High-water-adding bionic noodle making process and equipment

Abstract

The invention discloses a high-water-content bionic noodle making process and equipment. Flour and water are mixed in a bionic kneading dough maker in proportion, and dough is obtained after a starch gluten network is reconstructed; performing extrusion forming on the dough to obtain a dough strip I; overlapping at least two layers of dough strips I, and performing multi-dimensional three-dimensional kneading and rolling treatment according to a set rolling ratio to obtain dough strips II; placing the dough strip II in an air-isolated environment, and performing moisturizing static long-time fermentation treatment to obtain a dough strip III; performing step-by-step double-sided rolling and thinning on the dough band III to obtain a dough band IV; performing dough beating and rolling treatment on the dough strip IV to obtain a dough strip V; rolling the noodle belt V, cutting into strips, and performing anti-sticking diffusion treatment on noodle threads to obtain noodles; the equipment sequentially comprises a bionic kneading dough kneading machine, a dough strip forming machine, a rolling and kneading composite rolling machine, a moisturizing static long-time fermentation machine, a double-layer rolling and kneading machine, a dough beating and calendering machine and a calendering, slitting and diffusing integrated machine, the technical problem of non-large-scale industrial production of dough kneading and fermentation with high water content is solved, and the quality of noodles is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically, relates to a high-water-added bionic noodle-making process and equipment, and is used for a high-water-added noodle product processing technology and equipment. Background Art

[0002] The processing method of industrialized noodles in my country's noodle industry has continued from the 1980s to the present day, with only some innovations and improvements in some links, but no major breakthroughs. The general processing technology is: low-moisture and high-speed dough mixing with water <36% → forming dough flocs (soybean-sized flocs) → high-strength composite sheeting (noodle strip thickness <20mm) → continuous thinning → cutting into strips. However, all parts of the country have unique local characteristics and have been made for thousands of years. High-quality handmade hollow noodles are deeply loved by local people. The main characteristics of their processing methods are: high water mixing (water >50%), long-term proofing (>2 hours), manual stretching, etc., which have never been able to achieve large-scale industrial production.

[0003] In pasta products, the amount of water added is the main factor affecting the quality of pasta products, second only to wheat flour. The study of the amount of water added to pasta products is very important to ensure the quality of pasta products. The appropriate amount of water added can promote the formation of gluten network in wheat flour, and then form dough with appropriate viscoelasticity, extensibility and plasticity. However, the dough has a high water content and is prone to sticking during processing, or the dough strip is easily adhered to the "roller" and causes tearing, which brings great difficulties to production and processing. Summary of the invention

[0004] In view of the problem that the existing high-water-added dough mixing and proofing techniques are not suitable for large-scale industrial production, the present invention provides a high-water-added bionic noodle-making process and equipment, draws on the traditional handmade noodle making method, innovates the processing methods of each noodle-making link to improve the quality of noodles, and solves the technical problem of tearing caused by the dough band sticking to the roller in the current industrial noodle-making process.

[0005] The technical solutions adopted are as follows:

[0006] On the one hand, the present invention provides a high water addition bionic noodle making process, the specific steps are as follows:

[0007] Step 1, mixing flour and water in a bionic kneading dough mixer according to a certain proportion, and reconstructing the starch gluten network by kneading the flour and water slowly and gently to obtain dough;

[0008] Step 2, the dough is subjected to extrusion molding to obtain a continuous dough strip I;

[0009] Step 3, after superimposing at least two layers of dough, perform multi-dimensional three-dimensional kneading treatment according to a set calendering ratio, and flatten the dough to obtain dough belt II;

[0010] Step 4, placing the dough II in an air-isolated environment and subjecting it to a long-term moisturizing static proofing treatment to reconstruct the protein molecular spatial structure and homogenous gluten network, thereby obtaining the dough III;

[0011] Step 5, the dough sheet III is rolled and kneaded on both sides step by step to be thinned to obtain the dough sheet IV;

[0012] Step 6, the dough band IV is subjected to dough beating and rolling treatment to obtain the dough band V;

[0013] Step 7, rolling the dough strip V into the required thickness for noodles, and then cutting into strips and performing anti-sticking and diffusion treatment on the noodles to obtain noodles.

[0014] Wherein, in the step 1, the amount of water added to the dough in the bionic kneading and dough mixing machine is 46-52%.

[0015] Preferably, flour and water are sequentially subjected to three dough mixing modes in the bionic kneading and dough mixing machine, namely, rapid flour mixing, medium-speed three-dimensional kneading and slow-speed flexible dough beating.

