WO2018176268A1

WO2018176268A1 - Food production line and food processing method

Info

Publication number: WO2018176268A1
Application number: PCT/CN2017/078601
Authority: WO
Inventors: 刘晔东; 徐军松
Original assignee: 深圳市配天机器人技术有限公司
Priority date: 2017-03-29
Filing date: 2017-03-29
Publication date: 2018-10-04
Also published as: CN107979975A; CN107979975B

Abstract

A food production line comprises: a rolling mechanism (101), comprising at least one pair of rollers (1011); and a cooling circulatory system (102). The cooling circulatory system is used for providing a coolant to at least part of the rolls, so as to cool the rolls during the rolling process of the rolls. Also disclosed is a food processing method using the food production line. By means of the food production line, the temperatures of the surfaces of the rolls keep low, the temperatures generated in the frictions between the rolls and semi-finished materials during the rolling are reduced, and in this way, the semi-finished materials are kept in a low-temperature state, so as to inhibit the survival and the growth of bacteria and putrefactive microorganisms, thereby effectively prolonging the freshness keeping period and the quality guarantee period.

Description

Food production line and food processing method

【技术领域】[Technical Field]

The invention relates to the field of food production, in particular to a food production line and a food processing method.

【背景技术】【Background technique】

In daily life, foods with high moisture content, such as noodles, dumplings, etc., are highly susceptible to spoilage at room temperature, especially in high temperature environments in summer.

At present, the rolls used in the production of noodles, noodles, dumplings and other foods are alloy steel rolls. The temperature generated by the rolls and the semi-finished raw materials/sheet-like semi-finished products is extremely high, which is easy to breed bacteria, thus making the food The shelf life is shortened.

【发明内容】 [Summary of the Invention]

The technical problem mainly solved by the present invention is to provide a food production line and a food processing method, which can solve the problem that the friction between the rolls and the semi-finished raw materials/sheet-like semi-finished products is heated to breed bacteria.

In order to solve the above technical problems, a technical solution adopted by the present invention is to provide a food production line comprising: a calendering mechanism comprising at least one pair of rolls; a cooling circulation system for supplying a cooling liquid to at least a part of the rolls, and further to the rolls The calendering process cools the rolls.

Wherein, the inside of the roll is provided with a flow channel, and the cooling circulation system comprises: a coolant storage tank for storing the coolant; an inlet line for connecting one end of the coolant storage tank and the flow channel; and a liquid outlet pipe for connecting a coolant storage tank and the other end of the flow passage; a coolant circulation pump for pumping the coolant so that the coolant is in a closed loop formed by the coolant storage tank, the inlet line, the outlet line, and the flow path Circulating flow.

Wherein, the cooling circulation system further comprises: a temperature sensor for detecting the surface temperature of the roll; and a controller for adjusting the working state of the coolant circulation pump according to the surface temperature.

Wherein the calendering mechanism comprises: a front end calendering mechanism comprising at least one pair of rolls for calendering the semi-finished raw material into a sheet-like semi-finished product; and a rear end calendering mechanism comprising at least one pair of rolls for forming a sheet-like semi-finished product formed by the front end calendering mechanism Further calendering into the desired thickness of the finished product; wherein the cooling circulation system provides coolant to the rolls in the rear calendering mechanism.

Wherein, the front end calendering mechanism comprises: a preliminary calendering mechanism comprising at least two pairs of rolls for preliminary calendering the semi-finished raw materials into at least two sheet-like semi-finished products; and a composite calendering mechanism comprising at least one pair of rolls for forming the preliminary calendering mechanism At least two sheet-like semi-finished products are compositely rolled into a sheet-like semi-finished product.

Wherein, the food production line further comprises a stirring and lowering mechanism, and the stirring and discharging mechanism is arranged upstream of the preliminary calendering mechanism, and is used for crushing the semi-finished raw materials and distributing them to different rolls of the preliminary calendering mechanism.

Wherein, the food production line further comprises: a reciprocating conveying mechanism disposed between the front end calendering mechanism and the rear end calendering mechanism, and configured to reciprocally convey the sheet-like semi-finished product formed by the front end calendering mechanism, so that the sheet-like semi-finished product is input into the rear end calendering mechanism Matured before.

Wherein, the food production line further comprises a humidifying mechanism for humidifying the sheet-like semi-finished product reciprocally conveyed by the reciprocating conveying mechanism.

Wherein, the food production line further comprises a sterilizing mechanism for sterilizing the sheet-shaped semi-finished product reciprocally conveyed by the reciprocating conveying mechanism.

Wherein, the food production line further comprises a dusting mechanism for spraying the powdery raw material into the sheet-like semi-finished product during or after the rolling of the sheet-like semi-finished product by the rear end calendering mechanism.

Wherein, the food production line further comprises a slitting mechanism disposed downstream of the rear end calendering mechanism for cutting the sheet-like semi-finished product calendered by the rear end calendering mechanism into a finished product of a predetermined width.

Wherein, the food production line further comprises a packaging mechanism disposed downstream of the slitting mechanism for cutting and packaging the finished product.

