CN201878714U - Novel production equipment for non-fried instant noodles - Google Patents
Novel production equipment for non-fried instant noodles Download PDFInfo
- Publication number
- CN201878714U CN201878714U CN2010205992180U CN201020599218U CN201878714U CN 201878714 U CN201878714 U CN 201878714U CN 2010205992180 U CN2010205992180 U CN 2010205992180U CN 201020599218 U CN201020599218 U CN 201020599218U CN 201878714 U CN201878714 U CN 201878714U
- Authority
- CN
- China
- Prior art keywords
- production equipment
- fried instant
- instant noodle
- slurry
- novel non
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Images
Abstract
The utility model discloses novel production equipment for non-fried instant noodles, which comprises a stirring device, a steaming device, a predrying device, an aging device, a dough cutting and treating device and a drying device, wherein the stirring device used for stirring flour and water into flour slurry, the steaming device used for continuously steaming the flour slurry to dough slices with required thickness, the predrying device used for predrying the dough slices, the aging device used for performing aging treatment of the predried dough slices, a dough cutting and treating device used for cutting the dough slices after the aging treatment to pieces and quantifying, and a drying device used for performing drying treatment on the noodles. Due to the fact that the novel production equipment for the non-fried instant noodles is provided with the stirring device which can produce the high-moisture flour slurry and the steaming device which can steam the flour slurry directly, the novel production equipment can produce dough slices with micropores, and the noodles produced finally are good in rehydration and high in edible quality.
Description
Technical field
The utility model relates to a kind of production of non-fried instant noodle, relates in particular to a kind of production equipment of novel non-fried instant noodle.
Background technology
Fried instant noodle in the whole world, the whole of China was in fashion for two more than ten years, become one of instant food that consumers in general like.Meanwhile, the trend of pursuing the low fat healthy food is day by day strong, so two during the last ten years, many instant noodles manufacturing enterprises all are devoted to development of not fried instant noodle and exploitation both at home and abroad.Many enterprises claim and succeed in developing, some enterprise also goes on the market this series products by force, the input number promotes this product in hundred million yuan fund, but because the rehydration and the quality of product do not reach a standard, end in failure to the end, this is because can't reach approximate fried instant noodle with traditional production technology and equipment and soak 3～5 minutes ready-to-serve qualities with boiling water.The non-fried instant noodle of prior art need be used the boiling water infusion long period, the one side spended time, and on the other hand, the noodles soak time is long, can cause noodles toughness bad, reduces the problem of mouthfeel quality; Also there is the manufacturer to attempt, increase the steaming face time improving quality, but this way can't changes the inherent defect of traditional handicraft and equipment, produces little effect by noodles being run business into particular one to shorten rehydration time.
In the prior art, the production equipment of non-fried instant noodle comprises:
Mixer stirs into dough with flour and water;
Tablet press machine carries out repeatedly roll-in with dough, forms the closely knit dough sheet of internal structure;
Cutting cutter is cut into strip with the dough sheet of roll-forming;
Heater cooks noodles;
Quantitatively cutting machine by certain specification, cuts off noodles;
Dryer with noodles stoving, obtains finished product.
Existing this non-fried instant noodle traditional production technique and equipment have following shortcoming:
1, because flour adds the water content that water is mixed into dough generally is 32%～34%, and the dough in this water content ranges is difficult to cook fully with steam after making noodles, it is half steaming, reason is that water content is low, the starch molecule of flour is fully gelatinization after heating, and this is the inherent defect of this technology, even the lengthening steaming face time, also have to the improvement of a little, can not solve the low inherent defect of dough water content.Use this traditional processing technology, it is mixed to add water and flour, and this is that follow-up sheeting process is difficult to ordinary production because of water content surpasses at 38% o'clock.
