CN112655884B - Production method of green superior instant noodles - Google Patents
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
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Abstract
The invention relates to a production method of green superior instant noodles, which comprises the following steps of: mixing flour; step 2: homogenizing and kneading; step 3: curing the dough; step 4: continuously tabletting; step 5: cutting and arranging; step 6: continuously steaming the noodles; step 7: cutting off and arranging; step 8: dividing into parts and loading into boxes; step 9: boiling and soaking in water; step 10: shaping a round surface; step 11: microwave drying; step 12: drying by a heat pump; step 13: removing the box and air-cooling; step 14: and (5) shunting and packaging. The process flow adopted by the invention has the advantages of clean and excellent production process, good environment, energy conservation and emission reduction, and achieves the purposes of green and superior product quality, nutrition and health, quality improvement and efficiency improvement of high-quality instant noodle foods, the continuous production, accurate and partial automatic control, safety and reliability are realized on the production line, the quality and the production efficiency of instant noodle products are improved, and the requirement of a large-scale instant noodle high-quality industrial automatic production line is met.
Description
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, namely cooked noodles, instant noodles and the like, are one of the most popular instant foods in China and are accepted by a plurality of countries and regions in the world because of the advantages of specialized processing, high production efficiency, convenient carrying, sanitation, convenient eating, time saving and the like. The instant noodles become a household stock instant food, and with the continuous improvement of living standard, urban and rural residents ' consumption concepts are changed from ' full of eating ' to ' good of eating ', and the requirements on the mouthfeel of the foods are more and more important, so that consumers can eat delicious food, eat nutrition and eat health.
The instant noodles with the largest sales in the market at present are fried instant noodles, and the fried instant noodles are obtained by cooking noodles, removing most of water in a frying mode, and shaping the products. The fried instant noodles usually use palm oil as the fried grease, the palm oil is also called as 'saturated grease', the saturated fatty acid content is up to 50%, the saturated fatty acid has the characteristic of aggravating arteriosclerosis, a large amount of eating is extremely unfavorable to health, various substances such as peroxide and the like which are unfavorable to the health are easily generated in the repeated high-temperature frying process of the grease, and the nutrient components in the cake are also destroyed.
The non-fried instant noodles are usually produced by adopting a hot air drying process, the hot air drying production line is long, the layout of a production workshop has certain limitation, the non-fried instant noodles and the production method thereof disclosed in application publication No. CN 103385421A are taken as an example, the production method adopts hot air drying, the hot air drying effect is poor, the forming quality of dried flour cakes is poor, and further, when consumers eat the instant noodles, the rehydration property is poor, the noodles are sticky, the taste is influenced, and the eating experience of the consumers is not facilitated. Therefore, a health food which can maintain the taste of instant noodles and has nutrition is needed to be developed, and the production process is clean and excellent, the environment is good, the energy is saved, the emission is reduced, and the high-quality instant noodle food with green and high quality, nutrition, health and quality improvement and efficiency are achieved.
Disclosure of Invention
The invention provides a green superior instant noodle production method, which aims to solve the problems that the existing instant noodle production process is high in energy consumption and unreasonable in layout, and the produced instant noodles influence the edible experience of consumers and are unfavorable for the health of the consumers.
