CN216770106U - Non-fried high-temperature air micro-puffing instant noodle drying box unit and drying system - Google Patents

Abstract

A non-fried high-temperature air micro-puffing instant noodle drying box unit and a drying system. Is formed by connecting at least two or more non-fried high-temperature air micro-puffing instant noodle drying box units in series. The drying box unit comprises a drying box body, the middle part in the box body is provided with a conveying assembly on which a noodle box is arranged, drying cabins are arranged above and below the conveying assembly, and the drying cabins above or below the noodle box are internally provided with drying assemblies; the drying component comprises an air source, an air pipe and an air box, wherein the front end of the air box is provided with a heat exchanger or a heating unit and an air homogenizing box, and an air supply nozzle array used for drying the convenient noodles in the air box is arranged on the front end panel of the air homogenizing box. The instant noodles baked by the system have a certain puffing effect, micropores are formed on the cross section of the noodles, the noodles are not shrunk, and the instant noodles can be eaten after being soaked in boiled water. Solves the health problem of fried noodles worried by people, and also solves the problems that non-fried noodles in the market at the present stage have poor rehydration and are added with various food materials such as potatoes, rice flour and the like which are difficult to digest in intestines and stomach.

Description

Non-fried high-temperature air micro-puffing instant noodle drying box unit and drying system

Technical Field

The utility model belongs to the technical field of production and processing of instant noodles, and particularly relates to a non-fried high-temperature air micro-puffing instant noodle drying system.

Background

Instant noodles, also known as instant noodles or instant noodles, are a kind of cooked noodles which can be eaten after being soaked in hot water in a short time. With the acceleration of life rhythm and the requirement of travel, instant noodles have long become one of the indispensable simple foods in modern life.

The production process of instant noodles is generally to package the cut noodles after the shape of the noodles is fixed by filling the noodles into a mold, drying and shaping (such as cooking, frying and the like). The instant food can be brewed with boiled water before being eaten, and can be eaten within a short time (such as 3-5 minutes).

The baking and setting of instant noodles can be roughly divided into two types, namely fried type and non-fried type. The fried instant noodles can cause certain influence on human health, but the non-fried instant noodles can not completely cure the noodles, can not be directly soaked in boiled water for eating, and can be eaten after being cooked for the second time.

The drying and shaping process after the traditional fried instant noodles are shredded comprises the following steps: the product is steamed, cut, fried, cooled and packaged, and has rehydration property, mouthfeel and flavor which are favored by consumers, and the market share of more than 90 percent. With the enhancement of health consciousness of consumers, the instant noodle industry develops from the beginning of paying attention to convenience and delicacy to the current attention to nutrition, health and safety, the attention is paid to the oil intake and the food safety of oil, and the consumption mode of the consumers is gradually influenced.

The fried instant noodles are one of the most common instant noodles in the market and are the most original instant noodles. It is crisp and strong, and cannot resist taste. However, according to the search and display on the web, the following hazards can occur when the fried instant noodles are eaten for a long time: 1. lack of nutrition, and the fried instant noodles have single nutrition structure, mainly protein and carbohydrate. 2. The fried instant noodles are easy to cause excessive internal heat, the crispness and the fragrance of the fried instant noodles can be realized through frying, people eating the instant noodles have the experience, and people eating the instant noodles feel dry mouth and generate heat after eating the instant noodles, and need to drink a large amount of water. This is an indication of the initial build-up of fire gas in the body. Even if the food is eaten after being soaked, the food can be burnt if the food exceeds a certain amount; 3. the fried instant noodles have incomplete nutrition, and the main components of the fried instant noodles are flour, grease and seasonings, and the fried instant noodles do not completely contain seven nutrient substances such as protein, fat, carbohydrate, mineral substances, vitamins, water, cellulose and the like which are necessary for a human body. If the fried instant noodles are eaten for a long time, the long-term lack of other nutrient substances can cause malnutrition of a human body, so that a series of diseases can be caused, such as dizziness, hypodynamia, palpitation, lassitude and the like; 4. the instant noodles are easy to cause obesity, the originally rich vitamin B is destroyed after the instant noodles are fried, and the instant noodles can only provide heat required by human activities. The long-term excessive intake of fat and heat can be caused by frequent eating of instant noodles, thereby causing obesity; 5. causes gastrointestinal dysfunction, is easy to cause gastrointestinal dysfunction after being frequently eaten with fried instant noodles, has symptoms of flatulence, stomachache and the like, and influences normal appetite.

