CN109349284A - Noodles served with soy sauce, sesame butter, etc. device, noodles served with soy sauce, sesame butter, etc. method and noodle producing line - Google Patents
Noodles served with soy sauce, sesame butter, etc. device, noodles served with soy sauce, sesame butter, etc. method and noodle producing line Download PDFInfo
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- CN109349284A CN109349284A CN201811219547.5A CN201811219547A CN109349284A CN 109349284 A CN109349284 A CN 109349284A CN 201811219547 A CN201811219547 A CN 201811219547A CN 109349284 A CN109349284 A CN 109349284A
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- water
- mixing chamber
- flour
- soy sauce
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
- A21C1/143—Feeding mechanisms, e.g. skip lifting mechanisms using pneumatic means
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
- A21C1/1435—Feeding mechanisms, e.g. skip lifting mechanisms for liquids
Abstract
The invention belongs to mechanical noodles served with soy sauce, sesame butter, etc. technical fields, are related to noodles served with soy sauce, sesame butter, etc. device, noodles served with soy sauce, sesame butter, etc. method and noodle producing line.Noodles served with soy sauce, sesame butter, etc. device provided by the invention, including mixing bunker, mixing chamber, mixing chamber, water supply mechanism and humidifier；The flour import of the mixing bunker is connect with flour feeding machanism, the gas feed of the mixing bunker is connect with wind sector, the outlet of the mixing bunker and the entrance of mixing chamber connect, it is successively arranged compressional zone, accelerating region and spout area from the entrance of the mixing chamber to export direction, is equipped with inlet for pressurised gas close to the inlet of the mixing chamber；The outlet of the mixing chamber and the first import of mixing chamber connect, and the water supply mechanism is connected by the second import of the humidifier and mixing chamber.The present invention may be implemented flour and mix with the Quick uniform of moisture, make inside moisture rapid osmotic to flour particle, reduces scattering and disappearing for moisture, accelerates protein and starch uniform water absorption, forms the dough of preparation high-quality noodles.
Description
Technical field
The invention belongs to mechanical noodles served with soy sauce, sesame butter, etc. technical fields, and in particular to noodles served with soy sauce, sesame butter, etc. device, noodles served with soy sauce, sesame butter, etc. method and noodle producing line.
Background technique
Noodles served with soy sauce, sesame butter, etc. are alternatively referred to as and face, are to mix flour uniformly under the stirring of felicity condition with suitable water.Flour exists
After water stirring is added, mucedin water suction contacts with each other, and is cross-linked with each other between sulfydryl, forms space network, constitutes dough
Skeleton, starch, fat, low molecular sugar, inorganic salts and water filling wherein, formed have good viscoelasticity and extensibility face
Group.The quality of dough is to influence one of the key factor of Flour product quality.Such as during noodles processing, the characteristic of dough is straight
It connects the color for influencing noodles, hardness, slickness, elasticity, palatability and cooks the index of quality such as characteristic.
During noodles processing, by raw material of wheat flour through and face after obtained dough be a kind of moisture content be 30~
35% loose floccule, it is different from traditional dough of water content 50%~60%, contained gluten be it is discontinuous, pressing
Prolong in process, face wadding forms the dough sheet with certain elasticity, ductility under the action of mechanical force.Noodles and face technique require wadding
The water suction of shape dough is appropriate and uniform, and color is consistent, and particle is loose, and granule size is consistent, and gluten extension is suitable for.
In noodles industrialized production, the type of noodles served with soy sauce, sesame butter, etc. (and face) equipment mainly has vertical, horizontal, uniaxial, twin shaft and true
Empty dough mixing machine etc..Vertical, horizontal, uniaxial, twin shaft divides dough mixing machine to belong to tradition and face equipment, identical with face principle, difference
It is in and designs difference in equipment mechanism, i.e., a certain amount of water is mixed with a certain amount of flour, by stirring action, keeps water abundant with flour
Contact, forms dough, and this and face mode principle is identical as traditional-handwork and face mode principle；The disadvantage is that due to the mobility of water
By force, the contact surface of water and flour is excessive, water and flour be combined by water from excessive portion gradually to no water or moisture not
The partial penetration of foot, it is final to realize uniform moisture distribution, so that flour is formed dough.On the one hand, mixing time is long and moisture may
It is unevenly distributed, hydrone sufficiently cannot be combined sufficiently with protein and starch, and the formation and starch gelatinization of gluten network are influenced；
On the other hand, although the dough of dough and local water deficient that local moisture is excessively formed realizes that moisture is equal by osmosis
Even distribution, but part excess water and local water deficient can all influence the quality of dough when starting.In addition, plus water it is insufficient,
Flour is unable to fully contact with moisture, causes flour water suction uneven, easily occurs spot and white stripes on dough sheet；Add water mistake
More, dehydration easily leads to dough sheet and is adhered.
Vacuum dough mixing machine is a kind of novel different from tradition and face equipment with face equipment, and face principle, is by face
Powder with water is mixed under the conditions of vacuum (negative pressure), and feature is to avoid gas molecule from obstructing, directly under the conditions of vacuum (negative pressure)
In conjunction with flour, convenient for moisture penetration to flour particle, it is uniformly mixed flour with moisture.But current vacuum and face is set
It is standby high to equipment and materials intensity and requirement on machining accuracy, it is troublesome in poeration, and energy consumption is high, leads to high production cost, and existing
Poor with dough uniformity obtained by the equipment of face, dough characters is to be improved.
In consideration of it, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of noodles served with soy sauce, sesame butter, etc. device, which can make flour and moisture Quick uniform mixed
It closes, makes inside moisture rapid osmotic to flour particle, reduce scattering and disappearing for moisture, form the dough of high-quality, can overcome above-mentioned
Problem at least is partially solved above-mentioned technical problem.
The second object of the present invention is to provide a kind of method for carrying out noodles served with soy sauce, sesame butter, etc. using above-mentioned noodles served with soy sauce, sesame butter, etc. device, and this method can make
Flour can be made to mix with moisture Quick uniform, made inside moisture rapid osmotic to flour particle, scattering and disappearing for moisture is reduced, formed high
The dough of quality can overcome the above problem or at least be partially solved above-mentioned technical problem.
