Instant noodle processing and ripening device

Abstract

The utility model relates to instant noodle processing equipment technical field, especially an instant noodle processing ripening device, including the instant noodle conveyor of the penetration box, along instant noodle conveying direction, located the heating baking subassembly, water mist spraying subassembly of alternate distribution in the box, the heating baking subassembly includes the shell, the electric heating wire in the shell, the shell includes the heat preservation shell, the heat conduction bottom plate, the electric heating wire sets up in the chamber between heat preservation shell and heat conduction bottom plate, the heat conduction bottom plate is close to instant noodle conveyor upper surface setting. The device is through the alternate setting heating baking and water mist spraying function in the instant noodle conveying process, utilizes the synergies of electric heating and water mist, realizes the ripening of instant noodles. Avoided the energy consumption big, the high problem of security hidden danger existing in traditional steam heating, and reduced equipment investment and maintenance cost, especially suitable for small and medium-sized enterprise popularization and application.

Description

Technical Field

[0001] This utility model relates to the technical field of instant noodle processing equipment, and in particular to an instant noodle processing and cooking device. Background Technology

[0002] Non-fried instant noodles are a widely available fast food product on the market. Their production process typically includes steps such as ingredient preparation, mixing with water, dough resting, extrusion, corrugation shaping, steaming, drying, and packaging. Among these steps, "steaming" is a crucial stage in the gelatinization and maturation of the noodles, directly affecting the taste, rehydration properties, and subsequent drying efficiency of the instant noodles.

[0003] In existing technologies, the steaming process for instant noodles generally employs high-temperature steam heating. This method typically involves short-term heat treatment of the corrugated noodles using high-pressure steam injection or a steam chamber environment, causing the starch to gelatinize and partially cook. However, traditional steam cooking methods have the following main problems: the steam system requires a boiler, high-pressure steam pipelines, and pressure vessels, resulting in high energy consumption, high costs, significant safety hazards, and complicated maintenance, making it unsuitable for small and medium-sized enterprises. Utility Model Content

[0004] The purpose of this utility model is to solve the problem that the existing steam system requires a boiler, high-pressure steam pipeline and pressure vessel, which is not only energy-intensive, but also costly, poses great safety hazards and is troublesome to maintain, making it unsuitable for small and medium-sized enterprises. Therefore, this utility model proposes a device for processing and cooking instant noodles.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A noodle processing and cooking device includes a noodle conveyor that runs through a box. Along the noodle conveying direction, alternating heating and baking components and water mist spraying components are located inside the box. The heating and baking components include an outer shell and a heating wire located inside the outer shell. The outer shell includes an insulation shell and a heat-conducting base plate. The heating wire is disposed in a cavity between the insulation shell and the heat-conducting base plate. The heat-conducting base plate is disposed near the upper surface of the noodle conveyor.

[0007] Each of the heating wires is provided with a heat insulation cover between it and the heat-conducting base plate.

[0008] The outer casing contains several rotating fan blades.

[0009] The fan blade is fixedly connected to a rotating shaft, which is rotatably connected to the outer casing. One end of the rotating shaft extends to the outside of the casing and is connected to a rotary motor, which is installed outside the casing.

[0010] The water mist spraying assembly includes a water tank located inside the housing, an ultrasonic atomizer inside the water tank, a water mist outlet on one side of the water tank, and a guide plate located outside the water mist outlet of the water tank, which can guide the water mist downwards. The water tank is connected to an external water source through a water pipe.

[0011] This invention proposes a cooking device for instant noodles, which has the following advantages: The device alternately sets heating and baking functions with water mist spraying during the instant noodle conveying process, utilizing the synergistic effect of electric heating and water mist to cook the instant noodles. This avoids the problems of high energy consumption and safety hazards associated with traditional steam heating, and reduces equipment investment and maintenance costs, making it particularly suitable for promotion and application by small and medium-sized enterprises. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the main view of the distribution structure of the box body and the heating and baking components of this utility model;

[0013] Figure 2 This is a schematic diagram of the heating and baking assembly of this utility model from the left side.

[0014] In the diagram: 1. Instant noodle conveyor; 2. Box body; 3. Heating and baking assembly; 4. Water mist spraying assembly; 5. Heat insulation cover; 6. Heating wire; 7. Rotating shaft; 8. Fan blade; 9. Outer shell; 10. Rotary motor; 11. Water pipe; 12. Water tank; 13. Water mist outlet; 14. Ultrasonic atomizer; 15. Guide plate; 16. Insulation shell; 17. Heat-conducting base plate. Detailed Implementation

[0015] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments.

