CN114963712A - Process for drying instant noodles by hot air - Google Patents
Process for drying instant noodles by hot air Download PDFInfo
- Publication number
- CN114963712A CN114963712A CN202210637225.2A CN202210637225A CN114963712A CN 114963712 A CN114963712 A CN 114963712A CN 202210637225 A CN202210637225 A CN 202210637225A CN 114963712 A CN114963712 A CN 114963712A
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- drying
- hot air
- dough
- noodles
- temperature
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- 238000001035 drying Methods 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 24
- 235000012149 noodles Nutrition 0.000 claims abstract description 43
- 238000004806 packaging method and process Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000007602 hot air drying Methods 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 238000003490 calendering Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 238000007664 blowing Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009837 dry grinding Methods 0.000 claims description 4
- 238000012858 packaging process Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/06—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- 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
- F26B25/001—Handling, e.g. loading or unloading arrangements
- F26B25/003—Handling, e.g. loading or unloading arrangements for articles
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Noodles (AREA)
Abstract
The invention provides a process for drying instant noodles by hot air, and relates to the technical field of instant noodle processing. The process for drying the instant noodles by the hot air specifically comprises the following steps: s1, checking and accepting raw and auxiliary materials and additives, and mixing the materials in proportion; s2, kneading dough; s3, fully curing the dough after dough kneading to ensure uniform subsequent calendering; s4, cooking the dough; s5, pre-drying the dough; s6, cutting the pre-dried dough into noodles; s7, drying the noodles; s8, blowing cold by an air cooler on the dried noodles; and S9, carrying out inner packaging on the cooled noodles, then carrying out outer packaging, and warehousing and storing after the packaging is finished. According to the process designed by the invention, the pre-drying step is added, after the dough is steamed, the dough is pre-dried by hot air, then the pre-dried dough is shredded, and then the hot air drying is carried out, so that the dough can be conveniently and subsequently shredded by adding heat for drying, meanwhile, the time consumption is short, the subsequent noodle drying is quicker, and the time is saved.
Description
Technical Field
The invention relates to the technical field of instant noodle processing, in particular to a process for drying instant noodles by hot air.
Background
The instant noodles are a kind of flour food which can be soaked in hot water for eating in a short time. The broad sense refers to a flour food which can be cooked and eaten by hot water in a short time, and the narrow sense of instant noodles generally refers to a sold finished product consisting of a flour cake, a seasoning bag and an oil bag, and the market is mostly packaged in bags and cups or bowls. The instant noodles can be fried or non-fried.
The non-fried instant noodles are instant food which can be eaten in a short time by steaming and boiling the cut noodles, then drying the noodles, brewing the noodles with boiled water before eating, dissolving seasonings, and heating and brewing the noodles.
The prior art mainly comprises the steps of rolling, cooking noodles, drying for two times and then feeding the noodles into a drying box, and the method has the defects that the time from the step of pressing the noodles into the drying box is long, the noodles after cooking are troublesome to shred, the noodles after shredding can take a long time when being dried, and the processing efficiency is reduced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a process for drying instant noodles by hot air, which solves the problem that the process from tabletting to drying is long in the current non-fried instant noodle processing process.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a process for drying instant noodles by hot air specifically comprises the following steps:
s1, checking and accepting raw and auxiliary materials and additives, and mixing the materials in proportion;
s2, sieving the flour, putting the flour into a dough kneading pot, performing dry grinding for 2 minutes, adding a proper amount of material water, and performing high-speed grinding for 7 minutes and low-speed grinding for 8 minutes;
s3, fully curing the dough after dough kneading to ensure uniform subsequent calendering, adjusting a calender by post operators according to different product specifications, and measuring the thickness of the dough sheet during calendering;
s4, feeding the rolled dough into a steam box for cooking;
s5, feeding the cooked dough into a drying box, and introducing hot air for pre-drying;
s6, cutting the pre-dried dough into noodles;
s7, putting the noodles into the drying box again, and introducing hot air for drying;
s8, blowing cold for the dried noodles by using an air cooler, wherein the temperature of the cooled noodle cakes is less than or equal to 35 ℃, and the dried noodles are determined according to the hand feeling temperature;
s9, carrying out inner packaging on the cooled noodles, carrying out transverse sealing by 110 and longitudinal sealing by 170 and 180, properly adjusting according to different varieties, paying attention to checking the name and the specification of the product in the inner packaging process to be consistent with the packaging bag, then carrying out outer packaging, and warehousing and storing after the packaging is finished.
