High-water-content biomimetic noodle-making process and equipment

Abstract

The application discloses a high-water-adding dough-making process and equipment, wherein flour and water are mixed in a biomimetic kneading and mixing machine according to a proportion, and a dough is obtained after a starch gluten network is restructured; the dough is extruded to obtain a dough strip I; at least two layers of the dough strip I are stacked, and multi-dimensional three-dimensional kneading and rolling treatment is carried out according to a set rolling ratio to obtain a dough strip II; the dough strip II is placed in an environment with isolated air and is subjected to moisture-retaining static long-time fermentation treatment to obtain a dough strip III; the dough strip III is subjected to step-by-step double-sided rolling and kneading and thinning to obtain a dough strip IV; the dough strip IV is subjected to punching and rolling treatment to obtain a dough strip V; the dough strip V is subjected to rolling, strip cutting and dough strip anti-sticking and diffusion treatment to obtain noodles; and the equipment sequentially comprises a biomimetic kneading and mixing machine, a dough strip forming machine, a rolling and kneading compound rolling machine, a moisture-retaining static long-time fermentation machine, a double-layer rolling and kneading machine, a dough punching and rolling machine and a rolling, cutting and diffusion integrated machine. The application solves the technical problem of high-water-adding dough-making and fermentation without industrialized production, and improves the quality of the noodles.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and more specifically, relates to a high-water biomimetic noodle-making process and equipment, which is used for the processing technology and equipment of high-water noodle products. Background Technology

[0002] my country's dried noodle industry has maintained industrialized noodle processing methods since the 1980s, with only minor innovations and improvements in certain aspects, without any major breakthroughs. The typical processing method involves: low-moisture (<36% water) high-speed kneading → forming dough flakes (the size of soybeans) → high-strength composite pressing (dough sheet thickness <20mm) → continuous thinning → cutting into strips. Meanwhile, across China, there are high-quality, handmade hollow noodles with unique local characteristics that have been passed down for over a thousand years, deeply loved by local people. Their processing methods are characterized by high water content (>50%) during kneading, long proofing time (>2 hours), and hand stretching, but have consistently failed to achieve large-scale industrial production.

[0003] In pasta products, the amount of water added is the primary factor affecting their quality, second only to wheat flour. Research on the amount of water added to pasta products is crucial for ensuring their quality. Appropriate water content promotes the formation of a gluten network in wheat flour, resulting in dough with suitable viscoelasticity, extensibility, and plasticity. However, high water content in the dough makes it prone to sticking during processing, or causing tearing due to the dough easily adhering to the rollers, posing significant challenges to production. Summary of the Invention

[0004] To address the lack of large-scale industrial production technology for high-water dough mixing and proofing, this invention provides a high-water biomimetic noodle-making process and equipment. Drawing on traditional handmade noodle-making methods, it innovates the processing methods of each noodle-making stage to improve noodle quality and solves the tearing problem caused by dough sticking to the rollers in the current industrial noodle-making process.

[0005] The technical solution adopted is as follows:

[0006] On the one hand, the present invention provides a high-water-content biomimetic noodle-making process, the specific steps of which are as follows:

[0007] Step 1: Mix flour and water in a biomimetic kneading and mixing machine in proportion, and use a slow and gentle kneading method to reconstruct the starch gluten network to obtain dough;

[0008] Step 2: The dough is extruded and shaped to obtain continuous dough strip I;

[0009] Step 3: Stack at least two layers of dough together and knead them in a multi-dimensional three-dimensional manner according to the set rolling ratio, and then flatten the dough to obtain dough strip II;

[0010] Step 4: Place the dough strip II in an air-isolated environment for a long-term, static, moisturizing fermentation process to reconstruct the spatial structure of protein molecules and the homogeneous gluten network, thus obtaining dough strip III.

[0011] Step 5: After rolling and pressing the dough III into thinner sheets on both sides step by step, dough IV is obtained.

[0012] Step 6: After the dough strip IV is subjected to a rolling process, dough strip V is obtained;

[0013] Step 7: Roll the dough sheet to the required thickness for noodles, then cut it into strips and treat it with anti-sticking and anti-spreading processes to obtain noodles.

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

[0015] Preferably, the flour and water undergo three kneading modes in the bionic kneading and mixing machine: rapid mixing, medium-speed three-dimensional kneading, and slow-speed gentle kneading.

