Dough sheet fermentation process and continuous fermentation device

Abstract

The invention relates to a dough sheet fermentation process and a continuous fermentation device. The process comprises three stages; the temperatures of the various stages are respectively 30-35 DEG C, 35-40 DEG C and 32-37 DEG C; the humidity of each stage is controlled at 75%-90%; the lasting time of each stage is 2-15 minutes; the average moisture content of dough sheets is 30%-40%; the thickness of the dough sheets is 10-20mm; the dough sheets are in a hanging state. The continuous fermentation device is correspondingly divided into three areas; the setting of the temperature and the humidity of each area can correspond to that of the process; the fermentation time is controlled by adjusting the operation speed of a dough sheet conveyer; and the dough sheets pass through the various areas under the conveying of the conveyer, so as to finish the fermentation process. By virtue of the dough sheet fermentation process and the continuous fermentation device, segmented accurate measurement and control on the fermentation condition can be realized, so that the dough sheet fermentation effect is increased, and the quality of noodles is improved; and the device is high in automatic degree and suitable for different production by adjusting the operating speed.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a dough proofing process and a continuous proofing device. Background technique [0002] At present, with the acceleration of people's life rhythm, the dried noodle industry is booming, and with the improvement of production level, people have put forward higher requirements for the quality of dried noodles. In the production process of dried noodles, proofing is one of the most important processes in the production and processing of dried noodles, and its effect has a crucial impact on the quality and taste of dried noodles. Conventional proofing is usually done through natural standing. During the standing proofing process, the surface moisture is easy to volatilize, resulting in poor proofing effect and ultimately affecting the taste of noodles. [0003] In order to solve the above technical problems, the proofing process has been continuously optimized in the prior...

AI Technical Summary

Problems solved by technology

However, the optimum conditions for the proofing process of dough sheets are not fixed, and the temperature and / or humidity caused by unstable steam in the proofing environment are too high or too low, as well as the water content and thickness of the dough sheets will affect the proofing effect. Existing technology does not accurately measure and control the proofing humidity, temperature and time in stages, nor does it improve the proofing effect by controlling the moisture content and thickness of the dough sheet

In addition, because the bottom surface of the dough piece is in contact with the equipment when it is left standing, the temperature and humidity on the front and back sides are uneven, which affects the proofing of the bottom surface of the dough piece, resulting in uneven product performance

In addition, the efficiency of static proofing is low, which can no longer meet the requirements of modern large-scale production

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