Continuous noodle press and noodle pressing method

Abstract

The invention provides a continuous noodle press which comprises an upper-layer belt combination, a lower-layer belt combination, a press roll combination, a rack combination, a power combination, a programmable logic controller, a noodle inlet and a noodle outlet, wherein the power combination respectively drives the upper-layer belt combination and the lower-layer belt combination as well as the press roll combination to press noodle under the control of the programmable logic controller. The invention further provides a noodle pressing method of the continuous noodle press. The continuous noodle press plays a decisive role in dough forming and flour product production lines and can realize continuous automatic rolling and automatic folding of noodles, so that the produced noodle has a smooth surface and a regular layered gluten structure, and therefore, necessary basis is provided for realizing regular layered flour products, the internal quality of the flour products is decided, the percent of pass of the flour products can be improved, the taste of the flour products is improved, and the attractiveness of the flour products is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing machinery, and in particular relates to a continuous noodle pressing machine and a noodle pressing method. Background technique [0002] Noodle products have always been the staple food that people rely on for survival. With the improvement of people's living standards and the needs of social development, people have higher and higher requirements for the quality of noodle products with more and more varieties on the market. Well, the appearance should also be pleasing to the eye, so that people have appetite, that is, the unity of internal and external quality, which is also facing more challenges for noodle processing machinery enterprises. [0003] In the existing noodle product production line, the quality of the dough before forming directly determines the quality of the final noodle product, especially affecting the layered structure and mouthfeel of the noodle product. However, the ...

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Problems solved by technology

[0003] In the existing noodle product production line, the quality of the dough before forming directly determines the quality of the final noodle product, especially affecting the layered structure and mouthfeel of the noodle product. However, the dough made by the dough making equipment in the existing production line has a rough surface. Smooth, loose and non-agglomerated, the gluten structure is messy, and the quality of subsequent flour products made from this dough is low, which affects market competitiveness

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