Integrated Equipment and Process for Constant Temperature and Humidity Fermentation and Stretching of Gastrodia elata Powder Hollow Noodles

Abstract

This invention discloses an integrated equipment and process for constant temperature and humidity fermentation and stretching of hollow noodles made from Gastrodia elata powder. The equipment includes a support base, on which a processing box and a constant temperature and humidity fermentation chamber are fixedly connected. The processing box contains a stretching mechanism, and powder-sprinkling mechanisms are located on both sides of the outer wall of the processing box. A starch recovery mechanism is located at the bottom of the processing box. The powder-sprinkling mechanism uses a rotating feed roller to deliver powder, and a cam-triggered reset switch drives an air jet assembly to achieve uniform powder spreading on both sides. The stretching mechanism uses a threaded rod to drive a dough rod to complete the stretching. The fermentation chamber has a built-in temperature and humidity control module to achieve precise dough fermentation. This invention integrates fermentation, stretching, and powder spreading functions, solving the problems of cumbersome powder spreading, starch waste, and low formation rate of hollow noodle structures in existing equipment. At the same time, combined with the Gastrodia elata cell wall breaking micro powder preparation process, the uniform dispersion of Gastrodia elata powder is achieved through precise parameter control, enhancing the brain-boosting and sleep-aiding effects of the noodles. The synergy between the equipment and the process can significantly improve production efficiency and product quality.

Description

Technical Field

[0001] This invention belongs to the technical field of dried noodle production, and relates to an integrated equipment and preparation process for constant temperature and humidity fermentation and stretching of hollow dried noodles made from Gastrodia elata powder. Background Technology

[0002] Hollow noodles are popular among consumers due to their smooth texture and easy digestibility. With the increasing demand for healthy eating, functional hollow noodles with added food and medicinal ingredients have become a research hotspot. Gastrodia elata, a traditional Chinese medicine, has the effects of relieving wind and pain, improving sleep, and enhancing eyesight and intelligence. Incorporating Gastrodia elata powder into the hollow noodle preparation process can endow the noodles with functional value.

[0003] In the current hollow noodle production process, fermentation, stretching, and dusting are mostly independent processes that require manual transfer of the dough. This is not only inefficient but also easily leads to moisture loss from the dough surface, affecting the formation of the hollow structure. In the stretching and dusting process, the traditional method is to manually dust the dough, which results in uneven dusting, serious starch waste, and manual turning of the dough can easily cause the gluten in the noodles to break, reducing the yield.

[0004] Existing technologies include some noodle stretching devices, but most are single-function, lacking integration with the fermentation process, and their powder-spraying mechanisms are mostly unidirectional, failing to achieve uniform powder spraying on both sides. Furthermore, existing equipment lacks parameter adaptation for the characteristics of Gastrodia elata powder, resulting in uneven powder dispersion and hindering its effectiveness. For example, invention patent CN116098180B discloses a noodle stretching device and conveying equipment, which can achieve automatic stretching, but lacks supporting fermentation and powder spraying structures, requiring the use of other equipment. Invention patent CN114403348B discloses a high-fiber buckwheat noodle and its preparation method, but it does not involve improvements to specialized equipment; the production process relies on manual operation, making it difficult to meet the needs of large-scale production.

[0005] Therefore, in order to solve the above-mentioned technical problems, the technical solution of this application is proposed. Summary of the Invention

[0006] The purpose of this invention is to provide an integrated equipment and preparation process for constant temperature and humidity fermentation and stretching of hollow noodles made from Gastrodia elata powder. This equipment integrates fermentation, stretching, and powdering functions, and achieves simultaneous powdering and stretching through a linkage design, solving the problems of scattered processes and cumbersome powdering in existing equipment. At the same time, combined with the preparation process of Gastrodia elata cell wall broken micro powder, the equipment achieves uniform dispersion of Gastrodia elata powder through precise parameter control, thereby improving the functionality and quality of the noodles.

[0007] The technical solution adopted in this invention is as follows: The equipment and preparation process for the constant temperature and humidity fermentation and stretching of hollow noodles made from Gastrodia elata powder include a support base, on which a processing box and a constant temperature and humidity fermentation box are fixedly connected. The processing box is equipped with a stretching mechanism inside, and powder-sprinkling mechanisms are symmetrically arranged on both sides of the outer wall of the processing box. A starch recovery mechanism is slidably connected to the bottom of the inner wall of the processing box.

[0008] The stretching mechanism includes a first face bar and a second face bar located inside the processing box. The first face bar is fixed to the top of the inner wall of the processing box. The stretching mechanism also includes a threaded rod rotatably connected to the inner wall of the processing box. A movable plate is threadedly connected to the outer wall of the threaded rod. The second face bar is fixedly connected to the movable plate. A second motor is fixedly connected to the top of the processing box. The output shaft of the second motor is meshed with a toothed chain. The top of the threaded rod is meshed with the toothed chain. After the second motor starts, it drives the threaded rod to rotate through the toothed chain, causing the movable plate to move up and down along the threaded rod, thereby adjusting the distance between the second face bar and the first face bar, and completing the noodle stretching operation.