In order to achieve the above 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 flour: inputting the brine auxiliary materials and flour into a double-shaft continuous homogenizer for high-speed stirring and mixing;
step 2: homogenizing and kneading: uniformly stirring the brine auxiliary materials and the flour in a double-shaft continuous homogenizer, and kneading to form flocculent dough;
step 3: dough cooking: dynamically and slowly conveying, stirring and curing the flocculent dough by adopting a soft dough conveyor;
step 4: continuous tabletting: continuously sheeting dough after proofing and curing sequentially through a single-sheet calender and a plurality of pairs of rollers of a continuous calender to achieve the required thickness of the dough sheet;
step 5: cutting and flower arranging: a cutter is arranged below a last roller of the continuous calender, noodles enter a corrugated noodle former after being cut by the cutter, and then the noodles are subjected to decoration by a decoration belt;
step 6: continuously steaming the noodles: delivering the noodles with the flowers into a continuous noodle steaming machine, and steaming noodles by the continuous noodle steaming machine;
step 7: cutting off and arranging: the noodles are subjected to air cooling after being discharged from a continuous noodle steaming machine and then enter a round noodle cutting machine for fixed-length cutting;
step 8: and (5) dividing and filling into boxes: the noodles cut off in fixed length are automatically divided into parts and put into a box device and fall into a food-grade plastic hanging box;
step 9: and (3) boiling and soaking: the food-grade plastic hanging box with the noodles enters a continuous water boiling pot, and enters the subsequent process through an oil spraying device after passing through a soaking water tank;
step 10: shaping a round surface: the instant noodles soaked in the water decoction and sprayed with the oil are synchronously tidied and formed in the continuous advancing process of the instant noodle hanging boxes by the automatic lifting type instant noodle block tidying machine, so that the tidying appearance of the products 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: and (3) heat pump drying: the instant noodle hanging boxes after microwave drying enter a multi-layer 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: and (3) box removal and air cooling: the instant noodles dried by the heat pump are subjected to box removal through a box removal device on a continuous air cooling machine, and are subjected to air cooling and temperature reduction to room temperature;
step 14: and (3) shunt packaging: the instant noodle blocks at room temperature pass through an automatic shunt conveyor and then enter subsequent packaging production equipment to complete the whole production process flow.
Further, the salt water auxiliary material is formed by mixing 28-32 kg of water, 0.5-2 kg of salt and 0.14-0.2 kg of mixed alkali and 100kg of flour, and the salt water auxiliary material and the flour are mixed in advance, are metered by a metering device and are input into a double-shaft continuous homogenizer together with the sieved flour.
Further, the salt water auxiliary material and the flour are stirred and kneaded in a biaxial continuous homogenizer for 10-20min, so that the flour uniformly absorbs water to form flocculent dough.
Further, curing the flocculent dough by a soft dough conveyor at a conveying speed of 0.3-0.5 m/min for 15-20 min, and uniformly stirring the dough after the dough is cured at a discharge hole of the soft dough conveyor to enter the next working procedure.
Further, the dough is continuously sheeted by a single-sheet calender and then by 6-9 pairs of rollers of a continuous calender according to a certain calendaring 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 shaper and the embossing belt are sequentially arranged up and down;
the continuous noodle steaming machine adopts a water-sealing self-cleaning three-layer noodle steaming machine, the steam pressure is 0.8-1 MPa, the noodle steaming temperature is greater 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 steamed in the continuous noodle steaming machine are basically straightened by three times of stretching and then rolled and cut into the weight with the length of 500-1500 mm meeting the requirements of noodle blocks, then enter a rotating box after entering a swinging hopper through a slideway in an automatic portioning and feeding device and enter a food-grade plastic hanging box accurately after 1/4 of peripheral blocks of the rotating box are fallen into a blanking hopper together.
Further, the water temperature in the continuous water boiling pot is 96-98 ℃, the noodle boiling time is 2min, so that the water content of the noodles is increased, and the surface viscosity and the temperature of the noodles are reduced through a soaking water tank.
Further, the microwave frequency adopted by microwave drying is 915 MHz or 2450MHz, the drying temperature is 60-85 ℃, the drying time is about 10-8min, and the water content of the instant noodles is 16-20% after the microwave is finished;
the heat pump drying adopts a 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 the water content of the instant noodles after the drying is finished is 8-10%.
Further, the plurality of axial flow fans of the continuous air cooling machine cool the instant noodles in an air cooling way for 2min.
