WO2018176271A1 - 一种食品生产线及食品加工方法 - Google Patents

一种食品生产线及食品加工方法 Download PDF

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Publication number
WO2018176271A1
WO2018176271A1 PCT/CN2017/078606 CN2017078606W WO2018176271A1 WO 2018176271 A1 WO2018176271 A1 WO 2018176271A1 CN 2017078606 W CN2017078606 W CN 2017078606W WO 2018176271 A1 WO2018176271 A1 WO 2018176271A1
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WO
WIPO (PCT)
Prior art keywords
production line
finished product
calendering
semi
alcohol
Prior art date
Application number
PCT/CN2017/078606
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English (en)
French (fr)
Inventor
刘晔东
徐军松
Original Assignee
深圳市配天机器人技术有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by 深圳市配天机器人技术有限公司 filed Critical 深圳市配天机器人技术有限公司
Priority to CN201780036132.1A priority Critical patent/CN109640671A/zh
Priority to PCT/CN2017/078606 priority patent/WO2018176271A1/zh
Publication of WO2018176271A1 publication Critical patent/WO2018176271A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating

Definitions

  • the invention relates to the field of food production, in particular to a food production line and a food processing method.
  • the technical problem mainly solved by the present invention is to provide a food production line capable of reducing bacteria in the food production process, thereby prolonging the shelf life of the product.
  • a technical solution adopted by the present invention is to provide a food production line comprising: a mixing mechanism for stirring raw materials and water to form a semi-finished product; and an alcohol supply mechanism for supplying alcohol to the mixing mechanism. Further, alcohol is added to the semi-finished product formed by the mixing mechanism.
  • the food production line includes a further atomizer for atomizing the alcohol and inputting it to the mixing mechanism.
  • the food production line further comprises: a feeding mechanism for conveying the raw material to the mixing mechanism; and a water supply mechanism for supplying water to the mixing mechanism, wherein the alcohol supply mechanism supplies alcohol to the mixing mechanism by adding alcohol to the water supplied to the water supply mechanism
  • the atomizer is used to atomize the water after the alcohol is added.
  • 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.
  • 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 stirs the raw materials, water and alcohol under vacuum.
  • the food production line further comprises a calendering mechanism, wherein the calendering mechanism comprises at least one pair of rolls and is used for calendering the semi-finished product into a sheet shape.
  • the calendering mechanism comprises: a front end calendering mechanism comprising at least one pair of rolls for calendering the semi-finished product into a sheet shape; and 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 The thickness required for the finished product.
  • the food production line further includes an intermittent conveying mechanism, and the intermittent conveying mechanism is disposed between the mixing mechanism and the front end rolling mechanism for statically curing the semi-finished product and then conveying it to the front end rolling mechanism.
  • the front end calendering mechanism comprises: a preliminary calendering mechanism comprising at least two pairs of rolls for preliminary calendering the semi-finished product into at least two sheet-like semi-finished products; and a composite calendering mechanism comprising at least one pair of rolls for forming at least a preliminary calendering mechanism
  • the two sheet-like semi-finished products are compositely rolled into a sheet-like semi-finished product.
  • 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 pulverizing the semi-finished product and distributing to different rolls of the preliminary calendering mechanism.
  • 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.
  • 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.
  • the food production line further comprises a humidifying mechanism for humidifying the sheet-like semi-finished product reciprocally conveyed by the reciprocating conveying mechanism.
  • the food production line further comprises a sterilizing mechanism for sterilizing the sheet-shaped semi-finished product reciprocally conveyed by the reciprocating conveying mechanism.
  • 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.
  • 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.
  • the food production line further comprises a packaging mechanism disposed downstream of the slitting mechanism for cutting and packaging the finished product.
  • the food production line further includes a wind heat system disposed downstream of the slitting mechanism for supplying heated gas to the finished product.
  • the food production line further includes an air cooling system disposed downstream of the wind heat system for supplying cooling gas to the finished product.
  • the food production line further comprises a cooling circulation system for supplying a cooling liquid to at least a part of the rolls, thereby cooling the rolls during the rolling process of the rolls.
  • the cooling circulation system supplies coolant to the rolls in the rear calendering mechanism.
  • another technical solution adopted by the present invention is to provide a food processing method comprising: mixing a raw material and water by a mixing mechanism to form a semi-finished product; supplying alcohol to the mixing mechanism, and then in the mixing mechanism Alcohol is added to the semi-finished product formed by mixing the raw material and water.
  • the food processing method further comprises: providing a heating gas to the finished product to accelerate the evaporation of the alcohol in the finished product.
  • the method comprises: providing a cooling gas to the finished product to accelerate the cooling of the finished product.
  • the invention has the beneficial effects that the invention provides alcohol to the mixing mechanism through the alcohol supply mechanism, and then adds alcohol to the semi-finished product formed by the mixing mechanism, and absorbs the moisture of the bacterial protein to dehydrate the bacteria. Denatured and solidified, thereby effectively killing and inhibiting the survival and growth of bacteria and spoilage microorganisms, prolonging the preservation and shelf life of the product.
  • FIG. 1 is a schematic structural view of a first embodiment of a food production line of the present invention
  • FIG. 2 is a schematic structural view of the alcohol supply mechanism, the mixing mechanism, the vacuum pump, the atomizer, the feeding mechanism, the water supply mechanism, the blanking gauge, the flow meter, and the first controller of FIG. 1;
  • Figure 3 is a schematic structural view of the front end calendering mechanism and the stirring and unloading mechanism of Figure 1;
  • Figure 4 is a schematic structural view of the intermittent conveying mechanism of Figure 1;
  • Figure 5 is a schematic structural view of the rear end calendering mechanism, the dusting mechanism and the slitting mechanism of Figure 1;
  • Figure 6 is a schematic view showing the structure of the reciprocating conveying mechanism, the humidifying mechanism and the sterilizing mechanism of Figure 1;
  • Figure 7 is a schematic structural view of the wind heat system and the air cooling system of Figure 1;
  • Figure 8 is a schematic structural view of the packaging mechanism and the nitrogen supply mechanism of Figure 1;
  • Figure 9 is a schematic structural view of a second embodiment of the food production line of the present invention.
  • Figure 10 is a schematic view showing the structure of a roll in which a flow path is provided in Figure 9;
  • Figure 11 is a schematic flow chart showing an embodiment of the food processing method of the present invention.
  • FIG. 1 is a schematic structural view of a first embodiment of a food production line of the present invention.
  • 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 semi-finished product is a dough, the semi-finished product is a noodle, the finished product is a noodle, and the mixing mechanism is Face-to-face organization.
  • the food may also be other foods (such as dough, dough, dumplings, etc.), and the raw materials of the food production line may also be other raw materials (such as rice noodles, cornmeal, sweet potato noodles, etc.) One or more).
  • a noodle production line will be described as an example.
  • the noodle production line of the present embodiment includes a mixing mechanism 101 and an alcohol supply mechanism 102.
  • the mixing mechanism 101 is for agitating a raw material (for example, flour) and water to form a dough
  • the alcohol supply mechanism 102 is for supplying alcohol to the mixing mechanism 101, thereby adding alcohol to the dough formed by the mixing mechanism 101.
  • the alcohol supply mechanism 102 may be directly connected to the mixing mechanism 101, or the alcoholic pump 1021 may supply the edible mechanism 101 with edible alcohol, for example, edible alcohol having an alcohol concentration of 75%, so that the dough formed by the mixing mechanism 101 contains edible food. Alcohol, thereby utilizing the bactericidal action of alcohol, kills the bacteria produced during the noodle making process.
  • the noodle production line includes a further atomizer 103 for atomizing the alcohol and inputting it to the mixing mechanism 101.
