Micro-fermentation noodle dough aging and slow dehydration integrated processing technology

Abstract

The application discloses a kind of micro-fermentation noodle's noodle line ripening and slow dehydration integration system, including closed fixed strip drying stage, noodle line ripening drying stage, slow low-temperature dehydration drying stage and cooling slow recovery drying stage, each drying stage is equipped with the noodle conveying line of independent control conveying speed and temperature and humidity control device, and each noodle conveying line is sequentially docked, and the noodle after cutting and hanging rod is placed on the noodle conveying line, sequentially through closed fixed strip drying stage, noodle line ripening drying stage, slow low-temperature dehydration drying stage and cooling slow recovery drying stage, noodle line ripening drying stage is used to activate endogenous enzyme activation in noodle and produce micro-fermentation, and form micro-pore structure in noodle, slow low-temperature dehydration drying stage and cooling slow recovery drying stage are used for gradient dehydration drying of noodle.The application places noodle in low-temperature high-humidity environment and carries out slow homogeneous dehydration, stimulates endogenous enzyme activity in noodle, promotes the conversion of active substance and flavoring material, and enriches product type.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a face line curing and slow dehydration integrated processing technology of micro-fermented noodles. BACKGROUND

[0002] Noodles are one of the traditional staple foods in China and have a long history. With the development of China's economy and the improvement of people's living standards, the noodle processing industry has developed rapidly, and the quality of industrially produced noodles has improved greatly compared with the past. There are various new noodle products by adding vegetables, coarse grains, trace elements, etc., but the production enterprises are not sufficient in the research on noodle processing technology, and the product homogenization is serious, the added value is low, and high-end products are lacking, which become the technical bottleneck problems of the industry.

[0003] Handmade hollow noodles are a regional noodle variety with a development history of more than 2,000 years in China, carrying the cultural genes of various regions. Almost every province in China has a unique brand of handmade hollow noodles. The hollow structure of the noodles makes them have a smooth and soft taste, and they are easy to digest due to their strong water absorption. Handmade hollow noodles are widely loved by local people. The production of handmade hollow noodles includes kneading, pressing, covering, and airing processes. The hollow structure of the noodles is formed through multiple curing, sequential stretching, and natural airing (slow dehydration). The processing process is entirely based on experience and has not formed quantitative data. The processing equipment is simple and the production efficiency is low. The production is highly dependent on the season and the temperature and humidity of the environment, and the yield is limited. So far, large-scale production has not been formed.

[0004] Temperature, humidity, wind speed, and time are the main indicators of noodle drying. Drying process parameters will directly affect the surface morphology, rehydration rate, and eating taste of noodles, and are key factors that determine product quality, stability, and yield. The current domestic noodle processing technology includes medium-temperature noodle drying process and high-temperature noodle drying process. The maximum drying temperature of the medium-temperature noodle drying process is 50℃, and the maximum drying temperature of the high-temperature noodle drying process is 75℃.

[0005] Chinese patent document CN 101632395 A discloses a four-stage variable-temperature drying noodle processing technology, the production steps of which are as follows: (1) cold blowing, temperature 22℃-30℃, humidity 82%-84%, time 50-80 min, wind speed 5000-10000 m / h; (2) temperature rising drying, temperature 30-32℃, humidity 72%-78%, time 100-140 min, wind speed 8000-12000 m / h; (3) high-temperature main drying, temperature 37℃-40℃, humidity 65%-73%, time 120-160 min, wind speed 12000-15000 m / h; and (4) low-temperature drying, temperature 30-32℃, humidity 65%-73%, time 20-40 min, wind speed 8000-12000 m / h. 3 3 3 ​​ / h; (4) temperature reduction drying, the initial temperature is set to 32℃-34℃, the humidity is 62%-64%, the noodles pass through the uniform temperature reduction in the complete drying area for 10-30 min, the temperature is reduced by 0.2℃-0.5℃ per minute, the temperature is reduced to 20℃-27℃, the wind speed is 10000-12000 m3 / h, the four-stage variable-temperature drying noodle processing technology is completed.

[0006] The noodle medium-temperature high-humidity drying process of Chinese patent document CN 112414023 A includes a cold air zone, a drying zone, a high-temperature main drying zone, and a complete drying zone. (1) The first stage, temperature 25℃, humidity 99%; (2) The second stage, temperature 38℃, humidity 85%; (3) The third stage, temperature 50℃, humidity 80%; (4) The fourth stage, temperature 55℃, humidity 75%; (5) The fifth stage, temperature 50℃, humidity 65%. The total drying time in the drying room is 4.5 hours, and the drying time ratio of each stage is 10:15:20:15:10. Among them, the error of drying time is ±5 minutes, the error of air humidity is ±2%, and the error of drying temperature is ±2℃.

