Rolling forming processing method and device of potato hot dry noodles

Abstract

This invention belongs to the field of physical processing technology for noodles, specifically relating to a roller pressing processing method and apparatus for hot dry potato noodles, comprising the following steps: Homogenization: Dry flour and potato flour are mixed in a preset mass ratio to obtain raw materials; Kneading: After the first mixing, water is added to the raw materials until the mass ratio of raw materials to water reaches a preset level. After adding water, a second mixing is performed to form a dough; Maturation: The dough is poured onto the maturation station, spread out, and allowed to stand; Rolling and forming: After the dough has stood, it is conveyed to the rolling station and undergoes two rolling processes to progressively reduce the elasticity of the dough, resulting in a sheet of a preset thickness. In food production, this invention involves kneading the raw materials and then allowing them to mature. The matured dough is then roller-pressed into sheets by gradually increasing the extrusion pressure, progressively reducing the elasticity of the sheets and improving the uniformity of the roller-pressed products.

Description

Technical Field

[0001] This invention belongs to the field of physical processing technology for noodles, specifically relating to a roller pressing processing method and apparatus for hot dry potato noodles. Background Technology

[0002] The physical processing of noodles mainly involves mechanical rollers rolling the dough in stages, transforming the loose gluten network into a dense, oriented sheet structure. This directly determines the chewy texture and consistency of the finished product. Its main advantage lies in the uniformity of quality. By precisely controlling the roller gap, rolling ratio, and speed, it ensures that the dough sheet thickness is uniform and the surface is smooth, greatly reducing errors caused by manual operation.

[0003] In existing physical processing of noodles, vegetables can be added to the raw materials to enrich the taste and improve the nutritional value of the product. For example, the Chinese invention patent application (publication number: CN114938844B) disclosed a process and equipment for making noodles from Sedum aizoon, including steps S1 to S5. By adding the components of Sedum aizoon, the elasticity of the noodles can be increased, and adding 5% to 10% Sedum aizoon eliminates the bitterness of Sedum aizoon while achieving nutritional and therapeutic effects.

[0004] In the physical processing of potato hot dry noodles, the mixed raw materials are rolled into sheets. The sheets are elastic, and the degree of elasticity varies in different parts of the sheets, which can easily disrupt the uniformity of the rolled products in the physical processing. Summary of the Invention

[0005] The purpose of this invention is to provide a method and apparatus for rolling and forming potato hot dry noodles. In the physical processing of potato hot dry noodles, the cooked dough is rolled and formed into sheets by gradually increasing the extrusion pressure, and a gel layer is formed on the surface of the sheet. This reduces the elasticity of the sheet in stages and improves the uniformity of the rolled product.

[0006] The specific technical solution adopted by this invention is as follows: A method for roll forming of hot dry potato noodles includes the following steps: Homogenization: Take dry flour and potato flour, mix them for the first time in a mass ratio of 5:5 to obtain the raw materials; Kneading the dough: After the first mixing, pour water into the ingredients until the mass ratio of ingredients to water reaches 100:28. After adding water, perform a second mixing to form a dough. Mashing: Pour the dough into the maturing area, spread it out and let it rest; Rolling and forming: After the dough has been rested, it is conveyed to the rolling station and undergoes two rolling processes to reduce the elasticity of the dough in stages, resulting in a sheet of preset thickness and extrusion to form basic noodles. Air-cooling process: The base noodles are conveyed into the air-cooling station, spread out, and the natural air carries away the moisture from the base noodles. After the base noodles are dried, they are cut to obtain air-cooled noodles. Oiling and breaking up: The cooled noodles are conveyed into the oiling station, where cooking oil is sprayed onto the cooked noodles and they are broken up in a rotating motion to obtain oil noodles; Sweating treatment: The oil noodles are conveyed into the post-processing station, where they are spread out and cooled by natural air to reduce their temperature to room temperature. At the same time, the oil noodles are rotated and broken up.

[0007] A paste-filling station is set at the interval between the first calendering process and the second calendering process. The paste-filling station includes the following steps: A steam flash zone and a first cold air treatment zone are set at intervals along the width direction of the pasteurization station. After the dough sheet enters the steam flash zone, the steam flash zone sprays steam onto the dough sheet to gelatinize the starch on the surface of the dough sheet. After leaving the steam flash zone, the dough sheet enters the first cold air treatment zone, where cold air is blown onto the dough sheet to form a gel layer on the surface of the dough sheet, thereby reducing its elasticity.

[0008] As an optional step, the second calendering process includes the following steps: The dough sheet is passed sequentially through seven calendering rollers, with the spacing between the seven calendering rollers set to 80 cm, the rotation speed set to 30 r / min, the extrusion pressure set to the range of 8.3 kgf to 16.5 kgf and increasing in the order of contact with the dough sheet, and the calendering temperature set to the range of 26℃ to 27℃. The degree of springback of the dough sheet is reduced in stages to obtain a shaped dough sheet with a thickness of 1 mm to 2 mm.

