Cooked noodle physical conditioning device and cooked noodle automatic processing system
By combining a cooling water tank and an air-drying component, the cooked noodles are rapidly cooled and their temperature is made more uniform, solving the problem of low air cooling efficiency and improving the noodles' toughness and texture.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- GAOCHENG LVTE STONE FLOUR CO LTD
- Filing Date
- 2025-05-06
- Publication Date
- 2026-05-05
AI Technical Summary
In existing technologies, the air cooling process for cooked noodles is inefficient, resulting in problems such as surface gelatinization and stickiness, as well as poor chewiness and texture.
A physical conditioning device combining a cooling water tank and an air-drying component is used. The noodles are rapidly cooled by the cooling water tank, and the surface of the noodles is dried by the inclined water cooling section and the air-drying component, so as to achieve rapid temperature uniformity and moisture removal of the noodles.
It improves the cooling efficiency of noodles, solves the problem of inconsistent temperature between the surface and the inside, enhances the toughness and texture of noodles, and avoids gelatinization and sticking.
Smart Images
Figure CN224201994U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of food processing technology, specifically relating to a physical conditioning device for cooked noodles and an automatic processing system for cooked noodles. Background Technology
[0002] Noodles, as a widely consumed food, are processed in various ways. Among these, cooked noodles are increasingly popular due to their convenience. Cooked noodles refer to products that have been pre-cooked during processing and can be eaten after a short steaming or boiling process. Currently, most cooked noodles are processed using extrusion molding. After extrusion, the cooked noodles are at a relatively high temperature (around 160℃). Air cooling is achieved during the conveyor belt transfer to the sterilization and packaging process. However, the efficiency of air cooling is relatively low, especially the temperature of the core of the cooked noodles, which is slow to drop. This not only easily leads to surface gelatinization and sticking but also significantly affects the toughness and texture of the cooked noodles, necessitating a solution. Utility Model Content
[0003] This utility model provides a physical conditioning device for cooked noodles and an automatic processing system for cooked noodles, which aims to improve the cooling efficiency of cooked noodles after extrusion molding and enhance the toughness and taste of cooked noodles.
[0004] To achieve the above objectives, the technical solution adopted by this utility model is as follows: Firstly, a physical conditioning device for cooked noodles is provided, including a support, a mesh belt chain, and a drying assembly; a cooling water tank is fixed on the support, the cooling water tank is located directly below the noodle extrusion port of the noodle processing machine, and cooling water is circulated in the cooling water tank; the mesh belt chain is disposed on the support and has an inclined water-cooling section extending below the liquid surface of the cooling water tank, and an inclined draining section connected to the inclined water-cooling section and extending out of the cooling water tank, the inclined water-cooling section is used to receive noodles falling into the cooling water and transport the noodles to the inclined draining section, and the end of the inclined draining section extending out of the cooling water tank is used to extend above the noodle conveyor belt; the drying assembly is disposed on the support and located directly above the inclined draining section, and is used to connect to an air source and blow air toward the noodles on the inclined draining section.
[0005] In conjunction with the first aspect, in one possible implementation, an inlet pipe is provided inside the end of the cooling water tank away from the inclined drain section, and an outlet pipe is provided at the end of the cooling water tank near the inclined drain section. The inlet pipe and the outlet pipe are respectively connected to the outlet and return water inlet of the circulating refrigeration equipment.
[0006] In some embodiments, a temperature sensor for detecting water temperature is provided in the cooling water tank, and the temperature sensor is electrically connected to the controller of the circulating refrigeration equipment; when the detected value of the temperature sensor is higher than a first set value, the circulating refrigeration equipment circulates cooling water into the cooling water tank, and when the detected value of the temperature sensor is lower than a second set value, the circulating refrigeration equipment stops circulating cooling water into the cooling water tank; wherein, the first set value is higher than the second set value.
[0007] For example, the water inlet pipe is horizontally arranged in the cooling water tank perpendicular to the inclined water cooling section, and several water outlet nozzles are distributed at intervals along the axial direction of the water inlet pipe.
[0008] For example, the inlet pipe is higher than the outlet pipe, and the outlet nozzle sprays cooling water diagonally downwards.
[0009] In one possible implementation, the support is equipped with a guide plate located directly below the inclined drain section, which is used to receive the dripping water from the inclined drain section and guide the dripping water back to the cooling water tank.
