CN112655884A - Production method of green superior instant noodles - Google Patents

Abstract

The invention relates to a method for producing green superior instant noodles, which comprises the following steps of 1: mixing the flour; step 2: homogenizing and kneading; and step 3: dough standing and curing; and 4, step 4: continuously tabletting; and 5: cutting and arranging flowers; step 6: continuously steaming the noodles; and 7: cutting and separating; and 8: dividing and putting into boxes; and step 9: boiling and soaking in water; step 10: shaping a round surface; step 11: drying by microwave; step 12: drying by a heat pump; step 13: removing boxes and air cooling; step 14: and (6) shunting and packaging. The production process of the process flow adopted by the invention is clean and excellent, the environment is beautiful, energy is saved, emission is reduced, the high-quality instant noodle food with green and excellent product quality, nutrition and health are achieved, the quality is improved and the effect is increased, the production line realizes continuous production, accurate portioning, automatic controllability, safety and reliability, the quality and the production efficiency of the instant noodle product are improved, and the process flow meets the requirement of a large-batch high-quality industrial automatic production line of the instant noodle.

Description

Production method of green superior instant noodles

Technical Field

The invention relates to the technical field of instant noodle manufacturing, in particular to a method for producing green superior instant noodles.

Background

Instant noodles, also called instant noodles, are cooked wheaten food, instant noodles and the like, and have the advantages of specialized processing, high production efficiency, convenient carrying, sanitation, convenient eating, time saving and the like, so that the instant noodles are one of the most popular instant foods in China and are accepted by many countries and regions in the world. The instant noodles become the daily instant food for families, and with the continuous improvement of living standard, the consumption concept of urban and rural residents changes from 'full' to 'good' and the requirements on the food taste are more and more emphasized, so that consumers are required to 'eat delicious, nutrient and healthy'.

The most popular instant noodles in the market at present are fried instant noodles, which are prepared by steaming noodles, removing most of water in a frying way and shaping the product. The fried instant noodles usually use palm oil as frying oil, the palm oil is also called as 'saturated oil', the content of saturated fatty acid is as high as 50%, the saturated fatty acid has the characteristic of accelerating angiosclerosis, a large amount of edible instant noodles are extremely unfavorable for health, various peroxides and other substances which are not favorable for health are easily generated in the oil during repeated high-temperature frying process, and simultaneously, the nutritional ingredients in the cakes are also damaged.

Non-fried instant noodles are usually produced by a hot air drying process, the hot air drying production line is long, the layout of a production workshop has certain limitations, and taking the non-fried instant noodles and the production method thereof disclosed by application publication No. CN 103385421A as an example, the production method adopts hot air drying, the hot air drying effect is poor, the molding quality of dried flour cakes is poor, and further, the rehydration performance and the noodle stickiness of consumers are caused when the noodles are eaten, the mouthfeel is influenced, and the eating experience of the consumers is not facilitated. Therefore, the development of a healthy food which can maintain the taste of the instant noodles and has nutrition, meets the requirements of cleanness, excellence, beautiful environment, energy conservation and emission reduction in the production process, and achieves the high-quality instant noodles with green and excellent product quality, nutrition, health, quality improvement and efficiency improvement is urgently needed.

Disclosure of Invention

The invention provides a production method of green high-quality instant noodles, aiming at solving the problems that the existing production process of instant noodles is high in energy consumption and unreasonable in layout, and the produced instant noodles influence the eating experience of consumers and are not beneficial to the health of the consumers.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a production method of green superior instant noodles comprises the following steps:

step 1: mixing the flour: inputting the brine auxiliary material and the flour into a double-shaft continuous homogenizer to be stirred and mixed together at a high speed;

step 2: homogenizing and kneading: stirring the saline water auxiliary material and the flour uniformly in a double-shaft continuous homogenizer, and kneading to form flocculent dough;

and step 3: leavening and ripening: dynamically and slowly conveying, stirring and curing the flocculent dough by using a soft dough conveyor;

