CN113925069A - Corn spaghetti processing technology and system - Google Patents

Corn spaghetti processing technology and system Download PDF

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Publication number
CN113925069A
CN113925069A CN202111212899.XA CN202111212899A CN113925069A CN 113925069 A CN113925069 A CN 113925069A CN 202111212899 A CN202111212899 A CN 202111212899A CN 113925069 A CN113925069 A CN 113925069A
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China
Prior art keywords
stirring
corn
spaghetti
water
dough
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CN202111212899.XA
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Chinese (zh)
Inventor
潘苗苗
贺世民
何礼喜
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Anhui Gumeimei Food Technology Co ltd
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Anhui Gumeimei Food Technology Co ltd
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Priority to CN202111212899.XA priority Critical patent/CN113925069A/en
Publication of CN113925069A publication Critical patent/CN113925069A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/1405—Tools
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/1405—Tools
    • A21C1/141—Tools having mixing or cutting elements essentially perpendicular to their axes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
    • A21C1/1435—Feeding mechanisms, e.g. skip lifting mechanisms for liquids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/144—Discharge mechanisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
    • F26B17/02—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materials; with movement performed by belts or elements attached to endless belts or chains propelling the materials over stationary surfaces
    • F26B17/04—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materials; with movement performed by belts or elements attached to endless belts or chains propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
    • F26B17/045—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materials; with movement performed by belts or elements attached to endless belts or chains propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined the material on the belt being agitated, dispersed or turned over by mechanical means, e.g. by vibrating the belt, by fixed, rotating or oscillating elements
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
    • F26B25/04—Agitating, stirring, or scraping devices
    • 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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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a corn spaghetti processing technology and a system, mainly solving the problems that corn spaghetti is difficult to stir evenly and is not cured thoroughly; the branch pipes are arranged in the stirring box in a layered mode, water added in the stirring process of the corn spaghetti is added into the flour in a layered mode, the time of stirring the flour into dough is effectively shortened, the stirring effect of the dough is improved, the stirring effect is improved through the arrangement of the auger, the subsequent discharging of the stirring box is facilitated, the making efficiency of the dough is effectively improved, the cooking thoroughness of the dough is improved, and therefore the taste and the quality of the noodles are guaranteed; through set up extrusion mechanism at the processing bench, extrude the dough that falls on the conveyer belt to preliminary treatment flattens, and subsequent forming mechanism of being convenient for extrudes dough shaping to the flour skin, and subsequent pasta of being convenient for is cut the operation, combines drying mechanism to dry noodless, packs after the cooling, promotes maize pasta's preparation quality and efficiency.

Description

Corn spaghetti processing technology and system
Technical Field
The invention relates to the technical field of processing of corn spaghetti, in particular to a processing technology and a processing system of corn spaghetti.
Background
Pasta, also known as spaghetti, is the pastry of western-style meals that most closely approximates the dietary habits of Chinese. Spaghetti is of many kinds, each having its own name, and the length is different, and its hollow kind is called macaroni by some chinese users. The origin of spaghetti is said to be originated from ancient roman, and there is also a method of speaking that makele polo passes from china to the whole europe via the west island. As the legal raw material of the spaghetti, the Dulan wheat is the hardest wheat variety, has the characteristics of high density, high protein, high gluten degree and the like, and the prepared spaghetti is yellow in whole body, is boiling-resistant and has good taste.
In the production process of the corn spaghetti, due to the characteristics of the corn flour, the mixing effect of the water, the wheat flour and the corn flour is poor during mechanical kneading, so that the subsequent spaghetti is difficult to cut, the mass production cannot be carried out, and the production quality cannot be ensured.
