749 results about "Instant noodle" patented technology

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention discloses an intelligent packaging method and system for an instant noodle production line, and relates to the technical field of packaging.The method comprises the steps that a first film wrapping data set is extracted, and the first film wrapping data set comprises a first film wrapping characteristic parameter set and a first film wrapping heat sealing parameter set; performing supervised learning on the first coating characteristic parameter set and a first coating heat sealing index obtained by analyzing the first coating heat sealing parameter set to obtain a coating heat sealing prediction model; performing correlation analysis to determine a target envelope characteristic index; analyzing the collected target characteristic parameters through a coating heat-sealing prediction model to obtain a target coating heat-sealing index; judging whether the first heat sealing decision meets a target film wrapping heat sealing index or not; if yes, first fitness is obtained in combination with a preset heat sealing fitness function; and when the first fitness meets a preset fitness threshold value, the first heat sealing decision is used as a target heat sealing decision. And therefore, the technical effects of improving the packaging yield and the packaging quality and ensuring the packaging efficiency are achieved.

The invention discloses a light anti-impact helmet which comprises a helmet shell, a net-shaped structure layer and a foam material layer are arranged on the inner side of the helmet shell, and the net-shaped structure layer and the inner side wall of the helmet shell are arranged at intervals to form a filling interval; and the foam material layer is coated on the net-shaped structure layer, and is filled in the filling intervals and the meshes of the net-shaped structure layer. According to the light anti-impact helmet, the net-shaped structure layer can be wrapped by the foam material layer on the inner side of the helmet shell, so that the net-shaped structure layer and the instant noodle material layer are integrated, and the strength and the anti-impact performance are improved.

The invention relates to the technical field of turnover devices, and discloses a packaging bag turnover device for packaging bag two-dimensional code scanning, the packaging bag turnover device comprises two supporting plates, two groups of conveying mechanisms are arranged between the two supporting plates, and the two groups of conveying mechanisms are symmetrically arranged at the two ends of the two supporting plates. The overturning box overturns to drive the bulldozing rods to overturn, the bulldozing rods drive the guide columns to slide along the inner walls of the guide grooves, the two bulldozing rods are made to move away from each other, and due to the fact that the bulldozing rods abut against the lower surface of the instant noodle packaging bag, the lower surface of the instant noodle packaging bag can be bulldozed from the middle to the two sides through the device. And the lower surface of the instant noodle packaging bag can be unfolded, so that the influence on scanning of the two-dimensional code scanner due to wrinkles and distortion is avoided, and the accuracy of two-dimensional code scanning of the instant noodle packaging bag is ensured.

An instant noodle packet feeding device belongs to the technical field of packet feeding and comprises a workbench, a conveying channel is arranged on the workbench, the conveying channel is obliquely arranged downwards from left to right, a lifting assembly is arranged on the workbench, and a pushing assembly is arranged in the conveying channel. According to the vegetable bag feeding device, vegetable bags can be pushed to slide rightwards for multiple times in batches to be conveyed, compared with a traditional mode that the vegetable bags are fed through the dead weight of the vegetable bags, the situation that the vegetable bags are stacked can be effectively avoided, and the vegetable bags conveyed rightwards for multiple times in batches can slide downwards smoothly under the shifting action of the pushing plate rotating anticlockwise; according to the device, the vegetable bags are effectively put in batches, the same power is adopted to drive the lifting plate to intermittently lift and move and drive the pushing plate to rotate anticlockwise, that is, multiple batch conveying and auxiliary discharging of the vegetable bags can be achieved through the same power, starting and stopping operation of other equipment does not need to be additionally operated, power energy is saved, and cost is reduced. And the collaboration of equipment collaboration can be better ensured.

