CN114903142B - Processing method and processing device of buckwheat noodles - Google Patents
Processing method and processing device of buckwheat noodles Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1405—Tools
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The application discloses a processing method of buckwheat noodles in the technical field of noodle processing, which comprises the following raw materials, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw flour, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33% -45% of the total amount of the materials, uniformly stirring dough, taking out the dough after dough mixing, and repeatedly and circularly beating to obtain dough blocks; the noodle blocks are cured, pressed, cut into strips, dried and cut off to obtain the buckwheat noodles. The strong ductility of the potato raw powder is utilized to compensate the weak ductility of the buckwheat, the corn flour and the egg white are added, the protein content in the raw materials is improved, the ductility of the noodles under the condition of no gluten can be obviously improved, and meanwhile, the chewy taste of the buckwheat noodles is maintained through repeated beating.
Description
Technical Field
The invention relates to the technical field of noodle processing, in particular to a processing method and a processing device of buckwheat noodles.
Background
The noodles are health care food which is simple to prepare, convenient to eat and rich in nutrition, and can be eaten as staple food or fast food. The noodles originate from China and have a history of eating for more than four thousands of years, are accepted and favored by people in the world, are mainly made of wheat flour, and are staple food of common Chinese people before the noodles appear, but the noodles are flush with rice after the noodles appear. Noodles are generally made from refined wheat flour, but because of the gluten content in wheat, gluten can give the dough a firm structure, making the noodles delicious and chewy, but gluten is a type of protein mainly present in wheat, barley and rye, mainly gliadins and glutenins, but not on the other hand, a small percentage of people have gluten protein-incompatibilities, and these diseases are classified into three types, celiac disease (CELIAC DISEASE), non-celiac wheat sensitivity (non-CELIAC WHEAT SENSITIVITY) and wheat allergy (WHEAT ALLERGY), with celiac disease being the most serious one. Celiac disease is primarily manifested by symptoms associated with digestive function in young children. Such as abdominal distension, chronic diarrhea, vomiting, constipation, etc. Furthermore, the stool is abnormal, malodorous and oily. Because of malnutrition, growth is slow, even the weight is not increased but is reduced, children become dysphoria due to spleen qi, and are easy to anger. For adults, celiac disease appears more diverse, with some people having a variety of symptoms, with only one or even no obvious symptoms, and possible symptoms are iron deficiency somnolence, fatigue, joint related diseases such as joint pain, arthritis and osteoporosis; depression, anxiety, numbness of hands and feet, aphtha, epilepsy, etc.; for adult females, there are also menstrual errors, infertility, recurrent spontaneous abortion, etc.
Based on the above, the concept of gluten-free diet, which is a completely gluten-free food, is currently proposed, and is mainly used for treating celiac disease and gluten allergy patients, and is also taken as a weight-losing and body-building food by some stars and athletes.
The buckwheat, which is the seed of buckwheat belonging to the genus Fagopyrum of the family Polygonaceae, has the effects of strengthening spleen, removing food retention, descending qi, relaxing bowels, detoxifying, and healing sore, and is mainly used for treating gastrointestinal food retention, diarrhea, dysentery, intestinal tract disease, turbid urine, leukorrhagia, spontaneous perspiration, night sweat, herpes, erysipelas, carbuncle, hair-backing, scrofula, and burn. Buckwheat, corn, potato flour, rice, etc. are some common gluten-free foods, and thus can be used as a raw material source of gluten-free products and also as ingredients for making noodles, but since gluten is a manifestation of gluten in noodles, if ingredients containing gluten are not added, the taste of the made noodles tends to be reduced, the noodles are insufficient in gluten, and are easy to break and paste, so that improvement is required in the formulation, processing method and processing device to enable the noodles to be obtained.
Disclosure of Invention
Aiming at the defects of the prior art, the invention designs the buckwheat noodles which are gluten-free and can ensure the gluten.
The invention aims at providing a processing method of buckwheat noodles, which comprises the following raw materials, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33% -45% of the total amount of the materials, uniformly stirring the materials in a dough kneading machine, taking out the dough after dough kneading, and repeatedly and circularly beating to obtain dough blocks; the noodle blocks are cured, pressed, cut into strips, dried and cut off to obtain the buckwheat noodles.