Through the technical scheme, the invention has the beneficial effects that:
the process flow adopted by the invention has clean and excellent production process and good environment, can achieve the effects of energy conservation and emission reduction, and produces high-quality instant noodle food with green quality, good nutrition, health, quality improvement and efficiency, and the instant noodle has a chewy and soft taste and is finer and smoother; the production line adopted by the process has the characteristics of continuous production, accurate and partial division, independent control, safety and reliability, and avoids the adoption of a frying process, thereby avoiding the loss of nutrient components of the instant noodles, being more beneficial to improving the health of eaters, improving the quality and the production efficiency of instant noodle products, and adapting to the requirements of a large number of high-quality industrial automatic production lines of instant noodles.
According to the invention, the microwave drying technology and the heat pump drying technology are combined, the microwave drying is arranged at the upper layer of the drying tunnel, the microwave drying of a single-layer instant noodle ensures the heated drying uniformity in the microwave drying process, the heat pump drying is arranged at the lower layer of the drying tunnel, the heat pump drying of a plurality of layers of instant noodles ensures the drying quality 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 the traditional adoption of only hot air drying is avoided.
Drawings
FIG. 1 is a process flow diagram of a method for producing green superior instant noodles.
Fig. 2 is a schematic diagram of the whole structure of a production line of the method for producing green superior instant noodles.
FIG. 3 is a schematic diagram of a local production line in steps 1-6 of a method for producing green superior instant noodles according to the present invention.
FIG. 4 is a schematic diagram of a local production line in steps 7-10 of a method for producing green superior instant noodles according to the present invention.
Fig. 5 is a front view of a round noodle cutter according to the method for producing green superior instant noodles of the present invention.
FIG. 6 is a side view of a round noodle cutter according to the method of the invention.
FIG. 7 is a schematic diagram of a local production line in steps 11-12 of a method for producing green superior instant noodles according to the present invention.
FIG. 8 is a schematic diagram of a local production line of steps 13-14 of a method for producing green superior instant noodles according to the present invention.
The reference numerals in the drawings are: 1 is a brine mixer, 2 is a metering device, 3 is a vibrating screen, 4 is a powder storage hopper, 5 is a double-shaft continuous homogenizer, 6 is a flour softening conveyor, 7 is a single-sheet calender, 8 is a continuous calender, 9 is a continuous flour steaming machine, 10 is a tide-discharging fan, 11 is an air cooler, 12 is a round flour cutting machine, 13 is a continuous water boiling pot, 14 is a soaking water tank, 15 is an automatic finishing machine, 16 is a microwave drying tunnel, 17 is a heat pump drying tunnel, 18 is a heat pump unit, 19 is a continuous air cooling machine, 20 is an axial flow fan, 21 is a box removing device, 22 is an automatic diversion conveyor, 23 is a front conveying mechanism, 24 is a first stretching mechanism, 25 is a second stretching mechanism, 26 is a third stretching mechanism, 27 is a cutting mechanism, 28 is a slideway, 29 is a swinging hopper, 30 is a box rotating, and 31 is a blanking hopper.
Detailed Description
The following detailed description of specific embodiments of the invention refers to the accompanying drawings:
as shown in fig. 1 to 8, the method for producing the green superior instant noodles comprises the following steps:
step 1: mixing flour: according to the requirements of 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 the auxiliary materials of the brine by adopting a brine mixer 1, wherein the auxiliary materials of the brine comprise water, salt and mixed alkali, and metering by a brine metering device 2;
flour enters the powder storage hopper 4 through the vibrating screen 3, the flour in the powder storage hopper 4 and the measured salt water auxiliary materials are input into the double-shaft continuous homogenizer 5 together for high-speed stirring and mixing, and the end discharging double-shaft continuous homogenizer is disclosed by the publication number of CN204134498U, and the structure of the part is disclosed.
Step 2: homogenizing and kneading: the brine auxiliary material and the flour are stirred and kneaded in the biaxial continuous homogenizer 5 for 10-20min, so that the flour uniformly absorbs water to form flocculent dough, and the dough has good plasticity and extensibility.