The third object of the present invention is to provide a kind of noodle producing line.
To achieve the above object, the technical solution adopted by the present invention are as follows:
According to an aspect of the present invention, the present invention provides a kind of noodles served with soy sauce, sesame butter, etc. device, including mixing bunker, mixing chamber, mixing chamber,
Water supply mechanism and humidifier；
The flour import of the mixing bunker is connect with flour feeding machanism, the gas feed of the mixing bunker and wind sector
Connection, the outlet of the mixing bunker and the entrance of mixing chamber connect, and are successively arranged from the entrance of the mixing chamber to export direction
Compressional zone, accelerating region and spout area are equipped with inlet for pressurised gas close to the inlet of the mixing chamber；
The outlet of the mixing chamber and the first import of mixing chamber connect, the water supply mechanism by the humidifier with
Second import of mixing chamber connects.
As further preferred technical solution, the flour feeding machanism includes dispenser, connect with the dispenser
Dispenser motor, the control device being connect with the dispenser motor and the first blower fan group being connect with control device；
The dispenser is connect by flour pipeline with the flour import of the mixing bunker, and first blower fan group passes through gas
Flow tube road is connect with the gas feed of the mixing bunker.
As further preferred technical solution, the wind sector is the second blower fan group, and second blower fan group includes extremely
Few two blowers, at least two blowers pass through airflow line respectively and connect with the gas feed of the mixing bunker.
As further preferred technical solution, the overall structure of the compressional zone, accelerating region and spout area is in Venturi tube
Formula structure.
As further preferred technical solution, the humidifier includes multiple fluid pipelines, gas pipeline and nozzle, institute
Gas pipeline is stated between multiple fluid pipelines, the nozzle is mounted on the fluid pipeline, and simultaneously with it is described
Fluid pipeline is connected to gas pipeline, and the nozzle is located at the inside of the mixing chamber；
Preferably, the humidifier includes pedestal, and the pedestal is located at the lower section of the fluid pipeline and gas pipeline；
Preferably, the nozzle is adjustable-angle nozzle；
Preferably, the gas pipeline is connect with air compressor, and the gas pipeline is equipped with air filtration layer.
As further preferred technical solution, the water supply mechanism includes water storage tank, water pipe, water pump and flow control dress
It sets, one end of the water pipe is connect with the water storage tank, and the other end of the water pipe is connect with the fluid pipeline, the water pipe
It is equipped with the water pump and volume control device；
Preferably, the volume control device includes solenoid valve, regulating valve, flowmeter and/or controller.
As further preferred technical solution, it is equipped with agitating shaft in the mixing chamber, stirring is installed on the agitating shaft
Blade or stirring rod, one end of the agitating shaft are stretched out the mixing chamber and are connected with the driving mechanism of the agitating shaft rotation is driven
It connects.
According to another aspect of the present invention, the present invention provides a kind of method for carrying out noodles served with soy sauce, sesame butter, etc. using above-mentioned noodles served with soy sauce, sesame butter, etc. device,
It include: that flour material enters in mixing bunker through flour feeding machanism, it is tentatively mixed with the gas in mixing bunker is entered through wind sector
It closes, subsequently into mixing chamber, is sufficiently mixed in mixing indoor surface powder with gas；
Water enters to atomising mechanism by water supply mechanism, by atomising mechanism by atomization of water current, then sufficiently divides with flour
Scattered seed contact, mixes, and stirring obtains dough.
As further preferred technical solution, by the time interval of the number plus water of water supply mechanism control plus water and
The water content of finally formed dough；
Preferably, the number for adding water is 2~20 times, and adding the time interval of water is 1~60s, and finally formed dough contains
Water is 28%~40%；
Preferably, salt is added into water, the mass concentration of salt is 1~10%.
According to another aspect of the present invention, the present invention also provides a kind of noodle producing lines, including above-mentioned noodles served with soy sauce, sesame butter, etc. device.
Compared with prior art, the beneficial effects of the present invention are:
1), noodles served with soy sauce, sesame butter, etc. device provided by the invention, including mixing bunker, mixing chamber, mixing chamber, water supply mechanism and humidifier,
Flour material can be made tentatively to mix with gas in mixing bunker, be entered in mixing chamber through preliminary mixed flour and gas,
It is further mixed by mixing indoor compressional zone, accelerating region and spout area, is more advantageous to the fully dispersed of flour；Simultaneously to mixed
Indoor input compressed gas is closed, under compressed gas gas shock, flour and gas are sufficiently mixed in mixing chamber, make flour
Grain is well dispersed in gas, and then helps to realize atomized liquid and flour coming into full contact in mixing chamber, realizes flour
Mix, make inside moisture rapid osmotic to flour particle with the Quick uniform of moisture, reduce moisture scatter and disappear, accelerate protein and
The dough of high-quality is made in the uniform water absorption of starch.
2), noodles served with soy sauce, sesame butter, etc. apparatus structure of the invention is simple, and reasonable design, easy operation wants the strength of materials and machining accuracy
Ask low, low energy consumption, practical；Noodles served with soy sauce, sesame butter, etc. are carried out using the device, enables to flour and water mixability more uniform, also subtracts
A possibility that having lacked the evolution of the raw materials such as flour, obtained dough moisture distribution is uniform, improves dough quality, also improves noodles served with soy sauce, sesame butter, etc.
Efficiency, application easy to spread.
3), noodle producing line of the invention includes above-mentioned noodles served with soy sauce, sesame butter, etc. device, has structure simple, easy-to-operate, production
The features such as high-efficient, ensure that the quality and mouthfeel of noodles finished product, can satisfy the needs of industrialized production, have good push away
Wide value.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is noodles served with soy sauce, sesame butter, etc. apparatus structure schematic diagram provided in an embodiment of the present invention；
Fig. 2 is the structural schematic diagram of the mixing chamber of noodles served with soy sauce, sesame butter, etc. device provided in an embodiment of the present invention；
Fig. 3 is the schematic front view of the humidifier of noodles served with soy sauce, sesame butter, etc. device provided in an embodiment of the present invention；
Fig. 4 is the schematic top plan view of the humidifier of noodles served with soy sauce, sesame butter, etc. device provided in an embodiment of the present invention.
