Fresh-keeping rice noodle locking fresh production system and application thereof

Abstract

The present application relates to rice noodle food production technology field, specifically, it relates to a kind of fresh-keeping rice noodle fresh-keeping production system and its application, including from left to right in turn setting gelatinization extruder, over steaming box, several groups of cooling fan and packaging machine, over steaming box includes fixed part, the driving part being arranged in the inside of fixed part, three steam parts and carding part.The fresh-keeping rice noodle fresh-keeping production system and its application, over steaming box is driven by chain disc and chain to rotate synchronously three material conveying cages, and is driven by synchronous belt, disc and lever to swing reciprocating air roller, increase steam coverage angle of air nozzle, and left, middle and right air roller are divided into 70-80 DEG C, 85-95 DEG C, 75-85 DEG C three temperature sections, make rice noodle evenly heated and fully cooked, improve starch gelatinization degree, make gel network more dense, effectively lock moisture, inhibit amylose recrystallization, simultaneously, air roller swing expands steam range of action, reduces local undercooked or overheating, reduces broken rate, lays stable texture foundation for fresh-keeping.

Description

Technical Field

[0001] This invention relates to the field of rice noodle food production technology, and more specifically, to a freshness-locking production system for rice noodles and its application. Background Technology

[0002] Fresh-locking rice noodles employ full-chain quality control and multiple fresh-locking technologies. During production, acidic oxidative electrolyzed water sterilization and pasteurization work together to kill microorganisms while preventing nutrient loss, keeping the rice noodles chewy and elastic. The finished product is packaged in a sterile environment and transported via cold chain, achieving room temperature freshness for more than 30 days. This preserves the traditional flavor of rice noodles while breaking geographical limitations, meeting the needs for convenience and health.

[0003] Patent application number CN202410295049.8 discloses a dry rice noodle production apparatus and method, including a rice washing tank, a grinding mill, a filter press, a mixing and conditioning machine, a self-cooking and forming equipment, an aging room, and a drying room. The self-cooking and forming equipment includes a distribution conveyor belt, a mixing tank, a feeder, and an extrusion molding machine. The extrusion molding machine is equipped with a cylindrical heating and cooking section, a pressure holding and venting section, and a forming and cooling section. The heating and cooking section, the pressure holding and venting section, and the forming and cooling section are coaxially connected in sequence. The shell of the heating and cooking section is designed as a sandwich structure. By designing the heating and cooking section as a sandwich structure and the extrusion shaft as a hollow structure, the powder is heated and cooked from the inside and outside at the same time, making the powder more uniformly cooked and reducing the phenomenon of white residue and broken strips in the rice noodles.

[0004] However, existing rice noodle steamers have the following problems: First, the steam coverage is uneven, and the static steam environment is difficult to penetrate the stacked rice noodles, resulting in both local undercooking and overheating hardening. This exacerbates moisture migration, leading to increased breakage and reversion during storage. Second, the adhesion is out of control. Under high temperature and humidity, the surface stickiness of the rice noodles increases dramatically, and traditional conveyor belts cannot physically separate them, creating microbial growth and gelatinization blind spots at the stacking points. In addition, the temperature zones are functionally fragmented. Single-temperature zone steamers cannot achieve gradient gelatinization, accelerating recrystallization of amylose and resulting in high energy consumption. These defects make it difficult for existing technologies to balance textural stability and long shelf life requirements, forcing companies to rely on chemical preservation.

[0005] In view of this, we propose a freshness-locking production system for rice noodles and its application. Summary of the Invention

[0006] The purpose of this invention is to provide a freshness-locking rice noodle production system and its application, which solves the problems mentioned in the background art by driving the movement of the internal structures of the steam section and the combing section through the drive section.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] A freshness-locking rice noodle production system includes a gelatinization extruder, a steaming box, several sets of cooling fans and a packaging machine arranged from left to right. The steaming box includes a fixing part, a driving part arranged inside the fixing part, three steam units and a combing part.

[0009] The drive unit includes a motor, a cam sleeved on its output shaft, three chain disks, and a chain sleeved on the outside of the chain disks.

[0010] The steam section includes a conveying cage, an air roller disposed inside the conveying cage, a disc disposed on the rear side of the conveying cage, a lever disposed on the outer edge of the disc, a synchronous belt sleeved between the conveying cage and the disc, and a connecting rod connecting the air roller and the lever. The connecting rod has a groove inside.

