CN112914091A - Energy-saving non-sticky vermicelli production process - Google Patents
Energy-saving non-sticky vermicelli production process Download PDFInfo
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- CN112914091A CN112914091A CN202110299105.1A CN202110299105A CN112914091A CN 112914091 A CN112914091 A CN 112914091A CN 202110299105 A CN202110299105 A CN 202110299105A CN 112914091 A CN112914091 A CN 112914091A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 23
- 238000001125 extrusion Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 2
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 5
- 238000005406 washing Methods 0.000 abstract description 5
- 229920002261 Corn starch Polymers 0.000 abstract description 2
- 240000004922 Vigna radiata Species 0.000 abstract description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract description 2
- 239000008120 corn starch Substances 0.000 abstract description 2
- 235000012438 extruded product Nutrition 0.000 abstract description 2
- 229920001592 potato starch Polymers 0.000 abstract description 2
- 239000010865 sewage Substances 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 description 7
- 241001391944 Commicarpus scandens Species 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012858 packaging process Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 201000002451 Overnutrition Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The invention relates to an energy-saving production process of non-sticky vermicelli, which comprises the following sequential process steps: pulping, preheating, curing, extruding, preparing vermicelli, predrying, feeding, cutting, drying and cooling, cutting to a fixed length, and adopting a new process to ensure that the extruded vermicelli is not adhered, so that the vermicelli does not need to be frozen and loosened, the process flow is shortened, the energy consumption is reduced, and the occupied area of equipment is reduced; a water washing link is not needed, so that water resources are greatly saved, a sewage treatment plant is not needed, and the environmental protection problem in the production of the vermicelli is solved; the extruded products are arranged in order and can be directly cut off and then enter an automatic weighing and packaging system, so that a large amount of labor is saved, and the production cost is reduced; the vermicelli is suitable for production of various raw materials, such as mung bean starch, sago starch, pea starch, corn starch, potato starch and the like, and can be compounded by different raw materials according to cost and taste.
Description
Technical Field
The invention belongs to the technical field of vermicelli production, and particularly relates to an energy-saving non-sticky vermicelli production process.
Background
The sweet potato has high nutritive value, and contains abundant starch, protein, fat, vitamins, mineral elements such as calcium, ferrum, potassium, phosphorus, etc., and 18 amino acids, wherein 8 amino acids are essential for human body, and the total content is about 0.49%. The traditional medical research in China shows that: sweet potato seedlings, leaves and root tubers can be used as the medicine. Sweet potato contains rich dietary fiber called as seventh nutrient of human body, and has effects of relaxing bowels, reducing cholesterol and lowering blood sugar. The dietary fiber is a safe natural food which is difficult to find under the condition of urban overnutrition at present, and is beneficial to body health when being eaten more.
The sweet potato vermicelli is also named as sweet potato sheet jelly, loose knot and sweet potato vermicelli, is an ancient Chinese traditional food, adopts fresh sweet potatoes as main raw materials, has the characteristics of no rotten after long-time cooking, faint scent and delicious taste and various eating methods, and is a popular and common food for people in most regions of China.
In the prior art, the vermicelli produced by adopting the extrusion forming mode has the advantages of small diameter, beautiful appearance and good appearance, but the extruded vermicelli with small diameter has large viscosity and low product percent of pass, chemical additives are required to be adopted to freeze the vermicelli, but the additives can destroy the flavor and nutrition of the vermicelli, and the risk of food safety exists.