With the increasing health awareness of people, more and more consumers want to have a non-fried instant noodle that can be directly eaten with boiled water.

The non-fried instant noodles sold in the market at present mainly comprise two types, one type is the non-fried instant noodles taking flour as the main material, and after the instant noodles are dried and shaped, the noodles are hard and can not be directly soaked in boiled water for eating, and the instant noodles can only be eaten after being cooked for the second time, so the purpose of convenient eating can not be achieved. The other kind of non-fried instant noodles is prepared by adding other food materials such as potato, rice flour or other miscellaneous grains into flour at a certain ratio. The production process comprises the steps of dough kneading, dough standing, spiral extrusion, strip discharging, slicing, steaming, drying and shaping (drying for 90 minutes), cooling and finally packaging. Because various food materials such as potatoes, rice flour or coarse cereals and the like are added, the non-fried instant noodles cannot be called noodles (strips) in a strict sense, but are more like the bean noodles, so the non-fried instant noodles lose the unique wheat flavor of wheat and do not have the unique taste of the traditional instant noodles.

Fried instant noodles are similar to non-fried instant noodles in the dough making process, but differ in the drying means, one by frying and one by heat drying. This has the result that the fat contents of the two are very different.

SUMMERY OF THE UTILITY MODEL

The utility model aims to solve the problems of drying and shaping of non-fried instant noodles and provides a drying system for non-fried high-temperature air micro-puffing instant noodles.

Technical scheme of the utility model

A non-fried high-temperature air micro-puffing instant noodle drying box unit comprises a drying box body, wherein a conveying assembly provided with a noodle box is arranged in the middle of the inside of the drying box body, drying cabins are arranged above and below the conveying assembly, a drying assembly is arranged in the drying cabin above or below the noodle box (wherein when the drying assembly is arranged above the noodle box conveying belt assembly, the drying assembly is called upper air supply, and when the drying assembly is arranged below the noodle box conveying belt assembly, the drying assembly is called lower air supply), and an air return opening is formed in the side wall of the drying cabin on the side opposite to the drying assembly; the drying component comprises an air source, an air pipe and an air box, wherein the front end of the air box is provided with a heat exchanger or a heating unit and an air homogenizing box, and an air supply nozzle array used for drying the convenient noodles in the air box is arranged on the front end panel of the air homogenizing box.

The conveying assembly comprises an annular conveying chain, and a flour box gland which are fixed on the conveying chain; the transmission chain enables the flour box transmission chain to circularly run in the box body through chain wheel assemblies arranged at two ends of the drying box body.

The air supply nozzle array is a set of air knives arranged on a front end panel of the uniform air box, the air knives are long strip ridge-shaped air supply compression cavities with conical sections, and long strip air supply openings or holes are formed in conical tip ends of the compression cavities. The long air supply outlet or the long air hole on the air knife is arranged in a way of intersecting with the advancing direction of the dough box (preferably, the long air supply outlet or the long air hole is arranged in a way of being vertical to the advancing direction of the dough box).

The air supply nozzle array can also be a group of air supply openings or holes (the air supply openings or holes with the same geometric shape are preferably selected on the same panel so as to ensure that the face box is uniformly heated) with any geometric shape (such as a circle, an ellipse, a triangle, a square, a rectangle, a diamond, a trapezoid, a polygon and the like) which is uniformly arranged on the front panel of the air uniformizing box.

The air source can be a fan arranged inside the drying box body, or a fan connected with the outside through an air pipe and an air inlet on the side wall of the drying box body. The air inlet between the air return opening on the side wall of the drying cabin and the air source can be sealed through the air pipe, so that hot air can be recycled, meanwhile, the heat loss can be reduced, and the energy waste is avoided.

The heat exchanger is an annular or S-shaped coiled heat exchange tube or fin heat exchanger, or a group of heat exchange tubes or fin heat exchangers arranged in parallel, and a heat exchange medium (such as hot oil, hot water or other heat exchange media) flowing circularly is arranged in each heat exchange tube.

The heating unit is an electric heating pipe densely distributed in an air box or a uniform air box.

The utility model also provides a non-fried high-temperature air micro-puffing instant noodle drying system which is formed by connecting at least two or more non-fried high-temperature air micro-puffing instant noodle drying box units in series.

In the drying box unit, one part of the drying components in the drying cabin are arranged above the noodle box conveying component to form an upper air supply drying box unit, and the other part of the drying components in the drying cabin are arranged below the noodle box conveying belt component to form a lower air supply drying box unit.

