Formula: 30 kg of corn kernels, 70 kg of wheat flour, 1-2 kg of salt, and 0.1-0.2 kg of alkali.
Second, the process: corn → washing → fine grinding → dough → aging → tableting → cutting → drying → cut off → weighing → packaging → finished product.
Third, the operating point
(1) Raw material cleaning and washing. First pick out the impurities in the corn, moldy grains, etc., then rinse with water 2-3 times, remove all sediment and mash. Drain the water and grind it with a steel mill and sieve it through a 80 mesh sieve to obtain a whole corn flour. Because of the rinsing of corn, the moisture content of corn flour is high and it is easy to mold and metamorphose. Therefore, corn flour should be used with grinding. The use of whole corn flour preserves extremely nutritious corn bran and corn embryos, simplifying the process and equipment for corn milling.
(2) and the surface. Preliminarily cool the salt and alkali with warm water, and then add water to the amount of water needed for the dough. The general water consumption is 30-32% of the total weight of the flour. In spring, summer, and autumn, normal temperature water and surface can be used, and in winter, 25-30°C warm water is used. The amount of salt is 1-2% of the weight of flour, less in winter and more in summer.
The addition of salt (sodium chloride) in the production of dried noodles can enhance the elasticity and ductility of wet gluten, improve the technical performance of the dough, reduce the wet broken strips of the noodles, and increase the quality rate: due to the strong penetration of salt water, When mixing flour, the flour can absorb water quickly and evenly, and it can easily make the noodles mature. The salt has a certain moisturizing effect. When drying, the wet noodles do not dry too quickly, and the drying conditions are easily controlled. The salt also inhibits the growth of miscellaneous bacteria. The inhibition of enzyme activity prevents the dough from being rancid in hot weather, and the salt has some flavoring effects.
The addition of alkali (sodium carbonate) and addition of salt have a similar effect on gluten, and can also produce a unique alkaline flavor on the noodles, making it more refreshing to eat. Combine corn flour and wheat flour together in a noodle machine, add water, and turn on the noodle maker. The dough is no less than 20 minutes. During the start-up process, control the amount of feed each time to ensure that the appropriate amount of water is evenly and consistently grasped. Dry noodles and semi-dry noodles must be immersed before being added to the dough mixer, and the amount of water to be added and the amount of water used must be unified with the total amount of water used to prevent the dough from coming out of the dough to be too soft or too hard.
The use of dough mixer must pay attention to safety. During the operation of the machine, the engine's heating condition and belt running condition should be inspected frequently. Problems should be solved in time. When cleaning and cleaning the machine, be sure to cut off the power before proceeding. If accidental parking is found, the material must be discharged. After clean, start the engine so as not to damage the motor or the transmission.
(3) Mature. Because the flour absorbs water at a slower speed and has a shorter dough mixing time, and the water added during the mixing process, most of the internal tissues that have not penetrated into the flour are fully absorbed by protein and starch, and are still in a free state; The dough is impacted by the mixing rack bar of the dough machine and the collision between the dough and the casing, so that the gluten formed in the dough is subjected to the extrusion and stretching to generate the internal stress, so it is just from the dough mixer. The unloaded dough has not yet stabilized its internal structure and needs to go through a curing process before it can enter the next pressing process.
The curing should be carried out in a cooking tank or aging machine. When maturing in the aging cylinder, we should use a damp cloth on the curing cylinder to avoid agglomeration on the surface of the dough. When aging with a curing machine, the speed of the machine spindle should be controlled at 5-10 rpm. The aging temperature is preferably controlled at about 25°C for not less than 15 minutes.
(4) Tableting. The cooked dough is sent to a pressing machine for composite tableting, and the number of pressing passes is not less than five. The thickness of the dough piece is from 4 mm in the first lane to 1 mm in the last lane. Pay attention to the feeding condition of the dough and keep the feed uniform.
(5) cutting. The slot width of the face knives is 1, 1.5, 2, 3, and 6 mm. If necessary, face knives with different slot widths are used. The length of the wet noodles was cut into 1.4 meters long.
(6) Drying. Hang the wet noodle on the bamboo basket, move the bamboo truss to a drying room at a temperature of 25-30°C, and let it dry for 10-15 hours until the moisture of the noodles drops below 13%.
(7) cut off. The dried noodles are manually or with a noodle cutter cut into 200 mm or 240 mm noodles.
(8) Weighing and packaging. The chopped noodles are packed in paper or plastic bags into 250 g or 500 g packages. The dry noodles left after truncation can still be blended into the next batch of flour as a part of the noodles, but the added amount must be within 15%.
In order to further improve the nutritional value of the noodles and improve the taste, vegetable oils such as sesame oil (usually added in an amount of about 1.5% by weight of the flour) can be added to the raw materials to make sesame oil noodles: add seasoning MSG (usually added in an amount of 0.03) %), delicious and delicious MSG noodles are made; adding eggs with more protein, vitamins and trace elements will not only enhance the nutritional value of the noodles, but also improve the quality of the noodles. It is not easy to break the strips when cooking, and it is refreshing when eaten (usually added) About 4% of the flour's weight). Adding spinach juice and tomato juice to make spinach noodles and tomato noodles not only increases vitamins and pigments, but also makes the noodles with various flavors. In addition, additives such as kelp, shrimp, milk, milk powder, soy flour, chicken juice, egg white, egg yolk, and wolfberry can also be added.
Fourth, quality standards: (1) sensory indicators. The color is light yellow (color and noodle should have the color and odor of adding accessories), no musty, sour and other odor, no foreign impurities, no less than 15% irregularity, of which the natural broken bar rate does not exceed 10%. (2) physical and chemical indicators. The moisture content is 12.5-14.5%, the fatty acid value (wet basis) is ≤ 80, and the salt content (calculated as sodium chloride) is ≤ 2%. Lead (in terms of Pb) ≤ 0.5 mg/kg, arsenic (in terms of As) ≤ 0.5 mg/kg. (3) Health indicators. The total number of bacteria ≤ 1 000/g, E. coli ≤ 30/100 g, pathogenic bacteria may not be detected.
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