Preparation technology of carrot and Chinese yam noodles

Abstract

The present invention discloses a carrot Chinese yam noodle preparation technology which comprises the following steps: S1, raw material pretreatment; s2, premixing the powder; s3, preparing a liquid material; s4, performing vacuum dough kneading; s5, curing and rolling; carrying out step-by-step calendaring by using a composite calendaring machine, and finally controlling the thickness of the dough sheet to be 1.0-1.2 S6, three-section type variable-temperature drying; and S7, cutting, metering and packaging. By innovatively using the freeze-dried powder raw material and the optimized processing technology, the common technical problems of weak gluten structure, unstable color and luster, easy nutrition loss, large product quality fluctuation caused by uneven mixing and the like in the vegetable noodles are effectively solved.

Description

Technical Field

[0001] This invention relates to the field of yam noodle processing technology, specifically to a preparation process for carrot and yam noodles. Background Technology

[0002] As a traditional staple food, the fortification of noodles and the diversification of their flavors are important directions for current research and development. Composite noodles, such as multigrain noodles and vegetable noodles, are highly favored because they provide more comprehensive nutrients. Patent document 1 discloses a yam and water chestnut noodle, but its preparation process is relatively simple (e.g., static sedimentation, natural cooling), which may lead to nutrient loss and a short shelf life. Patent document 2 provides a yam noodle using enzymatic hydrolysis and ultrafine processing technology, but the process is complex and costly, and it does not solve the problems of easy discoloration and impact on the gluten network caused by added vegetables. Patent document 3 improves noodle quality through starch modification and complex hot and cold treatments, but the process is cumbersome, energy-intensive, and unsuitable for mass production. Patent document 4 focuses on the blending of various grains and spray drying pretreatment.

[0003] Carrots are rich in beta-carotene, vitamins, and dietary fiber, while yams are rich in mucoprotein, polysaccharides, and minerals; both are highly nutritious ingredients. However, directly adding carrot puree or yam puree to flour introduces a large amount of free water, severely disrupting gluten formation and resulting in noodles with a high breakage rate, a sticky texture, and poor rehydration. Furthermore, the instability of carotene easily leads to color deterioration during processing and storage. Therefore, developing a method for preparing carrot and yam noodles that maximizes the preservation of nutrients and natural color while ensuring excellent processing characteristics and edible quality is of great significance. In addition, in existing production processes, simple mixing of powdered materials (especially those with large differences in density and particle size, such as whole wheat flour and carrot powder) is prone to uneven mixing, leading to spots and streaks in the noodle color and uneven distribution of nutrients. Incomplete dissolution of additives in liquids also affects the uniformity of dough texture. Traditional kneading methods also easily cause uneven water addition, resulting in locally overly wet or overly dry lumps, affecting subsequent rolling and drying effects, ultimately leading to unstable product quality. Summary of the Invention

[0004] The problem to be solved by this invention is to provide a preparation process for carrot and yam noodles. By innovatively using freeze-dried powder raw materials and optimized processing technology, it effectively solves the common technical problems in vegetable noodles, such as weakened gluten structure, unstable color, easy loss of nutrients, and large fluctuations in product quality due to uneven mixing.

[0005] The technical solution provided by this invention to solve the above problems is as follows: a preparation process for carrot and yam noodles, wherein the carrot and yam noodles are made from the following raw materials in parts by weight: 80-100 parts wheat flour, 10-20 parts whole wheat flour, 15-25 parts whole yam powder, 8-15 parts freeze-dried carrot powder, 3-6 parts gluten, 30-45 parts drinking water, 0.5-2 parts salt, 0.1-0.5 parts compound phosphate, and 0.1-0.3 parts edible alkali; The preparation process includes the following steps: S1. Raw material pretreatment: Weigh each raw material according to the weight ratio; S2. Powder premixing: Wheat flour, whole wheat flour, yam flour, freeze-dried carrot powder, and gluten powder are added into a powder premixing device to obtain a mixed powder with extremely uniform color and composition; S3. Liquid preparation: Add salt, compound phosphate, and edible alkali into the liquid preparation tank, add drinking water, and first shear and stir at high speed for 2-3 minutes to completely dissolve the additives. Then switch to low speed stirring to maintain the uniformity of the solution and form a uniform dough mix. S4. Vacuum mixing: The mixed powder is transported to a vacuum dough mixer, the mixer is started and a vacuum is drawn to -0.06~-0.08 MPa; the mixing liquid prepared in step S3 is evenly sprayed into the rotating powder in an atomized form through the atomizing spray system of the dough mixer; the biaxial counter-rotating stirring paddle of the vacuum dough mixer is used to mix the dough at a speed of 60-100 r / min for 8-12 minutes to form loose, uniform dough flakes without dry powder; S5. Curing and calendering: The dough flakes are fed into a curing machine and cured for 15-20 minutes at a temperature of 25-30℃ and a humidity of 75-85%; then they are calendered step by step by a composite calender, and the final sheet thickness is controlled at 1.0-1.2mm. S6. Three-stage variable temperature drying: The cut wet noodles are dried in three stages with variable temperature. S7. Cutting, Measuring and Packaging: After cooling, cut to specifications and vacuum or nitrogen-filled packaging.

