A kind of fresh highland barley flour and preparation method thereof

Abstract

The invention discloses a kind of fresh barley flour and preparation method thereof, including the following raw materials in parts by weight: 40 parts of organic barley cooked powder; 40 parts of organic barley raw powder; 10-20 parts of gluten powder, including the following steps: S1, weighing, weighing the corresponding cooked barley powder, raw barley powder and gluten powder according to the proportion; S2, dry matter stirring, putting the weighed raw materials into a blender, dry mixing, and the stirring time is 5 minutes; S3, adding water and stirring, after the dry mixing is completed, adding pure water into the blender for wet mixing, and the stirring time is 8 minutes. The present invention has the advantage of chewy taste, and solves the problem that the chewy taste effect of the existing fresh barley flour is poor in the preparation process due to the low content of flour essence in barley flour, which is easy to cause the edible barley flour to have a poor chewy taste.

Description

Technical Field

[0001] The invention relates to the technical field of highland barley food, in particular to fresh highland barley noodles and a preparation method thereof. Background Art

[0002] Vegetarian fresh highland barley noodles are a type of highland barley food, mainly made from highland barley flour, which is rich in dietary fiber, protein, vitamins, minerals and other bioactive substances. These ingredients help promote a healthy digestive system, enhance immunity and prevent cardiovascular diseases.

[0003] The processing technology of highland barley noodles with Chinese patent application number 201910197710.0 comprises: step 1, removing 3-5% of the highland barley cortex from highland barley, milling to obtain highland barley flour; step 2, weighing wheat flour and highland barley flour prepared in step 1 at a weight ratio of 1:1-2.3, adding 1% of the weight of salt and 31-35% of water to the wheat flour, kneading to form wheat flour flocs, and proofing for 20-30 minutes, adding 55-65% of the weight of water to the highland barley flour, kneading to form highland barley flour flocs, and proofing for 20-30 minutes; step 3, mixing the proofed wheat cotton wool and highland barley flour flocs, rolling to form noodle bands, and cutting into strips, or, rolling the proofed wheat flour flocs and highland barley flour flocs to form noodle bands respectively, overlapping the wheat flour bands and the highland barley flour bands, rolling, repeating, making the noodle bands evenly mixed, and cutting into strips.

[0004] During the preparation of the existing fresh barley noodles, the low content of barley flour in the noodles easily leads to a poor chewy taste of the noodles. The existing technology generally solves this problem by using additives or edible gums, but this will destroy the original ingredients. Therefore, a method for producing chewy fresh barley noodles by high-temperature extrusion is needed. Summary of the invention

[0005] The purpose of the present invention is to provide a vegetarian fresh barley noodles and a preparation method thereof, which have the advantage of chewy taste and solve the problem that in the preparation process of the existing vegetarian fresh barley noodles, the content of barley flour in the barley noodles is low, which easily leads to poor chewy taste of the barley noodles.

[0006] To achieve the above object, the present invention provides the following technical solution: a kind of fresh barley flour, comprising the following raw materials in parts by weight:

[0007] 40 servings of organic highland barley flour;

[0008] 40 servings of organic highland barley flour;

[0009] 10-20 parts of gluten flour.

[0010] A method for preparing fresh highland barley flour comprises the following steps:

[0011] S1, weighing, weighing the corresponding cooked highland barley flour, raw highland barley flour and gluten flour according to the proportion;

[0012] S2, dry material mixing, put the weighed raw materials into the mixer and dry mix for 5 minutes;

[0013] S3, add water and stir. After dry mixing is completed, add pure water into the mixer for wet mixing. The mixing time is 8 minutes;

[0014] S4, let the dough rest for a while to relax for subsequent processing;

[0015] S5, high temperature extrusion molding, extruding the kneaded dough through a high temperature extruder to shape it;

[0016] S6, quantitative cutting, after extrusion molding, quantitatively cutting the noodles according to the length standard;

[0017] S7, aluminum foil bag packaging, the cut noodles are packaged in aluminum foil bags to maintain their freshness;

[0018] S8, high temperature sterilization, the packaged noodles are subjected to high temperature sterilization treatment, the sterilization temperature is 124°C, and the sterilization time is 30 minutes;

[0019] S9, cooling quality inspection, cool the sterilized noodles to room temperature and conduct quality inspection on the finished product.