2, further improve owing to fried instant noodle gelatinization degree after high temperature is fried, and the moisture content of fried noodles inside is vaporized suddenly, form a lot of small holes, hot water is easy to go deep in the noodles when soaking with boiling water, the very fast suction of noodles is also softening, thereby rehydration time is short, and 3～5 minutes is edible.But existing non-fried instant noodle, dough sheet are through repeatedly roll-in, and inner denser after the roll-in can not form fine hole in the noodles after the gelatinization, so rehydration is poor, can not reaches with boiling water and brew 3～5 minutes edible qualities.
3, because the gelatinization degree (ripe degree) of the non-fried instant noodle bar of prior art is lower, reduced noodles toughness and anti-bubble, the cating quality of product is relatively poor.
The utility model content
The technical problems to be solved in the utility model is to overcome the defective that prior art exists, and a kind of production equipment of novel non-fried instant noodle is provided, and improves the rehydration and the cating quality of the non-fried instant noodle that makes.
The production equipment of a kind of novel non-fried instant noodle that the utility model provides comprises:
Agitating device stirs flour and water, makes slurry;
Steam device, slurry is steamed into continuously the dough sheet of desired thickness;
Pre-drying device is carried out dry in advance to the dough sheet that steams;
Ageing device carries out Ageing Treatment to process with dried dough sheet;
The tangent plane treating apparatus carries out slitting, quantitative to the dough sheet after the Ageing Treatment;
The final drying device carries out last drying to noodles and handles.
Preferably, also comprise a storage sizing device, store through agitating device and stir the slurry of making.
Preferably, described agitating device comprises thick mixer, thin mixer.
Preferably, described storage sizing device is provided with agitator.
Preferably, the described device that steams comprises the automatic adjustment of slurry thickness unit, steams the unit.
Preferably, described pre-drying device is provided with the multilayer foraminous conveyer.
Preferably, described ageing device is provided with the multilayer conveyer belt.
Preferably, described final drying device is an automatic drying device.
Compared with prior art, the utlity model has following advantage:
1, because the very high slurry of water content that agitating device stirs into flour and water is set, fully gelatinization was compared with conventional art when heating cooked, and gelatinization degree improves greatly, significantly improve the toughness and the edible quality of noodles like this, and helped shortening rehydration time.
2, owing to abandoned traditional making dough and suppress equipment in blocks, adopt agitating device to make the slurry of high-moisture, owing to be provided with and steam device, can directly steam slurry, remove from tablet press machine and suppressing, owing to before gelatinization, be mixed into the very high starch adhesive of water content, the moisture of dough sheet inside reaches vapourizing temperature when steaming sheet, so formed a lot of small holes in dough sheet inside, thereby the noodles rehydration of making is fine, through experiment, brewing 1～3 minute with boiling water is edible, its rehydration not only surmounts the non-fried instant noodle of conventional art far away, and better than the rehydration of fried instant noodle, and the time shortens nearly one times.
3, the pre-drying device of She Zhiing can be carried out preliminarily dried to the dough sheet after steaming, to make things convenient for following process; The ageing device that is provided with can carry out Ageing Treatment to dough sheet, can play cooling to dough sheet, wear out, reduce the effect of viscosity, use equipment of the present utility model, no matter make traditional thin instant noodles, still make wide instant noodles, can both guarantee cating quality.
Description of drawings
Fig. 1 is the schematic diagram of production equipment one preferred embodiment of the utility model non-fried instant noodle;
Fig. 2 is the vertical view of Fig. 1.
The specific embodiment
For making content of the present utility model clearer, the utility model is described further below by specific embodiment.
Referring to Fig. 1, Fig. 2, the production equipment of novel non-fried instant noodle of the present utility model comprises agitating device 1, storage sizing device 2, steams device 3, pre-drying device 4, ageing device 5, tangent plane treating apparatus 6, final drying device 7.
Agitating device 1, it comprises thick mixer 11 and thin mixer 12, adopts thick mixer 11 once to stir earlier, then carries out secondary with thin mixer 12 again and stirs, and flour is fully combined with water, forms the high slurry of water content.
Storage sizing device 2, the slurry that storage makes does not precipitate in order to make flour, and it is provided with an agitator, and slurry is stirred.