[0016] Specifically, in step 3, after the dough strip I is stacked, it is first passed through a pair of longitudinal corrugated rollers and transverse corrugated rollers for synchronous rolling and kneading on the upper and lower sides before being output; then it is passed through a pair of calendering rollers with diamond-shaped twills for synchronous calendering on the upper and lower sides before being output; finally, it is passed through a pair of smooth calendering rollers for calendering before being output to obtain the dough strip II.

[0017] Preferably, in step 4, the specific method of placing the dough strip II in an environment isolated from air for long-term proofing is:

[0018] The dough band is placed in the topmost proofing gap formed by multiple layers of belt conveyors stacked at equal intervals; the dough band in the proofing gap is conveyed forward while being kept static relative to the belts under the clamping of two adjacent belt conveyors; the dough band at the discharge end of the belt conveyor enters the proofing gap on the lower belt conveyor after a 360° turn, and is conveyed relatively statically under the clamping of the belts of the upper belt conveyor; the dough band completes the proofing for the set time after multiple rotations and conveying, thereby obtaining the proofed dough band III.

[0019] Preferably, the upper surface and the lower surface of the dough band II are tightly clamped with the lower belt of the upper belt conveyor and the upper belt of the lower belt conveyor respectively, and the dough band II is output after a proofing time of 80-120 minutes to obtain the dough band III.

[0020] Preferably, the dough strip III in step 5 is rolled and kneaded on both sides step by step to be thinned to obtain a dough strip IV of a set thickness, and the specific method is: the dough strip III successively passes through two groups of rolling and kneading devices consisting of a diamond twill rolling and kneading roller and a cylindrical support roller, when passing through the first group of rolling and kneading devices, one side surface of the dough strip is rolled and kneaded by the diamond twill rolling and kneading roller to form a corrugated shape, and the other side surface is rolled and kneaded by the cylindrical support roller to form a flat surface; when passing through the second group of rolling and kneading devices, one side surface of the dough strip with corrugations is rolled and kneaded by the cylindrical support roller to form a flat surface, and the other side surface is rolled and kneaded by the diamond twill rolling and kneading roller to form a corrugated shape, thereby obtaining the dough strip IV.

[0021] Preferably, in step 6, the dough band IV is subjected to dough beating and calendering treatment to obtain a dough band V of a set thickness, and the specific method is: the dough band IV is input into the dough beating gap formed by the dough beating roller and the support roller, a plurality of rotatable dough beating rods arranged on the circumference of the dough beating roller beat the dough band IV downward, and the dough band IV is conveyed forward under the clamping action of the dough beating rods and the support roller; and then the surface of the output dough band after dough beating is flattened by a pair of cylindrical calendering rollers to obtain the dough band V.

[0022] Further preferably, the dough strip IV in step 6 is successively beaten by at least two groups of dough beating devices consisting of dough beating rollers and support rollers arranged in a front-to-rear manner and rolled and flattened by a pair of cylindrical calendering rollers to obtain the dough strip V.

[0023] Further preferably, two sets of bionic kneading and dough mixing machines and two sets of dough band forming machines are used respectively in step 1 and step 2, and the bionic kneading and dough mixing machines are placed above the feeding port of the dough band forming machine; the continuous dough bands I outputted by the two sets of dough band forming machines are stacked up and down, and in step 3, the stacked dough bands are subjected to multi-dimensional three-dimensional kneading and flattening treatment to obtain dough band II.

[0024] On the other hand, the present invention also provides a high-water-added bionic noodle making equipment, the equipment comprising:

[0025] Bionic kneading dough mixer, used to mix flour and water to make dough;

[0026] The dough band forming machine is used to input the dough and then extrude and form it to obtain the dough band I which is continuously output;

[0027] A rolling and kneading compound flattening machine is used to stack at least two layers of dough strips I and convey them to the rolling and kneading compound flattening machine, and then the dough strips II are obtained by multi-dimensional three-dimensional kneading and flattening.

[0028] A moisturizing static long-time proofing machine is used to place the dough strip II in an isolated air environment for long-time static proofing and conveying, and the dough strip III is obtained after output. The conveying speed of the moisturizing static long-time proofing machine is consistent with the output speed of the rolling and kneading compound flattening machine;

[0029] A double-layer rolling and kneading machine is used for performing double-sided rolling and thinning treatment on the dough strip III step by step to obtain the dough strip IV;

[0030] A dough beating and calendering machine is used for beating and calendering dough strip IV to obtain dough strip V;

[0031] The rolling, cutting and spreading machine further rolls the dough strip V into the required thickness of noodles, and then produces noodles after cutting and anti-sticking and spreading treatment.