Step 3: dough cooking: in the continuous production of the production line, the flocculent dough is conveyed and cured by a soft dough conveyor 6 at the speed of 0.3-0.5 m/min, the proofing time is 15-20 min, the dough after proofing curing is uniformly stirred at the discharge port of the soft dough conveyor 6 and enters the next process, so that the water content is more uniform, a gluten network is fully formed, the dough is prevented from caking, and the effect of uniform feeding is achieved for continuous sheeting in the next process;
a stirring shaft is arranged at the discharge port of the soft dough conveyor 6 to break up the adhesion caking generated in the dough making process.
Step 4: continuous tabletting: the dough after the dough is cooked is firstly rolled once by a single-sheet calender 7, and then is continuously pressed into sheets by 6-9 pairs of rollers of a continuous calender 8 according to a certain rolling ratio, so that the dough is rolled and thinned to finally reach the required thickness of the dough sheet, and the thickness of the dough sheet is usually 0.7-1.4 mm.
For example, taking a single-sheet calender with a thickness of 12mm as an example, the thickness of the single-sheet calender can reach 0.8mm after being calendered according to the calendering ratios of 60%, 46%, 31%, 27%, 20%, 15% and 9%, and the calculation 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.
Step 5: cutting and flower arranging: the cutter is arranged below the last roller of the continuous calender 8, the strips are cut by the cutter, the width of the strips after cutting is 0.8-1.2. 1.2 mm, so that the strips after cutting and forming can be fully gelatinized when being steamed by heating, the strips after cutting enter the corrugated surface forming device, the strips are subjected to embossing by the embossing belt, and the cutter, the corrugated surface forming device and the embossing belt are sequentially arranged up and down.
Step 6: continuously steaming the noodles: the method is characterized in that the well-arranged noodles are sent into a continuous noodle steaming machine 9, the continuous noodle steaming machine 9 adopts a water-sealing self-cleaning three-layer noodle steaming machine, noodles are steamed by the water-sealing self-cleaning three-layer noodle steaming machine, the application number is 2020225078129, the water-sealing self-cleaning three-layer noodle steaming machine has the structure, 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 remarkably improved.
Step 7: cutting off and arranging: the noodle is cooled by an air cooler 11 after being discharged from 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, wherein the round noodle cutter comprises a frame, a shaping cutter and an automatic dividing and box feeding device, wherein the shaping cutter is arranged on the frame, the round noodle cutter has the functions of cutting, arranging and dividing into boxes, and the automatic dividing and box feeding device for boiled noodle has the application number of 2020225107742.
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 noodle conveying direction, specifically, noodles steamed in the continuous noodle steaming machine 9 are firstly stretched and basically straightened for three times by the front conveying mechanism 23 and then rolled and cut into the weight with the length of 500-1500 mm meeting the noodle block requirement by the cutting mechanism after being stretched and cut into the noodle blocks by the first stretching mechanism 24, the second stretching mechanism 25 and the third stretching mechanism 26.
Step 8: and (5) dividing and filling into boxes: the noodle cut according to a certain length is automatically divided into parts and fed into the box device, the automatic part and fed into the box device is a part of a round surface cutter, the automatic part and fed into the box device is arranged behind the shaping cutter and comprises a slide way 28, a swinging hopper 29, a rotating box 30 and a blanking hopper 31 which are sequentially arranged from top to bottom below a cutting mechanism, the noodle enters the rotating box 30 after being fed into the swinging hopper 29 in the automatic part and fed into the box device through the slide way 28, and 1/4 of peripheral surface blocks of the rotating box 30 fall into the blanking hopper 31 together and then accurately enter into a food grade plastic hanging box of the instant noodle continuous production equipment.
The process has the advantages of uniform portioning, accurate box falling by adopting an automatic portioning and box feeding device, automatic and orderly process, excellent stability and reliability, higher advantages than the traditional process, 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, accurate portioning, independent control, safety and reliability of instant noodles.
Step 9: and (3) boiling 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, so that the water content of noodles is increased, the surface viscosity and the temperature of the noodles are reduced through a soaking water tank 14, and the noodles enter a subsequent process for shaping round noodles through an oil spraying device;
the oil spraying device adopts the atomizing nozzle to spray oil on the surface of the noodle, so that adhesion between the noodles is avoided.
