CN106562204A - Method for processing pasta products by microwave drying - Google Patents
Method for processing pasta products by microwave drying Download PDFInfo
- Publication number
- CN106562204A CN106562204A CN201611003638.6A CN201611003638A CN106562204A CN 106562204 A CN106562204 A CN 106562204A CN 201611003638 A CN201611003638 A CN 201611003638A CN 106562204 A CN106562204 A CN 106562204A
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- China
- Prior art keywords
- drying
- microwave
- flour product
- hot
- microwave drying
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Links
- 238000001035 drying Methods 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000015927 pasta Nutrition 0.000 title abstract 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 25
- 238000007602 hot air drying Methods 0.000 claims abstract description 24
- 238000007605 air drying Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims description 30
- 238000003672 processing method Methods 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- 230000007547 defect Effects 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 6
- 230000005855 radiation Effects 0.000 description 6
- 238000007603 infrared drying Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000007791 dehumidification Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001931 thermography Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention provides a method for processing pasta products by microwave drying. The method comprises the following steps of putting a pre-processed fresh wet dough of pasta products on a dough delivery device which is arranged in a drying channel, delivering the dough through a microwave drying region, a hot-air drying region and a normal-temperature air-drying region of a drying oven at a constant speed for 30-65 minutes; and sequentially completing drying treatment. The drying treatment process comprises microwave drying treatment, hot-air drying treatment and normal-temperature drying treatment, and has a microwave power of 20-250kw, a hot-air temperature of 32-70 DEG C and humidity of less than 25 percent. The pre-processed fresh wet dough of pasta products means fresh wet dough of fine dried noodles, noodle slices, farfalle, rotini and semi-dried noodles. By adopting the method, phenomena of crumbling dried noodles and sour noodle soup can be effectively prevented from happening in the process of producing pasta products, and defects and deficiencies in the prior art can be overcome. The method has excellent disinfecting and sterilizing effects, so that the processed pasta products can be delivered into the next processing process without extra treatment, and the product quality can be improved.
Description
Technical field
The present invention relates to a kind of processing method of microwave drying Flour product, belongs to Flour product processing technique field.
Background technology
In the Flour product production process of traditional fine dried noodles etc, the method heated using boiler is fresh wet to the Flour product of compacting
Blank carries out drying and processing；It is primarily present following technological deficiency to overcome：1. it is difficult to make drying temperature keep constant, makes
Unstable product quality；Often there is crisp bar, sour soup phenomenon in Jing, causes to waste；2. fire coal causes environmental pollution, particularly to fine dried noodles
Pollution near processing factory, causes hygienic conditions to be difficult to up to standard；3. the technical conditions for implementing operation require higher, ordinary skill work
People is difficult to be competent at.Technical field and technical scheme using microwave drying is more, for example：The patent No. 201210474993.7 is public
A kind of energy-saving dryer with infrared system, fluidic system and infrared system, left infrared drying oven are opened（1）The top of inner chamber
Infra-red radiation system I is provided with, the bottom of left infrared drying oven is provided with left material conveyor belt I, and infra-red radiation system I is passed with left material
Send that band is I corresponding, the top of right infrared drying box cavity is provided with infra-red radiation system II, and the bottom of right infrared drying oven is provided with the right side
II infra-red radiation system II of material conveyor belt is corresponding with right material conveyor belt I, left infrared radiation drying device and right infra-red radiation
Middle part jet exsiccator is provided between exsiccator, jet drying system at the top of the jet drying baker of middle part, is provided with, middle part jet is done
The bottom of dry case is provided with middle part material conveyor belt III, and jet drying system is relative with middle part material conveyor belt III.The patent No.
A kind of 2014103312217 vegetable microwave dryers and method for disclosing material surface temperature precise control.It includes material
Induction system, heating dehumidification system, control system etc., heating dehumidification system is fixed on material-transporting system, heating dehumidifying system
System includes waveguide, wet-emitting blower, magnetron, board-like agitator, stirs motor etc., and waveguide is fixed in frame, magnetron into
Two row are fixed on the casing top of waveguide, and waveguide moisture exhausting port is connected with wet-emitting blower entrance by pipeline；Board-like agitator hinge
In waveguide, swung by stirring motor-driven, so that microwave energy is uniformly distributed in waveguide, infrared thermography is solid
It is scheduled on the casing central upper portion of waveguide, and by material surface temperature real-time Transmission in drying course to computer, computer foundation
Temperature of charge and design temperature control the microwave energy output of magnetron by control station, are drying so as to control dried material temperature
Dry process is remained accurately in optimum range all the time, it is ensured that agricultural product drying quality.