Disclosure of Invention
The invention aims to provide a corn spaghetti processing technology and a corn spaghetti processing system, which are used for solving the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the utility model provides a maize spaghetti system of processing, includes the agitator tank, be provided with the support frame on the agitator tank, the agitator tank passes through the support frame and links to each other with the processing platform, the bottom of processing platform is provided with the supporting leg, the bottom of supporting leg is provided with the callus on the sole, the processing bench is provided with the conveyer belt, the processing bench is provided with the shielding plate, the upside of processing platform is provided with extrusion mechanism and forming mechanism, the end of conveyer belt is provided with cuts the mechanism, the bottom of processing platform is provided with drying mechanism.
As a further scheme of the invention: the stirring mechanism is arranged in the stirring box and comprises a cover plate which is clamped at the top of the stirring box, a stirring motor is arranged on the cover plate and is connected with a stirring shaft, stirring rods are evenly arranged on the stirring shaft, an auger is arranged at the bottom of each stirring rod, and a plurality of feeding barrels are arranged on the cover plate.
As a still further scheme of the invention: the outside of agitator tank is provided with water supply mechanism, water supply mechanism is including setting up the inlet tube in the agitator tank outside, evenly be provided with the branch pipe between inlet tube and the agitator tank, branch pipe longitudinal arrangement is on the lateral wall of agitator tank, be provided with the connector on the water pipe.
As a still further scheme of the invention: the extrusion mechanism comprises extrusion rollers arranged on the upper side of the conveying belt, the extrusion rollers are provided with three groups, the centers of the extrusion rollers are connected with an output shaft, and the output shaft is connected with an extrusion motor.
As a still further scheme of the invention: the forming mechanism comprises a forming frame arranged on the upper side of the tail end of the conveying belt, an extrusion opening of the forming frame contracts, and an extruder is arranged inside the forming mechanism.
As a still further scheme of the invention: the cutting mechanism comprises a mounting frame arranged on the machining table, a cutter is slidably mounted on the mounting frame, the cutter is obliquely arranged, the machining table is provided with a cutting seat at the bottom of the cutter, the cutting seat is arranged at the tail end of the conveying belt and is tangent to the tail end of the conveying belt, and the cutter is connected with a power mechanism.
As a still further scheme of the invention: the power mechanism comprises a slitting motor arranged on the mounting frame, the slitting motor is connected with the cam, a stop block is arranged on the upper side of the cutter, the cutter is connected with the slider, a sliding groove is formed in the mounting frame, a return spring is arranged at the bottom of the sliding groove, a slitting groove is formed in the slitting seat, and the cutter and the slitting seat are vertically arranged.
As a still further scheme of the invention: the drying mechanism comprises a drying crawler belt, the drying crawler belt is connected with the rotating roller, the drying crawler belt is arranged on the lower side of the slitting seat, the rotating direction of the drying crawler belt is opposite to that of the conveying belt, and a vibrator is arranged inside the drying crawler belt.
The corn spaghetti processing technology adopts the corn spaghetti processing system to process, and the processing technology comprises the following steps:
s1, mixing corn flour and wheat flour according to a ratio of 1:3, adding table salt, monosodium glutamate and auxiliary materials such as glutamic acid, lysine, maltose, soybean protein powder, egg albumen powder and egg yolk powder into the mixed corn and wheat flour, adding the corn flour and the wheat flour through one of the feeding cylinders, adding the auxiliary materials through the other feeding cylinder, gradually adding the auxiliary materials in the stirring process, and starting a stirring motor to fully stir to form the mixed corn flour;
s2, preparing purified water according to the mass ratio of water to mixed corn flour of 2:5, adjusting the pH value of the purified water to enable the pH value of the water to be 8-9, controlling the water temperature to be 30-35 ℃, connecting the prepared water with a water pipe through a connector, feeding the water into a stirring box through a branch pipe on the water pipe to reach different depths of the stirring box, stirring the water into the mixed corn flour at different depths in the stirring box, and stirring the water for 30 minutes to prepare dough;
s3, taking half of the mass of purified water in the step S2, adding 75% of edible alcohol into the purified water, adding the edible alcohol according to the proportion of 10: 0.5-1 of the purified water and the edible alcohol, adding citric acid to adjust the pH value of the water to 4-6, keeping the water temperature between 20-25 ℃, adding the prepared water into the kneaded dough layer by layer in the same manner as in the step S2, stirring at the speed of 80-120 revolutions per minute for 15-20 minutes, standing and curing for 30 minutes after stirring;
s4, extruding the cured dough from the stirring box through a packing auger, dropping the dough onto a conveying belt, extruding and forming by matching with an extruding mechanism and a forming mechanism to form dough sheets, and dropping the dough sheets onto a slitting seat to match with a slitting mechanism to slit the noodles;
s5, vibrating and drying the cut noodles;
and S6, naturally cooling the dried noodles and packaging.