[0016] Specifically, in step 3, after the dough strip I is stacked, it is first rolled synchronously on both the upper and lower sides by a pair of longitudinal corrugated rollers and a transverse corrugated roller, and then output; then it is rolled synchronously on both the upper and lower sides by a pair of calendering rollers with diamond-shaped diagonal patterns, and finally output after being rolled by a pair of smooth calendering rollers, to obtain dough strip II.

[0017] Preferably, in step 4, the specific method for placing the face mask II in an air-isolated environment for prolonged proofing is as follows:

[0018] The dough is placed in the uppermost proofing gap formed by stacking the dough at equal intervals in a multi-layer belt conveyor. Under the clamping of the belts of two adjacent belt conveyors, the dough in the proofing gap is conveyed forward while remaining static relative to the belts. The dough at the discharge end of the belt conveyor turns 360° and enters the proofing gap of the lower belt conveyor, and is conveyed statically relative to the belt of the upper belt conveyor. After multiple rotations and conveying, the dough completes proofing for a set time, resulting in proofed dough III.

[0019] Preferably, the upper and lower surfaces of the face belt II are tightly clamped to the lower belt of the upper belt conveyor and the upper belt of the lower belt conveyor, respectively. After a proofing time of 80-120 minutes, the face belt II is output to obtain the face belt III.

[0020] Preferably, in step 5, the dough strip III is rolled and thinned on both sides in stages to obtain dough strip IV of a set thickness. The specific method is as follows: the dough strip III passes through two sets of rolling devices consisting of a diamond-shaped twill rolling roller and a cylindrical support roller. When passing through the first set of rolling devices, one side of the dough strip is rolled by the diamond-shaped twill rolling roller to form a corrugated shape, and the other side is rolled by the cylindrical support roller to form a flat surface. When passing through the second set of rolling devices, one side of the corrugated dough strip is rolled by the cylindrical support roller to form a flat surface, and the other side is rolled by the diamond-shaped twill rolling roller to form a corrugated shape, thus obtaining dough strip IV.

[0021] Preferably, in step 6, after the dough strip IV is subjected to a beating and calendering process, a dough strip V of a set thickness is obtained. The specific method is as follows: the dough strip IV is input into the beating gap formed by the beating roller and the support roller. Several rotating beating rods arranged on the circumference of the beating roller beat the dough strip IV downwards and convey it forward under the clamping action of the beating rods and the support roller. Then, a pair of cylindrical calendering rollers flatten the surface of the output dough strip after beating to obtain the dough strip V.

[0022] More preferably, in step 6, the dough strip IV is successively subjected to the beating action of at least two sets of dough beating devices consisting of beating rollers and support rollers arranged in a front-to-back manner, and the rolling action of a pair of cylindrical calendering rollers, to obtain dough strip V.

[0023] More preferably, in steps 1 and 2, two sets of biomimetic kneading and mixing machines and two sets of dough sheet forming machines are used respectively, and the biomimetic kneading and mixing machines are placed above the feed inlet of the dough sheet forming machine; the continuous dough sheets I output by the two sets of dough sheet forming machines are stacked one on top of the other, and in step 3, the stacked dough sheets are subjected to multi-dimensional three-dimensional kneading and flattening to obtain dough sheet II.

[0024] On the other hand, the present invention also provides a high-water-addition biomimetic noodle-making device, the device comprising:

[0025] A biomimetic kneading and mixing machine is used to mix flour and water to make dough;

[0026] The dough forming machine feeds dough into the machine and extrudes it to produce continuously output dough strips I.

[0027] A tumbling and rolling mill is used to stack at least two layers of dough I and then feed them into the tumbling and rolling mill. After multi-dimensional three-dimensional kneading and rolling, dough II is obtained.

[0028] A moisturizing static long-term proofing machine places dough sheet II in an isolated air environment for long-term static proofing and conveying, and after output, dough sheet III is obtained. The conveying speed of the moisturizing static long-term proofing machine is consistent with the output speed of the tumbling compound rolling machine.

[0029] A double-layer rolling and kneading machine is used to roll and flatten dough III step by step to obtain dough IV;

[0030] A dough rolling mill is used to roll dough strip IV to produce dough strip V.