Preferably, the internal temperature of the steam box in the step S4 is controlled as follows: the front zone is 40-70 deg.C, the middle zone is 50-80 deg.C, and the rear zone is 70-100 deg.C.
Preferably, the temperature of the hot air introduced during the pre-drying in the S5 is 100-150 ℃.
Preferably, the pre-drying time in the step S5 is 6-10 min.
Preferably, the hot air introduced during the drying in the S7 is introduced in three stages, wherein the temperature of the hot air in the first stage is 30-60 ℃, the temperature of the hot air in the second stage is 40-65 ℃, and the temperature of the hot air in the third stage is 55-70 ℃.
Preferably, the time lengths of the three stages of introducing hot air in S7 are respectively: the time period for the first stage is 15-20min, the time period for the second stage is 15-25min, and the time period for the third stage is 15-25 min.
(III) advantageous effects
The invention provides a process for drying instant noodles by hot air. The method has the following beneficial effects:
1. according to the process designed by the invention, the pre-drying step is added, after the dough is cooked, the dough is pre-dried by hot air, then the pre-dried dough is shredded, and then the hot air drying is carried out, so that the dough can be conveniently and subsequently shredded by adding heat for drying, meanwhile, the time consumption is short, the subsequent noodles can be dried more quickly, and the time is saved.
2. In the invention, in the drying step, the noodles are dried by adopting hot air with different temperatures in three stages, so that the problem of noodle deformation caused by continuously adopting high-temperature drying is avoided, and the drying temperature is gradually increased, so that the outer surface and the inner part of the noodles can be quickly dried, and the taste of the noodles is ensured.
Drawings
FIG. 1 is a process flow diagram for hot air drying instant noodles in accordance with the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
as shown in fig. 1, an embodiment of the present invention provides a process for hot air drying instant noodles, which specifically includes the following steps:
s1, checking and accepting the raw and auxiliary materials and additives, and mixing the raw and auxiliary materials according to a proportion, wherein the main raw materials are wheat flour and palm oil, the wheat flour meets GB 1355, the palm oil meets GB 15680, other raw and auxiliary materials meet corresponding national standards, the food additives used in the mixing process need to be weighed by two persons so as to confirm that the use amount of the food additives meets the GB2760 requirement, and mixing records are filled according to CCP monitoring requirements;
s2, sieving the flour, putting the flour into a dough kneading pot, performing dry grinding for 2 minutes, adding a proper amount of material water, and performing high-speed grinding for 7 minutes and low-speed grinding for 8 minutes;
s3, fully curing the dough after dough kneading to ensure uniform subsequent calendering, adjusting a calender by post operators according to different product specifications, and measuring the thickness of the dough sheet during calendering;
s4, feeding the rolled dough into a steam box for cooking, wherein the front region in the steam box is 40 ℃, the middle region is 50 ℃ and the rear region is 70 ℃;
s5, feeding the cooked dough into a drying box, and introducing hot air at 100 ℃ for pre-drying for 10 min;
s6, cutting the pre-dried dough into noodles;
s7, putting the noodles into the drying box again, introducing hot air for drying, wherein the introduced hot air is introduced in three stages during drying, the temperature of the hot air in the first stage is 30 ℃, the introduction time is 20min, the temperature of the hot air in the second stage is 40 ℃, the introduction time is 25min, the temperature of the hot air in the third stage is 55 ℃, and the introduction time is 25 min;
s8, blowing cold for the dried noodles by using an air cooler, wherein the temperature of the cooled noodle cakes is less than or equal to 35 ℃, and the dried noodles are determined according to the hand feeling temperature;
s9, carrying out inner packaging on the cooled noodles, carrying out transverse sealing by 110 and longitudinal sealing by 170 and 180, properly adjusting according to different varieties, paying attention to checking the name and the specification of the product in the inner packaging process to be consistent with the packaging bag, then carrying out outer packaging, and warehousing and storing after the packaging is finished.
