Manufacturing method of handmade hollow elevated noodles

Abstract

The present invention discloses a handmade hollow elevated noodle production method, and relates to the field of noodle processing and manufacturing, and the method comprises the following steps: dough mixing, dough standing, twisting into large strips, re-standing, twisting into small strips, re-standing, twisting into smaller noodles, stretching on a rod for fermentation, adjusting the stretching length for re-fermentation, continuing fermentation after extension, and then airing, slitting and packaging. According to the method, the improved traditional processing technology of the handmade fine dried noodles is realized through mechanical processing, the noodles which are relatively good in nutrition and taste are processed through the improved traditional technology, and no additive is added in the processing process, so that the food safety is relatively high.

Description

Technical Field

[0001] The present invention relates to the field of noodle processing and manufacturing, and in particular, to a method for making handmade hollow elevated noodles. Background Art

[0002] Noodles are one of the traditional staple foods in China and have a history of thousands of years. With the development of modern technology, the production of noodles has formed a relatively stable process, which is characterized by simple production, convenient consumption, easy storage and transportation, and has always been deeply loved by consumers. However, with the continuous development of food culture, more and more foods are moving towards standardization and mechanization, and the preparation process is gradually simplified. For example, most noodles on the market streamline the production steps to reduce production time, and add additives or other materials to improve the taste, losing the essence of traditional handmade noodles. In addition, the addition of additives has an impact on the body and does not achieve the taste of traditional handmade noodles. With the increasing emphasis on health preservation, the emerging high-end consumer groups have put forward higher requirements for the quality of noodles, and the demand for high-end natural handmade noodles is also increasing.

[0003] In summary, the mechanized noodle processing method in the prior art has a simple processing technology, resulting in a lack of the nutrition and taste of noodles made by traditional processing technology. In addition, the mechanized noodle processing method in the prior art is likely to have an impact on the body due to the use of additives. Summary of the Invention

[0004] The purpose of the present invention is to improve the processing technology of traditional handmade hanging noodles through mechanized processing, and to process noodles with better nutrition and taste through the improved traditional technology, and the food safety is relatively high because no additives are added during the processing.

[0005] To achieve the above purpose, the present invention provides a method for making handmade hollow elevated noodles, and the method includes:

[0006] Step 1: Obtain raw materials, pour wheat flour into a dough mixer, start the dough mixer, and then add brine into the dough mixer to knead the dough to obtain a dough.

[0007] Step 2: Put the obtained dough into a proofing box for proofing.

[0008] Step 3: Put the proofed dough into a noodle pressing and rolling machine for processing to obtain a number of first noodle rods.

[0009] Step 4: Put the first noodle rods into a proofing box for proofing.

[0010] Step 5: Process the proofed first noodle rods to obtain a number of second noodle rods, wherein the diameter of the second noodle rods is smaller than that of the first noodle rods.

[0011] Step 6: Place the second noodle rod in the proofing box for proofing;

[0012] Step 7: Process the proofed second noodle rod to obtain a number of first noodles, the width of the first noodles being smaller than the width of the second noodle rod;

[0013] Step 8: Wind the first noodles around two noodle rods, then adjust the distance between the two noodle rods, and then place the noodle rods with the wound noodles in the proofing box for proofing;

[0014] Step 9: Adjust the distance between the two noodle rods again, and then place the noodle rods with the wound noodles in the proofing box for proofing;

[0015] Step 10: Take the noodle rods out of the proofing box, remove the first noodles from the noodle rods, place the removed first noodles on the stretching machine for stretching, proof the stretched first noodles, and proof the proofed first noodles to the preset length;

[0016] Step 11: Shape the first noodles, continue to shape, dry and proof at a temperature of 18 - 23 degrees for 8 - 12 hours, take them off the stretching machine for drying, cut the dried first noodles, and package the cut noodles.

[0017] Among them, the ingredients used in this method are wheat flour and brine, and no additives are added, which is healthy for the human body.

[0018] Among them, this method conducts multiple proofings, kneadings, stretchings and extensions, making the noodles ferment fully, having higher nutritional value, and being more elastic and extensible.

[0019] Among them, in some embodiments, after cutting the dried first noodles in Step 11 and before packaging the noodles, the following steps are further included:

[0020] Screen the cut noodles; Take samples for testing the screened noodles; Weigh the noodles that pass the test. By screening, unqualified noodles can be removed, and then testing the noodles can ensure the quality of the noodles.

[0021] Among them, in some embodiments, the method further includes: Step 12 Store the packaged noodles in the warehouse.

[0022] Among them, in some embodiments, Step 3 specifically includes:

[0023] Put the proofed dough into a noodle pressing and rolling machine to press the dough into a noodle sheet;

[0024] Cut the noodle sheet into sub - noodle sheets;

[0025] Knead the sub - noodle sheets into the first noodle rod;

[0026] Sprinkle powder on the surface of the first noodle stick.

[0027] Among them, the powder sprinkled on the surface of the first noodle stick is powder to avoid sticking, and the powder on the surface will be rubbed off during the subsequent process of rubbing into finer noodles.

[0028] Among them, the whole sheet of dough is cut to obtain several sub-sheets of dough, and each sub-sheet of dough is kneaded into a noodle stick. The purpose of doing this is to obtain a noodle stick, and then the noodle stick is fermented to obtain noodles with better taste and nutrition. Since the noodle stick has a small contact area with the air, it can reduce the loss of surface moisture and facilitate long-term fermentation. There is also a special design in this method that the first noodle stick is also sprinkled with powder. The applicant found that the noodle stick is usually placed in a fermentation box for fermentation. The noodle sticks are placed in the fermentation box in a spiral and stacked state. Since the noodle sticks are wet, they are prone to sticking. In order to make the noodle sticks not easily stick to each other and facilitate separation after fermentation, the present invention also designs a powder sprinkling step, sprinkling powder on the surface of the kneaded noodle stick. After sprinkling powder on the surface of the noodle stick and then putting it into the fermentation box, the noodle sticks are not easy to directly contact and stick to each other due to the presence of flour on the surface, and thus can be quickly separated and taken out after fermentation is completed.