[0011] This setup involves a motor driving one of the conveying cages to rotate, and through the cooperation of three chain discs and chains, all three conveying cages rotate together. The synchronous belt transmits power, driving the disc to rotate, causing the lever to rotate in the slot, and through the connecting rod, driving the air roller to swing back and forth, thereby expanding the coverage area of ​​the steam.

[0012] The combing section includes a slide plate, a bent plate snapped to the bottom of the slide plate, a number of combing rods distributed on the top surface of the bent plate, and a number of springs provided on the outer wall of the slide plate.

[0013] This feature allows the slide plate to move laterally left and right as the cam rotates, driving several combing rods via a bending plate to separate the rice noodles extruded from the gelatinized extruder.

[0014] In the technical solution of the present invention, the fixing part includes a frame box, outer partitions disposed on the inner walls of the front and rear ends of the frame box, four inner partitions disposed between two outer partitions, a guide roller disposed below the inner partitions, and an air suction hood disposed above the adjacent inner partitions.

[0015] In the technical solution of the present invention, the outer partition plate is fixedly connected to the frame box by bolts, the two ends of the inner partition plate are snapped and fixed to the outer partition plate, the guide roller is rotatably connected between the two outer partition plates, and the suction hood is snapped and fixed to the top surface of the frame box.

[0016] The above setup uses internal partitions to divide the space inside the frame, preventing the three steam units that generate different temperatures from interfering with each other.

[0017] In the technical solution of the present invention, the motor is fixedly connected to the bracket on the outer wall of the frame box by bolts, and the cam is fixedly connected to the output shaft of the motor by a locking pin.

[0018] This setting ensures that the rice noodles take the same amount of time to pass through the three steaming stations, through the chain conveyor and its configuration.

[0019] In the technical solution of the present invention, the front end convex shaft of the conveying cage is fixedly engaged with the chain disc, the conveying cage is rotatably connected between two outer partition plates, and the conveying cage is composed of two turntables and several thin strips fixedly engaged between the two turntables.

[0020] In the technical solution of the present invention, the air roller is rotatably connected to the inside of the conveying cage, and its rear end is rotatably connected to the outer wall of the frame box. The top surface of the air roller is threaded with a number of regularly distributed air nozzles, and the disc is rotatably connected to the outer wall of the outer partition.

[0021] In the technical solution of the present invention, the lever is welded and fixed to the outer edge of the disc, the inner end of the connecting rod is fixedly connected to the outer wall of the air roller by a locking pin, and the groove opened at the end of the connecting rod is adapted to the size of the lever.

[0022] The above setup is designed to reduce local undercooking or overheating and lower the breakage rate. A connecting rod is fitted outside the air roller, and the air roller is driven to swing by the power of the rotating feed cage.

[0023] In the technical solution of the present invention, the combing part further includes several slide rods that are snapped and fixed on the outer wall of the slide plate and a limiting plate that is fixed to the inner wall of the frame box by bolts. A square groove adapted to the size of the cam is opened on the outer side of the slide plate, and the bending plate is slidably connected to the inner bottom surface of the frame box.

[0024] In the technical solution of the present invention, the combing rod is welded and fixed to the top surface of the bending plate, the other end of the slide rod is slidably connected to the inside of the limiting plate and is located inside the spring, and the two ends of the spring are welded and fixed to the outer wall of the slide plate and the limiting plate.

[0025] The above settings prevent the rice noodles from sticking together on the conveyor cage, avoid insufficient local steam penetration caused by stacking, and ensure that the three sections of steam can be evenly applied to each rice noodle.

[0026] On the other hand, the application of the freshness-locking rice noodle production system of the present invention is the application of the above-mentioned freshness-locking rice noodle production system in the production of freshness-locking rice noodles.

[0027] In the technical solution of the present invention, the above is described.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] 1. The freshness-locking production system for rice noodles and its application: Inside the steaming chamber, three conveyor cages are driven to rotate synchronously via a chain and a chain. This, along with a synchronous belt, a disc, and a lever, drives the air rollers to oscillate back and forth, increasing the steam coverage angle of the nozzles. The left, middle, and right air rollers are set with three temperature ranges: 70-80℃, 85-95℃, and 75-85℃, ensuring that the rice noodles are heated evenly and fully cooked, improving starch gelatinization, making the gel network denser, effectively locking in moisture, and inhibiting recrystallization of amylose. At the same time, the oscillation of the air rollers expands the steam's range of action, reducing local undercooking or overheating, lowering the breakage rate, and laying a stable textural foundation for freshness-locking.