To provide a technology for manufacturing a spring roll skin having good palate feeling even when a relatively long time passed not only just after fried but also after fried.SOLUTION: A spring roll mix includes wheat flour passing through a sieve having an opening of 24 mesh; and granule passing through a sieve having an opening of 6 mesh and also not passing through a sieve having an opening of 24 mesh. The granule comprises at least one kind selected from grain, a grain ground product, starch grain, an instant noodle crushed product, a dried noodle crushed product, bread powder and a swollen substance crushed product. The content of the granule in the spring roll mix is 2-35 pts.mass based on 100 pts.mass of wheat flour.SELECTED DRAWING: None

The utility model discloses an extrusion device for instant noodles, which relates to the field of extrusion devices and comprises a conveying box, a conveying belt is mounted in the conveying box, a hopper is fixedly mounted at the back of the top end of the conveying box in a penetrating manner, and guide plates are fixedly mounted at the upper ends of the interiors of the front end and the rear end of the hopper. And material extruding rollers are movably installed in the conveying box and located below the two material guiding plates, a material cutting assembly is arranged right in front of the conveying box, an adjusting assembly is installed at the position, close to the front portion, of the top end of the conveying box, the material cutting assembly comprises two supports arranged in parallel, and two material cutting rollers are movably connected between the two supports through rotating shafts. The adjusting assembly is arranged to be matched with the cutting assembly, the thickness of extruded instant noodle materials can be conveniently controlled, meanwhile, the materials are ironed, and the situation that local defects occur after the materials are discharged, and consequently instant noodle lines are fractured in advance when the needed length is not reached in the subsequent cutting process is avoided; and the size of the instant noodle lines in the cutting process can be conveniently adjusted according to requirements.

The utility model belongs to the technical field of instant noodle processing, and particularly relates to a fried wheaten food production oil filtering device which comprises a conveying frame, a net-shaped conveying belt is arranged in the conveying frame, a motor is fixedly installed on the rear surface of the conveying frame, and an oil filtering box is fixedly installed on the top face of the conveying frame. An air heater is fixedly mounted on the top surface of the oil filtering tank, and the air outlet end of the air heater is fixedly connected with an air outlet pipe; a hot air blower is arranged, the top end of an air outlet pipe is fixedly connected with a rectangular pipe, the bottom face of the rectangular pipe is fixedly connected with a plurality of connecting pipes, and by starting the hot air blower, hot air can be continuously blown out towards the passing crisp noodles through the air outlet pipe on the bottom face of the cloth distribution frame and a spray head; and residual oil on the surfaces of the dry and crisp noodles can quickly flow into the oil collecting tank under the action of hot air, and the surfaces of the instant noodles are blown by high-temperature airflow to blow away attached grease, so that the aim of improving the oil filtering effect of the dry and crisp noodles is fulfilled.

The utility model relates to the technical field of conveying and finishing equipment, and discloses an instant noodle production finishing machine which comprises a finishing machine body, the finishing machine body comprises a mounting base, a storage box and a filter plate are sequentially mounted on the mounting base from bottom to top, a rotating column is integrally formed on the top face of the mounting base, and a rotating finishing assembly is rotatably connected to the rotating column. The rotary arrangement assembly comprises an arrangement rotary disc, a rotating hole is formed in the center of the arrangement rotary disc and rotationally connected with the rotating column, a plurality of feeding grooves are formed in the circumference of the outer wall of the arrangement rotary disc at equal intervals, an inner gear ring is coaxially and fixedly installed on the top face of the arrangement rotary disc, and a feeding crawler belt and a discharging crawler belt are placed on the left side and the right side of the arrangement machine correspondingly. The instant noodle residue filtering device can filter instant noodle residues, meanwhile, instant noodles on the conveying belt are placed at equal intervals, instant noodle cakes are subjected to the next procedure, the structure is compact, and mounting and dismounting are convenient.

The invention discloses high-protein instant noodles and a preparation method thereof, the high-protein instant noodles comprise soybean protein isolate, and the content of the soybean protein isolate accounts for 5wt%-30wt% of the total mass of raw material powder. According to the high-protein instant noodles provided by the invention, the formula of the instant noodles is optimized, the soybean protein isolate which accounts for 5-30wt% of the total mass of the raw material powder is added, and the soybean protein isolate is modified, so that the soybean protein isolate is more suitable for being applied to the instant noodles, the protein content of the instant noodles is increased, and the instant noodles are better in mouth feel; the problems that existing instant noodles are limited in nutritional value, relatively low in protein content, prone to collapsing after being cooked and the like are solved.