[0007] The highest drying temperature of the above two patent disclosures does not exceed 55℃, which belongs to medium-temperature drying of noodles. The drying time and energy consumption are moderate, about 5 hours, the requirement of the equipment is not high, the technology is mature, and it is the most used drying process in production enterprises, but single medium-temperature drying is difficult to meet the differentiated development needs of noodle enterprises.

[0008] The high-efficiency noodle drying process of Chinese patent document CN 110686471 A gradually increases the temperature of the finished noodles. (1) The finished wet noodles are hung and pushed to the drying chamber, the temperature is 20℃-30℃, the humidity is 65%-70%, the wind speed is 1.0-2.0 m / s, and the time is 6-10 min; (2) Adjust the temperature of the drying chamber to 30℃-40℃, the environmental humidity to 65%-75%, the wind speed to 1.5-2.5 m / s, and the time to 10-16 min; (3) Further increase the temperature, so that the temperature of the drying chamber is 40℃-55℃, the environmental humidity is 68%-70%, the wind speed is 1.5-2.5 m / s, and the time is 6-12 min; (4) Further increase the temperature, so that the temperature of the drying chamber is 65℃-75℃, the environmental humidity is 60%-75%, the wind speed is 1.5-2.5 m / s, and the time is 15-25 min; (5) Temperature reduction cooling, after the noodles complete temperature reduction drying, keep the humidity at 70%, then slowly reduce the temperature to 20℃, continue to dry the noodles under this condition, the drying time is 30-50 min, and the wind speed in the improved area is increased to 3.0 m / s.

[0009] The highest drying temperature of the patent disclosed above is 75 DEG C, which belongs to high-temperature drying of noodles. The drying time is relatively short, about 150 minutes. The process not only can quickly complete the drying, but also can kill the eggs and microorganisms carried in the noodle raw materials, prolong the shelf life of the product, and endow the noodles with special flavor and taste. However, the process has high requirements for parameter control and equipment, and is used by fewer enterprises. SUMMARY

[0010] In order to overcome the above problems, the present application provides a noodle line aging and slow dehydration integrated processing technology of micro-fermented noodles, which places the noodles in a low-temperature and high-humidity environment for slow and uniform dehydration, stimulates the endogenous enzyme activity of the noodles, promotes the transformation and enrichment of active substances and flavor substances, and gradually forms a microporous structure in the noodles through micro-fermentation, improves the eating quality of the noodles, enriches the product types, and meets the demand of the industry for high-end and diversified products.

[0011] The application adopts the following technical scheme:

[0012] A noodle line aging and slow dehydration integrated processing technology of micro-fermented noodles, the processing technology comprises a closed noodle setting drying stage, a noodle line aging drying stage, a slow low-temperature dehydration drying stage and a cooling and slow recovery drying stage, each drying stage is provided with 1-3 closed drying chambers, each drying chamber is provided with a noodle conveying line with independent control of conveying speed and a temperature and humidity control device, and the noodle conveying lines are sequentially connected between each other, the noodles after being cut and hung on a rod are placed on the noodle conveying line and sequentially pass through the closed noodle setting drying chamber, the noodle line aging drying chamber, the slow low-temperature dehydration drying chamber and the cooling and slow recovery drying chamber, the noodle line aging drying stage is used for activating the endogenous enzymes in the noodles and producing micro-fermentation to form a microporous structure in the noodles, and the slow low-temperature dehydration drying stage and the cooling and slow recovery drying stage are used for gradient dehydration drying of the noodles.

[0013] Further, the drying environment temperature in the noodle setting drying stage is 28-32 DEG C, the drying environment humidity is 75-80%, the wind speed is 2-3 m / s, and the passing time is 8-15 min;

[0014] The drying environment temperature in the noodle line aging drying stage is 30-35 DEG C, the drying environment humidity is 80-87%, the wind speed is 1.5-2.5 m / s, and the passing time is 120-150 min;

[0015] The drying environment temperature in the slow low-temperature dehydration drying stage is 35-38 DEG C, the drying environment humidity is 65-73%, the wind speed is 1.5-2 m / s, and the passing time is 260-340 min;

[0016] The drying environment temperature in the said slow cooling and slow recovery drying stage: 30-32℃, the drying environment humidity: 60-65%, the wind speed: 1-1.5m / s, the passing time: 60-80min;

[0017] Each of the said drying stages is provided with 1-3 drying chambers.

[0018] Further, each of the said drying stages is provided with 6-8 drying chambers, the said setting drying stage and the said slow cooling and slow recovery drying stage are each provided with 1 drying chamber, and the said face line curing drying stage and the said slow speed and low temperature dehydration drying stage are each provided with 2-3 drying chambers.

[0019] Preferably, each of the said drying stages is provided with 6 drying chambers, which are sequentially comprised of a setting drying chamber, a first face line curing drying chamber, a second face line curing drying chamber, a first slow speed and low temperature dehydration drying chamber, a second slow speed and low temperature dehydration drying chamber, and a slow cooling and slow recovery drying chamber.