and 4, step 4: and (3) continuous tabletting: dough after dough standing and curing is continuously sheeted by a plurality of pairs of rollers of a single-sheet calender and a continuous calender in sequence to reach the required dough sheet thickness;

and 5: cutting and arranging flowers: a cutter is arranged below a final roller of the continuous calender, strips enter a corrugated surface forming device after the strips are cut by the cutter, and then the noodles are subjected to pattern arrangement by a pattern arrangement belt;

step 6: continuously steaming the noodles: feeding the noodles with the flowers into a continuous noodle steaming machine, and steaming the noodles through the continuous noodle steaming machine;

and 7: cutting off and splitting: after the noodles are discharged from the continuous noodle steaming machine, air cooling is carried out, and then the noodles are cut into fixed length by a round noodle cutting machine;

and 8: dividing into portions and putting into boxes: automatically dividing the noodles cut at fixed length into boxes, and allowing the noodles to fall into food-grade plastic hanging boxes;

and step 9: boiling in water and soaking: the food-grade plastic hanging box with the noodles enters a continuous water boiling pot, passes through a soaking water tank and then enters the subsequent process through an oil spraying device;

step 10: round surface shaping: the instant noodles after being soaked and sprayed with oil are boiled in water, and are synchronously finished and formed in the continuous advancing process of the instant noodle hanging box through a lifting type automatic instant noodle block finishing machine, so that the finished appearance of the product is consistent;

step 11: microwave drying: the shaped round instant noodle hanging box enters single-layer continuous microwave drying tunnel production equipment for drying;

step 12: drying by a heat pump: the instant noodle hanging box after microwave drying enters a multilayer continuous heat pump drying tunnel production device for drying again, and the continuous microwave drying tunnel production device and the continuous heat pump drying tunnel production device are arranged up and down;

step 13: box removing and air cooling: the instant noodles dried by the heat pump are subjected to box removal by a box removal device on a continuous air cooling machine, and are subjected to air cooling and cooled to room temperature;

step 14: shunting and packaging: the instant noodle blocks at room temperature pass through an automatic shunting conveyor and then enter subsequent packaging production equipment to complete the whole production process flow.

The auxiliary salt water is prepared by mixing 28-32 kg of water, 0.5-2 kg of salt, 0.14-0.2 kg of mixed alkali and 100kg of flour, mixing the auxiliary salt water with the flour in advance, metering the mixture by a metering device, and inputting the mixture and the sieved flour into a double-shaft continuous homogenizer.

Further, the saline water auxiliary material and the flour are stirred and kneaded in a double-shaft continuous homogenizer for dough kneading for 10-20min, so that the flour can uniformly absorb water to form flocculent dough.

Furthermore, the flocculent dough is cured for 15-20 min by a dough softening conveyor at a conveying speed of 0.3-0.5 m/min, and the dough after dough softening and curing is uniformly stirred at a discharge port of the dough softening conveyor and enters the next procedure.

Further, the dough firstly passes through a single-sheet calender, and then is continuously sheeted by 6-9 pairs of rollers of the continuous calender according to a certain calendering ratio, so that the required thickness of the dough sheet is 0.7-1.4 mm.

Further, the width of the noodles cut by the cutter is 0.8-1.2 mm, and the cutter, the corrugated surface former and the pattern swinging belt are sequentially arranged from top to bottom;

the continuous noodle steaming machine adopts a water-sealed self-cleaning three-layer noodle steaming machine, the steam pressure is 0.8-1 MPa, the noodle steaming temperature is higher than 95 ℃, the noodle steaming time is 3min, the water content of the steamed noodles is 30-35%, and the gelatinization degree of the noodles is more than 85%.

Further, the noodles cooked in the continuous noodle steaming machine are stretched for three times and basically straightened, then are rolled and cut into the noodles with the length of 500-1500 mm, the noodles meet the weight required by the noodle blocks, then the noodles enter a rotating box after being fed into a box-dividing device through a slideway and divided into rows, and the noodles enter a blanking hopper together with the peripheral blocks of 1/4 of each rotating box, and then accurately enter a food-grade plastic hanging box.

