Processing technology of noodles with four-phase variable-temperature drying method

Abstract

The invention relates to a processing technology of noodles with four-phase variable-temperature drying method. The processing steps are completely finished in a chain and track type drying room. The chain and track type drying room comprises a cold-blast air zone, a drying zone, a main drying zone and a drying finishing zone, and the producing steps comprise (1) cold-blast, (2) rising temperature drying, (3) high-temperature main drying and (4) falling temperature drying. The invention has the characteristics of low temperature, low speed, steady process, easy mastery, and the like, and dried noodles produced by the process has the advantages of flatness, smoothness, good noodle shape, good product quality and no crisp part. By adopting the different speeds and temperatures of air flows in every zone of the drying room, the invention reasonably achieves the goal of fluent drying, realizes the same speed of inward and outward diffusion of noodles, consequently improves the drying effect, effectively prevents noodles from crazing and getting crisp, ensures the noodle quality and saves the energy at the same time.

Description

A four-stage temperature-variable drying dried noodle processing technology technical field The invention relates to a four-stage variable temperature drying dried noodle processing technology. Background technique The traditional dried noodle drying process is to dry in a drying room for a long time at a constant temperature or at a lower temperature. Under the action of heat and air volume, the internal moisture of wet vermicelli diffuses to the surface, and is vaporized and transferred to the air, causing the wet air to be taken away by the flowing drying medium. During this process, the high temperature must maintain the corresponding air humidity. , otherwise it will cause internal and external imbalance, forming a sealed conjunctiva on the surface, drying unsmoothly and unevenly, prone to crisp noodles, broken strips, and even sour noodles, resulting in problems such as unstable quality of dried noodles, low authenticity rate, and poor strip shape. The traditional ...

AI Technical Summary

Problems solved by technology

The technical problem to be solved by the present invention is to provide a four-stage variable temperature drying dried noodle processing technology, which has not only changed the problems of high energy consumption and low thermal efficiency of traditional dried noodle processing, but also ensured the finished product quality of dried dried noodles, improved the authenticity rate, and reduced The production cost is reduced, and the storage period reduces the phenomenon of "crisp sticks"