[0020] The environment temperature in the said setting drying chamber is controlled to be 30℃, the environment humidity is controlled to be 75%, the wind speed is controlled to be 2.3m / s, and the passing time is controlled to be 13min;

[0021] The environment temperature in the said first face line curing drying chamber is controlled to be 32℃, the environment humidity is controlled to be 80%, the wind speed is controlled to be 2.0m / s, and the passing time is controlled to be 23min;

[0022] The environment temperature in the said second face line curing drying chamber is controlled to be 33℃, the environment humidity is controlled to be 85%, the wind speed is controlled to be 1.8m / s, and the passing time is controlled to be 100min;

[0023] The environment temperature in the said first slow speed and low temperature dehydration drying chamber is controlled to be 38℃, the environment humidity is controlled to be 70%, the wind speed is controlled to be 1.8m / s, and the passing time is controlled to be 100min;

[0024] The environment temperature in the said second slow speed and low temperature dehydration drying chamber is controlled to be 38℃, the environment humidity is controlled to be 67%, the wind speed is controlled to be 1.7m / s, and the passing time is controlled to be 200min;

[0025] The environment temperature in the said slow cooling and slow recovery drying chamber is controlled to be 30℃, the environment humidity is controlled to be 62%, the wind speed is controlled to be 1.2m / s, and the passing time is controlled to be 60min.

[0026] Or preferably, each of the said drying stages is provided with 7 drying chambers, which are sequentially comprised of a setting drying chamber, a first face line curing drying chamber, a second face line curing drying chamber, a first slow speed and low temperature dehydration drying chamber, a second slow speed and low temperature dehydration drying chamber, a third slow speed and low temperature dehydration drying chamber, and a slow cooling and slow recovery drying chamber.

[0027] The ambient temperature in the noodle-drying chamber is controlled to be 30°C, the ambient humidity is controlled to be 75%, the wind speed is controlled to be 2.3 m / s, and the passing time of the noodle-drying is 13 min;

[0028] The ambient temperature in the first noodle-line maturation drying chamber is controlled to be 32°C, the ambient humidity is controlled to be 80%, the wind speed is controlled to be 2.0 m / s, and the passing time is 23 min;

[0029] The ambient temperature in the second noodle-line maturation drying chamber is controlled to be 33°C, the ambient humidity is controlled to be 85%, the wind speed is controlled to be 1.8 m / s, and the passing time is 100 min;

[0030] The ambient temperature in the first slow low-temperature dehydration drying chamber is controlled to be 38°C, the ambient humidity is controlled to be 70%, the wind speed is controlled to be 1.8 m / s, and the passing time is 70 min;

[0031] The ambient temperature in the second slow low-temperature dehydration drying chamber is controlled to be 38°C, the ambient humidity is controlled to be 67%, the wind speed is controlled to be 1.7 m / s, and the passing time is 120 min;

[0032] The ambient temperature in the third slow low-temperature dehydration drying chamber is controlled to be 36°C, the ambient humidity is controlled to be 65%, the wind speed is controlled to be 1.7 m / s, and the passing time is 120 min;

[0033] The ambient temperature in the temperature-lowering slow drying chamber is controlled to be 30°C, the ambient humidity is controlled to be 62%, the wind speed is controlled to be 1.2 m / s, and the passing time is 60 min.

[0034] Or preferably, eight drying chambers are arranged in each of the drying stages, and the drying chambers are sequentially arranged as a noodle-drying chamber, a first noodle-line maturation drying chamber, a second noodle-line maturation drying chamber, a third noodle-line maturation drying chamber, a first slow low-temperature dehydration drying chamber, a second slow low-temperature dehydration drying chamber, a third slow low-temperature dehydration drying chamber, and a temperature-lowering slow drying chamber;

[0035] The ambient temperature in the noodle-drying chamber is controlled to be 30°C, the ambient humidity is controlled to be 75%, the wind speed is controlled to be 2.3 m / s, and the passing time is 13 min;

[0036] The ambient temperature in the first noodle-line maturation drying chamber is controlled to be 32°C, the ambient humidity is controlled to be 80%, the wind speed is controlled to be 2.0 m / s, and the passing time is 23 min;

[0037] The ambient temperature in the second noodle-line maturation drying chamber is controlled to be 33°C, the ambient humidity is controlled to be 85%, the wind speed is controlled to be 1.8 m / s, and the passing time is 60 min;

[0038] The ambient temperature in the third noodle-line maturation drying chamber is controlled to be 34°C, the ambient humidity is controlled to be 85%, the wind speed is controlled to be 1.6 m / s, and the passing time is 60 min;

[0039] The ambient temperature in the first slow low-temperature dewatering drying chamber is controlled to be 38 DEG C, the ambient humidity is controlled to be 70%, the wind speed is controlled to be 1.8 m / s, and the passing time is controlled to be 90 min;

