CN218604792U - Constant temperature control device for instant noodle dough - Google Patents
Constant temperature control device for instant noodle dough Download PDFInfo
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- CN218604792U CN218604792U CN202223221819.XU CN202223221819U CN218604792U CN 218604792 U CN218604792 U CN 218604792U CN 202223221819 U CN202223221819 U CN 202223221819U CN 218604792 U CN218604792 U CN 218604792U
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 34
- 239000012267 brine Substances 0.000 claims abstract description 83
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 83
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 74
- 235000013312 flour Nutrition 0.000 claims abstract description 56
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- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 239000008234 soft water Substances 0.000 claims abstract description 10
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- 238000000034 method Methods 0.000 claims description 18
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- 239000003507 refrigerant Substances 0.000 claims description 10
- 239000004417 polycarbonate Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 4
- 239000002918 waste heat Substances 0.000 claims description 4
- 238000010924 continuous production Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 229920000515 polycarbonate Polymers 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
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- 235000012149 noodles Nutrition 0.000 abstract description 22
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 8
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- 238000011068 loading method Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000000109 continuous material Substances 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
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- 235000013410 fast food Nutrition 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The utility model provides a constant temperature control device for instant noodle dough, which belongs to the field of food processing and comprises a continuous flour mixing machine, a dough extruding machine and a temperature control device, wherein the continuous flour mixing machine is used for mixing flour, salt water and soft water; the continuous flour-mixing machine comprises a flour feeding barrel and a brine feeding barrel, wherein a first temperature sensor is arranged at the bottom of the flour feeding barrel, is wrapped by flowing flour and is used for sensing the temperature T3 of the flour, a second temperature sensor is arranged at a dough outlet of the continuous flour-mixing machine, is wrapped by the mixed dough and is used for sensing the temperature T4 of the dough; the control center is electrically connected with the first temperature sensor and the second temperature sensor and receives the numerical values of T3 and T4; the control center comprises a brine cooling system and a brine heating system and controls the constant temperature of brine. The utility model can constantly control the temperature of the mixed dough at 27 +/-1 ℃ in summer and 24 +/-1 ℃ in winter, and the noodle taste is stable.
Description
Technical Field
The utility model belongs to the food processing field relates to the processing of instant noodle, especially relates to instant noodle dough constancy of temperature controlling means.
Background
At present, instant noodles become a common fast food in daily life of people, are convenient to carry, can be eaten dry, and can be used for soaking or boiling noodles in hot water according to the requirements of actual conditions.
The instant noodles are all made by dough before being made into finished products, the dough is the continuous production of the instant noodles, the dough is formed after the flour is mixed with saline, and the quality of the dough directly influences the quality of the subsequent noodles. Instant noodle production, mixing noodles in different seasons, and setting different temperatures and water contents. Summer: preparing saline water (not less than 12 ℃) by using ice soft water, and mixing dough, wherein the dough temperature is 30-32 ℃; in winter: preparing saline water (less than or equal to 14 ℃) by adopting normal temperature soft water, and mixing dough, wherein the dough temperature is 20-21 ℃; the water adding amount of the mixed noodles is greatly beneficial to noodle cooking and curing, but the high environmental temperature and the water adding amount of the mixed noodles can cause the noodles to be too soft before cooking, and no effective ventilation space exists between the noodles, thereby influencing the cooking effect. The existing instant noodles are produced according to the environmental temperature difference of four seasons and the south and north, the water adding amount of mixed noodles greatly fluctuates, and the quality of the cakes is unstable.
SUMMERY OF THE UTILITY MODEL
The to-be-solved problem of the utility model is to provide instant noodle dough constancy of temperature controlling means, solved the problem in the background art, can mix a salt solution temperature according to dough actual measurement temperature automatic adjustment, make and mix back dough constancy of temperature control 27 + -1 ℃ in summer, 24 + -1 ℃ in winter, instant noodle production does not receive the four seasons and the difference of the environmental temperature in south north and south north, noodless taste is stable.
