Preparation device of boiling-free instant oat noodles

Abstract

The invention provides a preparation device of boiling-free instant oat noodles. The preparation device comprises a stirrer, a noodle machine and a putaway device which are arranged in sequence; a flour conveying belt is connected between the stirrer and the noodle machine; a stirring rod body of the stirrer can ensure the stirring uniformity of oat powder; the oat powder can be once formed into the edible oat noodles by the noodle machine through combining stirring rods, a screw conveying shaft, two sets of heating extrusion barrels and heating screw conveying shafts inside the two sets of heating extrusion barrels with a noodle forming device and a blowing device; working procedures are simple; temperature control is accurate; the operation is convenient; the oat noodles are moderate inhardness and chewy in mouthfeel; the putaway device cuts the noodles by utilizing machine timing, so that the length is controllable; the putaway device can ensure mechanical putaway of the oat noodles, so that real-time monitoring of special personnel is not needed; only the noodles on the putaway device need to be collected and aired at fixed time; manpower is saved; the quality is ensured; thedevice is integrated; time and labor are saved; the operation is convenient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation device for cooking-free instant oatmeal noodles. Background technique [0002] Oat is a grass plant, which is called brome and wild wheat in "Compendium of Materia Medica". Oatmeal is a low-sugar, high-nutrition, high-energy food. Oatmeal is sweet and flat in nature and taste. It can benefit the spleen, nourish the heart and suppress sweat. It has high nutritional value. It can be used for patients with physical weakness, spontaneous sweating, night sweats or tuberculosis. Take it in decoction, or "for steamed noodles and cakes." ("Rescue Famine Materia Medica"). Oats are cold-resistant, drought-resistant, highly adaptable to soil, and can self-seek and multiply. Oatmeal is rich in high dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supp...

AI Technical Summary

Problems solved by technology

[0005] If oats are processed into no-cook instant noodles for consumption, the mixing quality of oat flour and the convenience of subsequent transportation and processing are very important. In addition, oats are generally eaten in flake or powder form, so it is difficult to process them into no-cook instant noodles. Containing less starch and less gluten, oat flour is difficult to form agglomerates, and has greater requirements for factors such as moisture, temperature, and time. After being extruded into noodles, oat flour needs to be blown and cut off, and then put on the shelf for drying , but most of the noodles need to be cut manually, and the length of the noodles has a certain error. The racking and drying process may be performed by one person, which is a waste of manpower, and the product quality is not easy to control. Therefore, it is very important to design an integrated no-cook instant oatmeal noodle production device. necessary

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