Step 10: shaping a round surface: the soaked instant noodles are synchronously tidied and formed in the continuous advancing process of the instant noodle hanging box by the lifting type instant noodle block automatic tidying machine 15, so that the tidying appearance of the products is consistent;
the process has high efficiency, stable and reliable product production, and realizes the purpose of continuous production of the automatic finishing and forming industrial automatic production line of the round instant noodles.
Step 11: microwave drying: the shaped round 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 water content of the instant noodle after the microwave is finished is 16-20%.
The microwave drying treatment in a shorter time not only has the synergistic effects of thawing, heating, sterilizing, puffing and curing, but also can keep the natural color of instant noodles, and avoid the reduction of the product quality caused by the problems of scorching, gelatinization and browning due to local overheating in the long-time microwave drying puffing processing.
The microwave drying has selectivity, can effectively keep the original color, aroma, taste, shape and nutrition components of the material, has better taste, color, toughness, smoothness, palatability, rehydration and other aspects than other non-fried drying methods, and simultaneously protects the thermosensitive components such as aromatic oil, natural pigment and the like in the material:
the instantaneous high efficiency of microwaves ensures better rehydration of products, and can realize efficient, quick, energy-saving, sanitary, large-scale and standardized production.
Step 12: and (3) heat pump drying: the instant noodle hanging box after microwave drying enters production equipment of a multi-layer continuous heat pump drying tunnel 17 to be dried again, a plurality of heat pump units 18 are positioned below the heat pump drying tunnel 17 and supply heat to the heat pump drying tunnel, the heat pump unit 18 is 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 the water content of the instant noodle after drying is 8-10%.
The heat pump drying reduces the drying temperature of the instant noodles, can effectively avoid the heat damage of the instant noodles caused by the overhigh drying temperature, damages the product quality, and can also prevent the oxidation reaction of the instant noodles. The quality of the instant noodles is high-quality standard, and the color, the fragrance, the taste, the shape and the luster of the instant noodles ensure the natural mellow fragrance, the natural color, the unique flavor, the original shape and the nutritional ingredients of the instant noodles;
the heat pump drying also solves the problems of high drying cost and poor quality of the traditional drying, and simultaneously, the characteristic index, the grade index, the nutrition index and the physicochemical 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 arranged at the upper layer of the drying tunnel, single-layer microwave drying is adopted to ensure the uniformity of heated drying in the microwave drying process, heat pump drying is arranged at 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, instant noodles are firstly subjected to primary drying through a single-layer microwave drying tunnel 16 and then are subjected to secondary drying through a multi-layer heat pump drying tunnel 17, so that the length distance of a 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 technology, overcomes the problems of scorching, pasting and browning in the independent microwave drying process, and ensures that the heat transfer gradient, the temperature and the vapor pressure migration direction are consistent in the microwave material drying process, thereby greatly creating the moisture migration condition in the drying process, simultaneously ensuring that the microwave drying has the drying characteristic of internal-to-external transmission due to the existence of pressure migration power, accelerating the heat transfer efficiency and the drying rate, ensuring that the drying process is environment-friendly, saving energy and reducing consumption, and shortening the drying time.
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 nutrition loss, physical and chemical indexes and quality index reduction in the high-temperature drying process, thereby achieving the purposes of green and superior quality, nutrition and health, quality improvement and efficiency improvement of instant noodle products.
The microwave heat pump combines drying, integrated innovation and synergistic effect, so that loss of solute loss during drying of the instant noodles is reduced, and quality problems such as high-temperature oxidation browning, poor quality, poor taste, poor rehydration, reduced physicochemical indexes, reduced product quality, reduced nutritional value and functionality and the like of the instant noodles are avoided. The instant noodles after rehydration are soft and chewy, crisp in taste, aromatic in flavor, green and superior in quality, nutritional and healthy, and quality improving and efficacy enhancing.
