CN110179055A - A kind of nutrition fine dried noodles - Google Patents
A kind of nutrition fine dried noodles Download PDFInfo
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- CN110179055A CN110179055A CN201910436215.0A CN201910436215A CN110179055A CN 110179055 A CN110179055 A CN 110179055A CN 201910436215 A CN201910436215 A CN 201910436215A CN 110179055 A CN110179055 A CN 110179055A
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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
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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
- A21C1/14—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
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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
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/144—Discharge mechanisms
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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
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1465—Drives
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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
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/149—Receptacles, e.g. provided with means for carrying or guiding fluids, e.g. coolants
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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
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/1495—Arrangements for cooling or heating ; Arrangements for applying super- or sub-atmospheric pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B21—MECHANICAL METAL-WORKING WITHOUT ESSENTIALLY REMOVING MATERIAL; PUNCHING METAL
- B21F—WORKING OR PROCESSING OF METAL WIRE
- B21F19/00—Metallic coating of wire
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Noodles (AREA)
Abstract
The present invention relates to food production fields, and in particular to a kind of nutrition fine dried noodles are made of following parts by weight: 50~55 parts of corn flour, the 85 of 70~80 parts DEG C~90 DEG C of hot water, 400~450 parts of flour and 80~90 parts of normal-temperature waters；The manufacture craft of nutrition fine dried noodles comprises the steps of: that the corn flour by above-mentioned deal pours into blender, and hot water is poured into corn flour and is stirred continuously 5~8 minutes, corn flour curing；The flour of above-mentioned deal and normal-temperature water are mixed evenly with the corn flour after curing again, are allowed to form dough；Then by the dough being stirred in the environment of 20~30 DEG C of temperature, 20~30 minutes are stood.The nutrition fine dried noodles of the above deal, without any food additives or the ingredient of preservative；The combination of corn flour and flour is made into noodles, not only full of nutrition, cooperates the production of noodle machine, finished product noodles resistant to cook, chewy, and mouthfeel also has the fragrance of corn, and nutritive value is higher.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of nutrition fine dried noodles.
Background technique
Vermicelli are a kind of wheaten food, it is resistance to deposit, resistant to cook, have a circle and thin, also have it is wide and flat, principal item have common liner,
Varied fine dried noodles, handcraft dried noodle etc., by the kind of auxiliary material point have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli,
Kelp vermicelli, lysine vermicelli etc..Currently, vermicelli have formed the joint developments such as staple food type, flavor type, auxotype, health
Pattern.Vermicelli are always one of favorite wheaten food of people because in good taste, convenient, price is low, easily stored.
As the improvement of people's living standards, requirement of the people to food quality is higher and higher, starts to focus on nutrition, focus on
The ecosystem of food, without any additive.But present noodles are easy addition one for insect prevention and storage shelf-life durations
The additives such as a little food antiseptics do not meet the dietary standards of people so that the nutritional profile of noodles reduces.
Summary of the invention
In view of the technical problems existing in the prior art, the present invention provides a kind of nutrition fine dried noodles, without any food additives,
Holding time is up to 12 months as long as, easily stores, and nutritive value is high.
To realize the above-mentioned technical purpose, The technical solution adopted by the invention is as follows:
A kind of nutrition fine dried noodles are made of following parts by weight: 50~55 parts of corn flour, the 85 of 70~80 parts DEG C~90 DEG C
Hot water, 400~450 parts of flour and 80~90 parts of normal-temperature waters.
It further limits, the corn flour is that niblet is removed the peel, drying and grinding is obtained at powder after degerming.
It further limits, a kind of nutrition fine dried noodles are made of following parts by weight: 50 parts of corn flour, the 85 of 70 parts DEG C~90
DEG C hot water, 400 parts of flour and 80 parts of normal-temperature waters.
It further limits, a kind of nutrition fine dried noodles are made of following parts by weight: 50 parts of corn flour, the 90 of 70 parts DEG C of heat
Water, 400 parts of flour and 80 parts of normal-temperature waters.