[0009] The starch-spreading mechanism includes a feeding cylinder fixedly connected to the top of the processing box, a feeding roller rotatably connected inside the feeding cylinder, a storage port on the outer wall of the feeding roller communicating with the interior of the processing box, a cam fixedly connected to one end of the feeding roller, a reset switch fixedly connected to the outer wall of the processing box, the reset switch being compatible with the cam, and air jet assemblies fixedly connected to both sides of the outer wall of the processing box, the air jet assemblies being electrically connected to the reset switch. A first motor is fixedly connected to the side of the feeding cylinder away from the cam, and the output shaft of the first motor is fixedly connected to the end of the feeding roller away from the cam. The first motor drives the feeding roller to rotate, loading starch into the storage port when it reaches the top and dropping it into the processing box when it reaches the bottom; simultaneously, the cam rotates synchronously with the feeding roller, periodically pressing the reset switch to trigger the air jet assemblies to blow starch onto the noodle surface, achieving uniform starch spreading on both sides.

[0010] The jet assembly includes an air pump fixedly connected to the outer wall of the processing box. The air outlet of the air pump is fixedly connected to a main air supply pipe. The end of the main air supply pipe away from the air pump is connected to a branch air supply pipe. The end of the branch air supply pipe away from the main air supply pipe passes through the side wall of the processing box and is connected to an air outlet. The air outlet faces the first and second face rods inside the processing box to ensure that the starch can evenly cover both sides of the noodles.

[0011] The starch recovery mechanism includes a collection box slidably connected to the bottom of the inner wall of the processing chamber. An air baffle is fixedly connected to the top of the inner wall of the collection box, and dust collection bags are connected to both sides of the outer wall of the collection box. Starch not adhering to the noodles falls into the collection box through the air baffle for recycling. The dust collection bags can discharge gas from the processing chamber, maintaining air pressure balance, while simultaneously intercepting starch dust in the gas to prevent environmental pollution.

[0012] The constant temperature and humidity fermentation chamber is equipped with a temperature sensor, a humidity sensor, and a heating and humidification module. The temperature sensor and humidity sensor are electrically connected to the heating and humidification module, which can accurately control the fermentation temperature and humidity, providing a stable environment for dough fermentation.

[0013] The outer walls of both the first and second noodle rods are provided with anti-slip textures to prevent the noodles from slipping and falling off during the stretching process. A partition is fixedly connected to the inner wall of the processing box, and the partition and the inner wall of the processing box form a cavity. The threaded rod is located inside the cavity to avoid contact between the threaded rod and the noodles, which could cause contamination.

[0014] This invention also discloses a process for preparing hollow noodles made from Gastrodia elata powder based on the above-mentioned equipment, comprising the following steps: Preparation of Gastrodia elata cell wall broken micro powder: Gastrodia elata slices are cleaned and impurities are removed. They are dried at 75±5℃ for 2-5 hours until the moisture content is ≤13%, sterilized at 37±2℃ for 60 minutes, and then coarsely crushed at 60-80 mesh and ultrafinely pulverized at 120 mesh to obtain Gastrodia elata cell wall broken micro powder. Gastrodia elata powder of this particle size has good dispersibility and is easy to blend with flour.

[0015] Mix the dough: Mix 100 parts wheat flour, 5 parts gastrodia elata cell wall broken powder, 1 part salt, and 40 parts 30℃ drinking water. First, stir the flour and gastrodia elata cell wall broken powder for 2 minutes, then add the drinking water with dissolved salt and continue stirring for 15 minutes until the dough is smooth and free of dry powder. The 30℃ drinking water can promote gluten formation and improve the elasticity of the noodles.

[0016] Multiple fermentation: Place the dough in a constant temperature and humidity fermentation box and ferment it at a temperature of 28℃ and a humidity of 70%. The first fermentation is 40 minutes to relax the gluten. After cutting into strips, the second fermentation is 40 minutes. After rolling into strips, the third fermentation is 40 minutes. Before stretching, the fourth fermentation is 50 minutes. After shaping, the fifth fermentation is 50 minutes. Multiple fermentation can promote the reproduction of yeast. The carbon dioxide produced makes the noodles form a loose and porous structure, while neutralizing the odor of gastrodia elata and improving the taste.

[0017] Synchronous stretching and powdering: The fermented noodles are fitted onto the first and second noodle rods. The equipment is started, and the stretching mechanism drives the second noodle rod to move, stretching the noodles to a length of 3m. At the same time, the powdering mechanism is started to achieve uniform powdering on both sides. The amount of corn flour powdered is 2%-3% of the noodle mass to prevent the noodles from sticking together.

[0018] Drying and shaping: The stretched noodles are dried at 40℃ for 4 hours and then cut to a length of 20cm to obtain hollow noodles with gastrodia elata powder.