Further, the water temperature in the continuous water boiling pot is 96-98 ℃, the noodle boiling time is 2min, so that the moisture content of the noodles is increased, and the surface viscosity and the temperature of the noodles are reduced through the soaking water tank.

Further, the microwave frequency adopted by the microwave drying is 915 MHz or 2450MHz, the drying temperature is 60-85 ℃, the drying time is about 10-8min, and the moisture content of the instant noodles is 16-20% after the microwave drying is finished;

the heat pump drying adopts a heat pump with the coefficient of performance COP = 3.0-4.5, the heat pump drying temperature is 60-70 ℃, the drying time is 30-40 min, and the moisture content of the instant noodles is 8-10% after the drying is finished.

Further, a plurality of axial flow fans of the continuous air cooling machine cool the instant noodles in an air cooling mode for 2 min.

Through the technical scheme, the invention has the beneficial effects that:

the production process of the process flow adopted by the invention is clean and excellent, the environment is beautiful, the effects of energy conservation and emission reduction can be achieved, the high-quality instant noodle food with green quality, high quality, nutrition, health, quality improvement and efficiency improvement is produced, and the instant noodle has chewy and soft mouthfeel and is more exquisite and smooth; the production line adopted by the process has the characteristics of continuous production, accurate portioning, automatic controllability, safety and reliability, and the frying process is avoided, so that the loss of the nutritional ingredients of the instant noodles is avoided, the health of eaters is improved, the quality and the production efficiency of the instant noodles are improved, and the requirement of a large-batch high-quality industrial automatic production line of the instant noodles is met.

According to the invention, microwave drying and heat pump drying technologies are combined, the microwave drying is carried out on the upper layer of the drying tunnel, the single-layer instant noodle microwave drying ensures the heating drying uniformity in the microwave drying process, the heat pump drying is carried out on the lower layer of the drying tunnel, the multi-layer instant noodle heat pump drying ensures the quality of drying at low temperature, the microwave drying and the heat pump drying are arranged up and down, the length distance of a production line is greatly shortened, the layout space of a production workshop is saved, and the limitation caused by only adopting hot air drying in the prior art is avoided.

Drawings

FIG. 1 is a process flow chart of the production method of green superior instant noodles.

FIG. 2 is a schematic view of the overall structure of the production line of the method for producing green superior instant noodles of the present invention.

FIG. 3 is a schematic view of a partial production line structure in steps 1-6 of a method for producing green superior instant noodles according to the present invention.

FIG. 4 is a schematic view of a partial production line structure in steps 7-10 of the method for producing instant noodles with green superior quality.

FIG. 5 is a front view of a circular surface cutting machine for a method of producing green superior instant noodles according to the present invention.

FIG. 6 is a side view of a circular surface cutter for a green superior instant noodle production method of the present invention.

FIG. 7 is a schematic view of a partial production line structure in steps 11-12 of a method for producing high-quality green instant noodles according to the present invention.

FIG. 8 is a schematic view of a partial production line structure in steps 13-14 of a method for producing instant noodles with green quality.

The reference numbers in the drawings are as follows: the device comprises a salt water mixer 1, a metering device 2, a vibrating screen 3, a powder storage hopper 4, a double-shaft continuous homogenizer 5, a soft dough surface conveyor 6, a single-sheet calender 7, a continuous calender 8, a continuous noodle steaming machine 9, a moisture exhaust fan 10, an air cooler 11, a round surface cutter 12, a continuous water boiler 13, a soaking water tank 14, an automatic finishing machine 15, a microwave drying tunnel 16, a heat pump drying tunnel 17, a heat pump unit 18, a continuous air cooler 19, an axial flow fan 20, a box removing device 21, an automatic shunting conveyor 22, a front conveying mechanism 23, a first stretching mechanism 24, a second stretching mechanism 25, a third stretching mechanism 26, a cutting mechanism 27, a slide rail 28, a swinging hopper 29, a rotating box 30 and a blanking hopper 31.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings in which:

as shown in fig. 1 to 8, a method for producing green superior instant noodles comprises the following steps:

step 1: mixing the flour: according to the requirements of proportioning 100kg of flour, 28-32 kg of water, 0.5-2 kg of salt and 0.14-0.2 kg of mixed alkali, uniformly mixing saline auxiliary materials by a saline mixer 1, wherein the saline auxiliary materials comprise water, salt and mixed alkali, and then metering by a saline metering device 2;

flour enters a flour storage hopper 4 through a vibrating screen 3, the flour in the flour storage hopper 4 and the measured saline water auxiliary materials are input into a double-shaft continuous homogenizer 5 together to be stirred and mixed at a high speed, and an end-discharging double-shaft continuous homogenizer is disclosed under the publication number CN204134498U, and the partial structure is disclosed.

Step 2: homogenizing and kneading: the saline water auxiliary material and the flour are stirred, kneaded and kneaded in the double-shaft continuous homogenizer 5 for 10-20min, so that the flour can uniformly absorb moisture to form flocculent dough, and the dough has good plasticity and extensibility.

And step 3: leavening and ripening: conveying and curing flocculent dough by a leavening dough conveyor 6 at a speed of 0.3-0.5 m/min in the continuous production of a production line, wherein the leavening time is 15-20 min, and the leavened and cured dough is uniformly stirred at a discharge outlet of the leavening dough conveyor 6 and enters the next procedure, so that the water content is more uniform, a gluten network is fully formed, the dough is prevented from caking, and the uniform feeding effect is achieved for the continuous tabletting of the next procedure;

the outlet of the leavening dough delivery machine 6 is provided with a stirring shaft to smash the adhesion cakes generated in the dough leavening process.

And 4, step 4: and (3) continuous tabletting: the dough after dough leavening and curing is firstly subjected to primary rolling by a single-sheet rolling machine 7, and then is continuously sheeted by rollers according to a certain rolling ratio through 6-9 pairs of continuous rolling machines 8, so that the dough is rolled and thinned to finally reach the required dough sheet thickness, wherein the dough sheet thickness is usually 0.7-1.4 mm.

For example, in the case of a single-piece calender having a thickness of 12mm, the thickness of the steel sheet can be 0.8mm after rolling at a rolling ratio of 60%, 46%, 31%, 27%, 20%, 15% or 9%, and the calculated process is 12 × (1-60%) -4.8 mm; 4.8 × (1-46%) -2.59 mm; 2.59 × (1-31%) -1.787 mm; 1.787 × (1-27%) -1.3 mm; 1.3 × (1-20%) ═ 1.04 mm; 1.04 × (1-15%) 0.884 mm; 0.884 × (1-9%) -0.8 mm.

And 5: cutting and arranging flowers: the cutter is installed below the last way roller of the continuous calender 8, and the width of the noodles after slitting is 0.8-1.2 mm through slitting by the cutter, so that the noodles after slitting molding can be fully gelatinized when heated and steamed, the noodles after slitting enter the corrugated surface forming device, then the noodles are subjected to pattern swinging through the pattern swinging belt, and the cutter, the corrugated surface forming device and the pattern swinging belt are sequentially arranged from top to bottom.

Step 6: continuously steaming the noodles: the noodles with the arranged flowers are sent into a continuous noodle steaming machine 9, the continuous noodle steaming machine 9 adopts a water-sealed self-cleaning three-layer noodle steaming machine, the noodles are steamed by the water-sealed self-cleaning three-layer noodle steaming machine with application number of 2020225078129, the partial structure is disclosed, the steam pressure of the continuous noodle steaming machine 9 is 0.8-1 MPa, the noodle steaming temperature is higher than 95 ℃, the noodle steaming time is 3min, the water content of the steamed noodles is 30-35%, the gelatinization degree of the noodles is more than 85%, and the toughness and the edible quality of the noodles can be obviously improved.