[0032] Furthermore, the outer layers of all the pressing rollers in the bionic kneading dough mixer, dough strip forming machine, rolling and kneading composite flattening machine, double-layer rolling and kneading machine, dough beating and calendering machine and calendering, cutting and diffusing integrated machine are coated with a food-grade polytetrafluoroethylene anti-sticking material layer.

[0033] The technical solution of the present invention has the following advantages:

[0034] A. The noodle making process provided by the present invention comprises the bionic kneading and mixing of flour and water, reconstructing the starch gluten network by light kneading to obtain a dough with high water content, and then preparing noodle band I, noodle band II, noodle band III, noodle band IV, noodle band V and noodles with different characteristics by extrusion sheeting, multi-dimensional bionic kneading and kicking, long-time moisturizing static fermentation, double-sided rolling and kneading step by step thinning, dough beating and calendering, and noodle band calendering and cutting. The process comprehensively draws on the traditional handmade noodle making method, and each step corresponds to mixing, kneading, fermentation, rolling, calendering, cutting and spreading as the main means, and incorporates key technologies such as mixing, kneading, rubbing, kicking, rolling, beating, fermentation and cutting to simulate the manual noodle making method, so that flour and water can be better integrated, promote the formation and homogenization of the gluten network structure in the noodles, make the noodles have better elasticity and ductility, improve the quality of noodles, and lay the foundation for the industrialized production of high-water-added noodles.

[0035] B. The outer layers of all the rollers in the equipment of the present invention are made of food-grade polytetrafluoroethylene anti-sticking material, which has the characteristics of excellent stability, corrosion resistance, sealing, non-stickiness and good anti-aging endurance, and effectively solves the problem of high-moisture noodles sticking to the equipment during the production process. The amount of water added to the dough reaches 46%-52%. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the specific embodiments of the present invention, the drawings required for use in the specific embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0037] Figure 1 A flowchart of the high-water-addition bionic noodle making process provided by the present invention;

[0038] Figure 2 A diagram showing the composition of the high water addition bionic noodle making equipment provided by the present invention;

[0039] Figure 3 for Figure 2 Schematic diagram of the main shaft structure of the bionic kneading and dough mixing machine;

[0040] Figure 4 for Figure 2 Schematic diagram of the working principle of the dough strip forming machine;

[0041] Figure 5 for Figure 2 Schematic diagram of the working principle of the rolling and kneading compound flattening machine;

[0042] Figure 6 yes Figure 2 The overall schematic diagram of the moisturizing static long-time proofing machine;

[0043] Figure 7 yes Figure 2 Schematic diagram of the working principle of the double-sided rolling and kneading machine;

[0044] Figure 8 yes Figure 2 Schematic diagram of the working principle of the dough calender;

[0045] Fig. 9 yes Figure 2 Schematic diagram of the structure of the calendering, cutting and diffusing integrated machine.

[0046] The following are marked in the figure:

[0047] 1-Bionic kneading dough mixer

[0048] 11- transmission main shaft, 12- right spiral stirring shaft, 13- longitudinal connecting arm, 14- kneading ball,

[0049] 15-Left-hand spiral stirring shaft.

[0050] 2-Dough belt forming machine

[0051] 21-dough, 22-hexagonal feeding roller, 23-grooved pressing roller, 24-diamond twill support roller

[0052] 25-Facial band I.

[0053] 3-Rolling and kneading compound flattening machine

[0054] 31-lower side transverse corrugation roller, 32-upper side longitudinal corrugation roller, 33-double-layer belt

[0055] 34-Facial Band II

[0056] 4-Moisturizing static long-time proofing machine

[0057] 41-noodle belt outlet, 42-closed box, 43-belt conveyor, 44-noodle belt

[0058] 45-face with entrance.

[0059] 5-Double layer rolling and kneading machine

[0060] 51-lower side support roller, 52-upper side rolling and kneading roller, 53-upper side rolling and kneading dough belt;

[0061] 54-lower rolling and kneading roller, 54-upper supporting roller, 56-lower rolling and kneading dough belt;

[0062] 5a-the first group of rolling and kneading devices, 5b-the second group of rolling and kneading devices.

[0063] 6-Dough calender

[0064] 61-support roller, 62-beating roller, 63-calendering roller, 64-beating rod;

[0065] 6a-first-stage dough calender, 6b-second-stage dough calender.