Wherein, the food production line further comprises a nitrogen supply mechanism for supplying nitrogen into the packaging bag during the packaging process of the packaging mechanism.

Wherein, the food production line further comprises: a mixing mechanism, a feeding mechanism and a water supply mechanism; the feeding mechanism is for conveying the raw material to the mixing mechanism, the water supply mechanism is for supplying water to the mixing mechanism, and the mixing mechanism is for stirring the raw material and the water to Produce semi-finished raw materials.

Wherein, the food production line further comprises: a blanking gauge for detecting and controlling the raw material component input from the feeding mechanism to the mixing mechanism; and a flow meter for detecting and controlling the amount of water input from the water supply mechanism to the mixing mechanism; The controller is configured to control the feeding mechanism and the water supply mechanism according to the raw material component and the water amount so that the water and the raw materials in the mixing mechanism are maintained at a preset ratio.

Wherein, the food production line further comprises a vacuum pump, and the vacuum pump is connected to the mixing mechanism for extracting the air in the mixing mechanism when the mixing mechanism is operated, so that the mixing mechanism agitates the raw material and the water under vacuum.

Wherein, the food production line further comprises an intermittent conveying mechanism, and the intermittent conveying mechanism is disposed between the mixing mechanism and the front end rolling mechanism, and is configured to statically mature the semi-finished raw material and then transfer to the front end rolling mechanism.

Among them, the food production line further includes an alcohol supply mechanism for adding alcohol to the water supplied by the water supply institution.

The food production line further includes a wind heat system and an air cooling system, and the wind heat system and the air cooling system are disposed downstream of the slitting mechanism and respectively supply heating gas and cooling gas to the finished product.

Among them, the food production line is provided with a plurality of pairs of rolls, wherein the diameters of the plurality of pairs of rolls are successively decreased along the flow direction of the food production line, or the rotation speed of the rolls is sequentially increased along the flow direction of the food production line.

In order to solve the above technical problem, another technical solution adopted by the present invention is to provide a food processing method comprising: calendering a semi-finished raw material into a sheet-like semi-finished product by using at least one pair of rolls; supplying a cooling liquid to at least a part of the rolls, and further, in the roll The calendering process cools the rolls.

Wherein, the food processing method further comprises: detecting a surface temperature of the roll; adjusting a flow rate of the cooling liquid according to the surface temperature to adjust a surface temperature of the roll.

The invention has the beneficial effects that, different from the prior art, the invention provides cooling liquid to at least part of the rolls through the cooling circulation system, and cools the rolls during the rolling process of the rolls, so that the surface of the rolls is kept low temperature, and the pressure delay and the semi-finished products are reduced. The temperature generated by the friction of the raw materials further keeps the raw materials of the semi-finished products at a low temperature, thereby inhibiting the survival and growth of bacteria and spoilage microorganisms, and effectively prolonging the preservation and shelf life of the products.

【附图说明】 [Description of the Drawings]

1 is a schematic structural view of a first embodiment of a food production line of the present invention;

Figure 2 is a schematic view showing the structure of the front end calendering mechanism and the stirring and unloading mechanism of Figure 1;

Figure 3 is a schematic structural view of the rear end calendering mechanism, the dusting mechanism and the slitting mechanism of Figure 1;

Figure 4 is a schematic view showing the structure of a roll in which the flow path is internally provided in Figure 1;

Figure 5 is a schematic structural view of the reciprocating conveying mechanism, the humidifying mechanism and the sterilizing mechanism of Figure 1;

Figure 6 is a schematic structural view of the packaging mechanism and the nitrogen supply mechanism of Figure 1;

Figure 7 is a schematic structural view of the mixing mechanism, the vacuum pump, the feeding mechanism, the water supply mechanism, the blanking gauge, the flow meter, and the second controller of Figure 1;

Figure 8 is a schematic structural view of the intermittent conveying mechanism of Figure 1;

Figure 9 is a schematic structural view of a second embodiment of the food production line of the present invention;

Fig. 10 is a flow chart showing an embodiment of the food processing method of the present invention.

【具体实施方式】【detailed description】

In order to enable those skilled in the art to better understand the technical solutions of the present invention, the food production line and the food processing method provided by the present invention are further described in detail below with reference to the accompanying drawings and specific embodiments.

Please refer to FIG. 1. FIG. 1 is a schematic structural view of a first embodiment of a food production line of the present invention. In this embodiment, the food is a noodle, that is, the food production line is a noodle production line, wherein the raw material of the food production line is flour, the raw material of the semi-finished product is dough, the semi-finished product of the sheet is a dough piece, the finished product is noodle, the mixing mechanism It is a noodle organization. In other embodiments, the food may also be other foods (such as dough, dumplings, etc.), and the raw material of the food production line may also be other raw materials (such as rice flour, cornmeal, sweet potato noodles, etc.) Or a variety). Hereinafter, a noodle production line will be described as an example.

As shown in FIG. 1, the noodle production line of the present embodiment includes:

Calendering mechanism 101, comprising at least one pair of rolls 1011;

The rolling mechanism 101 includes a front end rolling mechanism 1012 and a rear end rolling mechanism 1013.

a front end calendering mechanism 1012 for calendering the dough into a dough sheet;

Wherein, the front end calendering mechanism 1012 includes at least one pair of rolls 1011 for preliminarily rolling the dough into a sheet of predetermined thickness, for example, a thickness of 6 mm, as the dough passes through a nip between the two rolls 1011 that are relatively rotated. Patch.