[0019] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. Gastrodia elata powder hollow noodles constant temperature and humidity fermentation and stretching integrated equipment and preparation process: This equipment integrates constant temperature and humidity fermentation, automatic stretching and double-sided powdering functions, reducing the process transfer links and improving production efficiency; the powdering mechanism achieves synchronous powder falling and spraying through the linkage design of the feeding roller and the air jet component, solving the problem of uneven powdering by manual powdering, and increasing the starch recovery rate to over 85%; 2. In this invention, the stretching mechanism uses a threaded rod to drive the dough rod to move, and the stretching speed is controllable to avoid gluten breakage. Combined with the anti-slip texture design of the dough rod, the forming rate of hollow noodle structure is increased to over 98%. 3. In this invention, the process parameters are optimized for the characteristics of Gastrodia elata powder. A 120-mesh cell wall breaking micro powder and a multiple fermentation process are used to evenly disperse the Gastrodia elata powder in the noodles, so as to give full play to its brain-boosting and sleep-aiding effects, while neutralizing the odor of Gastrodia elata and improving the taste of the product. 4. In this invention, the equipment and process work together to make it suitable for the large-scale production of functional hollow noodles, which has significant economic value and application prospects. Attached Figure Description

[0020] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the embodiments, experimental examples, and comparative examples will be briefly described below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort, wherein: Figure 1 This is a schematic diagram of the overall structure of the device of the present invention; Figure 2 This is a front view of the processing box of the equipment of the present invention; Figure 3 This is a rear view structural schematic diagram of the processing box of the equipment of the present invention; Figure 4 This is a schematic diagram of the structure of the feed roller of the device of the present invention; Figure 5 This is a structural diagram showing the positions of the collection box, windbreak net, and dust collector bag in the device of the present invention; Figure 6 This is a schematic diagram of the jet assembly of the device of the present invention; Figure 7 This is a schematic diagram of the tensioning mechanism of the device of the present invention; Figure 8 This is a cross-sectional schematic diagram of the constant temperature and humidity fermentation chamber of the present invention.

[0021] Reference numeral: 100 - Support base; 200 - processing box, 210 - partition, 220 - cavity; 300-Tensioning mechanism, 310-First face bar, 320-Second face bar, 330-Threaded bar, 340-Moving plate, 350-Second motor, 360-Gear chain; 400-Powder spreading mechanism, 410-Feeding cylinder, 420-Feeding roller, 421-Storage port, 422-Cam, 430-Air jet assembly, 431-Air pump, 432-Main ventilation pipe, 433-Branch ventilation pipe, 434-Air outlet, 440-First motor, 450-Reset switch, 460-Collection box, 470-Windbreak net, 480-Dust collector bag; 500 - Constant temperature and humidity fermentation chamber; 510 - Temperature sensor; 520 - Humidity sensor; 530 - Heating and humidification module. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings, embodiments, experimental examples, and comparative examples. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention; that is, the described embodiments are merely some embodiments of the invention, and not all embodiments. The components of the embodiments of the invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0023] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0024] It should be noted that relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0025] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0026] I. Implementation Examples Example 1 This invention relates to an integrated equipment for the constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles, such as... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 As shown, the system includes a support base 100, on which a processing box 200 and a constant temperature and humidity fermentation box 500 are fixedly connected. The processing box 200 has a tensioning mechanism 300 inside, and powder-spreading mechanisms 400 are symmetrically arranged on both sides of the outer wall of the processing box 200. A starch recovery mechanism is slidably connected to the bottom of the inner wall of the processing box 200. The tensioning mechanism 300 includes a first rod 310 and a second rod 320 located inside the processing box 200. The powder-spreading mechanism 400 includes a component fixedly connected to the top of the processing box 200. The feed cylinder 410 has a feed roller 420 rotatably connected inside it. The outer wall of the feed roller 420 has a storage port 421, which is connected to the inside of the processing box 200. A cam 422 is fixedly connected to one end of the feed roller 420. A reset switch 450 is fixedly connected to the outer wall of the processing box 200. The reset switch 450 is adapted to the cam 422. Air jet components 430 are fixedly connected to both sides of the outer wall of the processing box 200. The air jet components 430 are electrically connected to the reset switch 450.

[0027] The jet assembly 430 includes an air pump 431 fixedly connected to the outer wall of the processing box 200. The air outlet end of the air pump 431 is fixedly connected to a main ventilation pipe 432. The end of the main ventilation pipe 432 away from the air pump is connected to a branch ventilation pipe 433. The end of the branch ventilation pipe 433 away from the main ventilation pipe 432 passes through the side wall of the processing box 200 and is connected to an air outlet 434. The air outlet 434 faces the first rod 310 and the second rod 320 inside the processing box 200.

[0028] A first motor 440 is fixedly connected to the side of the feed cylinder 410 away from the cam 422. The output shaft of the first motor 440 is fixedly connected to the end of the feed roller 420 away from the cam 422. The first motor 440 drives the feed roller 420 to rotate. The cam 422 rotates synchronously with the feed roller 420 and periodically triggers the reset switch 450.

[0029] The stretching mechanism 300 also includes a threaded rod 330 rotatably connected to the inner wall of the processing box 200, a movable plate 340 threadedly connected to the outer wall of the threaded rod 330, a second rod 320 fixedly connected to the movable plate 340, a second motor 350 fixedly connected to the top of the processing box 200, a toothed chain 360 meshing with the output shaft of the second motor 350, and the top of the threaded rod 330 meshing with the toothed chain 360.