Disclosure of Invention
The invention provides an energy-saving production process of non-sticky vermicelli aiming at the defects in the prior art.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
an energy-saving production process of non-sticky vermicelli, which comprises the following process steps in sequence:
(1) the pulp is prepared by the following steps of pulping,
selecting raw materials of vermicelli, and stirring the raw materials in proportion to prepare starch slurry with required concentration;
(2) preheating
Heating the prepared starch slurry in the step (1) to reach the temperature required by the process, so as to facilitate subsequent curing;
(3) aging
The starch slurry heated to a certain temperature is subjected to primary curing by a curing device;
(4) extruding and making into filaments
The starch slurry primarily cured in the step (3) is completely cured by an extruder, and vermicelli and noodles with corresponding specifications are produced by an extrusion die;
(5) predrying
Carrying the vermicelli extruded in the step (4) into a pre-drying machine by using a mesh belt, and drying the surface of the vermicelli to ensure that the vermicelli is not adhered;
(6) put on the pole, cut off
Hanging the vermicelli with the solidified surface in the step (5) on a rod, and cutting the vermicelli into a set length;
(7) drying and cooling
Drying according to the vermicelli drying curve, and cooling the vermicelli to a temperature suitable for packaging after drying;
(8) cut to length
Cutting the dried and cooled vermicelli into required length.
Further, starch is quantitatively added in the step (1), and cold water is automatically added in a controlled manner.
Further, the preheating temperature in the step (2) is 35-60 degrees.
Further, the curing temperature in the step (3) is 80-90 degrees.
Furthermore, the aperture size of the extrusion die is 2-10 mm.
Further, the drying mode in the step (7) is used for air drying, and the cooling temperature is 15-25 degrees.
Further, the length of the vermicelli in the step (8) is 20-25 cm.
Compared with the prior art, the invention has the following implementation effects:
1. the new process is adopted to ensure that the extruded vermicelli is not adhered, so that the vermicelli is not required to be frozen and loosened, the process flow is shortened, the energy consumption is reduced, and the occupied area of equipment is reduced;
2. a water washing link is not needed, so that water resources are greatly saved, a sewage treatment plant is not needed, and the environmental protection problem in the production of the vermicelli is solved;
3. the extruded products are arranged in order and can be directly cut off and then enter an automatic weighing and packaging system, so that a large amount of labor is saved, and the production cost is reduced;
4. the starch adhesive is suitable for production of various raw materials, such as mung bean starch, sago starch, pea starch, corn starch, potato starch and the like, and can be compounded according to cost and taste.
5. The vermicelli produced by the process has crystal clear appearance and good taste elasticity.
Detailed Description
The present invention will be described with reference to specific examples.
Example one
(1) Pulping
Selecting vermicelli raw materials, adding the vermicelli raw materials according to a ratio, and stirring at a constant speed by a stirring device to prepare starch slurry with the required concentration of 24 Be';
(2) preheating
Preliminarily heating the starch slurry prepared in the step (1) to 50 degrees;
(3) aging
Inputting the preheated starch slurry into a curing device, wherein the temperature of the curing device is 90 degrees, so that the starch slurry is primarily cured;
(4) extruding and making into filaments
Completely maturing the starch slurry primarily matured in the step (3) through an extruder, and then preparing vermicelli with corresponding specification through an 80-mesh extrusion die with the aperture of 2 mm;
(5) predrying
Carrying the vermicelli extruded in the step (4) into a pre-drying machine by using a mesh belt, and drying the surface of the vermicelli to ensure that the vermicelli is not adhered;
(6) put on the pole, cut off
Hanging the vermicelli with the solidified surface in the step (5) on a hanging rod through a mechanical arm, and cutting the vermicelli into a set length, wherein the cutting length is adjustable, the equipment runs stably, and the cutting waste is less;
(7) drying and cooling
The vermicelli is dried according to the vermicelli drying curve and automatic control is realized, the vermicelli is cooled to 20 degrees after drying is finished, the condensation and humidification phenomena cannot occur in the subsequent packaging process, the uniform water content of the product is ensured to reach the standard, the finished product has good toughness and is not easy to break;
(8) cut to length
The cutting length can be adjusted by a PLC, the cut is neat, the dried and cooled vermicelli is cut into 20cm fixed length, and subsequent automatic bagging and packaging are facilitated.
The energy-saving production process of the non-sticky vermicelli has the advantages of glittering and translucent appearance, good taste elasticity, non-sticky vermicelli, shortened process flow, no need of water washing, energy consumption saving, environmental protection in vermicelli production, and suitability for automatic production of various types of raw materials.