[0066] 7-calendering, cutting and diffusion machine

[0067] 71-frame, 72-first-stage calendering roller set, 73-second-stage calendering roller set, 74-slitting knife set

[0068] 75-surface line diffusion flow plate, 76-manual adjustment mechanism. DETAILED DESCRIPTION

[0069] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0070] like Figure 1 As shown, the present invention provides a high-water-added bionic noodle making process, and the specific steps are as follows:

[0071] [S01] Mix flour and water in a bionic kneading dough mixer in proportion, and reconstruct the starch gluten network by slowly kneading the flour and water to obtain dough. The amount of water added to the dough in the bionic kneading dough mixer is 45-55%.

[0072] The structure of the transmission main shaft 11 of the bionic kneading dough mixer is as follows: Figure 3As shown, it draws on the "mixing, kneading, and kicking" techniques of manual dough kneading, and a right spiral stirring shaft 12 and a left spiral stirring shaft 15 are installed on the transmission main shaft 11. The two spiral stirring shafts are in reverse symmetry with the transmission main shaft 11 as the center. The spiral stirring shaft is a spiral structure centered on the transmission main shaft 11, with a rotation angle of 90°. A plurality of kneading balls 14 are installed on the left and right spiral stirring shafts, and the kneading balls 14 are of equal size and spacing. In the dough kneading process, a dough with uniform texture is formed through rapid powder mixing (after powder supply, water supply and water-powder mixing process), medium-speed three-dimensional kneading (promoting starch hydrolysis to form gluten), slow and flexible kicking (enhancing the gluten network) and forward and reverse rotation.

[0073] [S02] The dough is subjected to extrusion molding to obtain a continuous dough strip I.

[0074] The equipment for extruding the dough 21 adopts a multi-edge feeding dough belt forming machine, combined with Figure 4 As shown, through the combined configuration of the hexagonal feeding roller 22, the grooved pressing roller 23 and the diamond-shaped twill support roller 24, during the rotation of the hexagonal feeding roller 22, the six edges of the hexagonal feeding roller 22 squeeze and rotate the dough, and then under the joint action of the grooved pressing roller 23 and the diamond-shaped twill support roller 24, a dough band I with transverse corrugations and a dense surface is formed, making the feeding and forming process more stable and smooth.

[0075] [S03] After stacking at least two layers of dough, perform multi-dimensional three-dimensional kneading treatment according to a set calendering ratio, and flatten the dough to obtain dough strip II.

[0076] The roller kneading compound flattening machine 3 used in the present invention is combined with Figure 5 As shown, after the dough strips I are stacked (at least two layers of the dough strips I are stacked with the same width), they are first passed through a pair of longitudinal corrugated rollers and transverse corrugated rollers for synchronous rolling and kneading on the upper and lower sides before being output; then they are passed through a pair of calendering rollers with diamond-shaped twill patterns for synchronous calendering on the upper and lower sides before being output; finally, they are passed through a pair of smooth calendering rollers for calendering before being output to obtain the dough strip II.

[0077] Specifically, the rolling and kneading composite flattening machine 3 refers to the manual kneading method, and includes an upper longitudinal corrugated roller 32 and a lower transverse corrugated roller 31. The double-layered surface 33 passes through the gap between the upper longitudinal corrugated roller 32 and the lower transverse corrugated roller 31, so that the double-layered surface 33 is compounded together, and the vertically crossed lower transverse corrugated roller 31 and the upper longitudinal corrugated roller 32 are used to perform multi-dimensional kneading, forming a hyperbolic texture with an upper longitudinal surface and a lower transverse surface on the surface belt, and after the surface belt I is double-layered or more layers are superimposed, a three-dimensional kneading effect is formed by rolling and kneading, and then it is flattened by a pair of smooth cylindrical calendering rollers (not shown in the figure) to obtain the surface belt II.

[0078] In the above-mentioned [S01] and [S02], two sets of bionic kneading and dough mixing machines and two sets of dough belt forming machines are respectively used. Figure 2 As shown, the bionic kneading and dough mixing machine is placed above the feed port of the dough band forming machine; the continuous dough bands I respectively output by the two sets of dough band forming machines are superimposed up and down, and in [S03], the superimposed dough bands are subjected to multi-dimensional three-dimensional kneading and flattening treatment to obtain dough band II.

