Processing technology of colored water dumpling wrapper

Abstract

The application relates to the technical field of food processing, in particular to a processing technology of colored water dumpling wrappers, which comprises the following steps: step 1: colored dough strip preparation, at least two colors of dough are respectively placed in corresponding independent dough hoppers, a double-twisted dough conveying mechanism in each dough hopper pushes the dough forward, the dough is conveyed to a colored dough collecting port through a circular pipeline, a cavity of the colored dough collecting port gradually transitions the circular dough column into a colored dough strip with a rectangular cross section, the at least two colors of dough strips are combined into an integral colored dough strip with a set thickness at the outlet of the colored dough collecting port and are conveyed to the inlet of a second dough roller; step 2: white dough strip preparation, step 3: white dough strip and colored dough strip compounding, step 4: extrusion molding of the compounded dough strip, and step 5: residual dough recycling; the application can improve the processing efficiency of colored water dumplings.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to the processing technology of colored dumpling wrappers. Background Technology

[0002] Dumplings, a traditional Chinese specialty food, are beloved by consumers. With the development of the food industry and the upgrading of consumer demands, colored dumplings, due to their attractive appearance and rich nutrition, such as those made with colored dough containing vegetable or fruit juices, are gradually becoming a market favorite. However, the current processing technology for colored dumpling wrappers still faces several technical bottlenecks: the core of colored dumplings lies in the processing of the colored dough. Current technology relies heavily on manual or semi-automatic equipment, which presents the following problems: traditional equipment struggles to accurately combine multiple colored doughs, often resulting in uneven color distribution and chaotic layering, affecting the dumpling's appearance. Manual or semi-automatic processing requires manual intervention in dough conveying, rolling, and compounding, leading to slow production and failing to meet the demands of large-scale production. Waste dough generated during processing is difficult to recover, especially after the rolled white dough strips are mixed with colored dough, making reuse difficult and resulting in high raw material loss. Existing colored dough processing equipment is mostly customized, with low compatibility with the dough pressing and forming mechanisms of traditional dumpling machines, requiring complete equipment replacement and increasing production costs. Summary of the Invention

[0003] To improve the processing efficiency of colored dumplings, this application provides a processing technology for colored dumpling wrappers.

[0004] The processing technology for the colored dumpling wrappers provided in this application adopts the following technical solution, including the following steps:

[0005] Step 1: Colored dough strip preparation. At least two colors of dough are placed in their respective independent dough hoppers. The double auger feeding mechanism in each dough hopper pushes the dough forward and transports it through a circular pipe to the colored dough collection port. The cavity of the colored dough collection port 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 combined at the outlet of the colored dough collection port to form a single colored dough strip with a set thickness, which is then transported to the inlet of the second pressing roller.

[0006] Step 2: Preparation of white dough strip. The white dough strip is calendered by the first pressing roller to form a white dough strip of a set thickness.

[0007] Step 3: The white dough strip and the colored dough strip are combined. The white dough strip is conveyed to the inlet of the second pressing roller via the first dough conveyor belt and is located above the colored dough strip, so that the white dough strip covers the colored dough strip. The two layers of white and colored dough strip are combined by the second pressing roller to form a composite dough strip. The width of the colored dough strip is smaller than the width of the white dough strip.

[0008] Step 4: Composite dough strip extrusion molding. The composite dough strip is conveyed to the third pressing roller through the second conveyor belt. After being extruded once by the third pressing roller, the white dough strip and the colored dough strip are tightly bonded together to form the composite dough used in the dumpling forming production line.

[0009] Step 5: Recycled surface. The excess surface produced after processing the composite dough is the edge part of the white dough strip. This white excess surface is conveyed through the return belt and mixed with the white dough strip of the calendering belt, and then re-enters the white dough strip processing cycle.

[0010] Optionally, in step 1, the colored strips may have at least two colors.

[0011] Optionally, in step 1, the cross-sectional length of the single colored strip formed after transitioning through the colored aggregate port is 8-20 mm, the width is 2-6 mm, and the width of the merged overall colored strip is less than 160 mm and the thickness is 2-6 mm.

[0012] Optionally, in step 2, the width of the white strip after being calendered by the first pressing roller is 170-190mm.

[0013] Optionally, in step 4, the composite dough after being squeezed by the third pressing roller is conveyed to the dumpling forming mechanism via the third conveyor belt.

[0014] Optionally, in step 5, the width of the white remaining surface is 20-50mm.

[0015] In summary, this application includes the following beneficial technical effects:

[0016] The system features independent dough hoppers, a double auger for feeding dough, and a collection port, enabling independent conveying and precise blending of at least two colors of dough. The independent dough hopper outlet ensures the regularity of the shape of single-color dough strips, and the even merging of multi-color dough strips at the collection port, solving the problems of uneven color distribution and chaotic layering in existing technologies.

