Anti-lump noodle processing system

Abstract

The utility model relates to the technical field of noodle processing, and mainly discloses an anti-lump noodle processing system, which comprises a dough kneading device, an extrusion forming device, a lifting device, a conveying device and a drying device, a noodle mold sheet is arranged below a forming mold, a plurality of noodle outlet holes are uniformly distributed on the noodle mold sheet, a cutting device is arranged below the forming mold, and the cutting device is arranged below the forming mold. A lifting device is further arranged below the extrusion forming device, a conveying device is arranged behind the lifting device, a gradient drying device is arranged in the conveying advancing direction of the conveying device, and the dough kneading chamber is further connected with a dough conveying device, a water conveying device and a vacuumizing device. And gelatinized starch in the noodles formed by hot stirring forms a good beta crystal structure by utilizing a slow gradient drying technology, and a gluten protein structure of traditional noodles is replaced, so that the lump resistance of the noodles is greatly improved.

Description

Technical Field

[0001] The utility model relates to the technical field of noodle processing, in particular to an anti-lumping noodle processing system. Background Art

[0002] The traditional noodle processing technology is: through sufficient dough mixing, the protein in the wheat flour forms a stable network structure, thus giving the dough good strength and ductility. Then the dough is processed into thin sheets by stretching, extrusion, etc., and then cut into shape. (Dried noodles also need to be dried by air convection or high temperature to obtain dry noodles). Based on this traditional process, the general mechanical noodle machine can be divided into five parts: dough mixing device, dough pressing device, dough cutting device, dough conveying device and transmission device. The working process of the noodle machine is: flour and water - dough mixing - dough resting - dough - dough pressing roller extrusion - dough cutting roller cutting - noodle forming. In order to make the noodles more chewy, the turned noodles can be squeezed repeatedly.

[0003] After the noodles prepared by traditional processes and formulas are cooked and left for a period of time, the noodles absorb water and swell, the taste decreases, and the viscosity increases, causing the noodles to stick together, which is the so-called "lumps", greatly affecting the taste and visual quality of the noodles. The reason for this phenomenon is that the processing of traditional noodles is carried out at room temperature (except for drying), and the starch in the wheat flour has not been hydrated and gelatinized at high temperature, nor has it been cooled and aged. Therefore, when the noodles are boiled, the starch granules will break and absorb water, causing the noodles to expand in volume and reduce the taste. At the same time, since a large amount of starch is released from the starch granules after gelatinization, the starch molecules are more likely to combine through hydrogen bonds, so the "lumps" phenomenon will appear.

[0004] With the change of life and work rhythm, take-out has become an important part of my country's catering industry. Compared with dine-in, the time from serving to being eaten by consumers for take-out catering is greatly extended (more than 30 minutes), while noodles prepared by traditional noodle processing technology can only maintain non-clumping time for 10-20 minutes. The quality maintenance time of traditional noodles after serving is too short, which greatly limits the development of the take-out noodle industry. At present, noodle restaurants often process noodles after they are cooked, such as cold water, mixing with oil, and noodle soup classification, in order to improve the quality maintenance time of noodles. However, the effect is often minimal (extended by 5-10 minutes). Therefore, the preparation of new anti-clumping noodles through process reform has become the key to the development of the take-out noodle industry.

[0005] The phenomenon that mung bean vermicelli does not clump after being cooked for a long time can be understood as follows: during processing, the starch granules in the raw materials are broken in advance by the action of high temperature and water, producing gelatinized starch; through the slow drying process, a high proportion of gelatinized starch is converted into a β-crystalline structure of starch, so that the network structure formed by cross-linking replaces the protein network structure in traditional noodles. Since the β-crystalline starch structure is stable, it will not be completely gelatinized again during the boiling process before consumption. Therefore, the taste of the noodles is greatly prolonged after cooking.