In order to facilitate smooth discharge of moisture generated in the drying tunnel during drying, a moisture discharge fan 10 is disposed above the continuous microwave drying tunnel 16.
Step 13: and (3) box removal and air cooling: the instant noodles after drying by the heat pump are subjected to box removal by a box removing 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, the air cooling time is 2min, and the instant noodles fall into an automatic diversion conveyor 22 after the temperature is reduced to room temperature.
Step 14: and (3) shunt packaging: the instant noodle blocks at room temperature pass through an automatic diversion conveyor 22 and then enter subsequent packaging production equipment to complete the whole production process flow.
The process flow has clean and excellent production process, clean environment, energy conservation and emission reduction, achieves the purposes of green and superior product quality, nutrition and health, quality improvement and efficiency improvement, and the produced instant noodle food has a strong and soft taste, is finer and smoother, avoids the loss of nutritional ingredients caused by traditional frying, and is unfavorable for health. The production line has the characteristics of strong process adaptability, high productivity, low energy consumption, good stability, high reliability, safety, sanitation, high automation degree and the like, realizes continuous production, accurate and partial, independent and controllable, safe and reliable, simultaneously improves the quality and the production efficiency of instant noodle products, and meets the requirements of a large number of high-quality industrial automatic production lines of instant noodles.
The above-described embodiments are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention, so that all equivalent changes or modifications of the structure, characteristics and principles described in the claims should be included in the scope of the present invention.
Claims (9)
1. The production method of the green superior instant noodles is characterized by comprising the following steps of:
step 1: mixing flour: inputting the saline auxiliary materials and flour into a double-shaft continuous homogenizer (5) for high-speed stirring and mixing, wherein the saline auxiliary materials are formed by mixing water, salt and mixed alkali, the 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;
step 2: homogenizing and kneading: uniformly stirring the brine auxiliary materials and the flour in a double-shaft continuous homogenizer (5), and kneading to form flocculent dough;
step 3: dough cooking: the flocculent dough is dynamically and slowly conveyed, stirred and cured by a soft dough conveyor (6), the dough after the dough is cured is uniformly stirred at a discharge port of the soft dough conveyor (6) and enters the next procedure, and a stirring shaft is arranged at the discharge port of the soft dough conveyor (6);
step 4: continuous tabletting: continuously tabletting dough after proofing and curing sequentially through a plurality of pairs of rollers of a single-sheet calender (7) and a continuous calender (8) to achieve the required thickness of the dough sheet;
step 5: cutting and flower arranging: a cutter is arranged below a last roller of the continuous calender (8), the noodles enter a corrugated surface former after being cut by the cutter, and then the noodles are subjected to decoration by a decoration belt;
step 6: continuously steaming the noodles: delivering the noodles with the flowers into a continuous noodle steaming machine (9), and steaming noodles by the continuous noodle steaming machine (9);
step 7: cutting off and arranging: the noodle is subjected to air cooling after being discharged from the continuous noodle steaming machine (9), and then enters a round noodle cutting machine (12) for fixed length cutting, wherein the round noodle cutting machine (12) comprises a frame, a shaping cutting machine and an automatic dividing and box feeding device, the shaping cutting machine is arranged on the frame, and 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 noodle;
step 8: and (5) dividing and filling into boxes: the noodles cut off in fixed length are automatically divided into parts and put into a box device and fall into a food-grade plastic hanging box;
step 9: and (3) boiling and soaking: the food-grade plastic hanging box with the noodles enters a continuous water boiling pot (13), and enters the subsequent process through an oil spraying device after passing through a soaking water tank (14);
step 10: shaping a round surface: the instant noodles soaked in the water decoction and sprayed with the oil are synchronously tidied and formed in the continuous advancing process of the instant noodle hanging boxes by a lifting type instant noodle block automatic tidying machine (15), so that the tidying 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; the microwave frequency adopted by microwave drying is 915 MHz or 2450MHz, the drying temperature is 60-85 ℃, the drying time is 8-10min, and the water content of the instant noodles is 16-20% after the microwave is finished;
step 12: and (3) heat pump drying: the instant noodle hanging boxes after microwave drying enter 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; the heat pump drying adopts a 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 the water content of the instant noodles after the drying is finished is 8% -10%;
step 13: and (3) box removal and air cooling: the instant noodles dried by the heat pump are subjected to box removal through a box removing device (21) on a continuous air cooling machine (19), and are subjected to air cooling and temperature reduction to room temperature;
step 14: and (3) shunt packaging: the instant noodle blocks at room temperature pass through an automatic shunt conveyor (22) and then enter subsequent packaging production equipment to complete the whole production process flow.