[0040] The ambient temperature in the second slow low-temperature dewatering drying chamber is controlled to be 38 DEG C, the ambient humidity is controlled to be 67%, the wind speed is controlled to be 1.8 m / s, and the passing time is controlled to be 120 min;

[0041] The ambient temperature in the third slow low-temperature dewatering drying chamber is controlled to be 36 DEG C, the ambient humidity is controlled to be 65%, the wind speed is controlled to be 1.6 m / s, and the passing time is controlled to be 120 min;

[0042] The ambient temperature in the cooling and slow recovery drying chamber is controlled to be 30 DEG C, the ambient humidity is controlled to be 62%, the wind speed is controlled to be 1.2 m / s, and the passing time is controlled to be 60 min.

[0043] Further, a powerful fan is arranged above each drying chamber to control the air flow speed in the drying chamber.

[0044] The technical scheme of the present application has the following advantages:

[0045] A. The noodle drying system of the present application can make the noodles pass through four stages of temperature and humidity adjusting and noodle strip setting, noodle strip aging, slow low-temperature dewatering and cooling and slow recovery, so that the stable gradient dewatering of the noodle drying process is completed, and the problems of noodle deformation and breakage caused by too fast dewatering speed are prevented.

[0046] B. The present application has a micro-fermentation process mode with noodle strip aging function. The noodle strip aging stage can make the noodle strips after cutting further homogenize in a low-temperature and high-humidity environment, promote the deep integration among protein, starch and free water, and form a more fine gluten network structure. The noodle strip aging process can also eliminate the internal stress generated in the processes of calendering and slicing, which is beneficial to the continuous, uniform and stable dewatering of the noodles. The provided low-temperature and high-humidity aging environment provides the best environmental conditions for the micro-fermentation of the noodles. The micro-fermentation process can decompose the protein into easily absorbed amino acids, release a variety of beneficial minerals and volatile substances, and endow the product with unique flavor and soft and elastic texture.

[0047] C. The present application adopts a low-temperature and slow dewatering mode, and the environmental temperature is not higher than 38 DEG C, so that the balance of the evaporation speed of free water and bound water is maintained, the diffusion speed of the internal water of the noodles is equal to the evaporation speed of the surface water, the phenomenon of uneven shrinkage caused by unbalanced dewatering speed is prevented, and the gluten network structure of the noodles is maintained to the maximum extent. The low-temperature and slow dewatering mode of the present application can effectively activate the endogenous enzymes in the noodles, produce biochemical reactions of micro-fermentation, and promote the formation of micro-porous structure.

[0048] D. By comparing the present invention with other process products, it can be seen that the noodles produced by other processes have a water content of ≤13.0%, a natural breaking rate of ≤0.3%, and a cooking loss of 6.5%-10%; while the noodles produced by the present invention have a water content of ≤12.5%, a natural breaking rate of ≤0.22%, and a cooking loss of <6.5%, and the dried noodle product has a better quality than the dried noodle product produced by other processes. BRIEF DESCRIPTION OF DRAWINGS

[0049] In order to more clearly illustrate the specific embodiments of the present invention, the drawings required in the specific embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative labor.

[0050] Figure 1 The schematic diagram of the working principle of the system provided by the present invention is shown in the figure;

[0051] Figure 2 The schematic diagram of the six drying chambers in Example 1 provided by the present invention is shown in the figure;

[0052] Figure 3 The schematic diagram of the seven drying chambers in Example 2 provided by the present invention is shown in the figure;

[0053] Figure 4 The schematic diagram of the eight drying chambers in Example 3 provided by the present invention is shown in the figure.

[0054] The figures are identified as follows:

[0055] 1-drying stage

[0056] 11-determining and drying stage, 111-determining and drying chamber

[0057] 12-dough maturation and drying stage

[0058] 121-first dough maturation and drying chamber, 122-second dough maturation and drying chamber

[0059] 123-third dough maturation and drying chamber

[0060] 13-low-temperature dehydration and drying stage

[0061] 131-first low-temperature dehydration and drying chamber, 132-second low-temperature dehydration and drying chamber

[0062] 133-third low-temperature dehydration and drying chamber

[0063] 14-cooling and recovery drying stage, 141-cooling and recovery drying chamber

[0064] 2 - strong fan; 3 - air flow; 4 - noodles; 5 - internal moisture

[0065] 6 - surface moisture; 7 - microstructure; 8 - noodle conveying line. DETAILED DESCRIPTION