[0029] Among them, in some embodiments, step 1 specifically includes:

[0030] First, obtain the raw materials, add the raw materials into a dough mixer, turn on the dough mixer, the rotation speed is 3000 revolutions per minute, and the duration is 3 - 5 minutes;

[0031] Then, adjust the rotation speed of the dough mixer to 4000 revolutions per minute, and the duration is 8 - 10 minutes;

[0032] Then, stop the rotation of the dough mixer, and the stop duration is 3 - 5 minutes;

[0033] Then, turn on the dough mixer, the rotation speed is 3000 revolutions per minute, and the duration is 5 - 8 minutes. After kneading, a dough is obtained.

[0034] Among them, through the above-mentioned dough kneading method, the problem of uniform mixing of raw materials during dough kneading can be solved.

[0035] Among them, in some embodiments, the proofing conditions in step 2 are as follows: the dough proofing duration is 25 - 30 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%. The thickness of the noodle sheet is 3 - 5 cm. The proofing conditions in step 6 are: the proofing duration is 15 - 20 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%. The proofing conditions in step 8 are: the proofing duration is 25 - 30 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%. The drying conditions in step 11 are: the drying ambient temperature is 18 - 23 °C, the drying ambient humidity is 50 - 60%, and the noodles being dried are irradiated with ultraviolet light for sterilization, and the drying duration is 8 - 12 h.

[0036] One or more technical solutions provided by the present invention have at least the following technical effects or advantages:

[0037] This method realizes the processing technology of traditional hand - made hanging noodles through mechanized processing, processes noodles with better nutrition and taste through traditional processes, and does not add additives during the processing, so the food safety is relatively high. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The drawings described herein are used to provide a further understanding of the embodiments of the present invention, form a part of the present invention, and do not constitute a limitation to the embodiments of the present invention;

[0039] Figure 1 It is a schematic flow chart of a method for making hand - made hollow elevated noodles;

[0040] Figure 2 It is a schematic side - view structure diagram of a noodle - pressing mechanism;

[0041] Figure 3 It is a schematic top - view structure diagram of a noodle - pressing mechanism;

[0042] Figure 4 It is a structure diagram of a noodle - rolling mechanism;

[0043] Figure 5 It is a structure diagram of a powder - sprinkling mechanism;

[0044] Figure 6 It is a structure diagram of a powder - sweeping mechanism;

[0045] Among them, 1 - support rod, 2 - fixing frame, 3 - feeding plate, 4 - surface roller, 5 - motor, 6 - workbench, 7 - second conveying mechanism, 8 - guard plate, 9 - transmission shaft, 10 - cross beam, 11 - fixing piece, 12 - first support frame, 13 - connecting shaft, 14 - dough kneading roller, 15 - blade, 16 - bracket, 17 - anti - detachment fastener, 18 - first connecting rod, 19 - first fixing rod, 20 - first spring, 21 - second support frame, 22 - flour storage bin, 23 - electric valve, 24 - powder conveying pipe, 25 - sieve, 26 - vibrator, 27 - dough stick, 28 - cleaning brush, 29 - second fixing rod. Specific Embodiment

[0046] In order to more clearly understand the above - mentioned objects, features and advantages of the present invention, the present invention will be further described in detail below in conjunction with the drawings and specific embodiments. It should be noted that, without conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0047] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited by the specific embodiments disclosed below.

[0048] Embodiment 1;

[0049] Please refer to Figure 1 , Figure 1 , which is a schematic flow chart of a method for making handmade hollow elevated noodles. The present invention provides a method for making handmade hollow elevated noodles, and the method includes:

[0050] Step 1: Obtain raw materials. Pour wheat flour into a dough mixer, start the dough mixer, and then add brine into the dough mixer to knead the dough to obtain a dough.

[0051] Step 2: Put the obtained dough into a proofing box for proofing.

[0052] Step 3: Put the proofed dough into a noodle pressing and rolling machine to process and obtain a number of first dough sticks.

[0053] Step 4: Put the first dough sticks into a proofing box for proofing.

[0054] Step 5: Process the proofed first dough sticks to obtain a number of second dough sticks, wherein the diameter of the second dough sticks is smaller than that of the first dough sticks.

[0055] Step 6: Put the second dough sticks into a proofing box for proofing.

[0056] Step 7: Process the proofed second dough sticks to obtain a number of first noodles, and the width of the first noodles is smaller than that of the second dough sticks.

[0057] Step 8: Wind the first noodle around two noodle rods, then adjust the distance between the two noodle rods, and then put the noodle rods with the wound noodles into a proofing box for proofing;

[0058] Step 9: Adjust the distance between the two noodle rods again, and then put the noodle rods with the wound noodles into a proofing box for proofing;

[0059] Step 10: Take out the noodle rods from the proofing box, remove the first noodle from the noodle rods, put the removed first noodle on an extending machine for extension, extend the first noodle and then proof it, and extend the proofed first noodle to a preset length;

[0060] Step 11: Shape the first noodle, continue to proof it at a temperature of 18 - 23 degrees for 8 - 12 hours, take it off the extending machine for drying, cut the dried first noodle, and package the cut noodles.

[0061] A method for making handmade hollow elevated noodles provided by an embodiment of the present invention aims to solve the noodle quality problems caused by the streamlined preparation method and abuse of additives in the market for industrially mechanically produced hanging noodles, and meet the needs of consumers for healthy diets.

[0062] The specific method steps are as follows:

[0063] Kneading dough: Pour wheat flour into a dough kneader, start the dough kneader, and then add brine (the ratio of water to flour is 1.5:1), and the kneading time is 19 - 28 min;

[0064] Purpose: During the dough kneading process, gluten proteins and water form a gluten network structure under the action of hydration, making the dough have certain elasticity and extensibility.