[0020] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, when weighing the cooked highland barley flour, raw highland barley flour and gluten flour in S1, an industrial electronic balance is used for weighing. Before weighing, the weighing equipment is calibrated in advance to ensure that the reading is accurate. Then, a container for holding the raw materials is prepared and placed on the industrial electronic balance. The peeling function of the industrial electronic balance is started, the weight of the container is reset to zero, and the raw materials are gradually added to the container according to the proportion until the required weight is reached.

[0021] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, the mixers in S2 and S3 are horizontal mixers, which include a motor, a transmission device, a U-shaped cylinder and a stirring blade. The motor drives the transmission device, which drives the stirring blade in the U-shaped cylinder to rotate, so that the cooked highland barley flour, raw highland barley flour and gluten flour move axially and radially in the cylinder to achieve the purpose of mixing.

[0022] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, the high-temperature extruder in S5 includes a feed port, a drive component, a screw rod, a heating mechanism, a molding die, a cutter and a control mechanism. The dough enters the high-temperature extruder through the feed port, and the drive component drives the screw rod to rotate. The rotation of the screw rod pushes the dough forward. At the same time, due to the pitch on the screw rod, the dough is subjected to shear force during the forward movement, and the raw materials in the dough are further mixed. As the dough moves toward the molding die, the heating mechanism heats the raw materials to a certain temperature, making the dough soft and plastic. When the dough reaches the inside of the molding die, it is extruded from the molding hole on the molding die by high pressure to form a noodle shape. The extruded noodles are cut into longer noodles by the cutter. The control mechanism controls the drive component, the screw rod, the heating mechanism and the cutter.

[0023] As a preferred method for preparing fresh barley noodles of the present invention, a reciprocating cutter is used when quantitatively cutting the noodles in S6, and the reciprocating cutter includes a tool assembly, a driving device, a guide system, a control panel, a protective device and a conveyor belt. The operator starts the reciprocating cutter through the control panel, sets the required cutting parameters, and places the extruded longer noodles on the conveyor belt to ensure that the noodles are straight and stable. The driving device drives the tool assembly to reciprocate. When the tool assembly moves downward, the blade of the tool assembly contacts and cuts off the noodles on the conveyor belt. When the tool assembly moves upward, the blade of the tool assembly leaves the surface of the noodles to prepare for the next cutting. The reciprocating cutter controls the movement frequency and travel distance of the tool assembly according to preset parameters to ensure that the same length of noodles can be obtained each time the cutting is performed. The safety protection device ensures the safety during the cutting process to prevent accidents.

[0024] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, the aluminum foil bag in S7 includes an inner layer, an outer layer and a middle layer, the inner layer is a polyethylene material, which is used for heat sealing to ensure the sealing inside the aluminum foil bag, the middle layer is an aluminum foil material to prevent oxygen and light from passing through, and the outer layer is a nylon material to provide strength and wear resistance. Before high-temperature sterilization, the aluminum foil bag is not sealed. After high-temperature sterilization, nitrogen is filled in the aluminum foil bag to preserve the noodles. The aluminum foil bag is sealed after filling with nitrogen.

[0025] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, when performing high-temperature sterilization in S8, a high-pressure steam sterilizer is used, and the high-pressure steam sterilizer includes a sterilization chamber, a steam generator, a control system and a valve system. Steam is generated by the steam generator and sent into the sterilization chamber. The indoor temperature reaches 124°C by heating and is maintained at this temperature for 30 minutes to kill microorganisms. The control system controls the heating temperature and heating time, and the valve controls the entry and discharge of steam.

