Processing technology of colored dumpling wrappers

Abstract

The invention relates to the technical field of food processing, in particular to a processing technology of colored dumpling wrappers, which comprises the following steps: step 1, preparing a colored flour belt, namely respectively putting dough with at least two colors into corresponding independent flour hoppers, forwards pushing the dough by a double-auger flour feeding mechanism in each flour hopper, conveying the dough to a colored flour collecting port through a circular pipeline, and feeding the dough into the colored flour collecting port; the cavity of the colored noodle collecting port gradually transits the circular noodle column into a colored noodle belt with a rectangular cross section, the noodle belts with at least two colors are combined at the outlet of the colored noodle collecting port to form an integral colored noodle belt with a set thickness, and the colored noodle belt is conveyed to the inlet of the second noodle pressing roller; the production method comprises the following steps: 1, preparing a colored dough tape, 2, preparing a white dough tape, 3, compounding the white dough tape and the colored dough tape, 4, extruding and forming the compounded dough tape, and 5, recycling residual dough. The production method can improve the processing efficiency of the colored dumplings.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a processing technology for colored dumpling wrappers. Background Art

[0002] Dumplings, a traditional Chinese specialty food, are deeply loved by consumers. With the development of the food industry and the upgrading of consumer demand, colored dumplings, owing to their aesthetic appearance and nutritious properties, such as those made with colored dough containing vegetable or fruit juices, have gradually become a new favorite in the market. However, the existing production process for colored dumpling wrappers still faces numerous technical bottlenecks. The core of colored dumplings lies in the processing of the colored dough. Existing technology often relies on manual or semi-automated equipment, which presents the following problems: Traditional equipment struggles to accurately combine multiple colored doughs, often resulting in uneven color distribution and chaotic layering, which affects the appearance of the dumplings. Manual or semi-automated processing methods require manual intervention in dough conveying, rolling, and compounding, resulting in a slow production pace and an inability to meet the needs of large-scale production. Residual dough generated during processing is difficult to recycle, especially after the rolled white dough is mixed with the colored dough. Residual dough is difficult to reuse, resulting in high raw material loss. Existing colored dough processing equipment is often custom-designed and poorly compatible with the dough pressing and forming mechanisms of traditional dumpling machines, requiring complete equipment replacement and increasing production costs. Summary of the Invention

[0003] In order to improve the processing efficiency of colored dumplings, this application provides a processing technology for colored dumpling dough.

[0004] The processing technology of colored dumpling wrappers provided in this application adopts the following technical solution: comprising the following steps: Step 1: Preparing colored dough strips: Doughs of at least two colors are placed in corresponding independent dough hoppers. The double-auger dough feeding mechanism in each hopper pushes the dough forward and conveys it to the colored dough collection port through a circular pipe. The cavity of the colored dough collection port gradually transforms the circular dough column into a colored dough strip with a rectangular cross-section. The at least two colored dough strips are combined at the outlet of the colored dough collection port to form a whole colored dough strip of a set thickness, which is then conveyed to the inlet of the second dough pressing roller. Step 2: Preparation of white dough strip, rolling the white dough strip through the first pressing roller to form a white dough strip of set thickness; Step 3: The white dough strip is compounded with the colored dough strip. The white dough strip is conveyed by the first dough conveyor belt to the entrance of the second dough pressing roller and is positioned above the colored dough strip. The white dough strip is covered on the colored dough strip and compounded by the second dough pressing roller to form a double-layered composite dough strip of white and colored. The width of the colored dough strip is smaller than that of the white dough strip. Step 4: Extrusion molding of the composite dough sheet. The composite dough sheet is conveyed to the third pressing roller via the second conveyor belt. After being extruded once by the third pressing roller, the white dough sheet and the colored dough sheet are tightly attached to form the composite dough sheet used in the dumpling forming line. Step 5: Residual flour recovery. The residual flour produced after the composite dough is processed is the edge of the white flour strip. The white residual flour is transported by the return flour belt and mixed with the calendered white flour strip, and re-enters the white flour strip processing cycle.

[0005] Optionally, in step 1, the colored dough has at least two colors.