[0030] 2. The freshness-locking production system for rice noodles and its application: The combing rod in the steaming box moves left and right through the linkage of cam and spring, accurately separating the continuously conveyed rice noodles into individual strands. This solves the problem of sticking caused by increased surface viscosity of rice noodles under high temperature and high humidity conditions. The separation effect of the combing rod ensures that each rice noodle can independently contact the conveying cage and steam, avoiding insufficient local steam penetration caused by stacking. This allows the three sections of steam to act evenly on each rice noodle, improving the uniformity of gelatinization. By combining mechanical separation and precise temperature control, the textural stability and safety of the rice noodles during storage are improved. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the overall structure of the present invention;

[0032] Figure 2 This is a schematic diagram of the structure of the steam oven in this invention;

[0033] Figure 3 This is one of the cross-sectional schematic diagrams of the steam chamber in this invention;

[0034] Figure 4 This is the second sectional view of the structure of the steaming box in this invention;

[0035] Figure 5 This is a cross-sectional side view of the structure of the steam chamber in this invention;

[0036] Figure 6 This is a cross-sectional schematic diagram of the fixing part in this invention;

[0037] Figure 7 This is a structural breakdown diagram of the drive unit in this invention;

[0038] Figure 8 This is a schematic diagram of the steam section in this invention;

[0039] Figure 9 For the present invention Figure 8 An enlarged schematic diagram of part A in the middle;

[0040] Figure 10 This is a schematic diagram of the combing section in this invention;

[0041] Explanation of reference numerals in the attached figures:

[0042] 100. Gelatinizing extruder;

[0043] 200. Steamer; 210. Fixing part; 211. Frame box; 212. Outer partition; 213. Inner partition; 214. Guide roller; 215. Suction hood; 220. Drive unit; 221. Motor; 222. Cam; 223. Chain; 224. Chain; 230. Steam unit; 231. Feed cage; 232. Air roller; 233. Air nozzle; 234. Disc; 235. Lever; 236. Synchronous belt; 237. Connecting rod; 2371. Groove; 240. Combing unit; 241. Slide plate; 2410. Square groove; 242. Bending plate; 243. Combing rod; 244. Slide rod; 245. Spring; 246. Limiting plate;

[0044] 300. Cooling fan;

[0045] 400. Packaging machine. Detailed Implementation

[0046] The technical solutions of this invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0047] Please see Figures 1-6 As shown, this embodiment provides a technical solution:

[0048] A freshness-locking rice noodle production system includes a gelatinization extruder 100, a steaming box 200, several sets of cooling fans 300 and a packaging machine 400 arranged from left to right. The steaming box 200 includes a fixing part 210, a driving part 220 disposed inside the fixing part 210, three steaming parts 230 and a combing part 240.

[0049] Specifically, the fixing part 210 includes a frame box 211, outer partitions 212 disposed on the inner walls of the front and rear ends of the frame box 211, four inner partitions 213 disposed between two outer partitions 212, a guide roller 214 disposed below the inner partitions 213, and an air suction hood 215 disposed above the adjacent inner partitions 213.

[0050] Furthermore, the outer partition 212 is fixedly connected to the frame box 211 by bolts, the two ends of the inner partition 213 are snapped and fixed to the outer partition 212, the guide roller 214 is rotatably connected between the two outer partitions 212, and the suction hood 215 is snapped and fixed to the top surface of the frame box 211.

[0051] Furthermore, the frame box 211 provides a placement area for the drive unit 220, the steam unit 230, and the combing unit 240. The outer partition 212 separates the drive unit 220 and the steam unit 230. The inner partition 213 physically separates the three steam units 230. The guide roller 214 changes the direction of rice noodle transport. The suction hood 215 extracts the steam generated by the steam unit 230. This arrangement, through the design of the inner partition 213, divides the space inside the frame box 211, preventing the three steam units 230, which generate different temperatures, from interfering with each other. The temperatures of the three steam units 230 are controlled at 70-80℃, 85-95℃, and 75-85℃ respectively, ensuring that the first stage of low-temperature pregelatinization inhibits excessive starch aging; the second stage of medium-high temperature deep gelatinization improves the density of the gel network; and the third stage of medium-temperature stabilization reduces moisture migration.

[0052] Please see Figures 1-7 As shown, in this embodiment, the drive unit 220 includes a motor 221, a cam 222 sleeved on its output shaft, three chain disks 223, and a chain 224 sleeved on the outside of the chain disks 223.