Icon: 1- mixing bunker；101- flour pipeline；102- airflow line I；103- airflow line II；2- mixing
Room；The compressional zone 201-；202- accelerating region；203- spout area；204- inlet for pressurised gas；3- mixing chamber；301- stirring
Axis；302- stirring blade；303- motor；304- retarder；4- water supply mechanism；401- water storage tank；402- water pipe；
403- water pump；404- frequency converter；405- controller；406- flowmeter；5- humidifier；501- fluid pipeline；502-
Gas pipeline；503- nozzle；504- pedestal；505- air compressor；506- air filtration layer；6- flour feeding machanism；
601- dispenser；602- dispenser motor；The first blower fan group of 603-；604-PLC controller；605- motor inverter；
606- fan frequency converter；7- wind sector；8- pressure gauge.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiments and examples, but this field skill
Art personnel will be understood that following embodiments and embodiment are merely to illustrate the present invention, and are not construed as limiting model of the invention
It encloses.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.The person that is not specified actual conditions, according to normal conditions or manufacturer builds
The condition of view carries out.
It should be noted that in the description of the present invention, term " center ", "upper", "lower", "left", "right", "vertical",
The orientation or positional relationship of the instructions such as "horizontal", "inner", "outside" be based on the orientation or positional relationship shown in the drawings, merely to
Convenient for description the present invention and simplify description, rather than the device or element of indication or suggestion meaning must have a particular orientation,
It is constructed and operated in a specific orientation, therefore is not considered as limiting the invention.In addition, term " first ", " second ",
" third " is used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance.
It should be noted that in the description of the present invention unless specifically defined or limited otherwise, term " installation ", " phase
Even ", " connection " shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection, or be integrally connected；It can
To be mechanical connection, it is also possible to be electrically connected；It can be directly connected, can also can be indirectly connected through an intermediary
Connection inside two elements.For the ordinary skill in the art, above-mentioned term can be understood at this with concrete condition
Concrete meaning in invention.
In a first aspect, provide a kind of noodles served with soy sauce, sesame butter, etc. device at least one embodiment, including mixing bunker, mixing chamber, mixing chamber,
Water supply mechanism and humidifier；
The flour import of the mixing bunker is connect with flour feeding machanism, the gas feed of the mixing bunker and wind sector
Connection, the outlet of the mixing bunker and the entrance of mixing chamber connect, and are successively arranged from the entrance of the mixing chamber to export direction
Compressional zone, accelerating region and spout area are equipped with inlet for pressurised gas close to the inlet of the mixing chamber；
The outlet of the mixing chamber and the first import of mixing chamber connect, the water supply mechanism by the humidifier with
Second import of mixing chamber connects.
According to the present invention, noodles served with soy sauce, sesame butter, etc. device is provided with mixing bunker, mixing chamber, mixing chamber, water supply mechanism and humidifier,
In, mixing bunker is connect with flour feeding machanism and wind sector respectively, and flour is entered in mixing bunker by flour feeding machanism,
Gas is entered in mixing bunker by wind sector, and the gentle body of flour tentatively mixes in mixing bunker, i.e., flour particle is dispersed in
In gas.Further, since mixing bunker enters, flour amount is larger, and gas is not easy to be mixed thoroughly with flour, so this hair
It is bright to be also provided with mixing chamber, compressional zone, accelerating region and spout area are equipped in the mixing chamber, the flour and gas come out from mixing bunker
Mixture enter in mixing chamber, the compressional zone, accelerating region and spout area for passing sequentially through mixing chamber are further mixed,
So that flour can be well dispersed in gas；Compressed gas is inputted into mixing chamber simultaneously, is rushed in compressed gas air-flow
It hits down, flour and gas are sufficiently mixed in mixing chamber, are dispersed in flour particle more fully in gas, while also making flour
With certain acceleration.
Further, water supply mechanism is carried out for conveying water, the water that humidifier is used to convey into mixing chamber
Atomization forms droplet, and from mixing chamber and to enter evenly dispersed (suspension) the aerial flour particle in mixing chamber
It comes into full contact with, realizes that flour is mixed with the Quick uniform of moisture, make to reduce moisture inside moisture rapid osmotic to flour particle
It scatters and disappears, accelerates the uniform water absorption of protein and starch, the dough of high-quality is made.
Above-mentioned noodles served with soy sauce, sesame butter, etc. apparatus structure is simple, and reasonable design, easy operation is low to the strength of materials and requirement on machining accuracy, energy
Consume it is low, it is practical, dough quality can be improved, moreover it is possible to improve noodles served with soy sauce, sesame butter, etc. efficiency, existing vacuum and face equipment pair has been effectively relieved
The problems such as equipment and materials intensity and requirement on machining accuracy are high, at high cost.
It should be understood that the inlet of above-mentioned " close " mixing chamber be equipped with inlet for pressurised gas refer to compressed gas into
The entrance of mixing chamber has been arranged in mouth, can be set on the left of the entrance of mixing chamber, the inlet of mixing chamber or mixing chamber
Entrance on the right side of, for being passed through compressed gas into mixing chamber, inlet for pressurised gas is connect with compressed gas source.The present invention for
The specific distance of the entrance of inlet for pressurised gas and mixing chamber is not particularly limited, can be by those skilled in the art according to reality
Situation selection setting.
In a preferred embodiment, the flour feeding machanism includes dispenser, connect with the dispenser
Dispenser motor, the control device being connect with the dispenser motor and the first blower fan group being connect with control device；
The dispenser is connect by flour pipeline with the flour import of the mixing bunker, and first blower fan group passes through gas
Flow tube road is connect with the gas feed of the mixing bunker.
Preferably, the control device includes PLC controller, motor inverter and fan frequency converter, the dispenser electricity
Machine is connect with motor inverter, and the motor inverter is connect with PLC controller, and the PLC controller and fan frequency converter connect
It connects, the fan frequency converter is connect with the first blower fan group.