[0031] The calendering, cutting, and diffusion integrated machine further calenders the dough strip V to the required thickness for noodles. After cutting and anti-sticking diffusion treatment, noodles are produced.

[0032] Furthermore, all the pressure rollers in the aforementioned bionic kneading and mixing machine, dough sheet forming machine, tumbling and rolling composite flattening machine, double-layer rolling machine, dough rolling and calendering machine, and rolling, cutting, and spreading integrated machine are coated with a food-grade polytetrafluoroethylene non-stick material layer.

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

[0034] A. The noodle-making process provided by this invention includes biomimetic kneading and mixing of flour and water. By gently kneading, the starch gluten network is reconstructed to obtain a dough with high water content. Then, through extrusion sheeting, multi-dimensional biomimetic kneading, long-term moist static proofing, double-sided rolling and kneading for progressive thinning, dough rolling and stretching, and dough strip rolling and cutting, noodle strips with different characteristics, such as noodle strip I, noodle strip II, noodle strip III, noodle strip IV, noodle strip V, and noodles, are successively produced. This process comprehensively draws on traditional handmade noodle-making methods. Each step mainly involves kneading, proofing, rolling, stretching, and cutting, incorporating key technologies such as mixing, kneading, rubbing, kneading, rolling, beating, proofing, and cutting. It simulates manual noodle-making techniques, allowing flour and water to better blend, promoting the formation and homogenization of the gluten network structure in the noodles, giving the noodles better elasticity and extensibility, improving noodle quality, and laying the foundation for the industrial production of high-water noodles.

[0035] B. All pressure rollers in the equipment of this invention are made of food-grade polytetrafluoroethylene non-stick material, which has excellent stability, corrosion resistance, sealing, non-stick properties and good anti-aging resistance. It effectively solves the problem of high-moisture noodles sticking to the equipment during the production process, and the water content of the dough can reach 46%-52%. Attached Figure Description

[0036] To more clearly illustrate the specific embodiments of the present invention, the accompanying drawings used in the specific embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0037] Figure 1 This is a flowchart of the high-water-addition biomimetic noodle-making process provided by the present invention;

[0038] Figure 2 The diagram illustrates the components of the high-water-addition biomimetic noodle-making equipment provided by this invention.

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

[0040] Figure 4 for Figure 2 A schematic diagram illustrating the working principle of a dough sheet forming machine;

[0041] Figure 5 for Figure 2 A schematic diagram illustrating the working principle of a tumbling and rolling mill.

[0042] Figure 6 yes Figure 2 Overall schematic diagram of the moisturizing static long-term waking machine;

[0043] Figure 7 yes Figure 2 A schematic diagram illustrating the working principle of a double-sided rolling mill;

[0044] Figure 8 yes Figure 2 A schematic diagram illustrating the working principle of a dough-beating calender.

[0045] Figure 9 yes Figure 2 A schematic diagram of the integrated calendering, slitting, and diffusion machine.

[0046] The diagram is labeled as follows:

[0047] 1- Bionic kneading dough mixer

[0048] 11-Drive main shaft, 12-Right-hand spiral mixing shaft, 13-Longitudinal connecting arm, 14-Kneading ball,

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

[0050] 2-Dough Strip Forming Machine

[0051] 21-Dough, 22-Hexagonal feed roller, 23-Groove pressure roller, 24-Rhomboid twill support roller

[0052] 25-Face band I.

[0053] 3-Tumbling and Rolling Machine

[0054] 31 - Lower transverse corrugated roller, 32 - Upper longitudinal corrugated roller, 33 - Double-layer belt

[0055] 34-Faceband II

[0056] 4-Moisturizing Static Long-Term Awakening Machine

[0057] 41 - Belt outlet; 42 - Enclosed housing; 43 - Belt conveyor equipment; 44 - Belt

[0058] 45 - Noodles with an entrance.

[0059] 5-Double-layer rolling mill

[0060] 51 - Lower support roller, 52 - Upper rolling and kneading roller, 53 - Upper rolling and kneading dough strip;

[0061] 54 - Lower rolling and kneading roller, 54 - Upper support roller, 56 - Lower rolling and kneading dough strip;

[0062] 5a - First set of kneading devices, 5b - Second set of kneading devices.

[0063] 6-Dough Rolling Machine

[0064] 61-Support roller, 62-Dough beating roller, 63-Caulking roller, 64-Dough beating bar;

[0065] 6a - First-stage dough rolling mill, 6b - Second-stage dough rolling mill.

