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Noodle high-temperature drying process

A high-temperature drying and dried noodle technology, applied in the fields of dough processing, baking, food science, etc., can solve the problems of high energy consumption, long drying time, high irregularity of dried noodles, bending and breaking rate and natural breaking rate, etc., to achieve good quality effect

Active Publication Date: 2014-07-16
CHINA NAT PACKAGING & FOOD MACHINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drying time is long and the energy consumption is high. The dried noodles have high irregularity, bending and breaking rate and natural broken rate. It is dry at medium temperature, so it is impossible to kill insect eggs and microorganisms

Method used

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  • Noodle high-temperature drying process
  • Noodle high-temperature drying process
  • Noodle high-temperature drying process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] This embodiment is a six-stage drying method. Each drying section is fully enclosed, independent of each other, and does not interfere with each other. The dry hot air is processed by the hot air centralized processing system and distributed to six drying chambers through air ducts. After the air is mixed, it is in contact with the material, and the high-humidity air is returned to the centralized processing device through the air duct, and part of it is discharged to the outside. The indoor temperature, humidity, moisture removal and air intake of the six drying chambers are intelligently controlled in proportion and according to the heat demand, and the process steps are carried out in the drying chamber.

[0103] Among them, there are three fixed-strip drying chambers for constant-temperature and constant-humidity strip drying, which are respectively the first strip drying chamber, the second strip drying chamber and the third strip drying chamber.

[0104] The ambie...

Embodiment 2

[0120] The difference from Embodiment 1 is that this embodiment adopts seven-stage drying, and the indoor temperature, humidity, moisture removal, and air intake of the seven drying chambers are intelligently controlled in proportion and according to the heat demand, and the process steps are in the drying chamber. conduct.

[0121] Among them, there are three fixed-strip drying chambers for constant-temperature and constant-humidity strip drying, which are respectively the first strip drying chamber, the second strip drying chamber and the third strip drying chamber.

[0122] The ambient temperature of the first sizing drying room is 25°C-35°C, the ambient humidity is 68%-72%, the wind speed is 1.5m / s-2.5m / s, and the running time of dried noodles in this room is 4-10 minutes ;

[0123] Preferably, the ambient temperature used is 30°C, the ambient humidity is 70%, the wind speed is 2.5m / s, and the passing time of the dried noodles is 4.5 minutes.

[0124] The ambient tempera...

Embodiment 3

[0140] The difference from the above-mentioned embodiment is that this embodiment adopts eight-stage drying, and the indoor temperature, humidity, moisture removal, and air intake of the eight drying chambers are intelligently controlled in proportion and according to the heat demand, and the process steps are in the drying chamber. conduct.

[0141] Among them, there are four fixed-strip drying chambers for constant-temperature and constant-humidity strip drying, which are respectively the first strip drying chamber, the second strip drying chamber, the third strip drying chamber and the fourth strip drying chamber.

[0142] The ambient temperature of the first sizing drying room is 25°C-35°C, the ambient humidity is 68%-72%, the wind speed is 1.5m / s-2.5m / s, and the running time of dried noodles in this room is 4-8 minutes ;

[0143] Preferably, the ambient temperature used is 30°C, the ambient humidity is 70%, the wind speed is 2.5m / s, and the passing time of the dried nood...

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Abstract

A noodle high-temperature drying process is matched with a drying system of a noodle production line, and the process steps are completed in a drying chamber. The drying process comprises six to eight drying phases, and the environment in which each phase is performed is maintained to have a certain temperature, humidity, wind speed and drying time; therefore relatively continuous, uniform, and rapid evaporation of water in the noodles is realized through the process; the invention can make up deficiencies of noodle medium and high-temperature drying process, meet quality requirements of no breakage, no crispness, no split, and no bending of the noodles during the whole drying process, meet flexible conversion production among multiple specifications and multiple varieties, realize noodle rapid dehydration, reduce drying energy consumption, reduce land occupation of the drying chamber, effectively kill eggs and microbe introduced by noodle raw materials, increase product hygienic safety, and prolong shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing equipment, and more specifically relates to a high-temperature drying process for dried noodles. The specific process is divided into six to eight drying stages. The temperature, humidity, wind speed, and drying time are adjustable. The highest drying temperature Reach 65 ℃ ~ 70 ℃. Background technique [0002] Drying of dried noodles is a continuous process of evaporating water, and the key is to grasp the temperature and humidity of each drying process. The traditional dried noodle drying process is mainly based on temperature control and has no humidification device. It is difficult to ensure stable product quality. The indoor temperature and humidity are uneven, which is greatly affected by seasons and weather. The dried noodles are dried and dehydrated in an extremely unstable temperature and humidity environment, causing dried noodles Deformation, vertical and horizontal fractures, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C14/00
Inventor 薛庆林李世岩耿思增杨金枝梁晓军贾甲
Owner CHINA NAT PACKAGING & FOOD MACHINERY
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