A vitamin-rich noodle and noodle device

Abstract

The invention discloses a vitamin-rich noodle kneading device, comprising a humidification box, a feeding box is connected to one side of the upper surface of the humidification box, and an air outlet box is connected to the other side of the upper surface of the humidification box, so A return water box is arranged between the feed box and the air outlet box, and several groups of water filters inclined toward the return water box are installed in the air outlet box. The middle of the air outlet box is provided with a water inlet. The water tanks are communicated with each other through the water inlet. The invention utilizes the air and spray of the air inlet fan to form water mist in the humidification box, so as to quickly humidify the flour, and the excess water mist will enter the air outlet box, and the water mist will be filtered through the water filter plate in the air outlet box. The excess water will enter the return tank through the water inlet, and when there is too much water in the return tank, it will return to the storage tank through the return pipe.

Description

technical field [0001] The invention belongs to the technical field of noodle processing equipment, and particularly relates to a vitamin-rich noodle and noodle device. Background technique [0002] Wheat flour is the most important raw material in the traditional processing methods of noodles, but the noodles processed only by wheat flour have the problem of nutritional deficiency. Therefore, it is particularly important to add other nutritional elements during the processing of noodles. [0003] Most of the current vitamin noodles are added with a specific amount of water to ensure the quality of the noodles, and then the noodles are processed. This processing method requires the relevant personnel to accurately add water to ensure the processing quality. However, the water absorption effect of different flours is different, especially It is because the humidity of the flour itself is quite different in many cases, which further causes the problem that it is difficult to a...

AI Technical Summary

Problems solved by technology

[0002] In the traditional processing of noodles, wheat flour is the main raw material, but the noodles processed only from wheat flour have the problem of nutritional deficiencies. For this reason, it is particularly important to add other nutrients during the noodle processing process

[0003] Most of the current vitamin noodles add a specific amount of water to ensure the quality of the noodles, and then process the noodles. This processing method requires relevant personnel to add water accurately to ensure the processing quality, but different flours have different water absorption effects, especially It is the humidity of the flour itself that often has a big difference, which further causes the problem that it is difficult to accurately add an appropriate amount of water during the dough kneading process.

Images