[0026] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, when cooling the noodles in S9, an air cooling device is used to cool the packaged noodles, the air cooling device includes a filter component, a fan, an exhaust component and a conveying structure, the conveying structure conveys the noodles, and during the conveying process, the air cooling device draws external air through the filter component and sprays air through a plurality of nozzles, the cold air is in uniform contact with the noodles to cool the noodles, the filter component filters dust in the air to avoid contaminating the packaging of the noodles, and the exhaust component draws air after absorbing heat to reduce the temperature around the noodles.

[0027] As a preferred method for preparing fresh vegetarian highland barley noodles of the present invention, when the noodles are subjected to quality inspection in S9, the noodles are subjected to appearance inspection, weight inspection, microbiological inspection, physical and chemical index inspection and packaging integrity inspection. When conducting the appearance inspection, the color and shape of the noodles are inspected. When conducting the weight inspection, each package of noodles is weighed using an electronic scale. When conducting the microbiological inspection, the noodles are sampled for microbiological testing. When conducting the physical and chemical index inspection, the moisture content, pH value and nutritional components of the noodles are analyzed. When conducting the packaging integrity inspection, it is checked whether the aluminum foil bag is broken and leaking.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1. The present invention uses cooked organic highland barley flour and raw organic highland barley flour as main ingredients, thereby retaining multiple vitamins, minerals and dietary fiber in highland barley, which is helpful to improve the nutritional value of food and has a positive effect on improving the dietary structure. Highland barley is a low-fat, low-sugar, high-protein cereal, rich in beta-glucan, which is helpful to lower the cholesterol level in the blood and has a certain preventive effect against cardiovascular diseases. Highland barley contains a large amount of dietary fiber, which can promote gastrointestinal motility and help digestion. The taste of noodles can be adjusted by the ratio of cooked organic highland barley flour and raw organic highland barley flour, so that the noodles have both chewiness and softness, while retaining the unique aroma of highland barley, thereby improving the eating experience.

[0030] 2. The present invention uses an industrial electronic balance for accurate weighing, thereby ensuring the consistency of raw materials for each batch of products, improving production efficiency and consistency of product quality, and adopts a horizontal mixer for dry material stirring and water stirring, thereby ensuring uniform mixing of cooked highland barley flour, raw highland barley flour and gluten flour, improving the quality of the dough, and making the noodles taste better. Through the dough-making process, the dough is fully relaxed, the plasticity of the dough is enhanced, and subsequent processing operations are convenient.

[0031] 3. The present invention ensures that the noodles have a uniform shape by using a high-temperature extruder for extrusion molding, and softens the dough by a heating mechanism, which is beneficial to maintaining a good shape during extrusion molding. A reciprocating cutter is used for quantitative cutting to ensure the consistency of noodle length and meet the requirements of product standardization. Aluminum foil bags are used for packaging and filled with nitrogen to effectively prevent the noodles from moisture and oxidation, thereby extending the shelf life.

[0032] 4. The present invention kills possible microorganisms through high-temperature sterilization, ensuring the hygiene and safety of the product. After cooling, the noodles are strictly inspected for quality, including inspection of appearance, weight, microorganisms, physical and chemical indicators and packaging integrity, to ensure the quality and safety of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0034] Example 1

[0035] A kind of fresh highland barley flour, comprising the following raw materials in parts by weight:

[0036] 40 servings of organic highland barley flour;

[0037] 40 servings of organic highland barley flour;

[0038] 10-20 parts of gluten flour.

[0039] Using organic highland barley flour and organic highland barley flour as the main ingredients retains the multiple vitamins, minerals and dietary fiber in highland barley, which helps to improve the nutritional value of food and has a positive effect on improving the dietary structure. Highland barley is a low-fat, low-sugar, high-protein grain that is rich in β-glucan, which helps to lower the cholesterol level in the blood and has a certain preventive effect against cardiovascular diseases. Highland barley contains a large amount of dietary fiber, which can promote gastrointestinal motility and help digestion. Through the ratio of organic highland barley flour and organic highland barley flour, the taste of the noodles can be adjusted, making the noodles chewy but not losing softness, while retaining the unique aroma of highland barley to enhance the eating experience.