[0065] In this method, the two - turn - one - stop + three - turn dough kneading technique is adopted to solve the problem of the uniformity of raw material mixing during dough kneading. The specific method is as follows:

[0066] The first rotation: The rotation speed is 3000 revolutions per minute, and the time is 3 - 5 min. This step makes the raw materials fully mixed, and water and other components in the flour can form a continuous body;

[0067] The second rotation: The rotation speed is 4000 revolutions per minute, and the time is 8 - 10 min. This step makes the gluten proteins combine with each other to form a gas - holding dough;

[0068] The first pause: The time is 3 - 5 min. This step relaxes the gluten network structure and makes the dough have certain elasticity and extensibility;

[0069] Third rotation: The rotational speed is 3000 revolutions per minute, and the time is 5 - 8 minutes. In this step, air will be wrapped in it, which is beneficial to the oxidation of -SH to -S-S-. During the mixing process, after the flour particles are hydrated, gluten begins to form large aggregates.

[0070] In this method, multiple dough proofing and kneading operations are carried out:

[0071] Dough proofing and kneading are very important processes in the noodle production process, which allows the dough to ferment naturally.

[0072] Multiple dough proofing and kneading can: Promote the full hydration and swelling of proteins, and further form a good gluten network structure; Eliminate the internal stress of the dough and make the internal structure of the dough more stable; Promote the automatic adjustment of the moisture in the flour particles to achieve homogenization.

[0073] Multiple dough proofing and kneading can: Activate the yeast in the raw materials; Quickly introduce the yeast in the air into the dough and make it the dominant strain.

[0074] The first dough proofing and kneading: The first proofing of the dough generates CO2, and the gas accumulates in the dough, causing the dough to expand and increase in volume. This step is beneficial to making the moisture distribution in the dough more uniform, promoting the full combination of proteins under the action of hydrogen bonds. At the same time, -SH in the proteins is oxidized to -S-S-, increasing the relative molecular mass of the protein molecules, which is beneficial to the further formation of the gluten network structure and promoting the interaction of various components in the dough.

[0075] The second dough proofing and kneading: The second proofing of the noodles is also called the relaxation stage. Since mechanical damage will occur inside and on the surface of the dough during the noodle rolling process, making the inside in a tense state, which can be called the work hardening phenomenon. Therefore, the second proofing is required, that is, the intermediate relaxation stage, which can reduce the hardened state caused by mechanical processing, relax the gluten, and reorganize the damaged gluten during noodle rolling. Thus, it can withstand the pressure added by mechanical action such as noodle rolling without causing cell rupture.

[0076] The second dough proofing and kneading: The third proofing of the noodles, the starch decomposes and fills the gluten network structure, and the noodles expand due to physical action and metabolite action, making the noodles mature, improving the uniformity and compactness of the dough structure; Promote the oxidation of the noodles to ensure that the noodles retain the gas.

[0077] The first dough proofing: Place the kneaded dough in a proofing box, cover it with a plastic film with a thickness of 1 - 2 mm (during the production process of hanging noodles, moisture will evaporate and dissipate, resulting in cracks on the surface of the noodles, affecting the appearance and taste of the noodles. Therefore, attention should be paid to the water retention of the dough during proofing and ripening) and proof the dough for 25 - 30 minutes, at a temperature of 20 - 25 °C and a humidity of 75 - 85%;

[0078] Press into dough sheets: Put the proofed dough into a dough sheeter and press it into dough sheets with a uniform thickness, controlling the thickness to be 3 - 5 cm.

[0079] Rolling causes more hydrogen bonds to form inside the dough and promotes the formation of -S-S-, enabling gluten proteins to form a more uniform, continuous, and fine network structure. The gluten proteins will unfold along the rolling direction and wrap the starch granules in their network structure, ultimately forming a perfect gluten network structure.

[0080] Roll and twist into strips: Convey the dough sheets pressed in the previous step to a strip rolling machine through a conveyor belt to roll them into strips with a diameter of 4 - 5 cm.

[0081] Among them, dough pressing and strip rolling can be processed using a single processing machine, a dough pressing and strip rolling machine.

[0082] Second proofing: Coil the dough strips into the proofing box in a circular manner (in a disc shape). Flour can be scattered layer by layer to prevent sticking, and cover with a plastic film (during the production of hanging noodles, moisture will evaporate and dissipate, resulting in cracks on the surface of the noodles, affecting the appearance and taste of the noodles. Therefore, attention should be paid to water retention of the dough during proofing and ripening). Proof for 15 - 20 minutes at a temperature of 20 - 25°C and a humidity of 75 - 85%;

[0083] Among them, after strip rolling, putting them into the proofing box can also be arranged in an up-and-down spiral layout so that the noodles do not touch each other, thus eliminating the need to use flour, saving the amount of flour used. And the proofing box is placed on the conveyor belt, which can be set in a multi-layer spiral shape. By controlling the transmission speed, the time from the strip rolling machine to the next station can correspond to the proofing time, forming an automated production line, eliminating the need for traditional centralized proofing in a basin followed by handling. In the above solution, there are spiral multi-layer proofing grooves in the proofing box. When the noodles are proofing, they are placed in the proofing grooves. There is a spacing between the proofing grooves of the upper and lower layers, so that the noodles do not touch each other and do not require the use of flour;

[0084] Second strip rolling into thinner strips: Convey the proofed dough in the previous step through a strip rolling machine to roll it into thinner strips with a diameter of 2 - 3 cm;

[0085] Third proofing: Place the dough rolled into thinner strips in a basin and proof for 25 - 30 minutes at a temperature of 20 - 25°C and a humidity of 75 - 85%;

[0086] Roll into thinner strips: Convey the dough proofed for the third time through a strip rolling machine to roll it into thinner strips with a diameter of 1 - 2 cm. It is required to twist the noodles evenly with a smooth and shiny surface to facilitate the formation of hollowness.

[0087] This method performs multiple hanging and stretching operations on the noodles. Through multiple hanging and stretching, the extension of the noodles can reach 1.4 - 1.6 meters. Then, on the elevated rack, the extensibility of the noodles is further extended under the action of gravity to achieve the purpose of pre-drying. Through the above methods, (1) the extensibility of the noodles can be enhanced and the breakage rate can be reduced; (2) pre-drying of the noodles can be achieved through moisture control and placing on the rack.

