I-grade and II-grade curing extruder suitable for non-fried side crop instant noodles

A non-fried, instant noodle technology, applied in the direction of dough extruder, etc., can solve problems such as uneven distribution of noodle strip edges, unqualified noodle cake size, and affecting processing efficiency, so as to prevent sticking to boxes and prevent gelatinization of miscellaneous grain materials , the effect of uniform thickness

Active Publication Date: 2013-01-09
SICHUAN JIUJIUAI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the traditional two-stage extrusion device, the temperature inside the extrusion device is determined by experience. The material is directly pushed to the extrusion die plate by the extrusion screw for extrusion. There is a certain degree of inhomogeneity in t

Method used

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  • I-grade and II-grade curing extruder suitable for non-fried side crop instant noodles
  • I-grade and II-grade curing extruder suitable for non-fried side crop instant noodles
  • I-grade and II-grade curing extruder suitable for non-fried side crop instant noodles

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[0022] The present invention will be further described below in conjunction with the drawings, but the protection scope of the present invention is not limited to the following.

[0023] Such as figure 1 with figure 2 As shown, the Ⅰ and Ⅱ stage ripening extruder suitable for non-fried multi-grain instant noodles includes stage Ⅰ extrusion sleeve 1, cooler 7, stage Ⅱ extrusion sleeve 14 and heater 15, stage Ⅰ extrusion The sleeve 1 is covered with a level I circulating water jacket 4, and the level I circulating water jacket 4 is equipped with a level I temperature sensor 36 inside. The level I temperature sensor 36 is connected to the external integrated control cabinet 8, and the level I extrusion sleeve 1 is installed There is a stage I feeding hopper 2, a stage I extrusion sleeve 1 is coaxially sleeved with a stage I extrusion screw 3, the end of the stage I extrusion screw 3 is connected with a stage I coupling 35, a stage I coupling There is a grade I reducer 18 between th...

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Abstract

The invention relates to an I-grade and II-grade curing extruder applicable to non-fried side crop instant noodles. The I-grade and II-grade curing extruder comprises an I-grade extrusion sleeve (1), an II-grade extrusion sleeve (14), a cooler (7) and a heater (15), wherein the outer part of the I-grade extrusion sleeve (1) is sleeved with an I-grade circulating water jacket (4), and the interior of the I-grade extrusion sleeve (1) is coaxially sleeved with an I-grade extrusion screw rod (3); the outer part of the II-grade extrusion sleeve (14) is sleeved with an II-grade circulating water jacket (12); an extrusion die plate (11) is fixedly arranged at the discharge end of the II-grade extrusion sleeve (14) by a fixed sleeve (10) by virtue of a thread, and two stop dogs are also arranged on the extrusion die plate (11); and the interior of the II-grade extrusion sleeve (14) is coaxially sleeved with an II-grade extrusion screw rod (13).The I-grade and II-grade curing extruder suitable for the non-fried side crop instant noodles, disclosed by the invention, has the advantages such as compact structure, good curing effect, regular flour belt edge and convenience in operation.

Description

technical field [0001] The invention relates to the field of food processing machinery, in particular to a stage I and stage II ripening extruder suitable for non-fried miscellaneous grain instant noodles. Background technique [0002] Because miscellaneous grains are different from wheat and have gluten structure, the processing of miscellaneous grain instant noodles cannot adopt the traditional noodle rolling process, but the protein in miscellaneous grains is denatured to form noodles through the extrusion of an extruder. During the pressurization process, the pressure and temperature of the extruder must be controlled to fully ripen the miscellaneous grains while avoiding their puffing. For this reason, a two-stage extrusion device is usually used. The first stage fully matures the raw materials, and the second stage is controlled so that the noodles are shaped without puffing. In the traditional two-stage extrusion device, the temperature inside the extrusion device is...

Claims

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Application Information

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IPC IPC(8): A21C11/20
Inventor 严俊波康建平林小川周泽林唐绪李颖
Owner SICHUAN JIUJIUAI FOOD
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