[0010] In some embodiments, a first guide roller is provided inside the cooling water tank, a second guide roller is provided at the top of the end of the cooling water tank away from the inclined draining section, and third guide rollers are provided at both ends of the bottom of the cooling water tank. A drive roller is provided below the end of the guide plate connected to the cooling water tank, and a fourth guide roller is provided at the other end. The mesh belt chain sequentially passes around the drive roller, the two third guide rollers, the second guide roller, the first guide roller, and the fourth guide roller to form a closed loop. The inclined water cooling section and the inclined draining section are located between the first guide roller and the fourth guide roller.
[0011] For example, the air drying assembly includes a plurality of air boxes spaced apart along the extension direction of the inclined drain section, each air box being connected to an air source, and each air box having an air outlet at its bottom.
[0012] The beneficial effects of the physical conditioning device for cooked noodles provided by this utility model are as follows: Compared with the prior art, in this physical conditioning device for cooked noodles, the cooling water tank is supported by a bracket and placed directly below the noodle extrusion port of the noodle processing machine. After the noodles are extruded and formed, they fall directly into the cooling water in the cooling water tank until they contact the inclined water cooling section of the mesh belt chain. The inclined water cooling section carries the noodles out of the cooling water and transports them to the inclined draining section. In this process, the cooling water achieves rapid cooling of the noodles, which can greatly improve the cooling efficiency compared with air cooling, especially the rapid cooling of the noodle core. Thus, the physical conditioning of cooked noodles can be achieved by rapid cooling, which helps to improve the toughness and taste of the noodles.
[0013] When the noodles reach the inclined draining section under the conveyor belt, the room-temperature air blown onto them by the drying components quickly restores the surface temperature of the noodles to room temperature, thus equalizing the temperature between the surface and the core of the noodles and solving the problem of uneven temperature between the surface and the core. Furthermore, it blows off the moisture adhering to the surface of the noodles, preventing them from becoming gelatinized and sticky due to prolonged contact with water. All of these factors contribute to further improving the quality of the noodles.
[0014] Secondly, this utility model embodiment also provides an automatic processing system for cooked noodles, including the aforementioned physical conditioning device for cooked noodles.
[0015] The beneficial effects of the automatic cooked noodle processing system provided by this utility model are as follows: Compared with the prior art, the automatic cooked noodle processing system of this utility model adopts the above-mentioned physical conditioning device for cooked noodles, and has the same beneficial effects as the above-mentioned physical conditioning device for cooked noodles, which will not be repeated here. Attached Figure Description
[0016] Figure 1 A schematic diagram of the physical conditioning device for cooked noodles provided in this embodiment of the utility model;
[0017] Figure 2 This is a side view of the water inlet pipe used in an embodiment of the present utility model.
[0018] Figure 3 This is a side view of the bellows structure used in an embodiment of the present invention.
[0019] In the diagram: 10. Support frame; 101. First guide roller; 102. Second guide roller; 103. Third guide roller; 104. Fourth guide roller; 105. Drive roller; 20. Cooling water tank; 21. Inlet pipe; 211. Outlet nozzle; 22. Outlet pipe; 30. Noodle processing machine; 31. Noodle extrusion outlet; 40. Mesh belt chain; 41. Inclined water cooling section; 42. Inclined draining section; 50. Air drying assembly; 51. Air box; 511. Air outlet; 60. Circulating refrigeration equipment; 70. Temperature sensor; 80. Guide plate; 90. Noodle conveyor belt. Detailed Implementation
[0020] To make the technical problems, technical solutions, and beneficial effects of this utility model clearer, the present utility model will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present utility model and are not intended to limit the present utility model.
[0021] It should be noted that when an element is referred to as being "set on" or "connected to" another element, it can be directly on or indirectly on the other element. It should be understood that the terms "upper," "lower," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this application. The terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, features defined with "first," "second," etc., may explicitly or implicitly include one or more of that feature. In the description of this application, "multiple" or "several" means two or more, unless otherwise explicitly specified.
[0022] Please refer to the following: Figures 1 to 3 The present invention provides a physical conditioning device for cooked noodles. The physical conditioning device for cooked noodles includes a support 10, a mesh belt chain 40, and a drying assembly 50. A cooling water tank 20 is fixed on the support 10, located directly below the noodle extrusion port 31 of the noodle processing machine 30. Cooling water is circulated within the cooling water tank 20. The mesh belt chain 40 is mounted on the support 10 and has an inclined water-cooling section 41 extending below the liquid surface of the cooling water tank 20, and an inclined draining section 42 connected to the inclined water-cooling section 41 and extending out of the cooling water tank 20. The inclined water-cooling section 41 catches noodles falling into the cooling water and transports the noodles to the inclined draining section 42. The end of the inclined draining section 42 extending out of the cooling water tank 20 extends above the noodle conveyor belt 90. The drying assembly 50 is mounted on the support 10 and located directly above the inclined draining section 42, and is connected to an air source to blow air onto the noodles on the inclined draining section 42.