[0006] Because the above problems are not considered in the modern noodle processing principle. Therefore, the existing noodle preparation process and the processing equipment derived therefrom cannot solve the problem of noodle "lumps". Therefore, a processing system that can produce anti-lumping noodles according to the above principle is urgently needed. Utility Model Content

[0007] The utility model aims to provide an anti-clumping noodle processing system to solve the problem that noodles produced by existing noodle production equipment in the prior art are easy to clump. Through a new noodle processing system, high-temperature vacuum dough mixing, pre-gelatinization + high-pressure extrusion molding, and then using slow gradient drying technology, the gelatinized starch in the noodles formed by hot stirring forms a good β-crystalline structure, replacing the gluten protein structure of traditional noodles, so that the structural stability of low-gluten noodles is greatly improved.

[0008] To achieve the above-mentioned purpose, the technical solution of the utility model is a noodle processing system that resists clumping, including a dough kneading device, an extrusion molding device, a lifting device, a conveying device and a drying device. The dough kneading device includes a dough kneading chamber, a dough kneading motor and a stirring paddle. The stirring paddle is arranged in the dough kneading chamber, and the stirring paddle is connected to the dough kneading motor through a transmission component; the extrusion molding device includes a spiral feeding pipe, a spiral feeding shaft and a molding motor. The spiral feeding shaft is arranged in the spiral feeding pipe, and the spiral feeding shaft is connected to the molding motor through a transmission component. A dough feeding bin is arranged above one end of the spiral feeding pipe, and the other end of the spiral feeding pipe is connected to a Y-shaped dough feeding bin. One end of the tee is connected, and the other two ends of the Y-shaped tee are connected to the forming mold. A noodle die sheet is arranged below the forming mold, and a plurality of noodle outlet holes are evenly distributed on the noodle die sheet. A cutting device is arranged below the forming mold, and a lifting device is also arranged below the extrusion forming device. A conveying device is arranged behind the lifting device, and a drying device is arranged in the conveying forward direction of the conveying device. The drying device includes a first drying device, a second drying device and a third drying device arranged in sequence; the dough kneading chamber is also connected to the dough conveying device, the water conveying device and the vacuum device.

[0009] Through the above technical scheme, high-temperature hot water is transported into the dough kneading chamber through the water conveying device, high-temperature mixed powder materials are transported into the dough kneading chamber through the flour conveying device, and then the dough kneading chamber is closed, and the dough kneading chamber is evacuated through the vacuum pumping device, so that the water and powder materials in the dough kneading chamber are subjected to high temperature and high pressure conditions for mixing and kneading. After the dough kneading is completed, the gelatinized dough is manually transported to the dough feeding bin of the extrusion molding device, and extruded into the molding die under the joint action of the spiral conveying pipe and the spiral conveying shaft, and noodles are extruded under the molding die, and then transported to multiple drying devices for drying and drying through the lifting device and the conveying device. The dried noodles have good anti-lumping properties.

[0010] A further solution of the utility model is that the noodle conveying device includes a flour silo, a frequency conversion feeder and a noodle conveying pipe, the frequency conversion feeder is arranged at the bottom of the flour silo, the discharge port of the frequency conversion feeder is connected with the first end of the three-way pipe, the second end of the three-way pipe is connected with the hot air blower, the third end of the three-way pipe is connected with one end of the noodle conveying pipe, and the other end of the noodle conveying pipe is connected with the upper part of the interior of the noodle mixing chamber; the mixed flour material is a mixture of low-gluten wheat flour and starch, the mixed flour is fed by hot air, the temperature is controlled at 50-90°C, the mixed flour is sprayed into the noodle mixing chamber, and the feeding speed and the amount of mixed flour are controlled by the frequency conversion feeder.