  • the atomizer 103 may be a high pressure pump disposed at the inlet of the mixing mechanism 101, and the edible alcohol passes through the high pressure pump to become a misty alcohol and enters the interior of the mixing mechanism 101; In other applications, the atomizer 103 may also be another atomizing device, which is not specifically limited herein.
  • the noodle production line further includes: a feeding mechanism 104 and a water supply mechanism 105;
  • the feeding mechanism 104 is used for conveying the flour to the mixing mechanism 101;
  • the water supply mechanism 105 is for supplying water to the mixing mechanism 101, wherein the alcohol supply mechanism 102 supplies alcohol to the mixing mechanism 101 by adding alcohol to the water supplied from the water supply mechanism 105, and the atomizer 103 is for atomizing the water after the alcohol is added. .
  • the feeding mechanism 104 is connected to the mixing mechanism 101 to convey the flour to the mixing mechanism 101, and the water supply mechanism 105 sterilizes the filtered tap water by using an ultraviolet lamp, and then delivers the sterilized tap water to the water through the water pump.
  • the mixing mechanism 101 at the same time, the alcohol supply mechanism 102 can transport the edible alcohol to the pipeline connected to the water supply mechanism 105 and the mixing mechanism 101 through the alcohol pump, add the edible alcohol to the water supplied from the water supply mechanism 105, and then set it to the inlet of the mixing mechanism 101.
  • the atomizer 103 atomizes the water after the addition of the alcohol, and then transports it to the mixing mechanism 101 to stir the flour so that the formed dough contains edible alcohol.
  • the noodle production line further includes a vacuum pump 106 coupled to the mixing mechanism 101 for extracting air from the mixing mechanism 101 during operation of the mixing mechanism 101 to cause the mixing mechanism 101 to vacuum, water, and alcohol Stir.
  • the flour particles that is, the protein molecules and the starch molecules
  • the vacuum negative pressure state the flour particles, that is, the protein molecules and the starch molecules
  • 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.
  • the noodle production line further includes: a blanking gauge 107, a flow meter 108 and a first controller 109;
  • the blanking gauge 107 is for detecting and controlling the amount of flour input from the feeding mechanism 104 to the mixing mechanism 101;
  • the flow meter 108 is for detecting and controlling the amount of water input from the water supply mechanism 105 to the mixing mechanism 101;
  • the first controller 109 is for controlling the feeding mechanism 104 and the water supply mechanism 105 in accordance with the amount of flour and the amount of water so that the water and the flour in the mixing mechanism 101 are maintained at a predetermined ratio.
  • the first controller 109 can adopt a programmable logic controller (PLC for short).
  • PLC programmable logic controller
  • 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.
  • the blanking gauge 107 is disposed between the feeding mechanism 104 and the mixing mechanism 101, for example, at the feed port of the mixing mechanism 101, detects the amount of flour input from the feeding mechanism 104 to the mixing mechanism 101, and detects the flour. The amount is transmitted to the first controller 109; the flow meter 108 is disposed between the water supply mechanism 105 and the mixing mechanism 101, detects the amount of water input from the water supply mechanism 105 to the mixing mechanism 101, and transmits the detected amount of water to the first controller 109.
  • the first controller 109 controls the feeding speed of the feeding mechanism 104 and the water supply speed of the water supply mechanism 105 according to the received amount of flour and the amount of water, so that the water and the flour in the mixing mechanism 101 are maintained at a predetermined 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.
  • the first controller 109 can also control the amount of flour and the amount of water by controlling the opening and closing of the blanking gauge 107 and the flow meter 108, which are not specifically limited herein.
  • the noodle production line further includes a calendering mechanism 110, wherein the calendering mechanism 110 includes at least one pair of rolls 1101 and is used to form the dough into a dough piece.
  • the rolling mechanism 110 includes a front end rolling mechanism 1102 and a rear end rolling mechanism 1103.
  • the front end calendering mechanism 1102 is used to calender the dough into a dough sheet
  • the front end calendering mechanism 1102 includes at least one pair of rolls 1101 for preliminarily rolling the dough into a sheet of a predetermined thickness, for example, a thickness of 6 mm, when the dough passes through a nip between the two rolls 1101 that are relatively rotated. Patch.
  • the front end calender 1102 further includes a preliminary calendering mechanism 11021 and a composite calendering mechanism 11022.
  • the preliminary calendering mechanism 11021 is for preliminarily rolling the dough into at least two dough pieces;
  • the solid line in FIG. 3 indicates the conveying path of the dough or the dough sheet.
  • the preliminary calendering mechanism 11021 includes three sets of calenders 11021a, 11021b, and 11021c, each of which includes a pair of rolls. 1101, wherein the smoothness of the surface of the roll 1101 of the calender 11021b is relatively low, with a certain degree of unevenness, and the smoothness of the surface of the roll 1101 of the calenders 11021a and 11021c is relatively high, so that the dough passes through the intermediate calender 1102b.
  • the smoothness of the surface of the dough sheet formed after calendering is relatively low, and the smoothness of the surface of the dough sheet formed after rolling by the calenders 11021a and 11021c at both ends is relatively high, and the surface formed by the composite sheet after the composite calendering mechanism 11022 is formed. There are pores in the middle of the sheet, which helps the final formed noodles to transfer heat more quickly and cook more easily during the cooking process.
  • the composite calendering mechanism 11022 is used to compositely laminate at least two sheets formed by the preliminary calendering mechanism 11021 into a single sheet.
  • the composite calendering mechanism 11022 includes three sets of calenders 11022a, 11022b, and 11022c. Each set of calenders includes a pair of rolls 1101. The smoothness of the surface of the roll 1101 is relatively high, and is formed by calendering after calendering 11021a.
  • the dough sheet is conveyed to the composite calender 11022a by a conveyor belt, and the dough sheet formed by further rolling and the dough sheet formed by calendering 1102b are respectively conveyed to the composite calender 11022b by a conveyor belt, and the composite calender 11022b recombines the above two dough sheets
  • the dough sheets formed by calendering with the calender 11021c are respectively conveyed to the composite calender 11022c by a conveyor belt
  • the composite calender 11022c composites the above two sheets into a dough 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.
  • the rolls of the preliminary calendering mechanism 11021 may also have a certain unevenness on the surface, and the preliminary calendering mechanism 11021 and the composite calendering mechanism 11022 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.
  • the noodle production line further includes a stirring and lowering mechanism 111, and the stirring and discharging mechanism 111 is disposed upstream of the preliminary calendering mechanism 11021, and is used to disperse the dough and distribute it to the preliminary calendering mechanism 11021. Roller.
  • the dough can be crushed by the agitating and unloading mechanism 111 and distributed to the rolls of the different calenders of the preliminary calendering mechanism 11021, so that the plurality of calenders are made. Calendering at the same time saves time and increases efficiency.
  • the noodle production line further includes an intermittent conveying mechanism 112 disposed between the mixing mechanism 101 and the front end rolling mechanism 1102 for allowing the dough to be cooked and then transferred to the front end calendering mechanism. 1102.
  • aging is a process in which moisture is infiltrated into the inside of the protein colloidal particles in the dough or the dough piece to make it fully absorb and swell and adhere to each other to further form a gluten network structure.
  • the intermittent conveying mechanism 112 may be a straight conveyor belt or a reciprocating conveyor belt, and the mixing mechanism 101 feeds the dough formed after the surface to the intermittent conveying mechanism 112.
  • the conveying mechanism 112 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 1102 for calendering into a dough sheet.
  • the specific static aging time may be set according to the actual situation, and the stop transmission time or the transmission speed of the intermittent transmission mechanism 112 may be set, which is not specifically limited herein.
