CN1701708A - Production technique and equipment for non-fried instant noodles - Google Patents
Production technique and equipment for non-fried instant noodles Download PDFInfo
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- CN1701708A CN1701708A CNA2005100337707A CN200510033770A CN1701708A CN 1701708 A CN1701708 A CN 1701708A CN A2005100337707 A CNA2005100337707 A CN A2005100337707A CN 200510033770 A CN200510033770 A CN 200510033770A CN 1701708 A CN1701708 A CN 1701708A
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Abstract
The invention discloses a production technique and equipment for non-fried instant noodles, wherein the production process comprising the steps of flour screening, mixing, refining, ripening, modeling, steaming, discharging, cutting, drying and packaging. The production equipment includes a constant displacement pump, a premixing tank, a variable-pitch extrusion machine, microwave pipes, a flour discharging machine, a cutter, conveyer belts, a heat pump dryer, a bottle capping machine and a computer-controlled system.
Description
Technical field
The present invention relates to a kind of production technology and production equipment of non-fried instant noodles, belong to food processing field.
Background technology
Commercially available instant food generally all is a fried instant noodle at present, and the batching of instant noodles generally is flour, salt solution, or add vegetable juice or add egg, the following process of the general employing of its process: flour------and face---slaking---compound---continuous calendering------fried---packing of slitting of sieving.Pass through fried program just, then the face rehydration time is short, instant, but oxidation, hydrolysis can take place and produce free fatty in the palm oil that face uses in fried process in the process of heating repeatedly, cause that acid value increases and the phenomenon that occurs becoming sour in the grease, contain simultaneously 3 in the oil, carcinogens such as 4-benzo pyrrole, heterocyclic amine, unfavorable to health; In addition, through fried noodles, its nutrition also can be lost.Though non-frying surface does not have the problems referred to above, but it is in process, because and behind the face, the water content of face only can reach 10～15%, the manufacturing procedure that can't cook in the process, so rehydration time is longer, the taste of face is also relatively poor, so when edible, to boil with boiling water, cumbersome, inconvenient eating concerning the people who goes out.
Therefore how producing a kind of non-fried instant noodles that again can be instant just becomes the problem that the dealer considers, a few days ago, the applicant has promptly invented a kind of instant noodles and processing technology thereof, and proposes application for a patent for invention to Patent Office of the People's Republic of China, and its application number is: 200410051759.9.
Summary of the invention
Purpose of the present invention promptly is to provide a kind of production technology and production equipment of non-fried instant noodles, and it can full-automaticly be worked continuously, and can significantly improve mouthfeel, quality and nutrition, and its production cost is lower.
For reaching above-mentioned purpose, the present invention adopts following proposal:
A kind of production technology of non-fried instant noodles, its process is: flour, and---sieving,---------------------row's face---cuts off---oven dry---packing to steaming face to the refining material to batch mixing in moulding in slaking, wherein: extrusion molding is adopted in moulding, steaming face adopts microwave to steam face, heat pump low temperature and low humidity quick drying technology is adopted in oven dry, and extrude, microwave adopts series system to process with heat pump.
A kind of production equipment of non-fried instant noodles, it comprises: the constant displacement pump that can quantitatively export flour, auxiliary material and water; Carry out the premix groove of premix; Can once finish mixed, refining material, slaking, the varying pitch extruder of moulding; Carry out the microwave pipeline of microwave steaming face processing; The row's face machine that is used to the face of arranging; The cutter that is used to cut off; Noodle bowl can be located the conveyer belt of dress face; The heat pump drier of can the low temperature and low humidity quick drying technology drying processing; Capping mechanism in order to capping; Can control the computer control system of the said equipment work automatically.
Described constant displacement pump is made of screw pump and stepper motor.
Described premix groove is controlled batch mixing by variable-frequency motor.
The microwave that has 2415MHz in the described microwave pipeline.
Described capping mechanism adopts the high frequency heat seal capping.
The noodles that adopt above-mentioned production technology and production equipment to make, because the process of process steaming face in process, can be become the noodles of prepared food, therefore its rehydration time is short, not needing with boiling for a long time but brewing with boiling water about 4 minutes was that edible forms and is instant food, the defective of non-frying surface before having overcome does not again simultaneously have to divide loss and produce harmful material, instant because of the nutrition that fried process is brought.