[0011] A further solution of the utility model is that the water delivery device includes a water tank, a water pump and a water delivery pipe. A heating pipe is arranged in the water tank, and the heating pipe is used to heat the water in the water tank to a required temperature. The bottom of the water tank is connected to the water pump, and the water pump is connected to one end of the water delivery pipe, and the other end of the water delivery pipe is connected to the upper part of the interior of the dough kneading chamber. A solenoid valve is arranged on the water delivery pipe; the heating pipe heats the water in the water tank to about 90°C, and then the hot water is delivered to the dough kneading chamber through the water pump, and the speed and amount of water delivery are controlled by the solenoid valve.

[0012] A further solution of the utility model is that the vacuum extraction device includes a vacuum pump and a vacuum tube, the vacuum pump is connected to one end of the vacuum tube, the other end of the vacuum tube is connected to the upper part of the interior of the dough kneading chamber, a pressure gauge is arranged above the dough kneading chamber, and a filter is arranged at the connection between the other end of the vacuum tube and the upper part of the interior of the dough kneading chamber to prevent flour from being drawn out of the dough kneading chamber; the dough kneading chamber is evacuated by the vacuum pump so that the vacuum degree is not higher than -0.068Mpa ~ -0.10Mpa.

[0013] A further solution of the utility model is that the vacuum pump, water pump, solenoid valve, frequency conversion feeder and hot air blower are all electrically connected to the controller, the controller is electrically connected to the power supply, and the controller is electrically connected to the touch screen. The parameters such as feed, water inlet, vacuum degree and temperature are set through the touch screen to automatically control the operation of the flour conveying device, water conveying device and vacuum pumping device.

[0014] A further solution of the utility model is that the lifting device and the conveying device are both chain conveyors, noodle hanging rods are arranged between the chains of the chain conveyors, the lifting device automatically hangs the extruded noodles on the noodle hanging rods, and the conveying device arranges the noodle hanging rods in sequence and conveys them to each drying device.

[0015] A further solution of the utility model is that a plurality of steam spray pipes are arranged above the interior of the drying device, hot air ducts are arranged on each surface of the interior of the drying device, a temperature sensor and a humidity sensor are also arranged in the drying device, the steam pipe is connected to a steam generating device, a solenoid valve is arranged between the steam pipe and the steam device, the hot air duct is connected to a hot air blower, a solenoid valve is arranged between the hot air duct and the hot air blower, the temperature sensor, the humidity sensor and the solenoid valve are electrically connected to a controller, the controller is electrically connected to a power supply, the controller is electrically connected to a touch screen, the temperature and humidity data of each drying device are set through the touch screen, the first step of drying in the first drying device: drying at a temperature of 50-55°C and a humidity of 60-65%; the second step of drying in the second drying device: drying at a temperature of 65-70°C and a humidity of 70-80%; the third step of drying in the third drying device: drying at a temperature of 40-45°C and a humidity of 45-50%.

[0016] A further solution of the utility model is that the dough kneading chamber is located obliquely above the dough feeding bin. After the dough kneading is completed, the dough kneading chamber is tilted, and the upper opening of the dough kneading chamber is just located above the dough feeding bin, which is convenient for conveying the dough into the dough feeding bin.

[0017] A further solution of the utility model is that the outer wall of the dough kneading chamber is wrapped with a heat-insulating layer to keep the dough warm when it is being stirred and kneaded.

[0018] A further solution of the utility model is that the extrusion molding device also includes a frame, the molding motor is arranged at the bottom of the frame of the molding device, the molding motor is connected to a small pulley, the small pulley is connected to a large pulley through a belt, the large pulley is connected to a gear transmission, and the output shaft of the gear transmission is connected to one end of the spiral feed shaft through a coupling.

[0019] A further solution of the utility model is that the dough kneading device also includes a frame, the dough kneading motor is arranged on the side of the dough kneading device frame, the dough kneading motor is connected to a small pulley, the small pulley is connected to a large pulley through a belt, the large pulley is connected to a large gear, the large gear is meshed with a small gear, and the small gear is connected and cooperated with a stirring shaft of a stirring paddle.