Example two:
the embodiment of the invention provides a process for drying instant noodles by hot air, which specifically comprises the following steps:
s1, checking and accepting the raw and auxiliary materials and additives, and mixing the raw and auxiliary materials according to a proportion, wherein the main raw materials are wheat flour and palm oil, the wheat flour meets GB 1355, the palm oil meets GB 15680, other raw and auxiliary materials meet corresponding national standards, the food additives used in the mixing process need to be weighed by two persons so as to confirm that the use amount of the food additives meets the GB2760 requirement, and mixing records are filled according to CCP monitoring requirements;
s2, sieving the flour, putting the flour into a dough kneading pot, performing dry grinding for 2 minutes, adding a proper amount of material water, and performing high-speed grinding for 7 minutes and low-speed grinding for 8 minutes;
s3, fully curing the dough after dough kneading to ensure uniform subsequent calendering, adjusting a calender by post operators according to different product specifications, and measuring the thickness of the dough sheet during calendering;
s4, feeding the rolled dough into a steam box for cooking, wherein the front region in the steam box is 70 ℃, the middle region is 80 ℃ and the rear region is 100 ℃;
s5, feeding the cooked dough into a drying box, and then introducing hot air at 100 ℃ for pre-drying for 10 min;
s6, cutting the pre-dried dough into noodles;
s7, putting the noodles into the drying box again, introducing hot air for drying, wherein the introduced hot air is introduced in three stages during drying, the temperature of the hot air in the first stage is 60 ℃, the introduction time is 15min, the temperature of the hot air in the second stage is 65 ℃, the introduction time is 15min, the temperature of the hot air in the third stage is 70 ℃, and the introduction time is 15 min;
s8, blowing cold for the dried noodles by using an air cooler, wherein the temperature of the cooled noodle cakes is less than or equal to 35 ℃, and the dried noodles are determined according to the hand feeling temperature;
s9, carrying out inner packaging on the cooled noodles, carrying out transverse sealing by 110 and longitudinal sealing by 170 and 180, properly adjusting according to different varieties, paying attention to checking the name and the specification of the product in the inner packaging process to be consistent with the packaging bag, then carrying out outer packaging, and warehousing and storing after the packaging is finished.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A process for hot air drying instant noodles is characterized in that: the method specifically comprises the following steps:
s1, checking and accepting raw and auxiliary materials and additives, and mixing the materials in proportion;
s2, sieving the flour, putting the flour into a dough kneading pot, dry-grinding for 2 minutes, adding a proper amount of material water, carrying out high speed drying for 7 minutes,
low speed for 8 minutes;
s3, fully curing the dough after dough kneading to ensure uniform subsequent calendering, adjusting a calender by post operators according to different product specifications, and measuring the thickness of the dough sheet during calendering;
s4, feeding the rolled dough into a steam box for cooking;
s5, feeding the cooked dough into a drying box, and introducing hot air for pre-drying;
s6, cutting the pre-dried dough into noodles;
s7, putting the noodles into the drying box again, and introducing hot air for drying;
s8, blowing cold for the dried noodles by using an air cooler, wherein the temperature of the cooled noodle cakes is less than or equal to 35 ℃, and the dried noodles are determined according to the hand feeling temperature;
s9, carrying out inner packaging on the cooled noodles, carrying out transverse sealing by 110 and longitudinal sealing by 170 and 180, properly adjusting according to different varieties, paying attention to checking the name and the specification of the product in the inner packaging process to be consistent with the packaging bag, then carrying out outer packaging, and warehousing and storing after the packaging is finished.
