[Noodle production process]_how to do_how to do
I believe everyone has eaten this kind of noodles. This is a kind of thin noodles. Noodles belong to the staple food in the north. In fact, people in the south like noodles are more common. There are different types of noodles.There are many, including noodles. This type of noodles has some specific practices. Its production process is relatively troublesome. What is the production process of noodles?
Preparation of raw and auxiliary materials → noodles → ripening → tabletting → cutting → wet cutting noodles → drying → slicing → measurement → packaging → inspection → finished noodlesPasta and other auxiliary materials should be added quantitatively in proportion; the amount of water added should be determined according to the wet gluten content of the flour, which is generally 25%?
32%, the amount of dough is not less than 31%; the temperature of adding water should be controlled at about 30 ° C; the noodle time should be 15 minutes, the winter should be long, and the average in summer.
At the end of the dough, the dough is in the form of small, loose granules, which can be clumped by hand. Gently rubbing can loosen and restore, and the section has a layered sense.
For horizontal equipment, horizontal linear stirrer and horizontal curve stirrer are more effective.
Absolutely, advanced vacuum kneading machines have appeared abroad, but they are expensive.
② The maturation is done by using a disc-type aging machine or a horizontal single-shaft aging machine to store and divide the dough. The time is generally 10?
15 minutes, the temperature of the dough for noodle production is required, and the moisture must not be too different from that after the noodle.
Production practice proves that the second maturation after the dough is compounded has obvious effects, which have been adopted by domestic and foreign manufacturers.
③Compression rolling is generally carried out by means of composite rolling and reducing roller rolling. The technical parameters are as follows: rolling ratio: the thickness of the initial pressing sheet is usually not less than 4?
5mm, add thickness before compounding is 8?
10 mm, the final surface sheet is less than 1 mm, to ensure that the rolling multiple is 8?
10 times, make the dough firm and smooth.
Roll line speed: In order to ensure the quality and output of noodles, the line speed of the last roll is 30?
35 meters / minute is appropriate.
Number of rolling passes and rolling ratio: 6?
7 passes are preferred, and the ideal rolling ratios of each roll are 50%, 40%, 30%, 25%, 15% and 10% in this order.
Roll diameter: The reasonable method of pressing is different diameter rolling. The roll diameter is arranged in the compound stage, ∮240mm, ∮240mm, ∮300mm; the rolling stage, ∮240mm, ∮180mm, ∮150mm, ∮120 mm, ∮90 mm.
④ Strip cutting and strip forming are completed by a noodle knife. The processing accuracy and installation of the noodle knife are often related to defects such as burrs, burrs, twists, draw bars, and wide and thick substitutions of noodles.
The face knives are of integral type and combination type, and the shape is mostly square. The basic specifications are divided into 1.
Five kinds of 0 mm.
At present, circular or oval face knives have been developed in China, which solves the problem of a single strip.
A cutting knife is installed under the noodle knife, which is used to cut the wet noodles horizontally. Its style can be adjusted according to the length of each stick of wet noodles.
⑤ Drying Noodle Drying is the most investment-intensive and most technical process in the entire production line. It has a very important relationship with product quality and production cost.
The phenomena of crispy noodles, tide noodles, and sour noodles that occur in production are all caused by irrational drying equipment and technology, so it is necessary to have a high degree of understanding.
⑥ Anatomy generally uses a disc noodle cutter and an alternative cutter.
The former has a simple transmission system and high production efficiency, but poor uniformity and overlapping breakages; in addition, good uniformity, less breakage, slightly lower efficiency, and more complex transmissions.
Measurement, packaging traditional coaxial paper packaging is still widely used manually, this method is difficult to achieve mechanization.
Sealed packaging has realized automatic metering packaging, which is mainly used in manufacturers who introduce equipment, which is the future development direction.
Pasta treatment Wet pasta should be immediately returned to the dough mixer or curing machine.
Dry pasta can be soaked or crushed, and then returned to the dough mixer.
The semi-dry pasta is usually immersed or smashed together with the dry pasta after drying.
The soaking method is effective and widely used, but it is prone to acid deterioration.
The pulverization method requires that the fineness of the flour is the same as that of flour, and the amount of returning flour does not exceed 15%.
A few manufacturers use a beater to make the dry noodles subject to the dual effects of crushing and soaking, which is very effective and sanitary.