Multi-section extruding and curing device for preparing low-GI fine dried noodles

Abstract

The utility model discloses a multi-section extruding and curing device for preparing low-GI fine dried noodles, which relates to the technical field of flour processing and comprises a raw material pretreatment unit and a multi-section extruding unit which are sequentially connected, and the multi-section extruding unit is subsequently and sequentially connected with mould pressing cutting equipment, a curing tunnel and drying cutting equipment. The multi-section extrusion unit comprises a feeding section and a multi-section extrusion cavity, traction rollers are symmetrically arranged in the feeding section, scraping plates are distributed on the traction rollers in a staggered mode, the multi-section extrusion cavity comprises a mixing bin and an extrusion bin which are sequentially connected, the mixing bin is communicated with the feeding section, a plurality of extrusion roller sets at different intervals are arranged in the extrusion bin, and a temperature control assembly is arranged in the mixing bin. Through gradual treatment under different temperature, pressure and shearing force conditions, the structure of starch particles is changed, the content of digestible starch is reduced, the content of resistant starch and slowly digestible starch is increased, the G I value is reduced, the texture and taste of the noodles are optimized, and the healthy diet requirement is met.

Description

TECHNICAL FIELD

[0001] The utility model relates to flour processing technical field. BACKGROUND

[0002] Low GI noodles are a special kind of noodles, which contain available carbohydrates and have a glycemic index (GI) lower than 55, meeting the standard of low GI food. This kind of noodles is particularly suitable for people who need to control blood sugar and weight, because they release sugar slowly during digestion, helping to maintain stable blood sugar levels. In the production process of low GI noodles, some special raw materials and processes are usually used, such as adding coarse grain powder, high amylose corn starch, gluten, etc. These ingredients can improve the nutritional structure of noodles and reduce their GI value. For example, some studies have made low GI noodles with a GI value of 53.02 by compounding buckwheat flour, yam powder, high amylose corn starch and wheat flour. This kind of noodles not only has a low glycemic index, but also provides rich nutrition, making it a good choice for healthy diet.

[0003] Low GI noodles are becoming more and more popular among consumers, but low GI noodles are not easy to form and have difficulty in processing. In addition, there are some low GI noodles on the market that have a large proportion of coarse grains, which have problems such as poor smoothness, lack of toughness and high breakage rate. SUMMARY

[0004] The utility model discloses a kind of low GI noodles preparation with multi-section extrusion curing device, and the purpose is to solve the above technical problems.

[0005] The utility model discloses a kind of low GI noodles preparation with multi-section extrusion curing device, and the purpose is to solve the above technical problems.

[0006] A kind of low GI noodles preparation with multi-section extrusion curing device, including raw material pretreatment unit, multi-section extrusion unit connected in turn, the multi-section extrusion unit is subsequently connected moulding cutting device, curing tunnel and drying cutting device in turn, the multi-section extrusion unit includes the feed section connected with the output end of raw material pretreatment unit and the multi-section extrusion cavity located at the end of feed section, the feed section is symmetrically provided with traction roller, the traction roller is opposite raw material pretreatment unit output end setting, there is staggered distribution on the traction roller with scraping panel, the multi-section extrusion cavity is located below the feed section, the multi-section extrusion cavity includes mixing bin and extrusion bin connected in turn, the mixing bin is communicated with the feed section, a plurality of extrusion roller groups with different intervals are arranged in the extrusion bin, temperature control assembly is arranged in the mixing bin.

[0007] Through the above scheme, by setting the raw material pretreatment unit, the raw materials such as wheat flour are mixed uniformly according to the formula proportion, and appropriate amount of water and other additives are added to form a suitable dough, and then the dough passes through a multi-section extrusion unit, that is, the dough is pulled and scraped into the feeding section by the traction roller cooperating with the scraping plate, and then the dough enters the mixing bin for further mixing, by setting the extrusion roller group with different spacing, cooperating with the temperature control assembly, through the step-by-step processing under different temperature, pressure and shear force conditions, the structure of starch granules is changed, the content of resistant starch (RS) and slowly digestible starch (SDS) is increased, and the GI value is reduced, and then the extruded dough enters the die cutting equipment, the aging tunnel and the drying cutting equipment to complete the preparation of low GI dried noodles, optimize the texture and taste of the noodles, and meet the healthy diet demand.

