Manufacturing method of face balloon

Abstract

The invention discloses a flour balloon making method which comprises the following steps: preparing raw materials including snowflake powder, high-gluten flour, flour, auxiliary materials and the balance of water, mixing the snowflake powder, the high-gluten flour, the flour and the auxiliary materials in proportion, adding the water, fully mixing until the mixture is not sticky to hands, fermenting for 15-20 minutes, taking formed dough, and inflating the formed dough at a constant speed by using an air pump to form the flour balloon. Compared with the prior art, the manufacturing method of the flour balloon has the advantages that the operation and use are convenient, the dough toughness is good, and the flour balloon is easy to blow.

Description

Technical Field

[0001] The invention relates to the technical field of noodle products, in particular to a method for making a noodle balloon. Background Art

[0002] The process of making dough balloons can be used as an educational tool to teach the basic properties and interactions of flour, water and other ingredients. At the same time, the production of dough balloons is related to traditional culture or folk activities, which is convenient for promoting our traditional skills. Through hands-on practice, one can intuitively understand the formation principles of dough and how to change its shape and volume by blowing, etc., thereby cultivating observation, hands-on ability and creativity.

[0003] However, the dough in the prior art has poor extensibility and stability, and is prone to rupture and leak during the preparation of dough balloons, which affects the use. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a method for making a dough balloon which is convenient to operate and use, has good dough toughness and is easy to blow into the dough balloon.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is: a method for making a dough balloon, comprising the following steps: preparing raw materials including snowflake powder, high-refined flour, flour, auxiliary materials and surplus water, mixing the snowflake powder, high-refined flour, flour and auxiliary materials in proportion, adding water and mixing thoroughly until the hands are not sticky, and taking the formed dough after proofing for 15-20 minutes and using an air pump to uniformly inflate it to form a dough balloon.

[0006] Preferably, the auxiliary material is white sugar.

[0007] Preferably, the weight ratio of the snowflake flour, high-fine flour, flour, auxiliary materials and water is 1.25-2:1.25-2:2.5-4:1.6-2.4:2.5-3.8.

[0008] Preferably, the weight ratio of snowflake flour, high-refined flour, flour, auxiliary materials and water in the dough used to form the dough balloon is 1.25:1.25:2.5:1.6:2.5.

[0009] Preferably, when the diameter of the dough ball is 1.8 m, the weight ratio of snowflake flour, high-fine flour, flour, auxiliary materials and water is 2:2:4:2.4:3.8.

[0010] Compared with the prior art, the advantages of the present invention are as follows: in the present invention, the traditional dough ratio is improved, and auxiliary materials, snowflake flour and high-refined flour in different ratios are added to change the ductility and stability of the dough, so as to facilitate the production and use of dough balloons. DETAILED DESCRIPTION

[0011] References to embodiments of the present invention will now be provided in detail, one or more examples of which are described below. Each example is provided as an explanation rather than a limitation of the present invention. In fact, it will be apparent to those skilled in the art that various modifications and variations may be made to the present invention without departing from the scope or spirit of the present invention. For example, a feature illustrated or described as part of one embodiment may be used in another embodiment to produce a further embodiment.

[0012] The term "comprises", "comprising" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprising one..." do not exclude the presence of other identical elements in the process, method, article or device comprising the elements. In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the invention, the meaning of "multiple" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined. In the description of the present invention, the meaning of "several" is at least one, such as one, two, etc., unless otherwise clearly and specifically defined.

[0013] Except as shown in the operating examples or otherwise indicated, all numbers used in the specification and claims to indicate the amount of ingredients, physicochemical properties, etc. are understood to be adjusted by the term "about" in all cases. For example, therefore, unless otherwise indicated, the numerical parameters listed in the above specification and the attached claims are approximate values, and those skilled in the art can use the teachings disclosed herein to seek to obtain the desired properties and appropriately change these approximate values. The use of numerical ranges expressed as endpoints includes all numbers within the range and any range within the range, for example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4 and 5, etc.

[0014] As shown in the figure, a method for making a dough balloon comprises the following steps: preparing raw materials including snowflake powder, high-refined flour, flour, auxiliary materials and surplus water, mixing the snowflake powder, high-refined flour, flour and auxiliary materials in proportion, adding water and mixing thoroughly until the hands are not sticky, and taking the formed dough after proofing for 15-20 minutes and using an air pump to uniformly inflate it to form a dough balloon.

[0015] Preferably, the auxiliary material is white sugar.

[0016] In one embodiment, the weight ratio of the snowflake flour, high-fine flour, flour, auxiliary materials and water is 1.25-2:1.25-2:2.5-4:1.6-2.4:2.5-3.8.

[0017] When used specifically:

[0018] The weight ratio of snowflake flour, high-fine flour, flour, auxiliary materials and water in the dough used for forming dough balloons is 1.25:1.25:2.5:1.6:2.5, among which the flour is Wudeli 6-star flour. The diameter of the dough balloon is similar to that of a basketball.

[0019] In specific use, when the diameter of the dough ball is 1.8m, the weight ratio of snowflake flour, high-fine flour, flour, auxiliary materials and water is 2:2:4:2.4:3.8, among which the flour is Wudeli 6-star flour.

[0020] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in this field.

[0021] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0022] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for making a dough balloon, characterized in that: The following steps are involved: Prepare raw materials including snowflake powder, high-refined flour, flour, auxiliary materials and remaining water. Mix the snowflake powder, high-refined flour, flour and auxiliary materials in proportion, add water and mix thoroughly until it is no longer sticky. After proofing for 15-20 minutes, take the formed dough and use an air pump to inflate it at a uniform speed to form a dough ball.

2. The method for making a dough balloon according to claim 1, characterized in that: The auxiliary material is white sugar.

3. The method for making a dough balloon according to claim 2, characterized in that: The weight ratio of the snowflake flour, high-fine flour, flour, auxiliary materials and water is 1.25-2:1.25-2:2.5-4:1.6-2.4:2.5-3.

8.

4. The method for making a dough balloon according to claim 3, characterized in that: The weight ratio of snowflake flour, high-refined flour, flour, auxiliary materials and water in the dough used to form the dough balloon is 1.25:1.25:2.5:1.6:2.

5.

5. The method for making a dough balloon according to claim 1, characterized in that: When the diameter of the dough ball is 1.8 m, the weight ratio of snowflake flour, high-fine flour, flour, auxiliary materials and water is 2:2:4:2.4:3.8.