英文原文
Scheme for industrialized production of steamed bread
Steamed bread in our country people's daily lives in the main position, is the traditional popular staple food. According to statistics, the amount of flour used to bread flour accounted for about 40% of the total. At present, the production condition of steamed bread is not suitable for people's living rhythm and nutrition and health requirements. In recent years, although the production environment of steamed bread has improved, but still remain in the workshop type stage. Steamed bread production of process appears simple, but includes the formulation of raw materials, fermentation method, process selection, quality factors, hobbies, evaluation of multiple subject, relate to biotechnology, cereal chemistry, fermentation science, food engineering, mechanics and other multi application discipline techniques. Because our country wheaten food for a long time in family workshops processing mode based, coupled with flour staple food of the diversity and complexity of wheat varieties, traditional staple food processing by experience, for a long time domestic research based on staple food process is relatively weak. Steamed bread industrialized production of steamed bread, the process should be simple,
continuous, fast and efficient. Therefore, after the fermentation process, then neutralizing the forming. Process is as follows: Flour + water + yeast and fermentation < doped mixing > forming a shaping a discharge a Xing hair a steaming a product cooling packaging.
Staple food steamed bread industry will drive the industrialization of other Chinese traditional pasta, promote related industries the development of as traditional staple food, steamed bread, dumplings, noodles, as the main raw materials are flour, in mechanism research and application research have many similarities and differences. Such as easy to aging, easy to mildew and other issues in the flour food ubiquitous, is caused by flour food shelf life is short, not easy to store the main reason that restrict the circulation radius of flour food. To capture the steamed bread aging resistance, mildew key technologies, to solve dumplings, noodles and other food related issues, many varieties of Chinese traditional food industry of have a strong reference, for the comprehensive development of nearly 200 billion yuan of the industrialization of staple food market has a positive role in promoting. Also the staple food industrialization involves the national economy of our country the first, the second and third industry, the industrial chain relates to grow wheat, flour processing, food processing, food service industry, mechanical design and processing, testing equipment, such as related industries, driven by industry, the scientific and technological
level of the related industries, relevant industry labor productivity and international competitiveness of the market existing production equipment steamed bread simply copy the handmade process to improve. However, due to the surface and mechanical stirring strength is greater, forming the spiral extrusion would seriously undermine the strength of dough, the dough in the machining process temperature rise too higher defect is the steamed bread machine processing beyond the main reason for the comprehensive quality of bread by hand. Steamed Buns is also involved in biotechnology, cereal chemistry, fermentation, food engineering, mechanics and other application technology.
At present, as the unique Chinese characteristics of traditional food safety and health, China has introduced the world's interest in steamed bread. In recent years, Europe and the United States food companies and research institutions have set off a boom in the study of Chinese steamed bread.
Industry of Chinese steamed bread is in the workshop and intensive chemical plant to the industrialization and industrialization development is an important transition period, the scientific research community and the industry is bound to see tremendous market potential in the future, thereby increasing the intensity of the use of scientific research investment and high technology, especially in the use of modern science and technology discovery and maintenance of traditional craft production
of the unique flavor of bread at the same time, will gradually raise the production automation and mechanization. Because the way to rely on a large number of artificial production can not adapt to the growing tension of human resources in China, but also does not meet the requirements of safety and health of consumers. Through the implementation of the promotion of staple food steamed bread industrialization projects, will lead a batch of products of good quality, high technology content, strong market competitiveness of enterprises are booming, gradually replace the workshops and other backward processing methods, further improve the industrial concentration and the core competitiveness.