[0009] As an alternative, the rotational speeds of the seven calendering rolls increase sequentially in the direction of sheet movement, with the increase in calendering roll rotational speed not exceeding 1 r / min, so that the seven calendering rolls provide traction force to the sheet along the direction of sheet movement to dissipate the internal springback stress of the sheet.

[0010] As an alternative, the rotational speeds of the seven calendering rolls increase sequentially along the direction of sheet movement, with each calendering roll being skipped, and the increase in the rotational speed of the calendering rolls does not exceed 1 r / min; The two calendering rolls rotating at different speeds provide traction force to the sheet along the sheet's movement direction to dissipate the internal springback stress of the sheet, while the interval between the two calendering rolls rotating at the same speed is used for sheet springback.

[0011] As an alternative, in the second calendering process, one calendering roller is used to extrude the dough into a shaped sheet, and the four calendering rollers are equally divided into two alternating groups; In one set of two calendering rolls, the middle of each roll has an annular protrusion, the width of which is less than the width of the sheet. In the other set of two calendering rolls, both sides of each roll have an annular protrusion, the spacing between which is greater than the width of the sheet.

[0012] As an alternative, a second air-cooling treatment area is provided at the intervals of the seven calendering rolls. The second air-cooling treatment area blows cold air onto the sheet to remove the heat from the sheet, thereby reducing the internal springback stress of the sheet under the action of thermal expansion and contraction.

[0013] As an alternative, cold air is introduced into the interior of both sets of annular protrusions of the calendering rolls, creating a temperature difference between the calendering rolls and the sheet. This allows the heat from the sheet to be conducted to the annular protrusions of the calendering rolls under the action of the temperature gradient, thereby reducing the internal springback stress of the sheet through the thermal expansion and contraction of the annular protrusions of the calendering rolls.

[0014] As an alternative, the four calendering rolls preceding the second calendering process are evenly divided into two groups, and the two groups of calendering rolls are arranged alternately. In one set of calendering rolls, the diameter decreases uniformly from the middle to both ends, while the diameter of the other set of calendering rolls increases uniformly from the middle to both ends, so that the two sets of calendering rolls can respectively extrude and form the middle and both sides of the sheet. When the middle of a set of calendering rollers presses the middle of the sheet along the first direction, the sheet deforms in the positive direction along the second direction and then springs back in the opposite direction, while the sheet springs back along the first direction at the same time. When the middle of another set of calendering rollers presses the two sides of the sheet along the first direction, the sheet deforms in the reverse direction along the second direction and then springs back in the forward direction, while the sheet springs back along the first direction at the same time. In the second calendering process, the two calendering rollers in the middle are both cylindrical. When the sheet leaves the two sets of staggered calendering rollers, the sheet enters the two calendering rollers located in the middle of the second calendering process, so that the two calendering rollers squeeze the sheet into a flat state. In the second calendering process, the last calendering roller is provided with a groove, which is used to extrude and shape the dough sheet to form a basic noodle.

[0015] As an alternative, the spacing between the two sets of alternating calendering rollers is set to no more than 50 cm, so that the springback time of the sheet along the second direction is less than that along the first direction, thereby reducing the degree of springback of the sheet squeezed by the two calendering rollers in the middle of the second calendering process.

[0016] As an alternative, in the first rolling process, a rolling roller extrudes the dough to obtain a sheet with a thickness of 20mm. The interval between the first rolling process and the second rolling process is set to be no less than 80cm, and the interval is used for the rebound of the sheet.

[0017] As an optional solution, the first stirring speed is set to 1450 r / min and the time is set to 3s to 10s, so that the flour and potato flour are mixed to the preset degree.

[0018] As an optional solution, the second stirring speed is set to 300 r / min, the time is set to 2 min, and the temperature range is 30℃~40℃.

[0019] As an optional solution, the dough is spread out to a thickness of 15cm on the cooking station. After the dough is spread out, it is left to stand for 15 to 20 minutes at a temperature of 30°C and a humidity of 90% to allow the protein and water in the flour to blend.

[0020] As an optional solution, the speed of the base noodles entering the cooling station is set to 40m / min to 75m / min, the thickness of the spread noodles is set to 2mm, and the wind speed of the natural wind is set to 2.5m / s to 4m / s, and the temperature is set to 20℃, so as to dry the base noodles and prevent them from cracking.

[0021] As an optional solution, the rotary agitator is set to a rotation speed of 100 r / min to control the agitation force to reach the set value, and the stirring shaft disturbs the airflow to remove the heat from the oil noodles, reducing the temperature of the oil noodles from 80℃ to 50℃.