Further, noodless vibrations stoving process is accomplished through the stoving mechanism of processing platform bottom, and on the noodless that cut the mechanism through cutting fell to the stoving track that starts preheating, the stoving track was dried noodless, and the stoving track starts the vibrator at the in-process of carrying, drives the stoving track and shakes, avoids noodless and track adhesion.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the branch pipes are arranged in the stirring box in a layered manner, water added in the stirring process of the corn spaghetti is added into the flour in a layered manner, so that the time for stirring the flour into dough is effectively shortened, the stirring effect of the dough is improved, the stirring effect is improved through the arrangement of the auger, the subsequent discharging of the stirring box is facilitated, the making efficiency of the dough is effectively improved, and the cooking thoroughness of the dough is improved, so that the taste and the quality of the noodles are ensured; through set up extrusion mechanism at the processing bench, extrude the dough that falls on the conveyer belt to preliminary treatment flattens, and subsequent forming mechanism of being convenient for extrudes dough shaping to the flour skin, and subsequent pasta of being convenient for is cut the operation, combines drying mechanism to dry noodless, packs after the cooling, promotes maize pasta's preparation quality and efficiency.
Drawings
FIG. 1 is a schematic diagram of a corn spaghetti processing system.
FIG. 2 is a schematic diagram of the configuration of the agitator tank of a corn spaghetti processing system.
FIG. 3 is a schematic view of the configuration of the stirring mechanism of a corn spaghetti processing system.
FIG. 4 is a schematic diagram of the processing station of a corn spaghetti processing system.
FIG. 5 is a schematic view of the slitting mechanism of a corn spaghetti processing system.
FIG. 6 is a schematic view of the installation of a drying mechanism in a corn spaghetti processing system.
FIG. 7 is a schematic plan view of a slitting mechanism in a corn spaghetti processing system.
In the figure: 1, a processing table, 2 support legs, 3 foot pads, 4 stirring boxes, 40 cover plates, 41 stirring rods, 42 packing augers, 43 stirring shafts, 5 feeding cylinders, 6 stirring motors, 7 water pipes, 70 branch pipes, 71 connecting heads, 8 supporting frames, 9 conveying belts, 10 shielding plates, 11 extruding mechanisms, 12 forming mechanisms, 120 extruding ports, 13 splitting mechanisms, 14 drying mechanisms, 140 rotating rollers, 15 connecting frames and 150 connecting rods;
130 cutters, 131 mounting frames, 132 stoppers, 133 cams, 134 sliders, 135 return springs, 136 slitting seats and 137 slitting grooves.
Detailed Description
In the description of the present invention, it is to be understood that the terms "upper", "lower", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
The utility model provides a maize spaghetti system of processing, includes agitator tank 4, be provided with support frame 8 on the agitator tank 4, agitator tank 4 links to each other with processing platform 1 through support frame 8, the bottom of processing platform 1 is provided with supporting leg 2, the bottom of supporting leg 2 is provided with callus on the sole 3, be provided with conveyer belt 9 on the processing platform 1, be provided with shielding plate 10 on the processing platform 1, the upside of processing platform 1 is provided with extrusion mechanism 11 and forming mechanism 12, the end of conveyer belt 9 is provided with cuts mechanism 13, the bottom of processing platform 1 is provided with drying mechanism 14.