[0040] Example 2

[0041] See also Figure 1 A method for preparing fresh highland barley flour comprises the following steps:

[0042] S1. Weigh and weigh the corresponding cooked highland barley flour, raw highland barley flour and gluten flour according to the proportion.

[0043] When weighing cooked highland barley flour, raw highland barley flour and gluten flour in S1, an industrial electronic balance is used for weighing. Before weighing, the weighing equipment is calibrated in advance to ensure that the reading is accurate. Then, a container for holding the raw materials is prepared and placed on the industrial electronic balance. The peeling function of the industrial electronic balance is started to reset the weight of the container to zero, and the raw materials are gradually added to the container according to the proportion until the required weight is reached.

[0044] In the raw material weighing process, the accuracy of weighing is ensured by calibrating the industrial electronic balance in advance. This process not only improves production efficiency, but also ensures the quality consistency of each batch of products.

[0045] S2. Dry material mixing: put the weighed raw materials into a mixer and perform dry mixing for 5 minutes.

[0046] S3, add water and stir. After dry mixing is completed, add pure water into the mixer for wet mixing. The mixing time is 8 minutes.

[0047] The mixers in S2 and S3 are horizontal mixers, which include a motor, a transmission device, a U-shaped cylinder and stirring blades. The motor drives the transmission device, which drives the stirring blades in the U-shaped cylinder to rotate, so that the cooked highland barley flour, raw highland barley flour and gluten flour move axially and radially in the cylinder to achieve the purpose of mixing.

[0048] In the dry material mixing and water adding mixing stages, a horizontal mixer is used for fine mixing, ensuring that the cooked highland barley flour, raw highland barley flour and gluten flour move axially and radially in the cylinder to achieve a uniform mixing effect. This mixing method not only improves the quality of the dough, but also optimizes the taste, making the noodles more chewy and elastic.

[0049] S4. Let the dough rest for a while to relax for later processing.

[0050] The dough is allowed to relax after a period of resting. This step makes the dough easier to handle in subsequent processing, improves the processing performance of the noodles, and allows the internal protein network to be fully relaxed and reorganized, so that it can better maintain its shape during extrusion.

[0051] S5, high temperature extrusion molding, the kneaded dough is extruded through a high temperature extruder to shape it.

[0052] The high-temperature extruder in S5 includes a feed port, a drive component, a screw rod, a heating mechanism, a forming mold, a cutter and a control mechanism. The dough enters the high-temperature extruder through the feed port, and the drive component drives the screw rod to rotate. The rotation of the screw rod pushes the dough forward. At the same time, due to the pitch on the screw rod, the dough is subjected to shear force during the forward movement, and the raw materials in the dough are further mixed. As the dough moves toward the forming mold, the heating mechanism heats the raw materials to a certain temperature, making the dough soft and plastic. When the dough reaches the inside of the forming mold, it is extruded from the forming hole on the forming mold by high pressure to form a noodle shape. The extruded noodles are cut into longer noodles by the cutter. The control mechanism controls the drive component, the screw rod, the heating mechanism and the cutter.

[0053] Through the precise control of the high-temperature extruder, not only the noodles are formed, but also the shape and quality of the noodles are guaranteed, ensuring that the appearance and taste of the noodles are in the best state. The rotation of the screw rod inside the extruder and the shear force further mix the raw materials in the dough to form a uniform and consistent noodle structure.

[0054] In the field of food processing, the application of high-temperature extrusion molding technology has become more and more common, especially in pasta production. The reason why this technology is favored is that it can give the dough a unique strength and elasticity through high temperature and precise mechanical control without changing the basic ingredients of the dough. When the dough enters the high-temperature extruder, it will undergo a series of complex physical changes. The spiral rod inside the extruder rotates to generate strong shear force, which not only makes the dough form under pressure, but also ensures the shape and quality of the noodles. This mechanical action causes the protein and starch molecules in the dough to rearrange and form a tighter and more uniform structure. It is this structural change that gives the noodles a chewy taste. Therefore, without the use of additives or edible gum, the highland barley noodles that have been extruded at high temperature are not only smooth in appearance and uniform in shape, but also chewier in taste.