And 7: cutting off and splitting: the noodle is air-cooled by an air cooler 11 after being taken out of a continuous noodle steaming machine 9, most of the surface moisture of the noodle is evaporated, and then the noodle enters a round noodle cutter 12 for fixed length cutting, the round noodle cutter comprises a rack, a shaping cutter and an automatic portioning and boxing device which are arranged on the rack, namely the round noodle cutter has the functions of cutting, portioning and boxing, and the automatic portioning and boxing device for boiled noodle with the application number of 2020225107742 discloses the structure of the noodle.

The shaping and cutting machine comprises a front conveying mechanism 23, a first stretching mechanism 24, a second stretching mechanism 25, a third stretching mechanism 26 and a cutting mechanism 27 which are sequentially arranged along the conveying direction of the noodles, and specifically, the noodles cooked in the continuous noodle steaming machine 9 are firstly stretched and basically straightened by the first stretching mechanism 24, the second stretching mechanism 25 and the third stretching mechanism 26 after passing through the front conveying mechanism 23, and then are rolled and cut into the noodles with the length of 500-1500 mm by the cutting mechanism, wherein the noodles meet the weight required by noodle blocks.

And 8: dividing into portions and putting into boxes: the noodle cutting device comprises a noodle cutting mechanism, a noodle dividing mechanism, a rotary box 30 and a blanking hopper 31, wherein the noodle dividing mechanism is arranged at the rear of a shaping cutter, the automatic noodle dividing mechanism comprises a slide rail 28, a swinging hopper 29, the rotary box 30 and the blanking hopper 31 which are sequentially arranged from top to bottom below the shaping cutter, the noodle dividing mechanism enters the rotary box 30 after the noodle dividing mechanism enters the swinging hopper 29 through the slide rail 28 for arrangement, and each time the rotary box 30 rotates 1/4, peripheral blocks of the rotary box fall into the blanking hopper 31 and then accurately enter a food-grade plastic hanging box of an instant noodle continuous production device.

The process has the advantages of uniform portioning, accurate box falling, automation, order, excellent process, stability and reliability by adopting the automatic portioning and boxing device, has more advantages than the traditional process, has the characteristics of strong process adaptability, high productivity, low energy consumption, good stability, safety, sanitation, high automation degree and the like, and realizes the purposes of continuous production of instant noodles, accurate portioning, automatic control, safety and reliability.

And step 9: boiling in water and soaking: the food-grade plastic hanging box enters a continuous water boiling pot 13, the water temperature in the continuous water boiling pot 13 is 96-98 ℃, the noodle boiling time is 2min to increase the moisture content of the noodles, the surface viscosity and the temperature of the noodles are reduced through a soaking water tank 14, and then the noodles are subjected to round surface shaping in the subsequent process through an oil spraying device;

the oil spraying device adopts the atomizing nozzle to spray oil on the surface of the noodles, so that the adhesion between the noodles is avoided.

Step 10: round surface shaping: the instant noodles soaked by water boiling are synchronously finished and formed in the continuous advancing process of the instant noodle hanging box through the lifting type automatic instant noodle block finishing machine 15, so that the finished appearance of the products is consistent;

the process has high efficiency, stable and strong product production and high reliability, and realizes the purpose of continuous production of the automatic production line of the automatic finishing and forming industry of the round instant noodles.

Step 11: microwave drying: the shaped circular instant noodle hanging box enters single-layer continuous microwave drying tunnel 16 production equipment for drying, the microwave frequency is adjusted to 915 MHz or 2450MHz by controlling a microwave control system, the drying temperature is 60-85 ℃, the drying time is about 10-8min, and the moisture content of the instant noodles is 16-20% after the microwave is finished.

The microwave drying treatment in a short time not only plays a role in the synergistic action of unfreezing, heating, sterilizing, puffing and curing, but also can keep the natural color of the instant noodles, and avoids the reduction of product quality caused by the problems of scorching, gelatinization and browning caused by local overheating in the long-time microwave drying and puffing processing.