Preferably, first blower fan group includes at least one blower, such as can be one, two or three etc., excellent
It is selected as a blower.
It should be noted that above-mentioned PLC controller is the prior art, it is controller commonly used in the art, such as Siemens
PLC controller, the specific connection type and usage mode of the controller be known to the skilled in the art, and the present invention exists
This is not described in detail.
Above-mentioned dispenser, dispenser motor etc. are also equipment commonly used in the art, for its specific this hair of structure type
It is bright to be not particularly limited.
According to the present invention, the air outlet of the first blower fan group and the export direction of mixing bunker are consistent, are acted on by wind-force, will hang
The flour for floating on mixing bunker is delivered to mixing chamber, and assigns flour certain acceleration, can also avoid the evolution of flour material.
In addition, dispenser motor is connect by respective frequency converter with PLC controller respectively with the first blower fan group, pass through PLC controller
It controls frequency converter and then controls motor speed and runing time, to control inlet amount and convey the size of wind-force.
In a preferred embodiment, the wind sector is the second blower fan group, and second blower fan group includes extremely
Few two blowers, at least two blowers pass through airflow line respectively and connect with the gas feed of the mixing bunker.
It should be understood that the present invention is not particularly limited the quantity for the blower that the second blower fan group is included, such as
It can be two, three or four etc., preferably two.The quantity of suitable blower facilitates the mixing of flour and gas, makes
Flour is dispersed in gas, is more conducive to subsequent coming into full contact with atomized drop and rapid fusion.For the specific knot of blower
Configuration formula is originally also not particularly limited, and those skilled in the art can be used and say well known blower.
According to the present invention, the airflow line of the second blower fan group is located at the lower section of mixing bunker, and flour pipeline is located at mixing bunker
Top, the airflow line of the first blower fan group are located at the left side of mixing bunker, and such structure setting is reasonable, convenient for originals such as gas, flour
Conveying, the mixing of material, help to improve mixed effect and mixing efficiency.
In a preferred embodiment, the overall structure of the compressional zone, accelerating region and spout area is in Venturi tube
Formula structure.
It should be understood that Venturi tube generally consists of three parts, it is the diminishing conical pipe of caliber, connection respectively
The conical pipe that pipe and caliber are gradually increased；Likewise, what compressional zone of the invention, accelerating region and spout area be successively presented is pipe
The conical pipe that the diminishing conical pipe of diameter, the identical connecting tube of caliber and caliber are gradually increased, the taper that caliber is gradually increased
Pipe is connect with the outlet area of mixing bunker rear end.
Preferably, the mixing chamber includes front end portion and rear end part, the compressional zone, the equal position of accelerating region and spout area
In the front end portion of mixing chamber.The diameter of the rear end part of the mixing chamber is greater than the diameter of front end portion.
According to the present invention, flour and gas pass sequentially through the compressional zone, accelerating region and spout area of mixing chamber front end portion, and
It is further mixed into the rear end part of mixing chamber, and is flowed out by the outlet of mixing chamber afterwards, entered in mixing chamber.This is mixed
The design for closing the compressional zone, accelerating region, spout area inside the front end portion of room, further disperses after entering mixing chamber convenient for flour；
Compressed gas is inputted into mixing chamber simultaneously, under compressed gas gas shock, flour and gas are sufficiently mixed in mixing chamber,
It is well dispersed in flour particle in gas, greatly enhances mixing, dispersion effect.
Preferably, pressure gauge is provided between the outlet of mixing chamber and the first import of mixing chamber.The pressure gauge is set
Set is for detecting the pressure in delivery pipe, it is ensured that pressure is within the limits prescribed.It is understood that the first of the mixing chamber
Import is the gas-solid mixture import of flour and gas.
In a preferred embodiment, the humidifier includes multiple fluid pipelines, gas pipeline and nozzle, institute
Gas pipeline is stated between multiple fluid pipelines, the nozzle is mounted on the fluid pipeline, and simultaneously with it is described
Fluid pipeline is connected to gas pipeline, and the nozzle is located at the inside of the mixing chamber；
Preferably, the humidifier includes pedestal, and the pedestal is located at the lower section of the fluid pipeline and gas pipeline；
Preferably, the nozzle is adjustable-angle nozzle；
Preferably, the gas pipeline is connect with air compressor, and the gas pipeline is equipped with air filtration layer.
In a preferred embodiment, the water supply mechanism includes water storage tank, water pipe, water pump and flow control dress
It sets, one end of the water pipe is connect with the water storage tank, and the other end of the water pipe is connect with the fluid pipeline, the water pipe
It is equipped with the water pump and volume control device；
Preferably, the volume control device includes solenoid valve, regulating valve, flowmeter and/or controller.
According to the present invention, which is provided with humidifier and water supply mechanism, and the atomizer of humidifier is located at
The liquid that water supply mechanism conveys is atomized into water mist in mixing chamber by the inside of mixing chamber, and water mist and dispersion are in air
Flour particle combine after, flour particle quality increases, free-falling, a possibility that also reducing evolution.
It is understood that the fluid pipeline in above-mentioned humidifier is provided with multiple, can distinguish on multiple fluid pipelines
Multiple nozzles are set, and fluid pipeline is aqueduct, and gas pipeline is compressed air pipe.Fluid pipeline and water supply mechanism connect
It connects, gas pipeline is connect with air pressure pump or air compressor, under the action of compressed air, is flowed in fluid pipeline
Water is sprayed through nozzle atomization and outward, in conjunction with the flour particle total with air is suspended in, increases flour particle quality, freely
It falls.
Preferably, the quantity of the second import of mixing chamber is two or more, and the quantity of the second import and spraying
The quantity of mechanism is corresponding.Second import of mixing chamber is liquid (atomized water) import, and the top of mixing chamber is arranged in, can
Two, three, four or more are set, and multiple second imports can be used for being separately added into water or other liquid etc., control is facilitated to contain
Water also can be improved the mixed effect and mixing efficiency of atomized water and flour particle, be uniformly mixed flour with water, improve dough
Moisture distribution uniformity improves the mouthfeel of noodles.