[0055] S6, quantitative cutting, after extrusion molding, the noodles are quantitatively cut according to the length standard.

[0056] When quantitatively cutting the noodles in S6, a reciprocating cutter is used. The reciprocating cutter includes a tool assembly, a drive device, a guide system, a control panel, a protective device and a conveyor belt. The operator starts the reciprocating cutter through the control panel, sets the required cutting parameters, and places the extruded longer noodles on the conveyor belt to ensure that the noodles are straight and stable. The drive device drives the tool assembly to reciprocate. When the tool assembly moves downward, the blade of the tool assembly contacts and cuts off the noodles on the conveyor belt. When the tool assembly moves upward, the blade of the tool assembly leaves the surface of the noodles to prepare for the next cutting. The reciprocating cutter controls the movement frequency and travel distance of the tool assembly according to preset parameters to ensure that the same length of noodles can be obtained each time the cutting is performed. The safety protection device ensures safety during the cutting process to prevent accidents.

[0057] Using a reciprocating cutter to precisely cut the noodles ensures that each noodle has a uniform length, meeting consumers' demand for product consistency. The reciprocating motion of the cutter and the precise cutting parameter settings keep the length error of the noodles within the minimum range, ensuring product standardization.

[0058] S7. Aluminum foil bag packaging: the cut noodles are packaged in aluminum foil bags to maintain their freshness.

[0059] The aluminum foil bag in S7 includes an inner layer, an outer layer and a middle layer. The inner layer is made of polyethylene material and is used for heat sealing to ensure the sealing inside the aluminum foil bag. The middle layer is made of aluminum foil material to prevent oxygen and light from penetrating. The outer layer is made of nylon material to provide strength and wear resistance. Before high-temperature sterilization, the aluminum foil bag is not sealed. After high-temperature sterilization, the aluminum foil bag is filled with nitrogen to preserve the noodles. The aluminum foil bag is sealed after filling with nitrogen.

[0060] Through the careful design of multi-layer materials, not only the freshness of the noodles is guaranteed, but also the shelf life of the noodles is further extended by filling with nitrogen, ensuring the quality of the product. The inner layer of the aluminum foil bag is polyethylene material, which is used for heat sealing to ensure the sealing inside the aluminum foil bag; the middle layer is aluminum foil material, which effectively prevents oxygen and light from penetrating and protects the noodles from oxidation and light; the outer layer is nylon material, which provides strength and wear resistance to ensure the durability of the packaging. Before high-temperature sterilization, the aluminum foil bag is not sealed to ensure the sterilization effect. After high-temperature sterilization, nitrogen is filled inside the aluminum foil bag to preserve the noodles. After filling with nitrogen, the aluminum foil bag is sealed. This series of operations ensures the freshness and quality of the noodles in the package.

[0061] S8, high temperature sterilization, the packaged noodles are subjected to high temperature sterilization treatment, the sterilization temperature is 124° C., and the sterilization time is 30 minutes.

[0062] When high-temperature sterilization is performed in S8, a high-pressure steam sterilizer is used. The high-pressure steam sterilizer includes a sterilization chamber, a steam generator, a control system and a valve system. Steam is generated by the steam generator and sent into the sterilization chamber. The indoor temperature reaches 124°C through heating and is maintained at this temperature for 30 minutes to kill microorganisms. The control system controls the heating temperature and heating time, and the valve controls the entry and discharge of steam.

[0063] By using a high-pressure steam sterilizer, the noodles are sterilized at a high temperature of 124°C for 30 minutes, effectively killing microorganisms. The sterilization chamber, steam generator, control system and valve system of the high-pressure steam sterilizer work together to accurately control the heating temperature and heating time, ensuring the thoroughness of sterilization.