[0066] 7-Calming, Cutting, and Diffusion Integrated Machine

[0067] 71-Frame, 72-First-stage calendering roll assembly, 73-Second-stage calendering roll assembly, 74-Strip cutter assembly

[0068] 75 - Surface diffuser plate; 76 - Manual adjustment mechanism. Detailed Implementation

[0069] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0070] like Figure 1 As shown, this invention provides a high-water-addition biomimetic noodle-making process, the specific steps of which are as follows:

[0071]

S01

[0072] The structure of the drive shaft 11 of the bionic kneading and dough mixing machine is as follows: Figure 3As shown, it borrows the "mixing, kneading, and stomping" techniques of manual dough kneading. A right-hand spiral mixing shaft 12 and a left-hand spiral mixing shaft 15 are installed on the main drive shaft 11, arranged in a symmetrical, opposite-direction configuration around the main drive shaft 11. Each spiral mixing shaft has a 90° rotation angle centered on the main drive shaft 11. Multiple kneading balls 14, of equal size and spacing, are installed on both shafts. During the dough kneading process, the dough undergoes rapid mixing (after flour is supplied, water is supplied and flour is mixed), medium-speed three-dimensional kneading (promoting starch hydrolysis to form gluten), slow-speed gentle stomping (strengthening the gluten network), and forward and reverse rotation, resulting in a uniformly textured dough.

[0073]

S02

[0074] The equipment used to extrude and shape dough 21 is a multi-faceted feeding dough sheet forming machine, combined with... Figure 4 As shown, through the combined configuration of the hexagonal feeding roller 22, the grooved pressure roller 23 and the diamond-patterned 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. Then, under the combined action of the grooved pressure roller 23 and the diamond-patterned support roller 24, a dense dough strip I with transverse ripples on the upper surface is formed, making the feeding and forming process more stable and smooth.

[0075]

S03

[0076] The roller-kneading composite rolling mill 3 used in this invention, combined with Figure 5 As shown, after the surface strip I is stacked (at least two surface strips I of the same width are stacked), it is first passed through a pair of longitudinal corrugated rollers and a transverse corrugated rollers for synchronous tumbling on both the upper and lower sides before being output; then it is passed through a pair of calendering rollers with diamond-shaped diagonal patterns for synchronous calendering on both the upper and lower sides before being output; finally, it is passed through a pair of smooth calendering rollers for calendering before being output, thus producing surface strip II.

[0077] Specifically, the tumbling and rolling machine 3 adopts the manual kneading method and includes an upper longitudinal corrugated roller 32 and a lower transverse corrugated roller 31. The double-layered dough strip 33 passes through the gap between the upper longitudinal corrugated roller 32 and the lower transverse corrugated roller 31, so that the double-layered dough strip 33 is combined together. Through the vertically intersecting lower transverse corrugated roller 31 and upper longitudinal corrugated roller 32, multi-dimensional kneading is performed, forming a hyperboloid texture with upper longitudinal and lower transverse on the dough strip. After the dough strip I is doubled or multilayered, it is tumbled to form a three-dimensional kneading action. Then it is rolled flat by a pair of smooth cylindrical calendering rollers (not shown in the figure) to obtain dough strip II.

[0078] In the above-mentioned [S01] and [S02], a combination of two sets of bionic kneading and mixing machines and two sets of dough sheet forming machines is used respectively, such as Figure 2 As shown, the bionic kneading and mixing machine is placed above the feed inlet of the dough sheet forming machine; the continuous dough sheets I output by the two sets of dough sheet forming machines are stacked one on top of the other, and in [S03] the stacked dough sheets are kneaded and rolled flat in multiple dimensions to obtain dough sheet II.

[0079]

S04

[0080] Combination Figure 6 As shown, the moisturizing static long-time proofing machine 4 includes a sealed box 42 for isolating ambient air. Multiple layers of belt conveyors 43 are stacked at equal intervals inside the sealed box 42. The dough belt outlets 41 and inlets 45 of adjacent belt conveyors 43 are staggered. The dough belt II is placed in the uppermost proofing gap formed by the multiple layers of belt conveyors. The dough belt in the proofing gap is kept static and conveyed forward under the clamping of the belts of two adjacent belt conveyors 43. The dough belt at the discharge end of the belt conveyor 43 turns 360° and enters the proofing gap on the lower belt conveyor 43, and is kept statically conveyed under the clamping of the belts of the upper belt conveyor. After multiple rotations and conveying, the dough belt completes the proofing for a set time, and the proofed dough belt III is produced and output from the lowermost dough belt outlet 41.