Specifically, as shown in fig. 1, the stirring box 4 is mounted on the processing table 1 through the support frame 8, and the processing table 1 and the support frame 8 are detachably mounted. Receive the dough that the stirring was accomplished in 4 agitator tanks through conveyer belt 9, carry the dough simultaneously, shelter from by the shielding plate 10 of processing platform 1 upside in the dough transportation process, guarantee the health in the course of working, avoid the foreign matter to fall on processing platform 1.
As a further embodiment of the present invention, a stirring mechanism is arranged in the stirring box 4, the stirring mechanism includes a cover plate 40 clamped at the top of the stirring box 4, a stirring motor 6 is arranged on the cover plate 40, the stirring motor 6 is connected with a stirring shaft 43, stirring rods 41 are uniformly arranged on the stirring shaft 43, an auger 42 is arranged at the bottom of the stirring rod 41, and a plurality of feeding cylinders 5 are arranged on the cover plate 40.
Specifically, as shown in fig. 2-3, a cover plate 40 is utilized to install a stirring motor 6, the stirring motor 6 drives a stirring shaft 43 and a stirring rod 41 to rotate, so that flour is stirred, and meanwhile, an auger 42 is arranged at the bottom of the stirring rod 41, and the rotation direction of the auger 42 is opposite to the rotation direction in the stirring process, so that flour falling at the bottom of the stirring box 4 is lifted to participate in stirring; after stirring, the rotation direction of the auger 42 is the same as the rotation direction, and the stirred dough is pushed to fall.
As a further embodiment of the present invention, a water supply mechanism is disposed outside the stirring tank 4, the water supply mechanism includes a water inlet pipe 7 disposed outside the stirring tank 4, branch pipes 70 are uniformly disposed between the water inlet pipe 7 and the stirring tank 4, the branch pipes 70 are longitudinally disposed on the side wall of the stirring tank 4, and a connection head 71 is disposed on the water pipe 7.
Specifically, as shown in fig. 2, in order to improve the stirring effect, the water pipe 7 and the branch pipe 70 are longitudinally arranged on the side wall of the stirring box 4, so that the water supply for the flour with different depths is realized, the flour stirring quality is effectively improved, the stirring time is reduced, and the processing efficiency is improved.
Meanwhile, the curing water can be rapidly and uniformly dispersed into the dough in the subsequent curing process, so that the curing quality of the dough is further improved.
As a still further embodiment of the present invention, the squeezing mechanism 11 includes three sets of squeezing rollers disposed on the upper side of the conveyor belt 9, the center of the squeezing rollers is connected to an output shaft, and the output shaft is connected to a squeezing motor.
Specifically, the extrusion mechanism 11 includes three groups of extrusion rollers, and the dough falling on the conveying belt 9 is repeatedly extruded by the extrusion rollers, so that the subsequent dough is formed and extruded to be in a wrapper shape for slitting operation.
As a still further embodiment of the present invention, the forming mechanism 12 includes a forming frame disposed at an upper side of the end of the conveyor belt 9, an extrusion port 120 of the forming frame is contracted, and an extruder is disposed inside the forming mechanism 12.
Specifically, as shown in fig. 5-6, the extruded dough enters the forming mechanism 12, and under the action of the forming mechanism 12, the dough is extruded outwards, so that the dough forms a wrapper with the same width and thickness, and waits for the slitting operation.
As a further embodiment of the present invention, the splitting mechanism 13 includes a mounting frame 131 disposed on the processing table 1, the cutting knife 130 is slidably mounted on the mounting frame 131, the cutting knife 130 is disposed in an inclined manner, the processing table 1 is provided with a splitting seat 136 at the bottom of the cutting knife 130, the splitting seat 136 is disposed at the tail end of the conveying belt 9, the splitting seat 136 is tangent to the tail end of the conveying belt 9, and the cutting knife 130 is connected to a power mechanism.
Specifically, cut mechanism 13 and receive the face skin that comes from conveyer belt 9, cut the face skin and be noodless, for the convenience of noodless receipt and the whereabouts after cutting, cut seat 136 and cutter 130 and all incline to set up, but cutter 130 and cut between the seat 136 for vertically position, guarantee the reliability of cutting.