[0006] Optionally, in step 1, the cross-sectional length of the single colored surface strip formed after the transition through the colored surface aggregate opening is 8-20 mm, and the width is 2-6 mm. The width of the combined overall colored surface strip is less than 160 mm, and the thickness is 2-6 mm.

[0007] Optionally, in step 2, the width of the white dough strip after being rolled by the first dough pressing roller is 170-190 mm.

[0008] Optionally, in step 4, the composite dough skin squeezed by the third dough pressing roller is conveyed to the dumpling forming mechanism via the third dough conveyor belt.

[0009] Optionally, in step 5, the width of the white residual surface is 20-50 mm.

[0010] In summary, this application has the following beneficial technical effects: 1. The independent dough hopper, dual-auger dough feeding system, and collection port enable independent conveying and precise compounding of at least two different dough colors. The independent dough hopper discharge port ensures the regularity of the shape of single-color dough strips, while multi-color dough strips are evenly combined at the collection port, resolving the issues of uneven color distribution and chaotic layers encountered in existing technologies. 2. The process uses a second pressing roller for initial compression and a third pressing roller for single compression, eliminating the multiple pressing steps in the traditional process. The single pressing by the third pressing roller ensures a tight fit between the white and colored dough sheets while avoiding uneven color distribution caused by excessive compression. 3. By controlling the width of the colored dough strip to be smaller than that of the white dough strip, the edge of the strip after compounding is made into pure white dough strip. The remaining dough strip after processing only contains the rolled white dough strip, which can be directly recovered through the return dough belt without separation and re-enter the processing cycle; 4. The colored dough formed by the third dough pressing roller can be directly transported to the traditional dumpling forming mechanism through the third dough conveyor, without the need for large-scale modification of the main structure of the existing dumpling machine, reducing the cost of equipment upgrades and facilitating promotion and application in existing production lines. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a flow chart of the processing technology of colored dumpling wrappers of the present application; Figure 2 This is a front view of the equipment involved in the processing technology of colored dumpling wrappers in this application.

[0012] Figure numerals: 1 frame, 2 multi-channel color noodle strip extrusion device, 3 independent noodle bucket, 4 double-auger noodle feeding mechanism, 5 collection port, 6 dumpling forming mechanism, 7 first noodle pressing roller, 8 second noodle pressing roller, 9 third noodle pressing roller, 10 return noodle strip, 11 first noodle conveying belt, 12 second noodle conveying belt, 13 third noodle conveying belt. DETAILED DESCRIPTION

[0013] The following is combined with Figure 1-2 This application is described in further detail.