The nutrition fine dried noodles of the above deal without any food additives or the ingredient of preservative, also, contain in corn
A large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose etc., have lowering blood pressure and blood fat, anti arteriosclerosis, prevention
The suitable good merchantable brand of the various health care functions such as intestinal cancer, beautifying face and moistering lotion, anti-aging and diabetes patient.Flour do not contain only protein,
Minerals and a small amount of enzyme such as fatty, vitamin and calcium, iron, phosphorus, potassium, magnesium.Also have Aneurine abundant, B2,
B6, niacin, the microelements such as calcium, iron, zinc.The combination of corn flour and flour is made into noodles, not only full of nutrition, cooperates face processed
The production of machine, finished product noodles resistant to cook, chewy, mouthfeel also have the fragrance of corn, and nutritive value is higher.
It further limits, a kind of manufacture craft of nutrition fine dried noodles comprising the steps of: pour into the corn flour of above-mentioned deal
In blender, hot water is poured into corn flour and is stirred continuously 5~8 minutes, corn flour curing；Again by the flour of above-mentioned deal and
Normal-temperature water is mixed evenly with the corn flour after curing, is allowed to form dough；Then by the dough being stirred temperature 20~
In the environment of 30 DEG C, 20~30 minutes are stood；Good wake flour group's roll-in repeatedly on noodle press, until sheet thickness is uniformly and extremely
After required thickness, it is cut into the noodles of equivalent width through cutter, forms wet face；Wet face dries to form dried noodle, is finally packaged bundled.Heat
The addition of water will make corn flour sufficiently cure, and could keep chewy, the smooth mouthfeel of noodles.
It further limits, a kind of production mixing plant of nutrition fine dried noodles, including agitator tank, tank tower, blender, driving electricity
Machine, retarder and leveled heating water tank and cold water inlet pipe；The agitator tank is installed on tank tower, and the upper top surface of agitator tank is set
There are feed opening and overturning to cover the overturning lid of feed opening, the driving motor and retarder are erected on tank tower, and driving motor is logical
It crosses belt connection and drives retarder operating, the blender is connected to the output end of retarder and puts in stirring, institute in agitator tank
It states leveled heating water tank to hang on above agitator tank, the bottom of leveled heating water tank is equipped with hot water out pipe, and hot water out pipe is equipped with
Water tap, the upper top surface of agitator tank are equipped with sparge pipe and running water pipe stem for stem along its length direction, sparge pipe and
Running water pipe is equipped with towards the spray head in agitator tank, and one end of cold water inlet pipe is connected on water tap, the other end is connected to
In sparge pipe, running water pipe is equipped with faucet and provides normal-temperature water for agitator tank.The blender includes rotary shaft, stirring
Wherein one end of piece, the rotary shaft is connected on the output shaft of retarder, and the other end is fixed on the side of agitator tank by bearing
On wall, stirring sheet fixation at equidistant intervals in the shape of a spiral is on the rotary shaft.
The included heating water feeding tank of above-mentioned mixing plant, for efficiency with height, leveled heating water tank can when producing dough
It is enough endlessly to provide hot water for corn flour curing, and it is avoided that the air for steam humidification noodles workshop of emerging, hot water
Supply so that the curing of corn flour and the production of dough separate to operate, dough is made using mixing plant, so that corn flour
It can be sufficiently mixed with flour, guarantee the chewy mouthfeel of noodles.
It further limits, because the production line in noodles processing workshop needs flour stirring, dough production, dough cutting, face
The operational sequences such as item packing, require the environment of a relatively dry, if water content is excessively high in air, hold if air too wet
Easily make dried noodles water suction moist, apt to deteriorate, the later period is also not easy storage and peddles, so needing the leveled heating water tank of leveled heating
To provide hot water for dough production.