The working principle and the beneficial effects of the invention are as follows: the raw materials of the invention are mainly buckwheat flour, wheat, rye and barley are not used, so that the raw materials are ensured to contain no gluten, meanwhile, in order to ensure the gluten of the noodles, the strong ductility of the raw potato flour is utilized to compensate the weak ductility of the buckwheat, corn flour and egg white are added, the protein content in the raw materials is improved, the ductility of the noodles under the condition of no gluten can be obviously improved, the gluten degree of the noodles can meet the requirement of noodle forming, and meanwhile, the corn flour can neutralize the bitter taste of the buckwheat; in order to further improve the gluten degree of the noodles, the dough is repeatedly stretched through repeated beating, the dough is stretched repeatedly in the beating process, gluten formation can be quickened, the dough state is more stable, the dough is continuously folded in the beating process, the dough is continuously folded through direction changing, the dough is stretched as long as possible, the dough generates larger gluten degree, and finally the buckwheat noodles can be kept to have a chewy taste under the condition that no wheat flour exists.
Further, curing: after dough mixing, putting the dough blocks obtained by beating into a curing machine for curing, wherein the curing temperature is 20-30 ℃ and the curing time is controlled to be 12-30 min; tabletting: the cured dough piece is pressed into a piece to form a uniform dough belt preliminarily; cutting: cutting and shaping the prepared flour band by a slitter; and (3) drying: the formed noodles are sent into a dryer at 70-85 ℃ to be dried to constant weight, and finished noodles are obtained; cutting and packaging: cut and packaged quantitatively according to the required size.
Further, the temperature of the dough mixer at the time of dough kneading was 30.+ -. 2 ℃. In order to improve the gluten degree of the dough, a proper dough kneading temperature is selected, so that the gluten degree of the dough is effectively improved, and the temperature is preferably 30 ℃ and 32 ℃.
Further, the dough is stirred at a low speed for 2 to 4minn minutes and stirred at a high speed for 4 to 7 minutes during dough kneading, and the dough is repeatedly and circularly beaten for 3 to 5 minutes. When kneading dough, the dough kneading speed and time are strictly controlled, the dough kneading speed is firstly slow and then fast, the dough kneading time cannot exceed 15 minutes, the formed gluten is easily stretched out after the dough kneading time is too long, the formed gluten is too short, the formed gluten amount is too small, therefore, the time is strictly controlled, the corresponding time and the beating times are required to be controlled when the dough is beaten, the beating times are between 10 and 20, and the gluten formation is ensured.
The second object of the present invention is to provide buckwheat noodles produced by the above-mentioned processing method.
The invention also aims at providing a processing device for processing the buckwheat noodles, which is used for mixing raw materials and repeatedly beating the raw materials and the noodles to obtain noodle blocks; the equipment comprises a dough mixer and a beating component, wherein a dough mixer block machine body and a dough mixing hopper are rotatably arranged on the machine body, a dough mixing auger is arranged in the dough mixing hopper, and one end of the dough mixing auger is rotatably connected with a dough mixing motor which is fixed on the machine body and used for providing power for the dough mixing auger; a tipping bucket device for driving the dough hopper to turn over is arranged between the outer side of the dough hopper and the machine body, and a beating component for enabling dough to fall off when the dough hopper turns over and unloads the dough is arranged between the lower part of one side of the dough hopper and the machine body; the beating assembly is provided with a circulating conveyer belt which utilizes gravity to realize circulation, the circulating conveyer belt comprises a horizontal conveyer belt and an upward inclined conveyer belt, the connection part of the horizontal conveyer belt and the inclined conveyer belt is arc-shaped, and the discharge end of the inclined conveyer belt is positioned above the horizontal conveyer belt.
Specifically, in the process of using, firstly put the raw materials into the dough mixing hopper of flour mixing machine in proper order, firstly start the dough mixing motor, make dough mixing auger rotate, and then mix the raw materials evenly, add the water of 33% -45% of the total amount of material this moment again, control the rotational speed and the time of dough mixing motor, ensure that stirring at a low speed is 2~ 4minn earlier, stir at a high speed for 4~ 7min, afterwards start tipping bucket device, make the dough that is well mixed drop from dough mixing hopper, fall onto the circulation conveyer belt of beating subassembly, move along with the transportation of horizontal conveyer belt, after reaching the one end that is continued with the slope conveyer belt, again upwards carry along the slope conveyer belt, when reaching the discharge end of slope conveyer belt, the dough drops from the tip of slope conveyer belt, beat on horizontal conveyer belt under the effect of gravity, beat while, dough upset and adjustment position, then follow horizontal conveyer belt and continue to carry again, so circulate and beat, the gluten is formed, let dough state more stable, simultaneously, because of constantly folding, make dough form the dough that is long enough, ensure that the dough is formed into the dough, and finally has a taste.