  • the rear end calendering mechanism 1103 includes at least one pair of rolls 1101 for further calendering the dough sheet formed by the front end calendering mechanism 1102 to a desired thickness of the noodles.
  • the solid line in FIG. 5 indicates the conveying path of the dough or the dough sheet.
  • the rear end calendering mechanism 1103 includes three sets of calenders 1103a, 1103b, and 1103c, each set of calenders. Including a pair of rolls 1101, the surface of the roll 1101 is smooth, and the dough piece formed by the composite calendering mechanism 11022 of the front end calendering mechanism 1102 is sequentially calendered by the calenders 1103a, 1103b, and 1103c, and then finally rolled into a thickness required for noodles.
  • the noodle production line is provided with a pair 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 flow direction of the noodle production line.
  • 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 rolled dough having the thickness of the noodle is obtained after calendering.
  • the diameter and rotation speed of the rolls may be determined according to specific needs, and are not specifically limited herein.
  • the noodle production line further includes a dusting mechanism 113 for spraying the flour to the dough sheet during or after the calendering of the dough sheet by the rear end calendering mechanism 1103.
  • the flour is sprayed on the dough sheet by the dusting mechanism 113 during the rolling process of the dough sheet at the rear end calendering mechanism 1103 or after the rolling, 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.
  • the noodle production line further includes a reciprocating conveying mechanism 114 disposed between the front end calendering mechanism 1102 and the rear end calendering mechanism 1103 and configured to reciprocally convey the dough formed by the front end calendering mechanism 1102.
  • the dough sheet is aged before being input to the rear end calendering mechanism 1103.
  • the reciprocating conveying mechanism 114 may be a reciprocating conveying belt, which is formed by the front end calendering mechanism 1102 to form a dough sheet placed on the reciprocating conveying mechanism 114, by which the conveying length and the conveying speed of the reciprocating conveying mechanism 114 are set.
  • the sheet is matured in the reciprocating conveying mechanism 114 for a predetermined time (for example, 15 minutes) before being input to the rear end calendering mechanism 1103, wherein the predetermined time can be set by the transmission length and transmission of the reciprocating conveying mechanism 114.
  • Speed adjustment not specifically limited here.
  • the noodle production line further includes a humidifying mechanism 115 for humidifying the dough sheet reciprocally conveyed by the reciprocating conveying mechanism 114.
  • the noodle production line further includes a sterilizing mechanism 116 for sterilizing the dough sheet reciprocally conveyed by the reciprocating conveying mechanism 114.
  • the humidifying mechanism 115 may be a device for spraying a water mist on the dough sheet, and the sterilization mechanism 116 may be an ultraviolet light.
  • the humidifying mechanism 115 and the sterilization mechanism 116 may be other devices, and the specific device may not be specifically described herein. limited.
  • the humidifying mechanism 115 and the sterilizing mechanism 116 may be disposed on the reciprocating conveying mechanism 114.
  • 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.
  • the noodle production line further includes a slitting mechanism 117 for cutting the dough piece calendered to the rear end calendering mechanism 1103 into a noodle of a predetermined width.
  • the slitting mechanism 117 is disposed downstream of the rear end calendering mechanism 1103, and the dough piece which is rolled by the rear end calendering mechanism 1103 is cut into a noodle of a predetermined width by a cutter, for example, a noodle having a width of 1 mm.
  • the predetermined width can be preset to the cutting surface frequency adjustment of the cutter according to requirements, and is not specifically limited herein.
  • the noodle production line further includes a wind heat system 120 disposed downstream of the slitting mechanism 117 for providing heated gas to the noodles.
  • the noodle production line further includes an air cooling system 121 disposed downstream of the wind heating system 120 for providing cooling gas to the noodles.
  • the wind heating system 120 and the air cooling system 121 can transport the noodles through the reciprocating conveyor belt, use the wind heat system 120 to supply the heating gas to the noodles, and control the temperature of the gas so that the temperature of the heating gas is slightly higher than the room temperature, thereby accelerating the remaining in the noodles.
  • the alcohol is volatilized, and then the cooling gas is supplied to the noodles through the air cooling system 121 to cool the noodles to facilitate subsequent packaging.
  • the noodle production line further includes a packaging mechanism 118 and a nitrogen supply mechanism 119; the packaging mechanism 118 is used to cut and package the noodles; and the nitrogen supply mechanism 119 is used to provide the package in the packaging process of the packaging mechanism 118. Nitrogen.
  • the packaging mechanism 118 receives the noodles formed after cutting the strip through the conveyor belt, and bundles the noodles into the packaging bag, and then the nitrogen supply mechanism 119 fills the packaging bag with nitrogen gas so that the air in the packaging bag is discharged and filled. Nitrogen, the final packaging mechanism 118 seals the package and completes the packaging.
  • the packaging bag may be a nylon bag or a bag of other materials, which is not specifically limited herein.
  • the edible alcohol is added to the mixing mechanism by the alcohol supply mechanism, and the bacteria and microorganisms in the noodle production process are effectively suppressed by the sterilization action of the alcohol, thereby realizing the purpose of prolonging the preservation and shelf life of the noodles.
  • the food production line of the present invention may also be a dough production line, a noodle production line, a dumpling skin production line and other food production lines, and the raw materials may also be used as other materials such as rice flour, egg liquid, etc., and are not specifically limited herein. .
  • 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, and will not be repeated here.
  • the food production line can be combined with other methods, such as inputting a cooling liquid into a high speed rotating roll to further reduce bacteria and microorganisms in the food production process, thereby extending the shelf life of the product.
  • FIG. 9 is a schematic structural view of a second embodiment of the food production line of the present invention.
  • a noodle production line will be described as an example. 9 is similar to the structure of FIG. 1, and is not described herein again, except that the noodle production line further includes a cooling circulation system including at least a coolant storage tank 1221, an inlet line 1222, and an outlet line 1223 for at least partially
  • the roll 1101 supplies a coolant, which in turn cools the roll 1101 during the rolling process of the roll 1101.
  • the cooling circulation system supplies cooling liquid to the rolls 1101 in the rear end calendering mechanism 1103. Since the rotation speed of the roll 1101 in the rear end calendering mechanism 1103 is high, the temperature generated by friction with the dough sheet is high, and bacteria are easily generated, so that the cooling circulation system is used to supply the cooling liquid to the roll 1101 in the rear end calendering mechanism 1103, which can make The roll 1101 is in a low temperature state, so that the dough sheet in contact therewith is also in a low temperature state.
  • the cooling circulation system can also supply the coolant to the roll 1101 in the front end calendering mechanism 1102, which is not specifically limited herein.
  • the inside of the roll 1101 is provided with a flow path 1101a.
  • a roll-shaped flow path 1101a is disposed inside the roll 1101, and the coolant flows through the flow path 1101a inside the roll 1101, and passes through the heat.
  • the principle of exchange takes away the heat of the surface of the roll 1101, so that the surface temperature of the roll 1101 is lowered, and the low temperature state is maintained, so that the dough sheet in contact with the surface of the roll 1101 is also kept at a low temperature.
  • the flow path 1101a inside the roll 1101 may be other shapes or the entire cavity inside the roll 1101, which is not specifically limited herein.
  • a coolant storage tank 1221 for storing a cooling liquid
  • a liquid inlet line 1222 for connecting one end of the coolant storage tank 1221 and the flow path 1101a of the roll 1101;
  • a liquid outlet line 1223 for connecting the other ends of the coolant storage tank 1221 and the flow path 1101a of the roll 1101;
  • a coolant circulation pump 1224 is used to pump the coolant so that the coolant circulates in a closed loop formed by the coolant storage tank 1221, the inlet line 1222, the outlet line 1223, and the flow path 1101a.