[0016] Reference Figures 1-2 A device for processing and cooking instant noodles includes an instant noodle conveyor 1 that runs through a housing 2. Along the instant noodle conveying direction, alternating heating and baking components 3 and water mist spraying components 4 are located inside the housing 2. The heating and baking components 3 include an outer shell 9 and an electric heating wire 6 located inside the outer shell 9. The outer shell 9 includes a heat insulation shell 16 and a heat-conducting base plate 17. The electric heating wire 6 is disposed in the cavity between the heat insulation shell 16 and the heat-conducting base plate 17. The heat-conducting base plate 17 is disposed close to the upper surface of the instant noodle conveyor 1.

[0017] The instant noodles, after being formed, are continuously fed into the box 2 by the instant noodle conveyor 1. In the conveying direction, heating and baking components 3 and water mist spraying components 4 are arranged alternately along the route inside the box 2.

[0018] When the instant noodles enter the heating and baking component 3, the heating wire 6 inside the outer shell 9 is energized and generates high temperature. The outer shell 9 adopts a structural design of heat-insulating shell 16 and heat-conducting base plate 17, with the heating wire 6 located in a sealed cavity between the heat-insulating shell 16 and the heat-conducting base plate 17. During heating, the heat-insulating shell 16 prevents heat loss, and the heat energy released by the heating wire 6 is homogenized by the air and then transferred downward through the heat-conducting base plate 17. The heat-conducting base plate 17 is in close contact with the upper surface of the conveyor 1, which can evenly radiate heat to the surface of the instant noodles, achieving baking and cooking.

[0019] After passing through the heating and baking component 3, the instant noodles continue forward on the conveyor 1 and then reach the area where the water mist spraying component 4 is located. The water mist spraying component 4 sprays fine water mist onto the surface of the instant noodles to supplement the environment with appropriate humidity. In this way, the alternating action of high temperature heating and water mist humidification effectively promotes the gelatinization of starch inside the instant noodles and uniform cooking.

[0020] The alternating distribution of the heating and baking component 3 and the water mist spraying component 4 allows the instant noodles to undergo periodic adjustments of dry heat and humidity during the conveying and cooking process. The heating wire 6 efficiently provides heat energy, which, combined with the insulation shell 16 and the heat-conducting base plate 17, achieves concentrated energy utilization, ensuring uniform cooking temperature and reducing energy consumption. Simultaneously, the water mist spraying component 4 replenishes moisture as needed, preventing the noodle surface from drying out or becoming overly hardened due to high-temperature baking, thus maintaining the noodle's elasticity and rehydration properties. The entire system eliminates the need for traditional boilers or steam systems, simplifying the equipment, significantly reducing investment and maintenance costs, and enhancing safety and applicability, making it particularly suitable for promotion and application by small and medium-sized enterprises.

[0021] Each heating wire 6 is provided with a heat insulation cover 5 between it and the heat-conducting base plate 17.

[0022] The heating wire 6 is arranged in a sealed space between the insulation shell 16 and the heat-conducting base plate 17, and the heat insulation cover 5 is located between the heating wire 6 and the heat-conducting base plate 17. The function of the heat insulation cover 5 is to prevent the local high temperature generated by the heating wire 6 from being directly transferred to the heat-conducting base plate 17, effectively buffer and evenly distribute the heat, ensure that the heat-conducting base plate 17 is heated evenly, and avoid local overheating or scorching of the surface due to temperature difference.

[0023] Several rotatable fan blades 8 are installed inside the outer casing 9; the fan blades 8 are fixedly connected to a rotating shaft 7, the rotating shaft 7 is rotatably connected to the outer casing 9, one end of the rotating shaft 7 extends to the outside of the housing 2 and is connected to a rotary motor 10, the rotary motor 10 is installed outside the housing 2.

[0024] To further optimize heat distribution, several rotatable fan blades 8 are installed inside the outer casing 9. The fan blades 8 are mounted via a rotating shaft 7, which is rotatably connected to the outer casing 9. One end of the rotating shaft 7 extends to the outside of the housing 2 and is connected to a rotary motor 10 located outside the housing 2. The rotary motor 10 drives the rotating shaft 7 to rotate the fan blades 8, enhancing airflow within the outer casing 9 and promoting convection circulation of heat energy within the cavity, thereby ensuring a more uniform heat distribution on the surface of the heat-conducting base plate 17.

[0025] The heating and baking component 3 can achieve stable and uniform heat transfer without direct contact with the noodles. The heating wire 6 is placed in the heat-insulating cavity and radiates heat downward through the heat-conducting base plate 17, avoiding heat loss. At the same time, combined with the setting of the heat insulation cover 5, it effectively avoids local overheating and improves heating uniformity.

[0026] The rotary motor 10 is located outside the housing 2 to prevent damage to the motor due to the high temperature environment inside the cavity, thus improving system safety and stability. Together with the fan blades 8, it drives the flow of hot air, allowing heat inside the cavity to be more evenly transferred to the heat-conducting base plate 17, achieving uniform heating of the noodle surface and improving cooking consistency.