Development of steamed bread machine relates to food engineering, fermentation theory, mechanical design, multi applied science and technology, and requires a lot of food based on research results do support. Therefore Engineering Center has established a special flour food machinery research, by the technology personnel and mechanical design personnel together, in the development of steamed bread in the process of the equipment, engineering center make full use of the accumulated over the years the scientific research in wheat, flour, flour food, in the in-depth study of traditional handmade bread and surface, forming, baking, steaming process principle of system based on, according to scientific industrialization production process requirements for mechanical design, the hand-made steamed bread shaping method is successfully simulated
by using intelligent bionics technology. And on this basis for a series of technical innovation
Wheat flour is the main raw material for the production of steamed bread, and the protein content of the steamed bread production process and the quality of steamed bread have a great impact. Rheological measurement showed that the content of wet gluten flour in the production of 39.7% or so steamed bread is better. This process of dough, good quality, good air, moderate strength, surface color Steamed Buns white, thin silk. The internal structure is small and flexible honeycomb layers. With high gluten content of flour production, although the volume of steamed bread, but the fermentation time is long, the surface of the finished product surface color, there are blisters. The volume is smaller than 60% Steamed Buns gluten content in wheat flour, the internal honeycomb structure is rough, poor flavor.
Plays an important role in the process of production of steamed bread fermentation of steamed bread production process of fermentation, fermentation quality will directly affect the steamed bread quality and nutrient composition, fermentation is using the yeast flour sugar and other nutrients alcohol fermentation to produce CO2 and alcohol, the dough swelling loose and flexible. With the dough fermentation, lactic acid and acetic acid, such as lactic acid and acetic acid, can also be produced by lactic acid and acetic acid. Alcohol and acid can be combined into esters
of aromatic substances, aromatic flavor. Therefore, alcohol, organic acids and esters are important substances Steamed Buns produce wine, sweet dough. If the fermentation time is long, also can form aldehyde, ketone and so on carbonyl compound, they are also the important flavor substance. The temperature, humidity, time and the protein content of flour should be controlled strictly in the process of dough fermentation.
Double roller spiral forming Steamed Buns used rub finish forming machine. Its working principle is by motor starting will and good fermentation of dough into surface feed bucket inner feeder cast will shape the dough into a packing auger, and the introduction of dough extruding mouth rotary cutting knife cut into uniform size of dough, and turn into a twin roll type forming groove. Fermentation under the screw driven rapidly knead the dough into feed hopper, feeder cast will shape the dough into a packing auger, and launched crowded mouth rotary rubbing to form a smooth surface spherical dough blank. If you need a different shape, a specially designed auxiliary device to achieve the weight of billet surface by an adjusting device set. The double roller forming machine theory error, leave some blank dough spin marks affect the quality of the finished appearance. And set up a plastic machine to be eliminated. The spherical twist ratio of height to diameter greater than the green cylinder, and then become the steaming process thoroughly smooth spherical. The production of key equipment Steamed Buns
One is to solve the problem of labor intensity, the two is to ensure product hygiene, three are automatically arranged accurately, to avoid sticking to the skin. Dial plate discharge machine.
The plate-type discharge machine feeds the formed dough to the discharge machine at a certain distance from the conveyor belt. The upper part of the discharge machine is provided with a rotating carboxylate plate, and the direction of rotation of the plate is perpendicular to the direction of movement of the conveyor belt. Whenever a certain number of boring heads pass through the conveyor belt, the dial plate moves once and a predetermined number of boring heads are dialed into the locators located under the conveyor belt. With the natural drop of the steamed bread and the arrangement of the discharge port, a certain number of steamed breads are arranged neatly on the tray or main conveyor belt with a certain clearance, and the next process is performed. The number of steamers dialed by the dial plate is based on the output of the production line. set up. Zhu Keqing, the industrialized production technology of the traditional staple steamer, completely synchronizes the movement of the dial plate with the conveyor belt speed. Both must be connected by a transmission system. This discharge machine, structure
Simple and convenient for the layout of the production line. Automatic discharge machine. The discharge principle of this kind of discharge machine is to use the self weight of the hammer to guide the
raw blank into a fixed positioning device through an intermittent placement guide to achieve automatic alignment. The machine is mainly composed of three parts: guide, fixed positioning device and main transmission mechanism. After the boring head has been formed, the feeding port fed into the guide is lifted by the conveyor belt, and the guide is a raceway that can rotate flexibly. One is to control the rolling drop of the boring head and the other is to accurately realize the rotation at a certain angle, and ensure that the outlet of the boring head is opposite to the hole arranged on the plane of the positioning device. The function of the fixed positioning device is to change the position of the blank to achieve discharge. The arrayed blanks fall onto the tray or conveyor belt and run forward to the next process.
