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What equipment is needed for noodle production

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What equipment is needed for noodle production

the equipment required for the production of dried noodles include flour mixing machine (horizontal and vertical, single shaft and double shaft), curing machine, calender, upper shelf, drying line, lower shelf Noodle cutting machine (including single knife rolling cutting and multi knife pressing cutting).
the production process of vermicelli is as follows:
pretreatment of raw and auxiliary materials → blending → ripening → tablet pressing → strip cutting → wet cutting → drying → cutting → metering → packaging → inspection → finished vermicelli
① blending and noodle operation requirements “four fixed” That is, flour, salt, flour returning head and other auxiliary materials shall be added quantitatively in proportion; The amount of water added shall be determined according to the wet gluten content of flour, generally 25% ~ 32%, and the water content of dough shall not be less than 31%; The water temperature should be controlled at about 30 ℃; The mixing time is 15 minutes. It should be long in winter and short in summer. At the end of dough mixing, the dough is in a loose small granular shape, which can be formed into a ball by hand. It can be loosened and restored by gently rubbing, and the section has a sense of hierarchy. Horizontal linear agitator and horizontal curve agitator have better effect. In recent years, advanced vacuum and noodle machines have appeared abroad, but the price is expensive
② disc type curing machine or horizontal single shaft curing machine is used for curing, storing and distributing dough. The time is generally 10 ~ 15 minutes. It is required to produce dried noodles
the temperature and moisture of dough shall not be too different from that after mixing. Production practice has proved that the second ripening after dough compounding has obvious effect, which has been adopted by manufacturers at home and abroad
③ the lamination is generally carried out by composite calendering and reducing roll rolling. The technical parameters are as follows:
calendering multiple: the thickness of the initial pressed surface is usually no less than 4 ~ 5mm, the added thickness before lamination is 8 ~ 10mm, and the final surface is less than 1mm, so as to ensure that the calendering multiple is 8 ~ 10 times and make the surface compact and smooth
roll linear speed: in order to ensure the quality and output of noodles, the linear speed of the last roll should be 30 ~ 35 m /min
number of rolling passes and rolling ratio: the number of rolling passes is 6 ~ 7. The ideal rolling ratio of each roll is 50%, 40%, 30%, 25%, 15% and 10%
roll diameter: the reasonable tablet pressing method is reducing roll rolling, and its roll diameter is arranged in the composite stage, ∮ 240mm, ∮ 240mm, ∮ 300mm; Calendering stage, ∮ 240 mm, ∮ 180 mm, ∮ 150 mm, ∮ 120 mm, ∮ 90 mm
④ strip cutting and strip forming are completed by the face knife. The processing accuracy, installation and use of the face knife are often related to the defects of noodles, such as burr, pimple, distortion, drawing, inconsistent width and thickness. The face knife has integral type and combined type, and its shape is mostly square. The basic specifications are divided into five types: 1.0, 1.5, 2.0, 3.0 and 6.0mm. At present, circular or oval face cutters have been developed in China, which solves the problem of single strip shape. A cutting knife is arranged below the noodle knife to cut the wet noodles horizontally, and its speed can be adjusted according to the length of each rod of wet noodles
⑤ drying vermicelli drying is the most investment and most technical process in the whole production line, which has a very important relationship with product quality and production cost. The phenomena of crisp surface, damp surface and sour surface in production are caused by unreasonable drying equipment and technology, so we must pay high attention to them
the current drying process of dried noodles is generally divided into three categories, namely:
high temperature rapid drying method: this method is a traditional process in China. The maximum drying temperature is about 50 ℃, the distance is 25 ~ 30 meters, and the time is about 2 ~ 2.5 hours. It has the advantages of small investment and fast drying. The disadvantages are that the temperature and humidity are difficult to control, the product quality is unstable, and it is easy to produce pastry, which has been gradually replaced by other methods
low temperature slow drying method: it is the drying method of dried noodles introduced from Japan in the 1980s. The maximum drying temperature is no more than 35 ℃, the distance is about 400 meters, and the time is up to 7 ~ 8 hours. This method is characterized by imitating natural drying, stable production and reliable product quality. The disadvantages are large investment, high drying cost and troublesome maintenance. It is only suitable for some large and medium-sized factories
medium temperature and medium speed drying method: in view of the advantages and disadvantages of high-temperature fast method and low-temperature slow method, China successfully studied the medium temperature and medium speed drying method from 1980s to 1990s. This method has the characteristics of less investment, low energy consumption, high production efficiency and good product quality, and has been popularized in China
the medium temperature and medium speed method is suitable for multi row straight and single row return drying rooms. The running length of the former should be 40 ~ 50m, and the return length of the latter should be about 200m. The drying time is about 4 hours
⑥ disc cutter and reciprocating cutter are generally used for cutting. The former has simple transmission system and high production efficiency, but poor uniformity and more breakage; The latter has good uniformity, less breaking loss, slightly low efficiency and complex transmission device
⑦ measurement and packaging traditional cylindrical paper packaging is still widely used manually, which is difficult to realize mechanization. Sealed packaging has realized automatic metering packaging, which is mainly used in manufacturers with imported equipment, which is the direction of development in the future
⑧ the wet noodle head shall be immediately returned to the dough mixing machine or curing machine. The dry noodle head can be treated by soaking or crushing, and then returned to the dough mixer. Semi dry noodle heads are generally soaked or crushed together with dry noodle heads after drying. Soaking method has good effect and is widely used, but it is easy to sour and deteriorate. The grinding method requires that the fineness of flour head powder is the same as that of flour, and the return amount shall not exceed 15%. A few manufacturers use beaters to make the dry noodle head subject to the dual effects of crushing and soaking. The effect is very good and hygienic.

noodle mixing machine (horizontal and vertical, single shaft and double shaft), curing machine, calender, upper shelf, drying assembly line, lower shelf, noodle cutting machine (single knife rolling cutting and multi knife pressing cutting). It depends on what you need, which depends on local conditions and price.

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