In order to solve the technical problem, the utility model discloses a technical scheme is: the constant temperature control device for the dough of the instant noodles comprises a continuous dough mixer, a temperature controller and a temperature controller, wherein the continuous dough mixer is used for mixing flour, saline water and soft water and extruding the dough;
the continuous flour-mixing machine comprises a flour feeding barrel and a brine feeding barrel, wherein a first temperature sensor is arranged at the bottom of the flour feeding barrel, is wrapped by flowing flour and is used for sensing the temperature T3 of the flour, a second temperature sensor is arranged at a dough outlet of the continuous flour-mixing machine, and is wrapped by the mixed dough and is used for sensing the temperature T4 of the dough;
the control center is electrically connected with the first temperature sensor and the second temperature sensor and receives the numerical values of T3 and T4;
the control center comprises a brine cooling system and a brine heating system, wherein the brine cooling system is used for automatically adjusting the refrigerant flow of the brine heat exchanger according to the fed back temperature change of the mixed dough, changing the brine temperature, mixing the high-temperature flour and the low-temperature brine, and keeping the temperature stable at 27 +/-1 ℃; the brine heating system is characterized in that a control center automatically adjusts the flow of a heating medium of a brine heat exchanger according to the feedback temperature change of the mixed dough, changes the temperature of brine, enables the mixed dough of low-temperature flour and high-temperature brine to keep the temperature stable at 24 +/-1 ℃.
The brine cooling system comprises a heat exchanger, a cooling tower, a water circulating pump and a control center, wherein the connection mode is that a condenser water outlet, the cooling tower, the cooling water circulating pump and the condenser water inlet are connected, a medium cooled by the condenser is conveyed into a pipeline inside the heat exchanger, normal-temperature brine also enters the heat exchanger, the normal-temperature brine and a low-temperature medium complete heat balance through heat balance inside the heat exchanger, the temperature of the normal-temperature brine is reduced, and then the normal-temperature brine enters the inside of the continuous dough kneading machine.
Further, the initial temperature of the brine is T1, the initial temperature can be measured by installing a third temperature sensor at the outlet of the brine storage device, the third temperature sensor is wrapped by the initial brine, and the third temperature sensor is electrically connected with the control center and used for receiving the initial temperature of the brine;
the temperature of the brine after passing through the heat exchanger is T2, the brine is measured by a fourth sensor arranged at the outlet of the heat exchanger, and the fourth sensor is electrically connected with the control center and used for receiving the temperature T2 of the cooled brine;
the continuous low temperature of the heat exchanger is set by being connected with the condenser, a flow control valve is arranged on an outlet of the condenser and a pipeline communicated with the heat exchanger, the flow control valve is electrically connected with a control center through an electromagnetic valve structure, and the flow of the refrigerant is adjusted through the control center.
Furthermore, the brine heating system comprises a hot water tank, a heat exchanger, a water circulating pump and a control center, and the heating system provides a stable heat source by using the waste heat of the condensed water in the heating kettle of the fryer as the heat source of the hot water tank; the inside salt solution of salt solution jar through the salt solution pump, enters into the heat exchanger, and high temperature in the heat exchanger is through being connected the realization with the hot-water cylinder, and hot water in the hot-water cylinder, as the medium for the intensification, gets into the inside pipeline of heat exchanger, and salt solution has realized the heat exchange with the high-temperature water in the pipeline after the heat exchanger, has accomplished the intensification process, and the salt solution of flowing through the heat exchanger is heated up the back, enters into in the salt solution jar in the continuous flour-mixing machine.
Furthermore, in summer, a constant-temperature and constant-humidity isolation cover is arranged aiming at the rolling process, an air conditioner is arranged in the constant-temperature and constant-humidity isolation cover, the ambient temperature around the rolling is detected according to a temperature sensor arranged above the rolling machine, and the air outlet temperature of the air conditioner is adjusted according to the detected temperature change, so that the optimal temperature of the surface belt extension of the rolling ambient temperature is kept at 28-30 ℃.
Further, the constant temperature and humidity cage is made of transparent PC (polycarbonate) endurance plates, is of a box structure, has an inlet at one end and an outlet at the other end, and has detachable sliding door structures at two sides.