Steaming is the two key processes that determine the final quality of steamed bread. The production process combines the two processes together in a single positioning situation, and the bursting and steaming are controlled and implemented according to the specified process conditions and requirements. The purpose of bursting is to make the dough continue to expand more evenly, and the volume after the curl increases compared to the original. There are two forms of bursting process, one is a batch layout and the other is a continuous layout. The batch type arrangement uses a special boring tray. After arranging the boring heads, the rakes are sent together with the pallet trucks and sent
into the masher to be steamed. The continuous method is to link the bursting and steaming process with a set of mechanisms and complete the steaming under the appropriate process conditions. Continuous production We have developed two devices. One is a tunnel type and the other is a cascade type. Tunnel type device. The tunnel type device consists of a power source, a chain, a sprocket, a carriage and a guide rail. This kind of conveying device feeds the dough at one end of the steamer, ensures the steam process conditions in the steam chamber, and matures when the hammer is output from the other end. At the turning point of the device, the breadboard automatically falls off due to the white weight, and the conveyor belt enters the finished product warehouse. This device has a simple structure, convenient maintenance, and high reliability. However, it has a large floor area and relatively low thermal efficiency. The return trip cannot be used. It has brought some difficulties to the promotion of the production line.
Stacked device. The stacking device ensures the structure is simple and the action is realized. The conveyor belt is composed of multiple pallets. A long and a short two pins are projected from both ends of each pallet. The long pins are hinged on the two chains and the short pins are covered with rollers. In the horizontal movement state, the chain drives the carriage, the short pins have supporting rails, and all the carriages are in a plane. During cornering, the long axis moves in a circular motion