  • the cooling circulation system uses the coolant circulation pump 1224 to convey the coolant in the cooling storage tank 1221 to the flow path 1101a of the roll 1101 through the inlet line 1222, and then flows out of the roll 1101 through the liquid outlet line 1223, and then The coolant is pumped back to the cooling storage tank 1221 by the coolant circulation pump 1224 for cooling, so that the cooling liquid is performed in the closed loop formed by the coolant storage tank 1221, the inlet line 1222, the outlet line 1223, and the flow path 1101a. The flow is circulated so that the surface of the roll 1101 is kept at a low temperature.
  • 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.
  • the cooling cycle system 122 further includes:
  • a temperature sensor 1225 for detecting a surface temperature of the roll 1101
  • the second controller 1226 is configured to adjust the operating state of the coolant circulation pump 1224 according to the surface temperature of the roll 1101.
  • the second controller 1226 can also adopt a programmable logic controller (PLC for short), and the second controller 1226 and the first controller 109 can also be implemented by the same controller.
  • PLC programmable logic controller
  • the temperature sensor 1225 is disposed on the surface of the roll 1101, detects the surface temperature of the roll 1101, and uploads the surface temperature to the second controller 1226, and the second controller 1226 connects the temperature sensor 1225 and the coolant.
  • the circulation pump 1224 can adjust the operating state of the coolant circulation pump 1224 according to the surface temperature of the roll 1101.
  • the second controller 1226 adjusts the coolant circulation pump 1224 to accelerate the pumping of the coolant, thereby accelerating the lowering of the surface temperature of the roll 1101, when the surface temperature of the roll 1101 is lower than the preset temperature.
  • the second controller 1226 adjusts the coolant circulation pump 1224 to decelerately pump the coolant, thereby decelerating to lower the surface temperature of the roller 1101.
  • the surface temperature of the roll 1101 can be kept floating within a certain range, and the preset temperature can be set to make the surface of the roll 1101 low temperature, wherein the preset temperature value can be regarded as specific Depending on the situation, there is no specific limit here.
  • 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, and further Keeping the dough piece at a low temperature, thereby cooperating with the bactericidal action of alcohol, inhibiting the survival and growth of bacteria and spoilage microorganisms, and effectively prolonging the preservation and shelf life of the product.
  • 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.
  • FIG. 11 is a schematic flow chart of an embodiment of the food processing method of the present invention. As shown in FIG. 11, the food processing method of the present invention comprises:
  • Step S101 mixing raw materials and water by using a mixing mechanism to form a semi-finished product
  • a raw material and water are mixed and stirred at a certain ratio by a mixing mechanism to form a semi-finished product.
  • a mixing mechanism to form a semi-finished product.
  • flour and water are delivered to the dough mixer in a certain ratio, and the dough is stirred by a dough mechanism to form a dough.
  • the semi-finished product may also be a final product, which is not specifically limited herein.
  • Step S102 supplying alcohol to the mixing mechanism, and then adding alcohol to the semi-finished product formed by mixing the raw material and the water in the mixing mechanism.
