擔(dān)擔(dān)面真空和面機(jī)，山東省真空和面機(jī)哪家好【】武漢真空和面機(jī)，西安真空和面機(jī)，河北真空和面機(jī)，真空和面機(jī)廠家

◇真空和面機(jī)可根據(jù)工藝要求設(shè)定和面時間、真空度。缸體具有密封性能好，面粉無跑冒現(xiàn)象。

◇真空和面機(jī)是在真空狀態(tài)下模擬手工和面的原理，使面筋網(wǎng)絡(luò)快速形成，和面配水量在常規(guī)工藝基礎(chǔ)上可適量增加約20%?？焖侔韬?，使小麥蛋白質(zhì)在zui短的時間內(nèi)吸收水份，比常規(guī)狀態(tài)下和制的面團(tuán)熟化程度提高2倍以上，且不損傷已形成的蛋白質(zhì)面筋網(wǎng)絡(luò)結(jié)構(gòu)。

◇真空和面機(jī)使得蛋白組織結(jié)構(gòu)均衡，使面的筋性、咬勁、拉力都遠(yuǎn)遠(yuǎn)優(yōu)于其他形式和面機(jī)的和面效果。

◇真空和面機(jī)加工出來的面品，面團(tuán)均勻、彈性好、面制品滑爽、可口、有咬勁、面筋力高、透明度高。China 's pasta industry continues to prosper. One variety, from traditional water, noodles, steamed noodles, dried noodles and other handmade products , and now instant noodles , fresh noodles, udon noodles , frozen dumplings , frozen ravioli and other modern upscale pasta , can be described as an endless stream of new products ; two a noodle technology has made great progress. Food is for the public to provide variety, superior quality pasta, noodle industry has been fighting for a goal . Vacuum and pasta noodle machine in the production process , there 's breaking, paste soup , not chewy, frozen dumplings and wonton Popi, cracking and other defects , has been plagued noodle masters . How to compley overcome these process problems, pasta is placed in front of researchers is an important work . Zhucheng Spring Food Machinery Food Machinery Co., researchers conducted a study of what works and faces a long vacuum is ? What are the advantages of vacuum and surface ? The device can be used to determine which flour products ? Zhucheng Spring Foods vacuum and surface is in vacuum state and noodles, wheat flour particles ( molecules of protein and starch molecules ) under negative pressure mixing, can quickly absorb evenly permeable points, promote protein network structure of the dough fully transformed . Fully absorbing wheat protein network formation , gelatinized starch (α) is an important condition . Vacuum and surface machine allows moisture in the dough about 32 % to 45% ( depending on the different pasta varieties Dough hardness requirements and the level of gluten content of wheat flour may be) , the vacuum is -0 .5 ~ 0.7mpa. Vacuum and surface technology , to improve the process , improve the surface quality of the products , have a positive meaning . Vacuum and surface and surface technology than ordinary dough by 10 % to 20 % water ( depending on when you roll the dough does not stick to the rolling surface limit ) ; dough to reduce the free water , muddy soup is not easy , not easy to stick rollers ; wheat flour particles sufficiently uniform suction , make the dough uniform color, no color rolling patch , can not afford to spend ; between molecules dough particles were vacuum to reduce air gap and improve the density and strength of the dough , and the production process is not easy to broken skin , broken skin, fall Article ; vacuum and surface using two-stage two-speed mixing, namely high-speed and low-speed mixing stage gouache dough stage, the speeds of 100 to 130 rev / min , 30 to 50 rev / min , and face time from 9 to 15 points / second . As the mixing time is short, low speed, nor air resistance , low temperature rise dough , about 5 ℃, avoiding the dough rise in temperature causes protein denaturation and damage the gluten network organization phenomenon. Vacuum and surface is a new achievement in the field of surface technology products , its application of technological advances will face products industry , as well as the food industry to speed up the modernization of direction, has a great role in promoting