[0030] The starch recovery mechanism includes a collection box 460 that is slidably connected to the bottom of the inner wall of the processing box 200. A windbreak net 470 is fixedly connected to the top of the inner wall of the collection box 460. Dust collector bags 480 are connected to both sides of the outer wall of the collection box 460. The dust collector bags 480 are connected to the inside of the collection box 460.

[0031] The constant temperature and humidity fermentation chamber 500 is internally fixedly connected to a temperature sensor 510, a humidity sensor 520, and a heating and humidification module 530. Both the temperature sensor 510 and the humidity sensor 520 are electrically connected to the heating and humidification module 530. The temperature control range of the constant temperature and humidity fermentation chamber 500 is 25℃-35℃, and the humidity control range is 60%-80%.

[0032] The outer walls of both the first rod 310 and the second rod 320 are provided with anti-slip textures, the depth of which is 0.5mm-1mm. The distance between the first rod 310 and the second rod 320 is adjustable from 0.5m to 3m.

[0033] A partition 210 is fixedly connected to the inner wall of the processing box 200. The partition 210 and the inner wall of the processing box 200 enclose a cavity 220. A threaded rod 330 is located inside the cavity 220. A sliding groove is provided on the partition 210 for the sliding plate 340 to slide.

[0034] The specific implementation method of this embodiment is as follows: It includes a support base, which is made of stainless steel and has a length of 4m, a width of 1.5m, and a height of 0.5m; a processing box and a constant temperature and humidity fermentation box are fixedly connected to the support base by bolts. The processing box has a length of 3m, a width of 1m, and a height of 3.5m; the constant temperature and humidity fermentation box has a length of 1m, a width of 1m, and a height of 2m.

[0035] The processing box is equipped with a tensioning mechanism, which includes a first rod fixed to the top of the inner wall of the processing box and a second rod located below the first rod. Both the first and second rods are made of stainless steel, with a diameter of 5cm and anti-slip texture with a depth of 0.8mm on their outer walls. The tensioning mechanism also includes two threaded rods rotatably connected to the inner wall of the processing box. The threaded rods are symmetrically arranged on both sides of the processing box, and movable plates are threadedly connected to the outer walls of the threaded rods. The two ends of the second rod are welded and fixed to the movable plates. A second motor, model Y90S-2, is fixedly connected to the top of the processing box by bolts. The output shaft of the second motor is meshed with a toothed chain, and the top of the threaded rods is meshed with the toothed chain.

[0036] The processing box has symmetrical powder-spreading mechanisms on both sides of its outer wall. Each powder-spreading mechanism includes a feeding cylinder welded to the top of the processing box. A feeding roller is rotatably connected inside the feeding cylinder. The outer wall of the feeding roller has four storage ports evenly distributed, each with a volume of 5 mL. A cam is welded to one end of the feeding roller. A reset switch, model LXW5-11G1, is bolted to the outer wall of the processing box and is compatible with the cam. A first motor, model Y80M1-2, is bolted to the side of the feeding cylinder away from the cam. The output shaft of the first motor is welded to the end of the feeding roller away from the cam.

[0037] Air jet components are bolted to both sides of the outer wall of the processing box. The air jet components are electrically connected to the reset switch. The air jet components include an air pump, model HG-550. A main air supply pipe is welded to the air outlet of the air pump. Two branch air supply pipes are connected to the end of the main air supply pipe away from the air pump. The end of the branch air supply pipe away from the main air supply pipe passes through the side wall of the processing box and is welded with an air outlet. The air outlet faces the first and second rods inside the processing box.

[0038] A starch recovery mechanism is slidably connected to the bottom of the inner wall of the processing box. The starch recovery mechanism includes a collection box with a length of 2.8m, a width of 0.9m, and a height of 0.3m. A windbreak mesh with a mesh size of 0.2mm is welded to the top of the inner wall of the collection box. Dust collector bags with a length of 1m are connected to both sides of the outer wall of the collection box.

[0039] The constant temperature and humidity fermentation chamber is internally fixed with a temperature sensor, a humidity sensor, and a heating and humidification module by bolts. The temperature sensor is model DS18B20, the humidity sensor is model DHT11, and the heating and humidification module is electrically connected to the temperature sensor and the humidity sensor. The temperature control range is 25℃-35℃, and the humidity control range is 60%-80%.

[0040] The inner wall of the processing box is welded with a partition, which together with the inner wall of the processing box forms a cavity. The threaded rod is located inside the cavity, and the partition has a sliding groove for the moving plate to slide. The width of the sliding groove is 5cm.