[0020] Compared with the prior art, the beneficial effects of the utility model are:

[0021] The utility model provides an anti-lumping noodle processing system. The difference between the utility model and the traditional noodle process is that the noodle mixing device, the noodle conveying device, the water conveying device and the vacuum device are used to perform vacuum high-temperature noodle mixing to pre-gelatinize the flour; the noodle is formed by high-pressure extrusion through the extrusion device; and the slow gradient drying technology of each drying device is used to make the gelatinized starch in the noodles formed by hot stirring form a good beta crystal structure, replacing the gluten protein structure of traditional noodles, so that the structural stability of low-gluten noodles is greatly improved; the temperature and humidity sensor is set in the drying device to achieve precise condition control of the drying process, and the product quality is uniform and the yield rate is high. The noodles prepared by this equipment have a chewy taste and good anti-lumping characteristics. After being cooked, the acceptable taste can be maintained for more than 3 hours without any treatment, which is particularly suitable for use in the take-out catering industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0023] Figure 1 This is a schematic diagram of the overall structure of the noodle processing system proposed by the utility model;

[0024] Figure 2 This is an enlarged schematic diagram of the structure at A of the noodle processing system proposed by the utility model;

[0025] Figure 3 This is an enlarged schematic diagram of the structure at position B of the noodle processing system proposed by the utility model;

[0026] Figure 4 This is a schematic diagram of the mold connection structure of the noodle processing system proposed by the utility model.

[0027] In the figure: 1. dough kneading device; 2. extrusion molding device; 3. lifting device; 4. conveying device; 5. first drying device; 6. second drying device; 7. third drying device; 8. dough conveying device; 9. water conveying device; 10. vacuum device; 11. dough kneading chamber; 12. dough kneading motor; 13. stirring paddle; 14. dough conveying pipe; 15. water conveying pipe; 16. vacuum tube; 17. pressure gauge; 21. spiral conveying pipe; 22. Y-type three-way pipe; 23. molding mold; 24. dough feeding bin; 25. molding motor; 26. spiral conveying shaft; 51. steam spray pipe; 52. hot air duct; 53. temperature sensor; 54. humidity sensor. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0029] Example 1

[0030] like Figure 1-4 As shown, a dough-resistant noodle processing system comprises a dough-mixing device 1, an extrusion molding device 2, a lifting device 3, a conveying device 4 and a drying device, wherein the dough-mixing device 1 comprises a dough-mixing chamber 11, a dough-mixing motor 12 and a stirring paddle 13, wherein the stirring paddle 13 is arranged in the dough-mixing chamber 11, and the stirring paddle 13 is connected to the dough-mixing motor 12 through a transmission assembly, wherein the dough-mixing device 1 also comprises a frame, wherein the dough-mixing motor 12 is arranged on the side of the frame of the dough-mixing device 1, and the dough-mixing motor 12 is connected to a small pulley, and the small pulley is connected to a large pulley through a belt, and the large pulley is connected to a large gear, and the large gear is meshed with a small gear, and the small gear is connected to a stirring shaft of the stirring paddle 13; wherein the extrusion molding device 2 comprises a frame, a spiral feeding pipe 21, a spiral feeding shaft 26 and a molding motor 25, The spiral feed shaft 26 is arranged in the spiral feed pipe 21, and the spiral feed pipe 21 is arranged on the top of the frame. The molding motor 25 is arranged at the bottom of the frame of the molding device. The spiral feed shaft 26 is connected to the molding motor 25 through a transmission assembly. The molding motor 25 is connected to a small pulley. The small pulley is connected to a large pulley through a belt. The large pulley is connected to a gear box. The output shaft of the gear box is connected to one end of the spiral feed shaft 26 through a coupling. A dough feed bin 24 is arranged above one end of the spiral feed pipe 21. The dough mixing chamber 11 is located obliquely above the dough feed bin 24. After the dough mixing is completed, the dough mixing chamber 11 is tilted. The upper opening of the dough mixing chamber 11 is just located above the dough feed bin 24, which is convenient for conveying the dough into the dough feed bin 24. Figure 4As shown, the other end of the spiral feeding pipe 21 is connected to one end of the Y-shaped three-way pipe 22 through one end of the guide elbow downward, and the other two ends of the Y-shaped three-way pipe 22 are connected to the forming mold 23. The Y-shaped three-way facilitates the dough material to enter the forming mold 23 evenly. The main body of the forming mold 23 can be a long strip or cylindrical shape. The two ends of the forming mold 23 are closed by valves. When the dough is blocked, it can be cleared by opening the valve. A noodle mold piece is arranged below the forming mold 23. When the spiral feeding shaft 26 is used to feed the dough in the early stage, it can be blocked by the noodle mold piece without the noodle hole, so that the dough can initially fill the entire noodle mold. After it is full, the noodle mold is replaced with a noodle mold with a noodle hole. Noodles are extruded and formed, and a plurality of noodle outlet holes are evenly distributed on the noodle die sheet. A cutting device (not shown) is arranged below the forming die 23. The cutting device is a prior art, and its mechanism and principle are well known to those skilled in the art, and will not be described in this patent. A lifting device 3 is also arranged below the extrusion forming device 2, and a conveying device 4 is arranged behind the lifting device 3. A drying device is arranged in the conveying forward direction of the conveying device 4, and the drying device includes a first drying device 5, a second drying device 6 and a third drying device 7 arranged in sequence. The dough mixing chamber 11 is also connected to the dough conveying device 8, the water conveying device 9 and the vacuum device 10.

