担担面真空和面机，山东省真空和面机哪家好

担担面真空和面机，山东省真空和面机哪家好【】武汉真空和面机，西安真空和面机，河北真空和面机，真空和面机厂家

◇真空和面机可根据工艺要求设定和面时间、真空度。缸体具有密封性能好，面粉无跑冒现象。

◇真空和面机是在真空状态下模拟手工和面的原理，使面筋网络快速形成，和面配水量在常规工艺基础上可适量增加约20%。快速拌合，使小麦蛋白质在zui短的时间内吸收水份，比常规状态下和制的面团熟化程度提高2倍以上，且不损伤已形成的蛋白质面筋网络结构。

◇真空和面机使得蛋白组织结构均衡，使面的筋性、咬劲、拉力都远远优于其他形式和面机的和面效果。

◇真空和面机加工出来的面品，面团均匀、弹性好、面制品滑爽、可口、有咬劲、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