Further, beat the subassembly and still include afterburning rotating cage, afterburning rotating cage sets up the discharge end department at the slope conveyer belt, and afterburning rotating cage is provided with a plurality of receiving sheets that link to each other with the discharge end of slope conveyer belt. In order to ensure the force of beating the dough, when the dough reaches the receiving sheet, the dough falls onto the receiving sheet, and under the action of centrifugal force, the dough is accelerated to fall down along with the rotation of the feeding rotating cage, and finally the dough is sent to the inclined conveying belt along with the horizontal conveying belt to circularly reciprocate, so that repeated beating is realized.
Further, the top of the dough kneading bucket is hinged with a dough kneading cover. The powder splashing during dough kneading is avoided, so that a dough kneading cover is arranged.
Further, the dough kneading auger comprises an auger sheet and two rotating shafts which are rotationally connected with the side wall of the dough kneading bucket, and two ends of the auger sheet are connected with the rotating shafts through bolts. The screw blade is arranged to be convenient for taking down the dough compared with the way that the stirring blade is directly wound on the rotating shaft.
Drawings
FIG. 1 is a schematic diagram showing a processing apparatus for processing buckwheat noodles according to embodiment 1 of the present invention;
FIG. 2 is a top view of FIG. 1;
Fig. 3 is a partial cross-sectional view in the longitudinal direction of fig. 2.
Detailed Description
The following is a further detailed description of the embodiments:
Reference numerals in the drawings of the specification include: the dough kneading hopper 1, a machine body 2, an extension conveying belt 3, an inclined conveying belt 4, a stress application rotating cage 5, a horizontal conveying belt 6, a material receiving sheet 7, a display screen 8, an auger sheet 9 and a rotating shaft 10.
A processing device for processing buckwheat noodles is shown in the embodiment 1 as in fig. 1-3, and comprises a dough mixer and a beating component, wherein the dough mixer comprises a machine body 2 and a dough mixing hopper 1, the dough mixing hopper 1 is rotatably arranged on the machine body 2, a dough mixing auger is arranged in the dough mixing hopper 1, and one end of the dough mixing auger is rotatably connected with a dough mixing motor which is fixed on the machine body 2 and provides power for the dough mixing auger; the surface hopper 1 is provided with a tipping bucket device for driving the surface hopper to turn over between the outer side of the surface hopper 1 and the machine body 2, the machine body 2 is provided with a display screen 8, an operation key is arranged below the display screen 8 and used for adjusting the rotating speed of the surface hopper 1 and the surface hopper comprises a screw blade 9 and two rotating shafts 10 which are rotationally connected with the side wall of the surface hopper 1, two ends of the screw blade 9 are connected with the rotating shafts 10 through bolts, and one rotating shaft 10 is fixedly connected with a surface motor.
A beating component which enables dough to drop on the dough hopper 1 when the dough hopper 1 overturns and unloads the dough is arranged between the lower part of one side of the dough hopper 1 and the machine body 2; the beating assembly comprises an extension conveying belt 3 and a circulating conveying belt for realizing circulation by utilizing gravity, the extension conveying belt 3 is positioned below a overturning unloading surface of the flour mixing hopper 1, the circulating conveying belt comprises a horizontal conveying belt 6 and an upward inclined conveying belt 4, the discharging end of the extension conveying belt 3 is positioned above the inclined conveying belt 4, the connecting part of the horizontal conveying belt 6 and the inclined conveying belt 4 is arc-shaped, the discharging end of the inclined conveying belt 4 is positioned above the horizontal conveying belt 6, a stress application rotating cage 5 is further arranged at the discharging end of the inclined conveying belt 4, and four material receiving sheets 7 connected with the discharging end of the inclined conveying belt 4 are arranged on the stress application rotating cage 5. Ensuring that when the dough falls from the dough kneading hopper 1, the dough is sent to the inclined conveyor belt 4 after passing through the extension conveyor belt 3, and is thrown onto the horizontal conveyor belt 6 under the action of the stress application rotating cage 5. The horizontal conveyor belt 6 continues to convey the dough to the inclined conveyor belt 4, and then the dough is thrown onto the horizontal conveyor belt 6 through the stress application rotating cage 5, and the dough is beaten in a circulating and reciprocating mode.
In order to prevent the raw materials from splashing during dough kneading, a dough kneading cover can be arranged on the dough kneading hopper 1.