[0079] [S04] Place dough II in an air-isolated environment and perform a long-term static proofing process to reconstruct the protein molecule spatial structure and homogenous gluten network to obtain dough III. The specific method is as follows:

[0080] Combination Figure 6 As shown, the adopted moisturizing static long-time proofing machine 4 comprises a sealed box 42 for isolating the ambient air, and a plurality of layers of belt conveyor devices 43 stacked at equal intervals are arranged in the sealed box 42, and the dough band outlets 41 and the dough band inlets 45 of the adjacent belt conveyor devices 43 are staggered, and the dough band II is placed in the uppermost proofing gap formed by the multi-layer belt conveyor devices; under the belt clamping of the two adjacent belt conveyor devices 43, the dough band in the proofing gap is kept static relative to the belt and conveyed forward; the dough band at the discharge end of the belt conveyor device 43 enters the proofing gap on the lower belt conveyor device 43 after turning 360°, and is kept relatively statically conveyed under the belt clamping of the upper belt conveyor device; after multiple rotations and conveying, the dough band completes the proofing for the set time, and the proofed dough band III is obtained, which is output from the dough band outlet 41 of the lower layer.

[0081] The moisturizing static long-time proofing machine 4 draws on the traditional manual proofing method and places the dough belt 44 in an air-isolated environment for long-term proofing. An insulation layer is installed on the outside of the closed box 42 to prevent heat loss and air exchange between the inside and outside. The multi-layer belt conveyor 43 is located inside the closed box 42, and the dough belt 44 presents a multi-layer stacking structure. The thickness of the dough belt is consistent with the upper and lower spacing of the conveyor belt. The upper and lower surfaces of the dough belt II are tightly clamped with the lower belt of the upper belt conveyor and the upper belt of the lower belt conveyor, respectively, to prevent the upper and lower sides of the dough belt from contacting the air and achieve the best proofing effect. The dough belt II is output after a proofing time of 60-100 minutes to obtain the dough belt III.

[0082] [S05] The dough belt III is rolled and kneaded on both sides step by step to obtain the dough belt IV. The specific method is: the dough belt III passes through two groups of rolling and kneading devices consisting of a diamond-shaped twill rolling and kneading roller and a cylindrical support roller. When passing through the first group of rolling and kneading devices, one side of the dough belt is rolled and kneaded by the diamond-shaped twill rolling and kneading roller to form a corrugated shape, and the other side of the dough belt is rolled and kneaded by the cylindrical support roller to form a flat surface; when passing through the second group of rolling and kneading devices, one side of the dough belt with corrugations is rolled and kneaded by the cylindrical support roller to form a flat surface, and the other side of the dough belt is rolled and kneaded by the diamond-shaped twill rolling and kneading roller to form a corrugated shape, thereby obtaining the dough belt IV.

[0083] Specific as Figure 7 As shown, the first rolling and kneading device includes an upper rolling and kneading roller 52 and a lower supporting roller 51, and the second rolling and kneading device includes an upper supporting roller 55 and a lower rolling and kneading roller 54. The surfaces of the upper rolling and kneading roller 52 and the lower rolling and kneading roller 54 both have a diamond-shaped twill structure. The dough strip III enters the gap formed by the upper rolling and kneading roller 52 and the lower supporting roller 51 from one side of the first rolling and kneading device. After the first rolling and kneading, the thickness changes to 60mm→35mm→25mm, forming the upper rolling and kneading dough strip 53; and then after the upper supporting roller 55 and the lower rolling and kneading roller 54 in the second rolling and kneading device are rolled synchronously, the lower rolling and kneading dough strip 56 is formed, and the thickness changes to 25mm→15mm→10mm after the second rolling and kneading, and the dough strip IV is obtained. Of course, the rolling and kneading times can also be increased according to the thickness of the dough strip. The present invention sequentially rolls and kneads the dough strip III after proofing in two stages on both sides, and rolls and kneads the dough strip step by step to achieve light rolling and slow kneading, stretching gluten and enhancing elasticity.

[0084] The present invention adopts a double-sided rolling and kneading method, drawing on the "rolling and kneading" processing technique in traditional hand-made noodle making. Two rolling and kneading rollers are arranged alternately up and down. When the rolling and kneading rollers rotate, the noodle strip is rolled and kneaded to form single-sided horizontal corrugations of the noodle strip; by arranging two pairs of rolling and kneading rollers and supporting rollers in an alternating combination up and down, double-sided rolling and kneading of the noodle strip is achieved, the gluten network structure in the noodle strip is improved, and at the same time the micropore structure is made more uniform, thereby improving the quality of the noodle strip.

[0085] [S06] After the dough strip IV is subjected to dough beating and rolling treatment, a dough strip V of a set thickness is obtained.

[0086] Combination Figure 8 As shown, the specific method is:

[0087] The dough strip IV is input into the dough beating gap formed by the dough beating roller 62 and the support roller 61, and a plurality of rotatable dough beating rods 64 arranged on the circumference of the dough beating roller 62 beat the dough strip IV downward, and is conveyed forward under the clamping action of the dough beating rods 64 and the support roller 61; then the surface of the output dough strip after beating is flattened by a pair of cylindrical calendering rollers 63 to obtain the dough strip V.