As a further embodiment of the present invention, the power mechanism includes a slitting motor disposed on the mounting frame 131, the slitting motor is connected to the cam 133, the upper side of the cutter 130 is provided with a stopper 132, the cutter 130 is connected to the slider 134, a sliding groove is disposed inside the mounting frame 131, the bottom of the sliding groove is provided with a return spring 135, the slitting seat 136 is provided with a slitting groove 137, and the cutter 130 and the slitting seat 136 are vertically disposed therebetween.
Specifically, as shown in fig. 7, the cutter 130 is installed through the sliding block 134, the sliding groove and the return spring 135, and the rotation of the cam 133 is utilized to control the cutter 130 to perform back and forth cutting operation, so that the uniformity of cutting the noodles is effectively improved.
As a still further embodiment of the present invention, the drying mechanism 14 includes a drying caterpillar, which is connected to the rotating roller 140, and is disposed at a lower side of the dividing and cutting seat 136, and is opposite to the rotating direction of the conveyor belt 9, and a vibrator is disposed inside the drying caterpillar.
Drying the noodles through the drying crawler belt with opposite rotating directions after slitting, and cooling and packaging after drying.
The corn spaghetti processing technology adopts the corn spaghetti processing system to process, and the processing technology comprises the following steps:
s1, mixing corn flour and wheat flour according to a ratio of 1:3, adding table salt, monosodium glutamate and auxiliary materials such as glutamic acid, lysine, maltose, soybean protein powder, egg albumen powder and egg yolk powder into the mixed corn and wheat flour, adding the corn flour and the wheat flour through one of the feeding cylinders 5, adding the auxiliary materials through the other feeding cylinder 5, gradually adding the auxiliary materials in the stirring process, and starting a stirring motor 6 to fully stir to form mixed corn flour;
s2, preparing purified water according to the mass ratio of water to mixed corn flour of 2:5, adjusting the pH value of the purified water to enable the pH value of the water to be 8-9, controlling the water temperature to be 30-35 ℃, connecting the prepared water with a water pipe 7 through a connector 71, sending the water into a stirring box 4 through a branch pipe 70 on the water pipe 7 to reach different depths of the stirring box 4, stirring dough, sending the water into the mixed corn flour at different depths of the stirring box 4, and stirring for 30 minutes to prepare dough;
s3, taking half of the mass of purified water in the step S2, adding 75% of edible alcohol into the purified water, adding the edible alcohol according to the proportion of 10: 0.5-1 of the purified water and the edible alcohol, adding citric acid to adjust the pH value of the water to 4-6, keeping the water temperature between 20-25 ℃, adding the prepared water into the kneaded dough layer by layer in the same manner as in the step S2, stirring at the speed of 80-120 revolutions per minute for 15-20 minutes, standing and curing for 30 minutes after stirring;
s4, extruding the cured dough from the stirring box 4 through the auger 42, falling onto the conveying belt 9, extruding and forming by matching with the extrusion mechanism 11 and the forming mechanism 12 to form dough sheets, and falling onto the slitting seat 136 to match with the slitting mechanism 13 to slit the noodles;
s5, vibrating and drying the cut noodles;
and S6, naturally cooling the dried noodles and packaging.
Further, noodless vibrations stoving process is accomplished through the stoving mechanism 14 of processing platform bottom, and on the noodless that cut 13 through cutting mechanism fell to the stoving track that starts preheating, the stoving track was dried noodless, and the in-process starting vibrator of stoving track at the transport drives the stoving track and shakes, avoids noodless and track adhesion.
Specifically, in step S2, the PH is adjusted by adding potassium carbonate and sodium carbonate, and the PH may be adjusted separately or by mixing the two.
More specifically, the proportion of lysine, maltose, protein powder and yolk powder can be controlled according to different product positioning grades, and the higher the grade is, the higher the content of the protein and the content of the yolk powder are increased.