In particular, the invention also provides a processing method of the buckwheat noodles, in the embodiment 1, the raw materials and the weight parts thereof are 50 parts of buckwheat flour, 10 parts of corn flour, 10 parts of potato raw flour, 5 parts of egg white, 1.2 parts of edible iodized salt and 0.15 part of edible sodium carbonate; in the using process, the temperature of the processing device is ensured to be 30 ℃, firstly, raw materials are sequentially put into the dough kneading hopper 1, firstly, the dough kneading motor is started to enable the dough kneading auger to rotate, then the raw materials are uniformly mixed, at the moment, water accounting for 33% -45% of the total amount of the materials is added, the rotating speed and time of the dough kneading motor are controlled through operating keys and displayed on the display screen 8, firstly, low-speed stirring is ensured to be 2-4 minn, after high-speed stirring is carried out for 4-7 min, the tipping bucket device is started, so that the dough which is well mixed falls from the dough kneading hopper 1 and falls onto the extension conveying belt 3, the dough moves along with the conveying of the extension conveying belt 3 and finally falls onto the inclined conveying belt 4, the dough is conveyed upwards along the inclined conveying belt 4, when the discharging end of the inclined conveying belt 4 is reached, the dough is continuously conveyed from the end of the inclined conveying belt 4, when the dough falls to the material receiving sheet 7 of the boosting rotating cage 5, the dough falls onto the material receiving sheet 7, under the action of centrifugal force along with the rotation of the feeding rotating cage, the dough is accelerated to fall down, finally, the dough is conveyed onto the inclined conveying belt 4 along with the horizontal conveying belt 6, the dough is circularly reciprocated, multiple times of beating are realized, the dough is continuously folded in the beating process, the direction is changed to continue to be beaten and folded, the beating time is 4min, the beating times of the dough are not less than 12 times, gluten formation is accelerated, the dough state is more stable, meanwhile, the dough is continuously folded, the dough is ensured to be stretched as long as possible, the dough generates larger gluten degree, the taste is ensured, the dough block is finally formed, the dough block is sent into a curing machine for curing, and the curing temperature is 20-30 ℃ and the time is controlled to be 12-30 min; tabletting: the cured dough piece is pressed into a piece to form a uniform dough belt preliminarily; cutting: cutting and shaping the prepared flour band by a slitter; and (3) drying: the formed noodles are sent into a dryer at 70-85 ℃ to be dried to constant weight, and finished noodles are obtained; cutting and packaging: cut and packaged quantitatively according to the required size.
The raw materials of the example 2 are 60 parts of buckwheat flour, 20 parts of corn flour, 12 parts of potato raw flour, 6 parts of egg white, 1.5 parts of edible iodized salt and 0.16 part of edible sodium carbonate in parts by weight; in the using process, the temperature of the processing device is ensured at 32 ℃, firstly, raw materials are sequentially put into the dough kneading hopper 1, firstly, the dough kneading motor is started to enable the dough kneading auger to rotate, then the raw materials are uniformly mixed, at the moment, water accounting for 33% -45% of the total amount of the materials is added, the rotating speed and time of the dough kneading motor are controlled through operating keys and displayed on the display screen 8, firstly, low-speed stirring is ensured for 2-4 minn, after high-speed stirring for 4-7 min, the tipping bucket device is started, so that the dough which is well mixed falls from the dough kneading hopper 1 and falls onto the extension conveying belt 3, the dough moves along with the conveying of the extension conveying belt 3, finally falls onto the inclined conveying belt 4, the dough is conveyed upwards along the inclined conveying belt 4, when reaching the discharging end of the inclined conveying belt 4, the dough is continuously conveyed from the end of the inclined conveying belt 4, when the dough falls to the material receiving sheet 7 of the boosting rotating cage 5, the dough falls onto the material receiving sheet 7, under the action of centrifugal force along with the rotation of the feeding rotating cage, the dough is accelerated to fall down, finally, the dough is conveyed onto the inclined conveying belt 4 along with the horizontal conveying belt 6, the dough is circularly reciprocated, multiple times of beating are realized, the dough is continuously folded in the beating process, the direction is changed to continue to be beaten and folded, the beating time is 4min, the beating times of the dough are not less than 15 times, gluten formation is accelerated, the dough state is more stable, meanwhile, the dough is continuously folded, the dough is ensured to be stretched as long as possible, the dough generates larger gluten degree, the taste is ensured, the dough block is finally formed, the dough block is sent into a curing machine for curing, and the curing temperature is 20-30 ℃ and the time is controlled to be 12-30 min; tabletting: the cured dough piece is pressed into a piece to form a uniform dough belt preliminarily; cutting: cutting and shaping the prepared flour band by a slitter; and (3) drying: the formed noodles are sent into a dryer at 70-85 ℃ to be dried to constant weight, and finished noodles are obtained; cutting and packaging: cut and packaged quantitatively according to the required size.