Steam device 3, include the automatic adjustment of slurry thickness unit, steam the unit, it steams tape speed is 5～14m/min, at first slurry is adjusted to suitable thickness with the automatic adjustment of slurry thickness unit, steaming the unit then steams the slurry of adjusting thickness, until cooking, can cook in general 1～6 minute.
Pre-drying device 4 is sent the dough sheet that cooks into this device and is carried out in advance dryly, makes follow-up cutting carry out easily, but also keeps certain moisture, makes to be unlikely to cracked in the follow-up cutting process; This pre-drying device adopts multilayer fe fluon (Teflon) foraminous conveyer, does not have chain and guide rail, not the pollution that can produce because of chain and rail friction.Because fe fluon (Teflon) has resistance to bond, be easier to so dough sheet takes off band, and can improve the percentage of head rice of dough sheet, improve the cost rate of product.Certainly, as other embodiment, multilayer fe fluon (Teflon) foraminous conveyer also can adopt other multilayer foraminous conveyer to substitute.
Ageing device 5 carries out Ageing Treatment to the dough sheet after predrying, makes the dough sheet after predrying carry out the nature cooling in airtight environment, plays cooling, timeliness, reduces the effect of viscosity.This ageing device 5 adopts multilayer fe fluon (Teflon) conveyer belt, certainly, as other embodiment, also can adopt other multilayer conveyer belt.
Tangent plane treating apparatus 6, this device is provided with cutter and conveyer belt, with cutter dough sheet is cut into noodles, and carries in lines with conveyer belt, then noodles is cut off by certain standard again, and noodles are fallen respectively on the face box of drying device automatically;
Final drying device 7 carries out drying completely to the noodles that cut, and adopts the no guide rail technology of vertical operation, avoids because of fricative pollution.
Only be preferred implementation of the present utility model below, should be pointed out that above-mentioned preferred implementation should not be considered as restriction of the present utility model, protection domain of the present utility model should be as the criterion with claim institute restricted portion.For those skilled in the art, in not breaking away from spirit and scope of the present utility model, can also make some improvements and modifications, these improvements and modifications also should be considered as protection domain of the present utility model.
Claims (8)
1. the production equipment of novel non-fried instant noodle is characterized in that, comprising:
Agitating device stirs flour and water, makes slurry;
Steam device, slurry is steamed into continuously the dough sheet of desired thickness;
Pre-drying device is carried out dry in advance to the dough sheet that steams;
Ageing device carries out Ageing Treatment to process with dried dough sheet;
The tangent plane treating apparatus carries out slitting, quantitative to the dough sheet after the Ageing Treatment;
The final drying device carries out last drying to noodles and handles.
2. the production equipment of novel non-fried instant noodle according to claim 1 is characterized in that, also comprises a storage sizing device, stores through agitating device and stirs the slurry of making.
3. the production equipment of novel non-fried instant noodle according to claim 1 is characterized in that, described agitating device comprises thick mixer, thin mixer.
4. the production equipment of novel non-fried instant noodle according to claim 2 is characterized in that, described storage sizing device is provided with agitator.
5. the production equipment of novel non-fried instant noodle according to claim 1 is characterized in that, the described device that steams comprises the automatic adjustment of slurry thickness unit, steams the unit.
6. the production equipment of non-fried instant noodle according to claim 1 is characterized in that, described pre-drying device is provided with the multilayer foraminous conveyer.
7. the production equipment of novel non-fried instant noodle according to claim 1 is characterized in that, described ageing device is provided with the multilayer conveyer belt.