  • edible alcohol for example, edible alcohol having an alcohol concentration of 75% is added to the inside of the mixing mechanism, so that the edible alcohol is mixed with the water and stirred together with the raw material; or the edible alcohol can be added to the water supplied by the mixing mechanism. Then, the edible alcohol and the water are transported together to the mixing mechanism, so that the semi-finished products formed by the mixing mechanism, such as the dough, are added with edible alcohol, thereby killing the bacteria produced in the food making process by the sterilization action of the edible alcohol.
  • step S102 the method further comprises:
  • Step S103 supplying a heating gas to the finished product to accelerate the evaporation of the alcohol in the finished product.
  • the semi-finished product is subjected to subsequent processing to form a finished product, and a heating gas is supplied to the finished product, which can accelerate the volatilization of the alcohol in the finished product, so as to prevent the alcohol from affecting the taste of the food.
  • a heating gas is supplied to the noodles, and the temperature of the gas is controlled so that the temperature of the heating gas is slightly higher than the room temperature, thereby accelerating the volatilization of the remaining alcohol in the noodles.
  • step S103 the method includes:
  • Step S104 providing a cooling gas to the finished product to accelerate the cooling of the finished product.
  • the cooling gas is supplied to the finished product heated by the heating gas, which can accelerate the cooling of the finished product to facilitate subsequent packaging.
  • a cooling gas is supplied to the noodles to cool the noodles for subsequent packaging.
  • the food processing method of the present embodiment can be used for the production and processing of foods such as dough, noodles, vermicelli, dumpling skin, bread, etc., and is not specifically limited herein. Further, in other embodiments, steps S103 and S104 may also be omitted.
  • alcohol is added to the semi-finished product formed by the mixing mechanism, and the moisture of the bacterial protein is absorbed by the alcohol to dehydrate and denature the bacteria, thereby effectively killing and inhibiting bacteria and spoilage microorganisms. Survival and growth prolong the preservation and shelf life of the product.

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Abstract

一种食品生产线及食品加工方法，所述食品生产线包括：混合机构(101)，用于将原料和水进行搅拌以生成半成品；酒精供给机构(102)，用于向所述混合机构(101)提供酒精，进而在所述混合机构(101)所形成的半成品中加入酒精。在上述食品生产线中，通过酒精供给机构(102)向混合机构(101)提供酒精，进而在混合机构(101)所形成的半成品中加入酒精，利用酒精吸收细菌蛋白的水分，使细菌脱水变性凝固，从而有效地杀死、抑制细菌及腐败微生物的存活及生长，延长了产品的保鲜、保质期。

Description

一种食品生产线及食品加工方法
【技术领域】
本发明涉及食品生产领域，特别是涉及一种食品生产线及食品加工方法。
【背景技术】
日常生活中，水分含量较高的食品，例如面条、饺子皮等，在室温下，特别是夏天高温的环境中，极易腐败变质。
目前，面条、面片、饺子皮等食品的生产大多处于作坊阶段，生产工艺落后，生产设备陈旧，生产过程中容易滋生细菌，从而使得产品的保质期缩短。
【发明内容】
本发明主要解决的技术问题是提供一种食品生产线，能够减少食品生产过程中的细菌，从而延长产品的保质期。
为解决上述技术问题，本发明采用的一个技术方案是：提供一种食品生产线，包括：混合机构，用于将原料和水进行搅拌以生成半成品；酒精供给机构，用于向混合机构提供酒精，进而在混合机构所形成的半成品中加入酒精。
其中，食品生产线包括进一步雾化器，用于将酒精进行雾化后输入到混合机构。
其中，食品生产线进一步包括：喂料机构，用于将原料输送至混合机构；供水机构，用于向混合机构进行供水，其中酒精供给机构通过向供水机构提供的水中加入酒精以向混合机构提供酒精，雾化器用于对加入酒精后的水进行雾化。
其中，食品生产线进一步包括：落料计，用于对从喂料机构输入到混合机构的原料分量进行检测以及控制；流量计，用于对从供水机构输入到混合机构的水量进行检测以及控制；控制器，用于根据原料分量和水量控制喂料机构和供水机构以使得混合机构内的水和原料保持预设比例。
其中，食品生产线进一步包括真空泵，真空泵连接混合机构，用于在混合机构工作时抽出混合机构内的空气，以使混合机构在真空状态下对原料、水和酒精进行搅拌。
其中，食品生产线进一步包括压延机构，其中压延机构包括至少一对轧辊，且用于将半成品压延成片状。
其中，压延机构包括：前端压延机构，包括至少一对轧辊，用于将半成品压延成片状；后端压延机构，包括至少一对轧辊，用于将前端压延机构所形成的片状半成品进一步压延成成品所需的厚度。
其中，食品生产线进一步包括间歇式传送机构，间歇式传送机构设置于混合机构和前端压延机构之间，用于将半成品静置熟化后传送至前端压延机构。
其中，前端压延机构包括：初步压延机构，包括至少两对轧辊，用于将半成品初步压延成至少两条片状半成品；复合压延机构，包括至少一对轧辊，用于将初步压延机构形成的至少两条片状半成品复合压延成一条片状半成品。
其中，食品生产线进一步包括搅拌下料机构，搅拌下料机构设置于初步压延机构的上游，并用于对半成品进行搅碎后分配到初步压延机构的不同轧辊。
其中，食品生产线进一步包括：往复式传送机构，设置于前端压延机构和后端压延机构之间，并用于往复传送前端压延机构所形成的片状半成品，以使得片状半成品在输入后端压延机构之前进行熟化。
其中，食品生产线进一步包括加湿机构，用于对往复式传送机构往复传送的片状半成品进行加湿。
其中，食品生产线进一步包括杀菌机构，用于对往复式传送机构往复传送的片状半成品进行杀菌。
其中，食品生产线进一步包括撒粉机构，用于在后端压延机构对片状半成品的压延过程中或压延后向片状半成品喷撒粉状的原料。
其中，食品生产线进一步包括切条机构，设置在所述后端压延机构的下游，用于将后端压延机构压延的片状半成品切割成预定宽度的成品。
其中，食品生产线进一步包括包装机构，设置在所述切条机构的下游，用于将成品进行截束和包装。
其中，食品生产线进一步包括风热系统，设置于切条机构的下游，用于向成品提供加热气体。
其中，食品生产线进一步包括风冷系统，设置于风热系统下游，用于向成品提供冷却气体。