[0053] Specifically, the motor 221 is fixedly connected to the bracket on the outer wall of the frame box 211 by bolts, and the cam 222 is fixedly connected to the output shaft of the motor 221 by a snap pin.

[0054] Furthermore, after the motor 221 starts, it drives the cam 222 to rotate, which in turn drives the structure in one of the steam sections 230 to rotate. The power is transmitted through the three chain discs 223, so that the structures in the three steam sections 230 rotate synchronously. This setting ensures that the rice noodles pass through the three steam sections 230 at the same time through the chain discs 223.

[0055] Please see Figures 7-9 As shown, in this embodiment, the steam unit 230 includes a conveying cage 231, an air roller 232 disposed inside the conveying cage 231, a disc 234 disposed on the rear side of the conveying cage 231, a lever 235 disposed on the outer edge of the disc 234, a timing belt 236 sleeved between the conveying cage 231 and the disc 234, and a connecting rod 237 connecting the air roller 232 and the lever 235. The connecting rod 237 has a groove 2371 inside. The motor 221 drives one of the conveying cages 231 to rotate, and through the cooperation of the three chain discs 223 and the chain 224, the three conveying cages 231 rotate together. After the timing belt 236 transmits power, it drives the disc 234 to rotate, causing the lever 235 to rotate in the groove 2371. The connecting rod 237 drives the air roller 232 to swing back and forth, thereby expanding the coverage area of ​​the steam.

[0056] Specifically, the front end convex shaft of the conveying cage 231 is snapped and fixed to the chain disc 223. The conveying cage 231 is rotatably connected between two outer partition plates 212. The conveying cage 231 is composed of two turntables and several thin strips snapped and fixed between the two turntables.

[0057] Furthermore, the air roller 232 is rotatably connected to the inside of the conveying cage 231, and its rear end is rotatably connected to the outer wall of the frame box 211. Several regularly distributed air nozzles 233 are threadedly connected to the top surface of the air roller 232, and the disc 234 is rotatably connected to the outer wall of the outer partition 212.

[0058] Furthermore, the lever 235 is welded and fixed to the outer edge of the disc 234, and the inner end of the connecting rod 237 is fixedly connected to the outer wall of the air roller 232 by a locking pin. The slot 2371 opened at the end of the connecting rod 237 is adapted to the size of the lever 235.

[0059] Furthermore, after the motor 221 drives the material conveying cage 231 in one of the steam sections 230 to rotate, it drives the three material conveying cages 231 to rotate synchronously through the cooperation of the chain 223 and the chain 224. At this time, the synchronous belt 236 drives the disc 234 to rotate synchronously due to the rotation of the material conveying cages 231. The drive lever 235 rotates in the lever groove 2371, causing the connecting rod 237 to swing continuously at a fixed angle. The drive air roller 232 swings back and forth together, thereby increasing the steam angle ejected from the air nozzle 233. This setting is to reduce local undercooking or overheating and reduce the breakage rate. The connecting rod 237 is sleeved outside the air roller 232, and the air roller 232 swings due to the rotation of the material conveying cages 231.

[0060] Please see Figures 7-10 As shown, in this embodiment, the combing section 240 includes a slide plate 241, a bending plate 242 snapped onto the bottom of the slide plate 241, a number of combing rods 243 distributed on the top surface of the bending plate 242, and a number of springs 245 disposed on the outer wall of the slide plate 241. The slide plate 241 moves laterally left and right as the cam 222 rotates, and the bending plate 242 drives the number of combing rods 243 to separate the rice noodles extruded by the gelatinization extruder 100.

[0061] Specifically, the combing section 240 also includes several slide rods 244 that are snapped onto the outer wall of the slide plate 241 and a limiting plate 246 that is fixed to the inner wall of the frame box 211 by bolts. A square groove 2410 that matches the size of the cam 222 is provided on the outer side of the slide plate 241. The bending plate 242 is slidably connected to the inner bottom surface of the frame box 211.

[0062] Furthermore, the combing rod 243 is welded and fixed to the top surface of the bending plate 242, and the other end of the slide rod 244 is slidably connected to the inside of the limiting plate 246 and located inside the spring 245. The two ends of the spring 245 are welded and fixed to the outer wall of the slide plate 241 and the limiting plate 246.