According to the invention, the branch pipes 70 are arranged in the stirring box 4 in a layered manner, so that water added in the stirring process of the corn spaghetti is added into the flour in a layered manner, the time for stirring the flour into dough is effectively shortened, the stirring effect of the dough is improved, the stirring effect is improved through the arrangement of the auger 42, the subsequent discharging of the stirring box 4 is facilitated, the making efficiency of the dough is effectively improved, and the cooking thoroughness of the dough is improved, so that the taste and the quality of the noodles are ensured; through set up extrusion mechanism 11 on processing platform 1, extrude the dough that falls on conveyer belt 9 to preliminary treatment flattens, and subsequent forming mechanism 12 of being convenient for extrudes dough shaping to the flour sheet, and subsequent pasta of being convenient for cuts the operation, combines drying mechanism 14 to dry the noodle, packs after the cooling, promotes the preparation quality and the efficiency of maize pasta.
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, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (10)

1. The utility model provides a maize spaghetti system of processing, includes agitator tank (4), its characterized in that, be provided with support frame (8) on agitator tank (4), agitator tank (4) link to each other with processing platform (1) through support frame (8), the bottom of processing platform (1) is provided with supporting leg (2), the bottom of supporting leg (2) is provided with callus on the sole (3), be provided with conveyer belt (9) on processing platform (1), be provided with shielding plate (10) on processing platform (1), the upside of processing platform (1) is provided with extrusion mechanism (11) and forming mechanism (12), the end of conveyer belt (9) is provided with cuts mechanism (13), the bottom of processing platform (1) is provided with stoving mechanism (14).
2. The corn spaghetti processing system according to claim 1, characterized in that a stirring mechanism is arranged in the stirring box (4), the stirring mechanism comprises a cover plate (40) clamped on the top of the stirring box (4), a stirring motor (6) is arranged on the cover plate (40), the stirring motor (6) is connected with a stirring shaft (43), stirring rods (41) are uniformly arranged on the stirring shaft (43), a packing auger (42) is arranged at the bottom of the stirring rods (41), and a plurality of feeding cylinders (5) are arranged on the cover plate (40).
3. A corn spaghetti processing system according to claim 2, characterized in that the outside of the stirring box (4) is provided with a water supply mechanism, the water supply mechanism comprises a water inlet pipe (7) arranged outside the stirring box (4), branch pipes (70) are uniformly arranged between the water inlet pipe (7) and the stirring box (4), the branch pipes (70) are longitudinally arranged on the side wall of the stirring box (4), and the water pipe (7) is provided with a connecting head (71).
4. A corn spaghetti processing system according to claim 1, characterized in that the pressing mechanism (11) comprises three sets of pressing rollers arranged on the upper side of the conveyor belt (9), the centers of the pressing rollers are connected with an output shaft, and the output shaft is connected with a pressing motor.
5. A corn spaghetti processing system according to claim 1, characterized in that the forming mechanism (12) comprises a forming frame arranged on the upper side of the end of the conveyor belt (9), the extrusion opening (120) of which frame is constricted, and the inside of the forming mechanism (12) is provided with an extruder.
6. The corn spaghetti processing system according to claim 1, characterized in that the slitting mechanism (13) comprises a mounting frame (131) arranged on the processing table (1), the cutting knife (130) is slidably mounted on the mounting frame (131), the cutting knife (130) is obliquely arranged, the processing table (1) is provided with a slitting seat (136) at the bottom of the cutting knife (130), the slitting seat (136) is arranged at the tail end of the conveying belt (9), the slitting seat (136) is tangent to the tail end of the conveying belt (9), and the cutting knife (130) is connected with a power mechanism.
7. The corn spaghetti processing system according to claim 6, characterized in that the power mechanism comprises a slitting motor arranged on a mounting frame (131), the slitting motor is connected with a cam (133), a stop block (132) is arranged on the upper side of the cutter (130), the cutter (130) is connected with a sliding block (134), a sliding groove is arranged inside the mounting frame (131), a return spring (135) is arranged at the bottom of the sliding groove, a slitting groove (137) is arranged on the slitting seat (136), and the cutter (130) and the slitting seat (136) are vertically arranged.