Example two
(1) Pulping
Selecting vermicelli raw materials, adding the vermicelli raw materials according to a ratio, and stirring at a constant speed by a stirring device to prepare starch slurry with the required concentration of 26 Be';
(2) preheating
Preliminarily heating the starch slurry prepared in the step (1) to 55 degrees;
(3) aging
Inputting the preheated starch slurry into a curing device, wherein the temperature of the curing device is 85 degrees, so that the starch slurry is primarily cured;
(4) extruding and making into filaments
Completely maturing the starch slurry primarily matured in the step (3) through an extruder, and then preparing vermicelli with corresponding specification through a 60-mesh extrusion die with the aperture of 3 mm;
(5) predrying
Carrying the vermicelli extruded in the step (4) into a pre-drying machine by using a mesh belt, and drying the surface of the vermicelli to ensure that the vermicelli is not adhered;
(6) put on the pole, cut off
Hanging the vermicelli with the solidified surface in the step (5) on a hanging rod through a mechanical arm, and cutting the vermicelli into a set length, wherein the cutting length is adjustable, the equipment runs stably, and the cutting waste is less;
(7) drying and cooling
The vermicelli is dried according to the vermicelli drying curve and automatic control is realized, the vermicelli is cooled to 20 degrees after drying is finished, the condensation and humidification phenomena cannot occur in the subsequent packaging process, the uniform water content of the product is ensured to reach the standard, the finished product has good toughness and is not easy to break;
(8) cut to length
The cutting length can be adjusted by a PLC, the cut is neat, the dried and cooled vermicelli is cut into 25cm fixed length, and subsequent automatic bagging and packaging are facilitated.
The energy-saving production process of the non-sticky vermicelli has the advantages of glittering and translucent appearance, good taste elasticity, non-sticky vermicelli, shortened process flow, no need of water washing, energy consumption saving, environmental protection in vermicelli production, and suitability for automatic production of various types of raw materials.
EXAMPLE III
(1) Pulping
Selecting vermicelli raw materials, adding the vermicelli raw materials according to a ratio, and stirring at a constant speed by a stirring device to prepare starch slurry with the required concentration of 28 Be';
(2) preheating
Preliminarily heating the starch slurry prepared in the step (1) to 60 degrees;
(3) aging
Inputting the preheated starch slurry into a curing device, wherein the temperature of the curing device is 80 degrees, so that the starch slurry is primarily cured;
(4) extruding and making into filaments
Completely maturing the starch slurry primarily matured in the step (3) through an extruder, and then preparing vermicelli with corresponding specification through a 50-mesh extrusion die with the aperture of 4 mm;
(5) predrying
Carrying the vermicelli extruded in the step (4) into a pre-drying machine by using a mesh belt, and drying the surface of the vermicelli to ensure that the vermicelli is not adhered;
(6) put on the pole, cut off
Hanging the vermicelli with the solidified surface in the step (5) on a hanging rod through a mechanical arm, and cutting the vermicelli into a set length, wherein the cutting length is adjustable, the equipment runs stably, and the cutting waste is less;
(7) drying and cooling
The vermicelli is dried according to the vermicelli drying curve and automatic control is realized, the vermicelli is cooled to 20 degrees after drying is finished, the condensation and humidification phenomena cannot occur in the subsequent packaging process, the uniform water content of the product is ensured to reach the standard, the finished product has good toughness and is not easy to break;
(8) cut to length
The cutting length can be adjusted by a PLC, the cut is neat, the dried and cooled vermicelli is cut into 25cm fixed length, and subsequent automatic bagging and packaging are facilitated.