Further, according to the present invention, the humidifier includes multiple fluid pipelines, gas pipeline, nozzle and pedestal,
The lower section of the fluid pipeline and gas pipeline is arranged in the pedestal, and the nozzle is arranged on the fluid pipeline.Wherein,
The quantity of fluid pipeline can be two or more, preferably two, gas pipeline setting two fluid pipelines it
Between.One or more nozzles can be set on fluid pipeline.
Optionally, two nozzles are set on fluid pipeline, and the middle part of fluid pipeline, liquid is arranged in one of nozzle
Another nozzle is provided between the lower surface of pipeline and the upper surface of pedestal.
Nozzle of the present invention is adjustable-angle nozzle, and optionally, jet angle is between 45 °~145 °.
The specific constructive form of nozzle is not particularly limited, adjustable-angle nozzle in the prior art can be applicable to
In the present invention.Bore size in nozzle is also not particularly limited, those skilled in the art can according to process requirements or
The suitable setting of the structure size of device.
Optionally, the angle of nozzle is freely rotated or locks by the pine of locking nut or tightly.Optionally, nozzle passes through
Fixture nut is fixed on fluid pipeline pipeline.
In the present invention, the compressed air gas pipeline in humidifier is inside fluid pipeline, under compressed air effect,
Water flow to spraying at opening of external wall outward, and since sectional area increases suddenly at nozzle, atomization of water current forms droplet, and outstanding
It floats aerial flour particle to combine, increases flour particle quality, free-falling.Wherein, nozzle is adjustable-angle spray
Mouth, using the spout angle controllable liquid spray angle of the nozzle, compressed gas flow velocity can control liquid jeting speed with
It is adjustable to make drop overlay area by the control to liquid injection angle and jet velocity for distance, while realizing atomized liquid
It can sufficiently be contacted with flour discrete particles.It is directly contacted by atomized drop with the flour particle being well-dispersed in air,
Flour may be implemented to mix with the Quick uniform of moisture, make inside moisture rapid osmotic to flour particle, reduce scattering and disappearing for moisture,
Accelerate protein and starch uniform water absorption, forms the dough of preparation high-quality noodles.
In the present invention, water supply mechanism can be used for controlling the water content of amount of water, number of water and the dough finally obtained, and
The optimization of noodles served with soy sauce, sesame butter, etc. technique is realized by control amount of water and number of water.It is understood that above-mentioned water pump is connect with frequency converter,
Frequency converter is connect with controller；The water pump can may be common water pump for metering pump.The controller can control for PLC
Device, and the PLC controller is the prior art, is controller commonly used in the art.
It should be noted that the present invention does not do above-mentioned volume control device special restriction, as long as control is facilitated to add
Water, number of water etc..Such as the volume control device may include flowmeter commonly used in the art and with the flow
Count the controller of connection.
The present invention can control the mixed proportion of flour and water, and flour ratio in conjunction with water can be made moderate.Such as water unit
Divide and be made of PLC controller, solenoid valve, water pump, flowmeter, water tank etc., can be used for controlling amount of water, number of water, pass through
Control amount of water, number of water realizes the optimization of noodles served with soy sauce, sesame butter, etc. technique.Amount of water and number of water are combined with shadow for moisture and flour
Ring, suitable amount of water with plus the water frequency be conducive to mucedin and absorb water to form the gelatinization of gluten network and starch, formed high
Quality dough.
In a preferred embodiment, it is equipped with agitating shaft in the mixing chamber, stirring is installed on the agitating shaft
Blade or stirring rod, one end of the agitating shaft are stretched out the mixing chamber and are connected with the driving mechanism of the agitating shaft rotation is driven
It connects.
Preferably, stirring blade is installed on agitating shaft.
Optionally, the stirring blade can be spiral helicine blade, or curved surface bucket.Optionally, the song
Face blade has multiple, and what multiple curved surface buckets were spaced on the agitating shaft is uniformly distributed.
Optionally, the cross section of the curved surface bucket is in " S " font.
Optionally, the curved surface bucket is formed by connecting by tangent two semicircle blades, and two semicircle blades are opened
Mouth is contrary or identical.
Optionally, above-mentioned driving mechanism can be motor, and motor can pass through retarder and stirring axis connection.
According to the present invention, after flour particle is contacted with water droplets, forming face wadding falls into mixing chamber lower part mixing part, bent
Face blade can make cotton-shaped dough generate axial movement and radial motion, the rodlike stirring rod of more traditional horizontal noodles served with soy sauce, sesame butter, etc. device, stirring
It is more uniform sufficiently the face of dispersion to be made to wad a quilt with cotton aggregation of particles together, pass through the extruding kneading of paddle, promotion dough gluten network
Formation.
It should be understood that specific knot of the present invention for above-mentioned driving mechanism, agitating shaft, stirring blade or stirring rod etc.
Structure and connection setting are not particularly limited, and can use structure and type of attachment commonly used in the art, the present invention is herein not
It is described in detail again.
Second aspect provides a kind of method for carrying out noodles served with soy sauce, sesame butter, etc. using above-mentioned noodles served with soy sauce, sesame butter, etc. device in some embodiments, comprising:
Flour material enters in mixing bunker through flour feeding machanism, tentatively mixes with the gas entered in mixing bunker through wind sector, so
Enter mixing chamber afterwards, is sufficiently mixed in mixing indoor surface powder with gas；
Water enters to atomising mechanism by water supply mechanism, by atomising mechanism by atomization of water current, then sufficiently divides with flour
Scattered seed contact, mixes, and stirring obtains dough.
Noodles served with soy sauce, sesame butter, etc. method of the invention is simple, easy to operate, can make inside moisture rapid osmotic to flour particle, reduces moisture
Scatter and disappear, accelerate the uniform water absorption of protein and starch, contribute to form that water suction is appropriate and uniformly, and color is consistent, and particle is loose,
Granule size is consistent, the suitable high-quality noodles dough of gluten extension.