The example 3 comprises, by weight, 70 parts of buckwheat flour, 30 parts of corn flour, 15 parts of potato raw flour, 8 parts of egg white, 1.8 parts of edible iodized salt and 0.18 part of edible sodium carbonate; in the using process, the temperature of the processing device is ensured at 32 ℃, firstly, raw materials are sequentially put into the dough kneading hopper 1, firstly, the dough kneading motor is started to enable the dough kneading auger to rotate, then the raw materials are uniformly mixed, at the moment, water accounting for 33% -45% of the total amount of the materials is added, the rotating speed and time of the dough kneading motor are controlled through operating keys and displayed on the display screen 8, firstly, low-speed stirring is ensured for 2-4 minn, after high-speed stirring for 4-7 min, the tipping bucket device is started, so that the dough which is well mixed falls from the dough kneading hopper 1 and falls onto the extension conveying belt 3, the dough moves along with the conveying of the extension conveying belt 3, finally falls onto the inclined conveying belt 4, the dough is conveyed upwards along the inclined conveying belt 4, when reaching the discharging end of the inclined conveying belt 4, the dough is continuously conveyed from the end of the inclined conveying belt 4, when the dough falls to the material receiving sheet 7 of the boosting rotating cage 5, the dough falls onto the material receiving sheet 7, under the action of centrifugal force along with the rotation of the feeding rotating cage, the dough is accelerated to fall down, finally, the dough is conveyed onto the inclined conveying belt 4 along with the horizontal conveying belt 6, and the dough is circularly reciprocated to realize repeated beating, the dough is continuously folded and continuously beaten and folded in the direction changing manner in the beating process, the beating time is 5min, the beating time is not less than 18 times, gluten formation is accelerated, the dough state is more stable, meanwhile, the dough is ensured to be stretched as long as possible due to the continuous folding of the dough, the dough generates larger gluten degree, the taste is ensured, the dough block is finally formed, the dough block is conveyed into a curing machine to be cured, and the curing temperature is 20-30 ℃ and the time is controlled to be 12-30 min; tabletting: the cured dough piece is pressed into a piece to form a uniform dough belt preliminarily; cutting: cutting and shaping the prepared flour band by a slitter; and (3) drying: the formed noodles are sent into a dryer at 70-85 ℃ to be dried to constant weight, and finished noodles are obtained; cutting and packaging: cut and packaged quantitatively according to the required size.
The foregoing is merely exemplary embodiments of the present application, and specific structures and features that are well known in the art are not described in detail herein. It should be noted that modifications and improvements can be made by those skilled in the art without departing from the structure of the present application, and these should also be considered as the scope of the present application, which does not affect the effect of the implementation of the present application and the utility of the patent. The protection scope of the present application is subject to the content of the claims, and the description of the specific embodiments and the like in the specification can be used for explaining the content of the claims.