with the wheel, and the short axis enters an arc-shaped track to perform a circular motion synchronously, and the dragging plate realizes a translational transition at the turning point, which ensures that the position of the hammer head when turning. When the steamed bread is steamed and the short axis support rail is removed at the outlet position for a certain distance, the weight loss will be reversed along the long axis to disengage the steamed bread.
Shantou factory production must be adapted to local conditions, the scale is moderate, and the output and variety must take into account the market demand. In terms of equipment, we should focus on the development of multi-functional continuous cooking machines and single machines with complete functions to produce taro products of different flavors and varieties.
中文译文
工业化生产馒头的方案
馒头在我国人民日常生活中占主要地位,是传统的大众主食。据统计,馒头 的用粉量占面粉总量的 40%左右。目前馒头的生产状况与人们的生活节奏和营 养、卫生要求不相适应。近年来馒头的生产环境虽有所改善, 但仍停留在作坊式 阶段。 馒头的制作过程看似简单,但包括了原料配方、发酵方法、工艺选择、 品质影响因素、嗜好性
评价等多个课题,涉及到生物技术、谷物化学、发酵学、 食品工程、 机械学等多门应用学科的技术。 由于我国面制主食长期以家庭、 作坊 加工方式为主, 加之面制主食的多样性以及小麦品种的复杂性, 传统主食的加工 多以经验为主, 长期以来国内对主食工艺的研究基础较为薄弱。 馒头的工业化生 为实现馒头的工业化生产,工艺应简单、连续、快速高效。因此采用发酵、后成 形、 再饧发的工艺。 流程如下:面粉 +水 +酵母一和面一发酵 <掺面搅拌 >一成形一 整形一排放一饧发一蒸制一成品冷却一包装。
主食馒头产业化必将带动中国其他传统面食的产业化,促进相关产业的发 展 作为传统主食品,馒头、饺子、面条等由于主要原料均是面粉,在机理研究 和应用研究方面有许多相通和相同之处。 如易老化、 易霉变等问题在面制食品中 普遍存在, 是造成面制食品保质期短、 不易贮存的主要原因, 制约了面制食品的 流通半径。攻克了馒头的抗老化、防霉变关键技术,对于解决饺子、面条等面制 食品的相关问题, 实现多品种中国传统面制食品产业化有着极强的借鉴作用, 对 于全面开发近 2000亿元的主食产业化市场有着积极的推动作用。另外,主食产 业化涉及我国国民经济的第一、第二、第三产业,产业链条涉及到小麦种植、面 粉加工、食品加工、饮食服务业、机械设计及加工、测试仪器等相关行业,通过 产业化的带动, 将提高这些相关行业的科技水平, 提升相关行业的劳动生产率和 国际竞争力因此目前市场上现有的馒头生产设备只是简单复制了手工制作的过 程。 然而由于和面时机械搅拌力度较大、 成型时采用螺旋挤压方式
会严重破坏面 团筋力、 面团在机械加工过程中温升太高等缺陷, 是目前机加工馒头无法超越手 工馒头综合品质的主要原因。馒头同样涉及到生物技术、谷物化学、发酵学、食 品工程、机械学等多门应用学科技术。
目前,作为独具中国特色的安全健康的传统食品,中国馒头已引进世界范围 的兴趣及关注。 近几年欧美食品企业和科研机构已掀起研究中国馒头的热潮。 中 国馒头产业正处于由作坊及集约化工厂向工业化、 产业化发展的重要转型期, 科 研界及业界必将看到未来巨大的市场潜力, 进而加大科研投入和高新技术的运用 力度,特别是在利用现代科学技术发掘和保持传统工艺制作馒头特有风味的同时, 将逐步提高生产的自动化和机械化程度。 因为依靠大量人工进行生产的方式 不可能适应中国人力资源越来越紧张的趋势, 也不符合消费者对安全、 健康的要 求。 通过主食馒头产业化项目的推广实施, 必将带动一批产品质量好、 技术含量 高、 市场竞争力强的企业得到蓬勃发展, 逐步取代作坊等落后的加工方式, 进而 提高产业的集中度和核心竞争力。
馒头机械的研制,涉及到食品工程、发酵原理、机械设计等多门应用学科和 技术, 而且需要大量的食品基础研究成果做支撑。 为此工程中心专门成立了面制 食品机械研究所, 由工艺技术人员及机械设计人员共同组成, 在研制主食馒头设 备过程中, 工程中心充分利用多年来在小麦、 面粉、 面制食品等方面的科研积累, 在深入研究传统手工馒头和面、成型、发酵、蒸制等工艺原理的基础上,根据科 学