[0041] Working Principle: When using this invention, the dough is first placed in a constant temperature and humidity fermentation chamber, and the temperature is set to 28℃ and the humidity to 70% to complete multiple fermentations. After fermentation, the noodles are attached to the first and second noodle rods. The second motor is started, and the threaded rod is driven to rotate through the toothed chain, which in turn moves the second noodle rod to stretch the noodles. At the same time, the first motor is started, which drives the feeding roller to rotate. Starch loaded at the storage port falls into the processing box. The cam rotates synchronously with the feeding roller, periodically triggering the reset switch. The air pump starts and blows the starch to both sides of the noodles through the air outlet, achieving even powdering on both sides. The starch that is not adhered to the noodles falls into the collection box through the air-blocking net for recycling and reuse. The dust collector bag discharges the gas and intercepts the dust.

[0042] Example 2 The present invention relates to a process for preparing hollow noodles made from Gastrodia elata powder, comprising the following steps: Step 1: Prepare Gastrodia elata cell wall broken micro powder. Take Gastrodia elata slices, clean and remove impurities, dry at 75±5℃ for 2-5 hours until the moisture content is ≤13%, sterilize at 37±2℃ for 60 minutes, and then crush them into coarse powder of 60-80 mesh and ultrafine powder of 120 mesh to obtain Gastrodia elata cell wall broken micro powder. Step 2: Knead the dough. Mix 100 parts wheat flour, 5 parts gastrodia elata cell wall broken powder, 1 part salt, and 40 parts 30℃ drinking water. First, stir the flour and gastrodia elata cell wall broken powder for 2 minutes, then add the drinking water with dissolved salt and continue stirring for 15 minutes until the dough is smooth and free of dry powder. Step 3: Fermentation. Place the dough in a constant temperature and humidity fermentation box (500°C) and ferment it multiple times at 28°C and 70% humidity. The first fermentation is 40 minutes, the second fermentation is 40 minutes after cutting into strips, the third fermentation is 40 minutes after rolling into strips, the fourth fermentation is 50 minutes before stretching, and the fifth fermentation is 50 minutes after shaping. Step 4: Stretch and sprinkle powder. Fit the fermented noodles onto the first noodle rod 310 and the second noodle rod 320. Start the equipment. The stretching mechanism 300 drives the second noodle rod 320 to move and complete the stretching. The powdering mechanism 400 simultaneously sprinkles powder on both sides. The length of the stretched noodles is 3m. Step 5: Drying and shaping. Dry the stretched noodles at 40℃ for 4 hours, then cut them to a length of 20cm to obtain Gastrodia elata powder hollow noodles.

[0043] In step 1, the gastrodia elata cell wall broken powder is the finest powder, which can pass through a No. 6 sieve and contains no less than 95% of the powder that can pass through a No. 7 sieve; in step 4, the starch used by the powder-sprinkling mechanism 400 is corn starch, and the amount of powder sprinkled is 2%-3% of the noodle mass.

[0044] The specific implementation method of this embodiment is: a process for preparing hollow noodles from Gastrodia elata powder based on the equipment in Embodiment 1. Preparation of Gastrodia elata cell wall broken micro powder: Take 5 kg of Gastrodia elata slices, clean and remove impurities, put them into a steam hot air drying room, dry them at 75℃ for 3 hours, and the moisture content is 12%; put the dried Gastrodia elata slices into an LT-20KW microwave drying and sterilizing machine, sterilize them at 37℃ for 60 minutes; after sterilization, the Gastrodia elata slices are crushed to 60 mesh coarse powder by a TDP-500 high-power crusher, and then crushed to 120 mesh by an FZ-600 multi-stage pulverizer to obtain 4.2 kg of Gastrodia elata cell wall broken micro powder, with a yield of 84%.

[0045] Kneading the dough: Take 100kg of wheat flour, 5kg of gastrodia elata cell wall broken powder, 1kg of salt, and 40kg of 30℃ drinking water. First, add the flour and gastrodia elata cell wall broken powder to the dough mixer and stir for 2 minutes. Then, dissolve the salt in the 30℃ drinking water, pour it into the dough mixer, and continue stirring for 15 minutes to obtain a smooth dough without dry flour.

[0046] Multiple fermentation: Place the dough in a constant temperature and humidity fermentation chamber, set the temperature to 28℃ and the humidity to 70%, and ferment for the first time for 40 minutes; roll the fermented dough into a 3cm thick sheet, cut it into pieces 50cm long and 4cm wide, place them in a strip-shaped bowl, and ferment for the second time for 40 minutes; roll the pieces into noodles with a diameter of 1cm and ferment for the third time for 40 minutes; attach the noodles to the first and second dough rods of the equipment in Example 1 and ferment for the fourth time for 50 minutes.

[0047] Synchronous stretching and powdering: Start the equipment, the second motor drives the threaded rod to rotate, which drives the second noodle rod to move downward and stretch the noodles to a length of 3m; at the same time, the first motor drives the feeding roller to rotate, the storage port loads corn flour and falls into the processing box, the cam periodically triggers the reset switch, the air pump starts, and blows the corn flour to both sides of the noodles through the air outlet, the amount of powdering is 2.5% of the noodle mass.

[0048] Drying and shaping: The stretched noodles are dried at 40℃ for 4 hours, cut to 20cm length, packaged and stored in a dry warehouse to obtain Gastrodia elata powder hollow noodles with a yield of 92%.