[0081] The humidified static long-time proofing machine 4 adopts the traditional manual proofing method, placing the dough 44 in an air-isolated environment for long-term proofing. An insulation layer is installed on the outside of the sealed housing 42 to prevent heat loss and air exchange. A multi-layer belt conveyor 43 is located inside the sealed housing 42, with the dough 44 arranged in a multi-layer stacked structure. The thickness of the dough 44 is consistent with the vertical spacing of the conveyor belts. The upper and lower surfaces of dough 44 are tightly clamped to the lower belt of the upper conveyor and the upper belt of the lower conveyor, respectively, preventing the top and bottom sides of the dough 44 from contacting air and achieving optimal proofing results. Dough 44 is output after proofing for 60-100 minutes, yielding dough 44 as dough 44.

[0082]

S05

[0083] Specifically, such as Figure 7 As shown, the first rolling and kneading device includes an upper rolling and kneading roller 52 and a lower support roller 51, and the second rolling and kneading device includes an upper support roller 55 and a lower rolling and kneading roller 54. The surfaces of both the upper rolling and kneading roller 52 and the lower rolling and kneading roller 54 have a diamond-shaped twill structure. Dough strip III enters the gap formed by the upper rolling and kneading roller 52 and the lower support roller 51 from one side of the first rolling and kneading device. After being rolled and thinned by the first rolling and kneading, the thickness changes from 60mm to 35mm to 25mm, forming the upper rolled and kneaded dough strip 53. After being rolled and kneaded synchronously by the upper support roller 55 and the lower rolling and kneading roller 54 in the second rolling and kneading device, the lower rolled and kneaded dough strip 56 is formed. After the second rolling and kneading, the thickness changes from 25mm to 15mm to 10mm, resulting in dough strip IV. Of course, the number of rolling and kneading times can be increased according to the thickness of the dough strip. In this invention, the proofed dough strip III is rolled and kneaded twice on both sides, rolling and kneading the dough strip thinner step by step, achieving gentle rolling and slow kneading, extending the gluten and enhancing elasticity.

[0084] This invention employs a double-sided rolling and kneading method, drawing inspiration from the traditional handmade dough-making process of "rolling and kneading." Two rolling and kneading rollers are arranged alternately, one above the other. As the rolling and kneading rollers rotate, they roll and knead the dough, creating transverse ripples on one side of the dough. By alternating the arrangement of two pairs of rolling and kneading rollers and support rollers, the dough is rolled and kneaded on both sides, improving the gluten network structure in the dough and making the microporous structure more uniform, thus enhancing the quality of the dough.

[0085]

S06

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

[0087] In the dough belt IV, the dough belt is fed into the dough belt gap formed by the dough roller 62 and the support roller 61. Several rotating dough rollers 64 arranged on the circumference of the dough roller 62 beat the dough belt IV downwards and are conveyed forward under the clamping action of the dough rollers 64 and the support roller 61. Then, a pair of cylindrical calendering rollers 63 flatten the surface of the output dough belt after beating to obtain the dough belt V.

[0088] like Figure 2As shown, the dough rolling mill 6 performs two-stage continuous dough rolling and calendering on the dough strip, including a first-stage dough rolling mill 6a and a second-stage dough rolling mill 6b. By subjecting the gluten to two high-frequency, rapid beatings, a secondary strengthening process is achieved, increasing the gluten's strength. When the dough strip IV passes through the beating roller 62 and support roller 61 in the first-stage dough rolling mill 6a, the thickness change during the first beating and calendering is 10mm→6mm→5mm. Then, when it passes through the second-stage dough rolling mill 6b, the thickness change during the second beating and calendering is 5mm→3mm→2mm or 3mm. Of course, more stages of continuous dough rolling and calendering can be used, but these will not be elaborated upon here.