[0027] The water mist spraying assembly 4 includes a water tank 12 located inside the housing 2. The water tank 12 is equipped with an ultrasonic atomizer 14. A water mist outlet 13 is opened on one side of the water tank 12. A guide plate 15 is provided outside the water mist outlet 13 of the water tank 12. The guide plate 15 can guide the water mist downward. The water tank 12 is connected to an external water source through a water pipe 11.

[0028] The water mist spraying component 4 is used to provide fine and uniform moisturizing atomized water mist to the corrugated noodles inside the chamber 2 during the heating and maturation process, thereby cooperating with the heating process to complete the heat and moisture synergistic maturation.

[0029] An ultrasonic atomizer 14 is installed inside the water tank 12. When the atomizer 14 is working, it can atomize the liquid water in the water tank 12 into cold mist or warm mist with extremely small particle size, forming a high-density fine mist cloud. A water mist outlet 13 is opened on one side of the water tank 12 to discharge the water mist generated after atomization into the internal space of the box 2.

[0030] To guide the water mist to be distributed as needed, a guide plate 15 is provided on the outside of the water mist outlet 13. The downward tilt angle of the guide plate 15 guides the water mist to be sprayed downward, ensuring that the water mist accurately covers the surface of the corrugated noodles conveyed through the box 2, and avoiding the fog from floating and causing steam accumulation or wet area displacement.

[0031] In one implementation, when the device is working, the formed corrugated noodles are continuously fed into the box 2 by the instant noodle conveyor 1 and finally discharged from the outlet of the box 2. The noodles always move at a constant speed throughout the conveying process.

[0032] Inside the housing 2, along the conveying direction of the corrugated noodles, at least two sets of heating and baking components 3 are arranged in sequence to bake the corrugated noodles by hot air or radiation, so that the surface temperature of the noodles rises rapidly and activates the internal starch gelatinization reaction.

[0033] Meanwhile, at least one set of water mist spraying components 4 is provided between the heating and baking components 3. By releasing fine water mist inside the box 2, the relative humidity of the heating environment is adjusted to prevent the surface of the noodles from cracking, collapsing or hardening due to excessive dry heat.

[0034] Under the heating effect of hot air, the surface temperature of the noodles rises, forming a certain moisture gradient. This causes water vapor to be quickly adsorbed and migrated into the interior of the noodles under the drive of heat, thereby achieving deep moisture absorption and heat-moisture synergistic cooking in the internal cooking process of the noodles.

[0035] Ultimately, through the alternating or combined effects of heating and moisturizing, corrugated noodles can achieve a cooking process that is comparable to or even more uniform than traditional steaming without relying on a steam system.

[0036] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any technical solution, concept, or design obtained by those skilled in the art by making equivalent substitutions or changes based on the technical solution and utility model concept disclosed in the present utility model should be included within the protection scope of the present utility model.

Claims

1. A processing and cooking device for instant noodles, comprising an instant noodle conveyor (1) penetrating a housing (2), characterized in that, Along the instant noodle conveying direction, alternating heating and baking components (3) and water mist spraying components (4) are provided inside the box (2). The heating and baking components (3) include an outer shell (9) and an electric heating wire (6) located inside the outer shell (9). The outer shell (9) includes a heat insulation shell (16) and a heat-conducting base plate (17). The electric heating wire (6) is arranged in the cavity between the heat insulation shell (16) and the heat-conducting base plate (17). The heat-conducting base plate (17) is located close to the upper surface of the instant noodle conveyor (1).

2. The instant noodle processing and cooking device according to claim 1, characterized in that, Each of the heating wires (6) is provided with a heat insulation shield (5) between it and the heat-conducting base plate (17).

3. The instant noodle processing and cooking device according to claim 1 or 2, characterized in that, The outer casing (9) contains several rotatable fan blades (8).

4. The instant noodle processing and cooking device according to claim 3, characterized in that, The fan blade (8) is fixedly connected to a rotating shaft (7), which is rotatably connected to the outer shell (9). One end of the rotating shaft (7) extends to the outside of the housing (2) and is connected to a rotary motor (10). The rotary motor (10) is installed outside the housing (2).

5. A processing and cooking device for instant noodles according to claim 1, 2, or 4, characterized in that, The water mist spraying assembly (4) includes a water tank (12) located inside the housing (2). The water tank (12) is equipped with an ultrasonic atomizer (14). A water mist outlet (13) is opened on one side of the water tank (12). A guide plate (15) is provided outside the water mist outlet (13) of the water tank (12). The guide plate (15) can guide the water mist downward. The water tank (12) is connected to an external water source through a water pipe (11).

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