其中，食品生产线进一步包括冷却循环系统，用于向至少部分轧辊提供冷却液，进而在轧辊的压延过程对轧辊进行冷却。
其中，冷却循环系统向后端压延机构内的轧辊提供冷却液。
为解决上述技术问题，本发明采用的另一个技术方案是：提供一种食品加工方法，包括：利用混合机构将原料和水进行混合，以形成半成品；向混合机构提供酒精，进而在混合机构将原料和水进行混合所形成的半成品中加入酒精。
其中，该食品加工方法进一步包括：向成品提供加热气体，以加速成品中的酒精挥发。
其中，向成品提供加热气体之后，包括：向成品提供冷却气体，以加速成品冷却。
本发明的有益效果是：区别于现有技术的情况，本发明通过酒精供给机构向混合机构提供酒精，进而在混合机构所形成的半成品中加入酒精，利用酒精吸收细菌蛋白的水分，使细菌脱水变性凝固，从而有效地杀死、抑制细菌及腐败微生物的存活及生长，延长了产品的保鲜、保质期。
【附图说明】
图1是本发明食品生产线第一实施方式的结构示意图；
图2是图1中酒精供给机构、混合机构、真空泵、雾化器、喂料机构、供水机构、落料计、流量计和第一控制器的结构示意图；
图3是图1中前端压延机构和搅拌下料机构的结构示意图；
图4是图1中间歇式传送机构的结构示意图；
图5是图1中后端压延机构、撒粉机构和切条机构的结构示意图；
图6是图1中往复式传送机构、加湿机构和杀菌机构的结构示意图；
图7是图1中风热系统和风冷系统的结构示意图；
图8是图1中包装机构和供氮机构的结构示意图；
图9是本发明食品生产线第二实施方式的结构示意图；
图10是图9中内部设置有流道的轧辊的结构示意图；
图11是本发明食品加工方法一实施方式的流程示意图。
【具体实施方式】
为使本领域的技术人员更好地理解本发明的技术方案，下面结合附图和具体实施方式对本发明所提供的食品生产线及食品加工方法做进一步详细描述。
请参阅图1，图1是本发明食品生产线第一实施方式的结构示意图。本实施方式中，所述食品是面条，也即所述食品生产线是面条生产线，其中，所述食品生产线的原料是面粉，半成品是面团，片状半成品是面片，成品是面条，混合机构是和面机构。在其他实施例中，所述食品也可以是其他食品（例如面团、面片、饺子皮等），所述食品生产线的原料也可以是其他原料（例如米面、玉米面、红薯面等粉状原料的一种或多种）。下文中以面条生产线为例进行说明。
如图1所示，本实施方式的面条生产线包括：混合机构101和酒精供给机构102。其中，所述混合机构101用于将原料（例如面粉）和水进行搅拌以生成面团，所述酒精供给机构102用于向混合机构101提供酒精，进而在混合机构101所形成的面团中加入酒精。
具体地，酒精供给机构102可以直接与混合机构101连接，或者通过酒精泵1021向混合机构101提供食用酒精，例如酒精浓度为75%的食用酒精，以使混合机构101所形成的面团中含有食用酒精，从而利用酒精的杀菌作用，杀灭面条制作过程中产生的细菌。
结合图1和图2所示，面条生产线包括进一步雾化器103，用于将酒精进行雾化后输入到混合机构101。
具体地，在一个应用例中，雾化器103可以是一个高压泵，设置于混合机构101的进料口处，食用酒精经过该高压泵后变成雾状酒精，进入混合机构101内部；当然，在其他应用例中，雾化器103也可以是其他雾化装置，此处不做具体限定。
如图2所示，面条生产线进一步包括：喂料机构104和供水机构105；
喂料机构104用于将面粉输送至混合机构101；
供水机构105用于向混合机构101进行供水，其中酒精供给机构102通过向供水机构105提供的水中加入酒精以向混合机构101提供酒精，雾化器103用于对加入酒精后的水进行雾化。
具体地，在一个应用例中，喂料机构104连接混合机构101，将面粉输送至混合机构101，供水机构105采用紫外线灯对过滤后的自来水进行杀菌后，通过水泵将杀菌后的自来水输送至混合机构101，同时酒精供给机构102可以通过酒精泵将食用酒精输送至供水机构105与混合机构101连接的管道中，向供水机构105提供的水中加入食用酒精，然后设置于混合机构101进料口的雾化器103对加入酒精后的水进行雾化后输送至混合机构101中与面粉进行搅拌，以使得形成的面团中含有食用酒精。
进一步参阅图2，面条生产线进一步包括真空泵106，真空泵106连接混合机构101，用于在混合机构101工作时抽出混合机构101内的空气，以使混合机构101在真空状态下对面粉、水和酒精进行搅拌。
具体地，真空负压状态下和面，面粉微粒，即蛋白质分子和淀粉分子，在负压状态下搅拌，能快速均匀地吸透水分，促进面团的蛋白质网络结构充分转化。充分吸水是面团蛋白质网络形成、淀粉糊化的重要条件。真空和面可使面团含水量在32％~45％左右，具体含水量视面制品品种对面团软硬要求不同及面粉面筋含量的高低而定。相比普通和面技术，真空和面形成的面团增水10％~20％，具体增水量以面团轧面时不粘辊为限；面团游离水减少，不易浑汤，不易粘辊；面粉颗粒吸水均匀充分，可使面团色泽均匀，轧制的面片无色差，不起花；面团微粒分子间呈真空状态，空气间隔减少，提高了面团密度和强度，生产过程中不易破皮、断皮、落条。真空和面通常采用二阶段双速搅拌，即高速水粉混合阶段及低速揉面阶段，速度分别为100~130转／分和30~50转／分，和面时间8~15分／次。由于搅拌时间短、转速低，又无空气阻力，因此面团温升低，避免了因面团温升过高而使蛋白质变性、损害面筋网络组织现象的发生。
如图2所示，面条生产线进一步包括：落料计107、流量计108和第一控制器109；
落料计107用于对从喂料机构104输入到混合机构101的面粉量进行检测以及控制；
流量计108用于对从供水机构105输入到混合机构101的水量进行检测以及控制；
第一控制器109用于根据面粉量和水量控制喂料机构104和供水机构105以使得混合机构101内的水和面粉保持预设比例。
其中，第一控制器109可以采用可编程逻辑控制器（简称PLC）。PLC采用一类可编程的存储器，用于其内部存储程序，可以执行逻辑运算、顺序控制、定时、计数与算术操作等面向用户的指令，并通过数字或模拟式输入/输出控制各种类型的机械或生产过程。
具体地，落料计107设置于喂料机构104与混合机构101之间，例如混合机构101的进料口处，检测从喂料机构104输入到混合机构101的面粉量，并将检测的面粉量传输至第一控制器109；流量计108设置于供水机构105与混合机构101之间，检测从供水机构105输入到混合机构101的水量，并将检测到的水量传输至第一控制器109；第一控制器109根据接收到的面粉量和水量控制喂料机构104的供料速度和供水机构105的供水速度，从而使得混合机构101内的水和面粉保持预设比例，例如2:1，预设比例的具体值根据面制品品种设置，此处不做具体限定。当然，在其他应用例中，第一控制器109也可以通过控制落料计107和流量计108的打开和关闭，分别控制面粉量和水量，此处不做具体限定。
进一步参阅图1，面条生产线进一步包括压延机构110，其中压延机构110包括至少一对轧辊1101，且用于将面团成面片。
如图1所示，压延机构110包括：前端压延机构1102和后端压延机构1103。
前端压延机构1102用于将面团压延成面片；
其中，前端压延机构1102包括至少一对轧辊1101，用于在面团通过相对旋转的两个轧辊1101之间的辊隙时，将该面团初步压延成预设厚度的面片，例如厚度6毫米的面片。
具体结合图1和图3所示，前端压延机1102进一步包括：初步压延机构11021和复合压延机构11022。
初步压延机构11021用于将面团初步压延成至少两条面片；
如图3所示，图3中的实线表示面团或面片的传输路径，在一个应用例中，初步压延机构11021包括三组压延机11021a、11021b和11021c，每组压延机包括一对轧辊1101，其中，压延机11021b的轧辊1101表面的光滑度相对较低，具有一定凹凸起伏度，而压延机11021a和11021c的轧辊1101表面的光滑度相对较高，从而使得面团经过中间的压延机1102b压延后形成的面片表面的光滑度相对较低，而经过两端的压延机11021a和11021c压延后形成的面片表面的光滑度相对较高，进而使得面片经过复合压延机构11022后形成的面片中间存在气孔，有利于最终形成的面条在加水蒸煮的过程中传热更快，更容易煮熟。
复合压延机构11022用于将初步压延机构11021形成的至少两条面片复合压延成一条面片。
在上述应用例中，复合压延机构11022包括三组压延机11022a、11022b和11022c，每组压延机包括一对轧辊1101，轧辊1101表面的光滑度均相对较高，经过压延机11021a压延后形成的面片通过传送带传送至复合压延机11022a，进一步进行压延后形成的面片与压延机1102b压延后形成的面片分别通过传送带传送至复合压延机11022b，复合压延机11022b将上述两条面片复合压延成一条面片后与压延机11021c压延后形成的面片分别通过传送带一起传送至复合压延机11022c，复合压延机11022c将上述两条面片复合压延成一条面片，最终使得表面光滑度相对较低的面片被表面光滑度相对较高的面片夹在中间压延成一条预设厚度的面片，例如6毫米厚的面片，从而使得面团中初步形成的面筋网络进一步变成细密的面筋网络，在面片中均匀分布。