[0006] Preferably, the method for preparing the yam powder includes washing, peeling, and slicing fresh yam, then treating it with color protection, quick-freezing it at -35°C, drying it in a vacuum freeze dryer until the moisture content is ≤8%, and finally pulverizing it to a particle size ≥150 mesh using an ultra-micro pulverizer.

[0007] Preferably, the color-protecting treatment involves soaking in a 0.5% citric acid solution for 5 minutes.

[0008] Preferably, the method for preparing the freeze-dried carrot powder includes selecting highly mature carrots, washing, peeling, and dicing them, then blanching them with steam to inactivate enzymes, draining them, and then quick-freezing them at -35℃ and vacuum freeze-drying them until the moisture content is ≤8%, and finally pulverizing them into ultrafine particles with a particle size ≥150 mesh.

[0009] Preferably, the enzyme inactivation temperature is 100°C and the time is 2 minutes.

[0010] Preferably, in step S2, the premixing time of the premixing device is 10-15 min.

[0011] Preferably, the high speed in step S3 is 800-1000 r / min, and the low speed is 200-300 r / min.

[0012] Preferably, the three-stage variable temperature drying in step S6 includes, Pre-drying: Temperature 30-35℃, humidity 75-80%, time 20-30min, to allow the surface moisture of the noodles to evaporate initially and set the shape; Main drying: temperature 45-50℃, humidity 55-65%, time 40-60min, to promote the diffusion of moisture from the inside of the noodles to the surface; Final drying: Temperature 25-30℃, humidity 45-55%, time 20-40 minutes, so that the moisture content of the noodles is evenly reduced to below 12.5%.

[0013] Preferably, the premixing device in S2 includes a premixing container, a stirring unit, a detection unit, and a scraping unit; The stirring unit is installed at the top center of the premix container, and its core function is to fully and uniformly stir the materials inside the premix container. The detection unit and the scraping unit are both integrated and installed on the mixing unit and operate synchronously with it. The detection unit has real-time sensing and detection functions to continuously identify whether there is material adhesion or crusting on the inner wall surface of the premix container. When it detects material adhesion of a certain thickness, it will immediately trigger a control signal to start the working program of the scraping unit, so that its execution component comes into contact with the inner wall surface of the premix container, thereby carrying out effective scraping and cleaning operations.

[0014] Compared with the prior art, the advantages of the present invention are: 1. Maximize nutrition: Vacuum freeze-drying technology is used to process yam and carrots, which has a much higher protection rate for heat-sensitive nutrients (such as β-carotene, vitamin C, and yam polysaccharides) than hot air drying or blanching and pulping processes.

[0015] 2. Natural and stable color: The freeze-drying process avoids the oxidative degradation of carotene, giving the noodles a natural and stable orange-yellow color, and the ultra-fine powder makes the color distribution extremely uniform.

[0016] 3. Superior Quality: Added as dry powder, it minimizes the introduction of external moisture, protecting the integrity of the gluten network. Combined with vacuum kneading, maturation, and a three-stage drying process, the resulting noodles are chewy, smooth, highly resistant to overcooking, non-sticky, and have a low breakage rate.

[0017] 4. Long shelf life: The final product has a low moisture content and can be vacuum or nitrogen-filled packaged, which effectively delays oxidation and extends the shelf life.