[0008] Further, the mixing bin is provided with a motor-driven stirring roller, and a plurality of shearing protrusions are distributed on the outer periphery of the stirring roller.

[0009] Through the above scheme, after the dough is pulled and scraped into the feeding section, it finally enters the mixing bin, and the stirring roller in the mixing bin further stirs and uniformly mixes the dough to form a uniform dough, and at the same time, the stirring roller has a plurality of shearing protrusions distributed on the outer periphery, which continuously shears the dough to further disperse the dough and release the bubbles in the dough.

[0010] Further, the temperature control assembly comprises a temperature sensor arranged in the mixing bin, an electric resistance heating pipe embedded in the inner wall of the mixing bin, and a central controller, and the temperature sensor and the electric resistance heating pipe are electrically connected with the central controller.

[0011] Through the above scheme, by arranging the temperature sensor in the mixing bin, cooperating with the electric resistance heating pipe and the central controller, the temperature in the mixing bin is comprehensively adjusted to maintain the temperature of the stirring and mixing state, avoid overcooling or overheating of the air temperature, and regulate the temperature to cooperate with the multi-section extrusion to change the starch structure, reduce the proportion of digestible starch (RDS), increase the content of resistant starch (RS) and slowly digestible starch (SDS), and reduce the GI value.

[0012] Further, the mixing bin is provided with a negative pressure exhaust fan, the input end and the output end of the mixing bin are provided with sealing doors that can be opened and closed, and the exhaust end of the negative pressure exhaust fan is connected with the mixing bin through a pipeline.

[0013] Through the above scheme, by setting the negative pressure exhaust fan, after the dough enters the mixing bin, the sealing door is closed and the negative pressure exhaust fan is started to maintain the negative pressure state in the mixing bin, so that the dough with gas inside is conveniently and quickly broken and stirred, and the gas is conveniently and quickly exhausted.

[0014] Further, the extrusion roller groups are distributed in the extrusion bin from top to bottom and gradually decrease in distance, one side of the extrusion bin is provided with guide rollers and a discharge door, and the discharge door is connected to a die cutting device.

[0015] Through the above scheme, the extrusion roller groups are distributed in the extrusion bin from top to bottom and gradually decrease in distance, which facilitates gradual extrusion of the dough and further extrusion of loose gluten, and by adjusting the extrusion pressure, the structure of starch is changed, the proportion of digestible starch (RDS) is reduced, the contents of resistant starch (RS) and slowly digestible starch (SDS) are increased, and the GI value is reduced. At the same time, the guide rollers and the discharge door are arranged, which facilitates the introduction of the processed plate-shaped noodles into the subsequent die cutting device, and facilitates subsequent processing.

[0016] Further, the extrusion bin side wall is provided with motor-driven re-pressing rollers at the discharge door, and the re-pressing rollers are arranged in groups and introduced into the upper end of the extrusion bin.

[0017] Through the above scheme, a plurality of re-pressing rollers are arranged and finally introduced into the upper end of the extrusion bin, so that the dough cake can be re-rolled and the gluten structure can be further dispersed to change the structure of starch.

[0018] Further, the raw material pretreatment unit comprises a horizontal double shaft and a flour mill, and the horizontal double shaft and the flour mill are provided with an additive injection pipe.

[0019] Through the above scheme, the additive injection pipe is arranged to facilitate the addition of enzyme preparations, emulsifiers and other additives.

[0020] Further, temperature sensors and resistance heating pipes are distributed on the inner wall of the curing tunnel and are electrically connected with the central controller.

[0021] Through the above scheme, the temperature sensors and resistance heating pipes are distributed on the inner wall of the curing tunnel, which facilitates the regulation of the temperature of the curing.