[0064] S9. Cooling quality inspection: cool the sterilized noodles to room temperature and conduct quality inspection on the finished product.

[0065] When the noodles are cooled in S9, an air cooling device is used to cool the packaged noodles. The air cooling device includes a filter component, a fan, an exhaust component and a conveying structure. The conveying structure conveys the noodles. During the conveying process, the air cooling device draws external air through the filter component and sprays air through a number of nozzles. The cold air contacts the noodles evenly to cool the noodles. The filter component filters dust in the air to avoid contaminating the noodle packaging. The exhaust component extracts the air after absorbing heat to reduce the temperature around the noodles.

[0066] When conducting quality inspection on noodles in S9, the noodles are inspected for appearance, weight, microorganisms, physical and chemical indicators, and packaging integrity. When conducting appearance inspection, the color and shape of the noodles are inspected. When conducting weight inspection, each package of noodles is weighed using an electronic scale. When conducting microbiological inspection, the noodles are sampled for microbiological testing. When conducting physical and chemical indicator inspection, the moisture content, pH value, and nutritional components of the noodles are analyzed. When conducting packaging integrity inspection, the aluminum foil bag is checked for breakage and leakage.

[0067] The noodles are evenly cooled by air cooling equipment and undergo strict quality inspections, including appearance inspection, weight inspection, microbiological inspection, physical and chemical index inspection and packaging integrity inspection, to ensure the quality and safety of the noodles. The filter components, fans, exhaust components and conveying structures of the air cooling equipment work together to ensure that the noodles will not be contaminated during the cooling process, and strict control of the quality inspection link further guarantees the quality of the product.

[0068] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A kind of fresh highland barley noodles, characterized in that: The invention comprises the following raw materials in parts by weight: 40 servings of organic highland barley flour; 40 servings of organic highland barley flour; 10-20 parts of gluten flour.

2. A method for preparing fresh barley noodles, applicable to the fresh barley noodles according to claim 1, characterized in that: The following steps are involved: S1, weighing, weighing the corresponding cooked highland barley flour, raw highland barley flour and gluten flour according to the proportion; S2, dry material mixing, put the weighed raw materials into the mixer and dry mix for 5 minutes; S3, add water and stir. After dry mixing is completed, add pure water into the mixer for wet mixing. The mixing time is 8 minutes; S4, kneading the dough, leaving the wet-mixed dough for a period of time to relax for subsequent processing; S5, high-temperature extrusion molding, extruding the kneaded dough through a high-temperature extruder to shape it; S6, quantitative cutting, after extrusion molding, quantitatively cutting the noodles according to the length standard; S7, aluminum foil bag packaging, the cut noodles are packaged in aluminum foil bags to maintain their freshness; S8, high temperature sterilization, the packaged noodles are subjected to high temperature sterilization treatment, the sterilization temperature is 124°C, and the sterilization time is 30 minutes; S9, cooling quality inspection, cool the sterilized noodles to room temperature and conduct quality inspection on the finished product.

3. The method for preparing fresh highland barley noodles according to claim 2, characterized in that: When weighing cooked highland barley flour, raw highland barley flour and gluten flour in S1, an industrial electronic balance is used for weighing. Before weighing, the weighing equipment is calibrated in advance to ensure that the reading is accurate. Then, a container for holding the raw materials is prepared and placed on the industrial electronic balance. The peeling function of the industrial electronic balance is started, the weight of the container is reset to zero, and the raw materials are gradually added to the container according to the proportion until the required weight is reached.

4. The method for preparing fresh highland barley noodles according to claim 2, characterized in that: The mixers in S2 and S3 are horizontal mixers, which include a motor, a transmission device, a U-shaped cylinder and a stirring blade. The motor drives the transmission device, which drives the stirring blade in the U-shaped cylinder to rotate, so that the cooked highland barley flour, raw highland barley flour and gluten flour move axially and radially in the cylinder to achieve the purpose of mixing.