[0031] The extrusion molding device 2 of the device can also adopt the following structure, the extrusion molding device 2 includes an extrusion channel, an extrusion piston, a control motor, and a noodle die. The second control motor is connected to the extrusion piston, the extrusion piston is movably arranged on the upper side of the extrusion channel, and the extrusion piston is matched with the size of the extrusion channel; the noodle die is installed at the right side port of the extrusion channel, and the noodle diaphragm is provided with a noodle outlet hole.

[0032] The lifting device and the conveying device 4 are both chain conveyors. The structure of the chain conveyor is a prior art, and its mechanism and principle are well known to those skilled in the art, and will not be described in this patent. Noodle hanging rods are arranged between the chains of the chain conveyor. The lifting device automatically hangs the extruded noodles on the noodle hanging rods, and the conveying device 4 arranges the noodle hanging rods in sequence and conveys them to each drying device.

[0033] A plurality of steam spray pipes 51 are arranged above the interior of the drying device, and hot air ducts 52 are arranged on each surface of the interior of the drying device. A temperature sensor 53 and a humidity sensor 54 are also arranged in the drying device. The steam pipe is connected to the steam generating device, and a solenoid valve is arranged between the steam pipe and the steam device. The hot air duct 52 is connected to the hot air blower, and a solenoid valve is arranged between the hot air duct 52 and the hot air blower. The temperature sensor 53, the humidity sensor 54 and the solenoid valve are electrically connected to the controller, the controller is electrically connected to the power supply, and the controller is electrically connected to the touch screen. The circuit connection relationship between the controller and each component is the prior art, and its control principle will not be described again. The temperature and humidity data of each drying device are set through the touch screen. The first step of drying in the first drying device 5 is drying at a temperature of 50-55°C and a humidity of 60-65%; the second step of drying in the second drying device 6 is drying at a temperature of 65-70°C and a humidity of 70-80%; the third step of drying in the third drying device 7 is drying at a temperature of 40-45°C and a humidity of 45-50%. Through a long and gentle drying method, the gelatinized starch is slowly crystallized, which is more conducive to forming a stable spatial network structure.