当然，在其他应用例中，初步压延机构11021的轧辊也可以都是表面具有一定凹凸起伏度，初步压延机构11021和复合压延机构11022也可以视具体情况包括两组、四组甚至是更多组的压延机，复合压延后最终形成的面片厚度也可以视具体需求而定，此处不做具体限定。
进一步参阅图3，上述应用例中，面条生产线进一步包括搅拌下料机构111，搅拌下料机构111设置于初步压延机构11021的上游，并用于对面团进行搅碎后分配到初步压延机构11021的不同轧辊。
具体地，由于整个面团通常无法同时传送至不同的压延机进行压延，因此通过搅拌下料机构111可以将面团搅碎后分配到初步压延机构11021的不同压延机的轧辊，以使得多组压延机同时进行压延，从而节省时间，提高效率。
结合图1和图4所示，面条生产线进一步包括间歇式传送机构112，间歇式传送机构112设置于混合机构101和前端压延机构1102之间，用于将面团静置熟化后传送至前端压延机构1102。
其中，熟化是使水分最大限度的渗透到面团或者面片中的蛋白质胶体粒子的内部，使之充分吸水膨胀互相粘连，进一步形成面筋质网络组织的过程。
具体地，间歇式传送机构112可以是一条直线型的传送带，也可以是一条蜿蜒往复式的传送带，混合机构101将和面后形成的面团下料至该间歇式传送机构112，该间歇式传送机构112接收到面团后，停止传送或者降低传送速度，使面团静置一段预设时间，例如6分钟，以使面团熟化，之后将面团传送至前端压延机构1102进行压延成面片。其中，具体的静置熟化时间可以根据实际情况设置间歇式传送机构112的停止传送时间或者传送速度而定，此处不做具体限定。
后端压延机构1103，包括至少一对轧辊1101，用于将前端压延机构1102所形成的面片进一步压延成面条所需的厚度。
具体地，如图5所示，图5中的实线表示面团或面片的传输路径，在一个应用例中，后端压延机构1103包括三组压延机1103a、1103b和1103c，每组压延机包括一对轧辊1101，轧辊1101表面均是光滑的，经过前端压延机构1102的复合压延机构11022压延后形成的面片依次通过压延机1103a、1103b和1103c三次压延后最终压延成面条所需的厚度，例如2毫米，其中，后端压延机构1103压延机的轧辊1101的转速高于前端压延机构1102压延机的轧辊1101的转速，从而使得面片进一步压延成更薄的面片，具体厚度视南北方需求等情况而定，此处不做具体限定。
由于压延后面片的厚度与轧辊的直径和转速相关，因此本实施方式中，面条生产线设置有对轧辊，其中多对轧辊的直径沿面条生产线的流向依次递减，或者轧辊的转速沿面条生产线的流向依次递增，即前端压延机构和后端压延机构内的轧辊的直径沿面条生产线的流向依次递减，或者轧辊的转速沿面条生产线的流向依次递增，从而使得压延后的得到面条所述厚度的面片；轧辊的直径和转速可以视具体需求而定，此处不做具体限定。
进一步参阅图5，在上述应用例中，面条生产线进一步包括撒粉机构113，用于在后端压延机构1103对面片的压延过程中或压延后向面片喷撒面粉。
具体地，通过撒粉机构113在后端压延机构1103对面片的压延过程中或压延后向面片喷撒面粉，可以使得厚度较薄的面片不容易粘连，不容易压断或拉断，从而使得后续切条时面条不容易粘连。
结合图1和图6所示，面条生产线进一步包括：往复式传送机构114，设置于前端压延机构1102和后端压延机构1103之间，并用于往复传送前端压延机构1102所形成的面片，以使得面片在输入后端压延机构1103之前进行熟化。
具体地，往复式传送机构114可以是蜿蜒往复式传送带，经过前端压延机构1102压延后形成面片放置于往复式传送机构114，通过设置该往复式传送机构114的传输长度和传输速度可以使得面片在输入到后端压延机构1103之前，在该往复式传送机构114中传输预定时间（例如15分钟）而熟化，其中，该预定时间可以通过设置该往复式传送机构114的传输长度和传输速度调节，此处不做具体限定。
如图6所示，面条生产线进一步包括加湿机构115，用于对往复式传送机构114往复传送的面片进行加湿。
进一步参阅图6，面条生产线进一步包括杀菌机构116，用于对往复式传送机构114往复传送的面片进行杀菌。
其中，加湿机构115可以是向面片喷洒水雾的装置，杀菌机构116可以是紫外线灯，当然，在其他实施方式中，加湿机构115和杀菌机构116也可以是其他装置，此处不做具体限定。
具体地，加湿机构115和杀菌机构116可以设置于往复式传送机构114上，在往复式传送机构114往复式传送的面片的熟化过程中，对面片进行加湿和杀菌，促进面片的熟化过程并进一步减少面片中的细菌和微生物，从而延长最终制成的面条的保质期。
进一步参阅图5，面条生产线进一步包括切条机构117，用于对后端压延机构1103压延的面片切割成预定宽度的面条。
具体地，切条机构117设置于后端压延机构1103的下游，利用切刀将后端压延机构1103压延的面片切割成预定宽度的面条，例如宽度1毫米的面条。其中，预定宽度可以根据需求预先设置切刀的切面频率调整，此处不做具体限定。
结合图1和图7所示，面条生产线进一步包括风热系统120，设置于切条机构117的下游，用于向面条提供加热气体。
如图7所示，面条生产线进一步包括风冷系统121，设置于风热系统120下游，用于向面条提供冷却气体。
具体地，风热系统120和风冷系统121可以通过往复式传送带输送面条，采用风热系统120向面条提供加热气体，并控制气体的温度使得加热气体温度略高于室温，从而加速面条中残存的酒精挥发，再通过风冷系统121向面条提供冷却气体，以使得面条冷却，方便后续包装。
请参阅图8，面条生产线进一步包括包装机构118和供氮机构119；包装机构118用于将面条进行截束和包装；供氮机构119用于在包装机构118的包装过程中向包装袋内提供氮气。
具体地，包装机构118通过传送带接收切条后形成的面条，并将面条截束装入包装袋中，然后供氮机构119向包装袋中充入氮气，以使得包装袋中的空气排出，充满氮气，最后包装机构118将包装袋封口，完成包装。其中，包装袋可以是尼龙袋，也可以是其他材质的包装袋，此处不做具体限定。
上述实施方式中，通过酒精供给机构向混合机构中加入食用酒精，利用酒精的杀菌作用，有效抑制面条生产过程的细菌和微生物，从而实现延长面条保鲜、保质期的目的。
当然，在其他实施方式中，本发明食品生产线还可以是面团生产线、粉条生产线、饺子皮生产线等其他食品生产线，原料也可以视具体情况采用米粉、蛋液等其他原料，此处不做具体限定。
另外，上述实施方式中，食品生产线中只有控制器采用可编程逻辑控制器，而在其他实施方式中，食品生产线中的所有部件均可以采用可编程逻辑控制器进行控制，此处不再重复。
在其他实施方式中，食品生产线还可以配合其他方法，例如向高速旋转的轧辊中输入冷却液，以进一步减少食品生产过程中的细菌和微生物，从而延长产品的保质期。
具体请参阅图9，图9是本发明食品生产线第二实施方式的结构示意图。本实施方式同样以面条生产线为例进行说明。图9与图1结构类似，此处不再赘述，不同之处在于，面条生产线进一步包括冷却循环系统，至少包括冷却液储存罐1221、进液管线1222和出液管线1223，用于向至少部分轧辊1101提供冷却液，进而在轧辊1101的压延过程对轧辊1101进行冷却。
具体地，冷却循环系统向后端压延机构1103内的轧辊1101提供冷却液。由于后端压延机构1103内的轧辊1101转速较高，其与面片摩擦产生的温度较高，容易滋生细菌，因此采用冷却循环系统向后端压延机构1103内的轧辊1101提供冷却液，可以使得轧辊1101处于低温状态，进而使得与其接触的面片也处于低温状态。当然，在其他实施方式中，冷却循环系统也可以向前端压延机构1102内的轧辊1101提供冷却液，此处不做具体限定。
在一个应用例中，轧辊1101的内部设置有流道1101a，具体如图10所示，轧辊1101内部设置有波浪形的流道1101a，冷却液通过流道1101a在轧辊1101内部循环流动，通过热交换的原理带走轧辊1101表面的热量，从而使得轧辊1101表面温度降低，保持低温状态，进而使得与轧辊1101表面接触的面片也保持低温状态。当然，在其他应用例中，轧辊1101内部的流道1101a也可以是其他形状或者是轧辊1101内部的整个腔体，此处不做具体限定。
如图9所示，冷却液储存罐1221，用于存储冷却液；
进液管线1222，用于连接冷却液储存罐1221与轧辊1101的流道1101a的一端；
出液管线1223，用于连接冷却液储存罐1221与轧辊1101的流道1101a的另一端；
冷却液循环泵1224，用于泵送冷却液，以使得冷却液在冷却液储存罐1221、进液管线1222、出液管线1223和流道1101a所形成的闭合回路内进行循环流动。
在上述应用例中，冷却循环系统利用冷却液循环泵1224通过进液管线1222将冷却储存罐1221中的冷却液输送至轧辊1101的流道1101a中，然后通过出液管线1223流出轧辊1101，再利用冷却液循环泵1224将冷却液泵送回冷却储存罐1221中进行冷却，使得冷却液在冷却液储存罐1221、进液管线1222、出液管线1223和流道1101a所形成的闭合回路内进行循环流动，从而使轧辊1101表面保持低温状态。
上述应用例中，轧辊中循环的冷却液可以是同一种液体，也可以是不同种液体，或者不同液体的混合，此处不做具体限定。
结合图9和图10所示，冷却循环系统122进一步包括：
温度传感器1225，用于检测轧辊1101的表面温度；
第二控制器1226，用于根据轧辊1101表面温度调节冷却液循环泵1224的工作状态。