[0089] The dough rolling mill used in this invention draws inspiration from the traditional hand-beating technique in dough making. It consists of a beating roller and a support roller as a set, with multiple beating rods mounted on the beating roller. These rods revolve around the main beating shaft while simultaneously rotating on their own axis under the influence of a toothed belt. The beating rods and the dough strip remain relatively stationary along the direction of movement, while the rollers rapidly pound the dough strip downwards, forging its strength. After beating, transverse textures form on the upper side of the dough strip, which are then flattened by a pair of lower rolling rollers.

[0090]

S07

[0091] like Figure 9As shown, this invention achieves anti-sticking diffusion treatment for calendering and surface lines by employing an integrated calendering, slicing, and diffusion machine. Specifically, it includes a frame 71 and a primary calendering roll group 72, a secondary calendering roll group 73, a slicing knife group 74, a surface line diffusion flow plate 75, and a manual adjustment mechanism 76 mounted on the frame 71. The primary calendering roll group 72 is positioned above the secondary calendering roll group 73, and the slicing knife group 74 is positioned below the secondary calendering roll group 73. The surface line diffusion flow plate 75 is located at the discharge end below the slicing knife group 74. The primary calendering roll group 72 and the secondary calendering roll group 73 are each composed of a pair of horizontally placed calendering rolls. The calendering gap formed by the secondary calendering roll group 73 is smaller than the calendering gap formed by the primary calendering roll group 72. The calendering gap of the primary calendering roll group and the secondary calendering roll group is adjusted by the manual adjustment mechanism 76. The strip enters from the top of the frame 71 and passes through the primary calendering roll group 72 and the secondary calendering roll group 73 for two calendering processes, thinning the strip to the required thickness. It then undergoes a first calendering process through the primary calendering roll group 72, for example, reducing the thickness from 2.0 mm to 1.5 mm. Finally, it undergoes a second calendering process through the two calendering rolls in the secondary calendering roll group 73, resulting in a strip thickness of 1.25 mm. The surface diffusion plate 75 used in this invention is a downwardly inclined arc-shaped plate. Independent variable frequency motors are installed on the primary calendering roll group 72, the secondary calendering roll group 73, and the slitting knife group 74. A control device is electrically connected to each variable frequency motor, independently controlling the operating speed of each motor.

[0092] The calendering, slicing, and diffusion integrated machine used in this invention features a noodle diffusion plate installed below the cutter. This diffusion plate is a trapezoidal curved surface, narrower at the top and wider at the bottom, with several evenly distributed, varying-width grooves on the surface. This creates a tiny gap during noodle sliding, facilitating airflow. Slow-speed forced airflow is installed at both the top and bottom of the diffusion plate to rapidly evaporate moisture from the noodle cut surfaces, preventing the noodles from sticking together. The diffusion plate is designed and manufactured using 3D printing, resulting in simple production, low cost, and easy installation.

[0093] like Figure 2 As shown, this invention also provides a high-water-injection bionic dough-making equipment, which includes, in sequence: a bionic kneading and mixing machine 1, a dough sheet forming machine 2, a tumbling and rolling composite flattening machine 3, a moisture-retaining static long-term proofing machine 4, a double-layer rolling and kneading machine 5, a dough rolling and pressing machine 6, and a rolling, cutting, and spreading integrated machine 7. The various devices are connected front and rear via a connecting conveyor (not shown in the figure). The bionic kneading and mixing machine is used to mix flour and water to obtain dough; the dough sheet forming machine inputs the dough and extrudes it to obtain continuously output dough sheet I; the tumbling and rolling composite flattening machine stacks at least two layers of dough sheet I and conveys them to the tumbling and rolling composite flattening machine, where they undergo multi-dimensional three-dimensional kneading and flattening to obtain dough sheet II; as shown... Figure 6As shown, the moisturizing static long-time proofing machine places dough sheet II in an isolated air environment for long-term static proofing and conveying, and after output, dough sheet III is obtained. The conveying speed of the moisturizing static long-time proofing machine is consistent with the output speed of the tumbling and rolling mill; as shown Figure 7 As shown, a double-layer rolling mill is used to progressively roll and flatten dough sheet III to obtain dough sheet IV; as Figure 8 As shown, the calendering machine is used to calender the surface strip IV to obtain surface strip V; as Figure 9 As shown, the calendering, cutting, and diffusion integrated machine further calenders the dough strip V to the required thickness of noodles. After cutting and anti-sticking diffusion treatment, noodles are produced.