[0034] Example 2

[0035] This embodiment is based on the implementation of embodiment 1, and the further technical solution is:

[0036] The noodle conveying device 8 includes a flour silo, a frequency conversion feeder and a noodle conveying pipe 14. The frequency conversion feeder is arranged at the bottom of the flour silo. The discharge port of the frequency conversion feeder is connected to the first end of the three-way pipe, the second end of the three-way pipe is connected to the hot air blower, the third end of the three-way pipe is connected to one end of the noodle conveying pipe 14, and the other end of the noodle conveying pipe 14 is connected to the upper part of the interior of the noodle mixing chamber 11; the mixed flour material is a mixture of low-gluten wheat flour and starch. The mixed flour is fed by hot air, and the temperature is controlled at 50-90°C. The mixed flour is sprayed into the noodle mixing chamber 11, and the feeding speed and the amount of mixed flour are controlled by the frequency conversion feeder.

[0037] The water delivery device 9 includes a water tank, a water pump and a water delivery pipe 15. The water tank is provided with a heating pipe, and the heating pipe is used to heat the water in the water tank to a desired temperature. The bottom of the water tank is connected to the water pump, and the water pump is connected to one end of the water delivery pipe 15. The other end of the water delivery pipe 15 is connected to the upper part of the interior of the dough mixing chamber 11. The water delivery pipe 15 is provided with a solenoid valve; the heating pipe heats the water in the water tank to about 90°C, and then the hot water is delivered to the dough mixing chamber 11 through the water pump, and the speed and amount of water delivery are controlled by the solenoid valve.

[0038] The vacuum pump 10 includes a vacuum pump and a vacuum tube 16, wherein the vacuum pump is connected to one end of the vacuum tube 16, and the other end of the vacuum tube 16 is connected to the upper part of the interior of the dough mixing chamber 11. A pressure gauge 17 is provided above the dough mixing chamber 11, and a filter is provided at the connection point between the other end of the vacuum tube 16 and the upper part of the interior of the dough mixing chamber 11 to prevent flour from being drawn out of the dough mixing chamber 11; the dough mixing chamber 11 is evacuated by the vacuum pump so that the vacuum degree is not higher than -0.068Mpa to -0.10Mpa.

[0039] The vacuum pump, water pump, solenoid valve, frequency conversion feeder and hot air blower are all electrically connected to the controller, the controller is electrically connected to the power supply, and the controller is electrically connected to the touch screen. The parameters such as feed, water inlet, vacuum degree and temperature are set through the touch screen to automatically control the operation of the noodle conveying device 8, the water conveying device 9 and the vacuum pumping device 10. The circuit connection relationship between the controller and each component is the existing technology, and its control principle will not be described again.

[0040] Working process:

[0041] According to the above technical scheme, high-temperature hot water is conveyed into the dough mixing chamber 11 through the water conveying device 9, and high-temperature mixed powder materials are conveyed into the dough mixing chamber 11 through the flour conveying device 8, and then the dough mixing chamber 11 is closed, and the dough mixing chamber 11 is vacuumed by the vacuuming device 10, so that the water and powder materials in the dough mixing chamber 11 are stirred and mixed under high temperature and high pressure conditions. After gelatinization, the dough has a strong viscosity and cannot be formed by rolling and pressing. Therefore, mold extrusion molding is required. After the dough mixing is completed, the gelatinized dough is manually conveyed to the dough feeding bin 24 of the extrusion molding device 2, and extruded to the molding die 23 under the joint action of the spiral conveying pipe and the spiral conveying shaft. Noodles are extruded under the molding die 23. The ripening extrusion makes the noodles more elastic, tough and chewy, prolongs the life of the noodles, and improves the storage stability. Then, the noodles are transported to multiple drying devices through the lifting device 3 and the conveying device 4 for drying and drying. The dried noodles have good anti-lumping properties.

[0042] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be regarded as exemplary and non-restrictive from any point of view, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention. Any reference numeral in a claim should not be regarded as limiting the claim to which it relates.

