quality of the product are guaranteed, and the difference between the mechanical rolled dough wrapper and the traditional manual rolleddough wrapper in taste is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of rolling dough. Background technique [0002] Rolling noodles is a famous snack of the Han nationality unique to Shaanxi, especially in Baoji, Xifu. Baoji Qishan rolling noodles was recognized as a famous Chinese snack in 2011. Its dough is well-selected with excellent materials, rigorous craftsmanship, and exquisite seasoning. It is famous for its "white, thin, light, soft, gluten, and fragrant", and it is cool and delicious. The traditional rolling dough is generally produced in a family workshop. It is made and eaten immediately, and there is no problem of quality degradation caused by storage of semi-finished products. However, this processing method has limitations, and the production capacity is low. It is not easy to scale production and does not take into account the circulation link. and sales cycle impact on product quality. Modern mecha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00A23L29/238
CPCA23L29/30A23L29/238A23L29/015A23V2002/00A23V2200/14A23V2200/16A23V2250/506A23V2250/5118
Inventor 卢大马焦阳洋武博
Owner 河南洪河天地食品有限公司
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