[0022] The beneficial effects of the utility model are as follows:

[0023] 1. The utility model discloses a low GI instant noodle preparation device which is simple in structure, mixes raw materials such as wheat flour according to a formula ratio, adds an appropriate amount of water and other additives, forms a suitable dough, and then the dough is subjected to multi-stage extrusion, i.e. the dough is pulled and scraped into a feeding section through traction rollers cooperating with scraping plates, then the dough is further mixed in a mixing bin, the structure of starch particles is changed through gradual treatment under different temperature, pressure and shear force conditions, the content of digestible starch (RDS) is reduced, the contents of resistant starch (RS) and slowly digestible starch (SDS) are increased, the GI value is reduced, then the extruded dough is introduced into a die cutting device, a curing tunnel and a drying cutting device, and low GI instant noodle preparation is completed, the texture and taste of the noodles are optimized, and the health diet demand is met.

[0024] 2. The extrusion rollers are distributed from top to bottom in the extrusion chamber with the distance gradually decreasing, which facilitates the gradual extrusion of the dough and further extrusion of loose gluten. By adjusting the extrusion pressure, the starch structure is changed, the proportion of digestible starch (RDS) is reduced, the content of resistant starch (RS) and slow-digestible starch (SDS) is increased, and the GI value is reduced. At the same time, guide rollers and discharge gates are set to facilitate the introduction of the processed sheet-like surface into the subsequent molding and cutting equipment for convenient subsequent processing. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the structure of this utility model;

[0026] Reference numerals: 11. Feeding section; 12. Multi-section extrusion chamber; 13. Traction roller; 14. Scraper plate; 15. Mixing chamber; 16. Extrusion chamber; 17. Horizontal twin-shaft dough mixer; 18. Additive injection pipe; 19. Stirring roller; 20. Temperature sensor; 21. Resistance heating tube; 22. Negative pressure fan; 23. Sealing door; 24. Guide roller; 25. Discharge door; 26. Re-pressing roller; 27. Extrusion roller group. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. The components of the embodiments of this utility model described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0028] Therefore, the following detailed description of the embodiments of the present 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 present invention without inventive effort are within the scope of protection of the present invention.

[0029] Example 1

[0030] like Figure 1As shown, this embodiment provides a multi-stage extrusion and ripening device for preparing low-GI noodles, including a raw material pretreatment unit and a multi-stage extrusion unit connected in sequence. The multi-stage extrusion unit is subsequently connected to a molding and cutting device, a ripening tunnel, and a drying and cutting device in sequence. The multi-stage extrusion unit includes a feeding section 11 connected to the output end of the raw material pretreatment unit and a multi-stage extrusion chamber 12 located at the end of the feeding section 11. Traction rollers 13 are symmetrically arranged in the feeding section 11, and the traction rollers 13 are positioned directly opposite the output end of the raw material pretreatment unit. Scraping plates 14 are staggered on the traction rollers 13. The multi-stage extrusion chamber 12 is located below the feeding section 11 and includes a mixing chamber 15 and an extrusion chamber 16 connected in sequence. The mixing chamber 15 is connected to the feeding section 11. Several extrusion roller groups 27 with different spacings are arranged in the extrusion chamber 16. A temperature control component is arranged in the mixing chamber 15. The molding and cutting equipment, the maturation tunnel, and the drying and cutting equipment are all mature equipment and technologies in the existing noodle production. This embodiment focuses on describing the multi-stage extrusion and temperature-controlled maturation steps in noodle preparation. Other steps will not be elaborated in this embodiment.

[0031] By setting up a raw material pretreatment unit, wheat flour and other raw materials are mixed evenly according to the formula ratio, and appropriate amounts of water and other additives are added to form a suitable dough. The dough then passes through a multi-stage extrusion unit, where the traction roller 13 and scraper plate 14 pull and scrape the dough into the feeding section 11. The dough then enters the mixing chamber 15 for further mixing. By setting up extrusion roller groups 27 with different spacings and cooperating with temperature control components, the structure of starch granules is changed through gradual treatment under different temperature, pressure and shear force conditions, reducing the content of digestible starch (RDS), increasing the content of resistant starch (RS) and slow-digestible starch (SDS), and reducing the GI value. The extruded dough then enters the molding and cutting equipment, the maturation tunnel and the drying and cutting equipment to complete the preparation of low-GI noodles, optimize the texture and taste of the noodles, and meet the needs of healthy eating.