[0066] The technical solutions of the present application will be described clearly and completely below in conjunction with the drawings. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0067] In the description of the present application, it should be noted that the orientations or positional relationships indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the orientations or positional relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and therefore cannot be understood as indicating or implying that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application. In addition, the terms "first", "second", "third" are only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0068] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connection" should be understood broadly, for example, it can be fixed connection, or detachable connection, or integrally connected; it can be mechanical connection, or electrical connection; it can be directly connected, or indirectly connected through an intermediate medium, or the internal communication of two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0069] As shown in Figure 1 and Figure 2 The present application provides a noodle line ripening and slow dehydration integrated processing technology for micro-fermented noodles, which comprises a noodle setting drying stage 11, a noodle line ripening drying stage 12, a slow low-temperature dehydration drying stage 13 and a cooling and slow recovery drying stage 14. Each drying stage 1 is provided with 1-3 closed drying chambers, and the drying chambers are provided with noodle conveying lines 8 with independent control of conveying speed and temperature and humidity control devices. The noodle conveying lines 8 are sequentially connected to each other. The noodle 4 after cutting and hanging on the rod is placed on the noodle conveying line 8, and sequentially passes through the closed noodle setting drying chamber, the noodle line ripening drying chamber, the slow low-temperature dehydration drying chamber and the cooling and slow recovery drying chamber. The noodle line ripening drying stage 12 is used to activate the endogenous enzyme in the noodles and produce micro-fermentation, forming a microstructure 7 in the noodles. The slow low-temperature dehydration drying stage 13 and the cooling and slow recovery drying stage 14 are used for gradient dehydration drying of the noodles 4.

[0070] The present application sets four stages of temperature and humidity adjusting, noodle line setting, slow low-temperature dehydration and temperature reduction and slow recovery, and the noodles 4 pass through the drying stages 1 in sequence to complete gradient dehydration.

[0071] The temperature and humidity adjusting setting stage 11 sets 1-3 setting drying rooms, the drying environment temperature is 28-32℃, the drying environment humidity is 75-80%, the wind speed is 2-3m / s, and the passing time is 8-15min, so that the noodles surface is rapidly dehydrated, and the noodle line is prevented from being elongated and the thickness is prevented from being uneven.

[0072] The noodle line setting stage 12 sets 1-3 noodle setting drying rooms, the drying environment temperature is 30-35℃, the drying environment humidity is 80-87%, the wind speed is 1.5-2.5m / s, and the passing time is 120-150min, so that the noodle surface dehydration speed is inhibited, the gluten network is further formed, the endogenous enzyme is effectively activated, the biochemical reaction of micro-fermentation is generated, and the micro-pore structure is promoted to form.

[0073] The slow low-temperature dehydration stage 13 sets 1-3 slow low-temperature dehydration drying rooms, the drying environment temperature is 35-38℃, the drying environment humidity is 65-73%, the wind speed is 1.5-2m / s, and the passing time is 260-340min, so that slow low-temperature dehydration is realized, and the gluten network is prevented from being broken due to the too fast drying rate.

[0074] The temperature reduction and slow recovery stage 14 sets 1-3 temperature reduction and slow recovery drying rooms, the drying environment temperature is 30-32℃, the drying environment humidity is 60-65%, the wind speed is 1-1.5m / s, and the passing time is 60-80min, so that the internal and external moisture is slowly reduced and homogenized, and the balanced moisture requirement of the noodles is met.

[0075] The present application includes four drying stages, and preferably 6-8 drying rooms are adopted in total. The first stage meets the low-temperature setting requirement, realizes the rapid dehydration of the noodles surface, avoids the elongation of the noodle line or the uneven thickness of the noodles, the second stage is the noodle line setting area, considers the slow dehydration, effectively activates the endogenous enzyme, generates the biochemical reaction of micro-fermentation, and promotes the formation of the micro-pore structure, the third stage is the slow low-temperature dehydration area, the highest temperature is controlled to be below 38℃, slow low-temperature dehydration is realized, and the gluten network is prevented from being broken due to the too fast drying rate, and the fourth stage is the temperature reduction and slow recovery area, the product temperature of the noodles is reduced to the room temperature state, the internal and external moisture is homogenized, the balanced moisture of the noodles is stabilized, the direct cutting and packaging requirement is met, the dehydration process is efficiently connected with the front and rear ends of the noodle processing.

[0076] This invention controls the difference in dehydration rates between the surface and internal moisture of noodles by adjusting the temperature, humidity, and wind speed of the drying environment, thus completing the noodle maturation and gradient dehydration drying. Specifically, during the maturation stage, the evaporation rate of surface moisture is less than the diffusion rate of internal moisture, resulting in a relatively high internal moisture content, which is beneficial for micro-fermentation. During the dehydration stage, a slow, low-temperature dehydration method is used to ensure a balance between the evaporation rates of free and bound water, avoiding damage to the microporous structure formed in the noodles during maturation. Example

[0077] like Figure 2 As shown, the entire noodle drying process is set up with 6 drying chambers, and the temperature, humidity, and drying time of each chamber are as follows:

[0078] In the temperature and humidity conditioning and fixed-strip drying stage 11, one fixed-strip drying chamber 111 is set up, and the specific settings parameters are as follows:

[0079] The ambient temperature in the fixed-strip drying chamber 111 is 30℃, the ambient humidity is 75%, the wind speed is 2.3m / s, and the passage time is 13min.