The leveled heating water tank include heating container body, cold water inlet pipe, upper heating tube, middle heating tube, lower heating tube and
Unhurried current plus water container, the upper heating tube are placed in heating container body and close to upper edge, and the middle heating tube is placed in heating
In heating container body between pipe and lower heating tube, the lower heating tube is placed in heating container body and close to lower bottom part, described
Hot water out pipe exports hot water from the lower part of heating container body, and the cold water inlet pipe pours into cold water from the top of unhurried current plus water container,
The bottom surface of the unhurried current plus water container is uniformly distributed with several leakage holes, and the diameter of the leakage hole is less than cold water inlet pipe
Diameter.It is successively successively heated by the different heating temperature of upper heating tube, middle heating tube, lower heating tube as cold water gradually falls,
The temperature of the water surface is not enough to reach boiling point, then almost there will be no vapor to emerge, the production of numerous nutrition fine dried noodles is avoided to stir
When mixing equipment works together, the steam of hot water increases the air moisture content in noodles workshop, avoids the processing and storage that influence noodles
It deposits.
It further limits, the heating temperature of the upper heating tube is at 30 DEG C~35 DEG C, the heating temperature of the middle heating tube
At 70 DEG C~75 DEG C, for the heating temperature of the lower heating tube at 85 DEG C~90 DEG C, the hot water out pipe is connected to heating container body
The lowest level hydrothermal area of interior lower heating tube.
It further limits, mixing plant further includes conveyer belt, is equipped with discharge port in the lower bottom part of agitator tank, discharge outlet is set
There is push-and-pull switch plate, the conveyer belt is in the underface of discharge port.Each dough directly opens push-and-pull switch after being successful
Dough can be transmitted on noodle press using conveyer belt, save the trouble that worker needs to shovel out noodles using scoop, avoid by plate
Worker carries dough back and forth, it is only necessary to scalp a small amount of dough being adhered on stirring chamber interior wall, reduce labor intensity, improve
Labor efficiency.
Detailed description of the invention
Fig. 1 is a kind of stereopsis structural schematic diagram of nutrition fine dried noodles；
Fig. 2 is a kind of schematic cross-sectional view of the leveled heating water tank of nutrition fine dried noodles.
Specific embodiment
In order to which those skilled in the art may be better understood, with reference to the accompanying drawings and examples to the technology of the present invention
Scheme further illustrates.
Embodiment one: a kind of nutrition fine dried noodles, by following parts by weight, (unit of weight is jin, usually a mixing plant one
The weight jin number of secondary property stirring corn flour and flour) composition: 50~55 jin of corn flour, the 85 of 70~80 jin DEG C~90 DEG C of heat
Water, 400~450 jin of flour and 80~90 jin of normal-temperature waters.
Embodiment two: a kind of nutrition fine dried noodles are made of following parts by weight: 50 jin of corn flour, the 85 of 70 jin DEG C~90 DEG C
Hot water, 400 jin of flour and 80 jin of normal-temperature waters.
Embodiment three: a kind of nutrition fine dried noodles are made of following parts by weight: 50 jin of corn flour, the 90 of 70 jin DEG C of hot water,
400 jin of flour and 80 jin of normal-temperature waters.
Example IV: a kind of nutrition fine dried noodles are made of following parts by weight: 55 jin of corn flour, the 90 of 80 jin DEG C of hot water,
450 jin of flour and 90 jin of normal-temperature waters.
Embodiment five: a kind of nutrition fine dried noodles are made of following parts by weight: 52 jin of corn flour, the 85 of 75 jin DEG C of hot water,
400 jin of flour and 80 jin of normal-temperature waters.
In all of above embodiment, the corn flour is that niblet is removed the peel, drying and grinding is obtained at powder after degerming, is gone
Guarantee noodles chewy after skin, oil-containing in maize germ is easy to the long term storage of noodles after degerming.