Furthermore, the inlet of the constant-temperature and constant-humidity isolation cover is a calendering front section, a fan is arranged at the upper end of the inlet, the end far away from the inlet is a calendering rear section, and the calendering process is covered by the constant-temperature and constant-humidity isolation cover.
Compared with the prior art, the utility model discloses technical effect below having.
1. The utility model discloses in, in the dough production process, the saline temperature of mixing usefulness can automatically regulated, and closed-loop control through the temperature realizes accurate automatic control, and instant noodle production can mix a saline temperature according to dough actual measurement temperature automatic adjustment along with the four seasons and the difference of north and south ambient temperature, makes and mixes back group constant temperature control 27 + -1 ℃ in summer, 24 + -1 ℃ in winter; the water adding rate of the mixed flour in summer is not less than 42 percent; the instant noodles are produced without the environmental temperature difference of four seasons and the north and south, and have stable taste.
2. In the present application: the temperature difference range of the dough after accurate temperature reduction in summer is stabilized from 8 ℃ to 2 ℃, and the temperature difference range of the dough after accurate temperature reduction in winter is stabilized from 7 ℃ to 2 ℃; the taste of the flour cake is obviously improved, and the method mainly comprises the following steps: the elasticity and the rehydration property are outstanding; the water adding rate of the mixed flour is as follows: average ↓ofgrain in summer and average ↓ofgrain in winter are 0.2 percent; fat content of the flour cake: the fat content of the flour cakes in summer is averagely ↓0.28%, and the fat content of the flour cakes in winter is not obviously different;
3. the middle range capacity of the application is improved, and the weight of the flour cake is extremely poor: summer average ↓0.38g and winter average ↓0.31g; first pass rate: average ↓ofgrain is ↓0.31% in summer and average ≈ 0.28% in winter; waste surface rate: summer is averagely ↓0.09%, and winter is averagely ↓0.06%.
Drawings
The accompanying drawings, which form a part of the present disclosure, are included to provide a further understanding of the present disclosure, and are incorporated in and constitute a part of this specification, illustrate embodiments of the present disclosure and together with the description serve to explain the present disclosure. In the drawings:
FIG. 1 is a structural layout diagram of brine cooling in the constant temperature control device for instant noodle dough of the present invention;
FIG. 2 is a logic diagram of the brine cooling control in the constant temperature control device for instant noodle dough of the present invention;
FIG. 3 is a structural layout diagram of brine temperature rise in the constant temperature control device for instant noodle dough of the present invention;
FIG. 4 is a logic diagram of the brine temperature rise in the constant temperature control device for instant noodle dough of the present invention;
FIG. 5 is a schematic structural view of the dough temperature constant control device of instant noodles of the present invention during the rolling process;
fig. 6 is a schematic structural view of the constant temperature and humidity shielding case not included in the calendering process of the present invention.
Reference numerals are as follows:
1. a continuous dough mixer; 2. a brine tank; 3. a heat exchanger; 4. a hot water tank; 5. a brine pump; 6. a brine tank; 7. a flour tank; 8. calendering the wall; 9. a calendering front section; 10. pressing and rolling the rear section; 11. a fan; 12. constant temperature and humidity cage.
Detailed Description
It should be noted that, in the present invention, the embodiments and features of the embodiments may be combined with each other without conflict.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are used merely for convenience of description and for simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate a number of the indicated technical features. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected" and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.
The following detailed description of the embodiments of the present invention will be made with reference to the accompanying drawings.
The terms used in this application are explained below.
Dough making: instant noodles are produced continuously from a dough formed by mixing flour with salt water.
Saline water: the water for mixing noodles is continuously produced from instant noodles.
In this application, temperature and water content are crucial, and the control of temperature directly influences the water content, so temperature control is the basis of water content control, and how much of dough water content can influence the softness and hardness, elasticity, ductility, resistant foamability etc. of dough, can judge softness and maneuverability of dough through the water content, "the water is more the multiaspect softer".