5. The method for preparing fresh barley flour according to claim 2, characterized in that: The high-temperature extruder in S5 includes a feed port, a drive component, a screw rod, a heating mechanism, a forming mold, a cutter and a control mechanism. The dough enters the high-temperature extruder through the feed port, and the drive component drives the screw rod to rotate. The rotation of the screw rod pushes the dough forward. At the same time, due to the pitch of the screw rod, the dough is subjected to shear force during the forward movement, and the raw materials in the dough are further mixed. As the dough moves toward the forming mold, the heating mechanism heats the raw materials to a certain temperature, making the dough soft and plastic. When the dough reaches the inside of the forming mold, it is extruded from the forming hole on the forming mold by high pressure to form a noodle shape. The extruded noodles are cut into longer noodles by the cutter. The control mechanism controls the drive component, the screw rod, the heating mechanism and the cutter.

6. The method for preparing fresh barley flour according to claim 2, characterized in that: When quantitatively cutting the noodles in S6, a reciprocating cutter is used. The reciprocating cutter includes a cutter assembly, a driving device, a guide system, a control panel, a protective device and a conveyor belt. The operator starts the reciprocating cutter through the control panel, sets the required cutting parameters, and places the extruded longer noodles on the conveyor belt to ensure that the noodles are straight and stable. The driving device drives the cutter assembly to reciprocate. When the cutter assembly moves downward, the blade of the cutter assembly contacts and cuts the noodles on the conveyor belt. When the cutter assembly moves upward, the blade of the cutter assembly leaves the surface of the noodles to prepare for the next cutting. The reciprocating cutter controls the movement frequency and travel distance of the cutter assembly according to preset parameters to ensure that the same length of noodles can be obtained each time the cutting is performed. The safety protection device ensures the safety during the cutting process to prevent accidents.

7. The method for preparing fresh barley flour according to claim 2, characterized in that: The aluminum foil bag in S7 includes an inner layer, an outer layer and a middle layer. The inner layer is made of polyethylene material and is used for heat sealing to ensure the sealing of the inside of the aluminum foil bag. The middle layer is made of aluminum foil material to prevent oxygen and light from penetrating. The outer layer is made of nylon material to provide strength and wear resistance. Before high-temperature sterilization, the aluminum foil bag is not sealed. After high-temperature sterilization, nitrogen is filled inside the aluminum foil bag to preserve the noodles. The aluminum foil bag is sealed after filling with nitrogen.

8. The method for preparing fresh barley flour according to claim 2, characterized in that: When high-temperature sterilization is performed in S8, a high-pressure steam sterilizer is used. The high-pressure steam sterilizer includes a sterilization chamber, a steam generator, a control system and a valve system. Steam is generated by the steam generator and sent into the sterilization chamber. The indoor temperature reaches 124°C by heating and is maintained at this temperature for 30 minutes to kill microorganisms. The control system controls the heating temperature and heating time, and the valve controls the entry and discharge of steam.

9. The method for preparing fresh barley flour according to claim 2, characterized in that: When the noodles are cooled in S9, an air cooling device is used to cool the packaged noodles. The air cooling device includes a filter component, a fan, an exhaust component and a conveying structure. The conveying structure conveys the noodles. During the conveying process, the air cooling device draws external air through the filter component and sprays air through a plurality of nozzles. The cold air is in uniform contact with the noodles to cool the noodles. The filter component filters dust in the air to avoid contaminating the packaging of the noodles. The exhaust component draws air after absorbing heat to reduce the temperature around the noodles.

10. The method for preparing fresh barley flour according to claim 2, characterized in that: When the noodles are quality inspected in S9, the noodles are inspected for appearance, weight, microorganisms, physical and chemical indexes, and packaging integrity. When the appearance is inspected, the color and shape of the noodles are inspected. When the weight is inspected, each package of noodles is weighed using an electronic scale. When the microorganism is inspected, the noodles are sampled for microbiological testing. When the physical and chemical indexes are inspected, the moisture content, pH value, and nutritional components of the noodles are analyzed. When the packaging integrity is inspected, the aluminum foil bag is checked for breakage and leakage.

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