[0022] As an optional solution, the thickness of the spread noodles is set to 3cm, the temperature of natural air cooling is set to not exceed 30℃, and the natural air cooling time is set to 40min; Meanwhile, four shaking and dispersing channels are set at intervals on the post-processing station. All four shaking and dispersing channels are rotating channels to disperse the oil noodles, preventing the oil noodles from settling and sticking together, and increasing the airflow interval of the oil noodles to improve the natural wind cooling efficiency.

[0023] A roll forming production apparatus for hot potato noodles, applicable to the roll forming processing method of hot potato noodles, comprising: The high-speed mixing tank, maturation box, first conveyor belt passing through the maturation box, cooling channel, boiling pot and post-processing channel are arranged in a straight line in sequence. The first calendering roll and seven second calendering rolls are disposed outside the first conveyor belt. The seven second calendering rolls are used to reduce the springback of the sheet in stages. The second conveyor belt extends partly into the interior of the boiling pot and partly through the post-processing channel, which is equipped with an oil delivery pipe and a dispersant.

[0024] The technical effects achieved by this invention are as follows: This invention, in the physical processing of potato hot dry noodles, ensures the full integration of protein and water in the flour, enhancing the blending degree of the raw materials. The matured dough is rolled into sheets by gradually increasing extrusion pressure, forming a gel layer on the surface of the sheets. This progressively reduces the elasticity of the sheets and improves the uniformity of the rolled product. The sheets are then rolled into noodles, boiled in high-temperature water, oiled to break them up, and subjected to a moisture-reducing process, resulting in chewy, non-sticky hot dry noodles.

[0025] In the physical processing of potato hot dry noodles, this invention sets up two rolling processes, and in the second rolling process, seven second rolling rollers are set up. The first four rolling rollers in the second rolling process are evenly divided into two groups and the two groups of rolling rollers are alternately arranged. The two middle rolling rollers are both cylindrical, and the last rolling roller is provided with a pressure groove, which can squeeze the dough sheet in two directions respectively, reduce the rebound potential energy of the dough sheet, and improve the uniformity of the rolled product.

[0026] This invention provides a roll forming production device for potato hot dry noodles in the physical processing of potato hot dry noodles. The device automatically completes homogenization, dough mixing, cooking, rolling, cooling, oiling and dispersing, and sweat removal through two conveyor belts for feeding and unloading. This makes the production of hot dry noodles continuous and saves manual feeding and unloading operations. Attached Figure Description

[0027] Figure 1 This is a flowchart of a roll forming process for hot dry potato noodles according to the present invention; Figure 2 This is a schematic diagram of the structure of a roll forming production device for hot dry potato noodles according to Embodiment 2 of the present invention.

[0028] The attached diagram lists the components represented by each number as follows: 1. High-speed mixing tank; 2. Curing tank; 3. First conveyor belt; 4. First calendering roller; 5. Second calendering roller; 6. Cooling channel; 7. Boiling pot; 8. Second conveyor belt; 9. Post-processing channel; 10. Oil delivery pipe; 11. Disperser. Detailed Implementation

[0029] To make the objectives and advantages of this invention clearer, the invention will be specifically described below with reference to embodiments. It should be understood that the following text is merely used to describe one or more specific embodiments of the invention and does not strictly limit the scope of protection specifically claimed by the invention.