The microwave drying has selectivity, can effectively keep the original color, fragrance, taste, shape and nutrient components of the materials, the taste, color, toughness, smoothness, palatability, rehydration and other aspects of the product are superior to those of other non-fried drying methods, and meanwhile, the heat-sensitive components such as aromatic oil, natural pigment and the like in the materials are also protected:

the instant high efficiency of the microwave ensures the good rehydration of the product, and can realize high-efficiency, quick, energy-saving, sanitary, large-scale and standardized production.

Step 12: drying by a heat pump: the instant noodle hanging box after microwave drying enters a production device of a multilayer continuous heat pump drying tunnel 17 to be dried again, a plurality of heat pump units 18 are located below the heat pump drying tunnel 17 to supply heat to the heat pump drying tunnel 17, the heat pump units 18 are controlled to adjust the heat pump heating coefficient COP = 3.0-4.5, the heat pump drying temperature is 60-70 ℃, the drying time is 30-40 min, and then the moisture content of the instant noodle is 8% -10% after drying is completed.

The drying temperature of the instant noodles is reduced by the heat pump drying, the heat damage of the instant noodles caused by overhigh drying temperature can be effectively avoided, the product quality is damaged, and meanwhile, the oxidation reaction of the instant noodles can be prevented. The quality of the dried instant noodles, the color, the fragrance, the taste, the shape and the luster reach the high-quality standard, and the natural mellow, the natural color, the unique flavor, the original shape and the nutritional ingredients of the product are ensured;

the heat pump drying also solves the problems of high cost and poor quality of the traditional drying, and simultaneously, the characteristic index, the grade index, the nutritional index and the physical and chemical index of the instant noodles are also obviously improved.

The continuous microwave drying tunnel 16 production equipment and the continuous heat pump drying tunnel 17 production equipment are arranged up and down, namely microwave drying is carried out on the upper layer of the drying tunnel, single-layer microwave drying is adopted to ensure the heated drying uniformity in the microwave drying process, heat pump drying is carried out on the lower layer of the drying tunnel, and multi-layer heat pump drying is adopted to ensure the quality of drying at low temperature;

the microwave drying and the heat pump drying are arranged up and down, the instant noodles are firstly dried by the single-layer microwave drying tunnel 16 and then dried by the multi-layer heat pump drying tunnel 17 repeatedly, the length distance of the production line is greatly shortened, and the layout space of a production workshop is saved.

The process combines the advantages of microwave drying and heat pump drying technologies, overcomes the problems of scorching, gelatinization and browning in the process of independent microwave drying, and has the advantages that the heat transfer gradient, the temperature and the vapor pressure transfer direction are consistent in the process of drying materials by microwaves, so that the moisture transfer condition in the drying process is greatly created, and meanwhile, due to the existence of pressure transfer power, the microwave drying has the drying characteristic of transferring from inside to outside, the heat transfer efficiency and the drying rate are accelerated, the drying process is environment-friendly, the energy is saved, the consumption is reduced, and the drying time is shortened.

The microwave heating has the characteristics of high heating speed, uniform heating, energy conservation, high efficiency, low-temperature sterilization and no pollution; the heat pump low-temperature drying avoids the technical problems of nutrient loss, physicochemical indexes and quality index reduction in the high-temperature drying process, thereby achieving the purposes of green high-quality instant noodle products, nutrition, health, quality improvement and efficiency improvement.

The microwave heat pump combined drying, the integrated innovation and the synergistic effect reduce the loss of solute during the drying of the instant noodles, and avoid the quality problems of high-temperature oxidation browning, poor quality, poor taste, poor rehydration, reduced physicochemical indexes, reduced product quality, nutritive value and functionality, and the like of the instant noodles. The rehydrated instant noodles are soft and chewy, are crisp in taste, aromatic in flavor, green, excellent, nutritional and healthy, and have the effects of improving quality and increasing efficiency.