[0094] To effectively solve the problem of high-moisture noodles sticking to equipment during production, all pressure rollers in the bionic kneading and mixing machine, dough sheet forming machine, tumbling and rolling machine, double-layer rolling machine, dough rolling and calendering machine, and rolling, cutting, and spreading integrated machine are coated with a food-grade polytetrafluoroethylene (PTFE) anti-stick material layer, which has excellent stability, corrosion resistance, sealing properties, non-stick properties, and good anti-aging resistance.

[0095] In summary, this invention draws on traditional handmade noodle-making methods, returning to noodle-making techniques that have existed for over 2000 years. It focuses on the processes of mixing, kneading, proofing, rolling, pressing, and cutting, incorporating key techniques such as mixing, kneading, rubbing, stomping, rolling, beating, proofing, and cutting. By simulating manual noodle-making techniques, it allows flour and water to blend better, promoting the formation and homogenization of the gluten network structure in the noodles. This results in better elasticity and extensibility, improving noodle quality and laying the foundation for the industrial production of high-water-content noodles.

[0096] Any aspects not covered in this invention are applicable to existing technologies.

[0097] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A high-water biomimetic noodle-making process, characterized in that, The specific steps are as follows: Step 1: Mix flour and water in a biomimetic kneading and mixing machine in proportion, and use a slow and gentle kneading method to reconstruct the starch gluten network to obtain dough; Step 2: The dough is extruded and shaped to obtain continuous dough strip I; Step 3: Stack at least two layers of dough I and knead them in a multi-dimensional three-dimensional manner according to the set rolling ratio, and then flatten the dough to obtain dough II; Step 4: Place the dough strip II in an air-isolated environment for a long-term, static, moisturizing fermentation process to reconstruct the spatial structure of protein molecules and the homogeneous gluten network, thus obtaining dough strip III. Step 5: After rolling and pressing the dough III into thinner sheets on both sides step by step, dough IV is obtained. Step 6: After the dough strip IV is subjected to a rolling process, dough strip V is obtained; Step 7: Roll the dough sheet into the required thickness for noodles, then cut it into strips and treat it with anti-sticking and anti-spreading processes to obtain noodles; The bionic kneading dough mixer has a right spiral stirring shaft (12) and a left spiral stirring shaft (15) installed on the main drive shaft (11). The two spiral stirring shafts are symmetrical about the main drive shaft (11). The spiral stirring shafts are spiral structures centered on the main drive shaft (11) with a rotation angle of 90°. Multiple kneading balls (14) are installed on the left and right spiral stirring shafts. The kneading balls (14) are of equal size and spacing. In step 1, the amount of water added to the dough in the bionic kneading and mixing machine is 46-52%; In the bionic kneading and mixing machine, flour and water undergo three kneading modes in sequence: rapid mixing, medium-speed three-dimensional kneading, and slow-speed gentle kneading.

2. The high-water-addition biomimetic noodle-making process according to claim 1, characterized in that, In step 3, after the dough strip I is stacked, it is first rolled synchronously on both the upper and lower sides by a pair of longitudinal corrugated rollers and a transverse corrugated roller, and then output; then it is rolled synchronously on both the upper and lower sides by a pair of calendering rollers with diamond-shaped diagonal patterns, and finally output after being rolled by a pair of smooth calendering rollers, thus producing dough strip II.

3. The high-water-addition biomimetic noodle-making process according to claim 1, characterized in that, In step 4, the specific method for placing the face mask II in an air-isolated environment for long-term proofing is as follows: The dough is placed in the uppermost proofing gap formed by stacking the dough at equal intervals in a multi-layer belt conveyor. Under the clamping of the belts of two adjacent belt conveyors, the dough in the proofing gap is conveyed forward while remaining static relative to the belts. The dough at the discharge end of the belt conveyor turns 360° and enters the proofing gap of the lower belt conveyor, and is conveyed statically relative to the belt of the upper belt conveyor. After multiple rotations and conveying, the dough completes proofing for a set time, resulting in proofed dough III.

4. The high-water-addition biomimetic noodle-making process according to claim 3, characterized in that, The upper and lower surfaces of belt II are tightly clamped to the lower belt of the upper belt conveyor and the upper belt of the lower belt conveyor, respectively. After a proofing time of 80-120 minutes, belt II is output to obtain belt III.