[0088] The first hanging and stretching: rough stretching. The noodles are hung in the fermentation box for proofing. As the fermentation progresses, the accumulation of CO2 increases, the oxygen in the noodles becomes thin, anaerobic respiration occurs, producing alcohol, and then through subsequent drying, the alcohol evaporates. At the same time, starch granules can fill the voids in the gluten network, making the dough network structure more delicate and stable.

[0089] The second hanging and stretching: pre-drying. The noodles are hung on the rack, and the stretching length can be extended. After the second stretching, the extensibility of the noodles is enhanced, and the extension rate of the noodles reaches 1.4 meters; at the same time, the elevated rack is 2.6 meters high. Under the action of gravity, the noodles naturally elongate, and the breakage rate is reduced. The rack can improve the drying efficiency of the noodles, shorten the drying time, and reduce production energy consumption by increasing the contact area between the noodles and the air, thereby improving the noodle quality, preventing the noodles from being over-dried and cracking.

[0090] The third hanging and stretching: fine stretching. Due to repeated fermentation and stretching, microorganisms in the noodle dough and the air continuously produce gas, which is wrapped in the gluten network structure and forms unique internal continuous small pores in the elevated noodles after drying.

[0091] Putting on the rod (winding the noodles onto the rod): Prepare two noodle rods about 70 cm long and fix them horizontally in parallel. Wind the finally twisted and shaped noodles around the two noodle rods, and the length of the noodles is about 20 - 30 cm;

[0092] The first hanging: Place the noodles on the rod in the proofing box for proofing for 25 - 30 minutes, at a temperature of 17 - 25 °C and a humidity of 70 - 80%;

[0093] Stretching: Take out the proofed noodles from the previous step, fix one end of the noodle rod horizontally, and pull the other noodle rod downward to extend the noodles by 2 - 3 times;

[0094] The second hanging: Put the stretched noodles into the proofing box and continue to proof for about 15 - 20 minutes, at a temperature of 17 - 25 °C and a humidity of 70 - 80%;

[0095] Putting on the rack: Take out the proofed noodles from the proofing box and drag them onto the rack through the conveyor chain of the racking machine;

[0096] The third hanging: After the noodles are on the rack, pull the noodles again to 2.6 meters;

[0097] Drying and forming: The stretched thin strips are air-dried at low temperature on a drying rack at room temperature of 18 - 23°C and humidity of 50 - 60%, sterilized by ultraviolet lamp irradiation, and after drying for 8 - 12 hours, high-altitude noodles are obtained; the noodles are naturally air-dried by controlling the moisture content.

[0098] Through the above method, the influence of drying on the microscopic structure of the noodles can be weakened by low-temperature and long-time drying, and no obvious pores appear during the drying process; the relative humidity of the drying environment is relatively high, which increases the density of the hanging noodles, making it not easy to form cracks, avoiding the phenomenon of crispy noodles, and having a low breakage rate after cooking.

[0099] When the wet noodles are just formed, the distribution of internal and external moisture is uniform. During the drying process, the surface layer of the noodles gradually dries and takes shape, while the inside is still wet. During the drying process of the wet noodles, due to the relatively high relative humidity in the environment, the moisture gradient difference from the inside to the surface is slowed down, which increases the density of the hanging noodles, making it not easy to form cracks, and avoiding the phenomenon of crispy noodles. And because the temperature and humidity of the air are properly controlled, the hanging noodles shrink from the inside out, thus forming a hollow state.

[0100] Cutting: The dried noodles are taken off and reach the noodle cutting machine through a conveyor belt, and the hanging noodles are cut into segments according to the required size of the hanging noodles;

[0101] Selection: The cut hanging noodles are sorted and classified according to different diameters, divided into several categories such as 0 - 1mm, 1 - 2mm, and greater than 2mm;

[0102] Inspection and sample retention: Corresponding amounts of samples are taken from different parts of the same batch of sample piles. The amount of samples taken is not less than 4 independent packages, and the total amount is not less than 2 kg. The natural breakage rate, cooked breakage rate, and cooking loss rate are detected.

[0103] Weighing: The hanging noodles are weighed and packaged according to the required packaging weight;

[0104] Packaging: The weighed hanging noodles are packaged by a packaging machine and then boxed and stored in the warehouse.

[0105] The noodle processing method provided in this embodiment is to solve the problems of noodle quality caused by the simplification of the preparation method and the abuse of additives in industrially mechanically produced noodles in the market, and to meet the needs of health-conscious people for healthy diets. The present invention adopts innovative two-turn-one-stop + three-turn noodle-kneading technology, three-proofing-three-hanging fermentation technology, and three-hanging-three-stretching stretching technology, and the noodles can be extended up to 1.4 - 1.6 meters; no dryer is used during the drying process, low-temperature and long-time drying is adopted, and ultraviolet lamp irradiation is used for sterilization to ensure the safety and hygiene of the products; many continuous air holes are naturally generated after drying; the finished products have the characteristics of noodles as thin as silk, not becoming stale or sticky after being reheated the next day, a comfortable taste in the mouth, smooth and lingering. Its main nutritional components include protein, vitamins, fat, carbohydrates, and trace elements, etc.

[0106] Embodiment 2

[0107] In Step 3 of Embodiment 1, the proofed dough is put into a noodle pressing and rolling machine to obtain a number of first noodle rods. In Embodiment 2 of the present invention, the noodle pressing and rolling machine will be described in detail.

[0108] The noodle pressing and rolling machine in Embodiment 2 of the present invention includes:

[0109] A workbench, a first conveyor mechanism, a second conveyor mechanism, a noodle pressing mechanism, a noodle rolling mechanism, and a powder sprinkling mechanism. Among them, the first conveyor mechanism, the second conveyor mechanism, the noodle pressing mechanism, and the noodle rolling mechanism are all installed on the workbench; the first conveyor mechanism is used to convey the dough to the noodle pressing mechanism; the noodle pressing mechanism is used to compress the dough into a noodle sheet; the second conveyor mechanism is used to convey the whole noodle sheet compressed by the noodle pressing mechanism to the noodle rolling mechanism, and to convey the noodle rods obtained by processing of the noodle rolling mechanism to the proofing box; the noodle rolling mechanism is used to cut the whole noodle sheet on the second conveyor to obtain a number of sub-noodle sheets, and to knead each sub-noodle sheet into a noodle rod, and the powder sprinkling mechanism is used to sprinkle powder on the surface of the kneaded noodle rod.