The utility model has the advantages and beneficial effects that:

the utility model removes the frying link on the basis of the traditional fried instant noodles, and uses the high-speed flowing high-temperature air micro-puffing technology for production and manufacture.

The drying box unit/system provided by the utility model dries the instant noodle cakes by high-speed flowing high-temperature hot air in a circulating manner, so that the moisture of the noodle cakes is quickly reduced and shaped, and the noodle cakes have a certain puffing effect, the moisture content of the dried noodle cakes is below 10%, micropores are formed in the cross sections of the puffed noodles, the noodles are not shrunk, and the noodles can be eaten after being soaked in boiled water. The system has the remarkable characteristics that the wheat flour content of the flour cake can reach more than 85%, the health problem of fried noodles worried by people is solved, and the problems that non-fried noodles in the existing market have poor rehydration and various food materials such as potatoes, rice flour and the like which are not easy to digest in intestines and stomach are added are also solved. The drying box unit/system provided by the utility model is used for manufacturing and producing the instant noodles, so that the production cost of the instant noodles can be greatly reduced.

Compared with the same type of products in the market, the utility model has the greatest advantage of avoiding the use of grease. The difference between the non-fried instant noodles and the fried instant noodles in the market lies in the manufacturing process. The utility model adopts the high-speed flowing high-temperature air micro-puffing technology for production and manufacture, so that the flour cake of the product is added with 0 part of grease, and the problem that the flour cake for soaking food can give out heavy wheat flavor is solved, the real healthy food is realized, and the flour cake is more closely fried and healthier.

According to the data in the nutrient composition table of the instant noodles sold in the market, the oil content of each 100g of cake of the fried instant noodles is about 20g, while the oil content of the non-fried instant noodles is 0, which are basically incomparable with the oil content of the non-fried instant noodles. The utility model also solves the problem that the existing non-fried noodles in the market are not easy to be brewed and eaten instantly. Realizes healthy, safe and convenient eating.

The instant noodles made by the utility model can also be eaten dry (the same type of instant noodles in the market can not be eaten dry basically and can not be eaten after being bitten by people too hard). Has strong wheat flavor when being eaten dry, has crisp mouthfeel and does not have sour mouth feel after the fried instant noodles are eaten dry.

Drawings

FIG. 1 is a schematic view of a non-fried high temperature air micro-puffing instant noodle drying system.

FIG. 2 is a schematic view of a thermal oil circulation system.

Fig. 3 is a schematic view of a lower supply air drying box unit.

Figure 4 is a side view of the lower blower drying box unit shown in figure 3.

Fig. 5 is a schematic view of an upper blowing drying cabinet unit.

Fig. 6 is a side view of the upper blowing drying compartment unit shown in fig. 5.

Fig. 7 is a schematic view of a heat exchanger configuration.

Fig. 8 is a schematic cross-sectional view of fig. 7.

The device comprises a heat-conducting oil boiler 1, a drying box body 2, a heat exchanger 3, a gate valve 4, a pneumatic regulating valve 5, a heat-conducting oil flow direction mark 6, a high-speed centrifugal fan 7, an air bellow 8, an air homogenizing box 9, a uniform air knife 10, an air supply pipe 11, an air return pipe 12, an air return port 13, a pneumatic noodle finishing machine 14, a noodle box 15, a gland 16, a noodle box cleaning nozzle 17, a washing tank 18, a lower air supply unit 19, an upper air supply unit 20, a dryer outlet 21, a net-sheet sliding panel 22, a noodle-falling roller 23, a noodle-blocking arc plate 24, an air bin partition plate 25, a guide rail support 26, a chain guide rail 27, a heat-conducting oil pipeline 28, a heat exchanger outer supporting plate 29, a seal head 30, an oil blocking partition plate 31 and a finned tube 32.

Detailed Description

Example 1: drying box unit

As shown in fig. 3 to 6, a non-fried high-temperature air micro-puffing instant noodle drying box unit comprises a drying box body 2, the middle part in the drying box body is a conveying assembly provided with noodle boxes thereon, the conveying assembly comprises an annular conveying chain, the noodle boxes 15 are fixed on the conveying chain, a noodle box gland 16 is arranged above the noodle boxes, the chain is installed in the drying box body through a guide rail bracket 26 and a chain guide rail 27, and the noodle box conveying chain is circularly operated in the drying box body through a chain wheel assembly (the prior art and the chain wheel assembly are omitted in the drawing) arranged at two ends of the drying box body.