The content of the invention
It is an object of the invention to provide a kind of processing method of microwave drying Flour product, it is possible to use microwave rapid draing
The Flour product of fine dried noodles etc, to overcome defect present in prior art.
For achieving the above object, present invention employs such technical scheme：The processing side of the microwave drying Flour product
Method, it is characterised in that the Flour product that process is pre-machined fresh wet blank is placed in the dough conveying dress arranged in drying channel
Put, at the uniform velocity by microwave drying area and hot air drying area and the room temperature air drying area of drying baker, be 30-65 point at the uniform velocity by the time
Clock；And dried is sequentially completed, the dry treatment process includes that microwave drying treatment and hot air drying are processed and air setting
Dry process；Microwave drying process is：Microwave power is 20-250kw；Hot blast temperature temperature is 32-70 DEG C, and humidity is less than 25%.Institute
State and the fresh wet blank of Flour product of process is pre-machined refers to the fresh wet blank of fine dried noodles, dough sheet, butterfly noodles, corrugated surface, semi-dried noodle.
Realize that the necessaries of microwave drying Flour product method includes drying channel and its internal dough conveying dress for arranging
Put；Drying channel is divided into microwave drying area, hot air drying area and room temperature air drying area, and microwave drying area is respectively provided on two sides with microwave
Discharger, hot air drying area is respectively provided on two sides with hot-blast conveying appliance, and the blower fan that is respectively provided on two sides with of room temperature air drying area is filled
Put.
In the present invention, the drying channel is the body structure of body of wall closing, it is ensured that Flour product fresh wet blank is dried ring
Border is in relative closure state；The emission source that the microwave launcher installed on the outside of microwave drying area is launched as microwave heating,
Microwave and heat energy can be provided to the inside of microwave drying area, as the energy of Flour product drying；Microwave drying area, hot air drying area
It is mutually communicated and room temperature air drying area between, it is ensured that the energy each other is fully utilized, to realize reducing energy consumption and carry
The purpose of high effect.The hot-blast conveying appliance matched with hot air drying area and room temperature air drying area and blower fan apparatus, can be arranged in time
Go out to suppress the dampness in fine dried noodles, the atmosphere that is dried being always ensured that in drying channel so, substantially reduces fine dried noodles, dough sheet, butterfly
Face, corrugated surface, the drying time of the fresh wet blank of semi-dried noodle；It is prevented effectively from crisp bar, the phenomenon of sour soup in Flour product production process
Occur, so as to overcome defect present in conventional art and deficiency.In addition, while microwave drying, with good sterilization
And sterilization effect so that the Flour product of processed enters next processing technique by not needing extra process, and improves
The quality of product.
The present invention instead of traditional boiler heating using microwave and hot-air drying technology due to adopting above-mentioned technical proposal
The method of drying Flour product, with the good effect that production efficiency is high, pollution-free, product quality is significantly improved, overcomes tradition
Defect present in technology and deficiency.
Description of the drawings
It is the schematic diagram of the necessaries concrete structure for realizing Flour product method for microwave drying shown in accompanying drawing；Arrow institute in figure
It is shown as the fresh wet blank of Flour product of process is pre-machined.
Specific embodiment
The processing method of the microwave drying Flour product, it is characterised in that by the Flour product that process is pre-machined fresh wet base
Material is placed on the dough conveyer device 3 arrange in drying channel 2, at the uniform velocity by microwave drying area 8 and the hot air drying of drying baker 2
Dry area 4 and room temperature air drying area 5, are 30-65 minutes at the uniform velocity by the time；And it is sequentially completed dried, the dried work
Skill includes that microwave drying treatment and hot air drying are processed and normal temperature drying is processed；Microwave drying process is：Microwave power is 20-
250kw；Hot blast temperature temperature is 32-70 DEG C, and humidity is less than 25%.
