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Medium-temperature high-humidity noodle drying process

A noodle and medium temperature technology, applied in drying, drying machine, baking and other directions, can solve the problems of unsatisfactory effect, long drying room length, broken bars, etc., achieve chewy texture, avoid internal and external stress differences, and delay drying speed effect

Active Publication Date: 2021-02-26
襄阳丰庆源面业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]This solution has the following defects: 1. It needs to be cooled and dried; 2. The length of the drying room is long, which is only suitable for large-scale noodle processing enterprises. Small noodle processing enterprises adopt a low-temperature drying scheme similar to this scheme, but the effect is not very satisfactory, and crispy and broken noodles are more serious

Method used

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  • Medium-temperature high-humidity noodle drying process

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Effect test

Embodiment 1

[0024] Such as figure 1 As shown, in the medium-temperature and high-humidity drying process of noodles in this embodiment, the noodles after cutting are sent to the drying room for drying in stages. The noodles are noodles with a diameter (or thickness) of 1.0 mm, and the initial humidity in the drying room is 98 %, reduce the air humidity in each stage to 65% in turn, the initial temperature in the drying room is 25°C, first increase the temperature in the drying room to 55°C, and then reduce the drying temperature to 50°C in the last stage, the moisture content inside the noodles at each stage The difference with the moisture content of the skin is less than 2%, and then the noodles are sent out of the drying room to cool naturally. When leaving the drying room, no conjunctiva is formed on the surface of the noodles.

[0025] The noodles are sent to the drying room for drying in five stages. The drying time ratio of each stage is 10:15:20:15:10, and the air humidity of each...

Embodiment 2

[0031]This embodiment is the same as Embodiment 1, the difference is that the temperature, humidity, and drying time in the drying room are fine-tuned within a certain range. For noodles with different diameters or thicknesses and different raw materials, the temperature and humidity need to be adjusted to a certain extent. , if the initial humidity is 96%, 97%, 98%, 99% or 100%, and within its range, the temperature and humidity in the subsequent stages can also be fine-tuned, such as reducing the air humidity in turn to 65±5% , the initial temperature in the drying room is 25±2°C, first increase the drying room temperature to 55±2°C, and then reduce the drying temperature to 50±2°C in the last stage, when adjusting the above parameters and subsequent drying time , taking the moisture content requirements of noodles at each stage as an index, generally speaking, after each stage, the moisture content of noodles is 28%, 25%, 20%, 15%, and 12%, and the moisture content error is ...

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Abstract

The invention relates to the technical field of noodle processing, in particular to a medium-temperature high-humidity noodle drying process, which comprises the following steps of: feeding sliced noodles into a drying room for drying in stages, wherein the initial humidity in the drying room is 98 + / -2 percent, the air humidity is sequentially reduced in each stage until the air humidity is finally 65 + / -5 percent, the initial temperature in the drying room is 25 + / -2 DEG C, the temperature in the drying room is firstly sequentially increased to 55+ / -2 DEG C, then the drying temperature at the last stage is reduced to 50+ / -2 DEG C, and the difference value between the internal moisture content and the surface moisture content of the noodles in each stage is smaller than 2 percent; and then sending the noodles out of the drying room so as to be naturally cooled, wherein no film is formed on the surfaces of the noodles when the noodles are taken out of the drying room. According to themedium-temperature high-humidity noodle drying process provided by the invention, through reasonable temperature and humidity control, a drying effect is good, the noodle quality is good, and the noodles are smooth in surface, good in smoothness, high in flexibility, chewy in taste and stable in product quality.

Description

technical field [0001] The invention relates to the technical field of noodle processing, in particular to a medium-temperature and high-humidity drying process for noodles. Background technique [0002] Noodles are the traditional staple food in China, especially vermicelli has the advantages of high nutritional value, convenient eating, low price and easy to carry. The production process of dried noodles includes: kneading noodles, ripening, pressing, cutting, drying, cutting, measuring, packaging, etc. [0003] The traditional dried noodle drying process is to dry in a drying room through a heating fan unit at a constant temperature or at a lower temperature. Under the action of heat and air volume for wet vermicelli, the moisture inside the noodles diffuses to the surface of the noodles through thermal expansion, and the moisture on the surface of the noodles is vaporized and transferred to the air, and is taken away by the flowing medium. Due to the slow drying speed o...

Claims

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Application Information

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IPC IPC(8): F26B9/02F26B21/08F26B21/10F26B25/00A21C9/00
CPCF26B9/02F26B21/08F26B21/10F26B25/002A21C9/00
Inventor 党长英张慧裴祖妍
Owner 襄阳丰庆源面业股份有限公司
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