[0080] In the noodle maturation stage 12, two noodle maturation and drying chambers are set up, namely the first noodle maturation and drying chamber 121 and the second noodle maturation and drying chamber 122. The noodle input end of the first noodle maturation and drying chamber 121 is close to the noodle output end of the fixed strip drying chamber 111. The specific setting parameters are as follows:

[0081] The ambient temperature in the first surface curing and drying chamber 121 is 32℃, the ambient humidity is 80%, the wind speed is 2.0m / s, and the passage time is 23min.

[0082] The ambient temperature in the second curing and drying chamber 122 is 33℃, the ambient humidity is 85%, the wind speed is 1.8m / s, and the transit time is 100min.

[0083] The slow low-temperature dehydration stage 13 is equipped with two slow low-temperature dehydration drying chambers, namely the first slow low-temperature dehydration drying chamber 131 and the second slow low-temperature dehydration drying chamber 132. The noodle input end of the first slow low-temperature dehydration drying chamber 131 is close to the noodle output end of the second noodle maturation drying chamber 121. The specific settings are as follows:

[0084] The ambient temperature in the first slow-speed low-temperature dehydration drying chamber 131 is 38℃, the ambient humidity is 70%, the wind speed is 1.8m / s, and the passage time is 100min.

[0085] The ambient temperature in the second slow-speed low-temperature dehydration drying chamber 132 is 38℃, the ambient humidity is 67%, the wind speed is 1.7m / s, and the transit time is 200min.

[0086] The temperature-reducing and slow-recovering drying stage 14 sets a temperature-reducing and slow-recovering drying chamber 141, the noodle input end of which is close to the noodle output end of the second slow low-temperature dehydration drying chamber 132, and the specific setting parameters are as follows:

[0087] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min. Embodiment

[0088] As shown in the figure, the whole noodle drying process is provided with 7 drying chambers, and the temperature and humidity of each drying chamber and the drying time are as follows: Figure 3 The temperature-reducing and slow-recovering drying stage 14 sets a temperature-reducing and slow-recovering drying chamber 141, the noodle input end of which is close to the noodle output end of the second slow low-temperature dehydration drying chamber 132, and the specific setting parameters are as follows:

[0089] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0090] In the noodle line curing drying stage 12, two noodle line curing drying chambers are set, which are the first noodle line curing drying chamber 121 and the second noodle line curing drying chamber 122. The noodle input end of the first noodle line curing drying chamber 121 is close to the noodle output end of the temperature-reducing and slow-recovering drying chamber 141, and the specific setting parameters are as follows:

[0091] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0092] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0093] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0094] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0095] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0096] The environment temperature in the temperature-reducing and slow-recovering drying chamber 141 is 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0097] The ambient temperature in the third slow low-temperature dewatering drying chamber 133 is 36°C, the ambient humidity is 65%, the wind speed is 1.7 m / s, and the passing time is 120 min.

[0098] The cooling and slow recovery drying stage 14 is provided with one cooling and slow recovery drying chamber 141, the noodle input end of which is close to the noodle output end of the second slow low-temperature dewatering drying chamber 132, and the specific setting parameters are as follows:

[0099] The ambient temperature in the cooling and slow recovery drying chamber 141 is 30°C, the ambient humidity is 62%, the wind speed is 1.2 m / s, and the passing time is 60 min. Embodiment

[0100] As shown in the table, the whole noodle drying process is provided with 8 drying chambers, and the temperature and humidity and drying time of each drying chamber are as follows: Figure 4 The temperature and humidity adjusting and setting drying stage 11 is provided with one setting drying chamber 111, and the specific setting parameters are as follows:

[0101] The ambient temperature in the setting drying chamber 111 is 30°C, the ambient humidity is 75%, the wind speed is 2.3 m / s, and the passing time is 13 min.

[0102] The noodle line curing drying stage 12 is provided with three noodle line curing drying chambers, namely a first noodle line curing drying chamber 121, a second noodle line curing drying chamber 122, and a third noodle line curing drying chamber 123. The noodle input end of the first noodle line curing drying chamber 121 is close to the noodle output end of the setting drying chamber 111, and the specific setting parameters are as follows:

[0103] The ambient temperature in the first noodle line curing drying chamber 121 is 32°C, the ambient humidity is 80%, the wind speed is 2.0 m / s, and the passing time is 23 min;

[0104] The ambient temperature in the second noodle line curing drying chamber 122 is 33°C, the ambient humidity is 85%, the wind speed is 1.8 m / s, and the passing time is 60 min;

[0105] The ambient temperature in the third noodle line curing drying chamber 123 is 34°C, the ambient humidity is 85%, the wind speed is 1.6 m / s, and the passing time is 60 min.