Claims

1. An anti-lumping noodle processing system, characterized in that: The invention comprises a dough kneading device (1), an extrusion molding device (2), a lifting device (3), a conveying device (4) and a drying device. The dough kneading device (1) comprises a dough kneading chamber (11), a dough kneading motor (12) and a stirring paddle (13). The stirring paddle (13) is arranged in the dough kneading chamber (11), and the stirring paddle (13) is connected to the dough kneading motor (12) through a transmission component. The extrusion molding device (2) comprises a spiral feed pipe (21), a spiral feed shaft (26) and a molding motor (25). The spiral feed shaft (26) is arranged in the spiral feed pipe (21), and the spiral feed shaft (26) is connected to the molding motor (25) through a transmission component. A dough feeding bin (24) is arranged above one end of the spiral feed pipe (21), and the other end of the spiral feed pipe (21) is connected to a Y-shaped dough feeding bin (24). One end of the three-way pipe (22) is connected, and the other two ends of the Y-shaped three-way pipe (22) are connected to the forming mold (23). A noodle die sheet is arranged below the forming mold (23), and a plurality of noodle outlet holes are evenly distributed on the noodle die sheet. A cutting device is arranged below the forming mold (23). A lifting device (3) is also arranged below the extrusion forming device (2). A conveying device (4) is arranged behind the lifting device (3). A drying device is arranged in the conveying forward direction of the conveying device (4). The drying device includes a first drying device (5), a second drying device (6) and a third drying device (7) arranged in sequence. The dough kneading chamber (11) is also connected to the dough conveying device (8), the water conveying device (9) and the vacuum device (10).

2. The anti-lumping noodle processing system according to claim 1, characterized in that: The noodle conveying device (8) comprises a flour silo, a variable frequency conveyor and a noodle conveying pipe (14). The variable frequency conveyor is arranged at the bottom of the flour silo. The discharge port of the variable frequency conveyor is connected to the first end of the three-way pipe, the second end of the three-way pipe is connected to the hot air blower, the third end of the three-way pipe is connected to one end of the noodle conveying pipe (14), and the other end of the noodle conveying pipe (14) is connected to the upper part of the inner part of the noodle kneading chamber (11).

3. The anti-lumping noodle processing system according to claim 2, characterized in that: The water delivery device (9) comprises a water storage tank, a water pump and a water delivery pipe (15). A heating pipe is arranged in the water storage tank. The bottom of the water storage tank is connected to the water pump. The water pump is connected to one end of the water delivery pipe (15). The other end of the water delivery pipe (15) is connected to the upper part of the dough kneading chamber (11).

4. The anti-lumping noodle processing system according to claim 3, characterized in that: The vacuum extraction device (10) comprises a vacuum pump and a vacuum tube (16), wherein the vacuum pump is connected to one end of the vacuum tube (16), and the other end of the vacuum tube (16) is connected to the upper part of the interior of the dough kneading chamber (11). A pressure gauge (17) for measuring the internal pressure of the dough kneading chamber (11) is provided above the dough kneading chamber (11).

5. The anti-clumping noodle processing system according to any one of claims 1 to 4, characterized in that: The lifting device (3) and the conveying device (4) are both chain conveyors, noodle hanging rods are arranged between the chains of the chain conveyors, the lifting device (3) automatically hangs the extruded noodles on the noodle hanging rods, and the conveying device (4) arranges the noodle hanging rods in sequence and conveys them to various drying devices.

6. The anti-lumping noodle processing system according to claim 5, characterized in that: A plurality of steam spray pipes (51) are arranged above the interior of the drying device, and hot air ducts (52) are arranged on each surface of the interior of the drying device. A temperature sensor (53) and a humidity sensor (54) are also arranged in the drying device. The steam spray pipes (51) are connected to a steam generating device, and the hot air ducts (52) are connected to a hot air blower.

7. The anti-lumping noodle processing system according to claim 6, characterized in that: The dough kneading chamber (11) is located obliquely above the dough feeding bin (24).

8. The anti-lumping noodle processing system according to claim 1, characterized in that: The outer wall of the dough kneading chamber (11) is wrapped with a heat-insulating layer.

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