Specifically, as shown in FIG. 2, the front end calendering mechanism 1012 further includes:

a preliminary calendering mechanism 10121 for preliminarily rolling the dough into at least two dough pieces;

Here, the solid line in Fig. 2 indicates the transport path of the dough or the dough piece.

In one application, the preliminary calendering mechanism 10121 includes three sets of calenders 10121a, 10121b, and 10121c, each set of calenders including a pair of rolls 1011, wherein the smoothness of the surface of the roll 1011 of the calender 10121b is relatively low, with a certain unevenness The degree of undulation, while the smoothness of the surface of the roll 1011 of the calenders 10121a and 10121c is relatively high, so that the smoothness of the surface of the dough piece formed after the dough is rolled by the intermediate calender 1012b is relatively low, and the calender 10121a passes through both ends. And the smoothness of the surface of the dough piece formed after calendering and 10121c is relatively high, so that there is a pore in the middle of the dough piece formed by the composite calendering mechanism 10122, which is favorable for the heat transfer of the finally formed noodle during the cooking process. It is easier to cook.

The composite calendering mechanism 10122 is for composite rolling at least two sheets formed by the preliminary calendering mechanism 10121 into a single sheet.

In the above application example, the composite calendering mechanism 10122 includes three sets of calenders 10122a, 10122b, and 10122c. Each set of calenders includes a pair of rolls 1011. The smoothness of the surface of the roll 1011 is relatively high, and is formed by calendering after calendering 10121a. The dough sheet is conveyed to the compound calender 10122a by a conveyor belt, and the dough sheet formed by further rolling and the dough sheet formed by rolling of the calender 1012b are respectively conveyed to the composite calender 10122b by a conveyor belt, and the composite calender 10122b recombines the above two dough sheets The dough sheets formed after calendering into a dough sheet and calendered with the calender 10121c are respectively conveyed to the composite calender 10122c by a conveyor belt, and the composite calender 10122c composites the two dough sheets into a single sheet, and finally the surface smoothness is relatively The lower dough piece is sandwiched by a relatively high surface smoothness piece into a predetermined thickness of the dough piece, for example, a 6 mm thick dough piece, so that the initially formed gluten network in the dough is further refined. The gluten network is evenly distributed in the patch.

Of course, in other applications, the rolls of the preliminary calendering mechanism 10121 may also have a certain unevenness on the surface, and the preliminary calendering mechanism 10121 and the composite calendering mechanism 10122 may also include two groups, four groups or even more groups depending on the specific circumstances. The thickness of the sheet formed after the composite calendering can also be determined according to specific needs, and is not specifically limited herein.

Referring to FIG. 2, in the above application example, the noodle production line further includes a stirring and lowering mechanism 103, and the stirring and discharging mechanism 103 is disposed upstream of the preliminary calendering mechanism 10121, and is used for differentiating the dough to the preliminary calendering mechanism 10121 after being crushed. Roller.

Specifically, since the entire dough is usually not simultaneously conveyed to a different calender for calendering, the dough can be pulverized by the agitating and unloading mechanism 103 and distributed to the rolls of the different calenders of the preliminary calendering mechanism 10121, so that the plurality of calenders are made. Calendering at the same time saves time and increases efficiency.

The rear end calendering mechanism 1013 includes at least one pair of rolls 1011 for further calendering the dough sheet formed by the front end calendering mechanism 1012 to a desired thickness of the noodle.

Specifically, as shown in FIG. 3, the solid line in FIG. 3 indicates the transport path of the dough or the dough sheet. In one application, the rear end calendering mechanism 1013 includes three sets of calenders 1013a, 1013b, and 1013c, each set of calenders. Including a pair of rolls 1011, the smoothness of the surface of the roll 1011 is relatively high, and the dough piece formed by the rolling of the composite calendering mechanism 10122 of the front end rolling mechanism 1012 is sequentially rolled by the calenders 1013a, 1013b and 1013c three times and finally rolled into noodles. The required thickness, for example, 2 mm, wherein the rotational speed of the roll 1101 of the calender of the rear end calendering mechanism 1013 is higher than the rotational speed of the roll 1011 of the calender of the front end calendering mechanism 1012, so that the dough sheet is further calendered into a thinner sheet, The thickness depends on the demand in the north and south, etc., and is not specifically limited here. Of course, in other embodiments, the back end calendering mechanism 1013 can use the dough sheet formed by the front end calendering mechanism 1012 as a semi-finished raw material, and further calender the thickness required for the noodles.

Further referring to Fig. 3, in the above application example, the noodle production line further includes a dusting mechanism 104 for spraying the flour to the dough sheet during or after the calendering of the dough sheet by the rear end calendering mechanism 1013.

Specifically, the flour is sprayed to the dough sheet during the rolling process of the dough sheet by the dusting mechanism 104 in the rear end calendering mechanism 1013, so that the thin sheet having a thin thickness is not easily adhered and is not easily broken or broken. Therefore, the noodles are not easily adhered when the strip is subsequently cut.