Claims (5)
1. The processing method of the buckwheat noodles is characterized in that the raw materials comprise, by weight, 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw flour, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate; mixing the raw materials, adding water accounting for 33% -45% of the total amount of the materials, uniformly stirring the materials in a dough kneading machine, taking out the dough after dough kneading, and repeatedly and circularly beating to obtain dough blocks; curing, tabletting, cutting into strips, drying and cutting to obtain buckwheat noodles; the buckwheat noodle processing device is used for mixing the raw materials and repeatedly and circularly beating the mixed raw materials and the noodles to obtain noodle blocks;
The device comprises a dough mixer and a beating assembly, wherein the dough mixer comprises a machine body and a dough mixing hopper, the dough mixing hopper is rotatably arranged on the machine body, a dough mixing auger is arranged in the dough mixing hopper, and one end of the dough mixing auger is rotatably connected with a dough mixing motor which is fixed on the machine body and used for providing power for the dough mixing auger; a tipping bucket device for driving the dough hopper to turn over is arranged between the outer side of the dough hopper and the machine body, and a beating component for enabling dough to fall off when the dough hopper turns over and unloads the dough is arranged between the lower part of one side of the dough hopper and the machine body; the beating assembly is provided with a circulating conveyer belt which utilizes gravity to realize circulation, the circulating conveyer belt comprises a horizontal conveyer belt and an upward inclined conveyer belt, the connection part of the horizontal conveyer belt and the inclined conveyer belt is arc-shaped, and the discharge end of the inclined conveyer belt is positioned above the horizontal conveyer belt; the beating assembly further comprises a stress application rotating cage, the stress application rotating cage is arranged at the discharge end of the inclined conveying belt, and the stress application rotating cage is provided with a plurality of material receiving sheets connected with the discharge end of the inclined conveying belt; continuously folding the dough in the beating process, and continuously beating and folding by changing the direction; curing: after dough mixing, putting the dough blocks obtained by beating into a curing machine for curing, wherein the curing temperature is 20-30 ℃ and the curing time is controlled to be 12-30 min; tabletting: the cured dough piece is pressed into a piece to form a uniform dough belt preliminarily; cutting: cutting and shaping the prepared flour band by a slitter; and (3) drying: the formed noodles are sent into a dryer at 70-85 ℃ to be dried to constant weight, and finished noodles are obtained; cutting and packaging: quantitatively cutting and packaging according to the required size; the temperature of the dough mixer is 30+/-2 ℃ during dough mixing; during dough kneading, stirring at a low speed for 2-4 min, stirring at a high speed for 4-7 min, and repeatedly and circularly beating dough for 3-5 min.
2. A buckwheat noodle produced according to the processing method of claim 1.
3. A processing apparatus for processing the buckwheat noodle as defined in claim 2, characterized in that: the device is used for mixing the raw materials and repeatedly and circularly beating the mixed dough to obtain dough blocks; the device comprises a dough mixer and a beating assembly, wherein the dough mixer comprises a machine body and a dough mixing hopper, the dough mixing hopper is rotatably arranged on the machine body, a dough mixing auger is arranged in the dough mixing hopper, and one end of the dough mixing auger is rotatably connected with a dough mixing motor which is fixed on the machine body and used for providing power for the dough mixing auger; a tipping bucket device for driving the dough hopper to turn over is arranged between the outer side of the dough hopper and the machine body, and a beating component for enabling dough to fall off when the dough hopper turns over and unloads the dough is arranged between the lower part of one side of the dough hopper and the machine body; the beating assembly is provided with a circulating conveyer belt which utilizes gravity to realize circulation, the circulating conveyer belt comprises a horizontal conveyer belt and an upward inclined conveyer belt, the connection part of the horizontal conveyer belt and the inclined conveyer belt is arc-shaped, the discharge end of the inclined conveyer belt is positioned above the horizontal conveyer belt, the beating assembly further comprises a stress application rotating cage, the stress application rotating cage is arranged at the discharge end of the inclined conveyer belt, and the stress application rotating cage is provided with a plurality of material receiving sheets which are connected with the discharge end of the inclined conveyer belt; in the beating process, the dough is continuously folded, and the beating and folding are continuously carried out by reversing the direction.
4. A processing apparatus for processing buckwheat noodles according to claim 3, wherein: the top of the dough kneading bucket is hinged with a dough kneading cover.
5. The processing apparatus for processing buckwheat noodles according to claim 4, wherein: the dough kneading auger comprises an auger sheet and two rotating shafts which are rotationally connected with the side wall of the dough kneading bucket, and two ends of the auger sheet are connected with the rotating shafts through bolts.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304357A (en) * | 2014-11-19 | 2015-01-28 | 宜垦(天津)农业制品有限公司 | Dough maker |
| CN105010447A (en) * | 2014-04-30 | 2015-11-04 | 任文涛 | Dough maker and using method thereof |
| CN107509938A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing method of buckwheat potato noodles |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| JP2021016390A (en) * | 2019-07-16 | 2021-02-15 | 有限会社和田屋本店 | Buckwheat dough for homemade noodle, and production method of buckwheat noodle |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010447A (en) * | 2014-04-30 | 2015-11-04 | 任文涛 | Dough maker and using method thereof |
| CN104304357A (en) * | 2014-11-19 | 2015-01-28 | 宜垦(天津)农业制品有限公司 | Dough maker |
| CN107509938A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | The processing method of buckwheat potato noodles |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
| JP2021016390A (en) * | 2019-07-16 | 2021-02-15 | 有限会社和田屋本店 | Buckwheat dough for homemade noodle, and production method of buckwheat noodle |
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