[0017] The process employing a second pressing roller for initial lamination and a third pressing roller for single extrusion reduces the number of pressing roller extrusion steps required in traditional processes. The single extrusion by the third pressing roller ensures a tight bond between the white and colored dough strips while avoiding uneven distribution of colored components due to over-extrusion.

[0018] By controlling the width of the colored strip to be smaller than the width of the white strip, the edge of the composite strip is made to be pure white. The excess strip produced after processing contains only the white strip from the calendering process, which can be directly recycled through the return belt and re-enter the processing cycle without separation.

[0019] The colored dough sheets formed by the third pressing roller can be directly conveyed to the traditional dumpling forming mechanism via the third conveyor belt, without the need for large-scale modification of the main structure of the existing dumpling machine, reducing equipment upgrade costs and facilitating its application in existing production lines. Attached Figure Description

[0020] Figure 1 This is a flowchart of the processing technology for the colored dumpling wrappers of this application;

[0021] Figure 2 This is a front view of the equipment involved in the processing technology of the colored dumpling wrappers of this application.

[0022] Reference numerals: 1. Frame; 2. Multi-channel color dough extrusion device; 3. Independent dough hopper; 4. Double auger dough feeding mechanism; 5. Collection port; 6. Dumpling forming mechanism; 7. First pressing roller; 8. Second pressing roller; 9. Third pressing roller; 10. Return dough belt; 11. First dough conveyor belt; 12. Second dough conveyor belt; 13. Third dough conveyor belt. Detailed Implementation

[0023] The following is in conjunction with the appendix Figure 1-2 This application will be described in further detail.

[0024] This application discloses a processing technology for colored dumpling wrappers. For example... Figure 2As shown, the equipment also includes a colored dumpling wrapper processing device, comprising a frame 1. A multi-channel colored dough strip extrusion device 2 is provided on one side of the frame 1. The multi-channel colored dough strip extrusion device 2 includes multiple independent dough hoppers 3 with identical structures for holding dough of a specific color. Each independent dough hopper 3 is equipped with a double-auger feeding mechanism 4. A motor for driving the double-auger feeding mechanism 4 is fixed to the outside of each independent dough hopper 3 by mounting screws. Both the double-auger feeding mechanism 4 and the motor are existing technologies. The discharge port and collection port 5 of each independent dough hopper 3 are connected by a plastic pipe. The cross-section of the discharge port of the independent dough hopper 3 includes, but is not limited to, a rectangular structure. When dough of different colors is formed into a dough strip through the discharge port of the independent dough hopper 3 and continues to move to the collection port 5, the multiple dough strips are formed into colored wrappers under the action of the collection port 5. The frame 1 is equipped with a set of pressing rollers for rolling dough sheets. The pressing roller set includes a first pressing roller 7 for rolling white dough strips, a second pressing roller for combining colored dough strips and white dough strips into composite dough strips, and a third pressing roller 9 for rolling the composite dough strips into composite dough sheets to be used. The first pressing roller 7, the second pressing roller and the third pressing roller 9 are all bolted to the frame 1 by the frame body. The first pressing roller 7, the second pressing roller and the third pressing roller 9 are all existing technologies. The frame 1 is screwed with a storage compartment for placing the rolled white dough strips. The frame 1 is also equipped with a dough conveyor mechanism for moving the dough sheets. The dough conveyor mechanism includes a first dough conveyor 11 located on the frame near the first pressing roller 7, which moves white and colored dough sheets. One end of the first dough conveyor 11 near the frame 1 receives and moves the colored dough sheets that have exited through the collection port 3. The other end of the first dough conveyor 11 away from the frame 1 receives the white dough sheets that have exited through the first pressing roller 7, forming a mechanism where the white dough sheets are on top and the colored dough sheets are on the bottom as they enter the second pressing roller. A second dough conveyor 12 located on the frame near the second pressing roller 8 is used to transport the colored and white dough sheets together to form a composite dough sheet. The second dough conveyor 12 moves the composite dough sheet to the inlet of the third pressing roller 9. A third dough conveyor belt 13 is installed on the frame near the third pressing roller to move the composite dough sheet. The composite dough conveyor belt is rolled by the third pressing roller 9 into a composite dough sheet used in the dumpling forming production line. A dumpling forming mechanism 6 is installed on one side of the frame 1 near the pressing roller assembly. An excess dough recovery mechanism is installed on the frame 1, which includes a return dough belt 10 fixed on the frame 1. One end of the return dough belt 10 is located near the dumpling forming mechanism 6, and the other end extends to the placement chamber 14.