[0030] Example 1: like Figure 1 As shown, a roll forming method for hot dry potato noodles includes the following steps: Homogenization: Take dry flour and potato flour and pour them into a mixing jar at a mass ratio of 5:5. Perform the first mixing. Set the speed of the first mixing to 1450 r / min and the time to 3s to 10s to mix the flour and potato flour evenly and obtain the raw materials. After pouring flour and potato starch into the mixing bowl, cover the bowl with the lid to prevent the flour and potato starch from scattering during the mixing process. Kneading: After the first mixing, pour water into the ingredients until the mass ratio of ingredients to water reaches 100:28. After adding water, carry out the second mixing. Set the speed of the second mixing to 300 r / min, the time to 2 min, and the temperature range to 30℃~40℃ to form a dough. Maturation: The mixing tank is lifted by a hydraulic cylinder, and the dough is poured onto the conveyor belt of the maturation station, spread out to a thickness of 15cm, and left to stand for 15min to 20min under the conditions of 30℃ and 90% humidity, so that the protein and water in the flour can be fully integrated and the degree of integration of raw materials can be improved. In order to ensure that the humidity of the dough resting environment reaches 90%, the outside of the maturation box is covered with a sealing cover by a cylinder to reduce the moisture loss of the dough and improve the moisture retention of the dough resting environment. Calendering: After the resting period, the cylinder removes the sealing cover and starts the conveyor belt to transport the dough to the calendering station until the dough comes into contact with the calendering rollers. After two calendering processes, the elasticity of the dough is graded and offset to obtain a sheet of the preset thickness. The first rolling process involves the dough being extruded through a rolling roller to form a sheet 20mm thick. The second calendering process involves passing the dough sheet sequentially through seven calendering rollers spaced 80cm apart to allow for full springback. These rollers are driven by a motor at 30 rpm. Simultaneously, by adjusting the height of the rollers, the extrusion pressure is adjusted to 8.5 kgf, 10.2 kgf, 11.4 kgf, 12.5 kgf, 13.6 kgf, 14.8 kgf, and 16.2 kgf, respectively, based on the order of contact with the dough sheet. The calendering temperature is 26°C, and the conveyor belt carrying the dough sheet is controlled at a speed of 75 m / min. By gradually increasing the extrusion pressure, the springback of the dough sheet is reduced in stages, improving the uniformity of the rolled product and resulting in a shaped dough sheet with a thickness of 1 mm to 2 mm. Furthermore, the last calendering roller in the second calendering process is equipped with a groove, which is used to extrude and shape the dough sheet to form the basic noodles; The first four calendering rolls are divided into two alternating groups; In one set, the two calendering rolls have annular protrusions in the middle, and the width of the annular protrusions in the middle of the calendering rolls is smaller than the width of the sheet. In the other set, the two calendering rolls have annular protrusions on both sides, and the spacing between the annular protrusions on both sides of the calendering rolls is larger than the width of the sheet. When a set of calendering rollers with annular protrusions press the middle of the sheet along the center line of the conveyor belt (set as the first direction), the sheet deforms to both sides (set as the second direction) and springs back to the middle, while the sheet springs back along the center line of the conveyor belt. When the annular protrusions of another set of calendering rollers press the two sides of the sheet along the center line of the conveyor belt, the sheet deforms towards the middle and springs back to both sides, while the sheet springs back along the center line of the conveyor belt. At the same time, cold air is introduced into the interior of the two sets of calender rolls' annular protrusions, creating a temperature difference between the calender rolls and the sheet. This allows the heat from the sheet to be conducted to the two sets of calender rolls' annular protrusions under the action of the temperature gradient, and the annular protrusions of the calender rolls reduce the internal springback stress of the sheet through thermal expansion and contraction. In the second calendering process, the two calendering rollers in the middle are both cylindrical. When the sheet leaves the two sets of staggered calendering rollers, the sheet enters the two calendering rollers located in the middle of the second calendering process, so that the two calendering rollers squeeze the sheet into a flat state. In this way, the springback potential energy of the sheet is reduced in two directions, thereby improving the uniformity of the rolled products; As an optional embodiment, the spacing between the two sets of alternating calendering rolls is set to no more than 50cm, so that the springback time of the sheet along the second direction is less than that along the first direction, thereby reducing the degree of springback of the sheet squeezed by the two calendering rolls in the middle of the second calendering process. As an optional embodiment, a paste-forming station is provided at the interval between the first calendering process and the second calendering process, and the paste-forming station includes the following steps: A steam flash zone and a first cold air treatment zone are set at intervals along the width of the pasteurization station. After the dough sheet enters the steam flash zone, the steam flash zone sprays steam onto the dough sheet to gelatinize the starch on the surface of the dough sheet. After leaving the steam flash zone, the dough sheet enters the first cold air treatment zone, where cold air is blown onto the dough sheet to form a gel layer on the surface of the dough sheet, thereby reducing its elasticity. As an optional embodiment, the rotational speed of the seven calendering rolls increases sequentially in the direction of sheet movement, and the increase in the rotational speed of the calendering rolls does not exceed 1 r / min, so that the seven calendering rolls provide traction force to the sheet along the direction of sheet movement to consume the internal springback stress of the sheet. Alternatively, the rotational speeds of the seven calendering rolls increase sequentially along the direction of sheet movement, with each roll skipping one, and the increase in calendering roll rotational speed does not exceed 1 r / min; Among them, the two calendering rolls with different speeds provide traction force to the sheet along the moving direction of the sheet, which is used to consume the springback stress inside the sheet, and the interval between the two calendering rolls with the same speed is used for sheet springback. As an optional embodiment, a second air-cooling treatment area is provided at the interval of the seven calendering rolls. The second air-cooling treatment area blows cold air onto the sheet to remove the heat from the sheet, thereby reducing the internal elastic stress of the sheet under the action of thermal expansion and contraction. Cooling process: The basic noodles are conveyed into the cooling station by a conveyor belt at a speed of 40m / min to 75m / min. The thickness of the basic noodles is 2mm when they are spread out on the conveyor belt. The moisture of the basic noodles is removed by the natural wind above the conveyor belt, which makes it easier for the noodles to have a chewy texture and smooth quality after cooking. The wind speed of the natural wind is set to 2.5m / s to 4m / s and the temperature is 20℃, so that the basic noodles dry slowly and prevent them from cracking or breaking. When the basic noodles reach the end of the conveyor belt, they are cut by a cylinder-driven cutter to obtain air-cooled noodles with a length of 25cm to 30cm. Noodle cooking: The conveyor belt throws the cooled noodles into the noodle cooking station, where they are boiled at 99°C for 90 seconds to ensure they are fully cooked. The noodle cooking station is 17m long, 2m wide, and 1m high, with a maximum load capacity of 300kg. Cooked noodles are transported by a conveyor belt until they leave the cooking station, achieving continuous loading and unloading. Oiling and Spraying: The conveyor belt transports the cooked noodles to the oiling station, where cooking oil is sprayed onto the cooked noodles. The maximum amount of oil used shall not exceed 3% of the total weight of the cooked noodles. After spraying cooking oil, the cooking oil and cooked noodles are mixed together by a rotating stirring shaft. The rotation speed is set to 100 r / min to control the mixing force to reach the set value, thus obtaining oil noodles. The stirring shaft also disturbs the airflow to remove the heat from the oil noodles, reducing the temperature of the oil noodles from 80℃ to 50℃. Sweating treatment: The conveyor belt transports the oil noodles into the post-processing station, where they are spread out to a thickness of 3cm. The oil noodles are then exposed to natural wind at a temperature not exceeding 30℃ for 40 minutes to lower their temperature to room temperature. Four shaking and dispersing channels are set at intervals in the post-processing station. All four shaking and dispersing channels rotate to disperse the oil noodles, preventing the oil noodles from settling and sticking together. They also open up the gaps between the oil noodles to improve the heat dissipation efficiency of natural wind on the oil noodles. Finally, the hot dry noodles were obtained, weighed, and packaged.