的工业化生产工艺要求进行针对性的机械设计, 利用智能仿生学技术成功模拟了手工馒头的成型方法,并在此基础上进行一系列技术创新
小麦粉是生产馒头的主要原料, 其蛋白质含量多少对馒头生产工艺和馒头的 质量都有很大影响。流变学测定表明,用湿筋含量在 39.7%左右的面粉生产馒头 较好。这样的面团,工艺品质好、筋力适度、保气性好、馒头表面色泽白、皮薄 如绢。内部结构呈细小蜂窝状,层次好且富有韧性。用面筋含量高的面粉生产, 虽然馒头体积增大,但发酵时间长、成品表面色泽较灰,有水泡。面粉中面筋含 量超过 60%馒头体积则较小,内部蜂窝状结构较粗糙,风味较差。
发酵对馒头生产工艺的影响 发酵是馒头生产的重要阶段, 发酵的好坏将直 接影响馒头的质量和营养成分, 发酵即是酵母利用面粉中的糖分和其他营养物质 进行酒精发酵产生 CO2气体和酒精, 使面团膨松且富有弹性。 随着面团发酵的进行, 也会发生乳酸发酵、 醋酸发酵等产生乳酸和醋酸之类的有机酸。 酒精和酸会结合成酯类芳香物质, 产生芳香风味。 故酒精、 有机酸和酯类是馒头面团产生酒 香、甜味的重要物质。如果发酵时间长的话,还会形成醛、酮之类羰基化合物, 它们亦是重要性风味物质。面团发酵工艺过程中要严格控制面团的温度、湿度、 时间和面粉的蛋白质含量。
成型馒头应用较多的双辊螺旋揉搓成形机完成。 其工作原理是由电动机起动后将和好的发酵后的面团投入喂料面斗内在投料器作用下将面团压入绞龙, 并推 出挤面嘴被旋转的切刀切成大小均匀的
面团, 并依次进入双辊式成形槽内。 在螺旋推动下迅速揉的发酵后的面团投入喂料面斗内, 在投料器作用下将面团压入 绞龙, 并推出挤面嘴被旋搓形成表面光滑球形的生面坯。 若需要不同的形状, 专 门设计一附属装置来实现, 面坯的重量则由一个调节装置定置。 由于双辊成形机 理论误差影响, 生面坯上留有的旋痕影响了成品外观质量。 又设置一道整形机予 以消除。即将球形生坯搓成高径比大于的圆柱形, 饧蒸工序后又成为光滑的球形。馒头生产的关键设备 一 . 是要解决劳动强度大的问题,二是确保产品卫生, 三是自动排列准确,避免粘皮。
拨板式排放机将成形后的生面团,由输送带按一定间距送到排放机上。排 放机上部设有一旋转的羧板,拨板的旋转方向与输送带运动方向相垂直。 每当输 送带上通过一定数量的馒头时, 拨板运动一次, 将定数量的馒头拨入输送带下设 的定位器。 利用馒头的自然落差和出料口的布置, 使定数量的馒头按一定的间隙 整齐地排列在托盘或主输送带上, 进入下道工序, 拨板拨下的馒头数量是根据生 产线上产量来设定。 为了传统主食馒头的工业化生产技术朱克庆使拨板动作与输 送带速度完全同步,两者必须用一个传动系统来连接。这种排放机,结构
简单,便利于生产线的布置。
自动排放机。这种排放机的排放原理是利用馒头的自重,通过一个间歇放置 导向器, 将生面坯导入固定的定位装置中, 从而实现自动排列动作。 该机主要由 导向器、 固定定位装置和主传动机构三
部分构成。 当馒头成形后, 通过传送带提 升送入导向器的落料口,导向器是会灵活旋转的滚道。一是控制馒头滚动下落, 二是准确实现某个角度的转动, 确保其出口与定位装置上平面圆周排布的孔相对 接。 固定的定位装置作用则是将面坯实现位置转变, 达到排放之目的。 排列后的 面坯落入托盘或输送带上,向前运行进入后一工序。
饧发蒸制是决定馒头最后质量好坏的两个关键工序。 该生产工艺 将两道工序合并一起在一次定位情况下, 将饧发和蒸制按规定的工艺条件和要求 用程序加以控制和实现。 饧发的目的让面团继续膨胀更加均匀化, 饧发以后的体 积比原来增大。 饧发工序安排有二种形式, 一种是间歇式布置, 另一种是连续式 布置。 间歇式的布置是采用特殊的馒头托盘, 将馒头排好后, 连同托盘车—起送 入饧发问, 待馒头饧发好后送入蒸柜进行蒸制。 连续式是将饧发和蒸制工序用一 套机构联系在一起, 在合适的工艺条件下完成饧发蒸制。 连续式生产我们开发出两种装置。一种是隧道式,一种是层叠式。隧道式装置。隧道式装置由动力源、 链条、链轮、拖板和导轨组成。这种输送装置在蒸机的一端将生面团送入,通过 蒸室内蒸汽工艺条件的保证, 待馒头从另一端输出时已经熟成。 在装置的转弯处 馒头由于白重而自动脱落拖板通过, 输送带进入成品库。 这种装置结构简单、 维 修方便、可靠性强。但占地面积大,热效率相对低,回程不能利用。给生产线的 推广带来一些困难。
层叠式装置。层叠式装置在确保结构简单的前提下,其动作的实现,输送带 是由多块拖板组成。 每块拖板两端面均伸出一长一短两
根销轴, 长销铰接在两边 链条上、 短销上套有滚轮。 水平运动状态时, 链条带动拖板, 短销下有支撑导轨, 所有拖板呈一平面。 转弯时, 长轴随轮做圆周运动, 短轴则进入一弧形导轨同步 做圆周运动,拖板在转弯处实现了平移过渡,保证了馒头在转弯时的位置不变。 当馒头蒸熟后在出口位置将短轴的支撑导轨撤掉一段距离拖板就会失重沿长轴 翻转而使馒头脱离。
馒头生产工厂化要因地制宜,规模适度,产量、品种都必须考虑市场需求。 设备方面,应重点开发研制多功能连续蒸煮机系列产品和功能较为齐全的单机, 以生产不同风味、不同品种的馒头产品。
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