2. The method for producing the green superior instant noodles according to claim 1, wherein the brine auxiliary materials are mixed in advance and are metered by a metering device (2), and then are input into a biaxial continuous homogenizer (5) together with the sieved flour.
3. The method for producing the green superior instant noodles according to claim 1, wherein the salt water auxiliary material and the flour are stirred and kneaded in the biaxial continuous homogenizer (5) for 10-20min, so that the flour uniformly absorbs water 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 soft dough conveyor (6) at a conveying speed of 0.3-0.5 m/min.
5. The method for producing the green superior instant noodles according to claim 1, wherein the dough is continuously sheeted by a single sheet calender (7) and then by 6-9 pairs of rollers of a continuous calender (8) according to a certain calendering ratio to reach the required thickness of the dough sheet of 0.7-1.4 mm.
6. The method for producing instant noodles with green superior product according to claim 1, wherein the width of the noodles cut by the cutter is 0.8-1.2 and mm, and the cutter, the corrugated surface former and the embossing belt are arranged up and down in sequence;
the continuous noodle steaming machine (9) adopts a water-sealing self-cleaning three-layer noodle steaming machine, the steam pressure is 0.8-1 MPa, the noodle steaming temperature is greater 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 method for producing the green superior instant noodles according to claim 1, wherein the noodles steamed in the continuous noodle steaming machine (9) are basically straightened by three times and then rolled and cut into the weight with the length of 500-1500 mm meeting the requirements of noodle blocks, then enter a rotating box (30) after being orderly fed into a swinging hopper (29) by a slideway (28) in an automatic portioning and feeding device and enter a food grade plastic hanging box after being distributed, and 1/4 peripheral blocks of the rotating box (30) fall into a blanking hopper (31) together every turn and then accurately enter the food grade plastic hanging box.
8. The method for producing the green superior instant noodles according to claim 1, wherein the water temperature in the continuous water boiling pot (13) is 96-98 ℃, the noodle boiling time is 2min, the water content of the noodles is increased, and the surface viscosity and the temperature of the noodles are reduced through the soaking water tank (14).
9. The method for producing the green superior instant noodles according to claim 1, wherein the plurality of axial flow fans (20) of the continuous air cooling machine (19) cool the instant noodles for 2min.
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| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
| CN1973670A (en) * | 2006-12-16 | 2007-06-06 | 张晋红 | Making process of hot blast dried instant noodles |
| CN101491314A (en) * | 2009-03-06 | 2009-07-29 | 武汉冠利达必是食品有限公司 | Non-fried flavor instant noodle and industrialization high-efficiency production method |
| CN102696965A (en) * | 2012-03-15 | 2012-10-03 | 武汉大汉口食品有限公司 | Production method of non-fried flavored instant noodle by micro-expansion |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219363A (en) * | 1998-12-16 | 1999-06-16 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
| CN1973670A (en) * | 2006-12-16 | 2007-06-06 | 张晋红 | Making process of hot blast dried instant noodles |
| CN101491314A (en) * | 2009-03-06 | 2009-07-29 | 武汉冠利达必是食品有限公司 | Non-fried flavor instant noodle and industrialization high-efficiency production method |
| CN102696965A (en) * | 2012-03-15 | 2012-10-03 | 武汉大汉口食品有限公司 | Production method of non-fried flavored instant noodle by micro-expansion |
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