The invention discloses an arrangement device for non-fried instant noodle production, which is applied to the technical field of non-fried instant noodles, and comprises a conveying arrangement mechanism, the top of one end of the conveying arrangement mechanism is provided with a pushing assembly, the pushing assembly comprises a first pushing plate, the top of the first pushing plate is fixedly provided with a first vertical rod, and the top of the first vertical rod is fixedly provided with a second vertical rod; when the arrangement device for non-fried instant noodle production is used, limiting on one side of instant noodles is canceled through a limiting plate, the instant noodles are pushed and aligned through a second push plate, the instant noodles enter an external packaging link, and subsequent packaging treatment is facilitated through the arrangement. Meanwhile, pushing adjustment of the first pushing plate and the second pushing plate is achieved only through a third rotating motor, low-cost operation of the material arranging device is achieved, high-cost cooperation of current electrified equipment and CCD visual inspection is different, follow-up maintenance is facilitated through the structure, the maintenance cost is low, continuity is achieved in operation, and the material arranging device is suitable for popularization and application. And the operation convenience of the device is ensured.

This invention discloses a flour processing feeding device, relating to the field of flour processing technology. It includes a base plate, a support block fixedly connected to the upper side of the base plate, a spiral conveyor cylinder fixedly connected to the outer side of the support block, a feed pipe fixedly connected to the lower side of the spiral conveyor cylinder, a motor fixedly connected to the left side of the spiral conveyor cylinder, and a feeding unit provided on the upper side of the spiral conveyor cylinder. The feeding unit includes a fixed pipe fixedly connected to the upper side of the spiral conveyor cylinder. This flour processing feeding device, with its base plate, spiral conveyor cylinder, and feed box, facilitates the addition of flour. Through the feed box, connecting plate, comb teeth, rotating rod, rotating roller, and dispersing strips, it facilitates the repeated left-right movement of the comb teeth on both sides and the oscillation of multiple dispersing strips during flour pouring, rapidly dispersing the poured flour and achieving a more uniform flour distribution, which is beneficial for subsequent flour processing.

The application discloses a production method and processing equipment of pure millet instant noodles, which sequentially comprise a cleaning machine, a grinding machine, a mixing machine, a noodle machine and a drying machine; millet particles are cleaned and impurities are removed, then the millet particles are crushed by the grinding machine, and millet powder is prepared by passing through a 60-100 mesh sieve; pure water is added into the millet powder, and millet powder noodles are prepared after uniform stirring and standing; the millet powder noodles are quantitatively fed, then are extruded and cooked by a puffing type multi-stage variable pitch extruder, then are molded by a mold to prepare millet noodles; the millet noodles are directly sterilized and packaged after air cooling and moisture removal, or are hung on a rod and then are placed into a drying chamber for drying. Compared with common coarse cereal noodles, the millet noodles prepared by the method and the processing equipment have the advantages that the millet noodles prepared by the method can be eaten after being soaked in boiling water and have a strong and smooth taste, the cooked broken noodle rate and the cooking loss rate of the millet noodles meet the industry standards, no food additive is added, the millet noodles are green and safe, and the millet noodles are very suitable for the consumption psychology of consumers.

To provide ready-to-eat pasta products that are sterilized, can be stored at room temperature for long periods, and are suppressed in quality degradation during storage to result in a good texture.SOLUTION: A sterilized ready-to-eat pasta product that includes cooked pasta and sauce, contains 25-70 mass% of the cooked pasta and 30-75 mass% of the sauce in a total amount of 100 mass% of the cooked pasta and the source, where the cooked pasta has a moisture content of 63-72 mass%, and the sauce contains 5-10 mass% of dextrin with a DE value of less than 5.SELECTED DRAWING: None