[0110] Among them, the noodle pressing and rolling machine in the present invention includes 2 components different from the traditional noodle pressing and rolling machine, namely the noodle rolling mechanism and the powder sprinkling mechanism. Among them, the noodle rolling mechanism can be used to cut the whole noodle sheet on the second conveyor to obtain a number of sub-noodle sheets, and to knead each sub-noodle sheet into a noodle rod. The purpose of doing this is to obtain noodle rods, and then ferment the noodle rods to obtain noodles with better taste and nutrition. Since the noodle rods have a small contact area with the air, the loss of surface moisture can be reduced, which is convenient for long-term fermentation. There is also a special design in the present invention, that is, the noodle pressing and rolling machine in the present invention is also provided with a powder sprinkling mechanism. The applicant found that the noodle rods are usually fermented in a fermentation box, and the noodle rods are placed in the fermentation box in a spiral and stacked state. Since the noodle rods are wet, they are prone to adhesion. In order to make the noodle rods not easily adhere to each other and facilitate separation after fermentation, the present invention also designs a powder sprinkling mechanism. The powder sprinkling mechanism can be used to sprinkle powder on the surface of the kneaded noodle rod. After sprinkling powder on the surface of the noodle rod and then putting it into the fermentation box, the noodle rods are not easy to directly contact and adhere to each other due to the presence of flour on the surface, and thus can be quickly separated and taken out after fermentation is completed.

[0111] Among them, in the embodiment of the present invention, the workbench can be a platform, a prefabricated tabletop or other tabletops, and the present invention does not make corresponding restrictions. The workbench can provide corresponding stable support.

[0112] Among them, both the first conveyor mechanism and the second conveyor mechanism are mechanisms with transmission functions. They can include a conveyor belt, a motor, rollers, etc. The rollers are started by the motor, the conveyor belt is wound around the rollers, and can also include other required accessories, etc. The embodiments of the present invention do not make specific limitations.

[0113] Among them, in the embodiments of the present invention, please refer to Figures 2 - 3 , Figure 2 which is a schematic side view structure of the noodle pressing mechanism, Figure 3 and

[0114] which is a schematic top view structure of the noodle pressing mechanism. The noodle pressing mechanism includes: a support rod 1, a fixing frame 2, a feeding plate 3, a noodle roller 4, a motor 5, a transmission shaft 9, and a guard plate 8;

[0115] The lower end of the support rod 1 is fixedly connected to the workbench 6, and the upper end of the support rod 1 is fixedly connected to the guard plate 8. One end of the transmission shaft 9 passes through the bearing on the guard plate and is fixedly connected to one side of the noodle roller. The other end of the transmission shaft 9 is connected to the rotating shaft of the motor. The motor is fixedly connected to the support rod through the fixing frame. The feeding end of the feeding plate is higher than the discharging end of the feeding plate. There is a gap for pressing noodles between the noodle roller and the feeding plate. Below the noodle pressing mechanism is the second conveying mechanism 7.

[0116] Among them, the working principle of the noodle pressing mechanism is that the first transmission mechanism transports the kneaded large dough mass to the feeding plate. Due to gravity, the dough slides towards the noodle roller. The motor drives the noodle roller to rotate, so that the noodle roller and the feeding plate squeeze and transport the dough, pressing the dough into noodle sheets. Then the noodle sheets slide down from the lower end of the feeding plate onto the second conveying mechanism for transportation.

[0117] Among them, in the embodiments of the present invention, please refer to Figure 4 , Figure 4It is a schematic structural diagram of the noodle rolling mechanism. The noodle rolling mechanism includes: a plurality of noodle rolling units and a cross beam 10. A common cross beam is shared among the noodle rolling units. Each noodle rolling unit includes: a first support frame 12, a connecting shaft 13, a noodle rolling roller 14, a plurality of blades 15 and a plurality of brackets 16. Both ends of the cross beam are fixedly connected to the workbench through fixing parts 11. The cross beam is fixed above the conveyor belt of the second conveying mechanism. The blades correspond to the brackets one by one. One end of the bracket is fixedly connected to the corresponding blade, and the other end of the bracket is connected to the cross beam. The blades are used to cut the whole sheet of dough on the second conveyor. One end of the connecting shaft is fixedly connected to the upper end of the first support frame, and the lower end of the first support frame is fixedly connected to the workbench. The other end of the connecting shaft passes through both ends of the noodle rolling roller and is connected to an anti - detachment card 17. The connecting shaft is movably connected to the noodle rolling roller. The conveyor belt of the second conveying mechanism 7 is used to drive the noodle rolling roller to rotate to knead the sub - dough pieces into noodle sticks. The inside of the noodle rolling roller is a hollow structure with a hole along the axis. The connecting shaft passes through the hole and is movably connected to the noodle rolling roller.

[0118] Among them, the working principle of the noodle rolling mechanism is as follows: After the large whole sheet of dough comes out from the discharging end of the dough pressing mechanism, it is transported on the second conveying mechanism. In order to realize kneading the large sheet of dough into several noodle sticks, the structure of the noodle rolling mechanism of the present invention is designed. The cross beam is used to support a plurality of blades. The plurality of blades are horizontally distributed in the direction of the cross beam, and the whole sheet of dough can be cut into several sub - dough pieces. The cut sub - dough pieces need to be kneaded to form noodle sticks. The present invention designs a noodle rolling roller. The rotation of the noodle rolling roller is driven by the transmission of the conveyor belt. Through the rotation and extrusion of the noodle rolling roller, the sub - dough pieces are curled in one direction to form noodle sticks. In the transmission direction of the second conveying mechanism, the cross beam, the blades and the noodle rolling roller are arranged in sequence, so that cutting is carried out first and then kneading operation. And in the present invention, an anti - detachment card is also designed to prevent the noodle rolling roller from falling off the shaft when rotating on the connecting shaft. Through the noodle rolling mechanism, noodle sticks can be obtained, and then the noodle sticks are fermented to obtain noodles with better taste and nutrition. Since the noodle sticks have a small contact area with the air, the loss of surface moisture can be reduced, which is convenient for long - term fermentation.