A kind of manufacture craft of nutrition fine dried noodles comprising the steps of: by any a proportion in above-mentioned five embodiments
Corn flour pour into blender, hot water is poured into corn flour and is stirred continuously 5~8 minutes, corn flour curing；It again will be above-mentioned
The flour and normal-temperature water of deal are mixed evenly with the corn flour after curing, are allowed to form dough；The face being then stirred
Group stands 20~30 minutes in the environment of 20~30 DEG C of temperature；Good wake flour group's roll-in repeatedly on noodle press, until dough sheet
Thickness is cut into the noodles of equivalent width through cutter, forms wet face uniformly and to after required thickness；Wet face dries to form dried noodle, most
After be packaged it is bundled.
As shown in Figure 1, having developed a kind of production mixing plant of nutrition fine dried noodles, just according to above-mentioned formula and manufacture craft
In quickly stirring flour and corn flour, to form dough, mixing plant includes agitator tank 1, tank tower 2, blender 3, driving
Motor 4, retarder 5 and leveled heating water tank 6 and hot water out pipe 8.The agitator tank 1 is installed on tank tower 2, agitator tank 1
Upper top surface is equipped with feed opening and overturning covers the overturning lid 11 of feed opening, and the driving motor 4 and retarder 5 are erected at tank tower 2
On, driving motor 4 is connected by belt drives retarder 5 to operate, and the blender 3 is connected to the output end of retarder 5 and stretches
It is stirred in into agitator tank 1, the leveled heating water tank 6 hangs on 1 top of agitator tank, and the bottom of leveled heating water tank 6 is equipped with heat
The upper top surface of water outlet pipe 8 and water tap 9, agitator tank 1 is equipped with sparge pipe 10 stem for stem, sparge pipe along its length direction
10 are equipped with towards the spray head in agitator tank 1, and one end of hot water out pipe 8 is connected on water tap 9, the other end is connected to spray
Water pipe 10 is also connected with running water pipe 12 on sparge pipe 10, and running water pipe 12 is that agitator tank 1 provides normal-temperature water, and agitator tank 1 turns over
Hub cap 11 is equipped with a notch, and 10 cross-brace of sparge pipe is fixed on notch, per when overturning lid 11 covers upon agitation
Hot water out pipe 8, sparge pipe 10 and running water pipe 12 will not be being pressed against, on the contrary, sparge pipe 10 and running water pipe 12 also do not hinder to turn over
Hub cap 11, which is overturn, covers agitator tank 1.The blender 3 includes rotary shaft 31, stirring sheet 32, and wherein the one of the rotary shaft 31
End is connected on the output shaft of retarder 5, and the other end is fixed on the side wall of agitator tank 1 by bearing, and the stirring sheet 32 is in
Helical form is at equidistant intervals to be fixed in rotary shaft 31.
Preferably, mixing plant further includes conveyer belt 13, is equipped with discharge port 14, discharge port 14 in the lower bottom part of agitator tank 1
Place is equipped with hinged switchboard, and the conveyer belt 13 is in the underface of discharge port 14, will just open when needing to stir every time
It closes plate to close discharge port using locking buckle (locking buckles the container lock construction being equivalent on existing boxcar), at this time
The raw material in above-described embodiment can be mixed in agitator tank 1, stir into dough；After the dough of each agitator tank 1 completes, beat
Switchboard is opened, blender 3 stirs on one side, and dough in lower leakage to conveyer belt 13, dough is successively transported away, when most of face on one side
After group falls, stops blender 3, the dough adhered on 1 inner wall of the dough of omission or agitator tank is all used into scoop manually
It shovels out, finally turns off the switch plate, carry out the dough production of next case.Conveyer belt 13 is existing General Purpose Rubber conveyer belt, transmission
Transmission end with 13 is connected to the station of noodle press, directly transports the production that dough carries out noodles.