[0031] Example 2: It is basically the same as Example 1, except that: by changing the height of the seven calendering rollers, the extrusion force of the seven calendering rollers is made to reach 8.3 kgf, 10.5 kgf, 11.2 kgf, 12.6 kgf, 13.7 kgf, 14.6 kgf and 16.5 kgf in sequence with the contact with the sheet. The calendering temperature is 26°C and the conveyor belt carrying the sheet is controlled at 75 m / min. By gradually increasing the extrusion force, the degree of springback of the sheet is reduced in stages, the uniformity of the rolled product is improved, and a shaped sheet with a thickness of 1 mm to 2 mm is obtained.

[0032] Example 3: It is basically the same as Example 1, except that: by changing the height of the seven calendering rollers, the extrusion force of the seven calendering rollers is made to reach 8.5 kgf, 10.2 kgf, 11.4 kgf, 12.5 kgf, 13.6 kgf, 14.8 kgf and 16.2 kgf in sequence with the contact with the sheet. The calendering temperature is 27°C and the conveyor belt carrying the sheet is controlled at 40 m / min. By gradually increasing the extrusion force, the degree of springback of the sheet is reduced in stages, the uniformity of the rolled product is improved, and a shaped sheet with a thickness of 1 mm to 2 mm is obtained.

[0033] Example 4: It is basically the same as Example 1, except that: by changing the height of the seven calendering rollers, the extrusion pressure of the seven calendering rollers is made to reach 8.3 kgf, 10.5 kgf, 11.2 kgf, 12.6 kgf, 13.7 kgf, 14.6 kgf and 16.5 kgf in sequence with the contact with the sheet. The calendering temperature is 27°C and the conveyor belt carrying the sheet is controlled at 40 m / min. By gradually increasing the extrusion pressure, the degree of springback of the sheet is reduced in stages, the uniformity of the rolled product is improved, and a shaped sheet with a thickness of 1 mm to 2 mm is obtained.

[0034] To verify that the hot dry noodles prepared in Examples 1 to 4 of the present invention have good elasticity stability and uniform oil adsorption, the following experimental examples illustrate the cooking process of the hot dry noodles provided in the embodiments of the present invention.

[0035] Experimental Objective: Experimental groups A, B, C, and D adopted the ingredient ratios of hot dry noodles provided in Examples 1-4, respectively; the control group consisted of control group A, control group B, control group C, and control group D, wherein: Control group A The process involves two identical rolling processes, specifically including the following steps: dry flour and potato flour are mixed and stirred in a mass ratio of 5:5 to obtain raw materials. Water is added to the raw materials until the mass ratio of raw materials to water reaches 100:28. The mixture is stirred again to form a dough, which is then poured onto a cooking station, spread out, and left to stand. The dough is then conveyed at a speed of 40 m / min and passed through two rolling rollers with an extrusion force of 8.5 kgf. The temperature is set at 26°C to obtain a sheet of dough of a preset thickness, which is then extruded to form basic noodles. After the basic noodles are dried, they are cut. The basic noodles are then cooked, sprayed with edible oil, and broken up to obtain oil noodles. The temperature of the oil noodles is then lowered to room temperature to finally obtain hot dry noodles.