The time length of the subsequent processing procedure is properly adjusted according to the moisture content of the dough, the curing of the noodles is influenced, the noodles are easy to cure when the moisture content is higher, the cooking time is short, and the noodles with low moisture content are vice versa; the curing and the moisture content of noodless are complementary, two factors that influence each other, and single numerical value is not more better, and not more less better, is not more less better, reaches an optimal result after the cooperation, in this application dough temperature control invariable back, what bring is exactly the stability of moisture content, has reduced regional processing to and the difference of season processing, equipment and parameter need not manual regulation, promote work efficiency and flour quality greatly, the stability of taste.
The taste of the finished noodles, such as elasticity, tooth sticking property, softness and hardness, is judged by the moisture content of dough in the surface of the ingredients. On the contrary, if the design of the noodles with soft and elastic mouthfeel is intended, the noodles are suitable for the water absorption quality of flour, and the procedures of cooking, curing and dehydrating are required to be ensured.
In the present application, water/flour amount in the dough is 100% = water content.
As shown in fig. 1-6, instant noodle dough constant temperature controlling means, including continuous flour-mixing machine 1, a mixture for realizing flour, salt solution and soft water, continuous flour-mixing machine 1 includes flour charging bucket and salt solution charging bucket, flour charging bucket is used for the material loading of flour, what salt solution charging bucket corresponded is through the homothermal salt solution behind the temperature control, in this application, the type of continuous flour-mixing machine 1 does not do specific restriction, it can satisfy the demand directly to purchase from the market, as long as can satisfy continuous production's demand, different production lines need to match the continuous flour-mixing machine 1 of different specifications, guarantee that continuous material loading can.
Flour charging barrel's bottom is equipped with first temperature sensor, first temperature sensor can be wrapped up by the flour that flows, a temperature T3 for responding to the flour, the dough exit of continuous flour-mixing machine 1 is equipped with second temperature sensor, the dough parcel after second temperature sensor is mixed, the temperature T4 of response dough, but above real-time detection flour reaches the dough temperature after mixing, first temperature sensor, second temperature sensor and other electrical elements all are connected with the control center electricity, control center adopts PLC program control or other ripe control system control, control center is used for receiving the signal of telecommunication, control center includes data processing module, carry out the contrast of numerical value size with the temperature signal who receives and the theoretical temperature of settlement, then according to the temperature difference, control center controls other electrical elements's action.
The control center comprises a brine cooling system and a brine heating system, wherein the brine cooling system is used for automatically adjusting the flow of a refrigerant of the brine heat exchanger 3 according to the feedback temperature change of the mixed dough, changing the temperature of brine, mixing the high-temperature flour and the low-temperature brine, and keeping the temperature stable (27 +/-1 ℃); the brine heating system automatically adjusts the flow of a heating medium of the brine heat exchanger 3 by the control center according to the feedback temperature change of the mixed dough, changes the temperature of brine, leads the mixed dough of low-temperature flour and high-temperature brine to keep the temperature stable (24 +/-1 ℃).
As shown in FIG. 1, the system for reducing temperature of brine comprises a heat exchanger 3, a cooling tower, a water circulating pump and a control center.
The cooling tower is a device which takes water as circulating coolant, absorbs heat from a system and discharges the heat to the atmosphere so as to reduce the water temperature; the cold is an evaporation heat dissipation device which utilizes the principles that water is in flow contact with air and then carries out heat exchange to generate steam, the steam volatilizes and takes away heat to achieve evaporation heat dissipation, convection heat transfer, radiation heat transfer and the like to dissipate waste heat generated in industry or refrigeration air conditioners to reduce the water temperature so as to ensure the normal operation of the system; the condenser is a component of a refrigeration system, belonging to the type of heat exchanger 3, which converts a gas or vapor into a liquid and transfers the heat in the tubes to the air in the vicinity of the tubes in a rapid manner. The condenser operation is exothermic and therefore the condenser temperature is high.
The principle of the heat exchanger 3 is mainly that water or other media are filled in a large closed container, a pipeline penetrates through the container, hot water flows through the pipeline, heat exchange is formed due to the temperature difference between the hot water in the pipeline and cold hot water in the container, namely heat balance of primary and secondary physics is formed, heat of a high-temperature object is always transferred to a low-temperature object, and therefore the heat of the water in the pipeline is exchanged to cold water in the container.