With further reference to FIG. 1, the cooling cycle system includes at least a coolant storage tank 1021, an inlet line 1022, and an outlet line 1023 for supplying a coolant to at least a portion of the rolls 1011, thereby cooling the rolls 1011 during the rolling process of the rolls 1011.

Specifically, the cooling circulation system supplies cooling liquid to the rolls 1011 in the rear end calendering mechanism 1013. Since the rotation speed of the roll 1011 in the rear end rolling mechanism 1013 is high, the temperature generated by friction with the dough sheet is high, and bacteria are easily generated. Therefore, the cooling circulation system 102 is used to supply the cooling liquid to the roll 1011 in the rear end rolling mechanism 1013. The roll 1011 is brought to a low temperature state, so that the dough sheet in contact therewith is also in a low temperature state. Of course, in other embodiments, the cooling circulation system may also supply the cooling liquid to the rolls 1011 in the front end calendering mechanism 1012, which is not specifically limited herein.

In one application, the inside of the roll 1011 is provided with a flow path 1011a. Specifically, as shown in FIG. 4, a wavy flow path 1011a is disposed inside the roll 1011, and the coolant circulates inside the roll 1011 through the flow path 1011a, and passes through the heat. The principle of exchange takes away the heat of the surface of the roll 1011, so that the surface temperature of the roll 1011 is lowered, and the low temperature state is maintained, so that the dough sheet in contact with the surface of the roll 1011 is also kept at a low temperature. Of course, in other applications, the flow path 1011a inside the roll 1011 may be other shapes or the entire cavity inside the roll 1011, which is not specifically limited herein.

As shown in Figure 1, a coolant storage tank 1021 for storing a cooling liquid;

An inlet line 1022 for connecting one end of the coolant storage tank 1021 and the flow path 1011a of the roll 1011;

a liquid outlet line 1023 for connecting the other ends of the coolant storage tank 1021 and the flow path 1011a of the roll 1011;

A coolant circulation pump 1024 is used to pump the coolant so that the coolant circulates in a closed loop formed by the coolant storage tank 1021, the inlet line 1022, the outlet line 1023, and the flow path 1011a.

In the above application example, the cooling circulation system 102 uses the coolant circulation pump 1024 to convey the coolant in the cooling storage tank 1021 to the flow path 1011a of the roll 1011 through the inlet line 1022, and then flows out of the roll 1011 through the discharge line 1023, The coolant is pumped back to the cooling storage tank 1021 by the coolant circulation pump 1024 for cooling, so that the coolant is in the closed loop formed by the coolant storage tank 1021, the inlet line 1022, the outlet line 1023, and the flow path 1011a. The circulation flow is performed so that the surface of the roll 1011 is kept at a low temperature.

In the above application examples, the coolant circulating in the rolls may be the same liquid, or may be a different kind of liquid, or a mixture of different liquids, which is not specifically limited herein.

Referring to Figures 1 and 4, the cooling cycle system further includes:

a temperature sensor 1025 for detecting a surface temperature of the roll 1011;

The first controller 1026 is configured to adjust the operating state of the coolant circulation pump 1024 according to the surface temperature of the roll 1011.

The first controller 1026 can adopt a programmable logic controller (PLC for short). The PLC uses a class of programmable memory for its internal program to perform user-oriented instructions such as logic operations, sequence control, timing, counting, and arithmetic operations, and to control various types of digital or analog input/output. Mechanical or production process.

Specifically, in the above application example, the temperature sensor 1025 is disposed on the surface of the roll 1011, detects the surface temperature of the roll 1011, and uploads the surface temperature to the first controller 1026, and the first controller 1026 connects the temperature sensor 1025 and the coolant. The circulation pump 1024 can adjust the operating state of the coolant circulation pump 1024 according to the surface temperature of the roll 1011. When the surface temperature of the roll 1011 is higher than the preset temperature, the first controller 1026 adjusts the coolant circulation pump 1024 to accelerate the pumping of the coolant, thereby accelerating the lowering of the surface temperature of the roll 1011 when the surface temperature of the roll 1011 is lower than the preset temperature. At this time, the first controller 1026 adjusts the coolant circulation pump 1024 to decelerately pump the coolant, thereby decelerating to lower the surface temperature of the roller 1011. Through the above temperature sensor 1025 and the first controller 1026, the surface temperature of the roll 1011 can be kept floating within a certain range, and the preset temperature can be set to make the surface of the roll 1011 at a low temperature state, wherein the preset temperature value can be regarded as specific Depending on the situation, there is no specific limit here.

1 and 5, the noodle production line further includes a reciprocating conveying mechanism 105 disposed between the front end calendering mechanism 1012 and the rear end calendering mechanism 1013 and configured to reciprocally convey the dough formed by the front end calendering mechanism 1012 to The dough sheet is aged before being input to the rear end calendering mechanism 1013.

Wherein, the reciprocating conveying mechanism 105 may be a reciprocating conveyor belt, and the aging is to make the water penetrate into the inside of the protein colloidal particles in the dough or the dough piece to the maximum extent, so that the water is fully swelled and adhered to each other to further form a gluten network. The process of organization.