As illustrated, realizing that the necessaries of Flour product method for microwave drying includes what drying channel 2 and its inside were arranged
Dough conveyer device 3；2 points of drying channel is microwave drying area 8, hot air drying area 4 and room temperature air drying area 5, microwave drying area 8
Microwave launcher 1 is respectively provided on two sides with, hot air drying area 4 is respectively provided on two sides with hot-blast conveying appliance 6, room temperature air drying area 5
Be respectively provided on two sides with blower fan apparatus 7.The fresh wet blank of the Flour product that process is pre-machined refer to fine dried noodles, dough sheet, butterfly noodles,
The fresh wet blank of corrugated surface, semi-dried noodle.
Embodiment 1, the fine dried noodles that process is pre-machined fresh wet blank is placed in the dough conveying dress arrange in drying channel 2
Put on 3, at the uniform velocity by microwave drying area 8 and hot air drying area 4 and the room temperature air drying area 5 of drying baker 2, be 50 at the uniform velocity by the time
Minute；And dried is sequentially completed, the dry treatment process includes that microwave drying treatment and hot air drying are processed and room temperature
Dried；Microwave drying process is：Microwave power is 200kw；Hot blast temperature temperature is 50 DEG C, and humidity is less than 25%.Hung
Face finished product water content is 12.5%.
Embodiment 2, the dough sheet that process is pre-machined fresh wet blank is placed in the dough conveying dress arrange in drying channel 2
Put on 3, at the uniform velocity by microwave drying area 8 and hot air drying area 4 and the room temperature air drying area 5 of drying baker 2, be 40 at the uniform velocity by the time
Minute；And dried is sequentially completed, the dry treatment process includes that microwave drying treatment and hot air drying are processed and room temperature
Dried；Microwave drying process is：Microwave power is 150kw；Hot blast temperature temperature is 50 DEG C, and humidity is less than 25%.Acquisition face
Piece finished product water content is 14.2%.
Butterfly noodles or corrugated surface that process is pre-machined fresh wet blank is placed in what is arranged in drying channel 2 by embodiment 3
Dough conveyer device 3 on, at the uniform velocity by microwave drying area 8 and hot air drying area 4 and the room temperature air drying area 5 of drying baker 2, at the uniform velocity
It it is 40 minutes by the time；And dried is sequentially completed, the dry treatment process includes microwave drying treatment and hot air drying
Dry process and normal temperature drying are processed；Microwave drying process is：Microwave power is 150kw；Hot blast temperature temperature is 50 DEG C, and humidity is low
In 25%.It is 14.2% to obtain butterfly noodles or corrugated surface finished product water content.
Embodiment 4, the semi-dried noodle that process is pre-machined fresh wet blank is placed in the dough arrange in drying channel 2 defeated
Send on device 3, at the uniform velocity by microwave drying area 8 and hot air drying area 4 and the room temperature air drying area 5 of drying baker 2, at the uniform velocity by the time
For 30 minutes；And be sequentially completed dried, the dry treatment process include microwave drying treatment and hot air drying process and
Normal temperature drying process；Microwave drying process is：Microwave power is 120kw；Hot blast temperature temperature is 50 DEG C, and humidity is less than 25%.Obtain
It is 20.4% to obtain semi-dried noodle finished product water content.
Table 1（Method for microwave drying of the present invention and conventionally produced sample controls table）
Note：Traditional traditional handicraft refers to the method for heating production Flour product using Boiler Steam.
Result above shows, method for microwave drying of the present invention compared with conventionally produced Flour product, during with being dried
Between short, the clear superiority of high yield rate.
Claims (3)
1. a kind of microwave drying Flour product processing method, it is characterised in that the Flour product that process is pre-machined fresh wet blank is put
In drying channel（2）The dough conveyer device of interior setting（3）On, at the uniform velocity by drying baker（2）Microwave drying area（8）And heat
Wind dry section（4）And room temperature air drying area（5）, it is 30-65 minutes at the uniform velocity by the time；And dried is sequentially completed, it is described dry
Dry handling process includes that microwave drying treatment and hot air drying are processed and normal temperature drying is processed；Microwave drying process is：Microwave work(
Rate is 20-250kw；Hot blast temperature temperature is 32-70 DEG C, and humidity is less than 25%.