In order to facilitate the smooth discharge of moisture generated in the drying tunnel during drying, a moisture discharge fan 10 is arranged above the continuous microwave drying tunnel 16.

Step 13: box removing and air cooling: the instant noodles dried by the heat pump are subjected to box removal by a box removal device 21 on a continuous air cooling machine 19, and are subjected to air cooling and temperature reduction by a plurality of axial flow fans 20 for 2min, and the falling noodles enter an automatic diversion conveyor 22 after the temperature is reduced to room temperature.

Step 14: shunting and packaging: the instant noodle blocks at room temperature pass through the automatic shunting conveyor 22 and then enter subsequent packaging production equipment to complete the whole production process.

The production process of the process flow is clean and excellent, the environment is clean and tidy, energy is saved, emission is reduced, the high-quality instant noodle food with green and high-quality product quality, nutrition and health are achieved, the quality is improved, the effect is increased, the produced product is chewy and soft in taste, and is more exquisite and smooth, the loss of nutritional ingredients caused by traditional frying is avoided, and the health is not facilitated. The production line has the characteristics of strong technological adaptability, high productivity, low energy consumption, good stability, high reliability, safety, sanitation, high automation degree and the like, realizes continuous production, accurate portioning, automatic controllability, safety and reliability, simultaneously promotes the quality and the production efficiency of instant noodle products, and is suitable for the requirements of large-batch high-quality industrial automatic production lines of instant noodles.

The above-described embodiments are merely preferred embodiments of the present invention, and not intended to limit the scope of the invention, so that equivalent changes or modifications in the structure, features and principles described in the present invention should be included in the claims of the present invention.

Claims (10)

1. A production method of green superior instant noodles is characterized by comprising the following steps:

step 1: mixing the flour: inputting the saline water auxiliary material and the flour into a double-shaft continuous homogenizer (5) to be stirred and mixed together at high speed;

step 2: homogenizing and kneading: the saline water auxiliary material and the flour are uniformly stirred in a double-shaft continuous homogenizer (5), and the flour is kneaded to form flocculent dough;

and step 3: leavening and ripening: the flocculent dough is dynamically conveyed, stirred and cured at a low speed by a soft dough conveyer (6);

and 4, step 4: and (3) continuous tabletting: dough after dough standing and curing is continuously pressed into sheets by a plurality of pairs of rollers of a single-sheet calender (7) and a continuous calender (8) in sequence to reach the required sheet thickness;

and 5: cutting and arranging flowers: a cutter is arranged below a final roller of the continuous calender (8), strips enter a corrugated surface forming device after being cut into strips by the cutter, and then the noodles are arranged by a pattern arranging belt;

step 6: continuously steaming the noodles: feeding the noodles with the flowers arranged into a continuous noodle steaming machine (9), and steaming the noodles through the continuous noodle steaming machine (9);

and 7: cutting off and splitting: the noodles are air-cooled after being discharged from the continuous noodle steaming machine (9), and then enter a round noodle cutting machine (12) for fixed-length cutting;

and 8: dividing into portions and putting into boxes: automatically dividing the noodles cut at fixed length into boxes, and allowing the noodles to fall into food-grade plastic hanging boxes;

and step 9: boiling in water and soaking: the food-grade plastic hanging box with the noodles enters a continuous water boiling pot (13), passes through a soaking water tank (14) and then enters the subsequent process through an oil spraying device;

step 10: round surface shaping: the instant noodles after being soaked and sprayed with oil are boiled in water, and are synchronously finished and formed in the continuous advancing process of the instant noodle hanging box through a lifting type automatic instant noodle block finishing machine (15), so that the finished appearance of the products is consistent;

step 11: microwave drying: the shaped round instant noodle hanging box enters single-layer continuous microwave drying tunnel (16) production equipment for drying;

step 12: drying by a heat pump: the instant noodle hanging box after microwave drying enters a multilayer continuous heat pump drying tunnel (17) production device for drying again, and the continuous microwave drying tunnel (16) production device and the continuous heat pump drying tunnel (17) production device are arranged up and down;

step 13: box removing and air cooling: the instant noodles dried by the heat pump are subjected to box removal by a box removal device (21) on a continuous air cooling machine (19), and are subjected to air cooling and cooled to room temperature;

step 14: shunting and packaging: the instant noodle blocks at room temperature pass through an automatic shunting conveyor (22) and then enter subsequent packaging production equipment to complete the whole production process flow.