The connection mode is that the water outlet of the condenser, the cooling tower, the cooling water circulating pump and the water inlet of the condenser are arranged.
The medium after the condenser cooling, convey in the inside pipeline of heat exchanger 3, normal atmospheric temperature salt water also advances as in heat exchanger 3, through the heat balance of heat exchanger 3 inside, the salt water of normal atmospheric temperature and microthermal medium accomplish heat balance, the reduction of temperature has been realized to normal atmospheric temperature salt water, then enter into the inside of continuous flour-mixing machine 1, the supply of soft water and flour is carried out to continuous flour-mixing machine 1 simultaneously, low atmospheric temperature salt water, soft water and flour have realized all with the stirring, the preparation of complete dough, guarantee the dough temperature between 27 +/-1 degree.
In the above process, after heat exchange is completed in the pipeline at the temporal part of the heat exchanger 3, the temperature of the medium rises, the medium in the pipeline is called as a refrigerant, which can also be called as a refrigerating medium, the refrigerant enters the condenser again under the action of the compressor, and the continuous low temperature of the refrigerant is ensured through the action of the condenser and the cooling tower, so as to realize the supply of low-temperature brine.
As shown in fig. 2, the actual temperature control process is detailed as follows:
the initial temperature of the brine is T1, the initial temperature can be measured by installing a third temperature sensor at the outlet of the brine storage device, the third sensor is wrapped by the initial brine, and the third sensor is electrically connected with the control center and used for receiving the initial temperature of the brine;
the temperature of the brine after passing through the heat exchanger 3 is T2, and the brine is measured by a fourth sensor arranged at the outlet of the heat exchanger 3, and the fourth sensor is electrically connected with the control center and used for receiving the temperature T2 of the cooled brine;
the continuous low temperature of heat exchanger 3 is through being connected the setting with the condenser, be equipped with flow control valve on the pipeline of the export of condenser and heat exchanger 3 intercommunication, flow control valve passes through the solenoid valve structure and is connected with the control center electricity, can realize the regulation of refrigerant flow size through the control center, after heat exchanger 3 if the temperature of salt solution is higher than the setting value, then increase the flow of refrigerant, if after heat exchanger 3, the temperature of salt solution is less than the setting value, then adjust the flow of refrigerant through the control center, the automatic feedback and the regulation of temperature have been realized, cooling heat exchanger 3 work back, the regulation of salt solution temperature, realize through the control center, the control center receives T2's temperature, through comparing T2 and the size of setting for numerical value, realize flow control valve's automatically regulated, satisfy the stability of salt solution temperature after the cooling, and then guarantee the quality of dough, form a closed loop's control, the precision is high, the stability of control, in this application, flow control valve can adopt the speed governing valve, it can to purchase the commodity.
Except above automatic regulation and control, the initial temperature of flour, the temperature of soft water etc. feed back control center, conveniently carry out data acquisition and monitoring in real time to in adjusting the salt solution cooling requirement, satisfy automatic control's demand, keep cold through stirring the cage sheath simultaneously, realize the invariant of temperature.
Aiming at the high temperature condition in summer, a constant temperature and humidity isolation cover 12 is adopted for rolling in summer to keep the temperature of the noodles before entering the steam box.
Because the production workshop of the instant noodles has the working procedures of stewing, frying and the like, the temperature of the workshop is very high in summer, the mixed dough enters the rolling and shredding working procedure after being effectively controlled, and the noodle shredding and wave making quality can be directly influenced if the environmental temperature cannot be effectively controlled.
A rolling constant-temperature constant-humidity isolation cover 12 is erected by using a transparent PC (polycarbonate) endurance plate, an air conditioner is arranged in the constant-temperature constant-humidity isolation cover 12, the ambient temperature around rolling is detected according to a temperature sensor arranged above a rolling machine, the air outlet temperature of the air conditioner is adjusted according to the detected temperature change, and the rolling ambient temperature is kept at the optimal temperature (28-30 ℃) for surface belt extension.