[0088] like Figure 2As shown, the dough calender 6 performs two-stage continuous dough beating and calendering on the dough strip, including a first-stage dough beating calender 6a and a second-stage dough beating calender 6b, and the dough strip IV is subjected to two high-frequency rapid beatings to achieve secondary gluten tempering and strengthen the strength; when the dough strip IV passes through the dough roller 62 and the support roller 61 in the first-stage dough beating calender 6a, the thickness of the first dough beating and calendering changes to 10mm→6mm→5mm, and when it passes through the second-stage dough beating calender 6b, the thickness of the second dough beating and calendering changes to 5mm→3mm→2mm or 3mm. Of course, more stages of continuous dough beating and calendering can also be used, which will not be repeated here.

[0089] The dough beating and calendering machine used in the present invention draws on the traditional "beating" craftsmanship of handmade noodles. It is composed of a dough beating roller and a support roller as a group. Multiple dough beating rods are installed on the dough beating roller. While the dough beating rods revolve along the main axis of the dough beating, they also rotate along the secondary axis under the action of the toothed belt. The dough beating rods and the dough belt are relatively stationary along the moving direction, and at the same time, the dough belt is quickly beaten downward to forge the strength of the dough belt. After beating, a horizontal texture will be formed on the upper side of the belt, which will be flattened by a pair of calendering rollers at the bottom.

[0090]

S07

[0091] like Fig. 9As shown, the present invention realizes strip cutting and noodle line anti-sticking diffusion treatment by adopting a calendering, slitting and diffusion integrated machine, which specifically includes a frame 71 and a primary calendering roller group 72, a secondary calendering roller group 73, a strip cutting knife group 74, a noodle line diffusion flow plate 75 and a manual adjustment mechanism 76 installed on the frame 71. The primary calendering roller group 72 is arranged above the secondary calendering roller group 73, the strip cutting knife group 74 is arranged below the secondary calendering roller group 73, the noodle line diffusion flow plate 75 is located at the discharge end below the strip cutting knife group 74, and the primary calendering roller group 72 and the secondary calendering roller group 73 are respectively composed of a pair of horizontally placed calendering rollers, the calendering gap formed by the secondary calendering roller group 73 is smaller than the calendering gap formed by the primary calendering roller group 72, and the calendering gap of the primary calendering roller group and the secondary calendering roller group is adjusted by the manual adjustment mechanism 76. The dough strip enters from the upper part of the frame 71, and is rolled twice by the primary calendering roller group 72 and the secondary calendering roller group 73 in sequence, and the dough strip is thinned to the required thickness, and is rolled once by the primary calendering roller group 72, for example, the thickness is changed from 2.0mm to 1.5mm, and then is rolled twice by the two calendering rollers in the secondary calendering roller group 73, and the thickness of the dough strip after the secondary rolling is 1.25mm. The noodle line diffusion flow plate 75 used in the present invention is an arc plate arranged downwardly and tilted; independent variable frequency motors are respectively arranged on the primary calendering roller group 72, the secondary calendering roller group 73 and the slitting knife group 74, and the control device is electrically connected to each variable frequency motor, and the running speed of the primary calendering roller group 72, the secondary calendering roller group 73 and the slitting knife group 74 are independently controlled.

[0092] The calendering, cutting and diffusing integrated machine used in the present invention is equipped with a noodle line diffusion flow plate below the cutter. The noodle line diffusion flow plate is a trapezoidal curved surface that is narrow at the top and wide at the bottom. A number of widening grooves are evenly distributed on the curved surface, so that a tiny gap is formed during the sliding process of the noodles, which is easy for air to flow. Slow forced air blowing is set at the upper and lower parts of the noodle line diffusion flow plate to quickly evaporate the moisture on the cut section of the noodles and prevent the noodles from sticking and drawing. The noodle line diffusion flow plate is designed and manufactured by 3D printing, which is simple to manufacture, low in cost and easy to install.