[0018] 5. Strong process versatility: The process of this invention is simpler, has lower energy consumption, and is more suitable for large-scale industrial production. Attached Figure Description

[0019] The accompanying drawings, which are provided to further illustrate the invention and constitute a part of this invention, are illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention.

[0020] Figure 1 This is a flowchart of the preparation process of the present invention; Figure 2 This is a schematic diagram of the premixing device of the present invention; Figure 3 This is a cross-sectional view of the premixing device of the present invention; Figure 4 This is a top sectional view of the support frame of the premixing device of the present invention; Figure 5 yes Figure 4 Enlarged view of point B in the middle; Figure 6 This is a schematic diagram of the cooperation between the support frame and the reset unit of the present invention.

[0021] Figure labels: 1. Premix container, 2. Drive unit, 3. Rotating shaft, 4. Stirring paddle, 5. Support frame, 6. Scraper, 7. Return rod, 8. Return block, 9. Induction wheel, 10. Fixed seat, 11. Transmission rod, 12. Linkage rod, 13. Assembly cavity, 14. Clamping block, 15. Buffer spring, 16. Guide slope A, 17. Engaging groove, 18. Engaging block, 19. Fixing hole, 20. Engaging spring, 21. Driven rack, 22. Transmission gear, 23. Drive rack, 24. Push rod, 25. Guide slope B. Detailed Implementation

[0022] The following will describe in detail the implementation of the present invention with reference to the accompanying drawings and embodiments, so that the process of how the present invention uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0023] In the description of this invention, it should be noted that the directional terms such as "center", "lateral", "longitudinal", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", and "counterclockwise" indicate the orientation and positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. They should not be construed as limiting the specific protection scope of this invention.

[0024] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features. Thus, the use of "first" and "second" to define a feature may explicitly or implicitly include one or more of that feature, and in the description of this invention, "a number" means two or more, unless otherwise explicitly specified.

[0025] In this invention, unless otherwise explicitly specified and limited, the terms "assembly," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can also refer to a mechanical connection; they can refer to a direct connection or a connection through an intermediate medium; or they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0026] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0027] It should also be understood that the terminology used in this specification of embodiments of the invention is for the purpose of describing particular embodiments only and is not intended to limit the embodiments of the invention. As used in this specification of embodiments of the invention and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise. Example 1

[0028] like Figure 1As shown, this embodiment discloses a preparation process for carrot and yam. The carrot and yam flour is made from the following raw materials in parts by weight: 80-100 parts wheat flour, 10-20 parts whole wheat flour, 15-25 parts whole yam flour, 8-15 parts freeze-dried carrot powder, 3-6 parts gluten, 30-45 parts drinking water, 0.5-2 parts salt, 0.1-0.5 parts compound phosphate, and 0.1-0.3 parts edible alkali. The preparation process includes the following steps: S1. Raw material pretreatment: Weigh each raw material according to the weight ratio; S2. Powder premixing: Wheat flour, whole wheat flour, yam flour, freeze-dried carrot powder, and gluten powder are added into a powder premixing device to obtain a mixed powder with extremely uniform color and composition; S3. Liquid preparation: Add salt, compound phosphate, and edible alkali into the liquid preparation tank, add drinking water, and first shear and stir at high speed (800-1000 r / min) for 2-3 minutes to completely dissolve the additives. Then switch to low speed (200-300 r / min) to maintain the uniformity of the solution and form a uniform dough mix. S4. Vacuum mixing: The mixed powder is transported to a vacuum dough mixer, the mixer is started and a vacuum is drawn to -0.06~-0.08 MPa; the mixing liquid prepared in step S3 is evenly sprayed into the rotating powder in an atomized form through the atomizing spray system of the dough mixer; the biaxial counter-rotating stirring paddle of the vacuum dough mixer is used to mix the dough at a speed of 60-100 r / min for 8-12 minutes to form loose, uniform dough flakes without dry powder; S5. Curing and calendering: The dough flakes are fed into a curing machine and cured for 15-20 minutes at a temperature of 25-30℃ and a humidity of 75-85%; then they are calendered step by step by a composite calender, and the final sheet thickness is controlled at 1.0-1.2mm. S6. Three-stage variable temperature drying: Drying the cut wet noodles; Pre-drying: Temperature 30-35℃, humidity 75-80%, time 20-30min, to allow the surface moisture of the noodles to evaporate initially and set the shape; Main drying: temperature 45-50℃, humidity 55-65%, time 40-60min, to promote the diffusion of moisture from the inside of the noodles to the surface; Final drying: Temperature 25-30℃, humidity 45-55%, time 20-40 minutes, to evenly reduce the moisture content of the noodles to below 12.5%; S7. Cutting, Measuring and Packaging: After cooling, cut to specifications and vacuum or nitrogen-filled packaging. Example 2