[0023] Compared with the prior art, the physical conditioning device for cooked noodles provided in this embodiment has a cooling water tank 20 supported by a bracket 10 and placed directly below the noodle extrusion port 31 of the noodle processing machine 30. After the noodles are extruded and formed, they fall directly into the cooling water in the cooling water tank 20 until they contact the inclined water cooling section 41 of the mesh belt chain 40. The inclined water cooling section 41 carries the noodles out of the cooling water and transports them to the inclined draining section 42. In this process, the cooling water achieves rapid cooling of the noodles, which can greatly improve the cooling efficiency compared with air cooling. In particular, it can achieve rapid cooling of the noodle core (rapidly cooling from a high temperature of about 160°C when it is first extruded to 5~7°C). Thus, the physical conditioning of cooked noodles can be achieved by rapid cooling, which helps to improve the toughness and taste of the noodles.
[0024] When the noodles reach the inclined draining section 42 under the conveyor belt 40, the room-temperature air blown onto the noodles by the air-drying component 50 can quickly restore the surface temperature of the noodles to room temperature, thus making the temperature of the surface and core of the noodles more uniform and solving the problem of uneven temperature between the surface and the core of the noodles. On the other hand, it can also blow off the moisture adhering to the surface of the noodles, thereby solving the problem of pasting and sticking of the noodles due to excessive contact with water. All of these are conducive to further improving the quality of the noodles.
[0025] In some embodiments, see Figure 1 The cooling water tank 20 has an inlet pipe 21 at the end away from the inclined drain section 42 and an outlet pipe 22 at the end of the cooling water tank 20 near the inclined drain section 42. The inlet pipe 21 and the outlet pipe 22 are respectively connected to the outlet and return water of the circulating refrigeration equipment 60.
[0026] The circulating refrigeration equipment 60 relies on a refrigeration system to cool the circulating water. The main components of the refrigeration system include a compressor, condenser, evaporator, and expansion valve. Its specific working principle is a mature existing technology and will not be described in detail here. In this embodiment, the circulating refrigeration equipment 60 cools the water returning from the outlet pipe 22 to form cooling water, which is then discharged into the cooling water tank 20 through the inlet pipe 21. This ensures that the temperature of the cooling water in the cooling water tank 20 meets the requirements. Based on this, the positions of the inlet pipe 21 and the outlet pipe 22 enable the water flow in the cooling water tank 20 to be consistent with the running direction of the inclined water cooling section 41. This allows the noodles falling into the cooling water to automatically tilt and scatter in the inclined water cooling section 41, preventing the noodles from scattering in the cooling water and affecting the subsequent noodle packaging work.
[0027] For some possible implementations, please refer to [link / reference]. Figure 1 The cooling water tank 20 is equipped with a temperature sensor 70 for detecting water temperature. The temperature sensor 70 is electrically connected to the controller of the circulating refrigeration equipment 60. When the detected value of the temperature sensor 70 is higher than a first set value, the circulating refrigeration equipment 60 circulates cooling water into the cooling water tank 20. When the detected value of the temperature sensor 70 is lower than a second set value, the circulating refrigeration equipment 60 stops circulating cooling water into the cooling water tank 20. The first set value is higher than the second set value.
[0028] Temperature sensor 70 can detect the water temperature in cooling water tank 20 in real time and feed it back to the controller of circulating refrigeration equipment 60. When the detected temperature exceeds the first set value, the cooling speed of the noodles will be affected due to the excessively high temperature of the cooling water. Therefore, circulating refrigeration equipment 60 starts to supply cooling water to inlet pipe 21. At the same time, cooling water tank 20 returns water to circulating refrigeration equipment 60 through outlet pipe 22, so that low temperature water gradually replaces the water in cooling water tank 20 that does not meet the temperature standard, until the detected value of temperature sensor 70 is lower than the second set value. At this time, circulating refrigeration equipment can stop circulating water to cooling water tank 20, which helps to reduce energy consumption.