[0093] like Figure 2 As shown, the present invention also provides a high-water-added bionic noodle making equipment, which includes in sequence: a bionic kneading and dough mixer 1, a dough band forming machine 2, a rolling and kneading compound flattening machine 3, a moisturizing static long-time proofing machine 4, a double-layer rolling and kneading machine 5, a dough calender 6 and a calendering, cutting and spreading integrated machine 7, and each device is connected front and back by a connecting conveying device (not shown in the figure). The bionic kneading and dough mixer is used to mix flour and water to obtain dough; the dough band forming machine inputs the dough and then extrude it to obtain a continuously output dough band I; the rolling and kneading compound flattening machine stacks at least two layers of dough I and conveys them to the rolling and kneading compound flattening machine, and after multi-dimensional three-dimensional kneading and flattening treatment, a dough band II is obtained; as shown Figure 6As shown, the moisturizing static long-time proofing machine places the dough belt II in an isolated air environment for long-time static proofing and conveying, and obtains the dough belt III after output. The conveying speed of the moisturizing static long-time proofing machine is consistent with the output speed of the rolling and kneading compound flattening machine; Figure 7 As shown, the double-layer rolling and kneading machine is used to perform double-sided rolling and thinning treatment on the dough strip III step by step to obtain the dough strip IV; Figure 8 As shown, the dough calender is used to perform dough calendering on dough strip IV to obtain dough strip V; Fig. 9 As shown, the rolling, cutting and spreading integrated machine further rolls the dough strip V into the desired thickness of noodles, and after the noodles are cut into strips and the noodles are anti-sticking and spreading treatment, the noodles are obtained.

[0094] In order to effectively solve the problem of high-moisture noodles sticking to equipment during the production process, the outer layer of all the rollers in the bionic kneading and dough mixing machine, dough strip forming machine, rolling and kneading compound rolling machine, double-layer rolling and kneading machine, dough calendering machine and calendering, cutting and spreading machine is coated with a food-grade polytetrafluoroethylene anti-stick material layer, which has excellent stability, corrosion resistance, sealing, non-stickiness and good anti-aging endurance.

[0095] In summary, the present invention draws on traditional handmade noodle making methods, returns to more than 2,000 years of noodle making skills, takes dough mixing, kneading, proofing, rolling, calendering, cutting and spreading as the main research objects, incorporates key technologies such as mixing, kneading, rubbing, kicking, rolling, beating, proofing and cutting, simulates artificial noodle making techniques, enables flour and water to be better integrated, promotes the formation and homogenization of the gluten network structure in the noodles, makes the noodles have better elasticity and ductility, improves the quality of noodles, and lays the foundation for the industrial production of high-water-added noodles.

[0096] Anything not described in the present invention is applicable to the prior art.

[0097] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. However, the obvious changes or modifications derived therefrom are still within the scope of protection of the present invention.

Claims

1. A high water addition bionic noodle making process, characterized in that: The specific steps are as follows: Step 1, mixing flour and water in a bionic kneading dough mixer according to a certain proportion, and reconstructing the starch gluten network by kneading the flour and water slowly and gently to obtain dough; Step 2, the dough is subjected to extrusion molding to obtain a continuous dough strip I; Step 3, after superimposing at least two layers of dough strips I, perform multi-dimensional three-dimensional kneading treatment according to a set calendering ratio, and flatten the dough strips to obtain dough strips II; Step 4, placing the dough strip II in an environment with air isolation and subjecting it to a long-term moisturizing static proofing treatment to reconstruct the protein molecular spatial structure and homogenous gluten network, thereby obtaining the dough strip III; Step 5, the dough sheet III is rolled and kneaded on both sides step by step to be thinned to obtain the dough sheet IV; Step 6, the dough band IV is subjected to dough beating and rolling treatment to obtain the dough band V; Step 7, rolling the dough strip V into the required thickness for noodles, and then cutting into strips and performing anti-sticking and diffusion treatment on the noodles to obtain noodles.

2. The high water addition bionic noodle making process according to claim 1, characterized in that: In the step 1, the amount of water added to the dough in the bionic kneading and dough mixing machine is 46-52%.

3. The high water addition bionic noodle making process according to claim 2, characterized in that: In the bionic kneading and dough mixer, flour and water undergo three dough mixing modes in sequence: rapid mixing, medium-speed three-dimensional kneading, and slow flexible dough beating.

4. The high water addition bionic noodle making process according to claim 1, characterized in that: In the step 3, after the dough strip I is stacked, it is first passed through a pair of longitudinal corrugated rollers and a transverse corrugated roller to synchronously roll and knead the upper and lower surfaces before being output; then it is passed through a pair of calendering rollers with diamond-shaped twills to synchronously calender the upper and lower surfaces before being output; finally, it is passed through a pair of smooth calendering rollers to calender and then output, so as to obtain the dough strip II.