5. The high-water-addition biomimetic noodle-making process according to claim 1, characterized in that, In step 5, dough strip III is rolled and thinned on both sides in stages to obtain dough strip IV of a set thickness. The specific method is as follows: dough strip III passes through two sets of rolling devices consisting of diamond-shaped oblique rolling rollers and cylindrical support rollers. When passing through the first set of rolling devices, one side of the dough strip is rolled by the diamond-shaped oblique rolling rollers to form a corrugated shape, and the other side is rolled by the cylindrical support rollers to form a flat surface. When passing through the second set of rolling devices, one side of the corrugated dough strip is rolled by the cylindrical support rollers to form a flat surface, and the other side is rolled by the diamond-shaped oblique rolling rollers to form a corrugated shape, thus obtaining dough strip IV.

6. The high-water-addition biomimetic noodle-making process according to claim 1, characterized in that, In step 6, after the dough strip IV is subjected to a beating and calendering process, a dough strip V of a set thickness is obtained. The specific method is as follows: the dough strip IV is fed into the beating gap formed by the beating roller and the support roller. Several beating rods that can rotate on the circumference of the beating roller beat the dough strip IV downwards and are conveyed forward under the clamping action of the beating rods and the support roller. Then, a pair of cylindrical calendering rollers flatten the surface of the output dough strip after beating to obtain the dough strip V.

7. The high-water-addition biomimetic noodle-making process according to claim 6, characterized in that, In step 6, the dough strip IV is successively subjected to the beating action of at least two sets of dough beating devices consisting of beating rollers and support rollers arranged in a front-to-back manner, and the rolling and flattening action of a pair of cylindrical calendering rollers to obtain dough strip V.

8. The high-water-addition biomimetic noodle-making process according to any one of claims 1-7, characterized in that, In steps 1 and 2, two sets of biomimetic kneading and mixing machines and two sets of dough sheet forming machines are used respectively, with the biomimetic kneading and mixing machines placed above the feed inlet of the dough sheet forming machine; the continuous dough sheets I output by the two sets of dough sheet forming machines are stacked on top of each other, and in step 3, the stacked dough sheets are subjected to multi-dimensional three-dimensional kneading and flattening to obtain dough sheet II.

9. A high-water-injection bionic noodle-making equipment, characterized in that, The equipment includes, in sequence: A biomimetic kneading and mixing machine is used to mix flour and water to make dough; The dough forming machine feeds dough into the machine and extrudes it to produce continuously output dough strips I. A tumbling and rolling mill is used to stack at least two layers of dough I and then feed them into the tumbling and rolling mill. After multi-dimensional three-dimensional kneading and rolling, dough II is obtained. A moisturizing static long-term proofing machine places dough sheet II in an isolated air environment for long-term static proofing and conveying, and after output, dough sheet III is obtained. The conveying speed of the moisturizing static long-term proofing machine is consistent with the output speed of the tumbling compound rolling machine. A double-layer rolling and kneading machine is used to roll and flatten dough III step by step to obtain dough IV; A dough rolling mill is used to roll dough strip IV to produce dough strip V. The calendering, cutting, and diffusion integrated machine further calenders the dough strip V to the required thickness for noodles. After cutting and anti-sticking diffusion treatment, noodles are produced. The bionic kneading dough mixer has a right spiral stirring shaft (12) and a left spiral stirring shaft (15) installed on the main drive shaft (11). The two spiral stirring shafts are symmetrical about the main drive shaft (11). The spiral stirring shafts are spiral structures centered on the main drive shaft (11) with a rotation angle of 90°. Multiple kneading balls (14) are installed on the left and right spiral stirring shafts. The kneading balls (14) are of equal size and spacing. In step 1, the amount of water added to the dough in the bionic kneading and mixing machine is 46-52%; In the bionic kneading and mixing machine, flour and water undergo three kneading modes in sequence: rapid mixing, medium-speed three-dimensional kneading, and slow-speed gentle kneading.

10. The high-water-supply bionic noodle-making equipment according to claim 9, characterized in that, All the pressure rollers in the aforementioned bionic kneading and mixing machine, dough sheet forming machine, tumbling and rolling composite flattening machine, double-layer rolling machine, dough rolling and calendering machine, and rolling, cutting and spreading integrated machine are covered with a food-grade polytetrafluoroethylene non-stick material layer.

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