[0025] The processing techniques for colored dumpling wrappers, such as... Figure 1 As shown, the following technical solution is adopted, including the following steps:

[0026] Step 1: Colored dough strip preparation. At least two colors of dough are placed in their respective independent dough hoppers 3. The double auger feeding mechanism 4 in each dough hopper pushes the colored dough forward and transports it through a circular pipe to the colored dough collection port 5. 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 single colored dough strip with a set thickness, which is then transported to the inlet of the second pressing roller 8. The cross-sectional length of the single dough strip entering through the colored dough collection port 5 is 8-20 mm, and the width is 2-6 mm. The width of the merged overall colored dough strip is less than 160 mm, and the thickness is 2-6 mm.

[0027] Step 2: Preparation of white dough strip. The white dough strip is calendered by the first pressing roller 7 to form a white dough strip of a set thickness. The width of the white dough strip after calendering by the pressing roller 1 is 170-190mm.

[0028] Step 3: The white and colored dough strips are combined. The white dough strip is conveyed to the inlet of the second pressing roller 8 via the first conveyor belt 11 and is located above the colored dough strip, so that the white dough strip covers the colored dough strip. The two layers of white and colored dough strips are combined by the second pressing roller 8 to form a composite dough strip. The width of the colored dough strip is smaller than the width of the white dough strip.

[0029] Step 4: Composite dough strip extrusion molding. The composite dough strip is conveyed to the third pressing roller 9 via the second conveyor belt 12. After being extruded once by the third pressing roller 9, the white dough strip and the colored dough strip are tightly bonded together to form the composite dough used in the dumpling forming production line. The composite dough after being extruded by the third pressing roller 9 is conveyed to the dumpling forming mechanism 6 via the third conveyor belt 13.

[0030] Step 5: Recycle the excess surface. The excess surface produced after processing the composite strip is the edge part of the white strip. This white excess surface is conveyed by the return strip 10 and mixed with the calendered white strip, and then re-enters the white strip processing cycle. The width of the white excess surface is 20-50mm.

[0031] The implementation principle of the processing technology of colored dumpling wrappers in this application embodiment is as follows: Different colored doughs are placed into independent dough hoppers 3, and a rolled white dough strip is placed into a placement chamber 14; the double-auger feeding mechanism 4 is activated, and the variable frequency motor drives the double-auger to extrude the different colored doughs from the outlet of the independent dough hopper 3, which are then transported to the collection port 5 via a plastic pipeline. The single-color dough strip is combined into a colored dough strip in the collection port 5, and then conveyed to the surface of the first conveyor belt 11; the rolled white dough strip in the placement chamber 14 enters the first pressing roller 7, where it is rolled to form a uniformly thick white dough strip, which is then moved by the first conveyor belt that carries the colored dough strip. 11 is conveyed to the second pressing roller 8, ensuring that the white dough strip is aligned with the colored dough strip. The upper white dough strip and the lower colored dough strip enter the second pressing roller 8 and are calendered and combined into a composite dough strip. The composite dough strip is further calendered and shaped by the third pressing roller 9 into a composite dough sheet used in the dumpling forming production line. It is then conveyed by the third conveyor belt 13 to the dumpling forming mechanism 6 and pressed into colored dumpling dough sheets by roller molds. The white excess dough generated during the dumpling forming process falls into the return conveyor belt 10 and is conveyed back to the white dough strip placement bin 14 for recycling in the pressing process.

[0032] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. The processing technology for colored dumpling wrappers, characterized in that, Includes the following steps: Step 1: Colored dough strip preparation. Place at least two colors of dough into corresponding independent dough hoppers (3). The double auger 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 pipe. 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 merge 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 pressing roller (8). Step 2: Preparation of white dough strip. The white dough strip is calendered by the first pressing roller (7) to form a white dough strip of a set thickness. Step 3: The white dough strip and the colored dough strip are combined. The white dough strip is conveyed to the inlet of the second pressing roller (8) via the first dough conveyor belt (11) and is located above the colored dough strip, so that the white dough strip covers the colored dough strip. The two layers of white and colored dough strip are combined by the second pressing roller (8) to form a composite dough strip. The width of the colored dough strip is smaller than the width of the white dough strip. Step 4: Composite dough strip extrusion molding. The composite dough strip is conveyed to the third pressing roller (9) through the second conveyor belt (12). After being extruded once by the third pressing roller (9), the white dough strip and the colored dough strip are tightly bonded to form the composite dough used in the dumpling forming production line. Step 5: Recycled surface. The excess surface produced after processing the composite dough is the edge part of the white dough strip. This white excess surface is conveyed through the return belt (10) and mixed with the calendered white dough strip, and then re-enters the white dough strip processing cycle.

2. The processing technology for colored dumpling wrappers according to claim 1, characterized in that, In step 1, the colored strips must have at least two colors.

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

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

5. The processing technology for colored dumpling wrappers according to claim 1, characterized in that, In step 4, the composite dough after being squeezed by the third pressing roller (9) is conveyed to the dumpling forming mechanism (6) through the third conveyor belt (13).

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

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