It should be understood that the present invention mainly utilizes above-mentioned mixing bunker, mixing chamber, mixing chamber, water supply mechanism and spraying machine
Structure etc. is equipped with, and is realized above-mentioned flour and is mixed with moisture Quick uniform, can make in moisture rapid osmotic to flour particle
Portion reduces scattering and disappearing for moisture, accelerates the uniform water absorption of protein and starch, contributes to form appropriate and uniform, the color one that absorbs water
It causes, particle is loose, and granule size is consistent, the beneficial effect of the suitable high-quality noodles dough of gluten extension.
In a preferred embodiment, by water supply mechanism control plus water number, plus water time interval and
The water content of finally formed dough；
Preferably, the number for adding water is 2~20 times, and adding the time interval of water is 1~60s, and finally formed dough contains
Water is 28%~40%；
Preferably, salt is added into water, the mass concentration of salt is 1~10%.
In general, to make up, gluten content in the raw grain of part is low or noodles served with soy sauce, sesame butter, etc. are imitated in the noodle products such as vermicelli
Dough characters caused by fruit difference declines, and the mouthfeel of noodles chewy is generally improved by freshening salt.Because after sodium chloride is dissolved in water
The sodium ion and chloride ion of certain content are dissociated into, after flour is added, flour water suction can be made uniformly, biceps and ductility are mentioned
It is high.However the additional amount of salt is not easy excessive or very few, sodium chloride content is excessively high, and it is agglomerating required not only to fight for part flour
Moisture keeps noodle structure loose, and excessively high ionic strength can also hinder the formation of gluten network, and sodium chloride content lacks then excessively
The effect for improving dough characters is not had.In addition, when salt water is directly connect with Sprayable with the flour particle being scattered in gas
Touching, more traditional noodles served with soy sauce, sesame butter, etc. mode, it is possible to reduce salt additive amount reduces cost.
According to the present invention, amount of water has an impact in conjunction with flour for moisture with number of water, suitable amount of water with plus
The water frequency is conducive to mucedin and absorbs water to form the gelatinization of gluten network and starch, forms high-quality dough.
The third aspect provides a kind of noodle producing line in some embodiments, including above-mentioned noodles served with soy sauce, sesame butter, etc. device.
It is understood that the noodles served with soy sauce, sesame butter, etc. device in the present invention can be used in noodle producing line, it is various for producing
Noodles such as vermicelli etc..The noodle producing line further includes other devices such as noodles molding machine, noodles conveying device etc., this
Invention does not do excessive restriction for the connection setting relationship of other devices involved in the noodle producing line and each device,
It can use device commonly used in the art.The core of noodle producing line provided by the invention is to contain of the invention mix
Face device.
Combined with specific embodiments below, test example and attached drawing, the invention will be further described.
Embodiment 1
As Figure 1-Figure 4, the present embodiment provides a kind of noodles served with soy sauce, sesame butter, etc. device, including mixing bunker 1, mixing chamber 2, mixing chamber 3,
Water supply mechanism 4 and humidifier 5；
The flour import of mixing bunker 1 is connect with flour feeding machanism 6, and the gas feed of mixing bunker 1 and wind sector 7 connect
It connects, the outlet of mixing bunker 1 is connect with the entrance of mixing chamber 2, is successively arranged compressional zone from the entrance of mixing chamber 2 to export direction
201, accelerating region 202 and spout area 203 are equipped with inlet for pressurised gas 204 close to the inlet of mixing chamber 2；The outlet of mixing chamber 2
It is connect with the first import of mixing chamber 3, water supply mechanism 4 is connect by humidifier 5 with the second import of mixing chamber 3.
Further, flour feeding machanism 6 include dispenser 601, connect with dispenser 601 dispenser motor 602, and
The control device and the first blower fan group 603 being connect with control device that dispenser motor 602 connects；Wherein, control device packet
PLC controller 604, motor inverter 605 and fan frequency converter 606 are included, dispenser motor 602 is connect with motor inverter 605,
Motor inverter 605 is connect with PLC controller 604, and PLC controller 604 is connect with fan frequency converter 606, fan frequency converter 606
It is connect with the first blower fan group 603；Dispenser 601 is connect by flour pipeline 101 with the flour import of mixing bunker 1, the first blower
Group 603 is connect by airflow line I 102 with the gas feed of mixing bunker 1.
Wind sector 7 is the second blower fan group, and the second blower fan group includes at least two blowers, and at least two blowers pass through respectively
Airflow line II 103 is connect with the gas feed of mixing bunker 1.
Mixing chamber 2 includes front end portion and rear end part, and compressional zone 201, accelerating region 202 and spout area 203 are respectively positioned on mixed
Close the front end portion of room 2；The overall structure of compressional zone 201, accelerating region 202 and spout area 203 is in venturi-type structure.
Pressure gauge 8 is provided between the outlet of mixing chamber 2 and the first import of mixing chamber 3.
Humidifier 5 includes multiple fluid pipelines 501, gas pipeline 502, nozzle 503 and pedestal 504, and pedestal 504 is located at
The lower section of fluid pipeline 501 and gas pipeline 502, fluid pipeline 501 and gas pipeline 502 are connected to the inside of mixing chamber 3,
Between multiple fluid pipelines 501, nozzle 503 is mounted on fluid pipeline 501 gas pipeline 502, and simultaneously and liquid line
Road 501 is connected to gas pipeline 502, and nozzle 503 is located at the inside of mixing chamber 3；Nozzle 503 is adjustable-angle nozzle；Gas
Pipeline 502 is connect with air compressor 505, and gas pipeline 502 is equipped with air filtration layer 506.
Water supply mechanism 4 include water storage tank 401, water pipe 402, water pump 403 and volume control device, one end of water pipe 402 with
Water storage tank 401 connects, and the other end of water pipe 402 is connect with fluid pipeline 501, and water pipe 402 is equipped with water pump 403 and flow control
Device；Volume control device includes solenoid valve, regulating valve, flowmeter 406 and/or controller 405；Water pump 403 and frequency converter 404
Connection, frequency converter 404 are connect with controller 405, and controller 405 is connect with flowmeter 406.