Specifically, after the calendering is performed by the front end calendering mechanism 1012, the dough sheet is placed on the reciprocating conveying mechanism 105. By providing the conveying length and the conveying speed of the reciprocating conveying mechanism 105, the dough sheet can be made before being input to the rear end calendering mechanism 1013. The reciprocating conveying mechanism 105 is conditioned for a predetermined time (for example, 15 minutes), and the predetermined time can be adjusted by setting the transmission length and the transmission speed of the reciprocating conveying mechanism 105, which is not specifically limited herein.

As shown in FIG. 5, the noodle production line further includes a humidifying mechanism 106 for humidifying the dough sheet reciprocally conveyed by the reciprocating conveying mechanism 105.

Referring further to Figure 5, the noodle production line further includes a sterilizing mechanism 107 for sterilizing the dough sheet reciprocally conveyed by the reciprocating conveying mechanism 105.

The humidifying mechanism 106 may be a device for spraying a water mist on the dough sheet, and the sterilization mechanism 107 may be an ultraviolet light lamp. Of course, in other embodiments, the humidifying mechanism 106 and the sterilization mechanism 107 may be other devices, and the specific device may not be specifically described herein. limited.

Specifically, the humidifying mechanism 106 and the sterilizing mechanism 107 may be disposed on the reciprocating conveying mechanism 105. During the aging process of the reciprocating conveying mechanism 105, the dough sheet is humidified and sterilized to promote the aging process of the dough sheet. And further reduce the bacteria and microorganisms in the dough, thereby extending the shelf life of the finished noodles.

Further referring to Fig. 3, the noodle production line further includes a slitting mechanism 108 for cutting the dough piece calendered to the rear end calendering mechanism 1013 into a noodle of a predetermined width.

Specifically, the slitting mechanism 108 is disposed downstream of the rear end calendering mechanism 1013, and the dough piece which is rolled by the rear end calendering mechanism 1013 by a cutter is cut into noodles of a predetermined width, for example, noodles having a width of 1 mm. Wherein, the predetermined width can be preset to the cutting surface frequency adjustment of the cutter according to requirements, and is not specifically limited herein.

Referring to FIG. 6, the noodle production line further includes a packaging mechanism 109 and a nitrogen supply mechanism 110; the packaging mechanism 109 is used for cutting and packaging the noodles; and the nitrogen supply mechanism 110 is used to provide the packaging bag 109 during packaging. Nitrogen.

Specifically, the packaging mechanism 109 receives the noodles formed after the cutting of the strip by the conveyor belt, and inserts the noodle into the packaging bag, and then the nitrogen supply mechanism 110 fills the packaging bag with nitrogen gas, so that the air in the packaging bag is discharged and filled. Nitrogen, the final packaging mechanism 109 seals the package to complete the packaging. The packaging bag may be a nylon bag or a bag of other materials, which is not specifically limited herein.

1 and 7, the noodle production line further includes: a mixing mechanism 111, a feeding mechanism 112 and a water supply mechanism 113;

The feeding mechanism 112 is used for conveying the flour to the mixing mechanism 111;

The water supply mechanism 113 is for supplying water to the mixing mechanism 111 for agitating the flour and water to form a dough.

Specifically, in one application example, the feeding mechanism 112 is connected to the mixing mechanism 111 to convey the flour to the mixing mechanism 111. The water supply mechanism 113 sterilizes the filtered tap water by using an ultraviolet lamp, and then delivers the sterilized tap water to the water pump through the water pump. The mixing mechanism 111 is configured to mix flour and water to form a dough.

As shown in Fig. 7, the noodle production line further includes a vacuum pump 117 connected to the mixing mechanism 111 for extracting the air in the mixing mechanism 111 when the mixing mechanism 111 is operated, so that the mixing mechanism 111 performs the flour and water under vacuum. Stir.

Specifically, under the vacuum negative pressure state, the flour particles, that is, the protein molecules and the starch molecules, are stirred under a negative pressure state, and can quickly and uniformly absorb moisture, thereby promoting the full conversion of the protein network structure of the dough. Full water absorption is an important condition for the formation of dough protein network and starch gelatinization. The vacuum and the surface can make the water content of the dough between 32% and 45%. The specific moisture content of the pasta products depends on the softness and hardness requirements of the dough and the level of flour gluten. Compared with ordinary dough technology, the dough formed by vacuum and dough increases water by 10%~20%. The specific water increase is limited to the non-stick roll when the dough is rolled; the free water of the dough is reduced, it is not easy to lick the soup, and it is not easy to stick the roll; The water absorption is even and sufficient, the dough color is uniform, the rolled dough piece has no color difference, and the flower is not flowered; the dough particles are in a vacuum state, the air space is reduced, the dough density and strength are improved, and the skin is not easily broken and broken during the production process. And falling. The vacuum and the surface are usually two-stage two-speed agitation, that is, a high-speed gouache mixing stage and a low-speed simmering stage, and the speeds are 100 to 130 rpm and 30 to 50 rpm, respectively, and the surface time is 8 to 15 minutes/time. Due to the short mixing time, low rotation speed and no air resistance, the dough temperature rise is low, which avoids the denaturation of the protein due to excessive temperature rise of the dough and damages the gluten network structure.