8. A corn spaghetti processing system according to claim 7, characterized in that the drying mechanism (14) comprises a drying track connected to the rotating roller (140), the drying track being arranged on the lower side of the slitting seat (136), the drying track being opposite to the rotation direction of the conveyor belt (9), and a vibrator being arranged inside the drying track.
9. A corn spaghetti processing process using the corn spaghetti processing system according to any one of claims 1 to 8, said process comprising the steps of:
s1, mixing corn flour and wheat flour according to a ratio of 1:3, adding table salt, monosodium glutamate and auxiliary materials such as glutamic acid, lysine, maltose, soybean protein powder, egg albumen powder and egg yolk powder into the mixed corn and wheat flour, adding the corn flour and the wheat flour through one feeding cylinder (5), adding the auxiliary materials through the other feeding cylinder (5), gradually adding the auxiliary materials in the stirring process, and starting a stirring motor (6) to fully stir to form mixed corn flour;
s2, preparing purified water according to the mass ratio of water to mixed corn flour of 2:5, adjusting the pH value of the purified water to enable the pH value of the water to be 8-9, controlling the water temperature to be 30-35 ℃, connecting the prepared water with a water pipe (7) through a connector (71), sending the water into a stirring box (4) through a branch pipe (70) on the water pipe (7) to reach different depths of the stirring box (4), participating in stirring of dough, sending the water into the mixed corn flour at different depths in the stirring box (4), and stirring for 30 minutes to prepare dough;
s3, taking half of the mass of purified water in the step S2, adding 75% of edible alcohol into the purified water, adding the edible alcohol according to the proportion of 10: 0.5-1 of the purified water and the edible alcohol, adding citric acid to adjust the pH value of the water to 4-6, keeping the water temperature between 20-25 ℃, adding the prepared water into the kneaded dough layer by layer in the same manner as in the step S2, stirring at the speed of 80-120 revolutions per minute for 15-20 minutes, standing and curing for 30 minutes after stirring;
s4, extruding the cured dough from the stirring box (4) through the auger (42), falling onto the conveying belt (9), extruding and forming by matching with the extruding mechanism (11) and the forming mechanism (12) to form dough sheets, and falling onto the slitting seat (136) to match with the slitting mechanism (13) to slit the noodles;
s5, vibrating and drying the cut noodles;
and S6, naturally cooling the dried noodles and packaging.
10. The corn spaghetti processing technology according to claim 9, characterized in that the noodle vibration drying process is completed by a drying mechanism (14) at the bottom of the processing table, the noodles cut by the cutting mechanism (13) fall onto a drying track which is preheated and started, the drying track dries the noodles, the drying track starts a vibrator in the conveying process to drive the drying track to shake, and the noodles are prevented from being adhered to the track.
CN202111212899.XA 2021-10-19 2021-10-19 Corn spaghetti processing technology and system Pending CN113925069A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111212899.XA CN113925069A (en) 2021-10-19 2021-10-19 Corn spaghetti processing technology and system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111212899.XA CN113925069A (en) 2021-10-19 2021-10-19 Corn spaghetti processing technology and system

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CN113925069A true CN113925069A (en) 2022-01-14

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CN202111212899.XA Pending CN113925069A (en) 2021-10-19 2021-10-19 Corn spaghetti processing technology and system

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115380928A (en) * 2022-07-18 2022-11-25 福建省长汀盼盼食品有限公司 Low-sugar low-fat instant food production equipment and process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115380928A (en) * 2022-07-18 2022-11-25 福建省长汀盼盼食品有限公司 Low-sugar low-fat instant food production equipment and process thereof
CN115380928B (en) * 2022-07-18 2023-08-25 福建省长汀盼盼食品有限公司 Low-sugar low-fat instant food production equipment and process thereof

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