[0049] Example 3 This invention relates to an integrated equipment and preparation process for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles. The specific implementation of this embodiment is as follows: the effect of different fermentation temperatures on the quality of the noodles. Using the equipment of Example 1 and the process of Example 2, only the fermentation temperature was changed. Three sets of tests were set at 25℃, 28℃ and 35℃, while the other parameters remained unchanged. The hollow structure forming rate and taste score of the noodles were tested, and the results are shown in Table 1 below.

[0050] Table 1 (Effect of different fermentation temperatures on the quality of dried noodles) As shown in Table 1, the hollow structure formation rate and taste score of the noodles reached their best when the fermentation temperature was 28℃. At this temperature, the yeast activity was the strongest, the fermentation was sufficient, and the gluten network structure was stable.

[0051] Example 4 This invention relates to an integrated equipment and preparation process for constant temperature and humidity fermentation and stretching of hollow noodles made from Gastrodia elata powder. The specific implementation of this embodiment is as follows: the effect of different particle sizes of Gastrodia elata powder on the active ingredients of the noodles. Using the equipment of Example 1 and the process of Example 2, only the particle size of the gastrodia powder was changed. Three groups of tests were set up with 80 mesh, 120 mesh and 150 mesh, while keeping other parameters unchanged. The content of gastrodin in the noodles was detected, and the results are shown in Table 2 below.

[0052] Table 2 (Effect of different Gastrodia elata powder particle size on the gastrodin content of dried noodles) As shown in Table 2, the content of gastrodin in noodles is highest when the particle size of gastrodin powder is 120 mesh. Gastrodin powder of this particle size has good dispersibility, is easy to blend with flour, and fully retains the active ingredients. When the particle size exceeds 120 mesh, the content of gastrodin does not increase significantly, and the grinding cost increases.

[0053] Example 5 This invention relates to an integrated equipment and preparation process for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles. The specific implementation method in this embodiment is as follows: starch recovery rate testing of the equipment. Using the equipment of Example 1 and the process of Example 2, the amount of starch used and recovered during the starch spreading process was statistically analyzed, and the starch recovery rate was calculated. Meanwhile, manual starch spreading was used as a control group. The results are shown in Table 3 below.

[0054] Table 3 (Comparison of starch recovery rates between equipment-based and manual starch application) As shown in Table 3, the starch recovery rate of the equipment of the present invention is significantly higher than that of manual starch spreading, which effectively reduces starch waste and lowers production costs.

[0055] II. Experimental Examples Experimental materials and basic processes: Following the ratio of wheat flour, salt, and drinking water in Example 2, the integrated equipment of Example 1 was used to investigate the effects of three core parameters—the number of fermentations, the amount of powder sprinkled, and the particle size of Gastrodia elata powder—on product quality.

[0056] Experimental Example 1 The effect of fermentation times on the hollowness and texture of dried noodles Keeping other parameters constant and only changing the number of fermentations, three sets of experiments were set up to test the hollow structure formation rate and taste score of the noodles (out of 10, scored by a professional tasting group of 10 people, including smoothness, chewiness, and flavor). Table 4 (Experimental results of Experiment Example 1) Conclusion: Five fermentation cycles are the optimal parameters, which can ensure the integrity of the hollow structure and maintain the good toughness and taste of the noodles; insufficient fermentation cycles result in poor hollow formation, while excessive fermentation cycles make the gluten network prone to breakage.

[0057] Experimental Example 2 The effect of powdering amount on the adhesion rate and starch waste rate of dried noodles Keeping other parameters constant, adjust the amount of corn flour (the proportion of corn flour to the mass of noodles), test the stickiness of the noodles after drying, and simultaneously calculate the starch recovery rate.

[0058] Table 5 (Experimental results of Experiment Example 2) Conclusion: When the amount of powder sprinkled is controlled at 2%-3%, the starch recovery rate can be taken into account while ensuring no sticking. If the amount of powder sprinkled is less than 2%, it is easy to stick together, and if it is more than 3%, it will cause starch waste.

[0059] Experimental Example 3 Effect of Gastrodia elata powder particle size on gastrodin dissolution rate Keeping other parameters constant, the particle size of the gastrodia powder was changed, and the dissolution rate of gastrodin after cooking noodles was detected by high performance liquid chromatography (Gastrodin dissolution rate = gastrodin content in the soup after cooking / total gastrodin content in noodles × 100%).

[0060] Table 6 (Experimental results of Experiment Example 3) Conclusion: 120 mesh is the optimal particle size for Gastrodia elata powder, which can ensure high dissolution rate and uniform dispersion while controlling production costs; particle size below 120 mesh results in low dissolution rate and poor dispersion, while particle size above 120 mesh significantly increases energy consumption and does not significantly improve dissolution rate.

[0061] III. Comparative Example Four comparative examples were set up to compare the differences between the present invention and the equipment integration, powdering method, Gastrodia elata powder addition form, and process adaptability, thereby verifying the advantages of the present invention.

[0062] Comparative Example 1 Split-type device vs. the integrated device of this invention The control group used traditional separate equipment (independent fermentation tank + independent stretching machine + manual powder spreading), while the experimental group used the integrated equipment of this invention. The raw materials and process parameters (except for the equipment) were the same as in Example 2. Production efficiency and yield were compared.