[0036] Control group B The process involves two identical rolling processes, specifically including the following steps: dry flour and potato flour are mixed and stirred in a mass ratio of 5:5 to obtain raw materials. Water is added to the raw materials until the mass ratio of raw materials to water reaches 100:28. The mixture is stirred again to form a dough, which is then poured onto a cooking station, spread out, and left to stand. The dough is then conveyed at a speed of 40 m / min and passed through two rolling rollers with an extrusion force of 8.3 kgf. The temperature is set at 26°C to obtain a sheet of dough of a preset thickness, which is then extruded to form basic noodles. After the basic noodles are dried, they are cut. The basic noodles are then cooked, sprayed with edible oil, and broken up to obtain oil noodles. The temperature of the oil noodles is then lowered to room temperature to finally obtain hot dry noodles.

[0037] Control group C The process involves two identical rolling processes, specifically including the following steps: dry flour and potato flour are mixed and stirred in a mass ratio of 5:5 to obtain raw materials. Water is added to the raw materials until the mass ratio of raw materials to water reaches 100:28. The mixture is stirred again to form a dough, which is then poured onto a cooking station, spread out, and left to stand. The dough is then conveyed at a speed of 75 m / min and passed through two rolling rollers with an extrusion force of 16.3 kgf. The temperature is set at 27°C to obtain a sheet of dough of a preset thickness, which is then extruded to form basic noodles. After the basic noodles are dried, they are cut. The basic noodles are then cooked, sprayed with edible oil, and broken up to obtain oil noodles. The temperature of the oil noodles is then lowered to room temperature to finally obtain hot dry noodles.

[0038] Control group D The process involves two identical rolling processes, specifically including the following steps: dry flour and potato flour are mixed and stirred in a mass ratio of 5:5 to obtain raw materials. Water is added to the raw materials until the mass ratio of raw materials to water reaches 100:28. The mixture is stirred again to form a dough, which is then poured onto a cooking station, spread out, and left to stand. The dough is then conveyed at a speed of 75 m / min and passed through two rolling rollers with an extrusion force of 16.5 kgf. The temperature is set at 27°C to obtain a sheet of dough of a preset thickness, which is then extruded to form basic noodles. After the basic noodles are dried, they are cut. The basic noodles are then cooked, sprayed with edible oil, and broken up to obtain oil noodles. The temperature of the oil noodles is then lowered to room temperature to finally obtain hot dry noodles.

[0039] Test methods: Based on the stability of the elasticity of hot dry noodles and the uniformity of oil adsorption according to the present invention, tests were conducted respectively. The specific test methods are as follows: Texture stability: Texture profile analysis (TPA) of hot dry noodles was performed using a texture analyzer (model: TA.XTPlus). The hot dry noodles samples after heat treatment were cut into 5cm lengths and placed on the test platform. Using a P / 36R cylindrical probe, the samples were compressed to 50% of their original height at a pre-test speed of 1.0mm / s, a test speed of 2.0mm / s, and a return speed of 5.0mm / s. The parameters such as hardness, elasticity, chewiness, and resilience were recorded as shown in Table 1 below. Each group of samples was tested 10 times. The coefficient of variation (CV% = standard deviation / mean × 100%) was calculated as the evaluation index of texture stability. The lower the CV value, the more uniform and stable the noodle texture.

[0040] Oil adsorption uniformity: Take 10g of noodles after mixing with oil, determine the total oil content by Soxhlet extraction, and then divide the noodles into three layers along the length direction: surface, middle and inner layers. Measure the oil content (g / 100g) of each layer. Calculate the ratio of oil content in the surface layer to the inner layer (S / I value) and the coefficient of variation (CV%) of the oil content in the three layers. The closer the S / I value is to 1 and the lower the CV value, the more uniform the oil distribution.

[0041] Table 1. Indicators for Testing Tension and Stability Referring to Table 1, the overall score (average CV%) of the experimental group (AD) of this invention was significantly lower than that of all control groups; in particular, experimental group D, which used optimized rolling process parameters, achieved the lowest CV value (4.2%), and its coefficients of variation for hardness, elasticity and chewiness were all stable below 4.4%; mainly by gradually increasing the extrusion pressure to roll into sheets, the degree of rebound of the sheets was reduced in stages, and the uniformity of the rolled products was improved, which significantly reduced the local rebound problem caused by the traditional single rolling method (such as control group A, CV=5.3%), thereby greatly improving the uniformity and stability of the noodle texture; Table 2. Indicators for uniformity of oil adsorption According to Table 2, the experimental group of this invention showed significant advantages in both the S / I ratio and the CV% index of the three layers. The S / I ratio of experimental group D was closest to 1 (1.03), and the coefficient of variation of the three-layer oil content was the lowest (2.5%), indicating that its oil distribution was extremely uniform. This is mainly due to the gradual increase of the extrusion pressure in the roll forming process, which reduces the elasticity of the roll in stages and optimizes the adsorption path and permeability of the oil. At the same time, the calendering temperature was 27°C, and the conveyor belt carrying the roll was controlled at a speed of 40 m / min, so that the roll was calendered at a lower speed, which helped the subsequent oil to penetrate and be evenly adsorbed. In contrast, the S / I ratio of the control group A (traditional single roll forming) was as high as 1.56, and the CV% exceeded 10%, indicating poor oil penetration. This proves that the roll forming method of gradually increasing the extrusion pressure of this invention fundamentally solves the problem of unevenness in roll forming products.

