A production control method for low-oil, high-gluten noodles

CN122308286APending Publication Date: 2026-06-30SHOPKEEPER YANG FOOD TECH (HENAN) CO LTD

Patent Information

Authority / Receiving Office: CN · China
Patent Type: Applications(China)
Current Assignee / Owner: SHOPKEEPER YANG FOOD TECH (HENAN) CO LTD
Filing Date: 2026-03-30
Publication Date: 2026-06-30

AI Technical Summary

Technical Problem

Low-oil, high-gluten noodles develop microcracks on their surface due to uneven moisture migration during the drying process, affecting product integrity and storage and transportation stability. Traditional drying technologies lack real-time monitoring and intervention capabilities, leading to reduced production efficiency and quality problems.

Method used

By acquiring the initial moisture field data and gluten network microstructure parameters of the noodle blank, a hierarchical moisture gradient evolution model is constructed, generating a multi-stage step drying control curve. The surface hardening index is monitored in real time and a re-humidification intervention is triggered. Combined with moisture conditioning and softening relaxation treatment, the drying parameters are dynamically adjusted to solve the problem of uneven moisture gradient.

Benefits of technology

It effectively overcomes the problem of surface microcracks caused by uneven moisture gradient, improves product surface integrity and structural stability, increases production efficiency and product consistency, and ensures fracture resistance during storage, transportation and end use.

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Abstract

This invention belongs to the field of noodle product manufacturing technology. It discloses a production control method for low-oil, high-gluten noodles. First, the initial moisture field data and gluten network microstructure parameters of the noodle blank are obtained. Through diffusion kinetic analysis, the moisture migration front boundary is identified, dividing the noodle cross-section into a rapid evaporation zone on the surface and a slow diffusion zone in the core. Based on this partitioning, a layered moisture gradient evolution model is constructed, and the critical moisture gradient threshold is determined, generating a multi-stage stepped drying control curve. During the drying process, the surface hardening index is monitored in real time, triggering surface rehydration intervention. After drying, a moisture conditioning and softening relaxation treatment is performed to reduce residual stress. Finally, the drying parameters are dynamically optimized and adjusted by detecting the surface microcrack density. This invention effectively prevents the formation of surface microcracks, improves product quality stability and resistance to damage during storage and transportation, and simultaneously increases production efficiency.

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