When making noodles, bread, etc., it is one of the most important processes that need to be used for noodles and bread to make noodles. The demand for noodles is very large, especially in batches and pasta.Help.What is the working principle of the noodle machine?
The working principle of vacuum and noodle machine
Vacuum and noodle machines simulate the principle of handmade and noodles under vacuum, so that the gluten network is formed quickly, and the noodle with water is increased by 20%on the basis of conventional technology.
Quickly mix, so that wheat protein absorbs water in the shortest time, which is more than 2 times more mature than the dough in a regular state in a conventional state.The noodle products come out, the dough is uniform, good elastic, smooth and refreshing, delicious, bitter, high gluten, and high transparency.
The main body of the vacuum and noodle machine is made of high -quality stainless steel.It is mainly composed of racks, body, and noodle boxes, and noodle lids, hydraulic power systems, mechanical transmission parts, vacuum parts, and electrical control parts.
Application of vacuum technology and noodles. The water content of the dough is large, generally about 40 %, which is 10 % to 20 % from ordinary and noodle technology. It can significantly improve the quality of the dough and promote the protein network structureform.Vacuum and noodle machines have a short stirring time and low speed, which reduces the temperature of the dough. The temperature of the dough is generally not greater than 32 degrees. It is not easy to stick rollers when rolling.Vacuum and noodle technology are the most obvious in the actual effects (compared with ordinary and noodle technology) in the production of noodles.
The role of vacuum and dough machine
Vacuum and noodle function description: This machine is mainly suitable for stirring various high -end pasta and noodle products.Speed ??frozen foods include: various noodles, noodles, buns, dumpling skin, ravioli, stretching, dry and wet noodles, noodle cakes, etc.At the same time, it is a variety of modern high -grade noodles such as fresh -keeping noodles, udon noodles, frozen dumplings, and quick -frozen ravioli. It is an ideal equipment for the production of various types of products such as instant noodles, boiled noodles, steamed noodles, hanging noodles, and various types of noodle products.It is not only suitable for the facial manufacturing industry, but also similar assignments in the chemical and pharmaceutical industries.According to the characteristics of the wheat flour used in pasta products, you can choose different plasma forms to achieve different noodle effects.
The difference between vacuum and noodle machines and ordinary and noodles
1. After the vacuum and noodle machine are pumped in vacuum, the flour particles are fully expanded, and the amount of water absorption is large. The same flour can produce 5%-7%of the dough.
2. After the vacuum and noodle machine are pumped in vacuum, what the dough is like, soft, glutinous, and non -sticky.
3. Especially in the summer, the dough will not be sober naturally.
4. There is no bubbles after the dough cut.
5. The dough that comes out is made of noodle skin without sticky skin, non -broken skin, and the skin is crystal clear. It is the first choice for quick -frozen dumplings, soup soup bags, and crystal dumplings.
6, have automatic appearance, positive reverse function, automatic box turning function, how much is used.
7. There is no crack after frozen the dumplings, no bubbles in the dough, no sticky or sticky, and resistant to cooking.

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