[0029] It should be noted that the cessation of cooling water supply from the circulating refrigeration equipment 60 to the cooling water tank 20 does not mean that its refrigeration system has stopped working. The start and stop of its refrigeration system is determined by the water temperature in its own storage tank. The controller controls its water circulation system (which includes at least a circulation pump and solenoid valves installed at the outlet and return water inlet) based on the detection value of the temperature sensor 70.
[0030] Specifically, in combination Figure 1 and Figure 2 It is understood that the water inlet pipe 21 is horizontally arranged within the cooling water tank 20 perpendicular to the inclined water-cooling section 41, and several water outlet nozzles 211 are distributed at intervals along its axial direction. The water inlet pipe 21 is arranged perpendicular to the inclined water-cooling section 41 so that the cooling water sprayed through the water outlet nozzles 211 can drive the cooling water tank 20 to form a stable water flow direction, thereby avoiding water flow turbulence and causing the noodles to scatter.
[0031] It should be noted that you should refer to [link / reference]. Figure 1 The inlet pipe 21 is higher than the outlet pipe 22, and the outlet nozzle 211 sprays cooling water diagonally downwards. The high position of the inlet pipe 21 enables the outlet nozzle 211 to spray water diagonally downwards, thereby giving the noodles a downward impact force when they enter the cooling water and causing them to neatly overlap on the inclined water-cooling section 41, preventing the noodles from floating and scattering.
[0032] To prevent the noodles from dripping onto the ground, please refer to [link / reference]. Figure 1 The aforementioned support 10 is equipped with a guide plate 80, which is located directly below the inclined drain section 42. The guide plate 80 is used to collect the dripping water from the inclined drain section 42 and guide it back into the cooling water tank 20. The water from the noodles falls from the inclined drain section 42 onto the guide plate 80, and then flows back into the cooling water tank 20 through the guide plate 80. This not only avoids water waste but also ensures the floor remains clean and dry.
[0033] For some possible implementations, please refer to [link / reference]. Figure 1The cooling water tank 20 is equipped with a first guide roller 101 inside, a second guide roller 102 is provided at the top of the end of the cooling water tank 20 away from the inclined drain section 42, and a third guide roller 103 is provided at both ends of the bottom of the cooling water tank 20. A drive roller 105 is provided below the end of the guide plate 80 connected to the cooling water tank 20, and a fourth guide roller 104 is provided at the other end. The mesh belt chain 40 sequentially passes around the drive roller 105, the two third guide rollers 103, the second guide roller 102, the first guide roller 101 and the fourth guide roller 104 to form a closed loop. The inclined water cooling section 41 and the inclined drain section 42 are located between the first guide roller 101 and the fourth guide roller 104.
[0034] A drive motor can be fixed on this bracket 10 to output power to the drive roller 105. The drive roller 105 can also be a self-driving roller. The mesh belt chain 40 is continuously operated by cooperating with the drive roller 105 and each guide roller. The mesh belt chain 40 can continuously water-cool the noodles extruded by the noodle processing machine 30 and then transport them to the noodle conveyor belt 90. The mesh belt chain 40 can bypass the edge of the cooling water tank 20 and the edge of the guide plate 80 and enter the interior of the cooling water tank 20 by the guiding action of each guide roller, thereby forming an inclined water cooling section 41 and an inclined draining section 42. The structure is simple and compact and the operation is stable.
[0035] For example, in combination Figure 1 and Figure 3 The air-drying assembly 50 includes multiple air boxes 51 spaced apart along the extension direction of the inclined draining section 42. Each air box 51 is connected to an air source, and each air box 51 has an air outlet 511 at its bottom. The air source can be obtained through a fan. The air source supplies air into each air box 51 and blows it evenly onto the noodles on the inclined draining section 42 through the air outlet 511, which can improve the drying efficiency and effect of the noodles, thereby avoiding the problem of pasting and sticking due to the damp surface of the noodles.
[0036] Based on the same inventive concept, combined with Figures 1 to 3 It is understood that this application also provides an automatic processing system for cooked noodles, including the aforementioned physical conditioning device for cooked noodles.