[0119] Among them, the number of noodle rolling units included in the noodle rolling mechanism can be adjusted according to actual needs, and the present invention does not make specific limitations. The size and material of the noodle rolling roller can be adjusted according to actual needs, such as using materials such as stainless steel or plastic. And when there is no dough sheet on the conveyor belt, the noodle rolling roller needs to contact the conveyor belt so that the conveyor belt can drive the noodle rolling roller to rotate. Usually, the radius of the noodle rolling roller is designed to be greater than the distance from its axis to the surface of the conveyor belt. The cross beam is used to support the brackets and the blades. The number of blades can be adjusted according to the number of processed dough sheets, and the present invention does not make specific limitations in the embodiments. The material of the blades is preferably a material that causes less damage to the conveyor belt, such as plastic, etc. On the one hand, it is convenient to cut the dough sheet, and on the other hand, it also reduces the damage to the conveyor belt.

[0120] Among them, the anti - detachment card member can be a rubber block or a rubber pad, and its size is larger than the aperture of the dough - rolling roller.

[0121] Among them, in the embodiment of the present invention, a rotation speed sensor, a wireless transmission module, and a first battery are installed on one end of the dough - rolling roller of one of the dough - making units close to the support frame. The rotation speed sensor is connected to the wireless transmission module, and both the rotation speed sensor and the wireless transmission module are connected to the first battery;

[0122] Each dough - making unit corresponds to a flour - sprinkling mechanism. Please refer to Figure 5 , Figure 5 which is a structural schematic diagram of the flour - sprinkling mechanism. The flour - sprinkling mechanism includes: a first connecting rod 18, a first fixing rod 19, a first spring 20, a second support frame 21, a controller, a flour storage bin 22, an electric valve 23, a powder - conveying pipe 24, a sieve 25, a vibrator 26, and a second battery;

[0123] One end of the second support frame is fixedly connected to the side of the flour storage bin, and the other end of the second support frame is fixedly connected to the workbench. The flour storage bin is provided with a feeding port and a discharging port. The electric valve is installed at the discharging port. The upper end of the powder - conveying pipe is communicated with the discharging port, and the lower end of the powder - conveying pipe extends above the sieve. The vibrator is fixed on the side of the sieve. Both the vibrator and the controller are connected to the second battery. One end of the first connecting rod is fixedly connected to the sieve, the other end of the first connecting rod is fixedly connected to one end of the first spring, and the other end of the first spring is fixedly connected to the rod body of the first fixing rod. The first fixing rod is fixedly connected to the workbench; The controller is connected to the wireless transmission module, and the controller is used to control the start - stop of the vibrator and the opening and closing of the electric valve based on the transmission signal of the wireless transmission module.

[0124] Among them, it can be seen from Figure 5 that the flour drops from the flour storage bin 22 through the electric valve 23 and the powder - conveying pipe 24 and then falls onto the sieve 25. Then the vibrator 26 starts to vibrate the flour, and finally the flour falls onto the dough roller 27 on the conveyor belt of the second conveyor mechanism 7, realizing the operation of sprinkling flour on the dough roller.

[0125] Among them, the working principle of the flour - sprinkling mechanism in the present invention is as follows: The flour is stored in the flour storage bin. When it is necessary to sprinkle flour on the dough roller, the controller turns on the electric valve and the vibrator. After the electric valve is opened, the flour slides from the discharging port of the flour storage bin into the powder - conveying pipe, and then slides out of the powder - conveying pipe and falls into the sieve. By using the vibrator to vibrate, the flour in the sieve is evenly sprinkled on the dough roller. Through the above - mentioned method, the intelligent operation of sprinkling flour on the dough roller is realized, and using the vibrator to vibrate the sieve can, on the one hand, avoid the flour on the sieve from blocking the mesh holes, and on the other hand, make the flour - sprinkling uniform.

[0126] Among them, the applicant's research found that the following technical problems exist in the above operations. Once the electric valve is opened, flour will continuously be transported to the sieve, and the vibrator will also continuously vibrate the sieve. That is to say, the flour sprinkling operation will always be carried out. When the conveyor belt is not transporting, that is, when no processing is being done, continuously carrying out the flour sprinkling operation will cause waste and will also cause too much flour on the conveyor belt, affecting the sequential processing. To solve this problem, in the present invention, a rotation speed sensor, a wireless transmission module, and a first battery are installed at one end of the dough kneading roller of a dough kneading unit close to the support frame. The rotation speed sensor is connected to the wireless transmission module, and both the rotation speed sensor and the wireless transmission module are connected to the first battery. The rotation speed of the dough kneading roller is measured by the rotation speed sensor. When the conveyor belt is working, it will drive the dough kneading roller to rotate, and then the rotation speed information is transmitted to the controller. The controller judges whether the conveyor belt is working based on the rotation speed information. When it is working, the electric valve and the vibrator are turned on for the flour sprinkling operation. When it is judged that the conveyor belt is not working, the electric valve and the vibrator are turned off to stop the flour sprinkling operation, avoiding waste and pollution.

[0127] Among them, the rotation speed sensor is a sensor that converts the rotation speed of a rotating object into an electrical quantity output. The flour storage bin can be conical or cuboid. The flour storage bin and the powder conveying pipe are preferably made of stainless steel. The second support frame is used to support and fix the flour storage bin. The electric valve is used to open under the control of the controller to make the flour fall into the sieve and close to interrupt the transmission of the flour. The vibrator is used to start vibrating under the control of the controller, so that the sieve follows the vibration, facilitating the uniform scattering of the flour in the sieve and avoiding the blockage of the sieve holes by the flour. And a first spring is designed to avoid rigid connection, facilitating the vibration of the sieve.