2. The process for hot air drying of instant noodles according to claim 1, wherein: the internal temperature of the steam box in the S4 is controlled as follows: the front zone is 40-70 deg.C, the middle zone is 50-80 deg.C, and the rear zone is 70-100 deg.C.
3. The process for hot air drying of instant noodles according to claim 1, wherein: the temperature of the hot air introduced during the pre-drying in the S5 is 100-150 ℃.
4. The process for hot air drying of instant noodles according to claim 1, wherein: and the pre-drying time in the S5 is 6-10 min.
5. The process for hot air drying of instant noodles according to claim 1, wherein: the hot air introduced during the drying in the S7 is introduced in three stages, wherein the temperature of the hot air in the first stage is 30-60 ℃, the temperature of the hot air in the second stage is 40-65 ℃, and the temperature of the hot air in the third stage is 55-70 ℃.
6. The process for hot air drying of instant noodles according to claim 5, wherein: the time lengths of the three stages of introducing hot air in the S7 are respectively as follows: the time period for the first stage is 15-20min, the time period for the second stage is 15-25min, and the time period for the third stage is 15-25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210637225.2A CN114963712A (en) | 2022-06-07 | 2022-06-07 | Process for drying instant noodles by hot air |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210637225.2A CN114963712A (en) | 2022-06-07 | 2022-06-07 | Process for drying instant noodles by hot air |
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| Publication Number | Publication Date |
|---|---|
| CN114963712A true CN114963712A (en) | 2022-08-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210637225.2A Pending CN114963712A (en) | 2022-06-07 | 2022-06-07 | Process for drying instant noodles by hot air |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380020A (en) * | 2014-09-07 | 2016-03-09 | 哈尔滨鑫红菊食品科技有限公司 | Non-frying-processing instant noodle process using aging and cooking method |
| CN109527389A (en) * | 2018-12-11 | 2019-03-29 | 云南恩亚生物科技有限公司 | A kind of instant food preparation method |
| CN110477274A (en) * | 2019-09-25 | 2019-11-22 | 湖南裕湘食品有限公司 | A kind of preparation method of non-fried buckwheat flour, buckwheat flour obtained and its application |
| CN112335828A (en) * | 2020-11-13 | 2021-02-09 | 河南斯美特食品有限公司 | Processing method of non-fried dough sheets |
| CN113693195A (en) * | 2020-05-20 | 2021-11-26 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN113907256A (en) * | 2020-07-10 | 2022-01-11 | 中粮面业（濮阳）有限公司 | Production process of high-additive coarse cereal fine dried noodles |
-
2022
- 2022-06-07 CN CN202210637225.2A patent/CN114963712A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380020A (en) * | 2014-09-07 | 2016-03-09 | 哈尔滨鑫红菊食品科技有限公司 | Non-frying-processing instant noodle process using aging and cooking method |
| CN109527389A (en) * | 2018-12-11 | 2019-03-29 | 云南恩亚生物科技有限公司 | A kind of instant food preparation method |
| CN110477274A (en) * | 2019-09-25 | 2019-11-22 | 湖南裕湘食品有限公司 | A kind of preparation method of non-fried buckwheat flour, buckwheat flour obtained and its application |
| CN113693195A (en) * | 2020-05-20 | 2021-11-26 | 统一企业(中国)投资有限公司昆山研究开发中心 | Non-fried noodles and processing method thereof |
| CN113907256A (en) * | 2020-07-10 | 2022-01-11 | 中粮面业（濮阳）有限公司 | Production process of high-additive coarse cereal fine dried noodles |
| CN112335828A (en) * | 2020-11-13 | 2021-02-09 | 河南斯美特食品有限公司 | Processing method of non-fried dough sheets |
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