[0063] Table 7 (Comparison results of Comparative Example 1) Analysis: Separate equipment requires manual transfer of dough, leading to moisture loss and gluten breakage, resulting in low production efficiency and high transfer losses. The integrated equipment of this invention enables continuous operation of fermentation, stretching, and powdering, significantly shortening production time, reducing losses, and improving the yield.

[0064] Comparative Example 2 Unidirectional powder application vs. the present invention's double-sided powder application The control group used a traditional one-way powder spraying device (without cam linkage, without air jet components, and only powder falls from one side), while the experimental group used the double-sided linkage powder spraying mechanism of the present invention. The raw materials and process parameters were the same as in Example 2. The uniformity of powder spraying and starch waste rate were compared.

[0065] Table 8 (Comparison results of Comparative Example 2) Analysis: Unidirectional powder application results in a significant difference in coverage on both sides, causing noodles to stick together on one side and a large amount of starch to go unused. This invention achieves uniform powder application on both sides through a linked design of the feeding roller-cam-air jet assembly. Combined with a starch recovery mechanism, it significantly reduces waste and sticking rates.

[0066] Comparative Example 3 Unbroken cell wall Gastrodia elata powder vs. the cell wall broken Gastrodia elata powder of this invention The control group used unbroken cell wall Gastrodia elata powder (only 60 mesh coarsely crushed, not ultrafine pulverized), while the experimental group used the 120 mesh broken cell wall Gastrodia elata powder of this invention. The raw materials and process parameters were the same as in Example 2. The content of gastrodin and the dissolution rate in the noodles were compared.

[0067] Table 9 (Comparison results of Comparative Example 3) Analysis: The cell walls of unbroken Gastrodia elata powder are not broken, making it difficult to release gastrodin, and the coarse particles are prone to producing an off-flavor; the present invention uses an ultra-micro cell wall breaking process, which not only improves the retention rate and dissolution rate of gastrodin, but also refines the particles, neutralizes the off-flavor, and improves the taste.

[0068] Comparative Example 4 Conventional hollow noodle processing vs. the gastrodia elata powder adaptation process of this invention The control group used ordinary hollow noodle processing (no multiple fermentations, only one fermentation followed by direct stretching) and did not add Gastrodia elata powder, while the experimental group used the Gastrodia elata powder hollow noodle processing of this invention. The functionality and quality of the products were compared.

[0069] Table 10 (Comparison results of Comparative Example 4) Analysis: The conventional hollow noodle process is not optimized for the characteristics of Gastrodia elata powder and the fermentation is insufficient, making the hollow structure prone to collapse after cooking. This invention adapts the addition of Gastrodia elata powder through a multiple fermentation process, which not only ensures the stability of the hollow structure but also fully utilizes its functional value.

[0070] IV. Conclusion 1. The five-stage fermentation process, 2%-3% powder application rate, and 120-mesh Gastrodia elata cell wall-breaking micro powder of the present invention are the optimal parameter combination, which can achieve a balance between product quality and production cost; 2. The integrated equipment and double-sided linkage powder spreading mechanism solve the pain points of traditional equipment, such as scattered processes, uneven powder spreading, and starch waste; 3. The cell wall breaking process and process adaptability design of Gastrodia elata powder significantly improve the dissolution rate of active ingredients, improve the taste of the product, and endow the noodles with functional value, which has outstanding creative advantages compared with existing technologies.

[0071] The above description is only a preferred embodiment, experimental example, and comparative example of the present invention, and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, and improvements made by those skilled in the art within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A constant temperature and humidity fermentation and stretching integrated equipment for hollow noodles made from Gastrodia elata powder, characterized in that: The system includes a support base (100), on which a processing box (200) and a constant temperature and humidity fermentation box (500) are fixedly connected. The processing box (200) has a tensioning mechanism (300) inside, and powder-spreading mechanisms (400) are symmetrically arranged on both sides of the outer wall of the processing box (200). A starch recovery mechanism is slidably connected to the bottom of the inner wall of the processing box (200). The tensioning mechanism (300) includes a first rod (310) and a second rod (320) located inside the processing box (200). The powder-spreading mechanism (400) includes a feed cylinder (4) fixedly connected to the top of the processing box (200). 10) A feeding roller (420) is rotatably connected inside the feeding cylinder (410). A storage port (421) is opened on the outer wall of the feeding roller (420). The storage port (421) is connected to the inside of the processing box (200). A cam (422) is fixedly connected to one end of the feeding roller (420). A reset switch (450) is fixedly connected to the outer wall of the processing box (200). The reset switch (450) is adapted to the cam (422). Air jet assembly (430) is fixedly connected to both sides of the outer wall of the processing box (200). The air jet assembly (430) is electrically connected to the reset switch (450). The jet assembly (430) includes an air pump (431) fixedly connected to the outer wall of the processing box (200). The air outlet end of the air pump (431) is fixedly connected to a main ventilation pipe (432). There are two main ventilation pipes (432), which are symmetrically arranged on both sides of the outer wall of the processing box (200). The end of the main ventilation pipe (432) away from the air pump is connected to a ventilation branch pipe (433). The end of the ventilation branch pipe (433) away from the main ventilation pipe (432) passes through the side wall of the processing box (200) and is connected to multiple air outlets (434). The multiple air outlets (434) are arranged along the stretching direction of the hanging surface. The air outlets (434) face the first face rod (310) and the second face rod (320) inside the processing box (200). A first motor (440) is fixedly connected to the side of the feed cylinder (410) away from the cam (422). The output shaft of the first motor (440) is fixedly connected to the end of the feed roller (420) away from the cam (422). The first motor (440) drives the feed roller (420) to rotate. The cam (422) rotates synchronously with the feed roller (420) and periodically triggers the reset switch (450).