As shown in Figure 2, it is preferred that the leveled heating water tank 6 includes heating container body 60, cold water inlet pipe 7, upper heating tube
61, middle heating tube 62, lower heating tube 63 and unhurried current plus water container 64, the upper heating tube 61 are placed in heating container body 60 and lean on
Nearly upper edge, the middle heating tube 62 is placed in the heating container body 60 between heating tube 61 and lower heating tube 63, under described
Heating tube 63 is placed in heating container body 60 and close to lower bottom part, and the hot water out pipe 8 is exported from the lower part of heating container body 60
Hot water, the cold water inlet pipe 7 pour into cold water from the top of unhurried current plus water container 64, and the unhurried current adds the bottom surface of water container 64 equal
Even is distributed with several leakage holes 65, and the diameter of the leakage hole 65 is less than the diameter of cold water inlet pipe 7.When on cold water inlet pipe 7
Water flow is larger, and the aperture of leakage hole 65 is smaller, then water flow scatter from multiple leakage holes 65 toward flowing down, uniformly falls into heating
Inside container body 60, in workshop in use, for convenience of 90 DEG C of hot water supplies, leveled heating water tank 6 hangs on the upper of agitator tank 1
Side.
Preferably, the heating temperature of the upper heating tube 61 is at 30 DEG C~35 DEG C, the heating temperature of the middle heating tube 62
At 70 DEG C~75 DEG C, for the heating temperature of the lower heating tube 63 at 85 DEG C~90 DEG C, the hot water out pipe 8 is connected to heating container
The lowest level hydrothermal area of lower heating tube 63 in body 60.The model of upper heating tube 61, middle heating tube 62 and lower heating tube 63 can be used
The 220V electric heating tube of DN40 is directly installed on the inner wall of heating container body 60, and container is deeply heated in copperhead steel pipe front end
Heat is directly discharged in water in body 60.
The heating means and process for using of the device are realized by following steps:
1. plus water: cold water is discharged into unhurried current plus water container 64 from cold water inlet pipe 7, leaks into heating container body along leakage hole 65
In 60.
2. leveled heating: being to concentrate heating to the cold water being just put into first, the temperature of lower heating tube 63 is higher, is all heated into
After 90 DEG C of hot water, the hot water of lower layer is discharged in hot water out pipe 8, and upper layer cold water is continuously added by leakage hole 65, and water successively passes through
Upper heating tube 61, middle heating tube 62 and the heating of lower 63 layered of heating tube, upper layer slowly add cold water, and lowest level is always maintained at constant temperature
Hot water endlessly provides hot water for corn flour curing.
A kind of nutrition fine dried noodles provided by the invention are described in detail above, the explanation of specific embodiment is only intended to
It facilitates the understanding of the method and its core concept of the invention.It should be pointed out that for those skilled in the art,
Without departing from the principles of the invention, can be with several improvements and modifications are made to the present invention, these improvement and modification are also fallen
Enter in the protection scope of the claims in the present invention.
Claims (9)
1. a kind of nutrition fine dried noodles, which is characterized in that be made of following parts by weight: 50~55 parts of corn flour, the 85 of 70~80 parts
DEG C~90 DEG C of hot water, 400~450 parts of flour and 80~90 parts of normal-temperature waters.
2. a kind of nutrition fine dried noodles according to claim 1, which is characterized in that the corn flour is niblet peeling, removes embryo
Drying and grinding is obtained at powder after bud.
3. a kind of nutrition fine dried noodles according to claim 2, which is characterized in that be made of following parts by weight: 50 parts of corn
Powder, the 85 of 70 parts DEG C~90 DEG C of hot water, 400 parts of flour and 80 parts of normal-temperature waters.
4. a kind of nutrition fine dried noodles according to claim 3, which is characterized in that be made of following parts by weight: 50 parts of corn
Powder, the 90 of 70 parts DEG C of hot water, 400 parts of flour and 80 parts of normal-temperature waters.