The invention discloses a non-fried instant noodle formula capable of improving amino acid score and a preparation method thereof, and the formula comprises the following raw materials in percentage by mass: 40% of chickpea powder, 8% of vital gluten, 44% of wheat flour, 8% of foreign protein, 1% of salt and 30% of distilled water. Wherein the foreign protein is one or a composition of egg white protein and soybean protein isolate. The protein content, the essential amino acid content and the protein digestibility are effectively improved, and the amino acid score is corrected. When the addition amount of the two exogenous high-quality proteins is 2% of egg white protein and 6% of soybean protein isolate, compared with a blank sample, the content of protein in a group added with the high-quality proteins is increased by 136.24%, the content of essential amino acid is increased by 56.85%, and the PDCAAS value is increased by 72.09%.

1. The name of the design product: instant noodle bowl. 2. The use of the design product: instant noodle bowl for instant noodles. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

1. Name of the designed product: packaging box label (large portion of yam acid and hot powder). 2. Use of the designed product: used for packaging of barrel-packed instant noodles. 3. Design points of the designed product: in the pattern. 4. Picture or photo that best indicates the design points: reference drawing in use. 5. The designed product is a flat product, and other views are omitted.

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.

The raw noodles provided by the invention can be circulated at normal temperature and stored for a long time like instant noodles, can be eaten only by injecting boiled water, and are good in mouth feel and flavor. Specifically, the present invention provides raw noodles which contain 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, based on the solid content, and which have a volatile component content of 24-30 mass% and a water activity of 0.85-0.91, and more specifically, the present invention provides raw noodles which contain, based on the solid content, 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and which are characterized by having a volatile component content of 24-30 mass% and a water activity of 0.85-0.91.

The invention relates to the technical field of food processing, and discloses a noodle cake conveying system and process based on industrial processing of instant noodles, and the noodle cake conveying system based on the industrial processing of the instant noodles comprises a side plate, a top plate fixedly mounted at the upper end of the side plate and used for providing support, and a mounting column fixedly mounted at the lower end of the top plate; through the arrangement of the conveying mechanism, the lifting plate can achieve conveying of flour cakes between the two conveyors under the mutual cooperation of the rotating assembly and the lifting assembly, and in the conveying process, through expansion and air leakage of a square air bag, the flour cakes can be conveyed through the conveying mechanism, and the conveying efficiency is improved. According to the dough cake conveying device, the dough cakes are in soft contact all the time in the conveying process, breakage and breakage of the dough cakes are effectively reduced, the dough cakes can be conveyed between two conveyors with different height differences or angle differences by reasonably adjusting the lengths of the deviation rods and the angles of the spiral grooves, and the conveying applicability and flexibility are effectively improved.

The invention provides a preparation method of a spirulina instant noodle slice leisure food. The preparation method comprises the following specific steps: mixing powder, kneading dough, curing, rolling, slicing, steaming noodles and drying. By adjusting a noodle steaming process and a drying process (hot air drying and microwave drying), brewing type, dry-eating type and puffing type spirulina instant noodle slice leisure food is prepared. Spirulina is used as one of the raw materials, the nutritional value of traditional flour products is improved, novel products are developed, and a new thought is provided for spirulina industry, flour product nutrition improvement and innovative development.

1. The name of the design product: instant noodle cup (cartoon). 2. The use of the design product: the design product is used for instant noodles, heat preservation and food storage. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The invention discloses a faint scent type seasoning, belongs to the technical field of cooking, solves the technical problem that similar seasonings in the market are flat in taste, and improves the taste and aroma of cooked food. The key point of the technical scheme for solving the problem is that the unique and mellow faint scent seasoning is researched and developed through repeated tests and formula adjustment for many years. According to the technical scheme, the traditional Chinese medicine composition is characterized by being prepared from the following components in parts by weight: 0.5-5 parts of rosemary, 0.5-5 parts of cumin, 0.5-5 parts of radix angelicae, 1-11 parts of lindera longissima, 1-11 parts of cinnamon, 6-16 parts of lemongrass, 5-15 parts of orange peel, 7-17 parts of thyme, 15-25 parts of dried Chinese dates, 0.5-5 parts of fructus piperis longi, 0.5-5 parts of fructus amomi, 2-12 parts of flos caryophylli, 1-11 parts of netmeg, 6-16 parts of mint, 2-12 parts of fennel, 1-11 parts of star anise and 3-13 parts of galangal. The seasoning is mainly used for stir-frying, quick-frying, deep-frying, cooking, frying, braising, stewing, steaming, boiling, braising, roasting, marinating in the cooking field, seasoning of instant noodles, meat filling products, sauce processing and the like.