The upper part and the lower part of the conveying assembly are provided with drying cabins, the drying cabins above or below the noodle boxes are internally provided with drying assemblies (wherein, when the drying assemblies are arranged above the noodle box conveying assembly, the drying assemblies are called upper air supply as shown in figures 5 and 6, and when the drying assemblies are arranged below the noodle box conveying assembly, the drying assemblies are called lower air supply as shown in figures 3 and 4), and the side wall of the drying cabin opposite to the drying assemblies is provided with an air return opening 13 and is connected with an air return pipe 12.

The drying component comprises an air source, an air supply pipe 11 and an air return pipe 12, and an air box 8, wherein a heat exchanger 3 or a heating unit and an air homogenizing box 9 are arranged at the front end of the air box.

The air source can be a fan arranged inside or outside the drying box body, and the fan is connected with the air box through an air pipe.

As shown in fig. 4 or fig. 6, the air source in this embodiment is a high-speed centrifugal fan 7 connected to the outside through an air supply pipe 11 and an air inlet on the side wall of the drying box body. High-speed airflow blown out by the fan 7 is sent into the air box 8 through the blast pipe 11, high-speed high-temperature air used for drying instant noodle cakes in the drying cabin flows back into the high-speed centrifugal fan 7 through the air return opening 13 and the air return pipe 12, so that the drying cabin is sealed between the air return opening 13 on the side wall, the air return pipe 12, the high-speed centrifugal fan 7 and the blast pipe 11 and the air box 8, hot air is recycled, meanwhile, heat loss can be reduced, and energy waste is avoided.

An air supply nozzle array used for drying the instant noodles in the noodle box is arranged on the front end panel of the air homogenizing box.

In this embodiment, the air supply nozzle array is a set of air knives 10 (as shown in fig. 3 or fig. 5) arranged on a front panel of the uniform air box, the air knives are long strip ridge-shaped air supply compression cavities with conical sections, and long strip air supply openings or holes are formed at conical tips of the compression cavities. The long air supply outlet or hole on the air knife is intersected with the advancing direction of the dough box at a certain angle (such as 30-90 degrees) (preferably perpendicular to the advancing direction of the dough box).

The air supply nozzle array can also be a group of air supply openings or holes (air supply holes with the same geometric shape are preferably selected on the same panel so as to ensure that the flour boxes are uniformly heated) with any geometric shape (such as a circle, an ellipse, a triangle, a square, a rectangle, a diamond, a trapezoid, a polygon and the like) which is uniformly arranged on the front panel of the air uniformizing box.

The heat exchanger is an annular or S-shaped coiled heat exchange tube or fin heat exchanger (also optionally applicable to commercially available existing heat exchangers), and the heat exchanger used in this embodiment is as shown in fig. 7 and 8. The heat exchange tubes are internally provided with heat exchange media (such as hot oil, hot water or other heat exchange media) or electric heating tubes which circulate. According to the utility model, hot oil is used as a heat exchange medium, as shown in a schematic diagram of a heat conduction oil circulation system shown in fig. 2, the hot oil heated in a heat conduction oil boiler 1 is respectively fed into each drying box unit through a pipeline and a pneumatic regulating valve 5, and 3 drying box units are shown in the diagram. Hot oil enters from one end of the heat exchanger 3 and flows out from the other end of the heat exchanger, and then returns to the heat-conducting oil boiler 1 through the pipeline and the gate valve 4 for circulating heating.

The heat exchanger may also be replaced with a heating unit. The heating unit can be an air box or electric heating pipes densely distributed in an even air box.

When the noodle box is in work, the noodle box with instant noodle cakes and the transmission chain enter the drying cabin from the middle part of the box body of the drying box, the noodle cakes are dried and shaped by high-speed high-temperature air sent out by the air knife 10, and after drying and shaping, the emptied noodle box returns from the bottom or the other side in the drying cabin to circulate.

Example 2: drying system

As shown in FIG. 1, the drying system for non-fried high-temperature air micro-puffing instant noodles provided by the utility model is formed by connecting at least two or more (for example, 10 to 20) drying box units for non-fried high-temperature air micro-puffing instant noodles provided by embodiment 1 in series.

In the drying box unit, one part of the drying components in the drying cabin are arranged above the noodle box conveying component to form an upper air supply drying box unit 20, the other part of the drying components in the drying cabin are arranged below the noodle box conveying component to form a lower air supply drying box unit 19, and air bin partition plates 25 (equivalent to box body walls) are arranged among the units.