[0042] In summary, this invention, through an innovative two-stage calendering process, gradually increases the extrusion pressure of the calendering rollers while allowing for dough rebound. Combined with subsequent edible oil spraying, this results in a more uniform distribution of oil throughout the hot dry noodles, fundamentally solving the problem of uneven roll forming in hot dry noodles. Specifically, experimental data confirms that the product of this invention exhibits significantly better stability in elasticity (CV% as low as 4.2%) and uniformity in oil distribution (S / I ratio close to 1.03) than traditional processes and existing technologies. This not only ensures that the finished noodles have a chewy texture, uniform oiliness, and stable structure, but also provides a solid theoretical foundation for the roll forming production of potato hot dry noodles, effectively improving product quality consistency and large-scale production efficiency.

[0043] Example 5: like Figure 2As shown, a roll forming production device for potato hot dry noodles uses a roll forming processing method for potato hot dry noodles provided in Example 1. It includes a high-speed mixing tank 1, a maturation box 2, a first conveyor belt 3 penetrating the maturation box 2, a cooling channel 6, a boiling pot 7, and a post-processing channel 9 arranged sequentially in a straight line. During operation, dry flour and potato flour are taken and placed into the high-speed mixing tank 1 according to a preset mass ratio for the first mixing. After the raw materials are obtained, they are poured onto the maturation station located inside the maturation box 2 on the first conveyor belt 3 and spread out... After the dough is left to stand, the first conveyor belt 3 transports the dough to the rolling station. After two rolling processes, the elasticity of the dough is counteracted by grading, and a sheet of dough of a preset thickness is obtained and extruded to form basic noodles. Then, the first conveyor belt 3 transports the basic noodles into the cooling channel 6, spreads them out to dry, and then cuts them to obtain air-cooled noodles. The air-cooled noodles are then thrown into the boiling pot 7, cooked at high temperature, and then sent to the post-processing channel 9, where they are sprayed with edible oil and cooled by natural air to lower the temperature of the oil noodles to room temperature. At the same time, the oil noodles are rotated and broken up. The first conveyor belt 3 is externally mounted with a first calendering roller 4 and seven second calendering rollers 5, which are driven by a motor. The dough is squeezed by the first calendering roller 4 to obtain a sheet with a thickness of 20mm. The sheet is then passed through the seven calendering rollers in sequence. The spacing between the seven calendering rollers is set to 80cm, the rotation speed is set to 30r / min, and the extrusion pressure is set to 8.3kgf, 10.5kgf, 11.2kgf, 12.6kgf, 13.7kgf, 14.6kgf and 16.5kgf in sequence. The calendering temperature range is set to 26℃~27℃. The elasticity of the sheet is reduced in stages to obtain a shaped sheet with a thickness of 1mm~2mm. It also includes a second conveyor belt 8, part of which extends into the interior of the boiling pot 7 and the other part passes through the post-processing channel 9. The second conveyor belt 8 is equipped with a mesh structure for carrying the cooled noodles. During operation, the second conveyor belt 8 carries and transports the cooked noodles inside the boiling pot 7, saving the manual operation of scooping out the noodles. Meanwhile, the post-processing channel 9 is equipped with an oil supply pipe 10 and a dispersant 11. Under the action of the oil pump, the oil supply pipe 10 can spray cooking oil onto the cooked noodles, and the dispersant 11 rotates and disperses the cooked noodles when driven by the motor to obtain oil noodles.

[0044] The above description is merely an optional embodiment of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described or explained in this invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A method for roll forming of hot dry potato noodles, comprising the following steps: Homogenization: Take dry flour and potato flour, mix them for the first time according to the preset mass ratio to obtain the raw materials; Kneading the dough: Pour water into the ingredients and mix for a second time to form a dough; Mashing: Pour the dough into the maturing area, spread it out and let it rest; Its characteristic is that it further includes the following steps: Rolling and forming: After the dough has been rested, it is conveyed to the rolling station and undergoes two rolling processes to reduce the elasticity of the dough in stages, resulting in a shaped sheet of preset thickness and extrusion to form basic noodles. The second rolling process includes the following steps: The dough sheet is passed through seven calendering rollers in sequence. The distance between the seven calendering rollers is set to no more than 80 cm. The extrusion pressure is set to be in the range of 8.3 kgf to 16.5 kgf and increases in sequence according to the order of contact with the dough sheet. The degree of springback of the dough sheet is reduced in stages to obtain the shaped dough sheet. Air-cooling process: The base noodles are conveyed into the air-cooling station, spread out, and after the base noodles are dried, they are cut to obtain air-cooled noodles; Oiling and breaking up: The cooled noodles are conveyed into the oiling station, where cooking oil is sprayed onto the cooked noodles and they are broken up in a rotating motion to obtain oil noodles; Sweating treatment: The oil noodles are conveyed into the post-processing station, where they are spread out and cooled by natural air, while the oil noodles are also rotated and broken up.