5. The high water addition bionic noodle making process according to claim 1, characterized in that: In step 4, the specific method of placing the dough strip II in an environment isolated from air for long-term proofing is: The dough band is placed in the topmost proofing gap formed by multiple layers of belt conveyors stacked at equal intervals; the dough band in the proofing gap is conveyed forward while being kept static relative to the belts under the clamping of two adjacent belt conveyors; the dough band at the discharge end of the belt conveyor enters the proofing gap on the lower belt conveyor after a 360° turn, and is conveyed relatively statically under the clamping of the belts of the upper belt conveyor; the dough band completes the proofing for the set time after multiple rotations and conveying, thereby obtaining the proofed dough band III.

6. The high water addition bionic noodle making process according to claim 5, characterized in that: The upper surface and the lower surface of the dough belt II are tightly clamped with the lower belt of the upper belt conveyor and the upper belt of the lower belt conveyor respectively. After the dough belt II is proofed for 80-120 minutes, it is output to obtain the dough belt III.

7. The high water addition bionic noodle making process according to claim 1, characterized in that: The dough strip III in step 5 is rolled and kneaded on both sides step by step to be thinned, so as to obtain the dough strip IV of set thickness. The specific method is as follows: the dough strip III successively passes through two groups of rolling and kneading devices consisting of a diamond-shaped twill rolling and kneading roller and a cylindrical support roller. When passing through the first group of rolling and kneading devices, one side surface of the dough strip is rolled and kneaded by the diamond-shaped twill rolling and kneading roller to form a corrugated shape, and the other side surface is rolled and kneaded by the cylindrical support roller to form a flat surface; when passing through the second group of rolling and kneading devices, one side surface of the dough strip with corrugations is rolled and kneaded by the cylindrical support roller to form a flat surface, and the other side surface is rolled and kneaded by the diamond-shaped twill rolling and kneading roller to form a corrugated shape, so as to obtain the dough strip IV.

8. The high water addition bionic noodle making process according to claim 1, characterized in that: In step 6, the dough strip IV is subjected to dough beating and calendering treatment to obtain a dough strip V of a set thickness, and the specific method is as follows: the dough strip IV is input into the dough beating gap formed by the dough beating roller and the support roller, and a plurality of rotatable dough beating rods arranged on the circumference of the dough beating roller beat the dough strip IV downward, and the dough strip IV is conveyed forward under the clamping action of the dough beating rods and the support roller; and then the surface of the output dough strip after dough beating is flattened by a pair of cylindrical calendering rollers to obtain the dough strip V.

9. The high water addition bionic noodle making process according to claim 8, characterized in that: The dough band IV in step 6 is successively beaten by at least two groups of dough beating devices composed of dough beating rollers and support rollers arranged in a front-to-back manner and rolled and flattened by a pair of cylindrical calendering rollers to obtain the dough band V.

10. The high water addition bionic noodle making process according to any one of claims 1 to 9, characterized in that: In the step 1 and the step 2, two sets of bionic kneading and dough mixing machines and two sets of dough band forming machines are respectively used, and the bionic kneading and dough mixing machines are placed above the feeding port of the dough band forming machine; the continuous dough bands I respectively output by the two sets of dough band forming machines are stacked up and down, and in the step 3, the stacked dough bands are subjected to multi-dimensional three-dimensional kneading and flattening treatment to obtain the dough band II.

11. A high water addition bionic noodle making equipment, characterized in that: The equipment includes: Bionic kneading dough mixer, used to mix flour and water to make dough; The dough band forming machine is used to input the dough and then extrude and form it to obtain the dough band I which is continuously output; A rolling and kneading compound flattening machine is used to stack at least two layers of dough strips I and convey them to the rolling and kneading compound flattening machine, and then the dough strips II are obtained by multi-dimensional three-dimensional kneading and flattening. A moisturizing static long-time proofing machine is used to place the dough strip II in an isolated air environment for long-time static proofing and conveying, and the dough strip III is obtained after output. The conveying speed of the moisturizing static long-time proofing machine is consistent with the output speed of the rolling and kneading compound flattening machine; A double-layer rolling and kneading machine is used for performing double-sided rolling and thinning treatment on the dough strip III step by step to obtain the dough strip IV; A dough beating and calendering machine is used for beating and calendering dough strip IV to obtain dough strip V; The rolling, cutting and spreading machine further rolls the dough strip V into the required thickness of noodles, and then produces noodles after cutting and anti-sticking and spreading treatment.

12. The high water addition bionic noodle making equipment according to claim 11, characterized in that: The outer layers of all the pressing rollers in the bionic kneading dough mixer, dough strip forming machine, rolling and kneading composite flattening machine, double-layer rolling and kneading machine, dough beating and calendering machine and calendering, cutting and spreading integrated machine are coated with a food-grade polytetrafluoroethylene anti-sticking material layer.

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