As shown in fig. 5 and fig. 6, the constant temperature and humidity isolation cover 12 is a box structure, one end is an inlet, the other end is an outlet, the two sides adopt a detachable sliding door structure, the subsequent maintenance is convenient, the inlet is a calendering front section 9, the upper end of the inlet is provided with a fan 11, the end far away from the inlet is a calendering rear section 10, and the calendering process is covered by the constant temperature and humidity isolation cover 12.
As shown in FIG. 3, the winter mixed surface brine heating system comprises a hot water tank 4, a heat exchanger, a water circulating pump and a control center.
The structure is used for producing instant noodles, the fryer is used in the manufacturing process of the instant noodles, the heating system provides a stable heat source by using the waste heat of the condensed water of the fryer heating kettle as a hot water tank 4; according to the real-time collection of the flour/dough temperature, the brine temperature is automatically adjusted through temperature rise fine control. After the flour and the temperature-rising saline water are mixed, the temperature is kept by a stirring cage sheath, and the accurate control of the dough temperature (24 +/-1 ℃) is realized.
The brine in the brine tank 62 enters the heat exchanger 3 through the brine pump 5, the high temperature in the heat exchanger 3 is realized by being connected with the hot water tank 4, the hot water in the hot water tank 4 is used as a medium for temperature rise and enters a pipeline in the heat exchanger 3, the brine is subjected to heat exchange with the high-temperature water in the heat exchanger after passing through the heat exchanger 3, the temperature rise process is completed, the water discharged from the heat exchanger 3 is the brine after temperature rise and enters the brine tank 62 in the continuous dough kneading machine 1, meanwhile, the flour in the flour tank 7 is also fed into the continuous dough kneading machine 1, and the brine, the soft water and the flour are mixed to form dough with constant temperature.
In the actual process, the constant temperature control of the dough in summer is popularized and used on a plurality of lines of a master kang, and the constant temperature control of the dough in winter is popularized and used on a plurality of lines of a factory in the north of the master kang, so that the effect of stable quality of the dough is achieved.
The control principle of temperature rise is shown in fig. 4, and the same as the control principle of temperature fall, the closed-loop accurate control is realized.
Through the control method, the technical scheme achieves the following technical effects.
1. The mouthfeel is as follows: the temperature difference range of the dough after accurate temperature reduction in summer is stabilized from 8 ℃ to 2 ℃,
the temperature difference range of the dough after accurate temperature rise in winter is stabilized from 7 ℃ to 2 ℃;
the taste of the flour cake is obviously improved, and the method mainly comprises the following steps: the elasticity and the rehydration property are outstanding;
2. water adding rate of mixed noodles: average ↓ofgrain in summer and average ↓ofgrain in winter are 0.2 percent;
3. fat content of the flour cake: the fat content of the flour cakes in summer is averagely ↓0.28%, and the fat content of the flour cakes in winter is not obviously different;
example 1 is shown in table 1.
Table 1.
4. The process capability is improved:
4.1, extremely poor weight of the flour cake: summer average ↓0.38g, winter average ↓0.31g;
4.2, straight pass rate: average ↓ofgrain is ↓0.31% in summer and average ≈ 0.28% in winter;
4.3, waste flour rate: averagely ↓0.09% in summer and averagely ↓0.06% in winter.
Examples of process capabilities are shown in table 2.
Table 2.
Although an embodiment of the present invention has been described in detail, the description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention. All the equivalent changes and improvements made according to the application scope of the present invention should still fall within the patent coverage of the present invention.
Claims (7)
1. Instant noodle dough constant temperature controlling means for instant noodle continuous production, its characterized in that: comprises a continuous dough mixer, which is used for mixing flour, salt water and soft water and extruding dough;
the continuous flour-mixing machine comprises a flour feeding barrel and a brine feeding barrel, wherein a first temperature sensor is arranged at the bottom of the flour feeding barrel, is wrapped by flowing flour and is used for sensing the temperature T3 of the flour, a second temperature sensor is arranged at a dough outlet of the continuous flour-mixing machine, and is wrapped by the mixed dough and is used for sensing the temperature T4 of the dough;
the control center is electrically connected with the first temperature sensor and the second temperature sensor and receives the numerical values of T3 and T4;
the control center comprises a brine cooling system and a brine heating system.