[0106] The slow low-temperature dewatering drying stage 13 is provided with three slow low-temperature dewatering drying chambers, namely a first slow low-temperature dewatering drying chamber 131, a second slow low-temperature dewatering drying chamber 132, and a third slow low-temperature dewatering drying chamber 133. The noodle input end of the first slow low-temperature dewatering drying chamber 131 is close to the noodle output end of the second noodle line curing drying chamber 121, and the specific setting parameters are as follows:

[0107] ​

[0108] The ambient temperature in the first slow low-temperature dewatering drying chamber 131 is 38℃, the ambient humidity is 70%, the wind speed is 1.8m / s, and the passing time is 90min;

[0109] The ambient temperature in the second slow low-temperature dewatering drying chamber 132 is 38℃, the ambient humidity is 67%, the wind speed is 1.8m / s, and the passing time is 120min;

[0110] The ambient temperature in the third slow low-temperature dewatering drying chamber 133 is 36℃, the ambient humidity is 65%, the wind speed is 1.6m / s, and the passing time is 120min.

[0111] The cooling and slow recovery drying stage 14 is provided with one cooling and slow recovery drying chamber 141, which is close to the noodle output end of the second slow low-temperature dewatering drying chamber 132, and the specific setting parameters are as follows:

[0112] The ambient temperature in the cooling and slow recovery drying chamber 141 is 30℃, the ambient humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

[0113] The noodles produced by the above three embodiments have a water content of ≤12.5%, a natural breaking rate of ≤0.22%, and a cooking loss of <6.5%.

[0114] Of course, the application adopts the above-mentioned best three embodiments, and according to the temperature and humidity control parameters, the passing time, and the number and parameters of the drying chambers disclosed by the system, the above-mentioned noodle drying quality can also be achieved, which will not be described here.

[0115] The noodles produced by the four-stage variable-temperature drying noodle processing technology of Chinese patent document CN 101632395 A have a water content of ≤13.0%, a natural breaking rate of ≤0.3%, and a cooking loss of 6.5% to 10%; it can be seen that the quality of the noodles dried by the system of the application is better than that of the noodles dried by other processes.

[0116] The application newly adds a noodle aging process, such as Figure 1As shown, firstly, under the condition of a full-closed heat preservation space and a stable and uniform temperature and humidity environment, the airflow 3 formed by the powerful fan 2 flows through the noodles 4 from top to bottom, the noodles 4 after being cut and hung on the rod enter the noodle line curing process quickly after being fixed for a short time (<15 minutes), under the premise of not causing the noodles to be elongated, the water outflow speed of the surface water 6 of the noodles is inhibited, the internal water 5 of the noodles 4 can be kept for a long time, a suitable environmental temperature is provided, the best noodle line curing state is formed, the curing time is ensured to be greater than or equal to 120 minutes, the endogenous enzyme in the noodles is effectively activated, the conversion and enrichment of active substances and flavor substances are promoted, and the micropore structure 7 in the noodles is gradually formed through the micro-fermentation effect.

[0117] The parts not described in the present application are applicable to the prior art.

[0118] Obviously, the above embodiments are only examples for clearly illustrating the present application, and are not intended to limit the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. All the embodiments do not need to be exhausted, and the changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A process for the integrated processing of dough ripening and slow dehydration of micro-fermented noodles, characterized by, The processing technology comprises a strip setting drying stage (11), a noodle line ripening drying stage (12), a slow low-temperature dewatering drying stage (13) and a temperature reduction and slow recovery drying stage (14), each of the strip setting drying stage (11), the noodle line ripening drying stage (12), the slow low-temperature dewatering drying stage (13) and the temperature reduction and slow recovery drying stage (14) is provided with 1-3 closed drying chambers, each drying chamber is provided with a noodle conveying line (8) with independent control of conveying speed and a temperature and humidity control device, and the noodle conveying lines (8) are sequentially connected with each other, the noodle (4) after being cut and hung on a rod is placed on the noodle conveying line (8) and sequentially passes through the closed strip setting drying chamber (111), the noodle line ripening drying chamber, the slow low-temperature dewatering drying chamber and the temperature reduction and slow recovery drying chamber, the noodle line ripening drying stage (12) is used for activating endogenous enzymes in the noodle (4) and generating micro-fermentation to form a micro-porous structure (7) in the noodle (4), and the slow low-temperature dewatering drying stage (13) and the temperature reduction and slow recovery drying stage (14) are used for gradient dewatering drying of the noodle; The drying environment temperature in the strip setting drying stage (11) is 28-32℃, the drying environment humidity is 75-80%, the wind speed is 2-3m / s, and the passing time is 8-15min; The drying environment temperature in the noodle line ripening drying stage (12) is 30-35℃, the drying environment humidity is 80-87%, the wind speed is 1.5-2.5m / s, and the passing time is 120-150min; The drying environment temperature in the slow low-temperature dewatering drying stage (13) is 35-38℃, the drying environment humidity is 65-73%, the wind speed is 1.5-2m / s, and the passing time is 260-340min; The drying environment temperature in the temperature reduction and slow recovery drying stage (14) is 30-32℃, the drying environment humidity is 60-65%, the wind speed is 1-1.5m / s, and the passing time is 60-80min.