[0029] like Figure 2-6 As shown, this embodiment discloses a premixing device, which is applied in Embodiment 1. Specifically, it includes a premixing container, a stirring unit, a detection unit, and a scraping unit. The stirring unit is installed at the top center of the premix container, and its core function is to fully and uniformly stir the materials inside the premix container. The detection unit and the scraping unit are both integrated and installed on the mixing unit and operate synchronously with it. The detection unit has real-time sensing and detection functions to continuously identify whether there is material adhesion or crusting on the inner wall surface of the premix container. When it detects material adhesion of a certain thickness, it will immediately trigger a control signal to start the working program of the scraping unit, so that its execution component comes into contact with the inner wall surface of the premix container, thereby carrying out effective scraping and cleaning operations.

[0030] Specifically, the mixing unit includes a drive device 2 as a power source, a rotating shaft 3 for transmitting torque, and several mixing paddles 4 for achieving mixing. The drive device 2 is typically a variable frequency motor, which is securely mounted on the center of the upper end cap of the premixing container 1 via a base. The rotating shaft 3 is coaxially connected to the output end of the drive device 2 via a coupling. The mixing paddles 4 are evenly arranged at different heights on the rotating shaft 3 according to certain flow pattern design requirements to achieve optimal fluid circulation.

[0031] The detection unit includes a support frame 5 that provides the main support, a mounting base 10 for mounting sensing elements, a transmission rod 11 for transmitting signals, and several sensing wheels 9 that directly contact the inner wall. The support frame 5 is fixedly installed at a specific position on the rotating shaft 3 by set screws or welding. The support frame 5 has precision-machined sliding guide holes that mate with the transmission rod 11. The mounting base 10 is fixedly connected to the end of the transmission rod 11 by threaded fasteners. Several sensing wheels 9 are rotatably mounted on the mounting base 10 by needle roller bearings. The outer edges of these sensing wheels maintain constant rolling contact with the inner wall surface of the premixed container 1, thereby sensing changes in the wall surface condition. The scraping unit includes a scraper 6 for scraping, a buffer spring 15 for providing elasticity, a clamping block 14 for clamping, a linkage rod 12 for transmitting motion, and a locking mechanism for locking. The support frame 5 has a sealed cylindrical assembly cavity 13 inside. One end of the buffer spring 15 is fixedly connected to the inner end face of the assembly cavity 13, and the other end is connected to the clamping block 14, which can slide within the cavity. The linkage rod 12 is movably installed in a pre-set guide hole within the support frame 5 via a linear bearing. One end is fixedly connected to the clamping block 14 via a thread, and the other end is fixedly connected to the scraper 6 via a quick-connect coupling, facilitating maintenance and replacement.

[0032] The locking mechanism includes a locking block 18 for locking, a locking spring 20 for providing a restoring force, a push rod 24 for pushing power, and a transmission gear 22 for changing the direction of movement. A radial fixing hole 19 is machined on the side wall of the assembly cavity 13. One end of the locking spring 20 is fixedly connected to the bottom of the fixing hole 19, and the other end is connected to the locking block 18, which can slide within the hole. The support frame 5 also has an inclined movable hole for mounting the push rod 24. One end of the push rod 24 is hinged to the transmission rod 11 via a pin. Several continuous driven racks 21 are machined on the body of the push rod 24. The transmission gear 22 is rotatably mounted on a pre-set gear seat within the support frame 5 via a small bearing. The driving rack 23 meshes with the upper tooth profile of the transmission gear 22. Similarly, several driven racks 21 meshing with the lower tooth profile of the transmission gear 22 are machined on the side of the locking block 18 closest to the transmission gear 22. The clamping block 14 is machined with a locking groove 17 that matches the shape of the locking block 18. The end face of the locking block 18 that cooperates with the locking groove 17 is machined with a guide slope A16 to facilitate disengagement and reduce resistance during unlocking.