The utility model discloses an automatic bowl feeding machine for instant noodle production, which relates to the field of instant noodle processing and comprises two side plates, a feeding mechanism is mounted between the two side plates and close to the top end, a residue discharging mechanism is mounted at the bottom of the feeding mechanism, and the feeding mechanism comprises a first conveying belt and a second conveying belt. The first conveying belt is installed at the rear end between the two side plates, the second conveying belt is installed at the position, close to the front end, between the two side plates, of the top end between the two side plates, a fixing plate is fixedly installed between the two side plates and located on the front portion of the first conveying belt, and a plurality of baffles are fixedly installed between the two side plates and located on the top of the first conveying belt. A plurality of sets of push rods are installed on the outer surface of the second conveying belt, and a plurality of sets of sliding rods are fixedly installed on the front portion of the fixing plate. Instant noodles can be put into a bowl in order to be packaged, empty materials are prevented when the instant noodles are put into the bowl, meanwhile, disintegrating slag can be filtered and collected, and grain resources can be saved.

1. Name of the product in this design: Instant Noodle Maker. 2. Purpose of this design: For use with instant noodles, and can be used in conjunction with instant noodle packets. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: 3D diagram of the combined state 1. 5. Other situations requiring explanation: This product is a component product. Component 1 is a bowl, component 2 is a lid, and component 3 is a fork. Components 1 and 2 can be used together, as can components 1 and 3, and components 1, 2, and 3 can be used together.

1. Name of the product of this design: Packaging box (spicy braised instant noodles). 2. Application of this design product: for food packaging. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The utility model provides a structure of instant noodle packaging machine high speed equipment relates to food packaging equipment technical field, include: high -speed packaging main part, high -speed packaging main part includes frame, frame has two, one of which the inside surface of frame is equipped with a group of horizontal butt joint sleeve, installs a conveyer belt, a support frame between two frames, and a group of first steady board is equipped in the bottom position of frame. The supporting spring in the anti-loosening structure provides a continuous lateral thrust for the anti-loosening frame, which makes the one-way tooth of the anti-loosening frame and the nut tightly engage, and the one-way tooth structure can effectively limit the reverse rotation of the nut, fundamentally solving the nut loosening problem caused by high-speed vibration of the equipment. Compared with the traditional fixing mode which simply relies on bolt tightening, the anti-loosening effect is more durable, and the nut loosening problem caused by vibration is solved.

1. The name of the product of this design: instant noodle bowl. 2. Purpose of this design product: used for instant noodle bowls. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention discloses a non-fried instant noodle production shredding device, which includes two pressing rollers and a baffle plate arranged below the pressing rollers. One side of the baffle plate is provided with a rotating shaft, and a plurality of cutting knives for cutting the noodle dough into strips are fixedly sleeved on the outer side of the rotating shaft. A strip-shaped groove corresponding to the cutting knives is formed on the baffle plate; annular clamping grooves are formed on the inner side surfaces of two adjacent cutting knives, and an adjusting component matching with the annular clamping grooves is arranged on the baffle plate. A conveying component is arranged below the cutting knives; by matching the arranged adjusting component with the conveying component, during specific use, the adjusting component can be used to make the cut noodles stratified in the left-right direction, thereby increasing the distance between two adjacent noodles and avoiding the noodles from sticking to each other during the falling process. The width of the groove on the conveyor belt is greater than the width of the noodles, so as to facilitate the noodles to stably fall into the groove for conveying.