It is equipped with agitating shaft 301 in mixing chamber 3, stirring blade 302 or stirring rod, agitating shaft 301 are installed on agitating shaft 301
One end stretch out mixing chamber 3 and connect with the driving mechanism for driving agitating shaft 301 to rotate, which can be motor 303, electric
Machine 303 can be connect by retarder 304 with agitating shaft 301.
The method for carrying out noodles served with soy sauce, sesame butter, etc. using above-mentioned noodles served with soy sauce, sesame butter, etc. device, comprising the following steps:
Flour material enters in mixing bunker through flour feeding machanism, preliminary with the gas in mixing bunker is entered through wind sector
Mixing, subsequently into mixing chamber, carries out mixing chamber behind compressional zone, accelerating region and spout area inside mixing chamber front end portion
Rear end part is sufficiently mixed with gas in mixing indoor surface powder, is well dispersed in flour particle in gas, subsequently into stirring
In storehouse；
Water enters to atomising mechanism by water supply mechanism, by atomising mechanism by atomization of water current, then sufficiently divides with flour
Scattered seed contact, mixing, free-falling are sufficiently stirred under the action of agitating shaft and stirring blade, make the face wadding particle of dispersion
It condenses together, promotes the formation of dough gluten network, and ultimately form the dough of preparation high-quality noodles.
Further, pass through the number of water supply mechanism control plus water, the time interval for adding water and finally formed dough
Water content；
Wherein, add water number be 2~20 times, add water time interval be 1~60s, finally formed dough it is aqueous
Amount is 28%~40%；Salt is added in Xiang Shuizhong, and the mass concentration of salt is 1~10%.
Test example 1
Noodles served with soy sauce, sesame butter, etc. operation is carried out using above-mentioned noodles served with soy sauce, sesame butter, etc. method using noodles served with soy sauce, sesame butter, etc. device of the invention, it is right under the conditions of stirring 5min
Amount of water (the containing dose rate of dough) plus water time interval and brine strength carry out the horizontal experiment of 3 factor 4, determine preferable technique
Parameter.Wherein, amount of water is respectively 28%, 30%, 32% and 34%；Adding water time interval is respectively 0s, 5s, 10s and 15s；
The number for adding water is 10 times；The concentration (w/v%) of salt water is respectively 1%, 3%, 5% and 7%；Specific test operation condition such as table
Shown in 1.
The horizontal experimental operating conditions table of 13 factor of table 4
Noodles served with soy sauce, sesame butter, etc. effect analysis method is as follows:
The vermicelli made of the dough generated to different noodles served with soy sauce, sesame butter, etc. technological parameters carry out subjective appreciation, judge noodles served with soy sauce, sesame butter, etc. effect.
Evaluation table is referring to referring to LS/T3202.1993 " noodles wheat flour " noodles quality score method, main contents are as follows:
(1) taste panel is formed by training to experienced person is tasted in advance by 5；
(2) noodle score project and score distribution are as follows: total score 100 is divided, in which: color 10 divides, apparent state 10 is divided, agreeable to the taste
Property 20 points of (soft or hard), toughness 25 divides, 25 points of viscosity, and slickness 5 is divided, and food flavor 5 divides.
The horizontal experimental selection L of above-mentioned 3 factor 41645Orthogonal array, and the product that orthogonal test obtains is felt respectively
Official's evaluation, orthogonal test designs table and appraisal result are as shown in table 2.Orthogonal test is intuitively analyzed, and calculates each factor
It is very poor and flat compared with excellent water, it the results are shown in Table 3.
23 factor of table, 4 horizontal quadrature experimental design table and appraisal result
3 orthogonal test of table intuitively analyzes result
It can be seen from the above having obtained preferable scoring using the product that noodles served with soy sauce, sesame butter, etc. device of the invention carries out noodles served with soy sauce, sesame butter, etc. acquisition
As a result.It especially, is 32%, number of water 10 times in amount of water, adding water time interval is 5s, the operation that brine strength is 3%
Under the conditions of, obtained product quality is more excellent, obtains higher appraisal result.Meanwhile by upper table it can also be seen that not
Brine strength > is followed successively by the precedence that manufactured vermicelli sensory evaluation influences with noodles served with soy sauce, sesame butter, etc. process conditions and adds water time interval
> amount of water.
Test example 2
Using above-mentioned noodles served with soy sauce, sesame butter, etc. device and noodles served with soy sauce, sesame butter, etc. method, in water content be 32% plus water time interval is 5s, and brine strength is
Noodles served with soy sauce, sesame butter, etc., and the moisture content to obtained product, water uniformity, dough stickiness are carried out under 3% process conditions, hardness resists
The texture characteristics such as drawing force, ductility are measured.
Control group 1
Noodles served with soy sauce, sesame butter, etc. operation is carried out using traditional horizontal noodles served with soy sauce, sesame butter, etc. device (agitating shaft is lateral, and flour and water are added by pipeline 1 time)；
Water content is 32%, and water is added once to complete, no time interval, mixing time 5min, brine strength 3%.
Control group 2
Noodles served with soy sauce, sesame butter, etc. operation is carried out using traditional horizontal noodles served with soy sauce, sesame butter, etc. device (agitating shaft is lateral, and flour and water are added by pipeline 1 time)；
Water content is 32%, and water is added once to complete, no time interval, mixing time 5min, brine strength 7%.
Evaluation index to noodles served with soy sauce, sesame butter, etc. effect includes determination of moisture, water uniformity measurement, dough stickiness, and hardness resists
The texture characteristics such as drawing force, ductility.
Wherein, dough water uniformity method for measuring are as follows:
The lid that noodles served with soy sauce, sesame butter, etc. device is opened after the completion of noodles served with soy sauce, sesame butter, etc., in 5 position samples in quadrangle and central point of mixing chamber, and respectively
Each point moisture is measured, the coefficient of variation is calculated.Water uniformity is indicated with coefficient of variation CV.
CV=S/W × 100%
In formula: the CV- coefficient of variation；W- moisture average value；S- standard deviation.
The water uniformity measurement result for the dough that test example 2, control group 1 and control group 2 obtain is as shown in table 4.