[0063] Furthermore, the cam 222, which rotates with the output shaft of the motor 221, continuously abuts against the square groove 2410 of the slide plate 241. Combined with the elastic force of the spring 245, the slide plate 241 drives the bending plate 242 to move left and right, allowing several combing rods 243 to separate the extruded rice noodles. This setting prevents the rice noodles from sticking on the feeding cage 231 and avoids insufficient local steam penetration caused by stacking, so that the three sections of steam can act evenly on each rice noodle.

[0064] The present invention also provides an application of a freshness-locking production system for freshness-locking rice noodles, which is the application of the aforementioned freshness-locking production system for freshness-locking rice noodles in the production of freshness-locking rice noodles.

[0065] Finally, it should be noted that the motor 221 involved in this invention is a general standard part or a component known to those skilled in the art. Its structure and principle can be known to those skilled in the art through technical manuals or conventional experimental methods. In the idle part of this device, the motor 221 is connected to an external power source through wires. The specific connection method should refer to the working principle in this invention. The electrical components are electrically connected in the order of operation. The detailed connection methods are all known technologies in the art.

[0066] When using the freshness-locking rice noodle production system of the present invention, rice noodles, corn starch and potato starch are weighed in a weight ratio of (70-85):(5-7.5):(2.5-5). The rice noodles contain 6%-8% protein, 1.7%-2.2% fat, 0.3%-0.6% soluble sugar, and 18%-25% amylose.

[0067] Rice noodles, corn starch, potato starch and water are mixed and stirred to obtain a slurry, which is then fed into a gelatinizing extruder 100 at a uniform speed. The feed flow rate is controlled at 50 mL / s. The steam valve of the gelatinizing extruder 100 is opened and the pressure of the gelatinizing extruder 100 is adjusted to 0.050 MPa-0.065 MPa. The internal gelatinization temperature is raised to 85℃-90℃ by steam pressurization and heating. At the same time, the gelatinization temperature and pressure are kept stable to ensure that the total gelatinization time from the material entering from the inlet to the material exiting from the outlet is 1-2 minutes.

[0068] After maturation, the gelatinized material enters the extrusion cylinder of the gelatinization extruder 100 and is extruded into rice noodles. The extruded rice noodles are pulled by the conveyor belt to the interior of the steaming box 200 and pass through the four guide rollers 214 and the three conveying cages 231 in sequence.

[0069] Next, the motor 221 in the drive unit 220 is started, driving one of the material conveying cages 231 in the steam unit 230 to rotate. Through the cooperation of the chain disc 223 and the chain 224, the three material conveying cages 231 are driven to rotate synchronously.

[0070] At this time, the synchronous belt 236 drives the disc 234 to rotate synchronously by the power of the material conveying cage 231, and the drive lever 235 rotates in the slot 2371, causing the fixed angle of the connecting rod 237 to swing continuously, and the drive air roller 232 swings back and forth together, thereby increasing the angle of the steam ejected from the air nozzle 233.

[0071] The cam 222, which rotates with the output shaft of the motor 221, continuously abuts against the square groove 2410 of the slide plate 241. With the help of the elastic force of the spring 245, the slide plate 241 drives the bending plate 242 to move left and right, allowing several combing rods 243 to separate the extruded rice noodles, preventing the rice noodles from sticking on the conveying cage 231. Through an external steam generator, the temperature of the steam in the three air rollers 232 from left to right is controlled at 70-80℃, 85-95℃ and 75-85℃ respectively, and the speed of the motor 221 is controlled so that the rice noodles pass through each conveying cage 231 for 1 minute.

[0072] Then, three cooling fans (300 rpm) were turned on to dry the surface moisture of the rice noodles, making them soft and chewy but not sticky when pressed with the palm of the hand, and preventing them from sticking to the conveyor belt when placed on it. At the same time, the airflow of each cooling fan (300 rpm) was controlled at 120 m³ / h. 3 / min, to prevent the rice noodles from becoming too dry, which would cause them to harden and break.

[0073] Afterwards, the rice noodles on the conveyor belt are neatly cut into 20cm long strips by the automatic cutter in the packaging machine 400. Then, the rice noodle strips are folded in half at both ends for packaging. During packaging, the packaging machine 400 is used to put the three-proof deoxidizer into the rice noodle cake. The packaging size is 180mm*120mm, the film thickness is 6 mils, and the film material is KNY+CP.

[0074] Finally, freeze the packaged rice noodles at -14℃ to -16℃ for 3 hours, and then thaw them naturally to obtain fresh rice noodles.