Referring to FIG. 7, the noodle production line further includes: a blanking gauge 114, a flow meter 115, and a second controller 116;

a blanking gauge 114 for detecting and controlling the amount of flour input from the feeding mechanism 112 to the mixing mechanism 111;

a flow meter 115 for detecting and controlling the amount of water input from the water supply mechanism 113 to the mixing mechanism 111;

The second controller 116 is configured to control the feeding mechanism 112 and the water supply mechanism 113 according to the amount of flour and the amount of water so that the water and the flour in the mixing mechanism 111 are maintained at a predetermined ratio.

The second controller 116 may also employ a programmable logic controller (PLC), and the second controller 116 and the first controller 1026 may also be implemented by the same controller.

Specifically, the blanking gauge 114 is disposed between the feeding mechanism 112 and the mixing mechanism 111, for example, at the feed port of the mixing mechanism 111, detects the amount of flour input from the feeding mechanism 112 to the mixing mechanism 111, and detects the flour. The amount is transmitted to the second controller 116; the flow meter 115 is disposed between the water supply mechanism 113 and the mixing mechanism 111, detects the amount of water input from the water supply mechanism 113 to the mixing mechanism 111, and transmits the detected amount of water to the second controller 116. The second controller 116 controls the feeding speed of the feeding mechanism 112 and the water supply speed of the water supply mechanism 113 according to the received amount of flour and the amount of water, so that the water and the flour in the mixing mechanism 111 are maintained at a preset ratio, for example, 2:1. The specific value of the preset ratio is set according to the variety of the noodle products, and is not specifically limited herein. Of course, in other applications, the second controller 116 can also control the amount of flour and the amount of water by controlling the opening and closing of the blanking gauge 114 and the flowmeter 115, which are not specifically limited herein.

1 and 8, the noodle production line further includes an intermittent conveying mechanism 118. The intermittent conveying mechanism 118 is disposed between the mixing mechanism 111 and the front end rolling mechanism 1012 for statically setting the dough and transferring it to the front end calendering mechanism. 1012.

Specifically, the intermittent conveying mechanism 118 may be a straight conveyor belt or a reciprocating conveyor belt, and the mixing mechanism 111 feeds the dough formed after the surface to the intermittent conveying mechanism 118. After the conveying mechanism 118 receives the dough, the conveying is stopped or the conveying speed is lowered, and the dough is allowed to stand for a predetermined period of time, for example, 6 minutes, to mature the dough, and then the dough is conveyed to the front end calendering mechanism 1012 to be calendered into a dough sheet. The specific static aging time may be determined according to the actual situation, and the stop transmission time or the transmission speed of the intermittent transmission mechanism 118 may be set, which is not specifically limited herein.

Since the thickness of the rolled back sheet is related to the diameter and the rotational speed of the roll, in the above embodiment, the noodle production line is provided with a plurality of pairs of rolls, wherein the diameters of the plurality of pairs of rolls are successively decreased along the flow direction of the noodle production line, or the rotation speed of the rolls is along the noodle production line. The flow direction is sequentially increased, that is, the diameters of the rolls in the front end calendering mechanism and the rear end calendering mechanism are successively decreased along the flow direction of the noodle production line, or the rotation speed of the rolls is sequentially increased along the flow direction of the noodle production line, so that the surface of the thickness of the noodle is obtained after calendering. The diameter and the rotation speed of the rolls may be determined according to specific needs, and are not specifically limited herein.

In the above embodiment, the noodle production line supplies the cooling liquid to at least a part of the rolls through the cooling circulation system, and cools the rolls during the rolling process of the rolls, so that the surface of the rolls is kept at a low temperature, and the temperature generated by the friction with the dough sheet during the rolling surface is lowered, thereby The dough is kept at a low temperature, thereby inhibiting the survival and growth of bacteria and spoilage microorganisms, and effectively prolonging the preservation and shelf life of the product.

Of course, in other embodiments, the food production line of the present invention may also be other food production lines such as a noodle production line, a dumpling skin production line, and other raw materials such as rice flour and egg liquid may be used as the raw materials, and are not specifically limited herein.

In the above embodiment, only the controller adopts a programmable logic controller in the food production line, and in other embodiments, all components in the food production line can be controlled by a programmable logic controller, which is not repeated here.

In addition, in other embodiments, the food production line can also be combined with other sterilization methods, such as adding alcohol, to further reduce bacteria and microorganisms in the food production process, thereby extending the shelf life of the product.

For details, please refer to FIG. 9. FIG. 9 is a schematic structural view of a second embodiment of the food production line of the present invention. In the present embodiment, a noodle production line will be described as an example. 9 and FIG. 1 are similar in structure and will not be described again here, except that the noodle production line further includes an alcohol supply mechanism 119, a wind heat system 120, and an air cooling system 121.