2. The method for roll forming of hot-dry potato noodles according to claim 1, characterized in that: In the first rolling process, a rolling roller extrudes the dough to obtain a sheet with a thickness of 20mm. The interval between the first rolling process and the second rolling process is set to be no less than 80cm, and the interval is used for the rebound of the sheet.

3. The method for roll forming of hot-dry potato noodles according to claim 1, characterized in that, A paste-filling station is set at the interval between the first calendering process and the second calendering process. The paste-filling station includes the following steps: A steam flash zone and a first cold air treatment zone are set at intervals along the width direction of the pasteurization station. After the dough sheet enters the steam flash zone, the steam flash zone sprays steam onto the dough sheet to gelatinize the starch on the surface of the dough sheet. After leaving the steam flash zone, the dough sheet enters the first cold air treatment zone, where cold air is blown onto the dough sheet to form a gel layer on the surface of the dough sheet, thereby reducing its elasticity.

4. The method for roll forming of hot-dry potato noodles according to claim 1, characterized in that: The rotational speeds of the seven calendering rolls increase sequentially in the direction of sheet movement, with the increase in calendering roll rotational speed not exceeding 1 r / min. This ensures that the seven calendering rolls provide traction force to the sheet along the direction of sheet movement, thereby absorbing the internal springback stress of the sheet.

5. The method for roll forming of hot-dry potato noodles according to claim 1, characterized in that: The rotational speeds of the seven calendering rolls increase sequentially along the direction of sheet movement, with each calendering roll being skipped, and the increase in the rotational speed of the calendering rolls does not exceed 1 r / min. The two calendering rolls rotating at different speeds provide traction force to the sheet along the sheet's movement direction to dissipate the internal springback stress of the sheet, while the interval between the two calendering rolls rotating at the same speed is used for sheet springback.

6. The method for roll forming of hot-dry potato noodles according to claim 4, characterized in that: In the second calendering process, one calendering roller is used to extrude the dough into a shaped sheet, and the four calendering rollers are equally divided into two alternating groups; In one set of two calendering rolls, the middle of each roll has an annular protrusion, the width of which is less than the width of the sheet. In the other set of two calendering rolls, both sides of each roll have an annular protrusion, the spacing between which is greater than the width of the sheet.

7. The method for roll forming of hot-dry potato noodles according to claim 4, characterized in that: A second air-cooling treatment area is provided at the interval of each of the seven calendering rolls. The second air-cooling treatment area blows cold air onto the sheet to remove the heat from the sheet, thereby reducing the internal elastic stress of the sheet under the action of thermal expansion and contraction.

8. The method for roll forming of hot-dry potato noodles according to claim 6, characterized in that: Cold air is introduced into the interior of the annular protrusions of both sets of calendering rolls, creating a temperature difference between the calendering rolls and the sheet. This allows the heat from the sheet to be conducted to the annular protrusions of the calendering rolls under the action of the temperature gradient, thereby reducing the internal springback stress of the sheet through the thermal expansion and contraction of the annular protrusions of the calendering rolls.

9. The method for roll forming of hot-dry potato noodles according to claim 1, characterized in that: The thickness of the spread noodles is set to 3cm, the temperature of natural air cooling is set to not exceed 30℃, and the natural air cooling time is set to 40min. Meanwhile, four shaking and dispersing channels are set at intervals on the post-processing station. All four shaking and dispersing channels are rotary to disperse the oil noodles, preventing the oil noodles from settling and sticking together, and increasing the airflow interval of the oil noodles to improve the natural wind cooling efficiency.

10. A roll forming production apparatus for hot potato noodles, applicable to the roll forming processing method for hot potato noodles according to any one of claims 1-9, characterized in that, include: The high-speed mixing tank (1), maturation tank (2), first conveyor belt (3) passing through maturation tank (2), cooling channel (6), boiling pot (7) and post-processing channel (9) are arranged in a straight line. The first calendering roll (4) and seven second calendering rolls (5) are disposed outside the first conveyor belt (3), and the seven second calendering rolls (5) are used to reduce the springback of the sheet in stages; The second conveyor belt (8) extends partly into the interior of the water boiling pot (7) and the other part passes through the post-processing channel (9). The post-processing channel (9) is equipped with an oil delivery pipe (10) and a dispersant (11).

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