5. a kind of manufacture craft of nutrition fine dried noodles described according to claim 1 or 3 or 4 any one, which is characterized in that include
Following steps: the corn flour of above-mentioned deal is poured into blender, and hot water is poured into corn flour and is stirred continuously 5~8 minutes,
Corn flour curing；The flour of above-mentioned deal and normal-temperature water are mixed evenly with the corn flour after curing again, are allowed to forming face
Group；Then by the dough being stirred in the environment of 20~30 DEG C of temperature, 20~30 minutes are stood；Good wake flour group is in noodle press
On roll-in repeatedly, until sheet thickness is cut into the noodles of equivalent width through cutter, forms wet face uniformly and to after required thickness；
Wet face dries to form dried noodle, is finally packaged bundled.
6. a kind of production mixing plant of nutrition fine dried noodles according to claim 5, which is characterized in that including agitator tank, case
Frame, blender, driving motor, retarder and leveled heating water tank and cold water inlet pipe；
The agitator tank is installed on tank tower, and the upper top surface of agitator tank is equipped with feed opening and overturning covers the overturning lid of feed opening,
The driving motor and retarder are erected on tank tower, and driving motor is connected by belt drives retarder to operate, the stirring
Device is connected to the output end of retarder and puts in stirring in agitator tank, and the leveled heating water tank is hung on above agitator tank, point
The bottom of layer heating water tank is equipped with hot water out pipe, and hot water out pipe is equipped with water tap, and the upper top surface of agitator tank is along its length
Direction is spent to be equipped with equipped with sparge pipe and running water pipe stem for stem, sparge pipe and running water pipe towards the spray head in agitator tank,
One end of cold water inlet pipe is connected on water tap, the other end is connected to sparge pipe, and running water pipe is equipped with faucet
Agitator tank provides normal-temperature water；
The blender includes rotary shaft, stirring sheet, and wherein one end of the rotary shaft is connected on the output shaft of retarder, separately
One end is fixed on the side wall of agitator tank by bearing, the stirring sheet it is at equidistant intervals in the shape of a spiral be fixed on rotary shaft
On.
7. a kind of production mixing plant of nutrition fine dried noodles according to claim 6, which is characterized in that the leveled heating water
Case includes heating container body, cold water inlet pipe, upper heating tube, middle heating tube, lower heating tube and unhurried current plus water container, the upper heating
Pipe is placed in heating container body and close to upper edge, and the middle heating tube is placed in the appearance of the heating between heating tube and lower heating tube
In body, the lower heating tube is placed in heating container body and close to lower bottom part, and the hot water out pipe is under heating container body
Portion exports hot water, and the cold water inlet pipe pours into cold water, the bottom surface of the unhurried current plus water container from the top of unhurried current plus water container
Several leakage holes are uniformly distributed with, the diameter of the leakage hole is less than the diameter of cold water inlet pipe.
8. a kind of production mixing plant of nutrition fine dried noodles according to claim 7, which is characterized in that the upper heating tube
Heating temperature is at 30 DEG C~35 DEG C, and the heating temperature of the middle heating tube is at 70 DEG C~75 DEG C, the heating temperature of the lower heating tube
For degree at 85 DEG C~90 DEG C, the hot water out pipe is connected to the lowest level hydrothermal area of lower heating tube in heating container body.
9. a kind of production mixing plant of nutrition fine dried noodles according to claim 6, which is characterized in that mixing plant further includes
Conveyer belt is equipped with discharge port in the lower bottom part of agitator tank, and discharge outlet is equipped with push-and-pull switch plate, and the conveyer belt is in discharge port
Underface.
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| CN201910436215.0A CN110179055A (en) | 2019-05-23 | 2019-05-23 | A kind of nutrition fine dried noodles |
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| CN201910436215.0A CN110179055A (en) | 2019-05-23 | 2019-05-23 | A kind of nutrition fine dried noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084323A (en) * | 2019-12-24 | 2020-05-01 | 淮阴工学院 | Corn fine dried noodles and preparation method thereof |
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Application publication date: 20190830 |