[0032] Reference Figure 1 The raw material pretreatment unit includes a horizontal twin-shaft dough mixer 17. The horizontal twin-shaft dough mixer 17 is equipped with an additive injection pipe 18, which facilitates the addition of additives such as enzymes and emulsifiers. At the same time, the horizontal twin-shaft dough mixer 17 is hydraulically driven and can be tilted up along one side to open the compartment door, which facilitates the introduction of dough into the feeding section 11 and causes the scraper plate 14 on the traction roller 13 to continuously pull and traction the dough.

[0033] Reference Figure 1To further control the dough rolling pressure, shear force, and mixing temperature, a motor-driven mixing roller 19 is installed inside the mixing chamber 15. Several shearing protrusions are distributed around the outer periphery of the mixing roller 19. The temperature control component includes a temperature sensor 20 located inside the mixing chamber 15, and resistance heating tubes 21 embedded in the inner wall of the mixing chamber 15. A central controller is also provided, and both the temperature sensor 20 and the resistance heating tubes 21 are electrically connected to the central controller. The resistance heating tubes 21 are located on the inner wall of the mixing chamber 15, increasing the temperature through heat conduction. Temperature sensors 20 and resistance heating tubes 21 are distributed on the inner wall of the maturation tunnel, and both are electrically connected to the central controller. The distribution of temperature sensors 20 and resistance heating tubes 21 on the inner wall of the maturation tunnel facilitates the adjustment of the maturation temperature. A negative pressure exhaust fan 22 is installed on one side of the mixing chamber 15. Both the input and output ends of the mixing chamber 15 are equipped with retractable sealing doors 23. The exhaust end of the negative pressure exhaust fan 22 is connected to the mixing chamber 15 via a pipe. Therefore, after being pulled and scraped into the feeding section 11, the dough finally enters the mixing chamber 15. After the dough enters the mixing chamber 15, the sealing door 23 is closed and the negative pressure exhaust fan 22 is turned on to maintain the negative pressure state inside the mixing chamber 15. This facilitates the rapid breaking and mixing of the dough containing gas, and facilitates rapid exhaust. The mixing roller 19 inside the mixing chamber 15 further mixes the dough evenly to form a uniform dough. By setting a temperature sensor 20 inside the mixing chamber 15, in conjunction with the resistance heating tube 21 and the central controller, the temperature inside the mixing chamber 15 is comprehensively adjusted to maintain the mixing state. At the same time, the mixing roller 19 has several shearing protrusions distributed on its outer periphery to continuously shear the dough, further breaking it up and releasing air bubbles in the dough.

[0034] Reference Figure 1 To improve dough processing capacity, extrusion roller groups 27 are distributed from top to bottom within the extrusion chamber 16 with gradually decreasing spacing. A guide roller 24 and a discharge gate 25 are provided on one side of the extrusion chamber 16. The discharge gate 25 leads into the molding and cutting equipment. The discharge gate 25 adopts a plug-in structure for easy operation. In this embodiment, two sets of guide rollers 24 and discharge gates 25 are provided, respectively located at different extrusion roller groups 27 and both leading into the molding and cutting equipment. This allows for the output of dough of different thicknesses and subjected to multi-stage extrusion. The extrusion roller groups 27 are distributed from top to bottom within the extrusion chamber 16 with gradually decreasing spacing, facilitating the gradual extrusion of the dough and further extrusion of loose gluten. By adjusting the extrusion pressure, the starch structure is altered, reducing the proportion of digestible starch (RDS) and increasing the content of resistant starch (RS) and slow-digestible starch (SDS), thus lowering the GI value. Simultaneously, the guide rollers 24 and discharge gate 25 facilitate the introduction of the processed sheet-like surface into the subsequent molding and cutting equipment for convenient subsequent processing.

[0035] Reference Figure 1To further improve the dough processing capacity, a motor-driven secondary pressure roller 26 is installed on the side wall of the extrusion chamber 16 at the discharge gate 25. Several sets of secondary pressure rollers 26 are provided and their upper ends are introduced into the upper end of the extrusion chamber 16. By setting several sets of secondary pressure rollers 26 and finally introducing them into the upper end of the extrusion chamber 16, the dough can be crushed again to further break down the gluten structure and change the starch structure.

