PROCEDE DE FABRICATION D'UNE BANDE DE PATE CRUE PETRIE ET EXTRUDEE

    公开(公告)号:EP1115291B8

    公开(公告)日:2005-07-06

    申请号:EP99941687.8

    申请日:1999-09-03

    申请人: LU France

    摘要: The invention concerns a method for obtaining a strip of extruded uncooked cookie batter characterised in that it consists in: kneading a mixture of said uncooked wheat flour batter in the kneading zone of a mixer-extruder, with shearing ranging between 10 s and 150 s , at a temperature ranging between 10 and 45 DEG C; pressurising the kneaded mixture, in a zone feeding the mixer-extruder die, at a pressure ranging between 1 and 350 bars, the shearing in the feeding zone ranging between 10 and 150 s and preferably between 10 and 60 s ; extruding the kneaded and pressurised mixture, through a die supplied by the die feeding zone.

    摘要翻译: 本发明涉及一种获得挤压生料饼干面糊条的方法,其特征在于:在混合 - 挤压机的捏合区中捏合未煮过的小麦粉面糊的混合物,剪切范围在10s -1之间, 在10至45℃的温度范围内; 在1至350巴的压力范围内,在进料混合物 - 挤出机模具的区域中对捏合的混合物进行加压,所述进料区中的剪切在10至150s -1之间,优选在10至60s -1之间, 1>; 通过由模具进料区提供的模具挤出捏合并加压的混合物。

    PROCEDE DE FABRICATION D'UNE BANDE DE PATE CRUE PETRIE ET EXTRUDEE
    3.
    发明公开
    PROCEDE DE FABRICATION D'UNE BANDE DE PATE CRUE PETRIE ET EXTRUDEE 有权
    VERFAHREN ZUR HERSTELLUNG EINES UNGEKOCHEN EXTRUDIERTEN TEIGBANDES

    公开(公告)号:EP1115291A1

    公开(公告)日:2001-07-18

    申请号:EP99941687.8

    申请日:1999-09-03

    申请人: LU

    摘要: The invention concerns a method for obtaining a strip of extruded uncooked cookie batter characterised in that it consists in: kneading a mixture of said uncooked wheat flour batter in the kneading zone of a mixer-extruder, with shearing ranging between 10 s-1 and 150 s-1, at a temperature ranging between 10 and 45 °C; pressurising the kneaded mixture, in a zone feeding the mixer-extruder die, at a pressure ranging between 1 and 350 bars, the shearing in the feeding zone ranging between 10 and 150 s-1 and preferably between 10 and 60 s-1; extruding the kneaded and pressurised mixture, through a die supplied by the die feeding zone.

    摘要翻译: 本发明涉及一种获得挤压未煮过的饼干糊料条的方法,其特征在于它包括:将捏合的混合物混合在混合机 - 挤出机的捏合区中,剪切范围在10s -1〜 和150s -1,在10至45℃的温度范围内; 在捏合混合物的压力范围为1至350巴之间的压力范围内,在混合器 - 挤出机模头的区域中加压捏合的混合物,进料区域的剪切范围为10至150s -1,优选为10至60s -1, 1>; 通过由模具供给区供应的模具挤出捏合的和加压的混合物。