[0128] Among them, in the embodiment of the present invention, along the transmission direction of the conveyor belt of the second transmission mechanism, the sieve is located behind the dough kneading roller. The position of the sieve relative to the dough kneading roller can be adjusted according to actual needs.

[0129] Among them, in the embodiment of the present invention, please refer to Figure 6 , Figure 6 For the structural schematic diagram of the powder sweeping mechanism, the dough pressing and kneading machine further includes: a powder sweeping mechanism. The powder sweeping mechanism includes a cleaning brush 28 and a second fixing rod 29. One end of the second fixing rod is connected to the lower end of the cleaning brush, and the other end of the second fixing rod is fixedly connected to the workbench. The upper end of the cleaning brush is in contact with the lower surface of the conveyor belt of the second transmission mechanism. The upper end of the cleaning brush is the brush end of the cleaning brush.

[0130] Among them, the applicant's research found that since a conveyor belt is used in the processing and the conveyor belt operates in a circular rotation mode, a problem will occur. When the powder sprinkling mechanism sprinkles powder on the opposite roller, some flour will fall on the surface of the conveyor belt. When the conveyor belt with the flour on the back rotates one circle and moves to the dough kneading roller, when the dough kneading roller performs the dough kneading operation on the new sub-dough sheet, since there is flour on the conveyor belt at this time, the flour will enter the dough kneading roller during the dough kneading process, which will cause the water ratio in the dough kneading roller to decrease and affect the final fermentation effect. Therefore, in order to solve the problem that the flour remaining from the previous powder sprinkling operation on the conveyor belt affects the next dough kneading operation, the present invention designs a flour sweeping mechanism. The present invention designs the flour sweeping mechanism below the conveyor belt, aiming not to affect the normal processing above the conveyor belt. When the conveyor belt completes the transmission operation above and then turns to the lower part, the flour on the conveyor belt is cleaned by the brush in the flour sweeping mechanism, and the flour on the conveyor belt is cleaned to avoid affecting the next dough kneading operation.

[0131] Among them, in the embodiment of the present invention, the axis of the conveyor belt of the second conveying mechanism along the conveying direction is the first axis, and the horizontal axis of the conveyor belt of the second conveying mechanism is the second axis. The first axis and the second axis are perpendicular to each other. There is an included angle between the axis of the dough kneading roller and the second axis, and the size of the included angle between the axis of the dough kneading roller and the second axis can be adjusted according to actual needs.

[0132] Among them, the purpose of such a design is to make the dough stick kneaded by the dough kneading roller separate from the end of the dough kneading roller and then be conveyed on the conveyor belt, that is, the dough stick can slide out from the gap between adjacent dough kneading rollers. If the axis of the dough kneading roller is perpendicular to the first axis, the kneaded dough stick will always be in front of the dough kneading roller and will not be conveyed away after separating from the dough kneading roller, and it may become larger and larger like rolling a snowball during the next dough kneading process, resulting in inability to meet the processing requirements. When there is an included angle between the axis of the dough kneading roller and the second axis, that is, when the dough kneading roller is inclined, the sub-dough sheet will be kneaded at this time, and the dough stick will be kneaded in the inclined direction and will separate from the end of the dough kneading roller after the kneading is completed.

[0133] Among them, in the embodiment of the present invention, the other end of the bracket is movably connected to the cross beam through a sliding sleeve.

[0134] Among them, in the embodiment of the present invention, the fixing member includes: a third fixing rod and an electric telescopic rod. One end of the third fixing rod is fixedly connected to the workbench, the other end of the third fixing rod is fixedly connected to the lower end of the electric telescopic rod, and the upper end of the electric telescopic rod is fixedly connected to the cross beam. The overall height of the fixing member can be adjusted by the elongation and shortening of the electric telescopic rod. The purpose of such a design is to enable the height of the fixing member to be adjusted, thereby enabling the height of the cross beam from the conveyor belt to be adjusted, and further enabling the distance between the blade and the conveyor belt to be adjustable. The purpose of such a design is that the thickness of the dough sheets processed from different types of noodles is different, some are thinner and some are thicker. In order to cut them, the distance between the blade and the conveyor belt needs to be well controlled. Moreover, if the distance between the blade and the conveyor belt is too close or in long-term contact, it is easy to cause wear to the conveyor belt and affect its service life.

[0135] Among them, in the embodiment of the present invention, the noodle pressing and rolling machine further includes: a camera and a processor;

[0136] The camera is used to collect images of the noodle pressing mechanism and transmit the images to the processor. The processor is used to determine whether there is dough in the images. If there is dough, the shooting moment when the dough appears in the images is recorded to obtain the first moment t2, and the images with dough are continuously recorded until the dough in the images disappears, and the moment t4 when the dough disappears is recorded;

[0137] The distance S1 between the noodle pressing mechanism and the rolling roller is obtained, the transmission speed V1 of the conveyor belt of the second conveying mechanism is obtained, the transmission time t1 is calculated based on S1 and V1, the opening moments t3 of the electric valve and the vibrator are calculated based on t1 and t2, and the closing moments t5 of the electric valve and the vibrator are calculated based on t1 and t4;

[0138] Each rolling unit corresponds to a powder sprinkling mechanism. The powder sprinkling mechanism includes: a first connecting rod, a first fixing rod, a first spring, a second support frame, a controller, a flour storage bin, an electric valve, a powder conveying pipe, a sieve, a vibrator, and a second battery;

[0139] One end of the second support frame is fixedly connected to the side of the flour storage bin, the other end of the second support frame is fixedly connected to the workbench. The flour storage bin is provided with a feeding port and a discharging port. The electric valve is installed at the discharging port. The upper end of the powder conveying pipe is communicated with the discharging port, and the lower end of the powder conveying pipe extends above the sieve. The vibrator is fixed on the side of the sieve. The vibrator and the controller are both connected to the second battery. One end of the first connecting rod is fixedly connected to the sieve, the other end of the first connecting rod is fixedly connected to one end of the first spring, the other end of the first spring is fixedly connected to the rod body of the first fixing rod, and the first fixing rod is fixedly connected to the workbench; The controller is connected to the processor, and the controller is used to turn on the vibrator and the electric valve based on the moment t2, and to turn off the vibrator and the electric valve based on the moment t5.