During operation, the noodles that the stripping and slicing came out fall into face box 15 at first, arrange in order through pneumatic whole face machine 14, get into the stoving cabin of stoving case unit through the transmission chain again. Hot oil heated in the conduction oil boiler 1 is respectively fed into the heat exchangers 3 of the drying box units through a pipeline 28 (see fig. 4 and 6) and a pneumatic control valve 5 (see fig. 2). High-speed airflow blown out by a high-speed centrifugal fan 7 enters an air box 8 (see fig. 4 and 6) through an air supply pipe 11, the high-speed airflow is heated by a heat exchanger 3 and then becomes high-speed high-temperature hot airflow, the high-speed high-temperature hot airflow enters an air homogenizing box 9, a conical compression cavity in a constant-speed air knife 10 at the front end of the air homogenizing box compresses the hot airflow again to form high-pressure high-speed flowing hot airflow, the high-pressure high-temperature hot airflow is blown to a flour cake in a flour box, the flour cake is dried and shaped quickly in a short time, the high-speed high-temperature hot airflow for drying the instant flour cake flows back into the high-speed centrifugal fan 7 through an air return port 13 and an air pipe 12, and the circulation is repeated. The dried and shaped flour cake flows out from the outlet 21 of the dryer and the mesh sheet type sliding panel 22 to enter the next procedure, and then the subsequent cooling and packaging treatment is carried out.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any modifications, equivalent replacements, improvements (such as improvements and changes in the heating mode, the transmission mode, the air supply mode, and the arrangement of the fan) and the like (such as the improvements and changes in the heating mode, the transmission mode, the air supply mode, and the arrangement of the fan) which are made within the scope of the idea and principle of the present invention are not limited to the examples, and should be included in the scope of the protection tube of the present invention.

Claims (10)

1. A non-fried high-temperature air micro-puffing instant noodle drying box unit comprises a drying box body and is characterized in that a conveying assembly provided with a noodle box is arranged in the middle of the inside of the drying box body, drying cabins are arranged above and below the conveying assembly, the drying cabin above or below the noodle box is internally provided with the drying assembly, and the side wall of the drying cabin on the side opposite to the drying assembly is provided with an air return opening; the drying component comprises an air source, an air pipe and an air box, the front end of the air box is provided with a heat exchanger or a heating unit and an even air box, and an air supply nozzle array for drying convenient noodles in the noodle box is arranged on the front panel of the even air box.

2. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 1, wherein the conveying assembly comprises an annular conveying chain, a noodle box and a noodle box gland which are fixed on the conveying chain; the transmission chain enables the flour box transmission chain to circularly run in the box body through chain wheel assemblies arranged at two ends of the drying box body.

3. The non-fried high-temperature air micro-puffing instant noodle drying box unit as claimed in claim 1, wherein the air supply nozzle array is a set of air knives arranged on a front panel of the air homogenizing box, the air knives are long strip ridge-shaped air supply compression cavities with conical sections, and long strip air supply openings or holes are formed at the conical tips of the compression cavities.

4. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 3, wherein the elongated air supply openings or holes on the air knives are arranged to intersect the traveling direction of the noodle boxes.

5. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 1, wherein said array of air delivery nozzles is a set of air delivery openings or holes of any geometric shape uniformly arranged on a front panel of the air homogenizing box.

6. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 1, wherein the air source is a fan arranged inside the drying box body or a fan connected with the outside through an air pipe and an air inlet on the side wall of the drying box body.

7. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 1, wherein the heat exchanger is an annular or S-shaped coiled heat exchange tube or fin heat exchanger, or a group of heat exchange tubes or fin heat exchangers arranged in parallel, and a heat exchange medium which flows circularly is arranged in the heat exchange tubes.

8. The non-fried high temperature air micro-puffing instant noodle drying box unit according to claim 1, wherein the heating unit is an electric heating tube densely distributed in a wind box or a uniform wind box.

9. A non-fried high-temperature air micro-puffing instant noodle drying system, which is characterized in that the system is formed by connecting at least two or more non-fried high-temperature air micro-puffing instant noodle drying box units of any one of claims 1 to 8 in series.

10. The system of claim 9 wherein the oven unit includes a lower blower oven unit configured to dispose the oven module in the oven compartment above the dough container transport module and a lower blower oven unit configured to dispose the oven module in the oven compartment below the dough container transport module.

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