其中，第二控制器1226也可以采用可编程逻辑控制器（简称PLC），并且第二控制器1226和第一控制器109也可以由同一控制器实现。
具体地，在上述应用例中，温度传感器1225设置于轧辊1101表面，检测轧辊1101的表面温度，并将该表面温度上传至第二控制器1226，第二控制器1226连接温度传感器1225和冷却液循环泵1224，可以根据轧辊1101表面温度调节冷却液循环泵1224的工作状态。当轧辊1101表面温度高于预设温度时，第二控制器1226调节冷却液循环泵1224，使其加速泵送冷却液，从而加速降低轧辊1101表面温度，当轧辊1101表面温度低于预设温度时，第二控制器1226调节冷却液循环泵1224，使其减速泵送冷却液，从而减速降低轧辊1101表面温度。通过上述温度传感器1225和第二控制器1226，可以使得轧辊1101表面温度保持在一定范围内浮动，设置该预设温度即可以使轧辊1101表面处于低温状态，其中，该预设温度值可以视具体情况而定，此处不做具体限定。
在上述实施方式中，面条生产线通过冷却循环系统向至少部分轧辊提供冷却液，在轧辊的压延过程对轧辊进行冷却，使得轧辊表面保持低温，降低轧面时与面片摩擦所产生的温度，进而使面片保持在低温状态，从而配合酒精的杀菌作用，抑制细菌及腐败微生物的存活及生长，有效地延长了产品的保鲜、保质期。
当然，在其他实施方式中，本发明食品生产线还可以是粉条生产线、饺子皮生产线等其他食品生产线，原料也可以视具体情况采用米粉、蛋液等其他原料，此处不做具体限定。
请参阅图11，图11是本发明食品加工方法一实施方式的流程示意图。如图11所示，本发明食品加工方法包括：
步骤S101：利用混合机构将原料和水进行混合，以形成半成品；
具体地，在一个应用例中，利用混合机构将原料和水按一定比例进行混合搅拌，可形成半成品。例如，在面条生产过程中，将面粉和水按一定比例输送到和面机构中，利用和面机构进行搅拌，以形成面团。当然，在其他应用例中，该半成品也可以是最终成品，此处不做具体限定。
步骤S102：向混合机构提供酒精，进而在混合机构将原料和水进行混合所形成的半成品中加入酒精。
在上述应用例中，向混合机构内部加入食用酒精，例如酒精浓度为75%的食用酒精，以使食用酒精与水混合后一起与原料进行搅拌；也可以向混合机构提供的水中加入食用酒精后，再将食用酒精和水一起传输至混合机构，进而使得混合机构所形成的半成品，例如面团，中加入食用酒精，从而通过食用酒精的杀菌作用，杀灭食品制作过程中产生的细菌。
其中，步骤S102之后进一步包括：
步骤S103：向成品提供加热气体，以加速成品中的酒精挥发。
具体地，将半成品进行后续加工，形成成品后，向成品提供加热气体，可以加速成品中的酒精挥发，以免酒精影响食品口感。例如，向面条提供加热气体，并控制气体的温度使得加热气体温度略高于室温，从而加速面条中残存的酒精挥发。
其中，步骤S103之后，包括：
步骤S104：向成品提供冷却气体，以加速成品冷却。
具体地，向经过加热气体加热的成品提供冷却气体，可以加速成品冷却，以方便后续包装。例如，向面条提供冷却气体，以使得面条冷却，方便后续包装。
本实施方式的食品加工方法可以用于面团、面条、粉条、饺子皮、面包等食品的生产加工，此处不做具体限定。此外，在其他实施方式中，步骤S103和S104也可以省去。
上述实施方式中，通过向混合机构提供酒精，进而在混合机构所形成的半成品中加入酒精，利用酒精吸收细菌蛋白的水分，使细菌脱水变性凝固，从而有效地杀死、抑制细菌及腐败微生物的存活及生长，延长了产品的保鲜、保质期。
以上所述仅为本发明的实施方式，并非因此限制本发明的专利范围，凡是利用本发明说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。

Claims (23)

  1. 一种食品生产线，其特征在于，所述食品生产线包括：
    混合机构，用于将原料和水进行搅拌以生成半成品；
    酒精供给机构，用于向所述混合机构提供酒精，进而在所述混合机构所形成的半成品中加入酒精。
  2. 根据权利要求1所述的生产线，其特征在于，所述食品生产线包括进一步雾化器，用于将所述酒精进行雾化后输入到所述混合机构。
  3. 根据权利要求2所述的生产线，其特征在于，所述食品生产线进一步包括：
    喂料机构，用于将原料输送至所述混合机构；
    供水机构，用于向所述混合机构进行供水，其中所述酒精供给机构通过向所述供水机构提供的水中加入酒精以向所述混合机构提供酒精，所述雾化器用于对加入酒精后的水进行雾化。
  4. 根据权利要求3所述的生产线，其特征在于，所述食品生产线进一步包括：
    落料计，用于对从所述喂料机构输入到所述混合机构的原料分量进行检测以及控制；
    流量计，用于对从所述供水机构输入到所述混合机构的水量进行检测以及控制；
    控制器，用于根据所述原料分量和所述水量控制所述喂料机构和所述供水机构以使得所述混合机构内的水和原料保持预设比例。
  5. 根据权利要求3所述的生产线，其特征在于，所述食品生产线进一步包括真空泵，所述真空泵连接所述混合机构，用于在所述混合机构工作时抽出所述混合机构内的空气，以使所述混合机构在真空状态下对所述原料、水和酒精进行搅拌。
  6. 根据权利要求1所述的生产线，其特征在于，所述食品生产线进一步包括压延机构，其中所述压延机构包括至少一对轧辊，且用于将所述半成品压延成片状。
  7. 根据权利要求6所述的生产线，其特征在于，所述压延机构包括：
    前端压延机构，包括至少一对轧辊，用于将所述半成品压延成片状；
    后端压延机构，包括至少一对轧辊，用于将所述前端压延机构所形成的所述片状半成品进一步压延成成品所需的厚度。
  8. 根据权利要求7所述的生产线，其特征在于，所述食品生产线进一步包括间歇式传送机构，所述间歇式传送机构设置于所述混合机构和所述前端压延机构之间，用于将所述半成品静置熟化后传送至所述前端压延机构。
  9. 根据权利要求7所述的生产线，其特征在于，所述前端压延机构包括：
    初步压延机构，包括至少两对轧辊，用于将所述半成品初步压延成至少两条片状半成品；
    复合压延机构，包括至少一对轧辊，用于将所述初步压延机构形成的至少两条所述片状半成品复合压延成一条片状半成品。
  10. 根据权利要求9所述的生产线，其特征在于，所述食品生产线进一步包括搅拌下料机构，所述搅拌下料机构设置于所述初步压延机构的上游，并用于对所述半成品进行搅碎后分配到所述初步压延机构的不同轧辊。
  11. 根据权利要求7所述的生产线，其特征在于，所述食品生产线进一步包括：
    往复式传送机构，设置于所述前端压延机构和所述后端压延机构之间，并用于往复传送所述前端压延机构所形成的片状半成品，以使得所述片状半成品在输入所述后端压延机构之前进行熟化。
  12. 根据权利要求11所述的生产线，其特征在于，所述食品生产线进一步包括加湿机构，用于对所述往复式传送机构往复传送的片状半成品进行加湿。
  13. 根据权利要求11所述的生产线，其特征在于，所述食品生产线进一步包括杀菌机构，用于对所述往复式传送机构往复传送的片状半成品进行杀菌。
  14. 根据权利要求7所述的生产线，其特征在于，所述食品生产线进一步包括撒粉机构，用于在所述后端压延机构对所述片状半成品的压延过程中或压延后向所述片状半成品喷撒粉状的原料。
  15. 根据权利要求7所述的生产线，其特征在于，所述食品生产线进一步包括切条机构，设置在所述后端压延机构的下游，用于将所述后端压延机构压延的所述片状半成品切割成预定宽度的成品。
  16. 根据权利要求15所述的生产线，其特征在于，所述食品生产线进一步包括包装机构，设置在所述切条机构的下游，用于将所述成品进行截束和包装。
  17. 根据权利要求15所述的生产线，其特征在于，所述食品生产线进一步包括风热系统，设置于所述切条机构的下游，用于向所述成品提供加热气体。
  18. 根据权利要求17所述的生产线，其特征在于，所述食品生产线进一步包括风冷系统，设置于所述风热系统下游，用于向所述成品提供冷却气体。
  19. 根据权利要求6至18任一项所述的生产线，其特征在于，所述食品生产线进一步包括冷却循环系统，用于向至少部分所述轧辊提供冷却液，进而在所述轧辊的压延过程对所述轧辊进行冷却。
  20. 根据权利要求19所述的生产线，其特征在于，所述冷却循环系统向所述后端压延机构内的所述轧辊提供冷却液。
  21. 一种食品加工方法，其特征在于，包括：
    利用混合机构将原料和水进行混合，以形成半成品；
    向所述混合机构提供酒精，进而在所述混合机构将原料和水进行混合所形成的所述半成品中加入酒精。
  22. 根据权利要求21所述的方法，其特征在于，进一步包括：
    向成品提供加热气体，以加速所述成品中的酒精挥发。
  23. 根据权利要求22所述的方法，其特征在于，所述向成品提供加热气体之后，包括：
    向所述成品提供冷却气体，以加速所述成品冷却。
PCT/CN2017/078606 2017-03-29 2017-03-29 一种食品生产线及食品加工方法 WO2018176271A1 (zh)

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