2. The integrated process for the ripening and slow dehydration of the micro-fermented pasta strands according to claim 1, characterized in that, The strip setting drying stage (11), the noodle line ripening drying stage (12), the slow low-temperature dewatering drying stage (13) and the temperature reduction and slow recovery drying stage (14) are provided with 6 drying chambers (1) in total, which sequentially comprise a strip setting drying chamber (111), a first noodle line ripening drying chamber (121), a second noodle line ripening drying chamber (122), a first slow low-temperature dewatering drying chamber (131), a second slow low-temperature dewatering drying chamber (132) and a temperature reduction and slow recovery drying chamber (141); The environment temperature in the strip setting drying chamber (111) is controlled to be 30℃, the environment humidity is controlled to be 75%, the wind speed is controlled to be 2.3m / s, and the passing time is controlled to be 13min; The environment temperature in the first noodle line ripening drying chamber (121) is controlled to be 32℃, the environment humidity is controlled to be 80%, the wind speed is controlled to be 2.0m / s, and the passing time is controlled to be 23min; The environment temperature in the second noodle line ripening drying chamber (122) is controlled to be 33℃, the environment humidity is controlled to be 85%, the wind speed is controlled to be 1.8m / s, and the passing time is controlled to be 100min; The environment temperature in the first slow low-temperature dehydration drying chamber (131) is controlled to be 38℃, the environment humidity is 70%, the wind speed is 1.8m / s, and the passing time is 100min; The environment temperature in the second slow low-temperature dehydration drying chamber (132) is controlled to be 38℃, the environment humidity is 67%, the wind speed is 1.7m / s, and the passing time is 200min; The environment temperature in the cooling and slow drying chamber (141) is controlled to be 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

3. The integrated process for the lactic fermentation of pasta strands according to claim 1, characterized in that, The four stages of the noodle strip setting drying stage (11), the noodle strip curing drying stage (12), the slow low-temperature dehydration drying stage (13) and the cooling and slow drying stage (14) are provided with 7 drying chambers in sequence, including a noodle strip setting drying chamber (111), a first noodle strip curing drying chamber (121), a second noodle strip curing drying chamber (122), a first slow low-temperature dehydration drying chamber (131), a second slow low-temperature dehydration drying chamber (132), a third slow low-temperature dehydration drying chamber (133) and a cooling and slow drying chamber (141); The environment temperature in the noodle strip setting drying chamber (111) is controlled to be 30℃, the environment humidity is 75%, the wind speed is 2.3m / s, and the passing time of the noodle strip setting drying is 13min; The environment temperature in the first noodle strip curing drying chamber (121) is controlled to be 32℃, the environment humidity is 80%, the wind speed is 2.0m / s, and the passing time is 23min; The environment temperature in the second noodle strip curing drying chamber (122) is controlled to be 33℃, the environment humidity is 85%, the wind speed is 1.8m / s, and the passing time is 100min; The environment temperature in the first slow low-temperature dehydration drying chamber (131) is controlled to be 38℃, the environment humidity is 70%, the wind speed is 1.8m / s, and the passing time is 70min; The environment temperature in the second slow low-temperature dehydration drying chamber (132) is controlled to be 38℃, the environment humidity is 67%, the wind speed is 1.7m / s, and the passing time is 120min; The environment temperature in the third slow low-temperature dehydration drying chamber (133) is controlled to be 36℃, the environment humidity is 65%, the wind speed is 1.7m / s, and the passing time is 120min; The environment temperature in the cooling and slow drying chamber (141) is controlled to be 30℃, the environment humidity is 62%, the wind speed is 1.2m / s, and the passing time is 60min.

4. The integrated process for the ripening and slow dehydration of the micro-fermented pasta strands according to claim 1, characterized in that, The four stages of the noodle strip setting drying stage (11), the noodle strip curing drying stage (12), the slow low-temperature dehydration drying stage (13) and the cooling and slow drying stage (14) are provided with 8 drying chambers (1) in sequence, including a noodle strip setting drying chamber (111), a first noodle strip curing drying chamber (121), a second noodle strip curing drying chamber (122), a third noodle strip curing drying chamber (123), a first slow low-temperature dehydration drying chamber (131), a second slow low-temperature dehydration drying chamber (132), a third slow low-temperature dehydration drying chamber (133) and a cooling and slow drying chamber (141); The temperature in the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area of the said setting area ​ ​ ​ ​ ​ ​ ​ 5. The integrated process for the lactic fermentation of pasta strands according to any of the claims 1-4, characterized in that, ​

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