The present invention is cascaded extrusion modling, microwave steaming face, heat pump oven dry again; but the nutritional labeling of good protection face like this; there are splendid gelatinization rate and microbulking (to make the gluten bucket again; can significantly improve mouthfeel; simultaneously can reach good reconstitution rate; but whole-course automation), therefore high productivity ratio and low production cost are arranged.
Description of drawings
Fig. 1 is the structural representation of production equipment of the present invention;
The specific embodiment
Non-fried instant noodles of the present invention, its batching is (can consult application number be 200410051759.9 patent of invention): 1 part in flour, other add batching and are starch 25%, water 35～45%, salt 1.5%, sodium carbonate 1.8 ‰, potash 1.2 ‰, Gluten 8%, guar gum 2 ‰, oil (degreasing) 2%, vitamin C 0.2 ‰, Tea Polyphenols 0.3 ‰ in accounting for the flour ratio.
Its production process is: flour---sieve---batch mixing---the refining material---slaking---moulding---steaming face---row's face---cut off---oven dry---packing, detailed process following (can consult shown in Figure 1):
1) will put into different constant displacement pump 1 respectively with other auxiliary material behind the flour sieving;
2) quantitatively export flour, auxiliary material and water by constant displacement pump 1 according to the charge ratio of instant noodles;
3) Shu Chu batching batch mixing in premix groove 2;
4) mixed batching enters varying pitch extruder 4, and once finishes mixed, refining material at this, and slaking is shaped to noodles;
5) afterwards, the noodles of extruding enter microwave pipeline 5 and carry out microwave and steam face; In this process, " cake " shape is lined up noodles in constantly motion repeatedly of row's face machine 6;
6) noodles of lining up " cake " shape enter cutter 7, cut off noodles by cutter 7;
7) enter conveyer belt 8 then, carry out the action of dress face;
8) noodle bowl that face is housed enters heat pump drier 9 again and dries processing, and adopts heat pump low temperature and low humidity quick drying technology;
9) enter capping mechanism 10 at last and carry out the high frequency heat seal capping, finish packing.
As shown in Figure 1, it is the production equipment of described non-fried instant noodles, and this equipment comprises:
Constant displacement pump 1, it is made of screw pump and stepper motor, and motor got final product strict quantitatively output flour, auxiliary material and water when control went on foot;
Premix groove 2 is by variable-frequency motor control batch mixing;
Variable-frequency motor 3 is worm gear reducer;
Varying pitch extruder 4 is once finished mixed, refining material, slaking, moulding at this; When lining is extruded, because external and internal pressure drastic change has good expanded effect, and will cause the moisture rapid evaporation;
Microwave pipeline 5 has the microwave of 2415MHz in it, further gelatinization effect and microbulking effect are arranged, and is to make the noodles somersault and have the assurance of good rehydration, and can further makes noodles dry tack free, not stick;
Row's face machine 6, it moves repeatedly, noodles is lined up " cake " shape;
Cutter 7 cuts off noodles by it;
Conveyer belt 8, it is the step up-to-date style, can and finish the action of dress face with the noodle bowl location;
Above-mentioned formation only be single line to single bowl, when needs improve output, can select to count arbitrarily paired runnings, also as long as a computer management.
Adopt above-mentioned production technology and production equipment; extrusion modling, microwave steaming face, heat pump oven dry are cascaded; but the nutritional labeling of good protection face like this; there are splendid gelatinization rate and microbulking (to make gluten bucket and reconstitution rate again; but whole-course automation), therefore high productivity ratio and low production cost are arranged.
Claims (6)
1, a kind of production technology of non-fried instant noodles, its process is: flour, and---sieving,------------------row's face---cuts off---oven dry---packing to steaming face to the refining material to batch mixing in moulding in slaking, wherein: extrusion molding is adopted in moulding, steaming face adopts microwave to steam face, heat pump low temperature and low humidity quick drying technology is adopted in oven dry, and extrude, microwave adopts series system to process with heat pump.