2. The method for producing green superior instant noodles according to claim 1, wherein the saline auxiliary materials are formed by mixing water, salt and mixed alkali, the mixture ratio of the saline auxiliary materials to the flour is 28-32 kg of water, 0.5-2 kg of salt, 0.14-0.2 kg of mixed alkali and 100kg of flour, the saline auxiliary materials are mixed in advance, and after being metered by the metering device (2), the mixture and the sieved flour are input into the double-shaft continuous homogenizer (5).

3. The method for producing green high-quality instant noodles according to claim 1, wherein the brine auxiliary material and the flour are stirred, kneaded and kneaded in the double-shaft continuous homogenizer (5) for 10-20min, so that the flour uniformly absorbs moisture to form flocculent dough.

4. The method for producing green superior instant noodles according to claim 1, wherein the flocculent dough is cooked for 15-20 min by a dough softening conveyor (6) at a conveying speed of 0.3-0.5 m/min, and the dough after dough softening and cooking is uniformly stirred at a discharge outlet of the dough softening conveyor (6) to enter the next process.

5. The method for producing green high-quality instant noodles according to claim 1, wherein the dough is first passed through a single-piece calender (7), and then continuously sheeted by 6-9 pairs of rollers of a continuous calender (8) according to a certain calendering ratio to achieve a desired dough sheet thickness of 0.7-1.4 mm.

6. The method for producing green high-quality instant noodles according to claim 1, wherein the width of the noodles cut by the cutter is 0.8-1.2 mm, and the cutter, the corrugated surface former and the swing belt are sequentially arranged from top to bottom;

the continuous noodle steaming machine (9) adopts a water-sealed self-cleaning three-layer noodle steaming machine, the steam pressure is 0.8-1 MPa, the noodle steaming temperature is higher than 95 ℃, the noodle steaming time is 3min, the water content of the steamed noodles is 30-35%, and the gelatinization degree of the noodles is more than 85%.

7. The production method of green superior instant noodles according to claim 1, characterized in that the noodles cooked in the continuous noodle steaming machine (9) are stretched for three times and basically straightened, then are rolled and cut into the noodles with the length of 500-1500 mm which meet the weight of noodle block requirements, then enter the rotating box (30) after entering the swinging hopper (29) through the slide way (28) in sequence and being arranged in the automatic box-dividing device, and the peripheral blocks of each rotating box (30) fall into the blanking hopper (31) together with the 1/4 peripheral blocks, and then accurately enter the food-grade plastic hanging box.

8. The method for producing green high-quality instant noodles according to claim 1, wherein the temperature of water in the continuous water boiling pot (13) is 96-98 ℃, the noodle boiling time is 2min to increase the moisture content of the noodles, and the viscosity and temperature of the surfaces of the noodles are reduced through the soaking water tank (14).

9. The production method of green superior instant noodles according to claim 1, wherein the microwave frequency adopted for microwave drying is 915 MHz or 2450MHz, the drying temperature is 60-85 ℃, the drying time is about 10-8min, and the moisture content of the instant noodles is 16-20% after the microwave drying;

the heat pump drying adopts a heat pump with the coefficient of performance COP = 3.0-4.5, the heat pump drying temperature is 60-70 ℃, the drying time is 30-40 min, and the moisture content of the instant noodles is 8-10% after the drying is finished.

10. The production method of green superior instant noodles according to claim 1, wherein a plurality of axial flow fans (20) of the continuous air cooling machine (19) cool the instant noodles for 2 min.

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