[0036] Implementation principle: By setting up a raw material pretreatment unit, wheat flour and other raw materials are mixed evenly according to the formula ratio, and appropriate amounts of water and other additives are added to form a suitable dough. The dough then passes through a multi-stage extrusion unit, where the traction roller 13 and scraper plate 14 pull and scrape the dough into the feeding section 11. The dough then enters the mixing chamber 15 for further mixing. By setting extrusion roller groups 27 with different spacings and cooperating with temperature control components, the dough is gradually extruded through different temperature, pressure and shear force conditions. The extrusion roller groups 27 are distributed from top to bottom in the extrusion chamber 16 with the distance gradually decreasing, which facilitates the gradual extrusion of the dough and further extrusion of loose gluten. By adjusting the extrusion pressure, the structure of starch granules is changed, reducing the content of digestible starch (RDS) and increasing the content of resistant starch (RS) and slow-digesting starch (SDS), thus reducing the GI value. The extruded dough then enters the molding and cutting equipment, the maturation tunnel and the drying and cutting equipment to complete the preparation of low-GI noodles, optimize the texture and taste of the noodles, and meet the needs of healthy eating.

[0037] It should be noted that the connection relationships of components not specifically mentioned in this application are all assumed to be based on existing technology. Since they do not involve the inventive point and are commonly used in existing technology, the structural connection relationships are not described in detail.

Claims

1. A multi-stage extrusion and ripening device for preparing low-GI noodles, characterized in that, The system includes a raw material pretreatment unit and a multi-stage extrusion unit connected in sequence. The multi-stage extrusion unit is subsequently connected to a molding and cutting device, a curing tunnel, and a drying and cutting device. The multi-stage extrusion unit includes a feeding section (11) connected to the output end of the raw material pretreatment unit and a multi-stage extrusion chamber (12) located at the end of the feeding section (11). Traction rollers (13) are symmetrically arranged in the feeding section (11). The traction rollers (13) are positioned directly opposite the output end of the raw material pretreatment unit. Scraping plates (14) are staggered on the traction rollers (13). The multi-stage extrusion chamber (12) is located below the feeding section (11). The multi-stage extrusion chamber (12) includes a mixing chamber (15) and an extrusion chamber (16) connected in sequence. The mixing chamber (15) is connected to the feeding section (11). The extrusion chamber (16) is provided with several extrusion roller groups (27) with different spacings. The mixing chamber (15) is provided with a temperature control component.

2. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 1, characterized in that, The mixing chamber (15) is equipped with a motor-driven stirring roller (19), and the stirring roller (19) has several shearing protrusions distributed on its outer periphery.

3. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 1, characterized in that, The temperature control component includes a temperature sensor (20) disposed in the mixing chamber (15), a resistance heating tube (21) embedded in the inner wall of the mixing chamber (15), and a central controller. The temperature sensor (20) and the resistance heating tube (21) are both electrically connected to the central controller.

4. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 3, characterized in that, A negative pressure exhaust fan (22) is provided on one side of the mixing chamber (15). Both the input and output ends of the mixing chamber (15) are provided with telescopic sealing doors (23). The exhaust end of the negative pressure exhaust fan (22) is connected to the mixing chamber (15) through a pipe.

5. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 1, characterized in that, The extrusion roller group (27) is distributed from top to bottom in the extrusion chamber (16) with the distance gradually decreasing. The extrusion chamber (16) is provided with a guide roller (24) and a discharge gate (25) on one side. The discharge gate (25) leads to the molding and cutting equipment.

6. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 5, characterized in that, The side wall of the extrusion chamber (16) is provided with a motor-driven secondary pressure roller (26) at the discharge gate (25). The secondary pressure roller (26) is provided in several sets and its upper end is introduced into the upper end of the extrusion chamber (16).

7. The multi-stage extrusion and ripening device for preparing low-GI noodles according to claim 1, characterized in that, The raw material pretreatment unit includes a horizontal twin-shaft dough mixer (17), which is equipped with an additive injection pipe (18).

8. The multi-stage extrusion curing device for preparing low-GI noodles according to claim 3, characterized in that, Temperature sensors (20) and resistance heating tubes (21) are distributed on the inner wall of the maturation tunnel, and both are electrically connected to the central controller.

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