[0037] Compared with the prior art, the automatic cooked noodle processing system provided in this embodiment adopts the above-mentioned physical conditioning device for cooked noodles. The cooling water tank 20 is supported by the bracket 10 and placed directly below the noodle extrusion port 31 of the noodle processing machine 30. After the noodles are extruded and formed, they fall directly into the cooling water in the cooling water tank 20 until they contact the inclined water cooling section 41 of the mesh belt chain 40. The inclined water cooling section 41 carries the noodles out of the cooling water and transports them to the inclined draining section 42. In this process, the cooling water achieves rapid cooling of the noodles, which can greatly improve the cooling efficiency compared with air cooling, especially the rapid cooling of the noodle core. Thus, the physical conditioning of cooked noodles can be achieved by rapid cooling, which helps to improve the toughness and taste of the noodles.
[0038] When the noodles reach the inclined draining section 42 under the conveyor belt 40, the room-temperature air blown onto the noodles by the air-drying component 50 can quickly restore the surface temperature of the noodles to room temperature, thus making the temperature of the surface and core of the noodles more uniform and solving the problem of uneven temperature between the surface and the core of the noodles. On the other hand, it can also blow off the moisture adhering to the surface of the noodles, thereby solving the problem of pasting and sticking of the noodles due to excessive contact with water. All of these are conducive to further improving the quality of the noodles.
[0039] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.
Claims
1. A physical conditioning device for cooked noodles, characterized in that, include: A support frame is provided, on which a cooling water tank is fixed. The cooling water tank is located directly below the noodle extrusion port of the noodle processing machine, and cooling water is circulated in the cooling water tank. A mesh belt chain, mounted on the support, has an inclined water-cooling section extending below the liquid surface of the cooling water tank, and an inclined draining section connected to the inclined water-cooling section and extending out of the cooling water tank. The inclined water-cooling section is used to receive noodles falling into the cooling water and transport the noodles to the inclined draining section. The end of the inclined draining section extending out of the cooling water tank is used to extend above the noodle conveyor belt. A drying assembly is provided on the bracket and located directly above the inclined drain section, for connecting to an air source and blowing air toward the noodles on the inclined drain section.
2. The physical conditioning device for cooked noodles as described in claim 1, characterized in that, The cooling water tank has an inlet pipe at the end away from the inclined drain section and an outlet pipe at the end near the inclined drain section. The inlet pipe and outlet pipe are respectively connected to the outlet and return water inlet of the circulating refrigeration equipment.
3. The physical conditioning device for cooked noodles as described in claim 2, characterized in that, The cooling water tank is equipped with a temperature sensor for detecting water temperature, and the temperature sensor is electrically connected to the controller of the circulating refrigeration equipment. When the detected value of the temperature sensor is higher than a first set value, the circulating refrigeration equipment circulates cooling water into the cooling water tank. When the detected value of the temperature sensor is lower than a second set value, the circulating refrigeration equipment stops circulating cooling water into the cooling water tank. The first set value is higher than the second set value.
4. The physical conditioning device for cooked noodles as described in claim 2, characterized in that, The water inlet pipe is horizontally arranged in the cooling water tank perpendicular to the inclined water cooling section, and several water outlet nozzles are distributed at intervals along the axial direction of the water inlet pipe.
5. The physical conditioning device for cooked noodles as described in claim 4, characterized in that, The inlet pipe is higher than the outlet pipe, and the outlet nozzle sprays cooling water diagonally downwards.
6. The physical conditioning device for cooked noodles as described in claim 1, characterized in that, The bracket is equipped with a guide plate, which is located directly below the inclined drainage section. The guide plate is used to receive the dripping water from the inclined drainage section and guide the dripping water back to the cooling water tank.
7. The physical conditioning device for cooked noodles as described in claim 6, characterized in that, The cooling water tank is equipped with a first guide roller inside, a second guide roller is provided at the top of the end of the cooling water tank away from the inclined drain section, and third guide rollers are provided at both ends of the bottom of the cooling water tank. A drive roller is provided below the end of the guide plate connected to the cooling water tank, and a fourth guide roller is provided at the other end. The mesh belt chain sequentially passes around the drive roller, the two third guide rollers, the second guide roller, the first guide roller, and the fourth guide roller to form a closed loop. The inclined water cooling section and the inclined drain section are located between the first guide roller and the fourth guide roller.
8. The physical conditioning device for cooked noodles as described in claim 1, characterized in that, The air-drying assembly includes a plurality of air boxes spaced apart along the extension direction of the inclined drain section. Each air box is connected to the air source, and each air box has an air outlet at its bottom.
9. An automatic processing system for cooked noodles, characterized in that, Includes the physical conditioning device for cooked noodles as described in any one of claims 1-8.