[0075] The foregoing description of specific exemplary embodiments of the invention is for illustrative and explanatory purposes. These descriptions are not intended to limit the invention to the precise forms disclosed, and it will be apparent that many changes and variations can be made in accordance with the foregoing teachings. The exemplary embodiments were chosen and described in order to explain the specific principles of the invention and its practical application, thereby enabling those skilled in the art to implement and utilize various different exemplary embodiments of the invention, as well as various different choices and variations. The scope of the invention is intended to be defined by the specification and its equivalents.

Claims

1. A freshness-locking production system for rice noodles, comprising a gelatinization extruder, a steaming chamber, several sets of cooling fans, and a packaging machine arranged sequentially from left to right, characterized in that: The steam chamber includes a fixed part, a drive part disposed inside the fixed part, three steam units, and a combing part; The drive unit includes a motor, a cam sleeved on its output shaft, three chain disks, and a chain sleeved on the outside of the chain disks. The steam unit includes a conveying cage, an air roller disposed inside the conveying cage, a disc disposed on the rear side of the conveying cage, a lever disposed on the outer edge of the disc, a timing belt sleeved between the conveying cage and the disc, and a connecting rod connecting the air roller and the lever. The connecting rod has a groove inside. The motor drives one of the conveying cages to rotate, and through the cooperation of three chain discs and chains, the three conveying cages rotate together. After the timing belt transmits power, it drives the disc to rotate, causing the lever to rotate in the groove. The connecting rod drives the air roller to swing back and forth, thereby expanding the coverage area of ​​the steam. The combing section includes a slide plate, a bent plate snapped to the bottom of the slide plate, several combing rods distributed on the top surface of the bent plate, and several springs on the outer wall of the slide plate. The slide plate moves left and right as the cam rotates, and the bent plate drives several combing rods to separate the rice noodles extruded by the gelatinization extruder.

2. The freshness-locking production system for rice noodles according to claim 1, characterized in that: The fixing part includes a frame box, outer partitions disposed on the inner walls of the front and rear ends of the frame box, four inner partitions disposed between two outer partitions, a guide roller disposed below the inner partitions, and an air suction hood disposed above the adjacent inner partitions.

3. The freshness-locking rice noodle production system according to claim 2, characterized in that: The outer partition is fixedly connected to the frame box by bolts, the two ends of the inner partition are snapped and fixed to the outer partition, the guide roller is rotatably connected between the two outer partitions, and the suction hood is snapped and fixed to the top surface of the frame box.

4. The freshness-locking rice noodle production system according to claim 3, characterized in that: The motor is fixedly connected to the bracket on the outer wall of the frame box by bolts, and the cam is fixedly connected to the output shaft of the motor by a locking pin.

5. The freshness-locking rice noodle production system according to claim 4, characterized in that: The front end convex shaft of the conveying cage is fixedly engaged with the chain disc. The conveying cage is rotatably connected between two outer partition plates. The conveying cage consists of two turntables and several thin strips fixedly engaged between the two turntables.

6. The freshness-locking production system for rice noodles according to claim 5, characterized in that: The air roller is rotatably connected to the inside of the conveying cage, and its rear end is rotatably connected to the outer wall of the frame box. Several regularly distributed air nozzles are threaded onto the top surface of the air roller, and the disc is rotatably connected to the outer wall of the outer partition.

7. The freshness-locking production system for rice noodles according to claim 6, characterized in that: The lever is welded and fixed to the outer edge of the disc, and the inner end of the connecting rod is fixedly connected to the outer wall of the air roller by a locking pin. The groove opened at the end of the connecting rod is adapted to the size of the lever.

8. The freshness-locking production system for rice noodles according to claim 7, characterized in that: The combing section also includes several slide rods that are snapped and fixed to the outer wall of the slide plate and a limiting plate that is fixed to the inner wall of the frame box by bolts. A square groove adapted to the size of the cam is opened on the outer side of the slide plate, and the bending plate is slidably connected to the inner bottom surface of the frame box.

9. The freshness-locking production system for rice noodles according to claim 8, characterized in that: The combing rod is welded and fixed to the top surface of the bending plate. The other end of the slide rod is slidably connected to the inside of the limiting plate and is located inside the spring. The two ends of the spring are welded and fixed to the outer walls of the slide plate and the limiting plate.

10. The application of a freshness-locking production system for rice noodles, characterized in that: The application of the freshness-locking rice noodle production system as described in claim 9 in the production of freshness-locking rice noodles.

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