2, a kind of production equipment of non-fried instant noodles is characterized in that it comprises:
Can quantitatively export the constant displacement pump of flour, auxiliary material and water;
Carry out the premix groove of premix;
Can once finish mixed, refining material, slaking, the varying pitch extruder of moulding;
Carry out the microwave pipeline of microwave steaming face processing;
The row's face machine that is used to the face of arranging;
The cutter that is used to cut off;
Noodle bowl can be located the conveyer belt of dress face;
The heat pump drier of can the low temperature and low humidity quick drying technology drying processing;
Capping mechanism in order to capping;
Can control the computer control system of the said equipment work automatically.
3, as the production equipment of non-fried instant noodles as described in the claim 2, it is characterized in that: described constant displacement pump is made of screw pump and stepper motor.
4, as the production equipment of non-fried instant noodles as described in the claim 2, it is characterized in that: described premix groove is controlled batch mixing by variable-frequency motor.
5, as the production equipment of non-fried instant noodles as described in the claim 2, it is characterized in that: the microwave that has 2415MHz in the described microwave pipeline.
6, as the production equipment of non-fried instant noodles as described in the claim 2, it is characterized in that: described capping mechanism adopts the high frequency heat seal capping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100337707A CN1309312C (en) | 2005-03-18 | 2005-03-18 | Production technique and equipment for non-fried instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100337707A CN1309312C (en) | 2005-03-18 | 2005-03-18 | Production technique and equipment for non-fried instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1701708A true CN1701708A (en) | 2005-11-30 |
| CN1309312C CN1309312C (en) | 2007-04-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100337707A Expired - Fee Related CN1309312C (en) | 2005-03-18 | 2005-03-18 | Production technique and equipment for non-fried instant noodles |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015328B (en) * | 2006-12-29 | 2010-09-08 | 张明 | Production apparatus for non-fried instant noodles and method for producing instant noodle by using the apparatus |
| CN101449764B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Non-fried automatic noodle production line and technique thereof |
| CN101380071B (en) * | 2008-10-07 | 2012-06-27 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101530181B (en) * | 2009-04-24 | 2012-07-25 | 陈东亮 | Steamed noodle production line and noodle steaming machine thereof |
| CN103461809A (en) * | 2013-09-13 | 2013-12-25 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN104093323A (en) * | 2012-03-30 | 2014-10-08 | 日清食品控股株式会社 | Drying method and drying device of instant noodles |
| CN104286949A (en) * | 2014-07-22 | 2015-01-21 | 吉林厚德食品有限公司 | Integrated egg slice processing device and egg slice processing method |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2123873U (en) * | 1992-06-02 | 1992-12-09 | 杜世春 | Small instant noodles shaping apparatus |
| CN2245343Y (en) * | 1995-04-10 | 1997-01-22 | 国营南京电子管厂 | Microwave no-oil instant noodles processing equipment |
| CN1072906C (en) * | 1998-12-16 | 2001-10-17 | 牟百泉 | Production method for instant noodle by cooking in water and microwave drying |
-
2005
- 2005-03-18 CN CNB2005100337707A patent/CN1309312C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015328B (en) * | 2006-12-29 | 2010-09-08 | 张明 | Production apparatus for non-fried instant noodles and method for producing instant noodle by using the apparatus |
| CN101380071B (en) * | 2008-10-07 | 2012-06-27 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101449764B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Non-fried automatic noodle production line and technique thereof |
| CN101530181B (en) * | 2009-04-24 | 2012-07-25 | 陈东亮 | Steamed noodle production line and noodle steaming machine thereof |
| CN104093323A (en) * | 2012-03-30 | 2014-10-08 | 日清食品控股株式会社 | Drying method and drying device of instant noodles |
| CN104093323B (en) * | 2012-03-30 | 2016-03-30 | 日清食品控股株式会社 | The drying means of the instant noodles and drying device |
| CN103461809A (en) * | 2013-09-13 | 2013-12-25 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN103461809B (en) * | 2013-09-13 | 2014-07-23 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN104286949A (en) * | 2014-07-22 | 2015-01-21 | 吉林厚德食品有限公司 | Integrated egg slice processing device and egg slice processing method |
| CN106819837A (en) * | 2017-02-06 | 2017-06-13 | 孙新建 | A kind of bowl of processing technology in dress instant face |
| CN108094895A (en) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | A kind of non-fried healthy five cereals crisp noodles of no seitan and its production method |
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1309312C (en) | 2007-04-11 |
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