手工空心挂面的工业化生产线设计  

Design of Industrial Production Line of Fermented Hollow Noodles

作　　者：肖晓红 刘锐 吴桂玲 黄家章 孙君茂 邢亚楠 XIAO Xiaohong;LIU Rui;WU Guiling;HUANG Jiazhang;SUN Junmao;XING Yanan(Cereal Industrial Technology Academy,Jinshahe Group/Hebei Cereal Food Processing Technology Innovation Centre,Beijing 100081;Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Xingtai 054100)

机构地区：[1]农业农村部食物与营养发展研究所,北京100081 [2]金沙河集团产业技术研究院/河北省谷物食品加工技术创新中心,邢台054100

出　　处：《食品工业》2021年第11期96-100,共5页The Food Industry

摘　　要：试验旨在研究分析传统手工挂面的工艺特点、讨论挂面空心形成的影响因素,并设计手工空心挂面的工业化生产线。手工挂面的加工工艺基本遵循和面、醒面、划条、三醒三盘、上杆绕条、醒面、分面、醒面、抻面、干燥、包装的流程,可分为空心和非空心(手延面)两类。添加酵母菌或发酵剂亦可制作空心挂面,其工艺流程与机制挂面无异,虽具备部分手工空心挂面的特点,但并未完全还原。手工挂面空心形成的关键影响因素是加工过程中的和面、搓条、醒面。其中和面的翻、揣、揉等保证了面团中包裹更多的空气;搓条将涂油后的面绳揉搓成麻花状,形成内部细微的孔隙通道;孔隙通道在长时间的醒面和干燥过程中,在发酵产气作用下扩张形成空心。空心成型工段,使用非真空和面机和面,面团切成面块经四道压延机组和醒发箱,完成复合、锤揉、醒面;切割后每条面绳经三道搓条机完成搓条盘条工序。挂面成型工段,人工将搓细后的面条缠绕于上杆绕条机,饧面后输送至小拉伸机完成分面,再次饧面后送至面线分拉机完成拉伸成型。手工空心挂面生产线的设计,遵循传统加工流程,调整了部分工序方法,基本实现自动化。This study is in order to analyze the technological characteristics of traditional manual dried noodles, to discuss the influencing factors of hollow formation, and to also design an industrial production line of manual hollow dried noodles.Manual dried noodles are divided into hollow noodles and non-hollow noodles(Ramen). Processing flow of manual dried noodles basically includes mixing, resting, cutting, resting three times and circling three times, winding the upper bar, resting,dividing, resting, stretching, drying, cutting and packaging. Adding yeast or other starter can also make hollow dried noodles,and the process of which is similar to the machine-made noodles. However, this kind of hollow noodles only has partial quality characteristics of manual hollow dried noodles. The key factors affecting the hollow formation of manual dried noodles are mixing, rubbing and resting. The turning, striking and kneading during the dough mixing ensure that more air contained in the dough, then the oiled dough rope is rubbed and kneaded into a twist shape to form internal fine channel, finally the channel expand and form hollow under the action of fermentation during a long time of resting and drying. The production line consists of two sections. In the hollow forming section, the dough formed with non-vacuum mixer is cut into dough blocks, then the dough compounding sheeting, kneading and resting are completed through the four pairs of sheeting machines and a fermenting box. After cutting, each dough rope goes through three rubbing machines to complete the rubbing and circling process. In the noodle forming section, the finely-rolled noodles are manually wound on the upper pole winding machine, then the rested noodles are transported to the small stretching machine to complete the dividing, and then the again rested noodles are sent to the noodles separating machine to complete the stretching. The designed production line of manual hollow dried noodle,which follows the traditional processing and adjusts some process met

关 键 词：手工挂面 空心挂面 和面 搓条 抻面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]