The energy-saving production process of the non-sticky vermicelli has the advantages of glittering and translucent appearance, good taste elasticity, non-sticky vermicelli, shortened process flow, no need of water washing, energy consumption saving, environmental protection in vermicelli production, and suitability for automatic production of various types of raw materials.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. An energy-saving production process of non-sticky vermicelli is characterized by comprising the following process steps in sequence:
(1) the pulp is prepared by the following steps of pulping,
selecting raw materials of vermicelli, and stirring the raw materials in proportion to prepare starch slurry with required concentration;
(2) preheating
Heating the prepared starch slurry in the step (1) to reach the temperature required by the process, so as to facilitate subsequent curing;
(3) aging
The starch slurry heated to a certain temperature is subjected to primary curing by a curing device;
(4) extruding and making into filaments
The starch slurry primarily cured in the step (3) is completely cured by an extruder, and vermicelli and noodles with corresponding specifications are produced by an extrusion die;
(5) predrying
Carrying the vermicelli extruded in the step (4) into a pre-drying machine by using a mesh belt, and drying the surface of the vermicelli to ensure that the vermicelli is not adhered;
(6) put on the pole, cut off
Hanging the vermicelli with the solidified surface in the step (5) on a rod, and cutting the vermicelli into a set length;
(7) drying and cooling
Drying according to the vermicelli drying curve, and cooling the vermicelli to a temperature suitable for packaging after drying;
(8) cut to length
Cutting the dried and cooled vermicelli into required length.
2. The process for producing energy-saving non-sticky vermicelli as claimed in claim 1, wherein starch is quantitatively added in step (1), and cold water is automatically added.
3. The process for producing energy-saving non-sticky vermicelli as claimed in claim 1, wherein the preheating temperature in the step (2) is 35 ° to 60 °.
4. The process for producing energy-saving non-sticky vermicelli as claimed in claim 1, wherein the curing temperature in the step (3) is 80-90 °.
5. The production process of energy-saving non-sticky vermicelli as claimed in claim 1, wherein the aperture size of the extrusion die is 2-10 mm.
6. The process for producing energy-saving non-sticky vermicelli as claimed in claim 1, wherein the drying in the step (7) is air-dried at a cooling temperature of 15 ° to 25 °.
7. The production process of energy-saving non-sticky vermicelli as claimed in claim 1, wherein the length of the vermicelli in the step (8) is 18-22 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110299105.1A CN112914091A (en) | 2021-03-20 | 2021-03-20 | Energy-saving non-sticky vermicelli production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110299105.1A CN112914091A (en) | 2021-03-20 | 2021-03-20 | Energy-saving non-sticky vermicelli production process |
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| Publication Number | Publication Date |
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| CN112914091A true CN112914091A (en) | 2021-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110299105.1A Pending CN112914091A (en) | 2021-03-20 | 2021-03-20 | Energy-saving non-sticky vermicelli production process |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276976A (en) * | 1993-03-22 | 1994-10-04 | Nan Ya Plast Corp | Preparation of rice noodle |
| CN106072482A (en) * | 2016-06-29 | 2016-11-09 | 徐州两汉农业发展有限公司 | A kind of purple sweet potato vermicelli |
| CN108208769A (en) * | 2018-01-18 | 2018-06-29 | 圣昌达机械（天津）有限公司 | A kind of bean vermicelli mechanized production system and production method |
| CN208909082U (en) * | 2018-01-18 | 2019-05-31 | 圣昌达机械（天津）有限公司 | A kind of bean vermicelli mechanized production system |
-
2021
- 2021-03-20 CN CN202110299105.1A patent/CN112914091A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276976A (en) * | 1993-03-22 | 1994-10-04 | Nan Ya Plast Corp | Preparation of rice noodle |
| CN106072482A (en) * | 2016-06-29 | 2016-11-09 | 徐州两汉农业发展有限公司 | A kind of purple sweet potato vermicelli |
| CN108208769A (en) * | 2018-01-18 | 2018-06-29 | 圣昌达机械（天津）有限公司 | A kind of bean vermicelli mechanized production system and production method |
| CN208909082U (en) * | 2018-01-18 | 2019-05-31 | 圣昌达机械（天津）有限公司 | A kind of bean vermicelli mechanized production system |
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