[0014] The present application embodiment discloses a process for processing colored dumpling wrappers. Figure 2As shown, a device for processing colored dumpling wrappers is also included, comprising a frame 1, with a multi-channel color dough strip extruder 2 provided on one side of the frame 1. The multi-channel color dough strip extruder 2 includes multiple independent dough hoppers 3 of identical structure and used to place dough of a set color. Each independent dough hopper 3 is provided with a double-auger dough feeding mechanism 4. A motor for driving the double-auger dough feeding mechanism 4 is fixed to the outside of each independent dough hopper 3 via mounting screws. Both the double-auger dough feeding mechanism 4 and the motor are prior art. The discharge port of each independent dough hopper 3 is connected to the collection port 5 via a plastic pipe. The cross-section of the discharge port of each independent dough hopper 3 includes, but is not limited to, a rectangular structure. When dough of different colors is transformed into dough strips through the discharge port of the independent dough hopper 3 and continues to move to the collection port 5, the multiple dough strips will be transformed into colored dough wrappers under the action of the collection port 5. The frame 1 is provided with a dough pressing roller group for rolling the dough skin. The dough pressing roller group includes a first dough pressing roller 7 for rolling the white dough skin, a second dough pressing roller for compounding the colored dough skin and the white dough skin into a composite dough skin, and a third dough pressing roller 9 for rolling the composite dough skin into a composite dough skin to be used. The first dough pressing roller 7, the second dough pressing roller and the third dough pressing roller 9 are all fixed to the frame 1 by bolts through the frame body. The first dough pressing roller 7, the second dough pressing roller and the third dough pressing roller 9 all belong to the existing technology. A placement bin for placing the rolled white dough skin is fixed with screws on the frame 1. The frame 1 is also provided with a dough conveyor mechanism for moving the dough sheets. The dough conveyor mechanism includes a first dough conveyor 11, which is positioned on the frame near the first dough pressing roller 7 and is used to move the white dough sheets and the colored dough sheets. The end of the first dough conveyor 11 near the frame 1 receives the colored dough sheets removed from the material collection port 3 and drives the colored dough sheets to move. The end of the first dough conveyor 11 away from the frame 1 receives the white dough sheets removed from the first dough pressing roller 7, forming a mechanism in which the white dough sheets are on top and the colored dough sheets are on the bottom. A second dough conveyor 12 is positioned on the frame near the second dough pressing roller 8 to convey the colored dough sheet and the white dough sheet to form a composite dough sheet. The second dough conveyor 12 drives the composite dough sheet to the entrance of the third dough pressing roller 9. A third dough conveyor belt 13 is provided on the frame near the third dough pressing roller to drive the composite dough sheet. The composite dough sheet is rolled by the third dough pressing roller 9 into the composite dough sheet used in the dumpling forming line. A dumpling forming mechanism 6 is provided on the side of the frame 1 near the dough pressing roller group. A residual dough recovery mechanism is provided on the frame 1. The residual dough recovery mechanism includes a return dough belt 10 fixed to the frame 1. One end of the return dough belt 10 is provided near the dumpling forming mechanism 6, and the other end extends to the storage bin 14.

[0015] Processing technology of colored dumpling wrappers, such as Figure 1 As shown, the following technical solution is adopted: comprising the following steps: Step 1: Preparation of colored dough strips. Doughs of at least two colors are placed in corresponding independent dough hoppers 3 respectively. The double-auger dough feeding mechanism 4 in each dough hopper pushes the colored dough forward and transports it to the colored dough collection port 5 through a circular pipeline. The cavity of the colored dough collection port 5 gradually transitions the circular dough column into a colored dough strip with a rectangular cross-section. The dough strips of at least two colors are merged at the outlet of the colored dough collection port 5 to form a whole colored dough strip with a set thickness, and are transported to the entrance of the second dough pressing roller 8. The cross-sectional length of a single dough strip passing through the entrance of the colored dough collection port 5 is 8-20 mm, and the width is 2-6 mm. The width of the combined whole colored dough strip is less than 160 mm, and the thickness is 2-6 mm.

[0016] Step 2: Preparation of white dough strip, strip rolling: The white dough strip is rolled by the first dough pressing roller 7 to form a white dough strip of set thickness. The width of the white dough strip after rolling by the dough pressing roller 1 is 170-190 mm.

[0017] Step 3: The white dough strip is compounded with the colored dough strip. The white dough strip is transported to the entrance of the second dough pressing roller 8 via the first dough conveyor 13 and is located above the colored dough strip, so that the white dough strip covers the colored dough strip. The white dough strip is compounded by the second dough pressing roller 8 to form a double-layer composite dough strip of white and colored, and the width of the colored dough strip is smaller than that of the white dough strip.

[0018] Step 4: The composite dough sheet is extruded and formed. The composite dough sheet is conveyed to the third dough pressing roller 9 via the second dough conveyor 12. After being extruded once by the third dough pressing roller 9, the white dough sheet and the colored dough sheet are tightly fitted together to form the composite dough sheet used in the dumpling forming assembly line. The composite dough sheet extruded by the third dough pressing roller 9 is conveyed to the dumpling forming mechanism 6 via the third dough conveyor 13.

[0019] Step 5: Residue recovery. The residual surface produced after the composite dough sheet is processed is the edge of the white dough sheet. The white residual surface is transported by the return dough belt 10 and mixed with the rolled white dough sheet, and re-enters the white dough sheet processing cycle. The width of the white residual surface is 20-50 mm.