[0140] Among them, the camera is used to capture images, and the captured images can be transmitted to the processor by a transmission device. A target recognition model is loaded in the processor, such as a dough target recognition model obtained through machine learning training. This model can be used to identify whether there is dough in the image and record the moment when the dough appears and the moment when it disappears.

[0141] Among them, t3 is equal to t2 plus t1, t1 is equal to S1 divided by V1, and t5 is equal to t4 plus t1.

[0142] Among them, in some embodiments, the applicant has found through research that the above technical solution of using a rotational speed sensor, a wireless transmission module, and a controller to detect whether the dough kneading roller rotates to turn on or off the powder sprinkling mechanism can reduce the waste of flour to a certain extent. However, in some cases, there is still a problem of flour waste. The specific reason is that during the manufacturing process, the machine will run idly for a period of time at the beginning to check whether the machine is running normally. At this time, there is no dough in the dough pressing mechanism and no dough sheet on the second conveyor mechanism. But according to the above solution, when it is detected that the conveyor belt is running, the powder sprinkling mechanism will be turned on, resulting in flour waste. In addition, even during the processing, the processing of the dough is not continuous. The formation and handling of large pieces of dough take time, and there will be a time interval between two dough processing processes. During this period, the conveyor belt is always on, and according to the above solution, the powder sprinkling mechanism will always be on, causing flour waste. Therefore, in order to save flour and resources, the present invention has been improved again. By using image detection means to detect whether there is dough in the image of the dough pressing mechanism and the duration of the dough, and then accurately calculating the opening time and closing time of the powder sprinkling mechanism according to the time when the dough appears and the time when the message appears, through the above precise control method, precise control of the powder sprinkling mechanism is achieved, and waste of flour and resources is avoided.

[0143] Among them, the transmission time can be calculated using the transmission speed and distance, and then the processing time can be calculated using the time when the dough appears and the end time. Then, the opening time and closing time of the powder sprinkling mechanism can be calculated correspondingly using the processing time.

[0144] Although the preferred embodiments of the present invention have been described, those skilled in the art can make additional changes and modifications once they know the basic creative concept. Therefore, the appended claims are intended to be construed as including the preferred embodiments and all changes and modifications falling within the scope of the present invention.

[0145] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention also intends to include these modifications and variations.

Claims

1. A method for making handmade hollow elevated noodles, characterized in that, The method includes: Step 1: Obtain raw materials. Pour wheat flour into a dough mixer, start the dough mixer, and then add brine into the dough mixer to knead the dough to obtain dough. Step 2: Put the obtained dough into a proofing box for proofing. Step 3: Put the proofed dough into a noodle pressing and rolling machine to process and obtain a number of first noodle rods. Step 4: Put the first noodle rods into a proofing box for proofing. Step 5: Process the proofed first noodle rods to obtain a number of second noodle rods, where the diameter of the second noodle rods is smaller than that of the first noodle rods. Step 6: Put the second noodle rods into a proofing box for proofing. Step 7: Process the proofed second noodle rods to obtain a number of first noodles, where the width of the first noodles is smaller than that of the second noodle rods. Step 8: Wind the first noodles around two noodle rods, then adjust the distance between the two noodle rods, and then put the noodle rods with the wound noodles into a proofing box for proofing. Step 9: Adjust the distance between the two noodle rods again, and then put the noodle rods with the wound noodles into a proofing box for proofing. Step 10: Take out the noodle rods from the proofing box, remove the first noodles from the noodle rods, put the removed first noodles on an extending machine for extension, perform proofing on the extended first noodles, and extend the proofed first noodles to a preset length. Step 11: Shape the first noodles, take them off the extending machine for drying in the sun, cut the dried first noodles, and package the cut noodles.

2. The method for making handmade hollow elevated noodles according to claim 1, wherein After cutting the dried first noodles in Step 11 and before packaging the noodles, the following steps are further included: Screen the cut noodles; take samples for testing the screened noodles; weigh the noodles that pass the testing.

3. A method for making hand-made hollow elevated noodles according to claim 1, characterized in that, The method further includes: Step 12: Store the packaged noodles in a warehouse.

4. A method for making handcrafted hollow elevated noodles according to claim 1, characterized in that, The specific content of Step 3 includes: Put the proofed dough into a noodle pressing and rolling machine to press the dough into a noodle sheet. Cut the noodle sheet into sub-noodle sheets. Knead the sub-noodle sheets into first noodle rods. Sprinkle powder on the surface of the first noodle rods.

5. A method for making hand-made hollow elevated noodles according to claim 1, characterized in that, The specific content of Step 1 includes: First, obtain raw materials, add the raw materials into a dough mixer, start the dough mixer, the rotation speed is 3000 r / min, and the duration is 3 - 5 min. Then, adjust the rotation speed of the dough mixer to 4000 r / min, and the duration is 8 - 10 min. Then, stop the rotation of the dough mixer, and the stop duration is 3 - 5 min. Then, start the dough mixer, the rotation speed is 3000 r / min, and the duration is 5 - 8 min. After kneading, dough is obtained.

6. A method for making handcrafted hollow elevated noodles according to claim 1, characterized in that, The proofing conditions in Step 2 are: the proofing duration is 25 - 30 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%.

7. A method for making handmade hollow elevated noodles according to claim 4, characterized in that, The thickness of the noodle sheet is 3 - 5 cm.

8. A method for making handmade hollow elevated noodles according to claim 1, characterized in that The proofing conditions in Step 6 are: the proofing duration is 15 - 20 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%.

9. A method for making handcrafted hollow elevated noodles according to claim 1, characterized in that The proofing conditions in Step 8 are: the proofing duration is 25 - 30 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%.

10. A method for making handmade hollow elevated noodles according to claim 1, characterized in that, The drying conditions in Step 11 are as follows: the temperature of the drying environment is 18 - 23 °C, the humidity of the drying environment is 50 - 60%, and the noodles being dried are irradiated with ultraviolet lamps for sterilization. The drying duration is 8 - 12 h.

Images