The water uniformity measurement result for the dough that 4 test example 2 of table and control group 1,2 obtain
Dough moisture content uniformity is indicated using the moisture content coefficient of variation, the moisture content coefficient of variation is bigger, then
Moisture distribution is more uneven.And as can be seen from Table 4, test example 2 of the present invention produces obtained dough moisture content variation lines
Number is smaller, i.e., water uniformity is preferable.
To carry out hardness (Hardness), the stickiness of the dough that test example 2 and control group 1,2 obtain
(Cohesiveness), drawing force and stretching distance dough texture characteristic are measured, and the results are shown in Table 5.And to test example 2
The subsequent noodles obtained obtained with control group 1,2 carry out hardness (Hardness), elasticity (Springiness), tackness
(Cohesiveness) it is measured with chewiness (Chewiness) noodles texture characteristic, the results are shown in Table 6.
The dough texture characteristic that 5 test example 2 of table and control group 1,2 obtain
The noodles texture characteristic that 6 test example 2 of table and control group 1,2 obtain
As can be seen that the obtained dough of test example 2 of the present invention is in hardness, stickiness, drawing force, stretching from table 5 and table 6
It increased apart from upper, research shows that the indexs such as dough hardness, stickiness, drawing force, stretching distance and noodles chewy, elasticity etc.
Mouthfeel is positively correlated, thus noodles served with soy sauce, sesame butter, etc. device and noodles served with soy sauce, sesame butter, etc. method of the invention is more suitable for making vermicelli.Meanwhile noodles produced by the present invention
It is also significantly improved on elasticity, tackness, chewiness compared with control group, improves the mouthfeel of noodles, noodles more chewy, elasticity is more
It is good.In addition, the comparison of test example 2 and control group 2 also illustrates that the present invention on the basis of improving noodle quality, also reduces food
The additive amount of salt.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of noodles served with soy sauce, sesame butter, etc. device, which is characterized in that including mixing bunker, mixing chamber, mixing chamber, water supply mechanism and humidifier；
The flour import of the mixing bunker is connect with flour feeding machanism, and the gas feed of the mixing bunker and wind sector connect
It connects, the outlet of the mixing bunker and the entrance of mixing chamber connect, and are successively arranged pressure from the entrance of the mixing chamber to export direction
Contracting area, accelerating region and spout area are equipped with inlet for pressurised gas close to the inlet of the mixing chamber；
The outlet of the mixing chamber and the first import of mixing chamber connect, and the water supply mechanism passes through the humidifier and stirring
Second import in storehouse connects.
2. noodles served with soy sauce, sesame butter, etc. device according to claim 1, which is characterized in that the flour feeding machanism includes dispenser and institute
The dispenser motor for stating dispenser connection, the control device being connect with the dispenser motor and connect with control device the
One blower fan group；
The dispenser is connect by flour pipeline with the flour import of the mixing bunker, and first blower fan group passes through gas flow tube
Road is connect with the gas feed of the mixing bunker.
3. noodles served with soy sauce, sesame butter, etc. device according to claim 1, which is characterized in that the wind sector is the second blower fan group, described the
Two blower fan groups include at least two blowers, at least two blowers pass through respectively the gas of airflow line and the mixing bunker into
Mouth connection.
4. noodles served with soy sauce, sesame butter, etc. device according to claim 1, which is characterized in that the entirety of the compressional zone, accelerating region and spout area
Structure is in venturi-type structure.
5. noodles served with soy sauce, sesame butter, etc. device according to claim 1, which is characterized in that the humidifier includes multiple fluid pipelines, gas
Body pipeline and nozzle, for the gas pipeline between multiple fluid pipelines, the nozzle is mounted on the fluid pipeline
On, and be connected to simultaneously with the fluid pipeline and gas pipeline, the nozzle is located at the inside of the mixing chamber；
Preferably, the humidifier includes pedestal, and the pedestal is located at the lower section of the fluid pipeline and gas pipeline；
Preferably, the nozzle is adjustable-angle nozzle；
Preferably, the gas pipeline is connect with air compressor, and the gas pipeline is equipped with air filtration layer.
6. noodles served with soy sauce, sesame butter, etc. device according to claim 5, which is characterized in that the water supply mechanism includes water storage tank, water pipe, water pump
And volume control device, one end of the water pipe are connect with the water storage tank, the other end of the water pipe and the fluid pipeline
Connection, the water pipe are equipped with the water pump and volume control device；
Preferably, the volume control device includes solenoid valve, regulating valve, flowmeter and/or controller.
7. described in any item noodles served with soy sauce, sesame butter, etc. devices according to claim 1~6, which is characterized in that agitating shaft is equipped in the mixing chamber,
Stirring blade or stirring rod be installed on the agitating shaft, one end of the agitating shaft stretch out the mixing chamber and with described in drive
The driving mechanism connection of agitating shaft rotation.
8. the method for carrying out noodles served with soy sauce, sesame butter, etc. using the described in any item noodles served with soy sauce, sesame butter, etc. devices of claim 1~7 characterized by comprising flour
Raw material enters in mixing bunker through flour feeding machanism, tentatively mixes with the gas entered in mixing bunker through wind sector, then into
Enter mixing chamber, is sufficiently mixed in mixing indoor surface powder with gas；
Water enters to atomising mechanism by water supply mechanism, by atomising mechanism by atomization of water current, then sufficiently with flour dispersion
Grain contact, mixes, and stirring obtains dough.
9. according to the method described in claim 8, it is characterized in that, by water supply mechanism control plus water number, plus water when
Between be spaced and finally formed dough water content；
Preferably, the number for adding water is 2~20 times, and adding the time interval of water is 1~60s, the water content of finally formed dough
It is 28%~40%；
Preferably, salt is added into water, the mass concentration of salt is 1~10%.
10. a kind of noodle producing line, which is characterized in that including the described in any item noodles served with soy sauce, sesame butter, etc. devices of claim 1~7.
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| CN112244050A (en) * | 2020-10-22 | 2021-01-22 | 郑倩倩 | Oil brushing device for baking bread based on injection and suction principle |
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