| 摘要 |
PURPOSE:To carry out sure conversion of starch to alpha-form, and to obtain steamed noodles having high elasticity and soft feeling to the palate, by rolling noodle dough to a definite thickness, slitting to definite width, forming waves to the noodles, and applying the noodles with shower in the steaming process. CONSTITUTION:The noodle web (a) is rolled (1) to a desired thickness, and slit (2) to desired width to obtain noodles (b). The noodels are sent to a horizontal conveyor 3 running at a speed slower than the transfer speed of the noodles to form waves, and passed through a steaming apparatus having a steaming box 5 at the top. During the above process, the noodles (b) are supplied (6) with steam and sprayed (7) with shower to effect the steaming of the noodles at 90-105 deg.C, to convert the noodles to alpha-form, and to impart with elasticity. After the completion of steaming, the noodles (b) discharged from the box 5 are sprayed (8) with shower without delay. The second shower plays the role of the impregnation of water in the noodles (b), removal of attached starch from the surface of the noodles, and quenching of the noodles. The noodles (b) are further applied (10) with the third shower to improve the softness of the noodles, cut (11) to definite length, passed through a bacteriostatic tank 15 using a liquid-permeable bucket 14, charged into the hopper 16, added (17) with a vegetable oil, packaged (18), and thermally sterilized to obtain the final noodle product. |