2. according to the processing method of the microwave drying Flour product described in claim 1, it is characterised in that realize that Flour product microwave is done
The necessaries of drying method includes drying channel（2）With its internal dough conveyer device for arranging（3）；Drying channel（2）It is divided into
Microwave drying area（8）, hot air drying area（4）With room temperature air drying area（5）, microwave drying area（8）Be respectively provided on two sides with microwave send out
Injection device（1）, hot air drying area（4）Be respectively provided on two sides with hot-blast conveying appliance（6）, room temperature air drying area（5）Both sides difference
It is provided with blower fan apparatus（7）.
3. according to the processing method of the microwave drying Flour product described in claim 1, it is characterised in that described that process is pre-machined
The fresh wet blank of Flour product refer to the fresh wet blank of fine dried noodles, dough sheet, butterfly noodles, corrugated surface, semi-dried noodle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611003638.6A CN106562204A (en) | 2016-11-15 | 2016-11-15 | Method for processing pasta products by microwave drying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611003638.6A CN106562204A (en) | 2016-11-15 | 2016-11-15 | Method for processing pasta products by microwave drying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562204A true CN106562204A (en) | 2017-04-19 |
Family
ID=58542800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611003638.6A Pending CN106562204A (en) | 2016-11-15 | 2016-11-15 | Method for processing pasta products by microwave drying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562204A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
| CN108168217A (en) * | 2017-12-23 | 2018-06-15 | 安徽省临泉县金谷面粉有限公司 | A kind of vermicelli drying process |
| CN115606745A (en) * | 2022-10-09 | 2023-01-17 | 西北农林科技大学 | Application of microwave drying in preparation of fine dried noodles |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101922858A (en) * | 2010-07-02 | 2010-12-22 | 张君如 | Multi-layer air dryer |
| CN101933570A (en) * | 2010-07-22 | 2011-01-05 | 河南红高粱食品有限公司 | Method for producing unfried instant stewed noodles |
| CN201862545U (en) * | 2010-12-06 | 2011-06-15 | 惠州市德赛聚能电池有限公司 | Coating drying machine |
| CN102197864A (en) * | 2011-06-21 | 2011-09-28 | 湖北富程魔芋产业发展有限公司 | Method for improving rehydration property of non-fried coarse cereal instant noodles |
| CN103478596A (en) * | 2013-10-08 | 2014-01-01 | 王忠财 | Preparation method of tough and chewy instant noodles |
| CN104920978A (en) * | 2015-07-15 | 2015-09-23 | 界首市祥云面粉有限公司 | Method for drying vermicelli by means of combining use of geothermy, solar energy and water cycle |
-
2016
- 2016-11-15 CN CN201611003638.6A patent/CN106562204A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101922858A (en) * | 2010-07-02 | 2010-12-22 | 张君如 | Multi-layer air dryer |
| CN101933570A (en) * | 2010-07-22 | 2011-01-05 | 河南红高粱食品有限公司 | Method for producing unfried instant stewed noodles |
| CN201862545U (en) * | 2010-12-06 | 2011-06-15 | 惠州市德赛聚能电池有限公司 | Coating drying machine |
| CN102197864A (en) * | 2011-06-21 | 2011-09-28 | 湖北富程魔芋产业发展有限公司 | Method for improving rehydration property of non-fried coarse cereal instant noodles |
| CN103478596A (en) * | 2013-10-08 | 2014-01-01 | 王忠财 | Preparation method of tough and chewy instant noodles |
| CN104920978A (en) * | 2015-07-15 | 2015-09-23 | 界首市祥云面粉有限公司 | Method for drying vermicelli by means of combining use of geothermy, solar energy and water cycle |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
| CN108168217A (en) * | 2017-12-23 | 2018-06-15 | 安徽省临泉县金谷面粉有限公司 | A kind of vermicelli drying process |
| CN115606745A (en) * | 2022-10-09 | 2023-01-17 | 西北农林科技大学 | Application of microwave drying in preparation of fine dried noodles |
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Application publication date: 20170419 |