2. The apparatus for constantly controlling the temperature of an instant noodle dough according to claim 1, wherein: the brine cooling system comprises a heat exchanger, a cooling tower, a water circulating pump and a control center, wherein the connection mode is that a condenser water outlet, namely the cooling tower, the cooling water circulating pump and the condenser water inlet, a medium cooled by the condenser is conveyed into a pipeline in the heat exchanger, normal-temperature brine also enters the heat exchanger, the normal-temperature brine and a low-temperature medium complete heat balance through heat balance in the heat exchanger, and then the normal-temperature brine enters the continuous dough kneading machine.
3. The constant temperature control device for instant noodles dough according to claim 2, wherein: the initial temperature of the brine is T1, the initial temperature can be measured by installing a third temperature sensor at the outlet of the brine storage device, the third sensor is wrapped by the initial brine, and the third sensor is electrically connected with the control center and used for receiving the initial temperature of the brine;
the temperature of the brine after passing through the heat exchanger is T2, the brine is measured by a fourth sensor arranged at the outlet of the heat exchanger, and the fourth sensor is electrically connected with the control center and used for receiving the temperature T2 of the cooled brine;
the continuous low temperature of the heat exchanger is connected with the condenser, a flow control valve is arranged on a pipeline communicated with the outlet of the condenser and the heat exchanger, the flow control valve is electrically connected with the control center through an electromagnetic valve structure, and the flow of the refrigerant is adjusted through the control center.
4. The constant temperature control device for instant noodles dough according to claim 1, wherein: the brine heating system comprises a hot water tank, a heat exchanger, a water circulating pump and a control center, and the heating system utilizes the waste heat of the condensed water of the heating kettle of the fryer as a heat source of the hot water tank; the brine in the brine tank enters the heat exchanger through the brine pump, the high temperature in the heat exchanger is realized by being connected with the hot water tank, the hot water in the hot water tank is used as a medium for heating, and the brine flowing through the heat exchanger enters the brine tank in the continuous dough mixer after being heated.
5. The constant temperature control device for instant noodles dough according to claim 1, wherein: in summer, a constant-temperature and constant-humidity isolation cover is arranged aiming at the rolling process, and an air conditioner is arranged in the constant-temperature and constant-humidity isolation cover.
6. The apparatus for constantly controlling the temperature of an instant noodle dough according to claim 5, wherein: the constant temperature and humidity shield is made of a transparent PC (polycarbonate) endurance plate, is of a box structure, one end of the constant temperature and humidity shield is an inlet, the other end of the constant temperature and humidity shield is an outlet, and the two sides of the constant temperature and humidity shield are of a detachable sliding door structure.
7. The apparatus for constantly controlling the temperature of an instant noodle dough according to claim 6, wherein: the import department is the calendering anterior segment, and the upper end of import is provided with the fan, and the one end of keeping away from the import is the calendering back end, and the calendering process is covered by constant temperature and humidity shield.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223221819.XU CN218604792U (en) | 2022-12-02 | 2022-12-02 | Constant temperature control device for instant noodle dough |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223221819.XU CN218604792U (en) | 2022-12-02 | 2022-12-02 | Constant temperature control device for instant noodle dough |
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| Publication Number | Publication Date |
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| CN218604792U true CN218604792U (en) | 2023-03-14 |
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| CN202223221819.XU Active CN218604792U (en) | 2022-12-02 | 2022-12-02 | Constant temperature control device for instant noodle dough |
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| CN (1) | CN218604792U (en) |
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2022
- 2022-12-02 CN CN202223221819.XU patent/CN218604792U/en active Active
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Effective date of registration: 20231017 Address after: Room 902, No. 1688 Wuzhong Road, Minhang District, Shanghai, 201100 Patentee after: Shanghai Kangyi Enterprise Management Co.,Ltd. Address before: 3/F, Administrative Building, No. 218, Muning Road, Economic and Technological Development Zone, Binhai New Area, Tianjin, 300457 Patentee before: TIANJIN DINGJIA MACHINERY CO.,LTD. |
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