8. the production equipment of novel non-fried instant noodle according to claim 1 is characterized in that, described final drying device is an automatic drying device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010205992180U CN201878714U (en) | 2010-11-09 | 2010-11-09 | Novel production equipment for non-fried instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010205992180U CN201878714U (en) | 2010-11-09 | 2010-11-09 | Novel production equipment for non-fried instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201878714U true CN201878714U (en) | 2011-06-29 |
Family
ID=44176226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010205992180U Expired - Lifetime CN201878714U (en) | 2010-11-09 | 2010-11-09 | Novel production equipment for non-fried instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201878714U (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028147A (en) * | 2010-11-09 | 2011-04-27 | 广州市健力食品机械有限公司 | Production technology and production equipment of non-fried instant noodles |
| CN103125843A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Non-fried miscellaneous grain instant noodle and production method thereof |
| CN104413354A (en) * | 2013-09-09 | 2015-03-18 | 顶益（开曼岛）控股有限公司 | Process for seasoning crisp noodles and equipment for seasoning crisp noodles by implementing same |
| CN108606251A (en) * | 2018-04-19 | 2018-10-02 | 湖北顾大嫂食品有限公司 | A kind of novel non-fried noodles production technology |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN114586937A (en) * | 2022-03-18 | 2022-06-07 | 山东天博食品配料有限公司 | Novel non-fried instant noodle preparation method |
-
2010
- 2010-11-09 CN CN2010205992180U patent/CN201878714U/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028147A (en) * | 2010-11-09 | 2011-04-27 | 广州市健力食品机械有限公司 | Production technology and production equipment of non-fried instant noodles |
| CN102028147B (en) * | 2010-11-09 | 2013-03-13 | 广州市健力食品机械有限公司 | Production technology and production equipment of non-fried instant noodles |
| CN103125843A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Non-fried miscellaneous grain instant noodle and production method thereof |
| CN104413354A (en) * | 2013-09-09 | 2015-03-18 | 顶益（开曼岛）控股有限公司 | Process for seasoning crisp noodles and equipment for seasoning crisp noodles by implementing same |
| CN108606251A (en) * | 2018-04-19 | 2018-10-02 | 湖北顾大嫂食品有限公司 | A kind of novel non-fried noodles production technology |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250424A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
| CN114586937A (en) * | 2022-03-18 | 2022-06-07 | 山东天博食品配料有限公司 | Novel non-fried instant noodle preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN201878714U (en) | Novel production equipment for non-fried instant noodles | |
| CN103385421B (en) | non-fried instant noodle and production method thereof | |
| CN102106508B (en) | Method for producing tasty instant rice noodles from broken rice | |
| CN102987248B (en) | High-efficiency and energy-saving one-step forming machine for non-fried self-cooked type instant noodles | |
| CN105533438A (en) | Non-fried five-color vegetable instant noodles | |
| CN102028147B (en) | Production technology and production equipment of non-fried instant noodles | |
| CN103478564A (en) | Dry rice powder and manufacturing method thereof | |
| CN105249218A (en) | Nutritional, tough and chewy instant noodle cake and making method thereof | |
| CN104543706A (en) | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront | |
| CN107048233A (en) | One hatching egg skin and preparation method thereof | |
| CN109662251A (en) | A kind of potato convenient rice flour noodles and its processing method | |
| CN102687829A (en) | Germ flour and manufacturing method thereof | |
| CN103392996A (en) | Preparation method of banana noodle | |
| CN110024953A (en) | A kind of novel extrusion shortening instant noodles and its processing method | |
| KR101834799B1 (en) | Batter mix powder with brown rice for increasing binding strength | |
| KR101130680B1 (en) | Hot Unpolished Rice Cereal with Nurungji-type and Manufacturing Method Thereof | |
| JP5123267B2 (en) | Dry noodle manufacturing method | |
| CN104041745B (en) | A kind of processing method of potato rice | |
| CN112617175A (en) | Leakage gourd ladle wet vermicelli and processing technology thereof | |
| CN111000163A (en) | Method for making fish noodles fermented with rice wine | |
| CN112120100A (en) | Preparation method of concentrated oil tea | |
| CN101461554A (en) | Instant vegetable and rice, and production method | |
| CN106072128A (en) | A kind of Rhizoma Steudnerae Henryanae Fructus Crataegi is combined instant tablet and preparation method thereof | |
| CN106722101A (en) | A kind of gumbo noodles and preparation method thereof | |
| CN104207036A (en) | Producing technology of oil-fried broad bean tin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20110629 |