2. The integrated equipment for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles according to claim 1, characterized in that, The stretching mechanism (300) further includes a threaded rod (330) rotatably connected to the inner wall of the processing box (200). A movable plate (340) is threadedly connected to the outer wall of the threaded rod (330). The second face rod (320) is fixedly connected to the movable plate (340). A second motor (350) is fixedly connected to the top of the processing box (200). A toothed chain (360) is meshed with the output shaft of the second motor (350). The top of the threaded rod (330) is meshed with the toothed chain (360).

3. The integrated equipment for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles according to claim 1, characterized in that, The starch recovery mechanism includes a collection box (460) slidably connected to the bottom of the inner wall of the processing box (200). A windbreak net (470) is fixedly connected to the top of the inner wall of the collection box (460). Dust removal bags (480) are connected to both sides of the outer wall of the collection box (460). The dust removal bags (480) are connected to the inside of the collection box (460).

4. The integrated equipment for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles according to claim 1, characterized in that, The constant temperature and humidity fermentation chamber (500) is internally fixedly connected to a temperature sensor (510), a humidity sensor (520), and a heating and humidifying module (530). The temperature sensor (510) and the humidity sensor (520) are both electrically connected to the heating and humidifying module (530). The temperature control range of the constant temperature and humidity fermentation chamber (500) is 25℃-35℃, and the humidity control range is 60%-80%.

5. The integrated equipment for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles according to claim 1, characterized in that, The outer walls of the first face bar (310) and the second face bar (320) are provided with anti-slip textures, the depth of which is 0.5mm-1mm, and the distance between the first face bar (310) and the second face bar (320) is adjustable from 0.5m to 3m.

6. The integrated equipment for constant temperature and humidity fermentation and stretching of Gastrodia elata powder hollow noodles according to claim 2, characterized in that, A partition (210) is fixedly connected to the inner wall of the processing box (200). The partition (210) and the inner wall of the processing box (200) enclose a cavity (220). The threaded rod (330) is located inside the cavity (220). A sliding groove for the sliding plate (340) is provided on the partition (210).

7. A process for preparing hollow noodles from Gastrodia elata powder based on the equipment according to any one of claims 1-6, characterized in that, Includes the following steps: Step 1: Prepare Gastrodia elata cell wall broken micro powder. Take Gastrodia elata slices, clean and remove impurities, dry at 75±5℃ for 2-5 hours until the moisture content is ≤13%, sterilize at 37±2℃ for 60 minutes, and then crush them into coarse powder of 60-80 mesh and ultrafine powder of 120 mesh to obtain Gastrodia elata cell wall broken micro powder. Step 2: Knead the dough. Mix 100 parts wheat flour, 5 parts gastrodia elata cell wall broken powder, 1 part salt, and 40 parts 30℃ drinking water. First, stir the flour and gastrodia elata cell wall broken powder for 2 minutes, then add the drinking water with dissolved salt and continue stirring for 15 minutes until the dough is smooth and free of dry powder. Step 3: Fermentation. Place the dough in a constant temperature and humidity fermentation box (500). Ferment it multiple times at a temperature of 28℃ and a humidity of 70%. The first fermentation is 40 minutes, the second fermentation is 40 minutes after cutting into strips, the third fermentation is 40 minutes after rolling into strips, the fourth fermentation is 50 minutes before stretching, and the fifth fermentation is 50 minutes after shaping. Step 4: Stretch and sprinkle powder. Fit the fermented noodles onto the first noodle rod (310) and the second noodle rod (320). Start the equipment. The stretching mechanism (300) drives the second noodle rod (320) to move and complete the stretching. The powdering mechanism (400) simultaneously sprinkles powder on both sides. The length of the stretched noodles is 3m. Step 5: Drying and shaping. Dry the stretched noodles at 40℃ for 4 hours, then cut them to a length of 20cm to obtain Gastrodia elata powder hollow noodles.

8. The process for preparing hollow noodles from Gastrodia elata powder according to claim 7, characterized in that, In step 1, the gastrodia elata cell wall broken powder is the finest powder, which can pass through a No. 6 sieve and contains no less than 95% of the powder that can pass through a No. 7 sieve; in step 4, the starch used by the powdering mechanism (400) is corn starch, and the amount of powdering is 2%-3% of the noodle mass.

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