Among them, the alcohol supply mechanism 119 is for adding alcohol to the water supplied from the water supply mechanism 113. The wind heating system 120 is disposed downstream of the slitting mechanism 108 for supplying heated gas to the noodles; the air cooling system 121 is disposed downstream of the wind heating system 120 to supply cooling gas to the noodles.

Specifically, in one application, the wind heat system 120 and the air cooling system 121 transport the noodles through the reciprocating conveyor belt, and the alcohol supply mechanism 119 can be directly connected to the mixing mechanism 111 to add edible alcohol, such as alcohol, to the inside of the mixing mechanism 111. The edible alcohol having a concentration of 75% is mixed with the flour after mixing the edible alcohol with the water; the alcohol supply mechanism 119 may also add the edible alcohol to the water supplied to the water supply mechanism 113 through the pipe between the water supply mechanism 113 and the mixing mechanism 111. After being transferred to the mixing mechanism 111 together; killing the bacteria generated in the noodle making process by the sterilization action of the alcohol, and supplying the heating gas to the noodles by using the wind heat system 120, and controlling the temperature of the gas so that the temperature of the heating gas is slightly higher than the room temperature, Thereby, the alcohol remaining in the noodles is accelerated, and then the cooling gas is supplied to the noodles through the air cooling system 121 to cool the noodles to facilitate subsequent packaging.

In the above embodiment, the alcohol supply mechanism adds edible alcohol to the mixing mechanism, and the sterilization effect of the alcohol is combined with the cooling circulation system to further suppress the bacteria and microorganisms in the noodle production process, thereby achieving the purpose of prolonging the freshness preservation and shelf life of the noodles.

Please refer to FIG. 10. FIG. 10 is a schematic flow chart of an embodiment of the food processing method of the present invention. As shown in FIG. 10, the food processing method of the present invention comprises:

Step S101: calendering the semi-finished raw material into a sheet-like semi-finished product by using at least one pair of rolls;

Specifically, in a food production process, such as a noodle production process, the semi-finished raw material (ie, dough) is initially calendered into a sheet-like semi-finished product of a predetermined thickness by a nip between two rolls that are relatively rotated (ie, The topsheet), for example, a face sheet having a thickness of 6 mm; in other applications, the sheet-like semi-finished product may also be used as a semi-finished raw material, and the sheet-like semi-finished product may be further calendered to a desired thickness of the finished product by a roll. The nip between the two rolls may be a specific requirement setting, which is not specifically limited herein.

Step S102: supplying a cooling liquid to at least a part of the rolls, and further cooling the rolls during the rolling process of the rolls.

Specifically, in the above application example, the inside of the roll is provided with a flow path. Specifically, as shown in FIG. 4, the inside of the roll is provided with a wave-shaped flow path, and the coolant flows through the flow path inside the roll, and is exchanged by heat exchange. The principle removes the heat from the surface of the roll, so that the surface temperature of the roll is lowered, and the low temperature state is maintained, so that the dough sheet in contact with the surface of the roll is also kept at a low temperature. Of course, in other applications, the flow path inside the roll may be other shapes or the entire cavity inside the roll, which is not specifically limited herein.

Further, step S102 includes:

Step S1021: detecting the surface temperature of the roll;

Step S1022: Adjust the flow rate of the coolant according to the surface temperature to adjust the surface temperature of the roll.

In the above application example, the surface of the roll is provided with a temperature sensor for detecting the surface temperature of the roll, and the flow rate of the coolant can be adjusted according to the surface temperature. When the surface temperature of the roll is higher than the preset temperature, the pumping of the cooling liquid is accelerated, thereby accelerating the surface temperature of the roll. When the surface temperature of the roll is lower than the preset temperature, the cooling liquid is pumped down, thereby decelerating to lower the surface temperature of the roll.

In the above embodiment, the flow rate of the cooling liquid is adjusted according to the surface temperature of the roll, so that the surface temperature of the roll can be kept floating within a certain range, and the preset temperature can be set to make the surface of the roll be in a low temperature state, wherein the preset temperature value can be regarded as As the case may be, there is no specific limitation here. Of course, in other embodiments, a fixed flow rate of the coolant may be provided, and it is not necessary to adjust the flow rate of the coolant according to the surface temperature of the roll.

The above is only the embodiment of the present invention, and is not intended to limit the scope of the invention, and the equivalent structure or equivalent process transformations made by the description of the invention and the drawings are directly or indirectly applied to other related technologies. The fields are all included in the scope of patent protection of the present invention.

