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Hand-imitated flour kneading and pressing equipment

A hand and equipment imitation technology, applied in the direction of mixing/kneading with rollers, structural components of mixing/kneading machinery, etc., can solve the problems of destroying the gluten network of the dough, poor taste and flavor of the dough, etc., and improve the taste and taste. Flavor, promote full stream water, enhance the effect of gluten network formation

Active Publication Date: 2018-06-19
帕玛特自动化科技(山东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned technical solution can use machinery instead of manual kneading and pressing operations, but in the kneading work, rolling through two kneading rollers will greatly destroy the gluten network in the dough, resulting in poor texture and flavor of the dough

Method used

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  • Hand-imitated flour kneading and pressing equipment
  • Hand-imitated flour kneading and pressing equipment
  • Hand-imitated flour kneading and pressing equipment

Examples

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Embodiment Construction

[0038] Embodiments of the technical solutions of the present invention will be described in detail below in conjunction with the accompanying drawings. The following examples are only used to illustrate the technical solutions of the present invention more clearly, and therefore are only examples, rather than limiting the protection scope of the present invention.

[0039] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application shall have the usual meanings understood by those skilled in the art to which the present invention belongs.

[0040] In the description of the present application, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", " Back", "Left", "Right", "Vertical", "Horizontal", "Top", "Bottom", "Inner", "Outer", "Clockwise", "Counterclockwise", "Axial", The orientation or positional relationship indicated by "radial"...

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Abstract

The invention discloses hand-imitated flour kneading and pressing equipment, which comprises a rack, wherein the rack comprises supporting frames on two sides and a reinforcement rod arranged betweenthe supporting frames; the rack is fixedly provided with a kneading and pressing mechanism used for kneading and pressing a dough by simulating a hand, and a folding and pressing mechanism used for folding and pressing the dough kneaded and pressed by the kneading and pressing mechanism; and a material conveying mechanism is arranged between the kneading and pressing mechanism and the folding andpressing mechanism. A flour kneading and pressing process is decomposed into a kneading and pressing process and a folding process by referring to a manual flour kneading process, the kneading and pressing mechanism is used for simulating hand kneading and pressing to press flour, flour is folded through the folding and pressing mechanism, the kneading and pressing mechanism and the folding and pressing mechanism are cooperated to knead and press flour, a flour kneading and pressing process can be automatically carried out, in addition, hand flour kneading is simulated, gluten networks are ensured not be damaged in a flour kneading process, the formation of gluten networks is increased, wheat protein is accelerated to fully adsorb water, and the taste and the flavor of the dough are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a device imitating hand kneading and pressing noodles. Background technique [0002] Kneading is an essential step before noodle processing. During the kneading process, the glutenin and glutenin gradually absorb water and swell and bond to each other to form a continuous film-like matrix that crosses and combines with each other to form a three-dimensional shape with a certain degree of elasticity. The gluten network structure of goodness, extensibility, viscosity and plasticity enables it to be further utilized by people. The quality of the gluten network determines the processing quality of noodles, and affects the flavor and mouthfeel of Chinese noodles (such as steamed buns, noodles, dumplings). Manual kneading can well preserve the gluten network in the dough, and the dough is flexible and has a good taste. However, manual kneading is labor-intensive, extremely low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C1/08A21C1/14
CPCA21C1/08A21C1/14
Inventor 马胜华
Owner 帕玛特自动化科技(山东)有限公司
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