[0033] It also includes a reset unit for state restoration, which includes a fixed return rod 7 and a follower return block 8. One end of the return rod 7 is fixed to the inner wall of the upper end cover or the lower end inside the premix container 1 by a bracket, and the return block 8 is set on the back of the clamping block 14 by a threaded connection. The end of the return rod 7 is machined with a guide slope B25, which matches the shape of the return block 8. After the material adhering to the inner wall of the premix container 1 is completely scraped off, the support frame 5 rotates with the rotating shaft 3 to a specific position close to the return rod 7. At this time, the return block 8 protruding on the clamping block 14 contacts the guide slope B25 at the end of the return rod 7. As the rotation continues, the clamping block 14 is pushed and moved inward by the slope of the return rod 7, thereby compressing the buffer spring 15 until the locking groove 17 on the clamping block 14 and the locking block 18 in the fixing hole 19 are radially aligned. Under the restoring force of the locking spring 20, the locking block 18 quickly extends out of the fixing hole 19 and re-engages with the locking groove 17, achieving locking. At the same time, the return block 8 disengages from the slope of the return rod 7, and the locking mechanism completes the locking and positioning of the clamping block 14 again, causing the scraper 6 to disengage from the tank wall, waiting for the next inspection cycle.

[0034] It should be noted that the detection unit, scraping unit and reset unit in this application are all provided in two sets and are arranged alternately on the stirring shaft, which can detect more of the inner wall area of ​​the premixed container while preventing interference.

[0035] In the above scheme, when there is a certain thickness of material adhering to the inner wall of the premix container, the rotating induction wheel needs to roll over this layer of material. The adhering material exerts a significant normal reaction force on the induction wheel. This reaction force pushes the entire transmission rod and the push rod hinged to it to move radially towards the center of the rotation axis. The movement of the push rod drives the transmission gear to rotate through its rack. The rotation of the transmission gear drives the engaging locking block to retract inward against the force of the locking spring, disengaging it from the locking groove. The unlocked clamping block then pushes the linkage rod to move radially outward under the preload of the buffer spring, thereby pushing the scraper to move closer to the tank wall until it elastically presses against the tank wall. Driven by the rotating shaft, the scraper continuously rotates and scrapes the inner wall of the premix container, effectively removing the material adhering to the inner wall, preventing scale formation, and significantly improving the mixing effect. The core advantages of this solution are as follows: Firstly, by using a detection unit to monitor and provide feedback on the tank wall status in real time, the scraper only contacts and works when there is a significant amount of material adhering to the inner wall of the premixed container. This avoids unnecessary dry friction between the scraper and the tank wall coating when there is no scale or only a thin layer of scale, greatly protecting the integrity of the tank wall coating and significantly extending the service life of the scraper itself, thus reducing maintenance costs. Secondly, while efficiently removing the material adhering to the inner wall, the scraper, which rotates with the rotating shaft, assists in stirring the viscous material near the tank wall, breaking up any material clumps that may form. This improves the fluid flow in that area, reducing the likelihood of material adhering to the tank wall and enhancing the overall mixing and stirring effect of the materials within the fermentation system, ensuring the uniformity and stability of the fermentation process.

[0036] The above description only illustrates the preferred embodiments of the present invention and should not be construed as limiting the scope of the claims. The present invention is not limited to the above embodiments, and variations in its specific structure are permitted. All modifications made within the scope of the independent claims of this invention are also within the scope of protection of this invention.