[0020] The implementation principle of the processing technology of colored dumpling dough in the embodiment of the present application is as follows: doughs of different colors are placed in independent dough hoppers 3 respectively, and the rolled white dough strip is placed in the placement bin 14; the double-auger dough feeding mechanism 4 is started, and the frequency conversion motor drives the double-auger to extrude the doughs of different colors from the discharge port of the independent dough hopper 3, and transports them to the collection port 5 through the plastic pipeline. The single-color dough strip is compounded into a colored dough strip in the collection port 5, and then is transported to the surface of the first walking dough belt 11; the rolled white dough strip in the placement bin 14 enters the first pressing roller 7, and is formed into a white dough strip with uniform thickness after rolling, and is then driven by the first walking dough belt that drives the colored dough strip to move 11 is transported to the second dough pressing roller 8, and ensures that the white dough belt line is aligned with the colored dough middle belt; the white dough belt on the upper layer and the colored dough belt on the lower layer enter the second dough pressing roller 8, and are rolled and compounded into a composite dough belt; the composite dough belt is further rolled and shaped into the composite dough used in the dumpling forming line by the third dough pressing roller 9, and is transported to the dumpling forming mechanism 6 by the third dough belt 13, and is pressed into colored dumpling dough by a roller mold; the white excess dough generated during the dumpling forming process falls into the return dough belt 10, and is transported back to the rolled white dough storage bin 14 by the return dough belt 10, and re-enters the dough pressing process for recycling.

[0021] The above are all preferred embodiments of the present application, and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.

Claims

1. The processing technology of colored dumpling wrappers is characterized by: The following steps are involved: Step 1: Preparation of colored dough strips: at least two colors of dough are placed in corresponding independent dough hoppers (3), and the double-screw dough feeding mechanism (4) in each dough hopper pushes the dough forward and transports it to the colored dough collection port (5) through a circular pipeline. The cavity of the colored dough collection port (5) gradually transitions the circular dough column into a colored dough strip with a rectangular cross section. At least two colors of dough strips are combined at the outlet of the colored dough collection port (5) to form a whole colored dough strip with a set thickness, and are transported to the inlet of the second dough pressing roller (8); Step 2: preparing the white dough strip and rolling the white dough strip through the first dough pressing roller (7) to form a white dough strip of a set thickness; Step 3: The white dough strip is compounded with the colored dough strip, and the white dough strip is conveyed to the entrance of the second dough pressing roller (8) via the first dough conveyor belt (13) and is positioned above the colored dough strip, so that the white dough strip covers the colored dough strip, and is compounded by the second dough pressing roller (8) to form a double-layered composite dough strip of white and colored, and the width of the colored dough strip is smaller than that of the white dough strip; Step 4: extrusion molding of the composite dough sheet, wherein the composite dough sheet is conveyed to the third dough pressing roller (9) via the second dough conveyor belt (12). After being extruded once by the third dough pressing roller (9), the white dough sheet and the colored dough sheet are tightly attached to form the composite dough sheet used in the dumpling forming production line; Step 5: Residual flour recovery: the residual flour produced after the composite dough is processed is the edge portion of the white flour strip. The white residual flour is transported by the return flour strip (10) and mixed with the rolled white flour strip, and re-enters the white flour strip processing cycle.

2. The process for producing colored dumpling wrappers according to claim 1, characterized in that: In step 1, the colored dough has at least two colors.

3. The processing technology of colored dumpling wrappers according to claim 1, characterized in that: In step 1, the cross-sectional length of the single colored surface strip passing through the colored surface aggregate port (5) is 8-20 mm, and the width is 2-6 mm. The width of the combined overall colored surface strip is less than 160 mm, and the thickness is 2-6 mm.

4. The process for producing colored dumpling wrappers according to claim 1, characterized in that: In step 2, the width of the white dough strip after being rolled by the first dough pressing roller (7) is 170-190 mm.

5. The process for producing colored dumpling wrappers according to claim 1, characterized in that: In step 4, the composite dough skin squeezed by the third dough pressing roller (9) is transported to the dumpling forming mechanism (6) via the third dough conveyor belt (13).

6. The process for producing colored dumpling wrappers according to claim 1, characterized in that: In step 5, the width of the white residual surface is 20-50 mm.

Images