Claims

A food production line characterized in that the food production line comprises:

a calendering mechanism comprising at least one pair of rolls for calendering the semi-finished raw material into a sheet-like semi-finished product;

A cooling circulation system for supplying a cooling liquid to at least a portion of the rolls, and thereby cooling the rolls during the rolling process of the rolls.
The production line according to claim 1, wherein the inside of the roll is provided with a flow path, and the cooling circulation system comprises:

a coolant storage tank for storing the coolant;

a liquid inlet line for connecting the coolant storage tank and one end of the flow channel;

a liquid outlet line for connecting the coolant storage tank and the other end of the flow channel;

a coolant circulation pump for pumping the coolant such that the coolant is in a closed loop formed by the coolant storage tank, the inlet line, the outlet line, and the flow path Perform a circulating flow.
The production line according to claim 2, wherein the cooling circulation system further comprises:

a temperature sensor for detecting a surface temperature of the roll;

And a controller for adjusting an operating state of the coolant circulation pump according to the surface temperature.
The production line of claim 1 wherein said calendering mechanism comprises:

a front end calendering mechanism comprising at least one pair of rolls for calendering the semi-finished raw material into a sheet-like semi-finished product;

a rear end calendering mechanism comprising at least one pair of rolls for further calendering the sheet-like semi-finished product formed by the front end calendering mechanism into a desired thickness of the finished product;

Wherein the cooling circulation system supplies the coolant to the rolls in the rear end calendering mechanism.
The production line according to claim 4, wherein the front end calendering mechanism comprises:

a preliminary calendering mechanism comprising at least two pairs of rolls for preliminary calendering the semi-finished raw materials into at least two sheet-like semi-finished products;

The composite calendering mechanism comprises at least one pair of rolls for composite rolling at least two sheet-like semi-finished products formed by the preliminary calendering mechanism into a sheet-like semi-finished product.
The production line according to claim 5, wherein said food production line further comprises a stirring and lowering mechanism, said agitating and discharging mechanism being disposed upstream of said preliminary calendering mechanism and for pulverizing said semi-finished raw material It is then assigned to the different rolls of the preliminary calendering mechanism.
The production line according to claim 4, wherein the food production line further comprises:

a reciprocating conveying mechanism disposed between the front end calendering mechanism and the rear end calendering mechanism, and configured to reciprocally convey the sheet-like semi-finished product formed by the front end calendering mechanism, so that the sheet-like semi-finished product is input after the sheet The end calendering mechanism is previously matured.
The production line according to claim 7, wherein said food production line further comprises a humidifying mechanism for humidifying the sheet-like semi-finished product reciprocally conveyed by said reciprocating conveying mechanism.
The production line according to claim 7, wherein said food production line further comprises a sterilizing mechanism for sterilizing the sheet-like semi-finished product reciprocally conveyed by said reciprocating conveying mechanism.
A production line according to claim 4, wherein said food production line further comprises a dusting mechanism for feeding said sheet during or after calendering of said sheet-like semifinished product by said rear end calendering mechanism The semi-finished product is sprayed with powdered raw materials.
The production line according to claim 4, wherein said food production line further comprises a slitting mechanism disposed downstream of said rear end calendering mechanism for said sheet-like semifinished product for calendering said rear end calendering mechanism A finished product cut into a predetermined width.
The production line according to claim 11, wherein said food production line further comprises a packaging mechanism disposed downstream of said slitting mechanism for cutting and packaging said finished product.
The production line according to claim 12, wherein said food production line further comprises a nitrogen supply mechanism for supplying nitrogen into the package during the packaging of said packaging mechanism.
The production line according to any one of claims 4 to 13, wherein the food production line further comprises: a mixing mechanism, a feeding mechanism, and a water supply mechanism;

The feeding mechanism is for conveying a raw material to the mixing mechanism, the water supply mechanism is for supplying water to the mixing mechanism, and the mixing mechanism is for stirring the raw material and water to generate a semi-finished raw material.
The production line according to claim 14, wherein the food production line further comprises:

a blanking gauge for detecting and controlling a raw material component input from the feeding mechanism to the mixing mechanism;

a flow meter for detecting and controlling the amount of water input from the water supply mechanism to the mixing mechanism;

And a controller for controlling the feeding mechanism and the water supply mechanism according to the raw material component and the water amount such that water and raw materials in the mixing mechanism are maintained at a preset ratio.
The production line according to claim 14, wherein said food production line further comprises a vacuum pump connected to said mixing mechanism for extracting air in said mixing mechanism when said mixing mechanism is operated, so that The mixing mechanism agitates the raw material and water under vacuum.
The production line according to claim 14, wherein said food production line further comprises an intermittent conveying mechanism, said intermittent conveying mechanism being disposed between said mixing mechanism and said front end calendering mechanism for said The semi-finished raw material is placed on the front end calendering mechanism after standing and ripening.
The production line according to claim 14, wherein said food production line further comprises an alcohol supply mechanism for adding alcohol to the water supplied from said water supply mechanism.
The production line according to claim 18, wherein said food production line further comprises a wind heat system and an air cooling system, said wind heat system and said air cooling system being disposed downstream of said slitting mechanism and respectively The finished product provides a heating gas and a cooling gas.
The production line according to claim 1, wherein said food production line is provided with a plurality of pairs of rolls, wherein diameters of said plurality of pairs of rolls are successively decreased along a flow direction of said food production line, or said number of rotations of said rolls is along said The flow of food production lines increases in turn.
A food processing method, comprising:

Rolling the semi-finished raw material into a sheet-like semi-finished product by using at least one pair of rolls;

A cooling liquid is supplied to at least a portion of the rolls, and the rolls are further cooled during the rolling process of the rolls.
The method of claim 21, further comprising:

Detecting a surface temperature of the roll;

The flow rate of the coolant is adjusted according to the surface temperature to adjust the surface temperature of the roll.