Claims

1. A preparation process for carrot and yam noodles, characterized in that: The carrot and yam noodles are made from the following ingredients in parts by weight: 80-100 parts wheat flour, 10-20 parts whole wheat flour, 15-25 parts whole yam flour, 8-15 parts freeze-dried carrot powder, 3-6 parts gluten, 30-45 parts drinking water, 0.5-2 parts salt, 0.1-0.5 parts compound phosphate, and 0.1-0.3 parts edible alkali. The preparation process includes the following steps: S1. Raw material pretreatment: Weigh each raw material according to the weight ratio; S2. Powder premixing: Wheat flour, whole wheat flour, yam flour, freeze-dried carrot powder, and gluten powder are added into a powder premixing device to obtain a mixed powder with extremely uniform color and composition; S3. Liquid preparation: Add salt, compound phosphate, and edible alkali into the liquid preparation tank, add drinking water, and first shear and stir at high speed for 2-3 minutes to completely dissolve the additives. Then switch to low speed stirring to maintain the uniformity of the solution and form a uniform dough mix. S4. Vacuum mixing: The mixed powder is transported to a vacuum dough mixer, the mixer is started and a vacuum is drawn to -0.06 ~ -0.08 MPa; the mixing liquid prepared in step S3 is evenly sprayed into the rotating powder in an atomized form through the atomizing spray system of the dough mixer; the biaxial counter-rotating stirring paddle of the vacuum dough mixer is used to mix the dough at a speed of 60-100 r / min for 8-12 minutes to form loose, uniform dough flakes without dry powder; S5. Curing and calendering: The dough flakes are fed into a curing machine and cured for 15-20 minutes at a temperature of 25-30℃ and a humidity of 75-85%; then they are calendered step by step by a composite calender, and the final sheet thickness is controlled at 1.0-1.2mm. S6. Three-stage variable temperature drying: The cut wet noodles are dried in three stages with variable temperature. S7. Cutting, Measuring and Packaging: After cooling, cut to specifications and vacuum or nitrogen-filled packaging.

2. The preparation process of carrot and yam noodles according to claim 1, characterized in that: The method for preparing the whole yam powder includes washing, peeling, and slicing fresh yam, then treating it with color protection, quick-freezing it at -35℃, drying it in a vacuum freeze dryer until the moisture content is ≤8%, and finally pulverizing it to a particle size ≥150 mesh using an ultra-micro pulverizer.

3. The preparation process of carrot and yam noodles according to claim 2, characterized in that: The color-protecting treatment involves soaking the sample in a 0.5% citric acid solution for 5 minutes.

4. The preparation process of carrot and yam noodles according to claim 1, characterized in that: The method for preparing the freeze-dried carrot powder includes selecting mature carrots, washing, peeling, and dicing them, then blanching them with steam to inactivate enzymes, draining them, and then quick-freezing them at -35℃ and vacuum freeze-drying them until the moisture content is ≤8%, and finally pulverizing them into ultrafine particles with a particle size ≥150 mesh.

5. The preparation process of carrot and yam noodles according to claim 4, characterized in that: The enzyme inactivation temperature was 100℃ and the time was 2 minutes.

6. The preparation process of carrot and yam noodles according to claim 1, characterized in that: The rotational speed of the premixing device in step S2 is 20-40 r / min.

7. The preparation process of carrot and yam noodles according to claim 6, characterized in that: The premixing time of the premixing device in step S2 is 10-15 min.

8. The preparation process of carrot and yam noodles according to claim 1, characterized in that: In step S3, the high speed is 800-1000 r / min and the low speed is 200-300 r / min.

9. The preparation process of carrot and yam noodles according to claim 1, characterized in that: The three-stage variable temperature drying in step S6 includes... Pre-drying: Temperature 30-35℃, humidity 75-80%, time 20-30min, to allow the surface moisture of the noodles to evaporate initially and set the shape; Main drying: temperature 45-50℃, humidity 55-65%, time 40-60min, to promote the diffusion of moisture from the inside of the noodles to the surface; Final drying: Temperature 25-30℃, humidity 45-55%, time 20-40 minutes, so that the moisture content of the noodles is evenly reduced to below 12.5%.

10. The preparation process of carrot and yam noodles according to claim 1, characterized in that: The premixing device in S2 includes a premixing container, a stirring unit, a detection unit, and a scraping unit; The stirring unit is installed at the top center of the premix container, and its core function is to fully and uniformly stir the materials inside the premix container. The detection unit and the scraping unit are both integrated and installed on the mixing unit and operate synchronously with it. The detection unit has real-time sensing and detection functions to continuously identify whether there is material adhesion or crusting on the inner wall surface of the premix container. When it detects material adhesion of a certain thickness, it will immediately trigger a control signal to start the working program of the scraping unit, so that its execution component comes into contact with the inner wall surface of the premix container, thereby carrying out effective scraping and cleaning operations.

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